Mariner's Menu

another fresh seafood idea

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When hosting a big party, a small dinner or a casual or formal gathering, let seafood be part of your menu.

• 1 pound smoked fish
• 1 pound cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped onion
• 1/4 cup chopped sweet pickles
• 1/2 cup finely chopped celery
• 4 tablespoons horseradish
• 1/2 teaspoon Tabasco sauce
• 1/4 cup chopped fresh parsley
• 3/4 cup light cream

Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

another fresh seafood idea

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Chock full of vegetables and seafood, soups and stews make a hearty meal.  Made ahead, this chowder is the perfect solution for entertaining large groups of family or friends.

• 1 quart coarsely chopped chowder clams
• 1/4 pound salt pork, sliced
• 1 quart water
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups diced potatoes
• 1 cup instant potato flakes for thickening (optional)

In large saucepan, fry pork over medium heat until crisp. Remove pork and discard. Add clams, water, onion, salt and pepper to pan. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 1/2 hours. Add potatoes and onion, and cook until potatoes are done, about 20 minutes. Add mash potatoes and simmer until thickened, about 5 minutes. Serves 10 to 12.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

another fresh seafood idea

(printer-friendly version)

Next time you think of special sandwiches, think of seafood. And feel free to create your own favorites.

• 2 cups cooked shrimp, coarsely chopped
• 1/2 cup finely chopped celery
• 2 tablespoons finely chopped onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon prepared mustard
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 slices white sandwich bread
• 2 eggs, beaten
• 1/4 cup milk
• 4 tablespoons margarine or butter

Combine shrimp, celery, onion, Worcestershire, mustard, mayonnaise, 1/4 teaspoon salt and pepper in medium bowl. Spread on 6 bread slices. Top with remaining slices.

In shallow dish, combine eggs, milk and 1/4 teaspoon salt. Melt margarine in large skillet. Dip sandwiches in egg mixture. Fry sandwiches over medium heat until golden brown on one side, about 6 to 8 minutes. Turn and cook on other side until filling is hot and bread is golden brown. Cut in halves. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor