Baked Stuffed Flounder

Ingredients: 1/2 cup chopped celery 1/2 cup chopped green onions with tops 1 glove garlic – minced 8 tablespoons butter 1 cup bread crumbs 4 tablespoons lemon juice 1/2 pound boiled shrimp – chopped 1/2 pound lump crabmeat 2 tablespoons chopped parsley 1 egg – slightly beaten black pepper or cayenne (or both) salt to taste 4 flounders, medium size Instructions: Sauté celery, onions and garlic in melted butter over low heat. Add bread crumbs, crab, shrimp, parsley and egg and mix well. Season with salt and pepper. Split the thick side of the flounder lengthwise and widthwise, loosen the meat from the bone of the fish to form a pocket for stuffing. Brush well melted butter and lemon juice. Salt, pepper and stuff the pocket. Place in a pan with enough water to cover the bottom of the pan. Broil 3″ from heat until the fish flakes easily with a fork. Baste frequently with the liquid in the pan.
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Angie Seafood Pasta Salad

Ingredients: 2 pounds shrimp (cooked and peeled) 1 box spaghetti (cooked) 2 cucumbers 3 tomatoes carrots (shredded) optional red cabbage (shredded) optional 2 small packs of powered ranch dressing, Original – Hidden Valley Ranch® 2 small packs of powered parmesan Italian dressing – Hidden Valley Ranch® 1 61oz. bottle Kraft® Zesty Italian Dressing Instructions: Cook pasta. Add all the vegetables. Add Shrimp. Add powered Dressings. Add bottled dressing. Chill before serving.
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Stuffed Pork Chops

Ingredients: 8 pork chops 3 cups bread cubes 1/4 cup diced celery – sautéed lightly 1 cup chopped oysters 1/2 cup oysters liquor 1 cup diced onions 1 cup crabmeat 2 eggs salt and pepper to taste Instructions: Combine all dry ingredients with crabmeat, oysters and eggs. Mix as you would any bread stuffing. Place about 1 cup of stuffing between 2 pork chops and bake in a greased baking pan. Bake at 350 degrees for 25-30 minutes. Serve with a brown sauce.
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