Seafood

*Seed and finely dice the green pepper.

Combine cornstarch; soy and sesame oil, stir well and set aside.

Remove small white muscle from scallops & mar-inate in lemon juice for one hour.

Wrap 1 bacon piece around each scallop; if necessary, secure with wooden toothpick.

In large saucepan bring stock, wine, shallots, celery, cilantro, bay leaf, and peppercorns to a boil.

Pluck off the ends of the peas and discard.

To prepare shellfish, de-vein shrimp, leaving shell intact.

In a large saucepan, melt butter and add flour.

* Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch strips.

Mix thoroughly, chill. Good on all seafood.

Peel and devein shrimp. Drain pineapple chunks. Use Imported Soy sauce if available for better taste.

Saute onion and green pepper in oil until tender.

Combine first 4 ingredients in a saucepan.

Place rice, cream, and seasonings in pan and bring to boil.

Shell, devein, wash and drain prawns.

Heat oil in large skillet. Add finely chopped onions, bell peppers, celery and pressed garlic.

Brown flour and oil together over low flame, stirring constantly.

Thaw frozen shrimp. Cut large shrimp in half.

Rinse and peel the shrimp; refrigerate until needed.

Cook, peel & clean shrimp & let cool.

Thaw frozen shrimp and soup. Melt butter in a 10" fry pan.

Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute.

Melt butter in chafing dish or skillet.

Blend broth into cornstarch; stir in soy sauce and set aside.

Melt the butter and add celery and bell pepper.

In a large heavy skillet, saute onion in oil over medium-high heat until tender but not browned.

Saute onion, garlic, green pepper, mushrooms, and parsley until tender; blend in flour, and cook 1 minute.

*Use 2-3 cloves if you like the flavor or garlic.

Cook rice, following package directions.

Shell & devein shrimp. Rinse & pat dry with paper towel.

Fold shrimp gently in a mixing bowl with olive oil, a sprinkle of salt and pepper, with drops of hot pepper sauce and soy sauce and, if you wish one of the spices (thyme, dill or tarragon).

Wash leeks very well under cold, running water. Cut into bite-size strips, about 1/4" wide.

Thaw crab if frozen. Cut into serving-size pieces; crack.

Thaw frozen shrimp; peel. Remove sand veins; wash.

Shell and devein shrimp, saving tails on.

Combine flour and butter 8in a large saucepan.

Heat a large frying pan and add the butter and onion.

Combine the sauce ingredients and set aside.

* Granules (try to use the low-sodium kind such as Wylers)

Preheat oven to 350. Immerse lobsters in boil- ing salted water for 5-7 mins. & let cool in the same water.

Wash rice; drain 30 minutes; cook. Heat mirin, vinegar, sugar, salt, until boiling. Cool.

Combine all ingredients in the order given. Blend well.

Make several crosswise slits on the underside of shrimp to prevent curling.

Combine crab meat, pork, shrimps, garlic, pepper, cilantro roots, and Golden Mount sauce well.

Bell peppers should be seeded and cut into thin julienne strips.

Mix all ingredients lightly in a greased casserole.

Heat oven to 400 degrees. Grease pie plate, 10 x 1-1/2 inches.

Heat oven to 400 degrees. Grease 10" pie plate.

In a large pan saute onion, green pepper, celery and garlic in the butter until tender but not browned.

Cook noodles according to pkg directions until tender but still firm; 2-3 minutes.