Salmon Mediterranean

Ingredients

1 qt. tomatoes

¼ cup olive oil

4–6 cloves garlic, minced

1 Tbsp. basil

1 tsp. oregano

Salt & pepper

Large bunch parsley, chopped 

4 lbs. salmon, cut into 1½ inch steaks 

2 onions, thinly sliced 

1 large lemon, thinly sliced

Directions

Combine tomatoes, olive oil, garlic, basil, oregano, salt, pepper and p arsley in a saucepan and cook for 15 minutes. Transfer to a baking dish.

Place salmon steaks in baking dish so that at least half of each steak is submerged in sauce. Arrange onion and lemon slices among the steaks. Cover and bake at 325°F for 30 minutes, uncover and bake a further 30 minutes.

Serves 6 to 8. 

—Chris Ferris 

Canadian Smoked Salmon

Ingredients

1 lb. smoked salmon 

Juice of 1 lemon 

2 Tbsp. mayonnaise, page 130 

1 dill pickle, finely chopped 

1 large green onion, finely chopped

Salt & pepper 

Salad greens 

Tomato, radishes, cucumbers & green peppers to garnish.

Directions

Slice salmon thinly, removing bones and skin. This is most easily done if the salmon has been placed in the freezer for a few hours first.

Toss in lemon juice and mayonnaise. Add dill pickle, onion, salt and pepper. Toss again and refrigerate.

Serve on a bed of greens, garnished with raw vegetables.

Serves 6 as an appetizer.

—Nita Hunton

Salmon Cakes

Ingredients

2 cups cooked salmon

1 medium onion, chopped & sautéed

1 egg

¼ cup chopped parsley

1 tsp. dry dill weed 

½ tsp. sweet basil 

4 Tbsp. flour

Directions

Combine all ingredients except flour in a bowl and shape into patties. Coat well with flour. Fry, turning once, until crisp and golden.

Makes 8 large patties.

—Chris Ferris 

Lasqueti Island, B. C.

Poached Cod

Ingredients

1 lb. fish fillets

1¼ cups milk

½ tsp. salt

1 small bay leaf

3 peppercorns

1 whole clove

2 Tbsp. butter

3 Tbsp. chopped green onion

2 Tbsp. flour

⅛ tsp. pepper

2–3 Tbsp. Lemon juice

Directions

Cut fish into serving-sized pieces. Heat milk, 

salt, bay leaf, peppercorns and clove to boiling 

in a large skillet. Add fish, bring just to a boil, lower heat, cover and simmer until flaky — 5 to 10 minutes. Lift fish out and keep warm.

Meanwhile, melt butter and add onion. Cook, stirring, for 3 minutes. Sprinkle in flour and pepper, stirring to blend. Remove from heat and stir into fish liquid.

Return pan to heat and stir sauce until boiling, thickened and smooth. Add lemon juice. Pour the sauce over the fish and garnish with more green onion.

Serves 4.

—Sharron Jansen

Pembroke, Ontario

Breaded Cod Fillets

Ingredients

1 lb. cod fillets

1 egg

¼ cup milk

8–10 crushed crackers

¼ tsp. sea salt

Pinch of pepper

¼ tsp. garlic powder

¼ tsp. sweet basil

¼ tsp. dill weed

Directions

Dip fillets in egg and milk beaten together. Combine remaining ingredients and coat fillets with this mixture.

Fry fillets in oil for about 5 minutes on each side.

Serves 4.

—Diane Schoemperlen

Sole Amandine

With its subtle flavors and contrasting textures, this simple but elegant dish can only be described as delectable.

Ingredients

½ cup flour

1 tsp. salt

¼ tsp. pepper

1 tsp. paprika

2 lbs. sole fillets

3 Tbsp. butter

3 Tbsp. slivered almonds 

3 Tbsp. lemon juice 

1 tsp. grated lemon rind 

3 Tbsp. chopped chives 

⅓ cup salad oil

Directions

Combine flour, salt, pepper and paprika in a flat dish. Cut fish into serving-sized pieces and dip into flour mixture to coat both sides.

Heat butter in a small skillet. Add almonds and cook gently, stirring, until golden. Stir in lemon juice, lemon rind and chives.

Heat oil in large heavy skillet and fry fish quickly on both sides until golden. Lift out onto a hot platter and pour almond mixture over fish. Serve immediately.

Serves 6.

—Patricia Burley

Elliot Lake, Ontario

Sole Florentine

Ingredients

1½ lbs. spinach, cooked, drained & chopped 

2 lbs. sole fillets, wiped dry 

3–4 green onions, chopped 

2 cups sliced mushrooms

4 Tbsp. butter 

½ cup butter 

½ cup flour 

2 cups milk 

Salt & pepper

Directions

Place spinach in buttered casserole dish and lay fish fillets on top.

Sauté mushrooms in 4 Tbsp. butter. Sprinkle green onion and mushrooms on top of fish.

Melt remaining ½ cup butter in heavy saucepan. Stir in flour and cook for about 2 minutes. Gradually add milk, stirring constantly. Bring to a boil and cook for 1 to 2 minutes or until thick. Add salt and pepper to taste.

Pour over fish and bake at 425°F for 15 to 

20 minutes.

Serves 6.

—Sheila Bear 

St. John’s, Nfld.

Haddock Fillets with Mushroom Sauce

Ingredients

2½ lbs. haddock fillets

1 tsp. salt

Pinch pepper

Pinch cayenne

5 Tbsp. flour

5 Tbsp. butter

1 Tbsp. oil

Pinch white pepper

2 cups milk

½ cup finely chopped 

mushrooms

1 tsp. chopped fresh dill

Directions

Pat fillets dry with a paper towel, season on both sides with ½ tsp. salt, pepper and cayenne, and dust lightly with 1 Tbsp. flour.

Place 1 Tbsp. butter and oil in a heavy frying pan, heat and brown fillets, one at a time, on both sides. Place on a heated serving platter to keep warm.

Melt 4 Tbsp. butter in heavy saucepan and stir in 4 Tbsp. flour, white pepper and remaining salt. Slowly stir in milk until sauce is smooth and creamy. Add mushrooms.

Pour mushroom sauce over fish and garnish with dill.

Serves 4 to 6.

—Brenda Eckstein

 

Tuna Casserole

Ingredients

3 Tbsp. butter 

3 Tbsp. flour 

1 cup milk 

Pinch each: celery salt, dry mustard, paprika 

¼ tsp. garlic powder 

¼ tsp. basil

½ cup grated Cheddar cheese

1 cup uncooked macaroni

1 small onion, chopped

1 green pepper, chopped

2 stalks celery, chopped

½ cup chopped mushrooms

1 large tin tuna

Directions

Melt butter, blend in flour and cook on low heat for 5 minutes. Slowly blend in milk and seasonings. Add cheese and cook, stirring, until thick and smooth. Remove from heat and set aside.

Cook macaroni in boiling water until tender.

In a casserole dish, mix together the vegetables, macaroni, cheese sauce and tuna. Bake at 350°F for 45 minutes.

Serves 6.

—Diane Schoemperlen

Banff, Alberta

Fillets au Gratin

Ingredients

2 Tbsp. butter

2 Tbsp. flour

½ tsp. salt

1 cup milk

1 cup grated cheese

1 lb. fish fillets

1 cup bread crumbs tossed with 4 Tbsp. melted 

butter

Directions

Melt butter, remove from heat, blend in flour and salt. Add milk slowly. Return to heat when well blended. Cook until smooth and thickened. Add cheese and remove from heat.

Meanwhile, steam the fillets gently for about 5 minutes. Break them up into a baking dish. Pour cheese sauce over fish. Sprinkle with bread crumbs. Bake at 350°F for 20 minutes.

Serves 4.

—Anne White

Fish in Beer Batter

Ingredients

12–14 oz. flat beer

3 Tbsp. Thousand Island dressing

Whole wheat flour

White flour

1 tsp. baking powder

¼ tsp. tarragon

¼ tsp. paprika

¼ tsp. parsley

¼ tsp. dill

Salt & pepper

9 fillets fish (bass, perch, pickerel)

Directions

Pour beer into a large mixing bowl, add the dressing and beat until it breaks into tiny particles.

Slowly mix in flour, using white and whole wheat in proportion to suit your taste, breaking up lumps until batter is thick, not runny, and adheres to a wooden spoon. Add baking powder and seasonings and let sit for 30 minutes.

Dip fillets in batter and fry or deep fry until golden brown and crisp. Drain well and serve.

Serves 4.

—Roly Kleer

Pickle Lake, Ontario

Salmon Cheese Ball

Ingredients

2 6½-oz. cans salmon

8 oz. cream cheese, softened

1 Tbsp. lemon juice

2 tsp. grated onion

¼ tsp. salt

Dash Worcestershire sauce

6 Tbsp. mayonnaise, page 130

3 Tbsp. snipped fresh parsley

Directions

Drain and flake salmon, removing bones. Mix all ingredients thoroughly except the parsley. Chill several hours. Shape into a ball or log, roll in parsley and chill.

Makes 2½ cups.

—Marva Blackmore 

Vancouver, B. C.

Shrimp Dip

Ingredients

8 oz. cream cheese

Juice of 1 lemon

½ cup basic mayonnaise, page 130

2 Tbsp. ketchup

1 small onion, grated

Dash Worcestershire sauce

Dash salt

1 cup chopped shrimp

Directions

Cream cheese with lemon juice and add remaining ingredients. Chill well before serving.

Makes 2 cups.

—A. H. McInnis

Fredericton, New Brunswick

Baked Scallops

Ingredients

1 cup bread crumbs

Salt & pepper

1 lb. scallops

½ cup melted butter

Directions

Butter a casserole dish and layer the crumbs, seasoned with salt and pepper, and scallops, finishing with a layer of crumbs. Pour melted butter over all and bake at 375°F for 15 to 20 minutes.

Serves 2.

—Audrey Moroso

Puslinch, Ontario

Shrimp Tarts

Ingredients

Pastry for 9-inch pie crust

1½ cups shrimp

½ cup chopped green onion

½ lb. Swiss cheese, grated

1 cup mayonnaise, page 130

4 eggs

1 cup milk

½ tsp. salt

½ tsp. dill weed

Directions

Roll out pastry and cut into six 4-inch circles. Place in muffin tins. Combine shrimp, green onion and cheese and place in pastry shells. Beat together mayonnaise, eggs, milk, salt and dill weed. Pour over mixture in shells.

Bake at 400°F for 15 to 20 minutes.

Makes 6 tarts.

—Linda FahieTangier, Nova Scotia

Crab Tarts

Ingredients

2 loaves thin sandwich bread 

½ cup melted butter 

3 Tbsp. butter 

¼ cup flour 

1½ cups milk 

1 cup grated Cheddar cheese 

6-oz. can crabmeat, drained & flaked

1 Tbsp. green onion, finely chopped 

1 Tbsp. lemon juice 

2 Tbsp. minced parsley 

1 tsp. Worcestershire sauce 

1 tsp. prepared mustard 

½ tsp. salt 

Dash Tabasco sauce

Directions

To make toasted shells, cut circle out of bread using a medium-sized cup. Brush melted butter on both sides of the bread circles. Press bread gently into muffin tins to form a shell. Bake at 425°F for 5 minutes, or until edges are crisp and golden brown.

To make filling, melt butter in medium saucepan over medium heat. Let butter bubble, then stir in flour to form a smooth paste. Let bubble and add milk. Bring to a boil, stirring frequently, then turn heat to low. When mixture forms a thick, creamy sauce, add the cheese, stirring until melted.

Add the remaining ingredients one at a time, stirring after each addition. Remove from heat. Spoon filling into toasted shells and place on a cookie sheet. Bake at 350°F for 15 minutes.

Makes 3 dozen.

—Cathy Davis

Seafood Casserole

Ingredients

1 lb. scallops 

2 cups milk 

¼ cup butter 

¼ cup flour 

½ tsp. salt

Pepper

1 tsp. curry powder

1 can cream of shrimp soup

½ cup shrimp

Directions

Cover scallops with milk and simmer for 10 minutes. Drain and reserve 1½ cups of milk.

Meanwhile, melt butter and stir in flour and seasonings. Add reserved milk and cook, stirring, until thickened. Stir in curry powder and shrimp soup.

Pour into serving dish and add shrimp and scallops.

Serves 4.

—J.E. Riendl

 

Shrimp Curry

Ingredients

1 stalk celery, finely chopped

½ green pepper, finely diced

2 green onions, finely chopped

¼ cup butter

1 lb. shrimp, cleaned & deveined

¼ cup flour

2 cups light cream

Salt & pepper

2 Tbsp. curry powder

Directions

Sauté celery, green pepper and onions in butter. When celery is slightly softened, stir in shrimp and continue to sauté, stirring constantly, until shrimp is bright pink. Remove shrimp and vegetables from pan.

Stir flour into remaining liquid, adding butter, if needed, to make a roux. Slowly stir in cream to make a thick cream sauce. Add salt, pepper and curry powder. Return shrimp and vegetables to sauce and heat through.

Serves 2.

Shrimp Salad

Ingredients

1½ cups cooked rice

1½ cups raw peas

1½ cups chopped celery

¼ cup chopped green onion

1 cup shrimp

½ cup salad oil

1 Tbsp. soy sauce

1 tsp. celery seed

2 Tbsp. cider vinegar

Salt

½ Tbsp. sugar

Directions

Combine rice, peas, celery, onion and shrimp. For dressing, blend remaining ingredients well. Pour over shrimp mixture. Toss and chill.

Serves 4.

—Trudy Mason

Meaford, Ontario

Herring Salad

Herring is a traditional Yuletide dish for many, and this salad provides a colorful and flavorful method of serving it. Milter herring are the male fish during breeding season.

Ingredients

6 milter herring

1 cup dry red wine

2 hard-boiled eggs, cubed

1 cup cooked veal, cubed

2 cups pickled beets, cubed

½ cup chopped onion

2 stalks celery, chopped

½ cup chopped boiled potatoes

3 cups diced apples

1 cup shredded almonds

1 cup sugar

2 Tbsp. horseradish

2 Tbsp. parsley

Olives to garnish

Directions

Soak the herring in water for 12 hours. Skin them and remove the milt and bones. Rub the milt through sieve with wine.

Cube the herring and mix with eggs, veal, beets, onion, celery, potatoes, apples and almonds.

Combine milt mixture with sugar, horseradish and parsley. Pour over salad and mix well. Shape into mound and garnish with olives.

Serves 12.

Fillets of Sole with Leeks & Shrimp

Ingredients

2 cups sliced leeks, white part only 

½ cup butter 

8 oz. shrimp, cooked, shelled & chopped 

2 Tbsp. chopped dill weed 

1 cup whipping cream

⅔ cup dry white wine 

Salt & white pepper 

Lemon juice 

4 sole fillets 

Flour

Directions

Cook leeks in ¼ cup butter over medium heat for 5 minutes. Stir in shrimp and dill and cook for 1 minute. Add cream, wine, salt and pepper and lemon juice to taste and simmer for 10 minutes, or until thickened. Set aside and keep warm.

Dust sole with flour and sauté in remaining ¼ cup butter over medium-high heat until golden and flaky. Transfer to heated platter and pour sauce over.

Serves 4.

—Pam Collacott

North Gower, Ontario

Creamy Fillet of Sole

Ingredients

4 sole fillets

1 green onion, chopped

1 Tbsp. chopped parsley

6 large mushrooms, sliced

1 tsp. salt

⅛ tsp. pepper

3 Tbsp. apple juice

2 Tbsp. butter, cut into pieces

3 Tbsp. cream

1 tsp. lemon juice

Directions

Place sole in buttered dish. Sprinkle with onion and parsley. Top with mushrooms and salt and pepper. Add apple juice and dot with 1 Tbsp. butter. Top with a piece of brown paper and bake at 500°F for 15 minutes. Drain liquid and reduce to half by cooking over high heat. Add cream, lemon juice and remaining 1 Tbsp. butter. Mix and pour over fillets and place in hot oven or under broiler for 5 minutes to brown.

Serves 4.

—Andrea Stuart

Winnipeg, Manitoba

Smoked Salmon

Smoked salmon can serve as the base for a number of delicious hors d’oeuvres. Of course, it is best known served as lox, with bagels and fresh cream cheese. Smoked salmon should be pale pink and should not be salty in taste. If it is red in color and tastes salty, a smoke salt extract has been used in the processing.

It is easiest to slice smoked salmon if it is partially frozen — it should be sliced across the grain as thinly as possible. A few suggestions for serving smoked salmon as a canape follow.

Directions

1. Place on crackers or squares of toast, dust with freshly ground pepper and sprinkle with lemon juice. 

2. Top salmon with a slice of stuffed olive. 

3. Top with guacamole and serve on toast.

Baked Trout with Almond Cream

Ingredients

⅓ cup slivered almonds

3 Tbsp. butter

1 Tbsp. minced green onion

3 rainbow trout, boned

Parsley

6 Tbsp. white wine

½ cup whipping cream 

1 Tbsp. sour cream 

1½ tsp. cornstarch 

Salt & pepper 

Lemon juice

Directions

Brown almonds in butter and set aside. Butter a piece of aluminum foil large enough to wrap around fish. Sprinkle with green onion and place fish on top. Stuff each fish with parsley, then pour over wine and butter from cooking almonds. Tightly close foil over fish and bake at 425°F for 10 minutes per inch of thickness of fish.

Meanwhile, remove almonds to paper towel. Combine whipping cream, sour cream and cornstarch in saucepan. When fish is cooked, pour fish liquid into cream mixture and bring to a boil, stirring constantly. Cook until thickened and smooth. Add salt and pepper and lemon juice to taste.

To serve, remove parsley from fish. Top each fish with small ribbon of sauce and almonds. Serve remaining sauce separately.

Serves 6.

—The Art of Cooking School

Kingston, Ontario

Fish Spinach Casserole

Ingredients

6 oz. fine egg noodles 

3 cups vegetable stock 

4 Tbsp. butter 

4 Tbsp. flour 

½ cup yogurt or sour cream

1½ cups cooked spinach 

1 cup cooked, flaked fish 

3 eggs, hard-boiled & sliced 

5 Tbsp. Parmesan cheese

Directions

Cook egg noodles in stock until just tender. Drain and reserve liquid.

Melt butter until it foams, add flour and stir until combined. Add warm stock and stir until thickened. Remove from heat and add yogurt or sour cream.

Assemble in a casserole dish by layering as follows: noodles, spinach, half the sauce, fish and eggs. Add 4 Tbsp. Parmesan cheese to remaining sauce and pour over top. Bake at 350°F for 20 minutes. Sprinkle remaining tablespoon of cheese over top and broil until browned.

Serves 4.

—Ann R. Jeffries

La Ronge, Saskatchewan

Greek Pastry Stuffed with Fish & Spinach

This recipe takes a bit of time to prepare, but the resulting dish is well worth the effort. Filo pastry can be found in most Italian and Greek specialty stores. It can be stored in the freezer for several months if necessary.

Filling Ingredients 

1½ lbs. spinach, washed & coarsely chopped 

Butter 

1 bunch green onions, sliced 

¾ lb. Boston bluefish, minced 

½ green pepper, minced 

4 eggs, lightly beaten 

¼ cup lemon juice

Salt & pepper

1½ tsp. dill weed

1 tsp. garlic powder

Pastry Ingredients

2 cups butter

⅓ cup lemon juice

1 Tbsp. garlic powder

1 lb. filo pastry

Directions

To make filling, sauté spinach in butter until limp. Combine with remaining ingredients in bowl and set aside.

For dough, combine butter, lemon juice and 

garlic powder in saucepan. Cook over low heat until melted. Unwrap filo dough on large working area. Fold one sheet lengthwise in thirds and brush with butter mixture. Fold and butter a second sheet similarly. Place strips end to end, overlapping by ½ inch. Place 2 Tbsp. filling near one end and fold pastry into triangle shape, folding over and over until all dough is used. Place on greased cookie sheet. Repeat with remaining dough and filling. Drizzle with remaining butter mixture 

and bake at 350°F for 30 minutes, or until 

golden brown and puffed.

Makes 12 triangles.

—Titia Posthuma

Maberly, Ontario

Herring in Sour Cream

Ingredients

16-oz. jar herring, whole or fillets

6 large onions

6 apples

1 quart sour cream

3 Tbsp. vinegar

Salt & pepper

¼ cup crushed walnuts

Directions

Drain liquid from jar of herring, discarding spices, onion rings, etc. Dice herring and place in 4-quart porcelain or glass bowl. Peel onions and apples. Cut onions into thinly sliced rings; core and cube apples into ¼-inch cubes. Add to herring. Pour sour cream over top and mix well. Add vinegar, salt and pepper and walnuts. Cover and let stand for 8 hours at room temperature, then refrigerate.

Serves 12 as an appetizer.

—Wido J. Heck

Glen Robertson, Ontario

Seaside Manicotti

Ingredients

6 manicotti shells

10 oz. spinach

½ cup chopped onion

1 clove garlic

2 Tbsp. butter

3 Tbsp. flour

2 cups milk

1 cup Swiss cheese

¼ cup grated Parmesan cheese

2 Tbsp. butter, melted

½ tsp. salt

1 lb. perch fillets, cooked & flaked

Ground nutmeg

Directions

Cook manicotti shells and drain. Cook spinach and drain.

Meanwhile, prepare cheese sauce. Cook onion and garlic in 2 Tbsp. butter until tender but not brown. Blend in flour. Add milk all at once. Cook and stir until thick and bubbly. Stir in Swiss cheese until melted.

Combine ½ cup of sauce with the spinach, Parmesan cheese, 2 Tbsp. melted butter and salt. Fold in flaked fish. Stuff manicotti shells with this mixture.

Pour half of remaining sauce into baking dish. Put manicotti on top and pour remaining sauce over.

Cover and bake at 350°F for 30 to 35 minutes. Sprinkle nutmeg over top before serving.

Serves 6.

—Mary Ann Vanner

Kingston, Ontario

Stir-Fried Prawns

The prawns are cooked in their shells in this recipe. To enjoy all the delicious flavor, suck the shells before removing them to eat the prawns.

Ingredients

3 Tbsp. peanut oil

2 Tbsp. finely chopped ginger root

2 cloves garlic, chopped

1 lb. fresh prawns, deheaded & washed

1 Tbsp. soy sauce

1 Tbsp. dry sherry 

½ tsp. salt 

Pepper 

Coriander

Directions

Heat oil in wok and stir-fry ginger root and garlic for 30 seconds. Add prawns and cook for 2 more minutes to brown shells lightly. Add soy sauce, sherry, salt and pepper and cook for another 2 minutes. Transfer to warm serving dish and garnish with coriander.

Serves 3 to 4.

—Helen Campbell

Loughborough Inlet, British Columbia

Shrimp Cooked in Beer

This dish makes an excellent cold appetizer or party snack.

Ingredients

2 bottles beer 

2 bay leaves, crumbled 

½ tsp. crushed red pepper 

½ tsp. cayenne 

2 Tbsp. mustard seeds

1½ lbs. jumbo shrimp, shelled & deveined 

¼ cup wine vinegar 

1 large clove garlic, peeled

Directions

Combine beer, bay leaves, red pepper, cayenne and mustard seeds in saucepan. Bring to a boil and simmer for 5 minutes. Add shrimp and 

simmer for 8 to 10 minutes, or until shrimp 

turns pink.

Remove from heat and add vinegar and garlic. Let stand for 30 minutes. Strain and chill well before serving.

Serves 8 to 10 as an appetizer.

—Mary Carney

Dryden, Ontario

Mama’s Scampi

Ingredients

1½ lbs. shrimp

½ cup melted butter

½ tsp. salt

Pepper

1 clove garlic, chopped

1 cup sliced mushrooms

¼ cup chopped parsley

¼ cup chopped chives

Directions

Shell and devein shrimp. In large heavy pot, melt butter and sauté shrimp for 5 minutes, or until shrimp are pink. Sprinkle with salt and pepper, place on heated platter and keep warm. Sauté garlic and mushrooms for 1 to 2 minutes, then add parsley and chives and cook for 1 minute longer. Pour over shrimp. Serve with rice.

Serves 4.

—Kirsten McDougall

Kamloops, British Columbia

Guyanese Cook-up

Make the coconut milk for this recipe by combining 3 cups boiling water with 1 cup grated coconut — preferably fresh. When mixture is cool enough to handle, squeeze out all the liquid and discard the coconut.

Ingredients

1½ cups raw brown rice

3 cups coconut milk

½ tsp. salt

¾ cup sliced green beans 

½ cup shrimp

Directions

Cook rice in coconut milk with salt for 25 minutes. Place green beans and shrimp on top of 

rice to steam for remaining cooking time —

about 20 minutes. Stir when cooked and serve.

Serves 4.

—Shiela Alexandrovich

Whitehorse, Yukon

Manicotti with Shrimp Filling

Ingredients

18 manicotti noodles

2 cups ricotta cheese

1½ cups cottage cheese

½ cup Parmesan cheese

2 eggs

1 green pepper, chopped

3–4 green onions, chopped

¼ cup finely chopped fresh parsley

½ tsp. salt

½ tsp. pepper

1½ cups shrimp

2 cups white sauce

Directions

Cook noodles in boiling water for 6 minutes, 

stirring so they do not stick to one another.

Combine cheeses, eggs, green pepper, onions, parsley, salt, pepper and shrimp. Carefully stuff the manicotti shells with this mixture. Arrange filled noodles in single layers in two greased 

9” x 13” baking pans. Pour one cup of white sauce over each.

Bake, covered, at 350°F for 45 minutes.

Serves 4 to 6.

—Lorraine McFarland

Telkwa, British Columbia

Curried Crab

Ingredients

2 coconuts

1 cup water

1 small onion, chopped

2 cloves garlic, minced

1 inch ginger, peeled & grated

2 Tbsp. olive oil

Salt

1 Tbsp. curry

2 or more crabs, cleaned

Directions

Crack coconuts and save milk. Chop or shred 

coconut meat and place in blender. Add ¾ cup water and blend thoroughly. Remove from blender and squeeze all liquid from pulp, save and add to coconut milk. Replace pulp in blender and add remaining ¼ cup water. Blend, save liquid and discard pulp. Fry onion, garlic and ginger in oil until light brown. Add coconut liquid, pinch of salt and curry. Add crabmeat, bring liquid to boil, then reduce heat and cook until liquid thickens about 10 minutes.

Serves 2.

—Pieter Timmermans

Ucluelet, British Columbia

Angels on Horseback

Ingredients

12 oysters, shucked & rinsed

Flour

Salt & pepper

12 strips bacon, fried until almost crisp

Directions

Dust oysters with flour and salt and pepper. Wrap bacon strip around each oyster and hold together with a toothpick. Broil for 4 to 6 minutes, or until bacon is crisp.

Serves 3.

—Nina Christmas

Courtenay, British Columbia

Oystacado

Ingredients

2 avocados 

¼ cup mayonnaise 

1 tsp. Dijon mustard 

Salt & pepper

1 can smoked oysters, drained & chopped 

1 Tbsp. lemon juice 

1 cup sour cream 

4 almonds

Directions

Cut avocados in half, scoop out pulp and mash. Add mayonnaise, mustard, salt and pepper, oysters and lemon juice. Fill each avocado shell with mixture and top with dollop of sour cream and an almond.

Serves 4.

—Gillian Barber-Gifford

Marinated Oysters

Ingredients

10 oysters 

3 Tbsp. olive oil 

2 Tbsp. tarragon vinegar 

2 Tbsp. lemon juice 

3–4 Tbsp. diced onions 

2 Tbsp. chopped parsley

2–3 Tbsp. chopped chives 

1 Tbsp. grated lemon peel

1 tsp. salt 

½ tsp. white pepper 

1–2 cloves garlic, crushed 

Pumpernickel bread

Directions

Steam oysters in salt water until plump — 5 to 

10 minutes — then cut into quarters. Combine 

remaining ingredients, except bread, for marinade and pour over oysters. Refrigerate for at least 4 hours. Serve on pumpernickel bread.

Serves 4.

—Berit Christensen

Cumberland, British Columbia

Clam or Mussel Pie

Ingredients

Pastry for double 9-inch pie shell 

1½ cups clams or mussels 

¾ cup diced potatoes 

1 onion, chopped 

2 cloves garlic, chopped

¼ cup chopped celery 

3 Tbsp. butter 

2 Tbsp. flour 

Thyme 

Salt & pepper

Directions

Scrub clams or mussels and cook in boiling 

water for 10 minutes, then shuck. Reserve

liquid. Cook potatoes in fish liquid. Remove 

and set aside. Sauté onion, garlic and celery in butter. Stir in flour, thyme, salt and pepper and cook for 2 minutes. Slowly add cooking liquid and cook until thickened. Add potatoes and clams or mussels.

Place in pastry-lined pie plate and top with pastry. Bake at 400°F until crust is browned.

Serves 4.

—Rachelle Poirier

Scoudouc, New Brunswick

Seafood Casserole

Ingredients

¾ cup crabmeat, cooked 

¾ cup small shrimp, cooked & shelled 

2 Tbsp. grated sharp Cheddar cheese

2 sole fillets, split in half down the center 

1½ cups white sauce (page 129) 

1 Tbsp. Parmesan cheese 

1 Tbsp. parsley

Directions

Toss crabmeat and shrimp with cheese and place half in each of two greased individual casserole dishes. Mound mixture into loaf shapes and place one half split fillet on each side of each mound. Cover with warm white sauce and sprinkle with Parmesan cheese and parsley. Bake at 325°F for 20 minutes.

Serves 2.

—June McKinnell

Paella

An elegant party dish, this version of paella uses only seafood, whereas there are some that also include chicken. After the baking, any clams and mussels that did not open should be discarded.

Ingredients

4–5 cups stock, half clam & half chicken 

1 tsp. saffron 

⅓ cup oil 

2 cloves garlic 

1 large onion, finely chopped 

1 green pepper, cut into thin strips 

2 lbs. white fish, cut into 2-inch pieces 

Salt & pepper

2 cups raw rice 

2 large tomatoes, peeled, seeded & diced 

12 shrimp, shelled & deveined 

12 scallops 

1–2 cups partially cooked vegetables (peas, green beans, zucchini, artichoke hearts) 

12 mussels or clams, scrubbed in shells

Directions

Bring stock to a boil, add saffron and set aside. In a large casserole dish, heat ¼ cup oil, fry garlic until browned, then remove and discard. Add onion, green pepper and white fish and cook until slightly browned. Season with salt and pepper. Add remaining oil and the rice and cook, stirring, for 2 to 3 minutes until rice is slightly browned. Add tomatoes and simmer for 2 to 3 minutes. Add stock and stir once.

Bury shrimp and scallops in rice, then add 

vegetables. Arrange mussels or clams around edge of dish, cover and simmer for 15 minutes, or until rice is cooked, adding stock as necessary. Uncover and bake at 450°F for 10 minutes.

Serves 8.

—Alice J. Pitt

Kingston, Ontario

Shrimp & Crabmeat Crêpes

Ingredients

Crêpe batter 

6 Tbsp. butter 

3 Tbsp. flour 

1 cup milk 

¼ tsp. garlic powder

¼ tsp. basil 

¼ lb. mushrooms, finely chopped 

1 small onion, finely chopped 

6 oz. can crabmeat, drained 

1 cup small shrimp, cooked

Directions

Prepare and cook crêpes as recipe indicates. Cover, set aside and keep warm.

Make a white sauce by melting 3 Tbsp. 

butter. Blend in flour and cook over low heat for 5 minutes. Slowly add milk, garlic powder and basil. Set aside.

Sauté mushrooms and onion in remaining 

3 Tbsp. butter. Add crabmeat and shrimp and heat through. Add to white sauce, fill crêpes, place in a greased, shallow baking dish, cover and bake at 300°F for 30 minutes.

Serves 2 to 3.

—Diane Schoemperlen

Banff, Alberta

Fresh Salmon Paté

“My recipe was inspired by a salmon paté I had at The Pilgrim’s Inn, Deer Isle, Maine. Their version was coated with finely chopped pistachios.” This paté has a delicate flavor — be sure to serve with a light, mild cracker.

Ingredients

⅔ lb. salmon steak 

salt 

4 oz. cream cheese 

1 Tbsp. heavy cream 

1 tsp. lime juice

¼–½ tsp. dill 

pepper 

⅓ cup whole almonds 

⅓ cup parsley

Directions

Poach salmon in 2 Tbsp. water with dash of salt until just done — pink through. Cool slightly, then remove bones and skin. Crumble salmon into bowl. Add cream cheese and mix thoroughly. Add cream, stirring until smooth. Add lime juice, dill and pepper and mix well. Chill for 1 to 2 hours.

To serve, finely chop almonds and parsley in shallow bowl. Spoon chilled paté into center. Pat into ball, then turn to coat with almonds and parsley.

Serves 8 to 10 as an appetizer.

—Jane Crosen

Brooklin, Maine

Salmon Barbecue

Ingredients

1 cup dry vermouth 

¾ cup oil 

⅓ cup lemon juice 

2 Tbsp. chopped chives 

½ tsp. celery salt

½ tsp. thyme 

1½ tsp. salt 

½ tsp. pepper 

4 salmon steaks

Directions

Combine all ingredients except salmon steaks and mix well. Pour over salmon and marinate, refrigerated, for 4 hours. Barbecue for approximately 10 minutes on each side, depending on thickness of steaks.

Serves 4.

—Debra Gaudreau 

Jackson, Michigan

Baked Whitefish

Ingredients

½ cup milk 

2 tsp. Dijon mustard 

4 tsp. mayonnaise 

20 oz. whitefish fillets

1 clove garlic, crushed

¼ tsp. salt 

⅛ tsp. thyme 

white pepper 

½ tsp. tarragon 

½ tsp. chopped chives

Directions

Pour milk in bottom of greased casserole dish. Combine mustard and mayonnaise and spread over fish. Sprinkle with garlic, salt, thyme, 

pepper, tarragon and chives. Place fillets in 

casserole and bake, covered, at 400°F for 

20 to 25 minutes, or until fish flakes easily.

Serves 4.

—Linda Humphrey

St. Albans, Maine

Haddock in Fennel & Yogurt

Fried coconut flakes are available in cans in many ethnic food stores. If not available, simply dry-roast coconut flakes in a heavy saucepan.

Ingredients

3 Tbsp. olive oil

2 onions, chopped

2 cloves garlic, minced

1 small hot green chili, chopped

1 Tbsp. fennel seeds, crushed

2 Tbsp. fried coconut flakes 

1 cup plain yogurt 

½ tsp. salt 

2 lbs. haddock fillets, cut into 2-3” pieces 

2 sprigs coriander, chopped

Directions

Heat oil in heavy pot and sauté onions, garlic 

and chili until mixture turns light brown. Add crushed fennel and coconut and sauté for

3 minutes more.

Lightly beat together yogurt with 1 cup 

water. Add to pot and stir. Add salt and simmer for 5 minutes. Add fish and simmer for 5 to 

7 minutes, or until fish is tender and flaky.

Garnish with coriander.

Serves 4.

— Ingrid Birker

Montreal, Quebec

Shrimp-Stuffed Sole

Ingredients

1 clove garlic, minced 

1 large shallot, diced 

3 Tbsp. butter 

⅔ cup chopped parsley 

⅛ tsp. dill 

3 fresh basil leaves, chopped 

juice of ½ lemon 

salt & pepper

¼ cup bread crumbs

1 cup cooked, chopped shrimp

1 tomato, peeled, seeded & diced

4 sole fillets

2 tsp. butter

6 thin slices lemon

3 Tbsp. chicken stock

2 Tbsp. white wine

Directions

Sauté garlic and shallot in 3 Tbsp. butter, but do not brown. Add ⅓ cup parsley, dill, basil, lemon juice and salt and pepper, and cook gently for 

2 minutes. Stir in bread crumbs and shrimp and let stand for 2 minutes. Stir in tomato.

Place sole in greased shallow casserole dish, with half of each fillet lining pan edge. Place 

⅓ to ½ cup stuffing on each fillet. Fold other half of fillet over stuffing and tuck end under. Dot fish with 2 tsp. butter, lay lemon slices on top and sprinkle with remaining ⅓ cup parsley. Combine stock and wine and pour over fillets.

Bake, covered, at 350°F for 20 minutes, or until flaky but still moist

Serves 4.

—Laurie D. Glaspey

Oakridge, Oregon

Szechuan Shrimp

Ingredients

1 lb. small shrimp, peeled & deveined

1½ Tbsp. cornstarch

1 egg white

¼ cup diced bamboo shoots

¼ cup chopped green onions

¼ cup chopped green pepper

½ tsp. crushed hot red pepper

1 clove garlic, minced

1 Tbsp. grated gingerroot 

½ cup chicken stock 

5 Tbsp. tomato paste 

½ tsp. soy sauce 

2 Tbsp. dry sherry 

½ tsp. sesame oil 

2 cups plus 2 Tbsp. peanut oil 

salt

Directions

Rinse shrimp in cold water and pat dry. Combine cornstarch and egg white and mix well. Add shrimp and stir to coat. Let stand for 5 hours. Combine bamboo shoots, green onions, green pepper, hot red pepper, garlic and ginger. Set aside.

Blend together stock, tomato paste, soy sauce, sherry and sesame oil. Set aside. Heat 2 cups peanut oil in wok. Cook shrimp for 1 minute, then remove shrimp from oil. Drain oil from wok. Heat remaining 2 Tbsp. oil in wok. Cook shrimp and vegetable mixture quickly over high heat. Add tomato paste mixture and cook until shrimp are coated and mixture is heated through. Add salt to taste.

Serves 2.

—Trudy McCallum

Oshawa, Ontario

Seafood Casserole

Ingredients

½ lb. crabmeat 

½ lb. shrimp 

½ lb. scallops 

⅓ cup butter 

½ lb. mushrooms, sliced 

2 onions, chopped 

½ cup flour

1 tsp. dry mustard 

2 cups milk 

1 cup heavy cream 

salt & pepper 

2 Tbsp. sherry 

1 cup grated Swiss cheese

Directions

Boil crabmeat, shrimp and scallops together for

5 minutes. Drain and set aside.

Melt butter, then sauté mushrooms and onions until tender. Stir in flour and mustard, and cook for 1 to 2 minutes. Slowly stir in milk and cream and cook until thickened. Add salt and pepper, seafood and sherry. Remove from heat and allow to cool. Spoon into greased casserole dish and cover with grated cheese.

Bake, uncovered, at 300°F until browned — 30 minutes.

Serves 4.

Halibut Paella

Like most regional dishes, paella varies in 

ingredients from cook to cook. This version combines meat and seafood in a colorful, festive presentation. Other possible ingredients include sausage, octopus, clams and crayfish or lobsters.

Ingredients

2 cups fresh peas or green beans 

2 lbs. halibut, cut into chunks 

1 lb. mussels, scrubbed 

1 lb. shrimp, shelled & deveined 

½ lb. squid, cleaned & cut into rings 

1 tsp. saffron threads 

½ cup olive oil 

½ lb. ham, cubed

1 whole chicken breast, boned & cut into chunks 

2 tomatoes, sliced 

1 large clove garlic, sliced 

2 Tbsp. sweet paprika 

3 cups dry rice 

2 red peppers, roasted, peeled & cut into strips

Directions

Cook peas or beans in water until just tender. Drain, saving water. Add enough water to 

vegetable water to make 5 cups, bring to a boil, add fish, mussels, shrimp and squid and simmer for 5 minutes. Remove mussels and set aside.

Lift out remaining seafood and set aside. Add saffron to cooking water and let stand. In large ovenproof skillet, heat olive oil. Sauté ham and chicken until just done and set aside. In same oil, sauté tomatoes and garlic. Add paprika and cook gently for a couple of minutes. Sprinkle rice into pan, cover with peas or beans, halibut, shrimp, squid, ham and chicken. Pour water with saffron over top and bring to a boil. Continue boiling while arranging mussels and strips of pepper on top.

Bake, uncovered, at 400°F for 15 minutes. Remove from oven and cook on top of stove for 1 to 2 minutes.

Serves 8.

Cheesy Crab in Filo

Made as directed, in two long rolls, this works well as a main course. To serve as an appetizer, cut the filo and roll individually. Leftover filo dough can be well wrapped and frozen.

Ingredients

½ cup chopped green onions

½ cup butter 

1 cup dry white wine 

12 oz. crabmeat 

4 oz. cream cheese 

¼ cup chopped parsley

4 egg yolks, lightly beaten 

1 tsp. salt 

½ tsp. pepper 

1 pkg. filo dough 

melted butter 

1 egg, beaten

Directions

Sauté onions in butter for 3 to 4 minutes. Add wine and bring to a boil. Boil for 3 to 5 minutes until liquid is reduced by half, then remove from heat. Stir in crabmeat, cheese, parsley, egg yolks, salt and pepper. Stir until cheese is melted, then set aside to cool.

Place 1 filo leaf on waxed paper. Brush with melted butter. Repeat 3 more times. Place half the crab mixture on the filo, close to the bottom, leaving a 2-inch border. Roll up, folding in ends. Repeat with more filo and remaining crab mixture.

Place on greased cookie sheet. Brush with beaten egg. Bake at 350°F for 15 minutes, then at 450°F for 10 minutes.

Serves 4 to 6.

—Nancy Blenkinsop

Burlington, Ontario

Scallops Provençale

Since sea scallops are larger than bay scallops, the cooking time will need to be adjusted accordingly if one is substituted for the other.

Ingredients

2 Tbsp. peanut oil

1 lb. Atlantic scallops

1 tsp. butter

1 Tbsp. finely chopped shallots

1 clove garlic, crushed

1 cup sliced mushrooms

½ cup diced tomato 

sesame oil 

1 tsp. Pernod 

½ tsp. paprika 

juice of ½ lemon 

garnish of chopped green onion & dill

Directions

Heat oil until very hot. Add scallops and sauté for 1 minute. Drain off all liquid, then add butter, shallots and garlic. Sauté for 1 minute more, then add mushrooms and tomato. Season with sesame oil, Pernod, paprika and lemon juice and cook until liquid is reduced. Serve in scallop shells with garnish.

Serves 2.

—A. Camm

Teeswater, Ontario

Prawns in Coconut Milk

“My husband and I work at a large open-pit coal mine. This recipe came from a Fijian family working at the mine. We serve it with basmati rice, raita and chutney. Coconut milk can be bought at specialty food marts and ethnic food stores. It can also be made by pouring hot milk over grated coconut.”

Ingredients

½ cup butter

1 onion, chopped

3 large cloves garlic, crushed

2 tsp. coriander

2 tsp. turmeric

½ tsp. cayenne

1 tsp. chili powder 

½ tsp. ginger 

salt & pepper 

2 Tbsp. white vinegar 

1 cup coconut milk 

1½ lbs. large prawns, shelled & deveined

Directions

Melt butter in a wok and add the onion and garlic. Sauté over low heat until soft. Mix spices and vinegar into a paste with mortar and pestle. Add to mixture in pan and sauté for another few minutes, stirring constantly. Add coconut milk and turn up heat. Cook until thickened — 5 minutes. Add prawns and stir until coated. Simmer for a few minutes until prawns are just cooked.

Serves 4 to 5.

— Tracy Carroll

Sparwood, British Columbia

Broiled Lemon Sole with Cucumber Dill Topping

Ingredients

2 lbs. lemon sole 

1 cup mayonnaise 

½ cup chopped cucumber 

1 Tbsp. chopped dill

3 green onions, sliced 

Tabasco sauce 

salt & pepper

Directions

Arrange fish in single layer on greased tray. 

Combine remaining ingredients and spread evenly over fish. Broil 3 to 5 inches from heat 

for 5 to 7 minutes.

Serves 4.

Tarragon Mussels

For tarragon lovers only, this dish makes a tasty appetizer. “I am a potter and I made some pots to serve this dish in. Just an ordinary pot with a lid, but the lid serves as a bowl in which to discard the shells.”

Ingredients

4 Tbsp. butter

4–5 green onions, chopped

4 dozen mussels, scrubbed

2 tsp. flour

½ cup white wine 

2 tsp. tarragon 

cayenne

Directions

Melt butter and sauté green onions. Add mussels, then stir in flour, wine, tarragon and cayenne. Cover and cook over medium heat for 6 minutes.

Serves 8 as an appetizer.

—Doris McIlroy 

Kanata, Ontario