Clam and Corn Soufflé 8/30/10
1 ¼ cup plain crackers
1 cup milk
2 eggs beaten
2 cups clams minced
1 cup frozen or fresh corn
3 tbsp butter melted
2 tbsp onion minced
¼ tsp salt
½ tsp Worcestershire sauce
½ cup sharp cheese shredded
Mix the milk and eggs, add crackers and soak, for about ½ hour. Add the rest of the ingredients, except the cheese, gently mix. Chill for about ½ hour. Bake uncovered at 300 for 50 minutes, sprinkle with cheese, and bake 10 minutes longer to melt the cheese. Serve with a molded salad.
Easy Fried Shrimp 8/31/10
1 lb fresh shrimp peeled
1 cup pancake mix
1 egg beaten
Olive oil or Crisco
Salt and pepper
Mix pancake flour, salt and pepper. Dip the shrimp in the egg then in the pancake mix. Heat about ½ inch oil in skillet to 300; Fry the shrimp, turning once until golden brown.
Serve with boiled potatoes and slaw.
Easy Crab Soup 9/01/10
1 lb lump crabmeat
1 can cream of mushroom soup
1 can cream of Asparagus soup
¼ cup dry white wine
½ tsp Worcestershire sauce
½ tsp Tabasco
Salt pepper
Parsley
4 cups half & half
Mix all ingredients except crabmeat in medium sauce pan, heat until hot then add crabmeat, heat through, add a little more milk if it becomes too thick.
Serve with crusty bread and chilled wine.
Seafood Casserole 9/02/10
1 lb shrimp peeled
½ lb crabmeat
½ lb sharp cheese
2 tbsp butter
2 tbsp flour
1 cup milk
1 can slice mushrooms
Salt pepper
Dash Tabasco
Dash Worcestershire sauce
Melt the butter, add garlic cook a few minutes, add flour and blend, slowly add the milk, gradually add seasonings, ½ of the grated cheese and the seafood. Pour into a buttered casserole dish, sprinkle remaining cheese, bake at 400 for about 20 minutes.
Serve with chilled pickled lettuce
Boiled Puppy Drum and Potatoes 9/03/10
1 fish per person filleted
2 medium potatoes per person
1 onion
Salt and pepper
Remove any bones from fish fillets. Peel and quarter potatoes, put potatoes and onion in a pot cover with water, season with salt and pepper. Cover boil for about 10 -15 minutes carefully place fish on top of potatoes, lower the heat and cook for about 7 more minutes, let sit for a while before serving. Serve this with pickled cucumbers, fried or baked corn bread.
