These are for the Party Wedges and Mandarin Shrimp.
egg yolks  
2 whole eggs  
1/8 teaspoon salt  
1 cup flour  
½ cup milk
½ cup water 
1 Tablespoon melted butter

Combine all ingredients in a blender jar and blend for about a minutes.  Scrape down sides with rubber spatula and blender for another 15 seconds.  Cook crepes with a crepe pan over moderately high heat.  Set aside for use in the recipes.  Can be made and frozen as long as you put a piece of waxed paper in between each crepe.

Mandarin Shrimp Crepes «««««

½  pound small-uncooked shelled shrimp  
1 tablespoon cooking oil  
2 Tablespoons sliced green onions  
½  teaspoon ground ginger
1 clove garlic, minced  
2 cups pea pods -- fresh
10 to 12 cooked crepes

In large skillet, sauté shrimp in oil for several minutes.  Add onions, ginger, garlic, and pea pods.  Toss and cook at moderately high heat for 1 to 2 minutes.  Fill cooked crepes with shrimp mixture.  Roll up or fold over; arrange in a shallow baking pan.  


2 Tablespoons cornstarch  
1 Tablespoon sugar
1 cup chicken broth  
1 Tablespoon lemon juice  
2 Tablespoons soy sauce  
1 can mandarin oranges, drained  

Sauce:  In a small sauce pan, combine cornstarch with sugar; stir in broth, lemon juice, and soy sauce.  Cook over low heat, stirring constantly, until thickened and clear.  Add drained mandarin oranges.  Spoon over filled crepes.  Heat in 350 degrees oven for 10 to 15 minutes.  



2 pound live lobster or use frozen ready to use meat  
6 raw  shrimp -shelled, deveined  
small hard-shelled clams  
½ pound  pork sausage--cooked  
2 pounds chicken, cut into serving pieces-brown in hot fat  
2 teaspoons salt  
½ cup  olive oil--no substitutes!  
2 ounces  boneless pork cut into ¼ inch cubes  
½ cup chopped onions  
1 teaspoon finely chopped garlic  
1 medium  green pepper, seeded, and cut into strips  
1 large tomato, peeled, seeded and finely chopped  
3 cups raw white rice  
¼ teaspoon or less ground saffron  
6 cups boiling water  
½ cup  fresh peas 
2 lemons, cut into wedges  

In Spain, a paella may be simple or elaborate.  Vary the combination of chicken, meats and shellfish, if you like, to suit your taste or availability. For example, you may omit the lobster altogether or replace it with 6 more shrimp.  Slams and mussels may be used interchangeably.  Add rabbit or replace the chicken.  Cubes ham, veal, or beef might be used instead of pork or sausage.  Squid or snails may also be added.  Cooked green string beans may be substituted for the peas.

To make the sofrito, add ¼ cup olive oil to paella pan and heat.  Add onions, garlic, peppers, and tomato.  Stirring constantly, cook briskly until most of the liquid in the pan evaporates.  Set this sofrito aside.

Combine sofrito, rice and the salt and the saffron.  Pour in the boiling water and stirring constantly, bring to a boil over high heat.  Remove immediately.  Arrange chicken, lobster, sausage, shrimp, clams, and mussels on top of the rice and scatter the peas at random over the whole.  Set the pan in the oven at 350 degrees for 25 to 30 minutes.  Consider the outdoor grill to bake.

Hint: Use  frozen lobster also or try imitation crab.
Hint:  remember to keep the ratio of water/raw rice 2:1
Hint:  Saffron is very expensive.  Try to get a good grade, use sparingly.  Store in a cool, dry place.
Hint:  Mexican chorizo is a good pork sausage to use.
Hint:  For best results use the paella pan.  

Salmon or Tuna Loaf

1 Tablespoon lemon juice
1 pound can salmon, drained and flaked
2 cans (6½ ounce size) tuna, drained and flaked
1 cup

Medium White Sauce

Melt 2 Tablespoons butter, add 2 Tablespoons flour, blend. Add 1 cup milk,  Cook until thickened.


½ cup top milk or Carnation evaporated milk
1 teaspoon salt
1 beaten egg
½ cup chopped celery
1 cup dry bread crumbs
Mix in order given.  Make into a loaf, place in pan.  Bake at 350° for 30 minutes.

Serve with fresh peas, cooked, in more white sauce.

Shrimp Creole ««« 

½ cup chopped onion  
½ cup chopped celery  
1 clove garlic, minced  
3 Tablespoons salad oil  
2 cups or one 1# can    tomatoes
1 8 oz. can tomato sauce  
1 ½ teaspoons salt  
1 teaspoon sugar  
1 teaspoon chili powder  
1 Tablespoon Worcestershire sauce 
 Dash   Tabasco sauce  
1 teaspoon cornstarch
12 ounces raw, cleaned shrimp  
½ cup  chopped green pepper  

Cook onion, celery, and garlic in hot oil till tender but not brown.  Add tomatoes, tomato sauce, and seasonings.  Simmer uncovered 45 minutes.  Mix cornstarch with 2 teaspoons water and stir into sauce.  Cook and stir still mixture thickens.  Add the raw shrimp and raw green pepper.  Cover; simmer till done about 5 minutes.  Serve in a rice ring or just over cooked white rice.  

Tuna Fish Pinwheels «««

From Grandma Lefebvre 

Step One:

Make a batch of Bisquick for rolled biscuits.  Roll out onto counter like you were going to make a jelly roll.  

Step Two: 

Brown ¼ cup chopped onion and ¼ cup chopped celery in oil.  Spread this over the biscuit dough.  

  Step Three:

Add one can of tuna, drained and 1/3 can peas (frozen are better!).  Roll the dough into a long jelly roll and cut off like cinnamon rolls.  Bake according to directions for the biscuits in hot oven at 450 degrees for 10 to 12 minutes.   

Step Four: 

Make a good cheese sauce made of 1/3 cup milk and 1/3 pound Velveeta.  If too thick, add more milk.  

Serve hot from the oven, slicing into portions,  pouring the cheese sauce over the pinwheels.