Shrimp Newburg in Popovers

My mother makes fabulous Seafood Newburg. I remember the first time I ran across it was when my sister had a party of some sort when living in Cape St. Clair. I can picture the crockpot on the table still. I have no idea what the party was for…perhaps my niece’s birthday? A housewarming? No idea.

I had an allergy to some seafood as a child–most notably crab which would turn me a strange shade of purple–mostly my chin. This wasn’t necessarily a problem growing up in my house–my father wouldn’t touch seafood. It was a problem growing up in Maryland. Hello. Maryland Blue Crabs. (which I still dream of from time to time)

I would venture a cup of cream of crab soup with sherry at The Oxbow from time to time. I had more than my share of Maryland Steamed Crabs every so often. So what if I wheezed and turned purple? (ah the indestructibility of youth)

This recipe is certainly NOT my mother’s recipe and it has shrimp which never seemed to trouble my allergies. It also has something I adore…popovers. In my mind the Treaty of Paris restaurant is notable for one thing: popovers. I could have eaten baskets and baskets of them. I still probably could.

All that said–this recipe won’t help you much if you want to make a good shrimp Newburg. It calls for you to have made the popovers. Of course, you can find a popover recipe. It calls for canned Newburg sauce which is surely an atrocity, if it is even still available. It calls for canned shrimp. So, it is a quick recipe but not one that is going to make you realize the wonder that is Shrimp Newburg. It definitely won’t be my mother’s recipe.


Cheesy Fishburger

I have a 1976 Farm Journal cookbook by Nell B. Nichols Called “Homemade Snacks-How to eat better when you eat on the run”

I flipped through it idly today dreaming of yummy homemade snacks that were healthy. Potted Cheese-mmm a 2-week recipe–you add the next week’s ingredients to the remnants of the first week’s potted cheese. Have they seen Denise and me with ready made cheese spreads? Right. Not healthy. Moderation is key here.

It being 1976, I suppose the definition of healthy was a bit different from today–but this one took the cake for me. (and probably IS one of my favorite “snacks” but since I don’t cook fish at home–I must sneak through a local drive-thru to get it.) Just in case you want a “healthy” snack made at home–here you go:

By the way–the particular nutrient in this sandwich according to the book–calcium, not fat. hmmm.

Cheesy Fishburger

1 portion frozen breaded fish
vegetable oil
1 slice process American Cheese
1 hamburger bun, split

Golden Tartar Sauce

Cook fish in hot oil until golden brown on one side, about 3 minutes. Turn and top with cheese slice cut to fit fish. Continue cooking until golden brown on other side about 2 minutes. Place in split hamburger bun and top generously with Golden Tartar Sauce. Makes 1 serving.

Speaking of tartar sauce, I do always make my own at home–not buy prepared but I can’t imagine ever using this much pickle relish-maybe a 1/4 cup. Add as you see fit. I also recommend draining a bit so it isn’t too watery.

Golden Tartar Sauce

“Use at least one tablespoon of sauce per sandwich”
1 cup mayonnaise
1/2 cup sweet pickle relish
1 1/2 tsp prepared mustard
1 tsp grated onion

Combine all ingredients. Cover and refrigerate. Sauce will keep a week or two. Makes about 1 1/2 cups.

Deviled Crab

Ok, this recipe is not how I make deviled crab at all. However, some of you might like it this way…

2 hard boiled eggs
1 raw egg
2 TBS melted butter
1/2 c hot water
crab meat
1/2 c bread crumbs
1/4 teasp dry mustard
2 TBS vinegar
salt and cayenne pepper to taste

Mix yolk of raw egg with yolks of boiled eggs. Add dry mustard, vinegar, melted butter, pepper and salt. Chop whites of hard boiled eggs, add crab meat and bread crumbs. Mix with dressing. Add beaten egg white and water. Place in shells or casserole. Cover with bread crumbs and dot with butter. Bake at 450. Mrs. E. C. Marshall- From the Alachua Hospital Auxiliary Cookbook, 1969.

Luau Tuna Salad

It has been hotter than the blazes here this week and humid. I don’t want to even look at the kitchen, much less cook. Thus…this is appealing. It is very similar to the much loved curried chicken/curried not chicken salad I make for the family.

Luau Tuna Salad

3/4 cup mayonnaise
3/4 tsp curry powder
1 tbsp parsley flakes

Mix ingredients well

1 13-oz can tuna
1 cup pineapple chunks, drained (I use tidbits-well-drained)
1 cup celery, chopped
1 cup walnuts, chopped (I use cashews)

Combine tuna, pineapple, celery and walnuts. Fold in curried mayonnaise. Serve on lettuce leaves garnished with whole walnuts. Serves 6-8.

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