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Crab Filled Wontons

Ingredients:

6 ozs crabmeat, minced
6 ozs softened cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 wonton skins
1 slightly beaten egg
Vegetable oil

Cooking Instructions:

1. Place a heaping teaspoonful of crabmeat mixture in the center of one wonton skin. Cover remaining skins with damp towel to keep them pliable.

2. Top with another wonton skin and press edges to seal. Brush dab of egg on center of both sides of puff.

3. Use fingers to pleat each edge, pressing to seal. Repeat with remaining wonton skins. Cover puffs with damp towel or plastic wrap to keep them from drying out.

4. Heat 1 1/2 inches of vegetable oil in wok to 350 degrees F. Fry 4 or 5 puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel.

Serving Suggestions:

Serve with lemon sauce if desired. Lemon sauce recipe in Sauces category.

NEW ENGLAND CLAM CHOWDER

Ingredients:

1 pint shucked clams, drained (reserve liquid)
1/3 cup diced salt pork
1 medium-size yellow onion, peeled and minced
2 cups peeled, diced potatoes
1/2 cup water
2 cups milk
1 cup light cream
1 teaspoon salt (approx.)
1/8 teaspoon white pepper
1/8 teaspoon paprika

Cooking Instructions:

Pick over clams; removing any shell fragments; leave whole, or, if you prefer, mince or grind medium fine. Lightly brown salt pork in a large, heavy saucepan over moderate heat, lift out and reserve. Stir-fry onion in drippings for 5 - 8 minutes until pale golden, add potatoes, water, clam liquid and salt pork. Cover and simmer 10 - 12 minutes until potatoes are nearly tender, stirring occasionally. Add clams, milk, cream, salt and pepper. Cover and simmer for 5 minutes to heat through; do not boil. Ladle into hot bowls, dust with paprika and serve.

TAHITIAN PRAWNS

Ingredients:

2 lbs Prawns
2 Chopped Onions
2 Crushed Garlic Cloves
8 ozs White Wine
1/4 Cup Finely Chopped Parsley
Salt and Red Pepper to Taste

Cooking Instructions:

Wash the prawns thoroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in color. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.

CRAWFISH ETOUFFEE

Ingredients:

2 lb crawfish tails
1/4 cup oil
1 cup chopped onions
2 tablespoons crawfish fat (or more)
2 teaspoons cornstarch
1/4 cup parsley, chopped
1/4 lb margarine
1/2 cup chopped celery
4 cloves garlic, chopped fine
2 cups cold water
1/4 cup chopped green onion tops
Salt, red & black pepper

Cooking Instructions:

Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 cup water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes.

COCONUT BEER SHRIMP

Ingredients:

SEASONING MIX:
1 Tablespoon Red pepper, ground
1 teaspoon Salt (optional)
1 1/2 teaspoon Sweet paprika
1 1/2 teaspoon Black pepper
1 1/4 teaspoon Garlic powder
3/4 teaspoon Onion powder
3/4 teaspoon Thyme
3/4 teaspoon Oregano

DIPPING SAUCE:
1 lb Orange marmalade or apricot jam (use an entire jar)
5 T Brown mustard
5 T Horseradish

SHRIMP AND BATTER:
2 Eggs
1 3/4 cups Flour
3/4 cups Beer
1 Tablespoon Baking powder
48 medium Shrimp (peeled), with tails
3 cups Coconut (unsweetened), grated

Cooking Instructions:

Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 teaspoons of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 teaspoons of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.

Additional Comments:

Don't put too much batter on or it will overwhelm the shrimp.

BAKED STUFFED RED SNAPPER

Ingredients:

5 Lb.(5 to 6) whole red snapper -- cleaned and dressed
1 Tsp. salt (optional)
1/4 Tsp. ground black pepper
1 Tsp. celery seed
1 Tsp. chopped thyme leaves
2 Medium Clove garlic -- minced
juice of 2 limes
1 Sprig watercress
lime wedges or slices Stuffing:
3 Tbsp. butter or margarine
2 yellow onions -- sliced
1 small green bell pepper -- chopped
1 Clove garlic -- chopped
3 Cups fresh bread crumbs
12 green olives -- chopped
1/2 C. chopped peanuts

Cooking Instructions:

Rinse fish thoroughly in cold running water to remove all blood and viscera. Pat dry with paper towels. In small bowl, combine 1/2 teaspoon salt (if desired), 1/8 teaspoon pepper, celery seed, thyme, garlic and juice; mix well. Rub fish well with mixture, inside and out. Place in large rectangular baking dish. Cover and refrigerate 2 hours. To make stuffing, in medium saucepan, melt 2 tablespoons butter over low heat. When hot, add onions, bell pepper and garlic. Sauté vegetables several minutes until tender. Remove saucepan from heat; stir in bread crumbs, olives, peanuts, remaining salt and pepper. Heat oven to 400 degrees. Remove fish from refrigerator. Fill with stuffing mixture. Dot fish with remaining butter; bake 40 minutes or until fish flakes when tested with a fork. Remove from oven; transfer to serving platter. Garnish with watercress and lime.

SWORDFISH KEBOBS

Ingredients:

Marinade: 3 tablespoons olive oil
1 clove garlic -- finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
8 cherry tomatoes
3/4 pound swordfish -- cut into 1 1/2 inch pcs
8 ounces pineapple chunks, canned -- reserve 1/4 cup juice
1 green bell pepper, seeded, -- cut into 1 inch squares
1 red onion, peeled -- cut into 1 inch chunks

Cooking Instructions:

Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8 inch bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.

Serving Suggestions:

Serve on a bed of yellow rice with garlic bread.

FISH, VERACRUZ STYLE

Ingredients:

6 tablespoons oil
1 no. 2 1/2 can tomatoes, chopped
1 teaspoon sugar
3 teaspoons chili powder
1/2 teaspoon allspice
1 clove of garlic, crushed
1/2 teaspoon grated orange rind
Salt and pepper to taste
1 onion, chopped well
6 - 8 red snapper fillets
1 small can pimientos, chopped coarsely
2 tablespoons capers
One 3-oz jar green olives, pitted and chopped coarsely
Parsley, fresh, chopped as a garnish
3 boiled potatoes (optional)

Cooking Instructions:

Heat 3 tablespoons oil in heavy skillet. Combine the tomatoes with the sugar, chili powder, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 minutes, covered. Coat baking dish with remaining oil. Put the fish in baking dish; add the pimientos, capers and olives to the tomato mixture and pour over the fish. Bake in a moderate (350 degree) oven for about 30-35 minutes or until fish flakes easily when pierced with a fork. Sprinkle with just enough fresh parsley to add a little color.

Additional Comments:

Serve the potatoes on the side or some people prefer to add cubed, hot, boiled potatoes to
the fish during the last 5-7 minutes of cooking.

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