Shrimp Po'boys

Ingredients
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Emeril's Essence
1 1/2 teaspoons salt
3/4 teaspoon cayenne
½ cup flour
½ cup breadcrumbs
2 small French bread loaves, each about 10-inches long
Butter
Remoulade sauce (recipe provided below)

Directions:
*Heat the oil in a deep fryer
*Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
*Add remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne to breadcrumbs and flour
*Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
*Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
*Remove from the oil and drain on a paper-lined plate.
*Split the French bread loaves in half and brush both sides of the bread with butter - toast briefly, if desired.
*Using a spatula, spread the remoulade sauce on both sides of the bread
*Assemble sandwiches with shrimp, adding lettuce, tomato, and/or other sandwich toppings, if desired.

Serves: 2

*Remoulade Sauce:
Ingredients:
1 cup mayonnaise
1 TBSP chopped onion
Dash of Tabasco sauce
1 TBSP vinegar
2 TBSP Dijon mustard
1 TBSP prepared horseradish
¼ c vegetable oil
1 tsp paprika
½ tsp salt
1 TBSP chopped parsley
1 TBSP chopped celery (optional)
½ tsp Worcestershire sauce

Directions:
*Combine all ingredients in small bowl and mix until well blended
*Refrigerate several hours or overnight
*Serve with cold boiled shrimp, crabmeat, lobster, or POBOYS!!!!

De's Chick-Fil-A Sandwiches

Ingredients:
2 chicken breasts
2 hamburger buns
Bisquick
Flour
Salt
Condiments (all optional): mayo, mustard, cheese of your choice (P likes Provolone), sliced dill pickles, butter

Directions:
*Mix Bisquick and flour in plastic bag
*Sprinkle chicken breasts with salt
*Toss chicken breasts in Bisquick/flour mixture in plastic bag
*Fry chicken breasts until done
*Meanwhile, spread buns with butter and broil for couple of minutes
*Spread sandwich lightly with mayo, add chicken, cheese, mustard and pickle

Serves: 2

Submitted by: DeAnne Anderson

Gourmet Chicken Sandwiches

Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread (or other bread of choice)

Directions:
*Sprinkle pepper on one side of each chicken cutlet.
*Heat oil in a large skillet and brown garlic
*Aadd chicken, pepper-side-down and saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
*In a small bowl combine the mayonnaise, mustard and rosemary.
*Mix together and spread mixture on 4 slices focaccia bread.
*Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Serves: 4

Source: http://www.allrecipes.com/

Submitted by: Michelle Meadows Turner

Fluffernutter

Ingredients:
2 slices white bread (or can use wheat)
2 TBSP peanut butter (or more or less --- to preference)
2 TBSP marshmallow fluff (or more or less --- to preference)

Directions:
*Spread one slice bread with pb
*Spread other slice with marshmallow creme
*Put together and voila!  Delish goodness in your mouth!

Submitted by: DeAnne Anderson

*Personal Notes: My grandmother used to make these for me as a child -- LOVED them!

Rotel Cheese Sandwiches

Ingredients:
1 can rotel tomateos, drained
16 oz sharp cheddar cheese, grated
1 tsp. worcestershire sauce
3/4 cup mayo (more or less depending on what you like)

Directions:
*Mix all ingredients.
*Spread onto any type bread. Cut into triangles.

Source: "My sister Jamie Taylor" (Brandon, MS)

Submitted by:  Jennifer Attaway

*Personal Notes:  This makes alot - enough for a small party