Foods Recipes

8 md Sized herrings

2 Eggs

Bread crumbs 4 tb Flour

3 lg Onions, finely chopped

Milk Salt to taste Sugar to taste Butter Rinse and bone the herrings. Dip in flour (2 tablespoons), the beaten eggs and the bread crumbs. Fry in plenty of butter. Serve with onion sauce and boiled potatoes. To make the onion sauce melt 2 tablespoons of butter in a pot over a low flame. Stir in 2 tablespoons flour and add milk, keeping mixture smooth. Cook until thickened. Add onions and bring to a boil. (If desired onions may be boiled first in a little water). Season with salt and sugar. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

----------------------------------CRAWFISH---------------------------------- 1 lb Crawfish tails, peeled,

-- and deveined 1/2 c Sherry

1 1/2 c Flour

2 lg Eggs

1 pn Salt

12 oz Beer, dark

1 ds Pepper, cayenne

Pepper (to taste) Salt (to taste) Oil (for deep fat frying) -----------------------------------SAUCE----------------------------------- 2 lg Egg yolks

1 tb Juice, lemon

1/2 ts Mustard, dry

1/4 ts Sauce, Worcestershire

1 ds Tabasco

3/4 c Oil

1 tb Water, hot

1 tb Sherry

1 ts Chives, minced

1 ts Ketchup

1 ds Pepper, cayenne

Pepper (to taste) Salt (to taste) Crawfish: ========= Marinate the tails in sherry for an hour or more. Meanwhile, mix the cup of flour, eggs, salt and cayenne until smooth and slowly add beer to make the batter the consistency of pancake batter. Drain tails and roll in remaining flour. Shake off excess and dip in batter. Fry in hot oil until golden. Sauce: ====== Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients and correct seasoning. Serve with hot crawfish tails. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans

4 Leaf Lettuce Leaves

1/4 c Minced Fresh Chives

1 tb Minced Fresh Dill OR

1 ts Dried Dillweed

1/4 ts Salt

1/4 ts Pepper

2 ts Prepared Mustard

2 (8 Oz.) Flounder OR Sole

Fillets Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole. Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For 1 Min. Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt,

Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End. Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At High For 4 To 5 Min. Let Stand Covered 4 Min. Fat 1.1. Chol. 57.

1 tb Olive oil

1 c Finely chopped onion

2 md Cloves garlic, peeled and

Minced 1 (14.5 oz) can peeled, diced

Tomatoes, undrained 1 ts Fennel seeds, lightly

Crushed 1/2 ts Dried thyme, crushed

1 (14.5 oz) can vegetable

Broth, plus enough water to Equal 3 cups 1/8 ts Powdered saffron

1/2 ts Salt

1/8 ts Cayenne pepper

2 lb Red potatoes, halved and

Sliced 1/4-inch thick 1 lb Halibut fillet, cut into 4

Pieces Freshly ground black pepper To taste 1/4 c Minced parsley

1 c Prepared croutons, crushed

To crumbs 1. In a large pot, heat the olive oil over medium heat. Add the onion and

garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and thyme. Bring to a boil, reduce the heat and simmer 10 minutes. 2. Add the broth-water combination, saffron, salt and cayenne pepper.

Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes. 3. Put the halibut pieces in a steamer basket that will fit over the pot.

Drizzle with a little of the cooking broth and sprinkle with pepper. Steam 12 minutes per inch of thickness, or until the fish flakes. 4. Remove the skin from the halibut and put into 4 soup bowls. Stir the

parsley and croutons into the soup, adjust the seasonings with salt and pepper if necessary and ladle into the bowls.

1 c Onion; chopped

2 Garlic clove; minced

1 tb Vegetable oil

8 oz Tomato sauce

28 oz Tomato, mashed

1 Bay leaf

1 ts Basil, dried

1 ts Thyme, dried

1 ts Oregano, dried

1 ts Marjarom, dried

1/2 c Dry white wine

1/4 ts Black pepper

1 lb Shrimp or scallops; chopped

1 tb Parsley, fresh; chopped

In a 4 quart saucepan,saute onion and garlic in oil until tender.Add tomato sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and black pepper.Let simmer 20 to 30 minutes,uncovered,stirring occasionally.Add shrimp or scallops and simmer about 3 minutes.Discard bay leaf.Add parsley and serve.This soup is a complete meal when served with a green salad and French bread.