BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

Ingredients

2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed  Salt and pepper
 

Preparation 

Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  Serve.

ORIENTAL CHICKEN WINGS

Ingredients

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
 

Preparation
Remove wing tips and cut wings in half at the joint.  Mince garlic and scallion.  Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.  Add wings and turn to coat.  Marinate at least 30 minutes, turning twice.  Put larger wings at the edge of the dish.  Cover with plastic and vent.  Microwave on high for 5 minutes.    Rotate plate and cook 5 minutes longer.  Transfer wings to a serving plate.  Return marinade to oven and cook, partially covered on high for 2 minutes.  Pour marinade over wings
and turn to coat.  Sprinkle with sesame seeds, scallion and coriander.  12 pieces.

CUCUMBER VINAIGRETTE

Ingredients
1 med. unpared cucumber, very thinly
   sliced (about 2 c.)
1 med. green pepper, cut into thin
   strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil 1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

Preparation
In medium bowl, combine cucumber slices with green pepper strips.  In measuring cup, combine rest of ingredients, mixing well.  Pour over cucumber mixture, tossing to coat well.  Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally.  To serve:  Drain dressing from vegetables.  Arrange vegetables attractively on large platter.  To unmold mousse:  Run a spatula around edge of mold; invert onto vegetables.  Serve at once, with crackers as appetizer or as salad on bed of lettuce.  
 

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

Ingredients
1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Preparation
Combine gelatin and dry Vermouth.  Heat gently until dissolved, and set aside to cool.  Combine all other ingredients into gelatin mix, blending well.  Pour into a 2-cup flat-bottom mold.  Chill at least 3 hours or overnight.

SMOKED SALMON ECLAIRS

Ingredients
1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill
1/2 lb. cream cheese, softened
   (regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced Dash of nutmeg
1 tsp. minced garlic Salt and pepper

Preparation

Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat.  Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan.  Transfer to mixing bowl.  Save 1 tablespoon of beaten egg.  Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth.  Put dough in pastry bag with #3 star tip.  On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart.  Bake 15 minutes until puffed up and brown.  Remove from oven.  Split in half lengthwise.  Reassemble and return to baking sheet.  Brush top of each with thin film of reserved egg.  Sprinkle on combined garlic powder and dill.  Reduce oven to 200 degrees.  Return eclairs to oven for 20 minutes until dry and crisp.  Remove and cool.  Mix filling ingredients together.  Season to taste with salt and pepper.  Just before serving, spoon filling onto bottom half of eclair and top with top half.  Makes about 16.  Serves 8.  

BAR-B-QUED SHRIMP

Ingredients
1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Preparation 
Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp.  Pepper shrimp until they are black; when you think you have enough pepper, add more.  Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.  Remember you are seasoning through the shells.  Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done.  Serve these with newspaper on the table and lots of napkins.  Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used.  With cold beer and green salad, you have the makings of a great informal party.  Base the amount of shrimp on the number of guests.  

HERRING TIDBITS

Ingredients
2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in wine, undrained, chopped
2 apples, peeled, quartered, cored and chopped
1 med. Bermuda onion, quartered and chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs, chopped Rye rounds

Preparation
Combine first 4 ingredients in large bowl and mix thoroughly.  Cover and refrigerate at least 1 hour.  Add grapes and eggs and toss lightly.  Turn into dish.  Serve with rye rounds.  Makes about 4 cups.  

SHRIMP BUTTER

Ingredients
2 cans shrimp, broken
1 tbsp. onion, minced Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter Salt to taste
1 (8 oz.) pkg. cream cheese

Preparation
Mix all ingredients well with mixer, adding shrimp last.  Makes a large amount, and freezes well.   This is a spread rather than a dip.  I serve with Club crackers.  

SEVICHE SEAFOOD SHELLS

Ingredients
1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1 tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells

Preparation
Cook scallops in small amount of boiling water for 1 minute.  Drain.  Combine scallops and fresh lime juice in small bowl.  Toss well.  Cover and refrigerate for 1 hour.  Add next 7 ingredients.  Stir well.  Cover and chill 30 minutes.  Drain.  Stuff each macaroni shell with 1 tablespoon scallop mixture.  Arrange on serving platter.
 

NOEL KIRK ERICKSON'S SARDINE ROLLS

Ingredients
2 cans of sardines in mustard sauce 1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce

Preparation
Mash sardines.  Mix together sardines, cream cheese and hard boiled eggs.  Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks.  Broil until toasted.
 

SEAFOOD FANCIES

Ingredients

 

8 oz. can Pillsbury refrigerator  butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed & drained
2 1/2 oz. can tiny shrimp, rinsed & drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained & sliced
 

Preparation 

Heat oven to 400 degrees.  Lightly grease cookie sheets.  Separate dough into 12 pieces.  Separate each piece into 3 equal layers.  Place on prepared cookie sheets.  In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.  Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts.  Bake at 400 degrees for 10 to 12 minutes or until light golden brown.  Serve hot, refrigerate leftovers.  Makes 36. 

BAKED CLAMS

Ingredients:

2 doz. clams

4 tbsp. olive oil

2 cloves garlic, minced

1 med. onion, chopped

1 tbsp. bread crumbs

1 tsp. parsley or chives

1/4 tsp. oregano

Salt & pepper

Grated Parmesan cheese

Lemon juice

Preparation

 Scrub clams with stiff brush under cold water until all grit is removed.  Saute onion and garlic until golden.  Remove clams from shell (steam open).  Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.  Fill shells.  Sprinkle with cheese and lemon juice.  Dot with butter and place under

hot broiler about 5 minutes.