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Impossible Caesar and Crab Pie
IMPOSSIBLE CAESAR AND CRAB PIE–THE TAMPA TRIBUNE
1 package (10 oz.) frozen asparagus, cut, thawed
and drained.
1 pkg. (8 oz.) imitation flake-style crab meat
1 cup shredded mozzarella cheese
1 cup buttermilk baking mix
½ cup milk
½ cup Caesar salad dressing
2 eggs
Heat oven to 400 degrees. Grease a 9" pie
plate. Sprinkle asparagus, crab, and cheese
into pie plate.
Stir remaining ingredients with fork until
blended. Pour into plate. Bake 30-35 minutes
Card 1 Back:
or until knife inserted in center comes out
clean. Makes 6-8 servings.
NUTRITION DATA PER SERVING:
calories – 312
protein – 20 g
sodium – 640 mg
fat – 19 g
fiber – 1 g
carbohydrates – 16 g
cholesterol – 150 mg
calories from fats – 55%
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# Impossible Caesar and Crab Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1 package (10 oz.) frozen asparagus, cut, thawed and drained
- 1 pkg. (8 oz.) imitation flake-style crab meat
- 1 cup shredded mozzarella cheese
- 1 cup buttermilk baking mix
- 1/2 cup milk
- 1/2 cup Caesar salad dressing
- 2 eggs
## Instructions
1. Heat oven to 400°F.
2. Grease a 9" pie plate.
3. Sprinkle asparagus, crab, and cheese into pie plate.
4. Stir remaining ingredients (buttermilk baking mix, milk, Caesar salad dressing, and eggs) with a fork until blended.
5. Pour mixture into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
## Nutrition Data Per Serving
-
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.
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# 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. -
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.
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# 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. -
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.
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# 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. -
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.
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# 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. -
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. -
Chinese Noodle Casserole
Chinese Noodle
casserole
1/3 3oz. can Chow Mein
noodles
1/2 cup chopped celery (nuts)
1/2 can tuna (nuts)
1/4 can bean sprouts
(drained)
1/2 can mushroom soup
2 tablespoons water & bean
liquid 1/4 cup chopped onion
Card 1 Back:
Saute onion and celery in
1 tablespoon butter (do not
brown) add the bean
liquid, can and simmer
until celery is done 5 min.
add other ingredients and
put in greased casserole.
small * Bake 20-30 min.
at 375
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# Chinese Noodle Casserole
## Ingredients
- 1/3 of a 3 oz. can chow mein noodles
- 1/2 cup chopped celery
- 1/2 can tuna
- 1/4 can bean sprouts, drained
- 1/2 can mushroom soup
- 2 tablespoons water and bean liquid combined
- 1/4 cup chopped onion
- 1 Tbsp butter
## Instructions
1. Sauté onion and celery in 1 Tbsp butter (do not brown).
2. Add the bean liquid and the can of mushroom soup; simmer until celery is done, about 5 minutes.
3. Add other ingredients and put in a greased small casserole dish.
4. Bake 20–30 minutes at 375°F. -
Linguini & Clam Sauce
Linguini & clam Sauce Try This
one! It
8 oz linguine is the Best
3/4 cube lite margarine
2 or 3 garlic cloves minced
1 T minced parsley
2 tsp. lemon juice
pepper
1/4 C white wine
1 Package frozen clams run thru Blender (& Big
Parmeson for top Grazons)
Put all ing except pasta & parmeson in
saucepan & cook Same amt of time as pasta
Back: blank
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# Linguini & Clam Sauce
## Ingredients
- 8 oz linguine
- 3/4 cube lite margarine (~6 Tbsp)
- 2 or 3 garlic cloves, minced
- 1 Tbsp minced parsley
- 2 tsp lemon juice
- Pepper
- 1/4 cup white wine
- 1 package frozen clams (8 big razor clams), run through blender
- Parmesan, for top
## Instructions
1. Run frozen clams through blender.
2. Put all ingredients except pasta and Parmesan into a saucepan.
3. Cook for the same amount of time as the pasta.
4. Serve sauce over cooked linguine and top with Parmesan. -
Lemony Fried Fish Fillets
LEMONY FRIED FISH FILLETS
1/2 pound haddock or any white fish
fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon
peel
1/4 teaspoon garlic salt
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt
1 to 1 1/2 tablespoons butter or
margarine
If fish is frozen, thaw completely. Plac
fillets in shallow marinating dish; pour
lemon juice over, sprinkle with lemon peel
and garlic salt. Cover and marinate n re-
frigerator for 2 to 3 hours.
Combine flour, paprika and salt. Re-
move fish fillets from marinade, drain and
dredge in flour mixture. Saute in butter
over medium heat until golden brown on
both sides, about 15 minutes. Serves 2.
Back: blank
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# Lemony Fried Fish Fillets
*Serves 2*
## Ingredients
- 1/2 pound haddock or any white fish fillets
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 to 1 1/2 tablespoons butter or margarine
## Instructions
1. If fish is frozen, thaw completely.
2. Place fillets in a shallow marinating dish. Pour lemon juice over, sprinkle with lemon peel and garlic salt. Cover and marinate in refrigerator for 2 to 3 hours.
3. Combine flour, paprika, and salt.
4. Remove fish fillets from marinade, drain, and dredge in flour mixture.
5. Saute in butter over medium heat until golden brown on both sides, about 15 minutes. -
Green Vegetable Sea Salad
GREEN VEGETABLE SEA
SALAD
Four servings
1 pound frozen cod fillets
½ cup chicken broth
½ cup vinegar
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon ground pepper
2 teaspoons cornstarch
1 tablespoon water
¼ cup oil
1 cup peas, cooked
1 cup cut green beans, cooked
⅓ cup radishes
⅓ cup sliced green onions
¼ cup mayonnaise
Back:
Let fish stand, unwrapped, at
room temperature 15 to 20
minutes. Cut fish into 1-inch
cubes. In medium skillet, com-
bine chicken broth, vinegar,
ginger, salt and pepper. Place
fish into skillet. Cover and sim-
mer about 10 to 15 minutes or
until fish is opaque. Remove
fish. Dissolve cornstarch in
water; add to mixture. Stir until
thickened. Add oil. In large
bowl, mix peas, beans, ra-
dishes, green onions, and place
fish on top of vegetables. Pour
sauce over all. Chill completely
in refrigerator, at least 2 hours.
Stir in mayonnaise. Serve on
lettuce leaf. Garnish with sliced
hard cooked eggs, if desired.
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# Green Vegetable Sea Salad
*Yields four servings*
## Ingredients
- 1 pound frozen cod fillets
- 1/2 cup chicken broth
- 1/2 cup vinegar
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 tsp cornstarch
- 1 Tbsp water
- 1/4 cup oil
- 1 cup peas, cooked
- 1 cup cut green beans, cooked
- 1/3 cup radishes
- 1/3 cup sliced green onions
- 1/4 cup mayonnaise
## Instructions
1. Let fish stand, unwrapped, at room temperature 15 to 20 minutes.
2. Cut fish into 1-inch cubes.
3. In a medium skillet, combine chicken broth, vinegar, ginger, salt, and pepper.
4. Place fish into skillet. Cover and simmer about 10 to 15 minutes or until fish is opaque.
5. Remove fish.
6. Dissolve cornstarch in water; add to mixture. Stir until thickened.
7. Add oil.
8. In a large bowl, mix peas, beans, radishes, and green onions. Place fish on top of vegetables.
9. Pour sauce over all.
10. Chill completely in refrigerator, at least 2 hours.
11. Stir in mayonnaise.
12. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired. -
Clam Sauce for Linguine/Fettuccine
Clam Sauce for Linguinie/Fettacini
2 T olive oil or Salad Oil
1/2 tsp garlic Powdr
1/4 tsp crumbled Oregano leaves
1 T. dried parsley flakes
1 Can Minced Clams
1/8 tsp ground black pepper
1/2 tsp salt
1 Pkg 8oz Spaghetti
Parmesan Cheese
Back:
3 min
1/2 c.
- heat oil
- Med. heat 3 min
- 1/2 c. butter
- add clam juice - bring to boil
- 3 butter boil sauce
- lower heat - add clams
- clams Parmesan spread
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# Clam Sauce for Linguine/Fettuccine
## Ingredients
- 2 Tbsp olive oil or salad oil
- 1/2 tsp garlic powder
- 1/4 tsp crumbled oregano leaves
- 1 Tbsp dried parsley flakes
- 1 can minced clams
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1 pkg (8 oz) spaghetti
- Parmesan cheese
## Instructions
1. Heat oil in pan over medium heat for 3 minutes.
2. Add 1/2 cup butter; bring to a boil with clam juice from can.
3. Boil sauce for 3 minutes.
4. Lower heat and add clams.
5. Serve over cooked pasta; top with Parmesan cheese. -
Foil Fish Bake
FOIL FISH BAKE
4 fresh lake trout, mackerel or
other whole white fish (2 pounds
in all)
2 tablespoons margarine
½ cup chopped parsley
½ cup chopped dill sprigs
¼ cup chopped chives
¼ cup chopped onion
2 tablespoons lemon juice
freshly ground black pepper
Clean and rinse fish; allow to
drain. Make stuffing: Mix together
margarine, parsley, dill sprigs,
chives, onion, lemon juice and pep-
per. Stuff and wrap each fish sepa-
rately in aluminum foil, sealing the
edges carefully. Bake at 400°F. for
20 minutes. Unwrap, remove to a
hot platter, garnish with parsley and
lemon slices.
Yield: 4 servings
Approx. cal/serv.: 220
Back: blank
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# Foil Fish Bake
*Yields 4 servings*
## Ingredients
- 4 fresh lake trout, mackerel, or other whole white fish (2 pounds in all)
- 2 Tbsp margarine
- 1/2 cup chopped parsley
- 1/2 cup chopped dill sprigs
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 Tbsp lemon juice
- Freshly ground black pepper
## Instructions
1. Clean and rinse fish; allow to drain.
2. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion, lemon juice, and pepper.
3. Stuff each fish with the herb mixture and wrap each fish separately in aluminum foil, sealing the edges carefully.
4. Bake at 400°F for 20 minutes.
5. Unwrap, remove to a hot platter, and garnish with parsley and lemon slices.