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~*~ MAGGIE'S WORLD ~*~
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 most of the usual sections you find in issues to save room for
the terrific recipes/information related to themes. We had enough
recipes this month to make four great (and large) issues. This
is the final of those. This particular issue took me over six hours
to prepare. Your extra time and effort in sending in only the best
(and cleanest versions!) reduced that time by at least one half. I am
very grateful for the time you took. The recipes look terrific and
there are so many I personally intend to try. I hope you enjoy!
Some great news! Our cumuli.com rating is finally UP!!! Yes, we are
currently number TWO in the “weighted average” category but with
YOUR help, we could regain that title. Current ratings are:
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Our current Monthly Theme is "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.
For those of you who read the fine print...here is advance notice of our
next theme. Please, do not send in recipes until the formal announcement
which should be made sometime later next week. This may enable you to get
started in your search and collection:
The theme for the month of November (to be posted on the first Sunday in
December!) is “Gifts From the Kitchen”. We’re looking for recipes for gifts
that are homemade in your own kitchen, whether they are edible or not (maybe
even soaps or bath/shower additives?). Some cookie or brownie in a jar recipes
(don’t forget the instructions for the cards to be included inside the jar!) or
perhaps homemade candy recipes? Do you have a recipe for biscuit mix (make
ahead biscuits where all the recipient does is add water and bake) or a multi-
purpose cake or muffin mix? Some tried-and-true recipes would certainly be
appropriate as we would only want to offer our friends and family the finest.
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~*~ DID YOU KNOW ? ~*~
Salmon – Not just delicious!
As far as many are concerned, salmon is the king of seafood. It's an outstanding source of omega-3 fats, which cut the risk of heart disease, boost the immune system, and protect against inflammatory conditions such as arthritis and psoriasis. Salmon also gets high marks for protein and vitamin B12.
But what about the high mercury levels in some seafood? No need to worry about salmon. You can safely eat several servings of salmon each week without fear of excess mercury. So grill or bake it, add it to a soup base with chunked vegetables for a delicious seafood gumbo, or use canned salmon in sandwiches, casseroles, or even quesadillas.
Source: Runner's World
"Defeating Dryness: Moisturize dry skin from within."
Omega-3 fatty acids help moisturize skin
The right seafood and whole grains contain nutrients the skin needs omega-3 fatty acids, and vitamins A and E. Earl Mindell, Ph.D., an herbalist and pharmacist who has written many books on nutrition says many Americans don't eat fish at all.
"Omega-3 fatty acids are the good fats," says Mindell. "They're found in salmon, mackerel, halibut, cod, bass, tuna, and anchovies as well as other seafood and many whole grains, especially flaxseed."
"There's no magic lotion or potion," says Dr. Mindell. "I'm not saying that there's no place for skin care products, but the real health of the skin starts with eating the right foods. And people need to rehydrate by drinking 6 to 8 glasses of water a day, not all at once! Just sip it throughout the day. That's the best way."
Source: http://www.oceanessentials.com
Tips on buying, cooking, tools, and seasonings:
When someone says they don't like seafood, it usually means they've never enjoyed well-prepared, fresh fruit of the sea. Negative childhood seafood experiences--stale frozen fish sticks or fast food fillets--are traumatizing and lasting. But prepared properly, seafood should have a sweet and delicate flavor, never fishy. Because fish is an excellent source of protein, B vitamins, phosphorus, zinc, and other essential nutrients, it may be the perfect complement to a modern, well-balanced diet--with gentle cooking and an economy of seasoning.
Fresh Seafood Basics
All seafood is broken down into two basic categories: fish and shellfish. Within the fish category are freshwater fish, such as trout, perch, and catfish, and saltwater fish, which include cod, flounder, tuna, and others. Freshwater fish have tiny, fine bones, while saltwater fish have heavier skeletons because of the buoyancy provided by saltwater. Additionally, fish is broken down into two subcategories, based on physical shape: roundfish and flatfish. Shellfish--shrimp, lobsters, clams, mussels, and scallops--are characterized by an external skeleton.
The key to preparing a subtle seafood dish is the freshness of the catch. When buying fresh fish, the whole fish is preferable over fillets, which are harder to identify for freshness. Don't fret over cleaning and filleting; most fish markets will do this for you for a modest price. There are a few other hints to getting good fish:
Trust your nose; if there are any unpleasant fishy odors, go to another fishmonger.
Look for healthy, intact scales, bright pink gills, and a visible layer of mucous.
The fish should feel firm and spring back when pressed with a finger.
Ideally, the fish's eyes should be clear, not clouded, and not sunken.
Sometimes the eyes get damaged or exposed to ice which causes clouding, so the eye test is less precise.
When buying fish fillets or steaks, look for translucency and moistness; avoid those with brownish or dry edges.
Select live shellfish. Lobsters and crabs should move when handled, and clams, mussels, and oysters should have tightly closed, intact shells.
Cooking Methods
Broiling
Broiling is one of the easiest and most delicate ways to cook fish. Fillets can be broiled on a nonstick tray, and marinades may be used to keep the fish from drying out. Depending on the thickness of the fillet, cooking time ranges from 3 to 10 minutes. The meat should be opaque, with milky white juices when done.
Poaching
Poaching, which involves boiling fish in a flavorful broth, can be performed with a whole fish or fish fillets. A fish poacher or an elongated roasting pan works well for whole fish poaching, though fillets may be poached in any stovetop pot. The broth that remains after poaching may be cooked down into a sauce or soup.
Steaming
A good way to maintain moisture without marinades is by steaming fish. A professional steamer is suggested, though you can fashion your own. Steaming should not be used for fish with subtle flavor, such as flounder or trout, because it contributes little to flavoring.
Baking
Baking is a wonderful way to prepare fish, but take care not to dry it out. There are probably more recipes for baking fish than any other cooking process. A simple preparation involves smothering fillets with onions, lemon, pepper, and other seasoning and baking for a few minutes until opaque.
Grilling
Grilling fish is probably the most popular preparation method on contemporary menus. Thick steaks such as tuna and salmon do especially well on the grill, and marinated steaks and fillets combine nicely with smoky grilled flavor. Shrimp may be grilled on a grilling grate and take about 10 minutes. A grilling basket works well for whole fish, and aluminum foil is perfect for fillets.
Frying
Frying seafood is one of the least health-conscious ways to prepare it, but it does satisfy young appetites. Frying can be accomplished in a fryer with a basket, a deep, heavy skillet, or a wok.
Microwaving
One of the benefits of microwaving fish is that it cooks in its own juices and retains moisture. While microwaving may not be everyone's top cooking choice, some experts claim that it's the best cooking process for fish. It's also fast, and you can serve the fish in the same dish.
Source: Amazon.com, Contributor - Andrea Grover
~*~ 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.
Halibut Rainier
Serves 4
Anita from WA State
4 (6 oz.) halibut steaks or fillets (or any other firm white fish)
1/2 cup butter (melted)
1/2 cup lemon juice
1/2 cup sour cream
1/2 cup cheddar cheese
1/2 cup bay shrimp or shrimp meat
1. Preheat oven to 350 degrees. Place halibut in shallow baking dish.
2. Combine melted butter and lemon juice and pour over fish.
3. Bake for 10-15 minutes or until fish is cooked and flakes easily. Do not
over-cook or it will be dry.
4. Remove from oven
5. Top each steak with sour cream, cheddar cheese and shrimp.
6. Broil just until cheese melts.
Note: this is excellent with catfish fillets.
Fisherman's Quick Fish
Ingrid (Coos Bay OR)
4 filets cod (6 oz)
1
c creamy Italian-style salad dressing
¼ c shredded sharp Cheddar cheese
1c crushed potato chips
Preheat oven to 500 degrees F. Coat a 9 x 13 inch baking dish
with non-stick cooking spray. In a medium bowl, marinate the
fish fillets in the salad dressing for a few minutes. Toss the
shredded cheese and crushed chips together. Place the marinated
fish fillets in the prepared baking dish and top with the
cheese/chip mixture. Bake, uncovered in the preheated oven for
8 to 10 minutes or until the fish is done. Makes 4 servings.
Broiled Salmon with Lime Cilantro
Joyce in Illinois
1/2 cup Cilantro leaves, finely chopped
1 Garlic clove, large, finely chopped
2 tbl Lime juice
1 tbl Olive oil
1/2 tps Salt
4 Salmon steaks, 3/4" thick
Combine cilantro, garlic, lime juice, oil and salt in bowl. Reserve 2
tablespoons. Pour remainder over fish on plate. Let stand, covered,
10 minutes.
Spray broiler rack with nonstick cooking spray. Place salmon on rack.
Brush with 1 tablespoon marinade. Broil 6" from heat for about 4
minutes. Turn steaks over. Brush with remaining tablespoon marinade.
Broil 3 more minutes or until cooked through
Mississippi Fried Oysters
Source: Southern Sideboards
The Junior League of Jackson, MS
Treva, from the beautiful mountains of NC
raw oysters
2 eggs -- beaten
2 cups cornmeal
1 teaspoon sugar
2 teaspoons salt
1 teaspoon pepper
2 tablespoons flour
Drain oysters and soak in eggs. Mix cornmeal, sugar, salt, pepper and flour. Dip oysters in cornmeal mixture and fry in deep shortening until golden brown. Drain on paper towels.
SOFT SHELL CRAB
From Vicki in Sarasota
8 to 12 soft shell crabs
1 cup flour
S&P to taste, with pinch of cayenne
4 to 6 springs of fresh thyme
Oil for sauteing, olive or a blend of veg/olive oils
1 tbsp. chopped parsley
Lemon Wedges
Clean and rinse the crabs. Let them drain. Dredge them in flour and shake excess off. Sprinkle with S&P, and cayenne. Insert a small piece of fresh thyme under the shell of each crab.
In large pan place 1/3" oil, heat to hot, but not smoking. Put crabs in belly side down. Saute 3 minutes, turn and cook 4 minutes more.
Drain on paper towels, and serve with parsley and lemon wedges.
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SCALLOPS WITH TOMATO
SAFFRON SAUCE
~Sent in by Larry Holmes, Ontario, Canada
Cooking With Regis & Kathie Lee
(Hyperion)
¼ teaspoon saffron
¼ cup cognac
3 large leeks
1 tablespoon unsalted butter
2 ripe tomatoes, cut into ½-inch pieces
1 ½ tablespoons diced shallots
20 scallops in their shells or
1 ½ pounds sea scallops in
their shells, thoroughly scrubbed
1 cup white wine
½ cup heavy cream
salt and pepper to taste
freshly cooked rice pilaf, brown rice,
or Basmati rice, for serving
In small cup or bowl, add the saffron to the cognac and allow to sit for 10 minutes; stir. (The cognac should turn a golden-red color.)
Trim off the base and tough green leaves of leeks and discard, leaving about a 4-inch piece of the tender part of each leek. Cut the leeks into julienne strips and rinse thoroughly.
In a large skillet, heat the butter over medium-high heat. Add the leeks, tomatoes and shallots. Cook for 4 to 6 minutes, or until the leeks are translucent. Add the scallops, white wine and saffron-cognac mixture. Cover the pan and steam for about 4 minutes, or until the scallops’ shells open or they are cooked through.
Add the heavy cream and bring the mixture back to a boil. Reduce the heat to a simmer. Using a slotted spoon, remove the scallops from the pan and place then on 4 warmed plates. Continue simmering the sauce for 1 or 2 minutes or until the sauce is slightly thickened. Season with salt and pepper. Spoon the sauce over the scallops. Serve immediately with a rice dish such as pilaf, brown rice or Basmati.
Makes 4 servings.
Garlic and Herb Shrimp Crostini
Ingrid (Coos Bay OR)
2 cans (4 oz. each) shrimp, drained
¼ teaspoon dried basil or dill weed
1 package (8 oz.) cream cheese, softened
1/3 cup olive oil
1 large garlic clove, minced
1 French bread baguette
Combine olive oil and garlic. Slice bread into ¼ inch to ½ inch
slices. Place on baking sheet and brush with oil mixture. Bake at 400°
F for 5 to 10 minutes until lightly browned. Toss shrimp with basil or
dill weed. Spread crostini with cream cheese; top with shrimp. Makes
about 36 appetizers.
*Note: Crostini can be warmed at 400° F for about 5 minutes after topping with cheese and shrimp.
Cajun Salmon
Joyce in Illinois
1 tsp. salt
1 tbl. seasoned salt
1 tsp. onion salt
1/2 tsp. onion powder
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. parsley flakes
1/2 tsp. celery seed
Sprinkle on and rub in. Let marinate about 1/2 hour, then pop it on
the heated grill, cook till it flakes with a fork.
Tequila Shrimp
Treva, from the beautiful mountains of NC
2 pounds unpeeled, large fresh shrimp
1 large onion, finely chopped
2 garlic cloves, minced
2 jalapeño peppers, seeded and minced
2 tablespoons pure olive oil
1/4 cup orange juice
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup tequila
1/2 cup whipping cream
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro
Hot cooked rice
Peel shrimp, and devein, if desired. Sauté onion, garlic, and jalapeño peppers in hot olive oil in a large 5 quart saute pan over medium heat 5 minutes or until tender. Add shrimp, orange juice, and next 3 ingredients; sauté 3 minutes. Stir in tequila and next 3 ingredients, and cook until slightly thickened.
Serve over rice.
Makes 4 servings.
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Grilled Salmon with Mustard Butter
Ingrid (Coos Bay OR)
Consider this recipe more of a suggestion rather than a true recipe
because just about any fish can be substituted for the salmon, and the
butter goes equally well on grilled beef, chicken, and pork.
4 oz (125 g) unsalted butter at room temperature
3 Tbs (45 ml) Dijon-style mustard
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) chopped chives
2 Tbs (30 ml) chopped parsley
1 Tsp (5 ml) fresh lemon juice
Salt and freshly ground pepper to taste
4 - 6 salmon steaks or fillets, about 6 - 8 oz (175 - 225 g) each
2 Tbs (30 ml) olive oil
Combine the butter, mustards, herbs, lemon juice, salt, and pepper in
a small bowl. Roll the mixture into a log about 4 inches (10 cm) long
and wrap in plastic wrap. Refrigerate until firm. Rub the salmon
steaks with the olive oil and season with salt and pepper. Place on a
grill over moderate heat and cook, turning once, until the flesh is
firm to the touch and opaque throughout. Place a ½ inch (1 cm)
thick slice of the butter on each portion. Serves 4 to 6.
Easy Salmon Quiche
Joyce in Illinois
Adapted from Bon Appetit, June 1983, page 42.
15 1/2 oz. canned salmon
3 eggs, beaten
1 cup sour cream
1/4 cup mayonnaise
3-6 drops Tabasco sauce
1cup shredded cheddar cheese
2 scallions, chopped
1/2 tsp. dried dill weed
2 baked 9" pie shells
Add water to the salmon liquid to equal 1/2 cup Pour into a large
bowl. Stir in eggs, sour cream, mayonnaise, and Tabasco. Add salmon,
broken into bite size pieces. Blend in cheese, onion, and dill weed.
Divide between the two pie shells.
Bake at 325* until set, about 40-45 minutes, covering rim if it
browns too soon.
Fiesta Shrimp with Peppers and Jalapenos
Prep Time: 30 minutes
Source: Ladies' Home Journal
Treva, from the beautiful mountains of NC
2 red sweet peppers
2 yellow sweet peppers
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons minced garlic
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
2 jalapeno chiles
1. Heat broiler. Cut off 1/2 inch from top and bottom of red and yellow peppers and cut peppers in half. Remove seeds. Broil all peppers skin side up (leave jalapenos whole and turn occasionally) for 12 to 15 minutes or until evenly charred. Cover and cool for 15 minutes. Peel off skin from all peppers and remove seeds from jalapenos. Slice peppers into 1/4-inch-thick strips. Toss in medium bowl with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. (Can be made ahead. Cover and refrigerate up to 2 days.)
2. Sprinkle shrimp with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon black pepper. Heat oil in 12-inch skillet over medium-high heat. Add garlic and shrimp; cook and stir for 3 to 4 minutes or until shrimp turn opaque. Stir in lime juice and bring just to a boil. Transfer shrimp mixture to serving bowl. Cover and keep warm.
3. Cook peppers in same skillet 2 to 3 minutes or until heated through. Add peppers to shrimp and toss with cilantro. Serve immediately.
Makes 10 servings.
Nutritional facts per serving:
calories: 100 , total fat: 2.5 g , saturated fat: 0 g , cholesterol: 112 mg , sodium: 275 mg , carbohydrate: 4 g , protein: 15 g
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LEMON CRUMB-BAKED COD
~Sent in by Larry Holmes, Ontario, Canada
Cooking With Regis & Kathie Lee
(Hyperion)
1 cup unseasoned dry bread crumbs
½ cup freshly squeezed lemon juice
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon finely chopped parsley
1 tablespoon finely grated lemon zest
½ teaspoon paprika
1/8 teaspoon ground white pepper
1 ½ pounds cod fillets
Preheat oven to 350 F. In a medium bowl, stir together all of the ingredients except the fish. Place the fish fillets in a baking dish and spread the bread crumb mixture evenly over the fish. Bake for 20 minutes, or until the fish flakes easily when touched with the tines of a fork.
Makes 4 servings
HALIBUT FILLETS BRAISED WITH GINGER, GARLIC, & WINE
Ingrid (Coos Bay OR)
INGREDIENTS:
Vegetable cooking spray
4 halibut filets, 1 ¼ pounds total, cut 1 inch thick
1 small onion, minced
2 scallions, white and 1 inch green chopped
3 large garlic cloves, minced
2 tablespoons minced fresh ginger
1/8 teaspoon crushed red pepper flakes, or to taste
¼ cup dry white wine
1/8 teaspoon sugar substitute
2 cups raw instant brown rice
½ cup 98% fat free, no-salt-added canned chicken broth
or fish stock
INSTRUCTIONS:
Lightly coat a nonstick covered skillet with cooking spray
and heat until very hot, but not smoking. Add the filets and
brown them, skin side down, for 2 minutes. Add the onion,
scallions, garlic, ginger and pepper flakes. Cook for 1 minute.
Reduce the heat, turn filets, and add the wine, sugar
substitute and broth. Cover the pan and simmer fish for about
10 minutes until cooked through. Use a thin small knife
inserted into the fish to check that it is done. While the fish
is simmering, prepare instant brown rice for 4 according to
package directions. When fish is cooked through, serve over
brown rice. Spoon pan vegetables and some of the sauce over
the filets.
Grilled Salmon Steaks with Mustard-Jalaneno Glaze
Joyce in Illinois
Recipe By : BetterHomes and Garden-Low-Cal/LowFat
Serving Size : 4
4 fresh or frozen salmon steaks (about 1-1/4 lbs) -- cut 3/4" thick
3 tablespoons Dijon mustard
1 tablespoon frozen orange juice concentrate -- thawed
1 tablespoon light corn syrup
3 canned jalapeno pepper -- finely chopped
1/2 teaspoon lemon-pepper seasoning
1 teaspoon olive oil
4 thin strips orange peel -- optional
Thaw fish if frozen. Rinse fish; pat dry.
For glaze, stir together mustard, orange juice concentrate, corn
syrup, peppers and lemon-pepper seasoning. Set aside.
Lightly brush both sides of fish with oil. Grill on the rack of an
uncovered grill directly over med. coals for 6-9 min. or just till
fish begins to flake easily, turning once halfway through. Brush
salmon with glaze frequently during the last 2-3 min. of grilling.
To serve, tie orange peel strips into loose knots to garnish each
steak, if desired.
178 cal, 7 g fat
TEQUILA GRILL SONORAN SHRIMP
Source: Tequila Grill, Phoenix, Arizona
Treva, from the beautiful mountains of NC
5 (8-12 count) shrimp
1 ounce shallots, chopped
1/2 ounce garlic, chopped
2 Ancho chiles, chopped
1 teaspoon salt and pepper
3 ounces white wine
1 lime, juiced
3 ounces garlic butter
2 ounces baby spinach, wilted
Oil for stir-frying
Heat oil over medium heat. Add shrimp; cook on
one side for 1 minute, then turn. Add shallots,
garlic and Ancho chiles; cook 1 minute.
Add salt and pepper.
Deglaze pan with white wine and lime juice.
Let liquid slightly reduce. Remove pan from heat.
Add butter; swirl until melted. Add
spinach; toss.
Serve immediately.
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Shrimp Fandango - Serves 2
Ingrid (Coos Bay OR)
1 tablespoon peanut oil
¼ cup each yellow & red bell peppers, large diced
1 clove garlic, minced
10 ounces large shrimp, shelled & deveined
¼ cup dry vermouth
½ cup Chinese snow peas, steamed until tender crisp
½ cup julienne cut carrots, steamed until tender crisp
½ cup scallions, sliced
Dash of each salt & hot sauce
In a 10-inch skillet heat oil over medium heat; add and garlic and
saute until peppers are tender, about 2 minutes. Increase heat to
high; add shrimp and cook, stirring constantly, until shrimp begin to
turn pink, about 2 minutes. Add vermouth; continue to stir and cook
until liquid is reduced, about 2 minutes. Add remaining ingredients;
cook, stirring constantly, until heated through. May be served over
hot rice or rice noodles if desired.
LINGUINE AND SHRIMP
Bev, FL
"This dish is not only delicious; it's a feast for the eyes. The bright vegetables tossed with pink shrimp and pasta look wonderful in a big serving bowl set in the middle of the dinner table. Double or even triple the recipe, add a simple salad and crusty bread, and you can easily feed a crowd." Serves 4-6.
1/2 c Italian dressing (regular or fat-free)
1 clove garlic, minced
1/4 c chopped parsley
2 tsp grated lemon peel
1 tsp salt
Dash cayenne pepper
1/2 LB shrimp
1 med. yellow squash, julienned
1 med. zucchini, julienned
1 med. carrot, julienned
3 green onions
1/2 LB linguine, cooked
In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and sauté.
Toss linguine with vegetables, shrimp, and sauce. Serve at once.
SZECHWAN SHRIMP
From Vicki in Sarasota
2 tbsp. oil
4 cloves crushed garlic
2 cups sliced green onion
2 cups sliced green pepper
2 lb. shrimp
SAUCE:
1/2 cup ketchup
1/4 cup soy sauce
1/2 tsp. powdered ginger
1 1/2 tsp. cayenne pepper
1 tsp. sugar
2 tbsp. dry vermouth or sherry
Snow peas
Rice
Place oil in wok or fry pan, and saute garlic, onions, green pepper and stir fry 1 minute.
Push up the side.
Add shrimp and stir fry 2 minutes. Push up the side.
Add sauce ingredients, and cook 1 minute.
Add snow peas, and stir fry 1 minute.
Stir all together, and heat thru.
Serve on fluffy white rice.
6 to 8 servings
Halibut with Egg and Lemon Sauce
Ingrid (Coos Bay OR)
2 cups (500 ml) sliced onion
1 cup (250 ml) sliced carrots
1 cup (250 ml) sliced celery
2 bay (laurel) leaves
8 whole black pepper corns
2 Tbs (30 ml) salt
4 halibut steaks, about 1 in (2.5 cm) thick
(other fish, such as salmon, flounder, cod,
haddock, or flake may be used)
2 tsp (10 ml) cornstarch (cornflour)
2 eggs
4 Tbs (60 ml) fresh lemon juice
Place the onions, carrots, celery, bay leaves, peppercorns, and salt
in the bottom of a wide shallow pan. Add 4 cup (1 L) water and bring
to a boil over moderate heat. Add the fish, plus more water if
necessary to cover the fish, and simmer (do not boil) for 10 minutes.
Mix the cornstarch with a little cold water. Ladle and strain
about 2 cups (500 ml) of the poaching liquid into a small saucepan
and add the cornstarch mixture, stirring constantly over moderate
heat until it boils and thickens. In a separate bowl beat the eggs
lightly, then add the lemon juice and beat until thoroughly combined.
Add a little of the thickened sauce to the lemon egg mixture, then add
the lemon egg mixture to the saucepan. Stir constantly until the
sauce thickens, but DO NOT BOIL. Carefully lift the fish out of the
pan and serve covered with the sauce. May be served either hot or
cold. Serves 4.
Grilled Salmon with Sherry Vinegar-Honey Glaze
Recipe By: Bobby Flay
Joyce in Illinois
1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon Ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
In a small saucepan over high heat, reduce the vinegar to 1/4 cup.
In a mixing bowl, combine the vinegar syrup with the mustard, honey,
and Ancho chile powder and season to taste with salt and pepper. Let
rest 30 minutes.
Preheat grill.
Brush the salmon with the glaze and grill 3 minutes on each side for
medium. Serve with the relish.
Yield: 4 servings
Crab and Asparagus Casseroles
Source: Better Homes and Gardens
Treva, from the beautiful mountains of NC
1 10-ounce package frozen cut asparagus
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 tablespoon margarine
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash pepper
1 cup skim milk
8 ounces fresh or frozen crabmeat, drained, or
frozen crab-flavored, crab-leg-shaped fish pieces,
cut into 1-inch pieces
2 tablespoons chopped toasted almonds
2 tablespoons grated Parmesan cheese
1. Cook asparagus according to package directions; drain well. Set aside.
2. In a medium saucepan cook mushrooms and
onion in margarine until onion is tender but not
brown. Stir in cornstarch, salt, nutmeg, and
pepper. Stir in milk all at once. Cook and stir
until thickened and bubbly. Cook and stir for
1 minute more. Stir in crab and asparagus.
3. Spoon mixture into four individual casseroles.
4. In a small bowl stir together almonds and
Parmesan cheese. Sprinkle atop casseroles.
4. Bake in a 400 degree F oven for 10 minutes
or until mixture is heated through and cheese
is browned.
Makes 4 servings.
Nutritional facts per serving
calories: 170 , total fat: 7 g , cholesterol: 27 mg ,
sodium: 728 mg , carbohydrate: 11 g ,
protein: 17 g
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CIOPINNO
Serves 6
Anita from WA State
And last but not least my Ciopinno recipe. I am pretty sure I have sent this
in before, but it is so good it bears repeating.
Sauce:
4 T Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 stick celery, chopped
l can (28 oz) diced tomatoes
1 green pepper, chopped
1 cup tomato puree
1 cup dry red wine
1 T basil
1 t. oregano
salt and pepper
Seafood:
1 doz. Clams
½ lb. Shrimp
1 crab
1 ½ lbs. White fish, cut 1" cubes
½ lb scallops
Saute onion, garlic and celery. Add remaining ingredients (except seafood)
and simmer 1 hour. Add seafood and cook till seafood is done.
Lemon Barbecued Salmon
Ingrid (Coos Bay OR)
6 - 8 salmon fillets
½ cup pineapple juice
¼ cup fresh lemon juice
¼ cup dark brown sugar
1 Tbsp. lemon zest
½ tsp. ground cumin
2 Tbsp. chili powder
1 tsp. ground cinnamon
1 tsp. paprika
Salt and pepper to taste
Place fillets in a shallow baking dish and cover with pineapple juice and lemon juice; allow to marinate for several hours in the refrigerator. Combine brown sugar, lemon zest, cumin, chili powder, cinnamon, paprika and salt and pepper. Remove fillets from juice and rub spices onto fillets. Bake in a greased baking dish at 375 degrees for 12 - 15 minutes or until fish is flaky.
Honey-Dijon Salmon
Joyce in Illinois
4 sheets (12x18 inches each) aluminum foil
1/4 cup honey
2 Tblsp. Dijon-style mustard
1-1/2 Tblsp. melted butter or margarine
2 tsp. Worcestershire sauce
1 Tblsp. cornstarch
1/8 tsp. white pepper
1 lb. fresh or frozen asparagus spears
4 salmon steaks or fillets (4 to 6 oz. each), thawed if necessary
1/3 cup chopped walnuts
Preheat oven to 450 degrees or grill to medium-high. Blend honey,
mustard, butter, Worcestershire sauce, cornstarch and pepper; set
aside.
Center one-fourth of asparagus on each sheet of foil. Top with salmon
steaks or fillets; drizzle with reserved honey-mustard sauce.
Sprinkle with walnuts.
Bring up foil sides. Double fold top and ends to seal packet, leaving
room for heat circulation inside. Repeat to make four packets. Bake
17 to 23 minutes on a cookie sheet or grill 9 to 11 minutes in a
covered grill.
Makes 4 servings.
Curried Lobster With Rice
Treva, from the beautiful mountains of NC
2 (2-pound) live lobsters
1 cup fresh shrimp, cleaned
2 cups chopped onions
2 tablespoons lemon juice
2/3 cup melted butter
1 cup cubed eggplant or cucumber
Salt and garlic powder to taste
1 cup tomato sauce
1/2 teaspoon nutmeg
2 tablespoons Malawi Curry Powder
1 teaspoon powdered ginger
2 teaspoons cayenne
2 cups stock from boiled lobster and shrimp, or 2 cups coconut milk (optional)
4 cups cooked rice
Wash lobsters and shrimp and boil for 7 to 10 minutes in salted water with 1 tablespoon chopped onions. When cooked, remove the lobster meat from the shell and cut into pieces. Reserve the stock and shells.
Peel the shrimp, devein and wash, then sprinkle both lobster meat and shrimp with lemon juice.
Heat the butter in a large skillet and sauté remaining onion for 5 minutes. Add the eggplant or cucumber, lobster meat,
shrimp, salt, and garlic. Cook for another 10 minutes. Pour the tomato sauce over the entire mixture, then stir in the remaining spices, one after the other, then add the stock or coconut milk. Simmer, stirring from time to time for 20 minutes.
Serve the dish hot. For a festive touch, fill the lobster or crab shells halfway with hot boiled rice and spoon sauce over rice.
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Lemon Sole And Prawn Roulades-From The Lairds' Table
Ingrid (Coos Bay OR)
This is a classic dinner party dish. Serve it to guests or make an ordinary family dinner extraordinary!
Ingredients:
450g whole prawns
2 tablespoons olive oil
5 ½ tablespoons double cream
2 celery sticks, finely chopped
1 bunch spring onions, chopped
Seasoning
8 lemon sole fillets, skinned
150ml white wine
Celery leaves to garnish
Method:
Preheat oven to 190C/375F/Gas5.
Place aside four prawns. Remove heads and shells of remaining prawns and discard. Chop the prawn flesh.
Fry celery and half of the spring onions in olive oil for 1 minute. Add the prawns and seasoning. Mix well and remove from heat.
Lay the sole fillets skinned side upwards on a board. Spoon the stuffing over the fillets and pack down lightly. Roll up the fillets and place, seam downward, in an ovenproof dish. Pour over the white wine.
Cover and bake for approx 25 minutes.
Pour off the juices and stir in the remaining spring onions. Heat gently with the cream. Season and pour over the roulades.
Garnish with celery leaves and reserved prawns. Serve with mange tout peas, jubilee carrots and sautéed potatoes.
Honey Mustard Crusted Salmon
Joyce in Illinois
2 1/2 TB White vinegar
1 TB Honey
2 TB Dijon mustard
1 1/2 ts. Dry mustard
1/3 c. Olive oil
2 LB Salmon fillets, cut into 4 portions
Salt & pepper to taste
1 ts. Dried thyme
1/2 c. Bread crumbs
1 ts. Dried dill weed
Preheat oven to 375 degrees. Lightly grease a 13x9" baking dish.
In a blender, combine vinegar, honey and both mustards. Slowly pour
in oil and continue to blend until sauce becomes slightly thickened.
Place salmon, skin side down, in prepared dish. Season with salt,
pepper & sprinkle with thyme. Cover each portion of salmon with 1 TB
mustard sauce.
Pour breadcrumbs over each fillet and press down to ensure crumb
topping adheres to fish. Sprinkle with dill weed.
Bake until cooked through and crust is crisp and golden brown, about
20 minutes. Serves: 4
Seafood Medley
Treva, from the beautiful mountains of NC
2 (6-oz.) cans medium shrimp, drained
3-4 hard cooked eggs, sliced
1 (2-oz) can mushrooms, drained
1 (6-oz.) can Crabmeat, drained and picked over
2 cups grated cheddar cheese
Layer ingredients in 1 quart casserole dish in order given. Make a cream sauce as follows:
1/4 cup butter
3 Tbsp. flour
2 cups milk
salt and white pepper to taste
1 cup bread crumbs
2 Tbsp. melted butter
In heavy saucepan, melt 1/4 cup butter.
Add flour and cook and stir constantly with a
wire whisk until mixture bubbles. Cook for
1 minute. Add milk and stir constantly until
mixture thickens and bubbles. Season.
Pour cream sauce over casserole. Mix bread
crumbs and 2 Tbsp. melted butter and sprinkle
over casserole. Bake at 325 degrees for 35-45 minutes,
until bubbly and golden.
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Cajun Blackened Red Snapper
Bev, FL
1 teaspoon garlic powder
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
one quarter teaspoon dried oregano, crumbled
1 teaspoon paprika
one quarter teaspoon cayenne pepper
1 teaspoon black pepper
one half teaspoon onion powder
2 tablespoons butter or margarine
1 tablespoons vegetable oil
2-1/2 to 3 pounds red snapper fillets
salt to taste
On a large piece of waxed paper, mix together all seasoning ingredients except salt. In a small sauce pan over medium heat, melt butter with oil. Brush both sides of fillets with some of the butter-oil mixture.
Coat both sides of fish lightly with seasonings. Reserve remaining butter-oil mixture.
Heat a large heavy 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 on pan. Cook on high heat until deeply browned, about 5 minutes. Drizzle on remaining butter-oil mixture and turn over fish. Add more oil if needed. Cook until fish is browned and flakes when tested with a fork, about 5 minutes longer. Season to taste with salt. Serves 6.
LOBSTER DEVILED EGGS
Ingrid (Coos Bay OR)
2 dozen eggs
2 (1 ¼ pound) lobsters, steamed, shelled, and chopped
1 T of mustard
3 shallots
2 T of mayonnaise
2 T of capers
1 bunch of minced chives
Simmer eggs in lightly salted water for 12-15 minutes. Run under cold
water until eggs are cool, then crack and peel cleanly. Split eggs
neatly and remove yolks.
In a large mixing bowl, blend lobster, mustard, shallots, mayonnaise, capers, and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.
Makes 48 pieces.
Lemony Salmon Patties
Joyce in Illinois
1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup milk
1 cup soft bread crumbs
1 egg, beaten
1 tablespoon chopped fresh parsley
1 teaspoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon Sauce:
2 tablespoons butter or margarine
4 teaspoons all-purpose flour
3/4 cup milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
Combine the first nine ingredients; mix well. Spoon into eight
greased muffin cups, using 1/4 cup in each.
Bake at 350 degrees for 45 minutes or until browned.
Meanwhile, melt butter in a saucepan; stir in the flour to form a
smooth paste. Gradually stir in milk; bring to a boil over medium
heat, stirring constantly. Cook for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice, salt and cayenne. Serve
over patties. Yield: 4 servings
RANCH-STYLE BAKED CATFISH
Treva, from the beautiful mountains of NC
4 pond-raised catfish filets
1 package dry Ranch dressing mix
1 cup sour cream
1 cup mayonnaise
Lemon juice
1 large can French-fried onion rings, crushed
Combine Ranch dressing mix, sour cream and mayonnaise. Coat fish with dressing mix on both sides. Then coat with onion rings. Place in pan.
Bake at 350 degrees F, bottom side up for 10 minutes.
Turn right side up and bake about 15 minutes or until fish is done (flakes). Garnish with lemon juice and leftover dressing mix.
Serve with salad and baked potato.
Serves 4.
SHRIMP BAKE
Ingrid (Coos Bay OR)
INGREDIENTS:
1 cup butter or margarine, melted
¾ cup lemon juice
¾ cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 ½ pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs
DIRECTIONS:
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp,
lemon slices, and onion slices in an ungreased 13x9x2-inch
baking dish. Pour butter mixture over shrimp. Bake
uncovered, at 400 for 20 to 25 minutes or until shrimp turn
pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
YIELD: 6 SERVINGS
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SEAFOOD FAJITAS
Yield: 4 servings
Source: "Express Lane Diabetic Cooking" by Robyn Webb
Treva, from the beautiful mountains of NC
- 4 (4 ounce) frozen Italian or lemon-pepper fish fillets
- 4 (10-inch) tortillas (frozen or refrigerated)
- 4 tablespoons fat-free bean dip
- 4 tablespoons fat-free sour cream
- 4 tablespoons salsa
- 4 tablespoons low-fat shredded Cheddar cheese
Bake the fish according to the package directions.
Meanwhile, wrap the tortillas in foil. Place in the oven with the fish for 5 minutes. Remove the fish and tortillas from the oven.
Carefully spread each tortilla with the bean dip and sour cream. Flake fish and crumble on top. Add salsa and cheese. Fold over sides of tortilla and roll up end.
Nutritional Information Per Serving
(1/4 of recipe):
Calories: 377, Fat: 7 g, Cholesterol: 68 mg, Sodium: 589 mg,
Carbohydrate: 46 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 31 g
Diabetic Exchanges:
3 Starch, 4 Very Lean Meat
LOBSTER SALAD
Ingrid (Coos Bay OR)
5 pounds cooked lobster meat, shredded
3 yellow bell peppers, seeded and diced
8 stalks celery, diced
1 large white onion, diced
2 cups mayonnaise
2 T ground black pepper
In a large bowl, mix together the lobster meat, yellow peppers,
celery, onion, mayonnaise, and pepper until evenly combined. Chill
before serving.
Makes 12 servings.
Grilled Tilapia with Thyme & Red Pepper
Treva, from the beautiful mountains of NC
1 whole Tilapia
2 tsp. fresh thyme
1 tsp. dry red pepper
1 tsp. sesame oil
1 tsp soy sauce
Salt
VEGETABLES:
1 carrot
1 celery stalk
1/2 tsp. bean sprouts
1/2 tsp. pea pods
1/2 tsp. chopped leaks
1 tsp. sesame oil
Salt
Juice of 1 lemon
Clean the Tilapia and season with the fresh thyme, .dry red pepper, oil, soy sauce and the salt. Grill over high heat on both sides until fully cooked, about 4 minutes per side.
Julienne the vegetables and quickly saute in
the sesame oil, season with salt and lemon.
Serve the fish on sautéed vegetables.
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BAKED SOLE FILLETS
4 Servings
Treva, from the beautiful mountains of NC
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
1/3 cup finely chopped onion
1/2 pound sliced fresh mushrooms
1/4 cup snipped parsley
1/2 teaspoon salt
1 teaspoon lemon juice
1 pound sole fillets, fresh or frozen
1/2 cup cooking sherry
Lemon and lime wedges
Melt Crisco in a heavy saucepan over medium heat. Stir in onion. Cook until
tender, stirring occasionally. Stir in mushrooms; cook 2 to 3 minutes longer.
Remove from heat. Stir in parsley, salt, and lemon juice. Preheat oven to 350ºF.
Thaw frozen fish; rinse and pat dry. Place in a greased 11- x 7-x 1-1/2-inch
pan or broiler-proof serving platter. Spoon vegetable mixture over fish.
Pour cooking sherry over all. Bake at 350ºF for 20 minutes or until fish flakes
easily. Serve with lemon and lime wedges.
MUSTARD SOLE
Ingrid (Coos Bay OR)
Note that you should use good table wine in this recipe. Don't use "cooking wine," which contains a lot of salt.
Serves 6.
6 sole fillets, about 4 ounces each
¼ cup butter
¼ cup lemon juice
5 shallots, peeled
3-1/2 ounces dry white wine
1 cup heavy cream
2 tablespoons prepared brown mustard
6 scallions, sliced, including green top
Salt and pepper to taste
Preheat oven to 425 degrees F. Arrange fish fillets in shallow baking
dish. Melt butter; stir in lemon juice. Pour mixture over fish.
Chop shallots fine; put into a small saucepan with wine. Boil gently until wine has evaporated. Mix cream and mustard; add to shallots. Season with salt and pepper; bring to a boil. Remove from heat and cool.
Pour sauce over fish. Sprinkle with scallions. Cook 10 minutes, until slightly glazed.
Oyster Stew
Recipe By: Louisiana's Original Creole Seafood Recipes
Treva, from the beautiful mountains of NC
3 dozen small oysters -- with liquid
6 green onions -- chopped fine
1 stalk celery -- chopped fine
2 sprigs parsley -- minced
1 quart milk
1 stick butter or margarine
2 tablespoons flour
salt and pepper -- to taste
Worcestershire sauce -- to taste
slices of toasted bread -- cut into croutons
Sauté chopped vegetables in margarine and flour.
Drain oysters and add liquid to vegetables. Add pre-heated milk, then oysters and simmer until oysters are plump and edges begin to turn. Add salt, pepper, Worcestershire sauce to taste.
Serve with croutons. Sprinkle with parsley.
4 Servings
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CREAMY CLAM AND BROCCOLI CHOWDER
Yield: 4 servings
Source: "1,001 Recipes For People with Diabetes"
by Surrey Books
Treva, from the beautiful mountains of NC
- 2 cups cooked navy, or other white beans, divided
- 1 can (14 ounces) reduced-sodium fat-free chicken broth, divided
- 4 teaspoons minced garlic
- 1 teaspoon olive oil
- 1-1/2 cups broccoli florets
- 2 cans (6-1/2 ounces each) minced clams, rinsed, drained
- 4 plum tomatoes, coarsely chopped
- 2 tablespoons dry white wine
- 2 tablespoons 2% reduced-fat milk
- 2 tablespoons snipped fresh dill weed
- Salt and pepper, to taste
DIRECTIONS
Process 1 cup beans with 1/2 cup broth in food processor
or blender until smooth.
Saute garlic in oil in large saucepan 1 minute. Stir in
pureed bean mixture, remaining 1 cup beans, remaining broth,
and broccoli. Heat to boiling; reduce heat and simmer until
broccoli is crisp-tender, about 4 minutes. Stir in clams,
tomatoes, wine, milk, and dill weed. Heat just until hot
through, 3 to 4 minutes; season to taste with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 336, Fat: 4.1 g, Cholesterol: 62.2 g,
Sodium: 199 mg, Protein: 36.4 g, Carbohydrate: 37.6 g
Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 3 Meat
PARMESAN FISH FILLETS
Ingrid (Coos Bay OR)
1-1/4 lb. fresh fish fillets (I usually use red snapper)
3 T. fine dry bread crumbs
½ C. freshly grated Parmesan cheese
1/8 t. each salt & white pepper
½ C. milk
3 T. melted butter
First, chill the wine (I like Pinot Grigio with this) and preheat the
oven to 450 degrees. Butter a 9" square or similar size baking dish.
On a plate, combine bread crumbs, cheese, salt & pepper. Pour milk
into a shallow dish. Dip fish fillets in milk, then coat well with
crumb mixture. Place fish in buttered dish and sprinkle with any
leftover crumb mixture. Drizzle with melted butter. Bake 20-25
minutes. Serves 4.
While fish is baking, boil some small red new potatoes and steam some
fresh broccoli flowerets. Serve with wedges of fresh lemon. How's
that for a light & elegant (and quick & easy) summer meal?
Shrimp Creole
Treva, from the beautiful mountains of NC
Recipe By: The Encyclopedia of Cajun and Creole Cuisine
3 pounds medium shrimp -- peeled & deveined
4 tablespoons butter
1 tablespoon oil
6 tablespoons flour
1 16-ounce can tomato sauce
1 cup onions -- chopped
1 cup celery -- chopped
1 cup bell pepper -- chopped
6 cloves garlic -- chopped
1/2 cup hot water
1 lemon -- juice of
4 bay leaves
1/2 teaspoon sugar
salt and cayenne pepper -- to taste
1/2 cup green onions -- chopped
In a heavy pot, melt butter. Add oil. Sauté all
seasonings until done (approximately 5 minutes). Add flour and blend well.
Add tomato sauce, hot water, and sugar.
Cook over medium heat approximately 30
minutes. Season to taste. Add the shrimp, cook 30 minutes longer.
Creole - A type of French, Spanish, Indian and African cuisine which originated in the Gulf States, especially Louisiana. The word also refers to a red sauce, which is often used in Creole cookery.
The sauce is made of tomatoes, peppers and other spices, and it is usually served over rice.
Source: "Quail Ridge Press 1-800-343-1583"
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BATTER-DIPPED SEA SCALLOPS
Source: www.crisco.com
Treva, from the beautiful mountains of NC
CRISCO Shortening for deep frying
1 egg, slightly beaten
1/3 cup milk
3 tablespoons CRISCO all-vegetable shortening or
3 tablespoons CRISCO Stick, melted
1/2 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
2 pounds scallops
Tartar sauce, if desired
Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan.
Combine egg, milk and melted shortening in medium bowl.
Combine flour, sugar and salt. Add to egg mixture. Beat until smooth.
Dip scallops in batter. Drain off excess.
Fry, a few at a time, in shortening heated to 365ºF. Fry 1-1/2 to 3 minutes
(depending on size) or until golden brown. Turn as needed for even browning.
Drain on paper towels. Serve with tartar sauce, if desired.
6 to 8 servings
Pickled Shrimp
Ingrid (Coos Bay OR)
2 lbs (900 g) medium shrimp, peeled and deveined
1 large onion, peeled and thinly sliced into rings
2 lemons, thinly sliced
1-inch (2.5 cm) piece of fresh ginger root, thinly sliced
¼ cup (60 ml) finely chopped parsley
2 cups (500 ml) cider vinegar
3 bay (laurel) leaves
1 Tbs (15 ml) mustard seed
1 Tbs (15 ml) coriander seed
1 Tbs (15 ml) whole black peppercorns
1 Tbs (15 ml) salt
½ cup (60 ml) olive or vegetable oil
Boil the shrimp in boiling salted water for 3 minutes. Drain and pat
completely dry with paper towels. Toss the shrimp with the sliced
onion, lemons, ginger, and parsley. Divide the shrimp mixture between
two wide-mouthed quart (1 L) jars. Combine the remaining ingredients
except the oil in a saucepan and bring to a boil over high heat.
Spoon the hot liquid over the shrimp, filling the jars almost to the
to. Gently spoon the oil over the surface of the liquid and seal the
jars. Refrigerate for at least 24 hours before serving. Will keep up
to 2 weeks, tightly sealed and refrigerated. Serves 6 to 8 as an
appetizer.
Stuffed Flounder
Recipe By: Paul Naquin's French Collection I-Louisiana Seafood
Treva, from the beautiful mountains of NC
1 ounce olive oil
4 1-pound flounder
3/4 stick butter
1/4 cup celery -- chopped
3/4 cup onion -- chopped
1 small clove garlic -- minced
1 pound white crabmeat
3 teaspoons green onion tops
3 teaspoons bell pepper -- chopped
1/3 cup bread crumbs
1 & 1/2 ounces white wine
1/4 teaspoon salt
1/4 teaspoon pepper
Use baking dish large enough to accommodate flounder when completely spread out. Head of flounder may be left on or removed. Split flounder from behind gills to tail and lift skin and meat one side at a time while running filet knife along backbone until total backbone is exposed. Backbone is then completely removed. Oil bottom of baking dish. Place flounder in dish dark side up. Open sides of flounder and apply lemon to all meat. Salt and pepper. Add stuffing (SEE RECIPE BELOW) to cavity and pull sides of flounder over stuffing. Place thin lemon slices over entire fish. Lightly salt and pepper. Cover with foil and bake in 350-degree oven for 20 minutes. Remove foil and bake for additional 10 minutes.
FLOUNDER STUFFING:
In melted butter, sauté onions, garlic, green onion tops and bell pepper. Add salt and pepper and wine. Simmer 5 minutes. Add crabmeat and bread crumbs. Mix well and place directly into flounder cavity.
Serves 4
Per Serving (excluding unknown items):
686 Calories; 30 g Fat (41.2% calories from fat); 87 g Protein; 10 g Carbohydrate;
1 g Dietary Fiber; 264 mg Cholesterol;
762 mg Sodium.
Exchanges:
1/2 Grain(Starch); 12 Lean Meat;
1/2 Vegetable; 5 Fat.
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CATFISH PECAN
Source: Allrecipes.com
Treva, from the beautiful mountains of NC
"Great catfish baked with a cornmeal crust and sprinkled with crushed pecans."
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground black pepper
1 & 1/4 pounds catfish
3 tablespoons vegetable oil
1/2 cup pecans, finely crushed
5 wedges lemon, for garnish
5 sprigs fresh parsley, for garnish
1. Preheat oven to 500 degrees F (260 degrees C).
2. In a large bowl, mix the cornmeal, salt and
pepper. Dip the catfish in the cornmeal mixture;
coating well.
3. Place catfish on a flat, greased baking sheet.
Pour the oil over the fish.
4. Bake in the preheated oven for 15 minutes or
until catfish flakes easily when tested with a
fork. Sprinkle with pecans toward the end of
the cooking period.
5. Garnish with lemon wedges and parsley sprigs.
Makes: 5 servings
RICH SHRIMP CASSEROLE
Serves 8
Ingrid (Coos Bay OR)
4 cups cooked shelled shrimp (about 2 pounds with shells)
2-1/2 cups thinly sliced celery
1 onion, finely chopped
1 cup light mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
1-1/2 cups dry breadcrumbs
½ cup butter, melted
Lemon slices
Parsley
Preheat oven to 350 degrees F. Butter a 2-quart casserole dish.
Cut shrimp into bite-size pieces. Mix shrimp, celery, onion, mayonnaise, Worcestershire sauce, salt, and pepper. Spread mixture in prepared dish.
Combine breadcrumbs and melted butter; sprinkle over casserole. Bake 30 minutes, until lightly browned. Serve garnished with lemon slices and parsley.
Per serving: 379 calories, 20 g fat, 263 mg cholesterol, 23 g carbohydrates, 2 g fiber, 27 g protein, 1005 mg sodium.
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Trout Amandine
MAKES 2 servings
Treva, from the beautiful mountains of NC
2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
1/4 cup all-purpose flour
4 tablespoons butter
1/2 cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh
parsley, for garnish
8 slices lemon, for garnish
1 Rinse and pat cry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
2 Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
3 Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
4 Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.
SALMON BALL
Ingrid (Coos Bay OR)
Here's an excellent variation on the traditional cheese ball. It's quick and easy to prepare, so providing an elegant-tasting appetizer for dinner guests doesn't have to be a chore-the only other thing you need is a box of crackers. Note that red or pink salmon lends an attractive color. You can omit the nuts, if you prefer. The ball keeps 2 to 3 days. Serves 4-6. Per serving: 250 cal, 21.4 g fat, 62 mg cholesterol, 2.8 g carbohydrates, .6 g fiber, 13 g protein, 505 mg sodium.
1 can salmon (red or pink is more attractive)
2 mounded tbsp horseradish, squeezed
1 8-oz pkg cream cheese, softened
Salt, to taste
½ c nuts, chopped
Blend all ingredients except nuts (use a food processor if you want a
smoother texture); chill. Roll in nuts before serving.
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Nutty Coconut Fish
Makes 4 servings
Treva, from the beautiful mountains of NC
1/4 cup mayonnaise
1/4 cup prepared brown mustard
1/2 cup dry bread crumbs
1/4 cup shredded coconut
1/4 cup chopped mixed nuts
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound whitefish fillets
1 Preheat oven to 375 degrees F (190 degrees C). Lightly
grease a medium baking dish.
2 In a small bowl, blend mayonnaise and brown mustard. In
a medium bowl, mix dry bread crumbs, shredded coconut,
chopped mixed nuts, sugar, salt, and cayenne pepper.
3 Dip fish in the mayonnaise mixture, then in the bread
crumb mixture. Arrange coated fish fillets in the prepared
baking dish.
4 Bake 20 minutes in the preheated oven, until fish is
easily flaked with a fork.
SALMON CAKES
Ingrid (Coos Bay OR)
1 can (15-1/2 oz.) red salmon, drained (or 2 cups flaked) 1 tsp onion powder or ½ cup fresh white onion ¼ cup diced red pepper or canned pimiento (2oz.jar)
6 saltines (unsalted top), crushed
3 tbsp light salad dressing or mayonnaise
4 drops Tabasco
Remove skin from fish.
Combine all ingredients in a medium bowl, mashing
salmon bones with a fork. Shape into 4 cakes. Spray
a skillet with non-stick cooking spray, and heat over
medium heat. Cook salmon cakes, turning once, until
lightly browned on each side. Makes 4 patties.
Nutritional Information Per Serving: Calories: 250;
fat: 14 grams; cholesterol: 73 mg; sodium: 628 mg
Exchanges: 1/3 starch; 3 medium-fat meat
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Shrimp Remoulade
Treva, from the beautiful mountains of NC
1 pound medium shrimp, heads off
1 quart water
2 tablespoons salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
Peel and de-vein the shrimp. Bring the water, salt and peppers to a full boil in a medium sauce pan over high heat. Drop in the shrimp and stir. Continue to cook over high heat for 4-5 minutes, stirring often, until the shrimp are pink and firm. (Shrimp
will cook at 160 degrees F, so start timing as soon as you add them.) Do not bring back to a boil.
Drain the shrimp and cool them quickly in the refrigerator or by placing ice on them.
Remoulade Sauce
This recipe makes about a quart of remoulade sauce --more than you will need for this quantity of shrimp, but it does not work in smaller quantities. The extra will keep well in the refrigerator for 2-3 weeks.
1 cup olive oil
1 cup vinegar
1 & 1/3 cups Creole or Dijon mustard
1/3 cup paprika
1 tablespoon finely ground black pepper
1 & 1/2 teaspoons salt
1/2 cup white horseradish
1/4 cup mayonnaise
3 cups minced celery
2/3 cup minced parsley
1/3 cup minced onion
In a large mixing bowl, combine the olive oil, vinegar, mustard, paprika, pepper, salt, horseradish and mayonnaise. Add the celery, parsley, and onion and mix well. When you are ready to serve, place the shrimp in a mixing bowl, add a generous amount of the remoulade sauce (2-3 cups) and mix well.
Serve on a bed of lettuce as an appetizer or first course.
Makes 4 to 6 servings.
Samon Roste in Sauce (Salmon with Wine Sauce)
Ingrid (Coos Bay OR)
1 ½ cups (375 ml) white wine
1 small onion, finely chopped
1 Tbs (15 ml) white wine vinegar
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground ginger
Salt and freshly ground pepper to taste
4 - 6 salmon steaks
Olive oil
Combine the wine, onion, vinegar, cinnamon, ginger, salt, and pepper
in a small saucepan and bring to a boil over moderate heat. Reduce
the heat and simmer uncovered for 10 minutes. Meanwhile, season the
salmon steaks with salt and pepper and brush lightly with olive oil.
Grill over hot coals or broil under a preheated broiler just until the
flesh is firm and barely translucent in the center. Spoon the sauce
over the salmon and serve immediately. Serves 4 to 6.
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FISH WITH GINGERED PINEAPPLE
From Vicki in Sarasota
1 pkg. ( 1 lb.) frozen fish filets (haddock, cod, etc), defrosted
2 tsp. hoisin sauce
1 tbsp. soy sauce
2 tsp. sherry
2 tsp. minced ginger root
3 green onions, sliced
1 cup drained crushed pineapple
S&P to taste
Cut fish into 4 equal pieces. Arrange like spokes on a wheel on a microwave-safe plate. Spread the hoisin sauce over the fish.
Sprinkle with the soy sauce, sherry, ginger, and green onion. Spoon the pineapple evenly onto the fish pieces.
Cover with waxed paper and microwave on high power for 5 to 7 minutes or till the fish is opaque, rotating the plate twice. Season with the salt and pepper to taste. Let stand, covered, for 5 minutes.
Serves 4.
Bacon Wrapped Shrimp
Treva, from the beautiful mountains of NC
20 large shrimp, peeled and deveined
10 slices bacon
1. Preheat grill for medium heat.
2. Wrap shrimp in bacon, and secure with toothpicks.
3. Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is
fully cooked.
Sauteed Shrimp
Ingrid (Coos Bay OR)
Marinate 1 ½ pounds medium shrimp, shelled and deveined, in ½ cup Bacardi Light Rum several hours. Melt ¼ cup butter in large frying pan. Add shrimp and rum mixture with ½ tsp. garlic salt. Saute' 8 to 10 minutes or until shrimp cook through. Sprinkle 1/3 cup grated parmesan cheese and ground pepper over shrimp. Broil 2 to 3 minutes or until cheese browns. Serve hot. Makes about 36 servings.
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Crab Cakes
Treva, from the beautiful mountains of NC
1 pound lump crab meat
1/2 stick (1/4 cup) unsalted butter, divided
1/2 small onion, chopped
1 teaspoon coarse kosher salt, divided
2 large eggs
11/2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 tablespoons prepared tartar sauce
2 slices firm white sandwich bread, torn into small pieces
6 tablespoons fresh bread crumbs
Pick over the crab meat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.
Cook the onion and 1/2 teaspoon of the salt in 1 tbsp. butter in a small skillet over moderate heat, until the onion is softened. Let the mixture cool.
Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce and onion mixture. Gently fold in the crab meat and torn bread (the mixture will be very wet).
Gently form the mixture into six cakes, each about 31/2 inches across and 3/4 inch thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half the bread crumbs.
Set the crab cakes in one layer on top of the paper and sprinkle the tops with the remaining bread crumbs, patting them gently to adhere.
Cover the crab cakes loosely with another sheet of wax paper and chill for 1 hour.
Melt the remaining 3 tablespoons of butter in a large nonstick skillet over moderately high heat until the foam subsides. Cook the
crab cakes until golden brown, about 3 minutes on each side.
Makes 6 crab cakes.
Scampi alla Griglia (Broiled Shrimp)
Ingrid (Coos Bay OR)
2 lbs (900 g) large shrimp, peeled and deveined
6 Tbs (90 ml) butter, melted
¼ cup (60 ml) olive oil
3 - 6 cloves garlic, finely chopped
1-2 shallots or scallions (spring onions), finely
chopped
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley for garnish
Lemon wedges for garnish
Place the shrimp in a large, shallow baking dish big enough to hold
them in a single layer. Combine the butter, olive oil, garlic,
shallots, salt, and pepper in a mixing bowl and pour over the shrimp.
Place the dish 3 to 4 inches (8 to 10 cm) under a preheated broiler
and cook for 5 minutes. Turn the shrimp over and broil for another 5
to 10 minutes, until the shrimp are lightly browned and firm to the
touch - do not overcook. Transfer the shrimp to a serving platter and
pour the remaining sauce over them. Garnish with chopped parsley and
lemon wedges. Serves 4 to 6.
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Shrimp Creole
Ingrid (Coos Bay OR)
1 doz large or 14-15 medium shrimp (cooked and frozen)
½ chopped onion
½ chopped green pepper
1 tsp. minced garlic
I 15 oz.can of tomatoes (diced is fine)
l 8 oz. can of tomato paste
½ tsp oregano
½ tsp dried basil leaves
crushed red pepper flakes - to taste
¼ tsp. cayenne pepper
4-5 drops of Louisiana Hot Sauce
½ tsp kosher salt
Ground black pepper to taste
½ tsp curry powder
¼ tsp turmeric
1 tsp honey
½ cup white wine
½ cup water (or a little more if too thick)
Directions: Saute onion, green pepper and garlic till translucent.
Add can of tomatoes, can of tomato paste. Add remaining ingredients
and simmer for about ½ hour or more to let the flavors mix. When
thick and bubbly, add the cooked shrimp. Simmer on low just enough to
warm the shrimp. (Don't overcook the shrimp or it will be tough as
shoe leather) Serve over white or brown rice. Serves 4 people.
Shrimp Scampi
6 servings
Treva, from the beautiful mountains of NC
1 pound linguine
2 tablespoons olive oil
1 pound medium-sized shrimp, peeled and
deveined, with tails left on
12 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Cook the linguine according to the package directions; drain, and cover to keep warm.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, salt, and pepper, and sauté for 2 to 3 minutes, until the shrimp turn pink and are cooked through.
Reduce the heat to low and add the wine and parsley; simmer for 1 to 2 minutes. Toss the shrimp with the linguine and serve immediately.
Nutritional Analysis Per Serving:
Calories 227 Total Fat 6 g
Saturated Fat 0.9 g Cholesterol 115 mg Sodium 503 mg Carbohydrate 20 g Dietary Fiber 1.5 g Protein 18.5 g
Sea Bass with Fresh Herb Hollandaise Sauce
Source: Cooking.com
6 servings
Ingrid (Coos Bay OR)
Stabilized with mustard and mayonnaise, this fail-safe hollandaise sauce can be made ahead and gently rewarmed. If you have extra sauce, refrigerate the leftovers and make Eggs Benedict at a later date. Unlined aluminum will discolor egg yolks, so use a saucepan with a stainless steel or enamel interior.
Cooking.com Tip: Herbs add a fresh hint of taste and color to any dish. You can use a knife to chop leafy herbs but in order to ensure that all the leaves are finely chopped, you may end up just crushing them. Instead, use an herb mill to chop herbs quickly and effortlessly for full-bodied flavor.
Boiling water
1/3 cup regular (not low-fat or nonfat) mayonnaise
3 large egg yolks
2 tablespoons (or more) fresh lemon juice
1 tablespoon Dijon mustard
1/8 to ¼ teaspoon cayenne pepper
¾ cup (1 ½ sticks) unsalted butter, diced
1 teaspoon grated lemon peel
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh mint
1 tablespoon minced fresh basil
Additional unsalted butter
Six 6-ounce sea bass fillets
Fresh tarragon, mint and/or basil (optional)
Bring small saucepan of water to boil. Combine mayonnaise, egg
yolks, 2 tablespoons lemon juice, mustard and cayenne pepper in
processor. Blend yolk mixture 5 seconds. Bring butter to boil in
nonreactive heavy small saucepan over medium heat. Transfer melted
butter to 1-cup glass measuring cup. With machine running, carefully
pour butter very gradually down feed tube and process until sauce is
well-blended.
Transfer sauce to same saucepan. Whisk in lemon peel and 2 tablespoons
boiling water. Whisk over medium heat until sauce comes to simmer, about
1 ½ minutes. Remove from heat. Whisk in herbs and more lemon juice by
teaspoonfuls if desired. Season sauce to taste with salt and pepper.
DO-AHEAD TIP: Sauce can be prepared 2 days ahead. Press plastic directly
onto surface of sauce and refrigerate.
Melt additional butter in heavy large skillet over medium-high heat. Sprinkle
fish with salt and pepper. Add fish to skillet and saute until brown and just
opaque in center, about 5 minutes per side.
Transfer fish to plates. Rewarm sauce over low heat, whisking gently; remove
from heat. Spoon sauce over fish. Garnish with fresh herbs, if desired, and serve.
Salmon Poached in Wine
Ingrid (Coos Bay OR)
INGREDIENTS
5 tablespoons butter, divided
3 garlic cloves, minced
2 carrots, chopped
1 onion, chopped
1 celery rib, chopped
1 (750-milliliter) bottle Pinot Noir
4 (6-ounce) salmon fillets
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
INSTRUCTIONS
Melt 2 tablespoons butter in a 10-inch, straight-sided skillet over medium
heat.
Add garlic and next 3 ingredients; sauté 15 minutes or until vegetables are
tender
and onion is lightly browned. Add wine; bring to a boil over high heat.
Carefully place salmon into skillet. Cover, reduce heat to medium-low, and
poach 5 minutes or until salmon flakes with a fork.
Transfer salmon to serving plate; cover with foil.
Increase heat to high.
Bring mixture to a boil; cook, uncovered, 10 minutes.
Pour mixture through a wire-mesh strainer, and discard vegetables.
Bring wine broth to a boil; cook over high heat 3 minutes or until reduced to
1/2 cup. Remove from heat, and whisk in sugar, salt, pepper, and remaining
butter.
Serve sauce over salmon.
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