Mardi Gras Recipes

Citrus Punch
{From Adam's Mom}

Ingredients:
2 cups strong tea
1 1/3 cups sugar
3 cups lemon juice
3 cups pineapple juice
2 cups orange juice
3 liters ginger ale
Maraschino cherries

Directions:
1. Dissolve sugar in hot tea. Add juices of oranges, lemons and pineapple. Chill.
2. Add chilled ginger ale to juices when served. Add drained cherries and ice.

Shrimp Creole
{From Adam's Mom}

Ingredients:
1/3 cup oil
1/4 cup flour
1 pound shrimp
1 garlic bud, minced
1/2 cup minced onion
1/2 cup chopped green pepper
2 tablespoons minced parsley
1 cup water
2 bay leaves
1/2 teaspoon cayenne pepper
1 can (8 ounces) tomato sauce

Directions:
1. Heat oil slightly in heavy skillet over high fire. Add flour and stir until light brown.
2. Lower heat, add shrimp and cook about three minutes or until raw shrimp are pink. The oil/flour mixture will coat the shrimp.
3. Add garlic, onion, green pepper and parsley and cook two minutes longer.
4. Raise heat, gradually add water and remaining ingredients. Bring to a boil, then simmer for thirty minutes.

King Cake
{From Southern Living}

Ingredients:
2 tablespoons butter
1 cup sour cream
2 tablespoons + 2 teaspoons sugar
1/2 teaspoon salt
1/2 tablespoon active dry yeast
1/2 tablespoon sugar
1/4 cup warm water
1 egg
3 1/4 cups flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/3 cup butter, softened
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla
Green, purple and yellow sprinkles

Directions:
1. Cook first four ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture slightly.
2. Dissolve yeast and half tablespoon sugar in a fourth of a cup warm water in a large bowl; let stand five minutes. Add butter mixture, eggs, and two cups flour; beat at medium speed with an electric mixer two minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
3. Turn dough onto a lightly floured surface; knead until smooth and elastic, about ten minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, one hour or until doubled in bulk.
4. Stir together sugars and cinnamon; set aside.
5. Punch dough down; divide in half. Turn out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal.
6. Cover and let rise in a warm place, free from drafts, twenty minutes or until doubled in size.
7. Bake at 375 degrees for fifteen minutes or until golden.
8. To make frosting, stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Spread on cooled cake and top with band of purple, green and yellow sprinkles.

I forgot to grab a picture of the shrimp creole, but it should look something like this. We also served red beans & rice and seven layer bars.