Mama Mangia
Super Moderator
Pick one from each group for a meal:
ALABAMA SHRIMP BAKE
1 C. butter or margarine, melted
3/4 C. lemon juice
3/4 C. Worcestershire sauce
1 T. salt
1 T. coarsely ground pepper
1 tsp. dried rosemary
1/8 tsp. ground red pepper
1 T. hot sauce
3 garlic cloves, minced
2 1/2 lb. unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp,
lemon slices, and onion slices in an ungreased 13 x 9 x 2-inch
baking dish. Pour butter mixture over shrimp. Bake uncovered,
at 400F for 20 to 25 minutes or until shrimp turn pink, basting
occasionally with pan juices. Garnish with fresh rosemary
sprigs.
Serves 6
Back Bay Scallops
1/2 pound Fresh bay scallops
1/4 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Milk
1/4 cup Butter
1 1/2 tablespoons Bread crumbs
1. Wash scallops in cold water. Drain and pat dry on paper towel.
2. Roll in seasoned flour.
3. Grease shells. Fill each shell with floured scallops.
4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes.
6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven
and heat at FULL POWER another 5 minutes. Serves 2. (use the broiler if you want)
CRISPY FISH FINGERS
4 small tilapia or sole fillets (about 1 lb.)
1/2 cup buttermilk
1/8 teaspoon ground red pepper
1 cup cornflake crumbs
Vegetable cooking spray
Heat oven to 200 degree F. Cut each fillet lengthwise into 2 or 3 strips. Combine buttermilk and red pepper on a plate. Pour cornflake crumbs onto a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on a cookie sheet or large plate.
Coat a large nonstick skillet with cooking spray. Heat over medium-high heat 1 minute. Add half of fish. Cook 4 to 5 minutes, turning once halfway through, until fish is crisp, golden and opaque in center when tested with a small knife. Transfer cooked fish to cookie sheet and place in oven to keep warm. Repeat process with remaining fish.
Haddock in Cheese Sauce
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
pepper
1 cup skim milk
2 cup grated processed American cheese
2 pounds haddock fillets
1-1/2 cups water
Melt margarine in saucepan. Stir in flour, salt, and pepper. Gradually stir in milk, cooking until smooth and thick. Stir in cheese. Place haddock fillets in metal bowl which will fit loosely in cooker. Pour cheese sauce over fillets. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once.
Serves 6.
Lemon Garlic Alaska Salmon
2 tablespoons butter -- * see note
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 4-ounce Alaska salmon fillets or steaks (4 to 6 ounces each)
Lemon wedges
Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon fillets or steaks on both sides with lemon pepper. Place fillets/steaks in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets/steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
NOTES : *if desired, olive oil may be substituted for butter.
LOUISIANA CRAB AU GRATIN
4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbs
Preheat oven to 350 degrees F.
In saucepot, heat butter over medium heat; add onions and cook for 5
minutes. Add garlic and cook for an additional minute. Stir in flour
and cook for 1 minute. Slowly add milk and whip until milk starts to
thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese,
Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over
low heat until cheese is melted.
Remove from heat and stir in crabmeat and green onions. Pour into an
8-inch square greased baking dish and top with the remaining cheese
and bread crumbs. Bake for 30 minutes.
Makes 4 servings.
Trout or Bass in Beer Sauce
4 tbsp vegetable oil
2 tbsp flour
1 large onion, diced
1-1/2 cups beer
2 tbsp brown sugar
¼ tsp pepper
2 tsp Worcestershire sauce
3 lb trout or bass (6 pieces)
In large skillet, saute onion in hot oil until translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet; cook until fish flakes easily with fork.
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Cajun Coleslaw
5 tablespoons mayonnaise -- (heaping)
1 teaspoon louisiana hot sauce
2 tablespoons yellow mustard -- (heaping)
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon garlic salt
1 tablespoon lea & perrins
1 juice of mediums size lemon
3 teaspoons salt -- (to taste)
4 bell peppers -- sliced
2 onions -- medium, shredded
1 large cabbage -- shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
Deluxe Coleslaw
1/2 cup mayonnaise
1 tbsp milk
1 tbsp vinegar or lemon juice
1/2 tsp sugar
1/4 tsp salt
1/8 tsp paprika
1/8 tsp pepper
1 medium head cabbage
1 small green pepper
1 large celery stalk
1 large carrot
2 tbsp minced onion
Prepare dressing; Into cup, measure all dressing ingredients; with fork or wire whisk, stir until well blended. Set aside.
With sharp knife, shred cabbage and thinly slice green pepper.
With a sharp knife, first cut the celery stalk into 1/4-inch-wide pieces. Then, using a grater, finely shred the carrot.
In large bowl, gently toss prepared cabbage, green pepper, celery, carrot, onion and dressing. Cover and refrigerate.
CREAMY CABBAGE SLAW
1 3 pound head of green cabbage, cored and shredded
4 carrots, pared and shredded
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper, to taste
In large mixing bowl toss together cabbage and carrots. In small bowl, stir together remaining ingredients; stir to blend well. Taste for seasoning and adjust. Pour dressing over slaw mixture; toss well. Cover and refrigerate for several hours or overnight, stirring occasionally.
EASY COLESLAW
4 servings
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bag (1 pound) coleslaw mix (or shredded ) cabbage
2 tablespoons sunflower seeds or sliced almonds (optional)
Combine oil, vinegar, sugar, mustard, celery seed, salt and pepper in small saucepan. Place pan on medium heat. Simmer for 3 minutes. Stir pan over medium heat for sugar to dissolve and dressing comes to a boil. Place coleslaw mix in mixing bowl. Toss with hot dressing. Let stand for 20 minutes. Top with nuts. Serve with a slotted spoon.
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Potato Salad
16 cups grated cooked potatoes
12 hard cooked eggs
1 1/2 cups chopped sweet pickles
2 cups chopped celery
Dressing:
3 1/2 cups mayonnaise
1 cup buttermilk
5 Tbsp. prepared mustard
3/4 cup gran. sugar
1/4 cup cider vinegar
4 tsp. salt
Optional: celery seed
Mix all ingredients together and let chill overnight. It is best after a couple of days.
Hot German Potato Salad
2 pounds medium potatoes
8 slices lean bacon
1 large onion, chopped
1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons sugar
3 beef bouillon cubes
1 cup water
Cook potatoes in plenty of salted water until fork tender, about 20 minutes.
Drain and let stand a few minutes until you can peel them. Cut potatoes into cubes.
Fry bacon until crisp. Saute the chopped onions in the bacon grease. Add the vinegar, salt pepper and dissolved bouillon cubes. Bring to a boil. Add the potatoes.
If you need more liquid, add water or more dissolved beef bouillon cubes.
Simmer to desired consistency.
ALABAMA SHRIMP BAKE
1 C. butter or margarine, melted
3/4 C. lemon juice
3/4 C. Worcestershire sauce
1 T. salt
1 T. coarsely ground pepper
1 tsp. dried rosemary
1/8 tsp. ground red pepper
1 T. hot sauce
3 garlic cloves, minced
2 1/2 lb. unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp,
lemon slices, and onion slices in an ungreased 13 x 9 x 2-inch
baking dish. Pour butter mixture over shrimp. Bake uncovered,
at 400F for 20 to 25 minutes or until shrimp turn pink, basting
occasionally with pan juices. Garnish with fresh rosemary
sprigs.
Serves 6
Back Bay Scallops
1/2 pound Fresh bay scallops
1/4 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Milk
1/4 cup Butter
1 1/2 tablespoons Bread crumbs
1. Wash scallops in cold water. Drain and pat dry on paper towel.
2. Roll in seasoned flour.
3. Grease shells. Fill each shell with floured scallops.
4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes.
6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven
and heat at FULL POWER another 5 minutes. Serves 2. (use the broiler if you want)
CRISPY FISH FINGERS
4 small tilapia or sole fillets (about 1 lb.)
1/2 cup buttermilk
1/8 teaspoon ground red pepper
1 cup cornflake crumbs
Vegetable cooking spray
Heat oven to 200 degree F. Cut each fillet lengthwise into 2 or 3 strips. Combine buttermilk and red pepper on a plate. Pour cornflake crumbs onto a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on a cookie sheet or large plate.
Coat a large nonstick skillet with cooking spray. Heat over medium-high heat 1 minute. Add half of fish. Cook 4 to 5 minutes, turning once halfway through, until fish is crisp, golden and opaque in center when tested with a small knife. Transfer cooked fish to cookie sheet and place in oven to keep warm. Repeat process with remaining fish.
Haddock in Cheese Sauce
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
pepper
1 cup skim milk
2 cup grated processed American cheese
2 pounds haddock fillets
1-1/2 cups water
Melt margarine in saucepan. Stir in flour, salt, and pepper. Gradually stir in milk, cooking until smooth and thick. Stir in cheese. Place haddock fillets in metal bowl which will fit loosely in cooker. Pour cheese sauce over fillets. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once.
Serves 6.
Lemon Garlic Alaska Salmon
2 tablespoons butter -- * see note
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 4-ounce Alaska salmon fillets or steaks (4 to 6 ounces each)
Lemon wedges
Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon fillets or steaks on both sides with lemon pepper. Place fillets/steaks in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets/steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
NOTES : *if desired, olive oil may be substituted for butter.
LOUISIANA CRAB AU GRATIN
4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbs
Preheat oven to 350 degrees F.
In saucepot, heat butter over medium heat; add onions and cook for 5
minutes. Add garlic and cook for an additional minute. Stir in flour
and cook for 1 minute. Slowly add milk and whip until milk starts to
thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese,
Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over
low heat until cheese is melted.
Remove from heat and stir in crabmeat and green onions. Pour into an
8-inch square greased baking dish and top with the remaining cheese
and bread crumbs. Bake for 30 minutes.
Makes 4 servings.
Trout or Bass in Beer Sauce
4 tbsp vegetable oil
2 tbsp flour
1 large onion, diced
1-1/2 cups beer
2 tbsp brown sugar
¼ tsp pepper
2 tsp Worcestershire sauce
3 lb trout or bass (6 pieces)
In large skillet, saute onion in hot oil until translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet; cook until fish flakes easily with fork.
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Cajun Coleslaw
5 tablespoons mayonnaise -- (heaping)
1 teaspoon louisiana hot sauce
2 tablespoons yellow mustard -- (heaping)
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon garlic salt
1 tablespoon lea & perrins
1 juice of mediums size lemon
3 teaspoons salt -- (to taste)
4 bell peppers -- sliced
2 onions -- medium, shredded
1 large cabbage -- shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
Deluxe Coleslaw
1/2 cup mayonnaise
1 tbsp milk
1 tbsp vinegar or lemon juice
1/2 tsp sugar
1/4 tsp salt
1/8 tsp paprika
1/8 tsp pepper
1 medium head cabbage
1 small green pepper
1 large celery stalk
1 large carrot
2 tbsp minced onion
Prepare dressing; Into cup, measure all dressing ingredients; with fork or wire whisk, stir until well blended. Set aside.
With sharp knife, shred cabbage and thinly slice green pepper.
With a sharp knife, first cut the celery stalk into 1/4-inch-wide pieces. Then, using a grater, finely shred the carrot.
In large bowl, gently toss prepared cabbage, green pepper, celery, carrot, onion and dressing. Cover and refrigerate.
CREAMY CABBAGE SLAW
1 3 pound head of green cabbage, cored and shredded
4 carrots, pared and shredded
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper, to taste
In large mixing bowl toss together cabbage and carrots. In small bowl, stir together remaining ingredients; stir to blend well. Taste for seasoning and adjust. Pour dressing over slaw mixture; toss well. Cover and refrigerate for several hours or overnight, stirring occasionally.
EASY COLESLAW
4 servings
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bag (1 pound) coleslaw mix (or shredded ) cabbage
2 tablespoons sunflower seeds or sliced almonds (optional)
Combine oil, vinegar, sugar, mustard, celery seed, salt and pepper in small saucepan. Place pan on medium heat. Simmer for 3 minutes. Stir pan over medium heat for sugar to dissolve and dressing comes to a boil. Place coleslaw mix in mixing bowl. Toss with hot dressing. Let stand for 20 minutes. Top with nuts. Serve with a slotted spoon.
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Potato Salad
16 cups grated cooked potatoes
12 hard cooked eggs
1 1/2 cups chopped sweet pickles
2 cups chopped celery
Dressing:
3 1/2 cups mayonnaise
1 cup buttermilk
5 Tbsp. prepared mustard
3/4 cup gran. sugar
1/4 cup cider vinegar
4 tsp. salt
Optional: celery seed
Mix all ingredients together and let chill overnight. It is best after a couple of days.
Hot German Potato Salad
2 pounds medium potatoes
8 slices lean bacon
1 large onion, chopped
1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons sugar
3 beef bouillon cubes
1 cup water
Cook potatoes in plenty of salted water until fork tender, about 20 minutes.
Drain and let stand a few minutes until you can peel them. Cut potatoes into cubes.
Fry bacon until crisp. Saute the chopped onions in the bacon grease. Add the vinegar, salt pepper and dissolved bouillon cubes. Bring to a boil. Add the potatoes.
If you need more liquid, add water or more dissolved beef bouillon cubes.
Simmer to desired consistency.