-Waldine Van Geffen VGHC42A 1 pound Crawfish tails 1/4 teaspoon Cayenne pepper 6 Drops Tabasco 2 tablespoon Salted corn oil margarine 1 1/2 cup Fresh mushrooms -- sliced 2 tablespoon Pimientos -- chopped 2 tablespoon Green onions -- slice thin 1/2 cup Chablis 5 teaspoon Cornstarch 2 tablespoon Water 1/2 cup Skim milk 1/2 teaspoon Salt 2 cup Cooked egg noodles Season tails with pepper and Tabasco and add to melted margarine in heavy saucepan. Saute for 3 minutes over medium-low heat. Add mushrooms, pimientos and green onions, cover and simmer over low heat for 5 minutes. Add wine. Combine water, cornstarch and skim milk and add to crawfish mixture. Add salt, blend, cover and simmer for 8-10 minutes, stirring occasionally. Add cooked noodles, mix well and heat for 1-2 minutes. Serve immediately. (wrv)
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