Recipe: Assorted Recipes (26) - 12-30-97 Recipe Swap (updated)

26 ASSORTED RECIPES
Recipe Swap - December 30, 1997

RECIPES IN THIS FILE:
Easy Chocolate Delight Pie
Quick Pecan Nut Bread
The Ultimate Bran Muffin
Mussel, Shrimp and Roasted Red Pepper Paella
Seafood Soup
Aegean Sea Chowder (Psarosoupa Kakavia)
Curried Coconut Shrimp Soup
Dinah Shore's Cioppino
Bananas Flambe
Kale Cooked with Pork
Creamed Kale and Onions
Corn Cups for Chili
Black Bean and Creamed Corn Salsa
Gingerbread People Cookies
Swedish Meatballs (Koettbullar)
Classic Sweet and Sour Meatball
Classic Diner Reuben Sandwiches
Mandarin Barbecued Pork
Pork Roast with Rosemary
Fresh Pork Shoulder Picnic
Pork Tenderloin With Mustard Sauce
Shrimp Salad Guadalajara with Jalapeno Dressing
Ceviche
Shrimp Cocktail Mazatlan-Style
Tequila Lime Ice with Shrimp
Fruited Perfection

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EASY CHOCOLATE DELIGHT PIE
Source: General Foods magazine ad, 1990's

8 squares (1 oz. each) German Sweet chocolate
1/2 cup milk
1 (8 oz.) cream cheese, softened
2 Tbsp. sugar
1 (8 or 9 oz.) carton frozen whipped topping, thawed
1 (9-inch) chocolate wafer crumb crust

Reserve 3 squares of the chocolate and melt rest in 1/4 cup milk.

Beat into cream cheese with remaining milk.

Fold in whipped topping until completely incorporated. Pour into crust.

Freeze until firm.

Let stand at room temperature 30 minutes before serving.

Melt reserved chocolate and drizzle over pie before presenting.

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QUICK PECAN NUT BREAD
Source: The Boston Cooking School Cook Book, 1934

2 cups unsifted coarse whole wheat flour
1 cup pastry flour
3/4 cup brown sugar
1 tsp salt
3 tsp baking powder
2 cups buttermilk
1 1/8 tsp soda water
1 cup pecan nut meats, finely chopped

To whole wheat flour add pastry flour, brown sugar, salt and baking powder. When thoroughly mixed, add remaining ingredients.

Turn into buttered bread pan, cover, and let stand 20 minutes.

Bake in moderately slow oven (325 degrees F) until done (time not given).

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THE ULTIMATE BRAN MUFFIN
Adapted from source: Canadian Living magazine, January 1996
Makes 12 muffins

3/4 cup All-Bran or 100% bran cereal
1 1/3 cups buttermilk
3/4 cup natural bran
2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed dark brown sugar
4 tsp baking powder
2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
1 1/4 cups raisins
2/3 cup molasses
1/3 cup vegetable oil
1 egg
1 1/2 tsp vanilla

Grease muffin cups, greasing flat top of pan as well; set aside.

In bowl, stir cereal into buttermilk; stir in natural bran. Let stand for 10 minutes.

Dump flours into large bowl. Add brown sugar, breaking up lumps with fingers. Stir baking powder, baking soda, cinnamon and salt into flour mixture. Stir in raisins; set aside.

Pour molasses and oil into bran mixture along with egg and vanilla; whisk to combine. Make a well in the center of dry ingredients; pour into bran mixture and stir with wooden spoon just until dry ingredients are moistened.

With ice-cream scoop or large spoon, divide batter among prepared muffin cups, filling to top.

Bake in 375 degree F oven for about 25 minutes or until golden and tops are firm to the touch. Let cool in pan on rack for 2 minutes. Remove muffins from pan and let cool on rack.

VARIATIONS:

SMOOTH-TOP FRUIT MUFFINS:
Increase baking powder to 5 teaspoons; substitute 3/4 cup each chopped dried apricots and figs or dates for the raisins.

YOGURT BRAN MUFFINS:
Substitute plain yogurt for buttermilk.

CRUNCHY BRAN MUFFIN TOPS:
Divide 1/2 cup batter between 2 large lightly greased muffin-top (special type of pan) pans. Bake in 400 degree F oven for 12 minutes or until firm to touch. Makes 12 muffin tops.

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MUSSEL, SHRIMP AND ROASTED RED PEPPER PAELLA
Source: Mardi Wetmore
Makes 4 servings

1 large red bell pepper
1 cup white wine
2 shallots
1/2 teaspoon thyme leaves (or 1 tbsp. fresh thyme)
6 whole black peppercorns
1 bay leaf
2 pounds mussels in shells
1/2 pound shrimp
1 (8 oz) bottle clam juice
Chicken broth
1 teaspoon saffron, crumbled
2 teaspoons olive oil
2 cups finely chopped onions
2 cloves garlic, minced
1 (16 oz.) can tomatoes, chopped
1 green bell pepper, chopped
Salt and pepper, to taste
1 1/4 cups Arborio rice, uncooked
2 tablespoons Italian parsley, chopped

Cut bell peppers into 4 pieces (4 sides). Press flat. Place in pan under broiler until blackened. Remove and place in zip lock baggie. Let stand 5 minutes. Remove and scrape blackened skin from peppers. Chop and set aside.

In large pot combine wine, shallots, thyme, peppercorns, and bay leaf. Bring to a boil. Add mussels and cook for 4 minutes. Add shrimp and cook another 4 minutes. Remove shellfish from pot. Cool.

Pour any liquid in bowl with shellfish back into pot. Remove mussels from shells, reserving several for garnish (about 3 per person).

Strain cooking liquid through cheesecloth back into pot. Add clam juice and saffron and simmer for 5 minutes. Transfer liquid to large measuring cup. Add chicken broth to measure 3 cups.

In heavy skillet heat oil. Add onions and garlic and green bell peppers; saute until softened.

Add drained tomatoes. Season with salt and pepper. Stir in rice and reserved broth. Bring to a boil, reduce heat to low and simmer, covered until rice is tender (30 to 40 minutes).

Add reserved shellfish and heat. Add parsley.

Garnish with unshelled cooked mussels.

TO COOK IN A MORE TRADITIONAL MANNER:
Saute vegetables. Add rice and saute until rice is thoroughly coated with oil and vegetables. Add tomatoes with their juice. Pour in broth until rice is just barely covered. Lower heat to medium and simmer about 10 minutes (watch to make sure rice is still submerged). Add broth to cover, stir. Continue cooking process adding warm water at end if necessary until rice is al dente (just tender) and broth is absorbed. The trick is to keep the rice barely submerged in liquid, stir frequently, cooking down and add more broth. This produces a more authentic Paella and a much richer tasting Paella. Add shellfish, heat and serve.

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SEAFOOD SOUP

1 ounce butter
4 spring onions, chopped
6 ounces shrimp or prawns
8 ounces crabmeat flaked*
2 tablespoons flour
3 cups milk
1/2 teaspoon ground black pepper
1/4 teaspoon dry chervil
1/8 teaspoon cayenne pepper
5 ounces heavy cream
1 1/2 tablespoon whiskey or brandy
2 teaspoon fresh parsley (for garnish)

Melt butter; add onions, cook gently until soft, do not brown.

Add seafood; cook for 1 minute. Stir in flour; add milk and stir until thick.

Lower the heat, add black pepper, chervil and cayenne peppers. Simmer 10 minutes.

Add heavy cream and whiskey and simmer for 3 minutes.

Serve sprinkled with parsley.

*White fish may be substituted for crab.

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AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)
Source: The Complete Greek Cookbook by Theresa Karas Yianilos
Makes 8 servings

1 pound white fish, cut into 2-inch pieces
1/2 pound clams (optional)
1/2 pound crab (optional)
1/2 pound lobster (optional)
1/2 pound scallops (optional)
1/2 pound mussels (optional)
1/2 pound shrimp (optional)
1/2 pound baby octopus (optional)
1/4 cup olive oil
3 onions, chopped
2 garlic cloves, pressed
2 pounds canned peeled tomatoes, including liquid
1 cup chopped mushrooms
4 celery stalks, chopped
2 teaspoons salt
1/8 teaspoon ground cayenne pepper
1 bay leaf
1/2 cup wine, preferably red
4 cups water

Prepare fish and shellfish by cleaning and cutting into bite-size pieces.

Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes.

Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour.

Add fish and octopus, and cook 20 minutes.

Add shellfish and simmer 5 minutes more.

Serve hot with crusty bread and crisp salad.

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CURRIED COCONUT SHRIMP SOUP

2 teaspoons butter
1/4 teaspoon curry powder
1/4 cup flaked coconut (chop, if desired)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 soup can milk
1 cup diced cooked shrimp

In small saucepan, melt butter, stir in curry powder. Add coconut; cook, stir until lightly toasted.

Meanwhile, in another saucepan, combine remaining ingredients. Heat, stirring occasionally. Garnish with curried coconut.

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DINAH SHORE'S CIOPPINO
Source: Craig Claiborne's Favorites from The New York Times, 1975
Makes 10 servings

2 tablespoons olive oil
2 tablespoons butter
3 cups chopped onion
1 leek, trim, chop finely
8 cloves garlic, finely chopped
2 green bell peppers, cut into strips
4 cups imported tomatoes, peel and chop
1 cup fresh or canned tomato sauce
salt and fresh ground black pepper
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon dried basil
Red pepper flakes
2 cups fish stock
1 cup fresh or bottled clam juice
1 cup dry white wine
1 pound firm-fleshed fish filets, cut bite-size
1/2 pound fresh bay scallops
1 pound raw shrimp, shell and devein
12 small clams in the shell, wash well
1/4 cup oysters, shuck, with liquor
1/2 pound lobster tail, cook in shell
1 crab, cook in shell, crack

Heat the oil and butter in a kettle and add the onion, leek, and garlic. Cook, stirring often, until the vegetables are lightly browned.

Add the green peppers and continue cooking, stirring, until peppers wilt.

Add the tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano, thyme, basil, and about 1/4 teaspoon red pepper flakes. Add the fish stock and cook slowly about 2 hours, stirring often to prevent burning. More fish stock may be added if desired.

Add the clam juice and wine and continue cooking about 10 minutes.

The soup may be made in advance to this point.

TWENTY MINUTES OR SO BEFORE SERVING:
Return the soup to the boil and add the striped bass or other fish. Cook about 5 minutes and add the scallops and shrimp. Simmer about 8 minutes and add the clams, oysters, lobster tail, and crab. Cook, stirring gently, about 5 minutes or until the clams open.

Serve in very hot soup bowls with red pepper flakes on the side.

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BANANAS FLAMBE
From: BV/AR
Makes 6 to 8 servings

1/2 cup buffer or margarine
4 firm medium bananas
2/3 cup brown sugar (packed)
1/3 cup white rum
1 teaspoon cinnamon
Vanilla ice cream

In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes.

Into chafing dish, cut bananas diagonally into 1/2-inch slices; heat through, carefully turning slices to coat.

Heat rum just until warm; pour slowly over slices and ignite immediately. Do not stir. Spoon sauce and banana slices over ice cream.

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KALE COOKED WITH PORK
From: BV/AR
Makes 5 servings

2 to 3 oz. salt pork, or pork neck bone
4 cups cold water
2 lbs. kale, well-washed
Salt, to taste

Choose salt pork with strips of lean and cut into 1/4-inch slices. Put salt pork or neck bones into a 4 quart pan and add 4 cups cold water. Heat to boiling, then reduce heat, cover and simmer 30 minutes.

Then add the kale, cover and reheat to boiling. When kale has wilted down, turn over and press down until they are below the surface of the liquid. Continue cooking, uncovered, until the kale is tender, 30-40 minutes, depending on age and thickness. (If more water is needed during cooking, add boiling water to keep the kale just covered.)

When done, drain off liquid and serve with slices of pork laid over top. If more salt is needed, add at end of cooking.

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CREAMED KALE AND ONIONS
Source: Farm Journal Country Cookbook
From: Kat/CA
Makes 6 servings

1 1/2 lbs. kale, cleaned
12 small white onions, peeled
1/4 cup shortening
3 tbsp. flour
1 1/2 cups milk*

Cook kale in boiling salted water (enough to come halfway up on kale) until tender, about 15 minutes. Cook onions in boiling salted water until tender, about 15 minutes. Drain and combine vegetables.

Make white sauce of shortening, flour, milk and seasonings you prefer (salt, pepper, etc.) Pour over kale and onions. Serve hot.

*You can use liquid drained from cooked vegetables for all or part of the milk in making the sauce.

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CORN CUPS FOR CHILI
Source: The Martha Stewart Cookbook

6 tablespoons (3/4 stick) unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup all purpose flour
1/2 cup cornmeal
Pinch of coarse kosher salt

Cream the butter and cream cheese with a wooden spoon or electric mixer.

Combine the flour, cornmeal, and salt. Add it, a little at a time, to the butter mixture, stirring constantly until well incorporated. Knead it lightly with your hands.

Divide the dough into 1-inch balls and press them into mini muffin tins, using your thumbs to form cups inside the mold. The dough cups should be as even as possible and come up to the top of the tins.

Bake for 20 minutes, or until golden brown. Fill with chili and serve.

VARIATIONS:
Two tablespoons of a variety of minced ingredients can be added to the corn cup dough. Try jalapeno peppers, scallions, chives, or red bell peppers.

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BLACK BEAN AND CREAMED CORN SALSA
Adapted from source: The Martha Stewart Entertaining Cookbook
From: Dawn/NYS

1 (1 lb.) can black beans, well-rinsed
1 (1 lb.) can cream-style corn
About 1/4 cup chopped onion
2 Tbsp chopped green bell pepper
2 Tbsp butter
Hot pepper sauce to taste
Garlic powder (about 1/2 tsp)
Chopped fresh cilantro, to taste
2 Tbsp chopped tomato

Combine all except tomato, and blend flavors over medium heat. Add tomatoes, and cook 5 minutes more.

Serve in those cute little corn cups (recipe above), or with crackers - really good.

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GINGERBREAD PEOPLE COOKIES
Source: Arrowhead Mills Holiday Recipes - tri-fold recipe pamphlet
From: Dawn/NYS

3 cups all-purpose flour
1 tsp non-aluminum baking soda
2 tsp ground ginger
1/2 tsp ground allspice
1/2 cup butter, softened
1/2 cup honey
1/4 cup molasses
1 egg (or egg substitute)

Mix flour, baking soda and spices in medium sized bowl.

In large bowl, blend butter, honey and molasses together. Beat in egg. Gently mix in dry ingredients thoroughly.

Wrap dough in plastic wrap or waxed paper and refrigerate until firm (approximately 1 hour).

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Divide dough into 4 pieces. Roll each piece out on lightly floured surface. Cut into desired shapes and place carefully on oiled or buttered cookie sheet.

Bake in middle of oven for 6-10 minutes, depending on size of cookies. Remove from sheet carefully.

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SWEDISH MEATBALLS (KOETTBULLAR)
From: dawn
Makes 8 servings

1/2 cup unseasoned bread crumbs
1/2 cup half and half cream
4 tbsp unsalted butter, divided use
1/4 cup minced white onion
1/3 lb ground beef
1/3 lb ground veal
1/3 lb ground pork
1 large egg
1/8 tsp freshly grated nutmeg
1/2 tsp salt (or to taste)
1/4 tsp freshly ground black pepper

Soak the breadcrumbs in the half and half for 5 minutes in a large mixing bowl.

Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onion and saute for about 2 minutes. Let cool slightly.

Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the breadcrumb mixture. Gently combine the ingredients with your hands. Cover the bowl and refrigerate the mixture for a couple of hours.

TO MAKE THE MEATBALLS:
Shape the meat mixture with your hands into uniform 2/3-inch balls. Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes.

WHEN READY TO COOK:
Melt the remaining 3 tablespoons butter in a saute pan or skillet over moderate heat. When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook the meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently. Transfer to a warm platter and serve immediately.

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CLASSIC SWEET AND SOUR MEATBALLS
Source: Mable Hoffman's Appetizers by Mable and Gar Hoffman, 1988
From: SueA, CA
Makes about 55 appetizer servings.

1 egg, slightly beaten
1/3 cup milk
1/2 cup soft breadcrumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground sage
1/4 cup minced onion
1 lb. lean ground beef
Sweet and Sour Sauce (recipe follows)

Preheat oven to 350 degrees F.

In a medium bowl, combine egg, milk, breadcrumbs, salt, pepper, sage and onion. Stir in ground beef.

Shape into 1-inch balls. Arrange on a rack in broiler pan.

Bake at 350 degrees F for 15 to 20 minutes in preheated oven until lightly browned. Drain and discard drippings.

Prepare Sweet and Sour Sauce.

TO SERVE:
Arrange meatballs in a chafing dish or heat-proof bowl on a hot tray. Pour Sweet and Sour Sauce evenly over meatballs. Serve warm.

SWEET AND SOUR SAUCE

1 (8 oz.) can pineapple slices
2 tablespoons cornstarch
2 tablespoons soy sauce
1 cup chicken broth
1/4 cup vinegar
1/4 cup honey
1 green bell pepper, cut in 1-inch squares

Drain pineapple; reserve juice in a small saucepan; set aside. Cut pineapple into 3/4-inch pieces; set aside.

Stir cornstarch into reserved pineapple juice in the saucepan until dissolved. Stir in soy sauce, broth or bouillon, vinegar and honey. Cook and stir over medium-low heat until thickened and translucent.

Stir in pineapple chunks and green pepper squares. Cook 1 minute longer.

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CLASSIC DINER REUBEN SANDWICHES
Source: QVC, 1990's
Makes 4 Sandwiches

8 slices rye bread with caraway seeds
1/4 cup butter, room temperature
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well-drained
1/2 pound Swiss cheese, shredded
Potato chips (for serving)

Lay out the bread slices. Spread one side of each slice with the butter, then turn them and spread the other side evenly with the dressing.

Lay the sliced corned beef on the dressing side of the bread, making sure there's no overhang. Spread the sauerkraut evenly on the corned beef, then sprinkle the cheese evenly on top of that.

Top with the remaining bread slice, buttered side out and press to compact the sandwich.

Heat a large non-stick fry pan or griddle until hot. Place the sandwich on the griddle and cook, pressing down on the sandwiches 3 or 4 times to keep compact. Cook for 3-4 minutes until golden on the one side, then flip carefully and press down again and cook until the cheese has melted and the sandwich is golden on the other side.

Serve immediately with the potato chips.

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MANDARIN BARBECUED PORK
From: SueA, CA

1 (5 pound) pork butt*
1 cup sugar
1/2 cup dry sherry
1/4 cup hoisin sauce
5 tablespoons catsup
4 tablespoons soy sauce
2 teaspoons salt
Freshly ground pepper, to taste
1/4 cup honey, warmed

Trim the pork of most excess fat and cut in 1x2-inch pieces. Put the pork pieces in a shallow dish.

Mix together the sugar, sherry, hoisin sauce, catsup, soy sauce, salt, and pepper to taste and pour over the pork pieces. Marinate in the refrigerator for 8 hours, turning the pieces over in the sauce several times.

WHEN READY TO COOK:
Preheat the oven to 450 degrees F.

Remove the meat from the marinade and place in a roasting pan; discard marinade.

Roast the meat for 30 minutes, turning the pieces over once, then lower the heat to 375 degrees F and roast for 15 minutes more.

Remove the pork from the oven and pour the warmed honey over the meat, turning to coat on all sides. Serve.

*This would work with other cuts of pork.

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PORK ROAST WITH ROSEMARY
(ARISTA ARROSTO AL ROSMARINO)
Makes 6-8 servings
From: dawn
Makes 6-8 servings

1 (2 1/2 to 3 lb.) pork loin roast
2 tbsp fresh rosemary
4 cloves garlic
1 tsp salt
1 tsp ground black pepper
2 tbsp butter
1 small onion, chopped
1/4 cup olive oil

Trim fat from pork roast. Make 8 to 10 deep cuts, about 2-inches apart, in pork with sharp knife. Finely chop rosemary and garlic together. Insert small amounts of garlic mixture in cuts. Sprinkle with salt and pepper.

Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.

Roast, uncovered, at 350 degrees F for 1 3/4 to 2 hours or until thermometer registers 170 degrees F. Let stand 15 minutes before slicing.

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PORK TENDERLOIN WITH MUSTARD SAUCE
From: dawn
Makes 2 servings

1 (8 oz) pork tenderloin in 2 pieces
1/4 tsp salt
1/4 cup chopped onion
1/4 cup water
1/4 cup chopped green bell pepper
1 tbsp plus 1 tsp dijon style mustard
1 tsp unbleached flour

Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on MEDIUM (50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer.

Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.

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SHRIMP SALAD GUADALAJARA
Source: California Heritage Continues by the Junior League Pasadena, 1991
From: SueA, CA - 12-30-97
Makes 6-8 servings

1 medium red onion
1 red bell pepper
1 green bell pepper
3 medium tomatoes, peeled and seeded
1 1/2 pounds medium raw shrimp, shelled and deveined
1/2 cup pitted ripe black olives, drained, cut in half
l/2 cup stuffed green olives, drained, cut in half
Jalapeno Dressing (recipe follows)
2 lemons, thinly sliced (for garnish)

Slice the onion, red and green peppers, and tomatoes in julienne strips.

Place the shrimp in boiling water and cook just until they turn pink.

Combine all ingredients for the salad, except lemon slices, in a serving bowl and toss with the Jalapeno Dressing. Garnish with the lemon slices.

JALAPENO DRESSING

1 clove garlic
3 fresh or canned jalapeno chiles
1/2 cup olive oil
1/3 cup lemon juice
1 teaspoon ground cumin
1 bay leaf
Salt and freshly ground black pepper

Mince the garlic and chiles and combine with other ingredients. Mix well. Remove the bay leaf before using.

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SueA, CA: Dawn here is a Ceviche recipe which calls for shrimp
but the shrimp is cooked first...

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CEVICHE
Source: LA Times California Cookbook, 1983
From: SueA, CA
Makes 8 to 10 servings

1 cup scallops, cut in halves
1 cup halibut, cut in 1-inch cubes Lime juice
1 cup lime juice (or as needed)
1 cup chopped peeled tomato
1/4 cup chopped green onions
1/4 cup olive oil
1 tablespoon dry white wine
1 tablespoon wine vinegar
1 tablespoon chili sauce
1 cup tomato juice (optional)
1/4 teaspoon oregano
8 pitted green olives
Salt, pepper
1/2 cup cooked small shrimp (optional)
1 1/2 tablespoons minced parsley

Place scallops and halibut in shallow porcelain or glass dish. Add 1 cup of lime juice. If juice does not cover fish add more. Cover and let stand at room temperature for 3 hours.

Mix together tomato, green onions, oil, wine, vinegar, chili sauce, tomato juice (if using), oregano, and olives. Season to taste with salt and pepper; set aside.

Drain fish and rinse in water, then drain well. Add fish to sauce along with shrimp (if using). Chill.

Serve in individual glass bowls topped with a sprinkling of parsley.

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SHRIMP COCKTAIL MAZATLAN-STYLE
(COCTEL DE CAMARONES MAZATLAN)
Source: Mexican Cooking by Barbara Hansen
From: SueA, CA
Makes 4 servings

"A treat from the beaches of western Mexico."

1 lb. unshelled small shrimp
1 quart water
2 onion slices
1 bay leaf
1 tablespoon plus 1/4 cup lime juice, divided use
8 peppercorns
1/2 teaspoon salt
1/4 cup chopped onion
4 teaspoons chopped fresh cilantro leaves
1/4 cup diced cucumber
1/2 cup ketchup
Few drops hot chile salsa or hot pepper sauce
Freshly ground pepper
Whole cilantro leaves (for garnish)

Wash shrimp well; drain. Do not peel.

Combine 1 quart water, onion slices, bay leaf, 1 tablespoon lime juice, peppercorns and salt in a large saucepan. Bring to a boil. Drop shrimp into boiling mixture. Cook 4 minutes. Remove shrimp. Strain and reserve liquid.

Peel shrimp; slit backs and remove sand veins. Place in a large bowl. Cover with reserved liquid; chill.

In a medium bowl, combine chopped onion, cilantro, cucumber, ketchup, 1/2 cup reserved shrimp liquid, the remaining 1/4 cup lime juice, hot chile salsa or hot pepper sauce to taste and pepper to taste; set aside.

TO SERVE:
Drain shrimp, discarding remaining liquid. Stir drained shrimp into onion mixture. Spoon into 4 seafood cocktail glasses. Garnish with whole cilantro leaves.

VARIATION:
Reduce shrimp liquid to 1/4 cup. Add 1/4 cup white wine. Reduce lime juice to 2 1/2 teaspoons.

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TEQUILA LIME ICE WITH STIR-FRIED SHRIMP
From: SueA, CA
Source: Sunset Recipe Annual, 1988 edition
Makes 4 cups Lime Ice, or 5 to 8 first-course servings

FOR THE LIME ICE:
1 1/2 teaspoons grated lime peel
1 cup sugar
2 cups lime juice (about 14 fresh limes; or use bottled juice)
1/2 cup tequila
1 cup water
FOR SERVING:
Stir-Fried Shrimp (recipe follows)
Ice cubes (for chilling bowls)
Lime peel strips (optional, for garnish)

TO PREPARE THE LIME ICE:
In a 9- by 13-inch pan, stir together grated peel, sugar, juice, tequila, and 1 cup water until sugar is dissolved; cover. Freeze until firm, overnight or up to 1 month.

ABOUT 30 MINUTES BEFORE SERVING:
Prepare shrimp and set aside.

To chill the bowls, arrange ice cubes in 5 to 8 small bowls. Nest 5 to 8 smaller bowls (about 3/4-cup size) in the ice; put in freezer. (Or omit cubes and put smaller bowls in the freezer.)

With a heavy spoon, break lime ice into chunks. Whirl in a food processor or beat with an electric mixer until a thick icy slush forms. Immediately spoon into chilled bowls; garnish with strips of peel. Accompany with shrimp.

STIR-FRIED SHRIMP

1 pound large shrimp (about 35 per lb.)
2 tablespoons vegetable oil
2 tablespoons tequila
2 tablespoons lime juice

Shell and devein shrimp. Heat oil in a wok or 10- to 12-inch frying pan over high heat. Add shrimp and stir-fry until bright pink, about 2 minutes. Stir in tequila; ignite with a match (away from any overhang) and shake until flames die. Add lime juice. Serve at room temperature.

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FRUITED PERFECTION SALAD
From: SueA, CA
Makes 3 1/4 cups, or 6 to 8 side salads

"An interestingly flavored salad consomme replaces part of the water."

1 (10 1/2 oz.) can condensed consomme
1 package (3 oz.) Jell-O Lemon, Lime, or Orange-Pineapple Gelatin
3/4 cup water
1 tablespoon vinegar
2 tablespoons sliced stuffed green olives
1 (8 3/4 oz.) can pineapple tidbits, drained
3/4 cup shredded cabbage
1/3 cup chopped walnuts

Bring consomme to a boil. Stir in Jell-O Gelatin until dissolved. Add 3/4 cup water and vinegar. Chill until very thick.

Spoon a small amount of the jello mixture into a 1-quart mold. Top with a few olive slices. Stir remaining ingredients into remaining gelatin. Spoon into mold. Chill until firm. Unmold to serve.