a little of each

A family's cookbook

Shrimp de Jonghe April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:41 pm
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1 ½ sticks butter, softened

1 tsp salt

2 cloves garlic, minced

1 cup breadcrumbs

1/3 cup minced parsley

½ cup dry sherry

dash of cayenne pepper

dash of paprika

2 lbs large shrimp



Cream together butter, salt and garlic. Mix in breadcrumbs, parsley, sherry, pepper and paprika. Peel and devein shrimp. Toss into simmering water and cook just a few minutes, only until they turn pink. Rinse with cold water and drain. Preheat oven to 375 degrees. Butter four to six individual ovenproof casserole dishes, or one wide dish. Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake for 20 minutes, or until crumbs are golden brown and sizzling.


Miriam’s Clam Fritters

Filed under: Main Dishes — alittlemoreofeach @ 8:40 pm
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Miriam Follensbee was Nana Hazel’s cousin, but they called themselves twins. There is a photo of the twins together as teenagers on this book’s cover.



1 ½ cups flour

½ tsp salt

1/8 tsp pepper

1/8 tsp paprika

1 ½ tsp grated onion

10 chopped clams

2 tsp baking powder

½ cup milk or clam juice

1 egg

1 tsp melted shortening



Sift flour, salt, pepper and paprika together. Add liquid, egg, onion and shortening. Add clams. Drop by spoonfuls into deep hot fat at 375 degrees.


Bernetta’s Baked Grouper

Filed under: Main Dishes — alittlemoreofeach @ 8:39 pm
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From the Kopper Kitchen.



1 ½ lb grouper

salt and pepper

2 eggs

juice of 1 lemon

1 tsp water

1 tsp garlic, minced

1 ½ – 2 cups fresh bread crumbs, fine

¾ cup Romano cheese, grated

2 tsp butter, melted

2 tsp olive oil

½ – ¾ cup unbleached flour



Season fish with salt and pepper; set aside. Beat eggs in a shallow pan. Add lemon juice and water; set aside. In another shallow pan, combine garlic, crumbs and cheese; set aside. Place butter and oil in a 13 x 9 baking pan. Dip fish in flour and shake off excess. Dip in egg mixture and then dip in breadcrumbs and cheese. Place fish in pan. Cover with foil and poke holes in foil. Bake at 350 degrees for 20 minutes or until golden.


Shrimp Creole

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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½ cup vegetable oil

2 cups onion, chopped

1 cup green pepper, chopped

3 cloves garlic, crushed

4 cups crushed tomatoes, drained

1 cup wine

2 bay leaves

1 tsp paprika,

½ tsp cayenne pepper

1 tsp salt

3 lbs shrimp, shelled and deveined

2 tsp cornstarch and 1/4 cup cold water

6 – 8 cups cooked white rice



Heat oil. Sauté onion, green pepper and garlic for five minutes. Stir in tomatoes, wine and spices. Bring to a boil; turn down heat and simmer for 30 minutes. Add shrimp to tomato mixture. Cook five minutes or until shrimp turns pink. Stir in cornstarch and water to thicken. Serve over hot rice.


Swordfish with White Beans

Filed under: Main Dishes — alittlemoreofeach @ 8:37 pm
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1 lb swordfish steaks

2 Tbl lemon juice

2 tsp fresh rosemary, chopped

¼ tsp salt

1 clove garlic, chopped

1 cup chicken broth

1 large tomato, chopped

1 medium onion, chopped

2 (16 oz) cans cannelloni beans

2 Tbl fresh parsley, chopped



Mix fish, lemon juice, rosemary, salt and garlic in a medium glass or plastic bowl.  Cover and refrigerate for 30 minutes.  Cook remaining ingredients except parsley in a large sauté pan over medium-high heat for 15 minutes, stirring occasionally.  Stir in fish mixture.  Cover and cook over medium heat for 10-12 minutes or until fish flakes.  Stir in parsley.


Tilapia with Lemon Butter Sauce

Filed under: Main Dishes — alittlemoreofeach @ 8:36 pm
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From Publix’s Apron Meals. Serves four.


The Angel Hair Fresca makes a wonderful side dish with the tilapia.



4 tsp flour, divided

1 tsp seasoned salt

5 sprigs fresh Italian parsley, coarsely chopped

1 lemon, juiced

1 ½ lbs tilapia fillets

3 Tbl butter, divided

¼ cup white wine



Place 3 tsp flour and seasoned salt in a zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 Tbl). Preheat large sauté pan on medium-high heat for 2-3 minutes. Add fish to zip-top bag; seal tightly and shake to coat. Place 1 Tbl of butter in pan and swirl to coat. Add fish and cook 3 minutes. Flip tilapia over and cook another 3 minutes until fish is golden and flakes easily. Place fish on serving plates. Place remaining 1 Tbl butter and 1 tsp of flour, wine and juice form 1 lemon in sauté pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.


Grouper Pepin

Filed under: Main Dishes — alittlemoreofeach @ 8:34 pm
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From Margaret Ann’s



1 lb grouper

2 lemons

1 egg, slightly beaten

1 cup fresh breadcrumbs or panko

1 cup flour

2 Tbl butter

2 Tbl olive oil

1 grated hard-boiled egg



About one hour before serving, squeeze the juice of one lemon over the grouper. Cover and refrigerate. Beat the egg in a flat bowl. Put breadcrumbs on a plate. Season the flour with salt and pepper and put on another plate. Season grouper with salt and pepper. Heat the butter and olive oil in a large skillet. Dip the grouper in the flour, then in the egg and lastly in the breadcrumbs. Pat them to cover. Sauté the grouper until golden brown. Serve with additional lemon juice and the egg if you desire.


Easy Baked Mediterranean Fish with Couscous

Filed under: Main Dishes — alittlemoreofeach @ 8:33 pm
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From Margaret Ann’s



1 (14.5 oz) can diced tomatoes

4 pitted black olives, minced

2 Tbl capers, drained

2 Tbl vermouth or dry white wine

2 tsp olive oil

1 cup uncooked couscous

½ cup chicken broth

1 lb red snapper, grouper or tilapia fillets

1 lb asparagus, trimmed



Preheat oven to 450. Spray a 17×15 foil oven bag with nonstick cooking spray. Mix couscous and broth together and place in center of bag. Mix first five ingredients together and place half of tomato mixture on top of couscous. Next, add the fish, followed by the remaining tomato mixture. Place the asparagus alongside the fish. Fold in the sides of the foil. Bake for 30 to 35 minutes or until fish flakes.


Honey-Glazed Salmon

Filed under: Main Dishes — alittlemoreofeach @ 8:32 pm
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I made this for a Valentine’s dinner when Ken and I were living in our miniature (550 square feet) apartment in Altamonte Springs.



2 Tbl minced shallots

1 Tbl chopped fresh or 1 tsp dried thyme

3 Tbl honey

1 Tbl Dijon mustard

½ tsp salt

¼ tsp ground red pepper (or red pepper flakes)

4 (6 oz) salmon fillets



Combine first six ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray, and cook six minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs if desired.


Salmon with Pesto Mayo

Filed under: Main Dishes — alittlemoreofeach @ 8:27 pm
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4 (5-6 oz) salmon fillets

2 Tbl crumbled firm-textured bread

¼ cup mayonnaise

3 Tbl purchased basil pesto

1 Tbl grated Parmesan



Thaw fish, if frozen. Preheat broiler. Place bread crumbs in a shallow baking pan. Broil four inches from the heat for one or two minutes, stirring once, until lightly toasted. Set aside. Measure thickness of fish. Place fish on greased unheated rack of broiler pan, tucking under any thin edges. Broil four inches from heat for four to six minutes per ½ inch thickness or until fish flakes easily with a fork. Turn one-inch thick fillets over halfway through broiling. Meanwhile combine mayonnaise and pesto; set aside. Combine toasted breadcrumbs and Parmesan cheese. Spoon mayonnaise mixture over fillets. Sprinkle with bread crumb mixture. Broil one to two minutes more or until crumbs are lightly browned. Makes four servings.