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    1, 6 1/2 - 7 ounce can tuna in vegetable oil
    1/3 cup finely chopped celery
    2 tablespoons mayonnaise
    2 teaspoons Dijon Style mustard
    1 teaspoon grated onion
    4 slices pumpernickle bread
    2 egg whites
    1/4 teaspoon cream of tartar
    1/8 teaspoon salt
    1/2 cup shredded sharp cheddar cheese
    1/4 teaspoon paprika

    In medium bowl, mix tuna, celery, mayonnaise, mustard and onion.
    Lightly toast the bread and cover with tuna mixture. Beat egg
    whites with cream of tartar and salt until stiff peaks form.
    Gently fold in the cheese and paprika and carefully spread cheese
    meringue over tuna. Place the sandwiches on baking tray. Bake
    at 450 degrees in toater oven 10 minutes or until the tops are
    puffed and browned lightly. Makes 4 servings.

RECIPE FOR CLAMS CASINO Ingredients 6 each littleneck clams (shucked) 1/4 cup red pepper (diced) 1/4 green pepper (diced) 1/4 cup onion (diced) 1 tbs. chopped garlic 1 tbs. shallots 1/2 bacon (diced) 4 oz. butter 1 tsp. grated parmesan cheese 1 tsp. chopped parsley salt/pepper to taste Directions Saute bacon over medium heat. Drain fat, reserving a little in pan for flavor. Add the next five ingredients and cook over medium-high heat. Add 4 oz. butter and saute about 5 minutes. Transfer mixture to clean container and refrigerate. butter is cool, spoon mixture on top of shucked clams in shell. Place clams on sheet pan and bake at 450 for about 5 minutes. Place in bowl, sprinkle tops with cheese and parsley and serve immediately.
RECIPE FOR CRAWFISH PIE Ingredients Pie dough enough for 4 individual pies (or 2 large) 1-1/2 cups crawfish tails crawfish fat and water to make 2 cups 3 tablespoons cooking oil 1 medium onion, chopped fine 2 tablespoons butter 1/4 cup chopped celery Salt red pepper to taste 1 clove garlic, mashed Pinch thyme 1/3 cup tomato sauce mixed with 1/3 cup water Pinch nutmeg 1 tablespoon green onion 4 tablespoons cornstarch 1 tablespoon parsley Directions Instructions: Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture. To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens, season with nutmeg, thyme, red pepper and salt to taste; set aside. To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to 3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to 400 degrees and bake about 15 minutes longer.
RECIPE FOR LOBSTER SPAGHETTI Ingredients Sautee lobster and spinach in olive oil . Serve with the following Olive Garden sauce over spaghetti. Sauce Ingredients: 1 pint of Heavy Cream 1 stick of butter 2 Tbsp. Cream Cheese 1/2 - 3/4 C. Parmesan cheese 1 tsp. Garlic powder Directions In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.
RECIPE FOR IMPOSSIBLY EASY SEAFOOD PIE Ingredients Prep: 15 minutes Bake: 40 minutes Stand: 5 minutes 1 6 ounce package ready to serve crabmeat, thawed and drained 1 cup shredded sharp cheddar cheese 1 3 oz package cream cheese cut into 1/4 inch cubes and softened 4 medium green onions sliced 1 2 ounce jar diced pimientos drained if desired 1/2 cup Original or Reduced Fat Bisquick 1 cup milk 1/2 teaspoon salt 1/8 teaspoon grond nutmeg 2 eggs Directions Heat oven to 400 degrees. Grease pie place, 9 x 1 1/4 inches. Stir together crabmeat, cheeses, onions and pimientos in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35-40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 5 minutes before serving. Makes 6-8 servings.
SEAFOOD OKRA GUMBO Ingredients 1/4 cup of vegetable oil 2 pounds small okra, caps and tips remove, sliced 1/4-inch thick 2 cups chopped onions 1 cup chopped celery 1 cup chopped green bell peppers 1/2 cup tomatoes, peeled, seeded and chopped Salt Cayenne 2 tablespoons chopped garlic 3 bay leaves 1/2 pound firm flesh fish,(grouper, snapper, monkfish, etc., diced) 2 quarts fish stock 1/2 pound medium shrimp, peeled and deveined 1 pound peeled crawfish tails 1/2 pound fresh lump crabmeat, deshelled File powder to taste 1/2 cup chopped green onions, green part only Dash of hot sauce Essence: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Directions 4 cups cooked long-grain white rice, warm In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers and tomatoes. Season with salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared. Stir in the garlic and bay leaves. Season the diced fish with Essence. Add the fish to vegetables and cook for 2 minutes. Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Season the shrimp and crawfish with Essence. Add the seasoned seafood and crabmeat to the pan. Continue to simmer for 5 minutes. Stir in the green onions and hot sauce. Remove the bay leaves and serve over the rice.
SCALLOP SAUTE Ingredients 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 1 medium onion, sliced 3 garlic cloves, minced 3 tablespoons vegetable oil, divided 1 pound fresh sea scallops 3 tablespoons lite soy sauce 1 teaspoon grated orange rind 3 tablespoons fresh orange juice 1 tablespoon dry white wine 1/4 teaspoon crushed red pepper 2 tablespoons butter or margarine Garnish: orange wedges Directions SAUTE first 4 ingredients in 2 tablespoons hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm. COOK scallops in remaining 1 tablespoon oil in skillet over medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden brown. Remove scallops from pan, and keep warm. ADD 2 tablespoons soy sauce, orange rind, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 tablespoon soy sauce until well blended. SERVE immediately over vegetable mixture and scallops. Garnish, if desired. Yield: 4 servings.
CHILEAN SEABASS WITH ZUCCHINI Ingredients 1 1/2 lb. Chilean Seabass fillets 3 cloves garlic, minced 1 to 2 tbsp. cilantro, finely chopped or more 2 tblsp. oil-packed sun-dried tomatoes, chopped and drained 2 green onions, chopped 1 lime dash white wine 2 to 3 small zucchini, sliced 1 Serrano chile, minced salt, pepper, paprika Directions Arrange Seabass fillets in a single layer on foil-lined broiler pan. Spread garlic, cilantro, sun-dried tomatoes, and green onions over them. Squeeze lime juice on 'em, sprinkle the wine, arrange the marrow around the fish, salt/pepper to taste, and add paprika for color. Cover with foil and crimp the edges to form a seal. Bake at 450 degrees for 20 minutes.
ASIAN BRAISED TILEFISH Ingredients 3 cups water salt to taste 8 ounces (1 1/4 cups) red lentils 1/2 cup sweet white wine (such as riesling) 3 tablespoons soy sauce or tamari 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1/4 teaspoon crushed red pepper flakes 4 skinless fillets tilefish or red snapper 1 package (10 ouces fresh baby spinach leaves 1 teaspoon dark sesame oil 1 tablespoon minced chives or green onion tops Directions In a medium saucepan, bring water & salt to a simmer. stir in lentils and simmer gently uncovered, 12 minutes or until tender (Do not over cook) Meanwhile, in a large skillet combine wine and next 4 ingredients (through pepper flakes), bring to a simmer over high heat. Add fish, reduce heat, cover and simmer, turning once, 6 minutes or until fish is opaque. Transfer fish to a plate, cover and keep warm. Add spinach to skillet, cover and cook over medium-high heat 1 to 2 minutes or untill wilted. transfer with tongs to 4 dinner plates, leaving liquid in pan. Top spinach with drained lentils and fish. Biol juices in skillet over high heat until reduced to 1/2 cup about 2 minutes. Stir in sesame oil and spoon over fish. Sprinkle with green onions
SHRIMP AND LIME TACOS Ingredients 1 pound cooked miniature shrimp, rinsed and squeezed dry. 1/4 cup fresh lime juice 2 teaspoons finely minced lime zest 1/4 cup chopped cilantro 1 teaspoon cumin seeds 8 corn tortillas 1/2 to 1 cup prepared red or green salas cilantro sprigs for garnish Directions Toss togethor shrimp, lime juice, zest and cilantro. In a dry heavy skillet over medium heat, toast cumin seeds until they begin to pop and smell fragrant. Remove from heat and let cool. Lightly crush seeds in a spice mill or with a mortar and pestle, then stir into shrimp mixture. add salt if desired. In skillet over medium heat, warm tortillas, turning once, until flexible.Wrap tightly in a clean kitchen towel or plastic bag until ready to use. Place 2 tortillas on each of 4 plates and spread with shrimp mixture. Top each tortilla with a spoonful of salsa, and garnish with cilantro sprigs.
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