Seafood cookery from Carteret County kitchens

Cover fresh shrimp with boiling water and simmer 15 minutes. Drain and :emove shells and black line that runs down the back. Place fillets of sole in boiling salted water, and simmer several minutes or until almost tender. Drain and break into ‘large pieces. Melt margarine, stir in flour; add milk slowly; cook, stirring constantly until thickened. Add ketchup, Worcestershire, salt and cayenne. Add shrimp and sole. Stir until well heated. Serve in individual shells. Garnish with parsley. Yield: 6 servings. Mrs. R. E. Walton 9] = GARNISHES FOR SEAFOOD The importance of garnishes cannot be emphasized too much. A dash of color or a touch of garnish can turn a plain dish into an attractive and appetizing one. The most common garnishes are listed below with suggested methods of preparation. GARNISHES SUGGESTED PREPARATION Beets sic eee aie cee eee Cooked whole or sliced Carrots Tops, sticks, curls, or shredded Celery Tops, hearts, sticks, curls Cucumbers Slices or sticks Green peppers Sticks or rings Hard-cooked eggS...........scssssceecenees Slices, wedges, deviled, or grated yolks Lemons Slices or wedges Lettuce Leaves or shredded Paprika Sprinkled sparingly Parsley Sprigs or chopped Pickles Whole, sliced or chopped Radishes Whole, sliced, or roses Red Peppers Strips or rings Water Cress Sprigs or chopped COCKTAIL SAUCE 6 tablespoons catsup — 2' tablespoons horseradish 4 tablespoons lemon juice 1/4 teaspoon celery salt /2 teaspoon Tabasco sauce _Combine these ingredients. Mix well and chill. Serve with oysters, shrimp, and/or crabmeat. Violet Byrum Sound View Club TARTAR SAUCE | cup mayonnaise 2 tablespoons chopped olives 1 tablespoon finely chopped onion _1 tablespoon chopped sweet pickles or chives 1 tablespoon chopped sour pickles 1 tablespoon capers 1 tablespoon chopped pimiento, opt. Combine all ingredients. Chill. Makes about 1 1/3 cups. Mrs. G. E. Thompson Crab Point H. D. Club SHRIMP COCKTAIL SAUCE 2/3 cup mayonnaise 1/1/4 cup chili sauce 1 1/2 tablespoons horseradish 1 tablespoon lemon juice Combine all ingredients. Makes about 1 cup. Mrs. G. E. Thompson Crab Point H. D. Club SEAFOOD DRESSING 1/4 cup mayonnaise ’ cup chili sauce . 2 tablespoons minced scallions 3 minced small sweet pickles or green onions 2 tablespoons minced sel 2 tablespoons minced parsley 1 teaspoon Worcestershire Sauce 1] teaspoon bottled horseradish Combine mayonnaise and chili sauce. Add remaining ingredients; mix and chill. Delicious on fish salads. Makes about 3/4 cup. Mrs. Cecil Morris Atlantic H. D. Club DRESSING FOR CABBAGE SLAW 1/4 cup vinegar 3 tablespoons mayonnaise 1/4 cup water 5 tablespoons sugar Mix above ingredients together and pour over shredded cabbage. Mrs. Henry McGee, Jr. Sound View Club HUSH PUPPIES 1 cup meal % cup flour 3 teaspoons baking powder 1 egg, beaten, plus enough milk 1 teaspoon salt to make | cup 2 teaspoons sugar (optional) 1 tablespoon grated onion Sift dry ingredients together. Add onion. Add milk and egg mixture and mix well. Slip from spoon to hot fat (375 degrees). Mrs. Fred Kelley Core Creek Club TAR HEEL HUSH PUPPIES The recipe for Tar Heel Hush Puppies used at the Sanitary Fish Market in Morehead City, and the recipe for which ‘‘Tony’’ Seamon is famous: 1 pound fine corn meal l egg 1 tablespoon salt 1 tablespoon sugar pinch of soda 1 cup buttermilk Mix all ingredients, adding water last to make batter a thick consistency. Drop into fat. Cook at 375 degrees until golden brown. Serves 6. Mrs. J. L. Seamon Crab Point Club