Potato and Crabmeat Casserole

Ingredients: 5 medium Potatoes-sliced thinly imitation crabmeat-large package 3 cups shredded cheddar cheese 1 carton heavy whipping cream salt, pepper, nutmeg Instructions: Layer the first three ingredients beginning with the potatoes, then crab meat, then cheese in a large casserole dish, sprinkling a small amount of salt and pepper on each layer of potatoes. Make about 3 layers of each or layer until the first 3 ingredients are gone. Sprinkle top layer with a dash of nutmeg. Pour the heavy cream on, making sure it covers all the layers (you may have to use 2 cartons). Bake covered for 1 hour or until potatoes are tender in a 350 degree-F oven.
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Okra Fish Creole

Ingredients: 1 pound mild white fish fillets 1/2 cup celery 1/2 cup okra 1/2 cup green pepper 1/2 cup onion – sliced 1 8-oz.can tomato sauce 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon oregano 1/4 teaspoon thyme 2 cups rice – cooked Instructions: Bake fish, covered, in 350 degrees pre-heated oven for about 10 minutes. Do not overcook! While fish is baking, combine vegetables, tomato sauce and chili powder in a saucepan and simmer for 10 minutes, adding a little water if necessary. Flake fish with a fork and add to vegetables; add the herbs and return to a simmer. Remove from heat and serve over rice. Serves 4. Note: Preparation: Okra is easy to prepare, it needs no peeling; scrub lightly and slice off the stems for whole use, or you can slice it into rounds. Keep in mind that brass, iron or copper utensils will discolor the okra (but won’t affect the flavor).
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Stuffed Shrimp

Ingredients: 1/2 cup cooking oil 1 pound raw shrimp – chopped salt and pepper to taste 2 cups day old bread,torn up 1 pound white lump crabmeat (preferably back-fin crabmeat) 1 tablespoon chopped parsley 2 eggs, beaten lightly 4 pound large shrimp – jumbo sized onions – add to taste celery – add to taste chopped bell peppers – add to taste 2 cloves garlic – minced Instructions: Chop onions, pepper, celery, and garlic. Sauté in oil until tender. Add chopped raw shrimp, salt and pepper. Cook until the shrimp are done. Toast the day old bread and soak in water to moisten. Squeeze out water and add bread to mixture, a little at a time, mixing well. Add crabmeat and parsley. Let cook for 5 minutes. Set aside to cool. Add raw egg. While the mixture is cooling, peel the shrimp, leaving on the tail shell. Take a small sharp knife and split the shrimp down the back, making sure not to cut completely through the shrimp. Clean all waste material from the inside of the shrimp. Fill the backs of the shrimp with dressing and freeze at this point to ensure the dressing holds together. When ready to cook, dip shrimp in flour, then in beaten egg and milk, and then in flour again. Fry in deep hot oil at 350 degrees. Wait till they all have turned brown prior to removing from oil.
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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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Creole Chicken Gumbo

Ingredients: 1 large chicken-cut up 4 tablespoons cooking oil 1 large onion-chopped 2 quarts chicken stock-heated 2 tablespoons parsley-chopped 2 tablespoons green onions-chopped 1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry 1 clove garlic-mince 3 bay leaves 1 pound smoke sausage (or andouille) 1 pint oysters 1 tablespoon filé cayenne pepper to taste salt and pepper to taste thyme Instructions: Use a heavy pot (iron if possible), and brown the chicken slowly in oil. Remove the chicken. Sauté the onions until soft. Return the chicken and any juice that has drained off to the pot with onions. Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning. Add the heated stock, parsley, green onions, garlic, and bay leaves. Season generously with thyme. Add salt and pepper to taste. Cook over low heat until chicken is tender. Add precooked sausage and cook for 10 minutes. Add oysters and oysters’ water and cook for 10 minutes more. Remove from heat and immediately add filé powder, stirring while adding. Serve in large bowls, pouring it over steamed rice.
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