1/2 cup onion (chopped) 1/2 cup green pepper (chopped) 1/2 cup butter or margarine (melted) 1/4 teaspoon chili powder 3 bay leaves 2 teaspoon tomato paste 1/2 cup dry white wine 1/2 cup green onions (chopped) 1/2 teaspoon Tony's Creole seasoning 2 tablespoons shrimp (peeled)

1/2 cup celery (chopped) 2 cloves garlic (minced) 1/4 teaspoon dried whole thyme 1/2 teaspoon dried basil 2 tablespoons all purpose flour 1 quart heavy cream 2 cups water 1/4 cup fresh parsley (chopped) 1/4 teaspoon hot sauce

Melt butter in a large heavy skillet. Saute onion, celery,
bell pepper, and garlic in butter until tender. Mix in thyme, basil,
bay leaves, and chili powder; stir well and cook over low heat, stirring often.
Deglaze with the wine and let reduce by half. Add flour, making
a roux, add tomato paste while roux is brewing; add
cream and water slowly, bringing the heat back up; cover
and simmer for fifteen (15) minutes. Stir in green onions, parsley,
Tony's Creole seasoning, and hot sauce. Cover and cook five (5) minutes.

Remove from heat and let stand fifteen (15) minutes before serving. Serve over rice!

Thanks, Alec, for taking the time to stop by!!
And, you actually finished the dish!!!!

Strawberry DeLight

1 8-ounce package (large) strawberry Jello
1 angel food cake
2 packages frozen strawberries
3 cups water
2 cups whipped cream
fresh strawberries to decorate

Boil 2 cups water to dissolve Jello.
Add 1 cup ice water and frozen berries to begin to thicken Jello.
Fold in whipped cream and angel food cake.
Chill and decorate with fresh strawberries.

Our good friends from The Balloon Gallery and Flutter Attractions
were back again. (must be the good cooking!)
For information on how to get in touch with Kim or Dan, drop us a note!