Saute onion and green pepper in shortening until tender. Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min. longer, stirring occasionally. Remove bay leaf. Arrange fish in greased shallow baking dish. Cover with vegetable […]

1. Place bacon on rack; cover with paper towel. e on High 1 minutes; pat dry on paper towel. Let cool slightly. 2. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11×7″ baking dish. 3. In small bowl, combine the teriyaki, chili and hoisin sauces […]

Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve.

Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue […]

Melt butter in oil and sautee onion and garlic until golden. Add tomatoes and mix well. add all other ingredients and mix well. Simmer for 30 mon. Remove bay leaf and hot pepper halves. Add shrimp /and/or lobster and simmer 15 minutes. Turn off heat and let sit for 10 min. Cook pasta (your choice) […]

Make roux of flour and oil. Brown in iron skillet. Add onion, bell pepper and green onion. Add hot water and simmer on low heat. Add remaining ingreds. and cook on low heat until done. P.R.–Terrebone Parish, Houma, La.

Cook the orzo according to the directions on the package and set aside. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer […]

1/4 teaspoon Cayenne 1/2 teaspoon Dried thyme leaves 1/2 teaspoon Dried basil 1/2 teaspoon Black pepper 1/4 cup Chopped parsley 1 cup Long-grain white rice 1 pound Canned tomatoes — cut up 3 cups Chicken broth — regular 10 ounces Oyster, fresh, shucked — small Pacific 1 pound Shrimp, medium (44-50 ct.) — shelled and […]

IN A MEDIUM NON-STICK SKILLET SIMMER 1 PINT OF DRAINED OYSTERS FOR 2 MINUTES UNTIL THEY PLUMP.REMOVE THEM WITH A SLOTTED SPOON,AND ADD 1 CUP HEAVY CREAM,AND 2 TEASPOONS OR MORE TABASCO SAUCE.SIMMER UNTIL THE CREAM THICKENS LIGHTLY.RETURN THE OYSTERS TO THE CREAM TO WARM THROUGH AND SERVE IN FOUR HOLLOWED OUT BRIOCHES.MAKES FOUR SERVINGS…………..

Combine flour, salt, pepper & parsley: dredge fish with flour mixture. Heat olive oil in skillet; add halibut & fry until golden brown on both sides. Remove from skillet & set aside. Add garlic, onion, carrot & celery to skillet: saute 10-15 minutes, until tender. Add tomato & water, simmer 10 minutes. Remove sauce from […]