Christmas Corner

Christmas – that magic blanket that wraps itself about us, that something so intangible that it is like a fragrance. It may weave a spell of nostalgia. Christmas may be a day of feasting, or of prayer, but always it will be a day of remembrance – a day in which we think of everything we have ever loved.
- Augusta E. Rundel



Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home!
- Charles Dickens



Christmas is most truly Christmas when we celebrate it by giving the light of love to those who need it most.
- Ruth Carter Stapleton



Christmas is for children. But it is for grown-ups too. Even if it is a headache, a chore, and nightmare, it is a period of necessary defrosting of chill and hide-bound hearts.
- Lenora Mattingly Weber



Shrimp and Crabmeat Quiche Recipe

Ingredients:
2 deep dish pie shells (Mrs. Smiths)
1 pkg. Monterey Jack cheese, grated
1 onion, chopped fine
12 mushrooms, chopped (optional)
Tony Chachere's seasoning, to taste
1 stick butter
1 pint whipping cream
5 eggs
1 pkg. mild Cheddar, grated
1 bell pepper, chopped
3 stalks celery, chopped
1 lb. crabmeat
1 lb. raw shrimp

Directions:

Step 1:
Saute onions, bell pepper, celery, and mushrooms until soft.

Step 2:
Mix whipping cream and eggs until thoroughly blended.

Step 3:
Grate cheeses together and set aside.

Step 4:
Saute shrimp in butter; add crabmeat; do not cook for very long.

Step 5:
Put pie shells in glass pie plates for an even crust.

Step 6:
Start layering with onion mixture, then cheese, then shrimp and crab, then whipping cream/egg mixture. Layer until all ingredients are exhausted. Top with cheese or lattice with pie crust.

Step 7:
Place pie pans on cookie sheets as filling tends to bubble over while cooking. Cook in a preheated 325 degree oven for approximately 45 minutes, or until a knife inserted in the center comes out clean.

Note: This freezes very well and makes a little more than 2 deep dish pies.

Recipe compliments of Jo Paula Lantier of LSU Sea Grant Department