"If you can read, you can cook"
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.
INGREDIENTS
100 fresh mussels, scrubbed and de-bearded
1 cup white wine
1 Tbsp chopped shallot
1/2 tsp thyme
1 bay leaf
2 red peppers diced, lightly sautéed
2 Tbsp freshly chopped parsley
Pernod
Red Pepper Butter:
2 lbs butter
1/2 cup fresh lemon juice
1/2 cup minced pimento
3 red peppers, diced, sautéed and pureed in a food processor
2 Tbsp garlic, minced
2 Tbsp scallions, minced
1 tsp cayenne pepper
1 Tbsp paprika
1/2 cup fresh parsley, chopped
salt and pepper
DIRECTIONS
Steam mussels in white wine, shallot, thyme, and bay leaf until they open. Discard the top half of each shell and remove the beards, grit and chewy band inside. Melt butter. Add all other ingredients and cook about five minutes. Chill the butter mixture over ice, stirring occasionally to assure an even distribution of the ingredients. Mound about 1 Tbsp of butter on each mussel. Bake for 8 minutes at 375 degrees. Dot each with some diced, sautéed red pepper, place under broiler until sizzling, sprinkle with parsley and a splash of Pernod before serving.
INGREDIENTS
3/4 lb butter
1 lb Velveeta cheese
1 14 oz can frozen lobster, thawed
2 loaves Arnold bread
DIRECTIONS
Melt butter and cheese in top of double boiler and add cut up lobster and cool. Cut off the crusts from two loaves thin sliced Arnold bread. Roll thin and spread liberally with mixture. Roll up and spread with melted butter. Cut each into two or three pieces. Bake at 450 degrees until brown.
INGREDIENTS
Marinade:
1/2 cup olive oil
1/2 tsp Chinese hot oil
2 shallots, finely chopped
juice of 1 lemon
1/2 tsp lemon zest
1 clove garlic, crushed
1 Bay leaf, torn up
freshly ground pepper
DIRECTIONS
Mix marinade ingredients. Pour over peeled jumbo shrimp and marinate for at least 2 hours. Thread shrimp on soaked bamboo skewers and barbeque 3 minutes on each side.
INGREDIENTS
6 lbs fish (whitefish, pike and small amount carp)
5 onions
2 quarts water
4 tsp salt
freshly ground pepper
3 eggs
1/2 tsp sugar
3 Tbsp matzo meal
3/4 cup ice water
3 carrots, sliced
DIRECTIONS
Filet the fish and save the skin and bones. Combine the skin and bones with 4 sliced onions, water, 2 tsp salt and pepper. Cook over high heat while preparing fish. Grate the onion and add the eggs, salt, and pepper, sugar, matzo meal, and ice water. Mix well. Moisten hands and shape into patties or balls. Carefully place balls into fish stock. Add carrots. Lower heat and cook 1 1/2 – 2 hours. Cool and remove from liquid. Strain liquid over with carrots. Serves about 12-15.
INGREDIENTS
1 lb flounder
2 Tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 Tbsp grated onion
1/2 tsp oregano
2 Tbsp grated Parmesan
1 Tbsp margarine
DIRECTIONS
Arrange filets on broiler pan. Sprinkle with lemon. Season with salt and pepper. Add onion, oregano, and grated cheese. Dot with margarine and broil 10-15 minutes.
INGREDIENTS
4 slices of flounder
1 pkg frozen chopped spinach, thawed
1 Tbsp grated onion
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/2 cup plain yogurt
1/2 cup Italian bread crumbs
DIRECTIONS
Lay filets flat. Combine spinach, onion, ginger, and nutmeg. Spread over filets and roll up. Dip each roll in yogurt. Coat well. Then dip into bread crumbs. Place in lightly greased baking pan. Bake 350 degrees 25 minutes.
INGREDIENTS
1 large onion, sliced
1 large green pepper, sliced
2 cups chopped tomatoes
1 8 oz can tomato sauce
1 Bay leaf
1/2 tsp thyme
1/2 tsp salt
1/8 tsp pepper
1 1/2 lbs flounder filets
DIRECTIONS
Combine first 8 ingredients in pot. Cook 15 minutes and remove the Bay leaf. Arrange flounder in lightly greased baking pan. Spoon sauce over the fish and bake 375 degrees for 15-20 minutes.
INGREDIENTS
1 lb fish filets
2 Tbsp lemon juice
1 tsp salt
1 Tbsp margarine
1/4 cup slivered almonds
2 drop Tabasco
DIRECTIONS
Sprinkle fish with lemon, salt, and pepper. Place on greased broiler and broil until tender. Turn. Sauté almonds and Tabasco in margarine. Pour over fish and garnish with parsley.
INGREDIENTS
1 lb can artichoke hearts
1 lb crab meat
1/2 lb sautéed mushrooms
4 Tbsp butter
2 1/2 Tbsp flour
1 cup heavy cream
1/2 tsp salt
1 tsp Worcestershire
1/4 cup sherry
paprika and cayenne to taste
1/4 cup grated Parmesan cheese
DIRECTIONS
Place artichoke hearts in the bottom of baking dish. Spread a layer of crab meat. Add a layer of sautéed mushrooms. Melt butter in a sauce pan. Add remaining ingredients, except cheese, stirring well after each addition to form a smooth paste. Pour sauce over artichoke and crab meat layers and sprinkle cheese on top. Bake 375 degrees for 20 minutes. Serves 4.