Author: admin

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:

2 lbs. fish I lemon
I carrot
2 medium tomatoes
3 fresh potatoes chopped parsley
I small celery root
2 tsp. salt
2 medium size onions
2 tsp. sugar
5 cloves garlic
1/2 cup oli. ve oil

Instructions:

Cut onions lengthwise in thin sli. ces, brown them lightly in half of the olive oil Add potatoes and celery cut in medium size pieces, carrots in slices, garlic, I 112 tsp. salt and 3 cups wa’ler. Cover and cook on medium heat for 20 minutes. Add the fish, cleaned, washed and cut crosswise into thick. slices. Add 1/2 tsp. salt and the rest of the olive oil. Cover and cook for 15 minutes more. Tum heat off. Add lemon juice and chopped parsley. Let cool before serving. Serves 4.

Notes:

Tbsp. recipe originally came home with us from our cruise to the coast of Turkey. Tbsp. is a great tasting dish and is served in almost every restaurant in Turkey. We find that it is good with almost any kind of fish.

Servings Yield:

Serves 4

Ingredients:

6 medium catfish fillets
1 tsp. salt;., tsp. pepper
I (2–oz.) bottle bot sauce
2 cups self rising cornmeal vegetabl. e oil
(2-oz.) fresh parsley sprigs optional Fluted lemon halves optional

Instructions:

Sprinkle catfish with salt and pepper. Marinate in hot sauce for 2 hours in the refrigerator. Place cornmeal in a paper bag; drop in fish, one at a time, and shake untiJ completely coated. Fry in deep hot oil over high heat until fish float to the top and are golden brown; drain well. Serve hot. If desired, garnish with parsley and lemon halves. yields 6 servings.

Notes:

Tbsp. recipe won the nat, ionaJ prii. e in lhe Mississippi catfish cooking contest, and, we brought it home with us after touring the plantations and Civil War battle sites in the state. Tbsp. is the way Southern catfish was meant to be served.

Servings Yield:

Serve hot

Ingredients:

8 corn tortillas
3-5 Tbs corn oil
1 cup whipping cream
1 cup green onions, minced
1 (12-oz.) crabmeat, frozen and thawed
1 (4-oz.) can chopped green chiles
1 (3-oz.) package cream
1 (IO-oz.) can red enchilada sauce
1/2 cup cheese, gr4lted

Instructions:

Dip tortillas in oil. Transfer tortillas to a large baking pan and pour on whipping cream (or half-and-halt). Allow to soak 5 minutes. l’lean-while, saute remaining oil. Add crabmeat, chiles, and cream cheese and stir until cheese melts. Mix. until blended. Remove tortillas from cream and reserve cream for later use. Place U8 of cr.. ibmeat mixture down center of each tortilla. Roll and place seam side down intogreased or sprayed pan. Bake 350° for 30 minutes or until heated thoroughly.

Notes:

Having eaten these they are the ultimale in enchiladas. Served with a frosty margaritas or beer they make: any night seem sial. 215 f

Servings Yield:

Ingredients:

1112 lbs. raw whole cleaned shrimp
1 cup diced ham
2 Thsp. butter
1/2 cup chopped onion
1/2acup green pepper
2 garlic clov, es chopped;., cup chopped celery
2 cups canned tomatoes-chopped, drain and reserve liquid
1 cup raw rice
3 bay leaves
1 cup water including tomato liquid salt, cayenne pepper

Instructions:

Saute onion, green pepper, celery, garlic in melted butter. Add shrimp and ham, fry about 5 minutes. Stir in tomatoes and cook JO minutes. Stir in rice, add seasonings and liquid. Bring to boil. Cover, simmer until rice is done, about 30 minutes. Serves 4.

Notes:

A serving of Creole Jambalaya is only one of many memorable moments in fine dining you may enjoy when you visit New Orleans and the historic French Quarter. Tbsp. recipe was sent to me in 1977 by Kay Erck after visiting the King Tu. t exhibit and eating at Gallitoire’s. Bring the great taste of New Orleans to your table today.

Servings Yield:

Serves 4

Ingredients:

3 cups thinly sliced potatoes
1 Tbsp. Worcestershire sauce l chopped onion
1/2 cup chopped parsley
1 (1 lb.) can tomatoes
I
1/3 pound fillet or bass, crappie, or salt water fish
2 Tbsp. butter or margarine paprika

Instructions:

Cook potatoes in 1 cup of boiling salted water for JO minutes (make sure they are sliced thin, before boiling); drain. Put into buttered casserole. Combine Worcestershire sauce, parsley, onion and tomatoes. Pour this mixture over potatoes. Arrange fish on top; dot with butter. Sprinkle with paprika Bake at 400° for approximately 30 minutes. Serves 4.

Notes:

Servings Yield:

Make sure they are sliced thin

Ingredients:

112 cup onion chopped
2 Tbsp. cooking oil
1 (12-oz.) can tomatoes
1 package Lawry’s Spanish Rice Seasofting. l’lix
2 Tbsp. salsa jalapeiio
3/4 cup chopped onion pound looterey Jack cheese grated

Instructions:

cups sour cream 1 tsp. seasoned salt seasoned pepper to taste Saute onion in oil until tender. Add tomatoes. Spanbh Rice Seasoning Mix and salsa Simmer 15 to 20 minutes; set sauce aside to cool. Fry tortillas lightly in small amount of oil for IO to 15 seconds on each side, without allowing them to bc!come crisp. Pour 111 c. of the sauce in bottom of 13 X 9 X 2″ baking dish. Preheat ovt!n to 325°. Arrange layer o ftortillas over sauce; they can overlap. Top with 1/2, sauce, 1/3 onion and 1/3 cheese. Repeat procedure twice, making three layers of to11illas. Combine sour cream and seasoned salt. Spread over chse to edges of dish. Sprinkle lightly with season pepper and bake 25 to 30 minutes. To serve, cut into squares.. Seo es IO to 12.

Notes:

Tbsp. smells so wonderful while baking that you will have every-one’s mouth watering before they sit down to the table. My family has always had a taste for Tex-Mex dishes and this combination of Meican flavorings and cheeses assures that nothing will remain in l casse-role dish.

Servings Yield:

Ingredients:

1 (16-oz.) loaf or French Bread
1/2 cups butter softened
3 large egg. s
1 cup milk
2 tsp. maple syrup
1 Tbsp. vanilla

Instructions:

Cut bread loaf into about ten 3/4.” slices. Spread buner evenly over one cut side of each bread slice. Arrange bread, butter side up, in an ungreased 9 X 13″ baking dish. Whisk together eggs and next 5 ingredi-ents; pour over bread, pressing slices down. Cover and chill 8 hours. Remove bread slices from baking dish and place on two lightly greased baking sheets. Bake uncovered at 350° for 45 minutes. If desired, garnish with a slice of orange, and serve with extra maple syrup on the side.

Notes:

Servings Yield:

Serve with extra maple syrup on the side

Ingredients:

1/3 cup milk;.. cup sugar;.. tsp. nutmeg
1/2. tsp. vanilla;,. cup Triple-Sec (orange flavored liqueur)
12 French bread I-inch bread slices
1/2J cup butter, melted
2 Tbsp. grated orange zest
i1/2 cup pecan pieces

Instructions:

Mix eggs, orange juice, milk, sugar, nutmeg. vanilla and Triple Sec in a medium bowl. Dip each bread slice in the egg mixture, coating each side (do not soak) and place in a single layer on an ungreased 1Ox15 inch jelly roll pan or rimmed cookie sheet. If there is any remaining egg mixture, pour it over the French to ast in the pan. Cover and refrigerate overnight. Preheat ov, en to 400°. Spray a baking pan with nonstick cooking spray. Arrange soaked bread slices in single layer. Drizzle melted butter over bread slices. Sprinkle with orange zest. Top with pecan pieces. Bake for 30-40 minutes, or until golden brown. Serve with syrup.

Notes:

Servings Yield:

Serve with syrup

Ingredients:

1 pound bulk mild pork sausage
1;., pound bulk hot pork
2 cups (16 oz.) small-curd cottage cheese
3 cups (12 oz.) shredded

Instructions:

Monterey Jack cheese 1 cup (4 oz.) shredded mozzarella cheese 1⁄2 cup all-purpose ftour 1⁄2 cup butter or margarine melted t tsp. baking powder 2 cups sliced fresh mushrooms 3/4 cup finely chopped onion 1 can (4 oz.) chopped green chilies, drained Grated Panncsan cheese optional Green and sweet red pepper strips, optional ln a large skillet over medium heat, cook sausage untiJ no longer pink; drain. In a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. Transfer to two greased 9″ round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted near the center comes out dean. Gamish with pepper strips if desired. Yields 2 quiches (6-8 servings each).

Notes:

I Like this recipe for breakfast or brunch. Served with home grown fresh sliced tomatoes and fresh fruit on the side, it is sure to be the perfect quiche for any occasion.

Servings Yield:

Yields 2 quiches