---------- 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. ----- ---------- 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. ----- ------------- 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, shredded1 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 ------------------------------------------------------------------------------ ------------- 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. ------------------------------------------------------------------------------ ------------- 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. ------------------------------------------------------------------------------ ------------- 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. ------------------------------------------------------------------------------