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Fish & Seafood
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SALMON BALL
1 (15 oz) can Salmon
1 (8 oz) pkg Cream cheese
1/4 tsp Garlic, finely minced
2 tbsp Grated onion
1/4 tsp Worcestershire Sauce
2 tbsp Fresh lemon juice
1/8 tsp celery salt
Fresh chopped parsley
Cream together the cream cheese and about 2/3
can of salmon. Set aside the rest of the salmon. Add
remaining ingredients and the remainder of the canned salmon and mix.
Chill for several hours. Shape into a ball and roll into fresh
chopped parsley.
SALMON PATTIES
2 cans salmon, skin & bones removed
1 med onion, finely chopped
½ cup bread crumbs
2 eggs
1 tsp salt
½ tsp pepper
2 eggs, beaten
Corn flake crumbs
Vegetable oil, for frying
Saute the onions. Mix together the
potatoes, salmon bread crumbs, eggs, salt & pepper. Mix well,
form into patties. Beat the 2 eggs. Dip the patties into
the beaten egg & then coat with the corn flake crumbs.
Preheat the skillet, add oil, brown the patties turning to brown on
the other side. Drain on paper towel.
SALMON
PATE'
1 (8) oz pkg cream cheese, softened
1 tsp finely grated onion
1 tsp lemon juice
2 small cans salmon, skin & bones removed
salt to taste
red food colouring
Whip the cream cheese in an electric mixer
until soft & creamy. Add the onion & lemon juice & mix.
Add salmon, salt & a drop or two of red food colouring. Mix
well. Put into a pretty dish & chill before serving.
Serve with party crackers.
SALMON
SPREAD
1 (8oz) pkg cream cheese
1 (7 & 3/4) oz tin salmon, bones &
skin removed
1 tsp lemon juice
1 tsp minced onion
Cream all together, & serve with crackers
TUNA CASSEROLE
1 (8 oz.) bag egg noodles
1 can Tuna
2 tbsp Butter
1 can Campbell's Cream of Mushroom soup
Corn flake crumbs
2 tbsp Butter, melted
Sharp Cheddar cheese slices
Boil noodles as per directions. Rinse and
drain tuna. Mix noodles, tuna and 2 tbsp butter together. Pour
into casserole dish. Mix corn flake crumbs with 2 tbsp melted butter
and sprinkle crumbs on top, finish off with cheese slices.
Bake 350 degrees 25 to30 minutes or until bubbly.
Serves 4 to 6.
Variation: Use chicken or turkey in place of tuna.
FISH IN CRISPY
DEEP FRIED BATTER
2 cups rice flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 egg, lightly beaten
1 (12-ounce) can club soda (cold)
1/2 cup rice flour, for dredging
2 - 3 (8-ounce) fish fillets
Rice flour for dredging
Peanut Oil (enough so that the batter will cover the fish by 3 or
4 inches)
Place the peanut oil in a deep fryer, and heat the oil to 375
degrees F.
Combine the flour, baking powder, salt, pepper in a mixing bowl,
Mix the cold club soda and egg together. Add to the flour mixture and
stir until smooth. Batter will appear a bit foamy. Dredge the
fish pieces in a bit of rice flour, then dip them into the batter,
letting the excess drip off. Cook in deep fryer until a golden
brown. Place cooked fish on a paper towel to absorb any excess grease.
DEEP FRIED FISH
4 (6 oz) cod or haddock fillets
1 & 1/2 cups flour, sifted
1 tbsp sugar
4 tbsp Beer
2 egg yolks, beaten
6 tbsp milk
6 tbsp water
Salt and pepper
2 egg whites, beaten to stiff peaks
Preheat the fryer. Using a french knife, cut
the fillets in half, lengthwise. Season each fillet with. In a mixing
bowl, combine the flour and sugar together. Whisk in the beer, egg
yolks, milk and water. Whisk until smooth. Season the batter with
salt and pepper. Cover the batter and let rest for 30 minutes.
Uncover the batter and fold in the beaten egg whites. Dip the fillets
in the batter, letting the excess drip off. Carefully lay the fish in
the fryer and fry for 4 to 6 minutes or until the fish is golden
brown. Remove the fish from the fryer and drain on paper-lined plate.
Season the fillets with salt & pepper. Makes 4 servings
DEEP FRIED PRAWNS
10 prawns, medium size peeled & deveined
1/2 cup flour
1 tsp baking powder
Water
Salt
Mix flour, baking powder and water into a
runny batter.
Season the prawns with salt.
Dip them in the batter and deep fry
until golden brown.
SHRIMP DIP
1 (8) oz package cream cheese, softened
1 cup mayonnaise
pinch onion salt
1 can broken shrimp
Put the cream cheese in an electric mixer &
beat until soft & creamy. Add the mayonnaise & onion
salt & continue to beat until thoroughly blended. Stir in
shrimp meat until well blended. Refrigerate at least 1 hour before
serving. Makes 3 cups.
SHRIMP
MOULD
1 (8) oz pkg. cream cheese
1 can tomato soup, undiluted
1 & 1/2 tbsp Knox gelatin
2 cans tiny shrimp
1/4 cup liquid from shrimp
1 cup mayonnaise
1/2 cup chopped green onion
3/4 cup chopped celery
Dash Tabasco sauce
Dissolve cream cheese in tomato soup in top of
double boiler. Let cool.
Drain shrimp, reserving 1/4 cup liquid. Add
Knox gelatin to shrimp liquid and add to cooled tomato soup.
In separate bowl mix shrimp, onion, celery and
mayonnaise. Mix together shrimp mixture and soup mixture; add few
drops of Tabasco sauce (optional).
Lightly grease 6-cup mould with Crisco. Put
mixture into mould and refrigerate for 3 to 4 hours until set.
Unmould and serve with Ritz crackers.
CRAB
MOUSSE
1 (10) oz can cream of mushroom soup, undiluted
1 (6 )oz pkg cream cheese
1 envelope Knox gelatin, un-flavoured
1/4 cup cold water
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1 cup mayonnaise
1 (5) oz can crabmeat
1/4 tsp. curry powder
Heat mushroom soup & cream cheese,
stirring until smooth, remove from heat. Add gelatin to cold
water and soften for 5 minutes. Add the gelatin to the soup mixture.
Add celery, onion, mayonnaise, crabmeat & curry powder, mix well.
Pour into a 4 cup mould (oil or spray mould with vegetable spray
beforehand to ensure easy removal of mousse).
Chill overnight. Unmould onto a serving plate
decorated with romaine lettuce or sprigs of parsley. Serve with
crackers Delicious
CRAB SALAD
APPETIZER
1 cup imitation crab sticks chopped
1/4 cup celery, finely chopped
1/8 cup green pepper, finely chopped
1/2 cup lettuce, finely chopped
1/2 cup Miracle Whip
1/8 tsp salt
Toss together, place in bowl and serve
surrounded with toast cups.
HINT: Fish
-After Frying Fish, add a few slices of
raw potato to the fryer oil. This will remove any fish odours
& enable you to utilize the oil again.
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