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Planter's Gumbo
Quick Cole Slaw
Quick Crawfish Etouffee
Quick Shrimp Mousse
Red Beans And Rice
Remoulade Canape Spread
Rings 'n' Strings
Roasted Oysters
Salmon Strudel
Savannah Lobster
Savoury Shrimp
Scalloped Onions
Seafood File Gumbo
Seafood Rollups
Seafood Sausages
Shellfish Casserole
Shellfish Diavolo
Shellfish in Papillote
Shellfish Okra Gumbo
Shellfish Stew Diavolo
Shrimp Canapes
Shrimp Diane
Shrimp Etouffee
Shrimp in Almond Sauce
Shrimp in Czarina Sauce
Shrimp Louis
Shrimp Packages
Shrimp Pate
Shrimp Salad Canapes
Shrimp Spread
Shrimp Stew
Shrimp Stock
Shrimp Toast Canapes
Smooth Shrimp Spread
Southern Cheese Bread
Southern Cloud Biscuits
Southern Coffee Cake
Southern Dumplings
Southern Peanut Soup
Spice Fried Fish
Spiced Almonds
Spicy Almonds
Spicy Bacon Spread
Spicy Clam Dip
Spicy Corn Crackers
Spicy Fried Clams
Spicy Fried Crab Balls
Spicy Fried Onions
Spicy Lobster Chunks
Spicy Peanuts
Spicy Shrimp Dip
Spicy Sweet Potato Bake
Summer Potato Salad
Sweet Potato Casserole
Terrific Fried Chicken
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| 1/4 | cup peanut oil |
| 2 | cups trimmed, sliced, fresh okra |
| 3/4 | cup minced scallions |
| 3 | tablespoons minced garlic |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | pound tiny shrimp, cleaned |
| 2 | cups boiling water |
| 1 | cup tomato concasse |
| 2 | each bay leaves, crumbled |
| 1/2 | teaspoon tabasco sauce |
| 6 | cups hot cooked rice |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD OKRA, HEAT AND STIR FOR 8-10 MINUTES
ADD SCALLIONS, GARLIC, SALT, AND PEPPER-MIX WELL
ADD SHRIMP, HEAT AND STIR FOR 4-5 MINUTES
ADD WATER, TOMATO CONCASSE, AND BAY LEAVES
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES
REMOVE FROM HEAT, REMOVE AND DISCARD BAY LEAVES
STIR IN TABASCO SAUCE
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 469 - Calories from Fat 100
Percent Total Calories From: Fat 21%, Protein 21%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 131mg, Sodium 529mg, Total Carbohydrate 68g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 542 units, Vitamin C 22 units, Calcium 0 units, Iron 6 units
| 1 | head cabbage |
| 1/4 | cup minced sweet red onion |
| 1 | tablespoon sugar |
| 6 to 4 | tablespoons mayonnaise |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
WASH AND CORE CABBAGE, CUT INTO SMALL WEDGES
PLACE INTO A FOOD PROCESSOR PROCESS UNTIL FINELY MINCED ADD ONIONS AND SUGAR-PULSE TO MIX
ADD ONLY ENOUGH MAYONNAISE TO MOISTEN
COVER AND CHILL FOR 4-24 HOURS
SERVE SLIGHTLY CHILLED
Nutrition Facts
Amount Per Serving:
Calories 120 - Calories from Fat 69
Percent Total Calories From: Fat 57%, Protein 6%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 3mg, Sodium 179mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 224 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units
| 3/4 | cup butter |
| 1 | cup minced onion |
| 1/2 | cup minced green bell pepper |
| 2 | cups minced celery |
| 1 | tablespoon flour |
| 1 | cup water |
| 1 | pound shelled crawfish tails |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon tabasco sauce |
| 2 | teaspoons Worcestershire sauce |
| 1/4 | teaspoon thyme |
| 1 | cup minced scallions |
| 2 | tablespoons minced parsley |
| 6 | cups hot cooked rice |
HEAT BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS, BELL PEPPERS, AND CELERY
HEAT AND STIR FOR 5-6 MINUTES
ADD FLOUR; HEAT AND STIR FOR 1-2 MINUTES
ADD WATER, REDUCE FLAME TO LOW, HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
ADD CRAWFISH, SALT, PEPPER, TABASCO, WORCESTERSHIRE, THYME, SCALLIONS, AND PARSLEY
SIMMER FOR 5-10 MINUTES, JUST TO HEAT CRAWFISH THROUGH SERVE OVER HOT COOKED RICE
Nutrition Facts
Amount Per Serving:
Calories 564 - Calories from Fat 220
Percent Total Calories From: Fat 39%, Protein 14%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 167mg, Sodium 711mg, Total Carbohydrate 66g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 1184 units, Vitamin C 18 units, Calcium 0 units, Iron 6 units
| 11 | ounces condensed cream of shrimp soup |
| 1/2 | cup water |
| 2 | envelopes unflavored gelatin |
| 1/2 | teaspoon white pepper |
| 1 | cup small curd cottage cheese |
| 1 | cup mayonnaise |
| 1/2 | cup plain yogurt |
| 1 | tablespoon strained fresh lemon juice |
| 8 to 6 | ounces bay shrimp |
| 4 | each hard boiled eggs, chopped |
| 2 | tablespoons minced scallions |
| 2 | pounds assorted savory crackers |
COMBINE SOUP, WATER, GELATIN, AND PEPPER IN A SAUCEPAN
ALLOW GELATIN TO SOFTEN FOR 10 MINUTES
HEAT AND STIR OVER A LOW FLAME, UNTIL DISSOLVED
REMOVE FROM HEAT
COMBINE COTTAGE CHEESE, MAYONNAISE, YOGURT, LEMON JUICE, AND GELATIN MIXTURE IN A MIXER
PROCESS TO BLEND WELL
MINCE THE SHRIMP, RESERVING A FEW AS GARNISH
FOLD MINCED SHRIMP, EGGS, AND ONIONS INTO THE COTTAGE CHEESE MIXTURE
LINE A 6-CUP MOLD WITH PLASTIC
PACK SHRIMP MIXTURE INTO MOLD
COVER AND CHILL FOR 4-24 HOURS, UNTIL
FIRM INVERT ONTO A SERVING PLATTER
REMOVE PLASTIC
GARNISH WITH DILL AND WHOLE SHRIMP
SERVE CHILLED WITH ASSORTED CRACKER
Nutrition Facts
Amount Per Serving:
Calories 414 - Calories from Fat 193
Percent Total Calories From: Fat 47%, Protein 12%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 5g, Cholesterol 79mg, Sodium 952mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 262 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units
| 1 | pound red beans, cooked, drained |
| 1 | cup minced onion |
| 1 | pound hot smoked summer sausage |
| 1 | each smoked ham hock, or ham shank |
| 1 | cup minced green bell pepper |
| 2 | tablespoons minced garlic |
| 1/2 | teaspoon red pepper flakes |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 3 | cups hot cooked rice |
| 1/2 | cup minced parsley |
COMBINE BEANS AND ONIONS IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES COMBINE SAUSAGE AND HOT WATER TO COVER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES-DRAIN ADD SAUSAGE, HAM HOCK, BELL PEPPERS, GARLIC, RED PEPPER FLAKES, SALT, AND PEPPER TO THE BEANS
SET OVER A MODERATE FLAME, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS
REMOVE HAM HOCK OR SHANK, SLICE MEAT FROM BONE, AND RETURN MEAT TO THE BEANS
REMOVE 1-2 CUPS BEANS, MASH WITH A SPOON OR PUREE IN A FOOD PROCESSOR, AND STIR BACK INTO THE MIXTURE TO THICKEN
PLACE A LARGE SCOOP OF RICE INTO A SOUP PLATE
TOP WITH A LARGE PORTION OF THE BEANS
GARNISH WITH PARSELY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 704 - Calories from Fat 220
Percent Total Calories From: Fat 31%, Protein 20%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 11g, Cholesterol 98mg, Sodium 1208mg, Total Carbohydrate 85g, Dietary Fiber 5g, Sugars 0g, Protein 36g, Vitamin A 620 units, Vitamin C 30 units, Calcium 0 units, Iron 9 units
| 1 | tablespoon drained capers |
| 1 | tablespoon finely snipped chives |
| 1 | teaspoon very finely minced fresh oregano |
| 1/2 | cup mayonnaise |
COMBINE INGREDIENTS-MIX WELL
CHIL
Nutrition Facts
Amount Per Serving:
Calories 33 - Calories from Fat 33
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 32mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups flour |
| 2 | cups beer |
| 2 | teaspoons salt |
| 2 | pounds sweet red onions, sliced to 1/4-inch |
| 2 | pounds Idaho potatoes, peeled |
| corn oil, for frying | |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper, to taste |
WHISK TOGETHER FLOUR, BEER, AND 2 TEASPOONS SALT
COVER AND LET STAND FOR 3 HOURS
MEANWHILE SOAK ONION SLICES IN ICE WATER
CUT POTATOES INTO 1/8x1/8x5-INCH SHOESTRINGS
TRANSFER POTATOES TO ICE WATER AS THEY ARE CUT
SOAK FOR AT LEAST 30 MINUTES
HEAT OIL IN A DUTCH OVEN OR DEEP FRYER TO A DEPTH OF AT LEAST 3-INCHES
DRAIN POTATO STRINGS WELL, PAT DRY
ADD TO OIL AND FRY FOR 2-3 MINUTES, UNTIL GOLDEN BROWN
DRAIN ON PAPER TOWELS
DRAIN ONIONS WELL, PAT DRY
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
ADD TO OIL AND FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN ON PAPER TOWELS
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 323 - Calories from Fat 21
Percent Total Calories From: Fat 6%, Protein 9%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 677mg, Total Carbohydrate 65g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 22 units, Calcium 0 units, Iron 2 units
| 24 | each live oysters, well scrubbed |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper, to taste |
| 1/4 | cup melted butter |
| 3 | each lemons, cut into wedges |
| 1 | tablespoon tabasco sauce, to taste |
PLACE OYSTERS, SHELL SIDE DOWN, ONTO GRILL
COVER AND GRILL UNTIL SHELLS POP OPEN
SERVE HOT, WITH REMAINING INGREDIENTS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 359 - Calories from Fat 167
Percent Total Calories From: Fat 47%, Protein 32%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 9g, Cholesterol 181mg, Sodium 586mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 1257 units, Vitamin C 47 units, Calcium 0 units, Iron 16 units
| 1/2 | cup melted butter |
| 1 | teaspoon butter |
| 1 | cup minced onion |
| 1 | teaspoon minced garlic |
| 1/2 | pound canned salmon, picked, flaked |
| 3/4 | cup white wine |
| 8 | ounces cream cheese, room temperature |
| 1/4 | teaspoon salt |
| 2 | teaspoons Worcestershire sauce |
| 1/4 | teaspoon tabasco sauce, or more to taste |
| 3 | ounces sheets frozen filo dough, thawed |
| 2 | tablespoons toasted, sliced, |
SAUTE ONION IN 1 TABLESPOON BUTTER, UNTIL SOFTENED
ADD GARLIC AND SAUTE FOR 1 MINUTE
ADD SALMON AND WINE, SIMMER UNTIL ALL LIQUID HAS EVAPORATED REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE SALMON MIXTURE, CREAM CHEESE, SALT, AND WORCESTERSHIRE SAUCE-MIX WELL
ADD TABASCO SAUCE TO TASTE
PLACE 2 FILO SHEETS ONTO A DAMP KITCHEN TOWEL AND BRUSH WITH MELTED BUTTER
ADD 2 MORE SHEETS AND BRUSH WITH BUTTER
REPEAT UNTIL 12 SHEETS ARE STACKED
SPOON FILLING ONTO 1 EDGE OF FILO, LEAVING 3-INCHES ON EACH SIDE CLEAR
FOLD DOUGH OVER FILLING TWICE
FOLD IN EDGES AND FOLD TO THE END
SEAL LOOSE EDGE WITH BUTTER
PLACE, SEAM SIDE DOWN, ONTO A GREASED JELLY ROLL PAN
SCORE TOP TO ALLOW STEAM TO ESCAPE
BRUSH TOP WITH BUTTER
BAKE @ 350 DEGREES FOR 40 MINUTES
FINISH BROWNING UNDER A BROILER IF NECESSARY
SLICE INTO INDIVIDUAL SERVINGS
GARNISH WITH ALMONDS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 305 - Calories from Fat 215
Percent Total Calories From: Fat 71%, Protein 11%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 79mg, Sodium 494mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1397 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | cup melted butter |
| 5 | quarts sliced mushrooms |
| 3 | cups minced green bell peppers |
| 1/3 | cup paprika |
| 9 | cups white wine |
| 1 | teaspoon salt, or more to taste |
| 1 | teaspoon white pepper, or more to taste |
| 6 | quarts Bechamel sauce |
| 2 | tablespoons dry mustard |
| 18 | pounds cooked lobster meat |
| 3 | cups roasted, peeled, diced, red bell peppers |
| 7 | cups freshly grated parmesan cheese |
| 1 | tablespoon freshly grated nutmeg |
HEAT BUTTER IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
ADD MUSHROOMS AND GREEN BELL PEPPERS
HEAT AND STIR FOR 4-5 MINUTES
ADD PAPRIKA; HEAT AND STIR FOR 1 MINUTE
ADD WINE; HEAT AND STIR UNTIL REDUCED BY HALF
SEASON TO TASTE WITH SALT AND WHITE PEPPER
ADD BECHAMEL SAUCE AND DRY MUSTARD
HEAT AND STIR UNTIL WELL BLENDED
ADD LOBSTER AND RED PEPPERS
REMOVE FROM HEAT AND SPOON INTO A BUTTERED BAKING PAN
TOP WITH GRATED CHEESE
BAKE @ 375 DEGREES UNTIL LIGHTLY TOASTED ON TOP
SPRINKLE WITH NUTMEG
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 366 - Calories from Fat 147
Percent Total Calories From: Fat 40%, Protein 42%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 199mg, Sodium 995mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 1436 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units
| 1/2 | pound shelled, deveined, large shrimp |
| 2 | teaspoons oil |
| 1 | tablespoon minced garlic |
| 1 | tablespoon minced ginger |
| 1 | teaspoon chili sauce |
| 2/3 | cup water |
| 1/4 | cup minced scallions |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE FOR 8-10 MINUTES, OR UNTIL LIGHTLY BROWNED
ADD GINGER AND SHRIMP; HEAT AND STIR FOR 2 MINUTES
ADD CHILI SAUCE; STIR TO COAT SHRIMP EVENLY
ADD WATER, REDUCE HEAT, COVER, AND SIMMER FOR 5 MINUTES REMOVE TO A SERVING PLATE
GARNISH WITH SCALLIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 185 - Calories from Fat 61
Percent Total Calories From: Fat 33%, Protein 52%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 173mg, Sodium 173mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 502 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
| 4 | tablespoons butter |
| 4 | each large onions, sliced |
| 2 | cups cracker crumbs |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | cup half and half, or light cream |
GREASE A 2-QUART CASSEROLE WITH 2 TABLESPOONS BUTTER
PLACE A LAYER OF ONIONS IN THE BOTTOM
SEASON LIGHTLY WITH SALT AND PEPPER
SPRINKLE WITH CRACKER CRUMBS
REPEAT FOR A TOTAL OF 4 LAYERS
POUR IN HALF & HALF
DOT WITH REMAINING 2 TABLESPOONS BUTTER
BAKE @ 375 DEGREES FOR 45 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 358 - Calories from Fat 187
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 8g, Cholesterol 36mg, Sodium 441mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 527 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units
| 8 | quarts chicken stock |
| 1 | cup minced onion |
| 1/2 | cup minced celery |
| 1/2 | cup minced green bell pepper |
| 2 | tablespoons minced garlic |
| 1/2 | cup unsalted butter |
| 1/2 | cup flour |
| 1/4 | cup Worcestershire sauce |
| 2 | pounds shelled, deveined, medium shrimp |
| 1 | tablespoon salt |
| 1 | teaspoon black pepper |
| 1 | teaspoon cayenne |
| 60 | each shucked oysters |
| 20 | cups cooked rice, hot |
| 1 | cup minced scallions |
| 1 | cup minced parsley |
COMBINE STOCK, ONIONS, CELERY, BELL PEPPERS, AND GARLIC IN A STOCKPOT, OVER A MEDIUM FLAME
BRING TO A BOIL AND REDUCE HEAT
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR; HEAT AND STIR TO A MEDIUM BROWN
ADD ROUX AND WORCESTERSHIRE TO THE STOCK MIXTURE
COVER AND SIMMER FOR 2 HOURS
ADD SHRIMP, SALT, BLACK PEPPER, AND CAYENNE
COVER AND SIMMER FOR 20 MINUTES
REMOVE FROM HEAT, ADD OYSTERS, AND ALLOW TO SET FOR 10 MINUTES
PLACE A SCOOP OF RICE INTO EACH SERVING BOWL
TOP WITH A LADLE OF GUMBO
GARNISH WITH SCALLIONS AND PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 405 - Calories from Fat 69
Percent Total Calories From: Fat 17%, Protein 17%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 83mg, Sodium 2773mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 635 units, Vitamin C 7 units, Calcium 0 units, Iron 6 units
| 12 | each large flour tortillas |
| 1 | pound cream cheese, room temperature |
| 1 | tablespoon garlic powder |
| 1/4 | cup cocktail sauce |
| 1 | pound lump crabmeat, picked, flaked |
SPREAD TORTILLAS WITH CREAM CHEESE
SPRINKLE 1/4 TEASPOON GARLIC POWDER ON EACH
SPREAD 1 TEASPOON COCKTAIL SAUCE ONTO EACH
DIVIDE CRAB MEAT EVENLY BETWEEN ALL TORTILLAS
ROLLUP TIGHTLY
PLACE, SEAM SIDE DOWN, ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 4-24 HOURS, UNTIL FIRM
SLICE INTO 1-INCH PIECES
PLACE, CUT SIDE UP, ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 107 - Calories from Fat 46
Percent Total Calories From: Fat 43%, Protein 16%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 24mg, Sodium 180mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 169 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/2 | pound bay scallops |
| 1/2 | pound fresh or smoked ling cod fillet |
| 1/2 | pound bay shrimp |
| 1/2 | pound picked, flaked, lump crabmeat |
| 1/2 | pound fresh or smoked salmon |
| 6 | each eggs, beaten |
| 3 | cups very finely minced carrots |
| 2 | cups very finely minced shallots |
| 1 | cup very finely minced green bell pepper |
| 1 | cup very finely minced mushroom |
| 1/3 | cup white wine |
| 20 | each medium sausage casings, well soaked |
PROCESS THE SEAFOOD IN A FOOD PROCESSOR OR A GRINDER TO A FINE GRIND, WITHOUT REDUCING TO A PUREE
SAUTE THE SHALLOTS, CELERY, PEPPERS, AND CARROTS UNTIL TENDER
COMBINE VEGETABLES, SEAFOOD, EGGS, WINE, AND MUSHROOMS-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
CHILL FOR 4-8 HOURS BEFORE POACHING IN FUMET OR CLAM JUIC
Nutrition Facts
Amount Per Serving:
Calories 108 - Calories from Fat 31
Percent Total Calories From: Fat 29%, Protein 47%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 112mg, Sodium 214mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 6838 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1/3 | cup melted butter |
| 3/4 | pound shrimp, peeled, deveined |
| 3/4 | pound bay scallops, or halved sea scallops |
| 1/2 | pound crabmeat, picked, flaked |
| 1/4 | cup flour |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | cup milk |
| 2 | tablespoons white wine |
| 1 | cup fresh breadcrumbs |
| 1/4 | cup finely grated cheddar cheese |
| 2 | tablespoons melted butter |
| 1/2 | teaspoon paprika |
HEAT 1/3 CUP BUTTER IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME ADD SHRIMP AND SCALLOPS, HEAT AND STIR FOR 4-6 MINUTES, UNTIL TENDER
REMOVE FROM HEAT, REMOVE SHRIMP AND SCALLOPS WITH A SLOTTED SPOON
ADD CRAB TO THE SHRIMP AND SCALLOPS, AND SET ASIDE
PLACE SAUCEPAN OVER A MEDIUM FLAME
WHISK IN FLOUR, SALT, AND WHITE PEPPER, AND STIR UNTIL BUBBLY
GRADUALLY WHISK OR STIR IN MILK
HEAT AND STIR UNTIL THICKENED SLIGHTLY
STIR IN WHITE WINE
GENTLY FOLD IN THE SHRIMP, SCALLOPS, AND CRAB
SPOON INTO INDIVIDUAL RAMEKINS OR OTHER HEATPROOF DISHES COMBINE BREADCRUMBS, GRATED CHEESE, AND REMAINING MELTED BUTTER-MIX WELL
DIVIDE MIXTURE EVENLY BETWEEN PORTIONS
BAKE @ 350 DEGREES FOR 10-15 MINTUES
GARNISH WITH PAPRIKA
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 413 - Calories from Fat 196
Percent Total Calories From: Fat 47%, Protein 31%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 232mg, Sodium 1201mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 1019 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 1 | each live maine lobster, about 1-1/4 lbs each |
| 1 | pound king crab leg |
| 2 | pounds jumbo tiger prawns, deveined, shells intact |
| 1/2 | cup butter |
| 1 | tablespoon olive oil |
| 2 | tablespoons minced garlic |
| 1/8 | teaspoon red pepper flakes |
| 1/4 | cup strained fresh lemon juice |
| 2 | tablespoons minced parsley |
STEAM LOBSTER AND CRAB LEGS, COOL
PEEL, DEVEIN, AND BUTTERFRY PRAWNS, LEAVING TAILS INTACT
SLICE CRAB LEGS INTO 3-4 INCH PIECES
CLEAN LOBSTER AND SLICE INTO 3-4 INCH PIECES
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD GARLIC AND SAUTE FOR 2 MINUTES
ADD SHRIMP AND RED PEPPER FLAKES, SAUTE FOR 4-6 MINUTES, UNTIL DARK PINK
ADD CRAB AND LOBSTER, TO HEAT THOROUGHLY
TOP WITH LEMON JUICE AND MINCED PARSLEY
SERVE HOT, ACCOMPANIED BY GARLIC BREA
Nutrition Facts
Amount Per Serving:
Calories 438 - Calories from Fat 197
Percent Total Calories From: Fat 45%, Protein 51%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 11g, Cholesterol 359mg, Sodium 1344mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 1037 units, Vitamin C 16 units, Calcium 0 units, Iron 5 units
| 1/3 | cup olive oil |
| 1 | tablespoon minced garlic |
| 2 | cups tomato puree |
| 1/2 | cup white wine |
| 1/2 | cup minced parsley |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon freshly ground white pepper, or more to taste |
| 1/2 | pound bay scallops |
| 12 | each jumbo tiger prawns, shelled, deveined |
| 12 | each large clams, well scrubbed |
| 12 | each mussels, well scrubbed, debearded |
| 4 | sprigs parsley |
| 1/2 | pound fresh linguini |
| 1/2 | cup melted butter |
HEAT 2 TABLESPOONS OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD GARLIC, HEAT AND STIR FOR 2 MINUTES, UNTIL SOFTENED
ADD TOMATO PUREE, WINE, AND HALF OF THE MINCED PARSLEY
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN
SEASON TO TASTE WITH SALT AND PEPPER
CUT A 15x24-INCH SHEET OF PARCHMENT PAPER FOR EACH SERVING DIVIDE SCALLOPS, SHRIMP, CLAMS, MUSSELS, AND PARSLEY INTO EVEN PORTIONS
PLACE 1 PORTION ONTO THE CENTER OF EACH PARCHMENT SHEET (SCALLOPS AND SHRIMP IN THE MIDDLE, CLAMS AND MUSSELS ON THE OUTSIDE)
POUR THE SAUCE MIXTURE OVER THE SHRIMP AND SCALLOPS
BRING LONG SIDES OF PARCHMENT TOGETHER AND FOLD TO SEAL FOLD SHORT SIDES OF PARCHMENT UNDER TO SEAL
ARRANGE PACKETS ONTO A BAKING SHEET
BAKE @ 425 DEGREES FOR 15-20 MINUTES, UNTIL CLAMS AND MUSSELS OPEN
MEANWHILE, COOK PASTA IN BOILING-SALTED WATER UNTIL TENDER DRAIN WELL, TOSS WITH MELTED BUTTER, OLIVE OIL, AND PARSLEY REMOVE PACKAGES FROM OVEN TO INDIVIDUAL SERVING PLATES IMMEDIATLEY CUT OPEN AND PLACE NOODLES INTO PACKETS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 742 - Calories from Fat 397
Percent Total Calories From: Fat 53%, Protein 17%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 17g, Cholesterol 176mg, Sodium 603mg, Total Carbohydrate 50g, Dietary Fiber 2g, Sugars 0g, Protein 32g, Vitamin A 3596 units, Vitamin C 58 units, Calcium 0 units, Iron 16 units
| 2/3 | cup peanut oil |
| 3 | pounds fresh or frozen okra, thinly sliced |
| 1/3 | cup flour |
| 4 | cups minced onions |
| 1 | tablespoon tomato paste |
| 2 | pounds small shrimp, shelled, deveined |
| 1 | pint shucked oysters in liquor |
| 1 | pound crabmeat, picked, flaked |
| 1 | cup medium dice smoked ham |
| 1/2 | cup minced parsley |
| 2 | tablespoons very finely minced garlic |
| 3 | each bay leaves, crumbled |
| 1 | cup minced celery |
| 1 | teaspoon salt, or more to taste |
| 1/2 | teaspoon white pepper, or more to taste |
HEAT 1/3 CUP OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD OKRA, HEAT AND STIR FOR 6-8 MINUTES
REMOVE FROM HEAT, AND SET ASIDE
HEAT REMAINING 1/3 CUP OIL IN A HEAVY SAUCEPOT, OVER A MEDIUM FLAME
ADD FLOUR, HEAT AND STIR TO A RICH MEDIUM BROWN COLOR
ADD ONIONS, TOMATO PASTE, AND WATER-MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER, UNCOVERED, FOR 60 MINUTES
SERVE HOT, WITH HOT-COOKED RICE, AND TABASCO SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 373 - Calories from Fat 167
Percent Total Calories From: Fat 45%, Protein 32%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 228mg, Sodium 857mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 1427 units, Vitamin C 39 units, Calcium 0 units, Iron 8 units
| 1 | tablespoon olive oil |
| 3 | tablespoons minced garlic |
| 1/2 | teaspoon red pepper flakes |
| 28 | ounces canned plum tomatoes |
| 1/2 | cup white wine |
| 1 | each bay leaf |
| 1/2 | pound jumbo shrimp, peeled, deveined |
| 12 | each small clams, well scrubbed |
| 12 | each mussels, well scrubbed, debearded |
| 3/4 | pound fresh pasta |
| 1 | tablespoon finely minced parsley |
HEAT OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD GARLIC AND RED PEPPER FLAKES, HEAT AND STIR FOR 2-3 MINUTES, UNTIL FRAGRANT
ADD TOMATOES AND THEIR JUICE, WINE, AND BAY LEAF
BRING TO A BOIL AND SIMMER FOR 5-10 MINUTES, BREAKING UP TOMATOES WITH A SPOON
ADD SHRIMP, SIMMER FOR 2 MINUTES
ADD CLAMS AND MUSSELS, COVER, AND SIMMER FOR 4-6 MINUTES, UNTIL CLAMS AND MUSSELS POP OPEN
DISCARD ANY CLAMS OR MUSSELS THAT DO NOT OPEN
SEASON TO TASTE WITH SALT AND PEPPER
SIMMER PASTA FOR 2-4 MINUTES, JUST UNTIL TENDER, AND DRAIN LADLE STEW OVER PASTA
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 443 - Calories from Fat 65
Percent Total Calories From: Fat 15%, Protein 25%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 159mg, Sodium 460mg, Total Carbohydrate 62g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 1702 units, Vitamin C 40 units, Calcium 0 units, Iron 10 units
| 3 | pounds cream cheese, room temperature |
| 1/4 | pound bay shrimp |
| 1 | tablespoon onion salt |
| 1 | tablespoon garlic powder |
| 1 | tablespoon Jane's salt |
| 1/2 | cup minced parsley |
| 4 | ounces diced pimientoes |
| 1 | bunch dill, as garnish |
| 3 | loaf-ves cocktail pumpernickel |
| 3 | loaf-ves cocktail rye |
| 3 | pounds crackers, assorted savory |
COMBINE CREAM CHEESE, HALF OF BAY SHRIMP, ONION SALT, GARLIC POWDER, AND JANE'S SALT IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD MINCED PARSLEY AND PULSE JUST TO BARELY BLEND
COVER AND CHILL OVERNIGHT
SPREAD ONTO COCKTAIL BREADS AND ASSORTED CRACKERS
GARNISH WITH REMAINING SHRIMP +/- DILL +/- PIMIENTO
Nutrition Facts
Amount Per Serving:
Calories 46 - Calories from Fat 23
Percent Total Calories From: Fat 51%, Protein 10%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 7mg, Sodium 133mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 100 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pound jumbo tiger prawns, shelled, deveined |
| 6 | tablespoons shrimp stock |
| 3/4 | cup unsalted butter |
| 1/4 | cup minced scallions |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon minced garlic |
| 1/2 | teaspoon cayenne |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon black pepper |
| 1/4 | teaspoon basil |
| 1/4 | teaspoon thyme |
| 1/8 | teaspoon oregano |
| 1/2 | pound mushroom, sliced |
| 1/4 | cup minced parsley |
HEAT 1/2 CUP BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SCALLIONS, SALT, GARLIC, CAYENNE, WHITE & BLACK PEPPER, BASIL, THYME, AND OREGANO
HEAT AND STIR FOR 2 MINUTES
ADD SHRIMP; HEAT AND STIR FOR 2-3 MINUTES
ADD MUSHROOMS, STOCK, PARSLEY, AND REMAINING BUTTER
HEAT AND STIR FOR 2-3 MINUTES, UNTIL SMOOTH AND WELL BLENDED SERVE HOT, ACCOMPANIED BY SOURDOUGH BREA
Nutrition Facts
Amount Per Serving:
Calories 467 - Calories from Fat 333
Percent Total Calories From: Fat 71%, Protein 24%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 22g, Cholesterol 292mg, Sodium 652mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 1952 units, Vitamin C 8 units, Calcium 0 units, Iron 5 units
| 2 | teaspoons salt |
| 2 | teaspoons cayenne |
| 1 | teaspoon white pepper |
| 1 | teaspoon black pepper |
| 1 | teaspoon basil |
| 1/2 | teaspoon thyme |
| 1/4 | cup minced onion |
| 1/4 | cup minced celery |
| 1/4 | cup minced green bell pepper |
| 1/2 | cup peanut oil |
| 3/4 | cup flour |
| 3 | cups shrimp stock |
| 1 | cup unsalted butter |
| 2 | pounds medium shrimp, shelled, deveined |
| 1 | cup minced scallions |
COMBINE SALT, CAYENNE, BLACK PEPPER, WHITE PEPPER, BASIL, AND THYME-MIX WELL AND SET ASIDE
COMBINE ONIONS, CELERY, AND BELL PEPPERS, SET ASIDE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME, UNTIL SMOKING WHISK IN FLOUR, HEAT AND STIR FOR 3-5 MINUTES, TO A RED-BROWN COLOR
REMOVE FROM HEAT
STIR IN VEGETABLE MIXTURE AND 1 TEASPOON OF THE SEASONING MIXTURE
STIR FOR 5 MINUTES, UNTIL COOLED
HEAT 2 CUPS STOCK TO A BOIL IN A SAUCEPAN, OVER A HIGH FLAME WHISK IN ROUX, UNTIL DISSOLVED
HEAT AND STIR FOR 2-3 MINUTES, WITHOUT SCRAPING PAN
REMOVE FROM HEAT, SET ASIDE
HEAT 1/2 CUP BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD SHRIMP AND SCALLIONS, HEAT AND STIR FOR 2-3 MINUTES
STIR IN REMAINING BUTTER, STOCK MIXTURE, AND REMAINING SEASONINGS
HEAT AND SHAKE PAN, WITHOUT STIRRING, FOR 4-6 MINUTES
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 547 - Calories from Fat 354
Percent Total Calories From: Fat 65%, Protein 26%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 17g, Cholesterol 337mg, Sodium 882mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 1451 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
| 2 | tablespoons butter |
| 1 | tablespoon oil |
| 1 | cup minced onion |
| 1/2 | teaspoon garlic puree |
| 2 | cups tomato puree |
| 1/2 | cup minced parsley |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/2 | teaspoon sugar |
| 1/2 | cup blanched almonds, toasted |
| 1 | pound cooked bay shrimp |
COMBINE BUTTER AND OIL IN A SAUCEPAN, OVER A MEDIUM FLAME ADD ONIONS AND GARLIC; SAUTE FOR 5 MINUTES, UNTIL TENDER
STIR IN TOMATOES AND PARSLEY
SEASON TO TASTE WITH SALT AND PEPPER
ADD SUGAR AND ALMONDS
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
ADD SHRIMP AND STIR TO HEAT THOROUGHLY
SERVE HOT, OVER RIC
Nutrition Facts
Amount Per Serving:
Calories 412 - Calories from Fat 191
Percent Total Calories From: Fat 46%, Protein 32%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 5g, Cholesterol 212mg, Sodium 583mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 33g, Vitamin A 2502 units, Vitamin C 51 units, Calcium 0 units, Iron 7 units
| 5 | tablespoons unsalted butter |
| 1 | cup slivered onion |
| 1 | cup slivered yellow squash |
| 1 | cup slivered zucchini |
| 1 | teaspoon cayenne |
| 1/2 | teaspoon white pepper |
| 1 | tablespoon strained fresh lemon juice |
| 1 | pound cooked bay shrimp |
| 2 | cups cream |
| 1/2 | cup freshly grated parmesan cheese |
| 1/4 | teaspoon salt |
HEAT 4 TABLESPOONS BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD ONIONS, YELLOW SQUASH, AND ZUCCHINI, SAUTE FOR 2-3 MINUTES
ADD WHITE PEPPER, CAYENNE, SHRIMP, AND LEMON JUICE
HEAT AND STIR FOR 2-3 MINUTES
STIR IN REMAINING INGREDIENTS, HEAT THOROUGHLY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 421 - Calories from Fat 297
Percent Total Calories From: Fat 71%, Protein 22%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 231mg, Sodium 372mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 1469 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 4 | pounds bay shrimp |
| 4 | heads iceberg lettuce, shredded |
| 12 | each hard boiled eggs, cut into wedges |
| 12 | each tomatoes, peeled, quartered |
| 6 | each avocados, peeled, seeded, sliced |
| 1 | cup mayonnaise |
| 1 | cup heavy or whipping cream, whipped |
| 6 | ounces chili sauce |
| 1/3 | cup grated onion |
| 1/3 | cup minced parsley |
| 1/2 | teaspoon cayenne, or more to taste |
COMBINE THE MAYONNAISE, WHIPPED CREAM, CHILI SAUCE, ONIONS, AND PARSLEY-MIX WELL
SEASON TO TASTE WITH CAYENNE COVER AND CHILL FOR 60 MINUTES ARRANGE SHREDDED LETTUCE ON A PLATTER
HEAP SHRIMP ON TOP IN A MOUND
GARNISH WITH HARD-BOILED EGG WEDGES, TOMATO WEDGES, AND SLICED AVOCADO
POUR DRESSING OVER GARNISHED SALAD OR SERVE TO THE SIDE SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 648 - Calories from Fat 414
Percent Total Calories From: Fat 64%, Protein 25%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 12g, Cholesterol 476mg, Sodium 430mg, Total Carbohydrate 17g, Dietary Fiber 3g, Sugars 0g, Protein 41g, Vitamin A 3898 units, Vitamin C 49 units, Calcium 0 units, Iron 7 units
| 1 | pound jumbo shrimp, shelled, deveined |
| 1/2 | cup BBQ sauce |
| 1/2 | cup julienned green bell pepper |
| 1/2 | cup butter |
| 1 | teaspoon grated onion |
| 1 | tablespoon minced garlic |
| 1 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1/2 | teaspoon ground ginger |
| 1/2 | teaspoon dry mustard |
| 1/4 | cup strained fresh lime juice |
| 1 | tablespoon honey |
| 1/4 | teaspoon tabasco sauce |
COMBINE SHRIMP AND BBQ SAUCE, SET ASIDE
LAYOUT 4ea 12x12-INCH SQUARES OF FOIL
PLACE ONE-FOURTH OF THE BELL PEPPER ONTO EACH
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND GARLIC
SAUTE FOR 5 MINUTES, AND REMOVE FROM HEAT
STIR IN SALT, GINGER, PEPPER, AND MUSTARD-MIX WELL
STIR IN LIME JUICE, HONEY, AND TABASCO SAUCE-MIX WELL
POUR OVER GREEN PEPPERS ON FOIL
DIVIDE SHRIMP AND BBQ SAUCE EVENLY BETWEEN PILES ON FOIL
FOLD INTO PACKETS OR ENVELOPES AND SEAL TIGHTLY
GRILL OVER HOT COALS FOR 10 MINUTES, TURN
GRILL FOR AN ADDITIONAL 10 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 384 - Calories from Fat 232
Percent Total Calories From: Fat 60%, Protein 26%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 235mg, Sodium 1247mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 1427 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units
| 3 | cups bay shrimp |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons prepared horseradish |
| 1/4 | cup chili sauce |
| 1/2 | cup mayonnaise |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR UP TO 4 DAYS
SERVE CHILLED WITH CUCUMBER OR ZUCCHINI SLICE
Nutrition Facts
Amount Per Serving:
Calories 157 - Calories from Fat 108
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 85mg, Sodium 164mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 880 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1/4 | cup minced celery |
| 1/4 | cup minced onion |
| 1/2 | pound bay shrimp |
| 2 | tablespoons minced parsley |
| 1 | tablespoon mayonnaise |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon |
RESERVE 2-3 TABLESPOONS SHRIMP AS GARNISH
COMBINE REMAINING INGREDIENTS-MIX WELL
CHILL FOR 1-48 HOURS
SPREAD ONTO CRACKERS OR CUTOUTS OF BREAD
GARNISH WITH SHRIMP
SERVE CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 180 - Calories from Fat 69
Percent Total Calories From: Fat 38%, Protein 53%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 175mg, Sodium 524mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 629 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 3/4 | cup bay shrimp |
| 1/2 | cup cooked cabbage |
| 6 | each jumbo pitted black olives |
| 1 | tablespoon water |
| 1/4 | teaspoon msg |
| 1/4 | teaspoon paprika |
| 1/8 | teaspoon tabasco sauce |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS JUST UNTIL WELL BLENDED
COVER AND CHILL FOR 2-3 DAYS
USE AS A DIP OR SPREAD FOR CANAPE
Nutrition Facts
Amount Per Serving:
Calories 154 - Calories from Fat 43
Percent Total Calories From: Fat 28%, Protein 58%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 160mg, Sodium 1447mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 689 units, Vitamin C 19 units, Calcium 0 units, Iron 4 units
| 1/2 | pound bacon, minced |
| 1 | tablespoon flour |
| 3 | pounds shrimp, shelled, deveined |
| 1/4 | cup finely minced onion |
| 1 | cup small dice, peeled potato |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 3 | cups hot water |
COOK BACON IN A SAUCEPOT, OVER A MEDIUM FLAME, UNTIL CRISP ADD FLOUR, HEAT AND STIR TO A MEDIUM BROWN COLOR
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 456 - Calories from Fat 219
Percent Total Calories From: Fat 48%, Protein 45%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 468mg, Sodium 1179mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 52g, Vitamin A 498 units, Vitamin C 17 units, Calcium 0 units, Iron 8 units
| 2 | quarts cold water |
| 1 | each onion, quartered |
| 1 | clove garlic, quartered |
| 1 | each whole rib celery |
| 2 | pounds shrimp, including shells, tails, heads |
COMBINE INGREDIENTS IN A STOCKPOT, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4-8 HOURS
ADD WATER AS NECESSARY TO MAINTAIN 1 QUART LIQUID
STRAIN, COOL, AND CHILL UNTIL NEEDED
MAKES 1 QUAR
Nutrition Facts
Amount Per Serving:
Calories 276 - Calories from Fat 26
Percent Total Calories From: Fat 9%, Protein 72%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 443mg, Sodium 708mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 0g, Protein 50g, Vitamin A 802 units, Vitamin C 24 units, Calcium 0 units, Iron 8 units
| 6 | pounds bay shrimp, finely minced |
| 1 | cup light rum |
| 1/3 | cup white wine |
| 1 | cup unsalted butter, room temperature |
| 2 | tablespoons minced shallots |
| 1 | teaspoon grated fresh horseradish |
| 1 | teaspoon dry mustard |
| 3 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1/2 | teaspoon tabasco sauce, to taste |
| 50 | slices white bread, crusts removed |
| 2 | tablespoons finely minced scallions |
COMBINE SHRIMP, RUM, AND WINE-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
COMBINE BUTTER, SHALLOTS, HORSERADISH, MUSTARD, AND LEMON JUICE-MIX WELL
ADD TO SHRIMP MIXTURE-MIX WELL
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND TABASCO SAUCE CUT BREAD SLICES INTO CIRCLES, SQUARES, TRIANGLES, OR STRIPS BAKE OR BROIL TO TOAST LIGHTLY ON BOTH SIDES
SPREAD WITH SHRIMP MIXTURE
GARNISH WITH MINCED SCALLIONS
COVER AND CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 179 - Calories from Fat 52
Percent Total Calories From: Fat 29%, Protein 31%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 94mg, Sodium 249mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 288 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1/2 | cup unsalted butter, room temperature |
| 2 | each scallions |
| 2 | sprigs parsley |
| 1/4 | teaspoon Jane's salt |
| 1/8 | teaspoon garlic powder |
| 1/8 | teaspoon white pepper |
| 3/4 | pound bay shrimp |
| 6 | ounces beer |
COMBINE BUTTER, SCALLIONS, PARSLEY, SALT, GARLIC POWDER, AND PEPPER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
ADD SHRIMP AND BEER; PROCESS TO A SMOOTH PASTE
COVER AND CHILL FOR 4-96 HOURS
USE AS A CANAPE SPREAD, DIP, OR PIPE INTO APPETIZER PUFF
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 37
Percent Total Calories From: Fat 70%, Protein 23%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 32mg, Sodium 66mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 190 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 7 | cups flour, in all |
| 2 | tablespoons sugar |
| 1 | tablespoon salt |
| 2 | packages active dry yeast |
| 2 | cups milk |
| 3 | tablespoons butter |
| 2 | each eggs, beaten |
| 4 | cups cheddar cheese, finely grated |
COMBINE 2-1/2 CUPS FLOUR, SUGAR, SALT, AND YEAST IN A MIXING BOWL
COMBINE MILK AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR TO A BOIL, REMOVE FROM HEAT, AND COOL TO 105-110 DEGREES
ADD TO FLOUR MIXTURE AND BEAT UNTIL SMOOTH AND WELL BLENDED
ADD 1 CUP FLOUR, AND BEAT UNTIL SMOOTH
ADD EGGS, CHEESE, AND REMAINING FLOUR-STIR TO MIX WELL TURNOUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, TURNING TO COAT ON ALL SIDES COVER AND LET RISE IN A WARM PLACE FOR 60-90 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO 2 EQUAL PORTIONS
PLACE INTO GREASED 9x5x3-INCH LOAF PANS
COVER AND LET RISE FOR 60-90 MINUTES, UNTIL DOUBLED
BAKE @ 375 DEGREES FOR 35-45 MINUTES
REMOVE FROM OVEN AND IMMEDIATELY REMOVE FROM PANS
SERVE HOT OR ALLOW TO COOL ON A CAKE RAC
Nutrition Facts
Amount Per Serving:
Calories 729 - Calories from Fat 247
Percent Total Calories From: Fat 34%, Protein 16%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 16g, Cholesterol 132mg, Sodium 1321mg, Total Carbohydrate 91g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 917 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1 | package yeast |
| 5 | tablespoons lukewarm water |
| 5 | cups flour |
| 3 | tablespoons sugar |
| 5 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1 | cup peanut oil |
| 2 | cups buttermilk |
SPRINKLE YEAST OVER WATER, LET STAND FOR 5 MINUTES
COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA, AND SALT STIR IN OIL UNTIL MIXTURE SEPARATES INTO SMALL PIECES
STIR IN BUTTERMILK AND YEAST MIXTURE-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
TURNOUT ONTO A LIGHTLY FLOURED BOARD KNEAD LIGHTLY
ROLLOUT TO A THICKNESS OF 1/2-INCH
CUTOUT TO A DIAMETER OF 2-1/2 INCHES
PLACE BARELY TOUCHING ONTO A GREASED COOKIE SHEET
COVER AND LET RISE FOR 30 MINUTES, JUST UNTIL PUFFY-NOT UNTIL DOUBLED
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 455 - Calories from Fat 204
Percent Total Calories From: Fat 45%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 2mg, Sodium 505mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/4 | cup vegetable shortening |
| 1/4 | cup sugar |
| 1 | each egg, beaten |
| 1 | cup flour |
| 1 | tablespoon baking powder |
| 1/4 | teaspoon salt |
| 1/2 | cup milk |
| 1 | teaspoon vanilla |
| 1/2 | light brown sugar |
| 2 | tablespoons flour |
| 2 | teaspoons ground cinnamon |
| 2 | tablespoons butter, room temperature |
| 1/2 | cup finely chopped nuts |
COMBINE SHORTENING AND SUGAR IN A MIXING BOWL-MIX WELL
ADD EGG-MIX WELL
COMBINE 1-1/2 CUPS FLOUR, BAKING POWDER,AND SALT-MIX WELL ADD HALF OF DRY MIXTURE-MIX WELL
ADD 1/4 CUP MILK-MIX WELL
ADD REMAINING DRY MIXTURE-MIX WELL
ADD REMAINING 1/4 CUP MILK-MIX WELL
STIR IN VANILLA
POUR HALF OF THE BATTER MIXTURE INTO A GREASED BAKING PAN COMBINE BROWN SUGAR, 2 TABLESPOONS FLOUR, CINNAMON, BUTTER, AND NUTS
SPREAD HALF OF FILLING MIXTURE OVER BATTER IN PAN
ADD REMAINING BATTER TO THE PAN
TOP WITH THE REMAINING FILLING MIXTURE
BAKE @ 400 DEGREES FOR 25-30 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 248 - Calories from Fat 135
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 36mg, Sodium 251mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 170 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 4 | teaspoons baking powder |
| 1 | teaspoon salt |
| 2/3 | cup milk |
COMBINE DRY INGREDIENTS-MIX WELL
STIR IN JUST ENOUGH MILK TO MAKE A STIFF DOUGH
DROP BY TABLESPOONSFUL INTO SIMMERING BROTH
COVER AND SIMMER GENTLY FOR 20 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 125 - Calories from Fat 9
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 480mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3/4 | cup melted butter |
| 3 | cups minced celery |
| 3 | cups minced onions |
| 3 | cups minced carrots |
| 2/3 | cup flour |
| 1 | cup white wine |
| 6 | quarts chicken broth |
| 3 | each bay leaves |
| 1 | teaspoon dried thyme |
| 5 | cups creamy peanut butter, 1.75c/# |
| 6 | cups cream |
| 1 | teaspoon tabasco sauce |
HEAT MELTED BUTTER IN A HEAVY STOCKPOT, OVER A MEDIUM FLAME ADD CELERY, ONIONS, AND CARROTS
HEAT AND STIR FOR 5-6 MINUTES, UNTIL TENDER
STIR IN FLOUR
HEAT AND STIR FOR 4-5 MINUTES, UNTIL BUBBLY AND SMOOTH
ADD WINE, CHICKEN BROTH, BAY LEAVES, AND THYME
BRING TO A BOIL, REMOVE AND DISCARD BAY LEAVES
REMOVE FROM HEAT AND PUREE WITH A BLENDER
RETURN TO THE STOCKPOT AND PLACE OVER A MEDIUM-LOW FLAME ADD PEANUT BUTTER, CREAM, AND TABASCO SAUCE
STIR UNTIL HEATED THROUGH, WITHOUT ALLOWING TO BOIL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 287 - Calories from Fat 211
Percent Total Calories From: Fat 73%, Protein 11%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 9g, Cholesterol 32mg, Sodium 753mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 2267 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons red wine vinegar |
| 2 | teaspoons minced garlic |
| 1/2 | teaspoon ground bay leaf |
| 1 | teaspoon |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon pepper, or more to taste |
| 1 | pound firm white fish fillet |
| quart corn oil, for frying | |
| 1/3 | cup flour |
| 1/4 | cup minced parsley |
| 2 | each lemons, quartered, as garnish |
COMBINE VINEGAR, GARLIC, BAY LEAF, AND CHILE POWDER IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
TRANSFER TO A BOWL
SEASON TO TASTE WITH SALT AND PEPPER
CUT BONE FROM FILLETS AND CUT INTO 16 CUBES
ADD TO PASTE AND GENTLY STIR TO COAT EVENLY
COVER AND CHILL OVERNIGHT
HEAT OIL TO 375 DEGREES IN A DEEP FRYER OR DUTCH OVEN
DREDGE FISH IN FLOUR
ADD TO HOT OIL AND DEEP FRY QUICKLY, UNTIL GOLDEN
DRAIN ON PAPER TOWELS
GARNISH WITH PARSLEY AND LEMON WEDGES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 2120 - Calories from Fat 1976
Percent Total Calories From: Fat 93%, Protein 4%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 220g, Saturated Fat 28g, Cholesterol 49mg, Sodium 221mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 526 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units
| 1/4 | cup melted unsalted butter |
| 2 | tablespoons Worcestershire sauce |
| 1 | teaspoon cumin |
| 1/2 | teaspoon sugar |
| 1 | tablespoon garlic powder |
| 1/2 | teaspoon cayenne |
| 3 | cups raw almonds |
| 2 | tablespoons kosher salt |
COMBINE BUTTER, WORCESTERSHIRE, CUMIN, SUGAR, GARLIC POWDER, AND CAYENNE IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR FOR 3-4 MINUTES
STIR IN ALMONDS
SPREAD ONTO A BAKING SHEET
BAKE @ 350 DEGREES FOR 15 MINUTES
REMOVE FROM OVEN
SPRINKLE WITH KOSHER SALT-MIX WELL
COOL COMPLETELY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 263 - Calories from Fat 202
Percent Total Calories From: Fat 77%, Protein 11%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 10mg, Sodium 1181mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 178 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | cup blanched almonds |
| 1 | tablespoon unsalted butter |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon cayenne |
HEAT BUTTER IN A SKILLET, OVER MEDIUM HEAT
ADD NUTS AND SAUTE UNTIL GOLDEN
DRAIN ON PAPER TOWELS
COMBINE NUTS, SALT, AND CAYENNE IN A SMALL PAPER BAG
SHAKE TO COAT NUTS WELL
SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 254 - Calories from Fat 197
Percent Total Calories From: Fat 78%, Protein 12%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 8mg, Sodium 298mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 155 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/2 | pound bacon, fried crisp |
| 8 | ounces cream cheese, room temperature |
| 2 | tablespoons milk |
| 2 | tablespoons finely minced onions |
| 1/4 | teaspoon prepared horseradish |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 522 - Calories from Fat 475
Percent Total Calories From: Fat 91%, Protein 7%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 25g, Cholesterol 101mg, Sodium 587mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 820 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 1 | pound cream cheese, room temperature |
| 3 | ounces clam juice |
| 1/4 | cup Dijon mustard |
| 2 | tablespoons Worcestershire sauce |
| 1 | teaspoon prepared horseradish |
| 1/4 | cup very finely minced onion |
| 1/2 | teaspoon tabasco sauce |
| 1 | cup minced clams, drained |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A MIXER
ADD CLAM JUICE AND MUSTARD-MIX WELL
ADD WORCESTERSHIRE, HORSERADISH, ONIONS, AND TABASCO SAUCE-MIX WELL
FOLD IN CLAMS, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 120 - Calories from Fat 93
Percent Total Calories From: Fat 77%, Protein 17%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 38mg, Sodium 242mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 464 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 3/4 | cup flour |
| 1/4 | cup yellow cornmeal |
| 1/2 | teaspoon |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon garlic powder |
| 1/8 | teaspoon cayenne |
| 3 | tablespoons milk |
| 2 | tablespoons corn oil |
| 1 | each slightly beaten egg white |
COMBINE DRY INGREDIENTS AND SPICES-MIX WELL
ADD MILK AND OIL, STIR TO COMBINE
FORM INTO A BALL
PLACE ONTO A SHEET OF WAXED PAPER
COVER WITH ANOTHER SHEET
ROLLOUT INTO A 12x12-INCH SQUARE
REMOVE TOP SHEET OF WAXED PAPER AND CUT TO 2x2-INCH SQUARES
PLACE ONTO AN UNGREASED COOKIE SHEET
BAKE @ 450 DEGREES FOR 7-8 MINUTES, UNTIL LIGHTLY BROWNED QUICKLY REMOVE TO A WIRE RACK TO COOL
SERVE IMMEDIATELY OR STORE IN AN AIRTIGHT JA
Nutrition Facts
Amount Per Serving:
Calories 63 - Calories from Fat 23
Percent Total Calories From: Fat 36%, Protein 9%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 1mg, Sodium 56mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 54 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | quart canned baby clams |
| 2 | each eggs, beaten |
| 2 | tablespoons milk |
| 1/4 | teaspoon salt |
| 1 | teaspoon white pepper |
| 3 | cups fresh unseasoned dry breadcrumbs |
| peanut oil, for frying |
DRAIN CLAMS WELL, RESERVING LIQUOR FOR ANOTHER USE
COMBINE EGGS, MILK, SALT, AND PEPPER-MIX WELL
MOISTEN CLAMS WITH EGG MIXTURE
COAT EVENLY WITH BREADCRUMBS
CHILL FOR 30-60 MINUTES TO SET COATING
HEAT OIL TO 350-360 DEGREES
ADD CLAMS IN SMALL BATCHES AND FRY FOR 2 MINUTES, UNTIL GOLDEN DRAIN ON PAPER TOWELS
SERVE HOT, WITH ASSORTED DIPPING SAUCE
Nutrition Facts
Amount Per Serving:
Calories 391 - Calories from Fat 76
Percent Total Calories From: Fat 20%, Protein 37%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 145mg, Sodium 609mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 720 units, Vitamin C 24 units, Calcium 0 units, Iron 32 units
| 6 | pounds crabmeat, picked, flaked |
| 1 | cup olive oil |
| 1 | tablespoon salt |
| 1/3 | cup mayonnaise |
| 2 | tablespoons prepared mustard |
| 1/3 | cup minced celery |
| 3/4 | cup finely minced green bell pepper |
| 1/2 | cup finely minced scallions |
| 1 | tablespoon very finely minced garlic |
| 1 | teaspoon tabasco sauce, to taste |
| 3 | cups finely ground fresh breadcrumbs |
| 12 | each egg yolks, beaten |
| peanut oil, for frying | |
| 2 | cups Sweet-hot mustard, as a dipping sauce |
| 1 | cup chile paste, as a dipping sauce |
COMBINE CRAB, OLIVE OIL, SALT, MAYONNAISE, PREPARED MUSTARD, CELERY, BELL PEPPERS, SCALLIONS, AND GARLIC-MIX WELL
SEASON TO TASTE WITH TABASCO SAUCE
ADD BREADCRUMBS-MIX WELL
ADD BEATEN EGGS-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
FORM INTO 3/4-INCH BALLS
HEAT OIL TO 375 DEGREES
ADD CRAB BALLS IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON PAPER TOWELS
SERVE WARM, WITH DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 186 - Calories from Fat 107
Percent Total Calories From: Fat 57%, Protein 22%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 126mg, Sodium 775mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 270 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 4 | cups sliced sweet red onions |
| 2 | teaspoons butter, or lard |
| 1/3 | teaspoon marjoram, or thyme |
| 1/4 | teaspoon cayenne, or tabasco sauce |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon black pepper, to taste |
SEPARATE ONIONS INTO RINGS
HEAT BUTTER OR OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD ONIONS, MARJORAM, CAYENNE, SALT, AND PEPPER
HEAT AND STIR TO COAT WELL ON ALL SIDES
COVER, REDUCE HEAT TO LOW, AND COOK FOR 10-12 MINUTES, UNTIL GOLDEN
SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 83 - Calories from Fat 20
Percent Total Calories From: Fat 24%, Protein 9%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 171mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 123 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 6 | each rock lobster tails |
| 1 | cup mayonnaise |
| 1 | teaspoon curry powder |
| 1 | teaspoon mustard |
| 1/2 | teaspoon onion salt |
| 1/2 | teaspoon paprika |
| 1/2 | teaspoon aromatic bitters |
POACH LOBSTER TAILS IN BOILING SALTED WATER FOR 10 MINUTES DRAIN WELL, RINSE WELL, AND DRAIN
CAREFULLY REMOVE FLESH FROM SHELLS
BAKE SHELLS @ 400 DEGREES FOR 20 MINUTES, REMOVE AND COOL
CUT LOBSTER INTO SMALL CHUNKS, SET ASIDE
COMBINE MAYONNAISE, CURRY POWDER, MUSTARD, ONION SALT, PAPRIKA, AND BITTERS-MIX WELL
COVER AND CHILL THOROUGHLY
ARRANGE SHELLS ONTO SERVING PLATTER
SPOON CHILLED DIP INTO SHELLS
SKEWER LOBSTER CHUNKS WITH FRILLED TOOTHPICKS
PLACE INTO LOBSTER SHELLS
ENJO
Nutrition Facts
Amount Per Serving:
Calories 525 - Calories from Fat 291
Percent Total Calories From: Fat 55%, Protein 43%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 6g, Cholesterol 298mg, Sodium 1120mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 470 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons minced garlic |
| 1 | teaspoon peanut oil |
| 1 | cup unsalted dry roasted peanuts |
| 1 | teaspoon |
| 1/2 | teaspoon salt |
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE UNTIL GOLDEN
REMOVE AND DISCARD GARLIC
ADD PEANUTS AND CHILE POWDER, HEAT AND STIR FOR 2 MINUTES REMOVE FROM HEAT, DRAIN
SPRINKLE WITH SALT
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 512 - Calories from Fat 349
Percent Total Calories From: Fat 68%, Protein 14%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 5g, Cholesterol 0mg, Sodium 1194mg, Total Carbohydrate 22g, Dietary Fiber 4g, Sugars 0g, Protein 19g, Vitamin A 350 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | pound cream cheese, room temperature |
| 2 | ounces chili sauce |
| 3 | tablespoons mayonnaise, or sour cream |
| 1 | teaspoon prepared horseradish |
| 1/4 | cup onion, very finely minced |
| 1/2 | teaspoon tabasco sauce |
| 1 | cup bay shrimp |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A MIXER
ADD CHILI SAUCE AND MAYONNAISE OR SOUR CREAM-MIX WELL
ADD HORSERADISH, ONIONS, AND TABASCO SAUCE-MIX WELL
FOLD IN SHRIMP, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 130 - Calories from Fat 109
Percent Total Calories From: Fat 84%, Protein 12%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 45mg, Sodium 150mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 771 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3 | pounds sweet potatoes |
| 3/4 | cup light brown sugar |
| 1/4 | cup butter |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon freshly grated nutmeg |
| 1/4 | teaspoon salt |
| 1 | cup milk |
COMBINE SWEET POTATOES AND WATER TO COVER IN A SAUCEPAN, OVER A HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-25 MINUTES, UNTIL TENDER
DRAIN WELL AND ALLOW TO COOL
REMOVE AND DISCARD PEELS
MASH POTATOES TO A SMOOTH PUREE
COMBINE MASHED POTATOES WITH ALL BUT 2 TABLESPOONS BROWN SUGAR
STIR IN THE BUTTER, CINNAMON, NUTMEG, SALT, AND MILK-MIX WELL SPOON INTO A GREASED CASSEROLE
TOP WITH THE REMAINING 2 TABLESPOONS BROWN SUGAR
BAKE @ 400 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 297 - Calories from Fat 66
Percent Total Calories From: Fat 22%, Protein 5%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 20mg, Sodium 173mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 34443 units, Vitamin C 39 units, Calcium 0 units, Iron 1 units
| 6 | each medium potatoes |
| 1/2 | cup finely diced dill pickle |
| 2 | each hard boiled eggs, chopped |
| 1 | cup finely minced sweet red onion |
| 1/2 | cup vinegar |
| 1/2 | teaspoon celery seed |
| 1 | teaspoon prepared mustard |
| 1 | teaspoon salt |
| 1/2 | cup sugar |
| 1/4 | teaspoon cayenne |
SIMMER POTATOES IN SALTED WATER TO COVER, UNTIL TENDER DRAIN WELL, PEEL, AND CUT TO A MEDIUM DICE
COMBINE POTATOES WITH REMAINING INGREDIENTS-TOSS GENTLY TO MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 245 - Calories from Fat 14
Percent Total Calories From: Fat 6%, Protein 9%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 53mg, Sodium 450mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 124 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units
| 4 | each sweet potatoes, well scrubbed |
| 4 | each apples, peeled, cored, sliced |
| 1/2 | cup honey |
| 1/4 | each freshly grated nutmeg |
| 2 | tablespoons strained fresh lemon juice |
BAKE SWEET POTATOES @ 350 DEGREES FOR 45 MINUTES
SPRINKLE LEMON JUICE ONTO SLICED APPLES
PEEL SWEET POTATOES AND SLICE TO A THICKNESS OF 1/2-INCH ALTERNATE LAYERS OF APPLES AND SWEET POTATOES IN A CASSEROLE
DRIZZLE WITH HONEY AND SPRINKLE WITH NUTMEG
BAKE, COVERED, @ 350 DEGREES FOR 20-25 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 7
Percent Total Calories From: Fat 2%, Protein 3%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 65g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 17460 units, Vitamin C 30 units, Calcium 0 units, Iron 1 units
| 2 | cups flour |
| 1 | teaspoon salt |
| 2 | tablespoons ground thyme |
| 2 | teaspoons paprika |
| 1/2 | teaspoon white pepper |
| 1 | each egg, beaten |
| 1/3 | cup milk |
| 2 | tablespoons strained fresh lemon juice |
| 6 | pounds meaty chicken pieces |
| peanut oil, for frying |
COMBINE FLOUR, SALT, THYME, PAPRIKA, AND WHITE PEPPER COMBINE EGGS, MILK, AND LEMON JUICE-MIX WELL
COAT CHICKEN LIGHTLY WITH FLOUR MIXTURE, SHAKE OFF EXCESS MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT CHICKEN ON ALL SIDES WITH FLOUR MIXTURE, SHAKING OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER, COVER, AND CHILL FOR 30 MINUTES
HEAT OIL TO 375 DEGREES
ADD CHICKEN AND FRY UNTIL BROWN ON ALL SIDES
REDUCE HEAT TO 250, COVER, AND CONTINUE TO COOK FOR 25 MINUTES
DRAIN ON PAPER TOWELS
SERVE HOT, CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 856 - Calories from Fat 483
Percent Total Calories From: Fat 56%, Protein 31%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 15g, Cholesterol 335mg, Sodium 547mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 67g, Vitamin A 3071 units, Vitamin C 11 units, Calcium 0 units, Iron 6 units