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Subject: A to Z Recipes 10-12-2003 - October12, 2003



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WELCOME TO 'A TO Z RECIPES'

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~*~ MAGGIE'S WORLD ~*~



SEAFOOD FOR ALL SEASONS

Welcome to A to Z Recipes monthly theme issue.  Actually, we
are getting pretty big for our britches so theme issues will be
posted on the first Sunday of each month and following Sundays
until the bulk of the recipes have been posted.  I will dispense
with the usual sections you find in issues to save room for the
terrific recipes/information related to themes.  Remember, if
you don??™t see your recipes (or all of them) today you WILL soon.  
There are too many for ONE issue so I will spread them out.  We
have enough for maybe three very big issues!  I hope you enjoy!

November??™s Monthly Theme: "Our Daily Bread"
A to Z Recipes continues with its popular Theme Issues.  We 
will share theme recipes and post them on the first Sunday of 
each month.  Send your recipes no later than the last Friday 
of each month to have them posted in the next monthly theme 
issue.  You may send in as many recipes in each email as your 
little heart desires.  If the number of recipes exceeds those 
needed in the issue, the publisher will post as many from every 
submitter as possible and save the remaining recipes for regular, 
daily issues.  The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:

As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for 
their own use.  Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be 
submitted.  This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.  
A to Z Recipes protects the privacy of its readers and does NOT 
publish email addresses.  There will be no exceptions.  Send recipes 
you'd like to share to: a2zrecipes@fastmail.fm
(Use the theme name as subject.)

Our Current Monthly Theme: "Our Daily Bread"
Yes, the aroma of fresh bread baking in the oven cannot be duplicated.
You might start looking through those recipe files for your favorite
bread recipes.  We've done the quick bread recipes before but we
can always use more, so you will be able to include any leavening
you choose.  Please share with our readers the recipes you enjoy when
you want to serve freshly baked bread.  This will be an exciting theme
when we can collect and share favorites such as white bread, perhaps a
whole wheat or cheese bread; how about some foccacia, or bruschetta? 
Don't forget to include the special date, banana and other fruit varieties. 
Try sharing some of those with us, as well as any you feel others
would enjoy collecting and preparing. Look through those recipe files, 
cookbooks and clippings for some great recipes to submit to November's 
Theme Issue.

The deadline for next month's theme issue is Friday, October 31st.

Theme recipes must have subject: "Our Daily Bread"
and will be posted on Sunday, November 2nd.

Did you vote?  Accept my heartfelt thanks for the votes.  Your DAILY
vote will enable this publication to grow.  Growing means more recipes
and other interesting items from members all over the world.  It also
will make my task of getting these issues to you daily more possible.
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Thanks!

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~*~ DID YOU KNOW ? ~*~



Healthful Ways to Cook Fish

-Bake a Fish

It's easy to get the satisfying crunch of fried fish without all the fat! Rolling the fish in crispy, flavorful coating then popping it in the oven will make you a baked-fish convert! For the essential "crunch" part of the coating, you could use standard dry bread crumbs, panko, crushed cereal, cornmeal, or even instant mashed potato flakes. No need to stop there, though: Add terrific flavor with minced herbs; lemon, orange, or lime zest; a little bit of shredded coconut; a few finely chopped nuts; or a bit of grated Parmesan cheese. 

To coat the fish in this delicious mixture, you'll need to dip it lightly in flour, then in beaten egg, then in the coating. You need all three of these things for absolute success because the flour helps the egg stick, and the egg helps the coating stick. These three layers of coating give you an excellent opportunity to stack on three layers of flavor, so toss some salt, pepper and dried spices in with the flour, and a little soy sauce, Worcestershire, citrus juice, horseradish or hot pepper sauce in with the egg. Bet you never knew that healthful fish could pack such a flavor punch! 



BREADED FISH

~Sent in by: Maggie, TX

A Parmesan coating gives this seafood dish a rich sharp flavor. Turbot, or European Flatfish, is a mildly flavored firm white fish.

3/4 cup butter, melted 
2 tablespoons lemon juice 
1 cup dry bread crumbs 
1/2 cup freshly grated Parmesan cheese 
1 1/2 pounds firm-fleshed white fish fillets, such as turbot, sole or cod

Preheat oven to 350?°F. 
Combine butter and lemon juice in a shallow bowl. In a medium bowl, mix together bread crumbs and Parmesan cheese. Dip fish into butter mixture; roll in bread crumbs. 
Bake 15 to 20 minutes or until it flakes easily with a fork. Serve sprinkled with parsley or extra Parmesan. 
Makes 4 servings.



-There are other ways to bake fish, too! The important thing to remember is to use some means of keeping the fish from drying out, if not with a crunchy coating, then with a decent amount of sauce, marinade or other liquid in the baking dish, by tucking the fish into a foil pouch, or by baking it "en papillote" (in a parchment paper pouch). 



FISH EN PAPILLOTE

~Sent in by: Maggie, TX

1 small red snapper fillet 
About 12 snow peas, blanched for 10 seconds if fresh, defrosted if frozen 
1/4 cup blanched julienned carrots (may use salad bar carrots, if trimmed down) 
2 small red potatoes, boiled and sliced thin 
A squeeze of fresh lemon juice 
Salt and freshly ground pepper 
1 teaspoon minced gingerroot 
1 garlic clove, minced 
1 tablespoon butter

Just to the right of center on a large square of aluminum foil, arrange the fish fillet, skin side down. Arrange the vegetables around it and season the fish and the vegetables with salt and pepper. Sprinkle the ginger root, garlic and lemon juice over the fish and top with butter. Fold the foil in half to enclose the fish and the vegetables and fold down the edges to make a tight package. Bake in a preheated 400 degree oven for 12 to 15 minutes or until the fish is just cooked through.


GRILLED FRESH TUNA MARINADE

~Sent in by: Maggie, TX

3 tbsp. soy sauce 
1 tsp. sugar 
1/2 c. white wine 
2 tbsp. butter 

Marinate for 1 hour or so - turn after 30 minutes. Then grill, basting as fish cooks.



-Healthful Sauces for Your Healthful Fish

You've discovered by now that healthful cooking is by no means boring cooking. But it gets better: There are all kinds of fantastic sauces and marinades that add even more great flavor to your fish without piling on the calories. Just for starters, try vegetable or fruit salsas, chutneys and relishes or roasted vegetable purees to dress up your fish. And how about marinades? They can add all the flavor you could ever want in a fish while adding only the most marginal amount of calories. Reduce the amount of oil in your favorite marinade recipes or make up a brand new one that's heavy on the fruit juice, vinegar, herbs, spices, mustard and any of your other low-calorie, flavor-packed favorites. Substitute nonfat ingredients in your favorite creamy sauce recipes or make up a new one using nonfat sour cream, yogurt or mayonnaise! 


SALMON CROQUETTES

~Sent in by: Maggie, TX

8 oz Canned Salmon 
1 small Onion, finely chopped 
Salt 
1 1/2 Cups Cooked Potato, Mashed 
Pepper 
1 tsp Curry Powder 
1 Whole Egg, for Glazing 
2 Tbls Chopped Parsley 
1/4 Cup Milk 
1 Tbls Lemon Juice 
Dry Bread Crumbs 
1 Egg Yolk, Lightly Beaten 

Drain the salmon and remove the bones. 

Flake the salmon into a bowl. 

Add the chopped onion, mashed potato, curry powder, parsley, lemon juice, lightly beaten egg yolk, salt and pepper. Mix thoroughly. 

Refrigerate until firm. 

Mold the salmon mixture into 1" x 2" ovals. 

Combine the whole egg with the milk. Dip the croquettes into the mixture. 

Dip the coated croquettes into the bread crumbs, press on firmly. 
Refrigerate for 1 hour. 

Preheat the oil in the deep fryer. Deep fry until golden brown. 
Drain on paper towels. Serves 12



-Start treating yourself to lean, nutritious fresh fish. Your body will thank you, and so will your taste buds! Introduce some amazing new recipes to your online recipe collection and try some of these fantastically flavorful and delightfully healthful cooking methods. You'll look forward to eating fish more often! 



CHILLED LOBSTER SALAD
Servings: 4 

~Sent in by: Maggie, TX

8 ounces penne pasta, dry (4 servings)
2 teaspoons light olive oil
2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
2 cloves garlic, crushed
1 pound lobster, cooked and chopped
1/3 cup nonfat plain yogurt
1 tablespoon fresh dill weed (or 1 teaspoon dried)
Pepper to taste

Cook pasta to al dente, rinse with cool water and set aside.  Saute garlic in light olive oil until brown.  Toss pasta into oil and garlic mixture, then add basil.  Cover and refrigerate while preparing lobster.  To prepare the lobster, combine all remaining ingredients in a medium bowl until well blended and refrigerate until cool or ready to serve.  Transfer pasta to large serving platter and top with lobster salad mixture to serve.

Crab:  Substitute equal amount of cooked crab meat in place of lobster.

Low-carb:  Omit pasta and prepare lobster as directed.  Serve lobster on a bed of tossed greens.



~*~ THEME FAVORITES ~*~



These are recipes from generous contributors***.  I have not personally 
tried them.  I have read through each recipe, checking for any obvious
errors.  I assume no responsibility for the contents.  These are offered
as a popular feature of this newsletter.  Use those you like at your own
risk (see disclaimer at end of each issue).

Our monthly theme recipes make a splash today.  I hope you enjoy these.  
I believe they are all wonderful.  My thanks to all who contributed.  If 
you haven??™t sent in any recipes to share here or in our regular issues, I 
hope you will.  It is fun to share and makes this a great way to collect recipes.


SEAFOOD FOR ALL SEASONS

CIOPPINO

~Sent in by Larry Holmes, Ontario. Canada 

Broth:
?? cup olive oil
2  large onions, chopped
2  large green peppers, seeded and chopped
4 to 6 celery stalks, chopped (including
       some leaves)
5  large garlic cloves, crushed
1  cup minced fresh parsley
1  46-ounce can mixed vegetable
        juice cocktail
1 ?? cups dry white wine
1 ?? cups red wine
1  8-ounce bottle clam juice
1  6-ounce can tomato paste
4  large tomatoes, peeled, seeded
       and chopped
1  tablespoon plus 2 teaspoons Italian
       seasoning
4  bay leaves
4  dried chilies, chopped
2  teaspoons sugar
hot pepper sauce
salt and freshly ground pepper

Seafood:
3  pounds fresh white fish fillets (cod,
       sole or rockfish) cur into 1 ??-inch
       chunks
2 ?? pounds prawns, cleaned, deveined
4  pounds cherrystone clams, scrubbed
3 to 4 fresh or frozen crabs, cracked

French bread

Heat olive oil in Dutch oven or stockpot over medium-high heat until hot. Add onion, garlic and ?? cup minced parsley and cook until vegetables are limp.  Add vegetable juice, wines, clam juice, tomato paste, tomatoes, Italian seasoning, bay leaves, chilies, sugar, hot pepper sauce, salt and pepper and blend well. Bring to just below boiling point, then reduce heat and simmer for about 30 minutes, stirring frequently. 

Add white fish and simmer 5 minutes.  Add prawns and continue simmering just until pink, about 3 minutes.  Add clams and crabs and cook until clams open, about 2 minutes longer.  

Ladle into soup bowls and garnish each with remaining ?? cup parsley.  Serve with French bread. 

Note:  Cioppino is best if broth is prepared ahead and refrigerated overnight to blend flavors. 

Serves 8 to 12



~Sent in by Treva in the beautiful mountains of NC

I have a recipe for SEAFOOD PIE FOR DUMMIES.
Although it does take 30-40 minutes to bake,
is super quick & easy to prepare making it a
definite "keeper" and perfect for any beginners 
that can at least open a can of seafood. 
This calls for Bisquick but you can substitute for
any other prepared baking mix. 

RECIPE: SEAFOOD PIE FOR DUMMIES

2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg

Thaw, rinse well and drain the seafood. Heat oven to 400
degrees. Lightly grease 10-inch pie plate. Mix seafood,
cheeses and onions in pie plate. Beat remaining ingredients
until smooth, 15 sec. in blender at high speed. Pour over
ingredients in pie plate. Bake until golden brown and knife
inserted halfway between center and edge comes out clean,
35-40 min. Let stand 5 minutes before cutting. (Refrigerate
any remaining pie).
Yield: 6-8 servings


From Edna in Decatur, IL

Taken from "Honest to Goodness" by the Springfield, IL  Jr Women's League
 
Succulent Skewered Shrimp (Serves 6)
 
4 garlic cloves, crushed
1 cup olive oil
1/2 cup finely chopped FRESH basil
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 pounds large fresh shrimp, peeled and deveined
 
Combine all ingredients except shrimp in a shallow dish: mix well. Add shrimp, tossing gently to coat. Cover and marinate shrimp 2-3 hours in the refrigerator, stirring occasionally.
 
Remove shrimp from marinade. Place shrimp on 6 14-inch wooden skewers (soaked in water first).  Grill over medium-hot coals 3-4 minutes on each side, basting frequently with marinade. 
 
Leftovers (yeah, right!) can be added to a salad or pasta.


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Beer Battered Fish 

Ingrid (Coos Bay OR)

2 pkgs. (about 12 oz.) frozen fish fillets or
1 ?? lb. fresh fish fillets
2 eggs, separated
?? c. beer
?? c. milk
1 c. flour
?? tsp. seasoned salt
?? tsp. pepper

Partially defrost fillets if frozen fish is used.  Cut in pieces 3" x 1
??".  Place on paper towels to dry.  Beat egg yolks until thick and
light.  Blend in beer, milk, flour and seasonings.  Mix until smooth. 
Beat egg whites stiff, but not dry and fold in batter.  Pat fillets dry.
Dip into batter, lift out and drain slightly with fork or slotted spoon.
Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden
brown and puffed.  Drain on paper towels.  Serve with "chips".


BBQ Roasted Salmon 
 
Joyce in Illinois

1/4 cup pineapple juice 
2 lb. fresh lemon juice 
4 (6 oz.) salmon fillets 
2 tbl. brown sugar 
4 tsp. chili powder 
2 tsp. grated lemon rind 
3/4 tsp. cumin 
1/2 tsp. salt 
1/4 tsp. cinnamon 

Combine pineapple juice, lemon juice and salmon fillets in a zip-lock 
bag; seal and marinate in fridge 1 hour, turning occasionally. 
Preheat oven to 400. Remove fish from bag; discard marinade. 
 
Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in 
a bowl. rub over fish; place in an 11x7 baking dish coated with 
cooking spray. Bake for 12 minutes or until fish flakes easily when 
tested with a fork.


CAVIAR MOUSSE

~Sent in by Larry Holmes, Ontario. Canada 

4 ounces red  lumpfish caviar
3  tablespoons chopped fresh parsley
2  tablespoons finely minced Spanish onion
1  cup sour cream
?? teaspoons freshly ground pepper
1 ?? teaspoons unflavored gelatin
2  tablespoons water
1/3 cup whipping cream, whipped
cucumber slices
rye melba toast

Set aside 2 tablespoons caviar, 1 tablespoon parsley and 1 tablespoon onion for garnish;  cover and refrigerate.  Combine remaining caviar, parsley and onion with sour cream and pepper in medium-size nonmetallic bowl and blend well.  Sprinkle gelatin over water in small saucepan.  Stir over low heat until gelatin dissolves completely. Remove from heat and stir into caviar mixture. Fold in whipped cream.  Turn into 2-cup nonmetallic crock or mold.  Cover and refrigerate until set.  Let stand at room temperature 15 minutes before serving.  Spoon mousse from crock or unmold onto nonmetallic platter.  Surround with cucumber slices and melba toast.  Garnish top with reserved caviar, parsley and onion.

Makes 8 to 12 appetizer servings.


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Seafood Chowder

Peg Cabaj
Sebring, Florida

2 pounds haddock or other whitefish
3/4 pound sea scallops, chopped into 3/4 inch dice
2 cups bottled clam juice
4 cups water
1-1/2 teaspoons Old Bay seasoning
6 cups diced white potatoes
1/4 pound bacon, chopped finely
1 cup chopped yellow onion
1 tablespoons cornstarch
1-1/2 cups half-and-half
Salt and freshly ground black pepper

Directions:
Bring to boil clam juice, water, Old Bay seasoning adding the fish and scallops.  Reduce heat to low and simmer until the seafood is almost cooked through, about 3 or 4 minutes.
Remove pan from heat, but do not drain.

Cook potatoes in boiling salted water until they are just tender, drain and set aside.
Cook the bacon in medium size skillet, adding the chopped onion after about 5 minutes.  Continue to cook until the bacon is browned and the onions are soft.

Remove the seafood from the cooking liquid.  Mix cornstarch with about 1/2 cup of the seafood poaching liquid, until smooth.
Bring the seafood poaching liquid to a simmer and whisk in the cornstarch mixture.  Bring to a boil, whisking constantly and cook for 2 or 3 minutes, until it is smooth and thickened.
Add the fish, scallops, potatoes, and bacon-onion mixture to the pot.  Stir in the half-and-half, bring to a simmer and season with salt and pepper to taste.
Serve with big basket of crackers and set the Old Bay Seasoning on the table for the "spice lovers" of you family and friends.
This refrigerates well....and to me, tastes even better "tomorrow".



GRILLED TUNA AND SWISS SANDWICH

~Sent in by: Maggie, TX

1 (6 1/2 oz.) can tuna, drained, flaked 
1 c. (4 oz.) shredded Swiss cheese 
1/2 c. chopped celery 
1/4 c. mayonnaise 
1/4 c. plain yogurt 
1 tbsp. finely chopped fresh parsley 
OR 1 tsp. dried parsley flakes 
10 slices Vienna bread 
Butter or margarine 

In medium bowl, combine all ingredients except bread and margarine; mix well. Then spread 1/2 cup tuna mixture on each of 5 slices of bread. Cover with remaining bread slices. Spread margarine on outside of each sandwich. Heat large skillet over medium-high heat or heat griddle to 375 degrees. Add sandwiches; cook 1-2 minutes on each side or until bread browns and sandwiches are hot. Yields: 5 sandwiches.


Baked Salmon with Citrus Sauce
 
Joyce in Illinois

2 tb Plain Lowfat Yogurt 
2 tb Reduced Cal. Mayonnaise 
1 ts Capers Drained 
1/2 ts White Wine Vinegar 
1/4 ts Lemon-Pepper Seasoning 
2 (4 Oz.) Salmon Steaks 
1 sm Onion Thinly Sliced 
2 tb Dry White Wine 
1 ts Dried Dillweed 
Lemon Slices 
Fresh Dill Sprigs (Opt) 

Combine first five ingredients, mixing well. Cover and chill. Rinse 
salmon, Pat dry. Place in 1 quart baking dish coated with cooking 
spray. Arrange onion slices over salmon. Pour wine over salmon and 
sprinkle with dill. 
 
Cover and bake at 350 for 15 to 20 min. or until salmon flakes easily 
when tested with a fork. Discard onion and dill (if fresh). Transfer 
to individual serving plates.
 
Spoon 2 T. caper sauce over each salmon steak and garnish with lemon 
slices and fresh dill, if desired. 
 
Fat 8.6, Chol. 45.


LOBSTER BEURRE BLANC    
 
From Vicki in Sarasota

1/3 cup white wine vinegar or lemon juice
1/2 cup clam juice
3 large shallots, minced
1 1/2 cups butter, cut into pieces
5 lb. lobster
Red pepper and salt to taste
Parsley to garnish
 
Cook lobster in salted water about 15 to 20 minutes in shell.
Shell, and cut the meat into 2" chunks and set aside.
 
Combine vinegar, clam juice and shallots.  Simmer on low heat until reduced by half.  Whisk in the butter, making sure each piece is incorporated before going on to the next.  
 
DO NOT BOIL....
Remove from heat, and season to taste with the salt and red pepper, and pour over lobster.


Westport Brine for Smoked Salmon
 
Sent in by Shirley Imbleau, Bellingham WA

For 1 large Salmon
 
1 gallon of cold water
1 c. pickling salt
3 c. packed brown sugar
2-46 oz. cans of pineapple juice
 
Stir and let set with cleaned and fillet fish in it for 8 to 12 hours before draining, patting dry and smoking. For thin fillet of 1/2 inch or less it will need to set for about 4-6 hours.  We use a Little Chief Smoker.


Scallop Saute
Serves 8

Anita from WA State

2 lb. sea scallops
flour
oil
3/4 cup butter
2 ea bunches green onions, chopped
1 ea white onion, chopped
2 lb. mushrooms, sliced
2 T. minced shallots
2 T minced garlic
1 t salt
2 t ground white pepper
1 ea juice from lemon
2 cups dry white wine

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.  Saute until 
mushrooms are tender.  Add scallops, lemon juice and wine.  Simmer 4 minutes, 
shaking pan occasionally.  Do not boil.  Serve hot.


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SEARED TUNA WITH TEMPURA AVOCADO AND WASABI SAUCE

Rita, London, England

Recipe courtesy Maria Manso, Asia de Cuba
Prep Time: 45 minutes    
Cook Time: 25 minutes   
Yield: 4 servings        
        
2 tablespoons cumin 
1 tablespoon pepper 
4 (4 ounce) pieces sushi grade tuna 
Vegetable oil 
1 pineapple, diced 
1 red bell pepper, diced 
Tempura batter: 
4 avocado, peeled and sliced 
1 cup flour, sifted 
1 egg 
1 cup cold water 
Wasabi sauce: 
1-ounce wasabi 
6 ounces heavy cream 
Salt and pepper 

Garnish: 
Seaweed 

Preheat a fryer to 360 degrees F. Begin by mixing the cumin 
and pepper in a small bowl. Dip and coat each tuna steak 
in the cumin mixture. In a hot skillet coated with oil, sear 
each tuna steak for approximately 2 minutes on each side. 
Remove from the pan and set aside. The tuna should still 
be pink. 

In a hot wok or skillet, saute the diced pineapple and red 
bell pepper for 2 minutes. Remove from wok and set aside. 

Prepare the tempura batter right before you are ready to fry. 
The avocados should be peeled and sliced into 1/2-inch 
thick slices. To make the batter, mix the flour, egg, and cold 
water together until all of the ingredients have combined. 
Dip each avocado piece into the batter and fry until golden, 
approximately 1 minute. Remove the fried avocado pieces 
and season. 

To make the wasabi sauce, combine the wasabi paste and 
heavy cream in a small saucepot. Bring the sauce to a boil 
and let reduce. Once the sauce has reduced you are ready 
to serve. 

To serve this dish, place the avocado tempura in the center 
of each plate. Top with tuna and surround with the seaweed.
Add a spoonful of the pineapple and peppers, and drizzle 
some of the wasabi sauce around the plate.


Lobster Mashed Potatoes

~Sent in by Treva in the beautiful mountains of NC

2 lb. live lobster
9-10 potatoes, peeled 
1 stick butter (1/2 cup)
1 cup white wine  
heavy cream, as needed
2 Tbs. shallots finely diced
1 large clove garlic finely sliced
1 Tbs. chives finely diced
Salt & Pepper

Bring two large pots of salted water to a boil. In the first pot, boil potatoes until fork tender. In second pot, plunge lobster in head first and cover for 2 minutes, then check color periodically. Boil the lobster just until shell turns red -- do not overcook as meat will be reheated.  Remove lobster and when cool enough to handle, remove all lobster meat
from claws, tail and legs, cut into small, even pieces and set aside. Clean out and discard organs, but keep all of the shell and body.
     
In large saucepan, heat 1/2 stick of butter over medium heat. Saut?© shallots and garlic until garlic slightly translucent. Add lobster shells and body and stir. Add white wine and reduce with shells until liquid reduced by half
and thickened. Remove the shells. Add lobster meat to wine/butter sauce and toss to cook through. Salt and Pepper to taste.
     
Mash the potatoes into lobster mixture a few potatoes at a time, adding cream and remaining butter (in pieces) until a slightly lumpy but creamy consistency is obtained. Add chopped chives just before serving.


GRILLED SALMON WITH 
TARRAGON MAYONNAISE

~Sent in by Larry Holmes, Ontario. Canada 

2  cups mayonnaise
?? cup chopped fresh tarragon, 
OR ?? cup chopped fresh parsley
       and 2 teaspoons dried tarragon,
        crumbled
3  tablespoons finely minced green
       or red onion
2  tablespoons fresh lemon juice
2  tablespoons chopped capers
?? teaspoon freshly ground pepper
salt 

vegetable oil
6  salmon steaks (about ?? pound each)
       cut 1 inch thick
lemon or lime slices, halved (garnish)
tarragon sprigs (garnish) 

Combine mayonnaise, tarragon, onion, lemon juice, capers and pepper in large bowl and blend well.  Season with salt.  Cover and chill 2 to 24 hours. 

Arrange rack over grill or broiler pan about 5 inches from heat source.  Brush rack with oil.  Preheat coals or broiler.  Place salmon steaks on rack and spread top of each with 2 to 2 ?? tablespoons tarragon-mayonnaise mixture. Broil 6 minutes.  Turn fish over and spread with another 2 to 2 ?? tablespoons mixture.  Broil until tip of knife pierced into middle of steak near center bone meets little resistance, 4 to 6 more minutes.  (Fish should be barely opaque with touch of deeper pink color remaining.)  Arrange on serving platter. Garnish with lemon or lime slices and tarragon sprigs. Pass remaining tarragon mayonnaise. 

Serves 6


Creamy Shrimp and Dill Puffs 

Bev, FL

1/3 cup whipped cream cheese 
1/4 teaspoon McCormick Dill Weed 
1/8 teaspoon McCormick Ground Ginger 
1 tablespoon chopped green onions 
1 can ( 8 0z.) refrigerated crescent rolls 
1 cup chopped precooked shrimp 
1/4 teaspoon McCormick Dill Weed, to garnish 

Preheat oven to 375 F. In a small bowl, mix cream cheese, dill and ginger. Stir in green onions. Set aside. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside of the cup. 

For each cup, spoon 1 teaspoon chopped shrimp into bottom. Top with 1/2 
teaspoon of the cream cheese mixture. Loosely fold dough corners into center; 
pinch corners together and twist to seal tightly. Lightly sprinkle tops with 
additional dill. Bake 15-17 minutes or until golden brown.


Broiled Salmon Steaks with Tartar Sauce

Ingrid (Coos Bay OR)

4 to 6 salmon steaks
2 to 3 Tbs (30 - 45 ml) soy sauce
2 to 3 Tbs (30 - 45 ml) lemon juice
 
Marinade the salmon steaks in the soy sauce and lemon juice for 30
minutes.  Place the salmon steaks, along with the marinade, in a
broiler pan about 6 inches (15 cm) below the heat source and broil
approximately 5 minutes per side, basting once or twice.  The fish is
done when it is opaque and firm to the touch.  Serves 4 to 6.

Tartar Sauce

1 cup (250 ml) mayonnaise
1 hard-boiled egg, finely chopped
2 Tbs (30 ml) finely chopped sweet pickle
or sweet pickle relish
1 Tbs (15 ml) finely chopped parsley
1 Tbs (15 ml) finely chopped shallots or onion
1 Tbs (15 ml) chopped capers (optional)
1 Tbs (15 ml) chopped green olives (optional)
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
 
Combine all ingredients in a small bowl.  Makes about 1 ?? cup (300
ml).


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Baked Salmon with Roasted Pecan Crust 
4 servings 
 
Joyce in Illinois

1/2 tsp vegetable oil 
1 1/2 lbs salmon fillet 
salt 
pepper, freshly ground 
1 1/2 cups pecans, chopped 
2 1/2 tbsps butter, melted 
1 tbsp fresh lemon juice 
1 tsp Worchestershire sauce 

Preheat the oven to 350 degrees (don't turn heat up much higher than 
375 or the pecans will burn). Grease a medium roasting pan or large 
oven proof skillet with the oil. Place the salmon fillet in the pan, 
skin side down, and sprinkle with the salt and pepper. 
 
In a small bowl mix the pecans, melted butter, lemon juice, and 
Worcestershire sauce. Spread the nut topping on the salmon. Place on 
the middle shelf of the oven and bake for about 20-30 minutes, or 
until cooked through.


SHRIMP CREOLE
(CrockPot Recipe)

~Sent in by Treva in the beautiful mountains of NC

1 & 1/2 cups diced celery 
1 1/4 cups chopped onion 
3/4 cups chopped bell pepper 
1 (8 ounce) can tomato sauce 
1 (28 ounce) can whole tomatoes 
1 clove garlic* 
1 teaspoon salt 
1/4 teaspoon pepper 
6 drops Tabasco (optional) 
1 pound shrimp, deveined and shelled

* 1 teaspoon garlic salt or 1/4 teaspoon garlic 
powder may be substituted.

Combine all ingredients except shrimp. Cook for 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. This is even better reheated the next day.


SEAFOOD QUENELLES 
MOUSSELINE

~Sent in by Larry Holmes, Ontario. Canada 

?? pound tiny cooked shrimps
?? pound scallops
1  egg
1  teaspoon salt
?? teaspoon Beau Monde seasoning
?? teaspoon freshly grated nutmeg
1 ?? cups whipping cream
?? cup cornflake crumbs
?? cup breadcrumbs 

instant flour
boiling water
Sauce Mousseline (recipe follows) 

Place first 6 ingredients in food process or blender and mix thoroughly.  If using processor, with machine running slowly add cream and process until mixture thickens.  Add crumbs and continue processing until mixture forms thick paste.  If using blender, transfer fish mixture to large bowl.  Whip cream separately and gently fold into fish until evenly blended.  Add crumbs and mix well to form thick paste.  Cover and refrigerate 1 to 2 hours. 

Preheat oven to 425?° F.  Grease large skillet.  Generously butter baking dish.  On pastry board, flour a circle 8 to 10 inches in diameter.  Shape quenelles by dropping a large tablespoon of mixture into center or circle and rolling it back and forth with heel of hand, forming cylinder approximately 1 x 4 inches.  Transfer to skillet using spatula.  Pour in enough simmer water to allow quenelles to float.  Set over medium-low heat and continue simmering gently 3 to 4 minutes.  Turn over and cook an additional 3 to 4 minutes.  Remove with slotted spoon  and drain.  Transfer to baking dish and spoon some of the sauce over each.  Bake 20 to 25 minutes, or until sauce is bubbly. 

Makes 18 quenelles

Sauce Mousseline:
?? cup dry white wine
2  tablespoons chopped fresh shallots,
       or 2  teaspoons freeze-dried
2  cups bottled  or canned clam juice
1 tablespoon tomato paste
1 cup whipping cream
1 cup milk
salt and freshly ground pepper 

Combine wine and shallots in 2-quart saucepan and simmer 5 minutes.  Add clam juice and tomato paste and bring to a boil, stirring occasionally.  Continue boiling until reduced to 1 cup.  Add cream and milk and reduce to 2 cups, or until slightly thickened, stirring occasionally.  Season to taste with salt and pepper.  Cool, then cover and refrigerate until ready to use.

Makes 2 cups.


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SAUCES FOR FISH

~Sent in by: Jessica, Corfu, Greece

Avocado Sauce

1 lg. avocado
1 lime (juice and pulp)
Ground turmeric (pinch)
Chili powder (pinch)
Dried oregano (pinch)
1 tsp. minced garlic

Peel and pit avocado; add lime, spices and garlic.
Place in blender and process until smooth.  Serve with
poached fish, grilled chicken or steamed.  Or use as a
binder for chicken or fish salad.


Tartar Sauce

1-2 lg. dill pickles, chopped
3 minced green onions
1 lg. handful fresh chopped parsley
Juice of 1/2 lemon
1 tsp. dill weed

Mix together with mayonnaise (enough to hold
together).


Vinaigrette Sauce

1 tsp. salt
Pepper
1/4 tsp. paprika
1 tbsp. tarragon vinegar
2 tbsp. cider vinegar
5 tbsp. olive oil
1 tbsp. chopped green pepper
1 tbsp. chopped cucumber
1 tsp. finely chopped parsley
1 tsp. finely chopped chives

Combine ingredients, vary as desired.


Piquante Sauce

1 sm. onion
2 level tbsp. butter
2 level tbsp. flour
1 c. stock
1 tsp. vinegar
1 tsp. chopped parsley
1 tsp. made mustard
A little chopped cucumber pickle
Salt and pepper to taste

Melt and heat the butter in a saucepan; add the onion,
chopped small, and fry golden brown in the butter.
Then put in the flour and stir until perfectly smooth;
add the stock slowly and stir until boiling.  Cook 5
minutes, season, and add the vinegar, mustard, parsley
and pickle.  Serve with boiled or baked fish.


SALMON BALL

~Sent in by: Maggie, TX

1 pint canned salmon 
3 (8 oz) pkg cream cheese 
1 tbsp horseradish 
2-1/2 tsp liquid smoke 
1 cup walnuts, finely chopped 

Softened cream cheese, add salmon; mix together very well. Add horseradish and liquid smoke (more or less according to taste). 

Chill for 1 hour; form into 1 large or 2 smaller balls. Roll in walnuts. Serve with fancy crackers and fruit tray.


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Marina Cafe Seafood Bisque

~Sent in by Treva in the beautiful mountains of NC

Notes:
The Marina Caf?© is located in Destin Florida. 

Ingredients:
1 stick butter
1/2 onion, diced
1 Tbsp. garlic, chopped
1/2 stalk celery, diced
1 C. Italian tomatoes, crushed
1/2 C. flour
1/4 C. sherry
1 C. white wine
2 C. heavy cream
1 quart milk
2 oz. scallops
4 oz. shrimp, baby
2 oz. crawfish tails
2 oz. lump crabmeat
1 C. clams, with juice
10 oz. fish, diced
1 teaspoon lemon juice
1/2 bunch green onion, chopped
1 tsp. paprika
2 tablespoons basil, chopped
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste

Preparation:
Melt the butter in a heavy bottom pot and saut?© onions, garlic, celery, and
tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add
sherry, white wine, cream and milk, stirring continuously. Bring to a slow
boil. Add all of the seafood ingredients, lemon juice, green onions, and
paprika.
Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season
to taste with salt, black pepper, and cayenne.
From: www.copykat.com


Coconut Butter Shrimp with Pineapple Mustard Dip
From the Crook and Chase Show 

Bev, FL

Pineapple-Mustard Dip:
1/2 cup pineapple preserves
3 tablespoons Dijon mustard 

Coconut Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons Madras-style curry powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/4 cups flat lager beer*
2 large eggs, beaten
1 cup unsweetened shredded coconut (available at natural food stores)**
1 pound extra-large to large shrimps, peeled (leave tail segment attached) and deveined
Vegetable shortening or oil for deep-frying 

Important notes:
*If you prefer not to use beer in this recipe, substitute with club soda but do add baking soda. 


**Do not use the sweetened coconut found in the grocery stores. It is important to use the unsweetened coconut because it does not burn when fried. 

1.To make the dip: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving).  

2.To make the batter: In a medium bowl, whisk the flour, baking powder, curry powder, salt and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Put the remaining coconut in a deep plate.  

3.Preheat the oven to 200?°. Place a large wire cake rack over a jelly roll pan. Inn a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees. 

4.In 2 or 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut. Deep-fry without crowding, until golden, 2 to 3 minutes. Using a wire-mesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deep-fried. Serve immediately, with the warm pineapple-mustard dip. 

Makes 6 to 8 appetizer servings.  

***Bonus dipping sauce*** 
 
Peanut-Lime Dipping Sauce 

1/3 cup peanut butter
1/4 hoisin sauce
1/4 cup homemade or canned low-salt chicken broth
1 tablespoon Japanese soy sauce
2 tablespoons fresh lime juice
Grated zest of 1 lime


FANTASTIC BBQ SHRIMP
 
From Vicki in Sarasota

3 lb. shrimp, large, unpeeled
1/2 lb. butter
1 cup olive oil    
8 oz. chili sauce
3 tbsp. Worchestershire sauce
2 lemons, sliced
4 cloves of crushed garlic
3 tbsp. lemon juice
1 tbsp. chopped parsley
2 tsp. paprika
2 tsp. oregano
2 tsp. hot sauce, like Tabasco
3 tbsp. liquid smoke (optional, if you like the taste)
S&P to taste
 
Wash shrimp, spread in shallow pans.  
Combine remaining ingredients in sauce pan and cook over low heat.  Pour over shrimp.  
Refrigerate and let marinate for 3 hours, turning shrimp every 30 minutes.
Bake 300?? for 30 minutes, turning every 10 minutes.
Serve in bowls with bread to dip up the sauce.


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TUNA VINAIGRETTE  

Ingrid (Coos Bay OR)

How to take a can of tuna and make it into something special? Try this recipe, which you can serve on lettuce as a first course; with toast rounds and crackers with cocktails; or as part of a cold salad summer buffet. Serves 2-4. Per serving: 173 cal, 12.2 g fat, 10 mg cholesterol, 6.8 g carbohydrates, 1.4 g fiber, 9.8 g protein, 122 mg sodium. 

1 can tuna, packed in water 
1 medium onion, chopped fine 
1 green pepper, sliced small 
1 peeled tomato, cut in pieces 
6 tbsp vinaigrette dressing 
1 tsp fresh lemon juice 
 
Mix tuna and vegetables. Toss with vinaigrette and lemon juice; chill.


Fettuccine Seaside
Serves 4

Anita from WA State

2 cups fettuccine (precooked, al dente)
1/2 cup butter (clarified)
1/2 tsp. fresh garlic, minced
1/2 cup fresh salmon (cut in 1/2 inch cubes)
1/2 cup scallops
1 cup fresh mushrooms, sliced
1/2 tsp. seasoning salt
1 cup whipping cream
1/2 cup sour cream
2 Tbs. Parmesan cheese
2 Tbs. Romano cheese
1/2 cup bay shrimp
1/2 cup spinach (fresh, thinly sliced)
Lemon wedges and parsley sprigs (garnish)

1.  Have fettuccini cooked al dente and set aside.
2.  In frying pan heat butter over medium heat; add garlic salmon, scallops 
and mushrooms.
3.  Season all ingredients evenly with half the seasoning salt.  Cook until 
seafood are half done, about 2 minutes.
4.  Add pasta; season evenly with remaining seasoning salt and blend well.
5.  Mix whipping cream, sour cream and both cheeses into pasta.  Mix well.
6.  Cook 3-5 minutes over medium heat, stirring frequently until creamy.
7.  Add shrimp and spinach; mix well; cook until warm and serve on plate with 
lemon and parsley garnish.


Gulf Prawns with Brandy and Cream
Serves 4

Anita from WA State

1/2 cup butter (clarified)
16 large mushrooms (quartered)
24-28 large prawns (peeled and deveined)
2/3 cup brandy
3 t. grain mustard
2/3 cup whipping cream
1 Tbs. minced green onion
2 cups rice (cooked)

1.  Heat butter; add mushrooms; saute for 1 minute.
2. Add prawns; saute for additional minute.
3.  Deglaze pan with brandy; add mustard and saute for 30 seconds.
4.  Add cream and onions.  Cook until reduced by half and sauce thickens.
5.  Serve immediately over rice.


TUNA-BISCUIT BAKE

~Sent in by: Maggie, TX

1 can tuna (6 oz), drained, 
1 can cream of celery soup 
?? cup milk 
1 pkg (frozen) mixed vegetables, cooked and drained 
1 tsp minced onion 

Combine above and place in 2-1/2-quart casserole. Bake at 400 degrees for 15 minutes. 

Remove from oven. Place contents of 1 can of refrigerated baking powder biscuits around edge of hot casserole. Sprinkle biscuits with ?? cup shredded cheddar cheese. 

Return to oven. Bake for 15 minutes. Serve.


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DUNGENESS CRAB SALAD

Rita, London, England

This is another of Maria Manso's recipes and, if I could afford
it, I would certainly give this a try....sigh!!!!

Ingredients
5 lbs. Dungeness crab meat 
4 oz. Whole grain mustard 
16 oz. Mayonnaise 
2 bn Scallions 
4 oz. Lime juice 
0.5 oz. Salt 
0.5 oz. Togarashi 

Method
Place crab meat in mixing bowl; Add rest of ingredients. Garnish with
baby mixed greens.


SHRIMP IN MUSTARD SAUCE
WITH CORN BREAD ROUNDS

~Sent in by Larry Holmes, Ontario. Canada 

16  4-inch-long green onions
2  tablespoons oil (or more)
24 uncooked large fresh shrimp
2  shallots, minced
?? cup dry white wine or vermouth
?? cup whipping cream
1  cup unsalted butter, cut into small
       pieces
2  tablespoons coarsely ground French mustard
salt and freshly ground pepper
fresh lemon juice
8  4-inch Corn bread Rounds (recipe below)
1/3 cup minced fresh chives
8  2-inch Corn Bread Rounds 
       (optional garnish)
8  green onions, cut into 5-inch lengths,
       green ends feathered (garnish) 

Blanch 4-inch onions in large saucepan of boiling salted water until crisp-tender, about 3 to 4 minutes.  Drain onions well and keep warm. 

Shell and devein shrimp. Heat 2 tablespoons oil in heavy large skillet over high heat until very hot.  Add shrimp in batches and stir-fry 1 to 2 minutes (shrimp should be slightly undercooked).  Remove from skillet using slotted spoon and set aside.

Reduce heat to medium, add more oil to skillet if necessary and saut?© shallots 30 seconds.  Pour in wine, scraping up any browned bits.  Stir in cream.  Cook until mixture thickens and coats back of spoon, about 4 to 5 minutes. Reduce heat to low.  Gradually whisk in butter;  then whisk in mustard (do not boil!) Add salt, pepper and lemon juice.  

To serve, arrange one 4-inch corn brad round on each of 8 heated plates.  Top each round with 2 blanched onions and 3 shrimp.  Nap each with sauce and sprinkle with chives.  Garnish with one 2-inch corn bread round and one 5-inch green onion.  

Serve immediately.

Makes 8 appetizer servings


Cajun Red Snapper
Makes 6 servings
   
~Sent in by Treva in the beautiful mountains of NC

Printed from Allrecipes

1 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (6 ounce) fillets red snapper
salt to taste

1. On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper,
onion powder, thyme, basil, garlic powder, and oregano.
2. In a small saucepan, over medium heat, melt butter or margarine with oil. Brush 
both sides of the snapper filets with the butter mixture, reserve the remaining
butter mixture.  Coat both sides of the filets with the seasoning-mixture.
3. Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply 
browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.


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Poached Salmon in Orange, Honey and Wine
Makes 4 servings
 
Joyce in Illinois

Ingredients:
 
Grated Rind of 1 orange
1/2 cup honey
1/4 cup dry white wine
4 salmon steaks, 8 oz. each
 
Preparation:
 
Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes. Remove fish with slotted spoon, drain on paper towels, keep warm.
 
Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened. Spoon a small amount over fish and serve.


SHRIMP SALAD WITH
MUSHROOMS 

~Sent in by Larry Holmes, Ontario. Canada 

20 large shrimp, shelled and deveined*
       (tails intact)
Court Bouillon for poaching (recipe follows)
        (6 to 8 cups)
16 snow peas
10 large white mushrooms, cleaned and
       thinly sliced
?? cup chopped unsalted macadamia nuts
3  tablespoons finely minced red onion
Vinaigrette (recipe follows)
8 lettuce leaves

Court Bouillon:
4  tablespoons butter
1/3 cup chopped carrots
1/3 cup chopped celery
1/3 cup chopped onion
4  sprigs parsley
6  peppercorns, crushed
2  cloves
?? bay leaf
2  tablespoons vinegar
1  tablespoon salt
2  quarts water

Melt butter in a large saucepan.  Add the carrot, celery, and onion and cook for 3 minutes.  Add the parsley, peppercorns, cloves, bay leaf, vinegar, salt and water.  Follow directions in main recipe.

Vinaigrette:
2  tablespoons Dijon mustard
?? cup lime juice (or to taste)
2  tablespoons chopped fresh dill or
       2  teaspoons dried dill weed
?? cup olive oil
?? cup vegetable oil
salt and freshly ground pepper 

Combine mustard and ?? cup lime juice in small bowl and mix well. Add chopped dill.  Add oils 1 tablespoon at a time, whisking after each addition.  Add more lime juice if desired.  Season to taste with salt and pepper.

Salad:
Poach shrimp in gently simmering court bouillon until pink, about 3 minutes.  Transfer shrimp to bowl using slotted spoon, Let shrimp cool to room temperature, then refrigerate.

Carefully slice 8 largest shrimp in half lengthwise down through tails.  Reserve for garnish.  Slice remaining shrimp in medallions crosswise, discarding tails.  Blanch snow peas in boiling salted water for 2 to 3 minutes.  Drain well and pat dry with paper towels. Cut each pot diagonally into 3 pieces.

Combine shrimp, snow peas, macadamia nuts and onion in large bowl.  Add vinaigrette to taste and toss gently.  Arrange lettuce leaves on individual plates.  Mound salad in center.  Garnish each serving with 2 reserved shrimp halves.  Pass any remaining vinaigrette separately.

Serves 8

*1 to 1 ?? pounds fresh crabmeat can be substituted for shrimp.


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Golden Shrimp Casserole

~Sent in by Treva in the beautiful mountains of NC

5 slices bread, cut in 1/2" cubes 
1/4 cup butter 
1/2 cup sliced mushrooms 
2 cups shrimp; peeled, cooked, and deveined 
2 cups shredded American cheese 
3 eggs, beaten 
2 cups milk 
salt and pepper, to taste 
dash Paprika, optional 

In a skillet over medium low heat, melt butter; brown bread cubes. 
Remove from skillet and set aside. Saut?© mushrooms in butter for 
about 7 to 10 minutes. In a buttered 1-1/2quart casserole dish, 
alternate layers of bread cubes, mushrooms, shrimp, and cheese.
Combine eggs, milk, and seasonings; pour over layers. Place 
casserole dish in a pan of hot water and bake at 350?° for about 1 
hour and 15 minutes, or until set. 
Shrimp recipe serves 4 to 6.


ANCHOVY PUFFS

~Sent in by Larry Holmes, Ontario. Canada 

1  3-ounce package cream cheese, 
       room temperature
?? cup unsalted butter, room temperature
1  cup all-purpose flour
1  2-ounce tube anchovy paste

Beat cheese with butter until well blended.  Add flour and mix thoroughly. Transfer dough to plastic bag and flatten into disc.  Chill.

Preheat oven to 400?° F.  Roll dough out on lightly floured surface to thickness of about 1/8 inch.  Cut into 2-inch rounds using cookie or biscuit cutter.  Spread each with anchovy paste. Fold over and crimp edges with fork.  Transfer to baking sheet and bake until lightly golden, about 8 to 10 minutes.

Makes about 5 dozen puffs.



SALMON LOAF WITH PARSLEY SAUCE

~Sent in by: Maggie, TX

Salmon Loaf: 
1 lb can red salmon 
2/3 cup undiluted evaporated milk 
2 cups soft breadcrumbs 
1 egg, beaten 
1 tbsp minced parsley 
2 tbsp minced salmon 
?? tsp salt 
1 tsp chili powder 
?? tsp Tabasco sauce 

Beat egg and beat in milk. Stir in onion, bread crumbs, parsley and seasonings. Stir in salmon and mix well. 

Grease heavily a loaf pan. Bake at 375 degrees for 40 minutes, or until center is firm. Slice and serve with parsley sauce. 

Parsley Sauce: 
Mix one (11 oz) can cream of celery soup with 1/3 cup whole milk and 2 tablespoons minced parsley. Heat to simmer. 



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BACON-WRAPPED SCALLOPS WITH LEMON-CHIVE SAUCE  
(Serves 4)
 
From Edna in Decatur, IL

2 pounds fresh or defrosted frozen sea scallops
1 pound slice bacon
 
LEMON CHIVE SAUCE
 
2 tablespoons chopped chives
1 garlic clove, minced
2 tablespoons fresh lemon juice (bottled can work in a pinch)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
 
Drain and dry scallops.  Cut bacon slices in half and wrap around scallops. Secure with a toothpick or small bamboo skewer.
 
Whisk remaining ingredients together in a small bowl. Grill scallops over medium-hot coals for 4-5 minutes. Brush scallops frequently with sauce: turn midway through cooking time.
 
Scallops may be broiled for 10-15 min (approx 400*) rather than grilled. Serve immediately. 
(Side line....I like my bacon crisp, so I partially cook it in the microwave and cool before assembling scallops. That also cuts down on the fat cooked out into the grill, which causes flare ups)
 

Crawfish Etouffee

Ingrid (Coos Bay OR)

8 Tbs (120 ml, 100 g) butter
?? cup (125 ml) all-purpose flour
1 cup (250 ml) chopped onion
1 cup (250 ml) chopped green bell pepper
1 cup (250 ml) chopped celery
3 to 5 cloves garlic, minced
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
3 cups (750 ml) fish or chicken stock, or water
2 lbs (1 Kg) shelled crawfish tails or peeled shrimp
3 Tbs (45 ml) fresh lemon juice
?? cup (125 ml) chopped fresh parsley
?? cup (125 ml) chopped scallion (spring 
onion) green part only
Cooked rice or fettuccine
 
Melt the butter in a large skillet over high heat and stir in the
flour.  Cook over moderate heat for 10 to 15 minutes, stirring
frequently, until the mixture is a dark reddish brown.  Add the
vegetables, salt, pepper, and cayenne, and cook uncovered an
additional 20 minutes over medium-low heat.  Stir in the liquid and
bring to a boil.  Add the crawfish tails or shrimp, lemon juice, and
parsley, and continue to cook uncovered for 5 minutes, stirring
frequently.  Garnish with the chopped scallion and serve with cooked
rice or fettuccine.  Serves 6 to 8.


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Pan-fried Salmon
From Food Network Kitchens 

~Sent in by Treva in the beautiful mountains of NC

4 (5-ounce) center-cut salmon fillets (about
1-inch-thick), skin on or off 
2 tablespoons olive oil 
Kosher salt and freshly ground black pepper 

Bring the salmon to room temperature 10 minutes before cooking. Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. 
The skin can be served or removed easily with a knife or spoon. Transfer to a plate and serve as desired. 
Serves 4

Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens


ITALIAN TUNA CASSEROLE

~Sent in by: Maggie, TX

1/2 c. chopped onion 
1 (10 oz.) can cream of mushroom soup 
1 (6 oz.) can evaporated milk or 2/3 c. light cream 
1 (3 oz.) can sliced mushrooms, drained 
1/4 c. chopped, ripe olives 
1 (6 1/4 oz.) can tuna, drained 
2 tbsp. snipped parsley 
2 tsp. lemon juice 
4 oz. noodles (about 2 c.) 
1/3 c. Parmesan cheese 

Cook onion in small amount of butter until tender, but not brown. Add soup, milk and cheese. Heat and stir. 

Break tuna into chunks. Add remaining ingredients. Pour into 2-quart casserole. 

Add additional cheese and paprika (optional). Top with additional snipped parsley and ripe olives. 

Bake at 350 degrees for 25 to 30 minutes. Serves 6.


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SHRIMP WIGGLE  

Ingrid (Coos Bay OR)

The term "wiggle" is applied to a variety of shrimp recipes that feature shrimp in a sauce, served on toast or crackers. Today's recipe includes a tomato sauce, rather than a cream-based sauce, and serves the wiggle over crunchy chow mein noodles. Serves 8. Per serving: 412 cal, 21.5 g fat, 110 mg cholesterol, 31.5 g carbohydrates, 3.6 g fiber, 24.6 g protein, 1521 mg sodium. 

8 oz bacon 
3 medium onions, chopped fine 
3 cups celery, chopped fine 
1 large green pepper, chopped fine 
2 cans tomato soup 
1 16-oz can tomato sauce 
2 drops hot sauce 
Pinch basil 
1 lb fresh shrimp 
3 cups chow mein noodles 
 
Fry bacon until crisp; remove from pan and crumble. Saute onions, 
celery, and peppers in bacon grease until tender. Add remaining 
ingredients, except noodles and shrimp. Cook 15 minutes, adding water 
if necessary.  
Add shrimp; cook until thoroughly heated and done, 10-15 minutes.  
Meanwhile, pour noodles into a large casserole dish and place in a warm oven until very warm. Pour shrimp mixture over heated noodles and serve. 


CLAM BLOODY MARY

~Sent in by Larry Holmes, Ontario. Canada 

1  6 ??-ounce can minced clams, 
       undrained
4  large green onions, minced
1  16-ounce can tomatoes, undrained
1  46-ounce can tomato juice
2  8-ounce bottles clam juice
2  tablespoons fresh lemon juice
1 ?? teaspoons Worcestershire sauce
6  drops hot pepper sauce or to taste
salt and freshly ground pepper
1 ?? cups (12 ounces) vodka or to taste
additional tomato juice if cocktail 
      requires thinning

Pur?©e clams with liquid in processor or blender.  Transfer to 3-quart pitcher
(preferably glass);  stir in onion.  Cut tomatoes crosswise and remove seeds.  Pur?©e with liquid in processor or blender.  Add to pitcher with remaining ingredients except vodka and additional tomato juice.  Taste and adjust seasoning.  Refrigerate for at least 2 hours or overnight.  Just before serving, add vodka,  and tomato juice if needed.

Makes 12 servings.


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Orange Salmon Steaks 
(Low Cal) 
 
Joyce in Illinois

6 fresh salmon steaks, about 1" thick 
1/8 t pepper 
1 orange 
1/2 t salt 
1 T butter or margarine 
Orange slices for garnish 
 
Season steaks with salt and pepper. Blend juice of 1/2 orange with 
butter. Cut remaining 1/2 in thin slices. 
Brush steaks with 1/2 of the orange butter. Set them on a greased 
broiler pan, 3-4 inches from heat. Cook 5 minutes, until steak is 
brown. Turn, brush with remaining orange butter and broil 5 minutes 
more or until fish flakes easily when tested with a fork. Garnish 
with orange slices. 
 
Serves 6.


Red Lobster Fried Soft Shell Crab 
4 servings 

~Sent in by Treva in the beautiful mountains of NC

18 Live Soft Shell Crabs 
1 Teaspoon Salt 
1/4 Teaspoon Black Pepper, Ground 
1/4 Teaspoon Garlic Powder 
1/4 Teaspoon Onion Powder 
2 oz lemon Juice 
3 Dashes of Soy Sauce 
1 Cup Flour 
3 Eggs, Beaten 
2 Cups Plain Breadcrumbs 

1) Clean crabs but do not remove top shell. 
2) Rinse well in cool water. 
3) Place the crabs on a sheet pan and season with
salt, pepper, lemon, soy sauce, garlic power and
onion powder, then refrigerate for at least 
two hours. 
4) Place flour in one bowl, eggs in another, and 
bread crumbs in the last. 
5) Roll crab in the flour, dip in the eggs, and then 
coat with the bread crumbs. 
6) Preheat oven to 450.  
7) heat a skillet with about 1 of oil.  
8) Saut?© crab on one side for 4-5 minutes, turn 
and continue until crab is crispy. 
9) Place browned crabs in oven for 8 minutes until
hot all the way through and crispy. 
Serving Suggestions:
Serve with cocktail sauce, remoulade, a green 
sauce, or a creamy dijon sauce. 
Always serve the sauce on the side.


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Hearty Salmon Strudel With Dill 
 
Joyce in Illinois

SOURCE: Cooking Light YEAR: 1996 ISSUE: October PAGE: 128  

1 (1-pound) salmon fillet (about 1 inch thick), skinned 
Butter-flavored cooking spray 
1/4 teaspoon salt 
1/4 teaspoon garlic powder 
1/4 teaspoon freshly ground pepper 
1-1/2 cups (1/2-inch) cubed peeled red potato 
3/4 cup evaporated skim milk 
1/2 cup thinly sliced leek 
2 teaspoons water 
1/2 teaspoon cornstarch 
1 teaspoon dried dill 
3 tablespoons grated Parmesan cheese 
8 sheets frozen phyllo dough, thawed 

Place salmon fillet on a broiler pan coated with cooking spray. 
Sprinkle salt, garlic powder, and pepper evenly over fillet. Broil 10 
minutes or until fish flakes easily when tested with a fork. Cut 
fillet into small chunks; set aside. 
 
Preheat oven to 350 degrees. 
 
Combine potato, milk, and leek in a small saucepan; bring to a boil. 
Cover, reduce heat, and simmer 10 minutes or until potato is tender. 
Combine water and cornstarch in a small bowl. Stir well; add to pan. 
Bring to a boil; cook 1 minute, stirring constantly. Gently stir in 
fish chunks, dill, and cheese. Set aside. 
 
Place 1 phyllo sheet on work surface (cover remaining dough to keep 
from drying); lightly coat with cooking spray. Working with 1 phyllo 
sheet at a time, coat remaining 7 phyllo sheets with cooking spray, 
placing one on top of the other. Place a sheet of plastic wrap over 
phyllo, pressing gently to seal sheets together; discard plastic 
wrap. 
 
Spoon potato mixture along 1 long edge of phyllo, leaving a 2-inch 
border. Fold over the short edges of phyllo to cover 2 inches of 
potato mixture on each end. 
 
Starting at long edge with 2-inch border, roll up jelly-roll fashion. 
(Do not roll tightly, or strudel may split.) Place strudel, seam side 
down, on a jelly-roll pan coated with cooking spray. Score diagonal 
slits into top of strudel using a sharp knife. Lightly spray strudel 
with cooking spray. 
 
Bake strudel at 350 degrees for 30 minutes or until golden brown. 
Serve warm. Yield: 8 servings. 


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FISH BALLS

Jessica (Corfu)

1 lb. boneless cod fish
4 med. potatoes
1 lg. onion
2 blades scallions
4 cloves garlic
1 red pepper
1 green pepper
1 tsp. pepper
2 eggs
2 tbsp. vinegar
Flour for frying

Put onion, scallions, garlic, and peppers in blender
or food processor.  Boil fish for about 10 minutes.
Pour off water.  Boil again, add vinegar to water.
Boil potatoes separately.  Crush fish and potatoes.
Add blended seasoning.  Add eggs and pepper to taste.
Mix thoroughly.  Roll in small balls.  Flour and fry
until golden brown.  Heat oil until hot.


Lobster Stuffed Potatoes
Serves 6

~Sent in by Treva in the beautiful mountains of NC

6 baking potatoes
1/2 cup fresh mushrooms
1 large yellow onion
2 cloves garlic (diced)
8 ounces fresh lobster or crab meat
2 scallions, finely chopped
1 pint sour cream
1/2 cup fresh Parmesan cheese
1/2 cup Swiss cheese
1/4 cup white cheddar cheese
1/4 cup vermouth
Fresh ground black pepper
1 egg (beaten well)

Bake the potatoes for 45 minutes in 400 degree oven until tender. Scoop out inside of potatoes, leaving 1/4 inch of potato in skin. Set aside. 
       In a skillet, saut?© onion and garlic until transparent, in about 2 tablespoons butter, add mushrooms, saut?© 3-5 minutes. 
Meanwhile chop the lobster meat into bite-size pieces. Add to saut?© mixture, saut?© about 3 minutes, until it's heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down. Set aside. 
Meanwhile, add sour cream to potatoes and hand mash together, add the cheddar and Swiss cheese, then mix together. 
Add plenty of fresh-ground pepper, add beaten egg, add the lobster mixture. Blend together and add scallions and 1/4 cup of Parmesan. Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese. 
Bake in 350 degree oven until golden brown,
about 15 minutes.


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CREOLE BARBECUE SHRIMP 
Makes 4 servings

~Sent in by Treva in the beautiful mountains of NC

2 tablespoons Crisco Pure Canola Oil 
1/2 cup chopped onion 
3-4 cloves chopped garlic 
3/4 cup ketchup 
2 tablespoons brown sugar 
2 tablespoons Worcestershire sauce 
1 tablespoon Creole seasoning 
24 Jumbo shrimp, peeled and deveined, tails left on
1 lemon, cut into wedges

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the onion and garlic. Cook about 2 minutes. Add the 
ketchup, brown sugar, Worcestershire sauce, and Creole seasoning. Stir well and bring to a simmer.  Cook for about 5 minutes and allow to cool. Place the shrimp in a large nonreactive bowl and pour about 1/2 of the cooled sauce over the shrimp. Toss to coat the shrimp evenly. Refrigerate 1 to 2 hours.
Heat the grill. Grill the shrimp until done. Place on a platter and pour the remaining heated sauce over the shrimp. Garnish with lemon wedges.


Harvest Salmon Chowder 
 
Joyce in Illinois

3 tablespoons butter 
1/2 cup chopped onion 
1/2 cup chopped celery 
1/4 cup chopped green bell pepper 
3 garlic cloves -- minced 
1 cup potatoes -- peeled and diced 
1 cup diced carrot 
2 cups chicken broth 
1 1/2 teaspoons salt 
3/4 teaspoon pepper 
1/2 teaspoon dill seed 
1/2 cup zucchini -- diced 
1/2 cup yellow squash -- diced 
15 ounces canned salmon 
12 ounces evaporated milk 
7 ounces creamed corn 

In a large saucepan or stockpot, melt the butter over medium-high 
heat. Add the onion, garlic, green pepper, and celery and saute until 
translucent, about 5 minutes. Add the potatoes, carrots, broth, salt, 
pepper, and dill seed. Cover and simmer for 5 minutes. Add the 
zucchini and yellow squash and simmer for 5 minutes. 
 
Flake the salmon and add to the pot along with its liquid, the milk, 
and the corn. Heat through before serving.  



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Broiled Trout Mediterranean

Ingrid (Coos Bay OR)
 
6 - 8 trout fillets 
2/3 cup olive oil 
?? cup white wine 
1/3 cup butter, melted 
1 Tbsp. oregano 
1/3 cup fresh parsley, chopped 
1 small onion, chopped 
2 Tbsp. lemon juice 
4 cloves garlic, minced 
1 tsp. Worcestershire sauce 
   
Spray a large baking dish with non-stick cooking spray. Combine remaining ingredients, except trout and mix well. Pour over trout and broil until golden brown and flaky. You may use another fish besides trout if you prefer; such as halibut, orange roughy or flounder. 


FRESH OYSTER DOLMADES
WITH LEMON AND CAVIAR 

~Sent in by Larry Holmes, Ontario. Canada 

3  quarts water
1  tablespoon salt
30 perfect, flat spinach leaves, 
        stems trimmed
24 large oysters with their liquor
1/3 cup clam juice (if necessary) to
       supplement oyster liquor)
salt and freshly ground white pepper
freshly ground nutmeg
2  tablespoons unsalted butter
3  tablespoons fresh lemon juice
1  tablespoon black caviar
2  teaspoons finely diced pimiento
1  lemon, scored and thinly sliced (garnish) 

Bring water to boil with salt in 4-quart saucepan.  Add spinach and cook 30 seconds.  Drain and carefully transfer leaves (do not tear) to bowl of ice water.

Combine oysters with their liquor (and clam juice if necessary) in small saucepan.  Over high heat, simmer oysters until barely cooked (just becoming firm).  Drain well.   

Spread spinach leaves on towel.  Place an oyster off center toward top of each leaf.  Season lightly with salt, pepper and nutmeg.  Wrap each oyster by folding tip of leaf over first, then two opposite sides.  Roll oysters toward stem end of leaf to make a neat package.  (Can be made early in day and refrigerated.)

Melt butter in large skillet over medium heat.  Arrange dolmades seam side down and reheat until just barely warm, about 3 to 4 minutes. Transfer to serving dish.  Add lemon juice to skillet and heat through.  Pour into small bowl and stir in caviar.  Spoon sparingly over dolmades.  Dot each with 1 to 2 pieces of pimiento and garnish dish with lemon.

Serves 12


Kim's Awesome Salmon

Ingrid (Coos Bay OR)

4 fresh salmon steaks
4 Tbs. butter or margarine, divided into 4 "pats"
4 slices of sweet, red onion (If Walla-Walla's are 
in season, use them)
4 slices fresh lemon
1 packet - dry Alfredo Sauce Mix
?? tsp Lemon Pepper
 
Tear off 4 strips of heavy duty aluminum foil - each large enough to
accommodate salmon steaks and toppings.  Place one salmon steak in
center of aluminum foil.  Place one slice of onion, one slice of lemon
and 1 "pat" of butter on top of steak.  Sprinkle 1/8 tsp of lemon
pepper on top and finish by sprinkling ?? of the packet of dry
Alfredo Sauce Mix.  Roll aluminum foil and seal edges securely,
piercing top of foil 2-3 times with a fork to allow steam to escape.
Repeat with remaining salmon steaks and ingredients.  Place over hot,
grilling coals and cook until salmon is flaky and cooked throughout -
20 to 25 minutes, depending on distance above hot coals.  Carefully
open foil pouches and serve - the flavor is simply delightful!  
Serves 4


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