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Appetizer: Crawfish Bisque on RiceCrawfish Bisque:1 onion, chopped1 green onion, chopped fine6 tablespoons butter1 clove garlic, minced

cup flour26 oz seafood stock1 can cream of shrimp soup1 cup heav cream! tablespoons fresh chopped parsle" ounces crawfish boiled crawfishCrawfish boil seasonings

#ice:Cook $ cups rice as per instructions% &eason as desired%

Directions:

'elt the butter in a sauce pan over medium heat% &tir in the onion and cook until golden,about 1( minutes% &tir in the flour, stirring constantl, until smooth and cook until mi)tureturns a pale golden color, about * minutes% +hisk in the stock, stirring constantl to avoidan lumps% dd the soup% -urn the heat to low% dd the cream% dd the crawfish .preparedfor ou due to time constraints/%&eason with crawfish seasoning to taste% &immer to desired thickness .remembering thatbisque will be served over rice/% &prinkle with fresh parsle to serve%

Suggestions from the Mystery Basket:dd wine% dd different spices and seasonings%

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Chicken and Eggpant !armesan with marinara over spaghetti! Cups bread crumbs! tablespoons finel chopped fresh flat0leaf parsle1 teaspoon dried oregano1 teaspoon basil leaves$ large eggs, beatenll0purpose flour, for dredging

egetable oil, for fring"01( chicken breasts, pounded thin1 ggplant sliced thin1 lb shredded mozzarellagrated 3armigiano .to top/Marinara:! tablespoons olive oil1 large ellow onion, coarsel chopped! cloves garlic, coarsel chopped142 teaspoon red pepper flakes2"0ounce can tomatoes and their 5uices120ounce can tomato paste! tablespoons freshl chopped 7talian parsle

1 teaspoon dried basil1 teaspoon dried oregano

1 lbs spaghetti 8 cooked al dentesalt and pepper to taste

Directions:3reheat the oven to *(( degrees 9% 3lace the bread crumbs into a large shallow bowl% dd the herbs,1 142 teaspoons salt and 142 teaspoon of pepper% 7n another medium shallow bowl, whisk the eggsand 2 tablespoons of water together%

"or the eggpant:&eason each slice on both sides with salt and pepper% Coat in the flour, tappingoff e)cess, then dip it in the egg, and finall dip it in the bread crumbs% &hake off an e)cessbreading% :eat 1420inch of oil in a large saute pan over medium heat% 9r the eggplant slices,turning once, until golden brown, about ! minutes per batch%

"or the chicken: #epeat the above process with the chicken; season with salt and pepper, dredge inflour, shake off the e)cess, dip in egg mi)ture and then in bread crumbs% Coat the pan with more oiland bring to high heat, cooking the chicken on each side until 5ust brown, about 2 minutes per side%

"or the Marinara Sauce: :eat the oil in a large sauce pan over medium0high heat% dd the onionand cook until soft% dd the garlic and red pepper flakes and cook 1 minute% dd the tomatoes,bring to a boil and cook, stirring occasionall, until thickened, about 1* minutes% &eason to tastewith parsle, basil, oregano, salt and pepper% &immer longer to achieved desired thickness%

Assem#e the dish:

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Bananas "oster Bread !uddingBread !udding:*06 cups bread pieces .tear into chunks/$ eggs1 cup sugar= cup brown sugar

1 cup heav cream1 can evaporated milk2 bananas1 tablespoon vanilla e)tract1 teaspoon cinnamon1 tablespoon rum

Bananas "oster:= cup unsalted butter= cup brown sugar14! cup heav cream

$ bananas, sliced$0* tablespoons rum

>irections;?enerousl spra a 1!)@ baking pan with baking spra%

Make the #read pudding:-ear bread into small and uneven pieces and la out in our baking pan% 3our 1 cup ofboiling hot water over bread%