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---------- Recipe via Meal-Master (tm) v7.04 Title: Red Sockeye Salmon Special Categories: Appetizers, Dips, Fish Servings: 4 3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained 1/2 ts White Onion; Finely Diced 1 1/2 ts Fresh Dill; Chopped, OR 1/2 ts Dried Dill; Crushed 1/2 c Mayonnaise 1/4 c Whipping Cream 1 tb Lemon Juice Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creamed Herring Categories: Appetizers, Dips, Fruits, Fish, Vegetable Servings: 4 4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced 1 c Sour Cream 1 tb White Onion; Finely Diced Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Saucy Sardine Categories: Appetizers, Dips, Fish, Vegetables Servings: 4 8 Sardine Fillets;Boned & Skin 1 c Sour Cream 1/4 ts Lemon Juice 2 tb Mayonnaise 1 tb Green Onion; Chopped, * 1 tb Fresh Parsley; Chopped * Use both the green and white parts of the green onion when you chop it. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye Bread, Water Crackers ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Caesar Mayo Dip Categories: Appetizers, Cheese, Dips, Fish Servings: 4 2 Anchovy Fillets 1 1/2 c Mayonnaise 1 ts Dijon Mustard 1 ts Worcestershire Sauce 1/4 ts Black Pepper 2 tb Parmesan Cheese 1 tb Lemon Juice Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab and Cream Cheese Hors d'oeuvre Categories: Appetizers, Fish, Londontowne Servings: 1 8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat 1 tb Milk 2 tb Chopped onion 1/2 ts Horseradish 2 oz Slivered almonds Salt Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab Roll Hors d'oeuvre Categories: Appetizers, Fish, Londontowne Servings: 1 1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deviled Crab Croquettes Categories: Fish, Londontowne Servings: 4 1 lb Crabmeat 1/2 ts Salt 1 c Mashed potatoes Old Bay seasoning 2 Eggs, hard boiled, chopped Dash onion powder 1 Sm. green pepper, chopped 1 tb Parsley, chopped 1 Egg, beaten Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab Casserole Categories: Fish, Main dish, Londontowne Servings: 4 1 lb Crabmeat 2 Eggs, separated & beaten 1 1/2 c White sauce Parsley or green pepper 1/2 ts Tabasco Salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Londontown Terrace Crab Pie Categories: Fish, Main dish, Londontowne Servings: 6 2 tb Butter 1 c Sliced onion rings 1/2 c Celery, chopped 1 c Crabmeat 1 1/2 c Shredded cheese 1 9" unbaked pastry shell 3 Eggs 1 ts Salt 1/2 ts Pepper 2/3 c "Half and Half" Pinch red pepper Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab Cakes Categories: Fish, Main dish, Londontowne Servings: 4 1 lb Backfin crabmeat 1 ts Worcestershire sauce 2 tb Mayonnaise 1 Egg, beaten 1/4 c Cracker meal Garlic to taste Pinch cayenne pepper Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Golden Crab Puff Categories: Fish, Main dish, Londontowne Servings: 10 10 Slices white bread 1 lb Backfin crabmeat 6 Eggs 3 c Milk 2 tb Minced parsley 3/4 ts Dry mustard 1/2 ts Salt 8 oz Shredded sharp Am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Oysters and Artichoke Casserole Categories: Fish, Main dish, Londontowne Servings: 10 2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in butter 1 qt Large oysters 1/4 lb Butter 1 Bunch green onions, minced 1/2 c Fresh parsley, minced 1/2 c Browned flour Dry white wine 2 tb Lemon juice 1 Thinly sliced unpeeled lemon 1 Pinch thyme, salt, pepper Paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Oyster Stew Categories: Fish, Soups, Appetizers, Londontowne Servings: 6 1 pt Shucked oysters, with liquor 1 qt Milk 1/4 c Butter Salt/pepper to taste Seafood seasoning (optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Grilled Shrimp Categories: Fish, Main dish, Londontowne Servings: 4 2 lb Large shrimp 1/4 c Fresh parsley 1 c Olive oil 1 tb Oregano 4 tb Lemon juice 1 tb Chopped garlic 4 x Drops hot sauce 1 ts Salt 1 tb Tomato paste Pepper to taste Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp and Rice Casserole Categories: Fish, Main dish, Londontowne Servings: 5 1 1/2 lb Cooked shrimp 2 c Cooked rice 1 pt Light cream 1 ts Butter 8 tb Catsup 3 tb Worcestershire sauce 1/4 ts Tabasco sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Simple Scallops Supreme Categories: Fish, Main dish, Londontowne Servings: 6 2 lb Scallops 4 oz Canned mushrooms 1 cn (10 oz) Cream mushroom soup 1/4 c Sherry 1/2 ts Tarragon Bread crumbs (topping) Grated cheese (topping) Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream of Crab Soup Categories: Soups, Appetizers, Fish, Londontowne Servings: 6 1 lb Crabmeat 1/4 ts Celery salt 1 Chicken bouillion cube 1 c Boiling water Dash pepper 1/4 c Chopped onion 1 qt Milk 1 c Butter Chopped parsley 3 tb Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Clam Chowder Categories: Soups, Fish, Appetizers, Londontowne Servings: 4 1 qt Steamed softshell clams 1 Onion 3 Medium potatoes, diced 2 tb Chopped parsley 1/4 lb Butter 2 c Milk Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab Stuffed Chicken Breasts Categories: Poultry, Fish, Main dish, Londontowne Servings: 6 6 Chicken breasts 1/2 c Onion, chopped 1/2 c Celery, chopped 3 tb Butter 3 tb White wine, dry 7 1/2 oz Crabmeat, flaked 1/2 c Herb stuffing mix 2 tb All-purpose flour 1/2 ts Paprika 1 pk Hollandaise sauce mix 3/4 c Milk 2 tb White wine, dry 1/2 c Swiss cheese, shredded Salt Pepper Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Heringsalat (Herring Salad) Categories: German, Salads, Vegetables, Fish Servings: 4 8 oz Pickled Herring; Drained 1/2 Green Pepper; Seed And Dice 1 Apple; Tart, Core And Dice 1 Orange; Sectioned And Diced 2 ts Onion; Grated 2 tb Vegetable Oil 1 tb Vinegar 4 Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: German, Salads, Fish, Cheese/eggs Servings: 4 1 tb Butter 1 lb White Fish Fillets; * 1/2 c ;Hot Water 4 Eggs; Large, Hard Cooked 2 Pickles; Dill 1 tb Capers -----------------------------------SAUCE----------------------------------- 2 tb Mayonnaise 2 tb Sour Cream 2 ts Lemon Juice 1 ts Mustard; Dijon-style 1/2 ts Salt 1/4 ts Pepper; White ----------------------------------GARNISH---------------------------------- 1 Egg; Large, Hard Cooked 4 Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crayfish Etouffee Categories: Main dish, Fish, Cajun Servings: 12 3/4 lb Butter 6 c Chopped onion 2 c Chopped green pepper 5 Cloves of garlic 4 ts Salt 1 ts Black pepper 1 ts Cayenne pepper 1 ts Sugar 1/4 c Tomato paste 3 tb Cornstarch 1 1/2 c Water 1 1/2 c White wine 4 lb Crayfish tail meat 1 Scallion, chopped 1 ts Kitchen bouquet In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Elegant Southern Seafood Cake Categories: Shrimp, Fish Servings: 8 1 pk Cornbread mix, prepared 1 Red onion, small 1 Red bell pepper, small 1 Green bell pepper, small 2 Garlic cloves 2 tb Olive oil 1 lb Lump crabmeat 1/2 lb Shrimp 1/2 lb Flounder fillets 1/4 lb Scallops 1/2 c Mayonnaise 2 tb Lime juice 1/8 ts Cayenne Salt to taste White pepper to taste 6 tb Clarified butter ell in advance, prepare cornbread according to package directions. ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately 1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fried Shrimp Balls Categories: Oriental, Appetizers, Fish Servings: 4 1 lb Fresh shrimp 4 Water chestnuts chopped fine 1/2 c Bamboo shoots chopped fine 1/4 ts Fresh chopped ginger 1 ts Salt 1 tb White wine 2 ts Corn starch 1 Egg white Deep frying oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot and Spicy Shrimp Categories: Cajun, Main dish, Fish Servings: 4 1 lb Butter 2 ts Fresh ground black pepper 1/4 c Peanut oil 2 Bay leaves, crumbled 3 Cloves garlic, chopped 1 tb Paprika 2 tb Rosemary 2 ts Lemon juice 1 ts Chopped basil 2 lb Raw shrimp in their shells 1 ts Chopped thyme Salt 1 ts Chopped oregano 1 Small hot pepper chopped or 2 tb Ground pepper, cayenne Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary. -----