---------- Recipe via Meal-Master (tm) vv7.04

      Title: GREEN MAYONNAISE
 Categories: RaceNet, Sauces, Fish
   Servings:  4

      2 c  Mayonnaise                          2 tb Parsley chopped
      1 tb Chives chopped                      1 tb Tarragon leaves chopped
      1 ts Chervil chopped                     1 ts Dill weed chopped

  All seasonings should be chopped fine. Combine all ingredients and mix
  well. Let stand in refrigerater for 2 hours before serving. Best with
  salmon.

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---------- Recipe via Meal-Master (tm) vv7.04

      Title: Seafood Tartar Sauce
 Categories: RaceNet, Cajun, Sauce, Seafood
   Servings: 10

      4 c  Mayonnaise                          1 c  Parsley, chopped fine
      1 c  Sweet relish,chopped&drained             Dash, Lea & Perrins
      1 c  Chow chow (sour)drained                  Bunch green onions, chopped
           Louisiana hot sauce (dash)          1    Medium onion, chopped fine

  Mix all ingredients well and refrigerate overnight for best flavour. This
  can be used on all seafood.  Sauce can be stored in the refrigerator for
  some time.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Herb Butter For Fish
 Categories: RaceNet/UnitedNet, Fish, Sauces, Seafood
   Servings:  6

      1 ts Chopped tarragon                    1 ts Ground white pepper, or more

      1 ts Chopped thyme (or dbl. amt.)        1 tb Chopped parsley
      1 ts Chopped dill                        2 tb Lemon juice
      1 ts Salt; or more to taste              6 tb Butter; room temperature

  Serve with any grilled or baked fish. Bake fish at 500F or under broiler 5
  min. per half-inch thickness.  Blend all ingredients until butter is
  smooth.  Scrap into bowl and serve at room temperature as dolloping over
  fish.

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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
  
     Title: Sauce Nantua (Grimsdale)
Categories: Sauces  Seafood  Ed  Untried
  Servings:  4

      1 c   Bechamel Sauce*
    1/4 c   light cream, scalded
      2 T  bls Lobster Butter (see below)

  Makes about 1 cup
   ****** Ingredients ******
  Extra cooked lobster meat, shredded
  
  
  
        1 ea -2 lobster shells
        1 T  bl lobster meat
  Lobster coral
        2 T  bls butter
        2 T  bls water
  
   ****** Directions ******
  
  Begin by making the Lobster Butter; use a mortar and pestle to crush
  the shells, meat and coral with butter until shells are almost
  powdered.
  
  Add lobster mixture to top of double boiler over simmering water
  with 2 Tbls of water. Cook fro 20 mins, stirring occasionally.
  Strain the a fine sieve into a small bowl, cover with plastic wrap and
  refrigerate until firm; the butter rises to the surface and
  solidifies. Store butter until ready to use.
  
  To make sauce, heat Bechamel Sauce in top of double boiler over
  simmering water; fold in cream. Meanwhile, melt Lobster Butter over
  low heat. Add to sauce with extra lobster meat. Serve hot with boiled
  lobster or other seafood.
  
  (How to Make Bechamel Sauce)
  
        3 c   milk
      1/3 c   butter
        2 T  bls grated onion
      1/3 c   all-purpose flour
        2 ea  sprigs fresh parsley
        6 ea  black peppercorns
   Pinch of freshly grated nutmeg
  
   Warm milk in a saucepan over very low heat. Meanwhile, melt butter in
   another heavy-based saucepan and add onion.
  
   Sauce onion until golden; do not allow to brown. Stir in flour and
   cook over low heat for 3 mins or until bubbly. Gradually add milk,
   whisking constantly.
  
   Cook until sauce thicken; add parsley, peppercorns, nutmeg and salt.
   Keep heat very low and continue cooking 20-25 mins, uncovered,
   stirring frequently. Thin with a little extra milk, if desired.
   Strain through a fine sieve.
  
  -The Book of Sauces, Gordon Grimsdale
  
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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
  
     Title: Newburg Sauce
Categories: Lobster  Shrimp  Seafood  Sauce
  Servings:  4

      4 ea        tbsp    butter
      2 ea        tbsp    flour
  1 1/2 ea   cups    light cream or rich milk
    1/4 ea 4     cup     sherry
      2 ea                egg yolks

  Note: This sauce is cooked with lobster meat, crab meat or shrimps to
  make a heavenly meal. The amount of sauce in the following recipe is
  for 2 cups of seafood.
                  Salt
                  Paprika
  
     Melt the butter in a good-sized saucepan, blend in the flour and
  when that is smooth, slowly add the cream, stirring all the while.
  Bring to a boil, still stirring. Season with salt and about 1/2
  teaspoon of paprika. Put in the lobster, crab meat or shrimps and cook
  for about 10 minutes over a very low fire until the seafood is
  thoroughly heated.
     If you are not ready to serve the dish yet, keep hot in a double
        1 ea egg
  yolks lightly with a fork. Pour a little of the hot sauce into the
  yolks, stirring as you go. Then put the yolks into the saucepan and
  cook for about 2 minutes over a low fire, stirring constantly. Do not
  let the sauce actually boil after the yolks are added. Snatch off the
  fire, add the sherry, give it a stir, and serve immediately.
  
  Serves 5 to 6.
  
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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
  
     Title: The Perfect Tuna Casserole
Categories: Casseroles  Fish  Main  Seafood
  Servings:  4

      1 cn Cream Of Mushroom Soup 
    1/3 c   Milk 
  6 1/2 oz Tuna; Drained And Flaked * 
      2 ea Eggs; Hard Boiled, Sliced 
      1 c   Peas; Cooked 
      1 c   Potato Chips; * * 

    Orig-Servings:  4
    *  As this is an old recipe, it calls for tuna packed in oil.
    ** Slightly crumble the potato chips.
    ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
    
    Preheat oven to 350 degrees F.  Blend soup and milk in 1-quart casserole.
    Stir in tuna, eggs, and peas.  Bake 20 minutes.  Top with chips; bake 10
    minutes longer.
  
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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
  
     Title: He-Man's Tuna Noodle Casserole
Categories: Casseroles  Seafood  Main
  Servings:  4

      6 oz Egg Noodles; Medium 
      2 T    Butter 
      1 cn Cream Of Mushroom Soup 
      1 c   Milk 
    1/2 c   Sour Cream 
    1/2 ts   Salt 
    1/2 c   Onion; Finely Chopped 
    1/4 c   Pimiento; Sliced 
    1/2 c   Green Bell Pepper;Fine Chop 
      1 c   Celery; Chopped 
  6 1/2 oz Tuna; Drained And Flaked * 
     15 ea Ritz Crackers; ** 
      1 x   Parsley; For Garnish 

    Orig-Servings:  6
    *  An additional 3 oz can of Tuna can be added for a meatier casserole.
    ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled.
    ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
    
    Cook noodles in salted water; drain.  Coat with butter.  Preheat oven to
       425 ea 25 degrees F.  In a large saucepan, mix soup, milk, sour cream, sa



  umb425  onion, pimiento, pepper, and celery.  Cook over low heat, stirring
    frequently, for 15 minutes.  Add tuna.  Combine with noodles and pour into
        2 ts  casserole.  Sprinkle top with ritz crackers.  Bat 20 to 25
    minutes.  Granish with parsley before serving.
    
    Makes enough for 6 hungry men.
  
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