1 pound mushrooms, approx 35-40
1/4 c celery, finely chopped
2 tbsp onion, finely chopped
2 tbsp red bell pepper, finely chopped
1/2 pound crab claw meat
2 c oyster crackers crushed
1/2 c cheddar cheese, shredded
1/4 tsp garlic powder
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
1/4 tsp salt
1 egg
1/2 c water
6 white cheddar cheese slices
Preheat oven to 400° Saute celery, onion and pepper in butter for 2 min, transfer to a plat and cool in the fridge. Wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 2 tsp of stuffing into each mushroom. Cover with sliced cheese. Bake in oven for 12-15 min, until cheese is lightly browned
2 tbsp butter
1 c diced onion
1/2 c diced celery
1/2 c diced leeks
1/4 tsp chopped garlic
2 tbsp flour
1 quart milk
1 c clams in juice
1 c diced potatoes
1 tsp salt
1/4 tsp white pepper
1 tsp dry thyme
1/2 c heavy cream
In a pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute of 3 minuted. Remove from heat and add flour mixing well. Add milk and shick vigorously. Draim clams and add juice to soup. Slowly bring to a boil, mixing often. Reduce heat to a simmer. Add potatoes and seasonings, simmer for 10 min. Add clams and simmer another 5-8 minutes. Finish with heavy cream.
1/3 c Miracle Whip Salad Dressing
2/3 c sour cream
1/4 c confectioners sugar
3 tbsp sweet white onion, chopped fine
2 tbsp sweet pickle relish from jar with the relish juice
3 tsp carrot, chopped fine
1/4 tsp salt
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food preocessor and add to onion. Mix in remaining ingredients and stir to blend thouroughly. Do not use electric mixer. Refrigerate for a least 2 hours to let flavors blend.
4 catfish fillets, 8 oz each
1 c milk
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp paprika
1 c cornmeal
vegetable oil
Hushpuppies
1 c cornmeal
2 tbsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/8 tsp white pepper
1/3 cup minced onion
1 egg, beaten
1/4 c milk
Rinse and pat catfish dry. In shallow dish mix together milk, salt, pepper and paprika. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on wax paper to dry. Heat 1 1/2 inches of vegetable oil to 350°. Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm. Use the same oil for hushpuppies
Mix cornmeal with baking powder, salt, pepper and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown.
3/4 c bottled Italian dressing
1 tbsp grated parmesan
1 tbsp sugar
1/3 mayonnaise
1 tsp anchovy paste or soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
3 lb large uncooked shrimp, tails attached
milk
1/2 lb unsalted butter
1 jar Kraft BBQ Sauce
1/2 c ketchup
1 tbsp ground pepper
1/4 c Frank's Red Hot Sauce
Wash shrimp in cool water and soak in milk overnight. Mix all sauce ingredients in a saucepan and stir until boiling. Remove from heat and refridgerate for 4 hours. Drain milk from shrimp, place in baking pan and cover evenly with sauce. Let stand 1 hour. Bake in 450° oven for 15 minutes (less time for smaller shrimp)
8 tbsp butter
1/2 c onion, minced
2 tbsp flour
1 c milk, scalded
1/2 tsp salt
dash white pepper
1/4 c sherry
12 oz crab meat
1 c crackers, crumbled
1/2 c grated cheddar cheese
Save enough crackers and cheese to top casserole. Melt 4 tbsp of butter in large skillet, add onion and cook for 5 minutes or until golden. Add flour, stirring constantly. Gradually add milk and blend with a whip. Stir until thickened. Add salt, pepper and sherry and keep stirring in a bowl. Mix crab, sauce and the extra cracker crumbs and cheese. Put into baking dish. Sprikle reserved cracker crumbs and cheese on top and place remaining 4 tbsp of butter on top of casserole. Bake at 350° for 15 minutes until the top is golden brown
Crust
10 oz Lorna Doone cookies, crushed
1/4 lb melted butter
1/4 c sugar
1 envelope Knox gelatin
Filling
16 oz cream cheese
8 oz sour cream
2 eggs
2 tbsp butter
2 tbsp cornstarch
1 c sugar
1 tsp vanilla
crushed cookie crumbs for garnishing
Crust - mix crumbs with butter, sugar and gelatin. Pat evenly over bottom of greased 9" springform pan. Bake at 350° for 8 min.
Filling - beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When filling is smooth, pour onto crust. Bake at 350° for 30-35 min. Cool and sprinkle top with cookie crumbs.
Dough
1 1/4 lbs Bisquick
3 oz shredded cheddar cheese
11 oz cold water
Garlic Butter
1/2 c melted butter
1 tsp garlic powder
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp dried parsley
To cold water add Bisquick and cheese, blending in a mixing bowl. Mix until Firm
Scoop dough onto cookie sheet. Bake at 375° for 10 - 12 minutes or until golden brown
Brush baked buscuits with the garlic topping
