Ambrosia Pie

Holiday fruit is blended with cream cheese and coconut, and frozen for dessert.
Ingredients
1  (11-ounce) can mandarin oranges in light syrup
1  (8 1/4-ounce) can crushed pineapple in heavy syrup
1  (8-ounce) package cream cheese, softened
1  (14-ounce) can sweetened condensed milk
2 1/2  cups frozen whipped topping, thawed and divided
3/4  cup flaked coconut, toasted
1  (9-ounce) graham cracker crust (extra serving size)
Garnishes: maraschino cherries, pecan halves, additional toasted flaked coconut Read more »

OKRA & SHRIMP MAURICE
Maurice is a Mississippi Cajun, and a damned fine cook. He says to eat
this like a cochon. That’s like a pig.

- ¼ cup oil
- 1½ pounds okra, stems cut off and sliced thin
- 1 large chopped onion
- 2 large tomatoes, peeled and pureed
- 4 large cloves garlic, crushed and pureed
- 1 teaspoon salt
- ¾ teaspoon ground thyme
- Louisiana hot sauce or ground cayenne pepper to taste
- 1 pound raw shrimp, peeled and deveined

Heat the oil in a large, high-walled skillet over low heat. Simmer the
okra, onions, tomatoes, and garlic together 1½ to 2 hours or until the
okra cooks apart and the other vegetables come together. Stir often to
avoid burning. Add the salt, thyme, hot sauce, and shrimp, and cook
until the shrimp turn pink, only a few minutes.