Seafood cookery from Carteret County kitchens

1 tablespoon vinegar juice of 2 lemon 3 tablespoons olive oil Mash yolk of hard-cooked eggs in bowl till smooth. Add mustard and mix well. Add vinegar, salt and cayenne, keeping mixture smooth as add- ed. Add olive oil drop by drop, working in smoothly. Add raw egg yolk and beat until light. Add juice of % lemon. Mix wall Oil or vinegar may be increased very slightly, according to taste. Keep mixture smooth and mix thoroughly or it will’ curdle: Marinate shrimp in sauce for several hours in dirigetater Serve on lettuce. Serves 6. 84 Notes 86 BAKED FISH WITH SHRIMP STUFFING Clean and scale a large fish, 5 or 6 pounds, (red snapper, flounder, etc.). Rub inside of fish with 2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Cover well and let stand in refrigerator for 20 to 30 minutes. While fish is chilling, mix stuffing and sauce. Recipe for Stuffing: 3 tablespoons oil ] teaspoon garlic, minced 4 tablespoons onion, chopped /2 teaspoon salt 1 cup stale bread crumbs 1 cup chopped cooked shrimp 2 tablespoons celery, cut fine 2 tablespoons parsley, chopped 1 cup water 2 tablespoons green onion, chopped Saute onion in oil until brown on edges. Simmer 2 minutes. Add wa- ter, celery, garlic, salt and pepper, and tinted Cook 10 minutes. Stir in bread crumbs, parsley, onion tops (green). Stuff fish. Close opening with needle and thread. Cut 3 or 4 gashes through skin on both sides of fish. Bake covered with sauce. | Recipe for Sauce: 2 tablespoons onion, chopped 1 teaspoon thyme ll teaspoon garlic, reed bay leaves, chopped fine 4 tablespoons oil salt and pepper 2 tablespoons green pepper, chop 1 cup raw shrimp % cup tomato puree 2 tablespoons celery, chopped fine ¥%, cup whole tomatoes 2 tablespoons parsley, chopped Saute onion, green pepper, and garlic in oil for 2 minutes, or until slightly brown. Add pepper, tomatoes, tomato puree, thyme, bay leaves, shrimp, celery, and enough water to thin sauce. Pour over fish. Bake fish in hot oven (500 degrees) for about 35 minutes (about 10 minutes per pound up to 4 pounds, and then five minutes for each additional pound.) Mrs. R. E. Walton Sound View H. D. Club OPEN-FACED SEAFOOD SANDWICH Use frozen, pre-cooked breaded shrimp and small fish cakes. Simply remove from the packages and place on rounds of bread, buttered on each side. Grill in aluminum foil. The bread fries crisp as the fish heats. Suggestion: For a spicy treat, first dip the fish in hot barbecue sauce! Mrs. G. E. Thompson Crab Point H.D. Club a7 SEAFOOD MEDLEY Use one can lobster meat, one can shrimp, one can crab meat, one box frozen scallops. Butter a baking dish and lightly layer with cracker crumbs. Mix the seafoods with one can mushroom soup, diluted with one- half cup milk. Fill the dish with alternate layers of seafood and cracker crumbs. Crush potato chips and spread over the top. Bake at 350 de- grees for 20 to 30 minutes. Note: This recipe is just as good when served re-heated. Try it served with a tossed green salad, hot rolls with a little cheese melted in them, coffee, and sherbet. Mrs. Cecil Morris Atlantic H. D. Club SEAFOOD CASSEROLE 1 pound crabmeat 1 cup mayonnaise 1 pound shrimp, shelled and 1 tablespoon Worcestershire sauce boiled /2 teaspoon salt /2 cup green pepper, finely diced 2 cups potato chips, crushed 1% cups celery, finely diced paprika 1/4 cup onion, finely diced Mix all but the last two ingredients together and put ina greased casserole. Cover with 2 cups crushed potato chips and sprinkle with pap- rika. Bake in a 400 degree oven for 20 to 25 minutes until golden brown. This recipe will serve between 8 and 10 people. Mrs. W. E. Pickard Sound View H. D. Club SEAFOOD MOUSSE 1 can tomato soup 2/3 cup diced celery 2 envelopes plain gelatin % cup diced green pepper % cup cold water 1 can of shrimp, crabmeat or