HERRING TIDBITS

2 c. (1 pt.) sour cream

1 (12 oz.) jar herring tidbits in

wine, undrained, chopped

2 apples, peeled, quartered, cored
nd chopped

1 med. Bermuda onion, quartered and
chopped


1/2 c. seedless grapes, halved

2 hard-cooked eggs, chopped
Rye rounds

Combine first 4 ingredients in large bowl and mix
thoroughly.
Cover and refrigerate at least 1 hour.
Add grapes and eggs and toss lightly.
Turn into dish.
Serve with rye rounds.
Makes about 4 cups.

CRAB BROCCOLI CASSEROLE

 
2 T butter

1/4 c chpd onion

8 oz crab

1/4 t curry

1/4 c cream & 1/4 c water

2 c cooked broccoli

1 c cheddar

xanthan gum (thickener)

1/2 t salt

1 T lemon juice
 
Preheat oven 350. Grease 1 qt casserole and put cooked broccoli in bottom.

Sprinkle with cheese.

Melt butter and saute onion.

Add flour, curry powder and salt.

Gradually stir in cream and water mixture.

Cook til thickened (may have to add thickener).

Add lemon juice and crab.

Pour over broccoli.

Bake 30 min.

 
Serves 2 @ 8 carb, 3 fiber (5 NET carbs), 561 Calories, 43 fat, 38 protein.

BOILED SALT COD

Put your fish to soak over night;

change the water in the morning, and let
it stay till you put it on, which should be
two hours before dinner;

keep it at scalding heat all the time, but do
not let it boil, or it will get hard; eat it with egg
sauce or drawn butter.

If you have any cod fish left from dinner, mix it with
mashed potatoes, and enough flour to stick them together;

season with pepper;

make it into little cakes, and fry them in ham drippings.

BOILED SALMON -3

When smoked salmon can be secured, it makes a
splendid fish for boiling.

If it is cooked until tender and then served
with a well-seasoned sauce,

it will find favor with most persons.

Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.

Cover the salmon with hot water, and simmer
slowly until it becomes tender.

Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.

BOILED SALMON #2

When smoked salmon can be secured, it makes a
splendid fish for boiling.

If it is cooked until tender and then served
with a well-seasoned sauce,

it will find favor with most persons.

Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.

Cover the salmon with hot water, and simmer
slowly until it becomes tender.

Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.

BOILED SALMON #1

The middle slice of salmon is the best.

Sew up neatly in a mosquito-net bag,
and boil a quarter of an hour to the
pound in hot salted water. When done,
unwrap with care, and lay upon a hot
dish, taking care not to break it.

Have ready a large cupful of drawn butter,
very rich, in which has been stirred a
tablespoonful of minced parsley and the
juice of a lemon. Pour half upon the salmon
and serve the rest in a boat.

Garnish with parsley and sliced eggs.

Hot lobster

1 lobster,

2 oz. of butter,

grated nutmeg;
salt, pepper, and pounded mace, to taste;

bread crumbs, 2 eggs.

Pound the meat of the lobster to a smooth paste
with the butter and seasoning, and add a few bread
crumbs.

Beat the eggs, and make the whole mixture into the form
of a lobster;

pound the spawn, and sprinkle over it.

Bake 1/4 hour, and just before serving,

lay over it the tail and body shell, with the small claws
underneath, to resemble a lobster.