Seafood cookery from Carteret County kitchens

1 large package cream cheese white tuna (washed) Y2 pint sour cream (| think shrimp and crabmeat makes % cup mayonnaise a op CUThay good combination.) Warm soup; add gelatin which has been dissolved in cold water. Beat cream cheese, sour cream, and mayonnaise together. Combine these mixtures with celery, green pepper and shrimp, crab or tuna. Pour into 9°" square pan, individual molds, or large decorative mold. Refrigerate 6 to 8 hours. Betty Sheske Sound View H. D. Club SEAFOOD SOUTHERN 3/4 cup small scallops 2 tablespoons fat 2 eggs 1/4 cup tomato catsup 2 cups boiled rice % teaspoon celery salt 3/4 cup boiled shrimp 1 teaspoon curry powder 2 tablespoons diced onions Combine liquid from scallops with slightly beaten eggs. Add rice, scallops and shrimp. Brown onion slightly in fat and add catsup, celery salt, and curry powder. Stir into rice mixture. Place in buttered shallow baking dish and bake in moderate oven at 350 degrees about 30 minutes or until firm. Serves 6. Helen Cribb Broad Creek H. D. Club SEAFOOD CASSEROLE 1 pound crabmeat 1 pound scallops 1 pound shrimp 6 hard boiled eggs, sliced 1 package frozen peas, cooked 1 large can mushrooms, cut up 1 large can pimiento, cut 2/3 to 3/4 cup sherry (if desired) Make cream sauce using liquid from scallops, shrimp, peas, and mushrooms (with milk, if necessary). Three or four cups of sauce will be needed. Combine sauce, egg, peas, pimiento, mushrooms, and seafood. Pour into buttered baking dish. Cover with a generous sprinkling of buttered bread crumbs. Heat thoroughly in a moderate oven. Serve hot with a tossed salad and hot rolls with fresh fruit or an ice for dessert. This is an excellent dish to make beforehand and freeze. Beulah R. Van Sant Atlantic Club BAKED SEAFOOD SALAD 1 green pepper, chopped 1 small onion, chopped 1 cup celery, finely cut 1 pound can crabmeat 1 cup shrimp 1 cup mayonnaise Y%) teaspoon salt 1/16 teaspoon pepper 1/16 teaspoon Worcestershire 1 cup buttered bread crumbs Mix green pepper, onion, and celery. Flake crabmeat and cut shrimp in small pieces. Mix crabmeat, shrimp, and chopped vegetables. Add mayonnaise, seasonings, and Worcestershire sauce. Place in baking dish (greased), cover with buttered crumbs, and bake in a moderate oven (350 degrees) until browned, about 30 minutes. Serves 8. Mary Morris Atlantic Club SHRIMP-CRAB SALAD 1 cup shrimp 2 tablespoons diced pickles % cup crab meat 1 teaspoon minced onion 3/4 cup diced celery salt 2 cups lettuce hearts pepper Chill thoroughly and combine ingredients with enough mayonnaise to moisten. Serve on crisp lettuce leaves with a garnish of tomato sections or lemon wedges. Serves 6 or more. Mrs. Monroe Willis Gloucester Club SEAFOOD SUPREME 2 pound raw scallops (1 cup) 1 teaspoon paprika 1/4 cup butter or margarine 1/4 teaspoon Worcestershire sauce, 3% tab3 tablespoons flour or sherry to taste 1/4 teaspoon salt dash of cayenne pepper dash of pepper 1 cup canned shrimp, or cleaned % cup cream of top milk cooked fresh shrimp % cup milk 1 dozen raw oysters, drained 1/3 pound canned or cooked (about 1 pint) fresh crab meat (1 cup) Cook scallops in boiling salted water, covered for about 10 minutes. Drain. Melt butter in double boiler. Add flour, salt, and pepper; blend well. Slowly add cream and milk, stirring well. Cook over boiling water until thickened, stirring occasionally. Add paprika, Worcestershire Sauce, and cayenne. Blend, cover, and cook 10 minutes over medium heat. Add oysters and crabmeat and cook 10 minutes longer, stirring often. Makes 6 servings. Mrs. Mary Morris Atlantic H. D. Club SEAFOOD NEWBURG 1 1/3 pounds raw shrimp or 1 1/2 tablespoons Worcestershire sauce 2 pounds cleaned canned shrimp 1/8 teaspoon salt lespoons flour 1/8 teaspoon cayenne 1/3 cup margarine 1/3 cup tomato ketchup 1 pound fillets of sole 2 cups milk