Southern-Style
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Fish |
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Bunch Of Old Broads Downhome Recipes
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1 pound (10-12 crabs, picked) white crabmeat 1 Tablespoon tub margarine ¼ cup Sweet pepper minced ¼ cup parsley, minced (fresh) ½ cup green onion, minced (1/2 cup Vidalia onion may be substituted for green onion—or may combine both) ½ teaspoon salt ¼ teaspoon cayenne pepper 1 egg white 1 Tablespoon Mayonnaise 1 Teaspoon Worcestershire sauce (White Worcestershire if you have it.) 1 teaspoon prepared mustard ¾ cup bread crumbs (French) In a skillet melt margarine; sauté sweet pepper, parsley and green onions for 5 minutes. Add crabmeat, salt and cayenne pepper. Cool for 3 minutes. Remove from heat and cool. Mix egg white, Mayonnaise, Worcestershire sauce, and mustard together. Mix all three and bread crumbs into crab mixture. Form 10 patties coat with breadcrumbs and dot with margarine. Bake in 400-degree oven for 30 minutes in heavy iron skillet 3 ounces of Wesson Oil 1 pound crab 4 ounces of cider vinegar 4 ounces ice water ½ teaspoon pepper ½ teaspoon salt ½ teaspoon celery salt. LAYER ½ onion (Vidalia if available) minced on the bottom of the dish Crabmeat Pour oil on Then pour on the vinegar Then pour on ice water Marinate for 24 hours
¼ cup olive oil (good grade) ¼ cup butter ¼ cup finely chopped shallots, tops and bottoms 2 Tablespoons finely chopped parsley 1 Tablespoon finely chopped garlic 2/3 cup Italian seasoned bread crumbs ¼ cup grated Parmesan cheese ¼ teaspoon salt ¼ teaspoon black pepper 1/8 teaspoon cayenne pepper ½ teaspoon Oregano 8-12 raw oysters (depending on size) Sauté the first five ingredients until soft and translucent, then blend in the rest of the ingredients, except the oysters. Place the oysters in a serving baking dish. Pour the mixture over the oysters and bake 15 minutes at 425 degrees. 4-5 pounds of shrimp (in shells) 1 pound butter (not margarine) 2 teaspoon cayenne pepper 2 Tablespoon McCormick’s dry BBQ seasoning 2 Tablespoon paprika 2 Tablespoon McCormick’s lemon and herb seasoning 1 teaspoon garlic salt 2 teaspoon salt 8 Tablespoon lemon juice 3 teaspoon Lea and Perrins Melt Butter in saucepan and add all ingredients except shrimp, simmer 10 minutes. Put shrimp in a long casserole dish and pour butter sauce over it. Cook for 30 minutes at 375 degrees stirring after 15 minutes. If using more than 3-4 pounds of shrimp, I double the sauce recipe so there is plenty for dipping. Let cool about 10 minutes before serving. Best if made several hours before cooking. Source: Libby Marley Jackson, Mississippi
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Copyright 1996 These are my own working genealogy files that I share with you. The errors are my own. But, perhaps they will give you a starting point. All original writing is copyrighted. Webmaster
Copyright 1996 These are my own working genealogy files that I share with you. The errors are my own. But, perhaps they will give you a starting point. All original writing is copyrighted. Webmaster