| Category | Title | Author | Ingredients | Directions | Notes |
| SEAFOOD | Broiled Tilapia Parmesan | Michelle Montgomery | 2 lbs. Tilapia fillets
½ cup Parmesan cheese (I use shredded, not grated) ¼ cup butter, softened 3 Tbsp. mayonnaise 2 Tbsp. fresh lemon juice ¼ tsp. dried basil ¼ tsp. ground black pepper 1/8 tsp. onion powder 1/8 tsp. celery salt | Preheat your oven’s broiler, and grease a broiling pan, or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayo, and lemon juice. Season with basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven, and top with the Parmesan cheese mixture. Broil for 2 more minutes, or until the topping is browned, and the fish flakes easily with a fork. Be careful not to over cook the fish. | |
| Crunchy Tuna Casserole | Jill Porter | 1 can (3 oz.) chow mien noodles
1 can cream of mushroom soup 1 can (6-1/2 oz.) tuna, drained 3/4 cup chopped cashews 1/3 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped ripe black olives Dash of pepper. | Reserve 3/4 cup chow mein noodles. Combine remaining
noodles and all other ingredients with 1/4 water in bowl, mixing well. Spoon into greased 1 1/2 quart casserole dish. Sprinkle with reserve noodles. Bake at 350 degrees for 40 min. | ||
| Easy Baked Fish | Michelle Montgomery | 2 pounds orange roughy
½ cup lemon juice 1 Tbsp. Lawry’s season salt 1 Tbsp. Garlic powder ½ Cup white wine 2 Tbsp. Margarine | Place fish fillets in aluminum foil lined baking dish. Add lemon juice, season salt, garlic powder, white wine, and top with margarine. Close foil and seal. Bake at 350 degrees for 15-20 minutes. Open foil and broil to brown top of fish.
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| Favorite Broiled Fish | Renee Bauman | 2 pounds skinned fish fillets (I use Orange Roughy)
2 T. lemon juice 1/2 c. grated Parmesan cheese 1/4 c. butter, softened 3 T. mayonnaise 3 T. chopped green onions 1/4 t. salt dash of Tabasco sauce | Place fillets in single layer on greased broiler pan. Brush fish with lemon juice. Combine Parmesan cheese, butter, mayonnaise, green onions, salt and Tabasco sauce. Set aside. Broil fish 4-6 minutes, or until it flakes easily with a fork. Remove fish from heat. Spread with cheese mixture. Broil 2-3 minutes or until lightly browned.
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| Oven Fried Fish | Michelle Montgomery | 1 pound fresh or frozen fish fillets
1 beaten egg ½ cup fine dry bread crumbs, garlic and herb seasoned ¼ cup butter or margarine, melted 1 Tbsp. lemon juice | Dip fish into beaten egg, then into bread crumbs. Place coated fish in a well greased, shallow baking pan. Sprinkle with salt and pepper. Drizzle a mixture of melted butter or margarine and lemon juice over fish. Bake in a 500 degree oven until golden and fish flakes easily when tested with fork. Allow 5 to 6 minutes for each ½ inch of thickness. Makes 3 servings. | ||
| Shrimp And Crab Casserole | Kerry Robinson | 1 1/2 lb. crabmeat
1/2 green pepper, chopped 2 c. cooked rice 1/2 lb. small shrimp 1/2 c. chopped parsley 1 1/2 c. mayo 2 pkg. frozen peas (thawed) | Toss lightly, place in greased casserole. Refrigerate covered and bake 1 hour at 350 covered.
| Can make now and bake later. | |
| Shrimp Carbonara Fettucine | Maleah Rowe | 2 cans shrimp
8 oz fettucine 1 c. frozen peas/w onions 3/4 c. shredded parmesan 1/2 c. half and half 1/2 c. bacon bits Garlic/Salt/pepper to taste | Cook pasta, add vegtables last 5:00. Drain:immediatedly return pasta and peas to pan:Add remianing ingredients, tossing well until cheese is melted. (Add more pasta and shrimp a larger serving size)
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| Shrimp Creole | Jennie Robinson | 2 lbs shrimp
1/3 cup olive oil 1/3 cup flour 1 large can tomato sauce 3/4 cup chopped onion 1/2 cup bell pepper 1/2 cup celery 3 to 4 clove garlic, chopped 1/2 teas. thyme 1 bay leaf 2 T. chopped parley 2 teas. sugar 13/4 cup hot water salt and pepper to taste end with cayenne pepper | Brown flour in hot oil, stir constantly, add shrimp, saute for a few minutes, addd shrimp, saute for a few minutes, remove shrimp and add onion, celery and green pepper-saute til tender (made need to add more olive oil) Add tomato sauce after a few minutes add water, garlic, thyme, bay leaf, sugar, salt and black pepper. Simmer about 20 min. Stirring occassionally. Add shrimp,cook til tender-add parsley and cayenne pepper.
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| Shrimp Frederic | Renee Bauman | 8 T. unsalted butter
1 T. fresh lemon juice 1 t. dried parsley 1 t. dried chives 1/2 t. dried tarragon 1/2 t. dry mustard 3/4 t. seasoned salt 1/8 t. cayenne pepper 1/8 t. garlic powder 1 pound medium shrimp, uncooked, peeled 2 c. cooked, long grain rice | Melt butter in skillet and combine with lemon juice, parsley, chives, tarragon, mustard, seasoned salt, cayenne pepper, and garlic powder. Cook shrimp in herbed butter over medium heat, uncovered, turning once, until shrimp are uniformly pink, 5 minutes. Serve on bed of hot rice. | ||
| Winter White Salad With Pan-seared Scallops | Karie Apel | 2 pounds sea scallops, patted dry
Salt and freshly ground pepper ½ c. flavored olive oil (basil oil, chile oil, or rosemary oil) **I prefer lemon flavored oil. Juice of one lemon ½ c. raspberry vinegar 1 t. Dijon mustard 1 T. sugar 1 T. poppy seeds ½ c. extra virgin olive oil 12 c. mixed light colored baby greens, such as bibb, Boston, romaine, frisee, and Belgian endive, torn into bite size pieces 1 c. sliced mushrooms 1 c. chopped walnuts, lightly toasted 1 c. fresh raspberries | Season scallops with salt and pepper. Heat the flavored oil in a 12 in. skillet over med. high heat. Add the scallops and saute until cooked through, turning once, about 3 minutes. Drizzle with lemon juice. Transfer to a bowl and set aside.
Make the vinaigrette: In a small bowl whisk together the vinegar, mustard, sugar, ½ t. salt, 1 t. pepper, and poppy seeds. Add the olive oil in a thin, steady stream, whisking constantly until the vinaigrette is thick and emulsified. Set aside. In a large bowl toss together the greens and mushrooms. Divide the greens among 4 individual serving plates. Arrange the scallops on top of the greens. Sprinkle with chopped walnuts and raspberries. Drizzle with half of the vinaigrette and pass the remainder separately. | My very favorite main dish salad!
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