1/2 LB. FLOUNDER OR OCEAN PERCH1/2 LB. PIKE OR RAINBOW TROUT1/2 LB. GROUPER, HADDOCK OR HALIBUT1/2 CUP CHOPPED ONION1/2 CUP CHOPPED CELERY1/2 CUP CHOPPED PARED CARROTS1/4 CUP SNIPPED PARSLEY1/4 TEASPOON LEAF ROSEMARY1 CAN WHOLE TOMATOES, MASHED (8OUNCES)1/2 CUP DRY WHITE WINE1 (8 OUNCE) BOTTLE CLAM JUICE1 TEASPOON SALT3 TABLESPOONS FLOUR3 TABLESPOONS MELTED BUTTER 1/3 CUP… Continue reading SWISS-CRAB CASSEROLE
Category: SEAFOOD
FISHERMAN’S CATCH CHOWDER
1/2 LB. FLOUNDER OR OCEAN PERCH1/2 LB. PIKE OR RAINBOW TROUT1/2 LB. GROUPER, HADDOCK OR HALIBUT1/2 CUP CHOPPED ONION1/2 CUP CHOPPED CELERY1/2 CUP CHOPPED PARED CARROTS1/4 CUP SNIPPED PARSLEY1/4 TEASPOON LEAF ROSEMARY1 CAN WHOLE TOMATOES, MASHED (8OUNCES)1/2 CUP DRY WHITE WINE1 (8 OUNCE) BOTTLE CLAM JUICE1 TEASPOON SALT3 TABLESPOONS FLOUR3 TABLESPOONS MELTED BUTTER 1/3 CUP… Continue reading FISHERMAN’S CATCH CHOWDER
SALMON AND POTATO CASSEROLE
4 POTATOES PEELED AND THINLY SLICED (USE A SLICER BECAUSE IT IS FASTER AND GETS THEM SLICED EVENLY EVERY TIME)ICE WATER3 TABLESPOONS FLOURSALT AND PEPPER1 CAN SALMON DRAIED AND FLAKED (16 OUNCE)1 MEDIUM ONION CHOPPED2 EGGS BEATEN1 TABLESPOON BUTTER2 CUPS SCALDED MILKNUTMEG
EASY AND DELICIOUS JAMBALAYA
2 CUPS DICED BOILED HAM2 MEDIUM ONIONS (COARSELY CHOPPED)2 STALKS CELERY (SLICED)1/2 GREEN PEPPER (SEEDED AND DICED)1 CAN (28 OUNCE) WHOLE TOMATOES1/2 CUP TOMATO PASTE4 CLOVES GARLIC (MINCED)1 TABLESPOON MINCED PARSLEY1/2 TEASPOON LEAF THYME2 WHOLE CLOVES2 TABLESPOON SALAD OIL1 CUP RAW LONG-GRAIN CONVERTED RICE1 POUND FRESH OR FROZEN SHRIMP (SHELLED AND CLEANED) Thoroughly mix all… Continue reading EASY AND DELICIOUS JAMBALAYA
HERBED SALMON BAKE
2 CHICKEN BOUILLON CUBES1 CUP BOILING WATER1 CAN (16 OZ) SALMON (DRAINED AND FLAKED)2 CUPS SEASONED STUFFING CROUTONS1 CUP GRATED CHEDDAR CHEESE2 EGGS BEATEN1/4 TEASPOON DRY MUSTARD1/4 CUP GROUND CUMIN Dissolve bouillon cubes in boiling water.Combine all ingredients; Mix well.Pour into well-greased Crock-Pot.Cover and cook on high for 1 hour, then on low for 2… Continue reading HERBED SALMON BAKE
CROCK POT SHRIMP CREOLE
2 TABLESPOONS BUTTER1/3 CUP ONION2 TABLESPOONS BUTTERMILK BISCUIT MIX1 CAN TOMATO PASTE (6 OUNCES)1 TABLESPOON GROUND CUMIN2 TEASPOONS SUGAR3 BAY LEAVES1/2 CUP CHOPPED CELERY`/2 CUP CHOPPED GREEN PEPPER2 POUNDS SHRIMP (SHELLED AND CLEANED)FLUFFY RICE
MIND CLUTTER 