| 7 | 8 | 9 | 10 | 11 |
| 1 | 13 | 26 | 38 | 51 |
|
1
1
1
Bunch Shallots, chopped
/2 Teaspoon Oregano
Can Button mushrooms OR 8 Large fresh mushrooms
Salt and pepper to taste.
Clean fish and pat dry. Rub cavity with salt, pepper and margarine. Place in
well-greased baking pan and set aside. Heat 3 or 4 tbs. margarine in heavy
skillet. Add shallots and saute until soft, but not brown. Add more
margarine and mushrooms and continue cooking, shaking pan until most of fat
is absorbed. Stir in oregano and pour mixture over fish. Measure fish at its
thickest point and bake exactly 10 min. per inch of thickness in preheated
4
50 F. oven. Baste several times with pan juices.
Bayou Boeuf Jambalaya
=
1
====================
Tablespoon Shortening
1
1
1
/4 Pound Kosher salami, cubed
Sprig thyme
Onion, sliced
Salt & Pepper to taste
2
1
1
1
1
1
1
1
1
Cup Tomatoes
Cup Uncooked long grain rice
Tablespoon Flour
/4 Cup Green pepper, minced
Bay leaf
Sprig parsley, minced
Clove garlic, minced
Pound Kosher smoked sausage.
1/4 Cup Tomato juice
Melt shortening in heavy saucepan over medium heat. Stir in flour, salami,
and green pepper. Simmer 5 min, stirring constantly.
Add remaining ingredients except rice. Bring to boil. Add rice to liquid.
Cover and simmer for 40 min. until all liquid is absorbed.
Bayou Shrimp Creole
=
1
1
5
1
1
3
2
2
==================
Cup Salad oil
Stalk celery, diced
Cup Onions, sliced
Cup Chili sauce
Teaspoon Curry powder
Lge. bay leaf
Package Frozen sliced okra
Can Tomatoes [#303]
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