Sea Food dishes

SHRIMP IN GARLIC BUTTER

• 1/4 c. butter
• 1/2 tsp. garlic powder, if you are a garlic lover you can mince fresh garlic
  
• 2 tsp. dried parsley flakes
• 1 lb. med. shrimp, shelled & deveined

Put the butter in a small bowl. Microwave at high 1 1/4 to 1 1/2 minutes, or until butter melts. Stir in garlic powder ( or minced garlic) and parsley flakes. Set this aside. Place shrimp in a 9" round baking dish and now pour the butter mixture over shrimp. Cover with plastic wrap, microwave at 70% (medium high) for 5 to 8 minutes, or until shrimp are opaque, stir at least twice. Let this stand covered for 2 minutes.

Fish A La ROMA

• 1/3 cup grated Parmesan Cheese
• 1/3 cup dry bread Crumbs
• 6 fish fillets
• Flour
• 1 Egg, beaten
• Butter
• 8 oz. mozzarella cheese
• 14 oz. can tomato sauce

Combine the Parmesan Cheese and crumbs. Lightly coat the fish with flour, dip afterward in the beaten egg, coat with the crumb mix. Let this stand 10 minutes. Heat a small amount of butter in a frying pan. Brown the fish, adding more butter when of course needed to the pan. Drain off the excess butter off the fish when coked. Cut mozzarella Cheese into 6 slices. Spread Half of the tomato sauce in the bottom of shallow pan, alternately layer the fish and mozzarella on top. Spoon the remaining sauce around the fish. Bake at 350 F for 30 minutes and enjoy.

Almond SOLE

• 2 lbs. sole fillets
• 2 Tbsp. Butter
• 2 Tbsp. Flour
• 1/8 tsp. onion salt
• 1/8 celery seed
  
• 3 drops Tabasco Sauce
• 3/4 cup white wine
• 1/2 medium size onion
• 1/2 cup thinly sliced almonds
• Salt and pepper
  

Place the fillets (frozen / fresh) in a shallow pan. Sprinkle with 2 tablespoons white wine, salt and pepper. Bake for 8 to 15 minutes, depending on the thickness.

the Sauce: Cook finely chopped onions in small quantity of water, until cooked and dry. Add butter and melt it. Remove from heat. Mix in flour, celery seed, onion salt, Tabasco sauce and wine. Cook slowly until thick. Add almonds. pour the sauce over the cooked fish and serve. For 5 servings.

BUMSTEADS

• 3 eggs, hard boiled
• 1 tin flaked tuna
• 1 Tbsp. onion
• 1/2 cup mayonnaise
• 1 cup Cheez Whiz or a like
• Salt and pepper
• buttered buns
  

Chop the eggs finely and mix the ingredients together. Place the generous servings of buttered buns. Place under the grill for 2 to 3 minutes in a hot oven or toaster oven.

Clam Stew

• 4 Carrots, diced please
• 1 cup of peas
• 6 small potatoes, also diced
• 6 small onions sliced
• 1 can of creamed corn
• 10 oz. can of clam juice
• 4 stalks celery, diced
• 4 (6 oz.) cans of clams
• 1 cup margarine
• 2 bay leaves
• 1/4 tsp. basil
• 1/4 tsp. rosemary
• 1/4 tsp. thyme

A good idea is to start with the vegetables in a sauce pan and get them cooking. A little of the margarine, onions first and let them soften just enough then add the carrots, potatoes, celery and mix those up letting them have a little time before you start adding the rest. Add in the rest of your margarine, melt it then start adding everything else and simmer. You are looking for the vegetables to be tender. Season to your taste and serve.

Veggies

Vegetables

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Baked Carrots

• 2 cups grated raw carrots
• 1 cup bread crumbs
• 1/2 tsp. salt
• 1 onion
• 1 cup milk
• 3 Tbsp. Butter
• 2 eggs beaten

Fry the onions in the butter until slightly browned. Add the bread crumbs, then add all the other ingredients and mix well. Put the mixture into a greased casserole dish. Bake for about 45 minutes in 375 to 400 F oven.

Rum Glazed Carrots
This is a personal Favorite one of my daughter, she loves making this dish.

• 1 lb. of carrots
• Salt and pepper to taste
• 1 Tbsp. Rum
• 2 Tbsp. Sugar
• 2 Tbsp. Butter

Peel carrots and cut them into small pieces. Cook carrots. Leave small amount of the water on the carots and add sugar, butter, rum and seasoning. Cook until the water has evaporated leaving the carrots glazed. This makes about 4 servings.

Ginger Glazed Carrots

• 10 medium sized carrots
• 1 Tbsp. Honey
• 1 tsp. cornstarch
• 1/4 tsp. salt
• 1/4 tsp. ground ginger
• 1/4 cup orange juice
• Parsley flakes for garnish
  

Dice carrots and boil them til tender, drain. Cook remaining ingredients in a saucepan til it thickens and boils for a bout 1 minutes. Stir in 2 Tbsp. of butter. Pour this sauce over the still hot carrots and sprinkle with oh parsley flakes.

Scalloped Carrots

• 2 1/2 cups sliced carrots
• 1 cup sliced celery
• 3/4 tsp. salt
• 1/2 tsp. onion salt
• Dash of pepper
• 5 Tbsp. Flour
• 2 Tbsp. butter
• 1/4 cup boiling water
• 1 chicken bouillon cube
• 1 cup milk

We want layers here. First set the bouillon cube in boiling water to dissolve. Arrange a layer of uncooked carrots and celery in a greased 1 1/2 to 2 quart casserole dish. Sprinkle with the salt, onion salt, pepper and flour mix. Dot with butter. Repeat carrot and celery layer. Add the milk to the bouillon and pour over the veggies. Cover with tin foil and bake 1 to 1 1/2 hours at 350F. You may want to put the casserole dish on a cookie sheet as you will get spillage.

Carrot Loaf

• 1 Small onion chopped
• 3 Tbsp. butter
• 1 cup bread crumbs
• 2 cups grated raw carots
• 2 eggs
• 1 cup milk
• 1 tsp. salt
• Dash of pepper

Brown the onion in melted butter then add it to the crumbs. Add carrots and milk, beaten eggs and seasoning to the crumb mixture. Mix well. Turn into a well greased baking dish and bake at 350F until loaf is firm. About 45 minutes. This may be served plain or with a white sauce. Serves 4 to 6.

Sweet & Sour Cabbage

• 1 head of red cabbage
• 2 Tbsp. Shortening
• 1 3/4 cups water
• 1 tsp. sugar
• Salt, pepper
• 1 small onion
• 1 apple, cut into quarters
• 1/2 cup vinegar
• 4 whole cloves
• 2 Tbsp. Flour

Cut thin slices of cabbage. Brown the onion. Add all the ingredients except flour. Cover, cook until cabbage is tender, takes about 30 minutes. Add the flour and cook until thickened. Serve and enjoy.

Home French Fries

• 3 or 4 medium to large potatoes cut into strips
• 2 Tbsp of oil if you have one of those pump sprayers for oil these are great for this
• Salt (seasoning salt if you wish) to taste

You will need to soak cut potatoes in cold water for 1 hour. Drain and dry them in a paper towel or cheese cloth. Put these into a large mixing bowl and mix in the oil (or spray) and a little salt as you will be adding more. Spread evenly on a cookie sheet and bake at 230C/450F for about 40 minutes. Turn a few times to help with cooking and browning. When done and browned sprinkle with salt and serve.

Potato Turtles

• 6 large size potatoes
• Oil

Wash the potatoes. Cut them in half lengthwise. Cut into cut surface of the potato 1/4 inch, making diced design. Pour a layer of oil on the cookie sheet with 4 sides. Place potatoes in the oil, cut side down. Bake at 200C/400 F for about 1 hr or until underside is crispy brown. Turtles give the combination of baked potatoes and french fries.

Great Potatoes

• 16 oz. sour cream
• 1/4 cup melted margarine
• 1 can cream of chicken soup
• 1 cup diced onions
• 8 oz. grated cheddar cheese
• 2 lb. bag of frozen hash browns
• Salt and pepper to taste
• 1 cup crushed corn flakes or potato chips for topping. I say use the corn flakes

Mix all ingredients but the corn flakes and put into a 9x13 inch greased casserole dish. Now sprinkle the crushed corn flakes over the mixed ingredients in the dish. Bake for 1 hr at 175C/325F. This maybe frozen.

Cheddar Cheese Scalloped Potatoes

• 1 can cheddar cheese soup
• 4 cups thinly sliced potatoes
• 1 Tbsp. butter
• Paprika
• 1/2 cup milk
• 1 small onion sliced

I want you to make up the soup first and stir it nice and smooth.

Veggie Cooking TimeTable

Cooking Time

Pressure Cooking 15 pnds pressure and Baking at 350F/180C

Asparagus, Tied in bundles

• Boiling time 15-20 minutes
• Steam 30-40 minutes
• Pressure Cooking 9 minutes

Beans, wax or green

• Boiling time 15-25 minutes
• Steam 30-45 minutes
• Pressure Cooking 2-2.5 minutes

Beets, Whole

• Boiling time 15-25 minutes
• Pressure Cooking 15-18 minutes
• Bake 90 minutes

Beet greens the tops

• Boiling time 5-15 minutes

Broccoli Stalks

• Boiling time 10-15 minutes
• Steam 15-20 minutes
• Pressure Cooking 1 1/2-3 minutes

Brussels sprouts

• Boiling time 10-20 minutes
• Steam 15-20 minutes
• Pressure Cooking 1-2 minutes

Cabbage, green wedges

• Boiling time 8-15 minutes
• Steam 10-15 minutes
• Pressure Cooking 2-3 minutes

Cabbage, green Shredded

• Boiling time 4-8 minutes
• Steam 8-12 minutes
• Pressure Cooking 1/2-1 1/2 minutes

Cabbage, Red Shredded

• Boiling time 20-25 minutes
• Steam 25-30 minutes
• Pressure Cooking 3-4 minutes

Carrots, Sliced

• Boiling time 15-20 minutes
• Steam 20-30 minutes
• Pressure Cooking 2-3 minutes
• baking 35-45 minutes

Cauliflower, whole

• Boiling time 15-25 minutes
• Steam 25-30 minutes
• Pressure Cooking 3-4 minutes

Cauliflower, Flowerettes

• Boiling time 10-15 minutes
• Steam 10-20 minutes
• Pressure Cooking 1 1/2-3 minutes

Celery, diced

• Boiling time 15-20 minutes
• Steam 25-30 minutes
• Pressure Cooking 2-3 minutes

Corn on the cob

• Boiling time 8-10 minutes
• Steam 10-15 minutes
• Pressure Cooking 1/2-1 1/2 minutes

Eggplant, sliced

• Boiling time 10-20 minutes
• Steam 15-20 minutes
• baking 30 minutes

Onions, small

• Boiling time 15-30 minutes
• Steam 25-30 minutes
• Pressure Cooking 3-4 minutes

Parsnips, quartered

• Boiling time 20-30 minutes
• Steam 30-45 minutes
• Pressure Cooking 10 minutes

Peas

• Boiling time 15-20 minutes
• Steam 15-25 minutes
• Pressure Cooking 1 minutes

Potatoes, whole or quartered

• Boiling time 30-35 minutes
• Steam 30-45 minutes
• Pressure Cooking 15 minutes
• baking 40-60 minutes

Squash Hubbard, Sliced

• Boiling time 35-45 minutes
• Steam 45-50 minutes
• Pressure Cooking 12-15 minutes
• baking 60-90 minutes

Squash, Summer, sliced

• Boiling time 8-15 minutes
• Steam 15-20 minutes
• Pressure Cooking 1 1/2-3 minutes
• baking 30 minutes

Spinach

• Boiling time 4-8 minutes
• Steam 5-12 minutes

Turnips, sliced

• Boiling time 15-20 minutes
• Steam 20-25 minutes
• Pressure Cooking 1 1/2 minutes

Tips:

Boiling: Add Veggies to boiling, salted water using as little water as possible. Cover the saucepan. Bring the water back to a boil again and then reduce heat to a gentle boil. Cook til just tender as you do not want to over boil veggies. Drain and season to taste.

Steaming: Place veggies in a streamer basket just over and not touching rapidly boiling water. Sprinkle with salt or not and cover. Cook until just tender and then season if you wish when you go to serve.

Pressure Cooking: A quick way to cook veggies and helps retain color flavor and the nutrients. Follow manufacturer's instructions carefully. Easy to get burned using this type of cooking. Well any cooking has a risk.

Baking: Place prepared veggies in a greased baking dish with a small amount of water, season, dot with butter, cover and bake. Potatoes and squash are the best baked dry in their own skin. Baking helps retain color, flavor and nutrients. Veggies can often be baked in the oven alongside another part of the meal.

Please Note that over cooking veggies takes away their color, flavor and nutritional value.