2013-02-28 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will share some recipes I have on file.

Crab-Stuffed Tilapia
1 small onion, chopped
1/2 c. chopped celery
1/4 c. plus 6 Tbsps. butter,
2 packages (3.53 ozs. each)
premium crabmeat, drained
13 c. dry bread crumbs
1/3 c. mayonnaise
1 egg, beaten
2 Tbsps. diced pimientos,
1/2 tsp. seafood seasoning
4 tilapia fillets ( 6 ozs. each)
1/4 tsp. salt
1/4 tsp. paprika

Saute onion and celery in 1/4 cup butter in large skillet until tender. Remove from heat. Stir in crab, bread crumbs,mayonnaise,egg, pimientos and seafood seasoning.

Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end, Secure with toothpicks.

Place seam side down in a greased 9-inch square baking pan. Melt remaining butter drizzling over fish, Sprinkle with salt and paprika. Bake,uncovered at 400° for 25 to 30 minutes or until fish flakes easily with a fork, Discard toothpicks, spoon pan juices over fish. Serve.

Berry’n Cream Stuffed
French Toast
2/3 c. whipped cream
1/2 c. chopped strawberries
2 Tbsps. strawberry jam
8 slices cinnamon bread
2 eggs
1/2 c. milk
1/2 tsp. vanilla extract

In a bowl mix cream cheese, strawberries and jam. Spread onto 4-bread slices. Top with remaining bread slices. In a dish whip eggs, milk and vanilla, Dip each sandwich in the egg mixture turning to coat.

In a greased skillet over medium heat, cook sandwiches until golden, turning once. Dust with powdered sugar and serve with syrup if desired.

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