FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through.
Serve.
Tuna Logs
6 1/2 ounces tuna can — packed in water
3 eggs, hard-cooked — chopped
3 tablespoons mayonnaise — more if needed
1/2 teaspoon mustard
1 celery stalk — chopped (may
— use 2)
1/2 onion, chopped — if desired
lettuce leaves cut into 3″
— wide strips
decorative toothpicks
Mix all ingredients together as in tuna salad. Place one or two tablespoons of mixture on a cut lettuce leaf and roll into a log. Pierce with a decorative toothpick. Chicken, ham, shrimp, etc., can be used in place of tuna. Makes 2 dozen or more.
Shrimp And Scallops A La Leo
2 ounces butter
1 clove garlic — finely chopped
1/2 cup chopped scallions
1 pound raw medium-size shrimp — peeled & deveined
1 pound raw bay scallops
1 pound white mushrooms — washed with lemon
— and water
1 lemon — juice of
4 ounces dry vermouth
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 1/2 ounces brandy
Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.
Hors d’ Oeuveres
Roll 1/2 strip bacon around large stuffed olives, broil 5 minutes. Serve hot.
Balls of softened cream cheese on toothpicks, rooled in minced olives, parsley, dried beer or grated carrots.
Roll cocktail size shrimp in half slices of bacon, broil until crisp. Serve hot.
Spread 4 squares ham slices with softened cream cheese seasoned onion, olives, mustard. Place slices together like a layer cake. Spread cheese over top and sides. Decorate with diced olives. Chill. cut into wedges.
Cur crusts from sliced bread. Mix mayonnaise and minced onions. Spread on bread. roll around canned asparagus spears. chill and slice into rounds before serving.
Champagne Batter
2 cups chicken pieces — see notes
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks — beaten
3/4 cup champagne
In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.
Amaretto Shrimp
Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink.
Serve immediately over hot rice.
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil.
Add pasta to seafood mixture and toss to heat through. Serve.
Fish diet
FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish that is, fish having a backbone such as salmon, cod, shad etc. and many other water animals such as lobsters, crabs, shrimp, oysters and clams.
Fish can usually be purchased at a lower price than many other food items and for this reason possesses an economic advantage over them. Some varieties of fish are sought more than others, the popularity of certain kinds depending on the individual taste or the preference of the people in a particular locality.
As is well known, fish is an extremely perishable food. Therefore, when it is caught in quantities too great to be used at one time, it is preserved in various ways. The preservation methods that have proved to be the most satisfactory are canning, salting and drying, smoking and preserving in various kinds of brine and pickle. As such methods are usually carried out in the locality where the fish is caught, many varieties of fish can be conveniently stored for long periods of time and so distributed as to meet the requirements of the consumer. This plan enables persons far removed from the Source of supply to procure fish frequently.