Seafood cookery from Carteret County kitchens

Brown 3 tablespoons flour in enough bacon drippings to cover the bottom of a frying pan. Put sea mullets, cut in the round (4 or 5 not filleted) in the frying pan and add spring onions (include tops) and salt and pepper to taste. Add about 1% cups water. Cover and cook about 20 minutes. Mrs. Margaret Thompson Morehead City, N. C. CHARCOALED MULLETS WITH PIZZA SAUCE Dress and fillet mullet. Salt and place on charcoal broiler. Brown and turn as mullet cooks. Mop with Pizza Sauce. To make Pizza Sauce: 1 large can tomatoes 1 level tablespoon sugar 2 small cans tomato sauce 2 teaspoons salt 3 ounces oil (olive oil is best) pepper to taste 3 tablespoons oregano 1 garlic bud put through garlic : press This will make about 3 pints of Pizza Sauce. Mrs. Elizabeth R. Chesson Harkers Island H. D. Club FLAKED FISH WITH BAKED RICE 1 cup rice 1 tablespoon butter 1 teaspoon salt 1 cup flaked fish 1 cup thin white sauce 1 egg, well beaten Cook rice as directed on package. Add butter and salt. Mix lightly. Line well-oiled baking dish with rice. Pour flaked fish into rice mold. Cover with white sauce which has been combined with egg. Bake in moderate oven (375 degrees) for 30 minutes. Sprinkle with paprika. Yield: 8 servings. Mrs. Cecil Morris Atlantic H. D. Club TUNABURGERS 1 cup flaked tuna % cup shredded cheddar cheese 3 tablespoons chopped onion dash of Tabasco 1/3 cup mayonnaise 4 hamburger buns or smaller rolls 1/4 cup chopped celery Split buns in half. Blend all ingredients well and spread mixture on each half of bun. Place under broiler and broil until mixture bubbles. (Shrimp or crab may be used instead of tuna.) Mrs. Dolores Muth Sound View H. D. Club TUNA-NOODLE CASSEROLE 2 cups cooked noodles, salted 2 tablespoons butter to taste % cup water 1 cup canned tuna 1 can mushroom soup In a baking dish, place layer of cooked noodles. Alternate layers of tuna and noodles until all are used. Pour 1 can mushroom soup diluted with /2 cup water over tuna-noodle mixture. Dot with butter. Bake for about 30 minutes at 375 degrees. Mrs. T. O. Brookins Harlowe H. D. Club BAKED FISH (Sea Bass, Puppy Drum or other large fish) Combine: 1 package dry onion soup mix, 1/2 bottle Worcestershire Sauce, 2 tablespoons Bourbon, 1/4 cup water. Cover pan-dressed fish with sliced onions. Pour sauce over all. Wrap in foil and bake in 350 degree oven 45 minutes. J. B. Elkins Morehead City, N. C. FISH SHORTCAKE 2 or 3 tablespoons chopped onion 1/3 cup grated cheese 4 tablespoons fat 1% cups cooked, flaked fish 4 tablespoons flour salt and pepper to taste 2 cups milk hot biscuits or cornbread Cook onion slowly in fat until tender. Blend in flour. Add milk slowly, stirring constantly, and cook until sauce is thickened. Add cheese and fish; season with salt and pepper. Serve on hot biscuits or cornbread. Or, go "Chinese" by leaving out cheese, serving over hot fluffy rice, sprinkling with soy sauce. Mrs. Elizabeth R. Chesson Harkers Island H. D. Club NEW ENGLAND FISH CHOWDER 1 to 2 cups boned fish 1 cup rich milk (puppy drum is suggested) small pat of butter % cup chopped onion salt and pepper to taste 1% cups diced potatoes 4 slices bacon 3/4 cup water Boil fish in small amount of water until just done enough to bone and flake. Any fish can be used, even canned salmon. Remove fish, then add onions, potatoes, butter, salt and pepper to water. Cook slowly until tender. Add flaked fish and milk, and simmer slowly for about 15 minutes. Garnish with crumbled crisp bacon and parsley flakes. Mrs. J. L. Bulla Sound View H. D. Club BROILED ‘‘BONED’’ SHAD 1 shad, boned salt and pepper as desired dot with butter Broil about 15 minutes or until done. Mrs. M. H. Judy North River H. D. Club FISH CHOWDER 2 pounds fish 1 cup fish stock