SEAFOOD

Autumn weather brings a cooler climate in your kitchen and really makes you feel like preparing some hot dishes for the family. Tempting fish and other seafood combined with fresh vegetables is most inviting on any menu, and it lends interesting flavor and variety to meal planning. As you plan your main dishes, remember that one serving of meat, poultry or fish should be server daily. Modern processing and marketing techniques have made nearly all kinds of sea food available almost everywhere in the United States.

Shrimp is perhaps America’s favorite shellfish. Nothing could be more delicious than the delicate flavor of shrimp blended with a sauce flavored with herbs, spices and other good things Sauces enhance any sea food, of course, and serving one of the many kinds helps make food appetizing interesting and attractive. An interesting method of preparing shellfish for shrimp devotees is to boil some of it and deep-fat fry the rest.

The distinctive place oysters have attained with those who enjoy fine eating has inspired chefs to create many fine recipes. Oysters are easy to prepare and there is no waste. They are rated tops as a balance, nutritive food and very low in calories. One of the superstitions that is fast losing ground is that oysters should not be eaten in the summer months-those months not containing the letter R. With the present day quick freezing and canning methods, it is possible to enjoy oysters during the summer which have been harvested earlier in the year.

Crabmeat is quite tender and has distinctive flavor. It is an excellent source of high-quality proteins, vitamins and minerals needed for good nutrition.

It has been said that salmon deserves the title of kin among fish. There are five members of the salmon family: Chinook or king salmon, the largest and most widely distributed of all salmon; red or sock-eye salmon; pink salmon, the smallest of the five but the largest contributor to the canned pack; silver salmon and chum salmon which have the lightest color of any.

Trout is considered the queen of lakes, rivers and the sea. It is usually served whole or filleted. There are dozens of ways to cock trout, but the simplest is to pan-fry them. Many people think this is the best way, too!

Halibut is known the world over and can be prepared in various ways. Baked or broiled halibut garnished with parsley or watercress is very inviting.


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Saucy Salmon Shortcake

1 1-pound can salmon                                    2 tablespoons mayonnaise

1 teaspoon lemon juice                                 2 cups sifted all-purpose flour

2 teaspoon baking powder                          ¾ teaspoon salt

6 tablespoons shortening                             1 egg

½ cup milk

Drain the flake salmon. Add mayonnaise and lemon juice; mix well, reserve. Sift together flour, baking powder and salt. Cut in shortening with two knives or pastry blender. Beat together egg and milk; stir into flour mixture to make soft dough. Turn out on lightly floured board; knead 10 strokes. Divide dough in half. Pat half into a greased 8-inch cake pan; spread with salmon mixture. Pat out remaining dough to fit on top; brush with milk. Bake in a hot oven (435®F.) 20 to 25 minutes.

Saucy salmon shortcake is a meal in one, topped by a rich vegetable sauce.



Peas and Mushroom Sauce

1 1-pound can peas

1 4-ounce can mushroom milk

3 tablespoon flour

3 tablespoon butter or margarine

½ teaspoon salt

2 tablespoons diced pimiento

Drain peas and mushrooms. Boil liquid rapidly until reduced to ½ cup; add enough milk to make 1½ cups. Melt butter; add flour and stir to a smooth paste. Add liquid and cook, stirring constantly, until mixture thickens and comes to a boil. Add salt, peas, mushrooms and pimiento; heat to serving temperature. To serve, cut shortcake into wedges; spoon creamed mixture over top. Makes 6 servings.

Shrimp Cocktail Sauce

Mix together 2 tablespoons prepared horse radish, ¾ cup catsup, 3 tablespoons chili sauce, 2 tablespoons lemon juice, dash of Tabasco and salt to taste. Makes about 1 cup of sauce.


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Seafood Louisiana (Scallops and Oysters)

½ cup chopped onion                                     1 clove garlic, minced

¼ cup chopped green pepper                    ¼ cup butter or margarine

2 tablespoons flour                                         1 can tomatoes (number 2 ½)

1 ½ teaspoon salt                                             dash of pepper

Dash of cayenne                                              ½ teaspoon chili powder

½ teaspoon sugar                          2 tablespoons grated Parmesan cheese

1 pint oysters, drained                                   3 cups hot cooked rice ( 1 cup raw)

1 pint scallops (or one 12-ounce package frozen scallops, thawed)

Saute onion, garlic and green pepper in butter or margarine 5 minutes or until delicately browned. Stir in flour. Add tomatoes, salt, pepper, cayenne, chili powder, sugar and cheese. Add scallops and oysters. Spread the hot rice in a casserole and pour oyster-and-scallop sauce on top. Heat at 325®F. (moderate oven) about 15 minutes. Makes 4 to 6 servings.

Tuna Salad

2 cans (6 ½ or 7 ounces each) tuna-in-vegetable oil          2 hard cooked eggs, chopped

1 cup diced celery                                                                            ¼ cup French dressing

¼ teaspoon salt                                                                                                Salad greens

½ cup mayonnaise                                                                           Stuffed olives, sliced

Combine tuna with eggs, celery and French dressing; sprinkle with salt. Arrange on salad greens and garnish with mayonnaise and sliced stuffed olives. Makes 6 servings.


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Pan-Fried Trout Plan on one trout for each person to be served. Wash dry trout. Rub lemon juice into the cavity of the trout, season cavity with salt and freshly ground black pepper. Dip fish into a mixture of beaten egg and water (or milk). Grate lemon rind and mix with finely ground cornflake crumbs. Roll fish in this mixture. (Cracker meal can be used but the cornflake crumbs give the trout a delicious golden texture.) Fry trout in a mixture of half vegetable oil (or shortening)and butter. Mixture should cover about half the trout and should be hot but not smoking. Do not overcook. When golden brown turn with a spatula only once. Cooking time depends on size of the fish. Garnish cooked trout with parsley and serve with lemon quarters dipped in paprika.



Shrimp Marinara


1 pound shrimp, fresh or frozen                2 tablespoon salad oil

¼ cup chopped celery                    ¼ teaspoon garlic salt

1 teaspoon oregano                       ¼ teaspoon salt

teaspoon cayenne                       ¼ teaspoon sugar

½ teaspoon basil                              2 tablespoons chopped parsley number 2 ½ can tomatoes

Shell and clean shrimp, do not cook. Heat salad oil in a large frying pan. Add celery and cook until tender. Add remaining ingredients and cook over low heat until liquid is reduced and mixture is slightly thick, about 30 minutes depending on size of shrimp. Serve with hot fluffy rice. Makes 4 servings.


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Deviled Crabmeat

1 6 ½ – ounce can crabmeat          2 teaspoon lemon juice

2 tablespoons butter or margarine                           2 tablespoon flour

½ teaspoon salt                                                                                1 cup milk

1 tablespoon minced parsley                                      ¼ teaspoon Tabasco

1 cup soft bread crumbs                                               2 tablespoons butter or margarine melted

Drain crabmeat; remove membranes and shred. Add lemon juice. Melt butter, add flour, and salt; stir to smooth paste. Add milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add crabmeat, parsley and Tabasco. Turn into individual casseroles. Sprinkle with bread crumbs which have been tossed lightly in melted butter. Bake in a moderate oven, (375 F) 20 to 25 minutes. Makes 3 to 4 servings. (One 7-ounce can tuna or one 6-ounce can lobster may be used in place of crabmeat.)

Halibut Steaks with Herb Butter

2 large halibut steaks, or 4 small ones     ½ cup soft butter or margarine

¼ cup minced parsley                                     1 teaspoon grated onion

½ teaspoon thyme                                          ½ teaspoon dry mustard

Few drops of Tabasco                                    ½ teaspoon Worcestershire sauce

If steaks are large, cut in two. Arrange in greased baking pan which can be used for serving. Combine butter with remaining ingredients. Spread on halibut steaks. Bake in a moderate oven (350) 25 to 30 minutes, or until fish flakes easily when tested with a fork. Serve immediately. Makes 4 servings.

Deviled Fish Sticks

¼ cup very soft butter or margarine                        ¼ teaspoon dry mustard

1 ½ teaspoon Worcestershire sauce                        ½ teaspoon lemon juice

Dash of Tabasco                                                               2 teaspoons grated onion

¼ cup finely chopped parsley(optional)                 2 packages fish sticks

Combine butter, mustard, Worcestershire sauce, lemon juice, Tabasco, onion and parsley. (Mixture will not be completely blended.) Place fish sticks close together in broiler pan; spread with butter mixture. Broil, 4 inches from heat, about 7 to 8 minutes or until golden and done. Or bake at 450 F. 12 to 15 minutes. Makes 4 to 6 servings.



French Fried Shrimp

1 pound shrimp, fresh or frozen                                 ¼ cup flour

1 egg                                                                                     ¼ cup milk

2 tablespoons salad oil                                                  ½ cup fine dry bread crumbs

½ teaspoon salt                                                                 ¼ teaspoon pepper

Clean shrimp. Spread flour on waxed paper. Beat egg in small bowl. Add milk and salad oil. Mix together bread crumbs, salt, pepper. Coat each shrimp with flour, shaking off excess flour. Dip in egg mixture. Drain slightly. Then coat with bread crumbs. Fry in deep fat heated to 350 F. 3 minutes or until goldern brown.

Lobster Newburg

2 pounds lobster (cooked)                                           ¼ cup butter

1 tablespoon flour                                                           salt and paprika

Dash of nutmeg                                                                1 cup thin cream

3 egg yolks

Remove the lobster meat from the shell and dice it. Melt the butter, add the flour and seasonings, and when smoothly blended, gradually add the cream. Bring to a boiling point, stir in the lobster meat and when thoroughly heated, add the beaten egg yolks and cook over hot water (double boiler) just until thickened, but not boiling. Serve on toast. Serves 2 or 3.

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