cooking and recipes

1/2 c. mayonnaise
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
2 c. (8 oz.) corkscrew noodles,
cooked & drained
8 oz. imitation flowerettes,
partially cooked
1/2 c. green pepper, chopped
1/2 c. tomato, chopped
1/4 c. green onion slices

Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Serve with freshly ground black pepper if desired.

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1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 c. half & half

Heat together. 3 c. shrimp, lobster and/or crab
3/4 c. sherry or white wine

Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.

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3 c. shell macaroni, cooked
2 tsp. prepared mustard
2 tbsp. onions (or more)
1/2 c. green pepper, chopped
2 c. boiled shrimp, cut up
1/2 c. salad dressing
1 c. celery
2 tbsp. pickle relish
1 can tuna fish
Garlic salt (sprinkle on top)

Mix all together and refrigerate, covered, until serving time.

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1 lb. shrimp
1 lb. crab or imitation crab meat
1 lg. Spanish onion, chopped
10 oz. salad size shell pasta, cooked
& drained
1/2 green pepper, chopped
1/2 red pepper, chopped (optional)

Mix together in large bowl. --DRESSING:--

1/2 c. mayonnaise
1 lg. bottle Zesty Italian dressing

Mix ingredients for dressing together. Use Italian dressing to taste. Mix dressing and salad ingredients together. Chill 4 hours or overnight. August 8, 1991

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1/2 c. onion, chopped
1/2 c. celery, sliced
1/4 c. butter
1/2 c. flour
4 1/2 c. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 c. (two 6 oz. cans) crab meat
or shrimp and juice
1 c. undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add seafood and juice; stir to break up meat. Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil. Makes 7 1/2 cups.

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1/2 c. Miracle Whip salad dressing
1/4 c. Kraft "Zesty" Italian dressing
2 tbsp. Kraft 100% grated Parmesan
cheese
2 c. (8 oz.) corkscrew noodles,
cooked, drained
1 1/2 c. (8 oz.) imitation crabmeat,
chopped
1 c. broccoli flowerettes, partially
cooked
1/2 c. tomato, chopped
1/4 c. green onion, sliced
1/2 c. green pepper, chopped
(optional)

Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill.

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1 lb. cleaned shrimp
1 lb. cleaned squid
1 lb. sea scallops
Italian parsley, chopped
Fresh thyme
4 cloves fresh garlic, chopped
3 oz. virgin olive oil
The juice from 2 fresh lemons
Salt
Pepper

Poach all seafood. Slice into small morsels. Mix in remaining ingredients. Serve cold. Serves 12.

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1 lb. shrimp, scallops, crab, lobster,
conch
Bacon (streaks of lean, streaks of
fat)
1 lg. bell pepper
Onion
Thyme or bay leaf
Old Bay seasoning
Red cooking wine
1 can cream style corn
Rice or pasta

Cut in chunks. Stir-fry conch, scallops, lobster and crab along with the bacon until the bacon is brown. Then add onions, then bell pepper. When all these ingredients are done to taste, add shrimp for the last 2 to 3 minutes of cooking. After which, add 1 cup of red wine and stir-fry for about 2 minutes. Remove to a large pot and add can of corn. Let cook for about 15 minutes. Serve over rice or pasta. Serve with garlic bread to top this fantastic meal.

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3 cans beef broth
6 c. water
1/4 c. onion, chopped
2 tsp. Old Bay
1 can tomatoes
2 pkgs. frozen mixed vegetables
5 c. potatoes, sliced
1 lb. crab meat
1 lb. shrimp
1 lb. conch

In large soup pot, combine beef broth, water, onion and Old Bay seasoning; bring to a boil. Add tomatoes, mixed vegetables and potatoes; simmer 1 1/2 hours. Stir in seafood; simmer 1 1/2 hours. Makes 10 to 12 servings.

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8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.

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