From an old Cookbook SHELLFISH. by D Lan

Transcription

1

2 From an old Cookbook SHELLFISH by D Lan

3 All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright 2017

4 Table of Contents 1. SHELLFISH 2. OYSTER AND SHRIMP CREOLE 3. SHRIMP ASPIC MADRILENE 4. FRIED SHRIMP 5. SHRIMP MARINARA 6. SHRIMP CURRY 7. INDIAN SHRIMP CURRY 8. OYSTERS BENEDICT 9. FRIED OYSTERS 10. BROILED OYSTERS 11. BROILED LOBSTER 12. BOILED LOBSTER 13. BROILED STUFFED LOBSTER 14. SAUTEED LOBSTER 15. LOBSTER IN CARDINAL SAUCE 16. LOBSTER AND SHRIMP

5 CREOLE 17. BARBECUED LOBSTER TAILS 18. LOBSTER THERMIDOR 19. LOBSTER FLAMBE 20. LOBSTER AND VEGETABLE CURRY 21. LOBSTER RISOTTO A L'ITALIEN 22. LOBSTER MOUSSE 23. SHRIMP WITH GARLIC 24. SPICY BROILED SHRIMP 25. SHRIMP FONDUE 26. SOUTHERN SHRIMP PIE 27. CREAMED SHRIMP WITH WATER CRESS 28. SHRIMP CASSEROLE PICANTE 29. CREAMY SHRIMP CASSEROLE 30. DELICIOUS SHRIMP COCKTAIL 31. SHRIMP AND VEGE

6 CASSEROLE 32. SHRIMP ROCKEFELLERS 33. SHRIMP WITH DEVILED EGGS 34. SHRIMP CAPRESE 35. MEDITERRANEAN SHRIMP BROIL 36. SHRIMP AND LOBSTER RING 37. SHRIMP CREOLE 38. SHRIMP ON RICE 39. CREOLE SHRIMP GUMBO 40. SHRIMP NANKING 41. CABBAGE ROLLS STUFFED WITH SHRlMP 42. SHRIMP SOUFFLE 43. EGG FOO YOUNG PATTIES WITH SHRIMP 44. NEW ORLEANS STYLE SHRIMP CREOLE 45. SHRIMP CREOLE FOR THOSE ON A DIET

7 46. SHRIMP REMOULADE 47. STUFFED CLAMS 48. SCALLOPED CLAMS 49. STEAMED CLAMS 50. CLAM ASPIC 51. CLAMS MORNAY 52. CLAM PIE 53. NEW ENGLAND CLAM PIE 54. VEGGIE CURRIED CLAMS 55. DEVILED CLAMS 56. CLAM AND NOODLE SCALLOP 57. MUSSELS MARINIERE 58. CRAB MEAT CASSEROLE 59. CRAB ST LOUIS STYLE 60. CRAB LORENZO 61. MARYLAND CRAB CAKES 62. CRAB MEAT SPECIALTY 63. DEVILED CRAB 64. DEVILED CRAB SPECIALLTY 65. EASY CRAB AND AVOCADO

8 66. CURRIED CRAB STUFFED PEPPERS 67. FRIED SOFT-SHELL CRABS 68. CRAB OR SHRIMP COQUILLES 69. DELICIOUS CRAB SOUFFLE 70. CRAB AND ARTlCHOKE CASSEROLE 71. SAUTEED SOFT-SHELL CRABS 72. CRAB CROQUETTES WITH CREAM SAUCE 73. CRAB CROQUETTES SPECIAL 74. CRAB AND SPAGHETTI CASSEROLE A L'ITALIEN 75. HOT SEA FOOD IN AVOCADOS 76. SEA FOOD RISOTTO 77. SEA FOOD AND NOODLES AU GRATIN 78. BROILED SOFT-SHELL CRABS 79. SOUTHERN CRAB AND SHRIMP GUMBO

9 80. SEA FOOD CASSEROLE 81. SEA FOOD CREAMED CORN 82. SEA FOOD AND CREAMED CHICKEN 83. FROGS LEGS SAUTE 84. FROG LEGS AU POULETTE 85. SCALLOPED OYSTERS AND CORN 86. SAVORY CREAMED OYSTERS 87. SCALLOPED OYSTERS AND MUSHROOMS 88. BAKED CHOPPED OYSTERS 89. BAKED OYSTERS PIQUANTES 90. SCALLOPED OYSTERS 91. BAKED OYSTER CASSEROLE 92. CURRIED OYSTER 93. CURRIED OYSTERS DU CHEF 94. SPICY OYSTERS 95. OYSTERS BAKED IN RAMEKINS

10 96. OYSTER PAN ROAST 97. OYSTER JAMBALAYA 98. OYSTERS CREOLE 99. OYSTERS AND BACON TETRAZZlNl 100. BROILED SCALLOPS 101. SCALLOPED SCALLOPS 102. SCALLOPS BROILED IN GARLIC BUTTER 103. SAUTEED SCALLOPS 104. POACHED SCALLOPS 105. SCALLOPS IN SHELLS (Coquilles St. Jacques) 106. IROILED SCALLOPS WITH BACON 107. SCALLOPS AND SHRIMP EN BROCHETTE 108. FRIED OYSTERS WITH CRAB MEAT 109. RECOMENDED LIST OF

11 HERBS, SPICES AND GARNISHES FOR FISH

12 1. SHELLFISH This book is for all who are looking for those precious golden recipes that have been guarded closely and handed down over generations. While some of the recipes are a world apart all are in excellent good taste and easy to follow even for first time cook to create. Or maybe you just want to add some delicious dishes to your repertoire you will love this book. Shell fish is by far the most elegant flavorful food in existence in all cultures, more romantically called fruits of the sea or Fruits de mer, in french. Nutritional values Shellfish Protein(g) Fat(g) Sodium(mg) Oysters (raw) Mussels (boiled) Clams (canned) Shrimp (boiled) Prawns (boiled) Lobsters (boiled) Crayfish (raw) Crabs (boiled) In todays the world, air transportation has changed our lifestyles and has made available to us so many amazing sea food choices at our local fish counter or stores. Todays unlimited variety, abundance and popularity for Ocean and freshwater fish has also become the comfort food we love, and we all know that just about everything from the ocean is good for you. In this book you will find an assortment of very old delicious seafood recipes that have been saved and passed down to us over time. please enjoy bon appetit!

13 2. OYSTER AND SHRIMP CREOLE 2 pounds fresh shrimp 4 dozen oysters shucked 1/2 cup plus 1 tablespoon butter 1 cup chopped celery 2 cups chopped onion l l/2 cups diced green pepper 1 pound mushrooms sliced 2 (1 lb. 13 oz.) cans tomatoes 1 bay leaf crumbled 1 teaspoon tarragon 4 teaspoons salt 3 cloves garlic crushed 1/4 teaspoon pepper 1 teaspoon sugar Dash cayenne pepper 3 dashes hot pepper sauce

14 Preparation: Cook, shell and devein the shrimp. In a large saucepan over medium heat sauté the oysters in 1 tablespoon butter for 5 minutes, until edges curl. Drain and set aside both the oysters and liquor. In the same saucepan sauté until tender in 1/2 cup butter the celery, onion, green pepper and mushrooms. Add the tomatoes, bay leaf, tarragon, salt, garlic, pepper, sugar, cayenne, hot pepper sauce 3M 1 cup oyster liquor. Simmer 20 minutes. Add the cooked shrimp and oysters. Heat quickly and serve. Makes 12 servings

15 3. SHRIMP ASPIC MADRILENE l 1/2 pounds shrimp cooked, shelled and deveined 3 1/2 cups canned tomato juice or 3 cups tomato juice and 1/2 cup sherry l bouillon cube 1/4 teaspoon tarragon 1/2 teaspoon chopped parsley l teaspoon sugar 1/2 teaspoon celery seed 1 tablespoon Worcestershire sauce 2 envelopes unflavored gelatin 1/2 cup cold water 8 Shrimp (for garnish) Parsley (for garnish) Water cress (for garnish) Preparation:

16 In a large saucepan over medium heat simmer the tomato juice or tomato juice and sherry with the bouillon cube, tarragon, parsley, sugar, celery seed and Worcestershire sauce for 20 minutes. Soften the gelatin in cold water and dissolve in the hot tomato juice. Chill until thick and syrupy. Fold in the shrimp. If the shrimp are large, cut them in pieces. Pour into a 6-cup ring mold and chill until firm. Garnish, to taste with additional shrimp, parsley or water cress, to taste. Makes: 8 servings

17 4. FRIED SHRIMP 1 pound shrimp shelled and deveined l egg 2 teaspoons dry mustard 1 teaspoon minced scallion tops 1 teaspoon chopped parsley 1/2 teaspoon basil 1/8 teaspoon of pepper 1/4 teaspoon garlic salt 1 fresh lemon sliced Preparation: Beat the egg well and add the mustard, scallion, parsley, basil, pepper and garlic salt. Mix well and let the shrimp marinate for at least an hour or more. Drain and fry In a large saucepan over high heat fat, 375. Serve With lemon. Makes: 2 to 3 servings

18 5. SHRIMP MARINARA 1 1/2 pounds cooked, shelled and deveined shrimp 2 onions minced 6 tablespoons olive oil l (l lb. 13 oz.) can tomatoes l cup tomato sauce 1 1/4 teaspoons salt 2 teaspoons oregano l teaspoon basil 1/8 teaspoon pepper

19 Preparation: In a large saucepan over medium heat sauté the onions in olive oil; then add the tomatoes. If using whole tomatoes, break them up slightly. Add the tomato sauce, salt, oregano, basil, and pepper, Cover and simmer for 20 minutes. Add the cooked cleaned shrimp and simmer until shrimp turn pink about 10 minutes. Goes well if served with white rice. Makes: 4 to 6 servings

20 6. SHRIMP CURRY 3 pounds shrimp 1 slice lemon 1 slice onion 1 bay leaf 1 teaspoon peppercorns 1 teaspoon celery leaves 1 teaspoon salt 1/4 cup butter 1 onion diced 1/4 cup diced apple or pear 1/4 cup diced celery 2 tablespoons curry powder 2 cups cream

21 1 tablespoon flour 3 cups rice cooked Condiments such as chutney, shredded coconut, cashew nuts or chopped peanuts Preparation: Wash and cover the shrimp with boiling water. Add lemon and onion slices, bay leaf, peppercorns, celery leaves and salt. Simmer for 15 minutes. Drain (save the liquor), cool, shelled and deveined. Put the butter in a skillet, add onion, apple, celery and simmer a few minutes. Then add 1 1/2 cups of liquor from the shrimp. Simmer gently, uncovered, until vegetables are tender and most of the liquor has cooked away. Stir in the curry powder. Add the cream and shrimp. Cook very slowly until thickened. If sauce is not as heavy as you wish, thicken with a tablespoon of flour. Adjust seasoning to taste with salt and pepper. Serve with fluffy white rice and condiments to taste. Makes 6 servings

22 7. INDIAN SHRIMP CURRY 4 pounds shelled and deveined shrimp 1 piece fresh or dried ginger root 2 (3 1/2 oz.) cans flaked moist Coconut 3 cups water 1/2 cup butter 1 cup chopped onion 1/2 cup flour 2 cups milk 1 tablespoon curry powder 2 1/2 teaspoons salt 2 tablespoons lemon iuice 4 cups Rice 2 Sautéed Bananas sliced

23 Garnishes: Chutney, chopped scallions, crisp bacon crumbs, chopped hard-boiled egg, shredded coconut, dill pickle relish, chopped peanuts, raisins Preparation: If you use dried ginger root, soak overnight in cold water. Put the coconut through a food grinder and soak in the water for 20 minutes. Strain through cheesecloth. Save the liquid. In a large saucepan over medium heat melt the butter, add the onion and cook until golden brown. Mix in the flour smoothly. Add 2 cups coconut liquid and the milk blended with curry. Cook, stirring until thickened. Add shrimp, salt and 1 teaspoon finely chopped ginger root, and simmer half an hour. Before serving, stir in the lemon juice and more curry to taste. Serve with a border of rice and, if you wish, garnish with sautéed bananas to taste also traditionally served with several side dishes as accompaniments. Makes: 8 to 10 servings

24 8. OYSTERS BENEDICT 2 dozen large oysters 8 small slices baked ham 4 english muffins or toasted white bread 1/4 cup butter 1/2 teaspoon salt 1/8 teaspoon pepper l to 2 cups Hollandaise Sauce Preparation: In a large saucepan over medium heat sauté the ham 2-3 minutes on each side. Cut 2 and toast the English muffins. Heat the oysters in the butter over low heat, just until the edges begin to curl. Season with salt and pepper. Cut the pieces of ham more or less to fit the toasted muffins. Put 3 oysters on each piece of ham on the muffins. Use a spoon to cover each generously with hollandaise sauce. Makes: 8 servings

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26 9. FRIED OYSTERS ] pint oysters 2 eggs or 4 egg yolks 1 teaspoon salt 1/8 teaspoon pepper 2 cups cracker crumbs 1 1/4 teaspoons baking powder Preparation: Drain the oysters and mix 1/3 cup liquor with the beaten eggs or egg yolks. Add 1/4 teaspoon salt and a dash of pepper. Add 3/4 teaspoon salt, 1/8 teaspoon pepper and baking powder to the cracker crumbs, and mix well. Cup left hand, cradle fashion, and fill with cracker crumbs. Place 2 oysters in reverse position to have thick part at each end. Dip in crumbs.,pat tight and dip into liquor-egg mixture and cracker crumbs again. The two oysters should appear to be one large one. Fry in a large saucepan in hot deep fat flip with spoon when brown, then drain on paper toweling. Serve hot with side dish Tartare Sauce and lemon wedges to taste.

27 Makes: 4 servings

28 10. BROILED OYSTERS 3 dozen oysters 3 tablespoons lemon juice 1/4 cup butter 1 egg 1 cup dry bread crumbs 1 teaspoon salt 1/8 teaspoon pepper Preparation: Sprinkle each oyster with lemon juice and dip in melted butter and then in beaten egg. Roll in bread crumbs seasoned with salt and pepper and broil on an ungreased baking pan about 2 minutes on each side. Makes: 6 servings

29 11. BROILED LOBSTER 1 Lobster per serving Preparation: Just before cooking, kill the lobster by inserting a knife between body and shell, at tail, to sever spinal cord. It's easier to ask the at the counter to split your lobsters and crack the claws. Remove the intestinal vein and the inside portions of the head. Cooking: place the lobster, shell side down, On broiler rack. Brush with melted butter. Broil slowly until the shells turn red and the meat a little brown, minutes, depending upon the size of the lobsters. Brush several times with melted butter. Serve with additional melted butter and lemon wedges. You can remove vein and head portion after cooking from boiled lobsters. Split, Brush with melted butter and broil only until heated through minutes. Brush again with butter and serve. Makes: 1 per person

30 12. BOILED LOBSTER Preparation: Have large kettle of salted water boiling vigorously. Use 2 tablespoons of salt or as cup of rock salt to each quart of water. Put the live lobsters head first into the kettle; if boiling several, permit the water to come to a boil after each addition. Cover the kettle tight and simmer for minutes, depending upon the size of the lobster. A l-pound lobster will take only 15 minutes. Here is a trick for the kindhearted who can't bear to see their lobster go into the water. Put the lobster into a brown paper bag, punch a number of holes in this paper and submerge lobster, bag and all, in the water.

31 13. BROILED STUFFED LOBSTER 3 (3 1/2 lb.) live lobsters split 1 quart bread crumbs l 1/2 cups butter 1 clove garlic crushed 2-3 dashes hot pepper sauce 1/2 teaspoon tarragon 1/8 teaspoon salt 1/8 teaspoon pepper 6 Lemon wedges Preparation: Have your local fish store split the lobsters in half and crack claws. Remove the tomalley and coral the tomalley is the greenish liver and is delicious; the coral is the roe) from the lobster and set aside. Wash lobster and remove intestinal vein. Prepare the lobster for broiling. Drain and wipe dry. Make a stuffing by sautéing the bread crumbs in 3/4 cup butter until golden. Add the garlic, hot pepper sauce, tarragon, salt and pepper. Mash the tomalley and coral and add to the mixture.

32 Cooking: Place lobsters on rack in preheated oven, shell side up, and broil for 5 minutes. Turn, brush with melted butter and broil another 10 minutes. Fill the lobster shell and cover most of the body with stuffing. Place under broiler just long enough to brown. Serve with a little bowl or sauce bowl of melted butter and lemon wedges. Boiled lobster may be cooked the same way, the broiling time is less than half because the lobster meat is already cooked. Serve with rice or potatoes. Makes: 6 servings

33 14. SAUTEED LOBSTER 1 pound lobster meat 2 tablespoons butter 2 clove garlic crushed 3 tablespoons tomato sauce 1 teaspoon Worcestershire sauce 2 tablespoons chopped parsley Preparation: Cut the lobster meat into medium-size pieces. Cooking: In a large saucepan over medium heat sauté gently in the butter and garlic. Add the tomato sauce, Worcestershire sauce and parsley, Can be served on white bread toast to taste. Makes: 4 servings

34 15. LOBSTER IN CARDINAL SAUCE 2 (l 1/2 lb.) lobsters or 4 pieces of lobster tail 1/4 cup butter 1/4 cup flour 1 1/2 cups light cream 1/4 cup tomato paste 1 teaspoon salt 1/2 teaspoon garlic salt 1/8 teaspoon hot pepper sauce 1/8 teaspoon saffron 1/8 teaspoon curry powder 1/8 teaspoon ginger 2 teaspoons brandy (spice it up to taste) 2 cups white rice Preparation: Cook the lobsters in boiling salted water for 20 minutes. Remove from water and wipe

35 dry. Split lobsters, crack claws and remove meat and cut into bite size pieces. If you use lobster tails, simmer in 3 cups salted water for minutes. Strain and save stock. Cut lobster meat into bite-size pieces. For the sauce, melt the butter in a large skillet, blend in the flour, and add 2/3 cup lobster stock and the cream; cook, stirring, until thick and smooth. Add tomato paste, salt, garlic salt, hot pepper sauce, saffron, curry and ginger. Add the lobster meat and simmer until hot. To taste we suggest, add the brandy to the sauce. Serve with white rice or mashed potatoes. Makes: 4 to 6 servings

36 16. LOBSTER AND SHRIMP CREOLE Cooked meat from 2 lobster tails or 2 whole (1 1/2 lb.) lobsters 2 pounds shrimp shelled and deveined 2 large onions chopped 2 green peppers chopped 1 clove garlic crushed

37 3 tablespoons butter 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon teaspoon pepper 1/3 teaspoon basil 1/8 teaspoon cayenne pepper 1/4 teaspoon Worcestershire sauce 2 cups canned tomatoes Preparation: In a large saucepan over medium heat sauté the onions, green peppers and garlic in the butter until tender. Season with salt, paprika, pepper, basil, cayenne and Worcester. shire sauce. Add the tomatoes and lobster. Simmer for 5 minutes. Add the shrimp and mix thoroughly. Cover and simmer for another 10 minutes, until shrimp and lobster are cooked they should be pink in color when done. Makes: 6 to 8 servings

38 17. BARBECUED LOBSTER TAILS 6 (l/4 lb.) lobster tails Barbecue Sauce Use scissors to cut lobster tails open lengthwise starting from the bottom underside shell, removing center portion of the shell. Lay the tails flat, shell side down, on broiler pan. Brush generously with barbecue sauce and broil about 15 minutes, brushing continuously with more barbecue sauce the meat will be white and the shells should be pink in color when done. Makes: 6 servings

39 18. LOBSTER THERMIDOR 2 large lobsters or 3 smaller lobsters cooked 1/2 cup chopped mushrooms 1/4 cup butler 2/3 cup chicken broth or 1/3 cup broth and 2/3 cup sherry 2 cups Medium Cream Sauce ( bechamel sauce ) 2 teaspoons dry mustard 1 tablespoon water 1 teaspoon salt 1/2 teaspoon white pepper 1/2 cup buttered bread crumbs 1/4 cup Grated Parmesan cheese 1/8 teaspoon Paprika Preparation: Split the lobsters lengthwise. Remove claws. Take meat from the bodies and claws, saving the coral and liver. Scrub out the lobster shells and drain to dry. Cut the lobster

40 meat in pieces. Sauté the mushrooms in the butter. Add the lobster and chicken broth and, if you like, sherry. Simmer a few minutes to blend flavors and reduce the liquid 3 bit. Add the cream sauce. Mix the mustard with water and stir into cream sauce and lobster. Season well to taste with salt and pepper. Fill the shells with this mixture, cover with the bread crumbs and sprinkle generously with Parmesan cheese. Sprinkle a little paprika on top of each and bake in preheated until mixture bubbles in the shell. Makes: 4 servings

41 19. LOBSTER FLAMBE 2 (2 lb.) lobsters split 2 teaspoons salt 1/4 teaspoon pepper 1 cup butter 1/8 teaspoon dry mustard 1/8 teaspoon thyme 1 cup spiced bread crumbs 6 ounces brandy (optional to taste) Preparation: Have your fish store split the live lobsters unless you don't mind doing it yourself. Remove dark vein and green sac. Crack claws. Place lobster, shell side down, and claws in baking pan. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Mix 1h cup butter with the mustard and thyme and spread on lobster halves. Mix 1 cup bread crumbs with 2 tablespoons butter and a little salt and pepper. Fill each lobster cavity with the seasoned bread crumbs. Bake in preheated for 20 minutes, basting occasionally with remaining melted butter. When cooked place lobster on platter and pour the pan drippings over them. Just before serving, to taste pour the brandy on the lobster and light it though not essential. Let the festivities begin hmmmm.

42 Makes: 4 servings

43 20. LOBSTER AND VEGETABLE CURRY 2 quarts cooked lobster meat 6 tablespoons butter 4 cups finely diced onion 2 cups chopped celery 2 cups apple cored, peeled and chopped 1 cup grated carrot 4 cloves garlic crushed 6-8 tablespoons curry powder 1/4 cup flour 1 teaspoon ginger 5 cups chicken broth 1 cup dairy cream 3 packages frozen peas 1 tablespoon salt 1/4 coconut (for sprinkle garnish) 6 cups white rice Preparation: In a large saucepan over medium heat sauté in butter the onion, celery, apple, carrot and garlic. When vegetables are tender, combine the curry with the flour and ginger. Blend into the sautéed vegetables. Gradually add the chicken broth stirring carefully, and simmer for another 20 minutes, until sauce is thickened and vegetables are well cooked.

44 Then coarsely puree the sauce in blender. Add the cream and if the sauce is too thick just add a little more chicken broth. Put in the lobster meat. Add the cooked peas.season with salt and simmer keep warm. Sprinkle with coconut and serve with rice, curry accompaniments to taste. Makes: 12 to 14 servings

45 21. LOBSTER RISOTTO A L'ITALIEN 3 (6 1/2 oz.) cans lobster meat or 1 1/4 pounds lobster meat 1 clove garlic crushed 2 tablespoons salad oil 1 cup water 1 (8 oz.) can tomato sauce

46 1 1/2 cup sliced mushrooms 1 teaspoon lemon juice 1/2 teaspoon sugar 1/4 teaspoon Worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon thyme % teaspoon marjoram 1 teaspoon salt 1/, teaspoon white pepper 4 cups cooked rice 2/3 cup grated cheddar or old brick cheese Preparation: In a large saucepan over medium heat sauté the garlic in the salad oil and add the lobster meat and continue to sauté for about 5 minutes. Combine the water, tomato sauce, mushrooms, lemon juice, sugar, Worcestershire sauce, basil, thyme, marjoram, salt and pepper. Cook over low heat for about 20 minutes. Place the cooked rice in bottom of a baking dish, cover with lobster mixture, sprinkle with the grated cheese, and place under broiler until the cheese melts and forms a golden edges. Makes: 4 to 6 servings

47 22. LOBSTER MOUSSE 4 cups finely chopped cooked lobster meat 3 envelopes unflavored gelatin 4 envelopes chicken bouillon powder or 4 chicken bouillon cubes 3 cups water 1 cup mayonnaise 1/8 teaspoon hot pepper sauce 1/4 cup lemon juice 2 tablespoons grated onion 1 teaspoon paprika_ 3/4 cup cream whipped 1/2 cup finely chopped celery 1/4 cup drained capers Preparation: in a large bowl soften the gelatin in 1/2 cup cold water. Then add the bouillon powder or cubes and 3 cups boiling water to bowl mix well to dissolve the gelatin. Let cool, add mayonnaise, hot pepper sauce, lemon juice, grated onion and paprika. Chill until it

48 begins to thicken; then fold in evenly the whipped cream, lobster, celery and capers. Pour into a 6 cup ring mold and place in refrigerator to set. Unmold to serve. Makes: 6 servings

49 23. SHRIMP WITH GARLIC 3 (5 oz.) packages frozen shrimp thawed shelled and deveined 2 cloves garlic crushed diced 1 teaspoon salt 3/4 cup butter 1/8 teaspoon hot pepper sauce 1 cup fine dry bread crumbs 2 tablespoons lemon juice 6 tablespoons milk 1/8 cup parsely chopped Preparation: In a large bowl add the garlic and salt to the butter, hot pepper sauce, bread crumbs, lemon juice and milk. Blend together until smooth. Place alternate layers of shrimp and bread-crumb mixture into 4 individual dishes or a 6 cup baking dish. Sprinkle with parsley bake in preheated for 20 to 25 minutes.

50 Makes: 4 servings

51 24. SPICY BROILED SHRIMP 2 pounds shelled and deveined shrimp 1 1/2 cup chicken broth 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 1/4 cup dry white wine (optional) 1 tablespoon soy sauce 1/2 teaspoon powdered ginger 1/2 teaspoon salt 1/2 teaspoon tarragon 1 clove garlic crushed 1/8 teaspoon hot pepper sauce Preparation: Put the shrimp in a shallow dish and cover with chicken broth, orange and lemon juices and wine(optional). Season with soy sauce, ginger, salt, tarragon, garlic and hot pepper sauce. Marinate in refrigerator for at least 11/2 hours. Place the shrimp under broiler for

52 a minute or two. Turn, baste with marinade and broil for 1 or 2 minutes longer, until pink. Makes: 4 to 6 servings or 12 canopy toppings

53 25. SHRIMP FONDUE 2 (4 1/2 oz.) cans shrimp 3 cups bread croutons 3 tablespoons butter 1 cup grated Cheddar cheese 3 eggs 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon hot pepper sauce 3,4 teaspoon onion grated 1 1/4 cups milk Preparation: In a large saucepan over medium heat warm up the croutons in the butter. Thoroughly rinse and coarsely chop the shrimp. Layer the toasted croutons, the cheese and the chopped shrimp in a 1 1/2 quart greased casserole. Beat the eggs with salt, mustard, hot pepper sauce and anion. Bring to boil the milk and blend into egg mixture. Pour over shrimp and bread. Set casserole in double boiler pan filled with hot water and bake in preheated oven 350 for about 60 minutes. Makes: 4 serving

54 26. SOUTHERN SHRIMP PIE 3 Lbs, shrimp,shelled and deveined 3 teaspoons salt 1/4 cup Celery leaves 1/4 cup Parsley sprigs 1 Lemon cut into round slices 1 onion cut into round slices 1/4 cup chopped onion 1/2 green pepper chopped 1 clove garlic crushed 3 tablespoons butter 1/2 cup bread crumbs 1 1/2 cups canned tomatoes 1/8 teaspoon pepper 1/8 teaspoon smoked cayenne pepper(adds a little heat) 1/4 teaspoon basil 1/3 teaspoon chives (Optional add to taste) 1/2 teaspoon vinegar 1 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 2 hardboiled eggs chopped 2 tablespoons chili sauce 1 cup bread crumbs

55 Preparation: Cook the shrimp until tender in boiling water with 2 teaspoons salt, celery leaves, parsley, lemon and onion slices. Brown the chopped onion, green pepper and garlic in 2 tablespoons butter. Combine the bread crumbs with the tomatoes. Add the sautéed vegetables and shrimp. Season with 1 teaspoon salt, pepper, cayenne, basil, chives, vinegar, Worcestershire sauce and hot pepper sauce. Cook over low heat for 10 minutes. Add the eggs and chili sauce. Pour into a greased casserole cover with the bread crumbs and dot with the tablespoon of butter. Bake in preheated for 20 minutes. Makes: 6 servings

56 27. CREAMED SHRIMP WITH WATER CRESS 3 lbs. shrimp, shelled and deveined 1/4 cup celery diced 2 onions chopped fine 1 cup water 2 teaspoons salt 2 cups milk 1 cup light cream 3 tablespoons butter 3 tablespoons flour 1/4 teaspoon pepper 2 teaspoons Worcestershire sauce 1 cup chopped water cress leaves 1/4 teaspoon Paprika Preparation: Simmer the shrimp in salted Water for 10 minutes. Simmer the celery and onions in the

57 water with 1 teaspoon salt for 5 minutes. Drain. Make a cream sauce with the milk, cream, butter and flour. Add the celery and onions and season with 1 teaspoon salt, pepper and Worcestershire sauce. Place in double boiler, add the shrimp and heat thoroughly. Just before serving, stir in the water cross and sprinkle with paprika. Makes: 6 servings

58 28. SHRIMP CASSEROLE PICANTE 3 pounds develned shelled shrimp. 1/2 cup minced onion 1 large clove garlic crushed 2 tablespoons butter 1 cup white rice 1 (1 lb. 13 oz.) can tomatoes 2 cups chicken broth or water and 2 chicken bouillon cubes 1 bay leaf 3 tablespoons chopped parsley 1/2 teaspoon cloves 1/2 teaspoon marjoram 1 teaspoon chili powder 1/8 teaspoon cayenne pepper 1 tablespoon salt l/8 teaspoon black pepper Preparation: Brown the onion and garlic in butter and put Into a 6 cup casserole. Add the shrimp, rice, tomatoes and chicken broth. Season with a small piece of bay leaf, parsley, cloves, marjoram, chili powder, cayenne, salt and pepper. Bake, covered, in preheated for 90 minutes

59 Makes: 6 servings

60 29. CREAMY SHRIMP CASSEROLE 3 (5 oz.) packages frozen cooked shrimp,shelled and deveined 2 packages frozen peas or cut green beans 2 (10 1/2 oz.) cans cream of mushroom soup 2/3 cup milk 1 cup diced old cheddar cheese 2 teaspoons grated onion 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon hot pepper sauce 2 cups crushed potato chips Preparation:

61 Cook and drain the peas according to the directions on the package. Make a sauce with the mushroom soup thinned with milk. Add cheese, onion, salt, pepper and hot pepper sauce. Blend well. Add the peas and the shrimp. Put half the shrimp sauce in a 2-quart casserole. Sprinkle with a layer of crushed potato chips. Cover with the rest of the sauce and top with the remaining chips. Bake in preheated for 30 minutes until bubbly and browned. Makes: 4 to 6 servings

62 30. DELICIOUS SHRIMP COCKTAIL 1 1/2 pounds shrimp, shelled and deveined 1/2 cup dice onion 1 1/2 tablespoons butter 1 3/4 cups canned tomatoes 1/2 cup chopped green pepper 1/2 cup crackers crumbled 1 teaspoon salt 1/3 teaspoon pepper 1/8 teaspoon hot pepper sauce 1/8 teaspoon nutmeg 1/8 teaspoon smoked paprika 1/8 teaspoon thyme 1/8 teaspoon mace l hardboiled egg chopped 1/8 cup Parsley (for sprinkling) Preparation: In a large saucepan over medium heat sauté the onion in the butter until transparent. Stir in the tomatoes, green pepper and cracker crumbs. Season with salt, pepper, hot pepper sauce, nutmeg, thyme and mace to taste. Simmer for 15 minutes, stirring regularly. Add the shrimp to the sauce and simmer for another 3 minutes. Stir in the chopped egg. Spoon into individual scallop shells or ramekins. Bake in preheated oven 350 for 15 minutes. Garnish with parsley, paprika to taste. Makes: 4 to 6 servings

63 31. SHRIMP AND VEGE CASSEROLE 1 cup chopped cooked shrimp 1 green pepper chopped 1 tablespoon minced onion 2 tablespoons butter 3 tablespoons flour 1 teaspoon salt 11/8 teaspoon pepper 1/3 teaspoon dry mustard 1 cup milk 1 1/2 cups of cooked or canned whole kernel corn and or peas and or cut green beans 3 eggs 1/8 teaspoon paprika Preparation: In a large saucepan over medium heat sauté the green pepper and onion in the butter until tender but not brown. Add the flour, salt, pepper and mustard. Mix well and cook, stirring constantly, for 2 minutes. Slowly add the milk and stir until smooth and thickened. Add the corn and or peas and or green beans and shrimp. Mix in the well beaten eggs and pour into a 4 quart baking casserole. Sprinkle with paprika and bake in preheated for about 40 minutes and top is browned. Makes: 4 to 6 servings

64 32. SHRIMP ROCKEFELLERS 2 pounds shrimp cooked, shelled and deveined 1/2 pound fresh spinach 1/2 cup plus 3 tablespoons butter 1 tablespoon plus 1/4 teaspoon Worcestershire sauce 2 teaspoons anchovy paste 2 1/4 teaspoons salt 1/8 teaspoon hot pepper sauce 6 scallions chopped 2 cups chopped lettuce l 1/2 stalks celery diced 1 clove garlic crushed 1/2 cup minced parsley 1/2 cup soft bread crumbs 3 tablespoons flour 1 1/2 cups milk 1/3 teaspoon pepper 3 tablespoons grated parmesan cheese 1/2 cup bread crumbs Preparation: Wash, drain, dry and chop the spinach. In a large saucepan over medium heat mix together 1/2 cup butter, 1 tablespoon Worcestershire sauce, anchovy paste, 1 1/2 teaspoons salt and hot pepper sauce. Then add the chopped spinach, scallions, lettuce,

65 celery, garlic and parsley. Let simmer for 10 minutes, until vegetables are tender. Add bread crumbs and taste for seasoning. Spread the sauce over the bottom of a shallow baking dish or 6 individual scallop shells. Cover the sauce with the shrimp. In a large saucepan over medium heat make a cream sauce, using 3 tablespoons butter, flour and milk. Season with 1/4 teaspoon Worcestershire sauce, Parmesan cheese, 3/4 teaspoon salt and pepper. Pour over the shrimp and sprinkle with bread crumbs. Bake in preheated for 20 minutes, until sauce bubbles up and the top browns. Makes: 6 servings

66 33. SHRIMP WITH DEVILED EGGS 2 pounds shrimp, shelled and deveined 2 teaspoons salt 1/4 teaspoon pepper 3 lemon slices 8 hardboiled eggs 1/2 teaspoon dry mustard 1/4 cup mayonnaise or miracle whip 1 1/2 tablespoons cream 1/2 teaspoon lemon juice

67 1/8 teaspoon hot pepper sauce 4 cups Cream of mushroom for Sauce 1/2 cup grated Cheddar cheese 2 cups bread crumbs 1/4 cup butter Preparation: Cook the shrimp in water seasoned with 1 teaspoon salt, pepper and lemon slices for 8-10 minutes. Cool. Cut the eggs in half lengthwise and remove the yolks. Put yolks through a sieve. Season with to teaspoon salt, mustard, mayonnaise, cream, lemon juice and hot pepper sauce. Taste for seasoning and add pepper and more salt to taste. Fill the whites with the mixture. Make the cream sauce and add the grated cheese. Add the shrimp to the sauce. Fill a 2quart casserole with alternate layers of shrimp sauce and eggs. Sauté the bread crumbs in butter, stirring and tossing the crumbs until they are light brown. Sprinkle crumbs over the casserole. Bake in a moderate oven. 350, minutes, until sauce bubbles up and browns. Makes: 8 servings

68 34. SHRIMP CAPRESE 3 pounds cooked fresh or frozen shrimp, shelled and deveined. 1/2 cup butter 1/2 cup flour 4 cups chicken broth 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons lemon juice 2 teaspoons diced onion 2 teaspoons fresh dill or 1/2 teaspoon dried dill 3 cups Rice Preparation: In a large saucepan over medium make a medium (bechamel) cream sauce, using butter, flour and chicken broth, simmer until mixture thickens. Season with salt, pepper, lemon juice. grated onion and dill. Add the shrimp and simmer only long enough to heat and blend the flavors. Serve with fluffy white rice or on hot toasted Grecian bread. Makes: 6 servings

69 35. MEDITERRANEAN SHRIMP BROIL 1 pound shrimp shelled and deveined 4 large tomatoes 1/4 cup butter 1/2 teaspoon salt 1/8 teaspoon pepper 1 clove garlic crushed 6 Toasted white bread or toasted English muffins

70 Preparation: In a large baking pan place the cut tomatoes halves. Dot With 1/4 cup teaspoons butter. Season with salt and pepper Lay as many raw shrimp on each tomato half as you can fit.broil 5 minutes. Melt the remaining butter and add crushed garlic. Pour over the shrimp and broil another 5 minutes. Serve on white bread toast or toasted English muffins for a afternoon snack dish. Makes: 4 servings

71 36. SHRIMP AND LOBSTER RING 2 pounds shrimp fresh or frozen Shelled and deveined 1 1/2 cups diced cooked or canned lobster meat 3 cups water 3 teaspoons salt 1/8 teaspoon peppercorns 1 bay leaf 1 onion sliced 1 slice lemon

72 1 sprig parsley 1/4 cup Celery leaves 2 envelopes unflavored gelatin 1/2 cup cold water 1/3 cup lemon iuice 2 teaspoons grated anion 1/8 teaspoon pepper 1/2 teaspoon hot pepper sauce 1/2 teaspoon dry mustard 3/4 cup diced celery 1 cup chopped peeled cucumber 3 tablespoons chopped sour pickle Red food coloring (optional for garnishing) Sliced cucumber (garnishing ) Lobster claws (garnishing) Shrimp (garnish) Mayonnaise or miracle whip a volonté Preparation: In a large pot filled with water put the shrimp seasoned with 1 teaspoon salt, peppercorns, the bay leaf sliced onion, lemon, parsley and celery leaves. Save broth in another pot. Soften the gelatin in 1/2 cup cold Water, to be added and dissolved in with of the strained hot shrimp broth. Season with lemon juice, grated onion, 2 teaspoons salt, pepper, hot pepper sauce and the dry the mustard. Chill until thick but not set. Add lobster meat. 1 1/2 cups of shrimp. the celery, cucumber and pickles.add a few drops food color to taste Pour into a l 1/2 quart mold. Chill until firm. Unmo1d. Garnish with the remaining shrimp and to taste with sliced cucumber and lobster claws. Serve with mayonnaise or miracle whip. Makes: 6 to 8 servings

73 37. SHRIMP CREOLE 2 pounds shrimp deveined shelled 2 onions 1/4 cup celery leaves 1/4 cup butter 1 clove garlic 1 cup sliced onion 3/4 cup diced green pepper 2 (1 lb. 4 oz.) cans tomatoes 2 teaspoons salt 1/8 teaspoon pepper 1/8 teaspoon marjoram 1/8 teaspoon cayenne pepper 2 cups uncle ben's rice Preparation: In a large pot of boiling water add the shrimp in along with the onions and celery leaves

74 for 8-10 minutes. Drain and cool. In a large saucepan over medium heat melt the butter, add the garlic, sliced onion and the diced green pepper. Sauté until onion is tender and transparent. Add the tomatoes, salt, pepper, marioram and cayenne. Simmer 20 minutes or a little longer. Remove the garlic, add shrimp and simmer until they are reheated throughly. Serve with uncle ben's rice. Makes: 4 servings

75 38. SHRIMP ON RICE 2 pounds shrimp, shelled and deveined 1/2 cup milk 5 tablespoons butter 1 3/4 teaspoons salt 1/4 teaspoon white pepper 3 tablespoons flour 1 1/2 cups water 1 tablespoon chopped parsley 1 tablespoon minced onion 1/8 teaspoon hot pepper sauce 1/8 teaspoon crushed bay leaf 1/8 teaspoon thyme 1/8 teaspoon marjoram 1 teaspoon Worcestershire sauce 2 cups white rice Preparation: Pour a little milk over the shrimp and let stand 10 minutes. Drain and roll in Hour. In a large saucepan over medium hea

76 sauté in hot butter, seasoning with 1 teaspoon salt and 1/8 teaspoon white pepper. Push shrimp to one side of skillet. Make a quick sauce by adding 3 tablespoons flour to drippings, stir and let brown to a light tan. Turn off heat and add the water, parsley, 3/4 teaspoon salt, onion, hot pepper sauce, bay leaf. thyme, marjoram and Worcestershire sauce. Cook until thickened, stirring constantly. Adjust seasoning to taste. Serve on platter with border of fluffed up white rice. Makes: 4 servings.

77 39. CREOLE SHRIMP GUMBO 2 cups cooked fresh, frozen or canned shrimp 2 cups crab meat or chicken cut into spoon size pieces 2 tablespoons bacon drippings 1 green pepper minced 1 onion minced 2 stalks celery diced 2 tablespoons flour 1 (1 lb. 14 oz.) can tomatoes l can diced okra 1-1 1/2 teaspoons salt 1/3 teaspoon pepper 1 clove garlic crushed 1 tablespoon filé powder 3 cups white rice Preparation:

78 In a large saucepan over medium heat sauté the pepper, onion and celery in bacon drippings in a kettle over low heat for 5 minutes. Blend in the flour. Now add the tomatoes and okra. Season with salt, pepper and garlic. Add the shrimp and crab meat or chicken. Simmer 10 minutes. Remove from heat and blend in the filé powder. Simmer a few minutes more but do not allow to boil. Serve on a bed of fluffy white rice. Makes: 6 to 8 servings

79 40. SHRIMP NANKING 2 1/2 pounds shrimp, shelled and deveined 1/4 cup butter 1/2 pound mushrooms sliced 1/4 cup sliced scallion 1/4 cup soy sauce 6 tablespoons water 1/4 teaspoon mono sodium glutamate 1 tablespoon cornstarch 3 cups rice Preparation: In a large saucepan over medium heat sauté in butter the mushrooms and scallion for about 2 minutes, stirring slowly. Add shrimp, soy sauce, 1/4 cup water and the mono sodium glutamate. Cover and simmer until shrimp are just done, takes about 5 minutes,

80 stirring occasionally. Blend in the cornstarch mixed with 2 tablespoons water; cook until sauce is thickened and clear. Serve on a bed of rice. Makes: 4 to 6 servings

81 41. CABBAGE ROLLS STUFFED WITH SHRlMP 1/2 pound fresh shrimp, shelled and deviened 12 large outer cabbage leaves 3 tablespoons salad oil 2 tablespoons butter i onion diced l tablespoon chopped chives i tablespoon minced parsley 8 hardboiled eggs chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup flour 2 cups chicken broth or tomato juice 1 bay leaf Preparation: Place the cabbage leaves in a pan and just cover with water. Bring to a boil and simmer for 3 minutes and drain. In a large saucepan over medium heat sauté the shrimp in the

82 salad oil. Cook for a few minutes until they turn pink. Cool and cut in half lengthwise. Put the butter in the pan in which the shrimp were cooked. Sauté the onion until golden brown, add chives and parsley, eggs and shrimp. Season with salt and pepper. Place a little of this mixture in the center of each cabbage leaf. Roll up and tuck in the ends of the cabbage leaves. Optional (dredge lightly with flour). Place the rolls closely in a heavy saucepan. cover with broth or tomato juice. add the bay leaf. cover and simmer 25 minutes. Serve with a spicy hot sauce to taste. Makes: 4 servings

83 42. SHRIMP SOUFFLE 2 cups cooked shrimp chopped fine 6 tablespoons butter 6 tablespoons flour 2 cups light cream 1/4 cup diced celery 1/4 cup finely chopped parsley 1/4 cup diced onion 6 eggs 3/4 teaspoon salt 2 tablespoons lemon iuice 2 tablespoons Worcestershire sauce 1 teaspoon curry powder Preparation: Prepare a cream sauce as follows: melt the butter. add flour and blend over low heat 5-10 minutes. Slowly stir in the light cream. When it is smooth and boiling. stir in the shrimp. eel. cry. parsley and onion. When these ingredients are hot. add a little of the

84 sauce to the beaten egg yolks. Re-add to hot mixture. Cool: and stir a little longer to permit yolks to thicken. Season with salt, lemon juice, Worcestershire sauce and curry. Let cool slightly. Whip the egg whites until stiff. Fold the hot mixture carefully into the egg whites. Bake the some in an ungreased 2 quart baking dish in a in preheated for about 60 minutes and until it appears to be firm. Makes: 10 servings

85 43. EGG FOO YOUNG PATTIES WITH SHRIMP l pound cooked fresh shelled and deviened or 1/2 pound canned shrimp 8 medium-thick slices bacon l 1/2 cups chopped onion 2 tablespoons water 6 eggs Shortening, olive oil or salad oil Sauce: 1 tablespoon cornstarch 3/4 cup consommé 2 teaspoons soy sauce Preparation: Chop the shrimp or cut into small pieces. Dice the bacon with scissors. In a large

86 saucepan over medium heat fry the bacon and onion until the bacon is crisp and the onion tender or transparent. Add 1 tablespoon water. Add the chopped shrimp and another tablespoon water and cook 2 minutes. Drain off excess fat from the shrimp put in a large bowl let cool. Beat the eggs slightly with a fork. Combine eggs and shrimp. In a large saucepan over medium heat add enough fat so that it will be 1/4 to 1/2 inch deep in the Drop mixture by spoonfuls into the fat. Fry until golden brown, turning once. Use paper towels to absorb excess drippings. Sauce: In a large saucepan over medium heat mix the cornstarch with the consommé. Add the soy sauce and cook until thickened. Serve over the Egg FooYoung patties. Makes: 6 servings

87 44. NEW ORLEANS STYLE SHRIMP CREOLE 4 pounds shrimp shelled and deviened 3 tablespoons butter or shortening 3 tablespoons flour 1 green pepper chapped line 2 onions chopped fine 3 stalks celery chopped fine 1/2 teaspoon thyme 1 small bay leaf crushed 1 clove garlic crushed 1 (3 oz.) can tomato paste l teaspoon salt 1,5 teaspoon cayenne pepper 4 cups rice Preparation: Wash the shrimp and simmer in boiling salted water to cover for 15 minutes. Save the water. Make a soup base sauce with the flour and butter add 1 cup of water the shrimp were cooked in. Add the green pepper, onions, celery, thyme, bay leaf and garlic. Then add the tomato paste and 2 cups more of the shrimp water. Simmer half an hour. add the shrimp. and simmer another 30 minutes. Season with suit and cayenne. Serve with white rice.

88 Makes: 8 servings

89 45. SHRIMP CREOLE FOR THOSE ON A DIET 1 1/2 pounds Shrimp shelled and deveined 1/2 cup minced onion 1 clove garlic crushed 1 tablespoon salad oil 1 cup tomato sauce 2 fresh tomatoes peeled and diced 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon oregano 1/8 teaspoon basil Preparation: In a large saucepan over medium heat sauté the onion and garlic in oil until browned.

90 Then add the shrimp and sauté for another few minutes. Add tomato sauce and tomatoes. salt, pepper. cayenne and herbs. Cover and let simmer for 15 minutes. Serve in ramekins or with rice, if you want. strain off the oil and simmer the shrimp in tomato sauce with onion, garlic and seasonings if you want a fat-free dish. Makes: 4 servings

91 46. SHRIMP REMOULADE 3 to 3 l/2 pounds cooked shrimp 1 1/4 cups salad oil 1/2 cup prepared mustard 1/3 cup white wine vinegar or dry white wine 2 teaspoons salt 2 teaspoons paprika 2 teaspoons hot pepper sauce 2 hardboiled eggs chopped l cup celery finely chopped 1/4 cup parsley minced 2 tablespoons scallion chopped 1 tablespoon green pepper finely chopped

92 Preparation: Combine the salad oil with mustard, white wine vinegar or white wine, salt, paprika and hot pepper sauce. Beat until well blended and then add the chopped hardboiled eggs, celery, Parsley, scallion and green pepper. Then add the shrimp and toss well. Cover and place in the refrigerator for at least 12 hours. Stir once after about 4 hours and again an hour before serving. Drain off excess marinade. Serve on a bed of rice if you wish. These shrimp may be served as an hors d'oeuvre with toothpicks or appetizer dish. Makes: 8 servings

93 47. STUFFED CLAMS 2 (7 1/2 oz.) cans clam meat or equal quantity of fresh clams 1/4 cup butter 1/4 cup flour 1/4 teaspoon dry mustard 1/3 cup milk 1 teaspoon salt 1/8 teaspoon white pepper 1/4 teaspoon onion juice 3/4 cup Cheddar cheese grated 1 egg yolk 1/2 cup bread crumbs 1/2 teaspoon parsley chopped

94 Preparation: Drain the liquor from the clams. If using fresh opened clams, remove from shells, chop them, In a large saucepan stir over low heat for several minutes, until the liquor forms. Drain the clams. Reduce liquor to 1/3 to 1/2 cup. Sauce: Make a cream sauce by melting the butter and blending in the flour and mustard. Add the milk gradually and 1/3 to 1/2 cup liquor from the clams. Cook until thick, stirring constantly. Season with salt, pepper, onion juice and the cheese. Cook slowly until cheese is melted. Remove from heat and stir in the slightly beaten egg yolk, bread crumbs and chopped parsley. Add the clams to the sauce. Broil in oven cook mixture in washed clamshells. Set in rock salt in a shallow pan and set to broil 3 minutes, until lightly tinged with brown. Makes: 18 servings

95 48. SCALLOPED CLAMS 2 (l0 oz.) cans minced clams 2 eggs beaten 1 cup milk 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup chopped parsley 1/2 teaspoon Worcestershire sauce 1 clove garlic crushed 1 1/2 cups fine cracker crumbs 2 tablespoons butter Preparation: Mix the clams with mixture of beaten eggs, milk, salt, pepper, parsley, Worcestershire sauce and garlic. Alternate layers of crumbs and clams in a lie-quart baking dish, ending with crumbs. Dot with butter and bake in preheated for 30 minutes. Makes: 4 to 6 servings

96 49. STEAMED CLAMS 8-30 dozen soft clams Melted butter Pepper (to taste) Preparation: Scrub clams with brush and let them stand in cold water in a shallow pan for It least 3 hours. They will obligingly spit out sand. Especially if you add corn meal to the water. Rinse several times in cold water. Put into a large cooking pot or into a colander it you have one big enough; if not, put right into the pot with about 1/2 cup water for each quart of clams. Cover. bring to a boil and steam until thes shells open usually about minutes. Serve in a bowl lined with white table napkin if you have one adds to the occasion. You can fold over it the clams to keep them hot. Strain the broth and serve each person a cup of broth and a side dish of melted butter for dipping. Season the broth with a little pepper; it probably will not need salt. For low calorie serve without butter. Makes: 4 servings

97 50. CLAM ASPIC 1 (7 1/2 oz.) can minced clams. 2 (8 oz.) bottles clam juice 3 thin slices lemon 1/8 teaspoon thyme l small onion sliced 1/4 cup cold water 1/4 cup celery leaves 1/4 cup cold water 1/4 cup parsley choppped 4 teaspoons unflavored gelatin 1/2 cup cold water 1 tablespoon chopped chives 1/3 cup chopped water cress 2 tablespoons chopped pimiento (optional) 1/2 cup sour cream 1 1/2 teaspoons prepared horse-radish 1/8 teaspoon salt 1/8 teaspoon sugar

98 Preparation: Pour the clam juice and juice drained from the clams in a saucepan. Add lemon slices, thyme, onion, a few celery leaves and a few sprigs parsley. Bring to a boil and simmer covered, for 10 to 15 minutes. Soften the gelatin in 1/4 cup cold water. Strain the hot clam broth through a towel or cloth, add the softened gelatin and stir until dissolved. Chill until the mixture thickens then add in the minced clams, chives, water cress and pimiento. Chill until firm. Serve with a sauce mix the sour cream, horse-radish, salt and or sugar. Makes: 6 servings

99 51. CLAMS MORNAY l quart shucked clams or 2 (l0 oz.)cans clams 3 tablespoons butter 3 tablespoons flour 1/4 cup milk 1/2 cup clam juice. 2 egg yolks beaten 1/2 teaspoon Hot pepper sauce 1/2 teaspoon salt 1/2 cup bread crumbs 1/4 cup Grated Parmesan cheese Preparation: Pick over clams for any bits at shell Simmer in their liquid just until the edges curl. Drain well save the liquid for later. Chop up the clams. In a large saucepan over medium heat melt the butter then blend in the flour and stirring continuously add the milk and clam juice. When smooth and thickened. add the hot sauce to the slightly beaten egg yolks. Return this mixture to the rest of sauce then add the clams, if using canned clams, put them in now. having drained the liquid. Season with the hot pepper sauce and a little salt to taste. Pour mixture into empty shells or individual shallow baking dishes. Sprinkle with bread crumbs and the grated chase. Broil until brown and bubbly.

100 52. CLAM PIE 1 pkg. pastry dough for 2-crust pie 1-1 1/2 dozen hard-shell clams or 2 (7 1/2 oz.) cans clams 2 large potatoes diced 1/2 onion diced 1 teaspoon flour 2 tablespoons butter 2 tablespoons cream 2 tablespoons chopped parsley 1/1/2 teaspoons salt 1 clove garlic crushed Preparation: Wash and scrub the fresh clams then steam only long enough for the shells to open remove them from the shells. Chop clams to medium fine. If you use canned clam drain all but 2 tablespoons liquid. In a large pot cook potatoes and onion in water until tender, drain. In a large saucepan over medium heat melt butter and blend in the flour, add cream, parsley, salt, garlic, chopped clams, potatoes and onion. Mix together well. Roll our the pastry and line 8-inch pie plate. Fill with clam mixture; cover with top crust, cut steam slit and crimp edges together. For a golden crust you may use egg wash,

101 just brush the top crust. Bake in preheated about 20 minutes until pastry is nicely browned. Makes: 4 to 6 servings

102 53. NEW ENGLAND CLAM PIE 1 pkg. pastry dough for a l crust pie 2 dozen clams chopped 1/4 pound salt pork or bacon diced 2 medium onions diced 2 carrots diced fine 1/2 green pepper diced 1/2 cup water 3 potatoes diced 2 cups clam liquor or clam juice 1 bay leaf crushed 1 clove garlic crushed 1/16 teaspoon nutmeg 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 tablespoons flour Preparation: Fry the salt pork or bacon until crisp. Remove and save. Sauté the onions, carrots and green pepper in the drippings for 2-3 minutes. Add the water and simmer a few minutes. Then add the potatoes and clam liquor. Cook until vegetables are tender. Add the chopped clams. Season with bay leaf, garlic, nutmeg, salt and pepper. Thicken with the

103 flour made into a smooth paste with a little water. Cook a few minutes. Cool slightly and pour into a 2 quart casserole. Cover with pastry crust, gashed for steam. Bake in very hot oven, 450Â, until crust is brown, minutes. Six servings

104 54. VEGGIE CURRIED CLAMS 2 (7 1/2 oz.) cans clams 1 1/4 cup milk 8 tablespoons butter 6 tablespoons flour l cup whole-kernel corn and peas and or cut green beans they can be fresh or canned 1/2 teaspoon curry powder 2 teaspoons grated onion l teaspoon salt 1/8 teaspoon pepper 1/2 cup cracker crumbs Preparation: Drain the clams. Measure the liquor and add enough milk to make 2 cups liquid. In a large saucepan over medium heat melt 6 tablespoons butter and blend in the flour until smooth. Then add the clam juice and milk. Cook, stirring constantly, until smooth and thickened. Add the drained clams and corn. Season with curry, onion, and salt and

105 pepper to taste. Fill 4 scallop shells or a shallow l-quart casserole with the mixture. Top with cracker crumbs and dot with 2 tablespoons butter.bake in preheated for 15 minutes or broil until bubbly and brown. Makes: 4 servings.

106 55. DEVILED CLAMS 2 dozen fresh clams shelled save the liquor and chopped fine 1/2 small green pepper diced 1 onion chopped diced 5 tablespoons butter 1/4 cup bread crumbs 1/8 teaspoon thyme 1/8 teaspoon sage 1/8 teaspoon marjoram 1/2 teaspoon salt 1/8 teaspoon pepper 3 slices cooked bacon 1/2 to 2/3 cup clam liquor Preparation: In a large saucepan over medium heat sauté the green pepper and onion in 3 tablespoons butter. Remove from heat and add 1/2 cup bread crumbs. Season with thyme, sage,

107 marjoram, salt and pepper. Mix in clams and blend well. Crumble the bacon and add with the clam liquor. Fill individual baking dishes or shells. Sprinkle with/a few crumbs and dot with 2 tablespoons butter. Bake in preheated for 15 to 20 minutes or until bubbly and light brown. If you use the small clam shells careful not to let tops go dry. Makes: 4 servings

108 56. CLAM AND NOODLE SCALLOP 2 (10 oz.) cans minced clams l (8 oz.) package noodles 3 quarts water 4 teaspoons salt 4 tablespoons butter or margarine 2 tablespoons flour 1/2 cup chili sauce 2 teaspoons minced onion 1/2 cup grated Parmesan cheese Preparation: In a large pot cook the noodles uncovered, for 10 minutes in the boiling water seasoned with 3 teaspoons salt. Drain and rinse with cold water. Meanwhile In a large saucepan over medium heat melt 2 tablespoons butter or margarine and blend in the flour. Drain the liquid from the clams and stir it into the flour and butter mixture. Now add the chili sauce, minced onion and 1 teaspoon salt. Cook until thickened and smooth, stirring constantly. When thick enough add the clams. In a large greased casserole place a layer of cooked noodles, then half the clam sauce, followed by the remaining noodles and clam sauce. Sprinkle with Parmesan cheese and dot with 2 tablespoons butter or margarine.

109 Bake in preheated for 15 minutes, until golden brown on top. Makes: 6 servings

110 57. MUSSELS MARINIERE 4 pounds mussels 2 onions chopped 2 cloves garlic crushed 2 stalks celery chopped fine 3/4 cup butter 1 cup water or dry white wine or half and half 1 teaspoon salt 1/4 teaspoon pepper 4 tablespoons chopped parsley 1 teaspoon lemon juice

111 Wash and scrub the mussels and debeard them. Sauté the onions, garlic and celery in 6 tablespoons butter in a large pot. Lay the mussels on top. Add the liquid-water or wine. The French and Belgians use wine for best gourmet results. Season with salt and pepper and 2 tablespoons parsley. Add 2 more tablespoons butter. Cover tight and steam until the shells open. They're done when the shells open. Put in bowl and cover with plate or put in a covered soup dish. Sprinkle with 2 tablespoons parsley. Add lemon juice and 1/4 cup butter to the sauce. Boil to reduce sauce a little and strain._serve the sauce in small dishes if you Wish and dip the mussels into sauce as you would steamed clams or pour sauce over the mussels and serve in a bowl or soup dishes. Serve with delicious crusty French bread. Makes: 4 servings.

112 58. CRAB MEAT CASSEROLE 1 pound crab meat 2 eggs 1 cup milk 1 tablespoon Worcestershire sauce 1/2 cup melted butter 1 cup fine bread crumbs 1 teaspoon salt 1/4 teaspoon white pepper 1 cup bread crumbs in a large bowl beat the eggs and add milk and Worcestershire sauce. Add the melted butter, fine bread crumbs and salt and pepper. Combine with the crab meat and put in a greased 6-cup casserole. Cover with buttered crumbs and Bake in preheated for 30 to 40 minutes or until nicely browned. Makes: 4 servings.

113 59. CRAB ST LOUIS STYLE 1 pound crab meat fresh or canned 1 tablespoon prepared horse-radish 1/4 cup chili sauce 2 tablespoons chopped green pepper 2 tablespoons chopped pickle 1 tablespoon chopped scallion 1 tablespoon lemon juice 1/2 cup mayonnaise or salad dressing 1/2 teaspoon salt 1/8 teaspoon pepper

114 1/8 teaspoon Worcestershire sauce Preparation: Mix all ingredients except crab meat and am salt and pepper to taste. How much salt and pepper will depend upon how much flavor the seasoned the dressing has. Pick out shell pieces if any in the crab meat and mix carefully into the sauce. Serve on lettuce leaves, in a scooped out peeled tomato or in avocado halves, to taste. Makes: 6 servings

115 60. CRAB LORENZO 2 cups fresh crab meat 1 cup rich Cream Sauce (bechamel) 3/4 cup grated Swiss cheese 2 tablespoons melted butter Preparation: Prepare the cream sauce and add boned crab meat. Adjust the seasoning. Add 3/5 cup Swiss cheese. Stir and beat until very smooth. Fill crab shells or ramekins and cover with remaining cheese and butter. Bake in preheated until cheese is melted and browned, usually takes about 10 to 12 minutes. Makes: 4 servings

116 61. MARYLAND CRAB CAKES 1/2 pound fresh crab meat or 2 (6 1/2 oz.) cans crab meat 2 teaspoons finely chopped onion 2 teaspoons chopped green pepper lo tablespoons butter 1 1/2 teaspoons salt 1/8 teaspoon cayenne pepper 6 tablespoons flour 1 teaspoon dry mustard 2 cups milk 1/8 teaspoon pepper 1 teaspoon minced cmves 2 teaspoons chopped parsley 1/4teaspoon Worcestershire sauce

117 2 egg yolks 1/4 cup cream 2 teaspoons Prepared mustard (topping) 1 cup bread crumbs (topping) Preparation: Remove any bits of bone and break up the crab meat. In a large saucepan over medium heat sauté the crab meat with the onion and green pepper in 4 tablespoons butter. Season with 1 teaspoon salt and cayenne. Make a thick cream sauce with 6 tablespoons butter. flour, mustard, milk, 1/2 teaspoon salt and pepper. Combine crab and sauce and add the chives, parsley and Worcestershire sauce. Heat to a boil. Blend the egg yolks with cream. Add hot mixture gradually to the egg yolks. Spoon into crab or scallop shells or individual caseroles.dash with mustard and buttered crumbs. Put under broiler or in preheated until top surface bubbly and brown. Makes: 4 servings.

118 62. CRAB MEAT SPECIALTY 2 (6 1/2 oz.) cans crab meat 4 hardboiled eggs in slices 2 (4 oz.) cans mushrooms drained 4 cups Medium Cream Sauce or homemade (bechamel sauce) 1/2 teaspoon salt 1/8 teaspoon pepper 12 large stuffed manzilla olives sliced 2-4 tablespoons sherry 1/8 teaspoon hot pepper sauce 1/8 teaspoon Worcestershire sauce Preparation: In a large saucepan over medium heat add eggs and mushrooms to the cream sauce and season with salt and pepper. Bone and flake crab meat. Add olives and crab meat to the cream sauce. If you wish, add the sherry. Put in hot pepper sauce and Worcestershire sauce and season to taste, if necessary. Serve with rice, on white bread toast.

119 Makes: 4 servings

120 63. DEVILED CRAB 3 cups fresh crab meat 1 cup light cream 3/4 cup cream 3 tablespoons flour 1 teaspoon dry mustard plus 1 teaspoon prepared mustard 5 tablespoons butter 1/4 teaspoon nutmeg 1 teaspoon salt 2/3 cup bread crumbs Preparation: Make a sauce by heating the cream in a double boiler. Add the flour which has been mixed with mustard and 3 tablespoons melted butter. Heat until thickened. Add the crab meat and nutmeg and season with salt. Fill shells or ramekins. Cover with crumbs and dot with remaining butter. Bake in preheated for 20 to 25 minutes or until mixture swells and top is browned.

121 Makes: 6 servings

122 64. DEVILED CRAB SPECIALLTY 2 cups fresh crab meat, tuna or salmon 4 tablespoons butter 2 tablespoons hour 1 cup milk 1 teaspoon dry mustard 1 teaspoon salt 1/16 teaspoon nutmeg 1 teaspoon lemon iuice I tablespoon chopped parsley 1/16 teaspoon cayenne pepper 1 1/2 cups bread crumbs Preparation: In a large saucepan over medium heat sauté make a cream sauce by melting 2 tablespoons butter and blending in the flour. Add the milk slowly. Cook, stirring constantly, until smooth and thickened. Add the mustard, salt, nutmeg, lemon juice,

123 parsley and cayenne. Stir in the crab meat. Toss the bread crumbs in 2 tablespoons melted butter. Put the crabmeat mixture in scallop shells, if you have them, or in a casserole. Cover the tops with the buttered bread crumbs and brown briefly under the broiler before serving. Makes: 6 servings

124 65. EASY CRAB AND AVOCADO 2 (6 1/2 oz.) cans crab meat 4 small avocados Lime or lemon juice l (6 oz.) hollandaise sauce 1/16 teaspoon curry powder 1/2 cup bread crumbs Preparation: Cut the avocados in half lengthwise, pit them and brush the surface with the lime or lemon juice. Mix the crab meat with the hollandaise sauce. Stir in the curry. In a large saucepan over medium heat up the mixture until hot and spoon into the avocado halves. Top the crab meat with bread crumbs, and put the avocados under the broiler for 2-3 minutes, not too close to the heat, until edges are golden browned. Makes: 8 servings

125 66. CURRIED CRAB STUFFED PEPPERS 2 cups fresh or canned crab meat 4 green peppers 2 eggs 1/2 cup bread crumbs 1 tablespoon chopped onion 4 tablespoons butter 2 tablespoons lemon juice 1/8 teaspoon cayenne pepper 1 teaspoon curry powder 1/4 teaspoon salt Bread crumbs

126 Preparation: Cut the peppers in half lengthwise and remove seeds and place in a large pot on medium heat cover with boiling salted water and parboil for 5 minutes. Drain then combine the crab meat slightly beaten eggs, bread crumbs, onion, 2 tablespoons melted butter, lemon juice, cayenne, curry and salt. Mix well and fill the pepper halves. Cover tops with bread crumbs and dot with butter. Bake in preheated for 10 minutes and top is browned, enjoy! Makes: 4 servings.

127 67. FRIED SOFT-SHELL CRABS soft-shell crabs 1/2 cup Bread crumbs or flour 1 egg 3 tablespoons water 1 teaspoon salt 1/8 teaspoon pepper 6 lemon wedges 1 Tartare Sauce (for dipping) Wash the crabs and pat dry. Season with salt and pepper. Dip in crumbs or flour, then in the egg, which has been lightly beaten with water, then in crumbs again. In a large saucepan over fry in hot deep fat, 375 for 3-5 minutes, until golden brown. Dry off extra oil on paper toweling. Fry 3 or 4 at a time, keeping them warm in the oven as soon as they are ready. Serve on a heated platter with lemon wedges. Goes well with side dish tartare sauce. Makes: 6 servings

128 68. CRAB OR SHRIMP COQUILLES 2 (6 1/2 oz.) cans crab meat or shrimp shelled and deviened 2 hardboiled eggs diced 3/4 cup bread crumbs 1 tablespoon diced green pepper 1 tablespoon diced parsley 1 tablespoon grated onion 1 teaspoon lemon juice 1/2 teaspoon prepared mustard 1/4 teaspoon salt 1 (10 oz.) can cream of mushroom soup 1/4 cup milk 1/4 cup grated Parmesan cheese Preparation:

129 Drain the crab or shrimp meat throughly. In a large bowl add the diced hard boiled eggs with 1/2 cup bread crumbs and the shellfish meat. Season with the green pepper, parsley and grated onion. Add lemon juice, prepared mustard and salt. Then add the cream of mushroom soup with enough milk, up to 1/4 cup, to make a moist mixture. Toss lightly and scoop into 4 to 6 scallop shells and top with 1/4 cup bread crumbs and the grated Parmesan cheese. Bake in preheated for 15 to 20 minutes, and tops have a golden brown coloring. Makes: 4 to 6 servings.

130 69. DELICIOUS CRAB SOUFFLE 3/4 cup shredded canned crab meat(with no bones or shell) 1/4 cup butter 3 tablespoons flour 1 cup milk 3 eggs (separate the yolks and whites) 1/4 cup grated sharp Cheddar cheese 1 teaspoon salt 1/16 teaspoon nutmeg 1/16 teaspoon cayenne pepper Preparation: Make the sauce by melting the butter in a double boiler. Stir in the flour and then the milk slowly. Continue cooking until the sauce is thickened. Beat the egg yolks slightly and gradually add the hot sauce to them. Return to double boiler and cook until the sauce is thickened again. Add the Cheddar cheese, salt, nutmeg and cayenne. Heat only until the cheese is melted. Remove from heat and add the crab meat. Gently fold the hot mixture, a little at a time, into the stiffly beaten egg whites. Pour into a medium size greased casserole and set in a pan of hot water. Bake for minutes in preheated oven

131 @450 for 20 to 25 minutes. Remove let cool 2 minutes and serve. Makes: 6 servings

132 70. CRAB AND ARTlCHOKE CASSEROLE 2 cups crab meat 3 tablespoons butter 3 tablespoons flour 1 1/2 cups milk 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 1/2 cup grated Parmesan cheese 3 tablespoons mustard 1 tablespoon Hot pepper sauce 4 hardboiled eggs 1 (1 lb.) can artichoke hearts Preparation:

133 In a large saucepan over medium heat make a cream sauce using the butter, flour and milk. Season with salt, pepper, Worcestershire sauce and 1/2 cup cheese. Add a little mustard and hot pepper sauce. Drain the artichoke hearts. Remove any bones from the crab meat and combine all the ingredients. Pour into a large casserole. Sprinkle with the remaining parmesan cheese and bake in preheated 30 minutes. Makes: 6 servings

134 71. SAUTEED SOFT-SHELL CRABS soft shell crabs 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons lemon juice 1 cup flour 1/4 cup butter 2 tablespoons chopped parsley Preparation: Wash the crabs and pat dry. Sprinkle with salt and pepper and sprinkle with lemon juice and dust lightly with flour. In a large saucepan over medium heat sauté in butter for 5-6 minutes, turning once. The crabs are delicate and should not be overcooked. Remove an place on a warm plate; pour drippings over the crabs and sprinkle with parsley. Makes: 6 servings.

135 72. CRAB CROQUETTES WITH CREAM SAUCE 1/2 pound crab meat 1 cup cream sauce(bechamel sauce) 1/4 teaspoon dry mustard 1/8 teaspoon hot pepper sauce 1 tablespoon chives chopped 2 hardboiled eggs chopped 1/2 cup bread crumbs 1 egg Preparation: In a large saucepan over medium heat prepare a cream sauce and season it with mustard, hot pepper sauce and chives. Add the crab meat and the hard boiled eggs, season to taste. Chill thoroughly. Shape into croquettes dip in crumbs egg and crumbs again. In a large saucepan over medium heat a few a time. When golden color appears,

136 remove and place on paper towel to absorb run off drippings. Makes: 4 servings

137 73. CRAB CROQUETTES SPECIAL 2 cups crab meat 3 tablespoons butter 3 tablespoons flour 1 cup milk 1 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon dry mustard 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 1 cup cracker crumbs 2 eggs Preparation: In a large saucepan over medium heat prepare a (bechamel)cream sauce with butter flour and milk. Season with salt. pepper. mustard, Worcestershire sauce and onion. Mix the crab meat with the sauce. Chill thoroughly. Shape into 8 large cakes. or about 40

138 smaller balls if to be used as an appetizer. Roll in cracker crumbs. beaten egg and cracker crumbs again. In a large saucepan over high heat fry in deep fat at 375 move around in pan so that all sides are golden brown. Remove place on paper towels to absorb excess drippings. Serve hot. Makes: 4 servings, or 12 canapes

139 74. CRAB AND SPAGHETTI CASSEROLE A L'ITALIEN 1 1/2 cups flaked and boned fresh or canned crab meat 1 (8 oz.) package spaghetti 1 (10 oz.) can cream of mushroom soup 3 tablespoons butter I cup milk 2 cups grated cheddar or brick or mozzarella cheese )4 cup onion diced 2 hardboiled eggs diced I tablespoon chopped pimiento 1/2 teaspoon salt 1/8 teaspoon pepper Preparation: Cook the spaghetti in boiling salted water until tender or a la dente. Drain and rinse with cold water. In a large saucepan over medium heat the mushroom soup, stirring until smooth. Add the butter and milk. Stir in the cheese, onion, eggs, pimiento, salt, pepper

140 and crab meat. Combine with cooked spaghetti and large casserole. Bake in preheated for 30 minutes. Makes: 4 to 6 servings

141 75. HOT SEA FOOD IN AVOCADOS 1 cup lobster meat 1 cup crab meat 1/4 cup butter 1/4 cup flour 1 cup hot milk 1 cup cream 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon cayenne pepper 3 avocados Preparation: Pick over the lobster and crab meat and remove all bones and shells. Keep it in spoon size pieces. Melt the butter in double boiler and blend in the flour. Add the milk and cream slowly, stirring steadily, continue until thick and smooth. Season with salt, pepper and cayenne. Add crab and lobster meat. Cut the avocados in two, lengthwise, and remove pits. Peel and fill with hot creamed mixture. Bake in covered pan with a little hot water, in preheated oven, 375, for 15 to 20 minutes.

142 Makes: 6 servings.

143 76. SEA FOOD RISOTTO 5 lobster tails or 2 (1 1/2 lb.) lobsters l pound scallops or shrimp, shelled and deviened 3 cups crab meat cleaned 5 cups chicken broth 2 large onions chopped and 1/2 cup diced onion 2 carrots sliced 6 sprigs parsley 3 tablespoons lemon juice 1 tablespoon salt 2 bay leaves 1/2 teaspoon crushed peppercorn 1/4 teaspoon thyme 1/4 teaspoon marjoram 2 cups water 1/4 cup green pepper diced plus 2 tablespoons more of diced green pepper 3 tablespoons tomato sauce 1 clove garlic crushed 1/4 teaspoon hot pepper sauce 2 cups rice

144 2 cup plus 2 tablespoons butter 1/2 cup flour 2 cups light cream 1/2 cup milk 1/4 cup dry white wine 1/4 cup toasted almonds Preparation: Pour the chicken broth into a large pot. Add 2 chopped onions, the carrots and parsley. Season with 2 tablespoons lemon juice, salt, bay leaves, peppercorns, thyme and marjoram. Simmer about 10 minutes to blend flavors, add the lobsters and simmer until tender. Strain the broth and save. Cut the lobster meat into spoon size pieces. Pour 3 cups strained broth back into the pot. Add the water, 1/2 cup diced onion, 1/4 cup chopped green pepper and tomato sauce. Season with garlic, 1 tablespoon lemon juice and hot pepper sauce. Bring to a boil then add rice and 2 tablespoons minced green pepper. Cover, reduce heat and cook without stirring for 25 minutes, until all liquid has been absorbed and rice is tender. In a large saucepan over medium heat make a cream (bechamel) sauce with 1/2 cup butter, flour, light cream, milk and 3/4 cup of the fish broth or substitute the white wine for 3/4 cup fish broth or 50/50 mix your choice. Cook until thickened and season to taste. Sauté the scallops in 2 tablespoons butter and add them to the sauce along with lobster and crab meat. Line a casserole with the rice and pour the creamed shellfish in the center. Top with the almonds and bake in preheated for 10 to 15 minutes. Makes: 8 to 10 serving

145 77. SEA FOOD AND NOODLES AU GRATIN 1 cup cooked lobster 1 cup cooked shrimp shelled and deveined cut in half 1 3/4 cups noodles 6 tablespoons butter 1 clove garlic crushed 2 1/4 cups sliced mushrooms 3 tablespoons flour 1 1/2 cups milk 1 cup grated Cheddar cheese 1 teaspoon salt 1/3 teaspoon freshly ground pepper 1 teaspoon lemon juice Preparation: Cook the noodles until tender according to package directions. Drain and set aside. Meanwhile, in a large saucepan over medium heat melt 3 tablespoons butter, add the garlic and mushrooms, and sauté until slightly browned. Add lobster meat and shrimp. Make a cream sauce by blending flour into 3 table spoons butter, and adding the milk

146 gradually while stirring over moderate heat. When thickened, add 3/4 cup grated cheese and stir over low heat until just melted. Add the salt, pepper and lemon juice mix well. Pour over the fish and mix lightly. Put noodles in a large casserole, and pour the sauce over top. The casserole may be made in advance and refrigerated. When ready to serve, top with the remaining grated cheese and broil until cheese is bubbling. If casserole is cold, heat up for 15 minutes in a in preheated before broiling. Makes: 6 servings

147 78. BROILED SOFT-SHELL CRABS

148 8-12 soft-shell crabs (depending upon size) 1/4 cup melted butter 2 tablespoons lemon juice 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup flour Preparation: Wash the crabs and pat dry. Mix the butter, lemon juice, salt and pepper. Dip the crabs in this mixture. Coat them very lightly with flour. Broil for 5 minutes; turn and cook another 3 to 5 minutes. Makes: 4 servings

149 79. SOUTHERN CRAB AND SHRIMP GUMBO 2 lbs. shrimp, shelled and deveined 1 pound crab meat fresh or frozen 6 slices bacon 2 large onions chopped 2 cloves garlic crushed 2 (1 lb. 4 oz.) cans tomatoes 6 1/2 cups consommé l carrot diced 4 leeks or 6 scallions cut into thin rounds 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon saffron 2 pounds okra cut into 1/3 inch rounds fresh, frozen or canned 3 tablespoons chopped parsley 4-6 tablespoons flour

150 l-2 teaspoons filé powder Preparation: Fry the bacon until crisp, drain and crumble into small pieces. In the bacon drippings sauté the onions and garlic until golden. Transfer to a large pot and add the tomatoes and consommé. Cover and bring to a boil. Now add the carrot and leeks or scallions and simmer for 40 minutes. Add the shrimp and crab meat. Season with salt, cayenne and saffron. Reheat to simmering again and add the okra. Cook on low heat for 30 minutes stirring occasionally. Just before serving, add the parsley and flour, mixed into a thin paste with a little water. Add the filé powder. Cook until soup thickens slightly. Add crumbled bacon. Makes: 8 servings

151 80. SEA FOOD CASSEROLE 1 (2 lb.)lobster cooked(meat only) 1 pound crab meat fresh, frozen or canned 2 quarts oysters 1 small onion minced 1/2 cup butter 1 pound mushrooms thick slices 1/3 cup flour 1 tablespoon salt 1/2 teaspoon nutmeg l/2 teaspoon paprika 1/4 teaspoon pepper 1/3 teaspoon cayenne pepper 2 cups cream 1/2 teaspoon grated lemon rind 1 bay leaf crumbled 1 green pepper diced 2 egg yolks

152 1/2 cup dry white wine 1 cup bread crumbs Preparation: In a large saucepan over medium heat sauté the onion in the melted butter, add the mushrooms. Do not let brown. Take skillet from heat and remove the mushrooms. Set aside. Sift the flour, salt, nutmeg, paprika, pepper and cayenne together. Mix this with the cream, lemon rind and the crumbled bay leaf. Blend the cream mixture into the remaining butter in the skillet. Add the lobster meat, cut into chunks, and the crab meat, diced green pepper and the cooked mushrooms. Cover and return to very low heat. Meanwhile, strain the liquor from the oysters and bring to a boil in a large saucepan. Add the oysters and cook 3-4 minutes until the edges curl. Remove the oysters and add to the mixture in the skillet. Beat the egg yolks and mix with the white wine and oyster liquor or 1 cup oyster liquor. Add to the sea food and mix well. Put it in a large casserole top with buttered bread crumbs, and bake in a preheated oven 375 until the crumbs are golden brown, usually about 15 minutes. Makes: 8 servings

153 81. SEA FOOD CREAMED CORN 2 cups cooked fresh, frozen or canned sea food 3 eggs 1 (1 lb.) can cream-style com 1 1/2 cup milk. 1/4 teaspoon hot pepper sauce 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 2 teaspoons lemon Juice 1 cup buttered bread crumbs

154 1 tablespoon grated Parmesan cheese Preparation: Beat the eggs slightly and stir in the corn, milk and hot pepper sauce. Season with salt, mustard, Worcestershire sauce and lemon juice. Mix well. Stir in the sea food and turn into a 10 X 6 X 2-inch casserole. Sprinkle with the buttered bread crumbs and Parmesan cheese. Bake in preheated for 30 minutes. Makes: 4 servings

155 82. SEA FOOD AND CREAMED CHICKEN 1 cup fresh or thawed frozen scallops 1 pint fresh or thawed frozen oysters 1 cup cooked shrimp shelled and deveined 2 cups cooked chicken meat cut into spoon size pieces 1 cup cooked lobster meat cut into bite-size pieces 1 cup salted water 2 chicken bouillon cubes 1 cup sliced mushrooms

156 6 tablespoons butter 1/2 onion diced 3 tablespoons chopped green pepper 3 tablespoons chopped pimiento 6 tablespoons flour Milk and fish broth to make 2 cups 1 teaspoon Worcestershire sauce 1/4 teaspoon prepared mustard 1 cup light cream 1 teaspoon salt 1/8 teaspoon white pepper Preparation: In a large saucepan over medium heat cut the scallops into spoon size pieces and simmer for about 5 minutes in the salted water. Drain and save liquid now add the chicken bouillon cubes. In a large saucepan over medium heat fry oysters until the edges curl. Set aside. Add the oyster liquid to the scallop liquid. Have shrimp, chicken and lobster ready. Sauté mushrooms in butter until golden brown. Grate onion over the mushrooms, sprinkle with green pepper and pimiento. Add flour and blend until smooth. Then add the milk and fish broth. Stir gradually into the butter, flour and mushrooms in the skillet, making a thick cream sauce. Season with Worcestershire sauce and prepared mustard. Stir in Cream and heat a few minutes longer. Season with salt and pepper. Arrange the fish and chicken in layers in a large casserole. Pour the sauce over and bake in preheated for about 45 minutes, until bubbly. The casserole, may be stored in the refrigerator until an hour before baking. Makes: 8 servings.

157 83. FROGS LEGS SAUTE 3 pounds frogs legs (12-18 large pairs) 1 cup flour 1/4 cup butter 1 teaspoon salt 1/4 teaspoon pepper 1/2 the juice of one lemon 2 tablespoons diced parsley Preparation: If the frogs legs are small, count on 8 pairs per person-if really large, 3 pairs. Wash and pat dry. Dust with flour, if you wish. In a large saucepan over medium heat sauté in butter until brown, turn and brown other side. Sprinkle with salt, pepper and lemon juice. Put on hot platter, pour the butter over them and sprinkle with parsley. Makes: 4 to 6 servings

158 84. FROG LEGS AU POULETTE 2 pounds frog legs 2 tablespoons butter 1 pound mushrooms sliced 4 shallots or scallions chopped 3/4 teaspoon salt 1/3 teaspoon white pepper 1 cup chicken broth or dry white wine 3/4 cup cream 2 egg yolks 1 tablespoon chopped parsley Preparation: Wash the frog legs and pat dry. Salt lightly. Put in a large saucepan over medium heat with 3 tablespoons butter, the sliced mushrooms, shallots or scallions, salt. pepper and chicken broth or wine. Simmer covered, for 15 minutes, until the meat is tender or white. Small ones may take a few minutes less and big ones will need more cooking time. Remove frogs legs to serving dish and keep warm. Reduce the liquid by half. Then stir in the egg yolks which have been mixed with the cream. Heat and stir constantly until thickened but do not permit the sauce to boil. Add remaining butter and the parsley pour over the frog legs.

159 Makes: 4 to 5 servings

160 85. SCALLOPED OYSTERS AND CORN 1 pint oysters l (4 oz.) can cream style com 1/4 cup cream 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon hot pepper sauce 1/2 cup butter melted 2 cups cracker crumbs Preparation:

161 Drain the oysters and put aside a 1/4 cup of liquor. Chop the oysters coarsely. Mix the corn with cream, add teaspoon salt, pepper and hot pepper sauce. Combine the butter and cracker crumbs. Then add 1/4 teaspoon salt, and toss lightly with a fork. Arrange crumbs, corn and oysters in layers in a large casserole. Have 3 layers of crumbs and 2 layers of oysters and corn. Pour oyster liquor over the top. Bake in preheated for 35 minutes. Serve hot. Makes: 4 to 6 servings

162 86. SAVORY CREAMED OYSTERS 4 dozen oysters 6 tablespoons butter 6 tablespoons hour I cup light cream 1/2 cup finely diced green pepper 1/4 cup minced parsley 1/4 cup diced pimienta 1 cup grated Cheddar cheese

163 1/2 cup grated Parmesan cheese l tablespoon prepared horse-radish I teaspoon Worcestershire sauce 1 teaspoon rosemary 1 teaspoon salt 1/8 teaspoon pepper Preparation: In a large saucepan over medium heat fry the oysters over low heat for 5 minutes to release some of the juice. They have cooked enough when the edges begin to curl. Drain well. Melt the butter and blend in flour and make a smooth paste. Add the cream and stir over low heat until very smooth. To the cream sauce add green pepper, parsley, pirnento, Cheddar cheese, Parmesan cheese, horse-radish, Worcestershire sauce, rosemary, salt and pepper. Add oysters to the sauce and heat in double boiler and cook for 20 minutes. Good served on white bread toast or hot buttered biscuits. Makes: 8 servings

164 87. SCALLOPED OYSTERS AND MUSHROOMS 4 dozen oysters 1/2 pound mushroom caps sliced 1 1/2 tablespoons grated onion 1 cup butter 1 1/2 cups cracker crumbs 1 1/2 cups French bread crumbs 3/4 teaspoon salt 1/3 teaspoon pepper 1/3 teaspoon nutmeg 1/3 teaspoon savory 3 tablespoons cream Preparation: Drain oysters and save the liquor. In a large saucepan over medium heat sauté the mushrooms in 2 tablespoons butter with the grated onion until tender. Season the cracker

165 and bread crumbs with salt, pepper, nutmeg and savory. Stir in 3/4 cup melted butter. 3 tablespoons cream and 1/4 cup liquor from the oysters. Butter a shallow glass baking dish. about 9X12x2 inches. Put a thin layer of crumbs on the bottom, then a layer of oysters and mushrooms mixed, another layer of crumbs, and then the rest of the mushrooms and oysters, and top with a layer of crumbs. Dot with butter and bake in preheated oven 375 for about 30 minutes. Makes: 8 servings

166 88. BAKED CHOPPED OYSTERS 2 quarts oysters 1/2 cup plus 2 tablespoons butter 1/2 cup finely chopped onion or shallots 1 tablespoon salt 1/4 teaspoon pepper 1/5 teaspoon cayenne pepper 1/2 teaspoon nutmeg 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons thyme 5 cups soft bread crumbs 8 eggs Preparation: Drain and chop the oysters coarsely. In a large saucepan over medium heat melt 2

167 tablespoons butter, add the oysters and the onion. Season with salt, pepper, cayenne, nutmeg, lemon juice, Worcestershire sauce and thyme. Cook slowly. stirring once or twice every 2-3 minutes. Add 2 cups bread crumbs and the slightly beaten eggs. Remove from heat. mix well, and spoon into individual ramekins or a baking dish. In a large saucepan over medium heat melt 1/2 cup butter and add 3 cups bread crumbs. Heat, tossing until lightly browned. Cover the oysters with browned crumbs and bake in preheated for 25 minutes until set. Makes: 14 servings

168 89. BAKED OYSTERS PIQUANTES 3 dozen oysters on half shell 1 teaspoon salt 1/2 teaspoon white pepper 1/4 cup butter 1 clove garlic 1 cup cracker crumbs 1/2-3/4 cup hot sauce 6 slices bacon Preparation: Put the oysters in their shells on a bed of rock salt in a hot pan. Season with salt and pepper. In a large saucepan over medium heat melt the butter with the garlic in a small saucepan. Remove the garlic and sauté the butter with the cracker crumbs. Put s small spoonful of hot sauce on each oyster and sprinkle with some of the crumbs. Put a piece

169 of uncooked bacon on top of the crumbs. Bake in preheated until the oysters edges are curled, plump and the bacon crisp. Six servings.

170 90. SCALLOPED OYSTERS 4 dozen oysters 6 cups crushed saltines 1 1/2 cups melted butter 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup cream Preparation: Drain oysters. reserving the liquor. Mix cracker crumbs with melted butter. Put a thin layer of crumbs in the bottom of a greased shallow 3 quart casserole. Cover with a layer of oysters and sprinkle with a little salt and pepper. Pour half of the cream over the oysters. Make another layer with cracker crumbs, oysters, seasonings and cream. Top with crumbs. Pour the liquor over all. Bake in preheated for 35 to 40 minutes. Makes: 6 to 8 servings

171 91. BAKED OYSTER CASSEROLE 1 1/2 quarts oysters l quart white bread cubes 1 teaspoon salt 1/4 teaspoon pepper 3/4 cup melted butter Preparation: Toast the bread cubes by putting on tray or baking sheet in in preheated until light brown. Drain the oysters, and save liquor for later. Put a layer of bread cubes in bottom of a shallow 2-quart casserole, using half the cubes; sprinkle with 1/2 teaspoon salt, a dash of pepper and a 1/4 cup of the melted butter. Arrange oysters over the cubes, sprinkle with 1/2 teaspoon salt and a little pepper and again with another 1/4 cup of the melted butter. Cover with another layer of bread cubes, sprinkle with the remaining melted butter and 1/2 cup oyster liquor. Bake in preheated oven 325 for 30 minutes. Makes: 6 to 8 servings

172

173 92. CURRIED OYSTER 12 large or 16 small oysters 1 onion diced 3 tablespoons shortening or salad oil 3 tablespoons flour 1 cup milk 1-2 teaspoons curry powder 1/2 teaspoon salt 1/8 teaspoon pepper 3 hardboiled eggs diced Preparation: Drain the oysters, reserving the liquor. In a large saucepan over medium heat sauté the onion in shortening or salad oil until golden. Sprinkle with flour and blend in well when done add the milk, let simmer and stir continuously until mixture is rich and thick. Blend the curry with a little oyster liquor to a smooth paste and add to the sauce. Season with salt and pepper Last, add oysters and eggs. Simmer over low heat until the oyster edges begin to curl. Be careful not to overcook. As you simmer the mixture, add some of the oyster liquor to bring the sauce to a medium consistency. Oysters release liquid as they

174 cook, so add more liquor only as needed. Delicious can be served with rice, noodles, white bread toast or hot biscuits. Four servings.

175 93. CURRIED OYSTERS DU CHEF 1 1/2-2 quarts oysters 3/4 cup butter melted 1/4 cup hour 3 cups cream 3/4 teaspoon salt 1 1/2 teaspoons celery salt 1 1/2 teaspoons Worcestershire sauce 1 1/2 teaspoons grated onion 1 tablespoon curry powder Preparation: In a large saucepan over medium heat put the in oysters and heat to boiling point. Strain the liquor from the oysters and save for later. Strain through cheesecloth or kitchen cloth and set aside. In a large saucepan over medium heat melt the butter, add the flour and stir constantly until smooth. Add 1 1/2 cups oyster liquor and, when well blended add cream. Season with salt, celery salt, Worcestershire sauce, onion and curry. Pout boiling water over the oysters. Drain the oysters, chop them, add to the sauce, and simmer until oysters are heated throughly. Serve as filling for timbale cases or puff pastries or a volau-vent pastries. Eight servings.

176

177 94. SPICY OYSTERS 1 quart oysters 1 teaspoon salt 1/2 cup ketchup 3 tablespoons Worcestershire sauce 1/4 teaspoon hot pepper sauce 1/2 lemon (juice of ) 2 teaspoons prepared mustard 1/2 cup salad dressing 1 1/2 cups cracker crumbs 3 eggs 2 large onions chopped 4 tablespoons butter Preparation: Open and drain the oysters into a large bowl. Season well with salt, add the ketchup, Worcestershire sauce, hot pepper sauce, lemon juice, mustard and salad dressing. Add 1 cup cracker crumbs and slightly beaten eggs. Mix well. In a large saucepan over medium heat sauté the onions in 3 tablespoons butter until golden but not brown. Pour in oyster mixture and cook over very low heat, stirring constantly, until thickened. Oysters should just begin to curl at the edges. Pour into greased baking dish. Sprinkle 1/2 cup cracker crumbs on top. Dot with butter and bake in preheated for 20 minutes and

178 top browned lightly. Makes: 4 to 6 servings

179 95. OYSTERS BAKED IN RAMEKINS 1 quart oysters 2 onions chopped fine 4 stalks celery chopped tine 2 tablespoons butter 2 thin slices lemon minced 1 clove garlic crushed 1 bay leaf crushed 1/2 teaspoon thyme 2 cups soft bread crumbs 1/2 teaspoon salt 1/8 teaspoon hot pepper sauce 1 egg 1/2 cup crumbs 1/8 teaspoon Paprika

180 Preparation: Open and drain the oysters into a large bowl and save liquor. Pick over and chop the oysters. Simmer the onions and celery in butter, but do not let them brown. Add the lemon, garlic, bay leaf and thyme. Add the oyster liquor to the bread crumbs. Squeeze out and add to the mixture. Simmer about half an hour. Add oysters and season with salt and hot pepper sauce. Simmer until oysters are cooked and flavors blend, a couple of minutes only. Stir in the slightly beaten egg and cook slowly another 2 minutes. Divide among 6-8 ramekins or scallop shells. Cover with buttered crumbs. Sprinkle with paprika. Bake in preheated for 20 minutes. Makes: 6 to 8 servings

181 96. OYSTER PAN ROAST l quart oysters 1/2 cup butter 12 cup cream 1/2 cup chili sauce 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1 teaspoon prepared horse-radish (optional) serve with : Toast, bread or hot biscuits Preparation: Open and drain the oysters into a large bowl. In a large saucepan over medium heat melt the butter. Pour in the oysters and cook gently about 2 minutes, just until they begin to plump up and edges curl. Add the cream and chili sauce. Season with salt, pepper, Worcestershire sauce, hot pepper sauce, and horse-radish to taste. Cook over very low heat until the sauce through. Serve at once on white bread toast or biscuits. Makes: 4 servings.

182 97. OYSTER JAMBALAYA 3 dozen oysters 1 tablespoon butter 4 slices bacon diced 3 tablespoons onion diced 2 tablespoons tomato paste 1/4 cup tomato diced 3 cups freshly cooked rice 1/2 teaspoon salt 1/8 teaspoon pepper Preparation: In a large saucepan over medium heat melt the butter. Add the bacon and cook until almost done, remove from pan. Fry the onion in the drippings. Return bacon and add the

183 oysters. Cook over low heat until oysters are just plumped and edged are curled, no more than 4 minutes. Add the tomato paste and stir in the rice. Season to taste with salt and pepper. Mix carefully with two forks. Cover and set in warm place or in double boiler 20 minutes for flavors to blend. Makes: 6 to 8 servings

184 98. OYSTERS CREOLE 2 quarts oysters(about 5 dz.) opened and drained, save the liquor 2 carrots minced very fine 3 stalks celery minced very fine 2 medium onions minced very and 1/2 cup butter 2 tablespoons chopped parsley 1 teaspoon paprika 1/2 teaspoon thyme 1/2 teaspoon marjoram 1/2 bay leaf 2 teaspoons salt 2 cups cream 10% 2 tablespoons tomato paste 3/4 cup flour 1/4 teaspoon hot pepper sauce 2 tablespoons brandy

185 Preparation: Put the carrots, celery and onions through a food processor much quicker than chopping them by hand. In a large saucepan over medium heat sauté the chopped vegetables in butter. Add 3 cups oyster liquor or a combination of liquor and chicken broth, to taste. Cook over high heat until much of the liquor evaporates. Then add parsley, paprika, thyme, marjoram, bay leaf and 1 teaspoon salt. Let simmer until vegetables are tender. Add the drained oysters and simmer only until they are plump and the edges curl. Add cream mixed with tomato paste. In a cup blend the flour with enough cold water to make a thin paste. Stir into oyster mixture and cook, stirring, until thickened. Add 1 teaspoon salt, the hot pepper sauce, and brandy, to taste. It is traditional to serve this along with a baked ham. Makes: 8 servings

186 99. OYSTERS AND BACON TETRAZZlNl 1 quart tresh oysters or 2 packages frozen oysters 1 (8 oz.) package spaghetti 4 cups Medium Cream Sauce (bechamel sauce) 2 tablespoons prepared mustard 1 1/2 teaspoons salt 1/2 teaspoon white pepper 1/4 teaspoon paprika 1 teaspoon minced parsley 1/4 teaspoon hot pepper sauce 1 pound sliced bacon 1 1/2 cups grated sharp cheese 1/4 cup parsley diced

187 Preparation: Open and drain the oysters into a large bowl, save the liquor for later. Cook the spaghetti according to the directions on the package. Add mustard, 1/2 cup oyster liquor, 1 teaspoon salt and 1/4 teaspoon white pepper to the cream sauce. Sprinkle the oysters with 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, minced parsley and hot pepper sauce. Wrap each oyster in a strip of bacon and fasten with toothpicks. Arrange on a pan and bake in a in preheated until bacon is crisp do not burn. Remove the toothpicks. Put a layer of spaghetti in a large casserole, follow with a layer of oysters and a layer of sauce. Sprinkle with part of the grated cheese. Repeat until the ingredients are all used up, ending with a layer of cheese. Bake in preheated for 30 minutes. Sprinkle with chopped parsley before serving. Makes: 8 servings

188 100. BROILED SCALLOPS l 1/2 Pounds scallops 1/2 cup Salad oil 1 teaspoon salt 1/8 teaspoon pepper 6 tablespoons melted butter 1 Lemon (freshly squeezed juice ) 2 tablespoons minced chives or finely chopped scallions Preparation: Wash the scallops and marinate in enough salad oil to coat all sides and thereby prevent drying out. Preheat the broiler. Drain the scallops and place them in a shallow pan; season well with salt and pepper. Mix the melted butter with the lemon juice and the chives or scallions. As the scallops cook, baste frequently with the sauce; turn the scallops frequently with a spoon. It takes only about 5 minutes to broil them. Makes: 4 servings

189 101. SCALLOPED SCALLOPS 1 1/2 pounds scallops 1/4 teaspoon salt 1 1/2 cups crushed saltines 1/2 cup butter 3 tablespoons light cream 1/8 teaspoon pepper 1/2 teaspoon paprika Preparation: Wash and drain the scallops. If they are large, cut them in 2 or 4 pieces each. Season with salt. Toss in the crackers with the melted butter. Arrange alternate layers of crumbs and scallops in a 9 inch greased pie plate, make 3 layers of crumbs and 2 of scallops. Pour cream on the top. Sprinkle with pepper an paprika and bake in preheated for 30 minutes. Makes: 4 servings

190 102. SCALLOPS BROILED IN GARLIC BUTTER 2 pounds scallops 2 cloves garlic split 2/3 cup butter 4 teaspoons minced chives, scallions or onion 2 tablespoons chopped parsley 1/2 teaspoon dried tarragon 1/2 teaspoon salt 1/8 teaspoon pepper Preparation: In a large saucepan over medium heat sauté the garlic in butter until browned. Remove garlic and mix the butter with chives, scallions or onion, parsley, tarragon to taste, salt and pepper. Wash and drain the sca11ops. If they are large, cut them into smaller pieces. Put them in a shallow greased oven proof dish. Pour the butter mixture over them. Broil under moderate heat about 5 minutes or until the scallops are done. Makes: 4 to 6 servings

191 103. SAUTEED SCALLOPS

192 2 pounds scallops 1/4 cup flour 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon tarragon or marjoram 1/2 cup butter 1 tablespoon lemon juice 1 Tartare Sauce 6 Lemon wedges Preparation: Wash and dry the scallops. Dip them in the flour which has been sifted and mixed with salt, pepper and tarragon or marjoram. In a large saucepan over medium heat melt the butter, then add the lemon juice and when hot, add the scallops. Sauté turning often, until browned. Serve with tartare sauce and or lemon wedges. Makes: 4 servings

193 104. POACHED SCALLOPS 2 pounds fresh scallops l (14 oz.) can chicken broth 1/8 teaspoon Pinch salt 1/3 teaspoon pepper 1 clove garlic crushed 3 tablespoons parsley chopped parsley Preparation: in a large pot heat and simmer the chicken broth with salt, pepper and garlic. Cool. Add the scallops, either small ones or large ones out in quarters, and the parsley. Simmer gently for a few minutes. This is a low-calorie dish. Serve a small pitcher or small bowl of melted butter on the side.

194 Makes: 4 servings

195 105. SCALLOPS IN SHELLS (Coquilles St. Jacques) 2 1/2 pounds scallops 1 cup water Juice 1 lemon 1 onion sliced 4 peppercorns 2 sprigs parsley 1 teaspoon salt 1/2 bay leaf 1/4 cup plus 2 tablespoons plus 1/3 cup butter

196 1/2 pound mushrooms 1 can (10 oz.) tomatoes or 3 ripe tomatoes peeled and diced 2 tablespoons flour 2 tablespoons cream 1/8 teaspoon crushed garlic 1 cup bread crumbs 1/2 cup Grated Parmesan cheese 1/4 cup crisp bacon Preparation: Wash and drain the scallops. Put them in a saucepan with the water, lemon juice, sliced onion, peppercorns, parsley, salt and bay leaf. Bring to a boil; then simmer gently for 5-6 minutes. Drain, reserving the liquor, and cut the scallops into small pieces-about 4 pieces to each scallop, or more if they are large scallops. Tiny bay scallops need not be cut. Wipe and cut the mushrooms into pieces to match the size of the scallops. In a large saucepan over medium heat in 1/4 cup butter sauté them until golden. Remove the mushrooms. In the remaining butter in the same skillet, sauté the tomatoes for 5-7 minutes, stirring frequently. In a large saucepan over medium heat 2 tablespoons butter, blend in the flour and add a cup of the hot scallop liquor. Cook until smooth and thickened. Add the cream and stir well. Mix the sauce with the scallops, mushrooms and tomatoes. Add the garlic and mix well. Fill 8 scallop shells or ramekins with the mixture. Toss the bread crumbs and 1/3 cup melted butter together. Put about 2 tablespoons of this on top of each helping. Sprinkle with Parmesan cheese and or the crumbled bacon. Bake in preheated until mixture is heated throughly and bread crumbs on top are golden brown usually for minutes. Makes: 8 servings

197 106. IROILED SCALLOPS WITH BACON 2 pounds scallops 1 teaspoon salt 1/4 teaspoon white pepper 1 Lemon (Fresh Squeeze Juice) 6-10 slices bacon 6 White bread Toast (optional) 2 eggs (optional) Preparation: Wash the scallops and dry on paper toweling. Place in s shallow pan big enough to accommodate the scallops without stacking them. Sprinkle with salt. pepper and lemon juice. Lay the bacon slices over scallops or wrap them around use tookpicks to hold then broil under low heat until scallops are done. Caution don't overcook, when the bacon is done the scallops will be too. Serve at once. Try putting scallops and bacon on toast on a hot platter. Stir the slightly beaten eggs into the pan juices. Stir over moderate heat and thicken slightly. Pour over scallops. Makes: 4 to 6 servings

198 107. SCALLOPS AND SHRIMP EN BROCHETTE 1 1/2 pounds scallops fresh or frozen 1 1/2 pounds shrimp fresh or frozen 3/4 pound mushrooms 1 teaspoon salt 1/8 teaspoon pepper 3/4 cup butter 1/4 cup lemon juice 3 cups White rice Preparation: Thaw scallops and shrimp if using frozen. Shell and devein the shrimp. If the scallops are very large, cut in half. If shrimp are jumbo. cut through the center the lengthwise. Alternate shrimp, scallops and mushrooms on skew you'll need 6(12 inch) or 12(6 inch) skewers. Sprinkle with salt end pepper. Melt the butter and add the lemon juice; heat until it begins to be frothy. Brush skewers with the lemon butter and broil for 5 minutes. Baste with the lemon butter, turn. baste again and broil another 5 minutes, until shrimp turn pink. Pour butter over and serve with white rice.

199 Makes: 6 servings

200 108. FRIED OYSTERS WITH CRAB MEAT 1 quart large oysters 2 (6 1/3 oz.) cans crab meat (picked no shells) 4 eggs 1/4 cup milk 1/4 teaspoon Worcestershire sauce 1/4 teaspoon Several dashes hot pepper sauce 4 cups fine dry bread crumbs 1 teaspoon salt 1/4 teaspoon white pepper 6 Lemon wedges Preparation: