"More fabulous Seafood recipes."

1 3 lb red snapper 1/2 tsp. salt dash of pepper 1 large onion,chopped 1 bay leaf, crumbled 3 sprigs parsley, chopped 1 sprig thyme

1 c. white wine 3 tbls. butter 2 tbls. flour 1/2 c. chopped mushrooms 6 tomatoes, chopped fine 1/2 c. cracker crumbs *****

Clean and wash fish. Season with salt and pepper. Mix onion, bay leaf, parsley, and thyme. Spread evenly over bottom of baking pan. Put fish in pan. Pour wine over fish. Bake in moderate oven 350 for 20 minutes. Melt 2 tbls. butter in a saucepan. Sprinkle in flour, and when browned add mush- rooms and tomatoes. Simmer 10 minutes. Pour over fish. Cover with crumbs. Dot with remaining butter. Bake 10 minutes longer. Serves 6. Recipe submitted by: Gram-ma:-)

Crawfish or Shrimp Fettucini.

3 onions 3 stalks celery 3 sticks butter 1/4 c. flour 4 tsp. minced parsley 2 cloves garlic

1 pint half & half milk 3 lbs. crawfish or shrimp 1 # Velveeta cheese Grated mozzarella cheese 1 # fettucini egg noodles salt and pepper to taste

Saute first three ingredients in butter. Slowly add flour, cook on low stirring often. Add parsley and crawfish or shrimp. Cook 15 minutes or until red. Stir often. Add pint half and half, Velveeta cheese, garlic, salt and pepper. Cook 30 minutes. Add cooked noodles. Put in greased dish. Top with mozzarella cheese. Bake at 350 degrees for 15 to 20 minutes, until cheese melts.

Recipe submitted by: Connie Netherly

Connie's Place.

Lobster Newburg.

1/4 lb. butter 2 tbsp.flour 1/2 tsp. dry mustard 1/4 tsp.salt 1 pt. milk

1/2 c. cream 1 egg 1 tbsp. lemon or Sherry 1 lb lobster meat *****

Melt butter. Add dry ingredients. Add milk, cook to cream consistency. Remove from heat, add cream and egg, stirring slowly. Add lemon or Sherry, saute lobster meat in butter. Add to hot mixture. Let stand uncovered over low heat for 1 hour. Yields 4 servings. Recipe submitted by: "Micky" Ruckman MA

Shrimp creole.

1/4 c. butter 2 onions, chopped fine 1 garlic bud, minced 1/4 c. flour 1 (#3) can tomatoes 2 green peppers, cut in rounds

1 bunch parsley, minced 1 lb. cooked shrimp 2 tbsp. Worcestershire sauce salt and pepper to taste 1 small can mushrooms (optional) *****

Melt butter in pan. Add onions and cook over low heat with garlic. Sprinkle flour over and stir until smooth. Add tomatoes and cook with stirring for 10 minutes. Add parsley, shrimp and green peppers ans simmer 20 minutes longer. Season with salt and pepper and worchershire sauce. Serve over fluffy white rice. Serves 6. This may be prepared a day early and warmed up. Recipe submitted by: Dottie Turner NC

Deviled Lobster.

1 bay leaf 1 lemon, sliced 1 tsp. sugar 1 tsp. salt 3 frozen rock lobster tails 1 can button mushrooms i tbsp. flour

1/2 c. skim milk 1/2 tsp. seasoned salt 1/2 tsp. soy sauce 1 egg yolk 1 tbsp. dry sherry 1 tbsp. grated parmesan *****

In large saucepan, combine 4 c. water, bay leaf, lemon slices, sugar and salt; bring to boiling. Add lobster tails; boil gently 10 minutes, drain. Mean while, drain liquid from mushrooms into a 1 c. measure; add water to make 1/2 c. Gradually stir into flour in small saucepan. Add milk, seasoned salt and soy sauce. Bring to boiling, stirring constantly. Reduce heat and simmer 3 minutes. In small bowl, beat egg yolk; gradually stir in hot mixture. Return to saucepan and cook, stirring, just to boiling. Remove from heat; stir in wine. Remove lobster meat from shells, being careful to keep shells intact. Cut meat into bite sized peices. Add, with mushrooms, to sauce, cook over medium heat just until heated through. Spoon into lobster shells. Sprinkle each with 1 teaspoon Parmesan cheese. Broil 2 inches from heat, just until cheese is golden brown, 2 to 3 minutes. Makes 3 servings; 213 calories each

Recipe submitted by: Cora Monegan MA

Lovely graphics by: