Sour Cream Dressing

2 Eggs, hard boiled
½ pt Sour cream
2 Spring onions
3 tbsp. Vinegar (to taste)
½ tsp. Dry mustard
½ tsp. Salt
1 tbsp. Sugar
Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika
or red pepper. Add sour cream and enough vinegar to
make it thick and soupy. Chop and add egg whites and
chopped spring onions.

Alfredo Sauce

4 tbsp. Butter
½ cup Heavy cream
6 tbsp. Parmesan cheese
1 tbsp. Flour
Salt and pepper to taste

Combine all ingredients in saucepan, cook & stir (DO NOT BOIL!) until it looks and feels like Alfredo sauce.

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MR. LOUIS’S BAKED FISH

Spray non sick in a 9 inch glass baking pan.
Line the pan with fish fillets.
Add shredded cheese.
Layer next, chopped onion, red and green peppers
More cheese
Layer mushrooms
More cheese
Top with bread crumbs and bake.
Just before finishing top with crumbs and then with Parmesan cheese and brown top.
Best if you let it rest a little before serving.

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CELERY & GARLIC SAUCE FOR BAKED FISH

1 cup butter
2 cloves garlic, crushed
2 tbsp. minced onion
1/3 cup finely chopped celery
3 tbsp. minced parsley
Salt & pepper to taste
Melt butter in saucepan. Sauté onion, celery and garlic until tender and onion is transparent. Add remaining ingredients; simmer 10 to 15 minutes. Brush fish with half of sauce. Broil. Turn fish and brush with remaining sauce. Bake until fish flakes with a fork.

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SAUSAGE RICE CASSEROLE

1 lb. pork sausage
1 onion, chopped
1 cup celery, chopped
1 cup uncooked rice
½ large green pepper, chopped
3½ oz. package slivered almonds
2 packages Lipton noodle soup mix
4½ cups water
1 can mushroom soup

Brown sausage, onion, pepper, and celery: cook until vegetables are clear. Set aside and bring water to a boil. Add rice and soup mix: cook 2 minutes. Add almonds and sausage mixture. Add mushroom soup. Stir and put in 9X12 inch baking dish and bake 1 hour at 350 deg.

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PASTA SALAD

1 (8 to 10oz.) pkg. rotini, cooked as directed on package.
2 stalks celery, chopped
½ onion, chopped
½ bell pepper, chopped
9 oz. spring water tuna, drained
3 or 4 boiled eggs, chopped
Black pepper
Mayonnaise (enough for consistency desired)

Mix and serve Good served warm or chilled.

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POTATO SOUP

6 large potatoes
2 ½ cups chicken broth
2 chicken bouillon cubes
1 cup chopped onion
1 cup chopped celery
Salt and pepper to taste
1 can cream of celery soup
½ cup milk
Grated Cheddar cheese

Dice potatoes. Put first six ingredients in large pot and cook on low heat until potatoes are tender. Remove from heat and mash part of the potatoes until soup starts to thicken. Combine celery soup and milk; mix well and add slowly to potato mixture. Return to heat and cook on low until bubbly. Remove and serve with cheese on top.

Variation: For a different taste, omit celery and celery soup and substitute
1 ½ cups milk. Omit cheese and add butter to taste.

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CLAM OR FISH CHOWDER

3 cups minced clams or fish
3 cups potatoes, diced
2 oz. salt pork
1/3 cup celery
1 cup chopped onion
1 clove garlic, minced
¼ tsp. thyme
2 qt. milk
1 pt. heavy cream

Combine pork, celery, onion, and garlic and sauté in oil until clear. Place all in double boiler and simmer until done.

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CABBAGE AND GROUND BEEF DINNER

1 lb. ground beef
1 (16 oz) can tomatoes
1 medium cabbage
Salt and pepper to taste

Sauté beef and set aside. Shred cabbage. In casserole dish (for baking) or saucepan (for top of stove cooking), layer cabbage, meat and tomatoes, then another layer of each, etc., ending with tomatoes on top. Cook in 350 deg. oven, covered, until cabbage is done. For top of stove, cook in saucepan over medium to low heat until cabbage is done. Season to taste.

Variation: Chopped onions can be added for additional flavor.

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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.

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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.

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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.

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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.

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