Newspapers / Carteret County News-Times (Morehead … / Oct. 11, 1955, edition 3 / Page 34
Part of Carteret County News-Times (Morehead City, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
How North Carolina Coastal Experts Prepare Delicious Fish By BAR III BUMAGE CP4L U?M F?>?? l?l Thesa we recipe* for flih ud seafood caught along the North Carolina coast. This is the way some of the housewives prepare and prefer their seafood. Since all the women who graciously consent ed to give us their recipes are ex cellent and experienced cooks, not a one of them follows a written recipe for preparing these dishes. At first it was hard for them to convert "a pinch" and "just enough but not too much" into teaspoons sad tablespoons for those of us who have to follow a recipe, since they can judge at a glance what is just the right amount. But you'll find these recipes are easy to fol low. They consist of only the pro cedure and ingredients that each cook uses in preparing the dish for her family. We asked her to tell us exactly what SHE did, and tt)e recipes are written just the way they were given to us. Jack Oak ley, salesman for Carolina Power and Light in the Morehead City area, was most cooperative in help ing collect them. CLAM CHOWDER Mrs. Alvah Hamilton Morehead City Fry V4 lb. fat pork; remove and add 2 large onions, diced. Chop 1 qt. of clams: dice 2 large potatoes and 2 stalks of celery. Add pota toes and celery to onions ?ith 1 <|t. of water. When tin potatoes and onions are done, add the chopped clams. Cook 10 to 15 minutes, then add 1 T. flour to thicken before serving. CLAM CHOWDER Mm. Guy SabtaKp, Morehead City Remove black parts from from one quart of clams; chop clams fine. Fry Vi lb. fat pork; remove pork and add clams. Add to clams 6 cups water and boil from 35 to 40 minutes. Dice 8 medium sized potatoes and 3 medium sized onions. Add potatoes, onions, and % lb. canned tomatoes Simmer for 2 hours. Serves 4. (If you have a deep well cooker on your electric range. It's Just the thing to use for clam chowder). SOFT CRABS Mrs. K. P. B. Bonner Morehead City Salt, pepper and flour crabs. Heat frying pan on high and let grease begin to smoke just before adding crabs. Turn heat to medium high when crabs are added and fry until brown. SOFT CRABS Mrs. Georgie Davis, Marshallberg Cover 8 crabs with water; add 4 t. salt. Bring the water to a boil; remove crabs and dip in 1 beaten egg. Roll the crabs in cracker meal, then fry in kl| (at until brown. (Mrt. Davis ran a hotal at Mar ahallberg several years ago. where she did all the cooking herself. Seafood was served often, and her guests atitl talk about Mrs. Davit's delicious meals). DEVILED CRABS Mn. K. P. B. Banner Mor?bea4 City Mix together: 1 lb. crab meat 1 c. cracker crumbs 1 T. mustard 1 T. tobasco sauce 2 raw eggs % cup mayonnaise Salt and pepper to taste. Replace crab meat mixture in crab sheila. Place a pat of butter on each one. Preheat oven to 350 degrees F. Bake IS to 21 minutes, or until brown. Before serving place a lemon slice on each crab. DEVILED CRABS Mrs. Ray Cummins, Beanfort Add to 1 lb. crab meat: 2 c. bread crumbs 2 T. Worcestershire sauce 1 T. prepared mustard Tabasco sauce to taste 1 c. mayonnaise or salad dressing Mix together well (with hands) and Iprm into cakes or place in shells. Sprinkle with paprika. Broil in oven 'til brown or about, 5 minutes. STEWED HAKD CUM Mra. Gay SabialM, Mar ahead CM} Wuh and clun 12 crabs; add ult to each crab. Plaec craba in heavy aluminum pot (t qt.) and sprinkle with pepper. Pour drip pinga from U lb. (at pork over crabs. Add 2 cupa water; cover and let boil lor 30 minutea. Mix in a cup: 2H T. (lour with enough water to make a this paate. Pour over craba. Cover and boil another 20 minutea. Serves 4. STEWED SHRIMP Mrs. James White hurst, Benfert Fry 3 slices salt pork; remove pork and add 1 H cupa water. Add 1H lbs. peeled shrimp. When shrimp boil, add dumplings and paatry. Pastry; 1 cup (lour Pinch o( soda, pineh o( salt Stir in enough water to make mixture stick together. Drop pasl/y into stew In tea spoonfuls. ' Dumplings: 1 1 cup corn meal Pinch of salt Add enough water to hold the mixture together and form in balla about the size of biscuita. After pastry and dumplinga have been added to the atew, boil 23 minutes. BAKED FLOUNDER Mrs. Guy Sablaton, Merehead City Score 214 to 3 lbs. flounder 1 New England Fishermen Find Better Boats Are Built at Tar Heel Shipyard Maynard Meekins Handles Seafood At Stumpy Point Since its beginning, the only in dustry of Stumpy Point, a small fishing village on Pamlico Sound, has been production of seafood. And from the tiny Dare County village in 1917, 14-year-old May nard Meekins went forth to earn his living like his forebears, by taking food from the sea. His father was a pound-net fish erman, and caught oysters and crabs as well. Today, Maynard Meekins own* and operates the Engelhard firm, Maynard Meekins ? North Carolina Seafood. Virtually Isolated Stumpy Point was virtually iso lated until 1928, its only connec tions with the rest of the world being a daily mail boat from Man teo and a boat from Elizabeth City which carried passengers and freight The latter vessel, owned by the Globe Fiah Co. in Elizabeth City, ?0 miles away, took the fiah caught by Stumpy Point fishermen to mar ket and brought in ice to preserve the catch until it reached market. After 1930, when a hard-surface road brought cloaer contact with marketing areas, most of the fish produced by the village fishermen was hauled out by truck. Mr. Meekins fished until 1931, when he went into wholesaling. He did much of his own trucking, obtaining ice from Elizabeth City. During his wholesale operationa in Stumpy Point, Mr. Meekins le calla, he aometiraea handled as many aa 1,200 boxes of fish a day, 10 for every one which he now hanrilo* More* to Engelhard In 1943, whtn his two sons reached high school age, Mr. Meek ina moved hia buaineaa to Engel hard, 23 miles from Stumpy Point, and there, la IMS, built the fiah which hla firm presently Hia three trawlers usually oj rale at Engelhard, but during the summer he alao has pert interest ta a plant In Morchead City, Ita per and Meeklna, at the north end of 9th Street. Daring the winter his boats en gage In decpaea trawling. Last winter twe of them operated from Kay West during the shrimping Two of hla boats, the 40-foot Sal ter Brothers and the SO-foot Davis Brothers, were built at Harkera Island. Theee Teasel* are cap tained respectively by Lloyd Meek lna, the owner's son, and by Henry Lee Roper of Engelhard. A third trawler, the TO-foot Lit 1M, named for Mr. Meekina' wife, tfee former Miaa Lillle -Wise of Stumpy Paint, was built In Moi bead City In ltS3. Another son, I Oordon Meekina, captains this craft. Mr. Meeklns lets no barnacles grow on his feet. He's a hard worker, pleasant and agreeable. He knows boata from stem to stern, saps! rlssj construction on his owa heat* and even lent a hand now : fisherman from all ?spede, Mr. Meekina, on occasion, will take a shrimp boat out him self, proving that he it Justly proud and ever wwthy of his Stum] ~ heritage t. weather station at ' ? was mnlppad thia , radar atonapletting Here are two CS-foot Hattem trawlers which made (heir' trial runs together. These are the type of boats which brought fame to Morehead Shipbuilding. The "Mary K." on the left Is owned by J. A. Jones of New Ben while the "Edith M. II" was purchased by Mare head City's own Ottls Purifoy. Fishing boati for the Gloucester fleet are now being built in More head City. The owners came all the way to North Carolina to place their or ders because they found that the Morehead City Shipbuilding Corp., and the craftsmen in that vicinity, had )ust the design, the skill and the know-how to build boats for the rough waters of the North At lantic. But the New Englanders were by no means the only ones who recently went to Morehead to buy their boats and trawlers- the lat ter usually called "draggers" by Yankee fishermen. In the past year the Morehead City shipyards have sold fishing boats to Floridians and Georghns as well as to New Englanders. Moreover, the Navy has purchased eighteen 30-foot utility boats from the concern. Hatteras Trawler purchasers in clude some of the biggest fleets operating in Gulf of Mexico, South Atlantic and North Atlantic waters as well as individuals who own and operate one or two boats. Fane Widespread In other words the fame of the Hatteras Trawler, and its sister ship, the Downeaster Beam Trawl er, haa spread north and south for more than a thousand miles. The quality product of this local grow ing plant is better appreciated day by day and season by Mason in North Carolina too. Though this boat building1 busi ness is not new, its recent growth has had the effect of a brand new, progressive industry locating in Morehead City. At this very moment the com pany has in hand orders for more than a score of seagoing craft. The smallest of these will be SO feet long while the largest actually on order -are the 68-foot Hatteras Trawlers. But the yard is ready to construct even larger boats and prospective owners have shown considerable interest. There is no doubt but that the Morehead City Shipbuilding Corp. will be one of the busiest places in Morehead for quite a while to come. Name is New The name of the company is just over a year old. Actually the work boats used to be built by a divi sion of the Morehead City Yacht Basin. Inc. But R. C. Kirchofer, president and principal stockhold er of the corporation, decided that there was something wrong about a hard-bitten, old salt water fish erman coming to a yacht basin to buy his work boat. So the name was changed and now the yacht basin ia a division of the ship building corporation, rather than th? other way around. "We got tired of having the tail wag the dog," Mr. Kirchofer says. The Morehead company main tains a sales representative in New York, and Johnny Naf, who makes his home at Morehead City, spends a great deal of his time in Florida and other southern states where the Hatteras Trawler has made such an unparalleled record during the last two seasons. But the thing which pleases the company most especially Superin tendent Cicero S. Hardison and Design Engineer James J. Mitchell, is the way North Carolina fisher men are accepting and acclaim ing the boat of which they are so proud. "It i? nice to hear them brag about our boat down around the Oulf of Mexico," said Mr. Hardi son, "but it sounds even better to hear praise from the fishermen who were bom on North Carolina waters. Because of the way our boats perform, and stand up, that praise is just what we are getting today." In the early 1880's the oyster In dustry had n?t developed to any extent in the north Pamlico Sound area. Oystermen were accustomed to taking their oysters up the rivers and creeks and trading them with the farmers -a bushel of ojnters for a bushel of corn. I (thm mm ?wh| tfca ???) ?m ? racaat fWto to tfca k?|? trawtar M W tfca CMr SfclfMUIaf Cat*. It I* nfer IkliM IIM ftt taaalnallM kaflaa. Ha at am flifchj craft eaa ka cawtracM aatar tfck iM at *a Mm ttaw. * C." Klrehafar, fraaMaat Ifca n imlllfc. aaaaa* ftfai rt?t, la mflatelx tfca apirattaa ta Ortraar Mapta. ~ . ?? , ...v.. : ? ?? ...^ .. -,-??? Inch apart. Sprinkla the bottom ' of t ? x It 1 1 inch pan with ult. Sprinkle flounder with aalt. Boil f medium tiied potatoes sliced until done. (Save t he-water they ara boiled In). Place the po tatoes around the flounder in salt ed pan. Salt potatoes: thinly alice > medium-sized oniona over pota toaa. Cover potatoes and fiah with tomato catsup. Pour water in which potatoes wore boiled over potatoes, only par tially covering the potatoes. Lay ? strips of bacon over the flounder Bake 4S minutes in oven preheated to ISO degrees P. BAKED FLOUNDER Mrs. AJvah Hamilton M err he ad CHy Score flounder to backboife on either side '? inch apart. Season with salt and pepper on both sides. Oreaae pan with bacon fat; lay flounder in pan. Squeeze 1 lemon over flounder. Sift 2 T. flour over flounder, thinly coating. Slice v? lb. fatback and lay acroaa whole flounder. Cover with 2 slited potatoes and 2 sliced onions. Bake 45 minutes in oven preheated to 480 degrees T. Mrs. Hamilton serves the floun der in the pyrex baking dish In which it was baked. STEWED FLOUNDER Mrs. Ot W. Lewis, Otway Melt 2 T. Crlsco In an Iron fry ing pan. Lay flounder in the pan and cover with water. After water b9lls. turn heat to medium. Add 1 large onion, chopped, and 1 tsp. salt. Continue to boil 43 minutes, after corn dumplings have been added. Corn dumplings: 1 cup corn meal. Add enough water to make mixture stick to gether and form into dumplings. MULLETS Mrs. Alvah Hamilton Morehead City Corn and season mullets in 1 tsp. salt 1H hours. Dry in air, or if not completely dry, pat with absorbent paper. Pan broil in as little grease as possible 'til brown. Season to taste. SCALLOPS Mrs. Guy Sabiston, Morehead City Salt and pepper 1 pt. of scallops; roll and cover in cracker meal. Place 3 T. Crisco or Wesson oil in an iron frying pan. Add scallops to hot shortening and brown on all sides. Remove the scallops from the fry ing pan and add enough water to the stock to make a gravy. Replace scallops in the gravy and cover. Simmer 8 minutes. OYSTER FRITTERS Mrs. K. P. B. Bonner Morehead City 1 pt. oysters 1 egg, baatea H cup flour fait (ltd pepper Fern patties of 2 T. each ?nd try In hat (at til brown oa both sides Uakaa about 24 pattiaa. OT8TEB LOAF Mrs. Bar Casual aa, Beaafert 1 pt. oysters 1 cup bread crumbs 1 egg Salt and pappar t T. (rated onion Shape into loaf in greased cas serole dish. Bake in preheated oven 490 degrees F. (or 90 minutes. TERBAFIN SOUP Mrs. Gearga Davis, Marahallberg 4 small terrapins K tip. hn? 1 up nit 1 ?t. water H cup butter Bell terrapins 20 miautaa or un til tender. Add 3 hard rooked eggs, mashed fine. Mix 1 T. cornstarch with toup to thicken after water haa boiled. Serves 4. BAKED TtOVT Mrs. 01 W. Lewis, OHray Salt fish; cover and let atand 1 hour. Wash fish and let dry. Place in broiler pan; dot with butter. Bake at 37S degrees P. til brown, or about 30 minutes. CONCH STEW Mrs. Guy Sabiatea, Merehead City This is the recipe for the famous conch stew that Mr?. Eddie Cope, land tiled to mak*. Mr*. Guy Sa buton. her daughter, gave It to us and told un her mother taught her to make it when she was ? girl. Split 8 qonchs; lay an a (oard and beat with a blunt instrument or hamrtier. Fry Vt lb. fat pork and put drippings in a heavy aluminum pot. Add concha; cover with water and cook 2% hours. Eight minutes before the 2\i ' hours are up add salt and pepper to taste and corn meal dumplings. To make corn meal dumplings, use 2 cups corn meal. 1 Up. salt, and enough water to hold the mix ture together. Make thin corn cakes. Serves 4. itfEAN-FRKH We supply the market with fresh, tasty seafoods. R. E. MAYO & CO. WHOLESALE SEAFOODS Gas and Oils ? Boat Supplies HOBUCKEN, NORTH CAROLINA Phones ? 219-2 Res. 218-3 We are proud ? of the part First-Citizens ha* played in the out standing progress made by North Carolina's fishing industry. It is our hope that our future efforts, in rendering the finest of financial ser vice, will continue to reflect in expanding the prosperity of this important Tarheel industrial development ! . BANK ? TRUST A FEDERAL DEPOSIT INSURANCE CORPORATION Conveniently Located in ? ? MOREHEAD CITY ? BEAUFORT ? ? SWAN8BORO ? JACKSONVILLE ? NEW URN ? HAVELOCK ? CHERRY POINT ? NEWPORT ? RALEIGH ? ANGIER ? BENSON ? BlIRG AW ? C AMP LKJEl'NE ? CAMP OKIOER ? CLAYTON ? CLINTON ? COATS ? DUNN ? FAYKTTRVILIJ5 ? FORT BRAGG ? GARNER ? FRANKLINTON ? GRIFTON ? KINSTON ? LOUISBURG ? MAYSVILLE ? NEWTON GROVE ? PINK HILL ? R1CHLANDS ? ROANOKE RAPIM ? ROftEBORO ? SMITH FIELD ? SPRING HOPE Since 1898 . . . complete banking services! J . ? : . . ? . r . . ... . .
Carteret County News-Times (Morehead City, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Oct. 11, 1955, edition 3
34
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75