Saut‚ celery, onions and mushrooms in butter until tender crisp. Stir in soup, wine, seasonings and shrimp. Heat. Blend in sour cream and parsley. Continued heating until hot through, but do not boil. Serve over beds of fluffy rice or in patty shells. Serves 8.

Cut cod into small pcs. Skin it, and soak overnight in enought wter to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not […]

MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this […]

BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands into a large bowl. Over medium- high heat, preheat wok until hot. Add oil; tilt wok to coat sides. When oil is moderately hot, add salt and the optional shrimp paste, stir until fragrant or for 5 seconds. Immediately add rice […]

juice from one lemon Soften gelatin in cold water. Heat soup, mayonnaise, Worcestershire sauce, onion and cream cheese in double boiler until cheese is melted. Add gelatin and salt. Stir until dissolved. Chill until partly set. Fold in crab meat and celery. Turn into 1/2 quart mold and chill until firm. Serve with crackers.

Season oysters with salt and pepper; dip them into the beaten eggs then roll in cracker crumbs. Saute on both sides in 2 tablespoons melted butter, about 1 or 2 minutes per side. Melt 1 tablespoon butter in an omelet pan and when it begins to bubble, pour in enough of the eggs to cover […]

Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and […]

Remove any remaining shell or cartilage from crabmeat. Pour butter in a baking dish, approximately 8x8x2 inches. Cut crusts from bread. Place bread in a single layer in the bottom of the baking dish spread crabmeat over bread. Sprinkle cheese, parsley. and onion over crabmeat. Combine milk, egg, salt, Worcestershire sauce and pepper; pour over […]

Preheat oven to 350 F. in a large saucepan over med. heat, heat oil, the add the flour and make a light brown roux. Add the onions, parsley, and green onions, and saute until the onions are clear. Stir in the mujshroooms and garlic, and cook 10 min. more. Slowly stir in the milk and […]

–PECAN BUTTER– 1 c Pecans,shelled 1/2 Juice of lemon 1/4 c Butter,unsalted 1 ts Worcestershire sauce –CREOLE MEUNIERE SAUCE– 2 tb Vegetable oil 1 1/2 c Fish stock Black pepper to taste 2 tb Worcestershire sauce 1/4 c Parsley,chopped 2 tb Flour,all-purpose Salt to taste 1/2 c Butter,unsalted 1 Juice of lemon 1. Prepare Pacan […]