The Cookbook


Tuesday, August 10, 2010


Salmon Cakes

1 small can salmon

2 slices bread, crusts removed

1 beaten egg

1 tsp. Worcestershire sauce (or hot sauce or lemon juice)

½ tsp. dry mustard

¼ tsp. salt

¼ tsp. onion powder

2 T. butter (or canola oil, if you prefer)

  • Open your can of salmon and drain it in a strainer. Remove any bones or dark skin. Flake it with a fork and put it in a small mixing bowl (I used the skinless boneless).

  • Cut the crusts from bread and tear the middle part into small pieces. Add the pieces to the bowl with the salmon.

  • Add the egg and mix it all up with a fork.

  • Mix in the Worcestershire sauce, dry mustard, salt and onion powder.

  • Stir it all up until it resembles a thick batter with lumps.

  • Divide the batter into thirds.

  • Spread a sheet of wax paper on a plate and pick up one of the lumps of batter. Squeeze it together with your hands to form a firm ball. Place it on the wax paper and flatten it like a hamburger patty. The patty should be about a half-inch thick.

  • Shape the other two lumps of batter into balls and then patties.

  • Let them sit on the wax paper for a minute or two to firm up even more.

  • Melt the butter in a frying pan of medium heat.

  • Place the salmon cakes in the pan and fry them over medium heat until they’re golden brown on the bottom (should take about 2 minutes). Flip the patties over and brown the other side. (total frying time will be about 4 to 5 minutes) Remember that all you’re doing is frying the egg. Everything else has already been cooked.

  • Drain the patties on a paper towel and transfer to a serving platter.

  • (Note: You can also make these with tuna, shrimp, crab and chicken)

Susan Cox, July 2010

Scallops Piccata

2 small lemons

1# bay or sea scallops

1 T. margarine or oleo

¼ C. Chicken broth

¼ C. dry white wine

½ tsp. salt

chopped parsley

About 20 minutes before serving:

Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.

Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.)

In 10" skillet over medium heat, in hot margarine or butter, cook scallops, stirring frequently, until opaque, about 5 minutes. With slotted spoon, remove scallops to warm serving platter. To skillet, add chicken broth, wine, salt, 2 T. chopped parsley, and reserved lemon juice: over high heat, heat to boiling. Cook until mixture is reduced by half: spoon over scallops. Garnish with lemon slices and some chopped parsley. Makes 4 servings.

Each serving: about 145 calories, 4g. fat, 40mg. cholesterol, 530 mg. sodium.

Doug Workman, August 1991

Shrimp and Rice Salad

3 C. cooked rice

1 lb. cooked and peeled shrimp

1 C. diced celery

2 chopped green onions

1 - 8 oz. can sliced water chestnuts, drained

1 - 10 oz. pkg. frozen English peas, thaw


1 C. mayonnaise

2 tsp. soy sauce

1 T. lemon juice

1 tsp. curry powder

1 tsp. salt

1 can Chow Mein noodles

Mix together and add to salad ingredients. Sprinkle noodles on top.

Doris Heard, May 1993

Shrimp Gumbo

Cook 1 chopped onion and bacon together in large dutch oven. When that is done add whole tomatoes, Zatarain's Shrimp & Crab Boil and simmer for as long as you can, then add cut fresh okra and last add shrimp (about 10 minutes before you are ready to serve). Serve over rice.

Jane Mears, October 1993

Shrimp Creole

Saute 10 min:

4 T. butter

1 clove garlic

1 C. onion

1 C. bell pepper

1 C. celery


2 - 15 oz. can tomato sauce

2 - 15 oz. can whole tomatoes

4 tsp. salt

¼ tsp. pepper

dash Tabasco & paprika

4 bay leaves

dash sugar

2 pkgs (8 oz.) frozen popcorn shrimp

Simmer sauce 30 minutes to 1 hour (or longer if desired). Add shrimp last and turn up heat and cook until shrimp are done - 5 or 10 minutes. Serve over rice.

Michele Cox, October 1993

Shrimp Creole

1 ½ C. chopped onion

1 C. water

1 C. finely chopped celery

2 tsp. minced parsley

2 medium. green peppers (finely chopped)

1 tsp. salt

2 cloves garlic (minced)

1/8 tsp. cayenne pepper

2 bay leaves (crushed)

1 small can tom. paste (½ can water)

¼ C. butter or margarine Heaping tsp. flour

1 - 15 oz. can tomato sauce ( or whole tom.) 14 to 16 oz. cleaned raw shrimp

*Three cups hot cooked rice

Cook and stir onion, celery, green pepper and garlic in butter about five minutes, or until tender. Remove from heat, stir in tomato sauce, tomato paste, heaping tsp. of flour, water, and seasonings. Simmer 10 minutes. Add additional water if needed. Sauce should be little think before adding shrimp. Add Shrimp. Heat mixture to boiling, cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over hot rice. Very Good!!

Clare Schrader, November 1993

Tuna Chip Casserole

1 - 6.5 oz. can tuna (drained)

1 - 10.75 can cream of mushroom soup

¾ C. milk

1 C. crushed potato chips

Break chunks of tuna into a bowl. Stir in soup and milk. Add ¾ C. crushed potato chips. Mix well. Pour into greased baking dish. Sprinkle the remaining chips over top. Bake at 375º for 30 minutes. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994


1 - 15 oz. can pink salmon (drained, flaked)

1 egg

½ C. Bisquick mix

½ C. oil

Mix salmon and egg in bowl. Add biscuit mix and stir. Heat oil in skillet and drop salmon mixture by tablespoonfuls into skillet. Flatten each salmonette with spatula. Cook each side until brown, around 2-3 minutes per side. Serves 4.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Scalloped Oysters

1 pint oysters

2 C. fine cracker crumbs

4 T. margarine

1 Can condensed chicken gumbo soup

Drain and reserve liquid from oysters. Place one layer oysters in large baking dish; season to taste and cover with layer of crumbs and half of soup mixture. Repeat layers. Dot with margarine and bake at 350º until edges of oysters curl and top is browned. Serves 4.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Oysters in Wine

1 # fresh oysters

1 ½ C. fresh sliced mushrooms

1 T. minced garlic

2 T. butter

½ C. white wine

¼ C. soy sauce

peppercorns, cumin, chopped parsley

Brown garlic in butter, add mushrooms and saute till partially cooked. Add oysters, peppercorns and cumin and cook 10 minutes longer. Add wine and soy sauce and cook until liquid is reduced. Garnish with parsley and serve with rice as a main course or with garlic toast as an appetizer.

Connie Hill, November 1994

Oysters en Brochette

20 fresh oysters

1 C. cornmeal

2 red & 2 green peppers, parboiled, peeled and cut into 20 strips

5 slices turkey bacon, each cut into 4 pieces

20 long toothpicks

peanut oil

Cajun Seasoning

Push strips of pepper onto toothpick, add folded piece of bacon, oyster, wrap end of pepper around both and push onto toothpick. Roll the brochettes in cornmeal to which Cajun Seasoning has been added and fry in peanut oil. Serve with dirty rice.

Connie Hill, November 1994

Shrimp Scampi

Melt butter in large skillet, sprinkle garlic powder (I use fresh garlic) in and add fresh lemon juice. Sauté green onions and sliced mushrooms; add your shrimp last. Season to your taste. Cover and steam.

Serve over rice or angel hair pasta ( my personal favorite)

Jan Scogin, June 1993

Un-Fried Catfish

Light vegetable oil cooking spray

¼ C. cornmeal

1 tsp. dried thyme

1 tsp. dried basil

½ tsp. garlic powder

½ tsp. lemon pepper

4 tsp. blackening seasoning four

4 oz. catfish fillets

½ tsp. paprika

Preheat oven to 400º. Spray the vegetable oil over the baking sheet 3 times to coat. Put the cornmeal, thyme, and basil on a large place and mix well.

Sprinkle 1/8 tsp. of the garlic powder, 1/8 tsp. of lemon pepper, and 1 tsp. of the blackening seasoning on each of the catfish fillets. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet. Dust each fillet with 1/8 tsp. of the paprika. Coat the catfish lightly with the cooking spray.

Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce the heat to 350º and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.

In the Kitchen with Rosie (Pat Bennett's book), January 1995

Scampi with Angel Hair Pasta

1 ½ # cooked & cleaned shrimp, split in half

½ C. chopped green onion

1 C. chopped parsley

½ C. lemon juice

1 T. pepper flakes

2 T. chopped garlic

1 tsp. salt

1/3 C. olive oil

¾ # cooked angel hair pasta

Sauté garlic, green onion, pepper flakes and shrimp in olive oil, add lemon juice and parsley, then fold in pasta. Serves 4.

Connie Hill, May 1995

Shrimp Batter

1 C. flour

½ tsp. sugar

½ tsp. salt

1 egg

1 C. ice water

2 T. melted shortening (or Wesson oil)

Mix well and place cleaned shrimp in batter. Fry in hot oil and ENJOY!!

Grace Schiller, My Niece's Paternal Grandmother, Baytown, TX 1974

Salmon Loaf

1 can pink salmon, flaked

1 C. cracker crumbs

2 T. onion

2 T. lemon juice

2 T. melted butter

½ tsp. salt

pepper to taste

2/3 C. milk

1 egg, beaten

Combine all ingredients and bake at 375º in a greased pan for 50 minutes.

Sue Russell, Center, TX, July 1982

Cajun Shrimp

½ lemon (zest into thin strips)

1/3 C. water

1/3 C. chopped onion

2 T. lemon juice

1 T. cooking oil

2 cloves garlic, minced

1 T. Cajun Seasoning ¼ tsp. salt

Combine all of the above ingredients in a large skillet, heat to boil; add shrimp and bring to another boil and let simmer for about 4 minutes or until shrimp are done. Remove from heat and add peppers, put in glass bowl, cover & chill for at least 4 hours, stirring occasionally.

Sue Russell, December 1997

Crawfish (or Shrimp) Etouffée

2 #’s peeled crawfish tails (or shrimp)

½ C vegetable oil

1 tsp. salt

¼ C. each chopped celery, onion, bell

¼ tsp. cayenne pepper pepper & fresh parsley

¼ tsp. white pepper

1 can (10 1/2 oz.) vegetable soup,

¼ tsp. black pepper pureed in blender

½ tsp. dried thyme leaves

Hot cooked rice

½ C. flour

Combine dry seasonings in small container and set aside. In cast-iron skillet, heat oil until very hot. With wire whisk, combine flour and stir constantly until dark brown and smooth. Be careful not to scorch. Reduce heat and stir in vegetables and seasoning mix. Add water to pureed soup until it equals 2 cups. Add this mixture and crawfish to skillet. Simmer for 10 minutes. Serve with hot rice. Makes 5 to 6 servings.

Peggy Owens, January 1998

Easy Gumbo

Sam’s Gumbo (from Sam’s) stewed tomatoes

frozen cut okra chopped onion

chopped celery chopped bell pepper

shrimp hot cooked rice

Sauté vegetables and add to boiling Sam’s Gumbo Mix with cleaned shrimp. Serve over rice and enjoy!

Peggy Owens, January 1998

Salmon Patties

1 can salmon

1 egg

10 saltine crackers, crushed

1 green onion, chopped

2 T. oil

Pour off half of the salmon liquid, use the rest. Combine the above 4 ingredients, shape into 4 patties and fry in oil.

Connie Hill, January 1998

Shrimp & Crab Gumbo

Old Bay Seasoning Seafood Seasoning

garlic powder

onion powder

2 lbs. shrimp

1 lb. crab meat

filet of gumbo



Louisiana hot sauce

2 - 3 cans tomato sauce


bacon grease and 2-3 pieces of bacon

Roux - add a little flour to bacon grease. Cook and brown slowly. This is sort of like a paste in consistency.

Fry green onion and celery in a little butter until soft. Add all seasonings to taste, except hot sauce.

In a large pot mix onions and celery with tomato sauce, add water, add a little bit of the roux in small amounts. Continue mixing and add additional seasonings. Add the hot sauce to taste. Simmer for about 1 hr. The last step is adding peeled shrimp and crab meat. Crumble in 2-3 pieces of bacon. Season again to taste. Add filet of gumbo to taste.

Serve over rice with French bread.

Shrimp Scampi

¾ - 1 lb. medium size fresh shrimp - shelled and deveined

6 T. butter

1 T. green onion, minced

1 T. olive oil or vegetable oil

4 - 5 cloves garlic, minced

2 tsp. lemon juice

¼ tsp. salt

2 T. minced parsley

¼ tsp. lemon peel

dash of Tabasco

Pat shrimp dry with paper towel and set aside.

Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice and salt.

Cook until bubbly. Add shrimp to pan and cook, stirring occasionally until shrimp turns pink (4-5 minutes).

Stir in parsley, lemon peel and Tabasco.

Serve with rice.

Sally Branson, August 1999

Crabmeat Cheesecake with Pecan Crust

Pecan Crust:

¾ C. pecans

1 C. flour

½ tsp. salt

5 T. butter, cold

3 T. ice water

Preparing the Pecan Crust:

grind the pecans, flour and salt in the food processor until fine. Transfer to bowl. Add butter. Work the butter into the flour until you have crumbs about the size of a pea. Toss in the ice water, lifting the dough up with your fingers to evenly incorporate. The dough will remain fairly crumbly. Starting with the sides and then the bottom, press the dough into the tart pan. Bake the crust at 350º for about 20 minutes.


½ small finely diced onion

4 oz. crabmeat, shell removed

8 oz. cream cheese, room temperature

1/3 C. creole cream cheese

2 eggs

salt and white pepper

hot sauce

Preparing the Filling:

Cook the onion in a bit of butter over medium heat until translucent. Add the crabmeat and cook until just heated through. Set this aside. In a mixer fitted with a paddle or by hand using a wooden spoon, blend the cream cheese until smooth. Add the creole cream cheese and then the eggs one at a time. Fold in the crabmeat mixture. Season to your liking with salt, white pepper and hot sauce. Pour the mix into the prepared crust. Bake at 300º for about 30 minutes until set and firm to the touch.


2 T. chopped shallots

4 oz. sliced mixed mild mushrooms

1 T. lemon juice

3 oz. Worcestershire sauce

1 oz. hot sauce

3 oz. heavy whipping cream

3 T. soft unsalted butter

24 crab claw fingers

salt and pepper to taste

Preparing the Garnish Topping:

Sauté shallots until translucent. Add mushrooms and cook until sweated. Add lemon juice, Worcestershire and hot sauce and reduce by 3/4. Add heavy cream and reduce by 1/2. Whisk in unsalted butter. In a separate sauté pan, add crab claw fingers. Salt and pepper to taste and pour reduction over. Each slice of cheesecake gets three crab claws and two tablespoons sauce.

Deloris McKenzie from the Palace Cafe in New Orleans, December 1997

Seafood Casserole

8 oz. cream cheese

1 pint crabmeat

½ stick margarine

1 tsp. Tabasco sauce

1 lb. shrimp

¾ C. cooked rice

1 finely chopped onion

½ tsp. red pepper

1 bell pepper

1 tsp. garlic salt

2 finely chopped nibs celery

1 C. grated cheese

2 T. oil 1 can mushroom soup

1 can mushrooms cracker crumbs

Sauté onion, bell pepper and celery in oil until wilted. In double boiler, melt cream cheese and margarine. when onions are ready, add shrimp, cook until shrimp are pink. To shrimp, add soup, mushrooms, seasonings and rice. Mix well and add crabmeat. Pour cream cheese mixture into shrimp mixture, mix well and pour into casserole dish. Top with cheese and cracker crumbs. Bake covered at 350º for 20-30 minutes.

Deloris McKenzie, January 1999

Pasta with Shrimp and Wine

12 oz. fresh or frozen shelled shrimp

1 C. chopped onion

2 T. butter

1 T. olive oil or cooking oil

1 C. dry white wine

1 T. chicken bouillon granules

1 tsp. dried basil, crushed

2 medium tomatoes, peeled, seeded, & chopped (1 cup)

10 oz. hot cooked pasta

¼ C. butter or margarine, melted

½ C. Parmesan cheese

½ C. snipped parsley

In saucepan cook onion in 2 tablespoons butter and the olive oil till tender but not brown. Stir in wine, bouillon, basil, ½ tsp. salt, and 1/8 tsp. pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just till shrimp is tender. Stir in chopped tomatoes and heat through.

Toss pasta with ¼ cup melted butter. Add shrimp mixture, cheese, and parsley; toss till pasta is coated.

Pam Grossman, December 2000

Baked Fish Fillets

Fillets (preferably trout)

½ C. milk

½ tsp. salt

¼ C. Parmesan cheese

¾ C. seasoned bread crumbs

¼ C. melted butter


Dip fillets in a mixture of milk and salt. Coat with mixture of Parmesan cheese and crumbs. Arrange in baking dish drizzle with butter, sprinkle paprika. Bake at 525º for approximately 12 minutes.

Steve Van Meter, November 2001

Trout Almondine

6 to 8 trout fillets

1 stick butter

½ C. lemon juice

2 T. White Worchestershire Sauce

½ C. slivered almonds

all purpose flour (enough to coat fillets)

Seasoned salt and pepper

Sprinkle lemon juice on fish fillets, then lightly flour. Season with salt and pepper. Sauté fish in butter until lightly browned. Place in baking dish. Put almonds, lemon juice and Worchestershire sauce in skillet. Stir and lightly brown almonds. Drizzle sauce on fillets. Bake at 375º for 15 minutes.

Steve Van Meter, November 2001

Seafood Soup

Campbell’s Cream of Shrimp Soup

Bacon (2 slices for each can of soup)

1 onion, diced

3 stalks of celery, diced

½ bell pepper, diced

2 cloves garlic, minced

1 lb. shrimp

½ lb. shredded crab meat

water (1/2 can for each can of soup)

In large pan, fry bacon until crisp and then set aside. Drain grease and wipe plan clean. Add 2 T. margarine and sauté vegetables. When tender, add soup and water and cook until heated through. Add shrimp, crab meat and crumbled bacon. Salt and pepper to taste.

I used 6 cans of soup and it made enough for 4-6 people.

Nancy Dyess, December 2001

Pappadeaux Crawfish Bisque

3 lbs. crawfish

2 oz. olive oil

1 tsp. paprika

1/8 tsp. cayenne pepper

2 qt. water

½ C. each, chopped: onion & green pepper

1 T. tomato paste

3 C. whipping cream

½ C chopped tomato

2 oz. (4 T.) brandy

Preparation instructions:

Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.

Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika and cayenne. Sauté 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes.

Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells.

Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

CopyKat Recipes, January 2002

Baked Seafood Casserole

Part I:

2-6 oz. containers of crab meat (or 1 lg. can)

1 # shrimp, cooked

½ green pepper, finely diced

½ C. onion, finely diced

1 can or small jar diced pimento

1 C. celery, diced

1 can chopped mushrooms

Part II:

1 C. salad dressing

½ tsp. salt

1 C. light cream or half & half

1/8 tsp. pepper

1 tsp. Worchestershire sauce

½ -1 C. cooked rice

Mix each part then mix together. Bake in a 2 quart casserole. Top with seasoned bread crumbs.

(NOTE: I doubled the recipe to serve 8 and have leftovers because EVERYONE wants to take some home. It needs to sit 5-10 minutes after removing from oven before serving. Would serve on toast points beautifully for a bridge luncheon. I used Land of Lakes Fat Free half & half and Miracle Whip Light. Bought just off the boat shrimp and fresh crab meat (one big container) at Boyd’s at the Texas City Dike. I boiled my shrimp in their headless shells using shrimp/crab boil; also used fresh mushrooms and Uncle Ben’s Wild Rice.)

(One more comment; (if you can believe that of Karolyn?!?) I made mine the day before and covered it in the refrigerator to bake the next morning. It made it so nice the next day to just heat and serve.)

Karolyn Gephart, August 2001

Shrimp & Wild Rice

1 (8 oz.) pkg. wild rice

1 lb. medium shrimp, peeled & deveined

2 T. butter

½ bell pepper, seeded & chopped

½ onion, chopped

1 can cream of mushroom soup

2 C. grated sharp Cheddar

Salt & pepper

Cook the rice according to package directions minus ¼ cup water. Drain and cool.

Bring 2 cups water and ½ T. salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and sauté the pepper and onion until soft, about 5 minutes.

Preheat oven to 325º.

In a large bowl, combine the rice, soup, 1 ½ cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray 9” square pan casserole dish with vegetable spray. Place the mixture in the pan and top with remaining cheese. Bake for 30 minutes, until bubbly.

Food Channel, Paula Deen, December 2005

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