Seafood cookery from Carteret County kitchens

1½-2 cups grated sharp cheddar 1 tablespoon lemon juice cheese 1/8 teaspoon pepper 1 egg, beaten / to 1 teaspoon garlic salt % cup undiluted evaporated dash of Worcestershire sauce milk % teaspoon salt 1 cup coarse bread crumbs Combine ingredients. Pack into greased |-quart loaf pan. Bake in moderate oven (350 degrees) for 35-45 minutes. Unmold. Makes 6 servings. TUNA SALAD IN TOMATO CUPS 1 cup flaked tuna 1 cup chopped celery 1 hard boiled egg French dressing 2-3 tablespoons sweet pickles, mayonnaise chopped Mix tuna, celery, pickle, egg and enough French dressing to moisten well. Chill. Remove stem ends from 3 or 4 medium tomatoes. Scoop out insides. Let chill. When ready to serve, fill tomato cups with salad. Garnish with mayon- naise and serve on lettuce leaves in individual plates. A small amount of chopped onions may be added if desired. Miss Josie Pigott Gloucester Club TUNA SALAD 1 large can tuna dash of black pepper 3/4 cup chopped celery 2 tablespoons lemon juice 2 hard boiled eggs 2 sweet pickles, chopped 1/4 teaspoon salt Combine ingredients and moisten with mayonnaise. Chill and serve on crisp lettuce. Crabmeat or shrimp may be used instead of tuna. Mrs. G. R. Gooding North River Club TUNA AND MACARONI SALAD 1 7-ounce package elbow or 3 tablespoons mayonnaise shell macaroni 1 teaspoon celery seed 1 teaspoon salt black or white pepper to taste 1 cup celery 1 6%-ounce can of light meat 3 hard boiled eggs tuna 1 large onion paprika 1 sweet pepper (half red makes a prettier salad) Boil macaroni for 18 minutes in 3 quarts of water with salt. Drain in colander. Rinse with cool water. Drain while cutting up celery, eggs, onion, pepper, celery seed, pepper and mayonnaise. Mix together ingredients and tuna. Toss thoroughly. Sprinkle with paprika. Chill before serving if desired. This dish is delicious chilled overnight. TUNA WALDORF SALAD 1 red apple, chopped 1 tablespoon chopped pickle 1 tablespoon lemon juice % cup chopped, cooked carrots ] 7-ounce can tuna, drained 1/8 teaspoon salt 1 cup green peas, cooked 2/3 cup mayonnaise Sprinkle apple with lemon juice. Combine remaining ingredients. Toss together with apple. Chill. Serves 4 to 6. Mrs. Guy Edwards Beaufort HD Club SCALLOPED TUNA AND POTATOES 5 cooked potatoes 1 can condensed celery soup 1 7-ounce can tuna paprika 1 tablespoon diced onion Slice potatoes and flake tuna. Fill greased casserole with alternate layers of potatoes, tuna, onion, and celery soup until all are used. Pour oil from tuna over mixture and sprinkle with paprika. Bake in hot oven (425 degrees) about 30 minutes. Serves 6. Salmon, shrimp, oysters,or clams may be used instead of tuna. SALMON-MACARONI SALAD 1 large can salmon, drained and flaked 1% cup pickle relish 1% cups cooked macaroni 1 or 2 hard boiled eggs, chopped 2/3 cup chopped celery salt and pepper to taste 1 small onion, chopped fine salad dressing Combine ingredients, moistening with desired amount of salad dressing. Chill. Serve on lettuce leaves and garnish with tomato wedges and sprigs of parsley. Virginia Nance MULLET WITH BARBECUE SAUCE 6 pieces or 3 small mullets 1 cup water ¥) teaspoon salt Place fish in skillet with water and salt. Cover and cook over low heat until tender, turning once. Drain. BARBECUE SAUCE % cup vinegar 1/4 stick butter or margarine Y) teaspoon crushed red pepper % teaspoon sugar 1/4 teaspoon black pepper Heat ingredients in a saucepan to boiling. Pour over fish in skillet. Cover and cook for 2 minutes. Mrs. J. H. Byrum Sound View H. D. Club SEA MULLETS IN THE ROUND (A favorite recipe of the late Dr. Sam Thompson)