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A to Z Recipes
June 8, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. It's been a very busy weekend and I'm almost anxious to go back
to work so I can rest. I've had my grandchildren here, which has been
wonderful, but lots of other things are keeping me busy. Life is good.
If you're planning to join us in August for our
Great Northwestern Escape
(for all or part of it), please visit the webpage about it (it is not complete
but our plans aren't either, ha-ha). We have a dinner in Bellingham, a day trip to the
San Juan Islands, as well as a feast at Cheers in Vancouver,
BC. There are a couple of days open yet, one
of which we may visit Seattle. My family is coming along and we sure would
like to meet you. The gathering is free (like everything at A to Z Recipes),
just take care of your personal expenses (transportation, food, lodging,
activities, etc.).
The current Monthly Theme topic is: "The Way to a Man's Heart is..." We're looking for recipes that are sure to please the men. With June being the month we honor Dads, I thought it would be nice to serve up some tasty recipes that they would enjoy. You may send any and all you want to the link found in the
Monthly Theme - Recipe Submission section of this newsletter. Thanks!
Today, we're sharing recipes collected during our previous Monthly Theme:
"Sensational Seafood". We had a great response to the theme, enough so that we will have two issues, each containing a boat-load of recipes. If you do not see all of yours in this issue, you will next Sunday in the second part. Please join me in thanking the following for their help in this great "catch":
Treva, NC
Pam H., Swanton, OH
Jean, OH
Bill Anatooskin, Burnaby, BC, Canada
Dorie, IL
Jim D., WA State
Mary S., Nashville, TN
Linda H., Rosharon, TX
Patricia, Charlevoix, MI
Shirley, WA State
Kim, Pflugerville, TX
Johnny, LA
Pat, Minden, NV
Larry Holmes, Toronto, Canada
Jean, Syracuse, NY
Lynn, Manitoba, Canada
Lucy Wellhausen, Kirtland, Ohio
Pat, Merritt Island, FL
Robyn, Auckland, New Zealand
Rita, Niceville, FL
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops:
Great Northwestern Escape.
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A Message from Pam in OH
Please check out the following web-site. This has been dear to our family's heart for a while now.
Smiles for Sophie
This photo is of Sophie Quayle, who died
last October at age 4. She was in Sunday School with my granddaughter, Emma,
who is almost 5 years old. Emma is asking for your help in her
endeavor to raise money to help support children who suffer from cancers, as did
Sophie. Emma gets up to "train" at 6AM every day. She
runs with her mother. I hope you can join me in supporting this Smiles
for Sophie activity. Thanks to all for your prayers.
PS. Smiles for Sophie is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory.
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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During this political season lets be reminded of these wise words.
Shared by Treva, NC
You cannot help the poor by destroying the rich.
You cannot strengthen the weak by weakening the strong.
You cannot bring about prosperity by discouraging thrift.
You cannot lift the wage earner up by pulling the wage payer down.
You cannot further the brotherhood of man by inciting class hatred.
You cannot build character and courage by taking away men's initiative and independence.
You cannot help men permanently by doing for them, what they could and should do for themselves.
~Abraham Lincoln
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Shared by Pam H., Swanton, OH
For over 7 years, Regina Brett was a columnist at The Beacon Journal in Akron, Ohio . During that time, she was diagnosed and successfully treated for breast cancer. Regina is now a columnist for The Plain Dealer in Cleveland, Ohio. Her column runs on Sunday, Wednesday and Friday.
Lessons in Life
By Regina Brett
To celebrate growing older, I once wrote the 45 lessons life taught me. It is the most requested column I've ever written.
My odometer rolls over to 50 this week, so here's an update:
1. Life isn't fair, but it's still good.
2. When in doubt, just take the next small step.
3. Life is too short to waste time hating anyone.
4. Don't take yourself so seriously. No one else does.
5. Pay off your credit cards every month.
6. You don't have to win every argument. Agree to disagree.
7. Cry with someone. It's more healing than crying alone.
8. It's OK to get angry with God. He can take it.
9. Save for retirement starting with your first paycheck.
10. When it comes to chocolate, resistance is futile.
11. Make peace with your past so it won't screw up the present.
12. It's OK to let your children see you cry.
13. Don't compare your life to others'. You have no idea what their journey is all about.
14. If a relationship has to be a secret, you shouldn't be in it.
15. Everything can change in the blink of an eye. But don't worry; God never blinks.
16. Life is too short for long pity parties. Get busy living, or get busy dying.
17. You can get through anything if you stay put in today.
18. A writer writes. If you want to be a writer, write.
19. It's never too late to have a happy childhood. But the second one is up to you and no one else.
20. When it comes to going after what you love in life, don't take no for an answer.
21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion ~ Today is special.
22. Over prepare, then go with the flow.
23. Be eccentric now. Don't wait for old age to wear purple.
24. The most important sex organ is the brain.
25. No one is in charge of your happiness except you.
26. Frame every so-called disaster with these words: "In five years, will this matter?"
27. Always choose life.
28. Forgive everyone, everything.
29. What other people think of you is none of your business.
30. Time heals almost everything. Give time, time.
31. However good or bad a situation is, it will change.
32. Your job won't take care of you when you are sick. Your friends will. Stay in touch.
33. Believe in miracles.
34. God loves you because of who God is, not because of anything you did or didn't do.
35. Whatever doesn't kill you really does make you stronger.
36. Growing old beats the alternative -- dying young.
37. Your children get only one childhood. Make it memorable.
38. Read the Psalms. They cover every human emotion.
39. Get outside every day. Miracles are waiting everywhere.
40. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.
41. Don't audit life ~ Show up and make the most of it now.
42. Get rid of anything that isn't useful, beautiful or joyful.
43. All that truly matters in the end is that you loved.
44. Envy is a waste of time. You already have all you need.
45. The best is yet to come.
46. No matter how you feel, get up, dress up and show up.
47. Take a deep breath. It calms the mind.
48. If you don't ask, you don't get.
49. Yield.
50. Life isn't tied with a bow, but it's still a gift.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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HUSH PUPPIES
Shared by Treva, NC
I've been eating hush puppies all of my life and this is the first time I've ever heard a story about how they were named....don't know if it's accurate, but I like this version.
Hush puppies are an important part of a well-balanced mess of fried catfish. We see them on other fried seafood platters, too. Most of the time the role of hush puppies is strictly as cheap filler, and that's probably how they came to be in the first place. The story (authorities disagree on whether it's true) is that the cook carrying food from the kitchen across the courtyard to the dining room of the main house didn't want the dogs running around underfoot, trying to get at the food. So she took some of the coating for the fish or chicken, fried it up, and threw it to the dogs, who, of course, went after it with glee.
One part of the story is essential: hush puppies must be cooked in the same oil that was used to fry the fish and chicken for them to have a distinctive flavor. However, hush puppies can be raised to a level higher than that. By incorporating onions, bell peppers, parsley and perhaps a little jalapeno, one comes out with a hush puppy that stands alone. The best hush puppies I ever ate were and are at Cuevas Fish House, an all-you-can-eat fried whole catfish place near Picayune, Mississippi.
The best way by far to cook catfish is to fry it. No other recipe, no matter how involved or careful, will match the goodness of a crisp, golden-brown, fried cornmeal coating.
Hush puppies are essential to a catfish fry and they're good with any other seafood platter, too. You make them especially good by keeping the texture light and including flavors other than that of the cornmeal. Fry them in the same oil that you used to fry the fish or chicken.
Although the original idea for hush puppies is to use the same stuff you used to coat the fish, better results come from making a batter specifically for hush puppies.
Vegetable oil for frying, preferably oil previously used for frying fish
1 & 1/2 cups white self-rising cornmeal
1 & 1/2 cups self-rising flour
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. salt-free Creole seasoning
1 cup corn, drained
2 green onions, sliced thin
2 sprigs parsley, chopped
1 egg, beaten
1 3/4 cups milk -------------OR BEER
1. In a heavy saucepan, heat the vegetable oil while mixing the other ingredients, to to 350 degrees.
2. Mix the cornmeal, flour, sugar, salt and Creole seasoning in a small bowl. Stir with a whisk to blend completely. Add the corn, green onions and parsley and stir to blend well.
3. In a second, larger bowl, beat the egg and blend in the milk and 1/4 cup of water. Add the dry ingredients from the first step to the wet ingredients and mix with a whisk until no dry flour is visible. (Add a little more milk to the mixture if necessary. The mixture should be sticky but not runny or grainy.)
4. With a tablespoon, make balls of the batter. Fry four to six at a time until they're medium brown; they should float on the oil when they're ready. Remove and drain, and allow the oil temperature to recover before adding more hush puppies.
Serve as an appetizer with a mixture of equal parts of mayonnaise, horseradish and sour cream or tartar sauce, or alongside fried seafood or chicken.
Makes about eighteen hush puppies.
Source: Tom Fitzmorris' "New Orleans Menu"
http://www.nomenu.com/
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: The Way to a Man's Heart...
... Is through his stomach. Yeppers, sad but true. So in June, we'll collect recipes that will make a man, any man, very happy. We're looking for recipes that men always ask for when it is "their" special day. Yes, I know, we may very well end up with some artery-cloggers but it's the month set aside to make Dad happy. Hopefully the Dad in your life is health savvy and enjoys a meal that will stick to the ribs without causing too much damage elsewhere. Happy Father's Day to all the a2z guys out there. Here's to you! Send along recipes that are sure to please the guys. For our a2z guys, share recipes that really make you very happy. We'll post them on the first Sunday in July. Please read further so you'll be sure your recipes conform to posting standards.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
The Way to a Man's Heart... We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: The Way to a Man's Heart...
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address
shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: The Way to a Man's Heart....
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for The Way to a Man's Heart... has a deadline of June 30, 2008, and will be posted on July 6, 2008.
Please use this email link to submit a recipe for theme recipes: The Way to a Man's Heart...
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st Lynn in Manitoba, Canada
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
17th Linda G. in Michigan
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Redneck Calamari
Redneck Calamari photo shared by Linda H., Rosharon, TX
There's Something Fishy Goin On Here...
Where do shellfish go to borrow money ?
To the prawn broker !
What do you call a big fish who makes you an offer you can't refuse ?
The Codfather !
How could the dolphin afford to buy a house ?
He prawned everything !
Which fish can perform operations ?
A Sturgeon !
What happened to the shark who swallowed a bunch of keys ?
He got lockjaw !
Where do fish wash ?
In a river basin !
Why did the whale cross the road ?
To get to the other tide !
Where do little fishes go every morning ?
To plaice school !
What fish goes up the river at 100mph ?
A motor pike !
What do you get from a bad-tempered shark ?
As far away as possible
Where do shellfish go to borrow money ?
To the prawn broker !
What do you call a big fish who makes you an offer you can't refuse ?
The Codfather !
How could the dolphin afford to buy a house ?
He prawned everything !
Which fish can perform operations ?
A Sturgeon !
What happened to the shark who swallowed a bunch of keys ?
He got lockjaw !
Where do fish wash ?
In a river basin !
Why did the whale cross the road ?
To get to the other tide !
Where do little fishes go every morning ?
To plaice school !
What fish goes up the river at 100mph ?
A motor pike !
What do you get from a bad-tempered shark ?
As far away as possible
What did the sardine call the submarine ?
A can of people !
What's the difference between a fish and a piano ?
You can't tuna fish !
Why are sardines the stupidest fish in the sea ?
Because they climb into tins, close the lid and leave teh key outside !
What do you call a dangerous fish who drinks too much ?
A beer-a-cuda !
Who has eight guns and terrorizes the ocean ?
Billy the Squid !
What happened to the cold jellyfish ?
It set !
What's the coldest fish in the sea ?
A blue whale !
Where do you find a down-and-out octopus ?
On squid row !
What do you get if you cross an abbot with a trout ?
Monkfish !
What kind of fish will help you hear better ?
A herring aid !
What do you call a fish with no eyes ?
Fsh !
How do fish go into business ?
The start on a small scale !
What lives in the ocean, is grouchy and hates neighbors ?
A hermit crab !
What fish only swims at night ?
A starfish !
Which fish go to heaven when they die ?
Angelfish !
What bit of fish doesn't make sense ?
The piece of cod that passeth all understanding !
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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PADRE ISLAND, TEXAS
PADRE ISLAND SHELLS
~Submitted by Treva, NC
1/2 cup chopped green pepper
2 tablespoons thinly sliced green onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 large tomato, peeled and chopped
2 tablespoons minced fresh parsley
1-1/4 cups shredded pepper Jack cheese
3-1/2 cup medium shell pasta, cooked and drained
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1 pound imitation crabmeat, flaked
1/2 cup dry bread crumbs
In a large saucepan, saute green pepper and onion in 2 tablespoons butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomato and parsley. Remove from the heat; stir in 1 cup of cheese until melted. Stir in pasta and crab. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Top with remaining cheese. Bake, uncovered, for 5-10 minutes longer or until golden brown.
Yield: 6-8 servings.
Nutrition Facts One serving: (1 cup) Calories: 395 Fat: 15 g Saturated Fat: 8 g Cholesterol: 61 mg Sodium: 476 mg Carbohydrate: 47 g Fiber: 2 g Protein: 19 g
Source: Taste of Home Cookbook - Fall 2006
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
FISH STEW
~Submitted by Pam H., Swanton, OH
Pam tried this with blue gill (our favorite) and she and Bill really like it; however, the kids won't eat it. Well, not yet anyway.
3 pounds fish
butter or oleo-2 or 3 Tablespoons
onions-2 or 3 chopped
carrots-1 pound, sliced thin
celery-2 stalks, chopped
potatoes-4 to 6 unpeeled and cut
salt-to taste
1 bay leaf
1 Tablespoon parsley flakes
pinch thyme
pinch pepper
1 cup white wine
1 large tomato-cut into pieces
1 can drained mushrooms or cup of fresh, sliced
Cut the blue gill in halves or thirds. In large pot, sauté onions in the butter until they are golden. Add the carrots, celery, potatoes, salt, bay leaf, parsley flakes, thyme, and pepper with 4 cups of water. Bring to boil, reduce heat and cook for 15 minutes.
Add fish and wine. Cook until the vegetables are tender.
Add tomato and mushrooms and their liquid. Cook until tomato is hot, or about five minutes.
That's the way we like it. If you prefer a thicker "stew", remove fish and vegetables from pan, bring broth to a boil. In a pan, melt 4 Tablespoons of butter or oleo, blend in 1/4 cup of flour and gradually stir this into fish broth, cooking until broth thickens. Put the fish and vegetables back into the pot, make sure everything is hot, and serve.
HALIBUT WITH LEMON AND HERBS
~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly Core, a handy new kitchen tool.
Makes 4 servings
1/4 cup butter
1 Tbsp. finely chopped shallots, chives or green onions
1 Tbsp. finely chopped fresh dill
1 Tbsp. finely chopped fresh parsley
1 tsp. Dijon mustard
1 tsp. lemon juice, freshly squeezed
2 large garlic clove, minced
½ tsp. salt
4 6-oz. fresh halibut steaks, ¾" thick
1 Tbsp. utter
1 Tbsp. extra virgin olive oil
In a mixing bowl, combine ¼ cup of butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well. Rinse halibut steaks in cold water and pat dry with paper towels. Spread ½ the lemon/herb mixture evenly over the halibut steaks. Preheat broiler on HIGH. In a 9" x 13" oven-proof casserole dish, add 1 Tbsp. butter and 1 Tbsp. olive oil. Place dish under broiler until butter is melted. Place prepared fish in casserole dish and set just under the broiler element and broil for 6 minutes, turn steaks over, spread the remaining lemon/herb mixture over the steaks and continue to broil for another 5 to 6 minutes or until fish flakes easily with a fork. DO NOT OVERCOOK FISH. Serve with cooked basmati and wild rice or with a pasta dish of your choice.
BAKED TILAPIA
~Submitted by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 lb. fish
1 C. sour cream
1 C. mayonnaise
1 pkg. Hidden Valley dry ranch dressing mix
1 can French Fried onions
Mix sour cream, mayo and ranch mix together. Roll dried fish fillets in mixture then roll in French fried onions. Bake 20-25 minutes at 350. The fish is done when it flakes easily.
TUNA WITH CHEESE-GARLIC BISCUITS
~Submitted by Jim D., WA State
Put a homespun meal in the oven in 15 minutes. The Bisquick® mix and other ingredients are probably all in your cupboard.
Prep Time:15 min
Start to Finish:50 min
Makes:6 servings
2 cans (6 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz) condensed cream of chicken & mushroom soup
1 1/2 cups Green Giant® frozen mixed vegetables, thawed, drained
2/3 cup milk
1 1/4 cups Original Bisquick® mix
1/3 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder
1. Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.
2. In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.
3. Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.
High Altitude (3500-6500 ft): In step 3, increase bake time to 13 to 15 minutes.
Nutrition Information:
1 Serving: Calories 320 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 40mg; Sodium 930mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 5g); Protein 20g Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
You can use two 5-ounce cans of chunk chicken instead of the tuna.
Health Twist
Be sure to use canned tuna packed in water for this recipe. Per serving, it reduces the fat by 3 grams and yields 30 fewer calories than if you'd used oil-packed tuna.
Substitution
You can substitute condensed cream of celery or cream of chicken soup for the mushroom soup.
Source: Betty Crocker
www.bettycrocker.com
MICROWAVE SHRIMP IN GARLIC BUTTER
~Submitted by Jim D., WA State
1/4 c. butter or margarine
1/2 tsp. garlic powder
2 tsp. parsley flakes
1 pkg. (12 oz.) frozen, peeled deviened quick-cooking shrimp
Makes 1 1/2 to 2 cups
Microwave butter 30 to 45 seconds on high until melted. Add garlic powder and parsley flakes. Separate shrimp: Place in 9 or 10 inch diameter dish (glass pie dish works well). Pour butter mixture over shrimp. Cover tightly. Microwave 5 to 8 minutes, until shrimp are opaque. Stir every 2 minutes. Let stand covered 1 1/2 to 2 minutes. Serve with toothpicks.
GRILLED GLAZED SALMON
~Submitted by Jim D., WA State
Serves 4
Scraping the grill grate clean will help prevent the salmon from sticking. Also be sure to oil the grate just before placing the fillets on the grill.
INGREDIENTS
1/3 cup soy sauce
1/3 cup maple syrup
4 salmon fillets (about 8 ounces each), each about 1 1/2 inches at thickest part
Ground black pepper
Vegetable oil for grill grate
Lemon wedges for serving
METHOD
Measure 2 tablespoons glaze into small bowl and set aside.
Whisk soy sauce and maple syrup in 13- by 9-inch baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill.
Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by stacking two-thirds of coals in one half of grill and arranging remaining coals in single layer in other half. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush.
Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.
Again using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate. Brush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1 1/2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.
Source: America's Test Kitchen
BEST BEER BATTER
~Submitted by Jim D., WA State
The world's best beer batter recipe.
INGREDIENTS
• 1 1/2 lbs Alaska Ling Cod, Rockfish or Halibut Fillets,
• 2 bottles Full-bodied Beer or Ale (One for the batter, one for you!)
• 3/4 Cup All Purpose Flour
• Pinch of Cayenne Pepper
• 2 pinches Black Pepper
Combine flour, cayenne, and black pepper in a bowl. Slowly add one bottle of beer. Whisk into a smooth batter. NOTE: NO NOT ADD SALT!
Take Rockfish, Ling Cod, or Halibut, and cut into small chunks. Dredge in the batter. Place in hot oil, cook only 1.5 to 2 minutes.
Serve with tartar sauce. For extra tase, drizzle a little malt vinegar over cooked fish, or add a little malt vinegar to your tartar sauce.
Source: Great Alaska Seafood
http://www.great-alaska-seafood.com/recipes/beer-batter-recipe.ht m
GARLIC SHRIMP
~Submitted by Jim D., WA State
In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.
INGREDIENTS
1/4 cup olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon paprika
Chopped fresh flat-leaf (Italian) parsley for garnish
METHOD
In a saute pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.
Serves 4
Nutritional Facts per Serving
Calories: 257 Fat, Total: 16g Carbohydrates, Total: 4g
Cholesterol: 172mg Sodium: 170mg Protein: 23g
Fiber: 0g % Cal. from Fat: 56% % Cal. from Carbs: 6%
Source: Cooks.com
www.Cooks.com
BAKED HALIBUT SUPREME
~Submitted by Jim D., WA State
Alaska Halibut with bacon, sour cream and parmesan cheese
INGREDIENTS
• 3 lb Halibut Fillets
• Butter
• Salt
• Pepper
• 1/2 cup Parmesan Cheese
• 4 strips of Bacon
• 1 tsp Lemon Juice
• 1 cup Sour Cream
• 1/3 cup buttered Bread Crumbs
• chopped Parsley
Rub halibut with butter, salt and pepper. Lay bacon on bottom of baking pan and place fillets of top. Make a mixture of sour cream, cheese, crumbs and lemon juice. Spread over the fish. Bake halibut at 350F until tender (20 to 30 minutes). Serve sprinkled with grated cheese and parsley.
Makes 6-8 servings.
Source: Great Alaska Seafood
http://www.great-alaska-seafood.com/recipes/baked-h alibut-supreme-recipe.htm
SEAFOOD MEDLEY
~Submitted by Jim D., WA State
INGREDIENTS
6 lobster or crayfish tails
12 fresh clams, soaked overnight
12 large shrimp in their shells
12 mussels, scrubbed and soaked
12 baby octopus
12 oysters
12 sea scallops
1 cup olive oil
6 garlic cloves
lemon wedges, to serve
METHOD
Cut lobster tails in halves. Pry the clams open and remove top shell. Slit through shrimp shells along backbone and remove intestinal vein. Prepare a fire in a grill to a high heat. Arrange seafood on a grill rack and sprinkle with olive oil. (Octopus and crayfish tails should take about 10 minutes; mussels, clams and shrimp, about 5 minutes; scallops and oysters, 2 minutes. Discard any mussels that do not open.) Transfer to a large platter when cooked and keep warm.
Mash garlic well and place in a mixing bowl. Slowly add olive oil, whisking briskly to a smooth, thick emulsion like mayonnaise. Season with salt and pepper to taste. Serve seafood with garlic mayonnaise and lemon wedges.
Serves 6
Facts per Serving
Calories: 710 Fat, Total: 42g Carbohydrates, Total: 12g
Cholesterol: 292mg Sodium: 966mg Protein: 68g
Fiber: 0g % Cal. from Fat: 53% % Cal. from Carbs: 7%
Source: The Barbecue Cookbook
CRAB CAKES IN CREOLE SAUCE
~Submitted by Jim D., WA State
The elegant and stately Regent Beverly Wilshire Hotel has been in the Hollywood spotlight since it first opened its doors in 1928. It is an architectural gem, designed in the Italian Renaissance style. The builders imported rare marble from Italy to embellish the detail. The hotel's popularity with the Hollywood set has been legendary. The following
crab cake recipe is a great favorite with the hotel's regular guests.
INGREDIENTS
For Crab Cakes:
1 pound fresh lump crabmeat, well drained and broken into small pieces
1 red bell pepper, seeded, ribs removed and finely chopped
2 cloves garlic, minced
1 cup canned or frozen corn kernels, drained
2 egg whites
1 1/2 cups dry bread crumbs
6 tablespoons vegetable oil
For the Creole Sauce:
1 small onion, roughly chopped
1/2 jalapeno pepper, or more to taste, seeded, ribs removed, and roughly chopped
One 14-1/2 ounce can tomatoes and their juices
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
METHOD
FOR CRAB CAKES: In a mixing bowl, combine the crabmeat, bell pepper, garlic, corn, and egg whites. Sprinkle a cutting board with half the bread crumbs. Divide the crab into 12 portions and working on the crumbed surface press into patties, about 1 inch in diameter. Sprinkle with the remaining bread crumbs and press until they hold their shape.
In a large sauté pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Sauté 4 of the
crab cakes until golden and crispy, approximately 2 minutes per side. Drain on paper towels. Add 2 more tablespoons of the oil to the pan and sauté 4 more patties. Repeat a third time.
FOR SAUCE: Combine all ingredients in a food processor. Puree all until smooth.
Divide the sauce into 4 bowls and place 3 crab cakes on top.
Makes 4 servings
Nutrition Facts per Serving
Calories: 546 Fat, Total: 25g Carbohydrates, Total: 48g
Cholesterol: 113mg Sodium: 855mg Protein: 33g
Fiber: 4g % Cal. from Fat: 41% % Cal. from Carbs: 35%
Source: EatingWell Magazine
GRILLED SHRIMP COCKTAIL WITH YELLOW GAZPACHO SALSA
~Submitted by Jim D., WA State
Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup.
Make Ahead Tip: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day.
INGREDIENTS
4 medium yellow tomatoes (1 pound), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons minced fresh ginger
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Several dashes hot sauce, to taste
1 pound raw shrimp (21-25 per pound), peeled and deveined
2 cloves garlic, minced
2 tablespoons minced fresh thyme
Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).
METHOD
Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.
4 servings
Facts per Serving
Calories: 131 Fat, Total: 1g Carbohydrates, Total: 10g
Cholesterol: 168mg Sodium: 418mg Protein: 20g
Fiber: 2g % Cal. from Fat: 7% % Cal. from Carbs: 31%
Source: EatingWell Magazine
FIRECRACKER SHRIMP
~Submitted by Mary S., Nashville, TN
1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 teaspoons grated orange peel
1/4 teaspoon crushed red pepper flakes -- or to taste
1 tablespoon vegetable oil
4 garlic cloves -- minced
2 teaspoons minced fresh ginger
1 red bell pepper -- seeded and chopped
1 cup snow peas -- cut into 1-inch pieces
1 1/2 pounds shrimp -- peeled and deveined
3 green onions -- cut into 1-inch pieces
6 cups cooked white rice -- optional
In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.
Serves 4.
ALASKA HALIBUT CHOWDER
~Submitted by Mary S., Nashville, TN
2 pounds Alaska halibut -- thawed if necessary
1/2 cup onion -- finely chopped
1/2 cup green bell pepper -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup carrots -- finely chopped
6 tablespoons butter or margarine -- divided
3 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
3 tablespoons flour
2 1/2 cups shredded sharp Cheddar cheese
1 tablespoon minced parsley
Remove skin and bones from halibut; cut into bite-sized pieces.
Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.
Makes 6 to 8 servings.
PESTO GLAZED SALMON FILLET
~Submitted by Mary S., Nashville, TN
2 lb. salmon fillet
1/2 cup mayonnaise or salad dressing
1/3 cup basil pesto
Heat oven to 375 degrees.
Spray 13 x 9 inch baking dish with cooking spray. Place salmon fillet, skin side down, in dish. In small bowl stir together mayonnaise and pesto. Spread over salmon. Bake uncovered 30 - 35 minutes or until salmon fakes easily with form. Let stand 5 minutes. Place on serving platter. Cut into serving pieces.
Serves 8.
CHAMPAGNE SHRIMP AND PASTA
~Submitted by Mary S., Nashville, TN
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
2. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
OLD BAY SEAFOOD SALAD
~Submitted by Linda H., Rosharon, TX
"Shrimp plus just a small amount of pasta are blended with crisp summer vegetables and a lightly seasoned Old Bay® vinaigrette dressing."
Yield: 8 servings
2 cups small shell pasta, uncooked
1 cup thinly sliced celery
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/4 cup mayonnaise
1/4 cup Italian-style salad dressing
2 teaspoons Old Bay® Seasoning
1 1/2 pounds cooked shrimp, halved
DIRECTIONS:
Cook the pasta in boiling salted water following package directions until tender. Drain and rinse with cold water.
In a large bowl, combine cooked pasta, celery, green and red bell peppers and red onion.
In a small bowl, mix together the mayonnaise, Italian dressing, and Old Bay. Pour into pasta; mix well. Stir in the shrimp.
Chill 2 hours if desired. Sprinkle with additional Old Bay just before serving, if desired.
Source: McCormick
CREAMY TUNA WITH TARRAGON CASSEROLE
~Submitted by Linda H., Rosharon, TX
1 bag egg noodles (about 12 ounces)
2 tablespoons butter
2 tablespoons flour
1 1/2 cup seafood or chicken stock
1/2 cup half and half
2 teaspoons Dijon mustard
2 sprigs tarragon, leaves removed from the stem, then roughly chopped
1 can Italian tuna (about 6 ounces), packed in EVOO, drained
salt
freshly ground black pepper
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the egg noodles and cook according to the package instructions.
While you are waiting for the water to come to a boil, place a large skillet over medium heat and melt the butter. Once the butter has melted, sprinkle the flour in the pan and stir while letting the butter flour mixture cook for about 1 minute.
Whisk in the seafood or chicken stock and let the liquid cook until it has slightly thickened, about 5 minutes. Add the half and half and the mustard and bring the mixture back up to a bubble.
Turn to low and keep warm until the noodles are cooked. Once they are cooked, add the chopped tarragon, tuna, the cooked noodles and season with salt and pepper. Combine everything allowing the ingredients to heat through.
Source: Rachael Ray
TUNA TATERS
(an original by LCH)
~Submitted by Linda H., Rosharon, TX
2-3 lbs Mashed potatoes
2-7 oz cans water packed tuna
Cream or milk to make the mashed potatoes smooth (can use broth)
1 – 1 1/2 c. Mayo
1 ½ c. Swiss cheese, grated
1 bunch of chives or green onions, chopped
Chopped parsley, optional
Boil the potatoes until fork tender, Beat with the milk and 1 c of mayo until smooth. Stir in the tuna and 1 c. of the cheese. Place in greased oven casserole dish. Mix ½ c cheese and ½ c. Mayo. Spread on top of casserole and heat at 350 degrees until topping is browned and puffy and potatoes are heated through. Can stir in peas before baking.
FIRECRACKER GRILLED SALMON
~Submitted by Patricia, Charlevoix, MI
4 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Serves 4
CRAB COCKTAIL
~Submitted by Shirley, WA State
1 lb. crab meat
Cocktail sauce (recipe follows)
Lettuce
Parsley
Lemon wedges
Pick over crab meat. Remove all cartilage and shell pieces.
Leave crab in whole pieces as much as possible.
Arrange in cocktail glasses (6) and layer with lettuce.
Cover with cocktail sauce. Garnish with fresh parsley and lemon wedges.
The cocktail sauce:
½. Tsp. salt
¾ cup catsup
6 drops Tabasco sauce
¼ c. lemon juice
dash of cayenne pepper
3 Tbl. chopped celery
Blend and serve.
Source: US Fish and Wildlife Guide
HANGTOWN FRY
~Submitted by Shirley, WA State
Season 1 to 1 ½ dozen drained oysters with salt and pepper. Dip them in fine cracker meal, then in beaten egg, and again in cracker meal. Fry to golden brown on one side, using butter. Turn oysters over and pour in 6 eggs, slightly beaten with ¼ c. milk and seasoned with salt and pepper. Cook slowly until eggs are set and lightly browned. During the cooking, lift cooked eggs with a spatula to let the uncooked eggs run underneath onto the hot pan. To serve, fold in half and slip onto a hot platter. Garnish with crisp ham, bacon or browned sausage links. Hash brown are also nice.
Source: Sunset Favorite Recipes
TOMATOES STUFFED WITH SALMON SALAD
~Submitted by Shirley, WA State
1-7oz can smoked salmon
2 hard cooked eggs, chopped
¾ c. of celery, chopped
¼ c. cucumber, chopped (peeled)
1 tbl. onion, grated
2 tbl. parsley, chopped
1 tbl, lemon juice
1/3 c. salad dressing or mayo.
6 med tomatoes, cored
¼ tsp. salt
lettuce of choice ( I use romaine or nappa)
Drain and flake salmon. Combine all ingredients except tomatoes, salt, and lettuce. Cut centers from tomatoes, salt lightly and fill with salmon mixture. Serve in lettuce cups.
Serves 6
In place of salmon use crab, shrimp or lobster.
Source: "Outdoor Fishing Recipes"
BUCK OYSTERS
~Submitted by Shirley, WA State
This is one of our picnic favorites for our friends.
Buy your oysters fresh in the shell. Scrub with a stiff brush to remove seaweed and sand. Rinse well with a hose. We do this out side by the gunny sack full.
There is 2 sides to a fresh oyster and one is more rounded and one is flatter. Place the rounded side down on a barbeque.
Heat:
at least 2 cubes of real butter
2 or 3 cloves of smashed garlic
¼ c. soya sauce
in a saucepan on you grill. It should be melted and stirred.
Now place your oysters on your grill. Hump side down. Cook till they open. Now scoop them into the butter sauce and keep cooking. every one helps them self. Delicious! We buy the small oysters and use a half barrel set on building blocks, covered with a couple of old grates on top that are like hardware cloth.
To make our grill. We use wood to grill them with and cook over the embers. It don’t take long to cook and eat a 25 lb. bag this way and try to do it once or twice a summer.
Source: "Outdoor Fishing Recipes"
COCONUT SHRIMP
~Submitted by Kim, Pflugerville, TX
Here’s my all-time favorite shrimp recipe, my mom BEGS me to make this for her. I don’t remember where I got it from but it’s wonderful.
Original recipe yield: 6 servings.
INGREDIENTS:
1 egg
1/2 cup all-purpose flour
2/3 cup beer (I think dark beer works the best – it gives the most flavor. I use Shiner Bock, a Texas-brewed beer)
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
DIRECTIONS:
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes (I always refrigerate overnight). Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
4. If you are frying the shrimp in batches, just throw the shrimp into a 200* oven until ready to eat.
DIPPING SAUCE FOR SHRIMP:
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well.
COLD CRAWFISH DIP
~Submitted by Johnny, LA
"This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get-togethers as it makes a lot. Serve on crackers."
INGREDIENTS:
1/2 cup butter
2 pounds crawfish tails, with fat
4 (8 ounce) packages cream cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
1/2 teaspoon hot pepper sauce (e.g. Tabasco), or to taste
1 teaspoon Worcestershire sauce, or to taste
Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.
SHRIMP VERMILION
~Submitted by Johnny, LA
Makes 4 appetizer servings
16 large shrimp, peeled, deveined and butterflied
¾ cup dry white wine
1 cup chili sauce
1 teaspoon minced garlic
1 tablespoon Creole mustard
2 tablespoons chopped green onions
2 strips bacon (each cut in half) and lightly fried
2 tablespoons olive oil
Salt and freshly
ground black pepper to taste
Preheat the oven to 450 degrees.
Combine the shrimp and wine in a large skillet over medium heat and cook, turning them once or twice, until the shrimp turn pink, about 3 minutes. Remove from heat and set aside. Combine the chili sauce, garlic, Creole mustard, green onions and olive oil and whisk to blend. Season with salt and pepper.
Divide the shrimp evenly into shallow ramekins or scallop shells. Spoon equal amounts of the sauce on top of the shrimp, and lay a piece of bacon on top of each. Bake until the sauce is bubbly, 10 to 12 minutes. Serve with toasted French bread.
OYSTERS BIENVILLE
~Submitted by Johnny, LA
Ingredients:
1/4 cup butter or margarine
3 tablespoon flour
1 clove garlic
1 tablespoon onion juice
1 tablespoon Worcestershire sauce
1/4 teaspoon celery seed
1 2-ounce can mushrooms
3/4 cup liquid
18 medium boiled Louisiana shrimp
1½ pints medium Louisiana oysters
Parmesan cheese
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
Serves: 6
Chef: Catherine Longman
FISH PICCATA
~Submitted by Pat, Minden, NV
We use this on Cod, Orange Roughy, Tilapia, etc. very yummy!
1 lb. fish of choice
1/4 cup flour
14/ cup butter
2 tablespoons olive oil
3/4 cups dry white wine
2 tablespoons fresh lemon juice
1/2 teaspoon white pepper
Salt to taste
4 green onions, chopped (include green tops)
2 tablespoons pimento stuffed green olives, sliced
1 tablespoon capers, drained
1 teaspoon grated lemon zest
2 tablespoons fresh parsley, chopped
Lightly coat fish pieces in flour. Melt butter in large skillet, add olive oil and lightly sauté fish approximately one minute per side. (Do not over cook). Remove to platter and keep warm. Add wine, lemon juice, white pepper, salt, green onion, olives and capers and stir over medium heat for 5 minutes. Reduce heat to simmer and return fish to skillet to reheat until fish flakes with a fork and to thoroughly coat with sauce Sprinkle fish with lemon zest and parsley. Serve immediately.
SALMON CROQUETTES
~Submitted by Treva, NC
1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
1 cup evaporated milk, divided
1-1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
TARTAR SAUCE:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion
DIRECTIONS
In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion; mix will. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.
Yield: 4-6 servings.
SHRIMP CREOLE CASSEROLE
~Submitted by Treva, NC
1 pound large cooked shrimp, peeled and deveined
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup long grain rice
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/8 teaspoon mace
1/4 teaspoon hot sauce
salt and pepper
1 10 ounce can tomato soup
1/2 cup whipping cream
1/2 cup sherry
1/2 cup toasted slivered almonds
paprika
Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can sauté them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 70 minutes.
Makes 6 servings.
ZESTY SALMON BURGERS
~Submitted by Treva, NC
SERVINGS 4
PREP 20 min.
TOTAL 20 min.
INGREDIENTS
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1 tablespoon pimientos
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
4 Kaiser rolls, split
Lettuce leaves
DIRECTIONS
In a large bowl, combine the first nine ingredients. Shape into four patties. In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.
Yield: 4 servings.
Source: Taste of Home
FISH BAKED WITH STUFFING
~Submitted by Treva, NC
Serves: 4
Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.
1 large onion, chopped
1/2 tsp minced garlic
6 ounces mushrooms, sliced
2 tbsp reduced-sodium fat-free chicken, or vegetable, broth
1 & 1/2 cups crumb-type seasoned stuffing mix
3 tablespoons grated Parmesan cheese
1 pound lean white fish fillets
1/4 tsp dried basil leaves
Salt and pepper, to taste
1/4 cup dry white wine or chicken broth
Combine onion, garlic, mushrooms, and chicken broth in large skillet; cook over medium heat, covered, until onion is tender, stirring occasionally.
Stir in stuffing mix and Parmesan cheese; spoon stuffing into large baking dish.
Sprinkle fish with basil, salt, and pepper; arrange on top of stuffing in dish, overlapping slightly, if necessary.
Pour wine over fish. Cover tightly with aluminum foil, and bake at 375 degrees F until fish flakes easily with a fork, about 25 minutes.
Calories: 241; Protein: 27.5 g; Sodium: 584 mg; Cholesterol: 63.1 mg;
Fat: 3.5 g; Carbohydrates: 22.4 g
Diabetic Exchanges: 1 & 1/2 Bread/Starch 3 Meat
SHRIMP EGG ROLLS
~Submitted by Treva, NC
Chinese cooking is simple if you have great recipes. For this recipe shrimp, bean sprouts, cabbage and carrot for these crispy egg rolls served with a homemade sweet-and-sour sauce.
Servings 12
4-1/2 teaspoons cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 cup white vinegar
2 tablespoons ketchup
1 teaspoon soy sauce
1 can (6 ounces) small shrimp, rinsed and drained or 1 cup frozen small cooked shrimp, chopped
1 cup canned bean sprouts, chopped
1 cup shredded cabbage
1 cup chopped onion
1/2 cup grated carrot
1 tablespoon vegetable oil
1/2 teaspoon pepper
1/4 teaspoon salt
12 egg roll wrappers
Additional oil for deep-fat frying
DIRECTIONS For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal. In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often.
Drain on paper towels. Serve with sweet-sour sauce.
Yield: 1 dozen.
CRUNCHY TUNA TURNOVERS
~Submitted by Treva, NC
2 cans (6 ounces each) tuna, drained and flaked
1/2 cup shredded cheddar cheese
1/3 cup mayonnaise
1/3 cup sliced ripe olives
1/8 to 1/4 teaspoon lemon-pepper seasoning
1 tube (12 ounces) refrigerated buttermilk biscuits
1 egg, beaten
1-1/4 cups crushed potato chips
In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal. Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375° for 18-21 minutes or until golden brown.
Yield: 10 servings.
Nutrition Facts One serving: (1 each) Calories: 225 Fat: 12 g Saturated Fat: 3 g Cholesterol: 35 mg Sodium: 515 mg Carbohydrate: 20 g Fiber: 0 g Protein: 9 g
SHRIMP CREOLE FOR THE CROCKPOT
~Submitted by Treva, NC
This is even better reheated the next day.
1 & 1/2 cups diced celery
1 & 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 can tomato sauce (8 oz.)
1 can whole tomatoes (28 oz.)
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco sauce (optional)
1 lb. shrimp, shelled and deveined
Combine all ingredients except shrimp.
Cook 3 to 4 hours on high or 6 to 8 hours on low.
Add shrimp last hour of cooking.
Serve over hot rice.
Chicken, rabbit or crawdads may be substituted for shrimp.
*1 tsp. garlic salt or 1/4 tsp. garlic powder may be substituted.
Source: From the Kitchen of TwoGranny
GRILLED SHRIMP SALAD WITH GINGER
~Submitted by Larry Holmes, Toronto, Canada
1/2 cup plus 2 tablespoons olive oil
3 tablespoons wine vinegar
2 tablespoons fresh basil leaves, chopped
1 tablespoon diced red bell pepper
1 tablespoon diced green bell pepper
1 tablespoon fresh ginger root, cut into julienne strips
2 corn tortillas, cut into 1/2–inch strips
1 tablespoon diced tomato
4 cups (about) of an assortment of lettuce leaves
salt and pepper to taste
vegetable oil
1 pound large shrimp, peeled
In a medium skillet, heat the olive oil until it is warm. In a large bowl, combine 1/2 cup of the warm olive oil with vinegar, basil, peppers, and ginger.
Heat the remaining 2 tablespoons olive oil over medium-high heat. Add the tortillas and cook until lightly golden. Using a slotted spoon, remove the tortillas from the skillet. Add the tortillas, tomatoes, and lettuce to the large bowl and toss to combine. Season with salt and pepper.
Using a paper towel, lightly rub a little vegetable oil on the grill or broiler pan. Position this 5 to 5 inches from the heat source. Preheat the grill or broiler. Brush the shrimp lightly with the remaining oil in the skillet. Cook the shrimp for about 30 to 60 seconds on each side, or until cooked through.
Arrange the salad ingredients on a plate, top with the hot shrimp, and serve.
Makes 4 servings.
SCALLOPS WITH TOMATO SAFFRON SAUCE
~Submitted by Larry Holmes, Toronto, Canada
1/4 teaspoon saffron
1/4 cup cognac or other brandy
3 large leeks
1 tablespoon unsalted butter
2 ripe tomatoes, cut into 1/2-pieces
1 1/2 tablespoons diced shallots
1 1/2 pound sea scallop in their shells, thoroughly scrubbed
1 cup white wine
1/2 cup heavy cream
salt and pepper to taste
freshly cooked rice pilaf, brown rice or basmati rice, for serving
In a small cup or bowl, add the saffron to the cognac and allow it to sit for 10 minutes; stir. (Cognac should turn to a golden-red color.)
Trim off the base and touch green leaves of the leeks and discard, leaving about a 4-inch piece of the tender part of each leek. Cut the leeks into julienne strips and rinse thoroughly.
In a large skillet, heat the butter over medium-high heat. Add the leeks, tomatoes, and shallots. Cook for 4 to 6 minutes, or until the leeks are translucent.
Add the scallops, white wine, and saffron-cognac mixture. Cover the pan and steam for about 4 minutes, or until the scallop shells open or they are cooked through.
Add the heavy cream and bring the mixture back to a boil. Reduce the heat to a simmer. using a slotted spoon, remove the scallops from the pan and place them on 4 warmed pasta plates. Continued summering the sauce for 1 to 2 minutes, or until the sauce has thickened slightly. Season with salt and pepper. Spoon the sauce over the scallops. Serve immediately with a rice dish such as rice pilaf, brown rice, or basmati rice.
Makes 4 servings.
LEMON CRUMB-BAKED COD
~Submitted by Larry Holmes, Toronto, Canada
1 cup of unseasoned bread crumbs
1/2 cup freshly squeezed lemon juice
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon firmly chopped parsley
1 tablespoon finely grated lemon juice
1/2 teaspoon paprika
1/8 teaspoon ground white pepper
1 1/2 pounds cod fillets
Preheat oven to 350 degrees F.
In a medium bowl, stir together all of the ingredients except the fish.
Place the fish fillets in a baking dish and spread the bread crumb mixture evenly over the fish. Bake for 20 minutes or until the fish flakes easily where touched with the tines of a fork.
Makes 4 servings.
SCALLOPS IN WINE SAUCE
~Submitted by Larry Holmes, Toronto, Canada
1 cup white wine
1 bay leaf
peppercorns to taste
1 pound scallops
2 tablespoons each butter and flour
1/2 cup shredded cheddar cheese
1 1/2 cups whipped cream
2 egg yolks, beaten
lemon pepper to taste
1/2 cup buttered bread crumbs
Ina saucepan over medium heat, heat wine with bay leaf and peppercorns Poach scallops until they begin to turn opaque. Do not overcook.. Transfer scallops to warm bowl. Reduce wine stock to 1/2 cup. Set aside.
Meanwhile, in a separate saucepan, melt butter over medium heat. Add flour and stir for 2 minutes. Add cheese and cream; stir for 2 to 3 minutes. Beat a couple of spoonfuls of sauce into beaten egg yolks. Stir into cream sauce. Add reduced stock, scallops and lemon pepper. Heat gently, stirring frequently. Do not boil.
Pour into 4-cup casserole and top with buttered crumbs. Put under broiler until top is lightly browned.
Serves 4 persons.
CREAMY GRILLED LOBSTER
~Submitted by Larry Holmes, Toronto, Canada
4 lobsters (1 ½ -pound each)
salt and freshly ground pepper to taste
1/2 cup olive oil
2 tablespoons chopped shallots
1 cup port
1 cup whipping cream
6 egg yolks, beaten
salt and cayenne to taste
Cut lobsters in half, lengthwise. splitting the head first to kill. Remove internal organs and sack of grit from head. Sprinkle meat with salt and pepper and brush lightly with olive oil. Place under broiler and grill, first with shell down for 15 minutes, then meat side up for 15 minutes.
In a saucepan over moderately high heat, combine shallots and port; boil until reduced by half. In another saucepan reduce cream slightly; mix in egg yolks and sprinkle with salt and cayenne. Blend cream mixture and reduced port; strain through a sieve.
Arrange lobsters on a serving dish, shell side down, and coat meat with sauce. Serve remaining sauce in a separate bowl.
Makes 4 servings.
LEMON GARLIC HALIBUT
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
http://www.cookinwithjp.com/
Serves: 2 (Recipe may easily be doubled)
Ingredients
2 tbsp. butter*
2 tsp. minced garlic
1 tsp. lemon pepper
2 (4 to 6 oz. each) Halibut steaks
lemon wedges
Directions
Melt butter in large skillet over medium-high heat. Stir in garlic. Season halibut steaks on both sides with lemon pepper. Place steaks in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
*If desired, olive oil may be substituted for butter.
STUFFED FLOUNDER LA FOURCHE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
http://www.cookinwithjp.com/
Ingredients:
4 Flounders (1-1/2 Pound Each)
2 garlic cloves (minced)
1/2 lb lump crab meat
1/2 lb shrimp (small)
1/2 cup celery (finely diced)
3 TBL. parsley (chopped)
1 egg (beaten)
1/2 cup green onions (sliced)
1 lemon (juice)
salt, black pepper, cayenne
1 cup bread crumbs
1 lb. butter (unsalted)
1 -1/2 cup white wine (dry)
1/2 tsp. paprika
Directions:
In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.
CREAMED CRAB
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
http://www.cookinwithjp.com/
Serve on toast or over rice.
Ingredients:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups (3 1/2 dL) light cream
Dash of Tabasco
3-4 tablespoons dry sherry
1 1/2 cups(3 1/2 dl) crabmeat
Salt
Directions:
Melt the butter in a saucepan. Stir in the flour and blend until smooth. Slowly add the cream, stirring constantly, until smooth and thickened. Add Tabasco and sherry and cook over very low heat for 3 minutes. Add the crab and salt to taste, and cook only until heated through.
Serves 4.
Creamed Crab with Mushrooms: Add 1 cup sliced mushrooms sauteed in 2 tablespoons butter to the cream sauce
SESAME BREADED SCALLOPS
(*TNT)
~Submitted by Lynn, Manitoba, Canada
Made these just the other night and we really enjoyed them.. had just one fillet of halibut in the freezer and needed something else to accompany it. Although this is classified as an appetizer, and would do really well as finger food for guests, we agreed they're good enough for supper any ol' day too! ;~))
For the scallops:
1 lb. (500 g) scallops (either large or small.. we used 16 large)
1/2 cup (125 ml) PANKO crumbs (can use dry bread crumbs, but panko is fabulous.. and can be found in most Asian markets)
2 tsp. (10 ml) sesame seeds (I used 3 tsp.)
1/2 tsp. (2 ml) ground ginger
1/2 tsp. (2 ml) salt
1 egg white
1 tblsp. (15 ml) vegetable oil (canola here)
1 tblsp. (15 ml) sesame oil
2 tsp. (10 ml) soy sauce (I used 3 tsp.)
Dipping Sauce:
2 tblsp. (30 ml) soy sauce
1 tblsp. (15 ml) rice wine vinegar or cider vinegar (used rice wine)
1 green onion, chopped (had none so used fresh chives from garden)
1 tsp. (5 ml) honey
- Preheat oven to 450 F (230 C). Lightly oil a cookie sheet.
- Prepare the scallops: Rinse them under cold water and dry thoroughly between thick paper towel; remove the little hard thingy that may be attached to them.. you'll feel it if it's there. In a bowl, mix together the Panko crumbs, sesame seeds, ground ginger and salt.. set aside. In another bowl, whisk together the egg white, vegetable oil, sesame oil and 2-3 tsp. soy sauce. Now dump all the scallops into the bowl with the egg white mixture and mix them all around to coat them. One at a time, roll them in the Panko crumbs concoction until completely coated and place them on the oiled cookie sheet. Bake for about 15 mins., turning them over once midway thru' cooking, until crisp and lightly browned.
- Prepare the Dipping Sauce: While the scallops are baking, combine all the ingredients for the dipping sauce and stir well. The recipe doesn't say to, but I warmed it in the microwave about 20 secs. to make sure it all blended well. Serve with the scallops.. DEEEEEEEELISHHHHHHHH!!
Source: http://recipes.todaysparent.com
BACON SHRIMP
~Submitted by Jean, OH
This recipe is my interpretation of my husband's favorite Chinese dish, from a long time ago. These are from my way-back collection of seafood recipes. Hope someone likes them.
Maggie can give you my addy if you have any questions.
Shell, devein and butterfly 1 # of large shrimp, leaving the tail
Cut strips of bacon in 2 inch pieces
Slice 1 large onion into slivers by cutting from top through base and slicing down
Beat 2 eggs with 4 tbs flour into a batter
Crush 1 large clove of garlic
Blend in small bowl:
1/2 cup catsup
2 tbs Worcestershire Sauce
2-3 tsp sugar
1 tsp soy sauce
1/2 cup water
dash pepper and cayenne
Blend 2 tsp cornstarch and 2 tbs water.
Flatten shrimp and dip a piece of bacon in the starch slurry. Lay this on the shrimp, one for one.
Heat 3 tbs oil in skillet and fry shrimp , bacon down, 2 minutes over medium heat.
Drain on paper towel.
Add onion to skillet and Saute until softened and translucent.
Drain onion, put on platter and top with shrimp. Keep warm.
Heat 1 tbs oil, add 1/2 tsp salt and crushed garlic. Brown lightly.
Add catsup mixture, bring to a boil and stir in rest of cornstarch slurry . May need to mix a bit more )
Cook until thickened and pour over shrimp and onion.
Serve with side of white rice.
BUTTERED BAKED SHRIMP
~Submitted by Jean, OH
This is nice to do for a group
Place 5 # of washed, unpeeled, well-drained shrimp in single layer in large shallow pan.
Sprinkle with salt and pepper
and sparingly with Chili powder
Melt 1 # butter
Add 1/4 cup Worcestershire Sauce
3-5 tsp garlic powder and stir well
Halve 2 lemons, add juice to butter
Slice lemons and place over shrimp
Spoon butter sauce over shrimp
Bake at 350* for 20 minutes or done when tested
Peel as you eat and sop sauce with French bread
SEA SCALLOPS WITH LEMON BUTTER SAUCE
~Submitted by Jean, OH
! # large scallops, rinsed and tough strip removed. Dry.
Cook 1 cup rice and hold
Coat scallops with 2 Tbs flour
1/4 tsp salt
dash pepper
Saute in 2 tbs oil and 2 tbs butter
2 minutes on each side, over high heat
Remove from skillet and keep warm
Add to skillet 2 tbs butter
1 tbs lemon juice
2 tbs minced fresh Parsley
dash each salt and pepper
Heat this gently
Place scallops on cooked rice and gently pour sauce over all
Minced fresh baby spinach is sometimes added to the rice
EASY BAKED SALMON
~Submitted by Jean, OH
1 # piece of salmon, or 4 ,1/4 # steaks
Rinse and dry and lay in lightly oiled dish,
skin side down.
Mix 1/2 cup plain Yogurt
1 1/2 tsp dllweed
salt to taste or seasoning blend of choice
1/2 to 1 tsp sugar
Spread sauce over fish
Bake, covered with foil, at 375* for2 to 25 minutes or until fish flakes easily
GRANDMA MARY'S SALMON LOAF
~Submitted by Lucy Wellhausen, Kirtland, Ohio
Owner of Ohio-Honey
www.ohiohoney.com
In Mixing Bowl add:
¾ cup of crushed-up Ritz
1 15 oz. can of salmon (draining the can is not necessary)
½ cup of 2% milk
3 tablespoons of melted butter
1 Teaspoon Sea Salt
1 Teaspoon Ground Pepper
Spray a 9x5 loaf pan and pour in mixture.
Bake 45 minutes @ 350º - serve with salad and hot rolls.
Yum!
LINGUINI PESCADARO
~Submitted by Pat, Merritt Island, FL
"A lively simmer of garlic, thyme, tomatoes, olives, clam juice and red pepper flakes makes a flavorful base for fresh shrimp, scallops and baby clams, perfect with hot linguini. Hint: discard any shells that do not open after they simmer."
(6 servings)
Ingredients
1 (16 oz) package linguini pasta
3 Tbs olive oil
2 cloves garlic, minced
1/2 tsp Italian seasoning
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 (28 oz) can crushed tomatoes
1 (6 oz) can black olives, drained
1 (10 oz) can whole baby clams
1 (6.5 oz) can minced clams, with juice
1/4 lb small salad shrimp
1/4 lb scallops
2 1/2 tsp lemon zest
salt to taste
pepper to taste
Directions
1. In a large pot of boiling salted water cook linguini until al dente. Drain.
2. Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
3. Toss cooked and drained linguine pasta over seafood sauce. Serve warm.
NOTE: Once again, I use any size shrimp, any amount, canned or fresh mussels.
Source: Daily Dish 11/7/03
SMOKED SEAFOOD CHOWDER
~Submitted by Robyn, Auckland, New Zealand
100g butter
1 leek, finely sliced
1 medium onion, chopped
1 tablespoon flour
1 cup fish stock (use the liquid from the canned smoked fish)
2 cups milk
1 cup sweet corn (fresh off the cob, frozen, canned or creamed)
1 potato, peeled and diced into small pieces
1 x 310g can of smoked fish fillets, or 2 cups flaked smoked fish
2 cups approx. mixed seafood
½ cup cream
½ cup chopped parsley
salt and freshly ground black pepper
Heat the butter in a large saucepan, add the sliced leek and onion. Stir-fry 3-4 minutes then add flour and stir well.
Stir mixture over a gentle heat and add fish stock and milk. Add corn, diced potato, smoked fish and other seafood. Gently simmer until potato is softened and the soup is smooth and thick.
Add cream and parsley. Season to taste with freshly ground black pepper and a little salt.
FISH WITH TERIYAKI CHILI SAUCE
~Submitted by Robyn, Auckland, New Zealand
1 tablespoon peanut oil
4 fish fillets
1/3 cup (80ml) teriyaki marinade
1 tablespoon sweet chili sauce
4 green onions (green shallots), sliced thinly
Heat oil in large non-stick pan;
Cook fish until browned on both sided and just cooked through. Remove fish from pan; keep warm.
Add marinade and sauce to pan, cook, stirring, until hot.
Serve fish with sauce, topped with green onions.
Serving suggestion: serve with steamed bok choy and steamed rice or noodles.
BARBECUED PRAWNS WITH GARLIC AND CAPER BUTTER
~Submitted by Robyn, Auckland, New Zealand
Serves 4
24 large green prawns
80g butter
4 cloves garlic, crushed
1 tablespoon drained baby capers, chopped coarsely
1 tablespoon chopped fresh oregano
salt and freshly ground black pepper
Peel the prawns, leaving the tails intact. To butterfly prawns, cut halfway through the back, remove vein, then press flat.
Melt the butter in a small saucepan; add the garlic, capers, oregano, salt and pepper. Remove from heat.
Cook prawns on a heated, oiled grill plate or barbecue until browned on one side; turn, spoon over some of the butter mixture; cook until just cooked through.
Serve with remaining butter mixture.
FISH AND CORN SAVOURY
~Submitted by Robyn, Auckland, New Zealand
2 x 310g cans smoked fish fillets
1 x 450g can creamed corn
1 tablespoon butter
1 tablespoon flour
1 medium onion chopped
300 ml (1/2 pint) milk
4 eggs hard boiled
salt and pepper
Melt butter in pan and brown the onion. Add the flour and stir until well mixed in.
Add the milk; return to heat and stir until a smooth sauce.
Add the cans of fish (including the juice) and the corn.
Cook slowly for 10 minutes to heat through the fish.
Slice 3 of the eggs and add to the sauce.
Season to taste.
Serve on a bed of rice with remaining egg sliced on top.
SHRIMP FRA DIAVOLO
~Submitted by Rita, Niceville, FL
1 cup finely chopped onion
2 cloves garlic, minced
2 Tablespoons olive oil
1 can (1 lb.) tomatoes
1 can (15 ounce)) tomato sauce
1/8 cup minced parsley
1/2 Tablespoon sugar
1/4 teaspoon salt
1teaspoon crushed oregano
1 teaspoon crushed basil
Dash cayenne pepper
1 lb. cleaned raw shrimp, fresh or frozen
12 oz. spaghetti, cooked and drained
Cook and stir onion and garlic in hot oil in large heavy saucepot or roaster until onion is tender. Stir in remaining ingredients except shrimp and spaghetti. Simmer uncovered over low heat 1 1/2 hours. Stirring occasionally, or until sauce is thick. Stir in shrimp; cook 10 to 20 minutes or until shrimp is pink and tender. Serve with hot spaghetti.
**Run frozen shrimp under cold water to remove ice glaze before adding shrimp to sauce.
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MANHATTAN CRAB CHOWDER
~Submitted by Treva, NC
If you like Manhattan clam chowder, you'll love how delicious this version is when made with crab. Take your time to finely dice the vegetables and the soup will cook faster. Make it a meal: All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.
Makes 6 servings, about 1 1/2 cups each
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
1 cup finely diced cored fennel bulb, plus 2 tablespoons chopped fronds, divided
2 tablespoons minced garlic
2 teaspoons Italian seasoning blend
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 1/2 cups water
2 cups precooked diced potatoes (see Tip)
2 cups canned crushed tomatoes
1 pound pasteurized crabmeat, drained if necessary
1. Heat oil in a large saucepan over medium heat. Add onion, fennel bulb, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
2. Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crab and fennel fronds. Return to a boil, stirring often; immediately remove from heat.
NUTRITION INFORMATION: Per serving: 211 calories; 5 g fat (1 g sat, 4 g mono); 88 mg cholesterol; 21 g carbohydrate; 19 g protein; 3 g fiber; 647 mg sodium; 513 mg potassium.
Nutrition bonus: Iron (35% daily value), Vitamin C (30% dv), Calcium (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 2 very lean meat, 1 fat
TIP: Tips: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.
We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer.
Source: EatingWell Magazine
CRAB QUESADILLAS
~Submitted by Jim D., WA State
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.
INGREDIENTS
1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
METHOD
Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.
4 servings
Nutrition Facts per Serving
Calories: 303 Fat, Total: 11g Carbohydrates, Total: 26g
Cholesterol: 83mg Sodium: 625mg Protein: 24g
Fiber: 3g % Cal. from Fat: 33% % Cal. from Carbs: 34%
Source: © EatingWell Magazine
LOBSTER SOUP ROYALLE
(low carb)
~Submitted by Treva, NC
2 cups fresh or canned lobster meat
3 Tbsp. butter
3 cups heavy cream (CAN SUBSTITUTE: Fat-Free Half and Half)
1 cup water
1/2 tsp seasoned salt
1/4 tsp onion powder
1/4 cup sherry
nutmeg to taste
Cut lobster meat into bite-size pieces. Melt butter in skillet and add lobster. Cook for 5 minutes over low heat.
Separately mix heavy cream with water. Add to skillet, stirring constantly. Do NOT allow this to boil. Add salt and onion powder. Refrigerate overnight. Reheat. Add sherry. Serve in soup bowls or in a table-serve tureen. Sprinkle with nutmeg just before serving.
Makes 6 servings.
4 net grams of carbohydrate per serving.
LOW-CARB MARYLAND CRAB CAKES FOR TWO
~Submitted by Treva, NC
2 tablespoons finely chopped onion
1 tablespoon minced celery
1 tablespoon minced green pepper
1 teaspoon butter
2 tablespoons egg substitute
2 tablespoons mayonnaise
2 tablespoons seasoned bread crumbs
1/2 teaspoon seafood seasoning
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
Tartar sauce, optional
DIRECTIONS In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes. In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.
Yield: 2 servings.
Nutrition Facts One serving: 2 crab cakes Calories: 310 Fat: 22 g Saturated Fat: 3 g Cholesterol: 70 mg Sodium: 814 mg Carbohydrate: 7 g Fiber: 1 g Protein: 21 g Diabetic Exch: 3 lean meat, 2 fat, 1/2 starch.
Source: Cooking for 2
MEXICAN-STYLE OYSTERS
~Submitted by Jim D., WA State
These fresh oysters are seasoned with purely Mexican flavors - tequila and chipotle chiles.
INGREDIENTS:
4 cups (2 lb/1 kg) kosher salt
48 fresh oysters on the half shell, with a few drops of their liquid
1 cup (8 fl oz/250 ml) white tequila
1 cup ( 8 fl oz/250 ml) lime or lemon juice
liquid from a can of chipotle chiles, to taste
METHOD
Sprinkle 6 dinner plates with coarse salt, and place 8 oysters in their half shells directly on top of each plate. Sprinkle each oyster with a teaspoon of tequila, a teaspoon of lime juice, and a few drops of the chile liquid to taste.
Serve on their own as an appetizer.
Serves 6 as an appetizer
Nutrition Facts per Serving
Calories: 592 Fat, Total: 14g Carbohydrates, Total: 34g
Cholesterol: 304mg Sodium: 59247mg Protein: 58g
Fiber: 0g % Cal. from Fat: 21% % Cal. from Carbs: 23%
Source: The Mexican Gourmet
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SHRIMP WITH CHIPOTLE COCKTAIL SAUCE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound raw unpeeled medium shrimp
- 1 teaspoon Creole seasoning
- 1/3 cup ketchup
- 1 tablespoon bottled prepared horseradish
- 1 tablespoon lemon juice
- 1 chipotle chile pepper in adobo sauce, chopped and mashed with a fork
- 1 medium lemon, quartered
DIRECTIONS
Peel shrimp. Place a 12-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add shrimp and Creole seasoning, and cook 4 minutes or until opaque in center.
Remove from heat, drain, and cool completely. To cool quickly, place shrimp on a baking sheet in a single layer and let stand 5-10 minutes.
Meanwhile, in a small mixing bowl, combine remaining ingredients.
To serve, place equal amount of shrimp on 4 dinner plates. Serve with 2 tablespoons ketchup mixture and lemon wedges.
Nutritional Information Per Serving (1/4 of recipe): Calories: 102, Fat: 1 g, Cholesterol: 145 mg, Sodium: 1032 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 16 g Diabetic Exchanges: 2 Very Lean Meat, 1/2 Carbohydrate
Source: "Quick and Easy Low Carb Cooking for People with Diabetes"
HERRING SUPREME
~Submitted by Mary S., Nashville, TN
Yield: 8 servings (4 cups total)
INGREDIENTS
- One 12-ounce jar herring in wine sauce, rinsed, drained, and cut into bite-size pieces
- 1/2 cup light sour cream
- 1/4 cup fat-free mayonnaise
- 2 medium carrots, peeled and shredded
- 1 medium green bell pepper, cored, seeded, and diced
- 1 medium apple, peeled, cored, and diced
- 3/4 cup chopped onion
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1 teaspoon celery seed
DIRECTIONS
Combine all the ingredients in a large bowl. If time permits, chill several hours before serving.
Nutritional Information Per Serving (1/2 cup): Calories: 111, Fat: 4 g, Cholesterol: 21 mg, Sodium: 244 mg, Carbohydrate: 15 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
FLOUNDER EN PAPILLOTE
~Submitted by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 6 flounder, sole, or other lean white fish fillets (1-1/2 pounds)
- Salt and pepper, to taste
- 1 cup julienne, or shredded, carrots
- 1 cup sl | | | |
