Crawfish Supreme 1

One 8 ounce package cream cheese

1 stick margarine (1/4 lb)

2 tablespoons margarine

2 pounds peeled crawfish tails

1 large onion, chopped

1 large bell pepper, chopped

One 8 ounce package fresh mushrooms, sliced

One 10 ounce can cream of mushroom soup

1 to 2 cups cooked rice

1 tablespoon1 garlic powder

1/2 teaspoon red and black pepper

1 cup grated Velveeta cheese

1 cup grated Swiss cheese

1 cup canned fried onion rings

In a double boiler melt margarine and add cubed cream cheese. Stir over low beat until cheese is melted. In a separate skillet, melt 2 tablespoons margarine and saute crawfish tails, onions, bell pepper and mushrooms until seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic powder and peppers. Add the cream cheese and margarine mixture to crawfish mixture. Stir and check for seasoning. Stir in the Swiss cheese and 1/2 of the Velveeta cheese. Put in greased casserole. Top with the remaining grated cheese and fried onion rings. Bake in 350F oven for about 30 minutes.

Serves 10.

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Cajun Country -- New Iberia, Louisiana