Peel shrimp before cooking & devein. Make a roux… use oil and flour in a heavy iron skillet. Over medium-low heat, place flour in the oil and let cook , slow , until the flour starts to brown. Adjust heat so that the flour does not burn. You want the flour to turn dark brown, […]

In a mixer, cream sour cream, cream cheese, and mayonnaise. Add seasonings and minced vegetables. Soften gelatin in brandy. Very carefully heat to dissolve gelatin, add to crawfish mixture. Season to taste. Pour into a lightly oiled decorative springform mold. Chill a minimum of 4 hours before unmolding. Serve with crackers or toast.

If youd like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout. Strain the liquor the trout were simmered in, add to it the tomato sauce, and over fire stir in the gelatin. Stir over low heat just until the gelatin […]

Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter. Arrange overlapping slices of onion, lemon & parsley in cavity of fish; brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Place on grill over med hot coals; cook, carefully turning salmon every 10 minutes. […]

Place margarine and frozen vegetables in 3-quart able casserole. Cover tightly and microwave on high 8 to 10 minutes or until hot. Stir in remaining ingredients. Cover tightly and microwave on medium- high (70%) 10 to 12 minutes, stirring after 5 minutes, until hot.

-GARLIC MAYONNAISE – 1 Bulb garlic; cloves peeled, – and finely chopped 1 Egg yolk 1 tb Dijon mustard Salt and pepper (to taste) 1 c Olive oil 1 tb -Boiling water In a small saucepan place the white wine and bring it to a boil. Add the saffron and stir it in so that […]

Saute celery, onion and garlic in butter. Stir in remaining ingredients. Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1 serving.

Cut fillets into 4 serving portions; dip in 1/4 cup french dressing; roll in crumbs. In baking dish place fish. Pour butter over fish; sprinkle with paprika. Bake in 400 oven for 10-12 minutes. Pour remaining 1/4 cup dressing over fish before serving.

Cut fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir from time to time.

Clean and peel potates; leave them whole. Put patates, onions, carrots, and celery in wide pot; add oil and 1 c. water. Simmer over med. heat 30 – 45 min. Clean fish. Cut it into 6 portions, season with salt and pepper. When the vegetables are almost tender, add the fiish to the pot, laying […]