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Shrimply Delicious Quiche
SHRIMPLY DELICIOUS QUICHE FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
3/4 pound, peeled/deveined rock shrimp, fresh or
frozen
1 tablespoon salt
2 cups water
1½ cups sliced fresh mushrooms
2/3 cup sliced green onions
¼ cup butter or margarine, melted
4 eggs, well beaten
1½ cups half and half
1 teaspoon salt
Card 1 Back:
(Let stand for 15 minutes. 6 servings.)
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells
Thaw rock shrimp. Add salt to water and bring
to a boil. Place shrimp in boiling water; cook
30 sec. Drain. Rinse under cold water for 1-2
min. Remove any remaining particles of sand
vein. Chop rock shrimp. Cook mushrooms & green
onions in butter until tender, but not brown.
Combine eggs, half & half, salt & dry mustard;
beat until smooth. Layer half of the rock
shrimp, half of the mushroom mixture and half of
the mozzarella cheese in each pie shell. Pour
half of the egg mi into each pie shell. Bake
at 425 degrees for 30 min., or until knife comes
clean.
---
# Shrimply Delicious Quiche
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 3/4 pound peeled/deveined rock shrimp, fresh or frozen
- 1 Tbsp salt
- 2 cups water
- 1 1/2 cups sliced fresh mushrooms
- 2/3 cup sliced green onions
- 1/4 cup butter or margarine, melted
- 4 eggs, well beaten
- 1 1/2 cups half and half
- 1 tsp salt
- 1/8 tsp dry mustard
- 1 cup shredded mozzarella cheese
- 2 unbaked 9-inch pie shells
## Instructions
1. Thaw rock shrimp. Add 1 Tbsp salt to 2 cups water and bring to a boil.
2. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold water for 1–2 minutes.
3. Remove any remaining particles of sand vein. Chop rock shrimp.
4. Cook mushrooms and green onions in butter until tender, but not brown.
5. Combine eggs, half and half, 1 tsp salt, and dry mustard; beat until smooth.
6. Layer half of the rock shrimp, half of the mushroom mixture, and half of the mozzarella cheese in each pie shell.
7. Pour half of the egg mixture into each pie shell.
8. Bake at 425°F for 30 minutes, or until knife comes out clean.
9. Let stand for 15 minutes before serving. -
Greek Broiled Fish
GREEK BROILED FISH FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds skinless red snapper
1 teaspoon salt
½ teaspoon pepper
2 tablespoons melted margarine or olive oil
3 tablespoons lemon juice
2 cloves garlic, finely minced
3 TB. margarine or olive oil
½ c. thinly sliced onion rings, cut into ¼'s
1½ cups chopped parsley
1 c. chopped fresh tomato
1 teaspoon lemon juice
Card 1 Back:
Thaw fish if frozen. Pat dry. Sprinkle fillets
with salt/pepper. Place in a well-greased bak-
ing pan, 15x9½x½". Combine 2 TB. melted marga-
rine, lemon juice, and garlic, pour over fil-
lets. Set aside. In a 1-quart saucepan, melt 3
TB. margarine. Add onion and cook until tender,
but not brown. Stir in parsley and tomatoes and
cook just long enough to heat, about 1 min. Stir
in lemon juice. Set aside. Broil fillets about
4" from the source of heat for 4-6 min. Turn
carefully and baste fillets with pan drippings.
Broil 4-6 minutes longer or until fish flakes
easily when tested with a fork. Spread veg-
etable mixture evenly over fillets.
Makes 6 servings.
---
# Greek Broiled Fish
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 pounds skinless red snapper
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp melted margarine or olive oil
- 3 Tbsp lemon juice
- 2 cloves garlic, finely minced
- 3 Tbsp margarine or olive oil
- 1/2 cup thinly sliced onion rings, cut into quarters
- 1 1/2 cups chopped parsley
- 1 cup chopped fresh tomato
- 1 tsp lemon juice
## Instructions
1. Thaw fish if frozen. Pat dry.
2. Sprinkle fillets with salt and pepper.
3. Place in a well-greased baking pan, 15x9 1/2x1/2".
4. Combine 2 Tbsp melted margarine, lemon juice, and garlic; pour over fillets. Set aside.
5. In a 1-quart saucepan, melt 3 Tbsp margarine. Add onion and cook until tender but not brown.
6. Stir in parsley and tomatoes and cook just long enough to heat, about 1 minute.
7. Stir in lemon juice. Set aside.
8. Broil fillets about 4" from the source of heat for 4–6 minutes.
9. Turn carefully and baste fillets with pan drippings.
10. Broil 4–6 minutes longer or until fish flakes easily when tested with a fork.
11. Spread vegetable mixture evenly over fillets. -
South-of-the-Border Salad
Card 1 Front:
SOUTH-OF-THE-BORDER SALAD FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds smoked mullet, fresh or frozen
½ cup cooked, drained, garbanzo beans
½ medium heat lettuce, torn into 2" pieces
1 large peeled avocado, cut into 1" pieces
1 medium tomato, chopped
1 cup diagonally sliced celery
½ cup chopped green onions
½ cup grated carrot
1 cup shredded, mild Cheddar cheese
½ cup buttermilk-style salad dressing
Card 1 Back:
1 package (4 oz.) tortilla chips, lightly crushe
Thaw fish if frozen. Remove skin and bones.
Break fish into bite-size pieces. Combine all
ingredients except salad dressing and tortilla
chips. Toss well. Add dressing and tortilla
chips and serve immediately.
Makes 6 large servings.
---
# South-of-the-Border Salad
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 large servings*
## Ingredients
- 2 pounds smoked mullet, fresh or frozen
- 1/2 cup cooked, drained garbanzo beans
- 1/2 medium head lettuce, torn into 2" pieces
- 1 large peeled avocado, cut into 1" pieces
- 1 medium tomato, chopped
- 1 cup diagonally sliced celery
- 1/2 cup chopped green onions
- 1/2 cup grated carrot
- 1 cup shredded mild Cheddar cheese
- 1/2 cup buttermilk-style salad dressing
- 1 package (4 oz.) tortilla chips, lightly crushed
## Instructions
1. Thaw fish if frozen. Remove skin and bones.
2. Break fish into bite-size pieces.
3. Combine all ingredients except salad dressing and tortilla chips. Toss well.
4. Add dressing and tortilla chips and serve immediately. -
Octoberfest Burgers
OCTOBERFEST BURGERS FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1½ pounds skinless sea trout fillets, fresh/fro.
1 quart boiling water
1 tablespoon salt
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 clove garlic, finely chopped
½ teaspoon salt
1/8 teaspoon pepper
½ cup dry bread crumbs
Card 1 Back:
Vegetable oil for frying
6 toasted sesame hamburger buns
tartar sauce
Thaw fish if frozen. Add 1 TB. salt to boiling
water. Place fillets in boiling salted water.
Cover & return to boiling. Reduce heat & simmer
for 7-10 min. or until fish flakes easily when
tested with a fork. Drain. Flake. In med. bowl
combine eggs, cheese, parsley, garlic, salt,
pepper, and fish. Chill for 2 hrs. Shape into
6 burgers and roll in crumbs. Fry in hot oil at
moderate heat and brown on one side. Turn care-
fully and brown on other side, cooking 6-8 min.
Drain. Place burger on bottom half of bun.
Sprea with sauce and cover. 6 servings.
---
# Octoberfest Burgers
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 1/2 pounds skinless sea trout fillets, fresh or frozen
- 1 quart boiling water
- 1 Tbsp salt (for poaching)
- 3 eggs, beaten
- 1/3 cup grated Parmesan cheese
- 1 Tbsp chopped parsley
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup dry bread crumbs
- Vegetable oil for frying
- 6 toasted sesame hamburger buns
- Tartar sauce
## Instructions
1. Thaw fish if frozen.
2. Add 1 Tbsp salt to boiling water. Place fillets in boiling salted water. Cover and return to boiling. Reduce heat and simmer for 7–10 minutes, or until fish flakes easily when tested with a fork.
3. Drain. Flake the fish.
4. In a medium bowl, combine eggs, cheese, parsley, garlic, salt, pepper, and flaked fish.
5. Chill for 2 hours.
6. Shape into 6 burgers and roll in bread crumbs.
7. Fry in hot oil at moderate heat and brown on one side. Turn carefully and brown on other side, cooking 6–8 minutes total.
8. Drain.
9. Place burger on bottom half of bun. Spread with tartar sauce and cover with top of bun. -
Scalloped Oysters
Card 1 Front:
SCALLOPED OYSTERS FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 pint oysters, fresh or frozen
¼ cup sliced celery
2 tablespoons minced onion
½ cup margarine or butter
flavored cracker crumbs
3/4 cup milk
1 tablespoon minced parsley
1 teaspoon garlic juice
1 teaspoon lemon juice
1 teaspoon salt
Card 1 Back:
1/8 teaspoon pepper
½ cup grated Cheddar cheese
Thaw oysters. Remove any remaining shell parti-
cles. Simmer oysters in their liquor until
edges begin to curl. Remove from heat; drain.
In 10" frypan, saute celery and onion in mar-
garine until tender but not brown. Add remaining
ingredients, reserving ½ cup cracker crumbs and
cheese. Pour mixture into well-greased 1-quart
shallow baking dish. Combine remaining cracker
crumbs and cheese. Sprinkle crumb mixture over
casserole. Bake at 350 degrees for 15-20 min.
or until light golden brown.
Makes 3-4 servings. (May also be baked in indi-
vidual ramekins.)
---
# Scalloped Oysters
*Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 3–4 servings*
## Ingredients
- 1 pint oysters, fresh or frozen
- 1/4 cup sliced celery
- 2 Tbsp minced onion
- 1/2 cup margarine or butter
- Flavored cracker crumbs
- 3/4 cup milk
- 1 Tbsp minced parsley
- 1 tsp garlic juice
- 1 tsp lemon juice
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 cup grated Cheddar cheese
## Instructions
1. Thaw oysters. Remove any remaining shell particles.
2. Simmer oysters in their liquor until edges begin to curl. Remove from heat; drain.
3. In a 10" frypan, sauté celery and onion in margarine until tender but not brown.
4. Add remaining ingredients, reserving 1/2 cup cracker crumbs and cheese.
5. Pour mixture into a well-greased 1-quart shallow baking dish.
6. Combine remaining cracker crumbs and cheese. Sprinkle crumb mixture over casserole.
7. Bake at 350°F for 15–20 minutes or until light golden brown.
> May also be baked in individual ramekins. -
Armadillo
Card 1 Front:
ARMADILLO THE TAMPA TRIBUNE, 7/28/77.
To cut armadillo: Cut belly skin near shell
with a sharp knife, around and behind head and
tail. Use a knife to separate meat from shell
on both sides, as far as can be reached.
Pull head from shell and at same time, cut
meat away from shell. The shell and carcass
should come out.
Use large ti8n snips to cut off feet & head.
Leave tail on. Cut through belly muscle and use
snips to cut bones through breast; also use
snips to cut double pelvic bones.
Pick up carcass by tail and either cut or
remove all entrails. Cut around tail and twist
off tail. Remove sweat glands and fat.
Card 1 Back:
Season with salt & pepper and rub with butter.
Wrap in foil and bake in oven or on grill as
you would cook fresh pork. Remove foil and
add more butter and brown and serve.
Or, add barbecue sauce instead of butter.
Estate of Ella Ralls, Arcadia, Florida
---
# Armadillo
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Instructions
### Butchering
1. Cut belly skin near the shell with a sharp knife, around and behind the head and tail.
2. Use a knife to separate meat from shell on both sides, as far as can be reached.
3. Pull head from shell and at the same time cut meat away from shell. The shell and carcass should come out.
4. Use large tin snips to cut off feet and head. Leave tail on.
5. Cut through belly muscle and use snips to cut bones through breast; also use snips to cut double pelvic bones.
6. Pick up carcass by tail and either cut or remove all entrails.
7. Cut around tail and twist off tail.
8. Remove sweat glands and fat.
### Cooking
1. Season with salt and pepper and rub with butter.
2. Wrap in foil and bake in oven or on grill as you would cook fresh pork.
3. Remove foil, add more butter, brown, and serve.
4. Or, add barbecue sauce instead of butter. -
Roast Opossum
ROAST OPPOSSUM THE TAMPA TRIBUNE,7/28/77.
Skin, remove entrails, head and tail. Wash
with hot water. Cover with cold water; add one
cup salt and allow to stand overnight. Drain &
wash with boiling water. Add stuffing & skewer
as turkey. Put in roaster with 2 Tb. water &
bake in 350 degree oven for 1½ hours until ten-
der and brown. Baste often.
STUFFING: Brown 1 large onion in fat. Add
chopped liver and cook until tender. Add 2 c.
bread crumbs, salt, red pepper, dash Worcester-
shire sauce, 1 chopped hard-cooked egg, salt
and water to moisten.
Estate of Ella Ralls, Arcadia, Florida
Card 1 Back: blank
---
# Roast Opossum
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Ingredients
### Opossum
- 1 whole opossum
- 1 cup salt (for soaking)
- Water (hot, cold, and boiling, for cleaning and soaking)
- 2 Tbsp water (for roasting)
### Stuffing
- 1 large onion, browned in fat
- Opossum liver, chopped
- 2 cups bread crumbs
- Salt, to taste
- Red pepper, to taste
- Dash Worcestershire sauce
- 1 hard-cooked egg, chopped
- Water, to moisten
## Instructions
### Opossum Preparation
1. Skin the opossum and remove the entrails, head, and tail.
2. Wash with hot water.
3. Cover with cold water; add 1 cup salt and allow to stand overnight.
4. Drain and wash with boiling water.
### Stuffing
1. Brown 1 large onion in fat.
2. Add chopped liver and cook until tender.
3. Add 2 cups bread crumbs, salt, red pepper, a dash of Worcestershire sauce, and 1 chopped hard-cooked egg.
4. Add water to moisten and mix well.
### Assembly and Roasting
1. Fill the opossum cavity with stuffing and skewer closed as you would a turkey.
2. Place in a roaster with 2 Tbsp water.
3. Bake in a 350°F oven for 1 1/2 hours until tender and brown, basting often. -
Soft Molasses Cookies
[SIDE A]
Soft Molasses C[ookies]
*My favorite now
2 level tsp Soda in
½ cup molasses
Let from few minutes
¼ cup butter & ¼ cup
lard melted
(or use margarine) scant
Beat 1 egg and add
½ cup sugar
Mix all together &
2 tbsp water 1 tbsp vanil[la]
2 ¼ cups more flour sift[ed]
Cinnamon Ginger
Roll out & cut
I roll it out so as
to get 2 doz cookies
sort of thick -
Bake 360°-
10 to 12 min.
Oh I sprinkle sugar
on them sometimes
before baking.
Back:
[left edge, partially cut off:] ...as in St. Pete's [?] ...
at Martha's H[o]me [?]...
Marie's Cookie
Jan. 4, 1965
St. Pete, Florida
---
# Soft Molasses Cookies
*From Marie, January 4, 1965, St. Pete, Florida*
## Ingredients
- 2 level tsp baking soda
- 1/2 cup molasses
- 1/4 cup butter, melted
- 1/4 cup lard, melted (scant; or use margarine)
- 1 egg, beaten
- 1/2 cup sugar
- 2 Tbsp water
- 1 Tbsp vanilla
- 2 1/4 cups flour, sifted (more as needed)
- Cinnamon, to taste
- Ginger, to taste
- Sugar for sprinkling (optional)
## Instructions
1. Combine 2 level tsp baking soda into 1/2 cup molasses. Let sit for a few minutes.
2. Melt 1/4 cup butter and 1/4 cup lard together (scant; margarine may be used).
3. Beat 1 egg and add to the butter and lard mixture along with 1/2 cup sugar.
4. Mix all together with 2 Tbsp water and 1 Tbsp vanilla.
5. Sift in 2 1/4 cups flour along with cinnamon and ginger; mix to combine.
6. Roll out dough and cut into cookies, rolling fairly thick.
7. Sprinkle with sugar before baking if desired.
8. Bake at 360° for 10 to 12 minutes.