Tuna-Crab Salad

by Carol Ann

1 small can Tuna (in water, not oil); drained and blotted
1 small can Crab (white meat); drained and blotted
1 stalk of ripe Celery (nearly white in color); diced small
3 Green Onions; slice lengthwise into quarters, then thinly sliced
2 whole Vlasic Original Dill Pickles; diced small
1 medium ripe Tomato; chopped small
1/4 cup Chopped Black Olives
1 tbsp Sliced Almonds; lightly toasted; broken
1 tsp Sesame Seeds; lightly toasted
4-6 fresh Crunch Rolls, or bread of choice
8-10 crisp Lettuce leaves of choice

Dressing:
1/3 cup Best Foods Mayonnaise, rounded 1 tbsp Sour Cream; rounded
1 dash Lowry's Seasoned Salt
1 tsp Black Pepper

Combine all ingredients; add salad dressing, and mix well. Best if chilled a few hours prior to serving. Serve as sandwich filling or over bed of fresh lettuce. Granish with sprigs of fresh parsley and whole black olives.

4-6 sandwiches or 4 salads.

Macaroni Shrimp Salad

This Macaroni Shrimp Salad recipe is coming soon!

Catfish

by Karen Nunes

6-8 Catfish fillets
1 envelope Good Seasons Italian Dressing
1 tsp sweet Onion, diced very small
½ tsp fresh Celantro, chopped small
¼ Red Wine Vinegar
½ tbsp Crisco or Olive Oil
2 dashes Ground Ginger
2 medium Lemons; cut into wedges
1 tsp juice from Lime
2 drops Tabasco Sauce
Salt and Pepper to taste

Combine all ingredients in a Ziploc gallon size Plastic bag, and toss bag gently until fish is well coated with mixture. Place bag on a flat dish and chill overnight. Turn bag every 2-3 hours.

Attach aluminum foil over top of broiler pan to catch any juice and excess marinade that falls from fillets. Gently remove fish from plastic bag and arrange on broiler pan. Broil fillets until flaky (4-6 min.). Turn fillets and broil other side. Watch closely as most types of fish overcook very quickly. Done when fish falls apart when pricked with fork.

Transfer fish to a serving dish and serve with Tarter Sauce. Garnish with lemon/lime wedges and fresh Celantro.

Tarter Sauce
1 cup Best Foods Mayonnaise
2 tbsp fresh Chives, finely chopped
2 tsp Del Monte Sweet Pickle Relish
1 dash Celery Seed
1 dash Lowry's Seasoned Salt
2 dashes Black Pepper

Combine all ingredients and chill 2 hours up to overnight. Store in refrigerator between uses. Serve with any type of fish.

6-8 servings

Double-Breaded Bass

by Carol Ann

4 Bass fillets; rinse, then dry with paper towel
¼ cup Armour Manteca Lard
6 large Eggs; separate whites into flat-bottom bowl
½ cups All Purpose Flour
1 tsp Cream of Tarter
½ tsp "Calif-Style" Garlic Powder & Parsley
¼ tsp Peppercorn Medley (or Black Pepper)
¼ tsp Lowry's Seasoned Salt
½ tsp Onion Powder

Pour all dry ingredients into a 1 gallon size "Ziploc" plastic bag. Seal bag and shake gently for 30 seconds, turning up-side-down several times, until ingredients are well mixed. Set aside.

Beat egg whites with a hand mixer, high setting, until whites are thick and creamy (not stiff). Slowly fold in 4 egg yolks and ¼ cup Half & Half, and stir gently until well blended.

Heat lard in large heavy skillet (14"), over medium heat. While waiting for the lard to heat, coat each fillet with egg mixture, then transfer fish to plastic bag. When all four fillets are inside bag, seal and roll bag until fillets are well coated. Return fish to egg mixture and coat on both sides; then add fish to plastic bag and coat them with flour mixture a second time.

Place fillets into hot lard, and fry until golden brown (4-6 minutes on each side). Move to 2-3 paper towels to absorb lard, then arrange on serving platter. Garnish with lemon wedges and fresh parsley.

I serve fish with fried potatoes and wilted lettuce. Yummy!

4 servings

Grilled Lobster Tail and Mango Salsa

by Carol Ann

4 (6oz) Lobster Tails
1 large Jalapeño Pepper
2 cups fresh Mango, diced 1" cubes
¼ cup crushed Pineapple
1 large fresh Lemon, cut into wedges
1 medium ripe Tomato, cut into wedges
½ cup Yellow Onion, diced 1" cubes
½ cup Celantro, finely chopped
2 cloves Garlic, diced
4 sprigs of fresh Parsley
½ Table Salt

Cook Jalapeño Pepper on heavy skillet or griddle, over medium heat, until skin turns black on all sides. On cutting board, in the center of a small area coated with lemon juice, remove skin, seeds and stem from pepper, then dice pepper and transfer to blender. Add diced Mango, pineapple, ¼ cup diced Onion, ¼ cup chopped Celantro, lemon juice from ½ a lemon, garlic and salt. Chop mixture on low speed until still very thick and chunky. Do not over-blend. Pour mixture into serving bowl. Dice the remainder of the tomato and onion. Add the diced tomato to the salsa mixture, and mix by hand. Top salsa with remaining diced onion and chopped celantro.

Immediately rub hands and fingers with inside of used lemon rind, then wash in hot soapy water to remove any residue from the pepper, to help prevent burning eyes with juice from pepper.

Preheat BBQ grill to 350°, and arrange lobster tails, meat side-down, on rack coated with non-stick cooking spray. Grill for 3 minutes, then turn lobster tails over and grill an additional 5-8 minutes.

Serve hot lobster tails with mango salsa and steamed white rice, garnished with lemon and tomato wedges, with a sprig of fresh parsley in the center.

4 servings

Fettuccine Crab Alfredo

by Carol Ann

2 cups Crab meat, torn to 1"
2 rounded tbsp Butter, melted
3 tbsp All Purpose Flour
½ tsp Onion, mashed
3 cloves fresh Garlic, mashed
1 dash Lawry's Seasoned Salt
2 cups mixture: 50% Half & Half and 50% cold Water
Salt & Pepper to taste
1 pkg Fettuccine, prepared as per instructions on box

Clean, crack and remove crab from shell. In glass bowl, tear meat into 1" pieces, cover with aluminum foil and set in warm place until ready to serve.

Prepare fettuccine as instructed on box. Quickly rinse pasta and leave in strainer and return to pot, until ready to serve.

In medium (10"-12") skillet, saute garlic and onion in 1 tbsp butter for 1 full minute. Add flour and cook until flour is very light gold color. Slowly add Half & Half mixture, stirring constantly with wire whisk, until sauce becomes thick and creamy, with no lumps. Make sure If you end up with lumps in sauce, remove lumps before serving.

Rinse pasta for 1 full minute under hot tap water, until pasta is again relaxed and warm. Transfer pasta to center of large serving dish, pour cream sauce over the top, and top with fresh warm crab meats. Garnish with fresh chopped parsley plus 2 small sprigs with wedge of fresh lemon in the center.

2 servings

Salmon with Cream Sauce

by Carol Ann

4 (6oz) Salmon Fillets
4 tbsp Butter (separated 2+2)
2 tbsp All Purpose Flour
2 tbsp Yellow Onion, pureed
2 cloves fresh Garlic, pureed
¼ tsp fresh Parsley, pureed
2 cups 50%-Half & Half and 50%-Water
1 fresh Lemon, cut to 4 wedges
Salt & Pepper to taste
3 sprigs of fresh Parsley

Melt 1 tbsp butter in a large (14") skillet, over medium heat. While butter is melting, lightly sprinkle salt and pepper on both sides of salmon. Tilt skillet until fine coat of butter covers bottom of pan, and place salmon in the skillet. Cook salmon for 30 seconds on each side. Turn salmon and cook an additional 3 minutes on each side. When salmon is done, transfer to a serving platter, and set aside.

Cream Sauce
Puree onion, garlic and parsley in a blender, and saute in 1 tbsp butter, in separate skillet. Add 2 remaining tbsp of butter to skillet. Add 2 tbsp flour to melted butter, and cook on medium heat for 1 minute, stirring often to ensure flour doesn't brown or burn.

Slowly add Half & Half mixture to skillet, stirring constantly with a wire whip in the other hand to prevent lumps. When sauce begins to thicken, add more liquid, until sauce is thick and creamy. Add more water to sauce if mixture becomes to thick, until salmon is ready to serve. Immediately pour over salmon and garnish with lemon wedges and two or three sprigs of fresh parsley. Serve warm.

4 servings

Crab-Stuffed Chicken

4 Chicken Breasts (boneless & skinless). Slice with a sharp knife (horizontally), within ½" from back side of breast. 3 tbsp, plus 1 tbsp Butter, separated

1 cup Swiss Cheese, grated1cup Crab meat, diced
¼ cup All-Purpose Flour
½ cup Cracker Crumbs
¼ cup Milk
¼ sm can Mushrooms, drained & diced
¼ cup Chicken Broth
2 tbsp fresh Parsley, chopped
¼ cup White Wine (any brand)
¼ tsp Table Salt
¼ cup Yellow Onion, diced sm
2 dashes Black Pepper
½ tsp Paprika

Heat wine with 1 tbsp butter and cook on med heat until melted Add flour, milk, chicken broth and cook until thickened; set aside.

In separate skillet, fry onion in 3 tbsp butter for 1 minute, then stir in crab, cracker crumbs, mushrooms, parsley and salt & pepper. Combine with wine mixture and reduce heat to low. Simmer for 10 minutes longer.

Stuff breasts with crab mixture, place into bottom of glass baking dish, and pour remaining crab stuffing over breasts. Bake in 350 oven for 1 hour. Sprinkle with Paprika and return to oven Bake an additional 10 minutes.

4 servings

Crab Cakes

by Carol Ann

6-8 oz Fresh or Imitation Crab Meat
1 egg, slightly beaten
6 tbsp Bread Crumbs
2 tbsp Carrots, peeled & grated
1 Stalk Celery, finely chopped
2 tbsp Best Foods Mayonnaise
½ tsp Dry Mustard
¼ bottle Red Hot Sauce
1 tbsp Green Onion (Greens only) chopped
¼ tsp Table Salt
2 tbsp Crisco Oil
1 Medium bowl Prepared Tarter Sauce
Lemon wedges (Optional)

Combine all ingredients (except 3 tbsp bread crumbs); and mix well. If using imitation crab, omit ¼ tsp salt. Set aside the 3 tbsp bread crumbs in small bowl. With wet hands; form 4-½" thick patties with the crab mixture.

Pour oil into 10" skillet and preheat. Coat crab patties with 3 remaining bread crumbs and fry in hot oil until crispy and golden brown on all sides. Turn out onto dish lined in clean napkins or paper towels to absorb extra oil.

Serve hot or cold with Tarter Sauce and lemon wedges.

Sea Food Fondue

by Carol Ann

Shrimp; Oysters & Scallops: Clean and shell 2 svgs for each guest.
1 pkg Farmer Brown Thick Sliced Bacon, slice each strip into 2 halves
1 pkg wooden appetizer spears/picks
1 quart cooking oil
1 tsp Table Salt

Add oil to deep fryer, add salt and preheat to 375' For shrimp; leave shell in place over tail. If using canned oysters and/or scallops, drain well and dry with paper towel.

Roll seafood individually with ½ slice of bacon, and secure with spear/pick. Deep fry until lightly browned (Shrimp - 2 to 3 mins; Oysters & Scallops - 1-1½ minutes). Pour out onto clean paper surface and allow paper to absorb oil.

Remove picks and place onto serving tray. Serve alone, or with a dip of Tarter or Cocktail Sauce.