Arthur Treacher Style Fish

3 lb fish fillets; firm, white
2 tablespoon lemon juice
1 cup milk -- or more as needed
2 cup flour
3 cup pancake mix
2 cup club soda (approx.)
1 teaspoon basil
1 teaspoon pepper
1/2 teaspoon garlic salt
1 cooking oil

Cut fish fillets in half, making triangular shape. Cover with milk and
lemon juice and refrigerate 3-4 hours. Drain off milk. Dip fillets in
flour to coat each piece lightly. Letdry on a cookie sheet, making
sure pieces do not tough. Add oil to deep fryer or heavy pan to a
depth of at least 3 inches. Heat oil to 425~. Combine pancake mix,
basil, pepper, garlic salt and enough soda to make a thick batter,
about the consistency of buttermilk. Dip floured fillets in batter
and add to the hot oil one at a time. Fry 4-5 minutes. Remove filets
to cookie sheet, again, not letting them touch and keep warm in a
250~ oven. Deep fry remaining filets, keeping the depth of the oil at
least 3 inches. NOTE: Do notheap fish as this creates steam in the
oven and makes coating soft.

Apricot-Glazed Fish

2 oz no-soak apricots, finely chopped
2 teaspoon chopped fresh coriander
1 oz butter, softened
4 6 oz thick coley or haddock fillets; , skinned.
1 salt and pepper
1 juice and grated rind of 1 lemon
1 potato-and-pepper salad with frenc; h, dressing to serve
1 fresh mint sprigs to garnish
In a bowl, mix together apricots, coriander and butter. Set aside.
Season fish fillets, and place each on a 8 inch square of foil. Pour a
little lemon juice over each fillet and sprinkle with grated lemon
rind. Close up foil parcels and cook on hot barbecue for 3 to 4
minutes.
Unwrap parcels and spread apricot mixture over fish. Seal and cook
for 2 to 3 minutes. Serve with salad. Garnish with mint.

4 medium artichokes

3/4 lb scallops, bay, washed
1 cup bread crumbs, fresh, fine
3 tablespoon parsley, fresh, minced
1/2 teaspoon tarragon, dried
1/4 cup celery, minced
2 garlic, cloves, minced
28 oz artichoke bottoms, drained
1 (2-14 oz cans)
1 oil, canola, for brushing
1 on grill rack
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a
bowl.Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack,
brushed with oil, about 4 to 6 inches from heat source. Cover grill.
Cook stuffedartichokes for about 3 minutes or until scallops are opaque.
Using a long-handled spatula, transfer artichoke bottoms to serving
dish. Serve hot.

Artichoke & Oyster Souffle

4 medium artichokes
1 medium lemon, halved
1 oyster souffle base **
1 oyster sauce **
** See recipes for Oyster Souffle Base, and Oyster Sauce.
Trim the artichokes and rub the cut ends with lemon. (This
prevents oxidation which can turn the ends of the artichokes brown.)
Drop the artichokes into boiling salted water and cook for 30
minutes or until the bottoms are just tender and a leaf pulls out
with only slight resistance.
Remove the choke from the water, re-form the cooked artichoke and
stuff with the souffle base.
Preheat your oven to 375 F.
Bake for 20 minutes or until the souffle is puffed and brown.
Serve topped with Oyster Sauce.

Al's Maryland Crab Soup

----STOCK----
3 quart ; water, cold
1/2 lb slab bacon; cut into 2 pieces
1/2 lb ham chunks; (or you can use a ham bon
1 tablespoon red pepper flakes; (opt)
1 tablespoon old bay seasoning
1 dash celery salt
1 dash onion salt

----SOUP----
3 large potato; diced
16 oz tomato; chopped; with juice
1 onion; diced
16 oz frozen mixed vegetables
2 celery rib; diced
1 cup parsley, fresh; chopped
16 oz crab meat; picked over
1 tablespoon worcestshire sauce
1 tablespoon red pepper flakes; (opt)
1 tablespoon old bay seasoning
1 salt & pepper; to taste
1 cup cabbage leaves; shredded

Simmer ham-bacon stock for about one hour. Add remaining ingredients;
simmer for about two hours--the longer it simmers, the better the
flavor. Refrigerate immediately.

Almond Tuna & Rice

1 can veg-all mixed vegetables (16 oz)
1 cup mayonnaise
1 can tuna (12.5 oz)
2 cup cooked rice
1/2 cup chopped green pepper
2 teaspoon dill weed
1 cup fresh bread crumbs
1/2 cup slivered almonds

1. Drain VEG-ALL; combine liquid with mayonnaise, blending until
smooth.
2. Stir in tuna, rice, green pepper, dill and vegetables.
3. Spoon into greased 2-quart casserole dish.
4. In small skillet, melt butter; stir in bread crumbs and almonds,
coat well and spoon over mixture in casserole.
5. Bake at 375'F. for 30 minutes or until bubbly and lightly browned.

Allison's Salmon Loaf

1 no ingredients
Servings: 6
: MIX together in a medium
: bowl:
14 oz canned salmon -- drained and
: flaked
1/2 c fresh bread crumbs
6 md fresh mushrooms -- chopped
1/2 md onion -- chopped
1 egg -- beaten
1 TB lemon juice
1 ts grated lemon rind
1/2 ts Cajun seasoning
: OR
1/2 ts dried rosemary leaves --
: crushed
1/8 ts pepper -- (optional)
: vegetable cooking spray

Spray small loaf pan with cooking spray. Put salmon mixture in pan
and bake at 375F for 40 minutes, until the loaf can be sliced.

Alligator Sausage & Crawfish Casserole

1 waldine van geffen vghc42a
1 lb alligator sausage; crumble
1 brown, drain
1 lb crawfish tails
1 lb smoked sausage -- sliced
2 cup converted long-grain rice
10 oz cn rotelle tomatoes/w
1 chiles
1 can onion soup
1 can beef consomme
1 bunch green onions -- chopped
1 lb mushrooms -- sliced
10 ml garlic -- minced
2 bay leaves
1 tablespoon creole seasoning
1 tablespoon black pepper
1/4 lb butter or margarine

Mix alligator sausage with remaining ingredients. Place in a covered
casserole or pan and cook in preheated 350~ oven for 1 hour. After 30
minutes, stir well and continue cooking for the remaining time. Let
cool, uncovered, for a few minutes and serve. Can serve 10-20.