MEATS, FISH and SEAFOOD
5 lbs. medium-sized
3 lbs. pasta
15 green onions, diced
3 cloves minced garlic
or 3 Tbsp. garlic powder
1/2 c. olive oil
3 jars marinated
artichoke hearts, undrained
5 tomatoes, peeled,
seeded, juiced and chopped
16 oz. sliced
1 c. dry white wine
3 Tbsp. dried Italian
1 1/4 tsp. dried
1 1/4 tsp. salt
1 tsp. red pepper
Cook pasta according
to package instructions. Drain and keep warm.
Sauté sliced green
onions in oil in the skillet over medium-high heat, stirring constantly, until
tender. Stir in artichoke hearts and next 7 ingredients.
Bring to a boil;
reduce heat, and simmer 5 minutes.
Add shrimp; cook,
stirring occasionally, 3 minutes or until shrimp turn pink. Serve over pasta, and
sprinkle with cheese.
This is a great
recipe to make ahead and freeze for unexpected company or a night when you just don't feel
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup chicken broth
1 large chicken, cooked and boned
5 ounces fettuccine, cooked and
drained (cook in broth)
2 cups sour cream
1 package (10 ounce) frozen
spinach, cooked and drained
1 jar (6 ounce) mushrooms
1 can (8 ounces) sliced water
1 jar (4 ounces) pimientos
1/2 cup chopped onions
1/2 cup chopped celery
1/3 cup lemon juice
2 teaspoons seasoning salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups grated Monterey Jack
Melt butter and flour together,
stirring constantly. Add milk and chicken broth. Continue stirring and cook until
Add remaining ingredients, except
cheese. Put into buttered casserole and top with cheese. Bake 25 to 30 minutes at 300
2 jars chipped beef
1 can cream of
2 c. sour cream
16 oz. fresh
mushrooms, sautéed (optional)
24 chicken breasts,
skinned and deboned
24 slices bacon
Wrap each chicken
breast in a slice of bacon. Place on pan lined with chipped beef.
Mix sour cream and
cream of mushroom soup. Pour over prepared chicken. Bake at 275 degrees for 3 hours.
10 to 12 chicken
1 cup melted butter or
1/2 cup grated
2 cups crushed Ritz
1/4 cup parsley flakes
or fresh parsley
1 teaspoon salt
1 teaspoon garlic
pepper (to taste)
Dip chicken in
margarine and then dredge in cracker mixture. Place in pan and pour remaining
margarine over chicken. Bake uncovered at 325 degrees for 45 minutes to one hour or until
Do NOT turn.
catfish fillets (one or two per person)
Salt to taste
(enough to deep-fry the fish)
meal with lemon pepper and salt. After washing and drying catfish fillets in cold water,
dredge fillets in cornmeal mixture. Fry fillets in hot oil until golden brown. Drain on
sliced Vidalia onions, coleslaw, hushpuppies, tarter sauce and lots of lemons.
This is an
original recipe developed by a student of mine, Cassette. This recipe won her the Uncle Ben's scholarship to the Culinary Institute of New Orleans.
Salt and white
About 1/4 lb.
2 1/2 Tbsb.
minced green onions
2 Tbsp. minced
1 Tbsp. or
more soft butter
1/2 c. dry
white wine or white Worcestershire sauce
About 1/2 c.
oyster juice, fish stock, or vegetable stock
pepper the fish filets. Trim the mushrooms, wash them rapidly, drain, and either cut into
very thin slices or mince them. Toss mushrooms in a bowl with 2 Tbsp. of the minced
onions, the parsley, 1/4 tsp. salt, and a big pinch of pepper.
Tbsp. of butter in a baking dish and spread in the mushroom mixture. Arrange the filets,
slightly overlapping, on top of the mixture. Lightly salt and pepper top of fish, and
sprinkle on the remaining green onions. Pour on the wine or Worcestershire and fish stock,
vegetable stock, or oyster juice to almost cover the fish. Smear butter on one side of
waxed paper and lay it buttered-side-down on the filets.
not ready to cook the fish.
to 350 degrees. Bake fish for 8-15 minutes. Fish is done when springy rather than squashy
to the touch, or when it has turned from translucent to milky white-do not overcook or
fish will flake and lose it's juices.
oven, place a cover on fish; keep warm in a turned-off oven with the door ajar, or over a
pan of simmering water.
drained off the fish
2 Tbsp. butter
2 1/2 Tbsp.
1/2 c. or so
2 or more
Tbsp. butter and drops of lemon juice
by boiling the liquid from the fish until a bit less than a cup remains. Meanwhile, in
another saucepan, make a white roux with the butter and flour.
Whip the hot
cooking liquid into the warm roux to blend smoothly; bring to the boil, stirring
constantly, and boil 2 minutes. Sauce will be thick.
again into sauce, then thin out sauce with spoonfuls of cream. Sauce should now be just
thick enough to coat spoon nicely. Correct seasoning carefully.
Off heat and
just before serving, beat in additional butter, adding drops of lemon juice.
sauce over the fish, garnish with chopped parsley.
Serve over Uncle Ben's rice.
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