1 Servings

1.50 lb Fresh or frozen small squid
1.00 lb Fresh med. shrimp
1.00 lb Fresh or frozen smelts or any other small small fish
Olive oil for frying
Salt to taste
Lemon wedges for serving

Defrost and clean the fish if necessary. Dredge all pieces in flour by shaking them in a sturdy bag with the flour. Bring the oil to a high heat (425) Drop the fish a few at a time into the oil so the pan is not full. Scoop out with a slotted spoon and drain on brown paper. Lightly salt immediately. Serve on a hot platter with lemon wedges.

Serving suggestions:
Spaghetti w/ garlic and oil fresh green salad crispy Italian bread

Source

Yield: 6 Servings

1 c Margarine
2 c Onion, chopped
2 c Celery, chopped
1/4 c Parsley sprigs
2 c Mushrooms, 8 oz., drained
12 c Bread cubes, slightly dry
1 ts Poultry seasoning
2 Eggs, well beaten
1 1/2 ts Salt
1 1/2 ts Sage
1 ts Thyme
1/2 ts Pepper
1/2 ts Marjoram, optional
3 1/2 c Chicken broth or turkey broth

Melt butter in a skillet and saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and
toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack
lightly into Crockpot. Cover and set to high for 45 minutes then reduce to
low to cook for 4 to 8 hours.

This recipe is from the Rival Crock Pot Cookbook. I have enjoyed this many times at a friend’s house. Using this recipe, I’ll bet you can modify your own to work perfectly in the crockpot. Sure saves oven space in Thanksgiving!

Source

Yield: 6 Servings

3 sm Acorn squash, cut in half, seeds removed
1/2 c Celery, chopped
1/4 c Onion, chopped
2 tb Butter or margarine
1 can Spam (12 oz.)
1 1/2 c Frozen cubed hash brown
1/2 c Apple, chopped
1/4 c Maple syrup

Heat oven to 375 degrees F. Place squash, cut side up, in a 13 x 9 baking pan. In a large skillet over medium-high heat, saute celery and onion in butter/margarine until tender. Stir in Spam and potatoes. Cook, stirring occasionally, until potatoes are browned. Stir in apple and syrup. Spoon 1/2 cup Spam mixture into each squash half. Cover. Bake 40 to 50 minutes.

Source

Yield: 4 servings

4 oz Cream cheese
1/4 c Walnuts, chopped
1 T Chopped fresh chives
1 Stalk celery, chopped
3 t Lemon juice
3 pn Cayenne pepper
1/4 t Ground coriander
8 Thin slices smoked salmon
8 Thin slices whole-wheat-bread
Butter
8 Thin slices cucumber
Fresh ground pepper
Fresh dill sprigs (opt)
Chives (opt)

In a bowl, soften cream cheese and stir in walnuts, chives and celery.

Add 2 teaspoons of lemon juice and spices and mix well. Spread cream
cheese mixture on each slice of salmon and season with pepper. Roll
up to form neat rolls.

Toast slices of bread and cut 8 (2.5″) rounds, using a biscuit cutter.
Spread thinly with butter. Place a cucumber slice on each bread round
and place a salmon roll on top of each cucumber. Drizzle with
remaining lemon juice and garnish with dill sprigs and chives, if
desired.

NOTE: Salmon rolls can be prepared several hours in advance and
refrigerated. Toast bases, however, and better freshly made. Once
assembled, serve within 30 minutes.

Source

Yield: 1 serving

2 ea mackerel, about 2 lb each
1 ea onion, large, finely chopped
1 ea carrot, diced fine
1/2 ea green pepper, chopped
1 ea bay leaf
3/4 c vinegar
1/2 ts salt
1 tb parsley, chopped
1/4 ts thyme, minced

Preheat oven to 400 degrees F. Make a sauce by cooking the onion, carrot, green green pepper, vinegar, salt, parsley, thyme and bay leaf for 20 minutes over low heat. Remove the bay leaf and pour sauce over fish. Bake for 30-40 minutes. Also for: Use Spanish mackerel, mullet or ultra-fresh  Bluefish.

Source