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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.
-----