Ann Dodd, FHS 1 fryer6 Tbsp flour6 Tbsp fat1 bunch celery4 large onions6 stalks parsley or 1 cup dehydrated parsley flakes2 bunches green onions1 bell pepper1 pint okra (optional)4 pods garlic or 1 tsp dehydrated garlic1 small Worcestershire® sauce1 No. 2 can tomatoes1 can tomato paste1 Tbsp hot sauce1 basil leafSalt and pepper to taste4 … Continue reading Shrimp Gumbo
Fish and Seafood
Shrimp Etouffe (A-too-fay)
Audrey Simpson, Downsville High 2 lb shrimp1 stick oleo1 chopped onion1 chopped bell pepper1 Tbsp Worcestershire® sauce2 Tbsp cornstarch1 1/2 Tbsp paprika2 cups waterSalt and pepper to taste Melt margarine in aluminum pan. Add paprika to oleo, then add onion and bell pepper. Cook well, at least 10 minutes. Add shrimp and 2 cups water … Continue reading Shrimp Etouffe (A-too-fay)
Salmon Souffle
Robbie M. Alford, Central Office 4 Tbsp margarine4 Tbsp flour1 cup hot milk1 Tbsp grated onion1/4 tsp salt1/8 tsp pepper1 cup grated cheese7 3/4 oz can salmon or 6 oz tuna3 egg yolks, beaten3 egg whites, stiffly beaten In saucepan, melt butter. Stir in flour and cook until butter-flour mixture is smooth and bubbly. Add … Continue reading Salmon Souffle
Salmon Croquette
Janie Williams, Lillie School 1 medium white potato1 (8 oz) can red salmon1 eggSalt and pepper to tasteCrushed cracker crumbs Boil potato until done. Mash and add salmon to it; add egg and mix salt and pepper to taste. Make patties. Roll in cracker crumbs and fry in 1/2 inch grease until brown. Drain.
Salmon Croquettes
Maxine Skains, FMS 1 (No. 303) can pink salmon2 eggs, beaten1 (small) chopped onion2 Tbsp black pepper2 Tbsp salt1 cup flour1/2 Tbsp Louisiana Hot Sauce® Drain salmon. Mix salmon, eggs, onion, pepper, salt and hot sauce together well. Shape mixture into 6 patties. Flour patties in 1 cup flour. Place in skillet with hot oil. … Continue reading Salmon Croquettes
Salmon Croquettes
Sharon Dixson, CO 1 can salmon and juice1 egg, beaten1/2 cup corn mealSalt and pepper to taste Mix all ingredients together and fry in hot fat until golden brown.
Salmon Croquettes
Patsy G. Holdman, BHS 1 (7 1/2 oz) can pink salmon, drained1 tsp baking powder1 Tbsp minced onion1/2 cup flour1 egg, beaten Combine all ingredients in a small mixing bowl. Mix well. Drop by regular teaspoons into hot oil. Fry until golden brown.
Tuna Casserole
Robbie M. Alford, Central Office 1 1/2 cup medium White Sauce1 1/2 Tbsp pimento1 1/2 Tbsp chopped green pepper3 Tbsp margarine1 1/2 cups bread crumbs1 1/2 cups tuna, flaked Combine White Sauce with pimento and pepper. Mix melted margarine with crumbs. Place alternate layers of fish and crumbs in greased pan. Pour White Sause over … Continue reading Tuna Casserole
Tuna Casserole
Kathryn Russell, Linville High School 1 small can tuna1 can cream of chicken soup1 can small English peas, drained1 box macaroni and cheeseSalt and pepper to taste Make macaroni and cheese according to directions. Mix in all other ingredients. Mix in all other ingredients. Place in 9x13 inch casserole dish for about 30 minutes at … Continue reading Tuna Casserole
Tuna Casserole
Barbara Jones, SHS 1 small can evaporated milk8 oz elbow macaroni (uncooked)1 egg1 (6 1/2 oz) can tuna1 can cream of mushroom soup2 Tbsp margarine1/4 lb melted cheeseDash of onion powderSalt and pepper to taste Combine ingredients in casserole dish. Top with cheese and 10 onion rings. Bake in 350° oven for 35 minutes.
