Recipes

Acadian Peppered Shrimp

Servings: 4 Servings

Ingredients:

1 pound Butter
2 teaspoon Fresh basil, chopped
2 teaspoon Fresh oregano, chopped
1 each Bay leaf, crumbled
1 Salt
½ cub Lemon juice
2 teaspoon Cayenne pepper
5 each Garlic cloves, minced
½ cub Black pepper, finely ground
4 pound Large raw shrimp in shells

Preparation:

The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking"

Ahi Carpaccio

Servings: 4 Servings

Ingredients:

½ pound Fresh tuna, paper-thin
1 Salt, Vinegar & Oil
1 Freshly cracked pepper
1 each Bunch arugula
1 Grated Parmesan cheese
½ each Wht or blk truffle; shaved

Preparation:

Note: May use a greater amount of truffle if desired. Arrange tuna in overlapping slices on platter. Sprinkle with salt and drizzle with oil and vinegar to taste. Sprinkle with pepper. Surround tuna with wreath of arugula. Sprinkle grated Parmesan cheese over all. Top with truffle shavings. Created by: Michael's, Santa Monica (C) 1992 The Los Angeles Times

All-In-One Tuna Casserole

Servings: 4 Servings

Ingredients:

1 each Env. Golden Onion Soup Mix
1 ½ cub Milk
10 ounce Frozen Peas & Carrots *
8 ounce Medium Egg Noodles **
6 ½ ounce Tuna, Drained & Flaked
2 ounce Shredded Chedar Cheese ***

Preparation:

* Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal ½ C ~--------------------------------------------------------------------- ~--- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.

Almond Fried Shrimp

Servings: 4 Servings

Ingredients:

1 cub All purpose flour
1 pinch Salt
2 cub Milk
4 each Eggs
12 each Uncooked jumbo shrimp
1 ½ cub Sliced almonds (5 oz)
6 cub Vegetable oil

Preparation:

Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt.
Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 ½ hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.

Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Angel Hair Pasta with Shrimp

Servings: 4 Servings

Ingredients:

1 ½ tablespoon Butter
1 ½ tablespoon Flour
1 ½ cub Milk
½ cub 35 per cent cream
1 ½ tablespoon Pesto sauce
1 ½ tablespoon Chopped parsley
1 tablespoon Minced garlic
2 tablespoon Grated paresan cheese
½ teaspoon Salt
½ teaspoon White pepper
1 Worcestershire and tabasco
2/3 pound Capellini
½ each Red pepper, cut in strips
¼ pound Snow peas, trimmed
1 pound Jumbo shrimp

Preparation:

In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately.

Arroz Amarillo con Camarones -Yellow Rice & Shrimp Casser

Servings: 6 Servings

Ingredients:

½ cub Olive oil
1 small Onion; chopped
1 small Green pepper; chopped
1 Garlic clove; minced
1 Parsley sprig
1 large Ripe tomato peeled, seeded & chopped
1 Bay leaf
¼ teaspoon Nutmeg
¼ teaspoon Cumin
¼ teaspoon Thyme
1 pinch Saffron; toasted
1 pound Shrimp, raw shelled, deveined
1 cub -Hot water
¼ cub Dry white wine
1 tablespoon Lemon juice
1 tablespoon Salt
½ teaspoon Hot sauce
2 cub Long grain white rice
2 ½ cub -Water
½ cub Beer
Cooked peas
Pimiento strips
Parsley bouquets

Preparation:

Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. However, I know that good earthenware is hard to find today. I have 2 casseroles that I've had for 15 years.

Heat oil in casserole. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper.

Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2 ½ cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.

Source: Clarita's Cocina - by Clarita Garcia
: ISBN: 0-942084-74-8

Asian Shrimp & Noodle Soup

Servings: 4 Servings

Ingredients:

Woman's Day; 3/12/1996
8 cub Water
4 package Ramen noodle soup
12 ounce Shrimp; frozen, cooked,
Deveined
1 teaspoon Dark Oriental sesame oil
¼ teaspoon Red pepper, crushed
½ cub Green onions; chopped
1/3 cub Carrots, shredded
4 Lime wedges

Preparation:

Prep: 10 minutes. Cook: 5 minutes. Cost per serving: $1.53.

Bring 3-4 qt pot of water to boil. Break up noodles, add to pot, and cook 3 minutes, stirring occasionally, until tender.

Remove from heat. Immediately stir in shrimp, seasoning packets, oil, and crushed red pepper. Let stand 1 minute. Serve with lime wedges on the side.

From: Sylvia Steiger Date: 08 Mar 96

Asian-style Tilapia with Baby Corn Relish

Servings: 6 Servings

Ingredients:

1 ½ pound Tilapia fillets, about½" thick
1 1/3 pound Regular broccoliOR
1 pound Broccoli rabe (rapini)
8 Green onions (white partonly), sliced
1 can Baby corn, drained (15oz)

ASIAN SAUCE:
2 tablespoon Oriental sesame oil
1 tablespoon Minced fresh ginger
1 tablespoon Minced shallot
½ teaspoon Hot red chilies,crushed,dried
½ teaspoon Ground coriander
½ cub Rice vinegar
1/3 cub Reduced-sodium soy sauce
2 tablespoon Oyster sauce

Preparation:

Rinse fish and place in a heavy plastic food bag with the Asian sauce; seal bag and turn to coat fillets. Chill at least 30 minutes or up to 2 hours, turning occasionally. Lift fillets from sauce; reserve sauce. Arrange fish in a single layer in a 12x17" broiler pan (without rack). Pour sauce into a 10-12" frying pan.

Trim broccoli stems or broccoli rabe, then peel if tough. Cut broccoli into 5" lengths about ½" thick.

Fill a 3-4 quart pan ¾ full of water and bring to a boil over high heat. Add broccoli or broccoli rabe; cook 1 minute. Lift from water with a slotted spoon and transfer to pan of sauce. Cook onions in water about 30 seconds; add, with corn, to sauce.

Broil fish about 3" from heat for 3 minutes. Turn fish over and broil until opaque but still moist-looking in center of thickest part (cut to test), about 2 minutes longer; keep warm on a platter.

Stir sauce and vegetables over high heat until boiling; place on a platter beside fish.

Asian sauce:

Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds.

At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

Assam Spicy Shrimp

Servings: 6 Servings

Ingredients:

1 ---------marinating---------
1 ½ cub Water
2 pound Headless shrimp
1 tablespoon Oyster sauce
½ teaspoon Hot chili sauce
6 ounce Tamarind
1 ----------cooking-----------
3 ounce Young ginger root
4 each Large garlic cloves
1 teaspoon Blachan
2 each Small red onions
3 tablespoon Oyster sauce
1 tablespoon Dark soya sauce
1 tablespoon Hot chili sauce
3 tablespoon Oil
¼ cub Packed brown sugar

Preparation:

MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.

AVOCADO FILLED WITH CRABMEAT

Servings: 4 Servings

Ingredients:

2 each Avocados
½ pound Crabmeat
1 dash Hot pepper sauce (opt.)
¼ cub Minced celery
1 Mayonnaise
1 Lemon juice
1 MSG (optional)
1 Salt, pepper
1 Shredded lettuce
4 each Hard cooked eggs; chopped
4 each Anchovy fillets
4 each Strips pimiento
1 each Lemon; cut in 4 wedges
1 each Tomato; cut in 4 wedges
1 Black olives
1 Parsley sprigs

HERBED MAYONNAISE DRESSING:
1 cub Mayonnaise
1 dash Tarragon
1 dash Chervil
2 tablespoon Chopped chives
2 tablespoon Tomato puree (or more)

Preparation:

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side. Created by:
Huntington Sheraton Hotel, Pasadena (C) 1992 The Los Angeles Times

Avocado, Shrimp and Cucumber Makimono

Servings: 7 Rolls

Ingredients:

2 cub Medium-Grain White Rice
2 2/3 ounce Package Tamanoi Sushinoko;Or
3 ½ tablespoon Japanese Rice Vinegar,
1 tablespoon Sugar; and
1 ½ teaspoon Salt
7 Sheets Toasted Seaweed;Sushi Nori
Wasabi Paste; or powdermixed to a paste withwater
½ English Cucumber; peeledand cut into thin strips
½ pound Cooked Shrimp; or Crab
1 large Ripe Avocado; peeled andcut into small cubes
1 bunch Green Onions; green partonly, blanched untilwilted
Pickled Ginger
Low-Salt Soy Sauce

Preparation:

Rinse rice 3-4 times under cold, running water; drain well. Put in a heavy pot and add 2 cups water. Let soak 30 minutes.

Bring rice to a boil over medium heat; boil 1 minute. Cover, turn heat to low and cook 20 minutes. Remove from heat and let stand, covered, for 10 minutes.

Transfer the rice to a bowl and add the vinegar, sugar and salt (or the tamanoi sushinoko.) Let cool to room temperature.

Lay a bamboo rolling mat out so that the bamboo strings are horizontal. Top with a sheet of seaweed, shiny-side down (so it will roll easily inward.) Spread with ¾ cup rice, leaving about a ½" border along the top and bottom.

Along the horizontal center, put a few dabs of wasabi paste. Arrange a few strips of cucumber across this; top with 1/7 of the shrimp and avocado, and a couple of green onion strands.

To roll, lift the bottom of the seaweed sheet up, just enough to cover the filling. Fold the mat over this and squeeze with the fingers of both hands; roll a little, the pull out the top part of the mat a little. Continue to do this until it's completely rolled.
Set roll aside and repeat with remaining ingredients. Cover rolls tightly with plastic wrap and refrigerate until serving.

Using a wet knife, slice each roll into 8 pieces. Serve with pickled ginger and wasabi diluted with soy sauce.

Per serving (½ roll): 155 calories, 6 g protein, 26 g carbohydrate, 4 g fat, 1 g saturated fat, 32 mg cholesterol, 270 mg sodium, 1 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Baby Corn Relish

Servings: 6 Servings

Ingredients:

2 tablespoon Oriental sesame oil
1 tablespoon Minced fresh ginger
1 tablespoon Minced shallot
½ teaspoon Hot red chilies,crushed,dried
½ teaspoon Ground coriander
½ cub Rice vinegar
1/3 cub Reduced-sodium soy sauce
2 tablespoon Oyster sauce

Preparation:

Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds.

At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

Baby Leeks with Tomato Confit

Servings: 4 Servings

Ingredients:

LEEK MOLDS:
72 Baby Leeks

TOMATO GELATIN:
1 package Unflavoured Gelatin
¾ cub Cold Water
16 Cherry Tomatoes, halved

TOMATO CONFIT:
1 cub Chopped Onion
2 tablespoon Olive Oil
32 Cherry Tomatoes, quartered
2 tablespoon Fresh Basil, chopped or
1 teaspoon Dried Basil
2 tablespoon Fresh Thyme, chopped or
1 teaspoon Dried Thyme
1 teaspoon White Wine Vinegar
Salt and Pepper

HERBED CREAM FILLING:
¼ cub Sour Cream
1 tablespoon Fresh Chives, chopped
Salt and Pepper
20 Prawns, cooked, shelled and
Deveined
Deep-Fried thin strips of
Carrot, Zucchini, leek,
& Eggplant for garnish

Preparation:

Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes.

Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water.

Cut bottom portions of leeks in lengths the same height as the souffle dishes, about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside.

Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils.

Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 souffle dishes. Cover and refrigerate until set, about 1 hour.

Tomato Confit: While molds are setting, in large skillet, saute chopped onion in hot olive oil over medium high heat until soft.

Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a saucelike consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste.

Pour into bowl, and refrigerate to cool.

Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste.

Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in souffle dishes.

Top with a spoonful of cream filling in center, then cover with remaining tomato confit.

Carefully spoon a layer of the remaining gelatin mixture atop each souffle.

Cover and refrigerate 2 to 3 hours until set.

To Serve: Gently loosen plastic wrap from sides of souffle with a knife. Lift gelatin molds out of souffles using extended ends of plastic wrap as "handles." Peel plastic wrap from sides.

Lift molds off plastic wrap with a spatula and center each mold on a serving plate.

Garnish each with 5 prawns and deep-fried vegetables, if desired.

Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

BAILEY'S BOUILLABAISSE (FISH STEW)

Servings: 9 Servings

Ingredients:

1 each Onion, large diced
2 cub Celery, diced
3 each Potatoes, small diced
3 cub Boiling water
2 cub Skimmed milk
1 ½ pound Cod or Flounder
2 cub Broccoli, diced
2 cub Cauliflower, diced
1 ½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Marjoram
½ teaspoon Basil

Preparation:

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes.

Baja Seafood Stew

Servings: 6 Servings

Ingredients:

½ cub Onion; Chopped, 1 Medium
½ cub Green Chiles; Chopped
2 each Cloves Garlic;Finely Chopped
¼ cub Olive Oil
2 cub White Wine; Dry
1 tablespoon Orange Peel; Grated
1 ½ cub Orange Juice
1 tablespoon Sugar
1 tablespoon Cilantro; Fresh, Snipped
1 teaspoon Basil Leaves; Dried
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Oregano Leaves; Dried
28 ounce Italian Plum Tomatoes; *
24 each Soft-shell Clams; Scrubbed
1 ½ pound Shrimp; Raw, Shelled, Med.
1 pound Fish; **
6 ounce Crabmeat; Frozen, ***

Preparation:

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half. ** The following fish can be used: cod, sea bass, mahimahi or red
snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed.
~--------------------------------------------------------------------- ~-- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

BAKED CATFISH a'la MEUNI`ERE

Servings: 6 Servings

Ingredients:

4 each Catfish fillets (5 oz ea)
¼ cub Parmesan cheese
1 each Egg
1 tablespoon Water
½ cub Cracker meal
1 tablespoon Lemon and herb seasoning
1 Meuni`ere suace

Preparation:

1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish flakes ea sily.

Baked catfish fillets with horseradish sauce

Servings: 4 Servings

Ingredients:

1 ½ pound Catfish fillets
1 tablespoon Lemon juice
2 Egg whites
2 tablespoon Sour cream
1 tablespoon Grated onion
1 Clove garlic
¼ teaspoon Dry mustard
¼ teaspoon White pepper
2 tablespoon Butter or margarine
2 tablespoon Flour
1 cub Milk
4 teaspoon Prepared horseradish

Preparation:

Arrange fish on baking pan sprayed with nonstick cooking spray.
Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and ⅛ teaspoon white pepper. Spoon some of mixture on top of each fillet.
Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining ⅛ teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.

Baked Eggplant with Shrimp

Servings: 4 Servings

Ingredients:

1 large Eggplant
1 slice Bread; with crusts removed
1 Egg; well beaten
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Shortening
1 small Onion; chopped
1 Celery stalk; chopped
¼ medium Green pepper; chopped
½ pound Shrimp; raw, shelled,deveined and cut in pieces

Preparation:

Cut eggplant lengthwise; scrape out pulp and cut into pieces. Parboil until tender; drain, mash, and combine with slice of bread which has been wet with water and squeezed until no water remains. Add beaten egg, salt, and pepper. Melt shortening; add onion, celery, green pepper, and choppe shrimp. Remove from pan when cooked but not browned. Add to eggplant mixture and mix well. Pack this mixture into eggplant shells; bake in small pan at 375 degrees for 20 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.

Baked Finnan Haddie

Servings: 6 Servings

Ingredients:

¼ cub Butter
2 tablespoon Flour
2 cub Milk
2 pound Finnan haddie*
½ cub Bread crumbs
3 tablespoon Butter; melted

Preparation:

: -salt and pepper
: Lemon slices
: Parsley *Finnan Haddie is smoked Haddock. Make a thin white sauce by combining the butter, flour, milk and salt and pepper in the top of a double boiler. (combine the butter and flour into a paste, cook slightly before adding milk). Place the fish in a greased pan and pour the white sauce over it. Cover and simmer very gently for half an hour, basting as necessary. Sprinkle with bread crumbs which have been mixed with the melted butter. Bake in a hot oven for 15 minutes. Remove it a hot platter and garnish with parsley and lemon.
SERVES:6 Source:_Out of Old Nova Scotia Kitchens_

Baked Fish with Groundnut Sauce

Servings: 4 Servings

Ingredients:

1 tablespoon Peanut Oil
1/3 cub Onion; diced
1 teaspoon Garlic; minced
1 tablespoon Fresh Ginger; minced
½ teaspoon Ground Ginger
¼ teaspoon Red Pepper Flakes
¾ cub Canned Tomatoes; peeled andchopped, with juice
1 ½ teaspoon Dried Shrimp; ground to apowder
¼ cub Smooth Peanut Butter
½ cub Boiling Water
1 ½ pound Lingcod Fillet; pin bonesremoved, in 1 piece

Preparation:

Heat oil in a large skillet over medium-low heat. Add onion, garlic, gingers and red pepper. Cook, stirring, until onion begins to color.
Add tomatoes and dried shrimp. Dissolve the peanut butter in the boiling water and add to pan. Simmer until slightly thickened. Taste for seasoning and adjust if necessary.

Preheat the oven to 400øF. Lay the fish fillet in a lightly oiled baking pan and spoon the sauce over and around the fish. Cover tightly and bake until a skewer enters the thickest part of the fish, about 15 minutes. Serve with rice.

Per Serving: 240 calories, 26 g protein, 6 g carbohydrate, 13 g fat, 2 g saturated fat, 49 mg cholesterol, 300 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Baked Oysters

Servings: 4 Servings

Ingredients:

----LISA CRAWLEY TSPN00B--
¼ pound Butter
2 cub Celery
1 Onion -- chopped fine
1 pint Oysters
4 Eggs; hard-boiled -- grated
2 cub Toasted bread crumbs
1 cub Oyster Juice OR Water
Parsley

Preparation:

melt butter, add onion and celery. Cook on slow fire until tender. Add oysters that have been cut up by scissors, and a little oyster juice.
cook about 5 min. until oysters curl. Take off fire and mix w/ rolled toasted bread crumbs and grated eggs and parsley to season. Add salt, pepper, and dampen w/ oyster juice or water. Put into oyster shells or greased pyrex dish; sprinkle cracker crumbs on top and dots of butter. Bake at 350 about 20 min. Tresor de la Mer from the Heart of Louisianna.

Recipe By :

Baked Smoked Salmon & Feta Cheese En Croute

Servings: 2 Servings

Ingredients:

3 ounce Smoked salmon, diced
6 ounce Cream cheese, softened
3 ounce Feta cheese
1 each Egg, slightly beaten
1 teaspoon Capers
2 tablespoon Finely choppedparsley
4 each Scallions, topped, diced
1 tablespoon (or more) poppyseeds

Preparation:

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Roll out the pastry sheet to double its size.
Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds. Make ½ inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.

Baked Stuffed Squid

Servings: 5 Servings

Ingredients:

1 pound Squid
Salt
6 tablespoon Olive oil
1 Onion; chopped
1/3 cub Raw long-grain white rice
½ cub Chopped fresh parsley
¼ cub Chopped fresh mint leaves
2 tablespoon White wine
¼ cub Pine nuts
¼ cub Black raisins
Freshly ground pepper
4 Peeled tomatoes; drained
1/3 cub White wine

Preparation:

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter.
Drain and set aside.

Heat ¼ cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent. Stir in the rice and saute a few minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook.
Seal opening with skewers or toothpicks. Place the stuffed sacs with the heads and tentacles in a baking-serving dish. Sprinkle with salt and pepper and set aside.

Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top. Bake in a medium-slow oven (300 F) for 1 ½ hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

Barbecue Grilled Trout

Servings: 2 Servings

Ingredients:

2 Medium trout, whole, or
8 Bacon slices
4 Small whole trout

Preparation:

Wrap trout with bacon and fasten together with toothpicks. Place in a double rack and cook over coals. When bacon is crisp, the trout is done. If you do not use bacon the trout must be basted with butter, salt and pepper. Serve hot with melted lemon butter sauce.
LEMON BUTTER SAUCE
Place 2-3tb butter,juice of 1 lemon and a dash of dill weed in a microwave safe cup and melt on low heat, or melt in a small saucepan on grill or stove. Good with any kind of fish.

Barbecue Sauce ( Yucatan )

Servings: 1 Servings

Ingredients:

2 Lemon peel and juice
5 Oranges peel and juice
1 tablespoon Achiote seed softened in
Warm water
1 teaspoon Cayenne
½ cub Powdered chile ancho
½ cub Powdered new mexico chile
(Chimayo)
½ cub Powdered Californa chile
6 Cloves garlic large
1 cub Olive oil
3 tablespoon White wine vinegar
2 teaspoon Salt

Preparation:

Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processer or blender and process until its chopped to a coarse sticky paste. Youmay freeze the sauce at this stage, as it freezes beautifully.Smear thickly on chicken of fisk. let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or bbqing. Basting occasionally during the cooking. Covers 3-4 chickens.

NOTES : For marinating and basting

From: Meg Antczak Date: 16 May 96

BARBECUED FISH

Servings: 6 Servings

Ingredients:

1 small Onion; chopped
1 tablespoon Brown sugar
¼ cub Cider vinegar
2 tablespoon Catsup
2 tablespoon Dry mustard
1 teaspoon Worcestershire sauce
¼ teaspoon Ground cloves
1 teaspoon Chili powder
¼ teaspoon Cayenne pepper
1 ½ pound Firm, whitefish fillets such as Red Snapper or Halibut

Preparation:

COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- þ TNet 3.50 ÷ Intelec þ 42 BBS III - Carson, Ca - (310) 549-5539 ====================================================================== ==== BBS: COLOSSUS Date: 01-01-93 (21:12) Number: 2687 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 5 Conf: (125) COOK

Barbecued Shrimp

Servings: 2 Servings

Ingredients:

SEASONING MIX:
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
½ teaspoon Salt
½ teaspoon Crushed red pepper
½ teaspoon Dried thyme leaves
½ teaspoon Dried rosemary leaves, crush
⅛ teaspoon Dried oregano leaves

MAIN INGREDIENTS:
¼ pound + 5 Tbsp unsalted butter
1 teaspoon Worcestershire sauce
1 ½ teaspoon Minced garlic
½ cub Basic shrimp stock
¼ cub Beer at room temperature

Preparation:

Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. : In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer.
Remove from the heat. : Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect.

From Paul Prudhomme's Louisiana Kitchen

From: Carl Berger Date: 14 May 96

Barbecued Shrimp and Chicken

Servings: 2 Servings

Ingredients:

1 teaspoon Minced Garlic
½ teaspoon Onion Powder
½ teaspoon Ground Cumin
¼ cub Melted Butter
½ pound Medium Shrimp
1 pound Boneless Chicken Breast

Preparation:

Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.

Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120

BASIC FISH MOUSSE

Servings: 6 Servings

Ingredients:

½ pound Whitefish fillets
½ pound Cooked lobster
2 tablespoon Finely diced onion
½ teaspoon Salt
2 tablespoon Brandy
1 tablespoon Tomato paste
½ cub Egg whites
¾ cub Whipping cream

Preparation:

PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Basic Stir-Fried Shrimp

Servings: 2 Servings

Ingredients:

¾ pound Medium Shrimp; peeled anddeveined
Kosher Salt
¼ cub Dry Sherry; or Chinese RiceWine
2 teaspoon Ginger; minced
Cornstarch
½ cub Unsalted Chicken Stock
2 tablespoon Oil
Salt
White Pepper
3 cub Vegetables; diced or slicedSnow Peas, Sugar Snap Peas,Water Chestnuts, Celery orBok Choy, Red or GreenPeppers, blanched BroccoliFlorets, Bamboo Shoots

Preparation:

Sprinkle the shrimp with 1 ts Kosher salt, toss to distribute the salt evenly and let stand 1 minute. Rinse and drain. Repeat. Drain shrimp well and transfer to a small bowl. Add sherry or wine, 1 ts ginger and 1 tb cornstarch. Stir to combine and let stand 15 minutes.
Dissolve ¾ ts cornstarch in the chicken stock and set aside.

Drain the shrimp and discard the marinade. Place a wok or a skillet over high heat and add 1 tb oil, the remaining ginger and a pinch of salt and pepper. When the ginger sizzles, add the drained shrimp and stir-fry just until they begin to stiffen and turn opaque. Remove.

Add the remaining oil to the pan, add the vegetables and stir fry until heated through. Stir the stock mixture to dissolve the cornstarch and add it to the pan. Cook until the sauce is thick and glossy. Serve immediately.

Note: This dish can be varied almost endlessly, according to the vegetables available. But not all the choices given here should be combined. One to 3 vegetables, carefully chosen for their compatibility with the shrimp and one another make a better dish than a jumble of colors and flavors. Favorite combinations include snow peas and water chestnuts, or red pepper, celery and bamboo shoots.

Per Serving: Calories: 350, Protein: 30 g, Carbohydrate: 13 g, Fat:
16 g, Saturated Fat: 3 g, Cholesterol: 207 mg, Sodium: 357 mg, Fiber:
2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Bass with Avocado Sauce

Servings: 4 Servings

Ingredients:

1 small Ripe Avocado; coarselychopped
¼ cub Skim Milk
1 tablespoon Lime Juice
1 Clove Garlic; minced
1 dash Hot Sauce
2 tablespoon Lemon Juice
1 tablespoon Light Soy Sauce
1 teaspoon Lemon Rind; grated
1 teaspoon Dijon Mustard
16 ounce Bass Fillets
1/3 cub Fine Dry Bread Crumbs
Vegetable Cooking Spray

Preparation:

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450øF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce.

Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.

Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat:
6 g, Cholesterol: 63 mg, Sodium: 332 mg.

Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith

Bay Country Crab Soup

Servings: 5 Quarts

Ingredients:

1 pound Beef shin; bone-in
3 quart Water
1 large Onion; chopped
2 large Stalks celery; chopped
1 1 pound can tomatoes
1 tablespoon Salt
¼ teaspoon Black pepper
⅛ teaspoon Cayenne pepper
1 package Frozen mixed vegetables; (10 oz)
1 package Fresh or frozen mixed soup vegetables
1 pound Maryland regular crabmeat
½ pound Maryland claw crabmeat; 8 ozs

Preparation:

Recipe by: The Maryland Seafood Cookbook.

Put first 8 ingredients in a large pot and simmer covered, until meat is tender, about three hours. Add the rest of the ingredients and simmer covered until vegetables are done.

Formatted for you by: Bill Webster

Bayou Baked Red Snapper

Servings: 8 Servings

Ingredients:

1 Whole Red Snapper (4 Lb.)
1 Stick margarine, pareve
1 bunch Shallots, chopped
½ teaspoon Oregano
1 can Button mushrooms OR
8 Large fresh mushrooms
Salt and pepper to taste.

Preparation:

Clean fish and pat dry. Rub cavity with salt, pepper and margarine.
Place in well-greased baking pan and set aside. Heat 3 or 4 tbs.
margarine in heavy skillet. Add shallots and saute until soft, but not brown. Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed. Stir in oregano and pour mixture over fish. Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven. Baste several times with pan juices. Serves 8 to 10.

Bayou Shrimp Creole

Servings: 16 Servings

Ingredients:

1 cub Salad oil
1 Stalk celery, diced
5 cub Onions, sliced
1 cub Chili sauce
1 teaspoon Curry powder
3 Lge. bay leaf
2 package Frozen sliced okra
2 can Tomatoes (#303)
3 large Green peppers, sliced
1 Stalk celery leaves, chopped
1 teaspoon Thyme
Salt, red & black pepper
½ cub Chopped parsley
5 pound Shrimp, cleaned & deveined

Preparation:

Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over hot cooked rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

BILL CLINTON'S TUNA SALAD SANDWICH

Servings: 2 Servings

Ingredients:

From: Gaye Levy DTXT63A
1 can Tuna; drained (6 ½ oz)
1 Egg; hard cooked & chopped
1 teaspoon Onion; finely chopped
1 tablespoon Celery; finely chopped
1 teaspoon Pickle Relish
1 teaspoon Dijon Mustard
1 teaspoon Mustard (regular)
1 tablespoon Mayonnaise
½ teaspoon Salt
4 slice Whole wheat bread
1 Tomato; sliced
2 Lettuce Leaves

Preparation:

1. In a medium bowl place tuna, egg, onion, celery, pickle relish, mustards, mayonnaise and salt. With a fork, combine all ingredients well.
2. Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.

Blackened (Cajun) Arctic Char

Servings: 4 Servings

Ingredients:

1 each Arctic char - 1 kg(4.5 lbs)
6 tablespoon Butter
2 each Lemons, cut into wedges
1 tablespoon Cajun spice (recipe follows)

Preparation:

Fillet the Char (fresh or thawed) about 25 mm thick (1-½"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle.

Blackened Arctic Char

Servings: 4 Servings

Ingredients:

2 pound Arctic Char
6 tablespoon Butter
2 Lemons, Cut Into Wedges
1 tablespoon Cajun Spice

Preparation:

Fillet the Char (fresh or thawed) about 25 mm thick (1-½"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From; The Calgary Herald (89.05.03) by Terry Bullick. Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic Circle.

Blackened Redfish

Servings: 6 Servings

Ingredients:

6 each 8-10oz redfish fillets
¾ pound Unsalted butter, melted

SEASONING MIX:
1 tablespoon Sweet paprika
2 ½ teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
¾ teaspoon Ground white pepper
¾ teaspoon Ground black pepper
½ teaspoon Dried thyme leaves
½ teaspoon Dried oregano leaves

Preparation:

NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about ½ inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than ¾ inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0

Boiled Crabs

Servings: 4 Servings

Ingredients:

2 each Lemons, quartered
8 each New red potatoes
4 each Small ears fresh corn
4 each Small yellow onions
1 cub Salt
½ cub Ground red pepper
½ cub Ground white pepper
½ cub Ground black pepper
12 each Live blue crabs

Preparation:

Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast."

Boiled Crawfish -- Justin Wilson

Servings: 10 Servings

Ingredients:

4 each Boxes salt (no size mentione
6 each Pouches crab boil
9 each Lemons
8 ounce Cayenne pepper
5 pound Small white onions
1 Garlic
24 each Small potatoes
1 Smoked sausage
1 Corn
50 pound Live crawfish

Preparation:

Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat.
While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help."

Boiled Crawfish with Vegetables

Servings: 8 Servings

Ingredients:

40 pound Live crawfish
1 cub Salt
½ cub Ground white pepper
½ cub Ground black pepper
½ cub Ground red pepper
5 pound Small white onions
12 large Ears of fresh corn, shucked
5 pound Small new potatoes

ADDITIONAL SEASONING MIXTURE:
½ cub Ground white pepper
½ cub Ground black pepper
½ cub Ground red pepper
2 cub Salt

Preparation:

Wash the crawfish and pick out any fish bones or other debris. Fill a BIG 40 quart stock pot a quarter full of water. Add the salt and peppers and bring to a boil. Add the whole onions, the corn and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to a boil, cover, lower heat to medium and let cook 8 minutes. Add the crawfish, cover again and raise the heat to high. After steam begins to escape from under the lid, cook seven minutes more. Remove from the heat and let sit for four minutes. Do NOT remove the lid until this point.

Remove the onions, corn and potatoes to a bowl and drain the crawfish.
Place the crawfish in a large insulated container (an ice chest works well.

Have ready the additional seasoning mixture. Sprinkle over the crawfish and mix them well to coat. Cover and let sit for seven minutes.

Serve immediately with the vegetables on the side with lots of French bread on a large table covered with plenty of paper.

When everyone has his/her fill, everyone "peels for the house." The peeled tails can then be used in a cold crawfish cocktail or salad or for Fried crawfish the next day

P{atoll's Cajun Home Cooking

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 28 Dec 96

Boned Oysters

Servings: 1 Servings

Ingredients:

12 Oysters
1 cub Flour
½ cub Oil
Salt and pepper; to taste

Preparation:

Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea, or the Persian and Arabian gulfs.

Use the delicious white meat only. Discard the round white bone sometimes discovered inside the shell -- or give it to some Persian.
They seem to prefer these bones to gold; they call them "pearls".
******************************************************************* *

Drain oysters. Roll in flour. Heat oil until hot in a large frying pan. Fry oysters on medium-high heat for 5 minutes turning over once.
Sprinkle with seasonings and serve.

Source: Chares of Mytilene, Lesbos (an historian of the third century) The Complete Greek Cookbook, by Theresa Karas Yianilos Typed for you by Karen Mintzias

Boston Clam Chowder

Servings: 6 Servings

Ingredients:

4 Slices of Bacon
½ cub Milk
13 ounce Clams; minced, drained
½ teaspoon Salt
1 ½ cub Potatoes; peeled/diced
¼ teaspoon Pepper
1/3 cub Onion; chopped
2 tablespoon Butter
2 tablespoon Flour
Oyster crackers
1 cub Cream

Preparation:

POWER: High .... TURN: No .... TIME: 22 min. per 6 servings Place bacon in a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp. Remove bacon, crumble and set aside. Drain clams and add liquid to bacon drippings. Stir in potatoes and onion. Cover and microwave on high 9 to 12 minutes or until potatoes soften. Stir flour into half the milk. Add flour mixture and remaining milk, cream, clams, salt and pepper to hot liquid. Cover and microwave 4 to 5 minutes. Garnish with butter, oyster crackers and crumbled bacon.

Bouillabaisse

Servings: 4 Servings

Ingredients:

½ cub Olive oil
½ cub Onion, chopped
1 tablespoon Chopped garlic
½ cub Chopped celery
1 pound Tomatoes (canned)
1 ounce tomato sauce
2 teaspoon Salt
1 tablespoon Paprika
½ cub Sherry or white wine
2 cub Water
Pinch of dried basic
1 ½ pound large or med shrimp
3 Fish fillets, cut into 1-in
Pieces
1 pound Crabmeat, clams and scall
4 medium Lobster tails

Preparation:

Put all ingredients, except the seafoods, in crockpot. Cover and cook on HIGH for 2-4 hours. Add seafoods, cover and cook an additional 3-4 hours on HIGH.

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Brennan's Shrimp Creole

Servings: 8 Servings

Ingredients:

½ cub Vegetable oil
1 cub Green pepper, coarsely
Chopped
2 cub Onion, coarsely chopped
1 cub Celery, coarsely chopped
2 tablespoon Garlic, minced
2 cub Whole tomotoes
1 tablespoon Paprika
¼ teaspoon Cayenne pepper
1 teaspoon Salt
1 teaspoon White pepper
1 Bay leaf
2 tablespoon Corn starch
3 pound Raw shrimp, peeled, deveined
3 cub Water

Preparation:

: Heat vegetable oil and saute next four ingredients until tender.
Add tomatoes and cook three to four more minutes. Stir in paprika, cayenne, salt, peper, water, and bay leaf. Simmer 15 minutes. Add shrimp and continue to cook an additional 15 minutes. Thicken with corn starch mixed with cold water. Serve with hot fluffy rice.

SOURCE: BRAILLE MONITOR, April 1991 Typos: Kathryn Cone From: Kathryn Cone Date: 28 Dec 96

Brigitte's Shrimp or Tuna Mousse

Servings: 6 Servings

Ingredients:

2 tablespoon Mayonnaisse
½ cub Water
1 can Tomato soup
1 package 8 oz cream cheese
1 teaspoon Paprika
1 pound Shrimp or 2 sm cns tuna
¼ cub Peppers, finely chopped
½ cub Celery, finely chopped
1 tablespoon Onion, grated
1 teaspoon Worchestershire Sauce
¼ teaspoon Salt
1 package Unflavored gelatin in
Water as directed

Preparation:

Soak gelatin in water. Heat undiluted sop; add gelatin and stir well until dissolved. Mash cream cheese; add to soup and continue to heat until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna, and vegetables and seasonings. Mix well and put into a well-oiled mold. Enjoy! Source: Brigitte Sealing, Watertown, NY

BRITHYLL A CHIG MOCH (Trout and Bacon)

Servings: 1 Servings

Ingredients:

1 Rainbow trout
Thyme, fresh
Sage, fresh
Butter; a little
Rosemary, fresh
Parsley, fresh
1 Bacon rasher

Preparation:

Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest Hall Hotel
Llanbedr Merionnydd, N. Wales

Brithyll a Chig Moch (Trout and Bacon) Welsh

Servings: 1 Servings

Ingredients:

1 each Rainbow Trout (1 per person)
1 Fresh thyme
1 Fresh sage
1 A little butter
1 Fresh rosemary
1 Fresh parsley
1 each Rasher of bacon (per person)

Preparation:

Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and serve.

Serve with boiled potatoes and plain fresh vegetables.

This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales

Broccoli with Shrimp Sauce

Servings: 6 Servings

Ingredients:

2 package Broccoli spears in btr sauce 10 oz. ea.
¼ cub Celery; chopped
1 can Soup, cream of shrimp
½ cub Sour cream
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Cook broccoli according to directions on package. Open plastic bags and drain all butter sauce into saucepan. Saute celery in butter sauce over high heat until all liquid is gone. Celery should be tender. Add soup; slowly stir in sour cream. Add salt and pepper.
Heat well. Serve over broccoli.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.

Broiled Catfish Steaks

Servings: 4 Servings

Ingredients:

16 ounce Catfish Steaks
¼ cub No-Salt Added Tomato Sauce
¼ cub Vinegar
1 ½ teaspoon Sugar
¾ teaspoon Fresh Dill; minced
⅛ teaspoon Paprika
¼ teaspoon Pepper
½ teaspoon Worcestershire Sauce
½ teaspoon Vegetable Oil
Vegetable Cooking Spray
Lemon Slices
Fresh Dill Sprigs

Preparation:

Rinse steaks under cold, running water; pat dry and set aside. Combine tomato sauce and next 7 ingredients in a small bowl; stir well. Brush half of mixture over 1 side of steaks. Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4-5" from heat.
Carfully turn fish over; brush with remaining tomato mixture. Broil an additional 6 minutes, or until fish flakes easily when tested with a fork. Garnish with lemon and dill, if desired.

Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g, Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg.

Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith

Broiled Fish with Three Peppers

Servings: 4 Servings

Ingredients:

1 ½ pound Fresh Fish Fillets or Steaks
4 tablespoon Light Olive Oil
Salt
Pepper
1 small Red Bell Pepper; seeded andsliced into thin strips
1 small Green Bell Pepper; seededand sliced into thin strips
1 small Yellow Bell Pepper; seededand sliced into thin strips
½ pound Mushrooms; thickly sliced
½ tablespoon Fresh Basil; chopped or
1 teaspoon Dried Basil; crumbled
1 small Jalapeno Pepper; seeded andfinely minced

Preparation:

Preheat the broiler. Rinse the fish under cold water and pat very dry.
Brush lightly with half the oil. Season to taste. Broil the fish 4-5" from the heat, 6-12 minutes per inch of thickness, or until the fish is just opaque throughout.

While the fish is broiling, heat the remaining oil in a large saute pan over medium-high heat. Add the remaining ingredients to the pan.
Thoroughly blend and stir for 3-4 minutes until the vegetables are heated through, but still firm. Portion the fish on individual warm plates. Top with the sauteed vegetable mixture. Serve immediately.

Per Serving: 285 calories, 32 g protein, 5 g carbohydrate, 15 g fat, 2 g saturated fat, 73 mg cholesterol, 95 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Broiled Flounder

Servings: 4 Servings

Ingredients:

4 Double Filets of Flounder
2 Eggs, separated
1 pinch Salt, Pepper, Dry Mustard
1 cub Peanut Oil
4 tablespoon Pickle Relish
1 tablespoon Parsley, chopped
1 tablespoon Lemon Juice
1 dash Tobasco

Preparation:

1) Place the egg yolks in a blender, food processor or deep bowl.

2) Blend in the salt, pepper and mustard. If blending by hand, use a small
whisk.

3) If using the machine, pour the oil through the funnel in a thin, steady
stream with the machine running. If mixing by hand, add oil a few drops
at a time, beating well in between each addition.

4) When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk.

5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg whites until stiff but not dry and fold into the mayonnaise created through step 4.

6) Broil the fish about 2 inches from the heat source for about 6-10 minutes, depending on the thickness of the filets.

7) Spread the sauce over each filet and broil for 3-5 minutes longer, or
until the sauce puffs and browns lightly.

From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown,NY 315-786-1120

Broiled Halibut with Wild Mushrooms and Spinach

Servings: 4 Servings

Ingredients:

HALIBUT:
¼ cub Fresh Lime Juice
1 tablespoon Low-Sodium Soy Sauce
2 Cloves Garlic; minced
2 teaspoon Peanut Oil
2 teaspoon Chicken Stock
1 teaspoon Green Onion; minced
¼ teaspoon Red Pepper Flakes
4 Halibut Fillets; about 5 ozeach, 1" thick
1 cub Wild Mushroom of your choicecut into pieces

SPINACH:
2 tablespoon Chicken Stock
1 tablespoon Shallot; minced
2 Cloves Garlic; minced
2 bunch Spinach; cleaned andtrimmed
Pepper

Preparation:

Combine the first 7 halibut ingredients in a small bowl. Place halibut in a baking dish. Pour marinade over halibut and refrigerate for 1 hour. Bring stock, shallot and garlic to boil in a large heavy skillet over high heat. Add spinach; cover and cook until spinach just wilts, about 2 minutes. Remove from heat. Season with salt and pepper. Cover and keep warm.

Meanwhile, preheat broiler. Transfer halibut to broiler pan; reserve marinade. Broil halibut until just opaque on top, about 3 minutes.
Turn halibut over and add mushrooms to broiler pan. Continue broiling until halibut is just cooked through and mushrooms are tender, about 3 minutes.

Bring reserved marinade to boil in heavy small saucepan. Drain spinach, if necessary, and divide among 4 plates. Top with halibut.
Pour marinade over, and garnish with mushrooms and serve.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Broiled North Sea Black Cod

Servings: 4 Servings

Ingredients:

1 ½ pound Black Cod, Rock Cod, or Red
Snapper Filets
3 tablespoon Regular Soy Sauce
1 tablespoon Dark Soy Sauce
2 tablespoon Rice Wine or Sherry
1 tablespoon Cilantro; finely chopped
1 tablespoon Celery; finely chopped
2 teaspoon Sugar
1 pinch Ground White Pepper

Preparation:

Cut fish into serving-size pieces. Combine remaining ingredients in a glass baking dish. Add fish, turning to coat both sides. Cover and refrigerate, turning once, for 4-6 hours.

Place fish on a rack in a foil-lined baking pan. Broil 4-6" from heat source for 4 minutes. Turn fish and broil 4-5 minutes longer, or until center of fish is opaque.

Per Serving: Calories: 140, Protein: 26 g, Carbohydrate: 4 g, Fat: 1 g, Cholesterol: 61 mg, Sodium: 1108 mg.

Source: East Ocean Seafood Restaurant, Emeryville CA Typed by Katherine Smith

Broiled Northern Pike

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
4 (4 oz) northern pike fillets
[«" thick]
2 tablespoon Butter [melted]
2 tablespoon Worcestershire sauce
Seafood seasoning mix
[optional]

Preparation:

1) Place the fillets in a broier pan and por a mixture of butter and worcestershire sauce over them... Liberally sprinkle with the seasoning mix (if desired)... turning to coat each side... 2) Broil 3" to 7" from the heat for 2« min. each side or until fish flakes easily...

from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook and retyped for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786-1120

Broiled salmon with lime and cilantro

Servings: 4 Servings

Ingredients:

½ cub Cilantro leaves,finely chopp
1 Garlic clove,lg,fine chopped
2 tablespoon Lime juice
1 tablespoon Olive oil
½ teaspoon Salt
4 Salmon steaks,¾" thick

Preparation:

1. Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand, covered, 10 minutes. 2. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons marinade. 3.
Broil 6" from heat for 3-4 minutes. Turn steaks over. Brush with remaining tablespoon marinade. Broil 3 more minutes or until cooked through.

Broiled spicy shark

Servings: 4 Servings

Ingredients:

1 pound Shark fillets (¾" thick)
1/3 cub Lemon juice
¼ cub Chopped parsley
1 tablespoon Chopped fresh basil, or
1 teaspoon Dried basil
1 Clove garlic, minced
2 tablespoon Seafood sauce or chili sauce
1 tablespoon Light soy sauce

Preparation:

Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving.

Cabbage Stuffed with Orzo and Shrimp

Servings: 4 Servings

Ingredients:

3 tablespoon Onion; finely chopped
1 tablespoon Garlic; minced
2 tablespoon Extra Virgin Olive Oil
½ pound Shrimp; cleaned and cutinto chunks
1 tablespoon Fresh Dill; chopped
1 tablespoon Cilantro; chopped
1 pinch Cayenne Pepper
Salt
Pepper
1 ¼ cub Orzo; cooked
8 large Cabbage Leaves; blanched
½ cub White Wine
½ Lemon; juice of
½ cub Fish Stock
4 tablespoon Unsalted Butter

Preparation:

Saute onion and garlic in the olive oil until softened. Add shrimp and cook until they just turn pink. Do not cook through. Remove from heat and add dill, cilantro, cayenne pepper, salt, pepper and orzo.
Mix well and adjust seasoning.

Place a blanched cabbage leaf on a work surface, concave-side up.
Place 2 tb of the orzo mixture in the hollow of this leaf. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling. Place the wrapped cabbage leaf seam-side down in a casserole. Wrap remaining leaves the same way.

Pour the wine, lemon juice and stock over the top, cover and bake 1 hour in a preheated 350øF oven. Remove cabbage bundles to a warm serving platter. If a sauce is desired, reduce the liquid in the pan until slightly thickened. Swirl in the butter and serve over the cabbage rolls.

Per Serving: Calories: 210, Protein: 12 g, Carbohydrate: 21 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 70 mg, Sodium: 79 mg, Fiber: 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Caesar Mayo Dip

Servings: 4 Servings

Ingredients:

2 Anchovy Fillets
1 teaspoon Dijon Mustard
¼ teaspoon Black Pepper
1 tablespoon Lemon Juice
1 ½ cub Mayonnaise
1 teaspoon Worcestershire Sauce
2 tablespoon Parmesan Cheese

Preparation:

Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 ¾ cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas

Cajun Catfish

Servings: 4 Servings

Ingredients:

4 Catfish fillets (4 oz. each)
1 ounce Wheat flakes cereal - sugar
Free
The cereal should be finely
Ground (¼ cup)
1 tablespoon Paprika
¼ teaspoon Salt
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
½ teaspoon Cayenne pepper
½ teaspoon Black pepper
½ teaspoon White pepper
½ teaspoon Thyme
1 tablespoon Oil

Preparation:

1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

Yield: Serves 4

Each serving has approximately 170 calories, 21 g. protein, 8.5 g.
total fat (6 g. unsaturated fat, 1.6 g. saturated fat), 1.8 g.
carbohydrates, 66 mg. cholesterol, 0.6 g. fiber, 206 mg. sodium, 56 mg. calcium.

Exchanges per serving: ¼ fat, 3 meat. Source: Fred Towner

From: Fred Towner Date: 13 Jan 96

CAJUN CATFISH A LA DON*

Servings: 8 Servings

Ingredients:

8 each Large catfish filets
1 cub Lime/lemon juicefresh squeezed
1 ½ tablespoon Cayenne pepper flakes
1 teaspoon Basil crushed
2 each Garlic cloves finely minced
½ cub Chablis wine
¼ cub Corn or peanut oil
½ teaspoon Dried tarragon
2 tablespoon Cider vinegar
2 tablespoon Chopped scallion greens
2 tablespoon Fresh ground black pepper

Preparation:

Rinse the filets, pat dry, and place flat in a large glass baking pan. Mix all other ingredients together and pour over the filets.
Cover and refrigerate for 8-24 hours. Turn every 4-6 hours. You may either broil these in your oven or upon your grill. I prefer them grilled over coals from hickory, oak, & citrus wood. The combination is excel -lent as it presents a subtle enhancement of the fish it self. Origin: Don Houston's kitchen circa 1993

Cajun Catfish Remoulade

Servings: 8 Servings

Ingredients:

1 cub Nonfat Mayonnaise
1/3 cub Creole Mustard
1/3 cub Fresh Horseradish
1 tablespoon Lemon Juice
1 tablespoon Worcestershire Sauce
4 drop Tabasco
1 tablespoon Onion; grated
8 Catfish Fillets
1 quart Water
2 teaspoon Old Bay Seasoning
2 Bay Leaves
½ teaspoon Cayenne Pepper
1 Head Butter Lettuce; torninto bite-sized pieces
2 Beefsteak Tomatoes; cut intowedges
Parsley

Preparation:

Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Cajun Crab Soup

Servings: 1 Servings

Ingredients:

12 Crabs
¼ pound Butter
2 Ribs celery , chopped
1 large Onion, minced
8 slice Lemon, slices
1 Egg, hard boiled, choppedfinesalt and pepper to taste
1 ½ tablespoon Flour
1 can Tomatoes (#2 can)
3 Sprig thyme
4 Sprig parsley, minced
1 ½ teaspoon Paprika
6 tablespoon Sherry

Preparation:

Clean and halve crabs. Melt butter and add flour, mixing constantly until golden brown. Add onions and let simmer for 5 minutes. Add crabs and then pour in 3 cups of HOT water. Simmer for 5 minutes. Mix in tomatoes, celery, thyme, parsley, and 6 cups HOT water. Let boil vigorously about ½ hour. Add sherry, lemon, hard boiled egg, paprika, salt and pepper. (if soup becomes to thick, pour in Hot water until desired consistency is reached) Let simmer for ½ hour.

Serves six

Cajun Creole

Servings: 4 Servings

Ingredients:

1 Onion;chopped;med
2 tablespoon Margarine
1 Green pepper; chopped
1 Celery stalk; chopped
1 Bay leaf
1 tablespoon Parsley
1 teaspoon Cajun seasoning
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
6 ounce Tomato paste
2 cub Water
¼ cub Triple Sec
2 cub Shrimp; not cooked

Preparation:

Melt margarine, add onion, green pepper and celery. Saute until tender. Stir in remaining ingredients, except shrimp. Cook over low heat for 20 minutes. Add shrimp and cook for an additional 10 minutes. Serve over rice.

Cajun Rice 'N' Sausage

Servings: 4 Servings

Ingredients:

¾ teaspoon Paprika
¼ teaspoon Anise Seed; lightly crushed
1 teaspoon Fresh Marjoram; minced
2 tablespoon Fresh Basil; minced
2 dash Tabasco Sauce
½ teaspoon Pickled Jalapeno Peppers;minced
1 tablespoon Worcestershire Sauce
½ cub Canned Tomato Puree
14 ½ ounce Can Cut Tomatoes; with theirjuices
¼ pound Chicken Sausage
4 cub Cooked Brown Rice
2 cub Stir-Fried Vegetables
¼ pound Cooked Shrimp
1 Green Onion; minced
¼ cub Parsley; chopped

Preparation:

Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno, Worcestershire, tomato puree and canned tomatoes with juice. Stir to combine. Preheat oven to 375øF. Lightly prick sausages with the tines of a fork. Place in a small baking pan and roast for 15 minutes.
Remove from oven; reduce oven temperature to 350øF. Cut sausages into ¼" rounds.

Combine rice, sausages, and 1 cup tomato mixture in a 2 quart casserole; par to an even layer. Combine vegetables and shrimp with remaining tomato mixture; spoon over rice and sausages. Cover and bake for 15 minutes, until hot. Stir in green onions and parsley.

Per Serving: 395 calories, 23 g protein, 63 g carbohydrate, 8 g fat, 2 g saturated fat, 107 mg cholesterol, 529 mg sodium, 5 g fiber.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Cajun Shrimp

Servings: 15 Servings

Ingredients:

1 pound Extra large shrimp, peeled
1 tablespoon Fresh lime juice
½ teaspoon Garlic powder
½ teaspoon Onion powder
¼ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Red pepper
⅛ teaspoon Black pepper
Lime wedges

Preparation:

Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well.

Spray a large skillet with non-stick cooking spray. Heat until hot.
Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

Makes 15 servings.

From "Season of Wonder: Christmas 1990".

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

Cajun Snapper

Servings: 4 Servings

Ingredients:

2 pound Snapper (filetted)
1 teaspoon Red pepper flakes
3 tablespoon Tabasco sauce
2 tablespoon Ground dill
6 each Scallions chopped
1 teaspoon Salt
4 tablespoon Chopped green Bell pepper
4 tablespoon Chopped red Bell pepper
1 teaspoon File' powder
1 cub Sauterne wine

Preparation:

Lay snapper filets in a pan that you have sprayed liberally with Pam.
Mix wine, Tabasco sauce, peppers, salt, dill, and file' powder together. Pour this mixture over the fish. Cover the pan and marinate for 2-6 hours. Over night is good too! Broil fish either in oven or on a grill. Sprinkle the onion over the filets while cooking. Origin:
Joew LaForte, Slidell-La., Cajun to the max!, Circa 1988

Calamaria Gemista (Stuffed Squid)

Servings: 4 Servings

Ingredients:

3 pound Large fresh squid
½ cub Olive oil
1 cub Coarsely chopped onion(packed)
1/3 cub Long-grain rice
¼ cub Pine nuts
2 large Garlic cloves; chopped
¼ cub Currants
¾ cub Dry white or red wine
Salt & freshly ground pepperto taste
¾ cub Chopped fresh parsley(packed)
¼ cub Chopped fresh dill, packed
4 tablespoon Chopped fresh mint
2 cub Peeled, seeded tomatoes(chopped)

Preparation:

Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes.

Chop the squid tentacles and have them ready, as they will be used in the stuffing.

In a large skillet, heat half the oilve oil and saute onion until wilted. Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a woodent spoon. Pour in ¼ cup wine and ¼ cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle.

Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot.
Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-½ hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper.
Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad.

SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola Callinga or Santorini Boutari. Serve with wild greens (horta), 'horiatiki salata (village salad), and a beautiful olive bread.

Source: The Food and Wine of Greece - by Diane Kochilas : ISBN: 0-312-05088-7

Posted by Karen Mintzias

Cape Cod Corn & Fish Chowder

Servings: 1 Servings

Ingredients:

2 tablespoon Safflower oil
1 cub Onion, chopped
4 cub Potatoes, peeled and diced
½ To 1 tsp. basil
1 teaspoon Salt
¼ teaspoon Pepper
1 pound Frozen haddock fillets
10 ounce Kernel corn, frozen orcanned
12 ounce Can evaporated skim milk

Preparation:

Heat oil in a medium-sized soup pot and saute onion until limp but not browned. Add potatoes, basil, salt, pepper and 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Add fish, corn and milk and simmer until fish is flaky, about 10 to 15 minutes.

Catalan Rice

Servings: 6 Servings

Ingredients:

2 ½ cub Fish Stock
¼ teaspoon Saffron Threads
¼ cub Dry White Wine
6 tablespoon Lard
½ pound Chorizo, Sliced ¼"
1 ½ pound Pork Loin, 1" Cubes
1 Onion, Thinly Sliced
2 Bell Peppers, Julienned
2 Tomatoes, Peeled, Seeded
3 Large Squid
2 cub Long-Grained Rice
¾ cub Blanched Almonds
1/3 cub Pine Nuts
3 Garlic Cloves, Minced
1 cub Artichoke Hearts, Drained
18 Clams Or Mussels, Scrubbed
½ cub Peas
¼ cub Pimientos, Julienned
2 tablespoon Fresh Parsley, Minced

Preparation:

Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open.
Discard any clams that do not open. Garnish with pimientos and parsley. This is a recipe by Elizabeth David, appearing in an article in 1972 by James Beard. It originated on Spain's Costa Brava. "not a true paella, but it is quite good." A 1972 Gourmet Magazine Favorite.

Catfish Baked with Cheese

Servings: 6 Servings

Ingredients:

6 Catfish Fillets (about 2 lb)
½ cub Fresh grated Parmesan cheese
¼ cub Flour
Salt to taste
Black pepper to taste
1 teaspoon Paprika
1 Egg, lightly beaten
1 tablespoon Milk
8 tablespoon Butter, melted
¼ cub Sliced almonds

Preparation:

1. Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish 5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. 6. Place in oven and bake for 20 minutes

Catfish Chowder

Servings: 6 Servings

Ingredients:

1 pound Catfish fillets, cut intochunks
2 slice Bacon, chopped
1 cub Chopped onion
1 can Sliced potators, drained
1 can Cooking tomatoes, chopped
2 cub Water
1 can Corn, drained
¼ teaspoon Tarragon
½ teaspoon Celery salt
2 teaspoon Parsley flakes
½ teaspoon Oregano
¼ teaspoon Salt
Pepper to taste
1 teaspoon Seafood seasoning
2 teaspoon Thyme

Preparation:

In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer.

Serves four.

Posted by Alison Meyer. Courtesy of Fred Peters.

Ceviche Acapulco

Servings: 6 Servings

Ingredients:

¾ pound Red snapper fillets; cut in1 x ½ inch pieces
8 ounce Small peeled and deveined shrimp
8 ounce Scallops
Juice of 6 limes
Marinade:
¾ White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
¾ cub Pimento-stuffed green olives finely chopped
¼ cub Parsley; finely chopped
½ cub Cilantro; finely chopped
¾ cub Tomato juice
2 tablespoon Olive oil
2 tablespoon Jalapeno pepper strips, finely chopped, with juice
2 tablespoon Worcestershire sauce
2 tablespoon Oregano; dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado

Preparation:

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking) Posted by Clarence Fontish.

Charcoal Grilled Salmon with Spicy Black Beans

Servings: 4 Servings

Ingredients:

½ pound Black Beans; soaked
1 small Onion; chopped
1 small Carrot
½ Celery Rib
2 ounce Ham; chopped
2 Jalapeno Peppers; stemmedand diced
1 Clove Garlic
1 Bay Leaf; tied together with
3 Sprigs Thyme
5 cub Water
2 Cloves Garlic; minced
½ teaspoon Hot Pepper Flakes
½ Lemon; juiced
1 Lemon; juiced
1/3 cub Olive Oil
2 tablespoon Fresh Basil; chopped
24 ounce Salmon Steaks

Preparation:

Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of ½ a lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans.

Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat:
23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber:
8g.

Source: San Francisco Chronicle Typed by Katherine Smith

Chard-Wrapped Salmon and Duxelles

Servings: 2 Servings

Ingredients:

1/3 pound Mushrooms; commercial, wild,or a mixture of both
2 tablespoon Butter
½ cub Onion; finely diced
1 Clove Garlic; minced
1 pinch Dried Savory; crumbled
1 pinch Pepper
¼ teaspoon Salt
2 tablespoon Dry Sherry or Madeira
12 ounce Salmon Fillets; cross-cut
4 large Swiss Chard Leaves; stemmed,blanched, rinsed in coldwater, drained and patteddry
½ cub Brown Veal or Poultry Stock
1 ounce Dry White Wine

Preparation:

Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a large non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt. Add the garlic, savory, pepper, and ⅛ ts salt. Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated. Remove from heat, taste for seasoning, and set aside to cool.

Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper. Lay out 2 chard leaves in opposite directions, slightly overlapping. Place a salmon fillet across the middle, skin side up (if the belly flap is especially long or thin, fold it double for a more compact, even shape.) Arrange ¼ of the mushrooms mixture on each side of the salmon. Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope. Trim off the remainder of the leaf to form a neat package. Repeat with the remaining salmon fillet.

Heat the stock and wine to a simmer in the same skillet used for the mushrooms. Place the salmon packages in the pan, seam side down, cover, and cook at a simmer until a skewer easily enters the center of the fish, 8-12 minutes depending on the thickness.

Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly. Swirl in the remaining butter, taste for seasoning, and pour over the fish.

Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27 g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber :
2 g.

Source: San Francisco Chronicle Typed by Katherine Smith

Charleston Shrimp Supreme

Servings: 6 Servings

Ingredients:

4 tablespoon Butter
4 tablespoon Flour
1 ½ cub Milk
1 each Bay leaf
1 dash Red pepper
½ each Juice of 1 lemon
8 tablespoon Tomato catsup
4 tablespoon Worcestershire sauce
1 Salt & pepper to taste
2 pound Shrimp; cooked

Preparation:

Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients, except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Checkerboard Square Clam Crunch

Servings: 4 Servings

Ingredients:

¼ cub Flour; Unbleached
½ teaspoon Baking Powder
¼ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Parsley; Chopped
6 ½ ounce Clams;Minced,Canned (1 cn) *
1 Egg; Beaten
2 cub Rice Chex
Oil For Frying
Sour Cream

Preparation:

* DO NOT drain the clams.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++

Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well.
Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to ⅛-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream.

Cheese Please Casserole

Servings: 4 Servings

Ingredients:

1 cub Grated cheddar cheese
1 can (10 oz) mushroom soup
¼ cub Milk
2 cub Cooked rice
½ cub Chopped green pepper
2 can (8 oz) Pacific salmon
½ cub Cornflake crumbs
2 tablespoon Melted butter

Preparation:

In a saucepan gently heat ¾ cup cheese with soup and milk, stirring constantly, until cheese melts. Combine rice and green pepper. In a greased 2-qt casserole, alternate layers of rice and flaked salmon, beginning with rice. Pour sauce over all. Ring casserole with crumbs mixed with melted butter. Place remaining cheese inside crumb ring.
Bake at 350 F for 30-35 minutes. Source: The canned salmon asscociation of B.C. From the collection of K. Deck

Cheesy broiled flounder

Servings: 4 Servings

Ingredients:

2 pound Flounder or white fish
2 tablespoon Lemon juice
½ cub Parmesian cheese
¼ cub Butter, softened
3 tablespoon Mayonnaise
3 each Green onions, chopped
¼ teaspoon Salt
1 each Dash of hot sauce

Preparation:

Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired.

Cheesy Salmon Rolls.

Servings: 6 Servings

Ingredients:

ROLLS:
12 Lasagne noodles (200g pkt)
250 g Ricotta cheese
90 g Cheddar cheese
Salt & Pepper to taste
2 Eggs, lightly beaten
210 g Can Red Salmon, drained
2 teaspoon Lemon juice

SAUCE:
415 g Can Tomato puree
1 tablespoon Cornflour
2 tablespoon Parsley, chopped

Preparation:

ROLLS. 1. Place lasagne noodles in a large dish. Pour over one litr (4 cups)
: hot water. Cook for 3 minutes on HIGH. Drain and cool. 2.
Combine ricotta cheese, chedar cheese, salt & pepper, eggs, salmon : and lemon juice; mix well. 3. Place a spoonfull of salmon mixture into each lasagne sheet. Roll
: up tightly. Place in a single layer in a shallow heat-proof dish,
: seam side down. SAUCE. 1. Combine cornflour with 2 tablespoons of tomato puree to form a
: smooth past. Stir in the remaining puree and parsley. 2. Pour tomato puree over salmon rolls and cook for 8-10 minutes on : MEDIUM HIGH or until noodles are tender.

Origin:- SHARP Microwave Cookbook.

Chicken Acapulco with Creamy Shrimp Sauce

Servings: 4 Servings

Ingredients:

4 large Poblano peppers
¼ cub Onion, chopped
½ pound Medium shrimp, lightly
Cooked, peeled, and chopped
¼ cub Cilantro, chopped
¼ pound Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 teaspoon White pepper
Salt, to taste
12 6-in long strings
Oil, for frying

CREAMY SHRIMP SAUCE:
3 Shallots, diced
1 cub White wine
½ cub Fish stock or chicken broth
1 pound Small shrimp
2 cub Whipping cream
¾ pound Butter

Preparation:

ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about ¼-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat.
Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409

Chicken with Dumplings

Servings: 6 Servings

Ingredients:

5 pound Chicken; pieces
2 Carrot; sliced thin
2 Celery; sliced fine
1 large Onion; chopped
1 ½ teaspoon Thyme; crumbled
½ teaspoon Rosemary; crumbled
2 teaspoon Salt
½ teaspoon Pepper; freshly ground
2 cub Flour
3 teaspoon Baking powder
1 teaspoon Salt
2 tablespoon Parsley; minced
4 tablespoon Shortening
¾ cub Milk, 1% lowfat; up to 1 cup milk

Preparation:

Rinse chicken, place in large pot,cover with water. Add carrots, celery, onion, thyme, rosemary, 2 tsp salt, and pepper. Bring to boil, reduce heat and simmer. Combine flour, baking powder, 1 tsp salt and parsley in bowl. Cut in shortening until resembles course meal. Add milk and stir briefly with fork. Add only enough millk to make dough hold together. When chicken has simmered 20 minutes, drop spoonfuls of dough on top of bubbling broth. Cover and steam for 20 minutes without lifting cover.

Chilled Grouper Salad

Servings: 4 Servings

Ingredients:

1/3 cub Light Cottage Cheese
1/3 cub Light Mayonnaise
3 tablespoon Skim Milk
2 teaspoon Horseradish
1 teaspoon Lemon Juice
⅛ teaspoon Lemon Pepper
1 cub Water
½ cub Chablis
½ teaspoon Hot Sauce
1 medium Onion, sliced
4 Strips Lemon Rind
1 pound Grouper Fillet
½ cub Carrot, shredded
½ cub Tomato, chopped
6 cub Romaine, shredded

Preparation:

Process first 6 ingredients in the container of an electric blender or food processor until smooth, set aside. Combine water and next 4 ingredients in a large skillet; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or until fish flakes easily when tested with a fork.

Gently remove fillet, and discard liquid. Cover and chill fillet 1 hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on a lettuce-lined serving platter. Serve with Horseradish dressing.
Alternate fish: Jumbo cod, sea bass.

Source: Safeway Nutritional Awareness Programme

Chilli mussels

Servings: 4 Servings

Ingredients:

1 kg Mussels scrubbed and cleaned
3 Garlic cloves crushed
6 large Ripe tomatoes chopped
½ cub Dry white wine(chenin blanc)
1 Red chilli chopped
2 Spring onions finely slicedwith green
2 tablespoon Finely chopped parsley

Preparation:

Preheat a heavy based pot on low heat for a few minutes. Brush base lightly with olive oil. Gently cook garlic for 1 minute. Add tomatoes, wine and chilli. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes or until tomatoes are mushy. Increase heat to medium. Add mussels and spring onions. Cook for 3 to 5 minutes or until mussels open. Discard any which remain closed. Sprinkle with parsley. Serve with crusty Italian bread to mop up the sauce. ** spring onions = green onions = scallions

Chinese Crab Rice

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger, 2-3 cm,grated
4 tablespoon Dry sherry
3 tablespoon Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 tablespoon Soy sauce
1 tablespoon Oil
1 teaspoon Sugar

Preparation:

The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don't yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cook's time. By the time the rice is cooked, it is saturated with crab flavour.

Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear.

Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain.

In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice.

Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice.

From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron.

Chinese Pork & Shrimp Rice Noodles in Broth

Servings: 6 Servings

Ingredients:

4 Oriental mushrooms; dried
. * OR *
. 6 fresh mushrooms
6 Leaves of Napa cabbage
½ pound Pork chop meat; thinly
. sliced into ¼" strips
1 tablespoon Soy sauce
1 teaspoon Hoisin sauce
3 tablespoon Water
2 teaspoon Cornstarch
4 tablespoon Vegetable oil
3 Green onions; cut into 2"
. slivers
1 cub Small shrimp; peeled &
. deveined
8 cub Chicken stock
½ pound Rice stick noodles (may
. substitute egg noodles
. or vermicelli)
1 teaspoon Salt
¼ teaspoon Black pepper

Preparation:

Soak the dried mushrooms in hot water for 10 minutes. Remove the stems and slice the caps into strips. (Just slice the fresh mushrooms, if using fresh). Set aside.

Stack the cabbage leaves; then cut across into strips 2 inches wide.
Cut each strip across the width into slivers 2 inches in length. Set aside.

Place the pork strips in a bowl with the soy sauce, hoisin sauce, water and cornstarch. Mix until the pork is thoroughly coated. set aside to marinate for 20 minutes.

Heat the oil in a wok or large skillet over high heat and stir-fry the pork for 3 minutes. Using a slotted spoon, drain the pork and remove to a paper-towel-lined plate.

Bring the oil back up to high heat and stir-fry the mushrooms and onions for 2 minutes. Add the shredded cabbage and shrimp and fry until the shrimp becomes pink and the cabbage becomes limp.

Add the stock and bring to a boil. Add the rice noodles and boil for one minute. Return the pork to the wok just to heat through and season with the salt and pepper.

NOTE: Some ingredients may be available only at Asian grocers.

Vietnamese variation: Omit the mushrooms. Stir-fry the onions with the pork. Substitute 3 large tomatoes, each cut into 6 segments, for the cabbage. Serve the soup in individual bowls, first placing a lettuce leaf torn into a few pieces, a few bean sprouts, 4 or 5 narrow strips of cucumber, 3 mint leaves and a scattering of chopped cilantro leaves in the bottom of each bowl before pouring the soup in. Garnish with a sprinkling of crushed peanuts. This version may also be made with chicken instead of pork.

Nutritional Information per serving: 411 calories, 20g fat, 122mg cholesterol, 1753mg sodium

** Dallas Morning News - Food section - 26 July 1995 ** Posted by The WEE Soct -- Paul MacGregor

Chinese Steamed Fish

Servings: 4 Servings

Ingredients:

1 1/3 pound Rockfish fillets or otherthick firm flesh fishApproximately
¾ Inch thick
1 ½ cub Sliced mushrooms
4 Green onions, cut into 1inch lengths
1 ½ cub 1 inch pieces asparagus (orgreen beans or snow peas)
1 ½ cub Sliced carrots
Sauce:
2 tablespoon Low-salt soy sauce
1 tablespoon Oriental sesame oil
¾ teaspoon Grated fresh ginger
3 tablespoon Unseasoned rice vinegar
6 tablespoon Orange juice
¾ teaspoon Grated fresh orange rind

Preparation:

Combine all sauce ingredients and let sit for 30 minutes to blend flavors. Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray over 1 ½ inch boiling water; cover and steam for 1-2 minutes. Top with vegetables and steam additional 5 minutes, or until fish flakes easily and vegetables are crisp tender. Pour sauce over individual portions just before serving.

NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish.

Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92

Chinese: Shrimp Fried Rice

Servings: 3 Servings

Ingredients:

CATE VANICEK:
cub Cold cooked rice
3 Eggs, slightly beaten
1/3 cub Raw shrimp, cleaned and
Slivered
1/3 cub BBQ pork
½ teaspoon Cornstarch
1 teaspoon Wine
1 tablespoon Soy sauce
¼ teaspoon MSG (optional)
2 Green onions, diced
1 teaspoon Salt
Peanut oil

Preparation:

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, ¼ tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

Chinese: Shrimp in Chinese Lobster Sauce

Servings: 6 Servings

Ingredients:

1 pound Jumbo shrimp (21-25 perpound)
1 tablespoon Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice freshginger, peeled, minced
1 tablespoon Shao Hsing rice wine, or drysherry
2 tablespoon Peanut or corn oil
½ teaspoon Salt
6 ounce Ground pork butt
1 small Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inchcubes
½ teaspoon Sugar
Big pinch white pepper
½ tablespoon Light soy sauce
¾ cub Chicken stock
2 teaspoon Cornstarch, blended with Itablespoon water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon Asian sesame oil

Preparation:

Serves

SHRIMP IN CHINESE LOBSTER SAUCE

INSTRUCTIONS:

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM !
Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)

Chinese: Steamed Prawns with Black Beans (See Jup Jing Ha

Servings: 4 Servings

Ingredients:

¾ pound Raw prawns
1 ¼ tablespoon Black beans
1 Clove garlic, chopped
1 Green onion, chopped
1 tablespoon Oil
½ teaspoon Salt
1 teaspoon Oil
1 ½ teaspoon Thin soy sauce
1 teaspoon White wine
1 teaspoon Oyster sauce

Preparation:

Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming.

Wash black beans two times and mash into a paste; then add the chopped garlic.

Combine remaining ingredients, EXCEPT the oil.

Pour mixture over prawns; then, pour oil on top.

Cover and steam 10 minutes. Serve over rice.

SOURCE: Chopstick, Cleaver and Wok.

Chinese: Won Ton in Oyster Sauce (Ho Yau Gon

Servings: 1 Servings

Ingredients:

40 Won ton
2 quart Water
1 ½ tablespoon Sesame oil
1 tablespoon Thin soy sauce
2 tablespoon Oyster sauce
1 Green onion, chopped

Preparation:

In a large saucepan bring 2 quarts water to a boil.

Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander.

Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully.

Garnish with the chopped green onion.

VARIATION: Heat sauce in wok; stir fry won ton briefly.

SOURCE: Chopstick, Cleaver, and wok.

Chinese: Won Ton in Oyster Sauce (Ho Yau Gon Lo Won Ton)

Servings: 1 Servings

Ingredients:

40 Won ton
2 quart Water
1 ½ tablespoon Sesame oil
1 tablespoon Thin soy sauce
2 tablespoon Oyster sauce
1 Green onion, chopped

Preparation:

In a large saucepan bring 2 quarts water to a boil.

Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander.

Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully.

Garnish with the chopped green onion.

VARIATION: Heat sauce in wok; stir fry won ton briefly.

SOURCE: Chopstick, Cleaver, and wok.

Chive Potato Pancakes with Smoked Salmon and Golden Cavia

Servings: 6 Servings

Ingredients:

2 pound Russet Potatoes; peeled andcubed
1 medium Onion; cut into chunks
2 tablespoon Matzo Meal; or All-PurposeFlour
2 Eggs; separated
4 tablespoon Fresh Chives; chopped
2 teaspoon Salt
½ teaspoon White Pepper
2/3 cub Corn Oil; for frying
6 ounce Smoked Salmon; thinly sliced
3 ounce Golden Caviar

Preparation:

Preheat oven to 325øF. Place 2 large cookie sheets in oven to heat.

Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped.
Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids.
Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tb chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter.

Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3" diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary.

Overlap pancakes on plates. Garnish with smoked salmon and caviar.
Sprinkle with chives and serve.

Source: Unknown Typed by Katherine Smith

Christmas Casserole

Servings: 4 Servings

Ingredients:

1 can Salmon; 6 ½ oz or 233 g
2 cub Soda crackers-coarsely crush
1 can Corn; creamed, 14 oz
1 cub Cheddar cheese; grated
¼ cub Milk
¼ cub Green pepper, cubed
1 Egg
⅛ teaspoon Pepper
1 teaspoon Butter
2 tablespoon Almonds; thin sliced

Preparation:

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds.
Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes.

Good if you don't want to bother making stuffing.

This is based on my grandmother's recipe and was originally made with oysters (they came in on trains to Iowa at Christmas time at the turn of the century and were only available then. Unfortunately, they fairly expensive here in Toronto :)

Serves:4 Source: Anne MacLellan

CHRISTMAS CRAB QUESADILLAS

Servings: 8 Servings

Ingredients:

¼ pound Butter or margarine,
Divided
1 Whole shallot (or 2 or 3
Green onion), finely
Minced
1 teaspoon Chopped fresh chives
½ pound Lump crab meat, picked over
To remove shells
2 tablespoon Sour cream
1 teaspoon Chopped fresh dill
Salt, to taste
Hot pepper flakes, to taste
6 10-inch flour tortillas at
Room temperature
¾ cub Grated Monteray Jack cheese

GARNISHES:
½ cub (each) finely chopped red
And green bell peppers
Radicchio leaves, 3 per
Plate
Salsa
Quacamole
Sour cream

Preparation:

Preheat the oven to 375F.

Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives.
Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well.

Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter.

Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.

Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.

Serves 8.

[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.

Citrus Shrimp and Scallops

Servings: 4 Servings

Ingredients:

½ pound Fresh or frozen Scallops
½ cub Orange juice
1 teaspoon Grated Gingerroot
¼ teaspoon Ground Red Pepper
1 Orange, cut in 8 wedges
1 teaspoon Finely shredded Orange Peel
2 tablespoon Soy Sauce
1 Clove garlic, minced
12 Fresh or frozen Pea Pods
12 fresh or frozen large Shrimp, peeled and deveined (about ½ lb
total)

Preparation:

Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.

Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
*********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium.

From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120

Citrus-Buttered Lobster Tails

Servings: 2 Servings

Ingredients:

16 ounce (2) frozen lobster tails
½ cub Water
¼ cub Butter or margaine
1 tablespoon Lemon juice
½ teaspoon Finely shredded orange peel
⅛ teaspoon Salt
1 Dash ground ginger
1 Dash paprika

Preparation:

Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika.
Micro-cook, uncovered, on 100% power for 1 ½ to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture.

Clam & Chicken Soup

Servings: 8 Servings

Ingredients:

2 can Soup, cream of chicken
2 can Consomme, beef
2 medium Onion; chopped
8 ounce Clans, minced; drained,reserving juice

Preparation:

Combine soup, sonsomme, onion, and juice from clams in top of double boiler. Simmer for 20 minutes. Add clams last and cook just long enough to heat through.

SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.

Clam Casserole

Servings: 4 Servings

Ingredients:

32 each RITZ crackers
2 each Eggs (beaten)
10 ounce Can of cream Mushroom soup
2 ½ cub Minced clams w/juice
½ cub Milk

Preparation:

Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Clam Chowder

Servings: 4 Servings

Ingredients:

2 cub Clams-large(about 8 clams)
2 Potatoes-diced; large
2 Med onions-sliced
2 Bell peppers; chopped
2 Celery stalks-chopped fine
1 tablespoon Paprika
2 tablespoon Butter
2 tablespoon Flour
1 tablespoon Accent
1 quart Clam stock
2 tablespoon Clam base
1 cub Tomatoes, whole chopped

Preparation:

Steam clams in 1 qt. water in large kettle. Reserve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are tender, about 6 min. Add flour and Accent,stirring well so that mixture does not brown.

Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered. Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market.

Clam Chowder - From A New England Famous Restaurant

Servings: 8 Servings

Ingredients:

¼ pound Salt Pork
1 Onion -large
3 Potato -medium
3 cub Milk
1 quart Clams
⅛ pound Butter
Salt & Pepper
1 ½ cub Water

Preparation:

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwald's Private Collection of Authentic New England Cooking

Clam Chowder ( Manhattan Style )

Servings: 3 Servings

Ingredients:

36 Live clams
½ teaspoon Thyme
3 tablespoon Butter
1 Bay leaf
¾ pound Diced pork
3 Cloves garlic, diced
4 Chopped onions
1 tablespoon Soy sauce
2 ½ cub Chopped celery
4 Chopped tomatoes
1 ½ cub Chopped carrots
4 Diced potatoes
3 teaspoon Fresh parsley
2 ½ quart Liquidclam water and water
3 teaspoon Basil

Preparation:

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells and mince fine;reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, thyme, bay leaf, garlic and soy sauce. Stir incorrect amount of liquid (clam cooking water and additional water if needed); simmer, covered 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings, if necessary. Serve immediately, with crackers.

Clam Chowder ( Monterey )

Servings: 6 Servings

Ingredients:

1 Carrot, diced (1)
1 medium Onion, diced (1 ½)
1 Potato, diced (2)
1 Stalk of celery, diced (2)
½ pound Minced bacon (¾ lb.)
¼ pound Margarine (I used butter, 1½ cubes)
3 Cloves fresh garlic, minced(5)
½ quart Clam juice (I used 3- 8 ozbottles)
1 ½ cub Flour (2 ¼ c.)
2 cub Milk (3 c.)
2 cub Heavy whipping cream (3 c.)
2 cub Half-and-half (3 c.)
½ teaspoon Black pepper (1 tsp., DON'TSALT!)
½ pound Chopped clams (fresh, frozenor canned) (3 lb. can)
½ teaspoon Clam base (optional,available in most gourmetshops)

Preparation:

(I made 1 ½ times this amount - see parenthesis for amt.)

Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.

When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.

Add clam juice and dairy products. Stir by using a wire whip.

Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness.

If a crockpot, or small steam kettle is available, it is recommended.
Also, clam juice can be added to thin chowder down if it gets too thick.

Note: This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! I didn't use the clam base since I don't even know what that is. Also, I didn't need to simmer it as long as suggested. I cooked it for about 1 ½ hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot. Also, I one-and-one-halved times'd it, using about 3 lbs. of chopped clams instead of the recommended amount. I also served it with the little soup "clam" crackers. It made about 5 quarts this way. Deb C.

[ Fisherman's Grotto Restaurant in Monterey, CA. ] Posted by: Shelley Rodgers - Cooking Echo Reposted by: Debbie Carlson - Home Cooking

Clam Chowder ( New England Style )

Servings: 6 Servings

Ingredients:

24 Clams
3 cub Water
½ pound Pork, diced
3 tablespoon Butter
1 Onion, sliced
3 Potatoes, diced
1 ¾ cub Half & half
1 tablespoon Soy sauce
2 Cloves garlic, crushed
1 teaspoon Basil
1 teaspoon Parsley
1 teaspoon Thyme

Preparation:

Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.

From: Carl Berger Date: 13 May 96

Clam Chowder, Maine Style

Servings: 4 Servings

Ingredients:

¼ pound Salt pork
1 quart Water
1 ½ cub Onions -diced
2 cub Clams
3 cub Potatoes - diced
12 fluid ounce Evaporated milk

Preparation:

Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (mor or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk.
Turn off heat and let set. Heat again just before serving. Serve with Crackers. (I made this one with canned chopped clams and it ws good!) From: Charlotte Grunwald's private collection of Authentic New England Cooking

From: Carl Berger Date: 13 May 96

Clay Pot Shrimp With Bean Thread Noodles - Goong Ope Maw

Servings: 6 Servings

Ingredients:

8 ounce Bean Thread Noodles
2 tablespoon Vegetable Oil
¼ cub Cilantro Pesto (See Recipe)
1 tablespoon Fresh Ginger, Finely Chopped
1 pound Shrimp, Peeled & Deveined
1/3 cub Coarsely Chopped Green Onion
¼ cub Chicken Stock
2 tablespoon Fish Sauce (Nam Pla)
1 tablespoon Oyster Sauce
1 tablespoon Chinese Rice Wine Or:
Dry Sherry
1 teaspoon Dark Soy Sauce
1 teaspoon Asian Sesame Oil
1 teaspoon Sugar
¼ teaspoon Salt
Handful Of Cilantro Leaves

CILANTRO PESTO:
1 teaspoon Whole White Or Black
Peppercorns
2 tablespoon Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tablespoon Coarsely Chopped Garlic

Preparation:

CILANTRO PESTO: Using a mortor and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three inngredients innto a fairly smooth paste in the mortor or in a small blender or food processor.
If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about ¼ cup. For an industrial strength batch use 1 tb peppercorns, ½ cup cilantro roots and ½ cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute.
Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture.
Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2.

Coconut Beer Batter Shrimp

Servings: 8 Servings

Ingredients:

SEASONING MIX:
1 tablespoon Cayenne pepper
2 ¼ teaspoon Salt
1 ½ teaspoon Sweet paprika
1 ½ teaspoon Black pepper
1 ¼ teaspoon Garlic powder
¾ teaspoon Onion powder
¾ teaspoon Dried thyme
¾ teaspoon Dried oregano

FOR THE SHRIMP:
2 Eggs
1 ¾ cub Flour
¾ cub Beer
1 tablespoon Baking powder
4 Dozen medium shrimp, peeledand deveined, about 2 lbs.
Vegetable oil for frying
3 cub Grated coconut (6 oz)

Preparation:

1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

2. Mix 1 ¼ cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

3. Combine the remaining flour with 1 ½ tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl.

4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.

5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about ½ to 1 minute on each side. Do not crowd the fryer.

6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.

Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993

Coconut Fish Curry

Servings: 4 Servings

Ingredients:

650 g Thick white fish fillets
2 teaspoon Lemon juice
1 teaspoon Cumin seeds
½ teaspoon Fennel seeds
½ cub Desiccated cocunt
2 Piece ginger chopped (2cm)
2 Dried chillies, soaked for
15 minutes in hot water
2 Cloves garlic
1 medium Onion
¾ teaspoon Turmeric
2 teaspoon Tamarind concentrate
2 tablespoon Butter
1 ½ cub Water
2 tablespoon Chopped coriander

Preparation:

Preparation time: 20 minutes Cooking time: 12 minutes

Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Fry the prepared seasoning paste in the butter for 1.5-2 minutes, stirring.
Add water and bring to boil. Simmer for 6 minutes. Add the fish with half the coriander. Simmer gently until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander.

Codfish Balls

Servings: 4 Servings

Ingredients:

2 cub Cod, cooked and flaked
1 Egg, beaten
1 dash Pepper
1 tablespoon Butter, melted
1 ½ cub Potatoes, mashed
½ teaspoon Salt
½ tablespoon Onion juice
Hot deep Canola oil

Preparation:

Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until smooth. Shape lightly into small balls and deep fry in hot oil until golden brown, approximately 1 minute. Drain on paper towels and serve with lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to 10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time: Approximately 1 minute. "101 Simple Seafood Recipes" by Pam & Bill Collins

Coquilles St. Jacques au Gingembre (Scallops with Ginger)

Servings: 2 Servings

Ingredients:

6 ounce Puff pastry
1 Egg; lightly beaten
½ cub Sauternes
1 Shallot; minced
1 ½ teaspoon Minced fresh ginger
10 ounce Bay scallopsOR- Sea scallops, halved (horizontally)
3 tablespoon Whipping cream
¾ cub Unsalted butter; chilled, cut into small pieces
Salt
Freshly ground pepper
2 teaspoon Fresh lemon juiceOR to taste
2 Green onions; sliced -OR-
1 small -Leek, in ¼" thick slices

Preparation:

Preheat oven to 450 F. Roll out puff pastry into 10-inch circle ¼ inch thick. Place on baking sheet and cut out 8-inch circle from center, discarding excess pastry. Brush with egg. Cut concentric circle 1 inch from edge and halfway through pastry. Chill pastry 10 minutes. Bake 15 minutes, reduce heat to 350 F and continue to bake until pastry is golden brown, about 15 to 20 minutes. Return oven temperature to 450 F. Carefully lift off pastry cover formed by concentric circle and gently remove moist dough inside shell.

Combine wine, shallot and ginger in medium saucepan and bring to boil over medium heat. Add scallops and cream and cook 1 to 2 minutes.
Remove scallops using slotted spoon. Increase heat to medium-high and cook liquid until reduced to 2 tablespoons, adding any juices drained from scallops. Whisk in all but 1 teaspoon butter 1 piece at a time. Season with salt and pepper. Add lemon juice. Set sauce aside.

Melt remaining 1 teaspoon butter in small skillet over high heat. Add green onion and cook 30 seconds. Set aside.

Stir scallops into sauce and heat through. Reheat pastry shell and lid in oven for 2 minutes.

To serve, place pastry shell on heated platter and fill with scallop mixture. Sprinkle with green onion and top with pastry lid.

Source: Spago - Los Angeles, California
: Favorite Restaurant Recipes - ISBN: 0-89535-100-5

Corn Chowder with Shrimp

Servings: 8 Servings

Ingredients:

2 quart Chicken broth
1 medium Yellow onion, diced
4 tablespoon Butter or olive oil
4 tablespoon Flour
2 cub Unpeeled diced (¼ inchpieces) potatoes
1 Bay leaf
2 cub Half and half
1 Bag (20 oz.) frozen cornkernelsSalt and freshly groundblack pepper to taste
1 pound Cooked shrimp
4 tablespoon Chopped parsley for garnish
3 Hard boiled eggs, peeled andsliced

Preparation:

Place chicken stock in a 6 quart kettle and put it on to heat. In a small frying pan, saute the onion in butter or oil until clear. Stir in the flour and cook for a moment to make roux. Stir the roux into the hot soup stock, stir until the soup thickens a bit. Add the potatoes and bay leaf, cook until potatoes are tender. Add the half and half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add shrimp and heat. Serve with garnished parsley and sliced eggs.

Coygimwch dell Patagonia (Prawn Patagonia) Welsh

Servings: 8 Servings

Ingredients:

1 each Small cauliflower
1 each Teacup double cream
¼ pound Caerphilly cheese
1 tablespoon Tomato ketchup
1 teaspoon Ground bay leaf
1 teaspoon Mustard powder
1 pint Thick Bechamel sauce
½ pound Peeled prawns
1 teaspoon Garlic salt
1 teaspoon Celery salt
1 teaspoon Turmeric

Preparation:

Cook small cauflower untill the florettes are soft, but still firm.
Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot.

Make a pint of Bechamel sauce using Welsh butter to Panada consistency.

Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil.

Pour the mixture over the cauliflower and grill until golden brown.

pipe creamed potatoes around the individual portions.

Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno.

Crab and Corn cakes

Servings: 1 Servings

Ingredients:

1 cub Corn
2 Cloves garlic,chopped
1 teaspoon Dijon mustard
1 Egg
1 teaspoon Worcestershire sauce
½ cub Crab
½ cub Flour
2 Green onions, chopped

Preparation:

Blend ½ c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.

Source: Modified from Health Smart Gourmet Cooking

Typed by: Sharon Verrall

Crab and Cream Cheese Hors d'oeuvre

Servings: 1 Servings

Ingredients:

8 ounce Pkg Cream Cheese, softened
8 ounce Backfin crabmeat
1 tablespoon Milk
2 tablespoon Chopped onion
½ teaspoon Horseradish
2 ounce Slivered almonds
1 Salt
1 Pepper

Preparation:

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton

Crab Burgers

Servings: 4 Servings

Ingredients:

2 each Eggs; Lg, Hard Cooked
1 cub Crab Meat
1 cub Cheddar; Md, Grated
1 each Green Onion; Md, Diced
½ cub Mayonnaise
1 Catsup Or BBQ Sauce;To Taste
1 dash Celery Salt
1 dash Onion Salt
1 dash Garlic Powder
2 tablespoon Sweet Pickle Juice

Preparation:

Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown.
Serve hot.

Crab Cakes

Servings: 4 Servings

Ingredients:

1 pound Backfin crabmeat
1 teaspoon Worcestershire sauce
2 tablespoon Mayonnaise
1 each Egg, beaten
¼ cub Cracker meal
1 Garlic to taste
1 Pinch cayenne pepper

Preparation:

Combine all ingredients and form into small cakes. Sautee in butter.
Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley

Crab Cakes with Pasilla Chili Aioli

Servings: 8 Servings

Ingredients:

½ pound Shelled cooked crab
½ cub Mayonnaise
½ cub Minced carrots
½ cub Minced celery
1 ½ teaspoon Lemon juice
Salt
Pepper
Cayenne
2 White bread slices
1 tablespoon Salad oil
Fresh cilantro sprigs

PASILLA CHILI AIOLI:
1 Large dried pasilla chili
1 can Sliced pimientos (4 oz)
1 tablespoon Olive oil
1 Chopped garlic clove
3 tablespoon Dry white wine
1 teaspoon Lemon juice
¼ cub Chicken broth
¼ cub Mayonnaise
Salt
Pepper

Preparation:

1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and pepper and cayenne to taste.

2. Tear bread into chunks; whirl in a blender or food processor until crumbs form; mound crumbs on a plate. Drop ¼-cup portions crab mixture into crumbs, and sprinkle crumbs over top; pat into ½"-thick cakes.

3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat pan with oil and cook cakes, using a wide spatula to turn once, until browned on both sides, about 4 minutes total.

4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add aioli to taste.

*** PASILLA CHILI AIOLI ***

1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in ½" pieces.

2. Drain pimientos; pat dry.

3. In a 10-12" frying pan combine olive oil, chili, pimientos and garlic. Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over high heat until most of the liquid evaporates, about 1 minute. Add chicken broth; boil, uncovered, until liquid is reduced to ¼ cup, about 2 minutes. Let cool.

4. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes ½ cup.

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

Crab Casserole

Servings: 4 Servings

Ingredients:

1 pound Crabmeat
2 each Eggs, separated & beaten
1 ½ cub White sauce
1 Parsley or green pepper
½ teaspoon Tabasco
1 Salt/pepper to taste

Preparation:

Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice

Crab Diablo

Servings: 4 Servings

Ingredients:

1 ¼ pound Fresh Dungeness Crab Meat
2 cub Heavy Cream
1 large Shallot; minced
4 tablespoon Dijon Mustard
1 ounce Brandy or Cognac
1 pinch Cayenne Pepper
1 tablespoon Parsley; chopped
2 tablespoon Pimento; chopped
½ tablespoon Butter
1 tablespoon Fresh Bread Crumbs

Preparation:

In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper.

Preheat oven to 375øF. Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Crab Dip

Servings: 8 Servings

Ingredients:

1 pound Crabmeat
½ cub Mayonnaise or salad dressing
1 Garlic salt, to taste
2 tablespoon Onion, grated
2 teaspoon Prepared Mustard
2 teaspoon Powdered Sugar
2/3 cub White Wine

Preparation:

Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.

Crab Gumbo

Servings: 6 Servings

Ingredients:

1 pound Crabmeat
1 medium Onion; chopped
1 large Stalk celery; chopped
1 cl Garlic; finely chopped
¼ cub Margarine or butter; ½ stick
6 cub Canned whole tomatoes; Three 1-pound cans; or equivalent
1 package Frozen okra; (10 oz)
1 Bay leaf
2 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Whole thyme
¼ teaspoon Chili powder
¼ teaspoon Pepper
3 cub Hot cooked rice

Preparation:

Recipe by: The Maryland Seafood Cookbook.

Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion, celery and garlic in butter or margarine until tender. Add tomatoes, okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through. Serve over hot cooked rice.

Formatted for you by: Bill Webster

Crab Newberg

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
½ teaspoon Salt
¼ teaspoon Paprika
1 dash Cayenne Pepper
1 cub Half and Half
½ cub Milk
¼ cub Sherry
2 each Egg Yolks, beaten
1 pound Crabmeat, picked

Preparation:

Place butter in a 1 ½ quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients.
Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat.
Serve over toast points or patty shells, if desired.

Crab Roll Hors d'oeuvre

Servings: 1 Servings

Ingredients:

1 pound Backfin crabmeat
8 ounce Cream cheese, softened

Preparation:

Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard : Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson

Crab Stuffed Mushrooms

Servings: 10 Servings

Ingredients:

20 each Large Mushrooms
1 Italian dressing
8 ounce Crabmeat, well picked
¾ cub Fresh breadcrumbs
2 each Eggs, beaten
¼ cub Mayonnaise
¼ cub Onion, minced
1 teaspoon Lemon juice

Preparation:

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice.
Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.

Crabcakes from Brigitte

Servings: 4 Servings

Ingredients:

½ cub Scallions Tops,chopped
2 tablespoon Parsley, chopped
2 tablespoon Non-Fat Yogurt
1 tablespoon Lemonjuice
1 tablespoon Fat-free Majonnaise
1 teaspoon Worshestershire sauce
½ teaspoon Paprika
¼ teaspoon Red Pepper
¼ teaspoon Dry Mustard
1 pound Lump Crab Meat
1 ¼ cub Breadcrumbs, fresh

Preparation:

1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2.
Remove any shell or cartilage from the crab. 3. Add the crab and ¼ cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5.
Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7.
Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min.

Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Crab-Stuffed Chicken

Servings: 6 Servings

Ingredients:

4 ounce Crabmeat(or imitation) chop
2 tablespoon Fine dry Bread Crumbs
1 tablespoon Snipped Parsley
6 Med Chicken Breast halves *
¼ cub Water Chestnuts, chop finely
2 tablespoon Mayonnaise or salad dressing
¼ teaspoon Dijon-style Mustard
2 tablespoon White Wine Worcestershire

Preparation:

* 6 med (1 - 1 ¼ lbs) boned skinless chicken breast halves Sliced green onion

For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap.
Pound with meat mallet till ⅛" thick. Repeat with other pieces of chicken.
Spoon some of the filling onto 1 end of each chicken breast half.
Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion.

Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a ½ turn every 4 minutes. ******************************************************** Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium.

From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120

Crab-Stuffed Crepes

Servings: 24 Servings

Ingredients:

CREPES:
3 Eggs,beaten
1 ½ cub Milk
2 tablespoon Butter or margarine,melted
1 cub Flour,all-purpose
½ teaspoon Salt
1 cub Swiss cheese,grated

CRAB FILLING:
½ cub Butter or margarine
½ cub Green onion,minced
2 pound Crabmeat,fresh lumb
Salt to taste
White pepper to taste
1 pinch Garlic powder(opt)
½ cub Dry vermouth

SWISS CHEESE SAUCE:
2/3 cub Dry vermouth
¼ cub Cornstarch
¼ cub Milk
4 cub Heavy cream
Salt to taste
White pepper to taste
1 ½ cub Swiss cheese,grated

Preparation:

*** CREPES ***

1. Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth.

2. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes.

3. To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides).

4. To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning.

5. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes.

6. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter.

7. Bake uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly.

8. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking.

*** CRAB FILLING ***

1. Melt butter in skillet; stir in green onions and crabmeat.

2. Mix lightly and cook a few minutes; add seasonings.

3. Add vermouth and boil rapidly until liquid is almost evaporated.

4. Scrape from skillet into bowl; reserve.

*** SWISS CHEESE SAUCE ***

1. Blend cornstarch and milk; reserve.

2. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons.

3. Remove from heat; stir in cornstarch and milk mixture.

4. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened.

5. Stir in cheese and cook until melted and well-blended; correct seasoning.

NOTE: This recipe makes enough crepes to fill two baking dishes.

Crab-stuffed fillet of sole

Servings: 4 Servings

Ingredients:

teaspoon butter or margarine 3 t all-purpose flour 1 ½C milk
1/3C dry white wine Salt to taste ½C Swiss cheese, shredded

Preparation:

(Stuffing): 2 t butter or margarine 1 medium-sized onion, minced 1 can crab meat, drained (6 ½ or 7 ½ oz.) 1 4 oz. can mushrooms, drained and finely chopped ½C cracker crumbs, coarsely crushed Salt White pepper, freshly ground

(Fillets): 4 sole fillets (2 lbs) 2 T parsley, minced Salt Pepper

FOR SAUCE: place butter in 4-cup glass measure. Heat in microwave, uncovered, on full power for 25 to 30 seconds, or until melted. Blend in flour, milk, wine and salt. Stir until smooth. Cook in microwave, uncovered, on full power for 2-½ to 3 minutes, or until mixture thickens. Stir in cheese. Set aside. . FOR STUFFING: place butter and onion in small glass mixing bowl. Cook in microwave, uncovered, on full power for 1-½ to 2 minutes, or until onion is tender. Stir in crab meat, mushrooms, cracker crumbs, salt and pepper. Mix well. .
Lay each fillet white-side-down (the underside is fleshier with a yellow tone). Season with salt and pepper. Divide stuffing mixture evenly and spread almost the length of each fillet. Roll up and place seam-side-down in 2-quart glass casserole. . Cook in microwave, covered with waxed paper, on full power for 5 minutes. Baste off any juices and stir into sauce mixture. . Cook in microwave, covered with waxed paper, on full power for 2 to 3 minutes, or until fish flakes easily with fork. Let stand 5 minutes. . Return sauce to microwave and heat, uncovered, on full power for 1 to 1-½ minutes, or until bubbly. Pour sauce over fish and sprinkle with parsley. Sauce may also be served separately in warm bowl. ---

Crab-Topped Shrimp

Servings: 2 Servings

Ingredients:

12 each Large shrimp *
2 tablespoon Sliced green onion
1 tablespoon Butter or margarine
1 teaspoon Lemon juice
1 Dash bottled hotpepper sauce
5 ½ ounce Canned crab meat **
2 tablespoon Fine dry bread crumbs
1 Lemon wedges

Preparation:

* Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed.
~--------------------------------------------------------------------- ~--- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 ½ to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 ½ minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 ½ minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges.

Crawfish Jambalaya

Servings: 4 Servings

Ingredients:

1 pound Crawfish tails
1 ¼ cub Long grain rice (raw)
1 tablespoon Flour
2 tablespoon Salad oil
1 cub Onion, chopped fine
½ cub Chopped parsley (2ts.flakes)
½ cub Chopped green onion tops
½ cub Chopped celery
½ cub Chopped bell pepper
¼ cub Crawfish fat
1 ½ cub Water
2 ½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Red pepper, or to taste

Preparation:

Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 ½ cups cold water and simmer for ½ hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for abt. ½ hr. or until rice is tender. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Crayfish Etouffee

Servings: 12 Servings

Ingredients:

¾ pound Butter
2 cub Chopped green pepper
4 teaspoon Salt
1 teaspoon Cayenne pepper
¼ cub Tomato paste
1 ½ cub Water
4 pound Crayfish tail meat
1 teaspoon Kitchen bouquet
6 cub Chopped onion
5 each Cloves of garlic
1 teaspoon Black pepper
1 teaspoon Sugar
3 tablespoon Cornstarch
1 ½ cub White wine
1 each Scallion, chopped

Preparation:

In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice.
Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm.

Creamed Lobster on Toast

Servings: 6 Servings

Ingredients:

2 cub Lobster meat; cooked
4 tablespoon Butter (or marg.)
2 tablespoon Flour, all-purpose
1 cub Milk; or half-and-half
2 tablespoon Onion; finely minced
½ teaspoon Salt
¼ teaspoon Pepper, white
Toast

Preparation:

Cut lobster meat into bite-size pieces; set aside. Melt butter in skillet; stir in flour. Add milk gradually; cook, stirring constantly, until smooth and thickened. Add onion, salt, pepper, and lobster. Heat thoroughly. Serve over toast.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Creole Baked Fish

Servings: 6 Servings

Ingredients:

1 Med. onion, chopped
2 tablespoon Shortening
2 cub Cooked whole tomatoes
1 Bay leaf
2 pound Fish filet
¼ cub Bell pepper, chopped
2 tablespoon Flour
1 teaspoon Salt
⅛ teaspoon Pepper
1 package Frozen kernel corn OR>>>
1 ½ cub Cooked corn

Preparation:

Saute onion and green pepper in shortening until tender. Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min.
longer, stirring occasionally. Remove bay leaf. Arrange fish in greased shallow baking dish. Cover with vegetable mixture and abke at 400 F. for 30 min or until done.

CRISPY BAKED FISH & HERBS

Servings: 4 Servings

Ingredients:

4 each Fillets white fish, 1 lb
1 each Egg white
1 tablespoon Water
½ cub Cornflake crumbs
⅛ teaspoon Lemon pepper
2 teaspoon Chopped fresh parsley
1 teaspoon Low fat margarine, melted

Preparation:

Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g.

Crispy Coconut Shrimp

Servings: 4 Servings

Ingredients:

24 medium Shrimp
½ teaspoon Garlic and herb seasoning
¼ teaspoon Black pepper
¾ cub Flour
1 Egg, well beaten
¼ cub Shredded coconut

Preparation:

1. Preheat oven to 425F. Spray large baking sheet with nonstick spray.

2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet.

3. Bake 12-15 minutes or until golden and crisp.

Great served along with low-calorie, warmed orange marmalade as a dipping sauce.

Each serving provides: 1 ½ protein, 1 bread, 15 calories. Per serving: 173 calories

Source: Weight Watchers Magazine, June 1993

Crowd-Pleasin' Cod Sandwiches

Servings: 6 Servings

Ingredients:

½ pound Pacific/True Cod filletsor Ling Cod
¼ cub Butter
3 tablespoon Flour
½ teaspoon Dry mustard
1 dash Cayenne pepper
2 cub Milk
½ teaspoon Worcestershire sauce
½ teaspoon Salt
1 Egg; well-beaten
1 cub Grated sharp Cheddar cheese
3 English muffinssplit and toasted
6 Tomato slices
Parsley

Preparation:

Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly. Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about ½ cup of hot mixture into eggs; return to mixture in saucepan. Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through. Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute. Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately.

Makes 6 servings.

(NOTE: Recipe may be doubled or tripled to serve a crowd!)

A West Coast Fisheries Development Foundation Recipe.

Crunchy Fried Fillets

Servings: 4 Servings

Ingredients:

Salt
1 pound Perch fillets; thawed
Flour, all-purpose
1 Egg; beaten
3 tablespoon Water
25 Crackers, saltine; to 30
Oil, salad; hot

Preparation:

Lightly salt fillets; dredge each in flour. Beat egg and water; dip floured fillets in egg mixture. Coat well with cracker crumbs, pressing crumbs into fish. Fry fillets in hot oil over medium heat until browned. Drain on absorbent paper.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

Cumi-Cumi Isi (Stuffed Squid)

Servings: 4 Servings

Ingredients:

1 pound Squid, Fresh
¾ pound Snapper Fillets
1 Garlic Clove
1 Egg White
½ teaspoon Salt
¼ teaspoon Pepper, White
dash Nutmeg
2 Shallots
2 Thai Chiles, Fresh
3 Candlenut
2 Lemon Grass, Stem
Oil, For Frying
1 cub Coconut Milk

Preparation:

Clean squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top.

Curried Apples and Shrimp

Servings: 4 Servings

Ingredients:

1 Med Onion, chopped
2 Stalks Celery, chopped
4 tablespoon Butter or Margarine
2 Apples, sliced
¾ teaspoon Curry Powder
2 teaspoon Flour
¾ cub Water
1 Chicken Bouillon Cube
¾ pound Med Shrimp, shelled & cleane

Preparation:

Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent.
Good with rice.

CURRIED MUSSELS

Servings: 8 Servings

Ingredients:

96 Mussels; scrubbed clean and beards removed
¼ cub Dry white wine
1 tablespoon Curry powder
1 tablespoon Finely minced garlic
1 cub Chopped tomatoes (Peeled and seeded)
½ tablespoon Chopped fresh dill; -=OR=-
¼ teaspoon -Dried dill
½ cub Whipping cream
Salt

Preparation:

COMBINE MUSSELS, wine, curry powder, garlic and tomatoes in 3-quart pan. Cover and bring to boil over high heat. (If using dried dill, add it now.) Uncover, add cream and continue to boil until mussels open, about 5 minutes or more, depending on size of mussels. Discard any unopened mussels. Season to taste with salt (and fresh dill, if using). Arrange mussels in bowls and pour in broth.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Curried Scallops in Cream Sauce

Servings: 4 Servings

Ingredients:

8 large Fresh scallops
1 ¼ cub Water
1 slice Lemon
½ Bay leaf
1 ½ pound Potatoes, cut in pieces
5 tablespoon Butter
Salt to taste
Fresh ground pepper to taste
3 ounce Button mushrooms, sliced
2 Shallots, finely chopped
1 teaspoon Curry Powder
¼ cub All-purpose flour
3 tablespoon Whipping cream
2 tablespoon Chopped fresh parsley
Fresh bay leaves (opt)
Lemon twists (opt)
Lime twists (opt)
Fresh dill sprigs (opt)

Preparation:

Wash scallops, remove roe. Pat scallops dry and cut in slices.

Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If necessary, add enough water to reserved liquid to make 1-¼ cups liquid. Cook potatoes in boiling, salted water until tender.
Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag.

Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute.
Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.

Cuttlefish With Spinach

Servings: 6 Servings

Ingredients:

750 g Cuttlefish or squid
1/3 cub Olive oil
Water
Salt
Freshly ground black pepper
750 g Spinach
1 cub Chopped spring onions
½ Lemon (juice only)

Preparation:

Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for this dish, though either may be used. Cleaning cuttlefish can be a rather messy business as these marine molluscs have an ink sac from which the pigment sepia is obtained. The sac ruptures easily and is usually ruptured by the time you purchase them, so don't be put off by their colour - the ink rinses off easily.

Rinse cuttlefish or squid and remove head, attached tentacles and intestines; discard intestines. Pull out cuttle bone or fine transparent bone if squid is being prepared. Pull off fine skin and rinse. Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off.

Slice hood or body into strips. If squid are large, slice head and tentacles - cuttlefish tentacles are usually small and these are left intact. Place prepared cuttlefish or squid in pan and set on medium heat. Cover and cook for 15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender.

Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and stalks coarsely.

Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt and pepper. Cover and simmer for further 10-15 minutes.
Serve hot.

From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

Deviled Crab Croquettes

Servings: 4 Servings

Ingredients:

1 pound Crabmeat
½ teaspoon Salt
1 cub Mashed potatoes
1 Old Bay seasoning
2 each Eggs, hard boiled, chopped
1 Dash onion powder
1 each Sm. green pepper, chopped
1 tablespoon Parsley, chopped
1 each Egg, beaten
1 Cracker meal

Preparation:

Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg.¶
Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti

Deviled Crab Quiche

Servings: 8 Servings

Ingredients:

2 cub All-purpose flour
½ teaspoon Salt
½ teaspoon Chili seasoning
¼ cub Cold margarine, diced
¼ cub Lard, diced
½ cub Finely grated Cheddar cheese
3 tablespoon Cold water
6 slice Bacon, chopped
2 Onion, chopped
4 ounce Crabmeat, flaked
3 Eggs
2/3 cub Half-and-half
½ teaspoon Mustard powder
¼ teaspoon Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)

Preparation:

Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans.

Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

Dijon Dill Sauce for Fish

Servings: 4 Servings

Ingredients:

1 cub Dannon Plain Lowfat orNonfat Yogurt
1 tablespoon Chopped fresh dill
2 teaspoon Dijon mustard
1 teaspoon Lemon or lime juice

Preparation:

In medium bowl, combine ingredients. Mix well. Cover and refrigerate.
Serve with grilled or poached fish.

Yield: enough for 1 pound of fish.

Nutritional information per serving: 40 calories; 3 grams protein; 1 grams fat; less than 5 milligrams cholesterol; 104 milligrams calcium.

Dilled Shrimp

Servings: 30 Servings

Ingredients:

1 ½ cub Mayonnaise
1/3 cub Lemon Juice
¼ cub Sugar
3 pound Medium Shrimp; cooked
1 Red Onion; thinly sliced
2 tablespoon Dried Dill
½ cub Sour Cream

Preparation:

In a large bowl, combine mayonnaise, lemon juice, sugar, sour cream, onion and dill. Stir in shrimp. Cover and refrigerate overnight, stirring once.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

DOWN EAST FISH HASH

Servings: 4 Servings

Ingredients:

1 small Onion; diced
2 tablespoon Melted fat
2 cub Potatoes; cooked & diced
2 cub Fish; cooked & flaked
1 teaspoon Salt
Pinch of pepper
1 teaspoon Worcestershire sauce
2/3 cub Evaporated milk; undiluted
2 Eggs; hard cooked, shelled and diced

Preparation:

Simmer the onion in the melted fat for about 5 minutes. Add the potaoes, fish and eggs. Sprinkle with the salt and pepper. Add the Worcestershire sauce to the milk and stir into the fish and potato mixture. Cover and cook over moderate heat until hash is crusty and brown on the bottom. With pancake turner, turn the hash like an omelet and brown on the other side. Serve piping hot.

An old-fashioned rule from the coast of Maine.

From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971

Shared by Robert Rostrup

Drunken Fish

Servings: 6 Servings

Ingredients:

3 pound Fish; Whole, *
2 Ancho Chiles; Dried, OR
½ teaspoon Red Peppers; Crushed
1/3 cub Red Wine, Dry
½ cub Onion; Chopped, 1 Md.
1 Clove Garlic; Minced
2 tablespoon Olive Or Vegetable Oil
3 Tomatoes; Md, **
1/3 cub Water
¼ cub Parsley; Snipped
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Oregano; Dried, Crushed
¼ teaspoon Cumin; Ground
Salt And Pepper
½ cub Pimento Stuffed Olives; ***
1 tablespoon Capers; (Optional)

Preparation:

* Use a fresh or frozen whole dressed Red Snapper or other whole fish.

** The medium tomatoes should be peeled, seeded and chopped.

*** The olives should be sliced.

Thaw the fish if frozen. Cut the chiles open. Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place the snipped chiles in a small bowl and cover with boiling water. Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine. Blend until nearly smooth. In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown. Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano, and cumin. Bring to boiling then reduce the heat. Cover and simmer for 5 minutes. Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish. Season cavity of the fish with salt and pepper. Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish. Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork. Carefully remove the fish to a serving platter. Serve with the remaining sauce.

From: Carl Berger Date: 15 May 96

East-West Paella

Servings: 8 Servings

Ingredients:

1 ½ pound Italian Sausage
3 large Cloves Garlic; minced
1 large Yellow Onion; chopped
1 Red Bell Pepper; cut in ½"dice
1 Yellow Bell Pepper; cut in½" dice
3 cub Long-Grain Rice
1 Inch piece Ginger; peeledand minced
4 cub Low-Salt Chicken Stock
½ cub Dry White Wine
Salt
Pepper
2 Cantonese Roast Ducks;crispy skin removed andslivered and meat cut intopieces
1 Orange; zest of
1 pinch Saffron
3 Dozen Pieces of Seafood;such as prawns in shell,mussels or clams;thoroughly washed
5 medium Tomatoes; peeled, seeded anddiced
1 bunch Parsley
1 bunch Cilantro
1 bunch Chives

Preparation:

Using a heavy Dutch oven or wok, saute sausage over medium-high heat until cooked through, 6-8 minutes. Reduce heat to medium. Add garlic, onion and bell peppers and saute until onion is soft, about 5 minutes. Add rice and ginger and mix all components together thoroughly. Saute until rice is translucent, about 3 minutes.

Add stock and wine, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover and simmer until almost all liquid is absorbed, about 25 minutes. Add duck meat and skin, orange zest and saffron, and stir gently into rice mixture with a fork. Add seafood and tomatoes, then cover and cook until remaining liquid is absorbed and prawns are pink and shellfish open, about 10 minutes. Meanwhile, finely chop parsley, cilantro and chives and mix them together.
Sprinkle over the paella before serving.

Per Serving: 1,670 calories, 87 g protein, 64 g carbohydrate, 118 g fat, 40 g saturated fat, 378 mg cholesterol, 3,000 mg sodium, 3 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Easy Cioppino

Servings: 4 Servings

Ingredients:

1 tablespoon Olive Oil
1 large Onion, chopped
2 Cloves Garlic, minced
56 ounce Cans Cut Tomatoes, with
Liquid
½ cub Dry White Wine
1 tablespoon Dried Basil
¼ teaspoon Black Pepper
2 pound Snow or King Crab Legs,
Cracked
1 ¼ pound Firm-Fleshed Fish, in 2"
Chunks
1 pound Live Clams, scrubbed

Preparation:

Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes.

Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls.

Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Easy Crab Imperial

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
2 cub Crab meat [flaked]
1 cub Mayonnaise
4 Egg whites [stiffly beaten]
¼ teaspoon Salt
⅛ teaspoon Pepper
½ Bread crumbs

Preparation:

1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper... 2) Pour into a greased baking dish, and sprinkle with the bread crumbs... 3) Bake in a 350ø oven for for 45 min.

From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120

Easy Fish Casserole

Servings: 8 Servings

Ingredients:

1 package Halibut,frozen(14.54oz)
1 package Noodles,wide egg(8oz)
1 package Vegetables,mixed,frozen(10oz
½ cub Half-and-half
½ cub Milk
1 can Cream/mushroom soup(10.75oz)
1 cub Dairy sour cream
2 teaspoon Worcestershire sauce
½ teaspoon Onion powder
Salt to taste
Pepper to taste

Preparation:

1. Bake halibut (breaded or batter-dipped) according to package directions; set aside.

2. Cook noodles and vegetables according to directions on each package.

3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole.

4. Drain noodles and vegetables; add to casserole, stirring to combine.

5. Bake in preheated 350'F. oven 20 minutes.

6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through.

Easy Poached Fish

Servings: 1 Servings

Ingredients:

1 quart Water
½ medium Onion; sliced
6 Whole black peppercorns
3 Whole allspice
3 tablespoon Lemon juice
1 Bay leaf
1 teaspoon Salt
½ cub Dry white wine

Preparation:

Combine all ingredients in large skillet or Dutch oven. It may be necessary to double or triple recipe if larger amount of liquid is needed to be sure fish is just covered during poaching. Simmer for 20-30 minutes to blend flavors. Add fish; cover and simmer over low heat for 15-25 minutes, or until fish flakes easily when tested with a fork. (NOTE: Avoid using high heat. Boiling action will break up fish.) Lift cooked fish carefully from liquid with wide spatula.
Drain well, patting excess moisture from fish with paper towels if necessary. Poached fish may be served hot or cold with a complementary sauce or flaked/chunked and used in casseroles, spreads, etc.

A West Coast Fisheries Development Foundation recipe.

Elegant Crabmeat Balls

Servings: 4 Servings

Ingredients:

2 can Crabmeat (6-7 oz cans)
1 cub Bread crumbs (fresh)
3 tablespoon Sherry cooking wine
1 tablespoon Lemon juice
1 tablespoon Onion (grated)
1 teaspoon Dry Mustard
½ teaspoon Salt
1 Pepper
1 package Bacon (cut into halves)
1 Parsley

Preparation:

Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen.

Elegant Southern Seafood Cake

Servings: 8 Servings

Ingredients:

1 package Cornbread mix, prepared
1 each Red bell pepper, small
2 each Garlic cloves
1 pound Lump crabmeat
½ pound Flounder fillets
½ cub Mayonnaise
⅛ teaspoon Cayenne
1 White pepper to taste
1 each Red onion, small
1 each Green bell pepper, small
2 tablespoon Olive oil
½ pound Shrimp
¼ pound Scallops
2 tablespoon Lime juice
1 Salt to taste
6 tablespoon Clarified butter

Preparation:

ell in advance, prepare cornbread according to package directions.
ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately ½ inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top.

Emerald Dip and Shamrock Shrimp

Servings: 8 Servings

Ingredients:

DIP:
1 pound Spinach, stems removed, or
10 ounce Package Spinach
2 Green Onions and Tops,
Sliced
½ cub Packed Parsley Sprigs
½ teaspoon Dried Dill Weel
½ cub Plain Nonfat Yogurt
½ cub Nonfat Sour Cream
¼ cub Nonfat Mayonnaise Dressing
1 teaspoon Anchovy Paste
⅛ teaspoon Ground Nutmeg
⅛ teaspoon Salt
1 pinch Ground White Pepper
3 tablespoon Fresh Lemon Juice

SHRIMP:
1 cub Parsley Sprigs
1 cub Water
2 tablespoon Fresh Lemon Juice
1 Clove Garlic, halved
1 teaspoon Dried Tarragon Leaves
⅛ teaspoon Cinnamon
⅛ teaspoon Salt
1 pound Large Shrimp, in shells
Vegetable Cooking Spray

CRUDITES:
2 cub Broccoli Florets
4 ounce Snow Peas
2 Green Peppers, cut into
Rings or strips
1 medium Zucchini, cut into spears or
Sliced

Preparation:

Dip: In a large pot, place spinach with water that clings from washing. Cook covered over mdium heat until completely wilted, about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible.
In a food processor, place spinach with green onions, parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste.
Refrigerate until ready to serve.

Shrimp: In a blender, process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender contantainer 5 minutes, or until green part rises to top, leaving water below.Shell shrimp, leaving tails intact if desired. In a baking dish, arrange shrimp in a single layer; spray ightly with cooking spray, tossing to coat. Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add ¼ of the shrimp and saute, turning over once, just until opaque in center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour.
Serve shrimp and dip with crudites arranged on a platter.

Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium:
207mg.

Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

ERDINE'S FISH PIE

Servings: 4 Servings

Ingredients:

1 pound Fish fillet, cooked
½ teaspoon Salt
1 cub Peas; canned or frozen
1 tablespoon Onion, minced
1 tablespoon Green pepper; minced
2 cub Mashed potato; seasoned

SAUCE:
2 tablespoon Butter or margarine
2 tablespoon Flour
½ teaspoon Salt
⅛ teaspoon Pepper
1 cub Milk ORhalf milk and half
Poaching liquid

Preparation:

Poach the fish in a small amound of water; flake the fish.

Make a white sauce with the butter, flour, salt, pepper and milk.
Cook until smooth and thickened.

In a buttered casserole, combine the fish, salt, peas, onion, green pepper and white sauce; cover with a layer of mashed potato seasoned with ¼ cup of butter, ½ cup milk, salt and pepper. Bake in a hot oven, 400 degrees F., for 25 minutes, or until hot and bubbly.

From: THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special published by The Bangor Daily News Copyright 1976.

Shared by Robert Rostrup

Fast Clam Chowder

Servings: 1 Pot

Ingredients:

2 tablespoon Butter
4 ounce cans minced clams
Pepper to taste
5 Potatoes; diced
1 cub Onions; chopped
2 cub Water
2 cub Milk
2 teaspoon Salt
1 tablespoon Cornstarch
2 teaspoon Parsley
1 pinch Sage
1 pinch Thyme

Preparation:

Melt butter in saucepan. Add onions and saute until amber. Drain the liquid from clams and add to the saucepan, reserving meat. Add water, salt, pepper, spices, and cornstarch and stir well. Add potatoes.
Cover and cook at a quick simmer for 10 minutes. Uncover and add milk and clams. Cook, stirring constantly, until the chowder simmers.
Do not boil.

This makes a tolerably good chowder.

Posted to COOKING by Dave Sacerdote, 12/95

From: Dave Sacerdote Date: 14 May 96

Faux Shrimp

Servings: 1 Servings

Ingredients:

Several sunfish (filleted)
1 Pot boiling water
1 Freezer

Preparation:

After filleting sunfish (Bluegill, Red-Ear, Pumpkinseed, etc.), parboil fillets in rapidly boiling water for 1 minute. Pop into freezer ZipLoc bags, or seal in aluminium foil and freeze.

Before serving, partially thaw to facilitate slicing and cut into chunks suitable for spearing with toothpicks. Serve with shrimp cocktail sauce.

Source: Region #3 Game Protectors (Ohio) Open House c. 1980

Fiery Catfish Fingers

Servings: 6 Servings

Ingredients:

1 cub Yellow Or Coarse Ground Mustard Or A Combination Of Both
1 Egg White Lightly Beaten
2 teaspoon Tabasco Pepper Sauce
1 ½ pound Catfish Fillets, Cut Into Bite Sized Strips
½ cub Yellow Cornmeal
½ cub All-Purpose Flour
½ teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper
1 quart Vegetable Oil

Preparation:

In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer.
~--------------------------------------------------------------------- ~-- In a large bowl, stir together the mustard, egg white and Tabasco sauce. Add the fish and toss to coat well. Cover and marinate for 1 hour.

In a shallow dish, mix together the cornmeal, flour, salt and pepper.
Pour the oil into a heavy 3 quart saucepan or deep-fryer, filling it no more than one-third full, and heat over medium heat to 350oF.
Dredge the fish in the cornmeal mixture and shake off the excess.
Carefully add the fish to the oil, a few pieces ata time. Cook for 2 minutes, or until golden brown and crispy. Drain on paper towels.
Serve the catfish hot with spicy mayonnaise or picante sauce. From:
The Tabasco Cookbook. Typed by Syd Bigger.

Fiery Shrimp Curry

Servings: 4 Servings

Ingredients:

2 Lemon grass stalks; -OR-
2 teaspoon -Lemon zest
2 Shallots; minced
3 Garlic cloves; minced
2 teaspoon Fresh ginger, grated
2 teaspoon Coriander seeds
6 Yellow or green chilies(minced)
½ cub Fresh kaffir lime leaves(minced), -OR-
1 teaspoon -Lime zest
1 teaspoon Honey
½ cub Unsweetened coconut milk
1 pound Shrimp; peeled
2 teaspoon Canola oil
½ cub Lime juice
¼ cub Mirin or white wine
½ teaspoon Salt

Preparation:

PREP TIME: 15 minutes COOKING TIME: 10 minutes

1. Remove tough outer leaves and ends of lemon grass and discard.
Coarsely chop lemon grass.

2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.

3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done.

Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber.

Source: Delicious! - April, 1993 Typed for you by Karen Mintzias

File' Gumbo Lafayette

Servings: 4 Servings

Ingredients:

1 package Okra,frozen,sliced (10 oz.)
1/3 cub Beef Frye drippings
1 cub Green onions w/tops,chopped
1 cub Celery, diced
1 Clove garlic, minced
¼ cub Flour
2 cub Hot water
1 can Stewed tomatoes (16 oz.)
Salt to taste
¼ teaspoon Pepper
1 Bay leaf
Tabasco to taste
1 can Salmon (15 ½ oz.)
1 dash File' or to taste
1 1/3 cub Cooked rice

Preparation:

Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min. stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min. more. Stir in flour. Add hot water, stirring constantly, and cook until slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover. Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco sauce. De-bone and skin salmon and add to gumbo.
Heat thoroughly. Add dash of file' just before serving. Serve in soup bowls or plates over hot cooked rice.

Filet of Sole Bonne Femme

Servings: 6 Servings

Ingredients:

½ cub Butter or Margarine
2 tablespoon Shallots or Green Onions;chopped
1 pound Mushrooms; chopped
3 pound Sole Filets
1 ½ cub Dry White Wine
1 tablespoon Lemon Juice
2 tablespoon Parsley; chopped
1 teaspoon Salt
¼ teaspoon White Pepper
1 ½ tablespoon Flour
1 cub Heavy Cream

Preparation:

Grease a 12" skillet with 2 tb butter or margarine; sprinkle with shallots or green onions; add mushrooms. Fold filets in half or thirds; place in pan. Add wine and water to just cover filets. Add lemon juice, parsley, salt and pepper. Cover with a circle of wax paper with a small hole cut in the center. Bring to a boil. Reduce heat; simmer 3 minutes. Remove filets to a serving plate; keep warm.

Blend flour and 1 tb butter or margarine (beurre manie.) Reduce liquid in skillet by half. Add beurre manie, a small amount at a time, stirring until sauce is smooth. Add cream; bring to a boil; correct seasoning. Remove from heat. Add remaining butter or margarine a little at a time, rotating skillet to effect a gradual melting. Pour over filets. Glaze quickly under the broiler or in a 425øF oven. (The purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way.)

Source: Unknown Typed by Katherine Smith

Filet of Sole San Clemente

Servings: 6 Servings

Ingredients:

JUDI M. PHELPS:
6 large Filet of sole
5 tablespoon Butter
2 cub Fresh mushrooms; chopped
½ pound Crab meat or
½ pound Shrimp meat
1 tablespoon Cracker crumbs
1 tablespoon Capers
¼ teaspoon Dill weed
1 teaspoon Seasoned salt; optional
1 Lemon; thinly sliced
1 cub Dry white wine
½ cub ;water
1 tablespoon Cornstarch
½ cub Heavy cream
1 Egg

Preparation:

Wipe filet of sole well. Melt 4 tablespoon butter in a small skillet; saute mushrooms until lightly browned. Remove from heat; stir in crab or shrimp meat, cracker crumbs, capers and dill weed. Spoon mixture onto center of filet of sole, distributing evenly, and roll, skewering with toothpicks. Place in large skillet. Sprinkle with seasoned salt; add lemon slices, wine and water. Cover and poach 20 minutes. Remove fish filets and lemon to a heated serving platter.
Stir cornstarch into cream. Blend into pan juices until thickened.
Beat egg in a small bowl; beat in a little hot mixture. Return to skillet stirring constantly until blended. Serve over fish at once.

Source: California Cooks. Shared and MM by Judi M. Phelps - Judi.Phelps@sjc.com

FILLET MOSAIC WITH RED PEPPER SAUCE

Servings: 4 Servings

Ingredients:

1 ½ pound Thin sole fillets
½ pound Thin salmon fillets
12 each Lge spinach leaves; rinsed
2 cub Fish or chicken stock
1 each Shallot; minced
½ cub Dry white wine
2 each Large red peppers *
1 tablespoon Apple jelly
1 tablespoon Lemon juice
1 Salt, pepper

Preparation:

*Note: Red bell peppers should be roasted, peeled and pureed. Cut sole into 24 (½-inch-wide) strips, about 5 inches long. Cut salmon fillets into 12 (½-inch-wide) strips 5 inches long. Trim stems from spinach leaves. Blanch spinach in hot water about 3 seconds to soften. Drain. Roll lengthwise as thinly as possible. To prepare each serving, place 6 sole strips lengthwise side by side. Tightly weave a spinach strip among sole strips at top. Below weave salmon strip. Now weave in another spinach strip. Continue to alternately weave salmon and spinach strips. You will need 3 salmon strips and 3 spinach strips for each sole mosaic. Continue to weave remaining 3 portions.
Set aside. Place stock and shallot in skillet large enough to hold fish squares. Bring to boil, then reduce heat. Using wide slotted spatula, lower fish squares into hot broth. Cover and simmer over very low heat 5 minutes. Carefully remove. Keep warm. If your skillet is not large enough to hold all of fish, cook them in batches. Skim any white residue from remaining broth in skillet. Add wine to broth and simmer over high heat until broth is reduced by half. Stir in red pepper puree, apple jelly and lemon juice and season to taste with salt and pepper. Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and cover with sole squares. (C) 1992 The Los Angeles Times

Fillet of Catfish in Wine

Servings: 6 Servings

Ingredients:

1/3 cub Golden Raisins
24 ounce Catfish Fillets
¼ cub All-Purpose Flour
½ teaspoon Dried Whole Sage
½ teaspoon Ground Pepper
Vegetable Cooking Spray
1 tablespoon Margarine
3 tablespoon Lemon Juice
¼ cub Chablis; or other Dry WhiteWine
¼ cub Dry Sherry
1 tablespoon Light Soy Sauce
Fresh Sage Leaves

Preparation:

Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets.

Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired.

Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g, Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg.

Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith

Fillet of fish a l'orange

Servings: 2 Servings

Ingredients:

6 each Small chopped green onions
½ pound Fresh mushrooms, sliced
1 pound Flounder
¼ teaspoon Salt & pepper
½ teaspoon Dried whole italian season
2 tablespoon Olive oil
¼ teaspoon Soy sauce
½ cub White wine
¼ cub Orange juice
3 tablespoon Curacau liqueur
1 each Paprika
2 tablespoon Minced parsley

Preparation:

Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley.

Fillet of Fish Amandine

Servings: 4 Servings

Ingredients:

¼ cub Butter (or marg.)
¼ cub Almonds; sliced
1 ½ teaspoon Lemon juice
16 ounce Fish fillets; thawed
Salt; to taste
Lemon slices; opt.
Parsley sprigs; opt.

Preparation:

Place butter, almonds, and lemon juice in a 12x8x2" baking dish.
Microwave at HIGH for 6 to 8 minutes or until almonds are golden, stirring twice. Remove almonds with a slotted spoon, reserving butter mixture in baking dish; set almonds aside.

Sprinkle fillets with salt, and coat with butter mixture. Arrange in dish with thickest portion to outside (thinner portions may overlap, if necessary). Cover with clear plastic wrap.

Microwave at HIGh for 2 to 4 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.
Carefulle remove fish to a serving platter; spoon almonds over top.

SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman.

Fillet of Pompano with Rum Raisins

Servings: 4 Servings

Ingredients:

6 tablespoon Unsalted Butter
½ cub Raisins
½ cub Dark Rum
24 ounce Pompano or Sole Fillets
Salt
Ground Pepper
¼ cub All-Purpose Flour

Preparation:

Melt 4 tb butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to ¼ cup, about 4 minutes. Remove from heat and keep warm.

Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tb butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve.

Source: Unknown Typed by Katherine Smith

Fish a la Lyle

Servings: 4 Servings

Ingredients:

3 Eggs
Splash of milk
1 package Golden Dipt Breading Mix
4 cub Bread crumbs
Garlic powder, salt andpepper to taste
Vegetable oil to fry
4 Fillets of fish (perch,walleye pike, etc)

Preparation:

"Here's my quick and dirty recipe to cook fresh fillets...

Soak your fish in a pan of milk first, overnight if you have time.

Mix the eggs in a bowl with just a splash of milk. Mix in equal portions Golden Dipt Fish Style breading and 4 cups of bread crumbs.
Note -- do NOT read the Golden Dipt box, mix it dry with the bread crumbs.

Add garlic powder, salt and pepper to taste. For older men (Pat) use more garlic powder... this really does help (g).

Put about ¾ inch of oil in a frying pan and heat for about 10 minutes on medium/high or until water sizzles when splashed in the grease (carefully).

Take your fillets from the pan of milk and dip it in the egg/milk mixture. Then take it from there to the dry batter and make sure that the entire fillet gets a good coating. Place it in the pan of hot oil until golden brown. After you have repeated the process for all of the fillets, eat your heart out!!"

Source: Lyle Snyder, technical wizard of Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Originally posted on Cyberealm BBS July 23, 1992

Fish and Brewis

Servings: 4 Servings

Ingredients:

1 pound Salt cod
2 Hardbread or hardtack cakes
1 cub Salt pork; diced

Preparation:

"Fish and brewis (pronounced "brews") is one of the oldest traditional dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the brewis is made from hardtack or hardbread, which is available everywhere in Newfoundland and in specialized grocery stores across Canada. The dish is always sprinkled with scrunchions, crisp fried bits of salt pork. Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the fish and bread are chopped while hot and mixed together, or fresh cod is used instead of salt cod."

Cut cod into serving-size pieces. Soak cod and hardbread separately in cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish with cold water. Heat to boiling and boil gently for 15 to 20 minutes or until tender; drain.
Meanwhile, in skillet, fry salt pork until golden. Brain bread and place in saucepan, cover with salted water and bring to a full boil.
Drain immediately and serve with fish on warm plates. Sprinkle with scrunchions. SERVES:4

SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_

Fish and potato platter

Servings: 4 Servings

Ingredients:

8 ounce Plain non-fat yogurt
¼ cub Chopped fresh dill
2 tablespoon Rice vinegar
2 tablespoon Chopped chives
½ teaspoon Salt
½ teaspoon Pepper
¾ pound Small red potatoes, sliced
1 pound Salmon filets, cut in pieces
1 cub Broccoli florets
2 tablespoon Lemon juice

Preparation:

Combine first 6 ingredients in a small bowl; cover and chill.¶ overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce.

Fish and Spinach Rolls

Servings: 4 Servings

Ingredients:

4 large Spinach leaves, (100g)
4 125g white fish fillets
180 g Ricotta cheese, low fat type
1 tablespoon Grated parmesan cheese
1 teaspoon Butter

SAUCE:
1 teaspoon Butter
1 Clove garlic, crushed
1 small Onion (80g), chopped
2 medium Ripe tomatoes (200g), peeled and chopped
1 small Chicken stock cube, crumbled
½ cub Water
2 tablespoon Dry white wine
¼ teaspoon Dried oregano leaves

Preparation:

Remove white stalks from spinach. Cut each leaf in half lengthwise, drop leaves into a saucepan of boiling water, drain immediately, place into a bowl of iced water; lift leaves out and drain.

Place fish, skin side down on bench. Spread each fillet evenly with combined cheeses. Place each piece of fish between 2 pieces of spinach, roll up firmly, secure with toothpicks.

Place rolls in ovenproof dish, dot with butter, cover, bake in moderate oven 20 mins (or m/wave on HIGH for about 5 mins) until just tender. Cool 1 min before slicing; serve with sauce.

Sauce:

Heat butter in small frying pan, add garlic and onion, stir constantly over heat until onion is soft. Add tomatoes, stock cube, water and wine. Bring to the boil, reduce heat and simmer, uncovered, for about 5 mins, or until mixture thickens slightly. Blend or process tomato mixture until smooth; stir in oregano.

* Approx 865 kJ (207 cal) per serve *

Posted by : Sue Rykmans.

Fish Cakes

Servings: 1 Servings

Ingredients:

1 pound Haldock
1 ½ cub Mashed Potatoes
1 teaspoon Prepared Mustard
Salt & Pepper to taste
1 tablespoon Onion, finely chopped
Lemon Juice
1 Egg, beaten

Preparation:

For every cup of haldock, add mashed potatoes, mustard, salt and pepper, onions and a little lemon juice. Mix all with a little beaten egg and form into cakes. Dip in remaining egg and coat with crumbs.
Refrigerate uncovered until firm, then fry or bake.

Source: "The Yankee Kitchen" 03-24-93 (#3) [Meg]

Fish Citrus Salad

Servings: 4 Servings

Ingredients:

SALAD:
1 pound Large Fish Fillets; such assalmon, halibut or shark
White Wine
1 large Onion; sliced and separatedinto rings
4 medium Oranges; or
2 Grapefruit
2 medium Avocados

DRESSING:
1/3 cub Olive Oil
¼ cub Grapefruit Juice
1 teaspoon Mustard
Salt
Ground Pepper

Preparation:

Cut the fish fillets into ¾" cubes. Poach the fish in the white wine along with the onion slices for about 8 minutes. Let them cool in the liquid, then strain it off.

Peel the oranges and slice thinly crosswise. Remove the seeds. For grapefruit, peel and section, then cut the sections into 2 or 3 pieces. Peel the avocados and cut into cubes. Toss the avocado in a bit of the grapefruit juice.

To make the dressing, blend the oil, juice, and mustard. Salt and pepper to taste.

To serve the salad family-style, toss the ingredients with the dressing and serve. For a fancier presentation, line the bottom of a salad plate with overlapping slices of orange, surround it with avocado cubes and pile the fish cubes in the center. Drape the onions over the fish and drizzle with the salad dressing.

Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat:
39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5 g.

Source: San Francisco Chronicle Typed by Katherine Smith

Fish en Escabeche

Servings: 12 Servings

Ingredients:

1 pound Firm White Fish Fillets; *
1/3 cub Lemon Juice
1/3 cub Lime Juice
¼ cub Olive Or Vegetable Oil
1 tablespoon Cilantro; Fresh, Snipped, **
1 teaspoon Oregano; Fresh, Snipped, ***
¾ teaspoon Salt
¼ teaspoon Pepper
12 each Stuffed Green Olives; ****
2 each Jalapenos Chiles; *****
¼ cub Onion; Finely Chopped, 1 sm
1 each Clove Garlic; Finely Chopped
1 cub Tomato; Seeded & Chopped
1 each Avocado, Peeled & Chopped

Preparation:

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into ½"
: cubes. ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use ¼ t dried oregano leaves. **** Olives should have pimiento stuffing.
***** Jalapeno Chiles should be seeded and chopped.
~--------------------------------------------------------------------- ~-- Heat ¾-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.

Fish filets with Winter Salad

Servings: 1 Recipe

Ingredients:

2 ounce Lettuce
3 ½ ounce Radishes
2 ounce Red Onions
4 Sage Leaves
2 tablespoon Wine Vinegar
Salt
Pepper
Sugar ,to taste
3 tablespoon Oil
6 ounce Fish Filets
Flour to coat
1 ounce Butter

Preparation:

1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it sweet and
sour to taste.Mix in the oil;add the lettuce and onions and radishes and mix well. 5.Salt fish filets;roll in flour until well coated and fry in the
butter ,on both sides about 4 minutes. 6.Put sald on a plate and arrange the fish on top,serve. 7.Serve with fresh bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

Fish fillets

Servings: 1 Servings

Ingredients:

½ pound Fish fillets (any kind)
¼ Stick of butter
2 tablespoon Lemon juice
1 Curry
1 Cayanne pepper
1 Minced garlic
1 Mrs. dash
½ teaspoon Chicken bullion
2 tablespoon Water

Preparation:

Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork.

Fish Fillets Au Gratin #2

Servings: 6 Servings

Ingredients:

6 tablespoon Butter (or marg.)
1 cub Onion; chopped
½ cub Celery; chopped
½ cub Green pepper; chopped
6 tablespoon Flour, all-purpose
1 ½ cub Milk
1 ½ teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Thyme
dash Hot sauce
1 pound Fish fillets; thawed
1 cub Breadcrumbs
½ cub Cheese, Cheddar; shredded

Preparation:

Melt butter over low heat in a saucepan; saute onion, celery, and green pepper until tender. Blend in flour, stirring well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until smooth and thickened. Add salt, pepper, thyme and hot sauce, blend well.

Place fish fillets in a buttered 8" square baking dish; cover with sauce. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 450 degrees for 20 to 25 minutes or until fish is done.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

Fish in Adobo Sauce

Servings: 6 Servings

Ingredients:

2 Ancho Chiles; Dried, OR
½ teaspoon Red Peppers; Crushed
2 pound Fish Fillets; *
¼ cub Vegetable Oil
8 ounce Tomatoes; 1 cn
1 cub Orange Juice
1 cub Onion; Cut Up, 2 Md.
1 Clove Garlic; Minced
1 teaspoon Salt
½ teaspoon Oregano; Dried, Crushed
¼ teaspoon Cumin; Ground
¼ teaspoon Cinnamon; Ground
1 dash Cloves; Ground

GARNISHES:
Lettuce; Shredded, Half Head
1 Orange; Thinly Sliced, 1 lg
Radish Roses

Preparation:

* Use fresh or frozen Haddock or other fish fillets in this recipe. Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife.
Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth. In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes. Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses.

Fish in Cilantro Sauce

Servings: 6 Servings

Ingredients:

2 pound Fish Fillets; *
1 Onion; Sliced, 1 small
1 Clove Garlic; Small, Minced
1 tablespoon Vegetable Oil
¼ cub Almonds; Toasted, Ground
2 tablespoon Lime Juice
½ Pickled Jalapeno Pepper; **
½ teaspoon Salt
1 dash Pepper
Salt
½ cub Cilantro; Snipped

Preparation:

* Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 ½ tsp.

Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the ½ t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.

Fish 'n Chips 'n Peas

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil;xtra light witha dsh of sesame oil
2 Potatoes;russet, largeeach sliced lengthwise into9 even "sticks"
½ teaspoon -salt, freshly ground

FISH:
½ cub Cornmeal
½ cub Bread crumbs
½ teaspoon Cayenne pepper
½ teaspoon -salt, freshly ground
1 tablespoon Parsley; freshfinely chopped
½ cub Milk, 2%
¼ cub Flour,all purpose;sifted
1 tablespoon Olive oil;extra light with adash of sesame oil
4 Cod fillets;4 oz each withskin removed

PEAS:
¼ cub -Water
2 cub Peas,frozen
⅛ teaspoon -salt, freshly ground
1 Mint sprig
1 teaspoon Sugar

GARNISH:
4 Watercress sprays;washed &dried well
1 Lemon;cut in wedges

Preparation:

Nutritional Profile: PER SERVING CLASSIC MINIMAX Calories 1104 516 Fat (gm) 57 13 Saturated fat (gm) 19 2 Calories from fat 46% 23% Chlorestrol (gm) 150 63 Sodium (gm) 2264 546 Fiber (gm) 8 8

TIME ESTIMATE: Hands on, 45 minutes COST ESTIMATE: Low

Without a doubt, this is England's most famous dish. Always deep fried, the fish is mostly cod, and the batter made with eggs, milk and flour.Liberally salted, the fish and chips are traditionally doused with malt vinegar and wrapped in newspaper, so that everything goes limp. My recipe is designed not to flaunt tradition, but to make the taste available to those who count fat grams for good reason. My method delivers this "grease heaven" for a mere 13 grams of fat per serving...or 23 percents calories from fat. The peas are definitely not "classic" -t hey simply don't behave well in a newspaper...but then who does?

Helpful Hints BIG CHIPS. The bigger the better! We experimented for some time with the idea that the larger the french fry the lower its fat content would be. It's simply a matter of exposed surface area.
By cutting a large russet potato lengthwise into three slices both ways, you'll get nine potato sticks between ½" and ¾". When they are cooked, you'll experience a completely new and fabulous taste - potato, almost free of grease.

Directions: The Chips: Preheat the oven to 500F. In a large frying pan, heat the oil and fry the potato sticks until brown on all sides ~ about 13 minutes. Transfer the potatoes to a roaster pan and bake for 10 minutes. Remove from oven and sprinkle with the salt.

The Fish: In a small bowl, combine the cornmeal, bread crumbs, cayenne, salt, parsley and dill. Spread the mixture out on a large plate. Pour the milk, flour and oil out, each onto its own large plate. Set all 4 plates side by side.
Dip the fillets first into the milk and then into the flour, turning until completely covered. Next dip the fish back into the milk, then into the bread crumb mixture and through the oil. Place the breaded cod on a baking sheet and bake for 8 minutes (you can time the fish to cook for the last 8 minutes with the chips.)

The Peas: In a medium saucepan, bring the water to a boil and simmer the peas, salt, mint and sugar until the peas are tender - about 3 minutes.

To Serve: Divide the fish and chips among 4 dinner plates. I serve this classic with a "handy" wedge of lemon (easy to squeeze), peas and watercress. It's the combination of golden browns and vivid greens and lemon yellow that makes such a great picture.

Graham Kerr

Fish Tacos

Servings: 6 Servings

Ingredients:

½ cub Nonfat Milk
¾ cub Seasoned Bread Crumbs
8 ounce Firm Fish Fillets (redsnapper, sea bass, etc.)
Nonstick Vegetable Spray
8 Corn Tortillas
1 cub Cabbage, shredded
1 Tomato, sliced

Preparation:

A tasty dish from South of the Border. Try adding low-fat cheese or your favorite vegetables for variety.

Tartar Sauce, or Salsa and Fresh Cilantro (optional)

Pour milk into one shallow pan and bread crumbs into another.

Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.

Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.

Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.

Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg

Exchange: 1 Starch/Bread 1 Lean Meat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

Fish with Capersauce

Servings: 4 Servings

Ingredients:

2 Lemons,juice and grated peel
2 tablespoon Capers,chopped,finely
2 Garlic Cloves, smashed
8 tablespoon Bread Crumbs
Salt
Pepper
1 Egg
22 ounce Fishfilet
Oil for frying

Preparation:

1. Sprinkle fish with the lemonjuice. 2. Mix breadcrumbs with capers,garlic and lemon peel, add salt and pepper. 3. Mix egg in a dish; dip fish in it, then in the bread crumb mix until coated very good. 4. Heat oil and fry the fish crispy brown on both sides. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

Fish with Vegetable Sauce

Servings: 4 Servings

Ingredients:

9 ounce Carrots,grated
1 Egg
Salt
Pepper
Curry powder
5 tablespoon Breadcrumbs
22 ounce Fish Filet
2 tablespoon Lemonjuice
Oil for frying

Preparation:

1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

Fisherman's Cioppino

Servings: 4 Servings

Ingredients:

1 cub Onion; chopped
2 Garlic clove; minced
1 tablespoon Vegetable oil
8 ounce Tomato sauce
28 ounce Tomato, mashed
1 Bay leaf
1 teaspoon Basil, dried
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
1 teaspoon Marjoram, dried
½ cub Dry white wine
¼ teaspoon Black pepper
1 pound Shrimp or scallops; chopped
1 tablespoon Parsley, fresh; chopped

Preparation:

In a 4 quart saucepan,saute onion and garlic in oil until tender.Add tomato sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and black pepper.Let simmer 20 to 30 minutes,uncovered,stirring occasionally.Add shrimp or scallops and simmer about 3 minutes.Discard bay leaf.Add parsley and serve.This soup is a complete meal when served with a green salad and French bread. From:
Jim Weller Date: 16 Feb 97

Fishfilet on Cabbage Salad

Servings: 4 Servings

Ingredients:

22 ounce Fish Filet
6 tablespoon Lemonjuice
½ Cabbage head
1 Pepper, red
1 Pepper, yellow
1 bunch Thyme
4 tablespoon Olive Oil
4 tablespoon Flour
2 ounce Butter
Black Pepper to taste

Preparation:

1.Wash the fish, dry with papertowl and sprinkle with two tablespoons of the lemonjuice. 2.Clean the cabbage and cut into small stripes;blanch the cabbage in boiling saltwater for a couple minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme and rip off the leaves;discard the stems. 4.Clean and core peppers; slice into small stripes. 5.Mix the left over lemonjuice with the salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the cabbage with the peppers and mix in the marinade and arrange on a platter. 7.Cut the fish in stripes and roll in flour and fry in the butter untill golden brown and serve, still warm, on the cabbage salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

Fishrolls with Peppers

Servings: 4 Servings

Ingredients:

10 Pearlonions
6 ounce Butter
5 tablespoon Sherry
1 bunch Parsley
2 tablespoon Mustard, spicy
8 Fishfilets
4 small Peppers, green, red,yellow
2 slice White Bread
1 Clove Garlic

Preparation:

1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for
another 5 minutes. 2. Knead the rest of the butter with the finely chopped parsley and the
mustard together. 3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix
over them. Roll them up in little rolls. 4. Wash the peppers and cut in halfs and clean out the insides. 5. Put the onioncubes evenly in each pepperhalf and carefully set two
fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a
pepper on each and fold over and twist to close tightly. 7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut
bread into little squares and put over the ready grilled peppers and
serve.

Out of "Die Actuelle" magazine

Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 315-786-1120

Florida red snapper

Servings: 6 Servings

Ingredients:

2 pound Red snapper fillets
¼ cub Grated onion
2 tablespoon Orange juice
2 tablespoon Lemon juice
2 teaspoon Grated orange rind
½ teaspoon Salt
⅛ teaspoon Nutmeg

Preparation:

Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.

Foil Envelope Fish

Servings: 1 Servings

Ingredients:

½ Green pepper, sliced
½ Tomato, sliced
1 Green onion, sliced
½ tablespoon Basil
1 each Salt
1 each White pepper
1 Filet firm white fish
3 Slices lemon

Preparation:

Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with ¼ teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight ½ inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back.

Fran Gage's Clam Spaghetti

Servings: 4 Servings

Ingredients:

1 pound Dry Italian Linguine
4 Cloves Garlic; peeled andthinly sliced
½ cub Olive Oil
2 can Whole Baby Clams; drainedand juice reserved
1 ounce Dry White Vermouth
1 teaspoon Dried Tarragon Leaves; or
1 tablespoon Fresh Tarragon Leaves
1 pinch Red Pepper Flakes
Fresh Italian Parsley;chopped
Black Pepper

Preparation:

Heat a large serving bowl and deep, rimmed dinner plates in a warm oven. Bring a large pot of salted water to a boil; add the pasta. Put the sliced garlic and olive oil into a saucepan and heat until the garlic turns a light toasty brown. Add the clam juice (be careful, it will splutter), the vermouth, tarragon and red pepper flakes. Boil mixture vigorously to reduce liquid slightly, blend flavors and incorporate the oil. Shortly before the pasta is cooked -- al dente, of course -- add the clams to the boiling sauce mixture and bring back to a boil. When the pasta is done, drain it quickly without rinsing, toss it with the hot sauce in the serving bowl, sprinkle a handful of chopped parsley over the top, give it a few generous turnings of the pepper mill and serve family-style in the warm plates.

Per Serving: 517 calories, 23 g protein, 60 g carbohydrate, 20 g fat, 3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Franks Place (crawfish 'Etouff'ee)

Servings: 4 Servings

Ingredients:

¼ cub Butter or margarine
3 tablespoon Flour, all-purpose
1 ½ cub Onions, minced
½ cub Green onion
½ cub Celery, chopped
2 each Garlic cloves, minced
1 teaspoon Tomato paste
2 cub Fish stock (from heads and
1 cub Tomatoes, chopped
2 cub Crayfish meat
¼ cub Parsley, chopped
1 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Pepper, cayenne
2 cub Rice, hot cooked
1 Tails of fish or crawfish)

Preparation:

1. Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to fish stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. 6.
Serve over hot rice.

Fred's Hottest Shrimp ****

Servings: 1 Servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent. Stir in the shrimp and cook for 1 minute. Add the wine and mix well. The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Fried Fish with Garlic Sauce

Servings: 4 Servings

Ingredients:

2 pound Fresh Anchovies or Whitebait
1 cub All-purpose Flour
5 tablespoon Cold Water
1 pinch Salt
Oil for Frying

GARLIC SAUCE:
4 slice Bread, crusts trimmed
(soaked in water for 10 min)
4 cl Garlic,
(peeled and roughly chopped)
2 tablespoon Lemon Juice
4 ½ tablespoon Olive Oil
1 ½ tablespoon Water (optional)
Salt and Pepper
2 teaspoon Fresh Parsley, chopped
Lemon Wedges for garnish

Preparation:

1) Sift the flour into a deep bowl with the salt. Gradually stir in the
water in the amount needed to make a very thick batter.

2) Heat enough oil for frying in a large, deep pan. A deep-sided saute pan
is ideal.

3) Take 3 fish at a time and dip them into the batter together. Press their tails together firmly to make a fan shape.

4) Lower them carefully into the oil. Fry in several batches until crisp
and golden. Continue in the same way with all the remaining fish.

5) Meanwhile, squeeze out the bread and put in a food processor with the
garlic and lemon juice. With the processor running, add the oil in a
thin steady stream. Add water if the mixture is too thick and dry.
Add
salt and pepper and stir in parsley by hand. When all the fish are cooked, sprinkle lightly with salt and arrange on serving plates with
some of the garlic sauce and lemon wedges.

From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Fried Shrimp Balls

Servings: 4 Servings

Ingredients:

1 pound Fresh shrimp
½ cub Bamboo shoots chopped fine
1 teaspoon Salt
2 teaspoon Corn starch
1 Deep frying oil
4 each Water chestnuts chopped fine
¼ teaspoon Fresh chopped ginger
1 tablespoon White wine
1 each Egg white

Preparation:

Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown.
Remove from oil and place onto paper towells to drain excess oil.
Serve Hot

Fusilli With Clam Sauce

Servings: 4 Servings

Ingredients:

½ cub Olive oil
4 Cloves elephant garlic
2 6 ½ ounce cans minced clams
1 tablespoon Basil, chopped fine
1 tablespoon Oregano, chopped fine
1 Pkg fusilli, 16 oz, cookedaccording to directions
½ cub Grated parmesan cheese

Preparation:

In a medium frypan heat oil. Add garlic and saute until tender.
Drain juice from the clams into the pan, heat until warm. Add spices and simmer 5 minutes. Add clams and heat through, toss with fusilli and sprinkle with cheese.

Garlic Shrimp - Goong Kratiem Prik Thai *

Servings: 4 Servings

Ingredients:

MARINADE:
8 Cloves Crushed Garlic
2 tablespoon Minced Cilantro Root
1 teaspoon White Pepper
½ teaspoon Salt
2 tablespoon Fish Sauce (Nam Pla)
1 ½ tablespoon Sugar

SHRIMP:
1 pound Shrimp, Shelled & Deveined
3 tablespoon Oil
1 Tomato, Cut Into Wedges
1 Cucumber, Sliced

Preparation:

The garnish of tomato and cucumber slices adds freshness to this rich spicy dish, which should be served with plenty of fresh vegetables.
~--------------------------------------------------------------------- ~-- Thoroughly mix together all the marinade ingredients. Combine the shrimp with the marinade and set aside to marinate for 10 minutes.

Heat a medium skillet, add the oil and saute the marinated shrimp for 4 minutes.

Remove to a serving plate and garnish with the tomato and cucumber.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

George Fassett's Poor Man's Lobster

Servings: 1 Serving

Ingredients:

Text only:

Preparation:

"If you like seafood, try this sometime. It's a fillet from the Monk Fish, and is usually available at most fresh seafood counters.

The meat is translucent pink, with a darker purple membrane on one side. Cut off that membrane, and discard. Then cut the fillet into 1 ½ to 2 inch chunks.

Bring a pan of water to a boil and drop the chunks into it. Count to 10 then spoon back out. The meat will double in size and be a nice white color.

Place chunks on a broiling pan and baste with melted butter (add lemon and/or garlic if desired). Broil on each side for about 5 minutes, until lightly browned.

Cut into fork-sized pieces and dip into melted butter, just as you would lobster. A little milder flavor, but definitely is a good substitute, at a much cheaper price! Cook some cube steaks with this meal and call it Poor Man's Surf and Turf!"

Source: George Fassett, Cyberealm BBS Originally posted: Aug. 14, 1992

Typed in Meal Master format by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120

Gilled salmon

Servings: 6 Servings

Ingredients:

6 Medium salmon steaks
1/3 cub Olive oil
4 Cloves garlic, crushed
½ cub Chopped parsley
¼ teaspoon Dried dill weed
1 teaspoon Salt
1 cub Fine dry bread crumbs
¼ cub Butter or marg., softened

Preparation:

Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork.
Spread about 2 tablespoons garlic mixture on each salmon steak.
Return to broiler and broil 1 or 2 minutes or until lightly browned.

Ginger Salmon Steaks

Servings: 2 Servings

Ingredients:

1 Piece Fresh Ginger Root;Peeled, (About 2 X ½ X½-Inches)
1 large Green Onion
½ bunch Arugula Or Watercress
Olive Or Salad Oil
2 small Salmon Steaks; Each About¾-Inch Thick
1 tablespoon Dry Sherry
1 tablespoon Soy Sauce
½ pint Cherry Tomatoes
6 slice White Bread

Preparation:

ABOUT 30 MINUTES BEFORE SERVING:

Slice the ginger root and green onion into 2-inch long, matchstick-thin, strips. Arrange the arugula on a platter. In a 10-inch skillet over medium-high heat in 1-inch of hot oil, cook the ginger root and green onion until lightly browned. With a slotted spoon, remove the ginger root mixture to a small bowl and set aside.
In the remaining oil in the skillet, cook the salmon steaks, turning once, until browned and the fish flakes easily when tested with a fork, about 10 minutes. Place the salmon steaks on top of the arugula. Discard any remaining oil in the skillet, then stir in the sherry, sow sauce, and 2 Tb of water, blending well and heating through. Pour the sherry mixture over the salmon steaks and sprinkle the ginger root mixture on top of the steaks. While the salmon steaks are cooking, in a 3-quart saucepan, heat 2 ts of salad oil and cook the cherry tomatoes until just heated through. Cut 1 heart shape out of each slice of bread and toast the hearts. (Save the trimmings for bread crumbs to be used another day.) Serve the Salmon Steaks with the toasted hearts and cooked cherry tomatoes.

EACH SERVING CONTAINS:

CALORIES: ABOUT 590 FAT: 26 GRAMS CHOLESTEROL: 99 MG.
SODIUM: 1040 MG.

Ginger-Garlic Shrimp, China Royal

Servings: 4 Servings

Ingredients:

16 each Jumbo Shrimp, With Shell
¼ cub Vegetable Oil
1 each Piece Ginger *
3 each Cloves Garlic Peeled/Crushed
2 each Green Onions/Scallions **
1 Salt & Pepper To Taste

Preparation:

* Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~--------------------------------------------------------------------- ~-- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return ½ T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once.

Golden Crab Puff

Servings: 10 Servings

Ingredients:

10 each Slices white bread
1 pound Backfin crabmeat
6 each Eggs
3 cub Milk
2 tablespoon Minced parsley
¾ teaspoon Dry mustard
½ teaspoon Salt
8 ounce Shredded sharp Am. cheese

Preparation:

Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins

Golden Fish Fillets

Servings: 4 Servings

Ingredients:

1 Egg
2 tablespoon Prepared mustard
½ teaspoon Salt
Instant potato flakes tocoat
1 ½ pound - 2 lbs white fleshed fishfillets (sole, flounder,perch, orange roughy)
Vegetable oil

Preparation:

Lightly beat together the egg, mustard, and salt in a shallow dish.
Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork.

Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Typists note: This is the absolute best fish recipe we've ever eaten!!
Don't be fooled by the potato flakes. It's great!!!

Golden Fried Catfish

Servings: 6 Servings

Ingredients:

6 small Catfish; cleaned and dressed
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Cornmeal, self-rising
Vegetable oil

Preparation:

Sprinkle catfish with salt and pepper. Place cornmeal in a paper bag; drop in catfish, one at a time, and shake until coated. Fry in deep hot oil (375) until golden brown; drain well. Serve hot.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Gravlax

Servings: 10 Servings

Ingredients:

3 pound Smoked fresh salmon, center
Cut and boned
2 large Bunches fresh dill
¼ cub Coarse salt
¼ cub Sugar
2 tablespoon Crushed white peppercorns
Lemon wedges and pepper

Preparation:

1. Place half the fish, skin side down, in a deep glass dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up.

2. Cover with foil and weight with a board and a five pound weight.
Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices.

3. To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce.

Source: The Silver Palate Restaurant, NYC

Grecian Style Shrimp Scampi

Servings: 4 Servings

Ingredients:

2 Sticks of Butter
1 cub Olive oil
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Rosemary
1 teaspoon Oregeno
2 tablespoon Paprika
4 each Bay Leaves
4 Cloves of Garlic, finely
Chopped
3 pound Jumbo Shrimp, peeled &
Deveined
1 pound Feta Cheese, crumbled
1 cub Unseasoned Bread Crumbs
3 ounce Sherry

Preparation:

Preheat oven to 375 degrees. To make scampi sauce: In sauce over low flame melt butter, adding oil, salt, pepper, rosemary, oregeno, paprika, bay leaves, garlic and sherry. Place cleaned shrimp in large baking dish. Cover shrimp with feta cheese and top with breadcrumbs.
Pour scampi sauce over shrimp and bake until shrimp are tender, approximately 25 minutes. Serve over rice or angel hair pasta.

Recipe from Master Chef, Peter Tripolitsiotis of Viscardi's Colonial Inn in Old Greenwich, CT.

Green Prawn Curry

Servings: 4 Servings

Ingredients:

1 kg Green prawns
3 Cloves garlic
1 Cm piece ginger
4 Spring onions,
Roughly chopped
3 tablespoon Oil
1 tablespoon Ground coriander
½ teaspoon Fennel seeds
¾ teaspoon Mustard seeds
1 cub Coconut cream
1 cub Coriander leaves, chopped

Preparation:

Preparation time: 15 minutes Cooking time: 15 minutes

Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein. In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add ½ cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes. Add the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice.

Grilled Catfish Cajun Style - Sl 6/90

Servings: 4 Servings

Ingredients:

1 teaspoon Lemon-pepper seasoning
1 teaspoon White pepper
1 teaspoon Creole seasoning
1 teaspoon Blackened fish seasoning
2 tablespoon Lemon juice
4 Catfish fillets (1-1/3 lbs)
Vegetable cooking spray
Garnishes: lemon wedges,celery tops

Preparation:

: Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish.
: Spray a wire fish basket with cooking spray; place fish in basket. Grillfish, covered, over medium coals (400F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. : Remove fish from basket; place on a serving platter.
Garnish, if desired. Yield: 4 servings.

From Chuck Behnke of Georgia, in June, 1990 "Southern Living". Typos by Jeff Pruett.

From: Jeff Pruett Date: 04 Jun 96

Grilled Fish In Foil

Servings: 4 Servings

Ingredients:

1 pound Fish Fillets,Fresh or Frozen
¼ cub Lemon Juice
1 teaspoon Dill Weed
¼ teaspoon Pepper
1 each Med. Onion, Thinly Sliced
2 tablespoon Margarine Or Butter
1 tablespoon Chopped Parsley
1 teaspoon Salt
1 Paprika

Preparation:

On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.

Grilled Fish In Foil from Fred Goslin

Servings: 4 Servings

Ingredients:

1 pound Fish Fillets,Fresh or Frozen
¼ cub Lemon Juice
1 teaspoon Dill Weed
¼ teaspoon Pepper
1 each Med. Onion, Thinly Sliced
2 tablespoon Margarine Or Butter
1 tablespoon Chopped Parsley
1 teaspoon Salt
1 Paprika

Preparation:

On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Grilled Hawaiian Fish in Basil-Coconut Curry Sauce

Servings: 6 Servings

Ingredients:

2 pound Hawaiian fish*
Fresh basil sprigs
Salt

BASIL-COCONUT CURRY SAUCE:
½ cub Dry white wine
1 ½ tablespoon Minced fresh ginger
¼ cub Minced fresh lemon grass*
1 tablespoon Dried kaffir lime leaves**
2 teaspoon Red curry paste (follows)
2 teaspoon Cornstarch
1 cub Canned coconut milk

RED CURRY PASTE:
1 Large CA or NM chili
1 Garlic clove,minced
2 teaspoon Salad oil
½ teaspoon Ground coriander
¼ teaspoon Ground cumin
1 Seeds of cardamom pod

Preparation:

* - cut into 6 eaual pieces, grilled

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.

*** BASIL-COCONUT CURRY SAUCE ***

* - or 2 teaspoons grated lemon peel

** - or chopped fresh lemon leaves

1. In a 1 ½ to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes.

2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot.

*** RED CURRY PASTE ***

NOTE: Use purchased Thai Muslim curry paste or all of this mixture.

Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.

Grilled Hawaiian Fish with Papaya Relish

Servings: 6 Servings

Ingredients:

2 pound Hawaiian fish*
½ cub Fresh cilantro leaves
Salt
Pepper

PAPAYA RELISH:
¼ cub Minced white onion
1 ¼ cub Diced ripe papaya
¾ cub Diced red bell pepper
¼ cub Chopped fresh cilantro
1 tablespoon Minced fresh ginger
2 tablespoon Olive oil
2 tablespoon Lemon juice

Preparation:

* - cut into 6 equal portions

Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste.

*** PAPAYA RELISH ***

In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.

Grilled Salmon & Cheddar Sandwiches

Servings: 4 Servings

Ingredients:

1 pound Salmon; 1 Cn
1 tablespoon Onion; Grated
10 ounce Cheddar; Md, *
1 tablespoon Lemon Juice
¼ cub Mayonnaise

Preparation:

* Slice the Cheddar Cheese into 4 slices of 2 ½ ozs each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot.

Grilled Shark To Die For

Servings: 6 Servings

Ingredients:

½ cub Soy sauce
½ cub Orange juice
¼ cub Catsup
¼ cub Chopped fresh parsley
2 tablespoon Lemon juice
1/3 tablespoon Ground pepper
2 Cloves garlic, minced
6 Shark steaks, or
6 Swordfish or salmon steaks

Preparation:

Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours.¶ Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.

Grilled Shark with Barbecue Sauce

Servings: 6 Servings

Ingredients:

2 pound Shark steaksor other firm-fleshed fish
2 tablespoon Butter
1/3 cub Chopped onion
1 Clove garlic; minced
½ cub Water
¼ cub Vinegar
2 tablespoon Brown sugar
1 teaspoon Worcestershire sauce
½ cub Catsup

Preparation:

Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; saute until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce.
Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Makes 6 servings.

NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.

A West Coast Fisheries Development Foundation recipe.

Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA and participant at Kooknet, 316-554-0005

Grilled Shrimp

Servings: 4 Servings

Ingredients:

2 pound Large shrimp
¼ cub Fresh parsley
1 cub Olive oil
1 tablespoon Oregano
4 tablespoon Lemon juice
1 tablespoon Chopped garlic
4 Drops hot sauce
1 teaspoon Salt
1 tablespoon Tomato paste
1 Pepper to taste

Preparation:

Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis

Grilled Shrimp and Pancetta with Garbanzo Salsa

Servings: 4 Servings

Ingredients:

24 Large shrimp
1/3 pound Pancetta
½ pound Sliced bacon

GARBANZO SALSA:
1 can Garbanzos (8 oz)
1 cub Cilantro,fresh
1/3 cub Yogurt,lowfat,unflavored
1/3 cub Green onion,chopped
¼ cub Lime juice
Salt to taste
Pepper to paste

Preparation:

1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp.

2. Push a slender skewer through the pancetta and shrimp just above the shrimp's tail and out through the pancetta at the fat end of the shrimp. Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and chill up until the next day.

3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coal (you can hold your hand at grill level for only 3-4 seconds). Turn frequently (watch for flares from drips) to brown evenly, cooking until shrimp are opaque in center (cut to test), about 5 minutes.
Dunk shrimp in salsa, as desired.

*** GARBANZO SALSA ***

Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste.

Grilled Swordfish in Lemon-Ginger Marinade

Servings: 4 Servings

Ingredients:

2 pound Swordfish steaks, 1" thick

MARINADE:
1 tablespoon Grated or minced lemon peel
1/3 cub Lemon juice
¼ cub Dry white wine
3 tablespoon Safflower oil
2 tablespoon Light soy sauce
¼ teaspoon Black pepper
¼ cub Minced green onions
1 tablespoon Finely minced fresh ginger
2 Garlic cloves finely minced

Preparation:

Combine marinade ingredients. Place swordfish in a ceramic, glass, or stainless steel container (not aluminum or iron) and cover with marinade. Let marinate for 1 hour. Remove fish from marinade. Pour marinade into small saucepan over high heat. Bring to a vigorous boil, then remove from heat. Prepare a charcoal fire and grill swordfish over medium heat, brushing marinade over fish as it cooks.
Or preheat oven to 550 F, then turn oven setting to Broil and broil swordfish on highest rack for about 8 minutes. Turn swordfish once, basting with the marinade. Swordfish is done when it just becomes firm to the touch and begins to flake when prodded with a fork. Place swordfish on heated plates. Spoon a little of the marinade over each plate. Serve at once.

Source: Pacific Flavors - by Hugh Carpenter and Teri Sandison : Stewart, Tabori & Chang (c) 1988
: Posted by Karen Mintzias

From: Jeff Duke Date: 11-03-93 (12:21) Computer Specialties Bbs (169) Cooking

Grilled swordfish with barbecue sauce

Servings: 6 Servings

Ingredients:

2 pound Swordfish fillets
1 cub Catsup
1/3 cub Lemon juice
¼ cub Oil
2 teaspoon Worcestershire sauce
1 Clove garlic, minced
½ cub Chopped onion
¼ cub Water
1 teaspoon Sugar
¼ teaspoon Hot pepper sauce
1 Small bay leaf

Preparation:

Place fish in single layer in shallow baking dish. Combine ½ cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish.

Grilled Tomatillo Shrimp

Servings: 1 Servings

Ingredients:

5 each Tomatillo;
1 each Avocado;
1 each Green tomato;cored & quarter
2 each Garlic;cloves
1 each Jalapeno chili;seeded;
1 Cilantro;sprigs;
1 Salt;
6 Mesquite chip;
¼ cub Safflower oil
¼ cub Butter
2 tablespoon Chili powder
2 tablespoon Fresh lemon juice
1 pound Shrimp;large

Preparation:

For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in processor, using on/off turns. Transfer to heavy medium saucepan.
Simmer until beginning to soften, stirring occasionally, about 3 minutes. Pour mixture into blender. Add avocado, chili, cilantro and salt. Blend until smooth, stopping occasionally to scrape down sides of blender, about 3 minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room temperature or slightly chilled.

Soak mesquite chips in water to cover 30 minutes and drain. Prepare barbecue grill with white-hot coals (or set gas grill on high).

For marinade: Combine oil, butter, chili powder and lemon juice in small saucepan. Stir over medium heat until butter melts. Cool marinade slightly.

Peel shrimp (leave tail on) and devein. Place in nonaluminum bowl. Add marinade, mixing to coat. Marinate 15 minutes, turning occasionally.
Oil barbecue rack. Add mesquite to coals. Thread shrimp on skewers.

Grill until shrimp turn opaque, about 1 ½ minutes on each side.
(Can be prepared 30 minutes ahead. Wrap in foil and keep at room temperature.) Serve with green salsa. *Available at Latin American markets. (The Fergusons)

Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Grouper & horseradish sauce

Servings: 4 Servings

Ingredients:

1 each Small green pepper, sliced
1 pound Grouper
¼ teaspoon Pepper
4 each Onion slices, thin
1/3 cub Catalina dressing
2 tablespoon Prepared horseradish
¼ teaspoon Hot sauce
1 tablespoon Lemon juice

Preparation:

Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges.

Gulf Snapper with Avocado and Tomatillo Salsa

Servings: 4 Servings

Ingredients:

5 Tomatillos; husks removedand coarsely chopped
¼ White Onion; peeled androughly chopped
2 Cloves Garlic; peeled
2 Serrano or Jalapeno Chilies,stemmed, seeded, andcoarsely chopped
1 cub Water
1 tablespoon Red Wine Vinegar
½ Avocado; peeled and pitted
1 small Bunch Cilantro; chopped
1 Lime; juiced
Salt
Ground Black Pepper
32 ounce Gulf Snapper Fillets
4 teaspoon Dried Oregano
Vegetable Cooking Spray
2 Limes; cut in wedges
Sprigs of Fresh Cilantro

Preparation:

Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.

Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.

Source: Unknown Typed by Katherine Smith

Halibut Orange

Servings: 2 Servings

Ingredients:

2 pound Halibut, fresh or frozen
4 tablespoon Butter
1 each Rind of orange
1 each Juice of orange
1 teaspoon Lemon juice
1 each Salt and pepper to taste
⅛ teaspoon Nutmeg
¼ cub Minced parsley

Preparation:

If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish.
Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve.

Halibut Stir-Fry

Servings: 1 Servings

Ingredients:

2 teaspoon Sesame oil
1 pound Halibut or lean fishsteaks, cut into l-inchpieces
1 medium Onion, thinly sliced
3 Cloves garlic, finelychopped
1 teaspoon Finely chopped gingerroot
1 package (10 ounces) frozenasparagus cuts, thawed anddrained
1 can (4 ounces) slicedmushrooms, drained
1 medium Tomato, cut into thinwedges
2 tablespoon Soy sauce
1 tablespoon Lemon juice

Preparation:

Cod, pollack and albacore tuna are examples of other lean fish that would be delicious substitutes for the halibut.

Heat oil in 10-inch nonstick skillet over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus. Stir-fry 2 to 3 minutes or until fish almost flakes with fork. Carefully stir in remaining ingredients; heat through. Serve with additional soy sauce if desired.

4 servings.

Nutrition Information Per Serving 1 serving

Percent of U.S. RDA

Calories 170 Protein 34% Protein ,g 22 Vitamin A 18% Carbohydrate 9 Vitamin C 22% Fat,g 6 Thiamin 6% Cholesterol, mg 35 Riboflavin 6% Sodium, mg 630 Niacin 6% Potassium, mg 610 Calcium 4% Iron 8%

From the files of Al Rice, North Pole Alaska. Feb 1994

Ham & Shrimp Creole

Servings: 6 Servings

Ingredients:

3 tablespoon Butter
2 cub Canned tomatoes
1 ½ cub Hot water or stock
2 tablespoon Onion flakes
3 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Thyme
½ pound Raw shrimp, peeled
3 tablespoon Flour
¼ cub Tomato paste
½ cub Diced green pepper
2 tablespoon Chopped parsley
2 teaspoon Chili powder
¼ teaspoon Garlic powder
2 cub Diced, cooked ham
1 teaspoon Lemon juice

Preparation:

Melt butter in a 2.5 qt heavy saucepan. Remove from heat. Blend in flour and cook over low heat until the mixture is a medium to dark brown. Remove from heat and add the next 11 ingredients.
Simmer 20 minutes, covered. Add ham, shrimp and lemon juice. Cook uncovered, for 10 minutes or until shrimp turn pink. Serve over hot cooked rice.

Hawaiian Fish with Thai Banana Salsa

Servings: 6 Servings

Ingredients:

2 pound Hawaiian fish*
¼ cub Coarsely chopped cilantro
Fresh cilantro sprigs
Salt

THAI BANANA SALSA:
1 Large firm-ripe banana
1 teaspoon Oriental sesame oil
½ cub Chopped golden raisins
2 tablespoon Chopped fresh cilantro
1 teaspoon Grated lemon peel
1 teaspoon Japanese chili spice

Preparation:

* - cut into 6 equal portions (see cooking basics)

Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste.

*** THAI BANANA SALSA ***

1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes.

2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.

Hearty Halibut From Joan Johnson

Servings: 6 Servings

Ingredients:

2 pound Fresh or frozen halibutthawed
¾ cub Thinly sliced onion
1 can 4 oz. sliced mushrooms,drained, or 1 c fresh slicemushrooms
¾ cub Chopped fresh or cannedtomatoes
¼ cub Chopped green pepper
3 tablespoon Finely chopped pimento
½ cub Dry white wine
2 tablespoon White vinegar
1 teaspoon Salt
⅛ teaspoon Fresh ground pepper
2 tablespoon Light margarine
¼ cub Minced parsley
Lemon wedges to garnish

Preparation:

1. Preheat oven to 350F. Prepare large baking dish with nonstick spray. Cut fish into 6 even servings. Arrange onion in bottom of baking pan.

2. Place fish ontop of onion. Combine the remaining ingredients except margarine and lemon wedges. Spread ontop of fish. Dot with margarine.

3. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve with lemon wedges.

1 serving = 4 oz cooked fish.

Food exchanges per serving: 4 proteins, 1 vegetable, 1 fat

Herring Pot

Servings: 4 Servings

Ingredients:

8 Hering Filets
2 Apples
2 Onions
½ cub Vinegar
1 teaspoon Peppercorns
1 teaspoon Juniperberries
1 teaspoon Pimentcernels
1 teaspoon Mustardseeds
2 Bayleaves
3 tablespoon Suggar
1 Onion
3 ½ ounce Sweet Cream
3 ½ ounce Sour Cream

Preparation:

1. Cut the heringsfilets into bit-sized pieces. 2. Cut the 2 onions and the apples into fine sticks. 3. Mix the vinegar with the other finely chopped onion, the seasons and the
sugar; bring to a boil and let simmer for 10 minutes. 4. Pour the liquid through a sieve and mix together with the creams. 5. Put the fish,apples and onions into a bowl and pour the cooled marinade over all. 6. Let stand, at least, one day in the fridge.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Herring Salad with Apples, Dill Pickles, and Horseradish

Servings: 6 Servings

Ingredients:

FROM STEVEN HOKE:

CYBEREALM BBS 315-786-1120:
8 large Matjes herring fillets (1lb)
1 cub Buttermilk
1 cub Sour cream (or light sc)
1/3 cub Plain non-fat yogurt
1 medium Onion, finely chopped
2 medium Tart apples, peeled, cored,
.coarsely chopped
2 medium Dill pickles, minced
1 tablespoon Prepared horseradish
1 tablespoon Fresh lemon juice
1 tablespoon Sugar
Salt, pepper to taste

Preparation:

1. Lay the herring fillets in a shallow baking dish. Add the buttermilk, cover and marinate in the refrigerator overnight.

2. On the next day, drain and rinse the herring fillets well, then cut into bite-size pieces. Place the herring in a shallow glass or porcelain baking dish.

3. Combine the sour cream, yogurt, onion, apples, pickles, horseradish, lemon juice and sugar. Tast for lemon juice and sugar and add a bit more of each, if needed. There should be a light lemon flavor and just enough sugar to mellow the tartness. Season the sauce to taste with salt and pepper. Spoon over the herring, cover and marinate several hours in the refrigerator before serving.

Posted by Steven Hoke, Cyberealm BBS Watertown NY 315-786-1120

Honey Almond Grilling Glaze **

Servings: 2 Cups

Ingredients:

BILLS20086:
11 tablespoon Unsalted butter
2 tablespoon Flour
1 cub Slivered almonds
2 tablespoon Prudhomme's Seafood Magic
1 cub Celery; chopped
1 cub Honey
1 teaspoon Fresh lemon peel; grated
1 cub Chicken stock
⅛ teaspoon Ground nutmeg

Preparation:

In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour until smooth, about 1 minute. Set aside. In 10" skillet over high heat, melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds, Seafood Magic and celery. Cook, stirring frequently at first and constantly near end of cooking time, about 8 minutes or until almonds are browned. Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg; cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture until it is incorporated and sauce is slightly thickened, 30-60 seconds. Remove from heat.

NOTE: Excellant on grilled seafood, chicken or pork. Brush it on right before meat is ready to come off the grill and bring some to the table for dipping.

Honey-Thyme Shrimp

Servings: 6 Servings

Ingredients:

1 Whole garlic head, unpeeled
Top 1/3 cut off, exposing
Cloves
1/3 cub Olive oil
2/3 cub Orange juice
¼ cub Hot honey mustard
3 tablespoon Honey
¾ teaspoon Dried thyme, crushed
2 pound Large shrimp, shelled/devein
1 each Red and yellow bell pepper
Seeded, cut in 1 inch square
Blanched
1 each Red oninon, ¼'d separted
Into chunks

Preparation:

Preheat oven to 375 degrees. Place garlic and oil in small baking dish. Cover tightly; bake 45 mins. Cool and squeeze garlic pulp from papery skin. Puree garlic and oil in blender with juice, mustard and honey. Stir in thyme. Pour ½ cup of marinade into pint size zipper storage bag; seal bag and refrigerate until serving time.

Pour remaining marinade, shrimp, peppers and onion into gallon size zipper storage bag. Remove excess air, seal bag and turn to coat.
Refrigerate 2 hrs.

Drain kebab ingredients well. Discard marinade and thread shrimp, peppers and onion pieces onto metal skewers. Grill on oiled grid over hot coals, 7 to 10 mins, or until shrimp is pink, turning once.
Remove skewers from grill and place on serving tray. With scissors, cut off a tiny corner from pint size bag. Drizzle sauce over shrimp and vegetables.

Gloria Pleasants of Williamsburg, VA, 2nd place in Marvelous Marinade Recipe Contest.

Hot & Sour Shrimp Soup

Servings: 6 Servings

Ingredients:

½ pound Medium raw shrimp
1 tablespoon Vegatable oil
5 cub Chicken broth
2 Slalks lemongrass, cut into2 inch pieces and crushed
Peel of ½ lime
1 Serranor or jalepeno chile,cut in half
½ cub Canned straw mushrooms
2 ½ tablespoon Fresh lime juice
1 tablespoon Fish sauce (Nuoc mom)
Garnish:
2 Green onions(includingtops), thinly sliced
2 tablespoon Coarsely chopped cilantro
1 ½ tablespoon Coarsely chopped mint leaves
1 Serrano or jelapeno chile,seeded and slivered

Preparation:

1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and rinse out the sand veins. 2. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce the heat to medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings.
Return the broth to the pot and heat tto simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, lade into individual soup bowls. Garnish with green onio, cilantro, mint leaves and chile.

Hot and Sour Shrimp with Watercress and Walnuts

Servings: 4 Servings

Ingredients:

1 pound Large Uncooked Shrimp;peeled, deveined andbutterflied
4 tablespoon Dry Sherry
1 tablespoon Fresh Ginger; peeled andgrated
½ cub Chicken Stock
2 tablespoon Soy Sauce
2 tablespoon Catsup
1 tablespoon Cornstarch
1 tablespoon Rice Vinegar
1 tablespoon Sugar
1 teaspoon Sesame Oil
¼ teaspoon Cayenne Pepper
6 teaspoon Peanut Oil
2 tablespoon Walnuts; chopped
3 bunch Watercress; trimmed
2 medium Red Bell Peppers; cut into1" squares
2 Cloves Garlic; minced
8 Green Onions; cut diagonallyinto 1" pieces

Preparation:

Combine shrimp, 2 tb Sherry and grated ginger in a large bowl. Cover and refrigerate 30 minutes. Mix remaining 2 tb Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in a small bowl.

Heat 2 ts peanut oil in a wok or heavy skillet over high heat. Add walnuts and stir-fry 1 minute. Transfer walnuts to a plate using a slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 ts peanut oil, bell peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 ts peanut oil, shrimp mixture and onions and stir-fry 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, about 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve. Offer Lemon Ice Tea with the meal.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Hot and Spicy Shrimp

Servings: 4 Servings

Ingredients:

1 pound Butter
¼ cub Peanut oil
3 each Cloves garlic, chopped
2 tablespoon Rosemary
1 teaspoon Chopped basil
1 teaspoon Chopped thyme
1 teaspoon Chopped oregano
2 tablespoon Ground pepper, cayenne
2 teaspoon Fresh ground black pepper
2 each Bay leaves, crumbled
1 tablespoon Paprika
2 teaspoon Lemon juice
2 pound Raw shrimp in their shells
1 Salt
1 each Small hot pepper chopped or

Preparation:

Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated.
Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary.

Hot Crab Dip

Servings: 8 Servings

Ingredients:

1 pound Crabmeat
8 ounce Cream Cheese, softened
1 each Medium Onion, finely diced
2 teaspoon Horseradish
1 tablespoon Milk
2 tablespoon Worcestershire Sauce (opt.)
1 Salt and Pepper
1 Almonds, sliced

Preparation:

Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers.

Hot Grilled Trout ****

Servings: 4 Servings

Ingredients:

¼ cub Fresh Lemon Juice
2 tablespoon Melted Butter Or Margarine
2 tablespoon Vegetable Oil
2 tablespoon Chopped Fresh Parsley
2 tablespoon Sesame Seeds
1 tablespoon Tabasco Pepper Sauce
1 teaspoon Grated Fresh Ginger
½ teaspoon Salt
4 Whole Brook Trout, Cleaned About 1 Pound Each

Preparation:

Charcoal-grilled fish takes on a new level of flavor when marinated in this wonderful sauce, intensified by a full tablespoon of Tabasco sauce.
~--------------------------------------------------------------------- ~-- Prepare a charcoal fire for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, Tabasco sauce, ginger, and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.

Remove the fish, reserving the marinade, and place them in a hand-held hinged grill. Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.

From: The Tabasco Cookbook. Typed by Syd Bigger.

Huachinango a la Veracruzana

Servings: 4 Servings

Ingredients:

1 Snapper, 3 lb
1 teaspoon Salt
2 tablespoon Lime juice
2 pound Tomato
¼ cub Olive oil
1 Onion; finely sliced
2 Garlic clove
1 Bay leaf
¼ teaspoon Oregano
12 Olive, green; halved
2 tablespoon Capers
2 Jalape¤os en escabeche
½ teaspoon Salt
3 tablespoon Olive oil

Preparation:

Slice the onions finely. Peel and slice the garlic. Cut the jalape¤os into strips. Set them all aside.

Clean the fish, leaving the head and tail on. Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hours.

Skin, seed, and chop the tomatoes roughly. Set them aside.

Heat the oil and fry the onion and garlic, without browning, until they are soft. Add the tomatoes, with the bay leaf, oregano, olives, capers, jalape¤os, and salt to the pan and cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated--about ten minutes. Pour the sauce over the fish.

Sprinkle the olive oil over the sauce and bake the fish for about twenty minutes, uncovered, on one side. Turn the fish over and continue baking it until it is just tender--about 30 minutes. Baste the fish frequently with the sauce during the cooking time.

The Cuisines of Mexico
Diana Kennedy

Huachinango En Tostado (Tostadas with Red Snappers)

Servings: 6 Servings

Ingredients:

1 pound Red Snapper
1 small Onion, chopped fine
1 teaspoon Salt
3 Tomatoes, peeled, choppedand drained
1 teaspoon Laurel
1 teaspoon Thyme
3 Sprigs parsley, chopped fine
1 teaspoon Marjoram
½ teaspoon Pepper
10 Olives, chopped
1 Clove garlic
12 Tortillas
1 tablespoon Vinegar
¼ cub Fat
2 tablespoon Olive oil

Preparation:

Shredded lettuce

Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper, garlic and vinegar fifteen minutes or until fish can be flaked with a fork. Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives. Fry tortillas in fat until lightly toasted. Spread on each a spoonful of the fish, a layer of shredded lettuce and sprinkle with the hot fat in which the tortillas were fried.

Yield: Six servings.

Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez

Huachinango Maria Teresa

Servings: 6 Servings

Ingredients:

2 pound Red Snapper
4 tablespoon Cream
Salt and pepper
1 tablespoon Butter
2 teaspoon Chopped parsley
4 tablespoon Bread crumbs
4 Eggs slightly beaten
1 Canned chili, sliced
2 Red peppers, chopped

Preparation:

Boil the fish in enough salted water to cover, with pepper to taste, and parsley about fifteen minutes or until tender. Remove, drain and separate fish from bones. Shred the fish and mix with eggs. Add the chopped peppers and the cream. Butter a casserole and sprinkle with bread crumbs. Put in the fish mixture, pressing it down well. Bake in a slow oven (325 degrees F.) fifteen or twenty minutes. Garnish with chili.

Yield: Six servings.

Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez

Ikan Bali (Bali Fish)

Servings: 4 Servings

Ingredients:

1 Fish, about 650-900g dressed
Weight.
Preferably sea bass or
Mackerel
1 teaspoon Salt
Oil, for deep frying
2 tablespoon Margarine or oil
2 small Onions, sliced
1 teaspoon Sambal Oelek
½ teaspoon Laos
½ teaspoon Lemon grass
3 tablespoon Tamarind juice
Pinch of ground ginger
1 teaspoon Brown sugar
1 tablespoon Sweet soy sauce

Preparation:

Cut fish into serving portions and rub salt all over. Feep-fry and drain on absorbent paper.

Heat oil and saute sliced onions until lightly brown. Add sambal oelek, laos, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Heat thoroughly.

Place fried fish in deep serving dish and pour sauce over it. Serve with rice.

Source: Cook Indonesian-Agnes Brackman

Imran C. Gold Coast, 'Oz

Impossible Tuna And Cheddar Pie

Servings: 6 Servings

Ingredients:

2 cub Onions; chopped
¼ cub Butter
2 can Tuna; 6/2 oz -drained
2 cub Cheddar; shredded
3 Eggs
1 ¼ cub Milk
1 cub Bisquick
¼ teaspoon -Salt
⅛ teaspoon -Pepper
2 Tomatoes; thinly sliced

Preparation:

Preheat oven to 400F. Grease pie plate 10x1 ½". Cook onions and butter in 10" skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

Source: _The Best of Bisquick_

Impossible Tuna Pie

Servings: 4 Servings

Ingredients:

1 can Tuna; 8 oz - drained
1/3 cub Celery; thinly sliced
2 cub Cheese; cheddar, shredded
¼ cub Green onions; sliced, opt.
1 ½ cub Milk
4 Eggs
1 cub Bisquick baking mix
½ teaspoon Lemon rind; grated
1 teaspoon Lemon juice
¼ teaspoon -Salt
⅛ teaspoon Pepper
1 Garlic clove; crushed
Approx. Cook Time: :40

Preparation:

Preheat oven to 350F. Grease pie plate, 10x1 ½". Layer tuna, celery, cheese and onions in plate. Beat remaining ingredients 15 seconds in blender. Pour into pie plate. Bake till golden brown or knife inserted in centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon wedges if desired. posted by Anne MacLellan

Italian Oven-baked Perch

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
2 cub Flour
¼ cub Seafood Seasoning Mix
(recipe follows)
2 medium Eggs [beaten]
1 cub Milk
2 pound Perch fillets
3 cub Italian bread crumbs
¼ cub Butter

Preparation:

1) Combine flour and seasoning mix in a shallow dish, mixing well... Combine egg and milk in another shallow dish... Coat the fillets with the flour, dip in the egg mix, then in the bread crumbs... 2) Brush butter on a large baking sheet, and place the coated fillets on it... Bake in a 350ø oven for 15 min... or until the fillets are golden brown... Garnish with lemon wedges and parsley...

Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098

Italian Style Fish and Vegetables

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
1 medium Sliced onion
2 ½ ounce Jar sliced drained mushrooms
½ teaspoon Basil
½ teaspoon Fennel
2 cub Frozen mixed vegetables
1 ½ pound Fresh or frozen sole, thawed
¼ teaspoon Salt
¼ teaspoon Pepper
2 medium Tomatoes, sliced
1/3 cub Grated parmesan cheese

Preparation:

1. In a large skillet over medium heat, heat the oil. Add the onion, mushrooms, basil and fennel. Saute 4 minutes or until onion is tender.

2. Stir in frozen vegetables. Place fish over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low,cover and cook for 12-16 minutes or until fish flakes with a fork. Remove from heat, sprinkle with parmesan cheese, cover and let stand about 3 minutes or until cheese is melted.

Italian Trout

Servings: 4 Servings

Ingredients:

3 teaspoon Olive Oil
½ cub Flour
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 tablespoon Parmesan Cheese
1 pound Trout Filets
1 package Frozen Spinach
1 cub Spaghetti Sauce

Preparation:

In a shallow bowl, combine flour, spices, and cheese. Dredge fillets in seasoned flour. Saute fillets in a nonstick skillet over medium heat for 8 minutes, turning once to brown both sides. Transfer fish to a warm platter. Microwave spinach while heating spaghetti sauce on the stove. Spoon equal amounts of sauce on 4 plates, top with spinach and lay fish on bed of spinach.

James Barber's Pan Roasted Salmon W/Sweet Peppers and Gar

Servings: 2 Servings

Ingredients:

2 Salmon Steaks
1 tablespoon Olive Oil
2 medium Red or Yellow Sweetpeppers (or combination),coarsely diced
3 Clove Garlic, thinly sliced
1 tablespoon Wine Vinegar
1/3 cub Dry White Wine
½ teaspoon Dried Thyme
1 pinch Cayenne Pepper
Salt
Pepper
Fresh Parsley, chopped

Preparation:

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

Heat the oil in a large frypan and saute the peppers and garlic over high heat for 1 minute, stirring constantly. Add the vinegar, cook 1 minute more, still stirring. Push the peppers to the side of the pan, lay in the salmon, cook 30 seconds then turn over. Add wine.
Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over salmon. Put the lid on the frypan and cook over medium heat for 6 minutes or until salmon flakes when fork-tested. Sprinkle with parsley and serve.

Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Jellied Rock Lobster Medallions

Servings: 8 Servings

Ingredients:

4 package Rock lobster tails; frozen (8 oz. ea pkg.)
½ cub Milk
½ package Gelatin, unflavored
½ cub Mayonnaise
1 teaspoon Elmon juice
1 Cucumber; thinly sliced
4 ounce Mushroom slices; drained
Shredded lettuce

CREAMY WINE SAUCE:
Leftover pieces of lobstermeat
½ cub Mayonnaise
½ cub Sour cream
Onion juice; few drops
Salt; to taste
Pepper; to taste
¼ cub Wine, white

Preparation:

Drop frozen lobster tails into boiling salted water. When water reboils, cook lobster 2 to 3 minutes. Drain immediately and drench with cold water.

Cut away underside membrane. Remove meat from shells in one piece; reserve any leftover bits of lobster to use in Creamy Wine Sauce; chill. Retain shells for later use.

Put milk in top of double boiler; sprinkle gelatin over milk, and let stand a few minutes until softened. Gradually heat milk, stirring constantly, until almost at the boiling point. Do not boil. Add mayonnaise and lemon juice; mix thoroughly until smooth and creamy.
Cool.

Cut lobster meat crosswise into 1" thick slices. Dip each slice into gelatin mixture, coating thoroughly on all sides. Place a thin slice of cucumber and a slice of mushroom on top of each slice. Chill.

To serve, arrange lobster shells on platters. Place a layer of shredded lettuce in shells and top with jellied lobster slices. Serve with Creamy Wine Sauce.

Creamy Wine Sauce: Grind leftover pieces of lobster meat; add remaining ingredients and blend well. Yield: about 1-¼ cups.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Kalamarakia Pilafi (Squid Baked With Rice)

Servings: 4 Servings

Ingredients:

1 pound Medium squid
Salt
¼ cub Olive oil
3 Garlic cloves; sliced
¼ cub Dry white wine
2 Tomatoes; peeled & seeded
3 tablespoon Butter
1 cub Raw long-grain white rice
Chopped parsley
1 tablespoon Chopped fresh rosemary
Freshly ground pepper

Preparation:

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly as well. Slice squid into uniform rings, between ½ and 1 inch wide.
Heat the oil in a frying pan and add the squid and garlic and saute for 5 minutes. Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes).
Transfer to a baking dish.

Meanwhile, heat the butter and saute the rice, without browning, until transparent, stirring constantly. Add the rice to the squid and sprinkle with ¼ cup chopped parsley, the rosemary, and salt and pepper to taste. Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce. Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until the rice is tender.
Sprinkle with additional chopped parsley and serve hot.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Typos by: Karen Mintzias

Kidney Bean Soup with Chopped Shrimp & Chicken

Servings: 4 Servings

Ingredients:

1 tablespoon Canola oil
2 large Yellow onion(s)
Peeled, finely diced
1 Garlic clove(s)
Peeled and minced
1 medium Bay leaf
3 cub Cooked kidney beans
1 pinch Cayenne
8 cub Chicken or vegetable stock
1 cub Diced raw chicken breast
1 cub Small raw shrimp
Peeled and deveined
1 cub Tomatoes, peeled
Seeded and diced
1 cub Cooked rice

Preparation:

Note: This soup can be made with just shrimp or chicken if desired.

Heat the oil in a heavy stockpot over medium-high heat/ Add the onion, garlic, and bay leaf, and saute for 5 min, stirring occasionally. Add the beans and cayenne and saute for another 3 min. Add the stock and bring to a boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally, until the beans start to break down, thickening the soup.

Add the diced chicken, return the mixture to a boil and simmer for 2 min. Add the shrimp, return the mixture to a boil, and simmer for 2 min. Lower the heat, add the tomatoes and rice, stirring well to incorporate, and continue cooking for 2 min more. Remove the soup from the heat and serve.

Grains, Rice, and Beans by Kevin Graham ISBN 1-885183-08-9 pg 12

Kim's Pacific Salmon

Servings: 4 Servings

Ingredients:

4 each Pacific salmon fillets; 4 ozskinned
2 each Shallots; finely chopped
½ cub White wine
½ cub -Water

SAUCE:
2 each Shallots; finely chopped
1 cub Fish stock
1 cub White wine
2 tablespoon Lemon juice
½ cub Butter
2 tablespoon Dill; finely choppedSalt and pepper

Preparation:

"When they're tired of B.C. salmon, they're tired of life," says Defence Minister Kim Campbell , paraphrasing 18th century British writer, Samuel Johnson. Being from Vancouver, it's not surprising that salmon is her favorite food." (Kim Campbell is one of the front runners of the Conservative leadership candidates, the winner who will be Canada's next prime minister.)

Combine shallots, salmon, wine and water in frying pan large enough to hold fillets in a single layer. Cover and bring liquid to just a simmer. Poach salmon about 2 minutes per side. Remove and keep warm.
Reserve stock for sauce.

Sauce: In a saucepan, bring shallots, stock, wine and lemon juice to a boil. Cook till liquid is reduced by half. Strain. Cut butter into small cubes. whisk into mixture one piece at a time. Do not let boil.
Season with dill, salt and pepper. Serve warm. Serve with asparagus.

Source: The Toronto Sun posted by Anne MacLellan

Kosher Creole Seafood Gumbo

Servings: 8 Servings

Ingredients:

1 Lge. onion, chopped
½ Green pepper, chopped
1 Clove garlic, chopped
2 tablespoon Veg. oil
2 tablespoon Flour
1 can Stewed tomatoes (15 oz.)
1 can Tomato paste (6 oz.)
2 teaspoon Salt
1 Bay leaf
½ teaspoon Chili powder
½ teaspoon Basil leaves
1 pound Trout fillets
1 package Frozen sliced okra part thaw
½ pound Redfish fillets
3 cub Water
1 tablespoon Worcestershire sauce
3 cub Hot cooked rice

Preparation:

Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add remaining ingreds. except fish, okra and rice. Simmer covered for 30 min. Remove bay leaf. Add fish and okra. Cover and simmer additional 10 min., or until okra is tender. Serve in soup bowls or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better next day.

Lemon Herb Barbecued Shrimp

Servings: 6 Servings

Ingredients:

1 ½ cub Catsup
½ cub White vinegar
1 tablespoon Gravy Mstr or Ktchn Bouquet
1 teaspoon Sugar
1 teaspoon Ground coriander
½ teaspoon Ground cumin seed
¼ teaspoon Ground ginger
⅛ teaspoon Paprika
1 Cayenne pepper to taste
2 pound Lge shrimp; (20 -25 count)
6 each Bamboo skewers - soaked inwater for 30 min.
¼ large Lemon; seeded and finely minced, incldg rind

Preparation:

Combine all ingredients except shrimp in a small saucepan; simmer 15 minutes, stirring frequently; thread shrimp, interlapping, on skewers; grill 4-6" from hot glowing coals, 3-5 minutes, turning and brushing frequently with lemon mixture; DO NOT OVERCOOK!

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Lemon Tuna Pasta

Servings: 4 Servings

Ingredients:

4 teaspoon Butter
1 teaspoon Oil; olive
4 large Garlic cloves, chopped
⅛ cub Lemon juice
3 teaspoon Capers, drained
18 Black olives,pitted & sliced
2 can Tuna; chunk,drained
Pasta; penne , cooked anddr
4 teaspoon Butter (add at end)

Preparation:

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork.
Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well. posted by Anne MacLellan

Lemon-Coated Fillets

Servings: 4 Servings

Ingredients:

¼ cub Butter (or marg.)
2 teaspoon Lemon juice
16 ounce Fish fillets; thawed
Salt; to taste
Pepper; to taste
¾ cub Breadcrumbs, seasoned dry
Paprika
Lemon slices; opt.
Parsley sprigs, fresh; opt.

Preparation:

Place butter in a 1-cup glass measure. Microwave at HIGH for 30 seconds or until butter is melted. Stir in lemon juice.

Sprinkle fillets with salt and pepper; brush both sides of each with butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle with paprika. Arrange fillets in a 12x8x2" baking dish with thicker portions to outside (thinner portions may overlap if necessary).
Cover with waxed paper.

Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Garnish with lemon slices and parsley, if desired.

SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.

Light but Creamy Clam Chowder

Servings: 4 Servings

Ingredients:

24 Littleneck or Manila clams scrubbed
1 cub -Cold water
2 teaspoon Vegetable oil
2 medium Onions; chopped
2 Celery stalks trimmed and chopped
1 Carrot; halved lengthwise and thinly sliced
2 tablespoon Minced ham
1 large Garlic clove
2 Fresh thyme sprigs
4 Parsley sprigs
¾ teaspoon Salt
1 pound Boiling potatoes; peeled, quartered lengthwise, and thinly sliced
16 ounce Clam juice (about)
1 cub Lowfat milk (1%)
Salt & pepper
Hot pepper sauce
2 tablespoon Chopped fresh parsley
1 Green onion thinly sliced on the diagonal
Fresh thyme leaves or dried
Paprika

Preparation:

Place clams and water in heavy large Dutch oven. Bring water to boil.
Cover pot and steam clams just until they open, about 5 minutes.
Transfer clams to bowl. Discard any that do not open. Reserve steaming liquid. Strain juices exuded by clams into bowl and steaming liquid through strainer lined with damp paper towel and reserve.

Heat oil in same pot over low heat. Add onions, celery, carrot, ham, garlic, thyme, parsley sprigs and salt. Cover and cook vegetables.
Cover pot. Simmer until potatoes are tender, 15 minutes.

Discard herb sprigs. Transfer half of vegetables and ½ vegetable cooking liquid to processor and puree. Return contents of work bowl to pot. Add milk and bring soup almost to simmer; do not boil. Adjust consistency by pureeing more vegetables for thicker chowder or adding more clam juice for thinner chowder. Remove clams from shells and add to chowder. Season with salt, pepper and hot sauce. (Can be refrigerated 1 day ahead. Cover and refrigerate. Reheat gently before continuing.)

Add chopped parsley and green onion to chowder. Ladle into bowls.
Sprinkle with fresh thyme leaves (or crumbled dry) and paprika.

4 Servings 216 calories per serving 34 milligrams cholesterol 4 grams fat

From: Bon Appetit, November 1990.

Linguine Tuna Salad

Servings: 6 Servings

Ingredients:

7 ounce Linguine, Broken In Half
¼ cub Vegetable Oil
2 teaspoon Sugar
1 teaspoon Seasoned Salt
10 ounce (1 Pk) Frozen Green Peas *
¼ cub Lemon Juice
¼ cub Chopped Green Onions
1 teaspoon Italian Seasoning
12 ½ ounce (1 cn) Tuna, Drained
2 Med. Firm Tomatoes, Chopped

Preparation:

* Thaw peas before using in this salad. Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Seasoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.

Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120

Linguine with White Clam Sauce

Servings: 4 Servings

Ingredients:

2/3 cub Margarine
¼ teaspoon Basil
1/3 cub Olive oil
¼ teaspoon Oregano
3 Cloves garlic
¼ teaspoon Salt
3 can Clams,(8 oz) minced
1/3 cub Finely chopped parsley
1 pound Linguine

Preparation:

Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes.
Cook linguine
according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese.

Lobster Creole

Servings: 6 Servings

Ingredients:

3 slice Bacon
3 tablespoon Oil, salad
2 Onions; minced
1 cub Okra; chopped
8 ounce Tomato sauce
1 cub Rice; cooked
1 ½ cub Lobster meat; cooked
Salt; to taste
Pepper; to taste
Breadcrumbs, buttered

Preparation:

Fry bacon unti crisp; drain on absorbent paper. Add salad oil to bacon drippings; saute onion and okra until tender. Add tomato sauce, rice and lobster. Season with salt and pepper.

Pour into a 1-½ quart casserole dish. Sprinkle breadcrumbs over lobster mixture. Bake, uncovered, at 350 degrees about 30 minutes.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

LOBSTER IN WILD WATERCRESS DRESSING

Servings: 2 Servings

Ingredients:

½ cub Fresh laurel (bay leaf)
½ cub Fresh chervil
½ cub Fresh sorrel
½ cub Fresh tarragon
½ cub Fresh basil
½ cub Fresh fennel
½ cub Fresh Italian parsley
1 cub White vermouth
1 each (2- to 3-lb) lobster

WILD WATERCRESS DRESSING:
1 each Sprig chervil
1 each Bunch wild watercress *
½ each Sm. Spanish onion; chopped
¼ cub Chardonnay wine vinegar
1 each Egg yolk
¼ cub Olive oil
1 Salt
1 Fresh. ground white pepper
1 each Tomato; julienned
1 each Yel.bell pepper; julienned
1 each Red bell pepper; julienned
1 Additional fresh herbs

Preparation:

*Note:If any of the fresh herbs called for are not available, choose any seasonal herbs desired. **Watercress (Upland watercress) should have stems trimmed. Scatter herbs in bottom of large saucepan. Add white vermouth. Top with lobster. Cover and bring to boil. Steam until lobster is done, about 20 to 25 minutes. Meanwhile, to make dressing, in food processor or blender, combine chervil, watercress, onion, wine vinegar, egg yolk, olive oil and salt and pepper to taste. Blend until mixture is emulsified, being careful not to blend too much or dressing will separate. Set aside. Remove lobster from pan. Crack shells and claws (if any). Pour some of watercress dressing on bottom of platter. Arrange lobster tail and claws over dressing. Combine tomato and yellow and red peppers. Toss with remaining dressing. Place around lobster. Garnish with additional herbs. Created by: Joe Venezia, Hotel Bel-Air, Los Angeles (C) 1992 The Los Angeles Times

Lobster Newburg from Fred Goslin

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
4 cub Lobster meat [chopped]
¼ cub Butter
1 teaspoon Salt
¼ teaspoon Pepper
1 dash Cayanne pepper
1 dash Mace
1 cub Whipping cream
3 Egg yolks [beaten]

Preparation:

1) Saut‚ lobster meat in the butter, in a sauce pan for 5 min...
and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly....
May add sherry to taste, if desired...

From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120

Lobster Tabbouleh with Basil

Servings: 4 Servings

Ingredients:

¾ cub Chicken stock
1 tablespoon Butter
¼ teaspoon Salt
¾ cub Couscous
½ cub Fresh basil leaves; minced
1 medium Garlic clove; minced
¾ cub Olive oil
¼ teaspoon Salt
2 Lobsters (1-¼ lb each)
1 medium Tomato; peeled, seeded, and diced medium
1 medium Cucumber; peeled, seeded, and diced medium
2 tablespoon Lemon juice, fresh squeezed

Preparation:

In a medium saucepan place the chicken stock, butter, and the first ¼ teaspoon of salt. Bring the liquid to a boil and then remove the pan from the heat. Add the couscous, cover the pan, and let it sit for 5 minutes. Transfer the couscous to a glass bowl and let it cool.

In a small bowl place the basil, garlic, olive oil, and the second ¼ teaspoon of salt. Mix the ingredients together and set the sauce aside.

In a large saucepot place 4" of water and bring it to a boil over high heat. Add the lobsters and let them cool.

Remove the lobster meat from the tails and claws. Remove and discard the intestinal tract from each tail. Cut the lobster meat into ½" pieces.

In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture. Toss the ingredients together so that the lobster is well coated. Set it aside.

In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. Toss the ingredients together well to make the tabbouleh.

In the center of each of 4 individual serving plate place a mound of the tabbouleh. Arrange the lobster pieces around the edge.

Source: Fennel - Santa Monica
"Southern California Beach Recipe"
by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

Lobster Waffles

Servings: 6 Servings

Ingredients:

½ pound Lobster meat; cooked
3 cub Waffle mix

CHEESE SAUCE:
11 ounce Soup, Cheddar cheese
1/3 cub Milk

Preparation:

Chop lobster meat. Prepare waffle mix as directed on package. Add lobster meat. Bake in hot waffle iron until brown. Serve with Cheese Sauce.

Cheese Sauce: Combine cheese soup and milk. Heat. Yield: aobut 1-¾ cups.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Londontown Terrace Crab Pie

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
1 cub Sliced onion rings
½ cub Celery, chopped
1 cub Crabmeat
1 ½ cub Shredded cheese
1 each 9" unbaked pastry shell
3 each Eggs
1 teaspoon Salt
½ teaspoon Pepper
2/3 cub "Half and Half"
1 Pinch red pepper

Preparation:

Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook

Lone John Sliver

Servings: 1 Servings

Ingredients:

2 ½ pound Fish fillets
Oil
½ cub Beer
½ cub Self-rising flour

THE BATTER:
2/3 cub Beer
1/3 cub Lemon juice
1 Egg
½ cub Bisquick
½ cub Self-rising flour

Preparation:

THE BATTER: In a 1 ½ quart mixing bowl, with wire whisk, whip 2/3 cup beer, lemon juice, egg, Bisquick, and ½ cup self-rising flour together till smooth. Then let it stand ten minutes at room temperature before using. Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil.

In one small bowl put ½ cup beer and into the other put ½ cup self-rising flour. Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter.

Allow 1 ½ to 2 ½ lbs. fish fillets to serve 4 people. Cut each fillet in half to resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat lightly then in the self-rising flour.

Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly, letting excess drip back into bowl of batter.

Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 ½" to 3" deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil.

Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side. Remove from oil with tip of sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300 degree F oven till all pieces have been fried.

SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Sliver recipe exactly, using the shrimp in place of the fish triangles. Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter. Fry as directed for fish in above recipe. 1 pound serves 4.

Lone John Sliver as in Long John Silver

Source: Gloria Pitzer's Secret Fast Food Recipes 1975 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ

Low Cal Crab Dip

Servings: 3 Servings

Ingredients:

½ cub Low fat sour cream
2 tablespoon Low fat margarine
1 tablespoon Skim milk
1 tablespoon Horseradish
½ teaspoon Dry mustard
½ teaspoon Worcestershire sauce
¼ teaspoon Hot sauce
1 8 ounce tub lo fat cream cheese
1 cub 4 oz shredded lo fat cheddar
Cheese (sharp)
½ pound Fresh lump crabmeat, drained
⅛ teaspoon Paprika

Preparation:

1. Position knife blade in food processor; add first 8 ingredients.
Process until smooth. Spoon mixture into a bowl; stir in cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or vegetables. Makes: 3 ½ cups Calories per 1 tablespoon:
18 (fat, .9 gram)

Lox

Servings: 2 Servings

Ingredients:

2 ½ pound Salmon fillets
2 tablespoon Sugar
2 tablespoon +2 tsp kosher salt
1 tablespoon Hickory smoked salt

Preparation:

Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for 5 days.
Remove and dry with a paper towel.

Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ

Malaysian Fish with Pears

Servings: 2 Servings

Ingredients:

1 pound Pan-Sized Trout; or otherwhite-fleshed fish
2 Bartlett Pears; peeled,seeded and quartered
2 tablespoon Dry White Wine
2 tablespoon Light Soy Sauce
½ teaspoon Sesame Oil
1 teaspoon Chile-Garlic Paste
1 tablespoon Rice Vinegar
½ teaspoon Granulated Sugar
3 Green Onions; smashed andslivered
3 Quarter-Size pieces Ginger;cut into matchstick pieces
4 Cloves Garlic; peeled andminced
1 tablespoon Lemon Grass; minced
½ cub Cilantro Leaves; chopped
½ Lime; in wedges
6 cub Water

Preparation:

Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly. Pour the mixture over the fish. In a wok, or deep pot, bring water to a boil. Put the pie plate of fish on a steamer tray, cover and steam the fish over the simmering water until it's flaky, about 20 minutes.

Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. Garnish with cilantro leaves and lime wedges.

The choices among fish varieties in Malaysia boggles the mind. In the U.S. you can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish.

Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith

Malaysian Grilled Coconut Fish

Servings: 4 Servings

Ingredients:

3 ½ pound Red Snapper; whole, headremoved and cleaned
1 small Bunch Cilantro; cleaned

MARINADE:
3 Stalks Fresh Lemon Grass
5 Shallots; peeled and minced
3 Cloves Garlic; minced
1 Inch Fresh Ginger; peeledand minced
2 small Hot Chiles; seeded andminced
1 tablespoon Turmeric
2 cub Coconut Milk
1 teaspoon Black Pepper
1 teaspoon Salt

Preparation:

Remove the tough, outer layers of the lemon grass. Cut the tops of the lemon grass and discard. Use only the fresh, aromatic bottoms and root. Using a sharp knife, mince the lemon grass and place in a bowl.
Add the remaining marinade ingredients and mix well.

Place a piece of foil large enough to enclose the fish completely on a flat surface. Carefully spread out 1/3 of the marinade inside the cavity of the fish, and top with the remaining marinade. Wrap the foil around the fish, making a neat packet. Marinate in the refrigerator overnight or for 1 hour at room temperature.

Place the fish on the grill over medium-hot coals. Cook on one side for 15 minutes. Gently flip the package over and cook for 15-20 minutes, or until the fish is just opaque all the way through. Do not overcook the fish or it will be tough and dry. Unfold the foil and serve the fish immediately.

Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Manhattan Clam Chowder

Servings: 6 Servings

Ingredients:

1 quart Chowder clams; shucked in their liquid
½ pound Bacon ; ¼ in piecespieces
3 medium Onions ; finely chopped
1 small Green pepper, fine chopped
1 1 pound 12 oz can choppedtomatoes; juice reserved
3 medium Potatoes ; diced
4 Carrots ; diced
2 Stalks celery ; diced
1 ½ quart Water
Salt and freshly groundblack pepper
1 teaspoon Dried thyme
1 Bay leaf

Preparation:

Drain off the clam liquid and reserve. Chop the clams finely and set aside. Cook the bacon in a heavy soup kettle until almost crisp, remove with a slotted spoon and reserve. Add the onions and green pepper to the hot bacon fat and saute until the onions are pale gold.
Add the tomatoes and their juice, potatoes, carrots, celery, and 1 ½ qts of water. Season with salt (cautiously, since clams can be salty) and pepper to taste, add the thyme and bay leaf, and bring to a boil. Lower the heat and simmer gently, uncovered, for about 40 minutes or until the potatoes are tender. Add the clams and their juice, cover, and simmer for 20 minutes longer. Correct the seasonings, add the reserved bacon, and serve.

Manhattan-Style Seafood Stew

Servings: 4 Servings

Ingredients:

5 slice Bacon, chopped
1 ½ large Onions, chopped
5 large Shallots or Green Onions,
Chopped
5 ¼ pound Cans Italian Plum Tomatoes,
Drained
24 ounce Bottled Clam Juice
¾ cub Dry White Wine
3 Bay Leaves
¼ teaspoon Dried Red Pepper, crushed
1 pound White Rose Potatoes, peeled,
Quartered lengthwise, and
Thinly sliced
Salt
Ground Pepper
3 ½ pound Clams, well scrubbed
½ pound Sea Scallops, halved
Crosswise
½ pound Uncooked Medium Shrimp,
Peeled and deveined, with
Tails left intact
30 Fresh Basil Leaves, thinly
Sliced
1 tablespoon Lemon Peel, julienned

Preparation:

Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally.

Add potatoes to stew and simmer until tender, about 20 minutes.
Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew.
Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel.

Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Marinade for Fish

Servings: 1 Recipe

Ingredients:

1/3 cub Brown sugar
¼ cub Pickling spice
2 cub Light soy sauce
¼ cub Lemon juice
½ cub Water
Onion powder
Garlic, Minced
Tabasco sauce
Pepper
1 ½ cub Dry White Wine

Preparation:

Instructions:

Fillet fish. Mix all ingredients and marinade fish with skin side up. Cook on grill skin side down.

Source/Author: Helen Eastwood's Recipe

Marinated Gingered Shrimp

Servings: 1 Servings

Ingredients:

MAKES 60 TO 65 SHRIMP:
1 ½ pound Frozen shrimp;shelled,devein
¼ cub Soy Sauce
3 ounce Ginger root; chopped
¼ cub Vinegar
2 tablespoon Sugar
2 tablespoon Sweet Sake (sherry o.k)
1 ½ teaspoon Salt
3 tablespoon Green onion; thinly sliced

Preparation:

Cook shrimp as directed on package. Drain. Arrange shrimp in single layer in glass or plastic 12x7 ½x2 inch dish. Heat soy sauce to boiling. Add ginger root. Reduce heat. Simmer uncovered, until most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake, and salt. Pour over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from marinade with slotted spoon and arrange on serving plate. Garnish with green onion. ** BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Maryland Clam Chowder

Servings: 16 Servings

Ingredients:

MM BY H. PEAGRAM:
2 quart Water
¼ cub Chicken seasoned stock base
3 Stalks celery, includingtops, chopped
1 cub Sliced carrots
1 cub Diced potatoes
1 10 ounce pkg. frozen corn
1 10 ounce pkg. frozen peas
1 tablespoon Freeze-dried chopped chives
2 tablespoon Dried minced onion
½ teaspoon Celery salt
½ teaspoon Thyme leaves
¼ teaspoon Lemon and pepper seasoning
2 cub Clam juice
1 ½ cub Diced cooked chicken
24 ounce Fresh or canned, ground orminced hard shell clams,including
Juice
1 Whole pimento, finelychopped
1 teaspoon Parsley flakes
Salt and pepper to taste

Preparation:

Bring water to boil. Add chicken-seasoned stock base and mix well.
Add all ingredients through clam juice and simmer until vegetables are tender. Add remaining ingredients and simmer five minutes more.
Makes about 4 quarts.

For an especially elegant chowder add one dozen shucked Chesapeake Bay soft clams with final ingredients.

From: Celebrate Preakness (Camperways) Shared By: Pat Stockett

Mediterranean Seafood Casserole

Servings: 6 Servings

Ingredients:

¼ cub Olive oil
1 Clove garlic; minced
1 Onion; chopped
1 Bay leaf; crumbled
½ teaspoon Thyme
1 teaspoon Sugar
¼ cub Dry white wine (or stock)
1 can (28 oz) tomatoes
2 tablespoon Fresh chopped parsley
Salt and pepper to taste
1 pound Large raw shrimp
1 ½ pound Halibut steak
½ pound Feta cheese
½ cub Bread crumbs
¼ cub Melted butter
¼ cub Chopped fresh parsley

Preparation:

Heat oil in pan, and cook onion and garlic 3 minutes. Stir in bay leaf, thyme, sugar, wine, tomatoes, parsley (2 TB) and bring to a boil. Simmer covered, 30 mins. Shell and clean shrimp. Skin and bone halibut and cut into 1" cubes. Butter a large shallow baking dish.
Crumble Feta cheese and spread it into the dish evenly. Pour tomato mixture over the Feta. Set the shrimps and halibut in the pan in a single layer, pressing down so each piece is covered by the sauce.
Combine bread crumbs, melted butter and parsley. Spread this mixture over the top of the fish. Bake for 20-25 minutes until the fish is tender.

From: "Recipes Only" Cookbook of the Home Maker's Magazine

Mesquite-smoked Salmon Fajitas

Servings: 6 Servings

Ingredients:

1 teaspoon Coarse (kosher) salt
½ teaspoon Coarse pepper
½ teaspoon Sugar
¼ teaspoon Ground cumin
4 Salmon fillets; skinned4 to 5 ounces each

SALSA:
1 Lime
1 Mango
1 cub Diced cantaloupe
2 Scallions; finely chopped
1 tablespoon Chopped cilantro
⅛ teaspoon Pepper
pinch Salt
1 teaspoon Rice-wine vinegar

OTHER INGREDIENTS:
2 tablespoon Vegetable oil
1 Spanish onion; halvedsliced (about 3 cups)
1 large Poblano chile; seeded,julienned
8 Flour tortillas; warmed

NUTRITIONAL INFORMATION/SERV:
555 Calories
30 G protein
70 G carbohydrate
20 G fat
62 Mg cholesterol
917 Mg sodium

Preparation:

1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate one to three hours.

2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover.

3. In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, suate' 20 minutes, until soft.

3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5 minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke.

5. Place salmon or rack; cover with lid. With pot holders, crimp overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter; break into chunks. Serve in tortillas with onion mixture and salsa.

From: McCall's July 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number:
58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

Microwave Salmon Ring

Servings: 4 Servings

Ingredients:

1 can Salmon; 15 oz
1 Egg; lightly beaten
1 cub Breadcrumbs
¼ cub Sour cream or whipping cream
½ teaspoon Curry powder
1 small minced
1 teaspoon -Salt
¼ teaspoon -Pepper
1 Lemon; juice & rind

SAUCE:
2 tablespoon Butter
2 tablespoon Flour
1 cub Milk
3 teaspoon Dill; chopped fresh or dill

Preparation:

Fat grams per serving: Approx. Cook Time: :15 LOAF:
Empty can(s) of salmon in bowl, undrained, flake and break apart with fork. Add remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dillweed and pepper. Cook on High, stirring every 1 to 2 minutes till thickened.

from my microwave cooking class posted by Anne MacLellan

Minorcan Clam Chowder

Servings: 6 Servings

Ingredients:

10 Minutes. Make the chowderseveral hours beforeserving time to allow

Preparation:

Grind 1 quart of clams and simmer in their juice for 5 minutes. Mince 2 pounds of onions and saute' in a little bacon fat until soft. Put through food chopper contents of 2 large tins of tomatoes, 2 large green peppers and 2 garlic cloves. Add to the onions with ¼ tsp each of thyme, allspice, salt and cayenne. Add 2 pounds of raw potatoes, minced fine. Simmer for 20 minutes. Then add the clams and simmer for flavors to blend. Reheat chowder before serving to bring out the fine flavor.

Miso Soup with Shrimp

Servings: 5 Servings

Ingredients:

10 large Shrimp; cooked, peeled
3 cub Dashi stock; **1
½ cub Miso; light **2
2 small cakes **3thinly sliced
½ teaspoon Sugar
2 Scallions; chopped
½ Bean curd; fresh; cut into
small cubes

Preparation:

Prepare the stock according to the instructions on the package. Bring to a simmer and stir in the miso, using a wire whisk. Add the sugar, kamaboko and fresh bean curd. Divide into five bowls and add the scallions and shrimp.

**1 Made from dried seaweed or dried tuna shavings; is available in Japanese or Oriental markets.

**2 Fermented soybean paste; available in Japanese or Oriental markets.

**3 Deep-fried fish paste cakes or can use deep-fried bean curd cakes; available in Japanese or Oriental markets . By Jeff Smith The Frugal Gourmet From the 01/30/1991 issue of The Springfield Union-News Meal-Mastered by Joe Comiskey 08/18/1992 Posted on $p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on 08//93, MM format

Monkfish with Spinach

Servings: 4 Servings

Ingredients:

FROM LINDA FIELDS AT:
Cyberealm BBS 315-786-1120

SAUCE:
2 ½ cub Heavy cream
1 cl Garlic, chopped
5 Flat chopped anchovy fillets
1 pound Monkfish fillet 3" wide
½ teaspoon Salt
1/3 cub Clarified butter
Instant or granulated flour
12 ounce Fresh spinach

TOMATO CONCASSE:
2 medium Tomatoes (½ lb) finely
.minced
1 teaspoon Sherry vinegar

Preparation:

This recipe makes 4 first course servings or 2 main course servings.

Prepare the sauce; Combine the heavy cream with garlic and anchovies. Boil this down until it gets thick--approximately 1 hour.
If it seems too thick, thin it out with water, chicken stock or more cream.

Cut the fillet into scallops and salt evenly on both sides. Allow them to sit for a half hour so that they will drain. After a half hour, dry off the liquid and brush off the salt. Nick all around the edges of the fillets with a sharp knife. This allows the fillets to stay flat and cook more evenly.

Heat the clarified butter in a saute pan. Coat the fillets with instant or granulated flour, and then saute in clarified butter. The fillets should develop a crunch on the outside.

Lightly steam the spinach and place on a plate. Dry off fillets on a towel and place them on a nest of spinach.

Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish.

Drizzle cream sauce on top of the tomato concasse and then drape the sauce around the plate.

Wine suggestion: A young, fruity Saint Amour Beaujolais from Georges DuBeouf.

Source: David Rosengarten, "Taste" on the TV Food network Posted by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Mumbo Jumbo Gumbo

Servings: 4 Servings

Ingredients:

¼ cub Butter or Margarine
½ cub Onions, chopped
½ cub Celery, chopped
1 Garlic Clove, finely chopped
10 ounce Frozen Orka
10 ounce Frozen Corn
40 ounce Chunky Tomatoes
¼ teaspoon Fresh Thyme
2 teaspoon Salt
¼ teaspoon Sugar
1 Bay Leaf
Pepper
½ pound Crab Meat

Preparation:

Melt butter in a medium sauce pan, saute celery, onions and garlic until tender. Add orka, corn, tomatoes and seasonings. Cover and simmer 45 minutes. Remove bay leaf, add crab meat, heat through.

Source: "The Yankee Kitchen" 03-23-93 (#5) [Nancy O.B.]

Mussels a la portuguese

Servings: 3 Servings

Ingredients:

1 ½ kg Mussels
4 Shallots chopped finely
1 Garlic clove chopped
2 tablespoon Olive oil
3 teaspoon Butter
2/3 cub Dry white wine
1/3 cub Water
3 teaspoon Finely chopped parsley
2 Fresh thyme sprigs orpinch of dried thyme
2 Bay leaves
½ teaspoon Ground black pepper
125 ml Fresh cream
Extra chopped parsley
Lemon quarters

Preparation:

Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles. Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard.

Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook.

Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemmon quarters.

Don't forget a large spoon to scoop up the juice.

Nero Wolfe's Bacalhau (Portuguese Salt Cod)

Servings: 4 Servings

Ingredients:

1 ½ To 2 lbs soaked dried cod *
2 large Onions, sliced
6 tablespoon Butter
1 cl Garlic, minced
3 large Potatoes
2 tablespoon Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
½ cub Chopped fresh parsley
Wine vinegar
Olive oil
Fresh ground black pepper

Preparation:

* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into ¼-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 ½-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer.
Bake for 15 minutes, or until heated through and lightly browned.
Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish.
(Prisoner's Base)

SOURCE: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973 Posted by: Bob Emert

Nero Wolfe's Broiled Shad with Sorrel Sauce

Servings: 6 Servings

Ingredients:

3 pound Shad fillets, fresh
1/3 cub Olive oil, extra virgin
1 large Lemon, juice of
1 Bay leaf
2 Sprigs fresh thyme
½ teaspoon Fresh oregano -OR-
¼ teaspoon Dried leaves
¼ teaspoon Salt
1 pinch Black pepper
3 pound Fresh sorrel
2 tablespoon Butter
1 tablespoon Minced shallots
1 cub Dry white wine
¾ cub Heavy cream
Salt & freshly ground blackpepper to taste

Preparation:

1>. Marinate the shad in the oil and lemon juice, to which the bay leaf, thyme, oregano, salt and pinch of pepper have been added. Let stand for 1 hour or more. 2>. Rinse the sorrel and boil in a small amount of salted water 5 to 7 minutes until it is very tender. Drain it and rub through a sieve. In a saucepan melt the butter and saute the shallots until golden. Add the sorrel and the wine. Bring the mixture to a boil and cook for about 10 minutes. Add the cream and lower the heat, simmering the sauce for 5 minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>. Drain and broil the shad for 7 or 8 minutes on each side under a high flame. Remove to a warm dish and pour the sauce over.
(A Right to Die) Source: The Nero Wolfe
Cookbook by Rex Stout
: The Viking Press - New York
: 1973
: SBN 670-50599-4
: Lib. of Congress #72-72754

Nero Wolfe's Clams Hashed with Eggs

Servings: 4 Servings

Ingredients:

2 Dozen cherrystone clams
3 tablespoon Butter
6 large Mushrooms
1 large Green pepper
4 large Eggs
2 Potatos
1 tablespoon Parsley, fresh chopped
1 tablespoon Chives, fresh chopped
2 teaspoon Salt
¼ teaspoon Fresh ground black pepper
1 tablespoon Dry sherry
¼ teaspoon Paprika
6 slice Bacon

Preparation:

1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams.
Sautee them in butter for 5 minutes. Slice the mushrooms and chop the green pepper and add them to the pan, cooking until they begin to brown. Remove the clams and vegetables from heat and drain. 3>. Beat the eggs. Boil the unpeeled potatos until tender in salted water.
Remove the skins and slice. Combine the eggs and potatos in a large bowl with the parsley, chives, salt, black pepper, and sherry. Mix well. Fold in the clams, green pepper and mushrooms, and pour the mixture into a well buttered baking dish. Sprinkle with the paprika and bake for 30 to 35 minutes. 4>. Meanwhile, cook the bacon strips until they are crisp. Drain and crumble the bacon and garnish the finished casserole before serving.
(Champagne for One) Source: The Nero Wolfe
Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

Nero Wolfe's Finnan Haddie (Smoked Haddock)

Servings: 4 Servings

Ingredients:

2 pound Finnan haddie (smokedhaddock
1 cub Milk
1 cub Water
¼ cub Butter
3 tablespoon Flour
2 cub Heavy cream
Freshly ground black pepperto taste
⅛ teaspoon Nutmeg
1 tablespoon Chopped pimiento
4 Hard cooked eggs
Bread crumbs
12 Bread triangles fried inanchovy butter

Preparation:

Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 ¼ cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out ¼ cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved ¼ cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast.
(The Mother Hunt)

SOURCE: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

Posted by: Bob Emert

New England Creamy Clam Chowder

Servings: 6 Servings

Ingredients:

4 Slices bacon or salt pork
½ cub Onion, finely chopped
4 medium Potatoes, peeled, diced
2 can Minced clams with liquid(6 oz. each)
1 cub Bottled clam juice
1 cub Half-and-half
Salt (to taste)
Pepper (to taste)
½ cub Whipping cream (optional)
2 tablespoon Parsley, finely chopped

Preparation:

1. In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp. Drain on paper towels. Dice or crumble. 2. In same skillet saute chopped onion and potatoes for a couple of minutes.
Sprinkle with flour. 3. Add clam juice from cans and from bottle.
Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. 4. Add half-and-half and season to taste with salt and pepper. 5. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley or diced pork or bacon. Serve immediately.

From: Carl Berger Date: 13 May 96

New Orleans Shrimp Creole

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
1 each Onion; large, chopped
¼ cub Celery; finely chopped
2 each Garlic cloves; minced
3 ounce Tomato paste
8 ounce Tomato sauce
1 teaspoon Parsley; finely chopped
3 cub Water
1 each Bay leaf
1 Salt to taste
¼ teaspoon Cayenne pepper
2 cub Shrimp; peeled

Preparation:

Melt butter in saucepan, stir in flour and cook until golden brown.
Add onions and celery and saute until onions are clear and tender. Add remaining ingredients except pepper and shrimp. Simmer 55-60 minutes.
Add shrimp and pepper. Cook 15-20 minutes. Serve over rice.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

New York Times Lobster Moana

Servings: 5 Servings

Ingredients:

1 Live lobster 2 to 2 ½ lbs.
2 tablespoon Oil
1 cl Garlic, minced
2 tablespoon Rum
½ cub Chicken or veal broth
1 cub Bean sprouts
1 cub Water chestnuts, sliced
1 cub Snow peas
1 ½ cub Chinese cabbage, coarsleycut
Salt & fresh black pepper
1 Egg, beaten

Preparation:

1>. Cook the lobster. Cool, clean and remove the meat from the shell.
Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster meat and garlic. Cook briefly. 3>. Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes. Season with the salt and pepper. Add the egg beaten with a little of the hot sauce and cook, stirring until hot. Do not let boil.

New York Times Lobster Thermidor

Servings: 4 Servings

Ingredients:

4 Live lobsters, 1 ½ lb ea
¾ cub Butter
1 cub Chopped mushrooms
Salt & fresh black pepper
½ cub Soft bread crumbs
1 tablespoon Worcestershire sauce
1 ½ teaspoon Maggi seasoning
Tabasco sauce
4 teaspoon Parsley, chopped
4 teaspoon Pimento, chopped
¾ cub Sherry
¼ cub Cognac
2 cub Heavy cream
4 Egg yolks
½ cub Parmesan cheese, grated
Paprika

Preparation:

1>. Cook and clean the lobsters. Twist off the claws, reserving the small claws for garnish. Remove meat from the bodies and cut into small pieces. Crack the large claws, remove meat and cube. Reserve the shells. 2>. Preheat oven to moderate (350 deg.F) 3>. Heat ½ cup of the butter, add the mushrooms and cook three minutes. Season with salt and pepper. 4>. Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks. Mix well. 5>. Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika. 6>. Place in a shallow pan and bake fifteen minutes. Serve immediately.

Norwegian Sardine Pate

Servings: 8 Servings

Ingredients:

8 ounce Cream cheese
½ teaspoon Salt
1 ½ tablespoon Lemon or lime juice
¼ teaspoon Freshly ground black pepper
2 can 3 ¼ oz boneless skinless
1 Sardines, drained
1 tablespoon Chopped parsley
⅛ teaspoon Hot pepper sauce
1 Capers
1 Additional chopped parsley

Preparation:

Cream together first four ingredients. Mash sardines and beat into cheese mixture with parsley and hot sauce. Form into mound or desired shape. Garnish with capers and parsley. Serve with toast fingers, bread or crackers. Makes 2 cups.

Okra Chicken & Crab Gumbo with Rice

Servings: 2 Servings

Ingredients:

½ cub Onion - chopped
¼ cub Green onion - chopped
¼ cub Green bell pepper - chopped
¼ cub Celery - chopped
¼ cub Okra - sliced
1 Garlic clove - minced
1 teaspoon Parsley - fresh, minced
2 tablespoon Dry brown roux - (see
Recipe)
2 cub Water
1 Bay leaf
¼ teaspoon Thyme
¼ teaspoon Black pepper - freshly
Ground
pinch Cayenne
1 Gumbo - (blue crab) -
Cleaned and quartered
4 ounce Chicken breast - cooked, cut
Into ½" cubes
1 cub Rice - hot, cooked (no oil
Or salt added)

Preparation:

Put the onion, breen onion, bell pepper, celery, okra, garlic, and parsley in a saucepan and cook while stirring for 5 minutes. Stir in the dry roux and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and bring to a boil, then reduce to a simmer. Add the crab and the chicken, cover the pot, and continue simmering for 30 minutes.

TO SERVE: Spoon the gumbo into warm soup bowls and top with ½ cup rice in the center of each. Serve immediately.

NOTE: Since the roux is made before you start the gumbo (always be sure that it is), there are no tricks to getting this right. The preparation is as simple as it sounds and as delicious as some far more complicated preparations.

VARIATIONS: There are as many different preparations of gumbo as there are cooks. Make your own substitutions and calculate the dietary differences by using the Dietary Analysis published by both the Canadian and U.S. Governments. Remember though, keep it light!

ANALYSIS (per serving): Calories 300, protein 27.6g., carbohydrates 38.0g, dietary fiber 2.64g, total fat 3.51g (saturated 0.884g, mono 1.03g, poly 0.935g, cholesterol 76.1mg, calcium 99.7mg, iron 3.72mg, sodium 147mg

From Roy F. Guste, Jr.'s Book Louisiana Light - ISBN 0-393-02714-7 Source: Roy F. Guste Jr.

From: Fred Towner Date: 13 Jan 96

Okra Shrimp Gumbo

Servings: 1 Servings

Ingredients:

1 can Whole tomatoes
1 ½ Heaping cook spoons flour.
4 Stalk of celery, chopped
3 pound Shrimp, cleaned
⅛ cub Cooking oil
4 quart Water
Salt & pepper to taste
1 Onion, large, chopped
½ Bell pepper, chopped
¼ cub Chopped shallots
1 pint Salty oysters
2 package Frozen okra, unthawed

Preparation:

In large pot, make roux of flour and oil, stirring until dark brown. Add vegetables until wilted. Cook okra in separate pot by frying in grease until almost all of rope is gone. Do not prepare ahead. Add shrimp to vegetables, cook until bright pink. Add tomatoes, cook about 5 min. Add cooked okra. Simmer for 5 min., add water, more or less depending upon consistency you prefer. Season with salt & pepper. Cook about 1 ½ hrs. Add oyster 5 min. before gumbo is done.

Serve with hot steamed rice.

Orange Glazed Sole

Servings: 4 Servings

Ingredients:

2 pound Pacific Sole fillets
2 tablespoon Butter; melted
2 tablespoon Orange juice
½ teaspoon Salt
1 dash Pepper

ORANGE GLAZE:
2 tablespoon Cornstarch
1 cub Orange juice
¼ cub Butter
1/3 cub Sliced almonds
¼ cub Dry white wine
¼ cub Apple jelly
¼ cub Lemon juice
¼ teaspoon Liquid hot pepper sauce
⅛ teaspoon Salt
1 teaspoon Grated orange rind
2/3 cub Mandarin orange sectionscanned, drained

Preparation:

Rinse fillets with cold water; pat dry with paper towels. If necessary, cut large fillets into serving-size portions. Spray broiler pan with non-stick vegetable spray. Place fillets in a single layer on broiler pan. Combine butter and orange juice; brush over fillets. Sprinkle with salt and pepper. Broil about 4 inches from source of heat for 6 minutes. Baste with Orange Glaze. Continue cooking for 2-4 minutes, or until fillets flake easily when tested with a fork. Transfer to warm serving platter. Serve with remaining heated Orange Glaze. Makes 4-6 servings.

ORANGE GLAZE:

Combine cornstarch with ¼ cup orange juice; set aside. In medium saucepan, over medium heat, melt butter. Add almonds and saute until slightly browned. Add remaining orange juice, wine, jelly and lemon juice; heat to just boiling. Stir in cornstarch mixture; continue cooking, stirring constantly, until mixture thickens. Add liquid hot pepper sauce, salt, orange rind and orange sections; mix well. Reduce heat to low and keep warm until serving. Makes 2 cups sauce.

A West Coast Fisheries Development Foundation recipe.

Orange Lake Amandine

Servings: 6 Servings

Ingredients:

½ cub Almonds, slivered; blanched
¼ cub Butter (or marg.); melted
12 large Bass (or trout) fillets
Salt; to taste
Pepper; to taste
Thyme leaves; to taste
Milk
Flour, all-purpose
½ cub Vegetable oil
2 teaspoon Parsley; chopped
Lemon wedges; opt.

Preparation:

Saute almonds in butter until golden brown; set aside.

Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in flour. Fry fillets in hot oil over medium heat until golden brown on both sides. Drain on paper towels. Remove to serving dish; sprinkle with almonds and parsley. Garnish with lemon wedges, if desired.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Orange Roughy Veracruz

Servings: 4 Servings

Ingredients:

2 teaspoon Olive oil
1 cub Sliced onion
2 cl Garlic, minced
1 cub Yellow bell pepper rings
1 can (14.5 oz) mexican-style
Stewed tomatos w/jalapeno
Peppers undrained
4 4 ounce pieces orange roughy
Dash of garlic powder
Dash of ground red pepper

Preparation:

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes.

2. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm.

3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish.

Calories: 149 per serving

Source: Cooking Light Magazine, May-June 1993

Orange Roughy with Basil and Peppers

Servings: 4 Servings

Ingredients:

2 Red or Green Bell Peppers;seeded and julienne sliced
1 small Onion; thinly sliced
1 tablespoon Fresh Basil; chopped or
1 teaspoon Dried Basil Leaves
¼ teaspoon Ground Pepper
1 pound Orange Roughy Fillets
1 dash Paprika
1 Lemon; cut in wedges

Preparation:

Layer peppers and onion over bottom of a shallow 12 x 7" microwave-safe baking dish. Sprinkle with half of the basil and half the pepper. Cover dish with plastic wrap, leaving one corner open to vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until vegetables are partially tender.

Arrange fillets over vegetables, with thickest portions toward outside, and sprinkle with remaining basil and pepper. Dust lightly with paprika. Cover with vented plastic wrap and microwave 7-9 minutes longer, or until fish flakes easily with a fork, rotating dish ½ turn after 4 minutes. Let stand, covered, 3 minutes before serving with lemon wedges.

Source: Medford Mail Tribune, 26 July 1994 Typed by Katherine Smith

Orange Roughy with Lemon Sauce

Servings: 2 Servings

Ingredients:

2 Orange roughy fillets (4 ozeach or use any white fishof your choice)
1 Egg white
3 tablespoon Seasoned dried bread crumbs
2 teaspoon Olive or vegetable oil
1/3 cub Water
¼ cub Dry white table wine
1 tablespoon Each parsley and fresh lemonjuice
½ teaspoon Instant chicken broth mix
1 Garlic clove minced

Preparation:

1. Dip 1 fish fillet in the egg white, and then into bread crumbs.
Coat both sides evenly; repeat for the remaining fillet. Be sure all sides are covered evenly!

2. In a 9 inch non stick skillet, heat oil; add fillets and cook over medium high heat turning once, until fish is cooked thoroughly and flakes easily when tested with a fork, usually 3-5 minutes on each side. Transfer fish to a platter and keep warm.

3. To the same skillet add garlic and cook over medium heat until golden, about 30 seconds. Stir in water, wine, parsley, lemon juice, and broth mix. Cook over high heat until mixture comes to a boil; continue to cook until mixture is reduced to about ¼ cup, about 4-5 minutes. Pour over fish and serve.

This recipe is great with wild rice and steamed carrots in honey and brown sugar!!

calories: 240 per serving

Outer Banks Clam Chowder

Servings: 6 Servings

Ingredients:

2 Dozen clams, shucked;reserve juice
1 large Onion, diced
1/3 pound Good fatback, diced
3 medium To 4 md potatoes, cubed

Preparation:

Lots of coarsly ground black pepper

Render out the diced fatback (you can substitute bacon if you like, but...) and fry until crisp. Remove pieces and reserve. Saute onions in the grease. Add the potatoes and coat well. Add pepper and clam juice, supplement with another can of clam juice. Cover and simmer gently for about 15 minutes. Add clams (which you will have chopped), cook for about 3 minutes. Serve this in deep soup bowls and top with crisp bits of fatback or bacon.

This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine! Charrin' off the Ol' Point..from the O :-)

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-23-93 (10:20) Number:
65284 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: Split Pea Soup with Crout Conf: (149) COOKING

Oven "Fried" Scallops

Servings: 4 Servings

Ingredients:

15 ounce Sea scallops, cut in ¼'s
3 tablespoon Low fat buttermilk
1/3 cub Plus 2 tsp seasoned driedbread crumbs or seasonedcrushed corn flake crumbs
½ teaspoon Ground thyme

Preparation:

1. Preheat oven to 500F. Spray baking sheet with nonstick spray and set aside.

2. In a medium mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temperature for 15 minutes to marinate.

3. In small mixing bowl, combine the bread crumbs (or corn flake crumbs) and thyme. Dredge each scallop in crumb mixture, coating both sides. Arrange scallops on baking sheet.

4. Bake carefully turning scallops over until browned on all sides, about 5 minutes.

Source: Weight Watchers Healthy Life Style Cookbook

Each serving provides: 3 proteins, ½ bread, 5 optional calories

Per serving: 139 calories

Oven Baked Crab Cakes from The Sea Grill Restaurant

Servings: 20 Servings

Ingredients:

5 cub Cornflakes
½ cub Mayonnaise
2 tablespoon Dijon mustard
2 teaspoon Old Bay Seasoning
⅛ teaspoon Cayenne pepper
2 large Egg yolks
2 pound Jumbo lump crab meat
¼ cub Unsalted butter, softened

Preparation:

In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.

In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, bayenne and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.

With a ¼ cup measure, form crab mixutre into slightly flattened rounds about 2 ½ inches wide and ¾ inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

Preheat oven to 400F.

Transfer crab cakes to a large baking sheet. Put about ½ teaspoon butter on each crab cake and bake in the middle of the oven until crisp and cooked through, about 15 minutes.

Serve with tartar sauce.

Source: The Sea Grill Restaurant, New York City, NY. Gourmet magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120

Overton's Seafood Gumbo

Servings: 1 Servings

Ingredients:

-=STOCK=-
4 quart Seafood stock*=VEGETABLES=-
½ cub Oil
6 cub Okra, sliced
3 ½ pound Tomatoes, canned
2 cub Onion, chopped
1 cub Celery, chopped, withleaves
1 cub Peppers, bell, chopped
2 tablespoon Garlic, chopped
2 tablespoon Vinegar=SEASONINGS=-
1 tablespoon Salt
1 teaspoon Cayenne
1 teaspoon Pepper, white
1 teaspoon Pepper, black
5 Bay leaves, imported
2 teaspoon Thyme, dried, leaves
2 teaspoon Basil, dried, leaves
2 teaspoon Oregano, dried, leaves=ROUX, ETC.=-
3 cub Roux, dark, (from 1 ½ c.oil; 1 ½c. flour)
1 pound Crab, claw meat
3 pound Shrimp, small to medium,peeled
1 Doz oysters
1 cub Onions, green, chopped=file` powder

Preparation:

1) *Make seafood stock from shrimp heads and shells,crab bodies, fish carcasses or all of the above, substituting ham hocks,chicken backs,or necks, or other meats depending on availability. (Forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat.)Bring to a boil, lower heat and simmer several hours. Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.)

2) Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about ½hour, stirring and scraping often.

3) Blend the roux into the okra and tomato mixture. Veryslowly blend the stock into the mixture. Simmer about 1 hour.

4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994

Oyster Corn Fritters ( Welshkorn Eishtar Puffers )

Servings: 1 Servings

Ingredients:

2 cub Corn pulp
2 Egg, separated
¼ teaspoon Pepper
2 tablespoon Flour
½ teaspoon Salt

Preparation:

Canned or fresh corn may be used. To the corn pulp add the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Oyster Cracker Snack Mix

Servings: 1 Servings

Ingredients:

1 package Oyster crackers
1 cub Wesson oil
1 package Hidden Valley Ranch dressing
1 teaspoon Dill weed
1 teaspoon Garlic powder

Preparation:

Warm oil; add dressing mix, dill weed and garlic powder. Mix together in a large bowl; toss until evenly distributed. Randy Rigg

Oyster Cracker Snacks

Servings: 1 Servings

Ingredients:

1 package Oyster crackers
½ cub Oil
1 package Ranch style dressing mix
½ teaspoon Dillweed
½ teaspoon Garlic powder
½ teaspoon Lemon pepper seasoning

Preparation:

Place oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers. Toss well. Mix dry ingredients and sprinkle over crackers, stir to coat. Bake at 250 degrees for one hour, stirring once or twice. Store in airtight container.

Oyster Fritters Cajun-Style

Servings: 8 Servings

Ingredients:

48 Shucked oysters w/liquid
6 Eggs, beaten
4 tablespoon Baking powder
¼ teaspoon Oregano flakes
1 teaspoon Black pepper
½ teaspoon White pepper
1 ½ teaspoon Tabasco sauce
2 cub Flour, all-purpose is best
1 cub Milk or Half & Half
1 teaspoon Salt
¼ pound Butter
½ cub Peanut or corn oil

Preparation:

Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the melted butter for 2-3 minutes. Remove from the pan & quarter. Mix all other ingredients in bowl, including the oyster liquid. Control the thickness of the fritter batter by the amount of oyster liquid that you add. Mix in the oysters. Drop a tablespoon full of the batter into the pre-heated oil and fry until golden brown. ORIGIN:
Aunt Lisle DuPree, Houma, La., circa 1966

Oyster Loaf

Servings: 1 Servings

Ingredients:

2 cub Chopped oysters
1 cub Bread crumbs
2 Eggs, well beaten
½ Green pepper, minced
1 tablespoon Onion, minced
½ cub Milk
½ cub Peanuts, chopped
1 teaspoon Worcestershire sauce
Salt & cayenne to taste

Preparation:

Mix oysters, seasonings, crumbs, onion, green pepper, and egg. Add milk and nuts, substituting grape nuts, corn flakes or such cereals for peanuts if you'd like to. Pour into loaf pan, set in another pan of hot water and bake in a slow oven until set.

Oysters and Artichoke Casserole

Servings: 10 Servings

Ingredients:

2 package Frozen artichoke hearts
½ pound Mushrooms, sauteed in butter
1 quart Large oysters
¼ pound Butter
1 each Bunch green onions, minced
½ cub Fresh parsley, minced
½ cub Browned flour
1 Dry white wine
2 tablespoon Lemon juice
1 each Thinly sliced unpeeled lemon
1 each Pinch thyme, salt, pepper
1 Paprika, cayenne pepper

Preparation:

Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 ½ cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl

Oysters Bordelaise

Servings: 1 Servings

Ingredients:

¼ cub Butter
¼ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Tarragon
1 teaspoon Parsley
1 pint Oysters
1 tablespoon Fine crackers

Preparation:

Cream garlic and onion into butter. Crush tarragon and cream with parsley into butter. Arrange oysters in baking dish for baking. Dot with ½ of herb butter. Bake in a 400 degree oven until edges curl.
Turn and dot with rest of butter. Sprinkle with crumbs and bake 10 minutes more.

Oysters Rockefeller

Servings: 1 Servings

Ingredients:

36 large Oysters
½ cub Parsley, chopped
1 tablespoon Onion, finely chopped
½ cub Butter
1 Garlic clove, chopped
1 cub Bread crumbs, white, grind
½ teaspoon Salt
5 drop Tabasco

Preparation:

Mix parsley with butter, garlic and crumbs and spread lightly over oysters. Add seasonings. Bake at 450 degrees for 10 minutes.

Paella No. 3

Servings: 6 Servings

Ingredients:

dozen or more small clams 1 quart mussels 1 one and a
half pound chicken 1 tsp oregano 2 peppercorns 1 clove
garlic, peeled 1 ½ tsp salt
6 tbs olive
oil 1 tsp vinegar 2 ounces ham, cut in thin strips 1 chorizo (hot
Spanish sausage), sliced 1 ounce salt pork, finely chopped 1 onion,
peeled and chopped 1 green pepper, seeded and chopped ½ tsp ground
coriander 1 tsp capers 3 tbs tomato sauce 2 ¼ cup rice, washed and
drained 4 cup boiling water 1 tsp saffron 1 can peas, drained
1 can pimientos Directions: Remove meat from the
lobster. Shell and devein shrimp. Scrub mussels and clams. Cut
chicken into medium sized serving pieces. Combine oregano,
peppercorns, garlic, salt, two tbs of the olive oil and the vinegar
and mash with back of spoon or with a mortar. Rub chicken with the
mixture. Heat remaining olive oil in a deep, heavy skillet and brown
chicken lightly over moderate het. Add ham, chorizo, salt pork,
onion, green pepper, coriander and capers. Cook ten minutes over low
heat. Add tomato sauce and rice and cook 5 minutes. Add boiling
water, saffron and shrimp. Mix well and cook rapidly, covered, until
liquid is absorbed, about 20 minutes. With a large spoon, turn rice
from top to bottom. Add lobster meat and peas; cover and cook 5
minutes longer. Steam mussels and clams in a little water until their
shells open. Heat the pimientos and drain. Us the mussels, clams and
pimientos as a garnish.

Preparation:

~End Recipe Export- ___ X SLMR 2.0 X

~-- Maximus 2.01wb * Origin: The Keeping Room (1:261/1055) ====================================================================== ==== BBS: Computer Specialties BBS Date: 03-11-93 (16:28) Number:
2132 From: EARL SHELSBY Refer#: NONE To: NANCY VAINE Recvd: NO Subj: Need recipe Conf: (185) GOURMET

Pan Fried Brown Trout

Servings: 6 Servings

Ingredients:

FROM CHEF FREDDY'S:
2 pound Brown trout fillets
1 ½ cub Pancake flour
1 teaspoon Salt
1 ½ teaspoon Pepper [freshly ground]
½ cub Peanut oil

Preparation:

1) Cut trout fillets into 2" to 3" pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well... 2) Place in hot peanut oil in large skillit over med. high heat and cook for 1« to 2 min or until outside is crisp and the fish flakes easily... 3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired...

From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown NY at (315) 786-1120

Pasta Ala Oglio with Shrimp

Servings: 1 Servings

Ingredients:

1 tablespoon Light margarine
1 teaspoon Preminced garlic or
2 ½ Cloves of minced garlic
1 cub Cooked pasta of your choice
3 ounce Cooked shrimp
1 teaspoon Dill
1 teaspoon Parsley
½ teaspoon Basil
Salt and pepper to taste
Parmesan cheese to taste

Preparation:

1. In a small saute pan, saute the margarine and garlic. Note: the author likes garlic, you may choose to add more or less as you prefer.

2. Once the garlic and margarine have reached a tender consistency, add the spices, and blend. Add the cooked shrimp, and saute until shrimp is warm.

3. Add cooked pasta to saute pan, toss gently but thoroughly, and transfer to warm plate. Add salt, pepper, and parmesan cheese to taste.

Source: Linda Fields

Each serving contains: 3 protein exchanges, 2 bread exchanges, 1 ½ fat exchange

Pasta With Asparagus And Shrimp

Servings: 4 Servings

Ingredients:

1 cub White wine
1 pound Pasta; Linguini
1 ½ pound Fresh asparagus
16 each Jumbo shrimps with shells
4 tablespoon Cooking oil; best olive oil
1 cub Heavy cream
4 each Bacon strips cut into 2"
2 tablespoon Fresh chives

Preparation:

Cook bacon until half crispy. Set aside and drain the fat out of pan.
Add cream and cook over meduim high heat until it's reduced by half.
Add bacon. When done, set pan aside. In a frypan, use enough oil to cover the surface. Heat until a few drops start to spit. Add Shrimp and cook until shells turn pink and shrimp just begin to lose their transparency. Turn once and remove to plate to cool. peel off shrimp shells. Place shrimp back in pan, add the wine and cook on low heat; simmer. Simmer until there is just ¼ cup of liquid remaining. Add the cream and set aside. peel asparagus and cut into ½ inch size pieces. Steam or blanch until tender. Drain and rince with very cold water and wrap in towel to dry. In a large pot bring water to boil and add pasta and a dash of salt and oil. cook until done or to your taste. drain and toss in a little butter. Reheat cream with shrimp.
Add the asparagus. season to taste. Mix pasta and sauce together.
Sprinkle with chives and serve with warm crusty bread. Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.

Pasta with Scallops and Green Beans

Servings: 4 Servings

Ingredients:

½ pound Green beans
1 Salt & pepper to taste
4 tablespoon Olive oil
2 tablespoon Minced garlic
3 cub Ripe tomatoes, peeled, cubed
2 tablespoon Tomato paste
1 teaspoon Dried marjoram
¼ cub Coarsely chopped fresh basil
½ teaspoon Oregano
¼ teaspoon Red pepper flakes
¾ pound Bow-tie pasta
1 pound Bay or sea scallops*

Preparation:

*Note: If using large sea scallops, cut them in half.
Trim and cut green beans into 1-¼-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve ½ cup of the cooking liquid.
Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.
Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.
Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil. Source: Pierre Franey, The New York Times.

Pasta with Shrimp and Vegetables

Servings: 4 Servings

Ingredients:

¾ cub Butter
2 each Cloves garlic minced
20 each Frozen large shrimp
1 each Bunch broccoli flourettes
4 each Large mushrooms, sliced
½ teaspoon Dried thyme
½ teaspoon Dried oregano
1 each Zucchini, thinly sliced
½ teaspoon Dried basil
1 Parmesan cheese
1 pound Cooked drained spaghetti

Preparation:

Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes.
Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately.

Pasta with Tuna

Servings: 4 Servings

Ingredients:

8 ounce Tubular Pasta
2 tablespoon Olive Oil
2 tablespoon Onion; minced
2 tablespoon Flour
1 ¼ cub Non-Fat Milk
1 cub Frozen Peas; thawed
6 ½ ounce Can Water-Packed Tuna;drained
1/3 cub Fresh Parsley or Basil;chopped
1/3 cub Green Onions; chopped
¼ cub Parmesan Cheese; grated
1 drop Hot Pepper Sauce

Preparation:

Cook pasta in a large pot of boiling water until al dente. Drain and return to warm pot. Put olive oil in saucepan and add onion. Saute until transparent. Stir in flour and cook for a few seconds and then whisk in milk. Stir constantly until this thickens. Add peas, tuna (shredded into chunks,) parsley, green onions, cheese and hot pepper sauce. Pour over pasta and stir gently to mix. Serve at once.

Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260 mg.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Wels

Servings: 4 Servings

Ingredients:

3 ounce Cooked and shelled mussels
1 ounce Carrot
4 each Egg yolks
1 Pinch mixed herbs
1 Pinch crushed garlic
1 Seasoning
1 ounce Celery
1 ounce Breadcrumbs
2 ounce Herring roe
1 Pinch dill weed
1 Brandy & double cream to tst

Preparation:

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream.

Cook for ½ hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers.

Glantraeth Restaurant Bodorgan, Anglesey.

Patout's Boiled Crawfish

Servings: 8 Servings

Ingredients:

FOR THE BOIL:
40 pound Live crawfish
1 cub Salt
½ cub Ground white pepper
½ cub Ground red pepper
½ cub Ground black pepper
5 pound Small white onions
12 each Ears of corn, shucked
5 pound Small new potatoes

SPRINKLE:
½ cub Ground white pepper
½ cub Ground red pepper
½ cub Ground black pepper
2 cub Salt

Preparation:

Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point!
Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes.
Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House

Peixe Oporto (Baked Fish with Port Wine Sauce)

Servings: 4 Servings

Ingredients:

1 ½ pound Sea bream or other suitablewhite fish
1 ounce Butter
2/3 cub Port wine
2 Egg yolks
1 tablespoon Cream
Paprika
Salt

Preparation:

Prepare the fish and season with salt and paprika. Bake it with the butter in a covered fireproof dish in a moderate oven (350 deg. F) for 5 munites. Add the port wine and continue cooking until the fish is tender - 15 to 20 minutes. Strain of the liquor from the dish and cook quickly in a saucepan to reduce it a little. Cool, and beat in the egg yolks, add the cream and reheat very gently but do not bring to the simmering point. Pour the sauce over the fish and serve with Savory Rice (opt.)

Source: the complete book of World Cookery
: Crescent Books, Inc.
: A Division of Crown Publishers, Inc.
: 419 Park Avenue South, New York, NY 10016 : ISBN 7064 0023 2
: 1972

Pescado En Mojo De Ajo ( Fish in Garlic Sauce )

Servings: 1 Batch

Ingredients:

Skinless fillets of any
Mild white fish
Flour
Clarified butter
A LOT of garlic)
Juice of one lime
Additional lime wedges

Preparation:

Use only Clarified butter (don't think of using margarine)

Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican cooks fry fish until it is the approximate consistancy of our potato chips <crisps>, but I feel this is taking authenticity a bit too far :-).

Remove the fish from the pan, and add additional butter if needed (you will want about 2-3 Tbsp. of melted butter per fillet to sauce the finished dish). Add garlic to the pan and saute garlic until it is a light brown color. Do not allow it to burn, but do allow the garlic to take on some color and become slightly crisp. Squeeze in the lime juice.

Pour the hot butter/garlic mixture over the fish, and serve.

This dish is quite common in Southern Mexico, and traditionally would be served with black beans (either whole or refried); perhaps a simple dish of rice, cooked in chicken broth with chopped cilantro and a few diced green chiles; a side relish of homemade fresh salsa (see Pico de Gallo).

Kathy in Bryan, TX

From: Kathy Pitts Date: 12 Jan 96

Pizza with shrimp

Servings: 1 Pizza

Ingredients:

1 each Ready to bake pizza crust
10 medium Shrimp shelled & devained
1 each Red bell pepper seeded & cutinto thin strips
10 each Broccoli florets
10 each Cherry tomatoes
6 ounce Sorrento/precious mozzarella cheese, chopped
8 each Black or green olives
1 teaspoon Olive oil
¼ cub Finely chopped sundried sonsma tomatoes

Preparation:

Steam broccoli for 5 minutes & immediately place in ice water to halt cooking & retain color. Brush pizza shell with olive oil; squeeze cherry tomatoes & spread on top with mozzarrella cheese. arrange shrimp, broccoli, peppers, sundried tomatoes & olives on pizza. Bake for 10 minutes at 450 degrees.
Note this recipe calls for only black olives,But not being fond of black olives I replaced them with green olives.
source: ERNEST & JULIO GALLO Gourmet pizza booklet.
typed by: bud wall

Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe network

Poached Fish in Creamy Sauce

Servings: 4 Servings

Ingredients:

3 tablespoon Water
2 tablespoon Wine, dry white
1 medium Carrot; cut into ½" pieces(about ½ cup)
1 Celery stalk; cut into 1"pieces (about ½ cup)
1 medium Onion; sliced and separatedinto rings
½ Lemon; sliced
3 Peppercorns
1 Bay leaf
2 tablespoon Parsley, fresh; chopped
⅛ teaspoon Salt
16 ounce Fish fillets; thawed
Breadcrumbs, seasoned dry
Paprika

CREAMY SWISS SAUCE:
3 tablespoon Butter (or marg.)
3 tablespoon Flour, all-purpose
¼ teaspoon Salt
⅛ teaspoon Pepper, white
1 cub Half-and-half
½ cub Fish stock; reserved
¾ cub Cheese, Swiss; shredded(3oz)

Preparation:

Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender

Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure ½ cup; use to prepare Creamy Swiss Sauce.

Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly.

Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well.

Microwave at HIGH 2-½ minutes; stir well. Microwave at HIGH for 1-½ to 2-½ minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

Poached Halibut Rolls

Servings: 2 Servings

Ingredients:

1 ½ pound Halibut fillets
3 tablespoon Butter
½ cub Chicken broth or white wine
1 each Clove garlic, minced
½ teaspoon Tarragon or basil
½ teaspoon Dijon mustard
1 cub Fresh tomatoes, minced
½ teaspoon Sugar
½ teaspoon Paprika
½ cub Heavy cream

Preparation:

Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir.
Cook 4 minutes at high, stirring once. Pour over the fish and serve.

Poached Salmon with Horseradish Sauce

Servings: 4 Servings

Ingredients:

4 cub Water
1 Lemon, sliced
1 Carrot, sliced
1 Stalk Celery, sliced
1 teaspoon Peppercorns
4 4 ounce Salmon Steaks

HORSERADISH SAUCE:
¼ cub Reduced Cal Mayonnaise
¼ cub Plain Non-Fat Yogurt
2 teaspoon Horseradish
1 ½ teaspoon Lemon Juice
1 ½ teaspoon Chopped Chives

Preparation:

Combine first 5 ingredients in a large skillet; bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes. Add salmon steaks; cover and simmer 10 minutes. Remove skillet from heat; let stand 8 minutes. Remove salmon steaks to serving plate; serve with Horseradish Sauce.

(186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce).

23.6 grams protein 7.1 grams fat 14 grams carbohydrate 89 mg cholesterol 155 mg sodium 27 mg calcium

Horseradish Sauce: Combine all ingredients; cover and chill.

Source: Southern Living, August 1991

Poor Man's Shrimp

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
Salt
2 quart Cold water
2 pound Salmon [cut into 1" cubes]

Preparation:

1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¬ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce...

From Randy L. Riley in Carthage NY. originally published in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120

Pork Roast with Corn Bread & Oyster Stuffing

Servings: 12 Servings

Ingredients:

FROM CHEF FREDDY'S:
1 Pork loin roast [5 to 7 lb]
2 tablespoon Butter
½ cub Onion [chopped]
½ cub Celery [chopped]
2 Cloves of garlic [minced]
½ teaspoon Fennel seeds [crushed]
1 teaspoon TABASCO sauce
½ teaspoon Salt
2 cub Cornbread stuffing mix
1 can (8oz.) oysters [undrained
& chopped]

PREHEAT OVEN TO 325:

Preparation:

1) In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and saut‚ for 5 min. or until the veggies are tender... then stir in the TOBASCO sauce and salt... Add the cornbread stuffing mix, oysters and liquid, tossing to mix well... 2) Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing... (Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting) Place the meat in a shallow roasting pan and cook for 30 to 35 min per pound or until a meat thermometer inserted into the meat registers 170ø... 3) Remove to a HEATED serving platter... and allow meat to cool slightly before serving...

from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY (315) 785-8098

Portuguese Fisherman's Stew

Servings: 6 Servings

Ingredients:

3 Onions, sliced
½ teaspoon Garlic, minced
2 tablespoon Margarine
16 ounce White Beans, drained
2 quart Water
2 Bay Leaves
16 ounce Chicken Stock
16 ounce Stewed Tomatoes
1 ½ teaspoon Thyme
1 pound White Fish
¼ cub Lemon juice
½ cub Water

Preparation:

In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and ½ cup water until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before serving.

Source: Medford Mail Tribune, 16 November 1993

Potted Herrings In Guinness (irish)

Servings: 4 Servings

Ingredients:

10 Filleted fresh herrings
600 ml Guinness (pref. draft)
5 fluid ounce Vinegar
Onion cut into rings
2 Bay leaves
10 Cloves
4 White and black peppercorns
Salt as required
1 teaspoon Brown sugar

Preparation:

Wash herring fillets and roll up, starting from the tail. Place in a baking dish and add the stout-and-vinegar mixture. Add all other ingredients. Cover with baking parchment or foil and bake in a moderate oven (about 350F) for 20 minutes. Remove from oven, allow to cool, and serve.

Prawn Curry

Servings: 10 Servings

Ingredients:

2 pound Medium or small fresh prawns
½ pound Onions
1 cub Oil
3 teaspoon Garlic & ginger ground
Together
2 teaspoon White cummin seeds
3 teaspoon Red chilli powder
2 teaspoon Salt
1 teaspoon Turmeric
1 Coconut

Preparation:

Wash prawns and rub in salt and turmeric. Set aside. Heat oil, add sliced onion and fry unitl yellow. Add all the other spices and fry 2-3 minutes and then add prawns. Mix prawns together with the spices and the add either grated coconut, ground coconut or using a little water, squeezed out coconut milk. If you are using coconut milk, add half cup of hot water, if using grated or ground coconut add 1 cup hot water. Cover and cook over slow fire until prawns are tender and a very thick gravy remains.

Source: Mughal Cooking

Compiled by I. Chaudhary

Prawns Provencal

Servings: 6 Servings

Ingredients:

2 pound Jumbo Prawns
2 cub Croutons; coarsely ground
6 Lemons
1 cub Asiago Cheese; grated
½ cub Parsley; chopped
2 teaspoon Garlic; finely chopped
1 dash Salt
1 dash Pepper
6 ounce Olive Oil; enough to make apaste

Preparation:

Preheat the oven to 375øF. Remove the zest from the lemons and chop, you should have about ¼ cup chopped zest. Reserve the lemons. Peel, clean and butterfly the prawns. Mix the croutons, zest, Asiago, parsley, garlic, sat and pepper together, then drizzle enough of the 6 oz of olive oil to make a paste. Smear the butterflied opening of the prawns with the mixture. Bake for 8-10 minutes or until the tails stand tall. When they come out of the oven squeeze with the zested lemons. Serve hot or at room temperature.

Per Serving: 359 calories, 32 g protein, 11 g carbohydrate, 21 g fat, 6 g saturated fat, 204 mg cholesterol, 572 mg sodium, no fiber.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Quebec Poached Salmon

Servings: 1 Servings

Ingredients:

4 Salmon steaks 4-6
1 tablespoon Oil; salad
1 Lemon juice; from 1 lemon
Lemon peel; from ½ lemon
1 tablespoon Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Peppercorns-crushed withback of spoon

SAUCE VERTE (GREEN SAUCE:
½ cub Green onion tops or: Chives
½ cub Green pepper
¼ cub Parsley
½ cub Spinach- uncooked
2 tablespoon Lemon juice
1 cub Mayonnaise

Preparation:

Spread the oil in a fry pan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using fry pan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad.

Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns into a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce.

From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10."

Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit

Quick Crab Cakes

Servings: 4 Servings

Ingredients:

12 Crackers, soda
2 Eggs
2 tablespoon Mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoon Old bay seasoning *
¼ teaspoon Pepper, red, crushed
1 pound Crabmeat, lump

Preparation:

* OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located.
~--------------------------------------------------------------------- ~---- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat.
Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional)

Quickie Salmon-Potato Casserole

Servings: 4 Servings

Ingredients:

1 can Red salmon(16oz)
1 can Potato soup,condensed(10.5oz
½ cub Milk,evaporated
¼ teaspoon Celery salt
⅛ teaspoon Black pepper
1 ½ Shredded wheat biscuits
1 tablespoon Butter

Preparation:

1. Drain salmon; remove dark skin and bones.

2. Break salmon into 1-inch pieces.

3. Heat potato soup with milk, celery, salt and pepper; add salmon.

4. Pour mixture into a well-greased casserole.

5. Cover with shredded wheat; dot with butter.

6. Place under broiler a few minutes to brown.

Red Snapper Florentine

Servings: 4 Servings

Ingredients:

20 ounce Frozen Chopped Spinach
2 tablespoon Onion; minced
1 ½ teaspoon Lemon Juice
½ teaspoon Dijon Mustard
¼ teaspoon Salt
¼ teaspoon Ground Pepper
1 pound Red Snapper Fillets
½ tablespoon Butter or Margarine
1 teaspoon Dried Parsley Flakes
½ teaspoon Paprika

Preparation:

Place unopened spinach packages in microwave; cook at HIGH (100%) setting for 5-7 minutes, or until packages bend easily, rotating and turning over after 3 minutes. Turn spinach into a colander and drain well.

Place spinach in an 8" round glass pie plate. Stir in onion, lemon juice, mustard, salt and pepper, then spread spinach mixture evenly over bottom of dish.

Arrange snapper fillets over spinach. Dot with butter or margarine and sprinkle with parsley and paprika. Cover with plastic wrap, leaving one corner open to vent. Microwave on MEDIUM (50%) setting for 3-4 minutes. Stir and rearrange spinach around edges of dish. Replace cover and microwave on MEDIUM (50%) setting 3-6 minutes longer, or until fish flakes easily. Serve with hot cooked rice.

Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith

Red Snapper Parmigiana

Servings: 4 Servings

Ingredients:

½ cub Dry White Wine
½ teaspoon Dried Whole Thyme
¼ teaspoon Crushed Red Pepper
3 Cloves Garlic, crushed
16 ounce Red Snapper Fillets
¼ cub All-Purpose Flour
¼ cub Parmesean or Romano Cheese,
Grated
¼ teaspoon Salt
¼ teaspoon Pepper
Vegetable Cooking Spray
1 ½ teaspoon Olive oil
Lemon wedges

Preparation:

1. Combine first four ingredients in a large zip-top heavy duty plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside.

2. Combine flour and next 3 ingredients in large zip-top plastic bag.
Add fish fillets, and seal bag; shake to coat fillets with flour mixture.

3. Coat a large nonstick spray with cooking spray. Add oil, place over medium heat until hot. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread

Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

| Submitted By LINDA FIELDS | On 05-24-94, 2243

Red Snapper Veracruz Style

Servings: 6 Servings

Ingredients:

2 pound Fish Fillets; *
12 New Potatoes; Small, 1 lb
1/3 cub Flour; Unbleached
1 teaspoon Salt
⅛ teaspoon Pepper
¼ cub Olive Or Vegetable Oil
1 Onion; Large, Sliced
1 Clove Garlic; Minced
15 ounce Tomato Puree; 1 cn
½ cub Pimento Stuffed Olives; **
¼ cub Water
1 tablespoon Lime Juice
1 Pickled Jalapeno Pepper; ***
½ teaspoon Sugar
⅛ teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground
1 Bay Leaf

GARNISHES:
Toast; Buttered

Preparation:

* Use large Red Snapper or other fish fillets cut into 6 serving pieces
in this recipe. ** The pimento-stuffed olives should be sliced.
*** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and
cut into strips. (Optional) Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls. In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well. Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through.
Remove the bay leaf. Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired.

Risotto Con Pesce Gatto e Erba Cipollina (L A

Servings: 4 Servings

Ingredients:

Juice of ½ lemon
1 Celery stalk, chopped
½ Carrot, chopped
½ Head fennel, chopped
1 ¾ pound Catfish fillets
Fish or vegetable stock
5 tablespoon Unsalted butter
½ Onion, finely chopped
Salt, pepper
1 Cipollotto (wild onion orgreen onion) finely chopped
9 ounce Vialone Nano rice-see recipe
2 tablespoon White wine
2 tablespoon Chopped chives
Typed by Manny Rothstein

Preparation:

(Another recipe from Del Pescatore, along the banks of the Oglio River and in the small village of Runate, Italy. This is one of the house specialties, risotto made with wild onions and catfish.)MR

Antonio Santini is adamant about using Vialone Nano rice for this dish, but arborito will work almost as well. If you can find those little onions that look like scallions but have very rounded bulbs (cipollotti), use those for a more assertive onion flavor and cut the final amount of chives in half.
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel. Reduce to simmer and add catfish. Cook at bare simmer until just flaking, about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching liquid, adding enough fish stock or water to make 5 cups. Keep at boil for cooking risotto.
While fish is poaching, melt 2 tb butter over med. heat in skillet.
Add onion and cook slowly, stirring, until onion is very tender. When onion is tender, add fish and cook several minutes more. Season to taste with salt and pepper. Let cool. When fish is cool, chop coarsly.
In separate saute pan, cook wild onion in 1 tb butter over med.
heat with dash salt and 2 tb water. When water evaporates, add rice and cook cook several minutes, until rice makes a dry "singing" sound when stirred. Add 1 cup boiling stock and cook, stirring until almost all stock is absorbed by rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3 minutes. When rice is cooked al dente, add remaining butter and stir vigorously so mixture becomes creamier. Rice should have a slightly soupy consistancy. Makes 4 servings.

Each serving contains about: 648 calories; 260 mg sodium; 131 mg cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams fiber. L A Times, 3/17/94.

Roast Moroccan Fish and Vegetables with Spicy Couscous

Servings: 6 Servings

Ingredients:

10 Shallots; peeled, halvedvertically
2 tablespoon Olive oil
½ teaspoon Salt
½ teaspoon Pepper
¼ cub Chopped italian parsley
¼ cub Cilantro
2 large Cloves garlic; minced
2 teaspoon Ground cumin
2 teaspoon Paprika
1 teaspoon Grated lemon zest
1 teaspoon Salt
1 teaspoon Crushed red-pepper flakes
2 pound Monkfish; or
2 pound -cod filets; trimmedcut into 6 even pieces
4 Carrots; thinly sliced diag.
5 Plum tomatoes; seeded/sliced
2 small Zucchini; sliced diagonally
2 ½ cub Chicken broth
20 ounce Couscous
Lemon wedges

NUTRITIONAL INFORMATION/SERV:
382 Calories
28 G protein
52 G carbohydrate
7 G fat
44 Mg cholesterol
960 Mg sodium

Preparation:

1. Preheat oven to 450F. In small bowl, toss shallots with oil, salt, and pepper. Place in 3-qt caserole; bake 10 minutes.

2. In cup, mix remaining seasionings. Rub half over fish; reserve remainder.

3. Remove casserole with shallots from oven; add remaining vegetables. Mix; to with fish. Bake 25 minutes or until fish is just cooked and vegetables are tender.

4. Meanwhile, make couscous as package label directs except use broth instead of water and add remaining herb mixture. Serve with fish and vegetables. Garnish with lemon wedges.

From: McCall September 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-03-93 (11:37) Number:
60129 From: RODNEY GRANTHAM Refer#: NONE To: LARRY FELDMAN Recvd: NO Subj: FRIENDSHIP CAKE Conf: (149) COOKING

Roasted Snapper with Tomato Relish

Servings: 6 Servings

Ingredients:

2 tablespoon Tapenade; (olive paste,available at specialityfood shops
1 tablespoon Dijon mustard
6 Snapper fillets; skinned3 ¼ lbs
2 Tomatoes; seeded, diced
2 tablespoon Fresh basil; chopped

NUTRITIONAL INFORMATION/SERV:
209 calories
40 g protein
3 g carbohydrate
3 g fat
71 mg cholesterol
317 mg sodium

Preparation:

1. In cup, combine tapenade and mustard; mix well.

2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through.

3. Meanwhile, in medium bowl, combine tomatoes, basil and ¼ t each salt and pepper; mix. Spoon over fillets.

From: McCall's August 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From:
LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

Salmon Ala Tandy Pro

Servings: 2 Servings

Ingredients:

2 Salmon steaks, 1" - 1 ½"thick
Juice of ½ lemon
4 tablespoon Butter or margarine, melted
2 tablespoon Dill weed, ground

Preparation:

This recipe is really simple. Rinse the salmon well, and place in a glass bowl. Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter or margarine and add the dill weed.

Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner).

Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 min. or grill. If you grill, usually grill 4 min. per side.

"I might be so presumptious as to suggest a nice portion of Fettucini Alfredo, a few fresh green beans, cooked just until done a large bottle of Chenin Blanc, two candles, and a smile!"

Source: Mike Perry (who works at Radio Shack Watertown), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120

Salmon and Potato Pie

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
1 package (11oz) Pastry mix
2 pound Potatoes [peeled, sliced]
4 large Carrots [peeled, sliced]
3 medium Onions [sliced]
2 tablespoon Butter
¼ cub Butter
1/3 cub Flour
⅛ teaspoon Paprika
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 cub Milk
1 pound Cooked or canned salmon
2 tablespoon Butter
1 Egg yolk
1 tablespoon Water

Preparation:

1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal.
592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg.

From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120

Salmon Croquettes

Servings: 4 Servings

Ingredients:

1 can Salmon (15 oz)
1 large Potato
1 Egg
1 large Onion
1 cub Matzoh meal

Preparation:

Cube a large potato and an onion. Then put in a food processor and chop until grated. Add egg and mix. Remove to a bowl and add the can of salmon. I washed the salmon off to remove the salt as much as I could. This optional. Then I mixed the salmon and potato mixture and slowly added matzoh meal until mixture was solid enough to make patties. After I made patties then I dipped each patty into a dish of matzoh meal. Coating all around. Let the patties stand for a while.
It is a good idea to chill them for about ½ to 1 hour to set. Then fry patties in hot oil until brown and turn to the other side and brown. About 10 minutes on each side. This made me 8 patties. I drained the patties on paper towels.

Salmon Fillets with Mustard Cream Sauce

Servings: 4 Servings

Ingredients:

2 tablespoon Whipping Cream; chilled
1 cub Dry White Wine
¼ cub Dry Vermouth
3 Shallots; minced
1 cub Whipping Cream
24 ounce Salmon Fillets
¼ cub Unsalted Butter; in pieces
2 tablespoon Dijon Mustard
¼ cub Fresh Chives; chopped
Salt
Ground Pepper

Preparation:

Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate.
Combine wine, vermouth, and shallots in a heavy large skillet. Boil until liquid is reduced by half, about 5 minutes. Add 1 cup cream and bring to a boil. Reduce heat to low. Add fish fillets. Cover and simmer until just cooked through, about 10 minutes. Transfer fish to plates using a slotted spatula. Tent with foil to keep warm.

Place skillet with poaching liquid over high heat. Boil until reduced to ¾ cup, stirring occasionally, about 5 minutes. Reduce heat to low. Gradually add butter, whisking until melted. Add mustard and chives and whisk to blend. Remove sauce from heat. Fold in chilled whipped cream. Season with salt and pepper. Spoon sauce over fish.

Source: Unknown Typed by Katherine Smith

Salmon in Cabbage Leaves

Servings: 4 Servings

Ingredients:

12 ounce Salmon Fillet
2 tablespoon Light Soy Sauce
2 tablespoon Dry Sherry
1 tablespoon Ginger; peeled and minced
2 Cloves Garlic; minced
4 large Chinese Cabbage Leaves
¼ cub Green Onions; sliceddiagonally
1 tablespoon Fresh Cilantro; minced
¼ teaspoon Salt
⅛ teaspoon Ground White Pepper
2 tablespoon Lemon Juice

Preparation:

Cut fillet into 4 equal portions, and place in a shallow baking dish.
Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator for 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again.

Combine green onions, cilantro, salt and pepper in a small bowl; set aside. Remove salmon from marinade; discard marinade. Place one salmon piece at base of each cabbage leaf. Sprinkle each with ¼ of green onion mixture. Fold sides of cabbage over salmon, wrapping salmon like a package. Arrange salmon on a steaming rack. Place over boiling water; cover and steam 10-12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and brush with lemon juice.

Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g, Fat:
5.3 g, Cholesterol: 33 mg, Sodium: 290 mg.

Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith

Salmon Loaf with Horseradish Sauce

Servings: 2 Servings

Ingredients:

¾ cub Bulgar wheat; uncooked
1 cub Half-and-halfOR- evaporated skim milk
2/3 cub Chopped carrots
2/3 cub Chopped red pepper
2/3 cub Chopped onion
1 Garlic clove; minced
2 tablespoon Lemon juice
1 tablespoon Chopped flat-leaf parsley
1 tablespoon Chopped fresh lemon thymeOR- Mexican mint marigoldOR- dill
1 teaspoon Salt
¼ teaspoon Pepper
6 ounce Boned steamed salmon flaked
3 EggsOR- 1 egg and 2 egg whites

HORSERADISH SAUCE:
8 ounce Sour creamOR- ½ sour cream and ½ low-fat yogurt
Freshly grated horseradish (to taste)
2 teaspoon Finely chopped green onion
1 teaspoon Lemon juice

TO GARNISH:
Flat-leaf parsley

Preparation:

Combine bulgur and half-and-half or evaporated skim milk in a 1-quart glass measure. Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3-½ minutes. Let stand, covered, for 15 minutes. Meanwhile, saute the vegetables with the garlic in a pan coated with cooking spray.

Combine the bulgur mixture, vegetables, and next seven ingredients in a large bowl; stir well. Pack the mixture into a 5-cup ring mold coated with cooking spray or butter, pressing firmly with the back of a spoon. Bake, covered with aluminum foil (remove the foil during the last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until cooked through but not dry. Serve with a dollop of Horseradish Sauce on top and garnish with a sprig (or minced) parlsey.

HORSERADISH SAUCE: Mix all ingredients together.

Source: Pam Hotch, Fairbanks, Alaska The Herb Companion, August/September 1993 Typed for you by Karen Mintzias

Salmon Poached with Tomatoes and Swiss Chard

Servings: 6 Servings

Ingredients:

1 ½ pound Salmon Fillet; skinless
Salt
Ground Pepper
12 ounce Swiss Chard
4 tablespoon Olive Oil
1 large Onion; thinly sliced
1 ½ Inch Cube Ginger; slivered
8 Canned Plum Tomatoes;chopped
½ cub Thick Coconut Milk
2 cub Water

Preparation:

Cut salmon fillet crossways into 6 pieces. Pull out bones. Season with salt and pepper; allow to stand for 20 minutes. Cut green leafy part from central stems of Swiss chard. Cut green into ¼" strips.
Cut stems into ⅛" strips.

Heat oil in a very large frying pan over medium heat. Add onion, ginger and chard stems. Saute for 5 minutes. Add tomatoes and continue to saute for another 4-5 minutes. Add coconut milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute.
Add chard leaves. Add fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve fish with sauce and vegetables.

Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith

Salmon Sauteed with Zinfandel Butter

Servings: 2 Servings

Ingredients:

¼ cub Butter or Margarine
¼ pound Common Mushrooms; thinlysliced or
¼ pound Angel Trumpet Mushrooms
¾ pound Salmon Fillet; skinless andboneless, cut into 2 pieces
2 tablespoon Shallots; finely chopped
2/3 cub Zinfandel Wine
Chives for garnish

Preparation:

Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat.
Add mushrooms and cook, stirring often, until they are lightly browned and liquid has evaporated, 6-9 minutes. Remove from pan and set aside. Add 1 more tb butter to pan, swirling until melted. Add salmon and cook, turning once, until fish is just slightly translucent or wet in thickest part (cut to test,) 7-10 minutes total. Remove from pan and keep warm.

In frying pan, combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil, uncovered, until mixture is reduced to about ½ cup, about 4 minutes. Reduce heat to low. Add remaining 2 tb butter in one chunk and heat, stirring, until butter is melted and sauce is smooth.

Place salmon on 2 warm dinner plates; top with mushrooms and chives.
Spoon sauce over and around salmon.

Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate:
5.6 g, Sodium: 317 mg, Cholesterol: 156 mg.

Source: Unknown Typed by Katherine Smith

Salmon Steaks Vinaigrette

Servings: 4 Servings

Ingredients:

1 tablespoon White wine vinegar
2 each Oranges, juiced
2 each Limes, juiced
4 each Cloves garlic, sliced
¼ cub Olive oil
¼ cub Fresh cilantro, chopped
Salt and pepper to taste
4 each Salmon steaks, 8 ounces each

Preparation:

Combine vinegar, orange and lime juices and garlic in mixing bowl.
Whisk in the olive oil, cilantro and salt and pepper. Place salmon steaks in shallow non-reactive container and pour the vinaigrette over the salmon; marinate for 60 minutes, turning once. Preheat broiler and broil steaks until cooked through, approximately 5 minutes per side. Serve with 1 tablespoon of vinaigrette drizzled over each steak.

From Loren Martin, Cyberealm BBS and home of Kook-Net 315-786-1120

Salmon Stew

Servings: 4 Servings

Ingredients:

1 quart Milk
½ cub Butter (or marg.)
16 ounce Salmon; drained, bonesremoved, and flaked
½ cub Milk
¼ cub Flour, all-purpose
Salt; to taste
Pepper; to taste

Preparation:

Combine 1 quart milk and butter in a Dutch oven; place over medium heat until butter melts. Stir in salmon.

Combine ½ cup milk and flour, blending until smooth; add to salmon mixture, stirring well. Bring to a boil; lover heat. Add salt and pepper; simmer 5 minutes.

SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman.

Salmon with Chantrelles

Servings: 4 Servings

Ingredients:

COOKED MUSHROOMS:
1 tablespoon Unsalted Butter
12 ounce Chantrelle Mushrooms, sliced
Lengthwise

POACHED SALMON:
24 ounce Salmon Fillets or Steaks,
Cut ¾" to 1" thick
¾ cub Fish Stock
¼ cub White Wine
1 tablespoon Shallots, chopped

CHANTRELLE SAUCE:
2 tablespoon Lemon Juice
½ teaspoon Dijon Mustard
¼ cub Heavy Cream
Salt and Pepper
Chopped fresh chervil,
Chives and Parsley

Preparation:

Cooked Mushrooms: In a large skillet, melt butter over medium heat.
Add chantrelles. Cover with a buttered round of waxed paper and lid.
Cook 5 minutes until tender. Remove chantrelles with a slotted spoon, reserving pan juices. Set chantrelles aside.

Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12 minutes until fish flakes in center of thickest part when tested with a fork. Using 2 spatulas, carefully turn fish over halfway through cooking time. Remove salmon with a slotted spatula, reserving pan juices. Cover salmon and keep warm.

Chantrelle Sauce: Boil pan juices gently until reduced by half.
Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chantrelles. Boil gently until thickened slightly.
Season with salt and pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to garnish.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

Salmon with Creamy Horseradish Sauce

Servings: 2 Servings

Ingredients:

¼ cub Dry white wine
2 tablespoon Chopped onion
1 tablespoon Lemon juice
1 teaspoon Peppercorns
2 Salmon steaks 5 oz. each
2 tablespoon Sour cream
2 teaspoon Horseradish
1 teaspoon Flour
1 teaspoon Chopped fresh mint
⅛ teaspoon White pepper

Preparation:

1. In a 10 inch nonstick skillet combine ½ cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil.

2. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon).

3. While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside.

4. Transfer salmon to serving platter; keep warm.

5. Pour cooking liquid through sieve into bowl discarding solids.
Return to skillet and cook over medium high heat until mixture comes to a boil. Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes. Pour over salmon.

Source: Weight Watcher Healthy Lifestyle Cookbook

Each serving provides: 3 proteins, 65 optional calories

per serving: 267 calories

Samoosas - Fish Filling

Servings: 30 Servings

Ingredients:

500 g Firm fresh fish
2 Onions; finely chopped
2 Green chillies finely chopped
5 ml Salt
30 ml Lemon juice
60 ml Chopped coriander leaves(dhunia)

Preparation:

Boil fish until tender, then drain and flake. Add onions,chillies,salt, lemon juice and dhunia leaves while fish is still warm. allow to cool before filling samoosas.

Fills about 30 samoosas.

The Cape Malay Cookbook.

Courtesy of Jim Jamieson

San Diego Catch from Mr. Food

Servings: 4 Servings

Ingredients:

½ cub Cornmeal
2 teaspoon Chili powder
1 teaspoon Salt
¼ teaspoon Pepper
1 Egg, lightly beaten
1 pound Fish fillets
¼ cub Oil

Preparation:

In a shallow dish, combine the cornmeal, chili powder, salt and pepper. Place the beaten egg in another shallow dish. Dip the fish in the egg, then dredge in the cornmeal mixture; shake off the excess. In a large skillet, heat the oil over medium-high heat until hot. Add the fish and saute until lightly browned on both sides; 3-4 minutes. Drain on paper towels before serving.

Mr. Food's notes:Flounder and sole work well here. And, for a special treat, orange roughy prepared this way is out of this world!

Lin's notes: We used orange roughy, and he was RIGHT!!!

Source: Mr. Food Cooks Real American Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 12/31/95 315-786-1120

Sauteed Catfish with Ginger Peach Sauce

Servings: 4 Servings

Ingredients:

GINGER PEACH SAUCE:
1 tablespoon Butter
½ teaspoon Ginger, ground
16 ounce Peaches, sliced; drained
1 cub Fruit spread, peach
1 tablespoon Catsup
1 tablespoon Vinegar, white wine

CATFISH:
½ cub Flour
1 tablespoon Thyme leaves; crumbled
1 teaspoon Salt
½ teaspoon Pepper, black
1 ½ pound Catfish fillets
2 tablespoon Oil
1 tablespoon Butter
½ cub Pecans, chopped

Preparation:

You may use 1-½ c peeled sliced fresh peaches instead of the canned peaches.

Melt butter in a small saucepan over medium heat; add ginger and stir 1 minute. If using fresh peaches, add and cook, stirring occasionally, until peaches are fork tender, about 2 minutes. Add canned peaches, if using, and preserves; stir until jam melts. Stir in catsup, vinegar and hot pepper sauce. Transfer mixture to a blender or food processor and whirl until peaches are coarsely chopped. (Sauce can be cooled and refrigerated up to 2 weeks) To serve, warm sauce, stirring, in a sauce pan over medium heat.

Makes about 2 cups.

In a medium size bowl or pie plate, combine flour, thyme, salt and pepper. Rinse fish and pat dry. Dredge fish in flour mixture; shake off excess and lay fillets in a single layer on a plate. In a 10 to 12 inch frying pan over medium heat, heat oil and butter; add pecans and stir until fragrant, 1 to 2 minutes. Transfer nuts to paper towels to drain. Add fish to pan, without overlapping (you may need to cook in 2 batches) Cook until fish is crisp and golden on bottom, about 4 minutes; turn fillets over and cook until fish is opaque and tender in center of thickest area, another 4 minutes. Transfer fish briefly to paper towels to drain then arrange on plates. Spoon about 3 Tablespoons warm Ginger Peach Sauce over each serving; sprinkle with pecans.

Makes 4 servings.

Ginger Peach Sauce is a nice counterpoint to the savory crispness of the fish. Keep some around to try with fried catfish, fried oysters or grilled shrimp.

Per serving, including 3 Tablespoons sauce: 433 cal./ 23g prot./ 31g carbo./ 4g sat./ 11g mono./ 9g poly./ .3g om-3/ 66mg chol./ 413 mg sdm.

From: Simply Seafood Magazine - Winter 1991

Posted on GEnie by S.MEASE [COOKIE LADY], Feb 19, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Scallop "Flowers" with Provencale Vegetables

Servings: 4 Servings

Ingredients:

ARTICHOKES AND VINAIGRETTE:
4 large Artichokes
½ Lemon
2 tablespoon Fresh Lemon Juice
1 cub Water
½ cub White Wine Vinegar
1 ½ teaspoon Black Peppercorns; crushed
1 Sprig Fresh Thyme; or
1 pinch Dried Thyme; crumbled
1 tablespoon Shallot; finely chopped
1/3 cub Olive Oil

SCALLOPS:
Olive Oil
12 large Sea Scallops; each cuthorizontally into ¼"slices

VEGETABLES:
½ pound Plum Tomatoes
1 large Zucchini
1 large Yellow Summer Squash
¼ cub Olive Oil
2 tablespoon Fresh Basil; sliced
1 tablespoon Garlic; minced
Salt
Pepper

ASSEMBLY:
½ cub Dry White Wine
Salt
2 tablespoon Fresh Basil; sliced
Fresh Chives; chopped

Preparation:

For artichokes, cut stem off 1 artichoke and rub exposed area with cut side of lemon. Starting at base, bend back each dark green leaf and snap off. Place leaves in a bowl of cold water acidulated with 2 tb lemon juice. Cut off tight cone of tender yellow leaves above heart of artichoke and reserve for vinaigrette. Using a small knife, scoop out and discard choke. Trim off all dark areas of the heart.
Add artichoke heart to bowl of water with artichoke leaves. Repeat with remaining artichokes, reserving 40 dark green leaves.

Coarsely chop enough reserved yellow artichoke leaves to measure 1 cup; discard any remaining yellow leaves. Combine chopped leaves with 1 cup water, vinegar, peppercorns and thyme in a medium saucepan.
Bring to a boil. Cover and cook for 5 minutes. Uncover, reduce heat and simmer until liquid is reduced to ¼ cup, about 10 minutes.
Strain liquid through sieve into a small bowl, pressing on solids with back of a spoon. Mix in shallot. Gradually whisk in 1/3 cup oil.
Cover vinaigrette. (Can be prepared up to 1 day ahead. Let vinaigrette stand at room temperature. Refrigerate dark green artichoke leaves and hearts in bowl of acidulated water.)

For scallops, line cookie sheet with parchment paper. Lightly oil parchment. Place 4" diameter bottomless tartlet mold or cookie cutter with 1 ½" high sides on parchment. Overlap enough scallop slices inside ring to just cover bottom. Remove tartlet mold and place on another part of cookie sheet. Repeat 3 more times, forming 4 scallop rounds. Cover and refrigerate until ready to use. (Can be prepared up to 6 hours ahead.)

For vegetables, blanch tomatoes in a medium saucepan of boiling water for 20 seconds. Drain and cool slightly. Peel, seed and chop tomatoes. Cut zucchini and summer squash crosswise in half. Cut skin off zucchini and summer squash in ¼" thick strips. Cut skin into ¼" dice, reserve remainder of zucchini and squash for another use.
(Can be prepared up to 6 hours ahead. Refrigerate tomatoes and squash separately.)

Remove artichoke hearts from water using a slotted spoon. Cut into ¼" dice. Heat oil in a heavy large skillet over medium heat. Add basil and garlic and saute 1 minute. Reduce heat to medium low. Add diced artichokes and cook until tender, stirring frequently, about 7 minutes. Add diced zucchini and summer squash and saute 2 minutes.
Mix in tomatoes. Season with salt and pepper. Remove from heat. (Can be prepared up to 2 hours ahead. Let stand at room temperature.)

For assembly, preheat oven to 350øF. Spoon 2 tb wine over each scallop round. Season with salt. Bake until scallops are opaque, about 8 minutes.

Meanwhile, bring a large saucepan of water to a boil. Drain artichoke leaves and add to boiling water. Cook until just tender, about 4 minutes. Drain. Rewarm diced vegetables in a skillet over medium heat, stirring frequently. Mix in basil. Place 4" tartlet mold in center of a large plate. Spoon ¼ of vegetable mixture into center and spread into 4" round using the back of a spoon. Remove mold.

Repeat on 3 more plates with remaining vegetable mixture.

Slide a wide metal spatula under 1 scallop round. Gently set atop 1 vegetable round. Repeat with remaining scallop rounds. Arrange artichoke leaves decoratively around base of each round, forming a flower pattern. Spoon vinaigrette over scallops and artichoke leaves.
Sprinkle with chives.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Scallop Saute

Servings: 8 Servings

Ingredients:

2 pound Bay or sea scallops
1 Oil
¾ cub Butter
2 each Bunches green onions chopped
1 each White onion, chopped
2 pound Mushrooms, slice
2 tablespoon Minced shallot
2 tablespoon Minced garlic
1 tablespoon Salt
2 teaspoon Freshly ground white pepper
1 Pepper
1 each Juice from lemon
2 cub Dry white wine

Preparation:

Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch.
Melt butter in large saute pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender.
Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Do not boil. Serve Hot.

Scalloped Tuna

Servings: 5 Servings

Ingredients:

1 cub Soft breadcrumbs
1 ½ cub Skim milk
1 tablespoon Margarine
1 Egg
2 Egg whites
½ teaspoon Salt substitute
¼ teaspoon Pepper
1 small Onion; minced
1 teaspoon Parsley flakes
6 ½ ounce Water-packed tuna

Preparation:

Heat breadcrumbs with milk and margarine until margarine melts.
Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion, parsley flakes, and tuna. Gradually stir in hot milk and crumbs.
Place in casserole dish and bake at 350 for 25-30 minutes.

Nutrients per serving: Calories 165, fat 10gm, cholesterol 72mg, carbohydrate 14gm, sodium 452mg. Exchanges: Bread 1, Meat 1, Fat 1.

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. From the files of Al Rice, North PoleAlaska, Feb 1994

Scallops and Cashews in Tangerine Sauce

Servings: 4 Servings

Ingredients:

SCALLOPS:
2 cub Raw cashews
2 cub Cooking oil (WHAT!? [km])
4 Green onions; finely minced
1 pound Bay scallops

SAUCE:
¼ cub Dry sherry
3 tablespoon Tomato sauce
1 tablespoon Oyster sauce
1 tablespoon Oriental sesame oil
1 teaspoon Red wine vinegar
2 teaspoon Chinese chili sauce
2 teaspoon Grated tangerine peel(OR finely minced instead)

TO FINISH:
1 tablespoon Cornstarch

Preparation:

ADVANCE PREPARATION: Place the nuts and oil in a small saucepan over medium-high heat. Stir the nuts occasionally and when they turn very light golden, drain immediately and pat dry on paper towels. Pour off and reserve 2 tablespoons of the cooking oil for stir-frying.

Set aside in separate containers the green onions, garlic, and scallops. In a small bowl, combine the sauce ingredients and mix well.

LAST-MINUTE COOKING: Combinne the cornstarch with an equal amount of cold water. Set aside.

Place a wok over highest heat. Whent the wok is very hot, add the reserved oil to the center. Roll the oil around the sides of wok and add the garlic. When it just begins to turn white, in about 15 seconds, add the scallops. Stir-fry until the scallops just lose their raw outside color, about 1 minute.

Stir in the green onions and pour in the sauce. When the sauce comes to a low boil, stir in a little of the cornstarch mixture so that sauce glazes the scallops. Stir in the cashews, then taset and adjust the seasonings. Spoon onto a heated platter or individual plates. Serve at once.

Source: Chopstix - by Hugh Carpenter and Teri Sandison : ISBN: 1-55670-133-0
: Typed for you by Karen Mintzias

Scallops and Vegetables

Servings: 4 Servings

Ingredients:

2 each Strips bacon, cut up
½ cub Onion, chopped
½ pound Bay scallops
½ pound Mushrooms, sliced
½ pound Snow peas
1 tablespoon Dry sherry
2 teaspoon Cornstarch
1 tablespoon Water
1 tablespoon Lemon juice
½ teaspoon Salt
Rice

Preparation:

Brown bacon in skillet. Drain on paper towels and save 1 tb fat in skillet. Add onion and scallops and cook until scallops are white, about 3 minutes; remove and keep warm. Add mushrooms, snow peas and sherry; cover and cook 3 minutes. Combine cornstarch and water, add to skillet, and stir until thickened. Stir in reserved bacon and scallops. Stir in lemon juice and salt. Heat just to serving temperature and serve over rice.

Adapted from Family Circle, June 28, 1994, by Loren Martin

Scallops Florentine

Servings: 6 Servings

Ingredients:

3 ounce Parmesan cheese
1 teaspoon Nutmeg
3 each Cloves garlic
½ teaspoon White pepper
1 ¼ pound Fresh spinach, stems
1 ¼ pound Bay scallops
1 Cut off and reserved
1 Rinsed and drained
½ cub Unsalted butter
8 Shell or small pasta, z
1 teaspoon Salt
1 Al dente and drained
1 cub Whipping cream

Preparation:

Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat.
Stir in scallops and pasta. transfer to shallow 4 quart baking dish.
Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. Shared by James Lor, Fidonet Cooking echo.

SCALLOPS WITH LIME BUTTER

Servings: 8 Servings

Ingredients:

2 pound Scallops
1 Flour
2 tablespoon Almond oil
1 cub Dry white wine
1 cub Whipping cream
¼ cub Unsalted butter; softened
3 each Limes (juice only)
1 Salt, pepper
1 Lime slices

Preparation:

Dust scallops lightly with flour and shake off any excess. Heat oil in large skillet. Add scallops and brown lightly (center should be slightly translucent). Remove scallops from pan and keep warm. Pour off excess oil from skillet and add wine. Reduce wine until syrupy.
Stir in cream and reduce until cream has thickened slightly. Turn heat to low and whisk in butter and lime juice. Season to taste with salt and pepper. Pour over scallops and garnish with lime slices.
Created by: The First Street Bar and Grill, Claremont, Calif. (C) 1992 The Los Angeles Times

SCALLOPS WITH VERMICELLI

Servings: 4 Servings

Ingredients:

1 pound Bay scallops
2 tablespoon Fresh lemon juice
2 tablespoon Chopped parsley
1 Onion; chopped
1 Clove garlic; minced
2 tablespoon Olive oil
2 tablespoon Butter; divided
1 ½ cub Canned Italian tomatoes;undrained & cut up
2 tablespoon Fresh basil; chopped -=OR=-
½ teaspoon -dried basil, crushed
¼ teaspoon Dried oregano; crushed
2 tablespoon Heavy cream
Dash of nutmeg
12 ounce Uncooked vermicelli; hotcooked & drained

Preparation:

Rinse scallops. Combine the scallops, lemon juice and parsley in a glass dish. Cover and marinate in refrigerator while preparing sauce.

Cook and stir onion and garlic in oil and 1 Tbsp of the butter in a large skillet over medium high heat until the onion is tender. Add the tomatoes with juice, basil, oregano and thyme. Reduce the heat to low.
Cover and simmer for 30 minutes, stirring occasionally.

Drain scallops. Cook and stir scallops in the remaining 1 Tbsp of butter in another large skillet over medium heat until the scallops are opaque, about 2 minutes. Add cream, nutmeg and tomatoe sauce.

Pour the sauce over vermicelli in a large bowl the toss gently to coat. Garnish as desired.

From "THE TREASURY OF CREATIVE COOKING" by the Editors of Consumer Guide. Published 1992 ISBN 1-56173-526-4

Shared by Robert Rostrup

Scotch Scallops

Servings: 4 Servings

Ingredients:

1 pound Ground Beef
2 tablespoon Minced Onion
½ cub Oil
½ cub Milk
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

(The Scotch recipe featured is from a series of radio talks on "Menus of Allied Nations" in World War II.)

Brown ground beef and minced onion in hot oil. Then mix, stirring very little, with milk, salt and pepper. Cover; simmer until meat is done (15 min.). Serve hot on platter... in border of fluffy mashed potatoes.

Allied tip: All you have to do to make ground meat go further: mix it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal, crushed zweiback crackers, and moisten with a little milk.

From: Betty Crocker's Picture Cookbook, first edition (1950).

Typed for you by: George Fassett, Cyberealm BBS 315-786-1120

Seafood and Vegetable Omelet (Cheon)

Servings: 4 Servings

Ingredients:

8 large Shrimp
8 large Oysters
5 ounce White meat fish fillets (such as cod swordfish)
6 ounce Firm tofu
4 ounce Pumpkin
Salt and pepper
½ cub Flour; for dusting

BATTER:
2 Eggs
1 Egg yolk
1 teaspoon Salt
1 teaspoon Crushed garlic
MSG (optional, of course)
Pepper

FOR FRYING:
Salad oil

Preparation:

Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into ¼ inch slices.

Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into ½ inch thickness. Cut pumpkin into thin slices.

In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides.

When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce.

Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko Moriyama

Typed for you by Karen Mintzias

Seafood Cassoulet

Servings: 6 Servings

Ingredients:

1 pound White Navy Beans; soaked
1 pound Andouille Sausage
1 tablespoon Ground Coriander
2 teaspoon Ground Cumin
1 teaspoon Ground Ginger
1 teaspoon Dried Mustard
4 Sprigs Dill; tied with
4 Sprigs Parsley
1 large Leek; white part only,cleaned and sliced
¼ cub Olive Oil
4 Cloves Garlic; finely sliced
½ cub White Wine
12 Cherrystone Clams; scrubbed
2 pound Mussels; scrubbed anddebearded
1 Lemon; halved and seeded
½ pound Large Shrimp; unshelled andcleaned
½ pound Sea Scallops; cleaned

Preparation:

Bring 2 quarts water to a boil; add beans, sausage, spices mustard, dill, and parsley. Cook until beans are tender, about 55 minutes.
Remove beans and sausage, strain liquid; set aside. Saute leek in oil 1 minute; add garlic, cook 1 minute. Season to taste with salt and pepper. Add wine and clams. Cover and steam 10 minutes until clams open. Remove, discarding shells. Pour any shell liquid back into pot.
Add mussels, cover and cook 3 minutes until opened. Set aside with clams; discard shells. Remove leeks and garlic from cooking liquid; set aside. Strain liquid and combine with seafood liquid; reduce to ½ cup. Stir into beans along with leeks, garlic and lemon juice.

Cut sausage into ¾" slices. Toss shrimp and scallops with other shellfish. Layer 1/3 beans in a 2 ½ quart casserole. Add half the seafood and sausage, another third of the beans, the remaining seafood and beans. Cover and bake at 325øF for 1 ½ hours.

Per Serving: 732 calories, 46 g protein, 53 g carbohydrate, 56 g fat, 11 g saturated fat, 146 mg cholesterol, 736 mg sodium, 5 g fiber.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Seafood Chili

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
1 Red onion, chopped
1 White onion, chopped
4 Garlic cloves, pressedand minced
¼ cub Minced cilantro
1 Red bell pepper, roasted,cored, seeded, sliced
1 Anaheim chile pepper,roasted, cored, seeded,sliced
1 Jalapeno chile pepper,roasted, cored, seeded,minced
1 ½ tablespoon Chili powder
2 teaspoon Ground cumin
2 teaspoon Crumbled dried oregano
Cayenne pepper to taste
1 pound Tomatoes, peeled, seededand chopped
1 teaspoon Green salsa
2 teaspoon White wine
Salt
½ pound Shrimp, shelled, de-vein
½ pound Scallops
2 pound Clams, steamed, shelled
½ pound Firm fleshed fish... snapperor monkfish, cut intobite-sized chunks
½ cub Grated cheddar cheese
Sour cream for garnish

Preparation:

Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp. When mixture starts to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce. Season to taste with fresh cilantro.
Stir in shrimp, scallops and fish. Simmer until all are opaque when cut into, about 12 minutes. Add clams and simmer another 2-3 minutes.
Remove from heat and stir in cheese, if desired. Garnish with sour cream and serve.

Seafood Newburg

Servings: 17 Servings

Ingredients:

6 ounce Mushrooms; sliced
4 ounce Onions; finely chopped
3 ounce Butter
1 ounce Flour
¼ teaspoon White pepper
¼ cub Sherry
2 Egg yolks; beaten
1 quart RICH'NING;prepared according to label
2 cub ChefMate Golden Cheese Sauce
1 pound Seafood; cooked, cut in chunks (shrimp, crab, halibut, lobster, etc.)

Preparation:

1. In large suacepot, saute mushrooms and onions in butter. 2. Stir in flour and white pepper. Cook over low heat, stirring constantly about 3-5 minutes. 3. Combine sherry, egg yolks and RICH'NING.
Gradually add mixture to roux, stirring until sauce is smooth. Cook 5-8 minutees, stirring constantly with wire whip. 4. Add Golden Cheese Sauce. Stir until smooth. 5. Add seafood to Newburg Sauce.
Heat to serving temperature. Serve over toast points, wild or saffron rice or vol au vent shells.

Makes 17 ½ cup servings.

Source: Carnation Company

Seafood Paella

Servings: 6 Servings

Ingredients:

1 large Onion [chopped]
2 Cloves garlic [chopped]
¼ cub Veg. oil
1 ½ cub Rice [uncooked]
⅛ teaspoon Saffron
1 Bay leaf
3 cub [or more] chicken broth
1 pound Shrimp [peeled/deveined]
18 Clams
18 Mussels [washed]
2 tablespoon Pimentoes [chopped]
1 cub Baby peas

Preparation:

1) Saut‚ onions and garlic in the oil in a skillet `til tender, then add the rice and saffron and saut‚ for 5 more min... Stir in the bay leaf and 2 cups of the broth and simmer, uncovered, for 10 min...
2) Add the remaining broth and the shrimp, simmer for 5 min... add the clams and the mussels and any additional broth (if necessary)...
Cook for 10 min... or `til the shells open... 3) Discard the shells and the bay leaf, adding the pimento and the peas... salt and pepper to taste... heat to desired serving temp... and serve...

Cal... 449 Prot... 33.3 Carbo... 46.7 Fat... 23.7 Chol...
158 Potas... 675 Sodium... 649

Sourse... "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook Copied with permission by Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY at (315) 786-1120

Seafood Pozole

Servings: 6 Servings

Ingredients:

1 small Onion
1 can Yellow hominy (15 oz.)
¾ pound Rockfish fillet
2 teaspoon Olive oil OR salad oil
1 Lime
3 cub Low-salt chicken broth
1 can Diced tomatoes and juice (14½ oz.)
1 can Chopped green chilies (4oz.)
2 teaspoon Ground cumin

Preparation:

Salsa or hot pepper sauce

Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry, and cut into ¾ inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges.

Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes.

2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.

3. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste. Makes 6 servings.

Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.

Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/93

SEAFOOD SCALLOP CASSEROLE

Servings: 16 Servings

Ingredients:

2 pound Haddock
2 pound Scallops
2 pound Lobster meat; cooked
1 cub Butter or margarine;

Preparation:

: - about 6 cups
: - (½ pound) ~--
====================================================================== ==== BBS: COLOSSUS Date: 12-04-92 (00:01) Number: 2244 From: ROBERT ROSTRUP Refer#: NONE To: ALL Recvd: NO Subj: RECIPES *CR* Conf: (125) COOK

Seafood Wellington (Chef Axel's Original Recipe)

Servings: 4 Servings

Ingredients:

8 ounce Lobstertail meat
8 Giant prawns
12 large Scallops
4 cub Quartered mushrooms
4 ounce Clarified butter
1 ½ ounce Cognac

NANTUA SAUCE:
4 ounce Clarified butter
1 medium Onion
1 pint Lobster stock
½ pint Heavy cream
1 tablespoon Flour (heaping measure)
1 teaspoon Tomato paste
¼ teaspoon Cayenne
1 dash Tabasco
Paprika; to taste
1 small Lemon wedge
Salt and pepper; to taste

Preparation:

Bake four vol au vents (puff pastry shells). Either use homemade mille feuille or commercial puff pastry dough and follow instructions. Vol au vent should be oval shaped and about 12 x 8 cm (5" x 3") in size.

Sauce preparation: Saute finely-chopped onion in 4 ounces clarified butter, add tomato paste, flour, and paprika. Mix well, add stock, stirring until smooth. Simmer on low heat for 15 minutes. Add heavy cream, seasoning to taste. Add a dash of cayenne, tabasco and the lemon wedge (easy on the spices; Nantua sauce should not be spicy hot). Let simmer for five more minutes. Retrieve lemon. Blend sauce in high-spped blender until smooth and creamy.

Heat saute pan on medium to high heat. Drop in butter, then add in quick succession: first lobster meat, then prawns, sauteeing each until rare, then add mushrooms. Flame with cognac, add the scallops and saute for 2-3 minutes. Pour in the Nantua sauce, adding the bay shrimp, and bring to a short bowl. Fill in preheated vol au vents and serve with steamed vegetables.

Source: Axel Hoch - Le Bistro (Bend, Oregon)

Seattle Style Cioppino

Servings: 4 Servings

Ingredients:

SWEET PEPPER SAUCE:
2 tablespoon Olive Oil
1 medium Red Bell Pepper, stemmed,
Seeded and chopped
1 medium Green Bell Pepper, stemmed,
Seeded and chopped
1 medium Onion, chopped
2 Cloves Garlic, minced
2 tablespoon Fresh Basil Leaves, minced
1 teaspoon Dried Oregano
28 ounce Can Whole Tomatoes in
Juice, coarsley chopped
8 ounce Bottle Clam Juice
1 cub Italian Merlot Wine

CIOPPINO:
2 tablespoon Olive Oil
1 Yellow Bell Pepper, stemmed,
Seeded and cut into chunks
½ Onion, cut into chunks
1 large Clove Garlic, minced
1 large Plum Tomato, sliced
3 tablespoon Fresh Lemon Juice
1 pound Live Mussels, scrubbed and
Beards removed
1 ½ pound Red Snapper, cut in chunks
½ pound Unshelled Shrimp
2 pound Cooked Dungeness or other
Crab, cleaned and cracked
With body section cut into
Pieces
½ pound Calamari Mantles, cut into
Rings

Preparation:

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes.

Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.

Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Shad in Mustard Crumbs

Servings: 4 Servings

Ingredients:

1 ½ pound Shad Filets; skinless andboneless
6 tablespoon Brown Mustard
1 cub Seasoned Bread Crumbs
2 tablespoon Olive Oil
1 Lemon; in wedges

Preparation:

Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs, then dab remaining 3 tb mustard over the breading. Dredge again in the bread crumbs. It's okay if the surface looks crumbly. Saute fish in olive oil until it flakes easily, about 4 minutes per side. Serve with lemon wedges.

Per Serving: Calories: 515, Protein: 33 g, Carbohydrate: 24 g, Fat:
29 g, Saturated Fat: 8 g, Cholesterol: 150 mg, Sodium: 910 mg.

Source: San Francisco Chronicle Typed by Katherine Smith

SHANGYI SHRIMP

Servings: 6 Servings

Ingredients:

1 pound Shrimp; shelled & deveined
1 teaspoon Rice wine
1 each Egg white
2 ½ teaspoon Cornstarch
1 cub Oil
1 each Sm hot red dried chile *
¾ cub Diagonally sliced celery
3 each Wood ears (black fungus)
½ teaspoon Soy sauce
½ teaspoon Sugar
½ teaspoon Ground coriander
½ cub Chicken broth
1 tablespoon Grated orange peel

Preparation:

*Note: Dried chile should be seeded and sliced. **Wood ears should be softened in hot water and cut into strips. Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg white and add to shrimp. Mix to coat well. Sprinkle with 1 ½ teaspoons cornstarch and toss to coat. Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 teaspoon oil from wok and heat. Add chile and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening. Combine soy sauce, sugar, coriander and chicken broth and add to wok. Cook until simmering. Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan. Add shrimp and orange peel and stir to heat through and coat well with sauce. Makes 6 to 8 servings Created by: Mandarin Shanghai, Los Angeles (C) 1992 The Los Angeles Times

Shellfish Gazpacho

Servings: 4 Servings

Ingredients:

4 tablespoon Olive oil
8 Shrimp
8 large Scallops
8 small Clams(littlenecks or Manilas)
8 Mussels
1 cub White wine
2 tablespoon Sherry vinegar
1 small Onion; chopped
2 tablespoon Minced garlic
1 medium Cucumber; peeled and seeded
2 dash Tabasco sauce (or more)
1 teaspoon Minced garlic
3 cub Tomato juice
¼ cub Mayonnaise
Salt and pepper; as desired
2 large Red peppers
8 Rounds of French bread

Preparation:

HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add shrimp and scallops. Cover and cook until shrimp and scallops are cooked, about 4 minutes. Remove shrimp and scallops and place in the refrigerator to chill. Add clams, mussels, white wine, vinegar, onion and garlic to pan; cover. Increase heat to high and cook until the shells open, about 5 minutes. Remove from heat. Remove shellfish and add them to the shrimp and scallops in the refrigerator to chill.
Transfer the rest of the contents of the pan to a food processor or blender. Add the cucumber, Tabasco, garlic and 1 cup tomato juice and blend until smooth. Add the mayonnaise, blend until incorporated and taste for salt and pepper. Pour the mixture into a bowl, add remaining juice and place in the refrigerator to chill. Roast the peppers, remove the skin and seeds and place in the refrigerator to chill. Brush the rounds of bread with remaining olive oil, toast them under a broiler and set aside to cool. When it's time for dinner, arrange 2 shrimp and 2 scallops in a pepper half and place in soup bowls. Spoon some gazpacho around the peppers and arrange the clams and mussels in the soup. Place the croutons on the peppers. Serve well-chilled.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Shrimp & Dill Sauce in Artichoke Cups

Servings: 4 Servings

Ingredients:

4 Artichokes (¾ Lb. Each.)
Lemon Wedges
1 ½ cub Water
½ pound Unpeeled Medium Shrimp
1 (8 Oz.)Carton Plain Yogurt
2 tablespoon Minced Fresh Dillweed
2 tablespoon Dijon Mustard
½ teaspoon Grated Lemon Rind
⅛ teaspoon Pepper
Minced Fresh Dillweed
(Optinal)

Preparation:

Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke & Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke. Chill If Desired. Bring 1 ½ C.
Water To A Boil in A Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min.
Drain Well & Rinse With Cold Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small Bowl. Stir Well. Spoon ¼ C. Yogurt Mixture Into Each Center Of Artichokes.
Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging Over.
Garnish With Additional Dillweed. Fat 1. 9. Chol. 46.

Shrimp & Scallop Kabobs

Servings: 6 Servings

Ingredients:

1 pound Large raw shrimp
1 pound Sea scallops, cut in half
½ cub Vegetable oil
¼ cub Lemon juice
¼ cub Imported soy sauce if avail.
2 each Cloves garlic finely chopped
2 tablespoon Chopped crystalized gingeror
1 ½ teaspoon Ground ginger
1 teaspoon Onion powder
16 ounce Pinapple, chunks, 1 cn
2 each Small zucchini, sliced

Preparation:

Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade.
Refrigerate leftovers.

Shrimp & Scallop Kabobs from Fred Goslin

Servings: 6 Servings

Ingredients:

1 pound Large Raw Shrimp
½ cub Vegetable Oil
¼ cub Imported Soy Sauce If Avail.
2 tablespoon Chopped Crystalized GingerOR
1 teaspoon Onion Powder
2 each Small Zucchini, Sliced
1 pound Sea Scallops, Cut In Half
¼ cub Lemon Juice
2 each Cloves Garlic Finely Chopped
1 ½ teaspoon Ground Ginger
16 ounce (1 cn) Pinapple Chunks

Preparation:

Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available.

In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Shrimp & Scallops in Wine Sauce

Servings: 12 Servings

Ingredients:

3 pound Medium shrimp; cleaned
3 pound Bay scallops
4 tablespoon Butter
½ cub Cornstarch
4 each To 6 cups milk - dependingupon desired consistency
1 ½ cub White wine
6 cub White rice; cooked

Preparation:

Cook shrimp and scallops until done; set aside; slowly melt butter in a saucepan adding cornstarch, then milk, stirring constantly; add wine, shrimp and scallops serve over rice. Yield 12 servings.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp and Rice Casserole

Servings: 5 Servings

Ingredients:

1 ½ pound Cooked shrimp
2 cub Cooked rice
1 pint Light cream
1 teaspoon Butter
8 tablespoon Catsup
3 tablespoon Worcestershire sauce
¼ teaspoon Tabasco sauce

Preparation:

Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs.
William W. LaViolette

Shrimp and Sea Scallop Stir-Fry

Servings: 4 Servings

Ingredients:

6 tablespoon Vegetable oil
8 ounce Shrimp, peeled and deveined
8 ounce Sea scallops
3 Carrots; julienned
4 Celery stalks cut into 1" pieces (at an angle)
2 Red bell pepppers seeded and julienned
2 Yellow bell pepper seeded and julienned
2 Green bell peppers seeded and julienned
12 Mushrooms; sliced
3 teaspoon Garlic, minced
1 bunch Cilantro; chopped
1 bunch Scallions cut into 1" pieces (at an angle)
2 Limes, juiced
1 teaspoon Dried red pepper flakes (or to taste)
¼ cub Sherry
¼ cub Soy sauce
1 pound Soba noodles cooked al dente

Preparation:

In a large, heated wok (or saut‚ pan) place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and stir-fry them for 3 minutes.

Add the carrots, celery, bell peppers, mushrooms, and garlic.
Stir-fry them for 3 minutes.

Add the cilantro and scallions, and toss them in.

Add the lime juice, dried red pepper flakes, and sherry. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by ½.

Add the soy sauce and mix it in.

Add soba noodles and toss them in.

Source: Chez Melange - Redondo Beach, California : "Southern California Beach Recipe" by Joan and Carl Stromquist : ISBN: 0-9622807-3-9

Shrimp Baleares

Servings: 6 Servings

Ingredients:

3 tablespoon Finely minced parsley
3 tablespoon Wine vinegar
2 large Garlic cloves, minced
6 Anchovy filets, minced
½ cub Olive oil
2 small Hot chili peppers
1 Onion, finely minced
½ cub Dry white wine
8 Ripe tomatoes, peeled,seeded & chopped
Salt & freshly groundwhite pepper
2 pound Fresh raw shrimp, peeled
1 tablespoon Small well-drained capers
1 cub Greek black olives, pitted

GARNISH:
1 teaspoon Grated lemon rind
2 tablespoon Finely minced parsley
2 Garlic cloves, minced

Preparation:

In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve. In a large heavy skillet, heat the olive oil. Add the chili peppers and onion and cook until the onion is soft and lightly browned. Add the wine and bring to a boil. Reduce the liquid by half and add the tomatoes, salt and pepper. Cook until most of the tomato juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink. Do not overcook them or they will get tough. Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through. Correct the seasoning and pour onto a serving platter. Garnish with the grated lemon rind and additional parsley and garlic. Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers. Posted by Terri St.Louis-Woltmon.

Shrimp Bisque

Servings: 4 Servings

Ingredients:

1 pound Large shrimp, peeled and deveined
1 large Onion, finely chopped
2 Ribs celery, finely chopped
1 tablespoon Unsalted butter
1 medium Red Bell pepper,finely diced
2 Cloves garlic, finely minced
¼ cub All-purpose flour
2 teaspoon Sweet paprika
2 tablespoon Tomato paste
1 quart Low-sodium chicken broth
2 ½ ounce Butter buds
½ cub Cream sherry
2 Whole bay leaves
¼ teaspoon Thyme
½ teaspoon Sweet basil
½ teaspoon Black pepper
¼ teaspoon White pepper
¼ teaspoon Tabasco sauce
2 tablespoon Fine brandy
2/3 cub No-fat sour cream
¼ cub Finely chopped fresh parsley

Preparation:

Saute the shrimp, onion and celery in the butter over medium heat in a large saucepan for 4 minutes, then add the red bell pepper, garlic and flour. Continue to saute for 2 more minutes. Add the paprika and tomato paste and blend well. Keeping the sauce at a simmer, add the chicken broth, Butter Buds, sherry, bay leaves, thyme, basil, fresh ground black pepper, white pepper and Tabasco sauce. Add the brandy and sour cream and blend till smooth (use a wire whisk). Add the parsley, stir it in, and heat for 1 minute. Serve at once.

Approximate values per serving: 351 calories, 7 g fat, 25 mg cholesterol, 997 mg sodium, 18 percent calories from fat.

From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE IMPROV BBS

Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

Shrimp Casserole Charleston

Servings: 8 Servings

Ingredients:

½ pound Mushrooms; sliced
2 tablespoon Butter
1 each Onion; minced
2 each Tomatoes, chopped
½ cub Half & Half
2 tablespoon Flour
¼ cub Sherry
1 tablespoon Worcestershire sauce
3 pound Shrimp; cooked and peeled
½ cub Buttered bread crumbs
1 Salt and pepper to taste
½ teaspoon Paprika or to taste

Preparation:

Saute mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend Half & Half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, cooked and peeled, and put in large buttered casserole. Top with crumbs and bake at 350~ until brown, about 20 minutes.

Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Chowder

Servings: 10 Servings

Ingredients:

1 tablespoon Margarine, reduced-calorie
3 cub Potatoes; peeled and cubed
¼ pound Canadian bacon cut in ½" cubes
1 cub Onions; chopped
½ teaspoon Salt
½ teaspoon White pepper; ground
2 tablespoon Beef bouillon, salt-free
2 cub Water
2 cub Evaporated skim milk
24 large Shrimp; peeled and deveined
½ cub Green onions; finely chopped

Preparation:

Recipe by: Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 Melt the margarine in a 5-qt Dutch oven over high heat. Add 2 cups of the potatoes, the bacon, onions, salt and white pepper. Cook for 15 mins, stirring often. Dissolve the bouillon granules in water and add to the pot along with the milk and remaining potatoes. Cover and cook for 20 mins, or until the potatoes are tender, stirring often.
Transfer half of the potato mixture to a food processor and process until smooth; return to the pot. Add the shrimp and green onions; cook, covered, 10 mins longer. Makes 10 cups.

Shrimp Creole

Servings: 6 Servings

Ingredients:

2 pound Fresh shrimp, heads off
1 quart Water
½ cub Vegetable oil
3 each Med. yellow onions, chopped
2 each Large bell peppers, chopped
5 each Celery ribs, chopped fine
10 each Lge. tomatoes, peeled&seeded
2 teaspoon Salt
1 teaspoon Ground red pepper
½ teaspoon Ground black pepper
½ teaspoon Ground white pepper
1 tablespoon Fresh thyme or 2 t dried
1 tablespoon Fresh basil or 2 t dried
1 ½ teaspoon Sugar
5 each Bay leaves
1 cub Green onions, chopped
1 cub Parsley, chopped

Preparation:

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).
When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice.
Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more.
Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve.
You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking"

Shrimp Creole Ala Fred

Servings: 10 Servings

Ingredients:

FROM CHEF FREDDY'S:
1 cub Flour
1 cub Oil
2 cub Onions [chopped]
1 cub Celery [chopped]
½ cub Green bell Pepper [chopped]
2 Cloves garlic [chopped]
1 tablespoon Salt
½ teaspoon Pepper
28 ounce Canned tomatoes [chopped
.fine]
2 can (6oz each) tomato paste
6 cub Water
4 pound Shrimp [peeled & deveined]

Preparation:

1) In a skillet, brown the flour in the oil stirring constantly... Add the onions, celery, green peppers, garlic, salt, and pepper... Saut‚ until the veggies are tender... 2) Add the tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the water and simmer for 1 hour, and add the shrimp... Cook for 15 min...
3) Serve over hot cooked rice... garnished with parsley and onion tops (if desired)

From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120

Shrimp curry

Servings: 6 Servings

Ingredients:

6 tablespoon Butter
1 small Onion
2 Green peppers
2 cl Garlic
2 tablespoon Ginger Powder
2 tablespoon Curry Powder
1 quart Sour cream
Cooked rice
Peanuts (chopped)
Coconut

Preparation:

Saute the onion, garlic, and bell pepper in the Butter until soft and brown Add curry powder, and ginger and stir until mixed. Add shrimp and stir until warm and soft. Add sour cream and heat just until warm all the way through. Do not boil

Serve over cooked rice and complement with chopped peanuts or coconut

Shrimp Delgado

Servings: 6 Servings

Ingredients:

1 pound Shrimp; peeled
1 pound Fresh pasta, cooked al dente
2 each Green onions; chopped
1 pint Heavy cream
½ pint Half & half
4 ounce Butter; melted
1 tablespoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Thyme
1 teaspoon Pepper

Preparation:

Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Delgado #2

Servings: 6 Servings

Ingredients:

1 pound Shrimp; peeled
1 pound Fresh pasta, cooked al dente
2 each Green onions; chopped
1 pint Heavy cream
½ pint Half & half
4 ounce Butter; melted
1 tablespoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Thyme
1 teaspoon Pepper

Preparation:

Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Etouff‚e ala Fred

Servings: 6 Servings

Ingredients:

FROM CHEF FREDDY'S:
½ cub Butter
3 tablespoon Flour
1 cub Onion [chopped]
¾ cub Green onions tops [chopped]
1 cub Celery [chopped]
1 teaspoon Paprika
1 ½ cub Water
2 Chicken bullion cubes
2 pound Shrimp [peeled & deviened]
Black pepper to taste
Cayenne pepper to taste

Preparation:

1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice

From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120

Shrimp Fra Diavolo

Servings: 6 Servings

Ingredients:

2 each Large onions, chopped
4 each Cloves garlic, chopped
2 tablespoon Olive oil
1 teaspoon Red pepper flakes
1 each Can Italian-style tomatoes
1 each Can Pasta-style tomatoes
1 each Can(29 oz) tomato sauce
2 teaspoon Sweet basil
1 teaspoon Mexican oregano
1 pound shrimp, peeled
Pasta of choice

Preparation:

Saute onion and garlic in olive oil for 3 minutes; add remaining ingredients, except shrimp and pasta. Simmer for 10 minutes. Add shrimp and simmer until shrimp are translucent, about 4 minutes. Cook pasta of choice according to directions, drain, and top with sauce.
We topped this dish with shredded cheddar cheese and black olives.
Enjoy!

Adapted and modified from Family Circle, June 28, 1994 by Loren Martin

Shrimp Fried Rice, Shanghai

Servings: 3 Servings

Ingredients:

¼ pound Shrimp, shelled and deveined
5 tablespoon Oil
3 Eggs, beaten
¼ teaspoon Salt
3 ½ cub Rice, cold cooked
½ teaspoon Salt
2 Scallions, finely chopped

COATING:
¼ teaspoon Salt
1 teaspoon Cornstarch
2 teaspoon Water

Preparation:

1. If shrimp is large, cut crosswise into ½ " pieces. Dissolve cornstarch in water and add salt to make coating. Mix with shrimp and set aside. 2. Heat wok over high heat until hot. Add 2 T oil, coat and heat for a few seconds. Reduce heat to medium, add shrimp, and stir-fry briskly for 1-2 minutes until shrimp are pink and firm. Pour into dish and set aside. 3. Clean wok and heat over high heat. Beat eggs with ¼ t salt. Add 3 T oil to pan, coat, and heat until very hot. Pour in eggs and as they puff around edges, push the mass with spatula to far end of pan. tilting pan toward you so that the runny eggs slide onto the hot surface. Continue this process until the eggs are soft and fluffy. Give one big whirl and scrape into a dish. Set pan over medium heat (don't add oil). Add rice and stir-fry about 1 minute. Add salt to taste. Add scallions and stir in briefly. Add shrimp and eggs and stir rapidly, turning and folding, for about 1 minute. The eggs should be in small pieces and well mingled with the rice and shrimp. Pour into a hot serving dish.

Shrimp Gumbo

Servings: 8 Servings

Ingredients:

2 pound Shrimp, uncooked
4 Strips bacon
2 tablespoon Flour
3 cub Sliced okra
2 Green peppers, chopped
2 Onions, chopped
2 tablespoon Corn oil
1 can tomatoes
2 Quarts water
1 Bay leaf
1 teaspoon Salt
3 Cl Garlic
Cayenne or tabasco to taste

Preparation:

Peel and devein shrimp.

Cook bacon. Make a dark roux with bacon drippings and flour. Add shrimp to roux and stir together for several minutes. Set aside.

Smother peppers, onions, and okra in oil. When okra is almost tender, add tomatoes and blend well. Add roux and shrimp mixture.

Blend. Add water, bay leaf, garlic, salt, and cayenne or tabasco to taste.

Cover and simmer gently for 30 minutes to 1 hour.

Let stand until ready to serve.

Reheat slowly and serve over rice. Oysters or crabmeat, drained, may be added during the final 15 minutes if desired.

Enjoy! - Jeff Duke

Shrimp in Adobo Sauce

Servings: 6 Servings

Ingredients:

3 large Dried Ancho chiles, stemsand seeds removed
1 Dried Pasilla chile, stemand seeds removed
1 large Onion, chopped
2 Cloves garlic, chopped
½ teaspoon Dried oregano
¼ teaspoon Ground cumin
¼ cub Vegetable oil
¼ cub Distilled white vinegar
1 ½ teaspoon Sugar
1 ½ pound LARGE shrimp, shelledand deveined

Preparation:

Serves 6

Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and ¼ to ½ cup of the water they were soaking in, onion, garlic, oregano, and cumin in a blender and puree to a smooth paste.

Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil. Reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.

Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until the shrimp are done.

The Whole Chili Pepper From the collection of Jim Vorheis

From: Dale Shipp Date: 12 Jan 97

Shrimp in Chinese Lobster Sauce

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
1 pound Jumbo shrimp (21-25 perpound)
1 tablespoon Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice freshginger, peeled, minced
1 tablespoon Shao Hsing rice wine, or drysherry
2 tablespoon Peanut or corn oil
½ teaspoon Salt
6 ounce Ground pork butt
1 small Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inchcubes
½ teaspoon Sugar
Big pinch white pepper
½ tablespoon Light soy sauce
¾ cub Chicken stock
2 teaspoon Cornstarch, blended with:
1 tablespoon Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon Asian sesame oil

Preparation:

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thick- ens, about 20 seconds.

Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce. return the shrimp to sauce, add the green onions and swirl in the sesame oil.

Serves 2 as a complete meal, or up to 6 with other entrees.

PER SERVING (6servings): 225 calories, 19 g protein, 5 g carbohydrate, 14 g fat (4 g saturated), 149 mg cholesterol, 530 mg sodium, 0 g fiber.

From an article by Joyce Jue, San Francisco Chronicle, 1/6/93.

Shrimp in Indian Sauce

Servings: 4 Servings

Ingredients:

1 ½ pound Raw shrimp
2 tablespoon Butter
½ cub Finely chopped onion
¼ teaspoon Dried red pepper
½ teaspoon Ground cumin
1 each Juice of a lime
1 cub Sour cream
½ cub Plain yoghurt
¼ cub Chopped fresh coriander
1 Salt & pepper to taste

Preparation:

Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili.
Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice.

Shrimp Louis Dip

Servings: 3 Servings

Ingredients:

1 cub Mayonnaise
1 cub Sour cream
1/3 cub Fine chopped green pepper
¼ cub Chili sauce
1 tablespoon Horseradish
¼ teaspoon Salt
⅛ teaspoon Pepper
2 cub Fine chopped cooked shrimp

Preparation:

Stir all ingredients until well mixed. Cover; chill. Makes 3 cups

Shrimp Newburg

Servings: 8 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
1 cub Milk
2 pound Raw shrimp
2 each Pimentos and 1 can liquid
1 each Egg
½ cub Cream
1 each Small onion
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Lea & Perrins sauce
2 each Beef bouillon cubes
½ teaspoon Dry mustard
1 Onion tops
1 Tabasco sauce
¼ cub Hot water

Preparation:

Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream.
Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge.

Shrimp Quesadillas

Servings: 4 Servings

Ingredients:

4 Flour tortillas
1 cub Shredded Monterey Jackcheese (4 oz)
½ cub Coarsely chopped cookedshrimp or imitation shrimp
¼ cub Thinly sliced green onionsand tops
1 tablespoon Finely chopped cilantro orparsley

Preparation:

Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze.

TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges. Serves 4.

Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens

Shrimp Wonton Soup

Servings: 4 Servings

Ingredients:

FILLING:
¾ pound Raw Shrimp *
½ cub Water Chestnuts **
2 teaspoon Soy Sauce
1 tablespoon Rice Wine Or Sake
1 ½ teaspoon Sesame Oil
½ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
1 ½ tablespoon Minced Fresh Ginger
1 ½ tablespoon Minced Scallions
1 Egg White Lightly Beaten
1 ½ tablespoon Cornstarch

TO ASSEMBLE:
48 Wonton Skins
Cornstarch For Dusting

TO FINISH:
4 cub Homemade Chicken Broth
1 teaspoon Salt
½ teaspoon Sesame Oil
10 ounce Fresh Spinach ***

Preparation:

* Shrimp should be shelled, deveined, rinsed and drained. ** Water Chestnuts should be plunged into boiling water and refreshed in cold water, drained and chopped. *** Fresh spinach should have stems removed, rinsed thoroughly and drained.

Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fitted with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible.
Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend.
The mixture should be stiff. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse.
Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat 3 quarts of water to boiling in a large pot.
Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons, portion into serving bowls. Serve immediately. From: Nina Simonds, The Washington Post; Jan. 29, 1992.

From: Jr Byers Date: 15 Mar 96

Shrimp-Cheese Roll

Servings: 28 Servings

Ingredients:

1 ½ cub Muenster Cheese (shredded)
1 cub Cooked shrimp
¼ cub Green onion (slice thin)
2 each Eggs
½ teaspoon Salt
⅛ teaspoon Pepper
1 package Cresent Rolls
1 tablespoon Butter (melted)
1 each Egg yolk w/1 T water (opt)

Preparation:

In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough.
Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes.
With sharp knife, cut in ½ inch slices. Makes 28.

Shrimps in Chipotle Sauce ( Camarones Enchipotlados )

Servings: 3 Servings

Ingredients:

1 pound Large shrimp, peeled andbutterflied with tailshells left on
¼ cub Fresh lime juice
1/3 cub Light olive oil
1 medium White onion, finely sliced
¾ pound (about 2 medium) tomatoes,broiled
4 Chiles chipotles adobados,or to taste
1 Garlic clove, peeled androughly chopped
1/3 cub Dry white wine
¼ teaspoon Dried oregano, Mexican ifpossible

Preparation:

Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 minutes.

Heat the oil in a frying pan; add the drained shrimp, reserving any liquid, and sliced onion and fry, shaking the pan and tossing the ingredients, for about 3 minutes. Remove shrimp and onion with a slotted spoon and set aside.

In a blender, blend the tomatoes, chipotles and their liquid, and garlic to a textured sauce. Reheat the oil, add the sauce, and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes. Add the wine, oregano, marinade, and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes, the shrimps should be just cooked and still crisp.

The Art of Mexican Cooking

Simple Scallops Supreme

Servings: 6 Servings

Ingredients:

2 pound Scallops
4 ounce Canned mushrooms
1 can (10 oz) Cream mushroom soup
¼ cub Sherry
½ teaspoon Tarragon
1 Bread crumbs (topping)
1 Grated cheese (topping)

Preparation:

Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis

Smoked Salmon Napoleon

Servings: 10 Squares

Ingredients:

PASTRY:
17 ounce Package Puff Pastry;defrosted if frozen butstill very cold
1 Egg; lightly mixed with
1 tablespoon Water

FILLING:
2 teaspoon Dijon Mustard
½ pound Herb Soft Cheese; such asrondele or Boursin; atroom temperature
½ Seedless Cucumber; peeledand thinly sliced
2 tablespoon Fresh Dill; chopped or
1 tablespoon Dried Dillweed
½ Red Onion; peeled and verythinly sliced
10 ounce Smoked Salmon; thinly sliced

GARNISH:
3 slice Smoked Salmon
Dill Sprigs

Preparation:

Preheat oven to 350øF. On a lightly floured board, roll 1 sheet of pastry into a rectangle about 15 x 12." Cut rectangle in half lengthwise, making 2 15" x 6" pieces. Place on a lightly greased baking sheet. Roll and cut second sheet in same manner. Place one of the pastry rectangles on a second baking sheet. (Reserve fourth rectangle and freeze for another use.)

Prick the three sheets with a fork at about 1" intervals. Brush tops with beaten egg, making sure it doesn't down sides. Bake for 20 minutes, or until golden, rotating if necessary to ensure even browning. Remove to racks to cool. Trim pastry to even edges, if necessary. Place 1 sheet on a platter. Spread with a thin layer of mustard and a third of cheese. Top with half the cucumber slices, overlapping slightly, sprinkle with half the dill, top with half the onions and cover with half the salmon. Place second pastry on top and spread with a third of the cheese.

Repeat layering remaining cucumber, dill, onion and salmon. Spread underside of third pastry layer with remaining cheese and place it on top of loaf, cheese-side down. If desired, make smoked salmon roses or cut salmon onto flowers with canape cutters. Arrange with dill sprigs on top of Napoleon.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

SMOKED TROUT TARTLETS

Servings: 48 Servings

Ingredients:

PHYLLO TART SHELLS:
1 large Egg white
2 tablespoon Olive oil
¼ teaspoon Salt
8 Phyllo dough sheets (14x18"

SMOKED TROUT FILLING:
2 package Cream cheese, low-fat (8 oz)
½ pound Trout fillets; smoked, skinand pin bones removed
1/3 cub Scallions; chopped (2 scall
4 teaspoon Horseradish; well drained
1 cub Cucumber; shredded

Preparation:

To make phyllo tartlet shells: Preheat oven to 325 degrees F.
Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a pastry brush, lightly coat it with the egg-white mixture. Lay a second sheet smoothly on top, taking care to line up the edges before setting the sheet down. (Once you set down the sheet, it cannot be moved.) Brush with the egg-white mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not brush it.
With a knife, cut the dough into 4 strips lenghtwise and 5 strips crosswise, making 24 squares. Press squares into muffin cups and bake for 8 to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a rack and let cool. Repeat the procedure with the remaining 4 sheets of phyllo and egg-white mixture. (The baked tartlet shells may be stored in a closed container at room temperature for 1 week or in the freezer for up to 2 months.)

To make smoked trout filling: In a food processor, combine cream cheese and smoked trout; process until fairly smooth. Add scallions and horseradish and pulse until just combined. (Alternatively, finely mince the smoked trout with a knife and combine with the cream cheese, scallion and horseradish in a small bowl.) (The smoked filling may be made ahead and refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about 1 heaping tsp. of filling into each tartlet shell and garnish with shredded cucumber.

50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg sodium; 5 mg cholesterol.

**"The rich, creamy filling contrasts with the pleasant crunch of the tartlet shell." ~-From Eating Well, May/June 1993.

SO EASY FISH

Servings: 2 Servings

Ingredients:

2 each Fillets white fish, 8 oz
½ teaspoon Oil
¼ cub Fresh bread crumbs
1 teaspoon Grated parmesan cheese
⅛ teaspoon Garlic powder
⅛ teaspoon Lemon pepper

Preparation:

Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g.

Soba Noodles with Grilled Tuna & Soy Ginger Sauce

Servings: 8 Servings

Ingredients:

1 cub Chicken broth
1 tablespoon Olive oil
8 4 oz. tuna steaks
½ inch thick
3 tablespoon Minced garlic
2 ½ Inch piece of fresh ginger
Peeled and minced
1 cub Rice vinegar
2/3 cub Soy sauce
1 ½ tablespoon Finely grated lemon zest
1 teaspoon Minced serrano chile
Or
½ teaspoon Crushed red pepper
1 teaspoon Sugar
6 Scallions, thinly sliced
1 pound Dried soba noodles or
Rice noodles or linguine
¼ cub Minced fresh chives
1 tablespoon Minced fresh mint
Sprigs of mint for garnish

Preparation:

Rub tuna steaks with oil and season with salt and pepper. Set aside.
In a small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add the garlic and ginger and cook, stirring until slightly colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest. Add the chile and sugar and bring to a boil.
Remove from the heat and stir in the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once, until charred on the outside and pink in the middle. Transfer to a plate and keep warm.
Cook the noodles and toss with half of the soy sauce mixture. Mound the noodles on 8 warm plates. Place the tuna on the noodles and spoon the remaining sauce over. In a small bowl, toss the remaining zest with the chives and minced mint and sprinkle over each serving.
Garnish with mint and serve immediately.

Source:Food and Wine November 1992.

Sole fillets stuffed with crab

Servings: 4 Servings

Ingredients:

1 ¼ pound Sole,fillets about 8
1 cub Crab meat
1 Egg yolk
2 tablespoon Chopped parsley
1 tablespoon Bread crumbs
¼ cub Butter,melted
2 tablespoon Shallots,minced
½ cub Dry white wine

Preparation:

1. Preheat the broiler. 2. Place 4 fillets,(make sure there is no skin on the sole) skinned side up, on a flat surface. 3. Blend the crab, egg yolk,parsley and bread crumbs in a mixing bowl. Spoon equal portions of this mixture on to the centers of the fillets. Smooth the filling over, leaving a slight margin around it. 4. Take the remaining fillets, arrange them skinned side down, over the filling.
Press lightly around the sides. 5. Rub the bottom of a flameproof dish with half the butter. Arrange the stuffed fish in a dish in one layer. Scatter the shallots around the fish. Brush the fish with the remaining butter, and pour the wine around the fish. 6. Place the dish on the stove. Bring the wine to a boil and let simmer about 10 sec. Place the dish under the broiler, about 7-8 in. from the source of the heat. Cook, watching closely to prevent burning and turning the dish so that the fish cooks evenly. The total cooking time is about 6-8 min.

Sole Romesco

Servings: 4 Servings

Ingredients:

4 each Fillet of sole
½ cub Flour
1 each Salt and pepper to tast
½ cub Oil
1 -----------sauce------------
2 each Tomatos, peeled, chopped
4 each Chili peppers, chopped
10 each Toasted hazelnuts
3 each Garlic, chopped
2 tablespoon Chopped fresh mint
½ teaspoon Salt
¼ cub Olive oil
¼ cub Dry sherry
2 tablespoon Vinegar
1 each Vinegar

Preparation:

To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley.
Serve spooned over piping hot fillets. Makes 4 servings

SOLE WITH TOMATOES

Servings: 1 Servings

Ingredients:

1 medium Tomato, thickly sliced
1 Fillet sole about 5 oz/140 g
½ teaspoon Olive oil
½ teaspoon Lemon juice
2 teaspoon Chopped fresh basil or dill
OR
¼ teaspoon Dried basil, dill, parsley
Freshly ground pepper

Preparation:

Serve with a green vegetable along with potatoes, rice or bread.

On microwave-safe plate, arrange tomato slices in single layer.
Arrange fish to cover tomatoes; drizzle with oil and lemon juice.
Sprinkle with basil and pepper to taste.

Cover with vented plastic wrap; microwave at high (100%) power for 3 minutes or until fish is almost opaque and flakes easily when tested with a fork. Remove from oven and let stand for 1 minute. If necessary, pour off excess liquid from plate. Makes 1 serving.
Double ingredients and microwave 4-5 min on one plate for 2 servings.

CONVENTIONAL OVEN METHOD: In shallow baking dish arrange fish; cover with sliced tomato. Drizzle with oil and lemon juice. Sprinkle with basil and pepper to taste. Bake in 400F oven for 12 minutes or until fish is almost opaque and flakes easily when tested with a fork.

Per serving: 141 calories, 4 g fat, 71 mg cholesterol, 132 mg sodium, 22 g protein, 6 g carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay, Canadian Heart Foundation c. 1988 Shared by Elizabeth Rodier June 1993

Soused Herrings with Lemon

Servings: 4 Servings

Ingredients:

4 large Herrings split, cleaned & boned
1 large Onion; peeled
1 tablespoon Mixed pickling spice
1 Bay leaf
1 teaspoon Marmite
4 tablespoon Hot water
5 tablespoon Wine vinegar
3 tablespoon Lemon juice
2 teaspoon Caster sugar
1 Strip of lemon peel (3")
Salt

Preparation:

1. Wash and scale herrings.

2. Roll up, skin side outside, from head end to tail.

3. Arrange side by side in 1-½ pint heatproof dish.

4. Slice onion thinly and put into dish between herrings.

5. Sprinkle with spice then add bay leaf.

6. Dissolve Marmite in hot water and stir in vinegar, lemon juice and sugar. Pour over herrings.

7. Stand strip of lemon peel on top.

8. Sprinkle lightly with salt.

9. Cover and cook in centre of cool oven (300 F or Gas No. 2) for 1-½ hours.

10. Remove from oven and leave until completely cold before serving.

From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

Spicy & Sour Shrimp Soup

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 ounce Lump tamarind, or 2tablespoons tamarindconcentrate
½ cub Boiling water
8 ounce Raw shrimp, shelled anddeveined
2 Garlic cloves, chopped
¼ cub Plus 1 ts nuoc mam(Vietnamese fish sauce)
Freshly ground pepper
2 tablespoon Vegetable oil
2 Shallots, thinly sliced
3 Stalks fresh lemon grass,white bulb crushed and cutinto 2-Inch sections
1 large Ripe tomato, cored, seededand cut into wedges
2 tablespoon Sugar
¼ Fresh ripe pineapple, cored,cut into ¼-inch slicesand then cut crosswise intosmall chunks
½ cub Fresh or canned bambooshoots, drained and thinlysliced
1 teaspoon Salt
2 Fresh red chili peppers,minced
½ cub Fresh bean sprouts
1 Scallion, thinly sliced
2 tablespoon Shredded mint

Preparation:

This soup has become a staple on my table. It's relatively quick to make and absolutely delicious. I've made it with chicken as well as shrimp and have some red snapper in the freezer to try out the next time. Squid's a natural for this dish. It's from Southern Vietnam.
You can make it as sour or spicy as you want by juggling the amounts of the ingredients that give those qualities. It makes a complete meal as is and is excellent with salad rolls or cha gio (fried "spring" rolls).

Soak the lump tamarind in the boiling water for 15 minutes, or until the tamarind is soft. Force the tamarind through a fine sieve into a small bowl. If tamarind concentrate is used, dilute it with only ¼ cup of warm water. Cut each shrimp lengthwise in half. In a bowl, combine the shrimp, garlic, 1 teaspoon of the fish sauce and pepper to taste. Let stand for 30 minutes. Heat the oil in a 3-quart saucepan. Add the shallots and lemon grass and saute briefly, without browning. Add the tomato and sugar and cook over moderate heat until slightly soft. Add the pineapple and bamboo shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and bring to a boil over high heat. Stir in the tamarind liquid, salt and the remaining ¼ cup fish sauce. Reduce the heat to moderate and simmer the broth for 5 minutes. Stir in the shrimp, chiles and bean sprouts and cook for 30 seconds more. Add the scallion and mint. Remove from the heat. Remove and discard the lemon grass. Ladle the soup into a heated tureen and serve at once. Note: Do not overcook the shrimp or they will toughen. Catfish, red snapper or any other firm white-fleshed fish can replace the shrimp. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989.

NOTE: I've been pushing Vietnamese cuisine long enough here that the ingredients shouldn't be too unfamiliar to regulars. Some of this stuff will probably have to come from an Asian market, but you can make some substitutions. Tamarind is made from the interior pulp of a tree seed pod and is quite sour. It has a subtly sweet taste too.
I've never done it, but I imagine that you could substitute lemon juice for the tamarind and still retain the essential character of the soup. Lemon grass can be replaced by grated lemon zest with a bit of juice--it's the lemon taste rather than the sourness that's wanted here. Dried lemon grass is available and is virtually as good as the fresh stuff. It's inexpensive and keeps well on the shelf. (I grow my own lemon grass--it's a really easy and pest free plant to grow.
If you manage to find some fresh lemon grass, whack off the bottom couple of inches and stick it in a flower pot full of good potting soil. Don't water the cutting too heavily until it starts to grow.
Chances are that it will take off and then you can transplant it into the ground--it likes rich, well drained soil and full sun.) There's NO substitute for fish sauce. The soup would probably be good without it, but it wouldn't be the same. Since there's not that much difference between canned and fresh pineapple (at least here on the mainland) I use canned stuff, drained and chopped. If you're ever in a market and see fresh Thai pineapple, grab some. The stuff I had in Thailand made our Hawaiian pineapples pale in comparison.

Spicy Hot Shrimp Cocktail

Servings: 6 Servings

Ingredients:

1 cub Catsup
1 ½ tablespoon Horseradish
2 tablespoon Lemon juice
2 teaspoon Chili powder
1 teaspoon Hot sauce
1 teaspoon Garlic powder
½ teaspoon Cayenne pepper
1 pound Fresh shrimp, cooked drainedand cooled

Preparation:

Combine catsup, horseradish, lemon juice, chili powder, hot sauce, garlic powder and cayenne pepper in a medium-size bowl. Mix well.
Cover and refrigerate for 1 hour. Serve with shrimp. Yield: 1 ½ cups.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990

Spicy Manhattan Fish Chowder

Servings: 2 Servings

Ingredients:

½ cub Diced green bell peppers
¼ cub Cubed yellow onions
1 teaspoon Hot sesame oil
4 cub Chopped fresh tomatoes
1 tablespoon Finely chopped fresh parsley
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
8 Saffron threads, dissolved in ½ cup water
2 Cloves garlic, crushed
1 cub Water
½ pound Scrod or grouper, filleted and cubed

Preparation:

Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings.

Variation: Two tablespoons curry powder can be substituted for the saffron threads.

Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N)

Spicy Marinated Shrimp and Garlic

Servings: 6 Servings

Ingredients:

1 cub Olive Oil
1 Juice Of 1 Lemon
½ teaspoon Paprika
1 each Bay Leaf
1 teaspoon Crushed Rosemary Leaves
¼ teaspoon Cayenne Pepper
1 Dashes Tabasco Sauce
1 Salt (To Taste)
1 Fresh Ground Pepper(2 Taste)
1 Dashes Worcestershire Sauce
30 each Cloves Garlic *
1 ½ pound Shrimp (About 20 /lb)
1 Fresh parsley, Chopped

Preparation:

* Cloves of garlic should be parboiled and peeled.
~--------------------------------------------------------------------- ~-- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving.

Spicy Stir-Fried Squid (Ojingeo Pokkum)

Servings: 4 Servings

Ingredients:

2 Squid (4-½ oz each)
5 ounce Boiled bamboo shoot
1 ¾ ounce Mushrooms
3 Green peppers
¼ medium Onion
3 Green onions
1 tablespoon Salad oil

SEASONING INGREDIENTS:
2/3 ounce Kochu jang
1 tablespoon Sake
2 teaspoon Soy sauce
1 teaspoon Sugar
1 teaspoon Ground chili pepper
½ teaspoon Crushed garlic
Pepper
MSG (optional)

IN ADDITION:
1 teaspoon Roasted sesame seeds
½ teaspoon Sesame oil

Preparation:

Insert a finger into body of squid and separate the joint. Gently pull out tentacles and entrails. Be careful not to break the sac.
Cut off entrails. Cut to open out tentacles. Remove eyeballs and beak ball. Tear off triangular "hat". Rub the end surface with a kitchen cloth to catch the skin. Peel the skin from the body and "hat". Cut body in half on skin side, then score in a diamond pattern. Cut into 1 inch width.

Cut green peppers into quarters lengthwise. Cut bamboo shoot and onion into ⅛ inch width, green onions into 2 inch length.

Heat oil in a skillet, cook squid, bamboo shoot and onion over medium heat. Add mushrooms and green peppers. When all ingredients are heated through, stir in green onion.

Season with combined Seasoning ingredients. Sprinkle with roasted sesame seeds and stir-fry quickly. Pour sesame oil rolling around the sides of skillet. Transfer to serving plate.

Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko Moriyama

Typed for you by Karen Mintzias

SPICY TOMATILLO SHRIMP

Servings: 4 Servings

Ingredients:

2 each Tomatillos
2 tablespoon Minced onion
1 each Garlic clove; minced
1 tablespoon Olive oil
¼ cub Lime juice, fresh preferred
1 Freshly ground black pepper
2 tablespoon Chopped fresh cilantro
1 pound Shrimp;shelled,tails left on
6 each Jalapenos;in strips

Preparation:

Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides. Saute the onion and garlic in the oil until soft. Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and puree until smooth. Stir in the cilantro. Marinate the shrimp in the mixture for an hour. Remove and thread on skewers along with the chile strips. Grill until just done (a few minutes on each side) and serve with the sauce on the side. Posted by WILLIAM HALL, Prodigy ID# JFBV53A.

SQUID MEDITERRANEAN

Servings: 4 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * * * *
2 pound Cleaned, whole Squid (bodyand tentacles)
1 tablespoon Olive Oil
¾ cub Finely chopped onion
1 Clove garlic, minced
2 can (16 oz. each) Italian-style
Tomatoes, drained & chopped
3 tablespoon Sliced Black Olives
1 tablespoon Capers
½ teaspoon Dried Oregano
¼ teaspoon Dried Majoram
⅛ teaspoon Red Pepper

Preparation:

Cut body of squid into ½-inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. DO NOT OVERCOOK!

Serve over a bed of rice.

Makes 4 servings.

Source: "Off Duty" magazine who's source was the National Fisheries Institute.

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

Squid Stuffed With Clams Or Scallops

Servings: 4 Servings

Ingredients:

8 Medium squid, cleaned
1 Large shallot, minced
1 Garlic clove, minced
3 tablespoon Unsalted butter
1 teaspoon Sun dried tomatoes
1 cub Clams or chopped scallops
2 tablespoon Dry white wine
1 tablespoon Chopped parsley
Pinch of thyme
Pepper to taste
½ cub Breadcrumbs
1 Egg
Tomato sauce

Preparation:

Preheat oven to 350 deg F. Rinse squid and drain. Chop tentacles coarsley. Set aside. Saute shalot and garlicin butter over medium heat in a heavy skillet until soft.
Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes. Remove from heat, stir in breadcrumbs and egg.
Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish. Cover and bake about 1 hour or until tender.

Steamed Crab with Hot Sauce - Poo Neung *

Servings: 4 Servings

Ingredients:

1 2 Pound Crab, Cleaned

HOT SAUCE:
8 Minced Garlic Cloves
10 Green Thai Chili Peppers, Minced
2 tablespoon Chopped Cilantro Root Or Coriander Root And Leaves
¼ cub Fish Sauce (Nam Pla)
¼ cub Lime Juice
2 tablespoon Sugar

Preparation:

As soon as the fishing boats return to harbor in the South the locals want to taste the sweetness of the fresh crabs. Simple cooking methods allow the natural taste of these crabs to be enjoyed.
~--------------------------------------------------------------------- ~-- Leaving the shell intact, place the crab in a large steamer and steam for 10 minutes on high heat. After the crab is cooked, remove and set aside.

Prepare the hot sauce by combining all the ingredients in a small bowl. Use as a dipping sauce. Crack the crab and dip into the sauce before eating.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Steamed Fish with Fish Gravy

Servings: 4 Servings

Ingredients:

1 Whole red snapper orsimilar fish, 2 to 4pounds, gutted and split
With the head on
1 Lime
1 teaspoon Salt
1 teaspoon Freshly ground pepper
8 Garlic cloves, minced
2 tablespoon White wine vinegar
1 Fresh hot pepper, minced
2 medium Onions, thinly sliced
1 small Green pepper, thinly sliced
1 pound Shrimp
1 Fish head
3 cub Water
1 Stalk celery
2 tablespoon Vegetable oil
1 cub Flour
1 Bay leaf
½ teaspoon Thyme

Preparation:

Here's one that I though you might like as it's African in origin.
Looks pretty tasty to me! Although it calls the fish "steamed" it would probably be more accurate to call it braised.

Wash the fish with the juice of the lime. Rinse, drain and pat dry.
Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward toward the head.

Make a mixture of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the minced hot pepper. Grind to a paste. Rub the gashes and the inside surfaces of the fish with the paste. Place the fish in a flat glass baking dish and cover with the onions (reserving a few), the green pepper and the remaining garlic and hot pepper. Marinate for one hour.

Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery. Simmer for 15 minutes.

Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly, for 3 to 4 minutes on each side, until golden brown but not done. Lower the heat and add the marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the bay leaf, thyme and a little more salt and pepper. Cover and simmer gently for 15 to 20 minutes. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep warm.

Add 2 tablespoons flour to the skillet and stir. Cook slowly, scraping the bottom of the skillet, until the gravy starts to thicken. Strain the gravy and return it to the now clean skillet. Add the shrimp and cook until they turn pink and the gravy is thick.
Serve the shrimp gravy over the fish.

Serves 4 to 6.

From the "Family of the Spirit Cookbook: Recipes and Remembrances from African-American Kitchens," by John Pinderhughes (Simon and Schuster. 1990).

The author recommends that if you can't get another fish head, decapitate the fish and use it to make the stock. Snapper is called for but he says that Hawaiian relatives of snapper ++onaga, opakapaka or ta'ape can be substituted as can Pacific rockfish.

Posted by Stephen Ceideburg; January 23 1991. --- þ KOOK-NET :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ ====================================================================== ==== Packet: CYBERLM Date: 12-11-94 (06:52) Number: 37 From: MICHAEL PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Some warm-up beverages Conf: (40) KN-BeverageC

Steamed Fish with Ginger and Onions

Servings: 4 Servings

Ingredients:

1 ½ pound Whole red snapper, cleaned
2 tablespoon Slivered fresh ginger
6 each Green onions, sliced
¼ cub Sherry, mirin or water
1 -----------sauce------------
2 tablespoon Soy sauce
1 teaspoon Sesame oil
1 tablespoon Vegetable oil

Preparation:

Rinse fish and pierce in several placed with a skewer or sharp knife.
Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking.

Steamed Fish With Shrimp Gravy

Servings: 4 Servings

Ingredients:

4 pound Red Snapper; (whole fish)gutted and split withhead left on
1 Lime
1 teaspoon Salt
1 teaspoon Ground Pepper
8 Cloves Garlic; minced
2 tablespoon White Wine Vinegar
1 Hot Pepper; minced
2 medium Onions; thinly sliced
1 small Green Pepper; thinly sliced
1 pound Shrimp
1 Fish Head
3 cub Water
1 Stalk Celery
2 tablespoon Vegetable Oil
1 cub Flour
1 Bay Leaf
½ teaspoon Thyme

Preparation:

Wash the fish with the juice of the lime. Rinse, drain and pat dry.
Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward along the head. Make a mixture of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the minced hot pepper. Grind to a paste. Rub the gashes and the inside surfaces of the fish with the paste. Place the fish in a flat baking dish and cover with the onions (reserving a few) the green pepper and the remaining garlic and hot pepper. Marinate for 1 hour.

Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery. Simmer for 15 minutes.

Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly, 3-4 minutes on each side, until golden brown but not done. Lower the heat and add the marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the bay leaf, thyme, and a little more salt and pepper. Cover and simmer gently for 15-20 minutes. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep warm.

Add 2 tb flour to the skillet and stir. Cook slowly, scraping bottom of skillet, until gravy starts to thicken. Strain gravy and return it to a clean skillet. Add shrimp and cook until they turn pink and the gravy is thick. Serve gravy over fish.

Per Serving: Calories: 265, Protein: 35 g, Carbohydrate: 13 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 131 mg, Sodium: 246 mg, Fiber: 1 g.

Source: "Family of the Spirit Cookbook: Recipes and Remembrances from African-American Kitchens," by John Pinderhughes (Simon and Schuster, 1990)

Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Steamed Whole Fish - Pla Chon Pae-Sa *

Servings: 4 Servings

Ingredients:

1 ½ pound Whole Rock Cod
1 teaspoon Salt
½ teaspoon White Pepper
2 Minced Garlic Cloves
1 cub Chopped Celery
2 tablespoon White Wine
1 tablespoon Fish Sauce (Nam Pla)
2 Sliced Green Jalapeno Peppers
1 cub Chopped Green Onions, Scallions Or Spring Onions

Preparation:

Although rock cod is a fresh water fish, snapper or sole can be substituted. In fact this is delicious with any salt water fish.
~--------------------------------------------------------------------- ~-- Clean the fish and slash to the bone three times on each side.
Rub with salt and pepper. Place on a steaming plate and top with the remaining ingredients.

Place in a steamer, cover and steam for 15 minutes on high heat.
Remove and serve.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Stir Fried Scallops and Apples

Servings: 4 Servings

Ingredients:

2 Stalks Celery
1 pound Scallops
2 Apples
3 tablespoon Margarine
1 Lemon

Preparation:

Coarsley chop celery, and slice scallops. Peel and quarter apples.
Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed.
Sprinkle with juice from remaining half of lemon, and serve.

STIR-FRIED OYSTERS WITH GARLIC AND GREEN ONIONS

Servings: 4 Servings

Ingredients:

1 pound Oysters, shucked
1 teaspoon Cornstarch
1 teaspoon Oyster sauce
1 ½ teaspoon Soy sauce
⅛ teaspoon Salt
1 tablespoon Oil
½ teaspoon White wine
2 each Garlic cloves; minced
2 each Green onions; in 2" pieces
1 each ¼" slice gingerroot *

Preparation:

*Note: Gingerroot should be chopped. Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15 seconds, until edges begin to curl. Remove with slotted spoon to paper towels to drain. Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside.
Heat oil in wok until hot. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and thickens. Created by: Mon Kee, Los Angeles (C) 1992 The Los Angeles Times

STIR-FRIED SCALLOPS WITH PASTA

Servings: 4 Servings

Ingredients:

1 pound Bay scallops
4 ounce Capellini OR Linguine
¼ cub Dry white wine
2 tablespoon Water
½ teaspoon Instant chicken bouillon; *
2 each Cloves of garlic; minced
1 tablespoon Margarine OR butter; **
1 ½ cub Fresh mushrooms; sliced
½ cub Green onions; sliced
½ cub Carrot; shredded
1 tablespoon Parsley; snipped
4 each Lemon wedges

Preparation:

* Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield:
Makes 4 (1 ¼ cup servings. One serving equals: 2 lean meat exchange; 1 ½ starch/bread exchange; 1 vegetable exchange; ½ fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

Stuffed Fish Fillets

Servings: 4 Servings

Ingredients:

2 tablespoon Reduced calorie margarine
¼ cub Chopped scallions
¼ cub Chopped green peppers
2 Slices white bread, crumbed
1 Egg, beaten
1/3 cub Chopped fresh parsley,divided
½ teaspoon Salt
Dash each nutmeg & redpepper
4 Red snapper or flounderfillets (5 oz each)
1 tablespoon Lemon juice

Preparation:

1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add the scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 min.
Remove from heat and let cool slightly.

2. Add the bread crumbs, egg, ¼ cup parsley, and the seasonings to the vegetables and mix well until ingredients are moistened. Spoon ¼ of the vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any remaining ingredients over them. Drizzle reserved margarine over fillets and sprinkle each with ½ tb. lemon juice. Bake until fish flakes easily when tested with a fork, 15-20 minutes. Serve sprinkled with remaining parsley.

Source: Weight Watchers New International Cookbook Posted by Fred Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993

Stuffed Jumbo Shrimp (Scampi)

Servings: 4 Servings

Ingredients:

2 pound Jumbo shrimp in the shell
1 tablespoon Margarine
¼ cub Celery, chopped fine
1 Onion, chopped fine
1 tablespoon Margarine, melted
½ cub Bread crumbs
¼ teaspoon Basil
½ teaspoon Parsley, chopped
¼ teaspoon Garlic salt

Preparation:

Peel shrimp, leaving shell on tail section. Lay shrimp on back, split almost through with a sharp knife, (butterfly cut), and devein.
Combine onion, celery and margarine in a 1-qt casserole. Microwave on high 3 minutes, or until onion is transparent. Stir in remaining ingredients.
Brush the shrimp with melted margarine, and spoon 1 tablespoon of the onion mixture into the butterflied area of the shrimp. Place in a baking dish with the tail resting straight up on the side of the dish and microwave on high 3 minutes or until shrimp are opaque. Do not overcook. Time varies with the size of the shrimp.

Sweet Cajun Shrimp

Servings: 4 Servings

Ingredients:

1 cub Catsup
1 tablespoon Honey
1 tablespoon Brown Sugar
2 tablespoon Vinegar
2 teaspoon Hot Sauce
1 teaspoon Cayenne Pepper
½ teaspoon Thyme
1 teaspoon Black Pepper
1 teaspoon Onion Powder
1 pound Shrimp, peeled and deveined

Preparation:

Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush sauce over shrimp. Serve over rice with leftover sauce.

Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990

Sweet-And-Sour Fish #2

Servings: 4 Servings

Ingredients:

3 tablespoon Cornstarch
¼ cub Water; cold
8 ounce Tomato sauce
8 ounce Pineapple chunks; undrained
½ cub Sugar, brown; firmly packed
1/3 cub Vinegar, red wine
¼ cub Onion; chopped
1 small Green pepper; cut in ½"strips
16 ounce Fish fillets; thawed

Preparation:

Combine cornstarch and cold water in a 2-quart glass measure or deep casserole dish, stirring well to dissolve cornstarch. Add the tomato sauce, pineapple chunks, brown sugar, vinegar, onion, and green pepper; stir well to dissolve the sugar.

Microwave at HIGH for 4 minutes, stirring once; then stir well at end of cooking period. Microwave at HIGH for 4 to 6 minutes or until thickened and bubbly, stirring at 1-minute intervals.

Arrange fillets in a 12x8x2" baking dish with thicker portions to outside of dish (thinner portions may overlap, if necessary). Pour sauce evenly over fillets. Cover with waxed paper; microwave at MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

Swordfish Kebabs

Servings: 4 Servings

Ingredients:

2 ¼ pound Swordfish Steaks
6 tablespoon Olive Oil
1 teaspoon Oregano, chopped
1 teaspoon Marjoram, chopped
1 Juice & rind from ½ lemon
4 Tomatoes cut in thick slices
2 Lemons cut in thin slices
Salt and Fresh Ground Pepper
Lemon Slices/Italian Parsley

Preparation:

1) Cut the swordfish steaks into 2 inch pieces.

2) Mix the olive oil, herbs, lemon juice and rind together and set it aside. Thread the swordfish, tomato slices and lemon slices on skewers,
alternating the ingredients. Brush the skewers with the oil and lemon
juice mixture and cook under a preheated broiler for about 10 minutes,
basting frequently with the lemon and oil. Serve garnished with lemons
and parsley. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Swordfish with Mustard-Basil Butter

Servings: 4 Servings

Ingredients:

¼ cub Unsalted butter (½ stick),room temperature
2 tablespoon Dijon mustard
2 tablespoon Fresh basil; finely chopped
Vegetable oil
4 ounce swordfish steaks¾" thick
Fresh basil sprigs

Preparation:

Mix first 3 ingredients in a small bowl.

Prepare barbecue or preheat broiler. Brush grill with vegetable oil.
Season fish with salt and pepper. Grill fish just until cooked through, about 3 minutes per side. Transfer to plates. Top each with spoonful of mustard-basil butter. Garnish with basil sprigs and serve.

-- from THE CHURCHILL HOUSE, Brandon, Vermont

Teriyaki Salmon Steaks

Servings: 6 Servings

Ingredients:

FROM CHEF FREDDY'S:
1 cub Teriyaki sauce
1 tablespoon Peanut oil
3 tablespoon Parsley [chopped]
1 Clove garlic [crushed]
½ teaspoon Pepper [freshly ground]
6 Salmon Steaks

Preparation:

1) Mix the first 5 ingredients in a bowl... then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4 to 5 min. basting with the sauce... Turn the steaks and grill for 3 min. or until the steaks flake easily, basting with the sauce... 3) Serve hot or cold...

From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'...
re-typed with permission by Fred Goslin on Cyberealm Bbs (315) 785-8098

THAI STUFFED FISH

Servings: 4 Servings

Ingredients:

4 large Filets of fish, 1-2" thick(grouper is excellent)
2 cub Soy sauce
1 cub Rice vinegar
1 teaspoon Sesame oilStuffing-
1 teaspoon Black peppercorns
2 tablespoon Peanut oil
1 pound Small shrimp raw, shelled,& finely chopped
2 tablespoon Fish sauce (Nam Pla orNuoc Mam)
6 tablespoon Corn oil
8 Eggs beaten well
35 Coriander (cilantro) leaveschopped
6 Red Serrano or jalapenopeppers seeded & slivered
4 Limes cut into wedgesseveral mint or cilantrosprigs

Preparation:

Make a deep slice in one edge side of each filet, thus, forming a deep pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil.
Pour this over the filets. Cover & let stand in the refrigerator for 4-6 hours.

NOTE: you may add the juice of 1 lime to the marinade if you wish)

Take a pinch of the chopped coriander leaves and the peppercorns & pound them into a paste with a mortar. Heat the peanut oil in your wok. Fry the paste for 1 minute. Add the shrimp and stir fry for 45 seconds. Stir in the fish sauce the remove the mixture to cool. Wipe out your wok, pour in the corn oil and bring to medium heat. Drop the egg a spoonful at a time into the heated oil along with the pepper slivers. Cook until the egg is done. Drain and mix this with the shrimp mixtuire and sprinkle with the chopped coriander leaves. Spoon this into the pocket of each filet. Pin the pockets shut on each filet with a bamboo skewer. Grill the filets or broil them until you know that they are done. Serve garnished with the coriander sprigs and the lime wedges.

NOTE: You may also garnish with a spoonful of chopped peanuts as well.

Origin: Suri Thanipatsombat, owner - Thai Empire Restraunt circa 1982

TIGER SHRIMP

Servings: 1 Info

Ingredients:

Most black tiger shrimp available in this country are raw, shell-on
tails (the heads are often left on in Asian countries, but removed
before arriving on our shores). The shrimp are frozen in blocks
shortly after harvest.

Preparation:

The black color of the shells initially put off many consumers, but price, availability and quality soon won them over. Regardless of their color, the shrimp still cook to a nice pink.

Occasionally you may find shrimp with paper-thin shells. These are simply shrimp that molted shortly before harvest; they are of the same quality as others with more sturdy shells. All shrimp are in a continuous cycle of molting as they grow, exchanging their snug, smaller shells for new thin shells that harden until the next molt.
Black tiger shrimp grow especially quickly because t hey live in warm tropical waters, so they molt quite often.

The shrimp are often sold with classifications of "medium" or "large", while their industry sizing is based on a per-pound value. A shrimp labeled 2½5 will number between 21 and 25 shrimp to a pound. The smaller the number, the larger the shrimp. Most black tiger shrimp found in U.S. markets are 16/20 or 21/35, while smaller shrimp are sometimes available.

Black tiger shrimp are the most widely distributed and marketed shrimp in the world. Harvests occur along coastlines in an eastward arc from the southern tip of Africa almost to the Sea of Japan.
Almost 80 percent of the black tiger shrimp on the market are farmed, with the remainder coming from various Asian countries. They are easy to farm because they are quite adaptable and thrive on a wide range of environments.

Black tiger shrimp are widely available year-round, although the supply of farmed shrimp peaks in February and September and prices should be somewhat lower then. Generally, the larger the shrimp, the higher the price.

Black tiger shrimp have a notably firm-textured meat. This makes them especially forgiving and easy to work with. You can cook them whole, in the shell, or remove shells before cooking.

Black tiger shrimp, especially those raised in low-salinity water, tend to be milder than ocean caught shrimp.

All cooking methods are suitable for shrimp. They should be cooked just until they are opaque through the center. Cooking time will depend on the cooking method and the size of the shrimp. Overcooked shrimp are tough and nearly flavorless; check them after 2 to 3 minutes to gauge how much time they will need.

There is a surprising amount of flavor left in the shells and it can be captured in a simple shrimp stock. After peeling your shrimp, toss the shells in a pan with just enough water to cover. Add fresh herb sprigs, sliced onion, bay leaf, sliced carrot, sliced celery or other flavorings if you like. Bring the water to a boil and simmer for about 10 minutes. Drain the stock and use it in soups, chowders and sauces, or freeze to save. You can also freeze the shells, and simmer then at a later date.

Shrimp are a lean, low-fat selection, although (for seafood) they are relatively high in cholesterol. A 3« ounce serving has 91 calories, 2 gm of total fat, 150 mg cholesterol, 18 gm of protein, 148 mg of sodium and .5 gm omega-3 fatty acids.

Simply Seafood Fall 1994 Posted by Michael Prothro KOOK-NET :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

Torta De Cameron Con Chile Colorado

Servings: 4 Servings

Ingredients:

12 To 14 medium raw shrimp shelled and deveined
2 Scallions; finely chopped both white & green parts
1 tablespoon Finely chopped cilantro
Salt and pepper
3 Eggs; separated
3 tablespoon Flour
2 tablespoon Vegetable oil
2 ½ cub Basic Red Chile Sauce
2 Garlic cloves; fine chopped
½ teaspoon Cider or white wine vinegar

Preparation:

*Full title is Torta de Cameron con Chile Colorado (Shrimp Cakes in Red Chile Sauce).

Process shrimp very carefully in a food processor for 4 to 5 seconds, scraping down the sides of the bowl. When fairly smooth, transfer to a medium bowl and mix with the scallions, cilantro and salt and pepper to taste.

In a deep bowl, beat the egg whites until soft peaks form. One at a time, add the yolks, beating after each addition. Carefully fold in the flour, then the shrimp mixture.

In a small skillet, heat the oil over medium-high heat. When it is hot, drop spoonfuls of the batter into the skillet and brown slightly, about 3 minutes on each side. As they brown, remove cakes from the skillet and drain on paper towels.

Meanwhile, warm the Basic Red Chile Sauce in a medium saucepan over low heat; season with garlic and vinegar. When the cakes are all browned, carefully place them in the hot chile sauce. Simmer over low heat for 12 to 15 minutes, then serve.

The authors write: "The simplicity with which this dish is prepared and its unassuming look belie its delicious flavor and intriguing textures. Traditionally a fiery red chile sauce surrounds the shrimp cakes...

"In 1854, the United States acquired part of the northern Mexican state of Sonora through the Gadsden Purchase, including the area where Emojean Jordan Buechner's grandparents lived. When her grandfather found himself in U.S. territory, he moved south to Mexico, but Emojean's great-grandmother, and mother - and their knowledge of Sonoran cooking - remained behind.

"The cooking of old Sonora is simple and flavorful, based on inexpensive and easily prepared foods. Flour tortillas are often used in place of the corn variety because Sonora is Mexican wheat country. Produce was difficult to grow and the people were poor, so nothing was wasted. Wild plants like cactus and purslane were foraged to augment staples such as beans and corn, and foods were seasoned with cilantro, oregano, garlic, cumin, and mint. As chiles came to the United States from Mexico, they became part of the Sonoran cuisine, too.

"Even though Emojean grew up in Arizona, her roots are in Sonora. 'I learned about Sonoran cooking in my mother's kitchen,' she recalls, and many of those recipes had been transmitted verbally from generation to generation. 'Traditional Sonoran recipes are the inspiration for much Southwestern cooking, but they are relatively unknown because they were never written down,' she says."

"To ensure that this heritage wasn't lost, Emojean collected the recipes in a book called _Mexican Cooking Sonoran Style_. She started with recipes handed down from her great-grandmother and friends, then added more gathered on visits to longtime residents of Sonora. The recipe for shrimp cakes...is one she remembers from her childhood, and is a favorite of friends in New Orleans, where she now lives."

From Emojean Jordan Buechner in "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 31.
Posted by Cathy Harned.

Tropical Fish Kebabs

Servings: 4 Servings

Ingredients:

2 pound Monkfish
2 Garlic cloves, crushed
1 Fresh green chili, seeded,chopped
1 Piece ginger root, peeled,chopped (1")
Juice of 1 lime
Salt to taste
Fresh ground pepper to taste
1/3 cub Corn oil
1 Ripe mango
2 Bananas
1 Red bell pepper, seeded,cut in cubes
Lime wedges

Preparation:

Cut away monkfish from central bone. Cut flesh into bite-size pieces.

In a shallow glass dish, combine garlic, chili, ginger, lime juice, salt, pepper and oil. Add fish and stir gently. Cover and refrigerate 2 hours. Meanwhile, slice mango lengthwise on each side, close to seed. Peel and cut mango flesh in small pieces. Peaheat grill. Cut bananas into chunky pieces.

On 4 long or 8 short bamboo skewers, alternate fish with cubes of bell pepper, mango and banana. Arrange skewers in a broiler pan and spoon marinade over skewers. Broil 12-15 minutes, turning frequently and basting with marinade, or until cooked through. Serve with lime wedges.

VARIATION: Substitute fresh pineapple for mango.

Trout With Cream And Honey Sauce (irish)

Servings: 4 Servings

Ingredients:

250 g Trout
1 teaspoon Honey
50 g Butter
50 g Whole almonds, skinned
4 tablespoon Fresh heavy cream
1 tablespoon Lemon juice
100 g Flour (seasoned to taste)
300 ml Milk (to soak trout in)

Preparation:

Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle.
Pour over the fried fish, and serve garnished with lemon.

Tuna Buns

Servings: 4 Servings

Ingredients:

2 each Hardcooked Eggs, Chopped
6 ½ ounce (1 cn) Tuna, Drained
4 ounce Shredded Cheddar Cheese
¼ cub Chopped Green Pepper
2 tablespoon Finely Chopped Onion
½ teaspoon Prepared Mustard
½ cub Mayo or Salad Dressing
8 each Hamburger Buns, Split

Preparation:

Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 ½ to 2 mins.

Tuna Nicoise Sandwich

Servings: 4 Servings

Ingredients:

2 can Italian tuna packed in oliveoil (6 ½ ounce size each)

VINAIGRETTE DRESSING:
Olive oil
2 teaspoon Fresh oregano leaves
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Red-wine vinegar
1 Clove garlic
1 teaspoon Dijon mustard

OTHER INGREDIENTS:
1 Red pepper; roasted, peeled,cored, seeded, and juliennd
1 Yellow pepper; treated sameas red
1 Pickled jalapeno; seededminced
¼ cub Diced red onion
2 tablespoon Chopped pitted olivesCalamata
2 tablespoon Capers
12 ounce Loaf italian bread; halved
1 bunch Watercress; trimmed

NUTRITIONAL INFORMATION/SERV:
558 Calories
34 G protein
50 G carbohydrate
25 G fat
16 Mg cholesterol
1044 Mg sodium

Preparation:

1. Make dressing: Drain oil from tuna into glass measure; add oil to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft inside from bread; discard (or freeze for stuffing?). Brush inside loaf with some dressing; add remainder to pepper mixture. Mix in tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides. Top with watercress; close.

From: McCall's July 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 07-27-93 (09:51) Number:
58539 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

Tuscan Tuna Salad

Servings: 4 Servings

Ingredients:

1 Can (13 oz) white tuna
Packed in water, drained
1 Can (8 oz) dark red kidney
Beans, rinsed and drained
1 large Tomato, seeded and diced
½ cub Ripe olives, sliced
½ cub Sliced green onions & tops
½ cub Pace Picante Sauce
1/3 cub Bottled Italian dressing
½ teaspoon Dried basil, crushed
3 cub Shredded spinach leaves

Preparation:

Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with tuna mixture. Serve with additional Pace Picante Sauce.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Udang Kari (Indonesian Prawn Curry)

Servings: 4 Servings

Ingredients:

1 tablespoon Oil
1 medium Onion, finely chopped
2 Cloves garlic, chopped
1 teaspoon Turmeric
½ teaspoon Lemon grass
1 teaspoon Sambal oelek
Sliver of shrimp paste
(belacan)
1 teaspoon Salt
1 cub Coconut milk
450 g Shelled frozen prawns

Preparation:

Heat oil and lightly saute onion and garlic. Add garlic, turmeric, cummin and lemon grass. Stir and add sambal oelek, shrimp paste and salt. Stir again.

Add coconut milk and bring to a boil. Lower heat and add prawns.
Simmer uncovered for 15-20 mins.

Serve with rice.

Source: Cook Indonesian-Agnes Brackman

Compiled by Imran C. Gold Coast....'Oz

Venezuelan Peppers With Shrimp

Servings: 10 Servings

Ingredients:

3 pound Shrimp (16-20/lb)
3 cub Spanish Olive Oil
4 each Large Red Bell Peppers *
8 each Cloves Garlic **
1 each Chili Pepper Seeded/Minced
1 each Loaf French Bread 1" Slices
1 Feta Cheese (optional)

Preparation:

* Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into ¼-inch chunks.
~--------------------------------------------------------------------- ~-- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish.
Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top.

Walnut Chicken/Shrimp Stir-Fry

Servings: 6 Servings

Ingredients:

1 cub Walnut halves
3 tablespoon Soy sauce
3 tablespoon Cornstarch
½ teaspoon Salt
1 teaspoon Sugar
1 ½ pound Shrimp or skinned, boned
Chicken breast cut into
Strips
2 tablespoon Peanut oil
3 each Small heads chinese cabbage,
Cut crosswise into ⅛ inch-
Thick slices
6 each Stalks celery, cut into 2-
Inch julienned pieces
2 large Onions, cut in half and
Sliced thin
1 pound Snow peas or sugar snaps
1 each 8 oz can sliced water
Chestnuts, drained
½ cub Chicken broth
2 tablespoon Fresh tarragon,chopped

Preparation:

In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken strips and toss to coat; set aside. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts to wok and saute until lightly browned. Add a bit more oil if necessary. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside. Heat remaining oil until very hot. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles.

Modified from: Great Good Food by Julee Rosso, Crown Publishers, Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's KookNet.

Walnut Shrimp

Servings: 4 Servings

Ingredients:

1 pound Medium shrimp, peeled and
Deveined
Coating:
1 Egg white
1 teaspoon Salt
2 teaspoon Cornstarch
Other ingredients:
½ cub Peanut oil, for velveting
2 teaspoon Fresh ginger, finely chopped
2 tablespoon Fresh scallions chopped fine
½ cub Walnuts, unsalted cashews,
Or almonds, roasted
½ teaspoon Salt
1 tablespoon Hoisin sauce
1 tablespoon Rice wine
6 tablespoon Chicken stock
½ teaspoon Cornstarch mixed with ½
Ts water
1 teaspoon Sesame oil

Preparation:

Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp o sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1 ½ tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds.
Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once. Serve with fried rice

Modified from: Great Food Without Fuss by Frances McCullough and Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren Martin for Cyberealm's KookNet

WHITE WINE-MARINATED SQUID

Servings: 6 Servings

Ingredients:

¾ cub White wine
¼ cub Lemon juice
¼ cub Olive oil
2 tablespoon Minced garlic
¼ cub Minced onions
1 teaspoon White pepper
½ teaspoon Ground coriander
2 teaspoon Salt
1 ½ cub Squid; body cut into rounds, tentacles left whole

Preparation:

PLACE ALL INGREDIENTS except squid in a 1-quart pot and bring to a boil over high heat on the stove. Add the squid, cook 30 seconds and immediately remove from the heat. Pour the contents of the pot into a glass bowl, cover with a plate and let cool to room temperature.
Place in refrigerator until chilled. Serve over lettuce or chilled pasta.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

WHITEFISH BAKED W/ FIDDLEHEAD FERNS

Servings: 4 Servings

Ingredients:

½ cub White wine
2 tablespoon Dijon mustard
4 (7-oz) whitefish fillets
Salt and white pepper to taste
½ teaspoon Thyme
¾ pound Fiddlehead ferns=OR=- Asparagus
1 medium Onion; finely diced
2 tablespoon Unsalted butter

Preparation:

PREHEAT OVEN TO 375F. Combine wine and mustard in a 3-inch deep baking dish just large enough to hold the whitefish fillets in 1 layer. Place the whitefish in the wine and sprinkle with salt, pepper and thyme. Place the onions and fiddleheads on top, cover the dish and place in the oven for 20 minutes. Remove baking dish from the oven. Arrange a bed of onions and fiddleheads on a platter and place the fish on top. Swirl butter into the cooking liquid and pour over the fish. Serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

WHITEFISH WITH LEEK RISOTTO

Servings: 4 Servings

Ingredients:

1 cub Arborio rice
4 cub Bottled clam juice or fresh or canned low-sodium chicken broth
4 Anchovies; finely chopped
½ teaspoon Chopped fresh rosemary; -OR-
¼ teaspoon -Dried rosemary
½ teaspoon Chopped fresh sage; -=OR=-
¼ teaspoon -Dried sage
4 ounce pieces whitefish fillet or bass fillet pieces
6 large Leeks sliced into thin rounds,
3 tablespoon Lemon juice
1 tablespoon Dijon-style mustard
1/3 cub Extra-virgin olive oil

Preparation:

PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes. Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove. Bring to a boil and cook until reduced by half. Remove from heat and pour into a blender. Put blender on medium speed and slowly drizzle in the oil. To serve, arrange whitefish on a platter surrounding a mound of risotto. Spoon a little sauce over the fish and serve the remainder on the side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

WHOLE FISH BAKED IN A SALT CRUST

Servings: 4 Servings

Ingredients:

48 ounce Cleaned whole fish
8 pound Sea salt
4 Egg white
12 Sprigs tarragon
Pepper

Preparation:

Preheat the oven to gas mark 5, 375øF, 190øC.

Season the fish with a little black pepper. Combine the sea salt with the egg white and 2fl oz water. Spread half the salt mixture on a baking tray or oven proof dish, then lay the fish on top. Put the tarragon on top of the fish and cover with the remaining alt mixture.
Bake in the reheated oven for 20 minutes. Remove, break the top layer of salt away and serve the fish from it dish.

Whole Flounder with Herb Marinade

Servings: 2 Servings

Ingredients:

3 tablespoon Olive Oil
2 tablespoon Fresh Herbs; chopped
1 teaspoon Garlic; minced
¼ teaspoon Salt
Ground Pepper
2 pound Flounder

Preparation:

Combine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours. Dress or pan-dress the fish the fish, rinse well, and pat dry.
Slash the thicker part of both fillets with 1 or 2 shallow diagonal cuts through the skin and into the meat. Set aside 1 tb marinade and rub the rest all over the surface of the fish and into the cuts. Set aside on a plate for 15 minutes.

Build a medium-hot fire in a charcoal grill. Oil the grill rack and place fish dark-skin side down. Grill 4 minutes, or until skin releases easily from grill. Turn, baste with any marinade remaining on the plate, and continue grilling until a thin skewer easily penetrates thickest part of the fish, another 2-4 minutes.

Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat, 131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Wolfgang Puck's Barbecued Shrimp BLT

Servings: 4 Servings

Ingredients:

3 tablespoon Vegetable oil
½ pound Shrimp,cleaned/peeled
½ cub Mayonnaise
12 Sourdough bread,thin slices
8 Lettuce leaves
½ pound Tomato,cut/12 thin slices
12 Cooked bacon slices,thick
Salt to taste
Pepper to taste

LEMON-BUTTER SAUCE:
1 teaspoon Vegetable oil
3 ounce Shallots,peeled/sliced
½ cub Dry white wine
1 tablespoon Champagne vinegar
½ cub Heavy cream
1 Stick of unsalted butter*
1 Juice of ½ lemon
Salt
White pepper

Preparation:

* - cut into small pieces.

1. Coat the shrimp lightly with the vegetable oil and grill for about 1-½ minutes on each side. Drain and cut each shrimp in half lengthwise.

2. To make the sandwiches, spread a little mayonnaise on one slice of bread and place one piece of lettuce on bread. Top with three slices of tomato, season lightly with salt and pepper, and arrange the bacon on top of tomatoes. Top with second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp in the lemon butter and arrange on top of lettuce (10 halves per sandwich). Salt and pepper to taste. Top with the third slice of bread and cut in half.

*** LEMON-BUTTER SAUCE ***

Heat oil in a medium saucepan. Saute the shallots for about two minutes, then deglaze pan with wine and vinegar and reduce slightly.
Pour in cream and reduce the sauce by half. Whisk in butter and strain into a clean pan. Season with lemon juice, salt and pepper to taste. Keep warm.