MARITIME 



MORSELS 



onions and shrimp. Pour gelatin mixture into 

 heated soup. Combine all ingredients. Pour into 

 5-cup mold. Makes 8 to 10 appetizer servings. 



CREOLE RED SNAPPER 



• Red snapper 



(5 or 6 pounds feeds up to 10 people) 



Stuffing: 



• 1/4 cup chopped onions 



• 1 stalk chopped celery 



• garlic (optional) 



Creole Sauce: 



• 1/4 cup olive oil 



• 2 1/2 cups finely chopped onions 



• 1 3/4 cups finely chopped celery 



• 1 1/2 cups chopped green bell pepper 



• 4 Tbs. unsalted butter 



• 2 tsp. minced garlic 



• 1 bay leaf 



• 2 tsp. salt 



• 1 1/2 tsp. white pepper 



• 1 tsp. red cayenne pepper 



• 3/4 tsp. black pepper 



• 1 tsp. dried thyme 



• 1 1/2 tsp. sweet basil leaves 



• 3 cups finely chopped, peeled tomatoes 



• 1 1/2 cups canned tomato sauce 



• Dash of Tabasco sauce 



• 2 tsp. sugar 



Heat olive oil over medium heat in a 

 4-quart saucepan. Add 1 cup of onions and cook 

 3 minutes. Cook onions until they are a rich 

 brown color. Add the remaining onions, celery, 

 green bell pepper and butter. Cook over medium 

 high heat until the pepper and celery are tender, 

 about 5 minutes, stirring occasionally. 



Add the garlic, bay leaf, salt and peppers; 

 stir well. Add Tabasco, thyme and basil. Cook 

 over medium heat for about 5 minutes to allow 

 seasonings to marry and vegetables to brown 

 further. Add tomatoes. Turn heat to low and 

 simmer 10 minutes, stirring occasionally. Add 

 tomato sauce and simmer 5 minutes. Add sugar. 

 Simmer 15 minutes. Cool, then refrigerate. 

 Serve the next day for best flavor. 



Fish and Stuffing: 



Before cooking the fish, score it with a 

 knife. Make sure the gills are out. Brown onions 

 in olive oil. Add garlic and celery. Stuff fish with 

 onions, celery and garlic. 



Place fish in pan. Pour Creole sauce over 

 fish. Bake at 450 degrees for 15 to 20 minutes 

 per pound. 



CORNBREAD-OYSTER DRESSING 



• 1 cup water 



• 1 1/2 cups (3 sticks) butter or margarine 



• 2 8-ounce packages combread-stuffing mix 



• 2 pints fresh oysters, 



or 3 cans (7-ounce size) frozen oysters 



• 1/2 cup chopped onion 



• 1/2 cup chopped green pepper 



• 1/2 cup chopped celery 



• 1 tsp. salt 



• 1/2 tsp. rosemary leaves 



• 1/2 tsp. pepper 



In a 6-quart dutch oven or kettle, heat 1 cup 

 of water and 1 cup of butter until the butter is 

 melted. Remove from heat. Add stuffing mix. 

 Then toss to mix well. 



Drain oysters and cut each in half. In a 

 medium skillet, saute the oysters, celery, green 

 pepper and onion in the remaining butter until 

 the onions are golden brown (about 5 to 7 

 minutes). Stir in salt, rosemary and pepper. 



Add oyster and onion mixture to stuffing 

 mixture. Toss lightly until well-mixed. Put butter 

 on top of dressing and bake at 450 degrees for 

 35 minutes until top is brown. Makes 12 cups. 



PRALINE PUMPKIN CHEESECAKE 



Graham Cracker Crust: 



• 1 1/3 cups graham cracker crumbs 



• 1/3 cup brown sugar 



• 1/2 tsp. cinnamon 



• 1/3 cup melted butter 



Combine graham cracker crumbs, brown 

 sugar, cinnamon and melted butter. Blend all 

 ingredients. Press into two greased 10-inch 

 springform pans and refrigerate. 



Filling: 



• 1 can plain pumpkin filling 



• 1 tsp. cinnamon 



• 1 tsp. nutmeg 



• 1 tsp. allspice 



• 1 tsp. ginger 



• 6 8-ounce packages cream cheese 



• 1/4 cup flour 



• 1 cup granulated sugar 



• 2 cups brown sugar 



• 1 tsp. lemon juice 



• 1/4 tsp. vanilla 



• 3 eggs, beaten 



• Chopped pecans 



Mix cream cheese with beaten eggs, 

 vanilla, lemon extract and lemon juice. Then add 

 the flour, pumpkin, spices and combined sugars. 

 Pour over prepared crusts. Sprinkle top with 

 pecans. Bake at 250 degrees for 2 1/2 hours or 

 until done. Cake will rise slightly. Place a pan of 

 water in the oven so that there is sufficient 

 moisture to keep the cake from becoming too 

 dry. Cool cake overnight Makes two cakes. Can 

 wrap cheesecake in aluminum foil and freeze. 

 Keeps in freezer for three months. □ 



Marlene Hieronymus uses fresh seafood for 

 her tasty recipes. 



COASTWATCH 27 



