2 onions, peeled, coarsely chopped 1 clove garlic, peeled and crushed 1/3 cup olive oil 1 cup diced cooked ham 1 1/4 cup uncooked rice 1 (l lb. 12 oz) can tomatoes 1/2 tsp salt 1/2 tsp. cayenne 1 tbsp. minced parsley 13/4 cup boiling water or chicken broth 1 lb. shelled deveined small raw shrimp
Stir-fry onions and garlic in oil in large, heavy kettle 5-8 mins until golden, add ham and rice and stir-fry 5 minutes till rice is very lightly browned. Add all remaining ingredients except shrimp and boil, stirring. Cover, simmer till rice is done, about 20 minutes Add shrimp, pushing down. Heat 3-5 minutes.
30 jumbo shells - cooked 6 tbsp. butter 6 tbsp. flour 2 cups small curd cottage cheese 1 1/2 cups grated cheddar cheese 1 1/2 cups grated mozarella cheese 2 eggs, beaten 4 cups milk 1/4 cup parsley, chopped 1/2 shrimp, cooked Salt & pepper, to taste
Cook shells and drain. Melt butter in saucepan - blend in flour until smooth. Remove from heat and add milk. Heat to boiling - boil 1 minute - remove. Stir in parsley and salt & pepper. In another bowl combine remaining ingredients. Fill shells with shrimp mixture. Spread 1 1/2 cups of sauce in 13x9 pan. Arrange a single layer of shells and cover with remaining sauce. Bake @ 375 F for 20 minutes. Serves 6-8
1/4 cup salad oil 1 cup sliced celery 1 cup green pepper strips (optional) 2 tbsps. flour 1/3 cup brown sugar 1/4 tsp. salt 1 tbsp grated lemon peel 1/4 cup fresh lemon juice 1/2 cup sliced onion 1 1/2 cups tomato juice 1 1/2 lbs shrimp, or 2 cans large shrimp
Heat oil, add celery, green peppers and onion. Brown lightly about 10 minutes Stir in flour and slowly add tomato juice stirring until thickened. Add brown sugar, salt, grated lemon peel and juice. Stir until blended, cook about 5 minutes stirring occasionally. Add cooked shrimp; heat. Serve with rice.
1 cup flour 2/3 cups water 1/3 cup lemon juice 1 egg, beaten 1 tsp. baking powder 3/4 tsp. salt; 1/2 tsp. sugar
Mix all ingredients. Dip fish and deep fry.
1 cup pancake mix 2 tbsps. cornstarch Water to make thin batter
Also good for lemon/pineapple chicken.
3 tbsps. butter 3 tbsps. flour 3 cups milk Juice of 1/2 lemon 1 7-oz. can crabmeat 1 8-oz. can lobster 1 6-oz. can tiny shrimp 2 cups shredded cheddar cheese 1 4-oz. can drained button mushrooms 3/4 tsp. salt 1/8 tsp. pepper 1/3 cup chopped pimento 1/3 cup slivered, toasted almonds 1 1/2 cups brown rice, cooked according to package directions 1/3 cup additional shredded cheddar
Prepare white sauce with first three ingredients and then add lemon juice. Add other ingredients to the white sauce, sprinkling additional cup cheese on top. Use a buttered, 1 1/2-quart casserole. Bake at 350º for 45 minutes
1/4 cup butter or margarine 1/4 cup lemon juice 1/4 cup water 1 tsp. chicken flavor instant bouillon 1/4 tsp. thyme leaves or dillweed 1 lb. of your favorite fish Salt and pepper
Combine first five ingredients in a large skillet. Add fish fillets and simmer 6-8 minutes or until fish flakes. Season with salt and pepper; garnish with paprika.
8 cloves garlic, minced 2 tbsps. olive oil 1 cup dry, white wine 4 whole cloves 1 1/2 lbs. large shrimp, peeled and deveined 1 tsp. dijon mustard Salt and pepper 1/2 tsp. worcestershire sauce 2 tbsps. chopped parsley 2 fresh bay leaves 2 cups cooked pasta
Brown garlic in oil, add wine, cloves and bay leaves. Cook slowly until wine reduces. Add shrimp, mustard, salt, pepper and worcestershire sauce to garlic mixture. Cook 3-4 minutes, just until shrimp is tender. Sprinkle parsley on top. Serve over pasta noodles.
1 lb. fresh ground salmon 1/2 cup bread crumbs cup milk 2 tbsp. lemon juice 2 eggs separated 3 tbsp. minced onion 3 tbsp. finely chopped celery 2 tbsp. chopped fresh celery or 1 tbsp. dried Salt and pepper to taste
Mix all ingredients except egg whites. Fold in stiffly beaten egg whites. Put in loaf pan and bake 55 to 60 minutes at 350 .
1 can (15 oz/426g) pink salmon, drained (reserve broth) 2 cups soft bread crumbs (about 3 slices) 1/4 cup finely chopped onion 1/3 cup chopped fresh parsley 3/4 tsp dried tarragon or savoury 3 eggs 1/4 tsp each salt and pepper 3/4 cup hot liquid (salmon broth + milk) Cheese Sauce 2 tbsp butter 2 tbsp flour Salt, dry mustard and cayenne pepper to taste 1 1/4 cups milk 1/2 cup shredded Cheddar or Swiss cheese
In a large bowl, flake salmon with a fork, crushing skin and bones. Add bread crumbs, onion, parsley and tarragon. Mix well. Place mixture in a well greased , non-stick 8 1/2 x 4 1/2 inch loaf pan. Beat together eggs, salt, and pepper until eggs are just blended. Stir in hot liquid (salmon broth plus enough milk to make ¾ cup, heated). Pour over salmon mixture in loaf pan. Bake in 350 F oven 30 to 35 minutes or until firm. Loosen loaf with a spatula and turn out of pan. Meanwhile, make cheese sauce. Melt butter in a small saucepan over medium heat. Stir in flour and seasonings. Stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Cook 1 minute longer. Remove from heat. Add cheese and stir until smooth. Serve with salmon loaf. Makes 5 servings.
1 tall can salmon 1 cup cracker crumbs 1 tbsp. melted butter 1 cup milk 1 egg well beaten
Mix well. Place in loaf pan and bake in a 375 F oven for 30 minutes.
Minced celery and onion may be added; excellent served with white sauce.
5 oz. canned Lobster 4 oz. canned Shrimp 4 oz. canned Crab 6 1/2 oz. canned Chicken 1/2 lb. Scallops, fresh or frozen 1/2 c. Butter 1/2 c. Flour 1/4 tsp. Dry Mustard 1/2 tsp Salt 2 c. Milk 1c Sour Cream 1/2 c Sherry (or Apple juice) 2 Tbsp. Butter 1 c Bread Crumbs 1/2 c grated Cheddar Cheese
In a large bowl, combine lobster, shrimp, crab and chicken – breaking into bite size pieces.
Boil scallops 5 minutes – cut in half and add to the above.
Melt butter. Stir in flour, mustard and salt.
Add milk and Cook until it boils.
Add sour cream and sherry. Pour over content of the bowl and stir lightly.
Pour into an 2 1/2 quart casserole.
Melt butter in a saucepan. Remove from stove , stir in bread crumbs and add cheese.
Spread over the casserole. Bake @ 350 for 20-30 minutes.
Arachnophilia 4.0