January 2009 Delicious and Easy – Cheesy Poached Fillets By Pam Johnson 2lbs fresh fillets (redfish, trout, or other favorite)1 large lemon1 cup water1 cup mayonnaise1 Tbsp. Louisiana Hot Sauce1 tsp. finely... Read More
January 2009 Mushroom Poppers By Pam Johnson 2 dozen whole medium mushrooms 1 lb breakfast pan sausage 1 small onion finely chopped 1 cup Mexican four cheese... Read More
December 2008 Crab Spinach Quiche Jasmine and Jackson Gordon Quiche, from French cuisine, is made primarily made of eggs and cream baked in a pastry crust. Quiche is a... Read More
November 2008 Crab Stuffing By Pam Johnson 1 lb crabmeat2 slices bacon½ cup onion chopped½ cup celery chopped¼ cup bell pepper chopped1 clove garlic minced2 cups crackers... Read More
November 2008 Oyster Dressing By Pam Johnson ½ loaf day-old French bread, cut into ½ inch cubes (about 8 cups)2 (10 oz.) containers fresh oysters1 (3 oz.)... Read More
November 2008 Wild Rice and Crab Dressing By Pam Johnson 1 pkg. Uncle Ben’s Whole Grain Brown & Wild Rice (microwaves in 90 seconds)16 oz. lump crab meat2 Tbs. butter1-½... Read More
October 2008 Crab & Shrimp Enchiladas By Pam Johnson 2 tablespoons olive oil1/2 cup chopped onions1 lb. 25-count shrimp1 lb. lump crab meat1 pkg. Philadelphia cream cheese1 can cream... Read More
October 2008 Campechana De Mariscos By Pam Johnson Mexican Seafood Cocktails 1 whole Purple Onions, Chopped 3 tablespoons Celery, Chopped 3 each Jalapeno, Seeded And Chopped 1 bunch... Read More
September 2008 Portobello Shrimp Burgers By Pam Johnson This is a tasty dinner that can be cooked up and ready to serve in a flash. We have prepared... Read More
September 2008 Smokey Corn Chowder By Pam Johnson Serves 48 ounces sliced bacon, in 1/2 inch pieces1 large sweet onion, chopped2 cloves garlic, finely chopped1/2 teaspoon smoked paprika1/2... Read More