x Black pepper; to taste

Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each […]

Fry bacon in a large black-iron skillet; drain and crumble. Pour off drippings. Melt butter in the skillet and saut‚ the green onions until soft. Add the mushrooms, Pickapeppa sauce and Tabasco; cook over low heat for 5 minutes. Add the oysters and cook over medium heat until edges curl. By this time, oysters should […]

Mix all ingredients together in a small bowl. Use to marinate meat, fish, chicken for an hour or overnight, turning to coat from time to time. Remaining marinade may be used to baste meat while is cooking. Makes 3/4 cup = 6 servings. Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: […]

Have soft shell crabs cleaned, dry with paper towel and cut into 4 parts. Toss crabs lightly with seasoned flour. In a heavy skillet, melt butter. When very hot, place crabs, shell side down, in the pan. Reduce heat and saut‚ crabs until brown; turn to other side and brown. Remove from pan onto hot […]

Combine cut up catfish in a black cast iron pot; pour onions and garlic over the fish. Add cooking oil, salt, red and black pepper. In a small bowl dissolve flour in water, with tomato paste; pour over the fish. Top with green onion tops and parsley. Cook on top of the stove or outside […]

~- GARNISH: In a stainless steel or glass pan, place flounder fillets which have been spread with Calverts Cedar Street Chive Mustard. Pour 1/2 cup Calverts Cedar Street Pecan Vinaigrette over fillets and marinate for 1 hour, turning once. Place each fillet of flounder on a rectangle of aluminum foil large enough to encase it. […]

EGG SAUCE 1/4 lb Butter 1/4 c Hot fish stock (from above) 1 md Tomato; peeled, seeded and -chopped 1 tb Chives; finely chopped Salt & pepper -ALTERNATE GARNISH – 8 tb Butter; melted 1 Lemon; thinly sliced Parsley sprigs If you dont have a long, narrow fish poacher, an enamel roasting pan 5″ deep […]

Cook rice until almost done. Saute onions in shortening, add shrimp and cook until brown. Add garlic, green onions, parsley, salt, red pepper and water. Pour over rice. When water is absorbed, place in large baking dish and dot with butter. Brown at 350 F. about 15 minutes.

Saute green onion & parsley in butter until tender; stir in shrimp & soup. Cook over low heat 10 minutes, stirring occasionally. Meanwhile, peel & halve avocados; sprinkle with lemon juice. Fill avocado shells with shrimp mixture; sprinkle with almonds. Heat cognac; set aflame & pour over shrimp. Serve with hot cooked rice.