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1 cup crushed cornflakes 2 2" square soda crackers, crushed 1/4 cup flour 1/4 cup cornmeal 1/2 tsp salt 1/2 tsp lemon pepper 1/4 cup milk egg vegetable oil 2 lbs fish fillets (pickerel, perch or pike) In a blender or food processor, blend cornflakes, crackers, flour, cornmeal, salt and lemon pepper until mixture becomes fine crumbs. Pour into a shall dish and spread evenly. In a small bowl, beat milk and egg together. Put enough oil, in a deep skillet to cover the bottom 1/2" deep. Heat to 375 or when the tip of a wooden spoon dipped in the oil quickly produces a lot sizzling bubbles. Dip fish into egg mixture. Coat with crumbs. Place in hot oil. Fry on both sides until golden brown. Check to see if fish is completely cooked, with no translucent flesh remaining. Place on paper towelling. Serve with tartar sauce....Serves 4. 1/2 cup mayonaisse 1 tbsp sweet pickle relish 1 tsp lemon juice Combine all ingredients. |
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4 salmon steaks 1 cup fresh or frozen blueberries 1/4 cup sugar 1 tbs vinegar 1/4 cup butter 1/2 tsp lemon pepper Thaw salmon if frozen In a small saucepan, combine blueberries, sugar and vinegar. Bring to boil over medium-high heat and continue with a rolling boil for 4 minutes, stirring and crushing the berries. Remove from heat. Set aside but keep warm. Preheat broiler or barbecue Melt butter in a small saucepan. Stir in lemon pepper. Over a barbecue grill or under a broiler (6" from heat) broil salmon for about 5-7 minutes on each side, until fish flakes when tested with a fork. Brush with lemon butter while grilling. Serve with blueberry sauce on top or put sauce in a side dish and dip forkfuls of salmon in the blueberry sauce. Serve with a green salad and rice. Serves 4. |
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2 - 7 1/2 oz cans canned salmon, with juice 2 eggs 1 cup dry bread crumbs 1 cup grated medium cheddar cheese 1/3 cup canned, sliced mushrooms, drained 1 tbsp lemon juice 1/2 tsp worcestershire sauce 1/2 tsp onion salt Remove skin and round bones from salmon. Round bones may be used if mashed well. Break up salmon. In medium size bowl beat eggs until frothy. Mix in remaining ingredients. Add salmon and juice. Stir well. Turn into a 1 quart casserole. Bake uncovered in 350F oven for 30 - 40 minutes. (serves 4) |
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18 medium size shrimp (fresh) 18 medium size scallops (fresh) Boiling salted water, to cover 12 pitted stewed prunes 12 pitted stewed apricots 12 maraschino cherries 1/4 cup margarine or butter, melted Cook shrimp and scallops separately in salted water. Simmer about 5 minutes. Shrimp will turn pink and scallops will turn white. Prunes and apricots should be cooked according to package directions but not so they fall apart. Drain cherries well. Arrange on 6 skewers. Lay skewers on baking sheet with sides. Chill until needed. Brush with melted butter and heat in 425F oven for 5 - 10 minutes, until piping hot. (serves 6) |
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2 tbsp dry onion soup 1 cup fine dry bread crumbs 2 tbsp grated parmesan cheede 1 tsp parsley flakes 1 tsp salt 1/4 tsp pepper 1/2 tsp paprike 2 lbs Halibut fillets 1 cup sour cream 1/4 cup melted butter or margarine Mix first 7 ingredients together in small bowl. Dip fish fillets in sour cream, then into crumb mixture. Place on well greased shallow baking pan. Drizzle with melted butter. Bake at 500F for 10 to 12 minutes, until fish flakes easily when fork tested. |
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1 lb cooked crabmeat 1 lb cooked shrimp, deveined 1 cup finely chopped onion 1 cup finely chopped celery 1 cup mayonnaise 1/2 cup chopped green pepper 1 tbsp worcestershire sauce 1/2 tsp salt 1/8 tsp pepper 1 cup sour cream (optional) 1/2 cup dry bread crumbs 2 tbsp melted butter or margarine Mix first 10 ingredients together. Put into 3-quart casserole. Mix crumbs with melted butter/margarine. Spread over top of first mixture. Bake uncovered at 350F for 30 minutes. (serves 8) |
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1/4 cup margarine or butter 1 cup chopped onion 1 cup sliced mushrooms 1/4 cup flour 1/2 tsp salt 1 1/2 cups milk 3 tbsp tomatoe sauce 1 tsp lemon juice 1 lb cooked shrimp 1/2 cup sour cream 2 tbsp sherry (or alcohol-free sherry) Melt butter, add onion and mushrooms. Saute until onion is soft and clear. Mix in flour and salt. Add milk, tomatoe sauce and lemon juice. Heat and stir until it boils and thickens. Add shrimp, sour cream and sherry. Turn into a 2-quart casserole. Bake uncovered at 350F for 30 minutes until bubbling hot. (serves 4) |
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1 cup cooked rice 4 ozs small or broken shrimp, drained 1/2 tsp salt 1/2 tsp curry powder (or thyme) 1/4 cup melted margarine or butter 1 lb sole fillets butter or margarine Mix rice, shrimp, salt, curry powder and first amount of butter together. The easiest way to stuff the fish is to let frozen block of fish stand at room temperature until it can be cut into two layers. Spread shrimp mixture between layers in pan to fit. Dot with butter. Bake uncovered at 350F for 30 minutes or until fish flakes easily. Fillets may be laid out flat, stuffing put on top and then covered with rest of fillets. |
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7 ozs flaked tuna, drained 1/2 cup long grain rice 1/2 cup chopped onion 1/2 tsp salt 1/2 tsp pepper 1 egg, fork beaten 10 oz cream of mushroom soup 2/3 cup water Mix first 6 ingredients together in bowl. Shape into about 14 balls. Place in greased 9x9 inch baking dish. Stir soup and water together well. Pour over tuna balls. Cover and bake at 350F for 1 hour until rice is cooked. (serves 4) |
