Seafood cookery in North Carolina

Season with salt and pepper to taste. Beat eggs well and add to mixture, then crumble crackers and add. Cook for a few minutes. Add butter and cook about two minutes, keeping the mixture stirred. Cook in an open pot outdoors if possible. More water may be added, if desired. Bouillabaisse 2 lbs. fish; snapper, grouper, snook 2 cloves garlic, minced 2 lbs. shellfish; lobster, crab, shrimp, 2 chopped tomatoes scallops 2 tsp. parsley, chopped Vl cup olive oil Salt, pepper, paprika, saffron, bay leof 1 leek, chopped 1 qt. fish stock 1 onion, chopped 1 cup white wine Saute leek, onion, garlic and tomatoes in oil. Add fish, shellfish, parsley and seasonings. Cover all with fish stock or boiling water. Simmer for 10 minutes, adding wine during last 5 minutes. Serve with slices of French bread rubbed with garlic. Bread Stuffing Dash pepper 1 tsp. thyme, sage or savory seasoning 4 cups doy-old bread crumbs 3 tbsp. onions, chopped Va cup celery, chopped 6 tbsp. melted butter or other fat 1 tsp. salt Cook the celery and onion in melted fat for about 10 minutes, or until tender. Add the cooked vegetables and seasonings to bread crumbs, and mix thoroughly. If dressing seems very dry, add 2 tablespoons water, milk or fish stock to moisten. Cheese Stuffing 1 Vl cups soft bread crumbs Vi cup American cheddar cheese, grated Vz cup onions, sliced V^ cup butter or margarine Va tsp. salt Dash of pepper Saute onions in butter or margarine until tender. Toss with salt, pepper, bread crumbs and cheese. Use to top 2-pound fillets or to fill pairs of 1-to IV^-pound fillets. Oyster Stuffing for Chicken 1 tbsp. parsley, chopped 1 tsp. salt 1/8 tsp. poultry seasoning Vi tsp. pepper 1 pt. oysters Yi cup celery, chopped Vi cup onion, chopped 4 tbsp. butter 4 cups day-old bread cubes Drain oysters, saving liquor, and chop. Cook celery and onion in butter until tender. Combine oysters, cooked vegetables, bread cubes, and seasonings, and mix thoroughly. If stuffing seems dry, moisten with oyster liquor. Makes enough for a 4-pound chicken. For 10-15 lb. turkey For 16-20 lb. turkey For 21-25 lb. turkey Oyster Stuffing for Turkey 3 times above recipe 4 times above recipe 5 times obove recipe Garden Stuffing 1 small clove garlic V2 cup chopped celery 1 tsp. salt 2 coarsely chopped, peeled medium Vi cup minced green onion or scalllons potatoes '/2 cup chopped green pepper 3 tbsp. chopped parsley With side of knife blade, mash garlic with salt on cutting board. Mix with rest of ingredients. Use as stuffing and topping for dressed 6-to 7-pound fish. Rice-ond-Olive Stuffing cup butter, margarine, fot, or salad oil 1 Vl cups minced onion 2 cups diced celery 2 2/3 cups cooked rice "2 tsp. solt Vz tsp. pepper 1/2 tsp. dried sage Vl tsp. dried thyme 2 cups chopped stuffed olives Melt butter in skillet. Add onion and celery; saute until tender — about 3 minutes. Add rice and rest of ingredients ; toss. Use to stuff dressed 6- to 8- pound fish. Hush Puppy Recipe cups ground meal 1/3 tsp. garlic solt % cup plain flour V^ fsp. black pepper % tsp. soil- eggs tsp. baking powder cups chopped onions I'/i