Seafood
Salmon Patties
1 can (15 1/2oz.) pink salmon
1/3 cup minced onion
1/2 tsp. baking powder
1 egg
1/2 cup flour
oil
Drain salmon, reserving 2 tsp. of juice. Mix salmon, egg & onion until sticky. Add flour. Add baking powder to salmon juice, stir & let foam. Add salmon juice to salmon. Form into small patties & fry until brown in hot oil.
Sweet and Sour Shrimp
1 cup pineapple chunks
1 small can water chestnuts
1/2 cup sugar
1/4 cup ketchup
1/3 cup pineapple juice, drained from chunks
1/2 cup vinegar
1 to 2 Tbsp. soy sauce, according to taste
2 carrots
1 to 2 stalks of celery
1/4 cup chopped onion
1 lb. fresh raw shrimp
2 cups cooking oil
1 Tbsp. soy sauce
1/2 cup flour
1/4 Tsp. salt
2 Tbsp. cornstarch (or 4 Tbsp. leftover flour mixture)
Drain & slice pineapple & water chestnuts (reserve pineapple juice); set aside. Mix sugar, ketchup, juice, vinegar & say sauce; set aside. Chop carrots, celery & onion; set aside. Shell & devein shrimp. then split in half along deveining line. Heat oil to 375º ( reserve 2 tbsp. for grying vegetables). While heating, mix water, 1 tbsp. soy sauce, flour & salt. Stir shrimp halves gently in this mixture til well coated. Fry until golden brown(about 3 min.). Drain on paper, keep warm. Heat large skillet until hot. Add reserved oil to skillet, then add vegetables. Stir fry until crisp tender. Stir cornstarch into vinegar mixture. Add to skillet, stirring until mixture thickens & is shiny. Add pineapple chunks & shrimp. Stir thoroughly. Serve over cooked rice, topped with chow mein noodles. (Carrots, celery & water chestnuts may be omitted, if desired)
Stuffed Flounder
1/2 cup Wish bone deluxe french dressing
1 lb flounder fillets
3/4 cup seasoned crouton(crushed)
1/4 cup finely chopped celery
Brush 2 Tbs. dressing on top side of fillets. In bowl combine 1/4 cup dressing, croutons and celery. Equally divide mixture on fillets and roll up. Brush fish with remaining dressing and bake at 350º for 35 min. or until fish flakes with fork.
Seafood Newburg
1 10oz. can frozen cream of shrimp soup
1/2 cup milk
1 Tsp. lemon juice
1 cup flaked-crap or shrimp
Combine soup & milk- heat, do not boil. Add lemon juice & seafood, heat. Serve voer toast squares.
4 Servings
Crab Rolls
2- 6oz. cans crab meat
2- 8oz. cans tomato sauce
2 bay leaves
1 large onion
2 button garlic
Olive oil
vigo bread crumbs
2 eggs
1 med. bell pepper
Crisco or Mazolla oil
Saute onion, garlic & bell pepper well in olive oil. Add tomato sauce & bay leaves. Cook slow for 15 min. Remove bay leaves, Drain crap meat & add to sauce. Add enough bread crumbs to make soft rolls that dont fall aprt. Beat eggs. Roll the crap mixture into the egg, then into bread crumbs. Have oil hot to deep fry. Fry for about 5-7 min.
Makes about 16 rolls
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