Alicia’s
Seafood Stuffed Shells Alicia
Mack
30 uncooked jumbo past shells Cook
pasta, drain.
½ lb bay scallops Brown
scallops in butter 1-2 min.
2 tsp butter In
blender, mix eggs, ricotta & cottage
2 eggs cheese.
Add scallops, crab & shrimp.
2 cup cottage cheese Stuff
shells in baking pan (greased).
2 cup ricotta cheese Top
with Alfredo sauce.
¼ tsp pepper Bake
at 350°
for 30 min.
1 can lump crab meat, drained (6 oz) 10
servings
1 jar Alfredo sauce
¾ pound cooked shrimp, thawed
Salmon with Mango –
Avocado Relish Mishelle
Lord
1 Tbsp lime juice (1 sm or ½ lg lime) 2
Tbsp canola
oil
To taste salt & pepper 1
ripe mango, peeled & finely diced
3 Tbsp red onion, finely minced 1
jalapeno pepper, seeded & minced
2 Tbsp fresh cilantro, minced ½-1 ripe avocado, roughly diced
4 (6oz) salmon filets with skin (1–1¼” thick – uniform
in thickness) 1 tsp oil
Relish: Whisk together lime juice & oil.
Add salt, pepper, mango, red onion, jalapeno & cilantro. Toss to mix.
Gently fold in avocado. Adjust seasoning. Refrigerate until ready to eat.
Salmon: I usually grill, bake or broil it. I
do not season it, just cook it as is. Do not under nor over-bake salmon. It
should flake when pressed with a fork, but not be dried out.
Tuna
Hot-dish Everett
& Loraine Lord
1 soup can of milk 2
cans tuna Topping:
juice of ½ lemon (or 1 Tbsp Real Lemon) 1
cup raw rice 1
tube soda crackers
2 can mushroom soup 1
can peas 1
stick butter
Preheat oven to 350°. Grease casserole dish. Combine
cream of mushroom soup, milk, and lemon juice. LAYER ingredients: ½ raw rice. ½ tuna, ½ peas, ½ soup / milk
mixture. Repeat layers. Topping: Top with cracker crumbs. Dot with
butter. Bake for 1 hr or longer depending on your oven.
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