Natchez recipes

Brown celery green pepper, onion and parsley in salad oil in an iron skillet very lightly. Moisten cracker crumbs with some of oyster liquor; add seasonings, Woreestershire, catsup, tabasco, and lemon juice. Simmer oysters in the remaining liquor until the edges barely curl. If oysters are extremely large, cut in two or three pieces. Combine two mixtures in large casserole or individual casserole dishes, sprinkle with toast crumbs, dot with butter and bake in moderate oven until heated through and sizzling hot. About 20 minutes. Mrs. W. D. Chapman STUFFED OYSTERS Lightly brown one small stalk of celery and one small onion in two tablespoons butter. Curl slightly about two dozen oysters over flame. Roll four slices of dry toast and moisten with oyster juice thoroughly; cut oysters and mix with moistened crumbs, celery and onions. Add Worcestershire, salt and red pepper to taste. When mixture has cooled a little add two well beaten eggs. Stuff into shell or ramekins, sprinkle with bread crumbs and a dot of butter and put in top of oven, about 350 degrees, until they are puffed and slightly brown. Mrs. Howard Pritchard CREOLE SHRIMP Boil in salt water, for fifteen minutes, one pound fresh shrimp; then deshell and clean them. Fry about five thin slices of salt meat (which have been washed and dried ) in your skillet ( aluminum preferred ) ; keep turning them until they are crisp and brown. Add to grease one medium onion, two or three sprigs of parsley, one very small green pepper, one piece of celery. Fry all until tender, then add one-half tablespoon flour and brown (be careful not to brown any of this). Add one small can tomatoes and one can Del- Monte tomato sauce (not paste); one tablespoon of Worcestershire sauce, hot stuff and salt to taste. Remember the shrimp and salt meat had added salt ( that is some ) so be careful. Cook slowly for about one hour; about ten or fifteen minutes before serving add the shrimp. Serve with rice. Mrs. Morrell Feltns -SHELL F IS H- STUFFED CRABS One-half pound white crab meat (fresh); two eggs; one piece (not stalk) of celery; one medium size onion; small piece bell pepper, two sprigs parsley; toast in oven until hard four slices of bread. Sauté in butter, onion, parsley, celery and pepper (all cut fine) until tender. Roll out your toast until very fine and divide in two parts; one part put into bowl, also break in two eggs; add your sautéd mixture, put in your crab meat, (which you have thoroughly picked over); put back in skillet and cook for a few minutes; let cool, then add one tablespoon of mayonnaise, one teaspoon Worcestershire sauce, salt and hot stuff to taste; put in shells, sprinkle with the rest of your crumbs and bake until brown. Mrs. Morrell Feltus TUNA FISH LOAF Two cups canned peas drained, one can flaked tuna fish, Three pieces celery cut fine, one small onion cut fine, one pound pimiento cut fine. Cook celery, onion in small amount of fat until tender, not brown. Add peas to tuna, then add to onion and celery, add pimiento. Dough Two cups sifted flour, six teaspoons baking powder, one-half teaspoon salt, five level tablespoons shortening, enough milk to mix above ingredients.