Any, Recipes, Seafood
Ingredients1 lb. margarine or butter
1/2 c. Vidalia onion, finely chopped
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. bitters
1 tbsp. garlic powder
2 tbsp. Lawry’s season salt
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
2 tbsp. wine vinegar
Shrimp
Preparation:
In mixer bowl or food processor beat margarine until light. Add remaining ingredients, except shrimp, and beat until well blended. Store butter in refrigerator and use as needed. For Peppered Shrimp heat 2 tablespoons of the pepper butter in a small frying pan. When it starts to bubble, stir in 6 to 8 medium shrimp that have been peeled and deveined. Stir quickly for 1 to 2 minutes until shrimp are just cooked. Pour into a warm soup plate with the juices in pan and serve with pieces of French bread for dipping sauce.
Dinner, Recipes, Seafood
Ingredients2 tbsp. butter, melted
1 3/4 tbsp. flour
1 c. cream
3 tbsp. ketchup
3/4 tbsp. Worcestershire sauce
2 sm. cans shrimp
Salt, paprika, cayenne
2 tbsp. Sherry
Preparation:
Melt butter, stir in until blended 1 3/4 tablespoons flour, stir in slowly 1 cup cream. When sauce is thick stir in 3 tablespoons ketchup and 3/4 tablespoon Worcestershire sauce. Add 2 small cans of shrimp. Stir until well heated. Season with salt, paprika and cayenne. Immediately before serving add 2 tablespoons sherry. Serve over toast points.
Appetizer, Recipes, Seafood
Ingredients1 1/2 envelopes Knox gelatin
1/4 c. cold water
1 can undiluted tomato soup
3 sm. pkgs. Philadelphia cream cheese
1 c. mayonnaise
3/4 c. celery, chopped fine
2/3 c. green bell pepper, chopped fine
1/3 c. onion tops, chopped fine
1 tbsp. lemon juice
1 tbsp. hot sauce
1 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
Preparation:
Heat soup and cream cheese, stirring until the cheese is melted. Remove from heat. Dissolve gelatin in the cold water and add to the soup/cheese mixture. Add the remaining ingredients and stir well. Pour the mixture into a greased gelatin mold and chill at least three hours. Serve with your favorite cracker. If available crawfish can be substituted for the shrimp.
Appetizer, Recipes, Seafood
Ingredients1 c. Hellmann’s mayonnaise
1/2 c. sour cream
2 tsp. fresh onion, chopped
Juice of half lemon
2 tsp. Worcestershire sauce
1 (6 1/2 oz.) can oily tuna
1 can tiny cocktail shrimp
Preparation:
Mix well and chill. Serve with crackers.
Dinner, Recipes, Seafood
Ingredients1/2 c. vegetable oil
1/4 c. soy sauce
1 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
1/4 c. fresh parsley
2 tbsp. each Worcestershire sauce and red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. ground red pepper
Preparation:
Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
Any, Poultry, Recipes
Ingredients3 chicken breasts, skinned, boned
1 1/2 tsp. salt
1 tsp. Accent
1 tsp. pepper
3 tbsp. corn oil
3 tbsp. cornstarch
2 egg whites, unbeaten
1 tbsp. paprika
3 tbsp. Margarine
Preparation:
Cut chicken into small strips. Place strips in a medium bowl. Then you add salt, Accent, pepper and let it set for 15 minutes after mixing. Add oil, cornstarch next, mix well. Let this set for 15 minutes. Stir in egg the egg whites and paprika. Let set for 15 minutes. Heat the margarine and quick fry 5 to 10 minutes until it has lost translucent appearance. Separate while frying. Serve with cocktail or barbeque sauce.
