Author: admin

INGREDIENTS

1 can tomato soup
1 pkg unflavored gelatin
1 large pkg cream cheese
1 cup mayonnaise
1/2 cup each onion, celery, pepper chopped
2 cans small baby shrimp
2 dashes Tabasco

DIRECTIONS

Heat soup to boiling. Add dissolved gelatin. Combine cheese and mayonnaise and add to soup and beat to smooth. Cool and add vegetables and fish. Put into greased 6 cup mold and refrigerate. Un-mold just before serving.

INGREDIENTS

1/2 cup mayonnaise
2 Tbsp ketchup
1 tsp Worcestershire
1 tsp whole peppercorns
1 tsp dill weed
1/4 tsp Old Bay
2 tsp capers
2 tsp horseradish

DIRECTIONS

Mix all together several hours before serving.

INGREDIENTS

4 cups cooked rice
1 ripe avocado, peeled and cut into cubes
2 tomatoes, peeled, seeded and cut into cubes
1/4 lb snow peas
1/2 lb medium shrimp, peeled and cooked
1/2 lb cooked bay scallops

Vinaigrette:
1/4 cup soy sauce
1 tsp salt
1 Tbsp sugar
2 Tbsp sesame oil
3 Tbsp rice wine vinegar
1 Tbsp rice wine
1/2 cup chopped scallions (green part only)

DIRECTIONS

In a large bowl assemble rice, avocado, tomatoes, snow peas, shrimp and scallops. Toss to blend. Prepare the vinaigrette. Add to the rice mixture and top with chopped scallions. Serves 6-10.

INGREDIENTS

2 lbs raw shrimp
1/2 cup butter
1 tsp salt
6 cloves garlic
1/4 cup chopped parsley
2 tsp grated lemon peel
2 Tbsp lemon juice

DIRECTIONS

Preheat oven to 400 degrees. Remove shells from shrimp. De-vein, wash and drain. Melt butter in a 9×13 pan. Add minced garlic and 1 Tbsp parsley and salt. Arrange shrimp and bake 5 minutes. Turn shrimp and sprinkle with lemon peel, juice and the rest of the parsley. Bake 5-8 minutes more. Serve with rice or cooked spaghetti. Serves 6.

INGREDIENTS

1/2 cup butter, room temperature
1 cup thinly sliced mushrooms
3 Tbsp finely chopped shallots
1 Tbsp finely chopped garlic
1 lb Bay scallops
1/2 cup soft bread crumbs
1/2 cup finely chopped parsley
salt and pepper

DIRECTIONS

Preheat oven to 450 degrees. Melt 1/4 cup butter in skillet and add mushrooms. Cook and stir often until mushrooms are wilted. Add shallots and garlic. Spoon the mushroom mixture into mixing bowl. Let cool briefly and add the 2 Tbsp butter, scallops, bread crumbs, parsley, salt and pepper. Blend well. Use the mixture to fill 6 seafood shells. Arrange shells on cookie sheet. Melt rest of butter and pour over mixture in shells. Bake 10 minutes. Put into broiler 1 minute to brown.

INGREDIENTS

1 lb can pink salmon, drained
1/2 cup chopped onion
1 egg
salt and pepper

DIRECTIONS

Flake salmon with bones. Add chopped onion, egg, salt and pepper and mix well. Form into flat cakes and roll in bread crumbs. Fry in a little hot oil. Makes 4 – 6.