Serves 6
1 cup mayonnaise
1 (8 ounces) can or package cooked crabmeat
1 pound frozen shrimp
2 full size onions, chopped
2 stalks celery, chopped
1 can tomato soup
1 (8 ounces) package cream cheese
2 packages gelatin
1) Add the cream cheese to the tomato soup. Blend while heating
and let cool. In small bowl, dissolve the gelatin in 1/4cup cold
water. Mix with soup mixture until dissolved.
2) In separate bowl, add the mayonnaise to the seafood, celery,
onion and a dash each of Worcestershire Sauce and Tabasco. Mix
together with soup and pour into mold. Refrigerate until mold
sets. Best if chilled overnight.
Mrs. Sandra Snyder
Chatsworth, CA
Serves 2 generously
| scant pound fresh scrod fillets or frozen cod fillets thawed and wiped dry 5 teaspoons cornstarch 1 egg white 1/3cup sliced water chestnuts 1 package (6 ounces) frozen Chinese pea pods, thawed | 1/4cup sherry 1/4cup sugar 1/2 teaspoon salt 1/4 teaspoon sesame oil 1 tablespoon water 2 cups peanut oil 1 clove garlic, minced 1 green onion, chopped |
1. Cut fish fillets into 3 x I x 11/2-inch pieces, place in bowl.
2. Combine 3 teaspoons cornstarch and egg white; add to fish, tossing gently to coat; Set aside.
3. Combine water chestnuts and pea pods; set aside
4. Mix together sherry, sugar, salt, sesame oil, remaining cornstarch and water; set aside.
5. Heat oil in wok to 375o F.; add fish fillets, one at a time, to hot oil, stirring gently until done, about 2 minutes.
6. Remove fish; drain on paper towels.
7. Add water chestnuts and pea pods to wok; stir 30 seconds.
8. Add fish fillets, garlic and onion; pour in cornstarch-sherry mixture. Cook, stirring, 30 seconds.
9. Serve at once.
Serves 2
| 2 tablespoons salad oil 1/3cup chopped onion 3 to 5 mushrooms, sliced 1/2green pepper, cut into strips 1/2 teaspoon seasoned salt 1/4teaspoon garlic powder with parsley 1/2pound cod, turbot or halibut cut into 1-inch cubes | 1/2 teaspoon tarragon 1/2 teaspoon lemon pepper seasoning 1 small tomato, cut into wedges 1/2 teaspoon Tabasco sauce or to taste hot cooked rice or buttered noodles (optional) |
1. Heat 1 tablespoon oil in medium-size skillet-, add onion and sauté until soft.
2. Add mushrooms and green pepper; sauté 3 minutes.
3. Season with seasoned salt and garlic powder with parsley.
4. Transfer vegetables to bowl; set aside.
5. Heat remaining oil in skillet and lightly brown fish.
6. Add remaining ingredients and sautéed vegetables; cook 1 minute.
7. Serve fish over hot cooked rice or buttered noodles if desired.
