Fishing With Boogers
HOLIDAY TROUT
6 thin fillets 1 tablespoon soy sauce
4 tablespoons butter 1 tablespoon flour
1 teaspoon minced onion 1 cup pineapple tidbits
1 teaspoon prepared mustard ¼ cup pineapple juice or sherry
Spread fillets with mixture of other ingredients, except pineapple. Roll and place in baking dish. Sprinkle with salt and pepper. Pour over fish 1 cup pineapple tidbits, drained, and ¼ cup sherry wine or pineapple juice. Bake at 350 deg. F. for 20 minutes. Serves six.
VARIATION: Roll small fillets inside muffin rings and fill center with prepared stuffing. Dot with butter and bake.
OR: Omit dotting with butter and instead place a strip of bacon over top of fish rolled around stuffing. Fasten with toothpicks.
ALSO: you can roll small fillets and place in greased pan and arrange drained grapefruit sections around fish. Baste with melted butter and bake for 15 minutes. Sprinkle with paprika.
HOLIDAY REDFISH
2 Pounds Redfish fillets Dash nutmeg
1 ¼ teaspoons salt 1 ½ cups cooked rice
½ cup toasted blanched slivered almonds
1 can (10 oz) cream of shrimp soup
¾ cup sour cream Paprika, Dash pepper
Skin fillets and cut into serving-size portions. Sprinkle with 1 teaspoon of the salt and pepper. Combine soup, cream, and nutmeg, reserving ¾ cup of mixture for topping. Combine remaining soup mixture, rice, ¼ cup of almonds, paprika, ¼ teaspoon salt and a dash of pepper.
Spread rice mixture over bottom of well-greased baking pan 12x8x2 inches. Arrange fish over rice. Spread reserved soup mixture over fish.
Sprinkle with remaining almonds and paprika. Bake in moderate oven (350 deg. F.) 35 to 40 minutes or until fish flakes easily when tested with a fork. Makes 6 servings.
2 – ½ inch thick Snook steaks or fillets 1 ½ cup slightly crushed
2 – Teaspoons salt corn flakes
½ - cup milk 2 – tablespoons melted butter
Never use margarine.
Dissolve salt in milk; dip fish into milk, then into corn flakes. Pour butter over fish. Bake on greased cookie sheet in hot oven. (400 deg. F.) 20 minutes.
SAUCY BROILED MACKEREL
6 - Small Mackerel fillets Dash of salt, pepper, lime juice
¼ cup French dressing Sprinkle of paprika
Place fillets in glass baking dish and pour over the French dressing, lime juice, and seasoning. Let them marinate for several hours before cooking. Drain and sprinkle with paprika. Place about 3 inches from heat in broiler until nicely browned, but not dry.
GUAVA PIE
3 tablespoons flour
2/3 cup sugar
1/8 teaspoon salt
Pastry for a 9-inch 2-crust pie
4 cups Florida guava, peeled, seeded and sliced
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons cold butter, cut in small pieces
Mix together the flour, sugar, and salt; set aside. Line a 9-inch pie plate with pastry; fill with sliced guava, slightly mounding in the center. Sprinkle the flour and sugar mixture evenly over the guavas. Sprinkle with the lemon juice and dot with butter. Cover with the top pastry and flute edge. Cut several vents into top crust to let steam escape. Bake in a preheated 450° oven for 10 minutes, then reduce to 350° and bake 30 to 40 minutes longer.
BISCUITS
Dissolve 1 pkg. dry yeast in ¼ cup warm water. Add 1 cup salad oil, 2 cups buttermilk, separately sift together 5 cups flour, 1 teaspoon soda. Add to the liquid. Put in covered container, pinch off as needed. Will keep up to 3 weeks in refrigerator.
CLAM FRITTERS
1. 2 eggs lightly, sift in ½ cup of flour, and add ½ cup of milk; forming a batter.
2. Chop up 12 good-sized clams in chopping-bowl.
3. Add I teaspoon minced parsley, ¼ teaspoon salt, a dash of pepper, add to batter.
4. If not of sufficient consistency to drop into boiling cooking oil add a little flour.
5. Fry crisp, either in deep fryer, or sauté in frying-pan.
6. Drain and serve.
CONCH FRITTERS
1 quart oil for frying
3/4 cup all-purpose flour
1 egg
1/2 cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
1/2 onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
Dipping Sauce:
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
salt and pepper to taste
Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.
HUSH PUPPIES
2 c. self-rising corn meal
3/4 c. milk
1 small onion, finely chopped
1 egg, slightly beaten
Dash of garlic powder
Vegetable oil or shortening
Combine corn meal and onion and garlic powder. Add milk and egg stirring well.
Carefully drop by tablespoon into deep hot 370 degrees oil. Cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes).
Drain well on absorbent towels. Excellent when fried in the same oil that fish was fried in.
Yields about 2 doz.
SKILLET CORNBREAD
1 cup self-rising cornmeal
1 cup cream style corn
2 eggs, slightly beaten
1/4 cup of veg. oil
1 cup sour cream
Lightly grease 9 to 10 inch skillet. Place in 400 degrees oven until hot. Mix together all ingredients.
Pour batter into hot pan and cook at 400 degrees for 40-45 minutes, or until golden brown and firm to touch.
Satsuma Cane Syrup Pecan Pie
5 eggs, beaten
1/2 cup sugar
1 1/4 cups Karo Light Corn Syrup
1/4 cup Cane Syrup
3 tbsp grated Satsuma orange rind
1/3 cup Satsuma orange juice
1 1/4 tbsps all-purpose flour
1/4 tsp salt
1 cup chopped pecans
1 unbaked 9-inch pastry shell
pecan halves
Combine eggs, sugar, syrups, Satsuma orange rind, Satsuma orange juice, flour and salt. Using an electric mixer, beat at medium speed until blended. Stir in chopped pecans then pour mixture into pastry shell. Arrange pecan halves on top of pie. Bake at 350°F for 55-60 minutes. Allow to cool overnight. Slice into eight wedges.
Crab Cakes
1 lb. crab meat
1 Tbsp. mayonnaise
1 ½ Tbsp. prepared mustard
1 scant tsp. salt
¼ tsp. black pepper
1/8 tsp. red pepper
1 egg
1. Mix above items well, and form into cakes.
2. Roll in cracker meal.
3. Fry until golden brown in hot oil.
Drain of paper towels.
SHRIMP ORLEANS
1 lb. boiled shrimp
½ to 1 cup catsup (depends of how tangy desired)
½ cup chopped onions
½ cup chopped celery
1 small can mushrooms, sliced
½ stick butter
Tabasco sauce to taste
2 cans cream of mushroom soup
1 cup sour cream
Dash of Worcestershire sauce
cooked rice
1. Sauté onion and celery in butter until soft.
2. Stir in soup, catsup, Tabasco sauce, Worcestershire sauce, until smooth.
3. Add shrimp and mushrooms and heat thoroughly.
4. Just before serving, stir in sour cream and heat through.
5. Serve over cooked rice.
Serves 6
JAMBALAYA
INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons file powder
3 cloves garlic, peeled and minced
2 green onions, chopped
2 large sweet onions, chopped
1 large green bell pepper, chopped
3 large tomatoes, peeled and chopped
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon salt
1 bay leaf
2 cups mushroom broth
1 1/2 cups uncooked brown rice
1 pound red snapper fillets, cut into 2 inch pieces
DIRECTIONS
In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.
File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
Serve with French bread and hot red pepper sauce! I like Tabasco sauce.
ALMOND TOPPED FLOUNDER
INGREDIENTS
1 tablespoon butter or stick margarine
1 small onion, thinly sliced
4 (6 ounce) fillets fresh or frozen cod or haddock, thawed
1 teaspoon seasoned salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/4 cup fat-free mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted
DIRECTIONS
Place butter in a 13-in. x 9-in. x 2-in. baking dish; place in a 400 degrees F oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. Bake, uncovered, at 400 degrees F for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds.
STUFFED FLOUNDER
INGREDIENTS
1 whole flounder
1 cup butter, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 (6 ounce) can lump crabmeat
1 (4 ounce) can small shrimp, liquid reserved
1 teaspoon Old Bay Seasoning TM, or to taste
1 teaspoon Cajun seasoning (optional)
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
WE HAVE NOT CHECKED THE MENTIONED SEASONINGS FOR MSG, BUT WE RECOMMEND USING SEASONINGS WITHOUR MSG. WE NEVER RECOMMEND USING MARGARINE.
BAKED BAY SCALLOPS
INGREDIENTS
1 cup butter, softened
1 cup fresh bread crumbs
6 garlic cloves, crushed (or as desired)
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
1/4 cup white wine or sherry
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound mushrooms, sliced
DIRECTIONS
Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour.
Preheat oven to 450F (230*C). Grease shallow baking dish or au gratin pan; set aside.
Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3-inches from heat and broil until bubbly, about 3 to 5 minutes.)
Makes 4 Servings.
Apple-Spiced Pork Roast
(for crock pot)
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon dried marjoram (you can also substitute dried sage)
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Tart apples (Granny Smith or Pippin, for instance), cored and cut into 3/4-inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 teaspoon ground cinnamon
2 tablespoons maple butter (you can substitute maple syrup)
2 tablespoons quick-mixing flour
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in a crock pot. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
Cover and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register 165 degrees). When cooked throughout, remove roast to serving platter.
Turn crock pot to high. Add maple butter to a microwave-safe custard cup and microwave on high for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork haif desired. s cooled slightly (about 10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed yams
ORANGE CREAMSICLE PIE
1 1/4 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup butter; melted
1 quart Vanilla ice cream; softened
6 ounces Orange juice concentrate - thawed
Cool Whip
Orange slices
In small bowl, combine crumbs, sugar and butter; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust.
Freeze until firm, about 4 hours. If you like, before serving, garnish with Cool Whip and orange slices.__________Back__________
MICROWAVE NEVER-FAIL DIVINITY
4 cups sugar 1 tsp. vanilla
1 cup light corn syrup ½ cup chopped pecans
3 egg whites Dash salt
¾ cup water
Combine sugar, corn syrup, ¾ cup water, and salt in 2-quart glass casserole.
Microwave on high for 19 minutes, stirring every 5 minutes. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for 12 minutes or until thick and candy loses its gloss. Fold in vanilla and pecans. Drop by spoonful onto waxed paper.
SAUCY BAKED REDFISH
4 TO 6 fillets
1 cup sour cream
½ teaspoon prepared mustard
1 tablespoon minced onion
Sprinkle paprika
Sprinkle fillets with salt and pepper. Arrange in shallow baking pan. Cover and bake in oven at 400 deg. F., for 20 minutes. Uncover and pour over fish the sour cream, mustard, onion and salt mixture. Sprinkle with paprika. Place under broiler and brown.
LUCY’S NO BAKE KEY LIME PIE
1 - can sweetened cond. milk
1 - 8 oz. cream cheese
1 – Teaspoon vanilla
1/3 – cup Key lime juice
1 – 9” graham cracker pie shell
Brush pie shell with egg and bake according to instructions. Cool completely.
Mix first four ingredients in blender or food processor. Pour into cold/cool pie shell. Refrigerate or freeze.
In memory of Lucy Miller
