-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)