From the sea to your dinner plate, seafood recipes make eating a treat
Baked Clams
2 doz. clams
4 tbsp. olive oil
2 cloves garlic minced
1 med. onion chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine mix with bread crumbs parsley salt pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.
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2 doz. clams
4 tbsp. olive oil
2 cloves garlic minced
1 med. onion chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine mix with bread crumbs parsley salt pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.
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Seafood Fancies
8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat rinsed &
drained
2 1/2 oz. can tiny shrimp rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts drained &
sliced
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl combine crab shrimp cheese mayonnaise onion pimento parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot refrigerate leftovers. Makes 36.
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8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat rinsed &
drained
2 1/2 oz. can tiny shrimp rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts drained &
sliced
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl combine crab shrimp cheese mayonnaise onion pimento parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot refrigerate leftovers. Makes 36.
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Noel Kirk Erickson
2 cans of sardines in mustard sauce
1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce
Mash sardines. Mix together sardines cream cheese and hard boiled eggs. Add desired amount of lemon juice mayonnaise Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread roll up and hold together with toothpicks. Broil until toasted.
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2 cans of sardines in mustard sauce
1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce
Mash sardines. Mix together sardines cream cheese and hard boiled eggs. Add desired amount of lemon juice mayonnaise Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread roll up and hold together with toothpicks. Broil until toasted.
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Seviche Seafood Shells
1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells
Cook scallops in small amount of boiling water for 1 minute. Drain. Combine scallops and fresh lime juice in small bowl. Toss well. Cover and refrigerate for 1 hour. Add next 7 ingredients. Stir well. Cover and chill 30 minutes. Drain. Stuff each macaroni shell with 1 tablespoon scallop mixture. Arrange on serving platter.
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1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells
Cook scallops in small amount of boiling water for 1 minute. Drain. Combine scallops and fresh lime juice in small bowl. Toss well. Cover and refrigerate for 1 hour. Add next 7 ingredients. Stir well. Cover and chill 30 minutes. Drain. Stuff each macaroni shell with 1 tablespoon scallop mixture. Arrange on serving platter.
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Shrimp Butter
2 cans shrimp broken
1 tbsp. onion minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer adding shrimp last. Makes a large amount and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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2 cans shrimp broken
1 tbsp. onion minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer adding shrimp last. Makes a large amount and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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Herring Tidbits
2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in
wine undrained chopped
2 apples peeled quartered cored
and chopped
1 med. Bermuda onion quartered and
chopped
1/2 c. seedless grapes halved
2 hard-cooked eggs chopped
Rye rounds
Combine first 4 ingredients in large bowl and mix thoroughly. Cover and refrigerate at least 1 hour. Add grapes and eggs and toss lightly. Turn into dish. Serve with rye rounds. Makes about 4 cups.
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2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in
wine undrained chopped
2 apples peeled quartered cored
and chopped
1 med. Bermuda onion quartered and
chopped
1/2 c. seedless grapes halved
2 hard-cooked eggs chopped
Rye rounds
Combine first 4 ingredients in large bowl and mix thoroughly. Cover and refrigerate at least 1 hour. Add grapes and eggs and toss lightly. Turn into dish. Serve with rye rounds. Makes about 4 cups.
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Bar-b-qued Shrimp
1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin s
Butter
Place whole shrimp keep shells on in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black when you think you have enough pepper add more. Add lots of salt lemon juice Tabasco and Lea & Perrin s. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells as well if river shrimp are used. With cold beer and green salad you have the makings of a great informal party. Base the amount of shrimp on the number of guests.
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1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin s
Butter
Place whole shrimp keep shells on in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black when you think you have enough pepper add more. Add lots of salt lemon juice Tabasco and Lea & Perrin s. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells as well if river shrimp are used. With cold beer and green salad you have the makings of a great informal party. Base the amount of shrimp on the number of guests.
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Smoked Salmon Eclairs
1/2 c. water
4 tbsp. butter cut into sm. chunks
1/2 c. flour
2 extra lg. eggs beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill
--FILLING--
1/2 lb. cream cheese softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper
Preheat oven to 400 degrees. Combine water and butter in small saucepan bring to boil over high heat. Add flour all at once beat vigorously until dough forms ball pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps beating until dough is shiny and smooth. Put dough in pastry bag with #3 star tip. On lightly greased baking sheet lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 minutes until puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg. Sprinkle on combined garlic powder and dill. Reduce oven to 200 degrees. Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving spoon filling onto bottom half of eclair and top with top half. Makes about 16. Serves 8.
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1/2 c. water
4 tbsp. butter cut into sm. chunks
1/2 c. flour
2 extra lg. eggs beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill
--FILLING--
1/2 lb. cream cheese softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper
Preheat oven to 400 degrees. Combine water and butter in small saucepan bring to boil over high heat. Add flour all at once beat vigorously until dough forms ball pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps beating until dough is shiny and smooth. Put dough in pastry bag with #3 star tip. On lightly greased baking sheet lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 minutes until puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg. Sprinkle on combined garlic powder and dill. Reduce oven to 200 degrees. Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving spoon filling onto bottom half of eclair and top with top half. Makes about 16. Serves 8.
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Salmon Mousse With Cucumber Vinaigrette
1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon flaked
3 hard-cooked eggs mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion
Combine gelatin and dry Vermouth. Heat gently until dissolved and set aside to cool. Combine all other ingredients into gelatin mix blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight. --CUCUMBER VINAIGRETTE--
1 med. unpared cucumber very thinly
sliced (about 2 c.)
1 med. green pepper cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
In medium bowl combine cucumber slices with green pepper strips. In measuring cup combine rest of ingredients mixing well. Pour over cucumber mixture tossing to coat well. Refrigerate covered until well chilled--about 1 hour--tossing occasionally. To serve Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse Run a spatula around edge of mold invert onto vegetables. Serve at once with crackers as appetizer or as salad on bed of lettuce.
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1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon flaked
3 hard-cooked eggs mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion
Combine gelatin and dry Vermouth. Heat gently until dissolved and set aside to cool. Combine all other ingredients into gelatin mix blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight. --CUCUMBER VINAIGRETTE--
1 med. unpared cucumber very thinly
sliced (about 2 c.)
1 med. green pepper cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
In medium bowl combine cucumber slices with green pepper strips. In measuring cup combine rest of ingredients mixing well. Pour over cucumber mixture tossing to coat well. Refrigerate covered until well chilled--about 1 hour--tossing occasionally. To serve Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse Run a spatula around edge of mold invert onto vegetables. Serve at once with crackers as appetizer or as salad on bed of lettuce.
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Shrimp Mousse
1 can cream of shrimp soup
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1 (10 oz.) box cooked shrimp thawed
1 c. mayonnaise
1/4 c. finely chopped onion
1/2 c. finely chopped celery
Use double boiler and mix soup gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hours.
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1 can cream of shrimp soup
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1 (10 oz.) box cooked shrimp thawed
1 c. mayonnaise
1/4 c. finely chopped onion
1/2 c. finely chopped celery
Use double boiler and mix soup gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hours.
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