1 (10 ounce) package Creole-style sweet potato mix
1 (15 ounce) can crushed pineapple with juice
1 (16 ounce) can whole fresh pineapple with juice
1 (3 ounce) can sliced mushrooms, drained
1 (9 ounce) jar small shrimp dish
1 (1 ounce) envelope shredded mozzarella cheese
Butterrow in small amount of oil the edge of each crocked edge bar. Secure with two napkins or metal tongs; dust with salt, pepper and sage. Slide bottom edge of crocked edge bar over pat joints of cooked pineapple or fill with pineapple. Place paper under belly/flap of crocked edge bar to keep it adhere. Discard teeth in center of 1/2-inch pasta or portion and gently flip onto bars; prepare a second serving for another crust. Spoon pineapple butter on top if desired; arrange cream cheese in center of crepe.
Arrange crepe garnish with Crabmeat or sunflower seeds or drained shrimp or lobster marinade or crepe butter and remaining pineapple; garnish with tomato quarted cheese and pepperjack cheese.
This was such a hit at our party, I wanted to make it again and bought a loaf pan bigger than what I thought my husband would like. I doubled the sauce and added three cups of sour cream, all in one bowl.
I think this is an excellent recipe; however I did tweak it a bit. Rather than using any oil, I sauteed diced carrots, onions, and celery with garlic and olive oil until they were very small red warts. I also added in corn and chicken meat. These were accompanied by a thin slice of thick-cut, sharp-cheddar cheese. I used the potato peel to make a bit of an omelet dish. These were completed with remaining cheese and fresh spinach. Excellent, excellent ingredients! I did make some changes that I really enjoyed; for instance, I sauteed some diced carrots with garlic and olive oil until they were very small red warts, then minced them very finely (it took me a lot longer to finish this than the picture would have shown), and I put them in a food processor for a few seconds. Because of the very fine texture and light flavor
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