Sharon’s Marinade for Salmon

Sharon’s Marinade for Salmon

Ingredients

  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ½ cup sherry or mirin wine
  • Fresh garlic and ginger

Steps

  1. Cook until boiling then cover fish. Marinate 2 hours then broil.

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Crabmeat Canapes

Crabmeat Canapes

Ingredients

  • 1 3oz cream cheese
  • 1 tbl Kraft cream style horseradish
  • ½ tsp lemon juice
  • 25 tsp onion salt
  • Dash pepper and garlic salt
  • 5 cup flanked crabmeat
  • 1 cup chopped peeled cucumber
  • 4 french bread loaves
  • Margarine
  • Chopped parsley

Steps

  1. Combine cheese, seasonings. Blend. Stir in crabmeat and cucumbers
  2. Split bread. Spread margarine over bread. Top with crabmeat mixture. Sprinkle with parsley. Cut diagonally into 4ths. Makes 32 appetizers.

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Linguine with White Clam Sauce

Linguine with White Clam Sauce

Ingredients

  • 8 oz linguine
  • 3 tablespoons olive oil
  • 1/2 large yellow onion- finely chopped
  • 2 tablespoons flour
  • 1 lb raw clams or 1 can minced clams drained, rinsed, and dried
  • 16 cloves garlic
  • 1/4 cup clam juice or low sodium chicken broth
  • 1 cup low salt chicken broth
  • 1/2 cup grated parmesan
  • 2 tablespoons minced parsley

Steps

  1. Cook linguine, then rinse in cold water- drain
  2. Heat olive oil for one minute and add onion and garlic
  3. Cook until soft, blend in flour and stir for 1 minute
  4. Add clams and other broth, cook while stirring for 4 minutes
  5. Add cheese then linguine and cook 1 minute longer
  6. Mix in parsley and serve

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Seafood Pasta

Seafood Pasta

Ingredients

  • 3/4 lb spaghetti
  • Salt and pepper
  • 1 clove garlic
  • 3 tablespoons oil
  • 1/2 lb large shelled shrimp
  • 10 oz can baby clams or muscles
  • 8 oz tomatoes
  • 1 tablespoon chopped parsley

Steps

  1. Cook spaghetti until tender
  2. Peel and crush garlic
  3. Heat oil in a saucepan, add garlic and fry 1 minute
  4. Add spring and fry, stirring for 2-3 minutes
  5. Drain clams or muscles and add to pan with seasoning
  6. Cook 3 minutes, stirring to break up the temperature
  7. Drain spaghetti, add to seafood
  8. Season with parsley and toss lightly over low heat until well coated
  9. Serve immediately

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