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Oyster Pan Roast

Ingredients and Instructions


1/2 cup butter 1 pint oysters Salt Freshlyground pepper 2 tablespoons catsup 1 tablespoon Worcestershire sauce Big squeeze of lemon juice Melt butter in a skillet, then add the drained oysters, salt, pepper and all remaining ingredients. Cook over moderate heat, stirring constantly, until oysters plump up (1 to 2 minutes). Serve on toast. Makes 4 servings.

Clams Casino
Ingredients and Instructions
3 cans minced clams 1/2 cup chopped green pepper 1/4 cup chopped onion 1/2 cup chopped pimento 1/2 teaspoon garlic powder 1/2 teaspoon Tabasco sauce 1/2 cup melted butter

1 cup seasoned bread crumbs 4 or 5 slices bacon, cooked and crumbled Drain clams reserving juice. Mix all ingredients, adding clam juice a little at a time till it holds together. (If you make it too wet, just add a little more bread crumbs) Put in casserole dish and bake at 350 degrees F for 1 hour or till firm. Serve with crackers.

Cream Of Crab Soup


Ingredients and Instructions
1 Small onion, finely chopped 1 Tablespoon butter 1 Cup chicken broth 1 Quart Half & Half, or whole milk 1 Tablespoon chopped parsley 1/2 Teaspoon celery salt 1/2 Teaspoon mace 1 Dash cayenne salt and fresh ground black pepper, to taste 1 Pound crab meat, jumbo lump Maryland Blue Crab 1/4 Cup sherry 2 Tablespoons all?purpose flour, mixed with 1 Tablespoon water or warm milk In a large saucepan, cook onion in butter until transparent. Add chicken broth and slowly pour in milk. Add all seasonings

except sherry. Add the crab meat (cleaned of all shells) and simmer for 15 minutes. Make a paste of about 2 tablespoon flour and a little water or warm milk mixture. Stir paste into soup to thicken slightly. Remove from heat, stir in sherry and serve. Garnish with chopped parsley.

Lobster Newburg
Ingredients and Instructions
2 cups fresh or canned lobster meat or 2 mediumsmall fresh lobster tails 1/2 cup butter 3 tablespoons cornstarch 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon MSG 1 1/2 cups milk 1 cup heavy cream 2 eggs, beaten 1/2 cup sherry If you use lobster tails, cook as follows: Bring water to boil in a large kettle. Add 2 tablespoons tarragon vinegar and 1 teaspoon salt. When water is boiling vigorously, add lobster tails and continue cooking for 20 minutes. Lobster shells will be pink. Allow lobster to cool in liquid in which they were

cooked. When cool, shell and cut lobster meat into pieces. Saut lobster meat in butter which has been melted in a large skillet. Use medium heat and do not brown. Cook gently so lobster meat is not broken into fine pieces. Blend cornstarch and seasonings. Blend into butter and lobster. Add milk and cream, stirring constantly, until mixture thickens. Just before serving, add eggs, then slowly add sherry. Be sure lobster mixture is not at the boiling point when eggs and sherry are added or mixture will curdle. Serves 6.

Maryland Crab Cakes


Ingredients and Instructions
6 slices white bread 3/4 cup olive oil 3 eggs, separated 1/4 teaspoon dry mustard 1/2 teaspoon salt 2 teaspoon Worcestershire sauce 1 1/2 pounds crabmeat Paprika 3 tablespoons butter Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces. Combine egg yolks with mustard, salt and

Worcestershire sauce. Beat lightly. Stir in bread and crab meat. Gently fold in stiffly beaten egg whites, and shape mixture into patties. Sprinkle with paprika and saut in heated butter until golden on both sides. Serves 6.

Oysters Rockefeller
Ingredients and Instructions
1 (10 ounce) package frozen chopped spinach 1/2 cup butter, softened 1/4 cup cracker crumbs 1/2 cup bread crumbs, divided 6 scallions, finely chopped 2 ribs celery, finely chopped 1/3 bunch parsley 1/3 head lettuce, shredded Dash Tabasco sauce 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1 teaspoon anchovy paste 1/4 cup grated Parmesan cheese Ice cream salt 2 dozen oyster shells or ramekins 2 to 3 dozen oysters

Pure spinach in a blender or processor. Mix softened butter and 1/4 cup cracker crumbs in a separate bowl. Add spinach and all other ingredients except ice cream salt and oysters. Fill a pie pan with ice cream salt. Heat in a 450 degrees F oven for 20 minutes. Place shells in pan and fill each with 2 or 3 oysters. Cover with 2 tablespoons sauce. Bake at 450 degrees F for 30 minutes. If not brown, broil slightly. Yields 4 servings.

Salmon Pate
Ingredients and Instructions
1 cup salmon, flaked 1 pkg. (8 oz.) cream cheese, room temperature 1 tablespoon fresh lemon juice 1 teaspoon prepared horseradish 1 teaspoon onion, grated 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon liquid smoke Garnish: almond slices parsley 1 olive celery Mix salmon with all of the other ingredients. Press into a fish

shaped mold or shape by hand as such. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley. Chill at least 1 hour before serving.

Scalloped Oysters
Ingredients and Instructions
Preheat oven to 350 degrees F and have ready 1 quart of oysters in their liquor. Mix together: 2 cups coarsely crushed soda crackers 1 cup dry bread crumbs 3/4 cup melted butter Place a thin layer of the crumb mixture in the bottom of a buttered casserole. Cover with half the oysters. Pour over oysters a layer of HALF of the following mixture: 1 cup cream Nutmeg or mace Salt and pepper Follow with threequarters of the remaining crumbs and the remaining oysters. Pour other half of seasoned cream over oysters. Cover with remaining bread crumbs. Bake for 20 to 25 minutes.

Shrimp Scampi
Ingredients and Instructions
Serves 4 to 6, depending upon appetite! 2 pounds shrimp 4 large cloves garlic 4 tablespoons fresh parsley, or dried 8 tablespoons butter 2 tablespoons vegetable oil 4 tablespoons dry vermouth Salt and pepper to taste 2 teaspoons flour Dash of lemon juice (1/2 of a lemon) 1 pound linguine Cook linguine according to package directions. Rinse the shrimp in cold water, peel and devein, if you wish. Dry on paper towels. Saut the garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown. Add the vermouth, then the shrimp. Raise the heat to mediumhigh and cook for 3 to 5 minutes, stirring frequently. Do not overcook. Season with salt and pepper. Add flour to slightly thicken the garlic butter. Add the lemon juice during the last minute of cooking. Remove from the heat. Serve immediately.

Crab Cakes
Ingredients and Instructions
1 pound lump crab meat (check over carefully for shells) 3 or 4 tablespoons diced onion 3 tablespoons diced red bell pepper 3 tablespoons mayonnaise 1 tablespoon fresh parsley, chopped 1 egg 3 or 4 tablespoons plain bread crumbs 1 or 2 dashes cayenne pepper or fresh ground black pepper Optional: chopped fresh garlic 1/2 cup plain bread crumbs Mix all ingredients by hand. Do not over blend and try not to break apart the crab meat too much. Mixture will be very wet and barely holding together. Mixture will make 4 large cakes or 6 smaller ones. Place a 1/2 cup plain bread crumbs in a plate. Grab a handful of crab mixture and gently pat together. Gently lay the cake onto the bread crumbs and flip onto the other side to coat. Put cakes into the refrigerator for about an hour to firm up. Coat a frying pan with oil. Saut the crab cakes for 4 to 5 minutes on one side. Flip and cook another 2 to 3 minutes till browned.

Chicken, Corn And Tomato Chowder


Ingredients and Instructions
1 Chicken (3 pounds), cut up 1 md Onion, chopped 1 ts Poultry seasoning 1 cn Corn kernels (16 ounces), -with liquid 1 cn Whole tomatoes (16 ounces), -drained and cut up 1 ts Lemon juice Salt and freshly ground -pepper NOTE: This recipe is even better with FRESH corn and tomatoes. In a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoning for 45 minutes. Remove chicken and let cool; reserve the broth. Skim fat from chicken broth. Remove meat from chicken; discard skin and bones. Cut meat into bite-size pieces. In a large non-aluminum saucepan, combine chicken, chicken broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste. Serves 8. [ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ] Posted by Fred Peters.

Chicken Satay
Ingredients and Instructions
1/4 c Chicken broth 1/3 c Water 2 tb Soy sauce 1 Minced clove garlic 1 tb Sherry or vermouth 1/4 c Minced onion 2 ts Sugar 1 1/2 tb Soy sauce

2 ts Grated ginger 1 tb Brown sugar 1 Minced clove garlic 1 tb Catsup 1 lb Boneless chicken 1 ds Red pepper Toothpicks or skewers 1/2 tb Lime juice 1/4 c Crunchy peanut butter Cut chicken in 1/2-inch strips. Combine next six ingredients. Marinate chicken in refrigerator for several hours or overnight. Weave chicken on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking garlic and onion in water. (Microwave 1 minute.) Add remaining ingredients and cook until heated through. (Microwave 1 minute.) Pour some of the sauce over chicken and serve with remaining sauce. Makes 4 main dish servings or 6 appetizers. (278 calories per serving)

Cabbage Soup
Ingredients and Instructions
1 tablespoon oil 2 md onions, diced 1 sm red cabbage, cored and shredded 1 1/2 qt chicken broth 3 tablespoon wine vinegar 1 each ham hock 1 salt, to taste 1 pepper, to taste 1 Sour cream

1 dill, fresh IN A LARGE SOUP POT, heat the oil and cook the onions, stirring occasionally, until softened, about 10 minutes. Add the cabbage and continue to cook, stirring occasionally, about 20 minutes. Add the chicken broth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from heat, add salt and pepper as desired. Remove meat from ham hock and add back to soup. Serve with sour cream and chopped fresh dill.

Chicken-And-Vegetable Soup
Ingredients and Instructions
2 Boiling chickens, 4 lbs ea. - cut in quarters 10 c Cold water 4 md Carrots; thinly sliced 2 md Yellow onions - peeled, finely diced 1 sm Head celery; thinly sliced 2 lg Leeks; green tops and white - bottoms separated 1/2 tb Whole black peppercorns 6 Bay leaves 4 Sprigs fresh thyme; -=OR=1 1/2 ts -Fresh thyme leaves, -=OR=1/2 ts -Dried thyme 1 tb Salt 1 tb Unsalted butter COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the

remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot. Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.

Cream Of Mushroom Soup


Ingredients and Instructions
Servings: 4 4 tb Butter 1/4 c Onion; Finely Chopped 1/2 lb Fresh Mushrooms; Fine Chop 1 tb Unbleached Flour 2 c Chicken Broth 1/2 c Heavy Cream 1 x Salt & Pepper; To Taste Melt the butter in a pot and add the onion and mushrooms. Cook over low heat for 15 minutes, stirring occasionally. Sprinkle with the flour and cook for a few minutes more. Slowly add the stock, and heat, stirring, until it reaches the boiling point. Reduce the heat and simmer for 20 minutes. Stir in the cream and season to taste. Reheat before serving. COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill. Adjust the salt and serve in cold soup bowls with chives sprinkled on top.

Artichokes Romas Style


Ingredients and Instructions
12 sm Artichokes 1 md Lemon 2 md Onions, quartered 1 ea Garlic, clove 1 ts Marjoram, dried 1/4 c Oil, olive 1 c Broth, chicken Salt Pepper Remove the outer leaves of the artichokes, cut off the tops, and let the artichokes stand in cold water with juice of the lemon for 10 minutes. Arrange the artichokes around the sides of a heavy casserole. Put the quartered onions in the middle. Sprinkle with garlic, marjoram, broth, salt and pepper. Cover and bring to boil over high heat. Simmer gently over low heat, still covered, for 20 minutes. Serve.

Chicken Blackberry Vinegar


Ingredients and Instructions

---BLACKBERRY VINEGAR--1/2 cup blackberries 1 cup vinegar, white

---CHICKEN--2 each chickens, halved

6 oz vinegar, blackberry 12 oz demi-glace 6 oz butter

---DEMIGLACE--5 pound beef, bones 5 pound chicken, bones 1/2 each celery, bunch 1 each carrot, medium 2 each onions, medium 1 each bay leaf 4 each garlic, cloves 1 each thyme, pinch 1 cup tomato, puree Blackberry Vinegar: Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds. Chicken: Saute the chicken and then remove it from the pan. Drain off the fat and deglaze the pan with blackberry vinegar. Add the chicken and demiglace. Bring to a boil. Finish with butter. Remove chicken to serving plates and cover with sauce.

Pate Maison
Ingredients and Instructions
1/2 lb Chicken, livers 1 lb Pork, butt, cubed 1/2 lb Fatback 1 tb Peppercorns, whole 1 ts Pepper, cracked 1 ds Salt 1 ts Truffles, sliced 1 tb Brandy, peach Onions, pickled Cornichons (gherkins) Line a terrine with pork fat, sliced thinly. Grind the pork and remaining pork fat coarsely. Then grind the pork and pork fat with the chicken livers, more finely this time. Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy. Pack the mixture into the terrine and top with foil and a lid. Put the terrine in a baking pan and add water to come halfway up the sides. Bake in a 350 F oven for 2 1/2 to 3 hours or until accumulating fat is clear, not pink. Remove the lid and weight the terrine while it cools. Refrigerate overnight. Unmold and serve in thin slices with pickled onions and cornichons (gherkins.)

Pheasant With Champagne 3 (Stuffing)


Ingredients and Instructions
1/2 lg Breast, chicken (about 5 -- ounces) boned, skinned -- cut into 1-inch pieces 1 lg Egg white 1/4 c Cream, whipping 2 tb Wine, Port 1/2 ts Salt Pepper, white, ground 2 tb Carrot, finely diced

-- (brunoise cut - 1/8" -- cubes) 2 tb Leek, finely diced (white -- part only) 2 tb Turnips, finely diced 1 1/2 tb Celery root, finely diced -- (celeriac) 2 md Mushrooms, diced 3 ea Sage, leaves, fresh, -- chopped (or a pinch of -- dried) OR 1 pn Sage, dried For Mousseline Stuffing: ======================== Puree chicken pieces in processor until smooth. Add egg white and process until smooth. With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper. Transfer to a bowl, and fold in the remaining stuffing ingredients. Adjust seasonings to taste, and chill, covered. Now go on to the next recipe and prepare the Pheasant Sauce.

Potage Au Potiron
Ingredients and Instructions
1 ea Pumpkin, ripe, 8 to 10 -- inches in diameter 8 tb Butter, unsalted 1 md Onion, chopped 2/3 c Wine, white, dry 2 sm Turnips, white, peeled -- and sliced 1 ea Carrot, peeled, sliced 6 c Stock, chicken ** Salt (to taste) Pepper, white (to taste) 1 ea Bread, French, 10" long, -- thinly sliced OR 2 ea Bread, rolls, with crust -- thinly sliced 1/2 c Cream, whipping ** See recipe for Chicken Stock. Cut off and reserve the top of the pumpkin. Use a large spoon or melon baller to scoop out and discard all of the seeds and strings. Scrape out the pumpkin flesh without breaking through the shell. You should have about 6 cups of pumpkin pieces. Set

aside the hollow pumpkin and lid. In a large casserole, heat 2 tablespoons of butter over medium heat. Add the onion and saute, stirring often, until softened and very lightly golden, about 6 minutes. Add the wine and simmer for 1 minute longer. Add the turnips, carrot, reserved pumpkin flesh, and enough Chicken Stock to cover solids. Season lightly with salt and pepper. Cover and bring to a boil. Meanwhile, cut the bread slices into thin wedges about 1/2-inch long. In a large skillet, heat 3 tablespoons of butter over medium heat. Add half of the bread pieces and toss constantly in butter until lightly golden, about 5 minutes. Add these croutons to the soup. Saute the remaining uncooked croutons in the remaining butter, set aside for garnish. Boil soup gently, covered, for 1 hour. Puree mixture in a processor or blender until smooth. Return the pureed soup to a clean saucepan, stir in the cream, and bring to a simmer. Thin, if necessary, with additional stock. Adjust seasoning with salt and pepper. Serve soup in pumpkin, passing remaining croutons separately.