Collection Items

• 
  ItemTextcategory:Dessertdecade:1960s...6 more

  Super Chocolate Mousse

  Card 1 Front:
  
  SUPER CHOCOLATE MOUSSE
  
  1 12-oz. pkg. (2 c.) semi-sweet chocolate mor-
  sels
  1 cup sugar, divided
  1/4 c. water
  1/4 c. brandy
  4 egg yolks, beaten
  1 1/2 c. heavy cream
  1 measuring tablespoon vanilla extract
  6 egg whites
  Garnish (Optional) - whipped cream
  
  In lg. heavy saucepan, combine chocl morsels,
  1/2 c. sugar, water and brandy. Cook over low
  heat until morsels melt and mixture is smooth;
  stirring constantly. Bring just to a boil
  over low heat; stirring occasionally.
  
  Card 1 Back:
  
  Remove from heat; set aside. In lg. bowl,
  gradually beat melted chocolate mixture into bea
  ten egg yolks, using a wire whisk. Beat until
  smooth. Chill chocolate mixxture over ice
  bath for about 10 minutes or until mixture
  mounds from spoon; stirring occasionally.
  In sm. chilled bowl, beat heavy cream and
  vanilla until stiff peaks form; set aside.
  In lg. bowl, beat egg whites until soft peaks
  form. Gradually add remaining 1/2 c. of sugar,
  beating until stiff peaks form. Gr
  
  Gradually fold a small amount of beaten egg
  whites into chilled chocolater mixture. Then
  fold in remaining egg whites. Fold in whipped
  cream. Pour into 8-cup souffle dish.
  Chill in refrigerator several hours. Garnish
  with rosettes of whipped cream. 15-16 servings.
  
  ---
  
  # Super Chocolate Mousse
  
  *Makes 15–16 servings*
  
  ## Ingredients
  
  - 1 (12-oz.) pkg. (2 cups) semi-sweet chocolate morsels
  - 1 cup sugar, divided
  - 1/4 cup water
  - 1/4 cup brandy
  - 4 egg yolks, beaten
  - 1 1/2 cups heavy cream
  - 1 Tbsp vanilla extract
  - 6 egg whites
  - Whipped cream, for garnish (optional)
  
  ## Instructions
  
  1. In a large, heavy saucepan, combine chocolate morsels, 1/2 cup sugar, water, and brandy. Cook over low heat until morsels melt and mixture is smooth, stirring constantly. Bring just to a boil over low heat, stirring occasionally.
  2. Remove from heat; set aside. In a large bowl, gradually beat melted chocolate mixture into beaten egg yolks using a wire whisk. Beat until smooth.
  3. Chill chocolate mixture over an ice bath for about 10 minutes, or until mixture mounds from a spoon, stirring occasionally.
  4. In a small chilled bowl, beat heavy cream and vanilla until stiff peaks form; set aside.
  5. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, beating until stiff peaks form.
  6. Gradually fold a small amount of beaten egg whites into the chilled chocolate mixture. Then fold in remaining egg whites. Fold in whipped cream.
  7. Pour into an 8-cup soufflé dish.
  8. Chill in refrigerator several hours. Garnish with rosettes of whipped cream before serving.
• 
  ItemTextcategory:Maindecade:1970s...8 more

  Squirrel and Biscuits

  SQUIRREL AND BISCUITS THE TAMPA TRIBUNE, 7/28/77
  
  2 or 3 squirrels
  ½ cup flour
  3 tablespoons butter
  1 cup chopped onion
  1 teaspoon salt
  ¼ teaspoon pepper
  
  Make a pan of your favorite biscuits; bake
  and set aside.
  Coat squirrels with flour and saute in melted
  butter until brown. Add about a quart of boil-
  ing water, onions, and salt & pepper. Cover
  and simmer for 1 hour.
  Split the biscuits and arrange them on top
  
  Card 1 Back:
  of the meat. Cover and cook 15 minutes more.
  Remove meat and biscuits onto platter. Blend
  1 tablespoon flour and 1 tablespoon butter and
  add to the liquid, mixing well. Cook until
  slightly thickened. Pour over squirrel and
  biscuits and serve.
  
  -Estate of Ella Ralls
  
  ---
  
  # Squirrel and Biscuits
  
  *From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
  
  ## Ingredients
  
  - 2 or 3 squirrels
  - 1/2 cup flour
  - 3 Tbsp butter
  - 1 cup chopped onion
  - 1 tsp salt
  - 1/4 tsp pepper
  
  ### For the Gravy
  - 1 Tbsp flour
  - 1 Tbsp butter
  
  ### Biscuits
  - 1 pan of your favorite biscuits (homemade or prepared)
  
  ## Instructions
  
  1. Make a pan of your favorite biscuits; bake and set aside.
  2. Coat squirrels with flour and sauté in melted butter until brown.
  3. Add about a quart of boiling water, onions, and salt and pepper.
  4. Cover and simmer for 1 hour.
  5. Split the biscuits and arrange them on top of the meat.
  6. Cover and cook 15 minutes more.
  7. Remove meat and biscuits onto a platter.
  8. Blend 1 Tbsp flour and 1 Tbsp butter and add to the liquid, mixing well.
  9. Cook until slightly thickened.
  10. Pour gravy over squirrel and biscuits and serve.
• 
  ItemTextcategory:Maindecade:1970s...9 more

  Roast Opossum

  ROAST OPPOSSUM THE TAMPA TRIBUNE,7/28/77.
  
  Skin, remove entrails, head and tail. Wash
  with hot water. Cover with cold water; add one
  cup salt and allow to stand overnight. Drain &
  wash with boiling water. Add stuffing & skewer
  as turkey. Put in roaster with 2 Tb. water &
  bake in 350 degree oven for 1½ hours until ten-
  der and brown. Baste often.
  
  STUFFING: Brown 1 large onion in fat. Add
  chopped liver and cook until tender. Add 2 c.
  bread crumbs, salt, red pepper, dash Worcester-
  shire sauce, 1 chopped hard-cooked egg, salt
  and water to moisten.
  
  Estate of Ella Ralls, Arcadia, Florida
  
  Card 1 Back: blank
  
  ---
  
  # Roast Opossum
  
  *From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
  
  ## Ingredients
  
  ### Opossum
  
  - 1 whole opossum
  - 1 cup salt (for soaking)
  - Water (hot, cold, and boiling, for cleaning and soaking)
  - 2 Tbsp water (for roasting)
  
  ### Stuffing
  
  - 1 large onion, browned in fat
  - Opossum liver, chopped
  - 2 cups bread crumbs
  - Salt, to taste
  - Red pepper, to taste
  - Dash Worcestershire sauce
  - 1 hard-cooked egg, chopped
  - Water, to moisten
  
  ## Instructions
  
  ### Opossum Preparation
  
  1. Skin the opossum and remove the entrails, head, and tail.
  2. Wash with hot water.
  3. Cover with cold water; add 1 cup salt and allow to stand overnight.
  4. Drain and wash with boiling water.
  
  ### Stuffing
  
  1. Brown 1 large onion in fat.
  2. Add chopped liver and cook until tender.
  3. Add 2 cups bread crumbs, salt, red pepper, a dash of Worcestershire sauce, and 1 chopped hard-cooked egg.
  4. Add water to moisten and mix well.
  
  ### Assembly and Roasting
  
  1. Fill the opossum cavity with stuffing and skewer closed as you would a turkey.
  2. Place in a roaster with 2 Tbsp water.
  3. Bake in a 350°F oven for 1 1/2 hours until tender and brown, basting often.
• 
  ItemTextcategory:Maindecade:1970s...6 more

  Armadillo

  Card 1 Front:
  
  ARMADILLO THE TAMPA TRIBUNE, 7/28/77.
  
  To cut armadillo: Cut belly skin near shell
  with a sharp knife, around and behind head and
  tail. Use a knife to separate meat from shell
  on both sides, as far as can be reached.
  Pull head from shell and at same time, cut
  meat away from shell. The shell and carcass
  should come out.
  Use large ti8n snips to cut off feet & head.
  Leave tail on. Cut through belly muscle and use
  snips to cut bones through breast; also use
  snips to cut double pelvic bones.
  Pick up carcass by tail and either cut or
  remove all entrails. Cut around tail and twist
  off tail. Remove sweat glands and fat.
  
  Card 1 Back:
  
  Season with salt & pepper and rub with butter.
  Wrap in foil and bake in oven or on grill as
  you would cook fresh pork. Remove foil and
  add more butter and brown and serve.
  Or, add barbecue sauce instead of butter.
  
  Estate of Ella Ralls, Arcadia, Florida
  
  ---
  
  # Armadillo
  
  *From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
  
  ## Instructions
  
  ### Butchering
  
  1. Cut belly skin near the shell with a sharp knife, around and behind the head and tail.
  2. Use a knife to separate meat from shell on both sides, as far as can be reached.
  3. Pull head from shell and at the same time cut meat away from shell. The shell and carcass should come out.
  4. Use large tin snips to cut off feet and head. Leave tail on.
  5. Cut through belly muscle and use snips to cut bones through breast; also use snips to cut double pelvic bones.
  6. Pick up carcass by tail and either cut or remove all entrails.
  7. Cut around tail and twist off tail.
  8. Remove sweat glands and fat.
  
  ### Cooking
  
  1. Season with salt and pepper and rub with butter.
  2. Wrap in foil and bake in oven or on grill as you would cook fresh pork.
  3. Remove foil, add more butter, brown, and serve.
  4. Or, add barbecue sauce instead of butter.
• 
  ItemTextcategory:Dessertdecade:1960s...7 more

  No-Bake Chocolate Almond Cheesecake

  NO-BAKE CHOCOLATE ALMOND CHEESECAKE
  
  2 cups finely crushed vanilla wafer crumbs
  1 cup ground toasted almonds
  ½ cup butter, melted
  ½ cup sugar
  FILLING:
  
  1 package (12-oz.) milk chocolate pieces
  ½ cup milk
  1 envelope unflavored gelatin
  2 packages (8-oz. EACH) cream cheese, softened
  ½ cup dairy sour cream
  ½ teaspoon almond extract
  ½ cup whipping cream, whipped
  To make crust, in small bowl, combine vanilla
  
  Card 1 Back:
  wafer crumbs, almonds, butter and sugar; mix
  well. Pat firmly into 9" springform pan, cover-
  ing bottom and 2" up sides; set aside.
  To make filling, melt over hot (not boiling)
  water, milk chocolate morsels; stir until
  smooth. Set aside. Pour milk in small sauce-
  pan; sprinkle gelatin on top. Set aside for 1
  minute. Cook over low heat, stirring constantly
  until gelatin dissolves. Set aside.
  In large bowl, combine cream cheese, sour
  cream and melted morsels; beat until fluffy.
  Beat in gelatin mixture and almond extract. Fold
  in whipped cream. Turn into prepared pan.
  Chill until firm (3 hours). Run knife around
  edge of cake to separate from pan; remove rim.
  Makes 1 9" cheesecake.
  
  ---
  
  # No-Bake Chocolate Almond Cheesecake
  
  *Makes 1 9" cheesecake*
  
  ## Ingredients
  
  ### Crust
  
  - 2 cups finely crushed vanilla wafer crumbs
  - 1 cup ground toasted almonds
  - 1/2 cup butter, melted
  - 1/2 cup sugar
  
  ### Filling
  
  - 1 package (12 oz.) milk chocolate pieces
  - 1/2 cup milk
  - 1 envelope unflavored gelatin
  - 2 packages (8 oz. each) cream cheese, softened
  - 1/2 cup dairy sour cream
  - 1/2 tsp almond extract
  - 1/2 cup whipping cream, whipped
  
  ## Instructions
  
  ### Crust
  
  1. In a small bowl, combine vanilla wafer crumbs, almonds, butter, and sugar; mix well.
  2. Pat firmly into a 9" springform pan, covering bottom and 2" up sides; set aside.
  
  ### Filling
  
  1. Melt milk chocolate morsels over hot (not boiling) water, stirring until smooth. Set aside.
  2. Pour milk into a small saucepan; sprinkle gelatin on top. Set aside for 1 minute.
  3. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.
  4. In a large bowl, combine cream cheese, sour cream, and melted morsels; beat until fluffy.
  5. Beat in gelatin mixture and almond extract.
  6. Fold in whipped cream.
  
  ### Assembly
  
  1. Turn filling into prepared crust in pan.
  2. Chill until firm (3 hours).
  3. Run a knife around edge of cake to separate from pan; remove rim.
• 
  ItemTextcategory:Dessertdecade:1970s...7 more

  Raspberry White Chocolate Cheesecake

  RASPBERRY WHITE CHOCOLATE CHEESECAKE
  
  1 package (8½-oz.) chocolate wafer cookies
  3 tablespoons butter, melted
  ½ pound white chocolate ribbons OR pieces,
  broken into 1-inch pieces
  3 (8-oz. EACH) cream cheese at room temperature
  1 cup sugar
  4 eggs
  1 tablespoon vanilla
  2 cups whipping cold, cold
  
  ½-3/4 cup seedless raspberry jam, stirred or
  heated slightly and stirred
  ½ cup finely ground walnuts
  In food processor fitted with metal blade,
  process cookies until in fine crumbs. Add
  
  Card 1 Back:
  melted butter and process until thoroughly mixed.
  Press into bottom and part way up sides of 9-9½"
  springform pan. Arrange white chocolate pieces
  in single layer over bottom of crust and refrig-
  erate while preparing filling.
  In bowl of electric mixer, beat cream cheese
  and sugar until smooth. Add eggs, one at a time,
  beating well after each addition. Add vanilla
  and 1½ cups whipping cream and beat at medium
  speed for 10 minutes, until mixture thickens.
  Spoon 2/3 of mixture over crust that has been
  layered with white chocolate. Drop teaspoofuls
  surface of cheese mixture. Car top with remain-
  ing cream cheese mixture. Swirl or run a knife
  gently across and through jam and cream cheese
  
  Card 2 Front:
  RASPBERRY WHITE CHOCOLATE CHEESECAKE, CARD NO. 2
  
  for a marbling effect.
  Bake in a preheated 325-degree oven for 1½
  hours or until edges seem set but middle of
  cake still jiggles. Cool completely at room
  temperature before refrigerating or freezing.
  When ready to serve, whip remaining ½ cup
  whipping cream and use to pipe border around
  edges of cake. Sprinkle center with walnuts.
  
  Makes one cheesecake, 12 or more servings.
  
  Card 2 Back: blank
  
  ---
  
  # Raspberry White Chocolate Cheesecake
  
  *Makes one cheesecake, 12 or more servings*
  
  ## Ingredients
  
  ### Crust
  - 1 package (8 1/2 oz.) chocolate wafer cookies
  - 3 Tbsp butter, melted
  
  ### Filling
  - 1/2 lb white chocolate ribbons OR pieces, broken into 1-inch pieces
  - 3 packages (8 oz. each) cream cheese, at room temperature
  - 1 cup sugar
  - 4 eggs
  - 1 Tbsp vanilla
  - 1 1/2 cups whipping cream (cold)
  
  ### Topping / Decoration
  - 1/2 to 3/4 cup seedless raspberry jam, stirred or heated slightly and stirred
  - 1/2 cup finely ground walnuts
  - 1/2 cup whipping cream (cold, reserved for piping border)
  
  ## Instructions
  
  ### Crust
  1. In a food processor fitted with the metal blade, process cookies until they are fine crumbs.
  2. Add melted butter and process until thoroughly mixed.
  3. Press into the bottom and part way up the sides of a 9–9 1/2" springform pan.
  4. Arrange white chocolate pieces in a single layer over the bottom of the crust and refrigerate while preparing the filling.
  
  ### Filling
  5. In the bowl of an electric mixer, beat cream cheese and sugar until smooth.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add vanilla and 1 1/2 cups whipping cream and beat at medium speed for 10 minutes, until mixture thickens.
  
  ### Assembly
  8. Spoon 2/3 of the cream cheese mixture over the crust that has been layered with white chocolate.
  9. Drop teaspoonfuls of raspberry jam over the surface of the cheese mixture.
  10. Cover top with remaining cream cheese mixture.
  11. Swirl or run a knife gently across and through the jam and cream cheese for a marbling effect.
  
  ### Baking
  12. Bake in a preheated 325°F oven for 1 1/2 hours, or until edges seem set but middle of cake still jiggles.
  13. Cool completely at room temperature before refrigerating or freezing.
  
  ### Serving
  14. When ready to serve, whip remaining 1/2 cup whipping cream and use to pipe a border around the edges of the cake.
  15. Sprinkle center with walnuts.
• 
  ItemTextcategory:Sidedecade:1960s...4 more

  Corn Stick

  CORN STICK
  
  1 cup cornmeal 1 cup flour
  ¼ cup sugar 2 tsp. baking powder
  ½ teaspoon salt 1¼ cup milk
  ½ stick butter, melted
  
  1. Preheat oven to 425 degrees. Coat cornstick
  pan.
  2. Combine dry ingredients. Add milk & butter
  Stir until ingredients are moistened.
  3. Bake 20-25 minutes.
  
  Card 1 Back: blank
  
  ---
  
  # Corn Stick
  
  ## Ingredients
  
  - 1 cup cornmeal
  - 1 cup flour
  - 1/4 cup sugar
  - 2 tsp baking powder
  - 1/2 tsp salt
  - 1 1/4 cup milk
  - 1/2 stick butter, melted
  
  ## Instructions
  
  1. Preheat oven to 425°F. Coat cornstick pan.
  2. Combine dry ingredients. Add milk and butter. Stir until ingredients are moistened.
  3. Bake 20–25 minutes.
• 
  ItemTextcategory:Maincuisine:American...9 more

  Scalloped Oysters

  Card 1 Front:
  
  SCALLOPED OYSTERS FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  1 pint oysters, fresh or frozen
  ¼ cup sliced celery
  2 tablespoons minced onion
  ½ cup margarine or butter
  flavored cracker crumbs
  3/4 cup milk
  1 tablespoon minced parsley
  1 teaspoon garlic juice
  1 teaspoon lemon juice
  1 teaspoon salt
  
  Card 1 Back:
  
  1/8 teaspoon pepper
  ½ cup grated Cheddar cheese
  
  Thaw oysters. Remove any remaining shell parti-
  cles. Simmer oysters in their liquor until
  edges begin to curl. Remove from heat; drain.
  In 10" frypan, saute celery and onion in mar-
  garine until tender but not brown. Add remaining
  ingredients, reserving ½ cup cracker crumbs and
  cheese. Pour mixture into well-greased 1-quart
  shallow baking dish. Combine remaining cracker
  crumbs and cheese. Sprinkle crumb mixture over
  casserole. Bake at 350 degrees for 15-20 min.
  or until light golden brown.
  
  Makes 3-4 servings. (May also be baked in indi-
  vidual ramekins.)
  
  ---
  
  # Scalloped Oysters
  
  *Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 3–4 servings*
  
  ## Ingredients
  
  - 1 pint oysters, fresh or frozen
  - 1/4 cup sliced celery
  - 2 Tbsp minced onion
  - 1/2 cup margarine or butter
  - Flavored cracker crumbs
  - 3/4 cup milk
  - 1 Tbsp minced parsley
  - 1 tsp garlic juice
  - 1 tsp lemon juice
  - 1 tsp salt
  - 1/8 tsp pepper
  - 1/2 cup grated Cheddar cheese
  
  ## Instructions
  
  1. Thaw oysters. Remove any remaining shell particles.
  2. Simmer oysters in their liquor until edges begin to curl. Remove from heat; drain.
  3. In a 10" frypan, sauté celery and onion in margarine until tender but not brown.
  4. Add remaining ingredients, reserving 1/2 cup cracker crumbs and cheese.
  5. Pour mixture into a well-greased 1-quart shallow baking dish.
  6. Combine remaining cracker crumbs and cheese. Sprinkle crumb mixture over casserole.
  7. Bake at 350°F for 15–20 minutes or until light golden brown.
  
  > May also be baked in individual ramekins.
• 
  ItemTextcategory:Maincuisine:American...10 more

  Octoberfest Burgers

  OCTOBERFEST BURGERS FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  1½ pounds skinless sea trout fillets, fresh/fro.
  1 quart boiling water
  1 tablespoon salt
  3 eggs, beaten
  1/3 cup grated Parmesan cheese
  1 tablespoon chopped parsley
  1 clove garlic, finely chopped
  ½ teaspoon salt
  1/8 teaspoon pepper
  ½ cup dry bread crumbs
  
  Card 1 Back:
  Vegetable oil for frying
  6 toasted sesame hamburger buns
  tartar sauce
  
  Thaw fish if frozen. Add 1 TB. salt to boiling
  water. Place fillets in boiling salted water.
  Cover & return to boiling. Reduce heat & simmer
  for 7-10 min. or until fish flakes easily when
  tested with a fork. Drain. Flake. In med. bowl
  combine eggs, cheese, parsley, garlic, salt,
  pepper, and fish. Chill for 2 hrs. Shape into
  
  6 burgers and roll in crumbs. Fry in hot oil at
  moderate heat and brown on one side. Turn care-
  fully and brown on other side, cooking 6-8 min.
  Drain. Place burger on bottom half of bun.
  Sprea with sauce and cover. 6 servings.
  
  ---
  
  # Octoberfest Burgers
  
  *Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 servings*
  
  ## Ingredients
  
  - 1 1/2 pounds skinless sea trout fillets, fresh or frozen
  - 1 quart boiling water
  - 1 Tbsp salt (for poaching)
  - 3 eggs, beaten
  - 1/3 cup grated Parmesan cheese
  - 1 Tbsp chopped parsley
  - 1 clove garlic, finely chopped
  - 1/2 tsp salt
  - 1/8 tsp pepper
  - 1/2 cup dry bread crumbs
  - Vegetable oil for frying
  - 6 toasted sesame hamburger buns
  - Tartar sauce
  
  ## Instructions
  
  1. Thaw fish if frozen.
  2. Add 1 Tbsp salt to boiling water. Place fillets in boiling salted water. Cover and return to boiling. Reduce heat and simmer for 7–10 minutes, or until fish flakes easily when tested with a fork.
  3. Drain. Flake the fish.
  4. In a medium bowl, combine eggs, cheese, parsley, garlic, salt, pepper, and flaked fish.
  5. Chill for 2 hours.
  6. Shape into 6 burgers and roll in bread crumbs.
  7. Fry in hot oil at moderate heat and brown on one side. Turn carefully and brown on other side, cooking 6–8 minutes total.
  8. Drain.
  9. Place burger on bottom half of bun. Spread with tartar sauce and cover with top of bun.
• 
  ItemTextcategory:Maincuisine:Mexican-inspired...11 more

  South-of-the-Border Salad

  Card 1 Front:
  
  SOUTH-OF-THE-BORDER SALAD FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  2 pounds smoked mullet, fresh or frozen
  ½ cup cooked, drained, garbanzo beans
  ½ medium heat lettuce, torn into 2" pieces
  1 large peeled avocado, cut into 1" pieces
  1 medium tomato, chopped
  1 cup diagonally sliced celery
  ½ cup chopped green onions
  ½ cup grated carrot
  1 cup shredded, mild Cheddar cheese
  ½ cup buttermilk-style salad dressing
  
  Card 1 Back:
  
  1 package (4 oz.) tortilla chips, lightly crushe
  
  Thaw fish if frozen. Remove skin and bones.
  Break fish into bite-size pieces. Combine all
  ingredients except salad dressing and tortilla
  chips. Toss well. Add dressing and tortilla
  chips and serve immediately.
  
  Makes 6 large servings.
  
  ---
  
  # South-of-the-Border Salad
  
  *Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 large servings*
  
  ## Ingredients
  
  - 2 pounds smoked mullet, fresh or frozen
  - 1/2 cup cooked, drained garbanzo beans
  - 1/2 medium head lettuce, torn into 2" pieces
  - 1 large peeled avocado, cut into 1" pieces
  - 1 medium tomato, chopped
  - 1 cup diagonally sliced celery
  - 1/2 cup chopped green onions
  - 1/2 cup grated carrot
  - 1 cup shredded mild Cheddar cheese
  - 1/2 cup buttermilk-style salad dressing
  - 1 package (4 oz.) tortilla chips, lightly crushed
  
  ## Instructions
  
  1. Thaw fish if frozen. Remove skin and bones.
  2. Break fish into bite-size pieces.
  3. Combine all ingredients except salad dressing and tortilla chips. Toss well.
  4. Add dressing and tortilla chips and serve immediately.
• 
  ItemTextcategory:Maincuisine:American...10 more

  Tangy Creamed Crabmeat

  TANGY CREAMED CRABMEAT FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  1 pound blue crab meat, fresh or frozen
  1 package (10 oz.) frozen green peas
  ½ cup chopped onion
  ¼ cup chopped green pepper
  1 can (6 oz.) sliced mushrooms, drained
  4 tablespoons margarine or vegetable oil
  1 cup mayonnaise
  1 cup plain yogurt
  1 teaspoon salt
  1/8 teaspoon pepper
  
  Card 1 Back:
  1 tablespoon chopped pimento
  3 cups cooked rice
  
  thaw crab meat if frozen. Remove any remaining
  shell or cartilage. Cook peas according to di-
  rections on package. Drain. In large fry pan,
  cook onion, green pepper and mushrooms in marga-
  rine until tender. Combine remaining ingred-
  ients except rice, and simmer until thoroughly
  heated, stirring occasionally.
  
  Serve over rice.
  
  Makes 6 servings.
  
  ---
  
  # Tangy Creamed Crabmeat
  
  *Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 servings*
  
  ## Ingredients
  
  - 1 pound blue crab meat, fresh or frozen
  - 1 package (10 oz.) frozen green peas
  - 1/2 cup chopped onion
  - 1/4 cup chopped green pepper
  - 1 can (6 oz.) sliced mushrooms, drained
  - 4 Tbsp margarine or vegetable oil
  - 1 cup mayonnaise
  - 1 cup plain yogurt
  - 1 tsp salt
  - 1/8 tsp pepper
  - 1 Tbsp chopped pimento
  - 3 cups cooked rice
  
  ## Instructions
  
  1. Thaw crab meat if frozen. Remove any remaining shell or cartilage.
  2. Cook peas according to directions on package. Drain.
  3. In a large fry pan, cook onion, green pepper, and mushrooms in margarine until tender.
  4. Combine remaining ingredients except rice, and simmer until thoroughly heated, stirring occasionally.
  5. Serve over rice.
• 
  ItemTextcategory:Maincuisine:American...10 more

  Smothered Shrimp

  SMOTHERED SHRIMP FLORIDA SEAFOOD
  FLORIDA DEPARTMENT OF NATURAL RESOURCES
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  1 lb. medium shrimp, peeled and deveined, fresh/
  frozen
  1 lg. Spanish onion, coarsely chopped
  1 green pepper, seeded/coarsely chopped
  1 cup margarine
  1 can (8 Oz.) tomato sauce
  1 can (10 3/4 oz.) condensed cr. of celery soup
  1 tablespoon lemon juice
  1/8 teaspoon Worcestershire sauce
  
  Card 1 Back:
  1/8 tsp. cayenne pepper
  3 cups cooked yellow rice
  
  Thaw shrimp if frozen. Melt margarine in a 10"
  fry pan over medium heat. Saute onions & green
  pepper until tender. Add tomato sauce and cook
  until mixture bubbles. Add soup, lemon juice,
  garlic juice, Worcestershire sauce, and cayenne.
  Simmer 5-6 minutes, stirring occasionally.
  Add shrimp and cook for 10-12 minutes. Serve
  over rice.
  
  Makes 6 servings.
  
  ---
  
  # Smothered Shrimp
  
  *Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 servings*
  
  ## Ingredients
  
  - 1 lb. medium shrimp, peeled and deveined, fresh or frozen
  - 1 large Spanish onion, coarsely chopped
  - 1 green pepper, seeded and coarsely chopped
  - 1 cup margarine
  - 1 can (8 oz.) tomato sauce
  - 1 can (10 3/4 oz.) condensed cream of celery soup
  - 1 Tbsp lemon juice
  - 1/8 tsp Worcestershire sauce
  - 1/8 tsp cayenne pepper
  - 3 cups cooked yellow rice
  
  ## Instructions
  
  1. Thaw shrimp if frozen.
  2. Melt margarine in a 10" fry pan over medium heat.
  3. Sauté onions and green pepper until tender.
  4. Add tomato sauce and cook until mixture bubbles.
  5. Add soup, lemon juice, garlic juice, Worcestershire sauce, and cayenne.
  6. Simmer 5–6 minutes, stirring occasionally.
  7. Add shrimp and cook for 10–12 minutes.
  8. Serve over rice.