Current Shareware 1994 January/SHAR194.ISO/homecook/il_cook.zip/FISH

Text File | 1993-09-04 | 27KB | 727 lines

Here is a recipe for the cookbook.  I don't remember where I got it; I
think perhaps it was from the Biloxi (Mississippi) Herald.

Mississippi Catfish Stew

4 slices bacon, chopped
1 small onion, diced
1 16-oz. can tomato sauce
3 small potatoes, diced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
2 lb. catfish fillets

In a large heavy skillet or Dutch oven over medium heat, cook bacon until
crisp; remove with slotted spoon and drain on paper towels.  Cook onion in
hot bacon fat until just beginning to brown; add tomato sauce, potatoes,
and seasonings, simmer until potatoes are tender (about 20-25 minutes.)
Cut the catfish fillets into bite-size pieces.  Add the catfish pieces to
the stew, cover, and cook about five minutes more until the fish is no
longer translucent.  Remove from heat, sprinkle with bacon pieces, and
serve at once with cornbread.

        Valarie Cook




                ++++++++++++++++++++++++++++++++++
In my opinion, oysters are best served at about 90 feet, sitting happily
on the ocean floor with my dive knife in one hand and a pile of oysters
gathered up in front of me.
                ++++++++++++++++++++++++++++++++++




Even more recipes....

Title:          Penney's Pickled Pot
Category:       Hors Douver (sp)
Servings:       A lot?
Ingredients:    2 1/2 lbs fresh or frozen shrimp
                1/2 cup chopped celery tops
                1/4 cup mixed pickling spices
                3 1/2 tsp. salt
                2 cups sliced onions
                7 to 8 bay leaves
                Artichoke hearts
                Button Mushrooms

In a large pot place shrimp and cover with boiling water.  Add celery
tops, pickling spices and salt.  Cover and simmer for 5 minutes.  Drain,
chill with cold water.  Peel and devain shrimp under cold water.  In a
large bowl, alternate cleaned shrimp, onion, top with bay leaves.

Marinade Sauce: 1 1/4 cup salad oil
                3/4 cup white vinegar
                2 1/2 tsp capers and juice
                2 1/2 tsp. celery seed
                1 1/2 tsp salt
                dash of tabasco

Blend all ingred. well.  Pour over shrimp add mushrooms and artichokes.
Chill for at least 24 hours.  If the sauce is not enough to cover
everything then double the sauce until it covers the shrimp, onions,
mushrooms, artichokes.  To serve put bowl out and use tooth picks to
prick what you want.  I love the artichoke hearts, shrimp and mushrooms
but you can add other things....  Oh yes you might want to remove the
bay leaves or some of them before serving, you definitely don't want to
eat them!
******************
         Patti Baechle





                         ++++++++++++++++++++++
   I've heard that Idaho does try to grow a decent trout, and I believe
   that may be true. Of course the trout was invented in north Georgia!
                         ++++++++++++++++++++++





                 OYSTERS AND BACON

Wrap each oyster in a thin slice of bacon, secure with a
toothpick.  Broil over a pan and remove when the bacon is brown.
Serve with hot sauce and minced parsley, or T-P Sauce Piquante.

Note:  For something different, cook the oysters on a barbeque
       pit.

 * SLMR 2.1a * from John, in Stavanger, Norway.

        John White




              ************************************
Have you ever tried lobster ravioli? I buy it at an Italian deli that
makes it fresh and it's incredible. I usually use a very peppery tomato
sauce on it (Francesco Rinaldi's Diablo sauce) but I think a sauce with
orange juice in it might be interesting.
              ************************************




Recipe No. 1:  Filet of Cod with a Parsley Crust

2        pounds cod filet
8        ounces fresh white bread crumbs
1        bunch of parsley, chopped
12       ounces butter or margarine
2        shallots, finely chopped
juice of two lemons
salt & pepper

Cut the cod in four pieces.

Mix the bread crumbs with the chopped parsley.  Melt 4 ounces of the
butter and fry the shallots for 3 minutes.  Stir into the parsley and
bread crumbs.

Spread the mixture on top of the fish.  Cook under a medium grill until
the crust is golden.

Melt the remaining butter, add the lemon juice, bring to boil whisking
well.  Season.

Serve on a bed of mashed potatos with sauce to the side.

       John White





<humming>We're off to see the wizard, the wonderful wizard of Oz.






---------- Pro-Exchange format from Meal-Master (tm) v6.30

     Title: Seafood Lasagna
Categories: Pasta Seafood Sauces Cheese
  Servings:  8
    1/2 c  Butter
    1/2 c  Flour
    1/2 t  Salt
      2 c  Garlic; crushed
      2 c  Milk
      2 c  Chicken broth
    1/4 t  Pepper
      1 t  Basil
      2 c  Mozzarella cheese, shredded
    1/2 c  green onions, chopped
     15 ea lasagna noodles: UNCOOKED
      1 c  Cottage cheese; small curd
    2/3 c  Cooked shrimp cut bite size
    2/3 c  Cooked bay scallops bite siz
    2/3 c  Crabmeat cut bite size
    1/3 c  Dry white wine

Heat butter in a large saucepan over low heat until melted.
Add garlic. Stir in flour and salt. Cook,stirring constantly
until bubbly. Remove from heat. Stir in milk, broth and
white wine. Return to stove and heat to boiling, stirring
constantly. Boil for 1 minute. Add mozzarella cheese,onions,
basil and pepper. Cook over low heat until cheese is melted,
stirring constantly. Spread about 1 1/2 cups of the sauce in
an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles,
overlapping as needed. Spread the cheese over the noodles.
Spread with another 1 1/2 cups of sauce and then top with
another 5 lasagna noodles. Spread seafood over this layer
and top with another 1 1/2 cups of sauce. Cover with the
last 5 lasagna noodles and top with all of the remaining
sauce. If desired, top with 1/2 cup grated parmesan cheese.
Bake, uncovered at 350~F for 35 - 45 minutes or until the
noodles are tender. Let stand for 15 minutes before cutting.
Hope you love this as much as we do!!!

     Patti Anderson, Prodigy Food & Wine Board
-----





 * SLMR 2.1a #1952 Canadian wildlife found here.






---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: HURRY TUNA, PLEASE
Categories: Casserole, Cheap, Mix
  Servings:  4

           -----INGREDIENTS-----
      1    Large 12-1/2-ounce can white
           Or light meat tuna, drained
      2 tb Vegetable Oil
      1    Apple; cored and chopped
      1 sm Onion; chopped
    1/2 ts Curry
      3 tb Flour
    1/2 c  Milk
      1 c  Chicken bouillon; (that's
           -one cube of bouillon in one
           -cup of water)
      1    (8-ounce) package egg
           Noodles; cooked & drained
           Or
      1 c  Cooked rice

  THIS MEAL IS IMPOSSIBLE TO WRECK AND QUICK TO MAKE

       Fry the apple and onion in a little oil until
  lightly cooked.  Add flour and slowly stir in milk and
  bouillon.  That will make a lumpy white sauce.  (The
  lumps are from the apple and onions and are not your
  fault.)  Add tuna, breaking it up well, and sprinkle
  in the curry.  Mix well.  Serve over hot noodles which
  take nine minutes to cook and should have been started
  back while the apples and onions were cooking.  If
  time is not a problem, serve this over rice.  (Now
  that should have been started BEFORE the apples and
  onions.)

     Deidre Anne Penrod, Prodigy Food & Wine Board
-----





               ++++++++++++++++++++++++++++++++++
I want to go there on my second honeymoon.  Antiques, soft lighting,
hand-made quilts, the WORKS.
               ++++++++++++++++++++++++++++++++++





---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: GIFFILTE FISH
Categories: Jewish, Seafood, Passover, Appetizers, Holiday
  Servings: 18

      5 lb Fish; equal amounts
           -pike, carp, etc
      3    Onions; sliced
           Celery stalk; sliced
      3    Large carrots; sliced
      1    -Water; to cover
      1    -Salt; to taste
      1    White pepper; to taste
      4    Eggs
      2 tb Matzo meal
      1    Salt to taste
      1    White pepper to taste
    1/4 c  Water
           Carrots; sliced for pan
           Onions; sliced for pan
      1 bn Beets; sliced (optional)

   Have fish man grind: 5 lbs.fish filets-equal amounts;
  white fish and pike;and a small amount of carp or
  buffle carp;
   In a large kettle: heads,bones,and trimmings of fish;
  3 onions,sliced; 1 celery stalk,sliced; 2 large
  carrots,sliced; water to cover; salt to taste; white
  pepper to taste;  Bring to boil.  While this is
  simmering prepare the fish.
    Combine in Food Processor: 1 onion; 4 eggs; add
  mixture to: ground fish; 2 tbs.matzo meal ; salt to
  taste; white pepper to taste; 1/4 cup water; Shape
  fish mixture into balls.  I used to do this by hand;
  chopping in a large wooden bowl with a hack messer.
  Be CARFUL, you don't want mush but distinct tiny
  peices.
    Take another pan; and layer the beets on the bottom;
  some sliced carrots, onions, fish; repeat with
  everything but the beets. end eith some carrots.  Pour
  the broth from the OTHER kettle over the fish.
  Simmer,covered for 2 hours.  When cool,remove fish
  balls to platter and garnish with sliced cooked
  carrots.  Strain broth and chill.
   Serve with jellied fish broth and fresh ground
  horseradish.
  NOTE: The beets are unusal but my Mom and Bubbe ALWAYS
  used them.  They do two things; keep the fish from
  'catching' on the bottom and give the broth a ruby red
  color; but not the fish; they remain white.

  I have never served it with anything but plain freshly
  grated horseradish.

     Elaine Radis, Prodigy Food & Wine Board
-----






 * SLMR 2.1a #1952 Do something unusual today.  Pay a bill.






---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: GIFILTE FISH FROM A JAR
Categories: Appetizers, Jewish, Family, Quick
  Servings:  6

      1 lg Jar gifilte fish; good brand
      1 bn Beets
      1 bn Carrots
      2 lg Onions
           -Pepper; lots
           -Salt; to taste

  Here is the EASY way out...        Take a large jar
  (at least 8 pieces but I usually do 12)...but first
  get your veggies ready; slice the carrots, beets and
  onions. Layer in a heavy stock pot, the beets (my
  Bubbe's secret ingredient), slices of fish, onions,
  carrots and seasonings; repeat as many times as is
  necessary with EVERYTHING but the beets. Pour the
  liquid from the jar over the fish and then bring to a
  boil. Turn down as simmer for about 45 minutes. Cool,
  remove from liquid and serve.

  This tastes ALMOST a good as the real thing...try it
  you'll like it.

     Elaine Radis, Prodigy Food & Wine Board
-----





 ■ SLMR 2.1a ■ Adam to Eve:"I'll wear the plants in this family"






---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: BUBBIE'S DAIRY NOODLE KUGEL
Categories: Side dish, Dairy, Jewish
  Servings: 10

     16 oz Noodle; cooked package/fine
      6    Eggs
    1/2 c  Sugar; to taste
      1    Margarine; melted
      1 c  Sour cream
      1 c  Cottage cheese
           Salt; to taste
    1/2 c  Raisins ; optional golden
  Cook the noodles according to the directions on the
  package, drain well. Add the other ingredients and mix
  until combined. Put into a 9 x 13 baking dish
  (greased) and bake at 350 degrees for an hour. Never
  fails.

  You can serve with fruit (fresh) or put pie filling
  over it. Try putting some sour cream on top. Enjoy You
  can incorperate the egg yolks and beat the whites for
  a very light texture. I sometimes add a bit of lemon
  juice.

  This is a very forgiving recipe. If you leave the sour
  cream, sugar and raisins out, you have a wonderful
  salt kugel to serve with chicken or beef.

     Elaine Radis, Prodigy Food & Wine Board
-----





             ********************************************
   I sometime use orange juice in spaghetti sauce and, lately, in chili
   also, in place of water.  Depends if I have any OJ on hand.  Good stuff.
             ********************************************






---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: PLAIN KUGEL
Categories: Side dish, Dairy, Jewish
  Servings: 10

      6    Egg
           Salt; pepper to taste
    1/4 lb Margarine; parve or
           -butter if dairy is OK
      1 lb Noodles,

  This is the simplest way to make a kugel and in my
  mind the best!
  Combine butter with hot cooked noodles, Add eggs and
  stir until blended in. Season to taste. put in 9 x 13
  pan and bake at 350 for one hour. Serve with roasted
  anything. It's a forgiving recipe.   For a lighter
  taller kugel..beat whites first; but I never do!   This is
  the good old fashioned way of serving what's   'bad' for you
  but tastes so good.  These days i only   make it for special
  occasions...like when little Sara   comes to dinner.

      Elaine Radis, Prodigy Food & Wine Board
-----




■ MegaMail 2.10 #0:Wake up, little Sushi, wake up! ...





This is my favorite recipe--just great!!
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Gently Persuasive Prawns
Categories: Main dish
  Servings:  4
      2 lb Raw shrimp or prawns
      8 tb Butter
      4 tb Shallots (minced)
      2    Garlic clove (minced)
    2/3 c  Champagne
      4 ts Lemon juice (fresh)
      2 tb Mustard, spicy hot & sweet
      1 ts Dill weed
      1 tb Parsley (fresh chopped)

  Peel and devein shrimp.  Melt butter in a pan over
  medium-high heat.  Add shallots and garlic and saute
  one minute.  Add shrimp and saute quickly just pink.
  Stir in champagne, lemon juice, mustard and dill weed.
  Simmer 3 minutes.  Serve over a bed of hot rice or
  pasta.  Garnish with chopped parsley.  Really a
  special tasting main dish.

     Dennis Spivey, Prodigy Food & Wine Board
-----




             **********************************************
    Uhm, it tastes like chicken... nah, just kidding.  Catfish isn't as
    strong-flavored as trout, but it's not as delicate as walleye.  How's
    that for a description?  :)  It's a firm, meaty fish without a strong
    fishy taste.  I personally like mine best deep fat fried!  I'm firmly
    convinced that if I get my arteries hard enough, I'll be bulletproof.
             **********************************************






---------- Recipe via Meal-Master (tm) v7.03

      Title: Seafood Gumbo
 Categories: Main dish, Cajun, Fish, Casserole
   Servings:  6

      1 lb Shelled Shrimp, Shelled/Fzn
      8 oz Fresh or Frozen Crab Meat
    1/3 c  All-Purpose Flour
    1/3 c  Cooking Oil
      2 lg Onions, Chopped
      1 c  Green Pepper, Chopped
      6    Garlic Cloves, Minced
  2 1/2 c  Shrimp or Chicken Stock
      2 c  Okra Sliced or
     10 oz Frozen Cut Okra, Thawed
    3/4 t  Salt
    1/2 t  Ground Red Pepper
    1/2 t  Ground Black Pepper
      2    Bay Leaves
           Rice for 6 Servings

  ROUX:
   1. In a 4-quart Dutch oven or large heavy saucepan, stir together the 1/3
  cup flour and 1/3 cup cooking oil until smooth.  Cook over medium heat 5
  minutes, stirring constantly.
   2. Reduce heat to medium.  Cook and stir constantly about 10 minutes more
  or until a reddish-brown roux forms.
  SEAFOOD GUMBO:
   1. Thaw shelled shrimp and crab meat, if frozen.
   2. Add onions, green pepper, and garlic. Cook and stir over medium heat
      about 10 mintes or until the vegetables are very tender.
   3. Gradually stir in chicken broth or shrimp stock, okra, salt, red
      pepper, and bay leaves. Bring to boiling. Reduce heat. Cover and simmer
      about 30 minutes.
   NOTE: I like mine spicier than this.  I like it to be able to
         knock the porcelain away from the toilet.  }:)
  RICE:
   1. Prepare enough rice for 6 people according to the directions.
   2. Add shrimp and crab meat. Simmer about 5 minutes or until the shrimp
      turn pink. Remove bay leaves. Season to taste. Serve over the rice.

         Bob Hogan
-----





                     *******************************
     I've only eaten octopus a couple of times.  The first time, it was
     smothered in Teri-yucky sauce, which obliterated any flavor from the
     octopus.  The second time was in a restaurant, and it was delicious.
                     *******************************





For book:

Shrimp Rice Dressing

3   cups cooked rice
2   pounds raw shrimp
1   can stewed tomatos
salt, pepper to taste
1   cup chopped onions
1   cup chopped celery
1/2 cup chopped bell pepper
1/2 cup salad oil
1/2 cup chopped green onion tops
1/2 cup chopped parsley

Place oil in heavy pot over medium heat, add onions, celery, bell
pepper, cook till wilted.  Add tomatos and sauce.  Season highly with
salt and pepper.  Cook uncovered about 40 minutes.

Add chopped raw shrimp, cook about 20 minutes.  Add cooked rice, green
onion tops, parsley and steam about 5 minutes.

Serve with green salad, and hot garlic French bread.

     John White






... Life is uncertain, so eat dessert first!






For book:

Chicken and Oyster Gumbo

1   cut up chicken, about 3 pounds, a hen
2   cups roux, medium brown
2   sticks celery, chopped
3   large onions, chopped
2   bell peppers, chopped
14  quarts water
1/2 cup green onion tops, chopped
1/2 cup parsley, chopped
4   dozen fresh oysters
salt and pepper to taste

Smother onions, celery, bell pepper in roux until partly cooked and
then add water.  Boil for 3 hours, then add chicken and boil for another
hour or until chicken is tender.  Adjust water.  Then, while gumbo is
still boiling, add green onion tops, parsley and oysters.  Cover pot,
turn off fire. Serves 14, but not as main dish.  For main dish, adjust
amount of chicken.
----------

        John White





 ■ TLX v2.00 ■ "Care for a shrimp cocktail?" "No thanks. I don't drink∙"






                       TALES OF A BATTERED SHRIMP

  1      lb shrimp, raw, peeled with tails left on
  1      eggs, whipped
  1      cup beer
  3      green onions, including green tops
  1-1/2  cup flour
  2      tsp salt, or to taste
  2      cloves garlic
  1/2    cup equal parts red and green bell peppers
         oil for frying
  1/2    tsp cayenne
  3/4    tsp dill weed
         freshly ground pepper to taste
  1      TBSP Picante sauce

Cut green onions, bell peppers and garlic to uniform size. Place in food
processor and pulse till finely chopped.

Mix flour with salt, cayenne, dill weed and ground pepper. Add beer, egg, and
picante sauce, mixing until smooth. Add minced veggies, mixing well.

Place peeled shrimp in large bowl. Pour batter mixture over shrimp.

Use 1/2" deep oil in heavy frypan. Heat oil until very hot. Drop shrimp into
oil one by one, not touching, and fry each side till golden. Drain on paper
towels, and keep warm. They should brown quickly, so as not to toughen the
shrimp.


Additional ideas from the testers:

    Use remaining batter to make fritters.

    I accompanied the shrimp with a fresh tomato sauce over pasta.

    Dip some veggies into the batter and cook as above for a
    Tempura type dinner...


         Alan Cohen, GEnie Online Cooking Conference





 ■ QMPro 1.02 41-6749 ■ Will someone shut that man up!!!!






---------- Recipe via Meal-Master (tm) v7.01

     Title: Tuna Steaks glazed with Ginger, Lime, and Soy
Categories: Fish
  Servings:  4

      4    Tuna steaks, 1 in thick             2 ts Ginger, grated
      2 tb Lime juice                      1 1/2 ts Sesame oil
  1 1/2 tb Soy sauce                           1 ts Chili pepper, minced
      2    Garlic cloves, crushed              1 ts Sugar

  Whisk ingredients in small bowl. Pour marinade over fish and turn to
  coat.
  Cover and let marinade for 30 min. at room temperature, or 1 hr. in the
  refrigerator, turning fish over once or twice and spooning marinade
  over.
  Preheat broiler. Broil fish 4 in. from heat source until glazed and
  golden, basting twice with marinade, approx. 3 min. Carefully turn
  fish over.
  Broil until glazed and just cooked. Transfer to plate and spoon juice over
  top.

       Clay Irving
-----




    Will SOMEONE get AL a copy of Meal Master 8.0! (soon to be released!).






Title:  Shrimp Pate
Categories:  Appetizers
Servings:  1 cup

8 oz softened cream cheese, cubed    4 oz cooked shrimp
2 T brandy                           2 T soft butter

     Place all ingredients in blender or food processor and blend
until smooth.

       Terri St. Louis