Seafood Southern

Ingredients

• 3/4 cup small scallops
• 2 tablespoons fat
• 2 eggs
• 1/4 cup tomato catsup
• 2 cups boiled rice
• 3/4 cup boiled shrimp
• 2 tablespoons diced onions
• 1/2 teaspoon celery salt
• 1 teaspoon curry powder

Method

1. 1

   Combine liquid from scallops with slightly beaten eggs.

2. 2

   Add rice, scallops and shrimp.

3. 3

   Brown onion slightly in fat and add catsup, celery salt, and curry powder.

4. 4

   Stir into rice mixture.

5. 5

   Place in buttered shallow baking dish and bake in moderate oven at 350 degrees about 30 minutes or until firm.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 30. The excerpt below is the record exactly as published.

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 udd 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 Y% to 2/3 cup sherry (if desired) Make cream sauce using liquid from scallops, shrimp, peas, and mush- rooms (with milk, if necessary). Three or four cups of sauce will be need- ed. 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 toss- ed 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. Kix crabmeat, shrimp, and chopped vegetables. Add may- onnaise, 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 89 SHRIMP-CRAB SALAD 1 cup shrimp 2 tablespoons diced pickles % cup crab meat 1 teaspoon minced onion % cup diced celery salt 2 cup 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 % teaspoon Worcestershire sauce, 3% 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 BENE 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 90 SEAFOOD NEWBURG 1 goons ig eae or 1% We tablespoons Worcestershire sauce 5 cups cleaned canned shrimp fies oon salt lespoons flour fa cayenne 1/3 cup margarine det 1/3 cup tomate ketchup 1 pound fillets of sole 2 cups milk 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 serv- ings. 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 suggest- ed methods of preparation. GARNISHES SUGGESTED PREPARATION Beets sic eee aie cee eee Cooked whole or sliced Garratsit ss5 1. 2 era ee ee ners Tops, sticks, curls, or shredded Celery daw dus ites eee ee Tops, hearts, sticks, curls Cicumbersscust.) wets. caer eae tae, tee Slices or sticks Green ‘pepoersi hy, cesses ee ee Sticks or rings Hard-cooked eggS...........scssssceecenees Slices, wedges, deviled, or grated yolks LS OMG Sus ons) cles eineey tees ae eee ete Slices or wedges Letticeticn:s incom ce eee ee eens Leaves or shredded Paprika cqtys..cc.ccrcesniet ee eee ete Sprinkled sparingly Porsleyssie cries eee Sprigs or chopped Pickles1:6 23 Ge a ee Whole, sliced or chopped Radishes 7: sccsele eka eee eee Whole, sliced, or roses RediPeppersiti nie Strips or rings Water Gresssniit. eens ae eee Sprigs or chopped 94 COCKTAIL SAUCE 6 tablespoons catsup — 2' tablespoons horseradish 4 tablespoons lemon juice 1/4 teaspoon celery salt

Cook this with the app: pantry check, scaling, and the assistant.