The Rural Voice, 2002-04, Page 46Rural Living
Fish - from appetizers to soups to entrees
Selected by Bonnie Gropp
ll c' lore it battered bur there's much
more to fish than chips. From
appetizers. to soups and salads. to
entrees fish brings versatility to
mealtimes.
HOT CRAB DIP
1 cup (250 g) cream cheese
1/4 cup (50 mL) chili sauce,
1 tsp (5 mL) worcestershire sauce
1/2 tsp (2 mL) salt
1 cup (250 g) crabmeat. drained
2 green onions. sliced
1 tbsp (15 mL) sliced almonds
(optional)
1 pkg crackers
Blend cream cheese, chili sauce.
worcestershire sauce and salt until
smooth. Add crabmeat and green
onions. Spoon into small. greased
ovenproof crock. Sprinkle with
almonds.
Bake in 190°C (375°F) oven, 15-
20 minutes or until lightly browned.
Serve with your favourite crackers.
TOMATO SCALLOP BISQUE
1 lb (500 g) scallops
1 cup (250 mL) water
1/2 tsp (2 mL) salt (approx.)
2 slices bacon, chopped
1 cup (250 mL) chopped onion
2 tbsp (25 mL) all-purpose flour
Ican (28 oz/716 mL) tomatoes
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) ground thyme
1 cup (250 mL) 2%e evaporated
milk
pepper
Cut scallops into bite -sized pieces.
In saucepan, bring scallops, water
and salt to boil. Cover and simmer for
2-3 minutes or just until opaque. Do
not overcook. Drain and set aside,
reserving 1 cup (250 mL) liquid.
In large saucepan, cook bacon
until crisp. Drain, reserving 2 tbsp
(25 rnL) drippings; set aside. Return
reserved drippings to saucepan; cook
onion, stirring occasionally, until
softened. Blend in flour. Add
tomatoes, breaking up with back of
spoon; cook, stirring, over medium
heat until boiling and thickened.
Add reserved liquid, sugar and
thyme; cover and simmer for 15
42 THE RURAL VOICE
•
J•
So pretty and so delicious! This Fiery Shrimp and Green Mango salad is sure to
be remembered!
minutes. Remove from heat. Stir in
scallops, reserved bacon and
evaporated milk. Season with salt and
pepper to taste.
MARINATED SEAFOOD SALAD
Marinade:
2 medium tomatoes, seeded and
chopped
1/3 cup (75 mL) fresh parsley,
finely chopped
1/3 cup (75 mL) dry sherry
1/3 cup (75 mL) olive oil
1/4 cup (56 mL) red wine vinegar
1/2 tsp (2 mL) marjoram leaves
salt, pepper, garlic and chili
pepper bakes to taste.
Seafood:
1 Ib (500 g) squid, cleaned and
sliced in 1/4 inch (5 mm) rings
1 Ib (500 g) medium shrimp,
shelled and cooked
3/4 Ib (375 g) scallops, cooked and
halved
Combine all ingredients for•
marinade. Cook squid in boiling
salted water 15-30 seconds. Don't
overcook. Drain and rinse in cold
water. Mix all seafood with
marinade. Chill 3 hours or overnight.
CURRIED RICE, SHRIMP AND
PEACH SALAD
I pkg (180 g) curried rice mix
with raisins and almonds
1 cup (250 mL) sliced celery
1/2 cup (125 mL) sliced radishes
1/4 cup (50 mL) finely chopped
green onions
1 1/4 cups (300 mL) sour cream
1/3 cup (75 mL) mayonnaise or
salad dressing
2 tbsp (25 mL) bottled fruit
chutney
1 1/2 tsp (7 mL) salt
1 tsp (5 mL) curry powder
2 cups (500 mL) small cooked
shrimp
4 medium peaches, peeled, pitted
and cubed
leaf lettuce
Cook rice mix according to
package directions; cool.
In Targe bowl, combine rice,
celery, radishes and green onions.
Combine sour cream, mayonnaise,
chutney, salt and curry powder; add
to rice mixture and toss lightly. Chill
30 minutes to blend flavours.
Just before serving, add shrimp
and peaches; toss well. Serve on leaf
lettuce.
FIERY SHRIMP AND GREEN
MANGO SALAD IN LETTUCE
CUPS
1 tbsp (15 mL) each rice vinegar
and Time juice