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| Fish Batter | Salmon Loaf |
| Shrimp or Crawfish Etouffe | Shrimp Batter |
 more to
come... |
| Fish Batter Contributed by Cindy Kimbrell |
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Mix all ingredients. Dip fish in batter and fry in deep fat. |
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| Salmon Loaf Contributed by Donna Elkins |
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Drain salmon; remove skin and bones. Combine with remaining ingredients. Bake in loaf pan for 45 minutes at 350° . |
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| Shrimp Batter Contributed by Norma Swedlund |
| ½
cup flour 1 egg 2 tablespoons oil ¼ cup cold water salt (optional) Mix well. Dip shrimp in batter. Drain lightly by holding over batter dish. If batter is not thin enough, add a little water. |
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| Shrimp
or Crawfish Etouffe Contributed by Katie Savoy |
| 2 cups onions 2 cups green pepper 2 cups celery 3 cups cold water 2 lbs. shrimp or crawfish 1 stick oleo Sauté celery, onion, pepper for a long time. Add water and shrimp and cook till done. Add cayenne, salt & pepper to taste, 1 teaspoon cornstarch. Dissolve and add to mixture. |
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