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Make Ahead Meals : Seafood/Fish
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Reply
 Message 1 of 7 in Discussion 
From: MSN NicknameGenie·  (Original Message)Sent: 4/13/2008 9:48 PM
Recipes


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Reply
 Message 2 of 7 in Discussion 
From: MSN NicknameGenie·Sent: 4/13/2008 9:48 PM
From: <NOBR>MSN Nicknamelindah©</NOBR>  (Original Message) Sent: 7/29/2007 10:06 PM
 
Tuna Casserole


55 MINUTES COOKING TIME

INGREDIENTS

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ teaspoon onion salt
1  (10-½-ounce) can condensed Cream of Celery soup
1-1/3 cups milk
2 ounces Process American Cheese, shredded (1/2 cup)
1  (9-¼-ounce) can tuna, drained and broken into chunks
1 cup cooked peas

ADVANCED PREPARATION

In saucepan melt butter; blend in flour and onion salt. Stir in cream of celery soup; add milk. Cook and stir until thick and bubbly. Add cheese and stir until melted. Remove from heat.

Stir in tuna, and cooked peas.

Turn into a 10 x 6 x 1-¾-inch baking dish. Cover; Freeze.

BEFORE SERVING

Bake frozen casserole, uncovered, at 425 degrees until bubbly, 40 to 45 minutes; stir occasionally.

Halve 1 package refrigerated buttermilk biscuits (6 biscuits). Arrange on top of bubbling hot casserole. Bake until biscuits are golden brown, about 8 to 10 minutes more.

Serves 4


Reply
 Message 3 of 7 in Discussion 
From: MSN NicknameGenie·Sent: 4/13/2008 9:58 PM
From: <NOBR>MSN NicknameMzMaryFran©</NOBR>  (Original Message) Sent: 8/19/2007 7:12 PM
DEVILED CRAB

1 pound crab claw meat
1 cup crushed saltines (24 crackers)
6 ounces evaporated milk
4 ounces butter, melted
6 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons hot sauce
salt to taste

Preheat oven to 325 degrees F.

Crumble saltines and combine with crab meat in a mixing bowl. Add milk and other ingredients and mix well. You may vary the amount of seasoning to suit taste. Place mixture in six shell ramekins.

Bake at 325 F for 25 to 30 minutes until brown.

FREEZE AHEAD INSTRUCTIONS:
After placing in shell ramekins, these can be frozen at this point and baked later. To freeze, wrap tightly in freezer foil and place in the freezer. Individual frozen ramekins can be placed directly in the oven from the freezer. Cooking time will increase if baked from the frozen state. You can also thaw in the refrigerator prior to baking.

Servings: 6

Reply
 Message 4 of 7 in Discussion 
From: MSN NicknameGenie·Sent: 4/13/2008 9:59 PM
From: <NOBR>MSN NicknameMzMaryFran©</NOBR>  (Original Message) Sent: 9/26/2006 8:33 AM
TERIYAKI SALMON

5-7 Oz Salmon Filets
Kikkoman Teriyaki Sauce and Glaze

Season the filets with salt and pepper and pan sear presentation side down first in hot vegetable oil. Just get a nice golden brown on them. Turn over and place immediately on a sheet pan.
Brush liberally with the Kikkoman glaze, finish in the oven till slightly less than medium done. Brush once or twice more with the glaze as it bakes.
Remove from oven, brush again, cool, package and refrigerate.

Reheat covered in an oven proof dish in a 325 degree oven for 10-12 minutes, OR UNTIL JUST HOT THROUGH. Do not microwave.

Reply
 Message 5 of 7 in Discussion 
From: MSN NicknameGenie·Sent: 4/16/2008 8:33 PM
From: tghthalo  (Original Message) Sent: 7/21/2005 1:38 PM
Salmon Patties
Makes 6 patties
15 Ounce Salmon, canned drained and boned
12 Each Saltine Crackers
1 Each Egg(s)
2 Tablespoon Dorothy Lynch Salad Dressing or Extra Touch salad
dressing, or alternate below Instructions
 Assembly Directions: Spray non-stick cooking oil into skillet. Mix ingredients and shape into patties. Fry in skillet over low heat for 5-7 minutes on each side or until browned. Let cool.
 
Freezing and Cooking Directions:
 
Freeze patties on cookie sheet and put into freezer bags.
Seal, label and freeze. To prepare, reheat patties in microwave for
3-5 minutes on high or until warm. Pour additional dressing on top and
serve.
 
Comments: The kids love these salmon patties and often ask for
seconds. I'm not a fishy person myself, but I do like these because
they have such a unique taste. The dressing makes the difference. The
bottled dressing is a little sweeter than the homemade alternate, but
you can add more sugar to taste. Thanks to my mother-in-law for
creating this recipe!

Reply
 Message 6 of 7 in Discussion 
From: MSN NicknameGenie·Sent: 4/16/2008 8:39 PM
From: tghthalo  (Original Message) Sent: 9/5/2005 1:40 PM
Orange Blossom Salmon Stir-Fry

1/4 cup honey-mustard salad dressing
3 tablespoons sesame seeds
2 tablespoons molasses
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon ginger
1 tablespoon grated orange zest
14 ounces frozen stir-fry vegetables
2 salmon steaks cut into 1/2-inch strips
4 cups cook rice (or pasta)

In a large skillet over medium heat, combine salad dressing, sesame
seeds, molasses, orange juice, soy sauce, gignger and orange zest. Add
vegetables and salmon, stirringuntil vegetables are tender-crisp and
salmon is not quite opaque. Remove from heat and place in freezer
containers. Freeze.

To Serve: Thaw in top of double boiler, or bake frozen in covered 9 x
13-inch baking dish at 325 degrees F for 25 minute or until heated
through. Salmon should be opaque when cooked through. Serve over rice
or pasta.

Reply
 Message 7 of 7 in Discussion 
From: MSN NicknameGenie·Sent: 5/17/2008 3:22 AM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 5/14/2008 6:44 PM

Make Ahead Shrimp Casserole Recipe

8 slices
1 can
8 ounces
3
1/2 teaspoon
1/4 teaspoon
2 cups
1/4 teaspoon
1/4 teaspoon		 white bread, buttered
tiny whole shrimp
sharp cheddar cheese, grated
eggs, beaten
salt
ground black pepper
milk
pepper
dry mustard

 

Oven Temp: 325º
Cooking Time: 75 minutes
Pan Type: 2 quart casserole

 

Cut the buttered bread into cubes. Put half of the bread cubes into pan. Top with half the shrimp and one half of the cheese.

Mix the remaining ingredients together and pour over the layers.

Place in refrigerator for 4 hours or overnight.

Place casserole dish in a 9 x 13" baking pan and fill halfway with water. Place in oven to bake. Bake for the alloted time or until set.


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