Category: Main Dishes

Ingredients:

1 tsp. liquid smoke
4 Tbsp. soy sauce
1 Tbsp. tomato sauce
1 tsp. Tabasco sauce
2 Tbsp. apple cider
4 Tbsp. Worcestershire sauce
1/2 tsp. black pepper
2 garlic cloves (optional)
1/2 cup beer or red wine

Instructions:

Marinate thinly sliced meat for 4 to 6 hours, then drain. Place on trays to dry. Dry in a food dehydrator until properly dried and chewy, normally 6 to 12 hours. If using an oven, set it to 140°F or the lowest possible temperature and leave the door open to allow moisture to escape.

Ingredients:

4 snapper fillets, skinless;., cup cooking oil (olive oil preferred);., tsp. salt

Instructions:

dash freshly ground pepper 1 Tbsp. mild chili sauce 1 1/2 Tbsp. mashed avocado (or you can substitute real mayonnaise, not salad dressing) Juice or 1/2 lime (not bottled lime juice) 2 Tbsp. minced fresh parsley Combine salt and I t. oil; rub this over the fillets on both sid. Arrange fillets in an oiled shallow baking dish; do not overlap them or put in layers. Broil in preheated oven until tops of fillets begin to brown. Combine chili sauce, avocado. lime juice, and p. lr.)ley while fillets are broiling. Tum fillets and cover each with a layer of the sauce, dividing it equally between them. Broil 2 to 3 minutes, untiJ fish flakes easily when tested at edge with a forte Serves 4.

Ingredients:

2 ducklings, quartered
2 cup orange juice
2 cup sauteme wine
2 cans mandarin or. tnges watercress
12 cup wild rice
3 cups applesauce or cherry sauce

Instructions:

Marinate duckling for 12 hours in juice and wine. Place in preheated 375° oven in marinade in an ovenproof pan. Cook, breast side down for 30 minutes then tum and cook breast side up for45 minutes. Discard all pan juices. Seo1e on heated platter with mandarin oranges around. Garnish with watercress. Serve with wild rice and applesauce or cherry sauce. Serves 4-6.

Ingredients:

1 (1 lb.) can salmon, drained
1 cup
1nashed potatoes
2 eggs beaten dash pepper
1/-1cup finely choppt.-d cclry (optional)
1/2 cup fine soda cr.1cker crumbs;.. cup butter

Instructions:

CombI.-ne sa1 mon. potatoes, e ggs, salt, pepp, er celery. Shape into patties 1⁄2″ thick. Dip in Cracker crumbs. Brown patties in butter over low heat. These are very good ser’ed with Tartar Sauce and creamed peas.

Ingredients:

6 T. flour
1/2 cup shortening
6 clove chopped garlic
1/2 cup diced onion;., cup chopped green bell pepper
1/2 cup chopped celery
2 lbs. peeled raw shrimp
1 (8-oz.) can tomato sauce
3 qt. water J lb. claw crdhmeat
1/2 bunch chopped parsley
11! tsp. thyme
1 can or J pkg. frozen okra
1/2? pint oysters with juice salt and pepper to taste

Instructions:

Make a roux with flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper. and celery and cook until trans-parent. Add shrimp and tomato sauce, simmer IO minutes, scir in water, and blend well. Add all other ingredients except okra and oyscers. Cook I hour, add okra and cook 20 minutes. Add oysters andcook IO minutes longer. Serve in soup bowl over steamed rice. Yields I gaJJon.

Ingredients:

1 cup chopped gnn peppers
1 cup chopped onions
1 cup diced celery
1 cup diet shallots
2 cups chopped canned tomatot.-s
1 cup tomato puree (or
2 T. tomato paste)
3 lbs. peeled & de, eined shrimp
1 oz. lemon juke salt, pepper, and cayenne
2 oz. l.”Ornstarch

Instructions:

Melt buttl!r, saute pr. onions. cekry, shallots for 5 minutt!s, add tom.1to paste, bay kaves, simmer 15 minutes. Add hrimp and simmer 15 minutes, dissolve cornstan: h in 1 pint water, add and simmer 5 minutes. Add lemon juice. salt and pepr to taste, add pinch of cayenne, simmer 15 minutes. Serve over steamed rice or with creamed potatoes. Serves 8.

Ingredients:

1 lb. extra large peeled & de-veined shrimp

Instructions:

flour to coat shrimp salt and pepper to taste vegetable oil or olive oil ln shallow bowl combine eggs, milk, salt and pepper. Dip shrimp in mixture, then flour lightly. Heat oil in saute pan, add shrimp 6 at a time. Brown one side, tum and brown other side. Shrimpcan befinished in 350° oven or in saute pan. Sauce: 1 1/2 cup cold butter, diced (3 sticks) 3/4 tsp. minced garlic 11⁄2 Tbsp. minced fresh parsley 1 Tbsp. chives Juice of one lemon For sauce, combine butter, lemon juice and garlic in heavy sauce pan. Over medium low heat, whiskconstantly until butter is melted and thick. Stir in parsley and chives and remove from heat. Serve over shrimp.

Ingredients:

6 (1/2.” thick) striped bass or
1/3 cup lemon juice other fresh ftsh steaks or
1 clo, c minced garlic fillets (about
2 lbs.)
3 Tbsp. soy sauce
1⁄2 cup butter or margarine
3 Tbsp. dill weed melted
1 tsp. salt
1/3 cup sherry
2 Tbsp. butter melted

Instructions:

Rinse fish thoroughly in cold water. pat dry, and place in large shallow container. Baste with one of the Sauces below, or: Combine 1/2 cup melte. d butter and next 6 ingredients, stirring well; pour over fish. Cover and refrigerate 30 minutes. turning fish once. Remove fish from marinade, reserving marinade. Grill over hot coals 10 minutes per side or until fish flakes easily. Baste frequently with marinade. Transfer to serving platter, and pour 2 T. melted butter evenly over fish. Yields 6 servings.

Ingredients:

three lb. filet of trout
1 l stick butter
4 Tbsp. sliced almonds Juice or
1/2 lemon
1 tsp. chopped parsley

Instructions:

Saute trout in 1/2 stick butter until golJc!n brown and c.’OOk«!d through. Put aside and keep hot. Brown almonds in remaining 1/1 stick. butter and add lemon juice. Pour over trout, sprinll with parsley. and serve at once. Serves 2.

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.