Crepes

These are for the Party Wedges and Mandarin Shrimp.

2	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.  

Sauce:  

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.  

Paella«««««

2 pound	live lobster or use frozen ready to use meat
6 raw	shrimp -shelled, deveined
6	small hard-shelled clams
6	mussels
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
or
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.