THESE DELICIOUS "BEFORE & AFTER" RECIPES WILL BE YOUR PERFECT CROWD-PLEASERS
1 1/2 cups flaked, smoked mullet or other smoked fish
*Remove skin and bones from fish before flaking.
2/3 cup margarine or butter, softened
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon white pepper
Assorted crackers or raw vegetables
Combine fish, margarine, curry powder, salt and white pepper in a mixing bowl and beat with an electric mixer until well-blended and smooth. Chill at least one hour. Serve with crackers or raw vegetables. Makes approximately 1 1/2 cups.
| 3/4 pound blue crab clawmeat, fresh or pasteurized I egg 1/4 cup salad oil 2 tablespoons lemon juice | 1 ¼ teaspoons dry mustard 1/2 teaspoon dried dill weed 1/2 teaspoon salt Dash white pepper 1/2 cup salad oil |
Remove any remaining pieces of shell or cartilage from crabmeat. Place egg, 1/4 cup salad oil, lemon juice, dry mustard, dill weed, salt and pepper in a blender container; cover. Blend for 5 seconds on high speed. Continue blending on high speed while adding remaining ½ cup salad oil in a slow steady stream. Turn blender off occasionally and clean sides of the container. Remove mixture from blender container to a l-quart bowl. Stir in crabmeat. Chill at least -1 hour. Makes approximately 21/2 cups dip.
| 1 cup cooked, flaked redfish 1/3 cup mayonnaise or salad dressing 2 tablespoons finely chopped green pepper 1 ½ teaspoons prepared mustard 1 1/2 teaspoons grated onion 1/4 teaspoon Worcestershire sauce | 18 tea rolls or pull apart rolls, cut into half from side to side 24 cherry tomatoes, each sliced into thirds 1 1/2 cups shredded sharp Cheddar cheese 6 tablespoons mayonnaise or salad dressing |
In a 1-quart mixing bowl, combine fish, 1/3 cup mayonnaise, green pepper, mustard, onion and Worcestershire sauce; mix well. Place roll halves, cut side up, on a baking pan 15" x l0" x 1". Spread 1 rounded teaspoonful fish mixture on each roll half. Top with 2 cherry tomato slices. Combine cheese and 6 tablespoons mayonnaise; mix well. Place I teaspoon cheese mixture on top of each roll half. Broil 5 to 6 inches from source of heat until cheese melts. Makes 36 finger sandwiches.
1 pound scallops, fresh or frozen | 1/4 cup all-purpose flour 1 egg, well-beaten 1 1/2cups grated coconut Shortening or oil for deep frying | |
Thaw scallops if frozen. Rinse scallops with cold water to remove any remaining shell particles. Combine chutney and margarine in a 1-quart saucepan. Cook over low heat until margarine melts and mixture is thoroughly heated. Roll scallops lightly in flour. Dip in beaten egg. Roll in coconut. Heat approximately 2 inches oil in heavy fry pan to high heat, 375oF. Fry scallops, a few at a time, approximately 1 minute on each side or until coconut is lightly browned. Drain on absorbent paper. Place scallops in warm oven until serving time. Serve warm on wood picks with chutney dip. Makes approximately 48 bites.
