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Listing 20 Recipes in this Category - Seafood

Recipes	Author	Rating	Hits
Crabby Patties	N/A	11.00	8896
Trout Almandine	N/A	4.00	10356
Barbecue Shrimp	N/A	8.00	12510
Grilled Redfish	N/A	8.00	13401
Crabmeat Au Gratin	N/A	9.00	14093
Oysters Bienville	N/A	6.00	14498
Crawfish Maque Choux	N/A	5.00	15511
Swordfish Steaks with Mushroom Sauce	N/A	0.00	16273
General's Broiled Fish	N/A	0.00	16742
SARDINE ROLLS	N/A	0.00	16859
SHRIMP BUTTER	N/A	10.00	17995
HERRING TIDBITS	N/A	0.00	17782
BAR-B-QUED SHRIMP	N/A	13.00	18789
SHRIMP MOUSSE	N/A	8.00	18999
LEMON PEPPER SHRIMP AND ZUCCHINI	N/A	15.00	19573
PICKLED SALMON	N/A	8.00	19982
SEASONED OYSTERS	N/A	5.00	19943
SCALLOPED OYSTERS & SCALLOPS	N/A	0.00	20861
BAKED CLAMS	John	9.00	20813
SEAFOOD FANCIES	john	2.00	195578

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Pick of the Week

Title:APRICOT BRANDY POUND CAKE - Author: - Contributor:

Ingredient:
1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy

Direction:
Cream butter, gradually add sugar and beat until light. Add

eggs one at a time, beat thoroughly after each. Add

flavoring, then sifted dry ingredients alternately with sour

cream and brandy. Blend well. Put in greased and floured 3

quart bundt pan and bake in slow oven at 325 degrees about 1

hour and 15 minutes. Cool in pan on rack. Keeps very well,

can be frozen which improves flavor.