Author: admin

Ingredients:

Quail Eggs, optional
Salt and Pepper

Instructions:

Use only tender birds which have been kept in refrigerator in light salt water several days. You may dip birds in beaten eggs. Season birds with salt and pepper and roll in flour. Drop in deep hot fat and fry until crisp and brown on both sides, 10-15 minutes. Drain well. lay be served with Cream Gravy.

Notes:

My grandmother, Alice Denson. used to love fried quail and this recipe is reminiscem of the many times that my uncle, Guy, got only one quail for Ma Ma to fry because she loved them so much.

Servings Yield:

Makes really good gravy

Ingredients:

20 to
24 do, e breasts
1 large onion sliced
salt and pepper to taste l stick butter J can beer
1 bottle barbecue sauce (or see my Barbecue Sauces in the Sauce Section) slices of jalapeiio (optional)

Instructions:

Coat dove breasts with sa. lt and lots of coarse ground black pepper, or with sharp knife, debone meat from breast. Place one thin slice onion, and/or jalapeno if desired, on top of breast and wrap with bacon. Secure with toothpick. GriJI, basting frequently with your favorite BBQ sauce (see sauces), for 12-15 minutes or unti, I tender and bacon is done, or in bottom of roasting pan, pour enough beer to make about 1/4” deep. Place in pan and cover with foil. Place on grill and let cook for 45 minutes. Baste birds with butter frequently. After 45 minutes) it is time to smoke the birds. Remove cov. er and baste with your favorite barbecue sauce. Cook over grill uncovered for 25 to 30 minutes or until birds are golden brown. Estimate 4 to 6 dove breasts per serving. (Whole quail breasts may be substituted) Good hunting!I

Notes:

We Jove cooking these, nearly as much as eating them.

Servings Yield:

Make about 1/4

Ingredients:

8 quail whole, or breasts (soak overnight i n
3 cups milk)
salt and pe. pper to taste
1 cup flour
1 can cream of chicken soup
1 chopped onion
1 chopped green pepper
112cup white sherry wine
1⁄2 cup milk

Instructions:

Salt and pepper quail. Roll in flour. Brown in butter (brown only, do not over cook). Place in baking dish. Pour off 1/2 drippings. Saute onion and green pepper in same skillet. Add soup. wine and milk.. Mix well. Pour over quail. Cover and bake in 300° oven for 45 minutes.

Notes:

Servings Yield:

Ingredients:

I bottle Italian Dressing
4 slitomatoes

Instructions:

Heat grill; marinate tuna steaks in Italian Dressing. Cook over flame until done, about 15 minutes. Grill tomatoes. place on top of grilled tuna and decorate with feta cheese.

Notes:

My daughter and her husband, Susan and Rodger, had this meal for us one evening, and we loved it So easy, so good! 11JRKISfl SIIRIIP CASSEROLE (Karides Gtiv) 1 pound small shrimps 3 small bell pepper 1 small onion 1 cup grated cheese I garlic cloves 2 Tbsp. olive oil 11. zt. sp. salt 1/2 tsp. pepper Remove heads, shells and tails of raw shrimp. Wh and drain. Sprinkle with salt Heat oil. Lightly brown chopped onion and crushed garlic. Take them out and add to the shrimp. Cut the peeled tomatoes and seeded bell peppers into small pieces. Add to the shrimp together wilh some black pepper. Divide them out in 6 small individual ca’iseroles. Cover with roughly grated cheese. Bake in hot oven for 15-20 minutes. Serves 6. When we were visiting Turkey and Greece. we had some of lhe most fantastic fish dishes that I have ever tasted. I am sure it had something to do with the surroundings and flavor of the regionbut I include one recipe here in remembrance of that great trip and the wonderful meals we enjoyed.

Servings Yield:

Serves 6

Ingredients:

1 can tuna, packed in spring water, drained;., cup sweet relish
1 T. sweet basil leaves
1/3 cup mayonnaise

Instructions:

Place all ingredients in bowl, with salt and pepper and seasonings you like. Blend with mayonnaise, serve on bread for sandwiches.

Notes:

Growing up, my children loved Saturdays and tuna fish sand-wiches (which I find refreshing as they still fix it for their own children now). Thanks for those memories!

Servings Yield:

Serve on bread for sandwiches

Ingredients:

1 can water packed tuna
1 tsp. black pepper drajned
12. S oz l-1⁄2 tsp. basil Oakes (dried) t-
11 tsp. cavender’s seasofting
1/4 cttp mayonnaise

Instructions:

Mix all above ingredients. Place on whole-wheat bagel which has been sliced along with fresh tomatoes, American cheese and sprouts.

Notes:

A very special request at the deli was trus tuna ha. gel from Margare one of our very best employees at the deli.

Servings Yield:

Ingredients:

1/2 cup butter or margarine

Instructions:

melted juice of 1 lemon 112tsp. salt 1 tsp. l1/2ile pepper 4 (I” thick) salmon steaks (about 1 1/2 lbs.) I 1/1 tsp. chopped fresh dill weed Combine first 4 ingredients, stirring well. Set buner mixture aside. Rinse fish thoroughly incold water, pat dry, and place in lightly greased wire grilling basket. Grill over medium coals IO minutes per side or until flaky. Baste frequently with half of butter mixture. Add dill weed to remaining butter mixture, stining well. Serve fish with Dill Butter Sauce, Tartar Sauce or Yogurt Sauce. Yields 4 servings. (When grilling fish, I recommend cooking 5 minutes on each side per inch of thickness. Before grilling, rub with oil to seal in moisture.)

Notes:

South Texas rancher and banker Fred Erck has mastered this recipe as well as anyone I know. He does not use a grilling basket, but cooks the salmon directly on the grill. Whether dining at their place in Caramel, California, or at their ranch on the banks of the Llano River outside Junction, the results are aJways the same… simply magnificenL

Servings Yield:

Serve fish with Dill Butter Sauce

Ingredients:

1 pint fresh oysters or scallops
2 cups flou, r
1⁄2 cup corn meal (optional)
1 egg beaten
1 cup fine dry bread crumbs salt and pepper to tast. e cooking oil or olive oil

Instructions:

Get the oysters fresh from your store or from a trustworthy vendor on the side of the road who has brought them straight from the coas on ice. Drain oysters and dry between paper towels; dredge or coat oysters in paper bag with flour and meal seasoned with salt and pepper, dip into mixture of 1 beaten egg and a little water, then into the fine dry bread crumbs. Fry golden in deep hot oil for about 2 minutes. Do not over cook. They will coo. k very quickly, so cook them just till meal starts to brown. Drain on paper towels. Serve hot with Tartar Sauce, Red Sauce, or ketchup if you prefer. Serves 2.

Notes:

I used to think that I did not like oysters, until my husband prepared these one night for a special meal. I request them often, and think that you will also. They are very simple and easy to prepare.

Servings Yield:

Serve hot with Tartar Sauce

Ingredients:

4 cups coleslaw mix (from
a bag)
1/2 cup thinly sliced red onion

Instructions:

;., cup mayonnaise (light) 1 tsp. grated lime zest 3 Tbsp. fresh lime juice 2 tsp. granulated sugar 6 frozen or left over battered rash fillets 8 corn tortillas or taco shells (flour tortillas optional) Toss coleslaw mix, onion, mayo, lime zest and juice and sugar in bowl. Leave at room temperature. Heat oven to 375°. Line a rimmed baking sheet with foil for easy cleanup. Place fish fillets at one end of pan. Bake 25 minutes or until hot. Place taco shells at other end. Bake last 4-5 minutes or until shells are warm. Place fish in medium bowl and break into chunks with a fork. Spoon into tacoshells; top with coleslaw. Serves 4.

Notes:

Our son Scott, loves to make these when be and family are at the lake house. They are easy, fasdelicious, and nutritious. We always try to fry up more fish than we can eat on the on night before. so we can enjoy these for breakfast the next morning. These are also excellent served on warm flour tortillas.

Servings Yield:

Serves 4

Ingredients:

I pound fih fillets
3 medium potatoes. choppt!d
I large onion, chopped
2 I-lb. cans stewed tomatoes
1-1/2?tablespoons Worctershire sauce
Salt and pepper to taste
2 tablespoons lemon juice
2 tablespoons butter
Cut fi!>h into pieces.

Instructions:

Combine chopped potatoes and onion in a small amount of salted water and cook until tender. (I would do this in microwave to save time). Add stewed tomatoes and fish. Stir in Worcestershire sauce, salt and pep()!r. Cook 15 minutes or until fish will flake when tested with work. Pour into bowl. stir in lemon juice and top with butter. Serves 6.

Notes:

Servings Yield: