BAKE CRAB POTATOES
Ingredients
2 cup crab meat
4 large baking potatoes
4 tablespoon butter
1/2 cup onion; chopped
1/2 cup mushrooms; sliced
1 ground pepper to taste
1 cup dry vermouth
2 tablespoon low-fat plain yogurt
2 tablespoon sour cream
1/4 cup half and half
3/4 cup gruyere cheese
Directions
Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes). Add mushrooms and saute
another 5 minutes. Add the crabmeat and pepper. Add vermouth and
bring to a boil. Make sure you stir frequently. Cook mixture until
liquid is absorbed. Remove from heat and add yogurt and sour cream,
then add half and half. Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese. Add additional ground black pepper
and a bit more half and half if desired. Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400
degrees F. until cheese bubbles. This is yummy good!
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THAI SALMON PARCELS
Ingredients
2 4-5oz salmon fillets
4 sheets filo pastry
1 oz butter
1 teaspoon grated ginger
1 garlic clove; pressed
1 spring onion; finely chopped
1 tablespoon fresh coriander - (finely chopped)
1 lime; zest & juice
1 salt & pepper
Directions
Mix together lime zest and juice, garlic, spring onion, ginger and
coriander.
Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay
second sheet on top, brush with more butter. Lay a salmon fillet about
2-3 inches from short side of pastry, season to taste and put half of
lime mixture on top. Fold short end of pastry over salmon, then fold in
the 2 long sides. Fold the salmon over twice more, and cut off the
remaining pastry. Do the same with the other fillet.
Put the parcels on a well-greased baking sheet, and just before baking
brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until
brown and crispy.
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THE PERFECT TUNA CASSEROLE
Ingredients
1 can cream of mushroom soup
1/3 cup milk
6 1/2 oz tuna; drained and flaked *
2 each eggs; hard boiled, sliced
1 cup peas; cooked
1 cup potato chips;
Directions
As this is an old recipe, it calls for tuna packed
in oil. Slightly crumble the potato chips.Preheat oven to 350 degrees F.
Blend soup and milk in 1-quart casserole. Stir in
tuna, eggs, and peas. Bake 20 minutes. Top with
chips; bake 10 minutes longer.
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TOMATO-FISH COSSACK STEW
2 each onions, chopped
2 each garlic cloves minced
1 tablespoon oil
36 each tomatoes peeled or
16 oz canned stewed tomatos
8 oz tomato sauce
1 potatoes
2 tablespoon dill freshly chopped
1 teaspoon thyme leaves
1 tablespoon lemon juice fresh
3 each bay leaves
1/4 teaspoon black pepper
1 tablespoon parsley chopped
2 lb fish boneless & cubed 1/2
Directions
Cook onion and garlic in oil till tender. Cut up tomatoes. Peel and
chop potato. Stir in undrained tomatoes, tomato sauce, potato,
dill,bay leaves, thyme, and pepper. Bring to boil, reduce heat,
cover, and simmer 30 minutes Stir in fish, lemon juice,& parsley.
Bring to boil, reduce heat, cover & simmer 3-5 minutes more. Origin:
Ludymila Rusteshenko, Odessa, Ukraine, circa 1995
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TROUT APPETIT WITH REMOULADE SAUCE
Ingredients
1 1/2 lb smoked trout
----REMOULADE SAUCE----
4 tablespoon horseradish mustard
1/2 cup tarragon vinegar
2 tablespoon catsup
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 clove garlic
1 cup salad oil
1/2 cup shallots
1/2 cup chopped celery
Directions
Remove skin and bones from fish. Flake and place in cocktail glasses or
iced supreme bowls lined with lettuce.
Place all ingreds. for Remoulade Sauce in blender and blend thoroughly.
Chill well before serving.
Smoked trout may be purchased at kosher deli.
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TUNA APPLE SALAD
Ingredients
6 1/2 oz tuna
3 cup torn lettuce
1 each apple
1 each stalk celery, chopped
4 1/4 oz chopped olives (opt.)
1/4 cup cheese, grated (opt.)
1 each boiled egg, chopped (opt.)
3 tablespoon thousand island dressing
Directions
Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into
eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple
piece will still have peel on one edge. Red apples look especially nice.
Combine tuna, lettuce, apple and chopped celery. Add optional ingredients
as desired. Add Thousand Island dressing and toss until well blended.
Serve with crackers or specialty bread. Serves 3.
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CATFISH & SHRIMP STEW
Ingredients
2 tablespoon olive oil
2 cup chopped onion
2 cl garlic; minced
28 oz tomatoes
3 tablespoon tomato paste
1 bay leaf
4 cup water
1 cup dry white wine
8 oz clam juice
1/2 lb medium shrimp; shelled
2 can fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 coriander; or parsley
1 lemon slices
Directions
In large soup pot, heat oil. Saute onion and garlic until unions are
transparent. Add tomatoes, tomato paste and bay leaf. Cover and
simmer 25 minutes. Add water, wine and claim juice. Simmer uncovered
45 minutes. Add shrimp, catfish (cut into 1-inch cubes), salt and
pepper. Cook 10 minutes, or until catfish flakes easily. Remove bay
leaf. Garnish each serving with chopped coriander and lemon slices.
Serves 8.
Serve with fresh salad and French bread.
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FISH IN SWEET & SOUR SAUCE WITH COCONUT-RICE
450 gm fish fillets -- (firm, white
1 fish)
200 gm shrimp
1 1/2 tablespoon lemon juice
1 small onion -- chopped
1 carrot -- cut in 1 1/2
1 strips
250 gm zucchini -- cut in 1 1/2
1 strips
200 gm savoy cabbage -- cut in thin
1 strips
1 tablespoon oil
3 deciliters fish stock - (1 bullion; cube)
227 gm can cushed pineapple in light syrup
2 teaspoon white wine vinegar
1 teaspoon sugar
1 tablespoon ginger root -- freshly
1 grated
1 clove garlic -- crushed
1 tablespoon soy sauce
1 dash cayenne pepper
1/2 teaspoon salt
2 1/2 teaspoon cornstarch
----Water Garnish (Optional)----
1 fresh coriander leaves --
1 or-
----Parsley Sprigs (fresh) Cocon--
1 1/2 deciliters water
1 deciliter coconut flakes
1/2 teaspoon salt
240 gm jasmine rice
Directions
Thaw fish and shrimp if necessary. Cut fish in fubes and dip in lemon
juice. Lightly brown vegetables in oil. Add bullion, 1 dl. pineapple
juice, pineapple pieces, vinegar, sugar, ginger, garlic, soy sauce,
cayenne pepper and salt. Stir gently for 3-4 minutes. Add fish and
stir another 4-5 minutes. Add shrimp. Mix cornstarch and water and
add to other ingredients. Boil a 1-2 minutes. Garnish if desired.
Coconut-rice: Boil water and coconut flakes for 2-3 minutes. Cool and
strain. You should now have approximately 4.5 dl. coconut-milk. Add
extra water if necessary. Add salt and bring to a boil. Add rice.
Boil in mixture according to directions on rice package.
Serve rice separately.
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Zucchini Salad
Ingredients
Zucchini : 1 (12 oz)
Green onion : 1 stalk
Red pepper : 1/2 piece
Garlic : 2 cloves
Sesame oil : 1 tb
Sesame seed, roasted : 1 ts
Salad oil : 1 tb
Salt
Green onion : 1 stalk
Red pepper : 1/2 piece
Garlic : 2 cloves
Sesame oil : 1 tb
Sesame seed, roasted : 1 ts
Salad oil : 1 tb
Salt
Directions
1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick.
2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well.
3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces.
4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic.
5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix
them well by hand. Transfer it to a serving plate.
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Beef Meatball
Ingredients
Beef : 1/2 lb
Firm tofu : 1/2 block (about 10 oz)
Flour : 1/2 cup
Garlic : 4 cloves
Green onion : 2 stalks
Sesame oil : 1 ts
Soy sauce : 1 tb
Vinegar : 1 ts
Salad oil
Pepper
Salt
Egg, beaten : 5
Firm tofu : 1/2 block (about 10 oz)
Flour : 1/2 cup
Garlic : 4 cloves
Green onion : 2 stalks
Sesame oil : 1 ts
Soy sauce : 1 tb
Vinegar : 1 ts
Salad oil
Pepper
Salt
Egg, beaten : 5
Directions
1. Squeeze the firm tofu with paper towel or gauze. Mash it finely.
2. Grin the beef. Chop the garlic and the green onion finely.
3. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them
well by hand.
4. Shape the mixture into 1 1/3 inch round patties.
5. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and
fry them until browned on both sides.
6. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy
sauce and 1 teaspoon vinegar.
2. Grin the beef. Chop the garlic and the green onion finely.
3. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them
well by hand.
4. Shape the mixture into 1 1/3 inch round patties.
5. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and
fry them until browned on both sides.
6. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy
sauce and 1 teaspoon vinegar.
Drunken Tuna Dip
Ingredients
1 1/2 teaspoon brandy
1/4 cup sour cream
3/4 cup fresh tuna; flaked, or
2 teaspoon green onion; minced
1/8 teaspoon hot sauce
1 cup cream cheese, softened
1/4 cup mayonnaise
6 1/2 oz tuna, drained & flaked
1 teaspoon lemon juice
1/8 teaspoon salt
Directions
Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
in the sour cream and mayonnaise. Mix in the tuna and green onion,
blending well. Add the remaining ingredients and blend until almost
smooth. May be served at room temperature or chilled. Makes about 2 1/2
cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes,
CheeseCrackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese
Sticks
