Category: Recipes

Curried Seafood Salad

Posted on by chappyshi
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Curried Seafood Salad

Course Main Course
Cuisine American

Ingredients

  • 1 cup flaked tuna 7-oz can
  • 1 cup chopped cooked shrimp
  • 1/2 cup chopped celery
  • 1/4 cup sliced ripe olives
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Curry Powder
  • 1/2 teaspoon Bon Appetit
  • 1/4 cup Parsley Flakes
  • 2 tbsp water
  • 3 cups cold cooked rice
  • 2 tbsp French dressing

Instructions

  • Chill tuna and shrimp.
  • Add celery and olives.
  • Blend together mayonnaise, lemon juice, curry powder and Bon Appetit; add to tuna mixture and toss lightly.
  • Soak parsley flakes in the water about 5 minutes, then toss with rice and French dressing.
  • Transfer to serving plate.
  • Spoon tuna-shrimp mixture over rice.
  • Garnish with watercress or radish roses if desired.

Dill Macaroni Salad

Posted on by chappyshi
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Dill Macaroni Salad

Course Side Dish
Cuisine American

Ingredients

  • 1 8- oz package elbow macaroni or salad macaroni
  • 1 cup chopped celery
  • 1/2 cup thinly sliced green pepper
  • 1/4 cup thinly sliced carrots
  • 2 tbsp chopped pimento
  • 1/2 cup mayonaisse
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • 2 tbsp Instant Minced Onion
  • 1 tsp Dill Weed
  • 2 tsp Season-All
  • 1/4 tsp dry Mustard
  • 1/8 tsp White Pepper
  • Dash Cayenne or Red Pepper

Instructions

  • Cook macaroni as direct on the package; drain and cool.
  • Add celery, green pepper, carrots, and pimiento.
  • Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly.
  • Chill.
  • Server in bowl or on salad plates in crisp lettuce cups.

Notes

Substitute 1/2 cup chopped onions for Instant Minced Onion.

Cucumbers in Sour Cream

Posted on by chappyshi
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Cucumbers in Sour Cream

Cool and refreshing.
Course Salad
Cuisine American

Ingredients

  • 2 cups thinly sliced cucumbers, pared
  • 1/2 tsp salt
  • 1/2 cup commercial sour cream
  • 2 tsp vinegar
  • 1/2 tsp sugar
  • 2 tsp Instant Minced Onion
  • 1/2 tsp Dill Weed
  • Dash Cayenne or Chili Powder
  • Cracked Black Pepper

Instructions

  • Place cucumbers in a bowl; sprinkle with salt and cover with cold water.
  • Refrigerate 30 minutes; drain well.
  • Combine sour cream, vinegar, sugar, onion, dill weed and cayenne.
  • Add cucumber slices to sour cream and toss lightly.
  • Chill at least one hour before serving.
  • Sprinkle with cracked black pepper.

Notes

Substitute low fat sour cream or yogurt. Use 1/2 cup thinly sliced red onion instead of Instant Minced onion.

Pictures from Vacation in Salvo, NC, on the Outer Banks

Posted on by chappyshi

It took me longer than I had wished to get all these pictures together.  The downside of digital photography is that we can take too many pictures and look at them before printing or publishing them with minimal  monetary impact.  Nonetheless, I spent the time and put together a set of pictures from our recent trip to the Outer Banks.  Many thanks to my sister who made the arrangements and paid for the place!

Check out the pictures here on my photo album or browse to my photo album from the main page of my blog and look for the Salvo vacation pictures.  The only real downer of the vacation,  other than a couple of trips  to Urgent Care centers, was the traffic.  For one four hour stretch, we averaged 19 MPH!

Macaroni and Cheese

Posted on by chappyshi

Ingredients

  • 1/2 lb sharp Cheddar cheese
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 tsp chicken seasoned stock base
  • 1/2 tsp Onion Powder
  • 1/4 tsp white pepper
  • 1 1/2 tsp Season-All
  • 1/4 tsp dry mustard Dash cayenne or red pepper
  • Dash nutmeg
  • 2 cups milk 1
  • 8-ounce package macaroni
  • Paprika

Instructions

  1. Cut cheese into 1/2-inch cubes.
  2. Melt butter; blend in flour, seasoned stock base and seasonings.
  3. Cook over low heat, stirring, until mixture is smooth and bubbly. Do not allow to brown.
  4. Remove from heat and stir in milk. Bring to a boil, stirring, and cook until sauce thickens.
  5. Add 1 cup of the cheese and stir until melted.
  6. Cook macaroni following directions on package; drain.
  7. Place half the macaroni in a buttered 11 1/2 x 7 1/2 x 1 1/2 inch baking dish; sprinkle 1/2 cup cheese cubes over the macaroni.
  8. Top with second layer of macaroni and cheese.
  9. Pour cheese sauce over all.
  10. Sprinkle with paprika.
  11. Bake in 350 degree F. oven 30 to 40 minutes.
  12. Serve hot from backing dish.

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

My rating:4.0 stars
****

Recipe from the McCormick Spice Cookbook posted  by Scott A. Chase.
Microformatting by hRecipe.

Seafood, Potato, Curry Chowder

Posted on by chappyshi

Ingredients

  • 1/2 pound sliced bacon, diced
  • 2 medium onion, chopped
  • 6 cups diced peeled potatoes (or so)
  • 4 cups water
  • 1 pound bay or sea scallops, quartered
  • 1 pound fresh or frozen lobster, cut into 1-inch pieces
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound cod, cut into 1-inch pieces
  • 1 pound haddock, cut into 1 inch pieces
  • 1/2 cup butter, melted
  • 4 teaspoons salt (or so)
  • 4 teaspoons minced fresh parsley
  • 2 teaspoon curry powder
  • 2 quarts milk
  • 1 (12 ounce) can evaporated milk

Instructions

  1. 1. In a large soup kettle or stockpot, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings.
  2. Saute onions in drippings until tender.
  3. Add potatoes and water; bring to a boil. Cook for 10 minutes.
  4. Add the scallops, lobster, shrimp, cod, haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork.
  5. Add the butter, salt, parsley and curry powder.
  6. Stir in milk and evaporated milk; heat through.
  7. Garnish with bacon.

Number of servings (yield): 12

Meal type: dinner

Culinary tradition: USA (Traditional)

My rating:4.0 stars
****

Recipe from Scott A. Chase.
Microformatting by hRecipe.

Cajun Scallops

Posted on by chappyshi

Serves: 4
Prep Time: Less than 30 minutes

Ingredients:

  • 6 slices Bacon
  • Vegetable Oil
  • 1/4 cup Hot Pepper Sauce
  • 2 tablespoons Dijon Mustard
  • 3 Cloves Garlic — minced
  • 2/3 pound Scallops — cleaned
  • 1 teaspoon Oregano
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Pepper

Directions:

  1. Saute bacon until crisp and set aside
  2. Combine bacon fat and vegetable oil to make 1/3 cup
  3. Heat oil/fat mixture
  4. Add scallops
  5. Combine red pepper sauce and spices
  6. Add to scallops
  7. Mix well
  8. Add bacon
  9. Simmer until scallops are just done

Serve over hot white rice.

Elaine’s Casserole

Posted on by chappyshi

Serves: 10-12
Prep Time: 1 hr
Prehead oven to 350 degrees

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 42 oz meatless spagetti sauce w/ mushrooms
  • 1 lb medium noodles, cooked
  • 2 lbs ground beef, lean
  • 1 lb cheddar cheese, grated
  • salt, pepper, garlic to taste
  1. Saute onions in oil until tender.
  2. Add meat sprinkled with salt, pepper, and garlic and brown.
  3. Add spaghetti sauce and heat thoroughly.
  4. Combine meat sauce with noodles.
  5. In 4-quart casserole, make layers of meat and noodles with grated cheese making final topping of cheese
  6. Bake in 350 degree oven for one hour or until top is bubbly and brown.

Allow extra 1/2 hour for baking of casserole is prepared in advance and chilled.