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FareShare Chat Recipes
March 31, 1999
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IRC Chat Number 52
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* Exported from MasterCook * Baked Bluefish (In Mayonnaise) Recipe By : Joanne van Roden Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds (or larger) bluefish -- dressed
salt and pepper -- to taste
4 tablespoons mayonnaise
2 lemons
1 medium onion -- chopped
2 tablespoons parsley -- chopped
paprikaPreheat oven to 500F. Wash and dry fish. (Art's note: The smaller the bluefish, the more tastier they will be.) Salt and pepper inside and out. Coat with mayonnaise inside and out. Place fish on heavy aluminum foil in baking pan. Arrange lemon slices on top, sprinkle the onion and parsley around. Dust with paprika. Turn oven down to 400F. Bake fish 10 minutes per pound. TIP : Don't ever worry about coating fish with lots of mayonnaise -- you won't taste it. It keeps your fillets moist and delicious. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes of the Eastern Shore" 1980 Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bright's Lime Vinaigrette Recipe By : Bright Larkin Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chopped cilantro
Fresh lime juice
Olive oil
Honey
Salt and pepper
GarlicI make a lime vinaigrette with chopped cilantro, fresh lime juice, olive oil, honey, S&P, garlic and chopped fresh cilantro. Discussion : [] Bright what do you use it for? [brightl] Whatever. I first made it for a black-bean and corn salad. Contributed to the FareShare IRC Chat, 31 March 1999, by brightl. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Oysters (Out of Shell) Recipe By : Joanne van Roden Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen large shucked oysters
1/2 cup seasoned bread crumbs
2 tablespoons melted butter
1 lemonPreheat broiler. Wash and dry oysters. Dip in melted butter, then in bread crumbs. Place on greased, shallow pan. Broil 3 inches from heat for about 5 minutes. (Until brown, and juice begins to flow). Serve with wedges of lemon. Art's notes: Put crackers and hot sauce on the table with these and watch them disappear. TIP : Throw away any oyster that isn't tightly closed; or that won't close when handled. Any oyster will open easily if first placed in a preheated oven (350F) for 5 minutes. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes of the Eastern Shore" 1980. The recipes in this old cookbook are simple, basic, and realistic. Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Superb (Cakes) Recipe By : Joanne van Roden Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crab meat
1 egg -- slightly beaten
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
4 unsalted soda crackers -- crushed
1 medium onion -- chopped
1 green pepper -- chopped
2 tablespoons parsley -- chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons oilPick over crab meat to remove any shell or cartilage. Put in bowl and add all ingredients except oil. Gently mix together, shape into patties. Heat a frying pan. Add oil and cook over medium heat for a few minutes on each side. Just until hot, and lightly brown. TIP : Add your favorite seasonings to individualize these cakes. Depending on the seasonings you choose, they can be Cajun, southwestern, or "Maryland." Art's note: I have made crab cakes with the meat from left over crab legs. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes of the Eastern Shore" 1980 Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flounder in Spinach Recipe By : Joanne van Roden Serving Size : 6 Preparation Time :0:00 Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flounder fillets
2 packages frozen chopped spinach
1 cup sour cream
1 medium onion -- chopped
2 tablespoons lemon juice
1 1/2 tablespoons flour
1 teaspoon salt
1/4 pound mushrooms -- sliced [OR 1 can mushrooms]
paprikaPreheat oven to 375F. Cook and drain spinach. Mix together sour cream, onion, flour, lemon juice and salt. Add half of this mixture to spinach. Put in bottom of shallow baking dish. Arrange fillets on top. Top with mushrooms. Spread remaining mixture over fillets. Sprinkle with paprika. Cook for 20 minutes. TIP : Rub lemon juice on fingers before handling fish. This will keep your hands from smelling fishy! If you forget, washing your hands in vinegar or salt and water will get rid of that fishy odor. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes of the Eastern Shore" 1980 Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lobster Newburg (With Sherry) Recipe By : Joanne van Roden Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lobster meat -- cooked
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon salt
1 dash pepper
1 1/2 cups milk
1 egg yolk -- beaten with fork
1 1/2 tablespoons sherry
1/4 pound mushrooms -- sliced*
[OR 1 can mushrooms] -- optional
2 tablespoons parsley -- chopped* cooked in 2 tablespoons butter for 3 minutes In saucepan, melt butter over low heat. Add flour, salt, and pepper, and stir for 1 minute, until nice and bubbly. Remove from heat and stir in milk. Return to heat and stir until it reaches a boil. With fork, combine half of the sauce with the egg yolk. Pour it all back in saucepan, stirring as you pour. Add sherry, lobster meat and mushrooms. Heat, and serve with parsley sprinkled on top. TIP : Parsley is decorative and tasty, as well as being rich in iron and vitamins A and C! Instead of chopping your parsley, cutting it with a good pair of scissors is easier. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes of the Eastern Shore" 1980 Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - -
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