Natchez recipes

Roll dough one-eighth inch thick and pour tuna fish mixture on dough. Roll like jelly roll, slice into rounds making eight slices. Lay cut side up on baking pan. Bake in 350 degree oven 25 minutes. Serve with cheese sauce. SAUCE: Blend three tablespoons flour with two tablespoons melted butter, add two cups milk and one-fourth pound cheese. CRAB MEAT AU GRATIN Four tablespoons butter, two large onions minced, four tablespoons flour, one-half teaspoon salt, one and one-fourth cups evaporated milk, dash of nutmeg, one-half cup bread crumbs, three-fourths cup water, two tablespoons minced green pepper, one and one-half cups crab meat, one tablespoon minced pimiento, one cup grated cheese, one-half teaspoon red pepper. Melt butter in double boiler. Cook onion and green pepper in butter (do not brown). Stir in flour, salt, milk and water to cooking onion and green pepper until mixture thickens. Add crab meat, pimiento and nutmeg to creamed mixture and fill buttered ramikins. Sprinkle tops with cheese, the bread crumbs and dot with butter and bake in oven until brown. Mrs. Hall Ratcliffe, Ferridaij, La. --SHELL FISH OYSTER JAMBALAYA Melt one tablespoon butter in frying pan and add two tablespoons catsup and two slices of chopped bacon. Cook a ’few minutes and add three dozen oysters, cook five minutes or until plumped, then stir in three cups boiled rice. Add salt and pepper to taste. Cover closely and set in a warm place for 20 minutes before serving. OYSTER PAN ROAST Drain two dozen large oysters, heat a deep frying pan, drop in a generous lump of butter. When butter melts add the oysters, covering and shaking the pan constantly over a hot fire. Have dish well buttered and garnished with parsley and lemon slices. When the oysters are brown, turn quickly into the dish and add salt and pepper and melted butter, into which you have dropped finely chopped parsley and serve hot. Mrs. Lennox Stanton, Gloucester SHRIMP SURPRISE One green pepper, one egg, three tablespoons chopped pimiento, three tablespoons butter, one small onion chopped fine, one and one-half teaspoons salt, two cups milk, two cups mushrooms, two cups shrimp, one tablespoon chopped parsley, one teaspoon prepared mustard, three tablespoons flour. Cook the shredded green pepper and the mushrooms in the butter for five minutes. Then add the chopped onions, flour, salt, pimientos, parsley and shrimp. Heat slowly and add one and one-half cups milk gradually. Continue cooking until mixture becomes thick. Add remaining one-half cup milk with the beaten egg and serve on toast. PIGS IN BLANKET Season oysters with salt and pepper. Wrap each in a very thin slice of bacon and fasten with a toothpick. Have pan very hot and cook the pigs just long enough to crisp the bacon, taking care not to let it bum. Serve hot on small pieces of toast. Garnish with parsley. “ ' -ME ATS - , BARBECUED SPARE RIBS Three pounds pork spare ribs, one cup catsup, one-third cup Worcestershire sauce, one teaspoon chilli powder, one teaspoon salt, two dashes tabasco, two cups water. Preheat oven to 450*. Cut ribs, two ribs to a piece. On each ’ * piece place a thin slice of onion, top with slice of unpeeled lemon. Place m. shallow baking pan, roast for 30 minutes while you make barbecue sauce. Sauce: One cup catsup, one-third cup Worcestershire, one teaspoon chilli