Seafood on my mind



I don’t know why, but I have been craving seafood lately. I think it started with the pot of oyster stew I made for Christmas Eve

(which no one else in the family likes – they all ate the wild rice soup I made instead). Anyway, I ate oyster stew for about five days in a row for two reasons; because I like it, and I didn’t want any of it to go to waste.

For New Year’s Eve I cooked up a batch of shrimp alfredo with angel hair pasta. The rest in the house had Dave’s pizza. So, for the third day in a row, I am eating shrimp alfredo. Not complaining – in fact I thought about making another small portion of the sauce since, as usual, I cooked up way too many noodles!

So, with my recent seafood binge, this week’s recipes are all about that. These recipes come from the General Federation of Women’s Clubs Centennial Cookbook. I’ve had the book for years and it is one of my favorites. For those of you

who like seafood, I hope you find these recipes enjoyable.



Tuna Burgers

• 1 small can tuna or salmon
• 1/2 lb. sharp cheese, grated (2 c.)
• 1/4 c. minced onion
• 1/4 c. pickle relish
• 1/4 c. catsup
• 1/4 c. salad dressing
• 1 c. chopped celery
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. pimiento
• 12 hamburger buns

Mix all ingredient together well. Fill hamburger buns. Wrap buns in foil if they are to be baked in the oven. Wrap in waxed paper if they are to be cooked in a

microwave. Bake in a 350-degree oven for 20 minutes or microwave on high 1 1/2 to 2 minutes, cooking 4 buns at a time.

Shrimp Pie

• 1 lb. shrimp, cooked and

cut into bite-size pieces

• 8 oz. Monterey Jack cheese, cut into
• 1 egg, slightly beaten
• Salt and pepper to taste
• 1 can crescent rolls



Open rolls. Press five rolls (points to center) into 9-inch pie plate to form crust. Mix all other ingredients. Pour into pie shell. Place remaining 3 rolls over the top (points to center). Seal edges. Bake at 350 degrees for 35 minutes, or until crust is golden brown and cheese melted.

Crab on English Muffins

• 1/4 lb. butter (1 stick)
• 2 Tbsp. mayonnaise
• 2 shakes garlic powder or 1 1/2 tsp.
garlic salt
• 1 jar Old English sharp cheese spread
• 1 can crabmeat or 1/2 lb. crabmeat
• 6 English muffins, split

Mix ingredients together, spread on English muffins. Put in freezer until firm. Cut into wedges, broil until golden brown.

Salmon Loaf

• 1 lb. can red salmon,
drained and flaked

• 1/2 c. light Miracle Whip
• 1/2 c. chopped onion
• 1 can condensed cream of celery soup
• 1 Tbsp. lemon juice
• 1 c. dry bread crumbs
• 1 tsp. salt
• 1 beaten egg



Combine all ingredients. Bake at 350 degreesinagreased81/2X41/2loaf pan for 1 hour. Serve with cucumber sauce (optional).

Cucumber Sauce

• 1/4 c. light Miracle Whip
• 1/2 c. dairy sour cream
• 1/4 chopped cucumber

Clam Sauce with Linguine

• 1 clove garlic, finely chopped
• 4 Tbsp. butter
• 1 Tbsp. flour
• 1 (7 oz.) can minced clams
• 4 Tbsp. parsley
• Pinch of thyme
• Salt and pepper to

In a skillet, sauté garlic in butter for one minute. Stir flour in the juice from the canned clams. Add the parsley, salt, pepper and thyme; simmer gently for

5 minutes. Add minced clams; if additional liquid is needed, add 2 tablespoons white wine. Simmer for one minute and serve with linguine cooked according to directions on the box. Serve with freshly ground parmesan cheese.



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