A Few Sea Food Dishes

SHRIMP IN GARLIC BUTTER

• 1/4 c. butter
• 1/2 tsp. garlic powder, if you are a garlic lover you can mince fresh garlic
• 2 tsp. dried parsley flakes
• 1 lb. med. shrimp, shelled & deveined

Put the butter in a small bowl. Microwave at high 1 1/4 to 1 1/2 minutes, or until butter melts. Stir in garlic powder ( or minced garlic) and parsley flakes. Set this aside. Place shrimp in a 9" round baking dish and now pour the butter mixture over shrimp. Cover with plastic wrap, microwave at 70% (medium high) for 5 to 8 minutes, or until shrimp are opaque, stir at least twice. Let this stand covered for 2 minutes.

Fish A La ROMA

• 1/3 cup grated Parmesan Cheese
• 1/3 cup dry bread Crumbs
• 6 fish fillets
• Flour
• 1 Egg, beaten
• Butter
• 8 oz. mozzarella cheese
• 14 oz. can tomato sauce

Combine the Parmesan Cheese and crumbs. Lightly coat the fish with flour, dip afterward in the beaten egg, coat with the crumb mix. Let this stand 10 minutes. Heat a small amount of butter in a frying pan. Brown the fish, adding more butter when of course needed to the pan. Drain off the excess butter off the fish when coked. Cut mozzarella Cheese into 6 slices. Spread Half of the tomato sauce in the bottom of shallow pan, alternately layer the fish and mozzarella on top. Spoon the remaining sauce around the fish. Bake at 350 F for 30 minutes and enjoy.

Almond SOLE

• 2 lbs. sole fillets
• 2 Tbsp. Butter
• 2 Tbsp. Flour
• 1/8 tsp. onion salt
• 1/8 celery seed
• 3 drops Tabasco Sauce
• 3/4 cup white wine
• 1/2 medium size onion
• 1/2 cup thinly sliced almonds
• Salt and pepper

Place the fillets (frozen / fresh) in a shallow pan. Sprinkle with 2 tablespoons white wine, salt and pepper. Bake for 8 to 15 minutes, depending on the thickness.

the Sauce: Cook finely chopped onions in small quantity of water, until cooked and dry. Add butter and melt it. Remove from heat. Mix in flour, celery seed, onion salt, Tabasco sauce and wine. Cook slowly until thick. Add almonds. pour the sauce over the cooked fish and serve. For 5 servings.

BUMSTEADS

• 3 eggs, hard boiled
• 1 tin flaked tuna
• 1 Tbsp. onion
• 1/2 cup mayonnaise
• 1 cup Cheez Whiz or a like
• Salt and pepper
• buttered buns

Chop the eggs finely and mix the ingredients together. Place the generous servings of buttered buns. Place under the grill for 2 to 3 minutes in a hot oven or toaster oven.

Clam Stew

• 4 Carrots, diced please
• 1 cup of peas
• 6 small potatoes, also diced
• 6 small onions sliced
• 1 can of creamed corn
• 10 oz. can of clam juice
• 4 stalks celery, diced
• 4 (6 oz.) cans of clams
• 1 cup margarine
• 2 bay leaves
• 1/4 tsp. basil
• 1/4 tsp. rosemary
• 1/4 tsp. thyme

A good idea is to start with the vegetables in a sauce pan and get them cooking. A little of the margarine, onions first and let them soften just enough then add the carrots, potatoes, celery and mix those up letting them have a little time before you start adding the rest. Add in the rest of your margarine, melt it then start adding everything else and simmer. You are looking for the vegetables to be tender. Season to your taste and serve.