½ c butter, softened
1 ½ t mayonnaise
1 can crab meat, flaked and drained
1 jar processed American cheese spread, old English style
1 ½ t garlic powder
6 english muffins
Combine first five ingredients until creamy and spread on muffins. Freeze on cookie sheet until hard and then cut into fourths. Can keep them frozen in ziplocks until needed. Broil until golden brown.
Posted in Cookbook V2, Entrees, Mary Louise's Recipes
Flour
1 egg
2 Tbsp half and half
Cracker meal
Beat together the egg and half and half. Dredge the meat lightly in flour, then dip in the egg mixture. Drop into a bag of cracker meal to coat, shake off excess. Fry clams or oysters for about two minutes, crabs or fish until golden brown.
Clam juice
Soy sauce
White wine
Salmon
Ginger (fresh)
Green onion
Use equal parts clam juice, soy sauce, and a little more than equal white wine. Combine and pour over salmon and bring to a boil on the stove top.
Add fresh ginger and green onion and bake in a 350 oven until done.
Notes: JP’s is one of our favorite restaurants here on the Cape, and we often order the salmon.
½ c soy sauce
¼ c ketchup
1 T parsley
2 cloves chopped garlic
½ c orange juice
2 T lemon pepper
¼ t black pepper
¼ t oregano
Combine all ingredients and pour over swordfish in baking dish, marinating 45 minutes to one hour.
Grill 10 minutes each side, or place baking dish in oven and cook 25 minutes at 350.
Notes: This recipe comes from the Caldwell Seafood Market and every time I make it, I think about weekend dinners on our deck there. We’ve always used this marinade for swordfish.
1 large salmon steak
1/3 to ½ c half and half
½ tsp fresh dill, minced
Salt (optional)
Place salmon in shallow baking dish and add half and half so the fish is half immersed. Sprinkle with dill or chives and add some salt, if desired. Bake 30 minutes at 350, occasionally spooning some of the liquid over the salmon, until fish is flakey.
3 T olive or salad oil
1 clove garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 small can (8 oz) tomatoes
12 oz can tomato juice
½ t salt
¼ c dry white wine or 1 T lemon juice and 3 T water
½ t oregano leaves
1 t Worcestershire sauce
1 ½ lb boned, skinned red snapper or rockfish, cut into 1 ½” cubes
In 3-4 quart saucepan, heat oil; cook garlic, onion, and green pepper until onion is limp. Add tomatoes and break up. Add remaining liquids and ingredients. Bring to a boil. Add fish, cover. Reduce heat to simmer, stirring occasionally until fish flakes, about 8 minutes.
Posted in Jeanne and Tim's Recipes, Original Cookbook, Soups and Stews
Tagged seafood
For four persons:
1 c virgin olive oil
1 c clam liquor
1 dozen clams, large, or 20 medium clams
3 T fresh parsley or dried flakes
Garlic
Heat oil. Add parsley flakes. Add one bud garlic, crushed. (Good and strong—less if you are a nonhacker.) Let simmer for one minute. Add one cup clam liquor. Allow to simmer over very low heat while you dice cleaned clams into very small pieces. Add to oil and bring almost to a boil, then simmer for three minutes. Serve over homemade pasta or very thin pasta with lots of freshly grated parmesan and romano cheese.
Posted in Carol and Bruce's Recipes, Entrees, Original Cookbook, Sauces
Put in deep pan
2 T butter
1 t chopped onion
1 sprig parsley
Cook until onion is yellow. Add
1 ½ c shite crab meat
Cook and stir 5 minutes. Stir in
2 T flour
1 T tomato paste
Add 2 c chicken stock. Simmer 20 minutes. Remove the parsley. Add 2 c thin cream or half and half. Heat but do not boil. Season with salt and cayenne. Add a dash of dry sherry to the bowl. Serves six.
Posted in Carol and Bruce's Recipes, Original Cookbook, Soups and Stews
Tagged seafood
1 frozen shrimp cocktail, defrosted
8 oz cream cheese, softened
Mix in blender