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Eggs Pontchartrain
 
   
Lettuce
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1 pound crab meat
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[[eggs]] Pontchartrain
1/2 pound shrimp, cooked and peeled
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2 hard cooked eggs, peeled
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2 tomatoes
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[[lettuce]]
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*1 Pound Crab Meat
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*1/2 Pound [[Shrimp]], Cooked And Peeled
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*2 Hard Cooked [[eggs]], Peeled
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*2 [[tomatoes]]
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Dressing:
 
Dressing:
   
1 clove garlic
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*1 [[clove garlic]]
1/2 t. salt
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*1/2 T. [[salt]]
1/2 t. pepper
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*1/2 T. [[pepper]]
1/2 t. granulated sugar
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*1/2 T. [[granulated sugar]]
1 T. Creole mustard
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*1 T. Creole [[mustard]]
3 T. red wine vinegar
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*3 T. [[red wine vinegar]]
1/2 cup vegetable oil
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*1/2 Cup [[vegetable oil]]
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Line Two Plates With [[lettuce]]. Put Half of Crab Meat in The Center of EachPlate. Arrange [[Shrimp]] Around Crab Meat. Slice [[eggs]] Into Thin Circles AndPlace [[egg]] Slices on Top of Crab Meat. Slice [[tomatoes]] And Arrange TomatoSlices Around The Outside of The Plates. Prepare Dressing by Crushing GarlicIn a Small Bowl. Add [[salt]], [[pepper]], [[sugar]] And [[mustard]]. Stir to Make a Paste.Blend in [[vinegar]]. Slowly Whisk in [[oil]]. Pour Dressing Over The Salad. ServeAt Once.
   
Line two plates with lettuce. Put half of crab meat in the center of each
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Note: Creole [[mustard]] is a Brown, Spicy [[mustard]] Available in The SpecialtyFood Section of Most Supermarkets. Dijon [[mustard]] is a Fine Substitute
plate. Arrange shrimp around crab meat. Slice eggs into thin circles and
 
place egg slices on top of crab meat. Slice tomatoes and arrange tomato
 
slices around the outside of the plates. Prepare dressing by crushing garlic
 
in a small bowl. Add salt, pepper, sugar and mustard. Stir to make a paste.
 
Blend in vinegar. Slowly whisk in oil. Pour dressing over the salad. Serve
 
at once.
 
Note: Creole mustard is a brown, spicy mustard available in the specialty
 
food section of most supermarkets. Dijon mustard is a fine substitute
 
   
   
==Contributed by :==
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==contributed by :==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
[[Category:catsrecipes]]
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[[category:catsrecipes]] [[Category:Red wine vinegar Recipes]] [[Category:Garlic Recipes]] [[Category:Vegetable oil Recipes]] [[Category:Granulated sugar Recipes]] [[Category:Lettuce Recipes]] [[Category:Tomato Recipes]] [[Category:Mustard seeds Recipes]] [[Category:Pepper Recipes]] [[Category:Oil Recipes]] [[Category:Salt Recipes]] [[Category:Egg Recipes]] [[Category:Vinegar Recipes]] [[Category:Shrimp Recipes]]

Revision as of 08:15, April 12, 2007


eggs Pontchartrain


lettuce

  • 1 Pound Crab Meat
  • 1/2 Pound Shrimp, Cooked And Peeled
  • 2 Hard Cooked eggs, Peeled
  • 2 tomatoes


Dressing:


Line Two Plates With lettuce. Put Half of Crab Meat in The Center of EachPlate. Arrange Shrimp Around Crab Meat. Slice eggs Into Thin Circles AndPlace egg Slices on Top of Crab Meat. Slice tomatoes And Arrange TomatoSlices Around The Outside of The Plates. Prepare Dressing by Crushing GarlicIn a Small Bowl. Add salt, pepper, sugar And mustard. Stir to Make a Paste.Blend in vinegar. Slowly Whisk in oil. Pour Dressing Over The Salad. ServeAt Once.

Note: Creole mustard is a Brown, Spicy mustard Available in The SpecialtyFood Section of Most Supermarkets. Dijon mustard is a Fine Substitute


contributed by :

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