Fishing With Boogers
HOT CORN BREAD
1 cup grated cheese
1 small can creamed corn
1 cup corn meal
1 tsp. salt
2 eggs
2 finely chopped hot peppers
¾ cut buttermilk
½ cup Wesson oil
Mix and bake in oven at 350 deg. F.
CAJUN HUSH PUPPIES
1 ½ cups plain corn meal
1 chopped onion
½ cup flour
1 cup butter milk
1 Tsp. baking power
1 large Jalapeno pepper,finely chopped (optional)
½ Tsp. baking soda
1 Tsp. salt
1 egg
Mix all ingredients in a large bowl. Drop with large spoon into hot oil in a deep fryer. Cook until golden brown, turning with a long wooden spoon.
A few shots of Tabasco might not hurt, but that’s just me thinking out loud again.
CANTALOUPE SLALD
2 Cups diced cantaloupe
1 cup chopped nuts
1 cup diced fresh peaches
¼ cup French dressing
1 cup diced pineapple
¾ cup whipping cream
1 cup diced orange, or grapefruit
1/3 cup powdered sugar
Blend fruit and nuts, add French dressing and chill for 15 minutes. Just before serving, drain off excess dressing and serve on crisp lettuce. Add a dash of sweetened whipped cream with a little Paprika.
CHEF’S POTATO SALAD
1 can chicken bouillon
¼ tsp. dry mustard
3 cups hot cubed potatoes
2 tbsp. scraped white onion
2 tbsp. dry white wine
Mayonnaise
½ cup French dressing
Paprika
1 cup thinly sliced celery
½ cup sliced pimiento olives
Pour hot bouillon over hot potatoes and chill. Drain. Add white wine and French dressing blended with onion and seasoning, add celery and blend. Chill. Place on a serving platter and top with mayonnaise. Garnish platter with hard cooked eggs, minced parsley and strips of green or red sweet pepper. Slivered cooked ham may be added if desired.
Dust lightly with paprika.
COCONUT FRUIT SALAD
¾ cup shredded coconut
2 ripe bananas, diced
1 cup maraschino cherries, halved
1 cup whipping cream
2 oranges, sectioned and diced
½ cup mayonnaise
1 cup crushed drained pineapple (canned)
Dusting of paprika
Blend coconut and other fruit, then, chill. Fold in whipped cream and mayonnaise. Pour into refrigerator tray and chill until firm. Just before serving, un-mold on salad greens.
CRAB MEAT AND MACARONI
1 ½ cups flaked crab meat
1 tbsp. minced pimiento
1 ½ cups cooked elbow macaroni,
1 tbsp. minced sweet pickle
season with salt
½ tsp. salt
1 cup crisp diced celery
¼ cup mayonnaise
2 tbsp. chopped green pepper
Crisp lettuce
Blend all ingredients and chill mixture. Serve on crisp lettuce and garnish with stuffed olives.
CRAB MEAT SALAD
2 cups crab meat
1/3 tsp. salt
1 cup chopped celery
3 tbsp. French dressing
1 tbsp. minced pepper
2/3 cup mayonnaise
1/8 tsp. paprika
Crisp lettuce
Pick the crab meat carefully to remove any shell. Add celery, pepper, paprika, and French dressing and chill.
Add mayonnaise and salt, then, serve on crisp lettuce. Garnish with stuffed olives.
VARIATION:
Blend crab meat with cleaned shrimp and follow above recipe. Garnish with ripe tomato cut into eights.
FLORIDA FRUIT SALAD
2 mangoes
2 oranges cut into sections
2 avocados
1 ¼ cups diced apple, unpeeled
1 large banana sliced
3 stalks crisp celery
Crisp lettuce
½ cup mayonnaise
1 cup whipping cream
1 Tbsp. powdered sugar ½ cup pecans
Chill and prepare fruit. Blend whipped cream, sugar and mayonnaise and add to fruit. Line salad bowl with lettuce, then add fruit mix. Sprinkle top with pecan halves.
FRUIT DESSERT SALAD
3 Ripe bananas
1 tbsp. lemon juice
1 cup diced canned pineapple
½ cup mayonnaise
1 cup canned, diced pears
1 cup heavy cream, whipped
½ cup pitted cherries
Mash ripe bananas, then, blend with lemon juice, whipped cream and mayonnaise. Add chilled fruit and serve on crisp salad greens. (Prepare just before serving.)
MINT FRUIT SALAD
1 ½ cups diced fresh pineapple
2 Tbsp. powdered sugar
1 cup diced ripe bananas
1 cups ginger ale
1 ½ cups diced, orange sections
½ cup lemon juice
1 cup miniature marshmallows
½ bunch mint, minced
Blend fruit, marshmallows and sugar. Blend ginger ale and lemon juice, pour over fruit and chill. Drain off ginger ale, add mint and serve on crisp lettuce.
POTATO SALAD
3 to 4 cups hot, sliced, boiled potatoes, marinated in French dressing add:
½ cup diced crisp celery
2 tsp. minced onion
2 tsp. minced parsley
2 hard cooked eggs
½ cup mayonnaise blended with
½ cup sour cream
2 tbsp. prepared mustard
2 tbsp. pickle juice or mild vinegar
Celery salt
Dusting of paprika.
SIMPLE SPANISH SALAD
2 large tomatoes
1 tbsp. minced onion
2 green peppers
2 oranges
Wash, peel and chill tomatoes; cut into 3 slices and top each slice with pepper ring and orange sections. Add minced onion to French dressing. Add dressing just before serving.
SPANISH SALAD
1 ½ cups shredded white cabbage
½ cup diced green pepper
1 cup diced cucumbers
2 hard cooked eggs
½ cup thinly sliced onion
French dressing
½ cup diced celery
Mayonnaise
2 large tomatoes
Lettuce
Crisp cabbage and cucumber in salted ice water, drain, and chill. Add French dressing to cabbage and cucumber, then, add mayonnaise and onion to cabbage. Arrange a mound of cabbage mixture in center of salad plate, and add quartered tomato, and cucumber. Garnish with hard cooked eggs and dust with paprika.
SPRING SALAD
½ cup diced celery
½ lb. crisp lettuce
12 spring onions
French dressing
12 radishes
Chill ingredients, toss lightly with French dressing and serve on a chilled plate.
SIMPLE ALLIGATOR STEW
Cooked rice (to serve with finished product)
1 lb. Alligator
2 Bell Peppers
2 med. Onions
6 stalks Celery
Garlic (minced) – to taste
1 stick Butter (NOT MARGARINE)
1 can tomatoes w/ green chilies
A few shots of Tabasco
Chop bell pepper, onion, & celery add garlic & other spices to taste
Sauté above ingredients in pot with 1 stick butter until wilted.
Add alligator meat, 1 cup water (or white wine) & 1 can tomatoes w/ chilies. Now is the time for the Tabasco.
Simmer down until alligator is fork tender, do not overcook.
May need to add more liquid if needed. You can use corn starch or flour to thicken if needed.
Serve over rice with hot French bread.
STUFFED FLOUNDER
INGREDIENTS
1 whole flounder
1 cup butterABE'S ALLIGATOR RECIPE
5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil
1 1/4 lb Smoked sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 c Butter
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot. Sauté smoked sausage in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add butter, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear.
Return alligator and smoked sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice
, 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 has cooled slightly (about 10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed yams if desired.
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.
SHRIMP AND CRAB MEAT SALAD
2 – 3 oz. packages cream cheese
1/8 cup minced parsley
1 can tomato soup
1 1/3 cups flaked crab meat
1 1/3 tbsps. gelatin
1 1/3 cups shrimp of lobster,
1/3 cup cold water
broken into pieces
½ cup diced celery
½ cup mayonnaise
1/3 cup finely diced green pepper
Soften gelatin in cold water 5 minutes. Heat tomato soup over hot water until steaming, stir in softened gelatin until dissolved. Add cream cheese, and chill until mixture begins to thicken. Add remaining ingredients, turn into a square loaf pan and chill until firm.
Un-mold and cut into squares. Serve on crisp lettuce, top with stuffed olives.
CHEDDAR CHEESE BISCUITS
2 cups plain flour
1 Tbsp. baking soda
¾ Tsp. salt
½ cup shredded cheddar cheese
1/3 cup shortening
about 1/3 cup milk
Sift dry ingredients together. Add cheese. Cut in shortening until well blended. Add enough milk to make a soft dough. Turn out on lightly floured board. Roll to ½ inch thickness and cut with a biscuit cutter or into squares with a knife. Bake at 425 deg. 12-15 minutes. Makes 1 dozen
SWEET POTATO SALAD
2 cups cooked sweet potatoes
¼ cup French dressing
1 cup chopped celery
1 cup slivered cooked ham
1 small chili pepper, diced
mayonnaise
Boil potatoes in skins; peel and dice while hot, add chili pepper and marinate in French dressing. Just before serving, blend all ingredients with enough mayonnaise to moisten. Serve on crisp lettuce and garnish with halved stuffed eggs. Dust with paprika.