Category Archives: Seafood and Shellfish

Steamed Lobster Chinois

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steamed_lobster_chinois

1 (2-pound) lobster (1 pound with shell removed)
2 tablespoons chicken bouillon
1 tablespoon chives
1 tablespoon lemon juice
1/2 teaspoon salt

With cleaver, chop lobster in half lengthwise, through the shell. Remove innards. Split claws. Place lobster, meat side up, on heat-proof platter. Combine bouillon, chives, lemon juice and salt; pour over lobster. Cover and steam on rack over boiling water, until shell is bright red, about 15 minutes. Serve with Seafood Dip Sauce (see recipe below). Makes 2 dinner servings.

Seafood Dip Sauce

1/2 cup soy sauce
1 teaspoon dry mustard

Combine soy sauce and mustard. Makes 2 servings, about 1/4 cup each.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fluffy Mackerel Pudding

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fluffy_mackerel

2 stalks celery
1 medium green pepper
8 ounces drained, canned mackerel, flaked
1 tablespoon dehydrated onion flakes
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon mace
Dash of ground cardamom
2 medium eggs, slightly beaten
2 medium eggs, hard-cooked, and sliced

Put celery and green pepper through a food grinder (or chop finely in blender). Combine with mackerel, onion flakes,mustard, salt, pepper, mace, and cardamom; mix well. Blend in raw eggs. Divide evenly into 4 (8 ounce) heatproof cups. Bake at 350°F (moderate oven) for 35 to 40 minutes. Garnish each with 1/2 sliced egg. Makes 4 luncheon servings.

Mackerel Soup

2 cups tomato juice
1/2 medium cucumber, chopped
2 tablespoons dehydrated onion flakes
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1/2 teaspoon basil
8 ounces drained, canned mackerel

Combine all ingredients, except mackerel, in a saucepan. Cook over low heat, stirring frequently, for 15 minutes, or just until mixture comes to a boil. Add mackerel. Cook 4 minutes longer. Divide evenly. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Curried Shrimp

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curried_shrimp

2 tablespoons chopped onion
1 tablespoon butter or margarine
1 to 1 1/2 teaspoons curry powder (to taste)
10 1/2-ounce can condensed cream of celery soup
1/3 cup sour cream
3/4 pound cooked shrimp
1 apple, peeled and diced
3 cups cooked rice
2 tablespoons chopped parsley

Condiments: peach chutney, chopped peanuts, sliced bananas, toasted shredded coconut, sliced or quartered limes.

Saute onion in butter until transparent. Add curry powder; stir in condensed soup and shrimp. Cook until bubbly. Lower heat and blend in sour cream and apples; heat through – but do not allow to boil. Pour over cooked rice; garnish with parsley. Serve with condiments.

Serves 4
Preparation tom: 30 Min.
Approximate calories per serving: 375

SUGGESTED MENU
Sliced Tomato and Onion Salad
Steamed Rice
Curried Shrimp
Condiments
Chocolate Chiffon Cake

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Fish Sticks with Pineapple

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fish_sticks_pineapple

12 frozen fish sticks
20-ounce can pineapple chunks, drained
1 cup pineapple juice, reserved from drained pineapple
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 cup green pepper, diced
1 1/2 tablespoons cornstarch
2 tablespoons water

Preheat oven to 400°. Place fish sticks in a single layer in a well-greased shallow pan. Bake 15 to 20 minutes – until heated through and crisp. Combine pineapple juice, brown sugar, vinegar, soy sauce, ginger and garlic salt; bring to a boil and add pineapple chunks and green pepper. Blend cornstrach and water; gradually add to hot sauce and cook until slightly thickened, stirring constantly. Serve over fish.

Serves 6
Preparation time: 45 Min.
Approximate calories per serving… 325

SUGGESTED MENU
Fresh Raw Vegetable Bowl
Fish Sticks with Pineapple
Steamed Rice
Garden Peas
Lemon Roll

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Salmon in Aspic

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salmon_in_aspic

3 cups water
2 tablespoons vinegar
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
6 whole peppercorns
1 bay leaf
2 (10 ounces each) salmon steaks
1 envelope unflavored gelatin
1 1/2 cups clam juice, divided
Lettuce leaves
1 cup drained, cooked or canned asparagus spears
Lemon peel
Watercress

In large skillet, combine water, vinegar, broth mix, peppercorns, and bay leaf. Bring to a boil; reduce heat, place salmon in skillet, and simmer 5 minutes, or until fish flakes easily with a fork. Lift fish from pan to a rack placed over a plate. Cook. In a small saucepan, sprinkle gelatin in 1/2 cup clam juice to soften. Stir over very low heat until gelatin dissolves. Stir in remaining clam juice. Chill until syrupy. Spoon a layer of gelatin mixture over salmon. Chill until glaze is set. Repeat 2 or 3 times until salmon is well coated. Line plate with lettuce leaves. Arrange asparagus on lettuce. With spatula, transfer salmon to center of plate. Garnish with lemon peel and watercress. Divide asparagus evenly. Makes 2 dinner servings, 1 steak each.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fish Balls and Fish Pudding

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fish_balls

Cooking time: see Stages 4 and 8
Preparation time: 20 mins.
Main cooking utensils: fish balls, large sauce pan; fish pudding, bowl, wax paper or cloth, steamer, saucepan
Oven temperature: 375°F
Oven position: center

For 6 servings you need:
Fish balls:
2 lb white fish
3 tablespoons salt
3 tablespoons potato flour or cornstarch
3 tablespoons flour
2 tablespoons butter
pinch nutmeg
pinch pepper
3-4 tablespoons milk
3-4 tablespoons cream
2 1/2 cups milk or fish stock
1/4 cup flour or 2 tablespoons cornstarch
2 tablespoons butter
Fish pudding: see stages 6 and 7

1. Fish balls: Grind fish 2 or 3 times until very fine; beat fish and salt for 10-15 minutes until smooth (this will give a salty taste – reduce quantity if wished).

2. Add potato flour, flour, butter, nutmeg and pepper.

3. Add milk and cream gradually.

4. Make into tiny balls and cook these in the milk or fish stock for 15 minutes.

5. Blend the 1/4 cup flour or 2 tablespoons cornstarch with the milk or fish stock and thicken to make a sauce and add the butter.

6. Fish pudding: Grind 2 lb. white fish 2 or 3 times until very fine.

7. Add 1/4 cup melted margarine or butter, then stir in 2 eggs, one at a time, season, add 2 tablespoons potato flour or cornstarch, and 3 tablespoons milk.

8. Put in bowl and cover. Steam for 45 minutes or bake at 375°F for 30 minutes in dish of water.

TO SERVE: Hot, garnished with shrimp or prawns.

Picture also shows a delicious start to a meal: open sandwich of shrimp or prawns, served with salad.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Prawn and Grape Cocktail

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prawn_and_grape_cocktail

No cooking:
Preparation time: 10 mins
Main utensils: 4 sundae glasses or small dishes

For 4 servings you need:
small piece of lettuce
2-3 tomatoes
2/3 cup mayonnaise
scant 1/4 cup fruit
flavored bottled sauce
small bunch white grapes
1 cup peeled prawns or shrimp

Garnish:
2 fairly thick lemon slices
sprigs parsley

*If using frozen prawns or shrimp allow to defrost at room temperature. to hasten the process put the package of frozen prawns or shrimp in cold water – NOT hot.

1. Wash the lettuce, shake dry and shred finely. this is important as the cocktails are served with a small teaspoon and small fork and the lettuce is difficult to manage in large pieces.

2. Cut the tomatoes into wafer thin slices, choose tomatoes that are not too large.

3. Blend the mayonnaise and the sauce, add enough of the latter to give a pleasant ‘bite’ to the mixture.

4. Slit the grapes carefully and remove any seeds with the tip of a sharp knife.

5. Put the lettuce and tomatoes into the glasses and top with some of the dressing.

6. Add the grapes, prawns or shrimp, and more dressing.

7. Halve the lemon slices and top each cocktail with half a lemon slice and parsley.

TO SERVE: As cold as possible.

TO VARY: Used diced melon or grapefruit segments instead of grapes.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972.

Molded Shrimp Salad

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molded_shrimp_salad

2 envelopes unflavored gelatine
1 1/2 cups skim milk yogurt
1 cup low calorie mayonnaise
1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons finely chopped green onion
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
2 lb shelled deveined shrimp, cooked
1/2 cup chopped celery
Lettuce

1. Sprinkle gelatine over 1 1/2 cups cold water in medium saucepan; left soften – about 5 minutes. Bring to boiling, stirring until gelatine is dissolved.

2. Set pan in bowl of ice cubes until gelatine is cold; stir once or twice.

3. Add yogurt, mayonnaise, chili sauce, lemon juice, onion, salt, and tarragon to gelatine; mix until well blended. Refrigerate or place over ice, stirring occasionally, until mixture is consistency of unbeaten egg white.

4. Set aside and refrigerate 8 shrimp, for garnish. Cut remaining shrimp into 1/4 inch pieces. Add chopped shrimp and celery to yogurt mixture; mix well. Turn into chilled, 2-quart mold or 8 individual molds.

5. Refrigerate until set – about 6 hours or overnight.

6. To serve: Run small spatula around edge of mold; dip mold in warm water for a few seconds. Unmold onto crisp lettuce. Garnish edge with whole shrimp.

Makes 8 servings; 228 calories each.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Salmon Loaf

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salmon_loaf

8 ounces drained, canned salmon, flaked
2/3 cup finely chopped celery
1/2 medium green pepper, diced
2 ounces onion, diced
1 teaspoon chopped pimento
2 tablespoons mayonnaise
2 teaspoons freshly chopped parsley
2 teaspoons vinegar
1 packet instant chicken broth and seasoning mix
2 envelopes unflavored gelatin
3/4 cup cold water
Lettuce

Combine salmon, celery, green pepper, onion, and pimento in a mixing bowl. Add mayonnaise, parley, vinegar and broth mix; mix well. Sprinkle gelatin over cold water in a saucepan, to soften. Stir over low heat until gelatin is dissolved. Add to salmon mixture, Turn mixture into a 2 cup mold or 2 individual 1 cup molds. Chill until firm. Unmold on lettuce. Divide evenly. Makes 2 luncheon servings.

Copyright ©Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Salmon and Pear Salad

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salmon_pear_salad

4 small pears
3 tablespoons lemon juice
1 pound drained, canned salmon
1/4 cup tomato juice
2 tablespoons parsley flakes
2 tablespoons Worcestershire sauce
Lettuce leaves
Watercress
2 tablespoons plus 2 teaspoons mayonnaise
Pimento strips to garnish

Cut pears in quarters lengthwise from the stem ends, taking care not to cut all the way through. With a paring knife, cut away cores. Brush cut surfaces with lemon juice. Combine salmon, tomato juice, parsley flakes, and Worcestershire; mix well. Fill pears with salmon mixture, evenly divided. Stand upright on lettuce leaves; surround with watercress. Top each portion with 2 teaspoons mayonnaise; garnish with pimento, Makes 4 luncheon servings.

Soo Chow Tuna Salad

12 ounces drained, canned tuna fish
8 ounces drained, canned peas
1 medium cantaloupe; cut into melon balls (2 cups)
1/2 cup drained, canned mushrooms
1/4 cup onion bouillon
2 tablespoons soy sauce
Artificial sweetener to equal 1 teaspoon sugar
Lettuce leaves

Combine tuna fish, peas, melon balls, and mushrooms in a bowl. Combine bouillon, soy sauce, and artificial sweetener; toss lightly with tuna mixture. Chill thoroughly. Serve on lettuce leaves. Divide evenly. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.