1 lb. fresh shrimp
3 T. oil
1 T. sherry
1/3 tsp. sugar
2 tsp. salt
2 slices ginger root
2 tsp. cornstarch
Pinch MSG
2 med. cucumbers

Clean and shell shrimp, split lengthwise, rinse in cold water. Mix shrimp with sherry, 1 teaspoon of the salt and cornstarch. Peel cucumber and quarter lengthwise. Cut into 1 inch dice. Heat 1 tablespoon of oil in skillet on high flame; add remaining salt and sugar. Add cucumbers and stir-fry until slightly transparent. Do not overcook. Remove and reserve. Stir-fry shrimp in remaining oil with ginger root. When shrimp turns pink, return cucumber to the pan; mix well, add MSG and serve.

1 lb. can red salmon
2/3 c. butter or margarine, melted
1 c. fine cracker crumbs
3 or 4 eggs, well beaten
1 T. lemon juice
1 c. milk
4 T. ketcup
Salt and pepper

SAUCE:
2 heaping T. butter
1 T. ketchup
1 heaping T. flour
1/2 T. Worcestershire sauce
1 c. milk
1 T. finely chopped parsley
1/2 c. chicken broth

Flake and bone salmon and mix thoroughly with cracker crumbs. Add seasoning. Add milk and well beaten eggs, mixing well. Steam in a quart casserole tightly covered, or bake 1 hour or more covered in a 350° oven until set. Fork inserted in middle should come out clean. Make sauce with first 4 sauce ingredients. Add seasonings and parsley. Also salt and pepper if desired. Preparation time 1 1/2 hours. Serves 6.

1 container bean curd
2-3 T. soy sauce
1/2 c. dried shrimp
1/4 tsp. MSG
2 T. green onion and/or leek, chopped
2 T. sesame oil

Drain bean curd and slice into 3 or 4 3/4 inch thick slices. Arrange on serving platter. Soak dried shrimp in lukewarm water for 15 minutes; drain and squeeze out water. Slice (do not chop fine). Cover the bean curd with shrimp. Sprinkle with onion/ leek, soy sauce, MSG and sesame oil. Chill at least one hour before serving.

3 eggs, beaten
1 c. whole wheat flour
1 c. sour cream
2/3 c. sharp Cheddar, shredded
1/4 c. mayonnaise
1/3 c. almonds, chopped
1/2 c. sharp Cheddar, shredded
Salt-paprika-cayenne
1 T. onion, grated
6 T. cooking oil
1/4 tsp. dill-weed
1 (15 1/2 oz.) can salmon
3 drops Tabasco

Crust: Combine flour through oil saving 1/2 cup of mixture for top, press remainder onto bottom and sides of pie plate. Bake at 400 degrees for 10 minutes. (This can be done ahead and even refrigerated.)
Filling-drain salmon and reserve liquid. Flake and bone salmon. Combine all ingredients, adding to salmon liquid enough water to make 1/2 cup liquid. Fill crust, top with remainder. Bake at 325° for 45 minutes.

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2 9-inch pie crusts
6 eggs
Egg white
4 green onions with tops, chopped
2 c. Swiss cheese, grated
Salt and pepper
2 cans crab meat, drained and flaked
1/4 tsp. nutmeg
1/2 tsp. grated lemon peel
2 c. light cream
1/2 tsp lemon juice

Make pie crusts and brush with egg white to prevent sogginess. In each crust put 1 cup cheese, 1 can crab. Beat till smooth remaining ingredients and pour into crusts. Bake at 325 degrees for 45 minutes.

Frozen pastry shell
2 eggs, beaten
1 can crabmeat
1/2 c. milk
1/2 c. mayonnaise
8 oz. Swiss cheese, cubed
2 T. flour
1/3 c. green onions, chopped

Add flour to mayonnaise, eggs, milk. Add cheese and onions, then crab. Put in frozen pastry shell and cook at 350 degrees for 45 minutes.

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6-8 fillets of sole
1/2 lb. mushrooms
1 pkg. frozen chopped, spinach
2 T. butter
1/2 c. fine cracker crumbs
2 T. sour cream
Salt and pepper
4 T. silvered almonds
Paprika
4 T. onion, finely chopped
1/2 c. dry white wine

Undercook spinach and drain thoroughly. Add cream. Brown onions and nuts in butter and add. Cook mushrooms in butter a few minutes and add. Add cracker crumbs, salt and pepper, and mix. thoroughly. Spread on fish fillets roll them up and fasten with toothpicks. Bake in buttered dish. Pour the wine over, then sprinkle with paprika. Bake at 300 degrees to 350 degrees for 20 to 30 minutes. Serve with Hollandaise sauce.

1/4 c. butter
1/2 tsp. salt
1/4 c. flour
2 c. mixed seafood
1 c. milk
2 T. dry sherry
1/2 c. grated Cheddar cheese
1 T. ketchup
Dash pepper

Make a cream sauce from the butter, flour and milk. Add the cheese, salt, pepper and sherry. Add ketchup and seafood. Serve over hot rice. Great for serving a large crowd as it keeps well in a chafing dish. Serves 4.

1 pt. oysters
1 c. cracker crumbs
4 tsp. oyster liquid
1/2 c. butter, melted
2 tsp. milk or cream
Salt and pepper
1/2 c. dry bread crumbs

Mix bread and cracker crumbs and stir in melted butter. Put thin layer of crumbs in bottom of shallow buttered baking dish. Cover with layer of oysters, sprinkle with salt and pepper. Add remaining crumbs. Bake 30 minutes in a hot (450 degree) oven. Never allow more than two layers of oysters. If desired, sprinkle each layer of oysters with mace or grated nutmeg.

6 to 8 fillets of sole
2 T. butter
1 pkg. frozen chopped spinach
1/2 c. fine cracker crumbs
2 T. sour cream
Salt and pepper
4 T. slivered almonds
Paprika
4 T. onion (finely chopped)
1/2 c. dry white wine
1/2 lb. mushrooms

Undercook spinach and drain thoroughly. Add cream. Brown onions and nuts in butter and add. Cook mushrooms in butter a few minutes and add. Add cracker crumbs, salt and pepper, and mix thoroughly. Spread on fish fillets, roll them up and fasten with toothpicks. Bake in buttered dish. Pour the wine over, then sprinkle with paprika. Bake at 300 to 350 degrees for 20 to 30 minutes.

Serve with Hollandaise sauce.