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Tempura (2)

(Vegetable)

1 egg, well beaten

1 cup cold water

2 cups sifted flour

salt to taste

sliced vegetable (carrots, green pepper, eggplant, mushrooms, etc.)

In bowl, beat together the egg, water, flour, and salt. Dip desired amount of vegetable in mixture and deep fry.

Shrimp and Lobster Dish

½ cup wild rice

1 ½ cups water

1 t. salt

2 4-oz. cans mushrooms

1 cup onion, chopped fine

¼ cup butter or margarine

2 cooked lobster tails

1 ½ lbs. shrimp, cooked

1 green pepper, chopped

2 cans cream of mushroom soup

¼ cup milk

½ cup slivered, toasted almonds

Cook rice in water with salt, covered, to boiling, reduce heat and simmer until rice has absorbed water and swells. Cook mushrooms, celery, and onion in margarine for 5 minutes. Chop lobster tails and shrimp. Mix all ingredients except nuts and place in greased baking dish. Top with nuts and bake in 350º F. oven for 45 minutes. Serves 8.

New Orleans Shrimp Gumbo

2 cups okra, chopped

1 bunch green onions

2 t. bacon fat

2 cups chopped tomatoes

6 cups chicken broth or bouillon

1 red pepper pod

1 green pepper, chopped

1 bayleaf

1 cup green onion tops, chopped

1 t. thyme

1 t. salt

2 lbs. shrimp

1 t. file powder

Lightly brown chopped okra and chopped onions in bacon fat in Dutch oven. Add tomatoes and cook 5 minutes over low heat. Add chicken broth, chopped red pepper, and chopped green pepper, bayleaf shredded fine, chopped onion tops, thyme, and salt. Bring to boil. Then add shrimp in halves, shelled and cleaned. Turn off burner and add file powder. Serve with rice.

Stuffed Lobster With Pork

3 2-lb. boiled lobsters

3 T. salad oil

1 ½ lb. cooked pork

3 T. candied ginger

3 small cloves garlic

2 cups chicken consomme

4 t. cornstarch

Split the lobsters down the center, remove all the meat, and save the shells. Cut the lobster meat in chunks. Saute the meat briefly in salad oil without letting it brown. Mix together pork, ginger, and garlic; add lobster meat. Stuff the shells with the mixture and arrange them in a large casserole. Pour hot clear consomme about in 1 inch deep in bottom of the casserole. Cover the dish and simmer over a low flame for 3 minutes. Baste the lobster occasionally with the consomme. Transfer lobster to deep serving platter. Thicken the juice with the cornstarch, season to taste with soy sauce. Pour the sauce over the lobsters and serve. Serves 6.

Seafood Casserole

1 stick butter, melted

1/3 cup flour

1 t. salt

¼ cup parsley, minced

2 t. onion, grated

dash of Tabasco

2 cups milk

2 eggs, separated

1 cup crab, flaked

1 cup lobster, chopped

1 cup shrimp, cooked and chopped

2/3 cup buttered bread crumbs

paprika

Blend butter, flour, and all seasonings, gradually stirring in milk. Boil for 1 minute, stirring constantly. Remove from heat; slowly add beaten egg yolks. Bring to boil again. Remove from heat; add seafood. Fold in beaten egg whites. Spoon mixture into baking dish. Top with crumbs and paprika. Bake for 20 minutes at 300º F. Yield: 8 servings.

Broiled Lobster

1 medium-sized live lobster

water to cover

1 t. salt

celery leaves and stems from 1 stalk (not cut)

½ orange skin

½ t. pepper corns

4 T. butter

Boil the lobster in all above ingredients except butter until lobster turns red. Remove lobster from the pot. Cut in half lengthwise, sawing through shell. Lay it open. Put 2 T. butter on each half and pepper to taste. Place under broiler for 4 to 5 minutes.

Sauce

¼ cup melted butter

1 t. Worcestershire sauce

1 to 2 T. lemon juice

Mix ingredients and serve over broiled lobster.

Crab Souffle

10 slice bread

2 cups crab meat, chicken, etc.

½ cup mayonnaise

1 medium onion, chopped

1 cup celery, chopped

4 eggs

3 cups milk

1 can mushroom soup, undiluted

Divide 4 slices of bread cut in quarters. Place in buttered 13 x 9 x 2-inch casserole. Mix large pieces of fish, chicken, etc., with onions, celery, and mayonnaise. Season to taste. Spread over bread; top with remainder of bread slices. Trim off crusts. Beat eggs until frothy, add milk, pour over top of casserole. Place in refrigerator overnight. One hour 15 minutes before ready to serve, place in 325º F. oven for 15 minutes. Remove and pour over soup, top with cheese, and brush with paprika. Bake for 1 hour at 325º F. Serves 6 to 8.

Lobster Hewburg

2 cups light cream or half-and-half

1/3 cup butter or margarine

2 T. all-purpose flour

4 slightly beaten egg yolks

2 5-ounce cans (about 2 cups) lobster, cubed

¼ cup cooking sherry

¼ t. salt

2 T. lemon juice

6 patty shells

Melt butter in chafing dish or skillet; blend in flour; gradually stir in cream. Cook slowly, stirring constantly, till sauce thickens. Stir small amount of sauce into egg yolks; return to hot mixture and cook, stirring constantly, for 1 minute. Add cubed lobster, cooking sherry, lemon juice, and salt; heat through, stirring constantly—don’t boil. Serve in patty shells or over toast points. Sprinkle with paprika. Makes 6 servings.

Crabmeat Dip

1 pkg. (8 oz.) cream cheese

1/8 t. salt

1/8 t. curry powder

1 T. grated onion

2 t. lemon juice

½ t. Worcestershire sauce

¾ cup dairy sour cream

2 cans (7 oz. each) crabmeat, chopped

Allow cheese to reach room temperature. Mash cheese. Add remaining ingredients and mix well. Chill.

Yield: 3 cups

Rice ‘n Tuna Pie

1 T. chopped onion

2 cups cooked rice

2 T. margarine

¼ t. marjoram, crushed

1 slightly beaten egg

1 can tuna drained (9 ¼ oz.)

3 beaten eggs

1 cup shredded process Swiss cheese

1 cup milk

¼ t. salt

dash of pepper

1 T. chopped onion

For rice shell, combine first 5 ingredients. Press into bottom and sides of lightly buttered 10-inch pie plate or baking dish. Sprinkle tuna evenly over rice shell. Combine remaining ingredients. Pour over tuna. Bake in 350º F. oven 50 to 55 minutes, or until knife inserted just off center comes out clean. Garnish with pimento, if desired Serves 6.

Coquille St. Jacques a la Parisienne

3 ½ cups fish (cooked and shredded)

6 to 8 mushrooms (peeled and sliced)

2 onions (peeled, sliced, or chopped)

½ cup dry white wine or sherry

1 bayleaf

dash of mace

dash of curry

salt and pepper to taste

1 ½ cups cream (warm)

1 T. flour (scant)

1 T. parsley (chopped)

paprika

bread crumbs

grated cheese

Cook the fish; shred, skin, and bone it. Set aside. Saute onion with mushrooms, salt, pepper, parsley, and paprika until yellow gold. Add curry, mace, and bayleaf. Mix flour with warm cram, add wine, salt, and pepper. Add this to the onion and simmer for a few minutes again. Add fish, check seasonings, and simmer for a few minutes. Remove bayleaf, put fish in buttered, breadcrumbed serving dish, sprinkle with parsley, bread crumbs, dot with butter, place under broiler until yellow gold. Sprinkle with grated cheese. (Note: Any kind of fish may be used.)

Shrimp Mousse Mould

1 can tomato soup

3 small pkgs. cream cheese

1 ½ T. unflavored gelatin

1 cup mayonnaise

¾ cup finely chopped celery

¾ cup finely chopped spring onions

salt and pepper to taste

1 or 2 small cans of water-packed shrimp (peeled, deveined, and shredded)

Wesson oil for mould

Soak gelatin in ½ cup cold water. Heat soup to boiling point and add cream cheese. Stir constantly until smooth. Add gelatin and cool. Add mayonnaise, celery, salt, pepper, and onions. As mixture thickens (not firm), grease mould with oil or shortening. Pour ¼ to 1/3 mixture into mould. Cover with shredded shrimp. Alternate mixture and shrimp in layers. Cover with Saran wrap and replace in refrigerator. Suitable for canapes with, or on, crackers, hors d’oeuvres, luncheon salad (with soup), dinner salad.

Pickled Shrimp

¾ cup olive or salad oil

2 garlic cloves

2 onions, coarsely chopped

2 lbs. shelled, cooked shrimp

2 onions, thinly sliced

¼ t. dry mustard

½ cup vinegar

1 ½ t. salt

½ t. pepper

¼ t. dried ground chili peppers or 2 pickled chili peppers

In ¼ cup hot olive oil in kettle saute garlic with chopped onions for 10 minutes, stirring often. Add shrimp, saute 7 minutes, stirring frequently. Remove from heat and cool for 15 minutes. Meanwhile, in large bowl, combine sliced onions and remaining ingredients. Add shrimp mixture, pushing shrimp well down into liquid. Refrigerate 24 hours, basting several times. Serve on picks.