Shrimp Stew (recipe #1) -- From Rima & Richard Collin's The New ----------------------- New Orleans Cookbook 1/2 c vegetable oil 1/2 c flour 1 3/4 c chopped onion 3/4 c thinly sliced scallions (spring onions) 1/3 c chopped celery 4 t finely minced garlic 2 1/2 t salt 1 t freshly ground black pepper 1/8 t cayenne pepper (or more to taste) 3 whole bay leaves, crushed 1 t dried thyme 2 lb ripe Creole (beefsteak, Jersey) tomatoes, coarsely chopped (about 2 1/2 to 3 c) 3 c water (or shrimp stock) 1 t fresh lemon juice 2 lb white potatoes, peeled and cut into 1 1/2-inch cubes 2 lb whole fresh shrimp, peeled and de-veined In a heavy 6- to 8-quart pot or kettle, heat the oil and gradually stir in the flour. cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed (about 20 to 30 minutes). When the desired color is reached, lower the heat immediately and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly. Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well. Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently. Add the cubed potatoes and simmer for 10 minutes longer. Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more. Shrimp Stew (recipe #2) -- From The Justin Wilson #2 Cookbook: ----------------------- Cookin' Cajun 3 lbs shrimp, peeled and de-veined 4 medium onions, chopped 1/2 c chopped bell pepper 1/2 c chopped celery 1 clove garlic, finely chopped 1 c chopped parsley (or 1/2 c dried parsley) 1 c flour 1/2 c oil salt cayenne (red) pepper 3 c water (or shrimp stock, from simmering shells in water) Us an iron pot, if possible. Heat the cooking oil, add flour, and cook to a dark brown over a low fire. Be sure to keep stirring this mixture constantly. If the phone rings, don't answer. Add chopped seasoning (i.e., bell pepper, celery, garlic, parsley), and simmer over low heat about 1 hour. Season the shrimp with salt and red pepper and add to the sauce mixture. Cover and simmer together for about 1/2 hour. (Keep the heat low.) Add 3 cups water (or, if you have it, shrimp stock -- simmer the shrimp shells in water), cover, and continue to simmer over low heat for about 1 more hour. Lines: 30 Potato & Shrimp Tapas 1 lb. small red potatoes, washed & quartered (_not_ peeled) 1/2 lb. large shrimp, shelled & deveined 4 cloves garlic, mashed 2 tsp. dried red pepper flakes 1/4 C. extra-virgin olive oil salt to taste Put potatoes in a large ovenproof baking dish, toss with olive oil, pepper & garlic. Bake at 450o F until potatoes are soft and slightly browned. Toss in shrimp and bake an additional 5 minutes, until shrimp are pink. Add salt to taste and serve hot. This recipe was originally cooked in a woodburning brick oven, but I don't have one so I just use a regular oven. Times will vary according to altitude, so I haven't given one for how long the potatoes take to cook. Subject: RECIPE: SPICY BBQ shrimp (easy!) Lines: 44 I've seen lots of requests for spicy food. My dad got this recipe out of the State Times in Baton Rouge about 6 years ago. The author/creator/goddess is Lynn Greeson Mitchell. It's VERY easy and QUICK--Here we go!! 1/2 cup butter or margarine 3/4 cup bottled hickory-flavored BBQ sauce (or your own creation!) 2 tablespoons lemon juice 2 lbs UNSHELLED medium to large shrimp 1/2 cup dry sherry Cayenne pepper Black pepper Garlic powder 1. Turn on broiler and melt butter in a 13x9-inch broiler pan, or other broiler-proof dish. 2. Remove pan from oven and stir in BBQ sauce and lemon juice. 3. Add shrimp and toss to coat. Spread out in pan. 4. Sprinkle cayenne pepper, black pepper and garlic powder GENEROUSLY over the shrimp, remembering thatthat shell is on the shrimp and not all seasoning will be absorbed! 5. Broil five inches from the heat source for four minutes. Turn shrimp. add sherry and broil for four minutes longer. 6. Let stand for a few minutes to absorb the spices (my dad's astute addition) 7. Makes 4-6 servings, depending on your "hearty" appetite. I serve it with boiled potatoes in butter and parsley and some other veggie, depending on the season. 8. Don't have too much wine while making this. I did one time and ended up with little fireballs that were even too spicy for me (amazing, but true!!) WARNING: This is a WONDERFULLY addictive recipe and VERY VERY VERY messy,as you have to peel the shrimp when done. NO white shirts or pants allowed (although SOME kind would be appropriate ;-) ) Subject: Chilled Aromatic Shrimp Lines: 42 I developed this myself; served it last night to fellow picnickers at an under-the-stars Beau Soleile concert and heard a friend exclaim: "Wow, this makes my mouth happy!" :) Chilled Aromatic Shrimp with Cilantro-Ginger-Lime Cream 1 cup loosely packed fresh cilantro 1 tablespoon fresh ginger, chopped 2 cloves garlic 2 scallions (green onions), sliced 1 jalapeno pepper, halved and seeded 1 teaspoon sugar one-half teaspoon salt 3 tablespoons mild vegetable oil 3 tablespoons fresh lime juice 1 to 2 pounds medium or large shrimps, peeled but with tails left on. 1 cup heavy cream In a food processor, combine cilantro, ginger, garlic, scallions, jalape$o, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator. Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid from the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much; this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve. Subject: Southwest Tuna Salad Sandwich Lines: 40 For the person who was looking for Tuna Salad recipes. Sorry, the post expired on my system or I would've sent it via E-mail. This is really very good for lunch if you bring the lettuce and tuna and pita seperately and mix together before you're ready to eat. I usually leave out the jalapeno. Enjoy. Oh. This is from the Seattle Times Wednesday Food section. /S ...................................................................... Southwest Tuna Salad Sandwich 2 (6-oz) cans solid white tuna 1 large clove garlic, peeled packed in water, drained well and forced through a press 1/2 cup minced red bell pepper 1/4 tsp Tabasco sauce (opt) 1 medium-sized jalapeno pepper, 6 small inner leaves, romaine seeded and minced lettuce, cut into fine shreds 1 Tbsp minced cilantro 2 whole pita bread, split and 1/2 cup light mayonnaise opened 2 Tbsp lemon juice Break up the tuna into fine flakes. Add the bell pepper, jalapeno and cilantro. Stir together they mayonnaise, lemon juice, garlic and Tabasco, if using. Combine the tuna mixture with the mayonnaise dressing and refrigerate until ready to use. Just before serving, stir the the shreds of romaine. Fill the pita bread and serve. Subject: Cajun Shrimp Lines: 26 This is my adaptation of what I think was a Paul Proudohme(spelling?) recipe. Cajun Shrimp(2 servings) 1 lb. shrimp(3-4 inch w/out heads) 1/4 tsp. cayenne 1 tsp. black pepper 1/2 tsp. salt 1/2 tsp. red chile pepper flakes 1/2 tsp. thyme 1/2 tsp. rosemary 1/8 tsp. oregano 3 Tbsp. butter 1 1/2 tsp. garlic, minced 1 tsp. worcestershire sauce 1/2 cup beer(room temperature) Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top. Subject: RECIPE: Tuna Noodle Casserole Lines: 64 TUNA NOODLE CASSEROLE --------------------- 4 ozs EGG NOODLES (wide), cooked per pkg directions (1/2 an 8 oz package) 3 TBS BUTTER or MARGARINE 1 cup FRESH MUSHROOMS, chopped (measure after chopping) 2 TBS CELERY, finely chopped 1 small ONION, finely chopped 3 TBS ALL-PURPOSE FLOUR 2 cups CHICKEN BROTH (I use canned) 1 cup MILK 2 cans TUNA (packed in water), drained (reserve 1/4 cup of the water). 1/2 tsp SALT 1/4 tsp BLACK PEPPER 1/2 cup POTATO CHIPS, crushed 1/2 cup SHARP CHEDDAR CHEESE, grated 1/4 cup UNSEASONED BREAD CRUMBS (dry), fine 1 small jar PIMENTOS, chopped (optional) ------------------------------------------------------------ Cook noodles per package directions; keep warm after Preheat oven to 375-degrees. Grease a 2-quart casserole; set aside. In a 2-quart saucepan, over medium heat, melt the butter and add the mushrooms, celery and onions. Cook, stirring frequently, until the onions are tender (about 10 minutes). Stir in the flour until blended. Gradually add the chicken broth, milk and 1/4 cup of the tuna water. Bring mixture to a boil, stirring constantly. Reduce heat to low and cook about 5 minutes longer, stirring frequently, until the mixture is slightly thickened. Pour into the saucepan with the noodles; tossing to mix. Add the tuna, salt, pepper and pimentos (if used). Spoon mixture into prepared casserole dish. In a small bowl, mix together the potato chips, cheese and bread crumbs; sprinkle mixture over the casserole. Bake 25 minutes, or until hot and bubbly and the top is golden brown. Subject: New Orleans BBQ shrimp Lines: 49 Here's a recipe from a huge collection of Cajun things that was posted on the net a year or so ago. ***************************************************************************** New Orleans Barbecue Shrimp -- variation of a recipe from --------------------------- The New Orleans Cookbook by Rima & Richard Collin 1 c (2 sticks) margarine 1/2 c vegetable oil 1/2 c chicken broth (canned is fine) 4 t finely minced garlic 5 whole bay leaves, torn into pieces 4 t dried rosemary, crushed 1 t dried sweet basil 1 t greek oregano 1 t dried thyme 1/2 t salt 1/2 t (or more) cayenne pepper 4 t paprika 1 1/2 t freshly ground black pepper 1 T fresh lemon juice 2 lb whole fresh shrimp in the shell (with heads if possible) In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking the pan back and forth to mix. Preferably, place the pan into a preheated 450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with about 1/2 c of the sauce ladled over each one. You will need bibs and lots of bread to sop up the sauce. Also, fingers are a necessary eating utensil. A good side dish is quartered red new potatoes, baked in olive oil, lemon juice, salt, pepper, and several bay leaves. A green salad and bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings. Subject: Grilled Salmon Lines: 22 GRILLED SALMON 6 medium salmon steaks about 1 inch thick 1/3 cup olive oil 4 cloves garlic, crushed 1/2 cup chopped parsley 1/4 tsp dill weed 1 tsp salt 1 cup fine dry bread crumbs 1/4 cup butter or margarine, softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed, and salt in blender container. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes, or until fish flakes easily when tested with a fork. Spread about 2 Tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes, or until lightly browned. Subject: Baked Salmon Lines: 25 BAKED FISH WITH ALMOND STUFFING (serves 6) 1 (5 to 6 lb) whole bass or red snapper, cleaned and washed 1/4 cup chopped onion 2 Tablespoons butter 3 cups soft bread crumbs 1/2 cup chopped celery 1/2 cup chopped green onion 1/2 cup chopped and toasted almonds 3 eggs, lightly beaten 2 Tablespoons chopped fresh parsley 1 teaspoon dried tarragon 8 Tablespoons butter Salt and freshly ground pepper to taste Preheat oven to 400=B0/ Saute onion in 2 Tablespoons butter until soft. Ad d bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well. Stuff cavity of fish with mixture and sew shut. Melt 8 Tablespoons butter, line a large shallow baking dish with foil, and pour a little melted butter over the bottom. Place fish on the foil and sprinkle with salt and pepper. Bake for 1 hour and 15 minutes, basting frequently with remaining melted butter, or until fish flakes easily with a fork. Do not overcook Subject: COLLECTION: New Orleans Barbecued Shrimp Lines: 262 New Orleans Barbecued Shrimp -- Various recipes from the New Orleans Mailing List: ***** i've never had BBQ Shrimp at a Brennan's restaraunt, but i assume it's the same idea as BBQ Shrimp every where else in New Orleans. i have two recipes. i'm not sure where the first one's from, but the second is from "Recipes and Reminiscences of New Orleans" (vol 1, c 1971 Ursuline Academy Parents' Club). i'll list both sets of ingredients, but the cooking instructions are the same for either: BBQ Shrimp #1: 8-10 lbs shrimp 1 lb butter 1 lb margarine 6 oz Worcestershire sauce 8 tbs black pepper 1 teaspoon rosemary 4 lemons (sliced) 1 teaspoon Tabasco 4 teaspoons salt 2-4 cloves garlic BBQ Shrimp #2: 8 lbs whole shrimp 1/2 lb butter 1 cup olive oil 8 once chili sauce 3 tbs Worcestershire sauce 2 lemons, sliced 4 cloves garlic, chopped 3 tbs lemon juice 1 tbs parsley 2 teaspoons paprika 2 teaspoons oregano 2 teaspoons red pepper 1 teaspoon Tabasco 3 tbs liquid smoke salt and pepper to taste "Wash shrimp. Spread out in shallow pan. Combine ingredients in sauce pan over low heat and pour over shrimp. Refrigerate. Baste and turn shrimp every 30 minutes while refrigerated for several hours. Bake at 300 degree for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce." when i cook it, i mix and match ingredients and add seasoning of my own, but i'd pretty much start with the second version. i did mention that those Ursuline Parents' Club cookbooks (vols 1 and 2) are great, and every fan of N.O. cooking should have them, right? ;-) BTW, there's also a recipe for BBQ Shrimp in Paul Prudhomme's first cookbook, but the second one above is close to definitive, IM(NS)HO. ***** I don't have the Mister B's recipe, but I use one adapted from the Collin cookbook. It's a lot like the old Manalie's barbecue shrimp. It's easy to make and delicious ... and great for dinner parties, as long as your friends aren't uptight about eating with their hand and getting butter and oil all over their clothes. In a big, heavy sauce pan melt 2 sticks of REAL butter, then add 1 cup of vegetable oil and mix. Add ... 1 T minced garlic several bay leaves, crushed 1 T dried rosemary leaves, crushed (this is VITAL -- don't leave out rosemary, sometimes I use extra especially if my rosemary is old) 1 T paprika 1 t black pepper 1 t lemon juice a little (maybe half a teaspoon) oregano a little basil a little salt a little cayenne pepper Heat to boiling and then simmer this mixture for about 10 minutes. Remove from heat and let stand 30 minutes. Add one-half pound of whole medium or large fresh whole shrimp (heads, antennae, shells and all) per person -- for more than six people you'll want to increase the sauce recipe. If you can't find shrimp with the heads, that's okay, but it makes the meal more dramatic and, I think, adds flavor. Cook over medium heat for 6 or 8 minutes, just until the shrimp turn pink. Then put the pan in a 450 oven and bake for 10 minutes. Serve in a wide bowl or large plate with lots of the sauce, with crusty French bread on the side and a few bottles of white wine. This recipe takes longer to type than you'll spend in the kitchen. It's fool-proof. I've served it a hundred times to guests, and always get raves. ***** I have made barbeque shrimp many many times. I usually do it when I want to impress some visiting Northern relatives. Here is how I do it. Buy the large shrimp (Prawns), as big as you can find. Leave the heads on. This is where the fat is and this is what makes the sauce sing. Wash them real good and then make sure to dry them. I like to leave them on newspaper for awhile to make sure they dry out completely. Any water left in the shrimp will affect the sauce. Heat the oven to 350. Lay the shrimp out in a baking dish in one layer only. Cover with bits of cut up butter or margarine. I use about 4 sticks per full pan of shrimp. Now the secret. Cover the butter and the shrimp with a layer of black pepper about 1/4 inch thick. I know it sounds like overkill here, but this is sooooooo good. Don't hold back on the pepper. Bake in the over for about 15 to 20 min until the shell of the shrimp comes away from the meat. Occasionally baste with some of the butter sauce. Make sure to have on hand plenty of beer, french bread to dip in the sauce and napkins. Enjoy!! ***** Here's a variation on the theme from Emeril Lagasse's cookbook. All the text below is from the book: Andre's Barbecued Shrimp and Homemade Biscuits Makes 4 main-course servings or 6 first-course servings. This is a new twist on an old New Orleans sacred cow, which I had the audacity to tamper with. I decided my version was good enough to be a signature dish for the restaurant; but I was so busy putting the restaurant together, I didn't have time to refine it for consumer consumption. So I turned it over to my friend and sous chef, Andre Begnaud, who edited and retested it until it was just right for Emeril's. Today it's one of the most popular dishes on the menu, served as an appetizer or a main course with perfect bite-size Southern biscuits. 2 pounds medium-large shrimp in their shells, about 42 shrimp 2 tablespoons Emeril's Creole Seasoning, in all* 16 turns freshly ground black pepper, in all 2 tablespoons olive oil, in all 1/4 cup chopped onions 2 tablespoons minced garlic 3 bay leaves 3 lemons, peeled and sectioned 2 cups water 1/2 cup Worcestershire sauce 1/4 cup dry white wine 1/4 teaspoon salt 12 mini Buttermilk biscuits** 2 cups heavy cream 2 tablespoons unsalted butter 1. Peel the shrimp, leaving only their tails attached. Reserve the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the black pepper. Use your hands to coat the shrimp with the seasoning. Refrigerate the shrimp while you make the sauce base and biscuits. 2. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute' for 1 minute. Add the reserved shrimp shells, the remaining 1 tablespoon Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the Heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. 3. Prepare the Buttermilk Biscuits, and keep warm. 4. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute' them, occaisionally shaking the skillet, for 2 minutes. 5. Add the cream and all of the barbecue base. Stir and simmer for 3 to 5 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from heat. Makes about 2 cups. 6. To serve, allow 1/2 cup of sauce, about 10 shrimp, and 3 biscuits each; for 6 servings, 1/3 cup sauce, about 7 shrimp, and 2 biscuits. *Emeril's Creole Seasoning Makes about 2/3 cup 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried leaf thyme Combine all ingredients thoroughly and store in an airtight jar or container ** Buttermilk Biscuits Makes 12 mini biscuits 1 cup all-purpose flour, sifted 1 teaspoon baking power 1/8 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4 cup plus 1 teaspoon buttermilk 1. Preheat the oven to 375F. Line a baking sheet with parchment or wax paper. 2. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough. 3. On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2 inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others. 4. Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm. Subject: Collection: Flounder Lines: 148 { Exported from MasterCook Mac } Baked Fish With Vegetables Recipe By: Jo Anne Merrill Serving Size: 4 Preparation Time: 0:45 Categories: Recipes With Alcohol Seafood Healthwise Amount Measure Ingredient Preparation Method 1 pound flounder fillets *see note 1 tablespoon vegetable oil 1 cup onions sliced 3 cups zucchini sliced 1 cup green peppers sliced 3/4 cup chopped tomatoes 3 tablespoons dry sherry optional 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground basil 1/4 teaspoon black pepper freshly ground 1 dash hot pepper sauce 1/4 cup grated Parmesan cheese * Use any firm-fleshed fish, such as cod or flounder, cut into serving-sized pieces. Place fillets in a layer in greased 9-inch baking dish. Saute onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. ----- { Exported from MasterCook Mac } Cheesy broiled flounder Recipe By: Serving Size: 4 Preparation Time: 0:00 Categories: Seafood Main Dish Cheese Amount Measure Ingredient Preparation Method 2 Pounds Flounder or white fish 2 Tablespoons Lemon juice 1/2 Cup Parmesan Cheese,Grated 1/4 Cup Butter, softened 3 Tablespoons Mayonnaise 3 Each Green onions, chopped 1/4 Teaspoon Salt 1 Dash Hot Sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. ----- Nutr. Links: 566 797 1034 222 0 679 0 1471 { Exported from MasterCook Mac } Fillet of fish a l'orange Recipe By: Serving Size: 2 Preparation Time: 0:00 Categories: Seafood Main Dish Amount Measure Ingredient Preparation Method 6 Each Small chopped green onions 1/2 Pound Fresh mushrooms, sliced 1 Pound Flounder 1/4 Teaspoon Salt & pepper 1/2 Teaspoon Dried whole Italian seasoning mix 2 Tablespoons Olive oil 1/4 Teaspoon Soy sauce 1/2 Cup White wine 1/4 Cup Orange juice 3 Tablespoons Curacau liqueur 1 Each Paprika 2 Tablespoons Minced parsley Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. ----- Nutr. Links: 679 932 566 1326 0 0 0 0 1006 0 0 1038 { Exported from MasterCook Mac } Saffron Poached Fish In Wine Recipe By: Jo Anne Merrill Serving Size: 4 Preparation Time: 0:20 Categories: Recipes With Alcohol Seafood Amount Measure Ingredient Preparation Method 1 cup white wine 1 cup water 2 bay leaves 1 onion quartered 1/2 teaspoon thyme 1/2 teaspoon white peppercorns 8 parsley sprigs 1/4 teaspoon red pepper flakes 8 ounces tomato puree 1/4 teaspoon saffron 1 lemon juice thinly sliced 4 flounder fillets 1. Place water, white wine, bay leaves and onion into large heavy skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into wine mixture. 2. Bring mixture to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is firm and flakes easily with a fork. Do not overcook. 3. Remove fish to a serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves and onion and discard. 4. Add tomato puree and red pepper flakes to liquid in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer. 5. Spoon sauce over fish fillets and garnish with more thin lemon slices. Serve immediately. ----- Serving Ideas: Serve with steamed rice or noodles. Subject: Pan-Fried Halibut Fillets with Roasted Vegetable-Green Chile Broth Lines: 22 PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE-GREEN CHILE BROTH Six servings 4 cups roasted vegetable-green chile broth 2 tablespoons olive oil 1/2 teaspoon unsalted butter 6 halibut fillets (about 6 ounces each) Salt and freshly ground pepper 1. Prepare or reheat the broth (recipe follows). 2. In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side. (If you have an electric range, brown the fillets on one side, turn them and finish cooking in a preheated 350-degree oven for 3 minutes.) 3. Place 1 halibut fillet in each of 6 soup bowls and pour broth around it. Subject: COLLECTION: Tuna Recipes Lines: 267 Title: Chinese Tuna Steaks on the Grill Yield: 4 servings 1 Tuna steak 1 ts Salt 1 ts Finely chopped ginger root 1/4 ts White pepper 1 ts Cornstarch 2 tb Salted black beans 4 Green onions with tops 2 ts Green chilies 1 tb Cornstarch 1 tb Water 1 ts Sugar 2 tb Peanut oil 1 tb Peanut oil 2 ts Finely minced garlic 1 c Chicken broth (or fish Stock) Spinach or red-leaf lettuce Leaves Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals ~ otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. Contributed to the echo by: Bill Birner MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Egg Mayonnaise Indienne Categories: Indian, Appetizers Yield: 4 servings 4 Hard-boiled eggs 3 1/2 oz Tuna, drained, flaked 1/2 c Mayonnaise Salt to taste Fresh ground pepper to taste 4 Cocktail gherkins, chopped 3 tb Half and half 2 ts Tomato paste 1 1/2 ts Curry Powder Paprika Fresh Italian parsley -sprigs (opt) Cut eggs in half lengthwise and carefully remove yolks. Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds. In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Fish Relish - Sambal Ikan Categories: Indonesian, Condiment Yield: 6 servings Stephen Ceideburg 4 oz Tuna fish, or: 3 oz Eel or: 3 oz Ikan teri 1 c Thick santen (coconut milk) 4 Cloves garlic 3 Shallots, peeled and chopped 4 Kemiri (candlenuts) 3 Cabe rawit or: 2 ts Chilli powder 2 tb Tamarind water or 2 ts Tomato puree 1 ts Brown sugar Salt 2 tb Vegetable oil I find that the easiest and tastiest Sambal Ikan is made with canned tuna fish. Sambal made with eel, however, is also delicious; cut the eel up very small and wash it in vinegar. In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies). Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: White Meat Ravioli Categories: Pasta, Italian, Chicken, Meats, Fish Yield: 4 servings 3/4 lb Chicken breast OR veal OR Canned tuna; chopped 2 tb Shallots; finely chopped 2 Plum tomatoes; chopped 1 ts Dried leaf sage; crumbled 1/4 ts Mace 1/4 c Parmeson or Romano cheese; Grated 1/2 c Parsley; chopped 1/2 ts Black pepper; coursely Ground 1 tb Brandy or dry sherry Pasta dough MMMMM---------------------------SAUCE-------------------------------- 2 tb Olive oil 4 Scallions; thinly sliced 2 Cloves garlic; minced 1 c Tomatoes; crushed 1 c Tomato sauce 1 tb Basil Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Yellow and Red Bell Peppers Filled with Tuna and Capers Categories: Italian, Fish, Appetizers Yield: 16 servings 10 Yellow bell peppers, cut Lengthwise into thirds 10 Red bell peppers, cut Lengthwise into thirds 1 c Plus 2 tb Olive oil 5 tb Fresh lemon juice 5 Garlic cloves, pressed Salt and freshly Ground pepper 3 cn Albacore tuna packed in Water, drained 1/2 c Chopped fresh parsley 5 tb Drained capers Fresh parsley sprigs Imported black olives (such as Kalamata or Nicoise) Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Pasta Puttanesca from the Pantry Categories: Pasta, Lowfat Yield: 4 servings 8 oz Mostaccioli, rigatoni or Other medium pasta shape Super Low-Fat Tomato Sauce 3 oz White tuna packed in water, Drained and flaked 1/4 c Chopped fresh parsley or 2 tb dried parsley flakes 3 tb Chopped pitted olives (green or black) 4 (4-6) anchovy filets (optional) Salt Ground pepper Grated Parmesan or Romano Cheese (optional) Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, heat Super Low-Fat Tomato Sauce until warmed through, stirring occasionally. Stir in tuna, parsley, olives, and anchovies; simmer 5 minutes. Add salt and pepper to taste. Return pasta to pot; add tuna sauce and stir until it is evenly distributed. To serve, transfer pasta to bowls or plates; serve immediately, sprinkled with Parmesan or Romano cheese. Per serving: 278 calories, 14 gm protein, 49 gm carbohydrate, 2 gm fat, : (8% calories from fat), 9 mg cholesterol, 408 mg sodium From: Woman's Day Light Meals in Minutes, Volume IV, no 2 Subject: COLLECTION: Shrimp Scampi Recipes Lines: 50 Shrimp Scampi No. 2164 Yields 4 Servings 1 Lb Raw, Shelled Shrimp 4 tsp Fresh Parsley, Chopped 2 Tbls Olive Oil - Salt 6 Cloves Garlic, Minced - Pepper 1/2 tsp Dried Oregano 2 Tbls Lemon Juice Combine the shrimp, olive oil, garlic and oregano. Toss lightly to coat the shrimp evenly. Place in a shallow baking dish. Squirt with lemon juice. Broil until the shrimp are just tender (3-5 minutes, depending on size). Sprinkle with parsley, salt and pepper. Serve. NOTE: You may use Swordfish cut into 1" cubes in place of the shrimp. Shrimp Scampi No. 1947 Yields 6 Servings 2 lb LARGE Shrimp or Prawns - Salt 1 1/2 tsp Dried Tarragon - Pepper 2 Tbls Parsley, Chopped 4 Tbls Olive Oil 2 Shallots, Chopped Fine Preheat the oven to 400 degrees. Peel, devein and butterfly the shrimp, leaving the tail and last segment of shell on. Butter the baking dish. Arrange the shrimp in a single layer in the baking dish with their tails up. Mix the tarragon, parsley and shallots together. Sprinkle over the shrimp. Season with salt and pepper. Drizzle the olive oil over. Place the baking dish on the middle rack in the oven. Bake until the shrimp are pink and all is bubbly (8-10 minutes). Cajun Scallops/Chicken This recipe can be made with scallops, shrimp, chicken or a combination of all three. 6 slices bacon 1 tsp oregano vegetable oil 1 tsp chili powder 1/4 cup hot pepper sauce 1/2 tsp basil 2 Tbsp. Dijon mustard 1/2 tsp thyme 3 cloves garlic, minced 1/2 tsp black pepper 3 boneless chicken breasts, cut into bite sized pieces or 2/3 pound shrimp, cleaned and deveined or 2/3 pound scallops Saute bacon until crisp. Set bacon aside. Combine bacon fat and vegetable oil to make 1/3 cup. Heat oil/fat mixture, brown chicken. Combine red pepper sauce and spices and add to chicken. Mix well and add bacon. Simmer until chicken/scallops/shrimp is just done. Serve over hot white rice. Can make lighter by using only bacon grease. Can make less "hot" by reducing red pepper sauce but make up the difference to 1/4 cup by adding water. Can also reduce Dijon mustard and chili to "cool off". Subject: COLLECTION: Deep Fried Shrimp Recipes Lines: 104 Misty Fried Shrimp (Ebi No Kasumi Age) No. 2654 Yields 8 Servings 3 oz Harusame or Saifon 1/2 tsp Salt (Japanese Soy Flour 1/4 tsp Sansho (Japanese Noodles) Fragrant Pepper) 30 LARGE Shrimp, Peeled & 2 Egg Whites Deveined (Tails - Soy Sauce Reserved) - Lime Wedges 1/3 Cup Flour Preheat the oil in the deep fryer. Hold the noodles over a paper bag. Use a scissors to cut the noodles into 1/4 " - 1/2" pieces. Transfer to a large bowl. Score the underbelly of the shrimp to prevent curling. Pat the shrimp dry with paper towels. Combine the flour with the salt and sansho. Pour the flour mixture into a plastic bag. Add the shrimp in small batches. Shake the bag to coat the shrimp lightly with the flour mixture. Set aside. Beat the egg whites in a medium bowl until they are foamy. Dip each shrimp into the egg white. Pat the cut noodles onto the shrimp, covering the shrimp completely. Fry the shrimp in small batches (do not crowd). Fry until opaque (about 2 minutes). The noodles will remain pale. Drain on paper towels. Serve hot or at room temperature with soy sauce and lime wedges. Fan Tail Shrimp No. 2024 Yields 3 Servings 1 lb Large, Uncooked Shrimp 1 Tbls Cooking OIl 1 Cup Flour 1 Cup Cold Water 1/2 tsp Salt Oil For Frying 1 tsp Sugar 1 Egg, Slightly Beaten Preheat the oil in the deep fryer. Shell and devein the shrimp. Cut a slit through each shrimp starting about 1/2" from the head and running t within 1/2" of the tail. Pull the tail through the slit to make a fan-tailed butterfly shape. Pat dry with paper toweling. Combine the flour, salt, sugar, egg, first measure of oil and water in a small bowl. Beat until almost smooth. Dip the shrimp in the batter. Drain briefly. Fry until golden (about 2 1/2 minutes). Drain. Serve hot. Good with seafood sauce. Butterfly Shrimp No. 1228 Yields Jumbo Raw Shrimp Sauce Tempura Batter Oriental Sweet & Sour Preheat the deep fat fryer to 370 degrees. Shell and devein the shrimp, leaving the tail on. Hold each shrimp with its underside up and slice down its length, almost to the vein. Spread and flatten the shrimp into the "butterfly" shape. Insert a long toothpick into each shrimp, from the head end all the way to the tail, to prevent the shrimp from curling while being cooked. Dip each shrimp in Tempura Batter, keeping the tail out. Fry until golden (8-10 minutes). Drain on paper toweling. Serve with oriental sweet & sour sauce. Shrimp Tempura No. 1563 Yields 1 lb Raw Shrimp Fish Fritter Batter for Preheat the fat in the deep fryer to 370 degrees. Shell and clean the shrimp, leaving the tails on. Dip the shrimp, a few at a time, into the batter - do not cover the tail. Fry until golden brown. Drain on paper toweling. Serve with Hot Mustard Sauce, Oriental Sweet & Sour Sauce or Sauce Dijonnaise. Puffy Fried Shrimp No. 2794 Yields 3 Servings 1 Lb Medium Uncooked Shrimp 3/4 Cup Cornstarch 1 Egg, Separated 1/2 tsp Dry Mustard 1 Tbls Cooking Oil 1/2 tsp Salt 1/2 Cup FLAT(!) Beer Preheat the oil in the deep fryer. Shell the shrimp. Remove the vein. Pat dry with paper towels. Beat the egg yolk with the oil and beer in a small bowl. Combine the cornstarch, dry mustard and salt. Stir into the egg yolk mixture. Dip the shrimp into the batter. Deep fry until golden and crispy (2-3 minutes). Drain. Serve hot. Gefilte fish Lines: 60 Fish: 1 whole Buffalo (or other fatty fish) 1 whole Salmon 1 whole Walleye Pike (have the fish market fillet them and give you the bones and skin for broth. At this time of year the fish market will probably grind the fish for you too, which is an enormous time saver.) Broth: 4 onions cut in half 4-6 stalks of celery (including leafy parts) 2 whole carrots Fish bones and skin Put above ingredients in the largest pot you own and cover it with water. Bring to a boil and simmer for 2-3 hours. This should make a fairly rich stock. Fish Balls: 2 large onions - ground through a meat grinder Fish fillets ground through a meat grinder (seperately from the onions. Sometimes the fish market will do this for you. Food processors do not work well for this. The texture is wrong, too mushy.) 1 tsp sugar (optional) 1 tsp white pepper salt (1 tsp?) approximately 1/4 cup matzo meal 4 egg whites 2 egg yolks 1/2 cup extremely cold water (put in freezer, but make sure there's no ice in it.) In a wooden bowl, using a round bladed chopper chop ground fish and ground onions. Use a turning motion, working as much air in a possible. (This is where the visual aids come in handy.) Chop for about 10 minutes. Add matzo meal and spices and keep chopping using the same motions (about 5 more minutes). Beat egg whites until frothy (not stiff) and pour over the fish mixture. Beat egg yolks well, add the very cold water and pour over fish mixture. DO NOT MIX. Chop the mixture, adding more air, until eggs are well worked in. Strain fish broth and bring back to a gentle simmer. Make balls of the fish mixture (handle as little as possible) and drop gentley in broth. Peel and slice carrots into 1/4 inch rounds and add to broth. Partially cover and simmer for about 2 hours. Turn the balls occasionally if there are too many for them to turn on their own. When cooked, remove fish balls and place in a single layer in storage containers. Remove carrot slices from broth and put one carrot on each fish ball. Refrigerate. Bring fish broth to a boil and boil lightly for about 3 hours, or until reduced to 1/3 - 1/2 of its original volume. Pour reduces broth over fish balls and refrigerate until cold and broth has jelled. Serve cold with horse raddish. Serves about 20 people with leftovers. Subject: Comfortable Salmon Delight Lines: 42 COMFORTABLE SALMON DELIGHT Preparation time: 20 minutes Cooking time: 45 minutes Yield: Six 1-cup servings 1 tablespoon corn-oil margarine 1/2 small onion, chopped 2 tablespoons chopped green bell pepper 1 can (14 3/4 ounces) red sockeye salmon 1 cup cooked white rice 3 tablespoons skim milk, about 1 can (10 3/4 ounces) reduced-fat cream of mushroom soup 1 cup dry bread crumbs 2 tablespoon sliced almonds 1. Heat oven to 350 degrees. Spray 1 1/2-quart casserole with a non-stick vegetable coating; set aside. Melt 1 teaspoon of the margarine in a small skillet over medium heat. Add onion and green pepper and cook, stirring, until softened. Drain salmon liquid into 1-cup measure and set liquid aside. Place salmon in a medium bowl and flake. Add rice and cooked vegetables and mix well. 2. Add milk to reserved salmon liquid to total 2/3 cup liquid. Combine liquid and soup in a medium bowl; mix well. Cover bottom of prepared casserole with 1/2 cup of the bread crumbs. Place half the salmon mixture over crumbs and cover evenly with half the soup mixture. Repeat salmon and soup layers and cover with remaining crumbs. 3. In same skillet in which vegetables were cooked, melt remaining 2 teaspoons margarine. Drizzle evenly over bread crumbs and sprinkle almonds over the top. Bake until heated through, 45 minutes. Nutrition information per serving: Original recipe: 330 calories, 43 mg cholesterol, 21 g fat, 879 mg sodium. Revised recipe: 270 calories, 34 mg cholesterol, 10 g fat, 742 mg sodium. ~Subject: Crab Cakes with Cilantro Butter ~Lines: 60 CRAB CAKES WITH CILANTRO BUTTER Preparation time: 25 minutes Cooking time: 12 minutes Yield: 8 servings Crab cakes: 1/2 cup olive oil 1/2 each, finely diced: red bell pepper, green bell pepper 1 pound best-quality lump crab meat 2 large eggs, beaten About 1 1/2 cups coarse ground homemade bread crumbs Salt, freshly ground pepper Cilantro butter sauce: 1 cup dry white wine 1 shallot, minced 1 cup whipping cream 1 cup (2 sticks) unsalted butter, softened 1/2 cup chopped fresh cilantro Garnish: Chopped tomato Cilantro sprigs 1. Heat 1/4 cup of the oil in a large skillet; cook red and green peppers in the oil until tender, 3 to 4 minutes. Remove from skillet with a slotted spoon. Cool. 2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape crab mixture into 8 equal-size cakes. Place on a wax paper-lined plate and chill up to several hours. 3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides. Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add crab cakes in a single layer. Cook until nicely browned on bottom, about 2 minutes. Carefully turn cakes over and then place in oven. Bake until golden on all sides, 10 to 12 minutes. 4. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced by about half. Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick. Do not allow sauce to boil at any time or it will separate. Strain sauce through a fine wire mesh strainer into a warm bowl. Stir in cilantro, salt and pepper. Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water. 5. To serve, pour a few tablespoons of the sauce onto a warm serving plate. Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve immediately. ~Subject: Long-Grain and Wild Rice Salad with Corn and Salmon ~Lines: 44 LONG-GRAIN AND WILD RICE SALAD WITH CORN AND SALMON Preparation time: 20 minutes Cooking time: 40 minutes Yield: 4 to 6 servings 1 box (6 ounces) long-grain and wild rice 1 pound salmon fillet 3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 6 tablespoons olive oil 1/2 teaspoon salt Pinch white pepper 1 cup fresh corn kernels (about 2 medium ears) 3 tablespoons each, finely chopped: fresh chives, fresh dill Fresh dill sprigs 1. Cook the rice according to the box directions. Allow it to cool to room temperature. 2. Prepare a barbecue grill for medium-heat grilling. Wrap the salmon tightly in aluminum foil or place it directly on the barbecue 3 inches from the heat. Grill 5 or 6 minutes per side, depending on the thickness. (You also can roast it in a preheated 425-degree oven in a roasting pan 12 to 15 minutes.) Cool the salmon 15 minutes. Remove the skin and brown part of the flesh and break the rest into 1-inch pieces. Refrigerate. 3. In a small mixing bowl, combine the lemon juice and mustard. Slowly whisk in the oil until it's emulsified. Add the salt and pepper and taste for seasoning. 4. Combine the corn, herbs, cooled rice and dressing in a deep serving bowl and toss. Taste for seasoning. Just before serving, add the salmon and toss gently, being sure not to break up the salmon pieces. Taste for seasoning and garnish with dill sprigs. If you're serving on individual plates, line the plate with pretty lettuce leaves and place a mound of the rice salad on top. Garnish with dill sprigs. ~Subject: COLLECTION (2) Fish Cakes ~Lines: 40 Title: Fish Cakes #1 Categories: Seafood, Jewish, Fish Yield: 4 servings 1 lb Fish, cod 1 ea Egg 3 md Potatoes 1/4 c Milk; hot 1/2 ts Pickling spices Bread crumbs; or matzo meal Boil fish, potatoes, and spices until potatoes are soft. Remove spices, mash potatoes, add hot milk and beat until light and fluffy. Add flaked fish and well beaten egg. Chill thoroughly, form into cakes, dip in bread crumbs (or matzo meal) and chill again. Fry in shortening (or Passover approved oil). Title: Fish Cakes #2 Categories: Seafood, Fish Yield: 1 servings 1 lb Fish, haldock 1 1/2 c Potatoes; mashed 1 ts Mustard, prepared Salt; to taste Pepper, black; to taste 1 tb Onion; finely chopped Lemon Juice 1 ea Egg, beaten For every cup of haldock, add mashed potatoes, mustard, salt and pepper, onions and a little lemon juice. Mix all with a little beaten egg and form into cakes. Dip in remaining egg and coat with crumbs. Refrigerate uncovered until firm, then fry or bake.