Crab and Lobster Salad
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I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn't like celery. By mixing the two together in equal amounts he didn't notice the cucumber. Turned out delightfully well.
Servings
2 people
Servings
2 people
Crab and Lobster Salad
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
I was going to buy store bought seafood salad for dinner but they were out. So, I improvised by getting imitation crabmeat and using a small package of lobster meat from my freezer. My husband loves cucumber but doesn't like celery. By mixing the two together in equal amounts he didn't notice the cucumber. Turned out delightfully well.
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Units:
Instructions
  1. Chop crabmeat and lobster meat into small dice (Macédoine); sides measuring approximately ¼ inch (6mm). Add to medium size serving bowl. Add chopped celery and chopped cucumber also small dice. Lightly mix.
  2. Combine celery salt, white sugar, salt & pepper, seafood spice, dried parsley and paprika in small bowl or measure cup. Distribute over the seafood mix.
  3. Fold in mayonnaise a little at a time until desired consistency. Refrigerate for at least 15 minutes or until just prior to serving.
  4. NOTE: Mix in the mayonnaise a little at a time so you do not add too much mayo. You can purchase this seafood blend from Gullah Gourmet Inc. http://gullahgourmet.com. I received it in a special purchase package and have used it instead of Old Bay since.
  5. Easily substitute imitation crabmeat for fresh crabmeat.

Whenever I say to my husband, “I want to go out for Italian food” he says, “I don’t like Italian.” Well, last night I fed him Italian. He didn’t know it and he loved it. This is my version of a recipe for Cioppino Seafood Pot that is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine.  There are many recipes using a variety of seafood and various degrees of tomato base.  You can add other fish such as cod, lobster, bay scallops, etc.  Make it how you enjoy it and serve with a crusty loaf of artisan bread.

Cioppino
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Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Cioppino
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Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Over medium low heat melt butter in a 6 quart stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes, chicken bone stock, bay leaf, basil, thyme, oregano, water and wine. Cover and let simmer 15 minutes.
  3. Stir in the crab sections, shrimp, scallops, and clams. Bring to a slow boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
  4. Serve in shallow bowl with crusty artisan bread and a glass of the white wine.
Recipe Notes

Cioppino is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine.  There are many recipes using a variety of seafood and various degrees of tomato base.  You can add other fish such as cod, lobster, bay scallops, etc.  Make it how you enjoy it and serve with a crusty loaf of artisan bread.

You all saw Aunt Nettie in her later years when I shared her recipe for Orange Slice Nut Cookies. This recipe is a holiday favorite of old for Home Made Mince Meat. I can’t say that I like mince meat but many people did and still do. My Aunt Nettie in this picture was when she was finishing teaching school and getting ready to begin to teach young children. Such a beautiful young woman. She was raised in Oklahoma during the depression and saw her family go from owning a mining store to being sharecropper on a cotton farm. Times were tough back then but the stories were vast. I hope you enjoy learning about her and seeing her recipes.

I found this beautifully written recipe in one of my Aunt Nettie’s Old cookbooks, Meta Given’s Modern Encyclopedia of Cooking. The copyrights were 1947-1952. The recipe was penned by my aunt who lived to be 99 1/2 years old before she passed. Such a wonderful woman. She taught grade school most of her adult life which may account for her lovely penmanship. She was born on July 1, 1916 so as you imagine she saw many things change during her life. The picture of her was when she was probably in her late 80’s. I’ll be sharing many more of the recipes that she saved.

Aunt Nettie Gathering Clippings from Yard
Orange Slice Nut Cookies from Aunt Nettie

I had started to take down all the Christmas decorations. The dining room and kitchen were finished and I had moved onto the family room and fireplace. As I removed all the colorful figurines, stockings and garland, I found myself getting gloomy. So, I put them back up! It’s only 354 days until Christmas and I still have a smile on my face.


The stockings were hung by the chimney with care for another 354 days? 

Turkey stuffing for those of us who used to hate stuffing. I started making this dressing many years ago and it’s always been a hit. Can be prepared the day before and then baked with Turkey the next day. For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.

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18 Servings

INGREDIENTS

    • RICE MIXTURE:
    • 1 cup unsalted butter
    • 1/2 cup mild onions ; chopped into small pieces
    • 1/2 cup celery ; chopped into small pieces
    • 1 cup Basamati rice
    • 1 1/2 cup chicken broth
    • 1 pinch saffron ; optional
    • 1 teaspoon ground sea salt ; or to taste
    • 1/2 teaspoon Cavendars Greek Spice ; or substitute poultry seasoning
    • BREAD MIXTURE:
    • 1 pound bread stuffing ; cubes/seasoned
    • 1/2 cup mushrooms ; canned/drained & chopped into small pieces
    • 2 smal granny smith apples ; chopped into 1/4″ pieces
    • 1/2 cup pecans ; chopped, can substitute slivered almonds
    • 2 cups chicken broth ; substitute Knorrs Vegetable cubes in water for Vegetarian

      INSTRUCTIONS

      1. In a very large skillet, saute onions and celery in butter over low heat. Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender. Add chicken broth, salt, and Cavendars Spice. Bring to a boil. Cover pan tightly, lower the heat to maintain in a slow boil and continue to cook 15 minutes (rice will not be fully cooked). Rice will be soft and of a thick soup consistency.

      2. Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans. If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.

      3. With a large spoon, mix bread and rice together along with other ingredients until well blended. I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist. If you like your stuffing more on the dry side, then leave the texture loose and slightly moist. If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.

      (If prepared the day before: place 1/2 of dressing in a one-gallon bag and the remaining in a baking dish. Refrigerate until the following day.)

      4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little. Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer. When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.

      5. Place any remaining stuffing in a covered clay baking crock. Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.

      6. Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.

      7. Serve hot in baking dish.