The kids are running in from practice and you need to get dinner on the table fast. Sound familiar? Tonight, serve them this quick clam chowder. Most of the ingredients are probably already in your pantry. Dinner in 15 minutes, kids!
Number of Servings:
4
Ingredients:
2 cans clams, drained
2 celery stalks, chopped
2 tablespoons dehydrated onion
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
1 pint half and half or milk
Instructions:
Drain juice from clams into pan and cook celery and onion in juice
until tender; about 10 minutes. Add the 3 cans of soup and dilute with
half and half or milk to desired consistency. Bring to a boil; add
clams but do not boil again.
Simple recipe for a fried Catfish appetizer
Number of Servings:
6
Ingredients:
3 to 4 cups corn oil
1 1/2 pounds catfish fillets cut into 1 inch cubes or pieces
1 cup yellow cornmeal
1/4 teaspoon onion salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 jumbo size egg, beaten
1/8 teaspoon white pepper
2 1/2 teaspoons dried chives
3 teaspoons granulated sugar
8 tablespoons half & half
Optional dipping sauce:
5 tablespoons ketchup
3/4 tablespoon horseradish
1/4 teaspoon lemon juice
3/4 teaspoon Worcestershire sauce
Instructions:
Combine the cornmeal, onion salt, onion powder, garlic powder, egg,
white pepper, chives, sugar, and half & half. Heat the oil in a
medium, deep, non-stick skillet to medium hot heat. Place the catfish
into the cornmeal mixture. Drop each catfish piece individually into
the hot oil and fry until golden brown, turning often, about 4-5
minutes. Serve on toothpicks if desired, hot or cold.
Optional dipping sauce:
Combine all ingredients.
Refreshing and tangy, these California Roll-inspired lettuce cups make an impressive appetizer.
Number of Servings:
4
Ingredients:
12 oz. Alaska Surimi Seafood (Imitation Crab)
1-1/2 cups cooked rice (preferably short grain Japanese rice)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled and chopped
1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup toasted nori (seaweed), optional garnish
3 Tablespoons toasted sesame seeds, garnish
1 head iceberg lettuce
Instructions:
Lettuce cups: Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes - this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.
Salad: Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.
Source: Trident Seafoods
Nutrition Information:
295 calories, 7g total fat, .7g saturated fat, 23% calories from fat, 17mg cholesterol, 13.5g protein, 42g carbohydrate, 2g fiber, 1219mg sodium, 19mg calcium and .6g omega-3 fatty acids.
