Here's a few for you.

Joe
:
ABALONE IN CREAM
7 lb. abalone steaks
Egg
Cracker crumbs
Salt & pepper
1 cube butter
Bread 7 pounds of abalone steaks with egg and cracker crumbs; add salt and pepper. Cut into bite sized pieces. Heat 1 cube butter in frying pan; fry pieces until golden brown (about 1 minute on each side). When all pieces are fried, add 1/2 cup cream and 7 teaspoons lemon juice. Cook until cream is all heated (about 30 seconds). Place in chafing dish and provide fondue forks or toothpicks. NOTE: Abalone was abundant when I was a kid growing up on the Northern California coast. Now, my children have never tasted abalone just fished from these cold waters. Calaman is a substitute - though it misses the flavor, it does have that same characteristic texture. Take calaman steak and tenderize with a mallet as you would abalone. The mallet can be wood or metal but it should have "prongs".

ABALONE CASSEROLE
1 lg. or 2 sm. abalones or 4 to 6 c. leftover abalone
2 eggs
1 c. bread crumbs
1 c. green onion, chopped
1 sm. can Ortega green chilies washed and diced
1/2 lb. cheddar cheese or a mixture of choice
Tenderize abalone slices, dip in beaten eggs, then into bread crumbs. Fry abalone as usual. After frying place layer of abalone in a buttered casserole dish. Then layer of chopped green onion, a layer of chili pepper and a layer of cheese. Repeat until dish is full. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20 to 30 minutes. I use leftover abalone it saves alot of steps and a good use for the leftovers. Just layer as above.

ABALONE SOUP WITH CHINESE CABBAGE
1/4 lb. pork
5 c. water
16 oz. can abalone, sliced
4 - 6 oyster mushrooms, sliced
1 tsp. shoyu
1 lb. Chinese cabbage, chopped into 1
1/2 inch pieces
Boil pork, including bones, in water for about 20 minutes. Remove bones. Add abalone liquid, oyster mushrooms, and shoyu. Bring to boil. Add Chinese cabbage stems and abalone to soup, simmer for 5 minutes. Add tops and continue cooking until tender. Serve hot. Makes 4 to 6 servings.

ABALONE SAUTE
Slices Abalone
1 egg, beaten
1/2 c. cream
Fine cracker crumbs
1/2 c. butter
1 pound Abalone serves 2-3. Pound slices of Abalone very, very thin. Mix egg and cream. Dip slices of Abalone in egg mixture, dredge in crumbs. Saute in bubbling hot butter about 1 minute per side. Longer cooking toughens Abalone. Serve with cottage fried potatoes.

ABALONE CREOLE
1 lb. pounded, bite size pieces of abalone
3 tbsp. butter
1/2 c. diced onion (or minced)
2 tbsp. butter
1 tsp. celery salt
1/2 tsp. ground pepper
1 bay leaf
2 shakes Tabasco sauce
1 tsp. salt
1 (6 oz.) can tomato sauce
2 1/2 c. water
1 tsp. garlic powder
2 tbsp. dry sherry
Fry abalone quickly in 3 tablespoons butter. Set aside and keep warm. Saute onion in 2 tablespoons butter, add remaining ingredients. Simmer 1/2 hour. Add Abalone and stir over low heat until blended. Remove bay leaf; serve over rice. Serves 6.

ABALONE SALAD
2 sm. or 1 lg. head red leaf lettuce
1 bunch arugula or watercress
1 sm. head radicchio or red cabbage
12 fresh shiitake mushrooms
24 Chinese pea pods
4 fresh med. abalone
Juice of 2-3 limes
1" fresh gingerroot, peeled & grated
Freshly ground pepper
1 tbsp. rice vinegar
2 tbsp. dark soy sauce
4 tbsp. extra virgin olive oil
Salt & pepper
Lime or lemon wedges, optional
Rinse and dry lettuce, arugula and raddiccio. Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry peas. Remove abalone from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean abalone well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice abalone muscle crosswise into tissue - thin pieces. If abalone can't be sliced tissue-thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind the 2 of fresh pepper in bowl. Add abalone slices and toss to coat well. Marinate 15-20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange green in abalone shells or on serving plates. Set aside.

ABALONE STEAKS
Unsalted crackers
Salt and pepper
Sliced and pounded abalone steaks
Eggs
Peanut oil
Whip eggs, salt and pepper and pour into a shallow pan slightly larger than the abalone steaks. Pulverize crackers in a Cuisinart or blender until fine and then pour into a pan as above. Heat a large frying pan, add enough peanut oil to cover bottom 1/4 inch; continue heating until a drop of water sizzles when dropped in it. Fry the abalone quickly, about 20-30 seconds on each side. Place on a heated plate and serve.

ABALONE WITH OYSTER SAUCE
2 c. chicken broth
5 tbsp. plus 1 tsp. peanut oil
1 tsp. salt
1 lb. lettuce
1 (1 lb.) can abalone
1 tbsp. rice wine
3 tbsp. oyster sauce
1/2 tbsp. soy sauce
1/2 tsp. sugar
1 tbsp. cornstarch dispersed in 1
tbsp. cold water
1 tsp. sesame oil
Bring 1 cup of the chicken broth to a boil. Add 3 tablespoons of the peanut oil and 1 teaspoon salt. Cut each lettuce leaf into two halves lengthwise. Cook in the boiling broth for 10 seconds. Drain lettuce and place on a platter. Discard cooking liquid. Remove abalone from can and slice in 1/4-inch round pieces. Boil in boiling water for 5 seconds; drain and set aside. Heat 2 tablespoons peanut oil in frying pan. Pour in wine and add remaining 1 cup chicken broth immediately. Bring to a boil; add oyster sauce, soy sauce, and sugar. When it boils again, add abalone and cornstarch-water mixture slowly, stirring constantly. When it thickens, add 1 teaspoon sesame oil and the remaining teaspoon of the peanut oil. Arrange the abalone attractively over lettuce leaves. Pour the remaining sauce over the top. Serve immediately.

ABALONE CHOWDER
1 lb. sliced abalone, pounded
2 c. water
6 slices bacon
1 log. chopped onion
6 chopped celery sticks
4 c. cubed potatoes
4 c. milk
1/2 cube butter
1 tsp. salt
1 tsp. pepper
1 tsp. cornstarch
Dice abalone, add to potatoes and let simmer in pot with water. Fry bacon until crisp, drain and set aside. In the bacon fat, cook onion, celery until nearly done. Pieces should be slightly crunchy. Drain and add vegetable and butter to abalone. Simmer very slowly, adding a cup of milk every 5 minutes. Salt and pepper to taste. Add cornstarch if thicker chowder is desired. Allow pot to simmer for an additional 15 minutes. Add corn if desire.

SAM SEE SOUP (BIRTHDAY SOUP)
6 med. dried black mushrooms or can of straw mushrooms and juice
1 whole chicken breast (1 lb.)
1/2 tsp. cornstarch
4 oz. pea pods
2 oz. fully cooked smoked ham
2 whole canned abalone, drained, or 1
can minced clams plus juice
2 green onions with tops
4 c. chicken broth
1/2 c. shredded canned bamboo shoots
1/4 tsp. sesame oil (optional)
1/8 tsp. white pepper
Soak black mushrooms in warm water until soft, about 30 minutes. Drain. Rinse in warm water and drain. Remove and discard stems. Cut caps into thin slices. Remove bones and skin from chicken and cut meat into thin strips. Toss strips in cornstarch in glass bowl. Cover and refrigerate 20 minutes. Remove strings from pea pods and place in boiling water. Cook 1 minute and drain. Immediately rinse under cold water, drain. Cut pea pods lengthwise into thin strips. Cut green onion into 2-inch pieces. Heat broth and mushrooms to boiling, stir in chicken and bamboo shoot and heat to boiling. Stir in ham, oil and pepper. Heat to boiling. Reduce heat, simmer 5 minutes. Add pea pods, cook and stir 30 seconds. Remove from heat. Stir in abalone and onions. Serve immediately 6-10 servings.

ABALONE CHOWDER
2 tbsp. butter
2 tbsp. chopped onion
1 tbsp. chopped celery
1 tbsp. fresh chopped parsley
1 tsp. finely chopped green pepper
1 tsp. finely chopped pimiento
Pepper
1 tbsp. flour
1 lb. abalone, pounded, sliced, and minced
4 c. hot veal or chicken stock
Sm. pinch cayenne
Salt and pepper
1 c. raw diced potato
1/2 c. heavy cream
In a deep saucepan melt the butter . Add all the vegetables and cook slowly until soft. Stir in flour and cook and stir until bubbly. Add the abalone and stir in the hot stock. Cook and stir gently until slightly thickened. Add the cayenne, and salt and pepper to taste. Cover and gently simmer for an hour. Add potatoes and cook until barely soft, about 15 minutes. Just before serving, blend in cream. If using canned abalone for the chowder, drain the juice into the pan with the stock. As the canned abalone is already cooked, it should be cooked no more. Chop it and add when the potatoes are soft, letting it just heat through