Ingredients
Pigs Feet
- Pigs Feet (cut in halves)
- Clowney Seasoning
- Hot Sauce
- Seafood breading
- Vegetable Oil
Couscous Pasta
- Red Onion (Finely Chopped)
- Red Pepper (Chopped)
- 2 TBS Butter
- Water
- Box of Couscous pasta with seasoning package
Seafood Egg Rolls
- Egg Roll Sheets
- Chopped Broccoli Stems (Finely Chopped)
- Chopped Green Spring Onions
- Finely Diced Carrots
- Chopped Clams
- Chopped Shrimp
- Juice from 1/2 Lemon
- TBS Olive Oil
- Spicy Mustard for dipping sauce
Mini Cheese Cakes
- Miniature graham cracker pie shells
- 1 box of Cream Cheese (needs to be at room temperature)
- 1 Egg
- 1/4 Cup of Sugar
- Juice from 1/2 of Lemon
- 1/2 tsp of Vanilla Flavoring
Directions
Pigs Feet: Boil pot of water, add seasoning to pigs feet and to water, drop feet into water and cook for 45 minutes. Roll boiled feet in hot sauce and then in seafood breading. Heat oil in Skillet and brown on add sides.
Couscous: Put 2 TBS Butter in Skillet, add onion and peppers and saute’. Add 1 1/4 cups of water and seasoning package from box. Bring to a boil. Add pasta from box and stir. Bring back to boil. Turn heat down. Continue to cook.
Seafood Egg Rolls: In bowl combine all ingredients and stir well. Spoon in a little mixture onto a egg roll sheet. Start from a corner and roll, tuck in end pieces, just before you come to the end of the sheet, brush a little olive oil onto sheet and stick to roll. Put Olive oil in pan and place roll in pan. Keep doing this until pan is full. Brush over the tops with olive oil. Bake in oven at 375 degrees for 20-30 minutes. Spicy Mustard for dipping sauce.
Miniature Cheese Cakes: Combine cream cheese, egg, sugar, lemon and vanilla and mix with electric mixer. Spoon into pie shells, filling them 3/4 full. Place on baking sheet. Put in oven at 350 degrees for 25 minutes. Refrigerate for at least 1 hour
