Newspapers / The Brunswick Beacon (Shallotte, … / May 21, 1987, edition 1 / Page 61
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Page 22—Supplomont lo Th» Brunswick Deacon. June. I9B7 BY MARJORIE MEGIVERN Recipes and cooking tips for the visually impaired is a "visionary’’ idea, but a new cookbook just published for this purpose would bo valuable in every kitchen. "NchSee Seafood" was prepared by Frank Thomas, an extension seafood specialist at North Carolina State University, and Sally Moore, home economist at the Governor Morehead School, the state school for the bUnd and visually impaired. The purpose was to provide seafood consumer information for this special segment of the popula tion, with recipes and instructiens in large print, braille or read on casset tes. The authors carefully avoided recipes calling for deep frying or broiling, racing methods thst cosild lead to painful accidents. Instead, baking or range-top cooking is employed. All recipes were tested by students and alumnae of the Governor Morehead School. Scanning the recipes, any sighted person with a healthy appetite would develop hunger pangs and want to put on an apron and head for the kit chen. ' Consider Grouper Parmesan, ready in 30 minutes, and mouth watering with sour cream, hot sauce, lemon juice and parmesan. Consider, also, an elegant ap petizer like Coquilles Saint Jacques, a low-calorie crab-asparagus casserole, and marinated shrimp and vegetable salad. An introductory section discusses the nutritive value of fish, describes the forms of fresh fish found in the market, and offers tips on how to buy seafood that is fresh, frozen or cann ed. Storing and thawing techniques^ are also included, as well as gar nishes and other preparation infor mation. And the loose-leaf binder, as well as the plastic-coated cover, make this a practical cookbook for so meone whose hands are busy with shrimp. Below are recipies for the above- mentioned delicacies, taken from this cookbook. And if you know so meone who is visually impaired, you might want to steer them to the publication that is just for them. "No- See Seafood’’ can be ordered for $5.00 from Mid-Atlantic Fisheries Development Foundation, 2200 Somerville Road, Annapolis Md 2H01. Grouper Parmesan 2 lbs. skinned grouper fillets 1 C sour cream C grated parmesan cheese * • iciinm jUiCG 'No-See Seafood' Is For Everyone NO-SEE SEAFOOD A Cookbook Writfen m Large R’ln■^ Recorded on Casseilc 1 T finely-chopped onion 4 t salt 5 drops hot sauce paprika 1 T chopped parsley Line a 12x8z2-in. baking dish with aluminum foil; grease foil witli softened butter. Rinse fillets and cut into serving-size portions. Place in prepared baking dish in a single layer. In a small nnixing bowl, mix together sour cream, parmesan cheese, lemon juice, finely-chopped onion, salt, and hot sauce. With the back of a spoon, spread the mixture over the grouper and shake paprika over top. Bake at 350 degrees 25 to 30 min., or until fork tender. Rinse, pat dry and chop parsley. Using fmgers, evenly cover cooked fish with parsley. Six servings. Creb-Asparagus Casserole 4 lb. crab meat *■ 1 10-oz. can cut asparagus spears, drained Vi C sliced almonds Vi C chopped celery V4 C low calorie mayonnaise 1T fresh lemon juice V4 C freshly grated Cheddar cheese paprika Place asparagus in a well-greased one-qt round baking dish. Flake crab meat and remove any pieces of shelL Combine crab meat, almonds, celery, mayonnaise and lemon juice. Spread crab mixture over AY SUN! BRING HOME THE^BEACON OnSdsAt KiajiB cam-Mu SUKSET KACH GROCnV pisshf Wiggly cook 2 to 3 min. In a 1-qL saucepan, combine water and salt; bring to a boil. Add carrots, cauliflower, and green beans. Cover and reduce temperature to medium heat. Cook 10 to 13 min., or until vegetables are crisp-tender; drain. In a 1-qt. mixing bowl, combine cooked vegetables, celery, and green onion. Salt lightly to taste. Add shrimp and dressing. Toss lightly. Cover and chill thoroughly. Five to six servings. Coquilles Saint Jaeques 4 C water 4 t lemon juice Vi t salt 1 Ib.scallops 2 T butter 2 T chopped onion Vi C sliced miLuhrnnmQ 24 T flour 1-6 t pepper 4 C half-and-half 4 C grated Swiss eheese V'« C while wine 14 t lemon juice 14 chopped parsley 1 pkg. rock salt 10 larg;^ or 24 small sea shells asparagus. Top with cheese and sprinkle with paprika. Bake at 400 degrees, 15-20 min. or until heated thoroughly and cheese is melted. Four servings. Marinated Shrimp And Vegetable Salad 4 lb. shrimp, peeled and deveLned 11 vinegar V« C plus 2 T water V4 t salt 1 large carrot, peeled and sliced V4 in. thick 4 small head cauliflower, broken into flowerets 4 pkg. frozen green beans, thawed Vii C thinly-sliced celeiy 2 T sliced green onion V4 C reduced-calorie Italian salad dressing Fill 2-qt saucepan half full of water, add vinegar, and bring to a boil. Add shrimp, reduce heat, and Combine water, lemon juice and! salt in medium saucepan, and bringl to a boil. Add scallops and simmcr,| covered, for about six min. or untiil tender. Melt 2 T butter in a mcdiuml saucepan, add onion and! mushrooms, and saute about fivel min. or until tender. Remove from* heat and stir in flour and pepper until 1 well blended. Stir in half-and-half) gradually, then bring to boll, stirring [ constantly. Reduce heat and simmerl until thick. Add cheese and stir untill melted. Remove from heat Stir inj wine, 14 t lemon juice and parsley; f add drained scallops. ! To stabilize shells, cover a baking I sheet (one with sides) with rock salt; [ place shells on salt, and fill with) sCaiiOp mixture. Mix bread crumbs and melted but-1 ter and sprinkle on scallops. While oven is cold, move oven shelf I to top level. Turn on broiler and allow I to heat for five min. Place shells I under broiler, and heat untQ youf begin to smeU the browning bread crums, about two min. Fills 10 large, | 24 small shells. SEALY® CLOSE-OUT PREMIUM QUILin POSTURE REDDIHG 40%—50% OFF feijuu.ii I ,11 I I Petiuru Form Luiuri Sove big on discontinued styles ] . while stocks lost. All with luxury duilt tops...hinge-action coils... I ■■ H strong tcrslors bor foundation. V If Hum,! Full eo. pc $149.00 mm mm Queen set $349.00 I King set $449.00 •W® ffo • Limipod WorronPr for (ktoils wf»l* u). Arm Worronty tnlorrrtotHin P»*«» clMck out a«tnr moMt-Atl *4it« pttcod Little River Sleep Shop Harbor Squore/Little River, SC/(803)249-7681 I Across From Food Lion
The Brunswick Beacon (Shallotte, N.C.)
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May 21, 1987, edition 1
61
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