Real Vermont Cooking

Ingredients 1# ground meat 1# pork sausage 1 pack chopped crawfish tails 1 ½ cup cornmeal ¾ cup V8 vegetable juice 4 cloves chopped garlic 2 tsp chili powder 2 tsp cumin 2 tsp cayenne Sauce 5 cups V8 vegetable juice 2 tsp chili powder 2 tsp cumin 2 tsp salt Mix top ingredients for the tamale balls together and form 1½ inch balls. Mix sauce ingredients together and pour over uncooked balls. Cook over medium to low heat for 45 to 60 minutes.

INGREDIENTS 1/2 lb. or more filet of catfish, trout or redfish 2 lbs. shrimp, peeled and deveined 1/2 pint of shelled oysters 2 cups chopped onion 1 cup chopped celery Gumbo File 1/2 teaspoon finely chopped parsley 1 gallon water 4 cloves minced garlic salt, black and red pepper to taste Directions: 1 – 1/2 cups cooking oil 1 – 1/2 cups flour Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows: