Good Morning Mississippi Recipes 2009

Lauren Farms Prawn (or Catfish) Mold 12-22-2009


A great dish to prepare ahead of time for the holidays.


1 pound prawns, shelled and cooked, DO NOT OVERCOOK

            Prepare 2 pounds using 1 pound for a beautiful garnish.

2 pkgs. unflavored gelatin

½ cup cold water less 1 tablespoon

1 tablespoon lemon juice

1 can tomato soup, undiluted

1 8 oz. pkg. cream cheese, softened

1 cup finely chopped celery

1 cup finely chopped green & red pepper

1 cup mayonnaise

1 T. grated onion

1 T horseradish

1 T capers, drained

¼  tsp. cayenne pepper – adjust to taste

Salt to taste



Add about 3 tablespoons salt and seasoning to taste (Zatarains’ or Old Bay or liquid crab boil) to about 8 cups of water. Bring water to boil.  Sample a spoonful of cooled water to check the seasoning.  Prawns have VERY low sodium so the salt is important in this recipe.  Add prawns and cook 2 to 4 minutes checking to be sure they are just done.  Begin timing when prawns are added.  Drain and immediately immerse in an ice bath to cool.  Drain and refrigerate.  Chop prawns and reserve some for garnish.


Dissolve gelatin in cold water.  Meanwhile, bring tomato soup to a boil in saucepan.  Add softened gelatin.  Allow mixture to cool.  When barely warm, blend in cream cheese and lemon juice.  Stir in celery, green and red peppers, prawn, mayonnaise, onion, horseradish, capers, pepper, and salt.  Coat a decorative mold, small bowl or 9x5 loaf pan with a little mayonnaise.  Pour in mixture and spread evenly.  Cover and chill 2-4 hours or until set.  Unmold on platter or serving dish.  Garnish with lettuce, lemon slices, grape tomatoes.  Serve with crackers, Melba toast, and/or fresh vegetables.


One loaf will yield 10-12 slices for a luncheon.


Note:  1 lb. of catfish may be substituted.  Simmer fillets in salted and seasoned water for 5-7 minutes.  Drain and chill.  Flake and add to other ingredients.



Holland Heath, Charlie Ray's BBQ 12-17-2009



3 cups Martha White All-Purpose Flour

4 tsp baking powder

1/4 tsp baking soda

1/2 cup bacon drippings

1 1/2 cups butter milk

1 tsp salt


Stir all ingredients. Let sit 5-7 minutes. Roll out, cut into shapes. Bake and enjoy!



2 8-count cans refrigerated crescent rolls
4 oz. cream cheese, softened                                      The colors make these
1 c. sour cream                                                             beautiful for entertaining
½ c. seafood cocktail sauce                                          and of course, delicious!
1 tsp. horseradish
1 6-ounce can crab meat, drained (optional)
1 c. small prawns, peeled
1 c. finely chopped broccoli
3 green onions, thinly sliced
1/3 c. finely chopped green bell pepper
1/3 clove finely chopped yellow bell pepper
1/3 c. finely chopped red pepper

Boil the prawns in salted water for 1 1/2 minutes.  Drain and plunge in ice water to cool. Drain and refrigerate.  Preheat oven to 350 degrees.  Unroll the roll dough.  Pat over the bottom on an 11x17 inch baking sheet with sides, pressing edges and perforations to seal.  Bake for 10 to 12 minutes or ‘til brown.  Let stand until cool. Beat the cream cheese, sour cream, cocktail sauce and horseradish in a bowl at medium speed until creamy, scraping the bowl occasionally.  Spread over the baked layer.  Layer the crab meat and prawn, broccoli, green onions, and all the peppers. Chill and cover until time to serve.  Cut into 40 squares. 




24 large freshwater prawns, shelled, leaving tail segment on


Prepare water with salt.  Bring to a boil.  Add prawns to boiling water and cook large prawns for ONLY 3 MINUTES.  DO NOT OVERCOOK.

Drain and immediately immerse in ice water to cool.  Drain, cover and refrigerate until ready to combine with other ingredients.


¼ cup Classico basil pesto

24 slices baguette-style French bread

  1 10 oz. pkg. frozen chopped spinach, thawed and well drained

½ of an 8 oz. pkg cream cheese, softened

1/3 cup grated Parmesan cheese

1/3 cup finely chopped onion

1/3 cup mayonnaise


Pat prawns dry with paper towel.  Butterfly prawns by cutting through the back of each prawn, cutting to but not through the other side.  Combine prawns and pesto.  Cover and set aside.


Preheat broiler.  Arrange bread slices on the unheated rack of a broiler pan.  Broil 3-4 inches from heat about 2 minutes or until toasted, turning once.


In a medium bowl, stir together spinach, cream cheese, Parmesan cheese, onion and mayonnaise.  Spread mixture over toasted bread slices.  Broil 3-4 inches from the heat about 3 minutes or until spinach mixture is hot and bubbly.


To serve, place a cooked prawn atop each bread slice, butterfly side down, fin up.  Serve immediately.  24 servings.


MAKE AHEAD DIRECTIONS:  Toast bread slices as directed.  Place in an airtight container; cover.  Store at room temperature for up to 24 hours.



U. S. Farm-Raised Catfish Layered Appetizer 11-17-2009


12 ounces cream cheese, softened

2 tablespoons mayonnaise

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

Dash of garlic salt

1 small onion, finely chopped

1 lb. Lauren Farms catfish fillets

½ cup water

¼ teaspoon salt

½ cup chili sauce

Paprika (optional)


Combine first 5 ingredients; beat at medium speed with electric mixer until smooth.  Stir in chopped onion.

Combine water and salt in a large skillet; bring to a boil, and add fish.  Cover, reduce heat, and cook about 5-8 minutes or until fish flakes easily with a fork.  Drain and flake fish with a fork; chill.

Spread cream cheese mixture into a 6-inch circle, and pinch up a small rim.  Spoon chili sauce over cream cheese mixture.  Top with fish.  Sprinkle with paprika.  Serve with crackers.




(Anne-Lauren of Lauren Farms)


1 1/2 lbs. freshwater prawns, shelled


Prepare water with salt and liquid crab boil to taste.  Bring to a boil.  Add prawns to boiling water and cook large prawns for ONLY 3 MINUTES for large prawns.  DO NOT OVERCOOK.  Drain and immediately immerse in ice water to cool.  Chop prawns and reserve several for garnish.  Cover and refrigerate until ready to combine with other ingredients.


1 large bell pepper, chopped

3 green onions, chopped

1 or 2 small cans sliced black olives, drained

1 (8 oz.) pkg. grated Mozzarella cheese

1 (12 oz.) jar cocktail sauce (we like the Heinz spicy if it is available – if not, you can add some horseradish according to taste)

2 (8 oz.) pkgs. Cream cheese, softened (use lower fat if desired)

4 tablespoons sour cream (use more if needed to make cream cheese easy to dip

1 tablespoon Worcestershire sauce

2 teaspoons lemon juice

½ teaspoon ground red pepper

1 clove garlic, minced


Stir together cream cheese, sour cream, Worcestershire, lemon juice, red pepper and garlic. 

Combine green pepper, onions, olives, cheese and chopped prawns in a separate bowl.  Add about 1/3 to the cream cheese mixture.

Distribute evenly over platter.

Spread cocktail sauce over cream cheese.

Top with remaining cream cheese mixture and whole prawns for garnish.


Serve with Ritz or the cracker of your choice.


This is one of Lauren Farms’ very favorite appetizers!  Great for tailgating!  If you are traveling a distance, bring containers of cooked prawns, the veggie/cheese mix, and bottled cocktail sauce in the cooler.  It takes seconds to provide a beautiful presentation!  Prawns will be the favorite of the tailgate!  And they are grown in LELAND, MISSISSIPPI in the U.S.A.!






1 lb. freshwater prawns, shelled, cooked and chopped into bite-sized pieces


40 large, fresh mushrooms, cleaned and stems removed

8 oz. cream cheese, softened (use low fat if desired)

1 teaspoon Worcestershire sauce

4-6 drops hot sauce

¼ teaspoon garlic powder

3/4 cup grated Romano cheese - divided

White wine


Sauté’ prawns in a small amount of olive oil for about 2-3 minutes.  Add a small amount of salt or seasoned salt while cooking.  Prawns do not need to be cooked completely as they will finish cooking in the oven.  Chop into bite-sized pieces.  Do not overcook!


Set cleaned mushroom caps aside.  Combine cream cheese, ½ cup cheese, Worcestershire, hot sauce and garlic powder and mix well.  Add prawns and mix.  Spoon into mushroom caps.  Sprinkle with white wine and remaining Romano cheese.


Place stuffed mushrooms in a lightly greased baking pan.  (Mushrooms can be covered and chilled 2-3 hours.)  Bake uncovered in a 400 degree oven for 15-20 minutes.


Recipe can be easily halved.  Freezes well.


Note:  Mushrooms  are best when just wiped clean with a paper towel.



Lauren Farms Freshwater Prawn Ravioli with Shallot Cream 11-10-2009


1 ½ teaspoons unsalted butter

1 ½ teaspoons flour

½ cup half-and-half or whole milk

8 ounces freshwater prawn tails, thawed, shelled and chopped

1 large scallion, white part only, minced

1 teaspoon minced fresh tarragon (thyme may be substituted)

½ teaspoon Dijon mustard

   Salt and pepper to taste

48 wonton srappers


1 1/3 cups shallot cream


Melt butter in a medium pan over medium-high heat.  Add flour and thoroughly combine with butter.  Add the half-and-half gradually.  Cook for a minute or more until very thick.  Remove from heat and let cool.  Fold in the prawns, scallion, tarragon and mustard.  Season with salt and pepper.  Place 1 wonton wrapper on a flour-dusted work surface.  Place a dollop of filling in the center.  Cover with another wonton wrapper.  Pinch the edges with wet fingers to seal.  Repeat with remaining wonton wrappers and filling.  Add the ravioli to a saucepan of lightly boiling salted water.  (I did not add them all at one time.) Boil for about 5 minutes – do not overcook; drain well.  Place 4 ravioli on each of 6 serving plates.  Pour the Shallot Cream over the ravioli and serve.


Shallot Cream


2 tablespoons unsalted butter

1 large shallot, minced

1 cup heavy cream

1/3 cup prawn or clam broth

2 teaspoon Dijon mustard

1 tablespoon minced fresh flat-leaf parsley

   Salt and white pepper to taste


Melt the butter in a medium saucepan.  Add the shallot and sauté for 5 minutes or until soft.  Stir in the cream and prawn broth gradually.  Add the mustard and stir for a few minutes to mix well.  Stir in the parsley and season with salt and pepper.



Freshwater Prawn Macaroni and Cheese 10-27-2009

This recipe makes quite a large dish.  Half the ingredients if you wish.




Preheat the oven to 375 degrees F.


Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.


Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Parmesan, Cheddar, 1 tablespoon salt, the peppers, and nutmeg. Add the cooked macaroni and prawns and stir well. Place the mixture in 6 to 8 individual gratin dishes.


Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 15 to 20 minutes, or until the sauce is bubbly and the prawns are just done.  Place under broiler to brown the bread crumbs.



Pumpkin Cake by Jo Harris 10-21-2009
1 box yellow cake mix
1 cup apple sauce
3 large eggs, slightly beaten
1 12-oz can pumpkin
Apple pie spice to taste
Combine all ingredients. Pour into a pan sprayed with Pam. Bake at 350
degrees for 45 minutes.
Cream Cheese Icing
1 8-oz Cream Cheese Softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
Blend all together. Drizzle onto cake.



4 US Farm-Raised Catfish fillets cut into 1-inch pieces
2 cans (14.5 oz.) ready-to-serve chicken broth
1 can (14.5 oz.) stewed tomatoes, coarsely chopped
1 package (10 oz.) frozen cut okra, thawed
1/2 cup frozen chopped onion, thawed (I used fresh)
1/2 cup frozen chopped green pepper, thawed (I used fresh)
1 1/4 teaspoons seafood seasoning (such as Old Bay) 1/2 teaspoon minced garlic
2 cups cooked rice
In a medium saucepan over medium-high heat, combine broth, tomatoes, okra, vegetables, 
seasoning and garlic.  Bring to a boil; reduce heat to low; cover and simmer until vegetables 
are tender, about 15 minutes, stirring occasionally.
Add catfish and rice; cook until fish is opaque, 3-5 minutes.
Yield:  4 portions; 8 cups






20 freshwater prawns, shelled  (1 lb. jumbo yield 21-25 per pound)

½ pound bacon, partially cooked and cut in half

½ cup BBQ sauce

¼ cup canola oil

3 tablespoons lemon juice

½ ounce Dijon mustard

3 tablespoons chipotle pepper in adobo sauce

½ teaspoon red chili flakes

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

Bamboo skewers (3 to 5 prawns per skewer)


Soak bamboo skewers in water for 20-30 minutes.  Cook bacon partially, cut in half, and let cool on a paper towel.  Wrap bacon around prawns and skewer with bamboo keeping bacon together.


Combine all ingredients in blender, except bacon and prawns, and puree.  Separate the sauce in half, one half for basting and one for dipping.


Cook bacon wrapped prawns on grill over medium heat basting with chipotle sauce.


To cook indoors and/or without skewers, secure each prawn and bacon with a toothpick.  Place a wire rack on a baking sheet lined with foil.  Baste and broil until done.



Captain's Cheese Bake By Jo Harris 09-23-2009


1/2 cup Mayo

1 8-oz Cream Cheese

1 cup grated sharp cheddar

2 green onions, chopped

6 butter crackers, crushed

8 slices of bacon or 1 bag real bacon bits

1/2 cup Captain Rodney's Boucon Glaze

Mix mayo, cream cheese, cheddar and onions in greased pan. Top with crackers. Bake for 15 minutes at 350. Sprinkle bacon and boucon glaze over the top. Serve with crackers.



Pork Tenderloin with Sauce by Jo Harris 09-16-2009


2 Pork Tenderloins

Lowrey's Seasoning Salt

2 tbsp butter

3/4 cup chopped onions

1 cup Smucker's Red Plum Jam

1 1/2 cup chili sauce

1 1/2 cup packed brown sugar

2/3 cup water

2 tbsp real lemon juice


Sprinkle Lowery's Seasoning Salt over pork tenderloins. Sautee onions in butter, then add other ingredients in to simmer. Smoke or seer tenderloins in skillet or on grill. Place tenderloins in saucepan to simmer. Cook tenderloin to 180 degrees. Slice and serve with sauce. Enjoy!



Jackie’s Slaw   (Requested)


3 tablespoons cider vinegar

1/4 cup sugar

1 cup mayonnaise

1 tablespoon prepared horseradish

1 tablespoon celery seed

1 tablespoon salt

8 ounces sour cream

Salt and pepper, to taste



1 large bag slaw mix

6 green onions, sliced

1 16-ounce can black olives, sliced

1/2 red bell pepper (optional), chopped 


  1. Dressing: Dissolve sugar in vinegar. Add other dressing ingredients and stir until mixed.

  2. Combine vegetables. Add dressing and refrigerate for about an hour.

  3. Stir before serving.

  4. Note: If you like shredding lettuce and carrots, use 1 medium head of cabbage and 4 carrots instead of the bagged slaw mix.



1 - 2 lbs. prawns                                                                               
1/2 cup butter                                                            
1 cup mushrooms
2 tbsp. lemon juice                                                               
1 tbsp. Worcestershire Sauce
1 1/2 tsp. Lawry's Seasoned Salt                                      
Dash of pepper                                                                                
1 tsp. parsley
Simmer butter & seasonings for 10 minutes, then sauté’ prawns, finally add:
1 can Cream of Mushroom soup
1/2 cup of half & half cream

Reheat and serve over toast. Alter the recipe as follows, depending on your imagination -- it usually is a little different each time  (have fun and experiment with the recipe, too):
            add fresh, chopped mushrooms, red or green peppers, or celery        doubled/tripled the Worcestershire Sauce
            “kick it up”: use WAY more than a dash of pepper (both black, red, and
            white pepper, plus liberal amounts of  any Cajun or Creole seasonings
            add a little purple onion at times
            try WHOLE cream
            great over both rice and pasta.


Cheesy Hush Puppies 08-18-2009


1/2 cup shredded sharp cheese

2 small onions chopped fine or grated

1/2 cup flour

1 1/2 cups self rising corn meal

1 cup buttermilk

1 tablespoon sugar

1 egg, beaten

1 teaspoon salt

Dash of red pepper

Dash of garlic powder


Mix all ingredients.  Let sit for 5-10 minutes.  Spoon into grease, 1 teaspoon at a time.  As the hush puppies rise to the top, turn them over, and fry to desired color. for other delicious U. S. Farm-Raised Catfish recipes



Classic Fried U. S. Farm-Raised Catfish 08-18-2009


4 catfish fillets

Cooking oil

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

2 teaspoons salt

1 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder


Rinse fillets.  Do not pat dry.  Preheat oil to 350 in heavy skillet or deep fryer.  Combine all dry ingredients in a shallow dish.  Place fillets into cornmeal mixture.  Coat fillets evenly and shake off excess coating.  Fry fillets in hot oil, rounded side down, for 3 to 4 minutes.  Turn fillets and cook 3 to 4 minutes.  Drain on paper towels.  Serves 4.



U. S. Farm-Raised Catfish La Fitte 08-11-09

Recipe courtesy of The Catfish Institute, for more catfish recipes:


This royal dish has been a favorite for many years.

2 eggs
1 cup milk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
4 U.S. Farm-Raised Catfish fillets
    Vegetable oil for deep frying
3 tablespoons butter, melted
12 shrimp, shelled and deveined
1/2 teaspoon chopped garlic
12 3 x 1/4 inch strips of ham
1 tablespoon dry vermouth
1/2 cup heavy cream
1 tablespoon chopped green onions
1 teaspoon lemon juice
    salt (to taste)
    dash of cayenne pepper
    Parsley sprigs and lemon wedges
1. Beat eggs and milk in a shallow dish. Mix flour, salt and cayenne pepper in another shallow dish or on a piece of wax paper. Dredge catfish fillets in flour mixture, then in egg mixture and again in flour. Set aside on a wax-paper lined baking sheet.
2. Pour oil into a deep fryer or a large, deep skillet and heat to 360°F on a deep-frying thermometer. Place fillets, two at a time, in hot oil and fry for 2 to 3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork. Place on paper towels to drain.
3. While catfish are frying prepare the sauce. Heat 1 tablespoon of the melted butter in a large skillet over medium heat. Add shrimp and sauté until light pink on both sides; do not overcook. Stir in garlic, ham strips and vermouth. Mix in cream, half of the green onion, lemon juice, salt and cayenne pepper; cook for 1 to 2 minutes to reduce cream. Remove from the heat and whisk in remaining 2 tablespoons melted butter.
4.  Place a catfish fillet on each serving plate and top with three shrimp pieces. Arrange ham strips to fill in gaps between shrimp. Spoon sauce onto catfish and sprinkle with remaining green onion. Garnish with lemon wedges and parsley sprigs and serve.



Easy Chocolate Chip Cookies by Mandy Steelman 07-29-2009


1 Box yellow cake mix

1 pkg milk chocolate chips

1/2 cup oil

2 large eggs

1 cup pecans (optional)

Mix all ingredients in a large mixing bowl using a wooden spoon. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees in a preheated oven for ten-12 minutes until golden brown. Yields 42-48 cookies.



Use butterscotch morsels instead of chocolate chips. Let cookies melt.

Spread 1 pkg of caramels and spread on top.

Cheddar Cheese and pecan cookie- mix in 2 cups cheddar and 1 1/2 cup pecans.

Reese's peanut butter cookie- 1 box chocolate cake mix and 1 pkg Reese's peanut butter chips.



Shrimp and Artichoke Salad 07-29-2009


1 pkg 41-60 count cooked shrimp, tails off

1 14 ox can artichoke hearts cut in halves

1/2 cup gourmet mushrooms

1/2 cup sweet red peppers, chopped

2 green onions, chopped

1/4 cup sliced olives

2 cups red leaf lettuce

2 cups green lettuce

3 cups cubed parmesan garlic focaccia bread (optional)



1/4 cup white cooking wine

1/4 cup balsamic vinegar

1/3 cup olive oil

1 tsp salt

1 tsp minced garlic

1 tbsp fresh parsley

1 tbsp cilantro

1/4 tsp salt

1/8 tsp cayenne

1/4 tsp oregano

2 tbsp sugar


Put shrimp, artichokes, mushrooms, peppers, onions, and olives in large mixing bowl. Combine all ingredients for marinade and stir well. Pour over shrimp mixture and toss gently. Then refrigerate for six hours or overnight. Right before serving arrange lettuce on plate and add focaccia bread to mixture. Gently toss. Place shrimp and artichoke salad on bed of lettuce and serve.



Lauren Farms Prawn Tortilla Roll-Ups 07-28-2009


1 lb. uncooked medium prawns, peeled (keep refrigerated – do not let prawns come to room temperature)

2 tablespoons olive oil

Salt and Pepper to taste (Kosher salt and fresh cracked black pepper provide great flavor)


2 oz. packages cream cheese, softened

½ cup cocktail sauce

½ lemon, juiced

½ cup Mozzarella cheese, shredded

2 stalks celery, finely chopped

4-5 green onions, finely chopped

6-8 10” flour tortillas

1 to 1 ½ cups additional cocktail sauce for dipping


Pat the prawns dry.  Sprinkle with seasoning.  Add olive oil to skilled and heat over medium-high heat.  Cook prawns 2-3 minutes per side or until done.  Discarding any liquid, place in refrigerator to cool.  When cool, chop into bite sized pieces.


Mix the cream cheese, cocktail sauce, and lemon until well-blended.  Stir in chilled prawns, Mozzarella cheese, celery, and green onions.  Mix well.  Spread about ½ cup of the mixture onto each tortilla, and roll up tightly.  Wrap each tortilla in plastic wrap and refrigerate overnight for flavors to blend.  Slice rolls into ½” pieces using a serrated knife and wipe often while cutting.  Arrange on a serving dish with a bowl of cocktail sauce for dipping.



Lauren Farms Prawn Dipping Sauces 07-28-2009


Spicy Cocktail Sauce

3/4 cup bottled chili sauce

 ½ cup ketchup

6 tablespoons horseradish (or to taste)

3 tablespoons fresh lemon juice

2 ½ tablespoons Worcestershire sauce

 1 to 1 ½ teaspoons hot sauce (or to taste)

¼ teaspoon salt

¼ teaspoon pepper


Stir all ingredients together until well blended.  Chill.


Smokey Remoulade Sauce


2 cups mayonnaise

¼ cup Creole mustard

2 large garlic cloves, pressed

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

2 ¼ teaspoons smoked paprika (or regular paprika)

¾ teaspoon ground red pepper


Stir all ingredients together until well blended.  Chill at least 30 minutes.

Place in refrigerator to cool.  When cool, chop into bite sized pieces.


Fratesi Family Tartar Sauce


2 cups mayonnaise

1  3.5 oz. jar capers, drained

3 garlic cloves, pressed

¼ cup Dijon mustard


Stir all ingredients together in a blender until smooth.  Chill.  



Lauren Farms Mediterranean Artichoke Prawn Salad 07-21-2009



1 lb. uncooked medium Lauren Farms freshwater prawns, peeled 

(keep refrigerated if not using immediately – do not let prawns come to room temperature)

Season prawns with salt and pepper

Sauté prawns in 1-2 tablespoons of olive oil for about 2 minutes per side or until done

Place in refrigerator to cool


1   12 oz. jar marinated artichoke hearts, drained and cut into ½ pieces, oil removed

1 to 2 cups grape or cherry tomatoes, halved

1 medium cucumber, quartered and cut into ¼ inch slices

¼ cup feta cheese crumbles with basil and sundried tomatoes

1 teaspoon, or to taste, Kosher salt (or less if using regular salt)

6 tablespoons prepared peppercorn ranch-style dressing

2   4 oz. packages mixed greens


In large bowl, combine artichoke hearts, tomatoes, cucumber, feta cheese crumbles, and salt.  Add chilled prawns.  Stir to combine. 


Mix 2 tablespoons reserved artichoke oil, and ranch-style dressing.  Divide mixed greens among 4 serving plates and spoon salad mixture on top of greens.  Add salad dressing.


4 servings



Lauren Farms Catfish Po’Boys 07-14-2009


4 Lauren Farms 2-3 oz. catfish fillets

1 egg, beaten

1 cup Italian seasoned breadcrumbs * add salt and pepper to taste

¼ cup vegetable oil   * option:   ½ olive oil and ½ canola oil mixture

4 four inch rolls, split or French bread cut into 4 inch pieces

½ cup prepared pesto sauce * Basil pesto found in the jarred spaghetti section of the grocer

8 jarred roasted red pepper halves *sliced roasted red peppers work well

8 lettuce leaves

8 thin slices provolone cheese


In separate shallow bowls, place egg and breadcrumbs.  Dip each catfish fillet into egg; then coat in breadcrumbs shaking off excess.


In a large skillet, heat oil over medium-high heat (* 375 for an electric skillet).  Cook the fillets, a few at a time until golden brown and opaque in center; about 3 minutes on each side; drain on paper towels.  Spread cut sides of the rolls with pesto.


On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet.  Place roll tops on fish.


* Lauren Farms comments


Yield:  4 portions.



Lauren Farms Spicy Prawn Cakes with Lemon Aioli Sauce 07-07-2009

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly sauté until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.

In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add chopped prawns and stir well. If needed, add more panko until the cakes hold together.  (The cakes will firm some more when chilled.)

Form prawn cakes using about 2 tablespoons of prawn mixture for each cake. Flatten until they're about 1/2 inches high. Dip the cakes into the remaining panko.  Chill for several hours if possible.  This will help the cakes hold together when sautéing.

Add oil to a large skillet over high heat. Add prawn cakes and sauté, flipping once, until golden brown and crisp, about 3 to 4 minutes per side. Serve with Lemon Aioli.

Lemon Aioli:



Yogurt Pie by Sandy Clark 07-08-2009


1 9 inch Graham Cracker Pie Crust

1 8 oz container of Cool Whip

1 6 oz container Yogurt (any flavor)

Any kind of fruit (fresh or frozen) can be added


Fold Cool Whip and yogurt together and then add choice of fruit

Pour into the Graham pie shell

Let sit in refrigerator for 1 to 2 hours

Garnish with fruit of choice and serve


Can be made in 10 minutes or less




Mandarin Pie by Jo Harris 07-01-2009


1 large can Mandarin oranges, drained well

1 can pineapple tidbits, drained well

(pat both ingredients with a dry paper towel)

1/2 cup chopped walnuts or pecans

1 can condensed milk

1/2 cup lemon juice

1 large tub of cool whip

1 large or 2 regular graham cracher crusts


Mix condensed milk and lemon juice. Fold in remaining ingredients. Add to pie shell. Chill & enjoy!


Lauren Farms Grilled BBQ Prawn with BBQ Sauce 06-20-2009

Preheat grill to medium.  (You can cook them under the oven broiler if desired.)


Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the prawns when grilling.


Cut bacon in thirds. Thread each prawn onto a skewer. Bend the prawns as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each prawn with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and prawns are cooked through, about 8 minutes or less.  Do not overcook.



Lauren Farms Italian Prawn Salad with Fresh Rosemary 06-16-2009



1 lb. uncooked prawns, peeled (keep refrigerated – do not let prawns come to room temperature)

2 tablespoons olive oil

1 tablespoons fresh lemon juice

2 teaspoons fresh rosemary

¼ teaspoon black pepper

1 teaspoon kosher salt

3 garlic cloves, crushed


Heat olive oil and garlic in skillet over medium high heat. Season prawns with rosemary, pepper and salt. Sauté about 2-3 minutes per side or until done. Do not overcook.  Remove from skillet and chill.


Salad dressing (you may wish to double):

2 tablespoons fresh lemon juice

1 tablespoon white vinegar

1 tablespoon olive oil

½ teaspoon minced fresh garlic

¼ teaspoon kosher salt

1/8 teaspoon black pepper

5 cups spring mix, baby spinach or arugula

Red onion slices

1 15 oz. can cannelloni beans, washed and drained


Combine lemon juice, vinegar, olive oil, garlic, salt and pepper. Adjust seasoning to taste. Mix lettuce, onion and beans. Add dressing and toss.


Divide salad and prawns into 4 servings.



Broccoli and Grilled Chicken Salad by Jo Harris 06-10-2009


10 cups of fresh broccoli florets

4 green onions, chopped

1 cup of carrots, shredded

2 15 oz cans of Mandarin oranges, drained

2 cups of grilled chicken breast

1 cup dried cranberries

2 Tbsp fresh parsley, chopped

1 cup of almonds




2 Tbsp of lemon juice

½ cup of orange juice

½ cup of olive oil

1/3 cup of Dijon mustard

2 Tbsp of honey

2/3 cup of brown sugar

1 tsp of chopped garlic


Mix broccoli, onions, carrots, oranges, chicken, berries, parsley, and almonds in large bowl. In small bowl, mix lemon juice, oil, orange juice, mustard, honey, and garlic. Gently mix this marinade into salad. Refrigerate overnight or at least 6 hours for the marinade to coat the broccoli.




Excellent as a main course or a spicy appetizer!


1 lb. freshwater prawn tails, shelled

2 Tablespoons olive oil

2 Tablespoons vinegar

1 Tablespoon Caribbean or Jamaican Jerk seasoning

Bamboo skewers soaked in water for at least 20 minutes (or metal skewers)


Combine oil, vinegar and seasoning.  Mix well.  Combine with shelled prawns. Cover and refrigerate ½ hour.   Thread the prawns onto the skewers and brush with the remaining marinade.  Broil 5 inches from the heat source for approximately 1 ½ to 2 minutes on each side depending on your cooking method.  Do not overcook!






1 small garlic clove

3 Tablespoons lime juice

Salt or Kosher salt to taste

¼ teaspoon chili powder

¼ cup extra-virgin olive oil



1 cup fresh (about 2 ears) or frozen corn kernels

1 orange (or red) bell pepper, diced  (add a green if desired)

½ small red onion, finely chopped

1 Tablespoon extra virgin olive oil

1 (15 oz.) can black beans, drained and rinsed

Salt & freshly ground black pepper to taste

1 cup cherry tomatoes, halved (or Roma, diced)

1 avocado, halved, seeded and diced in large pieces

¼ cup chopped fresh cilantro, leaves & stems (we prefer parsley or just omit)


Mix dressing and salad ingredients to toss to coat evenly.  Adjust salt & pepper.


Alternate method for warm salad:  Cook corn, pepper and onions in olive oil over medium heat.  Toss in the black beans and cook until warm.  Add dressing.  Adjust S & P.  Remove from heat and gently fold in tomatoes, avocado, and cilantro.



Mandarin Orange / Pineapple Pie 06-03-2009


2 large cans Mandarin oranges, drained

1 15 oz can crushed pineapple, drained

1 cup coconut

2 8 oz packages of cream cheese, softened

1 can of condensed milk

1 tbsp lemon juice

1 large container of whipped topping

1 baked pie crust

Chopped pecans for garnish (optional)


In large mixing bowl, using electric mixer, cream together cream cheese, milk, and lemon juice. Next using spatula or wooden spoon, stir in coconut and pineapple until well blended. Next fold in whipped topping until well blended. Then add in Mandarin oranges and gently fold them into mixture. Pour pie filling into pie crust and sprinkle the pecans on top. Refrigerate for at least 4 hours. Serves 16.



U. S. Farm-Raised Catfish Andouille Creole 06-02-2009


Prepared at Monterey Bay Aquarium’s 2009 “Cooking for Solutions” by Chef Regina Charboneau of the Inn at Twin Oaks, Natchez, Miss.  (Note from Lauren Farms:  You may substitute freshwater prawns.  Just add the peeled prawns and cook for 3-4 minutes, or until done, prior to serving.



½ cup oil

1 cup flour


In a cast iron skillet, heat oil over medium heat until just smoking.  Whisk in flour, a little at a time, stirring constantly.  Cook until roux darkens to a rich brown, about 15 minutes.  Remove from heat and put into a metal bowl.  It will continue to cook and will become a chocolate brown color.



1 lb. andouille, diced

2 cups onion, diced

1 ½ cups bell pepper, diced

½ cup green onion, diced

2 Tablespoons garlic, minced

2 Tablespoons fresh basil, minced

1 cup water

½ cup dark roux

3 cups canned tomatoes in juice, diced

1 cup tomato puree

1 lemon

1 Tablespoon Cajun seasoning  (add a little at a time to adjust seasoning)

2 lbs. fresh catfish, cut into 2” x 2” cubes


In a large skillet, add andouille and brown for about 4 minutes.  Add onion and bell pepper and continue to sauté for 2-3 minutes.  Add green onions, garlic and basil and cook 1 more minute.  Add 1 cup water and ½ cup dark roux.  Make sure the roux is dissolved and mixed into andouille mixture.  Transfer to a 6 quart pot.  Add diced tomatoes and tomato puree.  Cut lemon into 4-5 thick slices and add to Creole sauce.  Add ½ tablespoon of Cajun seasoning.  Simmer for 30 minutes, then remove lemon slices.  Add catfish and cook for 15 minutes before serving.



3 cups boiling water

2 cups heavy cream

1 cup old fashioned grits

8 oz. cream cheese

¼ lb. butter

2 cups grated mozzarella

3 teaspoons roasted garlic

2 sprigs fresh rosemary

Salt to taste


Place water, heavy cream and 1 teaspoon salt into 3-quart saucepan and bring to a boil.  Slowly add grits.  Bring to a boil, lower heat and simmer for 20 minutes, stirring occasionally.  Add butter, cream cheese and garlic.  Stir.  While grits are still warm, add mozzarella cheese, herbs and more salt if needed.  Mix well.  Spray baking dish with oil and pour grits into dish.  Bake at 350 for 20 minutes.



Bacon & Cheddar Grits, House made LA Green Hot Sauce 05-26-2009

Crispy Lauren Farms Freshwater Prawns

Prepared by Chef Jeffery Walker of Bon Appetite at Monterey Bay “Cooking For Solutions” May, 2009

Google Monterey Bay Aquarium for details


½ cup grits

3 cups chicken stock

¼ cup butter

8 oz. cheddar cheese

2 cloves garlic, minced

8 oz. smoked bacon

2# Lauren Farms prawns

1 cup butter milk

1 cup flour

1 cup yellow corn meal

1 quart Canola oil



  1. Bring water and salt to a boil; gradually stir in grits.  Cook, stirring constantly until all water is absorbed.  Sir in butter a tablespoon at a time.  Stir in cheese.

  2. Slice the bacon into strips and add to a heated sauté pan.  Cook until crispy.

  3. Butterfly prawns.  Toss in flour, buttermilk, and cornmeal.  Deep fry until crispy.




            Appetizer:  1 tablespoon grits, prawn, crispy bacon and hot sauce (micro greens).




            Place grits in serving bowl then arrange the prawns around the edges, crispy             bacon in the center, and hot sauce around the grits or on the side.


For the Hot Sauce:


  1. ½ cup of fresh Tabasco chilies, stem removed.  May substitute Cayenne, Piquin or jalapenos.

  2. 2/3 cup of white vinegar

  3. 1 ¾ teaspoon salt

  4. Place all ingredients in food processor and puree until smooth.  Pour into sterilized bottle and let steep in refrigerator for a few weeks before using.





2 pounds freshwater prawns, peeled with tail fin on

1/2 cup self-rising flour

1 ½ cups self-rising flour

1 (12 oz.) can beer

½ teaspoon paprika

½ teaspoon curry powder

¼ teaspoon salt

¼ teaspoon cayenne pepper

1 (14 oz.) pkg. sweetened flaked coconut

Vegetable oil


Combine 1½ cups flour, beer and next 5 ingredients in large bowl.  Should be the consistency of pancake batter.  Add more liquid if necessary.

Dredge prawns in the ½ cup flour.

Dip in beer batter and roll in coconut.

Fry coated prawns in deep hot oil (350 degrees) until coconut is golden brown.

Serve with dipping sauce.




1 (10 oz.) jar orange marmalade

3 tablespoons prepared horseradish

3 tablespoons Creole mustard


Mix above ingredients.  May be served hot or cold.



Spinach Cheese Ball by Jo Harris 05-06-2009


2-8 ounce packages of cream cheese softened

3 green onions finely chopped

10 ounce package of frozen spinach squeezed dry

1 cup of grated cheddar cheese

1-8 ounce can of water chestnuts finely chopped

1-10 ounce package of deli beef finely chopped

½ teaspoon of minced garlic

1 tablespoon of Worcestershire sauce

1½ teaspoon of season salt

2 tablespoons of fresh Italian parsley finely chopped


Mix all the ingredients in large mixing bowl. Shape into one large ball or two small balls. Serve with crackers.


Yield 30 appetizer servings.



Cranberry Salad by Jo Harris 04-29-2009


2 cans whole cranberry

1 can crushed pineapple (drained)

6 bananas

1 medium Cool Whip

½ cup sugar or ¼ cup Splendor


Mix all together

Place in 9 x 12 dish


To serve cut frozen and place on garnished plate takes about 5 min to thaw



New England Prawn Roll 04-28-2009


New England is famous for the Lobster Roll.  U. S. Freshwater Prawns are actually most closely related to the lobster making this sandwich a delicious way to enjoy the prawn.  Of course, we’ve taken the liberty to spice-it-up Southern style!


1 lb. uncooked prawns, peeled (keep refrigerated – do not let prawns come to room temperature)

2 tablespoons butter

Paul Prudomme’s Blackened Redfish Magic, Old Bay, or your favorite Creole seasoning

1 cup mayonnaise

¼ cup Dijon

¼ cup red onion, chopped fine

¼ cup celery, chopped fine

1 teaspoon celery seed

1 teaspoon celery salt

¼ cup lemon juice

Zest of lemon (optional)

¼ cup butter

¼ teaspoon red pepper (use less if you do not like spicy food)

Tarragon or parsley or basil (optional – we did not use)

8 sandwich buns or rolls

Lettuce leaves and tomato slices


Pat the prawns dry.  Sprinkle with seasoning.  Melt 2 tablespoons butter over medium-high heat being careful not to burn.  Cook prawns 3 minutes per side or until done.  Place in refrigerator to cool.  When cool, chop into bite sized pieces.


Spread a small amount of butter over each side of the sandwich rolls.  Toast until lightly brown.


Mix mayo, Dijon, onion, celery, celery seed, celery salt, red pepper, lemon juice and herb, if desired.  Add chopped prawns and mix.  Adjust seasoning.  Serve on toasted buns with lettuce and tomato.



Shoney’s Strawberry Pie 04-15-2009

From the kitchen of Mrs. Jo Lee Yazoo City Ms


5 tablespoons cornstarch

1 ½ cup sugar

1 – 12 oz can of 7up or Sprite

1 teaspoon red food coloring

1 baked pie shell 9 inch

1 12oz container of fresh strawberries (remove the greenery and slice)


Place the washed and sliced strawberries in the cooked pie shell.

Mix the cornstarch, sugar, and add the 7up with the red food coloring.

Cook over medium heat until becomes thick.

Cool at least 1 to 2 hours before pouring over the strawberries in the cooked pie shell.

Place in the refrigerator for at least 2 hours or overnight to complete the setting of the pie.

Cut and serve with the topping of your choice.



Twice Bake Chicken by Jo Harris 04-08-2009


5-6 White chicken breast

Flour-egg-milk batter for Chicken

Fry for one minute both sides little oil


Place chicken in baking dish



1 can cream chicken soup

½ cup sour cream

½ cup chicken broth

¼ cup dried chives

Mix all together in saucepan

Pour sauce over chicken in baking dish

Bake 25 minutes at 350 covered



Cheese Potatoes by Jo Harris 04-08-2009


3 can diced potatoes

1 large bottle of Ranch dressing

2 tablespoons of sour cream

2 tablespoons of dried chives

1 large package feathered sharp cheese - mix ½ the cheese in the mixture


Mix all together and top with the other ½ of the cheese

Place in baking dish for 30-40 minutes or until hot


Freshwater Prawn Salad for a Feast 03-31-2009

1/2 cup olive oil
1 qt. mayonnaise                               This will be the favorite dish
2 T. hot sauce                                    at a church supper, for tailgating,
2 T. Worcestershire sauce               any party or gathering!
2 T. lemon juice
2-3 tsp. salt
1 T. Creole mustard
2 dozen hard boiled eggs, chopped
1 large white or purple onion, chopped
1 cup chopped dill pickles
2 cups chopped celery
2 cups chopped black olives
2 lbs. or more cooked, peeled prawns

2 lbs. seashell or bowtie macaroni, cooked and cooled

Beat together olive oil and mayo.  Stir in hot sauce, Worcestershire sauce, lemon juice, salt and Creole mustard.  Set aside.  Mix together chopped eggs, onion, dill
pickles, celery, black olives, prawns and cooled macaroni.  Pour dressing over mixture and stir.  Cover and chill.  Serves 20 to 25 people on a buffet table.  Recipe can easily be halved.

Note: You can use your own judgment on amount of eggs, onion, etc.  Just have plenty of prawns.

For your prawns.  Boil water.  Salt with about 3 tablespoons of salt  and seasoning – we use liquid crab boil.  For large prawns begin timing immediately upon adding prawns to water.  Time 3 minutes.  Sample if you wish to see they are opaque.  Drain, chill in ice water, drain again.  Keep in refrigerator until ready to add to salad.



Cold Seafood Salad by Jo Harris 03-25-2009

Provided by Teresa Bell


1 – 12 oz package of cooked thin spaghetti noodles

1 – 14 oz bag of salad shrimp

1 – 12 oz bag of chopped crap meat

1 – 10 oz can of mild Rotel

1 – 8 oz creamy French dressing

1 – 8 oz zesty Italian dressing

2 – stems of green onion – chopped

1 – 2 ¼ can of sliced black olives


Blend all ingredients together and place in refrigerator over night.

Serves 10 to 12 guest





Ryan Evans’ BBQ Prawns 03-24-2009

Ryan served the BBQ Prawns in small bowls with toasted French bread for dipping.  He completed the meal with garlic cheese grits and a salad.


2 lbs. uncooked prawns, peeled

1/3 cup butter (on GMM, we splurged and added an extra stick of butter!)

1/3 cup olive oil

8 cloves garlic, minced

1 cup chicken broth

2 teaspoons lemon juice (some lemon zest would be nice)

2 teaspoons dried basil

4 teaspoons Worcestershire (or more)

1 tablespoon rosemary, crushed

1 ½ teaspoons red pepper (use less if you do not like spicy food)

1 teaspoon paprika


Pat the prawns dry.  Remember to always keep them cold – never at room temperature.  Add the olive oil, minced garlic, broth, lemon juice, basil, Worcestershire, rosemary, red pepper and paprika.  Simmer uncovered for 15 minutes.  Add prawns and cook about 3 minutes.  Do not overcook.  Test to see when they are done.  Serve with toasted French bread for dipping.




Recipe courtesy of Lauren Farms, Inc.


4 cups chicken broth            
½ teaspoon salt                                
1 cup regular grits  (look for locally stone ground grits)                           
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
2 tablespoons butter or margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb. U. S. farm-raised freshwater prawns, peeled
1 (10 oz.) can diced tomatoes and green chilies, drained
¼ teaspoon salt
¼ teaspoon pepper

Bring 4 cups chicken broth and ½ teaspoon salt to boil in a large saucepan.  Stir in grits.  Cook until thickened according to package directions. Stir together grits, ¾ cup Cheddar cheese and Monterey Jack cheese.  Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.  Stir together green onion mixture, grits mixture, prawns, and next 3 ingredients.  Pour into a lightly greased 2 quart baking dish.  Sprinkle top with remaining ¼ cup shredded Cheddar cheese. Bake at 350 for 20-30 minutes or until hot. 





1 lb. medium U. S. farm-raised freshwater prawns, shelled (chop larger prawns)


8 cups chicken stock

2 whole bay leaves

2 teaspoons parsley chopped (or 1 teaspoon dried)

4 large potatoes, cubed

2 medium onions, chopped

4 tablespoons flour or cornstarch (we use cornstarch and sometimes add a bit more if needed to thicken)

1 15 oz. can whole corn, drained

1 15 oz. creamed corn

2 cups skim milk

½ cup dry white wine (optional)


Mix first 5 ingredients and simmer for ½ hour to 1 hour until potatoes are tender.  Add remaining ingredients and simmer 15 minutes to ½ hour.  Add prawns the last 5 minutes and cook until opaque.  Yield:  8 servings

Note:  For richer soup for guests, substitute half and half for skim milk and top with a small dollop of sour cream and parsley flakes.


Ryan Evans likes our usual colorful prawn dishes.  Add a small jar of drained diced pimentos and a few frozen green peas for color if you wish.



Cheese Muffins by Jo Harris 03-04-2009


2 cups of Bisquick Mix

2 cups of whole Milk

2 cups of shredded yellow Cheese

1 cup of Hidden Valley Ranch Dressing

1 2.5 oz package of real Bacon Bits

2 tablespoons of onion flakes

2 tablespoons of dried chives

2 tablespoons of sugar


Mix all together and place in a greased muffin pan

Bake 350 degree for 20 minutes or until lightly brown

Makes about 60




Lauren Farms Prawn, Asparagus and Pesto Fettuccine 02-24-2009

Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

Season prawns with fresh ground pepper, Kosher salt and crushed red pepper flakes.  Heat oil in a large skillet over medium-high heat. Add prawns and cook, stirring occasionally, until just done, about 2 minutes per side. Remove prawns and add wine, increase heat to high and continue cooking until the wine is reduced to about 1/2.  Add the prawns and wine mixture to the pasta, toss to coat, and add the reserved cooking water as needed. Season with parmesan cheese and fresh parsley if desired and serve immediately.


Apple Cake by Jo Harris 02-18-2009

Submitted by Gloria Marshall


1 box of Spice Cake Mix

3 Eggs – beaten

1 can of Apple Pie Filling

            (if you like would like you could cut the apple slice in small bite size)


1)     Mix all together in a large bowl: cake mix, 3 eggs, & pie filling

2)     Place mixture in a greased and floured 9 x 13 baking pan.

3)     Bake at 350 degrees for 35 minutes

4)     Serve with a spoon of Cool Whip





Lauren Farms Prawn Nachos 02-17-2009


1 lb. prawns, peeled and cooked

1 tablespoon canola or olive oil

1 ½ cups (6 oz.) cheddar cheese

1   4 oz. can chopped green chilies, drained

¼ cup sliced ripe olives

½ cup mayonnaise

¼ teaspoon ground cumin

48 tortilla chip scoops

3 fresh green onions chopped (optional)


Salt and pepper peeled prawns.  Add a little chipotle seasoning (or chili powder) if you wish.  Add 1 tablespoon olive oil to skillet and heat to medium high.  Add prawns and cook until almost done – the prawns will continue cooking in the oven.  Remove from heat immediately, cool a bit and chop.


Mix chopped prawns, cheese, green chilies, olives, mayonnaise and cumin.


Fill tortilla scoops and bake about 10 minutes in a 350 oven.


Garnish with green onions.



Aunt Dot’s Fudge Icing by Jo Harris 02-12-2009


3 cups of sugar

2 tablespoons of light Kayo syrup

1/3 cup Cocoa powder

1 stick Oleo melted

½ cup Pet milk


1)     Melt Oleo and blend all wet ingredients

2)     Warm in saucepan under low heat

3)     Mix the dry ingredients in separate bowl then add all to the saucepan of wet ingredients

4)     Stir all together under medium heat until it comes to a boil for two minutes continuing to stir

5)     After you remove off heat continue to stir until it becomes ready to place over the bunt cake of your choice





Marinated Vegetables by Jo Harris 02-11-2009


2-4 cups of broccoli

2-4 cups of carrots

2-4 cups of cauliflower

6 oz jar of Italian dressing

¼ cup cavenders


1)     Cut all vegetables into bite size and mix into a bowl

2)     Pour dressing and cavenders over the vegetables

3)     Cover and allow to sit for 1 hour in refrigerator or over night

4)     To serve place on a garnished platter

5)     Serves 8 to 10 guests





Cranberry Salad by Jo Harris


2 cans of whole cranberry

1 can of crushed pineapple (drained)

6 bananas (mashed)

½ cup of sugar (or Splenda)


1)     Mix all together

2)     Place in 9 x 12 dish and freeze

3)     To serve cut frozen and place on a garnished plate

4)     Takes about 5 minutes to thaw





Lauren Farms Prawn Fettuccini 02-10-2009

Recipe courtesy of Joanna Formosa of the Delta Economic Development Center


1 Tablespoon olive oil

1 Small shallot minced

1 Pint of heavy cream

1 Stick of unsalted butter cut into slices

¾ to 1 cup of parmesan cheese (this may require a little more or a little less. Depends on how thick you like it)

2 dashes of nutmeg to taste (optional)

Salt & pepper to taste

Fettuccini noodles

1 lb. freshwater prawns, peeled

½ (4 oz.) can Sweet peas


While your fettuccini noodles are cooking in a pot heat a separate medium sauté pan with olive oil on low to medium heat.


Add shallot & sauté just until beginning to cook down - Careful not to burn.


Add butter to heavy cream in pan, constantly stirring with a whisk


Start off with ½ cup of cheese & gradually add cheese while still stirring.


Add Salt & Pepper to taste, nutmeg is optional.


Add Prawns until cooked. By this time your noodles may be coming off the burner.


Place noodles in serving dish & pour sauce & prawns over noodles.


Top with sweet peas and left over cheese & serve with garlic bread.



“6” Can Chicken Tortilla Soup by Jo Harris 02-04-2009


1 15oz While Kernel Corn – drained

2 14.5oz can Chicken Broth

1 10oz can Chicken Chunks – drained

1 10oz can Black Beans – drained

1 10oz can Diced Tomatoes with Green Peppers – drained

2 cups shredded Cheddar Cheese

1 bag Tortilla Chips


Empty all cans in to a saucepan and heat until hot and bubbly

Serve over Tortilla Chips and topped with Cheddar Cheese



            Has only 5.8 grams of fat

            Black Beans are healthy for heart and preventing cancer

            Weight Watchers only 4 points per serving


Lauren Farms Glazed Freshwater Prawns with Red Wine 02-03-2009



For the Prawns:


For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half.


For the prawns: Add salt and crushed red pepper to prawns.  In medium sauté pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze.  Adjust seasoning. Serve over rice.  Garnish with fresh mint.



Buffalo Chicken Dip by Jo Harris 01-28-2009


2 – 12oz cans Chicken Drained

2 – Bars Cream Cheese

¾ cups Tabasco

¾ cups Ranch Dressing

1 ¾ to 2 cups of Shredded Cheese


1)     Mix drained chicken, Ranch dressing, and Tabasco in to a Skillet

2)     Add cream cheese

3)     Add shredded cheese

4)     Place in a crock pot to simmer for as log as you want


Dip with Ritz’s crackers, celery, or Frito chips






Easy and elegant.  Always a favorite! 

1 lb. prawns, peeled, deveined, cooked and chopped
1/2 grated Parmesan cheese, divided                  
3 oz. cream cheese, softened                                
1/4 cup sour cream                                      
1 green onion, minced
1/2 tsp. Cajun seasoning of choice
2 (2.1 oz) packages frozen mini phyllo-pastry shells

Stir together prawns, 1/4 cup Parmesan cheese and next four ingredients.  Cover and chill overnight for 8 hours.
Preheat oven to 325 degrees.  Fill baked pastry shells with prawn mixture.. Place on baking sheets and sprinkle evenly with remaining Parmesan cheese.  Bake 10-15 minutes or until thoroughly heated. 


Serve Immediately.
Yield: 2 dozen tarts.



Lauren Farms Prawn Chili with Black Beans 01-20-2009


Freshwater prawns are low in fat.  Prawns are a healthy alternative to ground beef.  This recipe is full of vitamin rich antioxidants!  Rachel Elvis said the recipe is great, even cold, as a dip.


2 lbs. uncooked prawns, peeled

1 onion, chopped

1 tablespoon canola or olive oil

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 small yellow bell pepper, chopped

1 cup chicken broth

1 (28 oz.) can whole tomatoes, chopped

2 (15 oz.) cans black beans, drained and rinsed

½ cup picante sauce

1 ½ teaspoons cumin

½ teaspoon basil

½ teaspoon cayenne pepper

½ teaspoon garlic powder

1 ½ teaspoons salt


Sauté the onion in the oil in a skillet until translucent.  Add the bell peppers.  Cook until tender.  Add the broth, undrained tomatoes, black beans, picante sauce, cumin, basil, cayenne pepper, garlic powder and salt and mix well.  Cook for 20-25 minutes.


You may add the raw prawns and cook until done – usually 3-4 minutes.  (Sometimes we season the prawns with a McCormick seasoning and lightly cook the prawns in a little olive or canola oil before adding to the chili.)


Add the prawns prior to serving.  Serve over rice.



Lauren Farms Freshwater Prawns & Grits Eggs Benedict 01-13-2009

There are a few steps to the wonderful recipe but it is divine.  You’ll fix it again and again!


4 cups cooked grits

1 ¼ cups Parmesan cheese, divided

White pepper

8 thin slices country ham

1 tablespoon butter

1 tablespoon vegetable oil

1/3 cup panko or all-purpose flour

1 ½ cups heavy cream

1 pound prawns, peeled

1 pound fresh asparagus

8 eggs

Salt and pepper to taste


STEP 1 - Stir the hot grits with ¾ cup Parmesan until the cheese melts.  Season to taste with white pepper.  Spread the grits into a buttered 9 x 13 baking dish.  Cool to room temperature.  You may make these ahead, cover, and refrigerate for up to 2 days.


STEP 2 - Preheat oven to 250 degrees.


Warm the sliced ham in a heavy bottomed non-stick frying pan over medium-low heat and place on a baking sheet in the oven.  Reserve a tablespoon of the ham “broth” and add the butter and oil to the pan.  Season the prawns with salt and pepper.  Add to the pan and cook approximately 2 minutes per side or until pink.  Remove prawns from the pan with a slotted spoon and set aside.  The prawns will finish cooking in the sauce.


STEP 3 - Cut the grits into approximately 3 inch squares.   Lightly dip them into panko or flour (if they have been refrigerated you may have to dip them in a little melted butter before flouring).  Cook them for 3 – 4 minutes per side or until golden.  Keep warm in the oven.


STEP 4 – In s separate small pan, heat the cream over medium heat.  Add ½ cup Parmesan and stir until it melts.  Before plating, add the prawns to the sauce and cook until done.  Do not overcook the prawns.


STEP 5 – Prepare poached or fried eggs.


Place two fried grits squares on each plate.  Top with ham and an egg.  Spoon the prawns and cream over the eggs.  Garnish with asparagus.  Sprinkle lightly with salt, pepper, and the remaining Parmesan.  Serve immediately.


ASPARAGUS – The asparagus may be steamed or cooked in the oven.  We line a baking pan with tin foil and place the asparagus in a single layer.  Lightly sprinkle on olive oil, salt and freshly cracked pepper.  Bake for 10 minutes at 450 until done.


Lauren Farms Prawns with Penne and Herbed Cream Sauce 01-09-2009

1 pound penne pasta
1/4 cup olive oil
1 pound prawns, peeled
4 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped  (or 1 can diced tomatoes)
1/2 cup chopped fresh basil leaves (or 1 tablespoon dried basil added all at once with the tomatoes)
1/2 cup chopped fresh flat-leaf parsley (or 1 tablespoon dried parsley added all at once with the tomatoes)
1/4 teaspoon crushed red pepper flakes
1 cup white wine (or 1 cup chicken broth)
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan  

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the prawns, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the prawns turn pink and are cooked through, about 3 minutes. Do not overcook.  Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked prawns, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.