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Garlic Cheddar Biscuits
From Huxley Bay Marina
Ingredients
Enough biscuit mix, prepared, for 12 biscuits (We prefer Gold Medal Buttermilk Biscuit Mix)
1/2 Cup grated cheddar cheese
1/2 tsp. minced garlic
2 Tablespoon chopped jalapenos (optional)
Preparation
Combine ingredients and mix well; Drop heaping spoonfuls of dough onto greased cookie sheet or pie tin; Bake at 425 degrees for 8-12 minutes or until golden brown; Brush biscuits with melted butter after they come out of the oven
LARRY’S WHITE BASS SALAD
Delicious as a dip or a spread
From Huxley Bay Marina
INGREDIENTS
2 lbs fish
1/4 of a sliced onion
1/2 cup minced onion
1/2 cup dill relish
1 Tblsp olive oil
1/2 slice lemon
1/2 cup real mayonnaise
1/2 cup miracle whip
1/4 tsp. garlic salt
1/2 cup chopped bell peppers
salt & pepper to taste
1/2 tsp. cayenne pepper (optional)
1/8 cup chopped jalapeno (optional)
PREPARATION
Slice 1/4 onion and 1/2 lemon. Add enough water to boil 2 lbs of fish. Bring to a boil. Boil for 5-7 minutes or until fish flakes. Drain. Discard onion and lemon. Flake fish and set aside. Mix 1/2 cup of chopped onion, 1/2 cup on chopped bell pepper and 1/2 cup of dill relish. Add 1 Tblsp of olive oil, 1/2 cup of mayo, 1/2 cup of miracle whip and 1/4 tsp. of garlic salt. Mix these ingredients well and blend in cooked, flaked fish. Chill for at least 6 hours.
This fish salad is delicious with chips or crackers, or you can make sandwiches.
Broccoli Salad
Ingredients
Two heads of broccoli, stems and tops
1/2 Cup chopped white onion
1/4 Cup chopped red onion
5-7 pieces of bacon, crumbled
1/4 Cup sugar
1/4 Cup real mayonnaise
Salt and pepper to taste
Preparation
Separate broccoli florets from stem and chop into small pieces. Take the stem of the broccoli and peel off the tough exterior. Inside, the stem is very sweet and tender. Mince the peeled stem into tiny bits and add to your broccoli florets. Combine the rest of ingredients, mixing well. For best flavor, allow the salad to chill in the refrigerator for several hours. This is a fancy, yet simple side dish for any meal.
Marinated Carrot Salad
also known as Copper Pennies
Ingredients
Two pounds carrots, peeled and sliced
one medium onion, sliced thinly in rings
one medium red onion, sliced thinly in rings
one or two thinly sliced bell peppers
one can tomato soup
1/2 Cup vinegar
1/2 Cup olive oil
1/2 Cup sugar
Salt and pepper to taste
Preparation
Cook carrots until tender and drain. In a saucepan combine tomato soup, oil, vinegar and sugar. Bring mixture to a hard boil and then let cool. After mixture has cooled, pour over the cooked carrots, onions and bell peppers.
For best results, make this salad a day before you plan to serve it. This salad has great eye appeal and should be served cold. Marinated carrot salad lasts for seven to ten days.
Corn Salad
Ingredients
4 cans whole kernel corn, drained
1/2 Cup chopped red bell pepper or large jar of pimentos
1/2 Cup medium red onion, chopped
1/2 Cup medium white onion, chopped
1/2 Cup bell pepper, chopped
1/2 Cup vinegar
1/2 Cup olive oil
1 Tblsp red wine vinegar
1 Tblsp jalapeno juice (optional)
Salt and pepper to taste
Preparation
Combine all ingredients. Let salad marinate in refrigerator for several hours before serving
F ISH CASSEROLE
Recipe from Jim Lewis of Shreveport
Ingredients
1/4 lb butter
enough bass fillets to cover bottom of 9 x 13 casserole dish
milk
Preperation
Soak fish for three hours in milk. Then dredge in flour and brown in butter. Place fillets in casserole dish. In a skillet sauté the following:
juice of one whole lemon
1/2 C minced green onions
1/2 C minced bell peppers
1/4 C minced celery
1 TBSP minced parsley
2 C cream of shrimp soup
1 can small shrimp
1 can sliced mushrooms
1/2 C milk
Add salt, Worcestershire and red pepper to taste. Bring to a boil and pour over fillets. Bake uncovered at 350 degrees for approximately thirty minutes.
Striper Fillets Oriental Style
By Beverly Hodge of Huxley
Ingredients
2 lb striped bass fillets 1/4 C orange juice
1/4 C soy sauce 1 small tomato, chopped
2 TBSP oil 1 tsp pepper
1/2 tsp oregano 1/2 C fresh parsley
1 clove garlic, finely chopped
Preperation
Place fish in baking dish. Combine other ingredients and ladle over fish. Let stand one hour, turning once. Place fish on buttered foil and broil 4 inches from heat for 5 minutes each side, basting occasionaly. Garnish with parsley.
Tip: Before chopping tomato, remove as many seeds and excess moisture as possible.
Blackened Catfish Fillets
By Irene Borgshulte of Huxley
Ingredients
1 TBSP paprika 3/4 tsp black pepper
salt to taste 1/2 tsp thyme
1 tsp onion powder 4 catfish fillets
1 tsp garlic powder 1/2 C melted butter
1 tsp cayenne pepper lemon wedges
3/4 tsp white pepper
Preperation
Preheat large skillet until very hot. Combine first 9 ingredients in a small bowl. Dip fillets into melted butter and then into seasoning mix. Place in hot skillet; cook 2 to 3 minutes per side until blackened. Garnish with lemon wedges.
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