Cocktail Sauce Recipe

    1/2 cup chili sauce
    1/2 cup catsup
    1 tablespoon lemon juice
    2 teaspoons horseradish

    Combine all ingredients. Chill.
    Makes approximately  1 cup sauce.

Tartar Sauce Recipe

    1 cup mayonnaise
    1 teaspoon mustard
    1 tablespoon finely chopped parsley
    1 teaspoon minced onion
    1 tablespoon sweet pickle relish
    1 finely chopped hard  cooked egg

 Combine all ingredients and chill.
 Makes approximately  1 cup sauce.

Broiled Salmon Steaks

   2      10 ounce salmon steaks
   1/2    cup olive oil
   1/4   cup Chinese light soy sauce
   1/2   cup dried dill weed
   1/8  cup lemon juice
           Ground clove

Prepare a sauce of the olive oil, soy sauce, dill weed, lemon juice and
clove.  Mix well and brush over the salmon steaks.
Place on a cookie sheet. Broil steaks on both sides until lightly
browned and tender. Do not over cook. This will take very little time,
so be careful.
This serves 8.

Blacken Catfish

Spice mix

  2 tablespoon sweet paprika          2  teaspoons lemon pepper
  2 tablespoon salt                           1 teaspoon whole thyme leaves
  1 teaspoon onion powder              1 1/2 teaspoon whole basil leaves
  1 1/2 teaspoon garlic powder        1 1/2 teaspoon cayenne pepper

  Mix together all the ingredients and store in a lidded jar. You will
  probably not  need all of this mix for a particular recipe. Use it on
  other meats as well.

   4 catfish fillets ( total weight about 3 pounds
   1/2 stick butter
   1/4 cup olive oil

   Heat a black iron frying pan for at least 10 minutes over a very
   high heat. Cut each of the fillets in half.  Melt the butter and mix
   with the olive oil. Place the spice mix on a plate. Dip the fish into
   the butter and oil  and then dredge on both sides in the spice mix.
   Fry in the very hot pan just a few minutes on each side. This must
   be done in room with a room with a very good  exhaust fan or in the
   backyard over a very hot barbecue fire.

Fish steamed with lemon

  Dislike the fishy flavor of fish, cooked lemon cleanses the flavor.
  This method works with any kind of fish.

  1 pound of fresh fish fillets
  2 tablespoons or less of light soy sauce
  Freshly ground black pepper
  Thin lemon slices

Place the fish in a steaming bowl, and add the soy along with a bit of
black pepper. Top with several very thin slices of lemon.
Steam for about 20 minutes.

Fish Stock

Chicken stock, beef stock, vegetable stock are the basis for many
soups and sauces. How about fish stock? Delicious and easy to make
and uses the parts of the fish normally thrown away.

  Fish skin, bones and heads
  2 carrots, cut up
  2 small yellow onions, peeled and chopped
  4 celery stalk, chopped
  Salt to taste

Cover all ingredients with water, and simmer until the vegetables
are soft. Strain, and use the liquid as you would in fish soup or sauces.

Oyster Casserole

1 medium finely chopped onion
1 stalk of finely chopped celery
1/2 clove of minced garlic
1 pinch of dried parsley
1/4 cup of olive oil
1 stick of butter
1/2 gallon of drained oysters
1 1/2 cup of Progresso Italian Bread Crumbs
1 cup of Parmesan Cheese

Sauté all of the ingredients (except oysters) about 20 minutes
in skillet. Add 1/2 gallon of drained oysters. Continue cooking
until most of the water is gone.
Pour everything into a 9X12 baking pan. Sprinkle the Bread
crumbs over the ingredients covering the whole pan. Cook
in a 350 degree oven until the crumbs start to turn brown.
Remove from oven and sprinkle the Parmesan Cheese over
the casserole. Return to oven and continue cooking until the
top of casserole turn brown. Remove from oven and serve
immediately. Serves 6 oyster lovers.

Shrimp Creole

1/3  cup  oil                                        1/2   tsp.  black pepper
1/4  cup  flour                                    1/4   tsp. red pepper
2    cup  onion (minced)                    1/4 to 1/2 cup  water
1   cup  green  pepper (minced)       1 1/2 TBSP parsley (chopped)
1/2  cup  celery (minced)                  1 1/2  TBSP  green onion (chopped)
1 8 oz. tomato sauce                          Hot cooked rice
2 lbs. shrimp (cleaned)                      2 tsp salt

Make a golden brown roux of oil and flour.  Add onion, green pepper and
celery  and cook slowly until clear , stirring often. Add tomato  sauce and
cook covered over low low heat for 20 minutes. Add shrimp, salt, black and
red pepper. If mixture becomes dry, add 1/4 to 1/2 cup  water. Cook 10 to
15 minutes,  longer or until shrimp turns pink. When ready to serve, stir in
parsley and onion tops. Serve on rice.  Makes 4 servings.