SEVICHE

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3-4 # of fresh sole or scallops.  Cover with lemon juice and let sit overnight
in refrigerator.  Then, marinate for 12 hours in the following marinade:

  • 2 tomatoes, peeled and diced

  • 3 T minced onion

  • 1 t. salt

  • ¼ cup olive oil

  • 3 T salad oil

  • 2-3 T lemon juice

  • 1 clove garlic crushed

  • ¼ t thyme

  • 1 bay leaf crumbled

  • 1 T oregano

  • 1/3 cup fresh parsley chopped

  • 3 drops Tabasco sauce

SEVEN LAYER SALAD

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  • 1 # spinach

  • 6 hard boiled eggs chopped

  • 1 # bacon

  • 1 box thawed frozen peas

  • 1 head of lettuce shredded

  • 1 layer (2 cups) grated Swiss cheese

  • 1 cup mayonnaise + 1 cup Miracle Whip mixed

Layer all ingredients in order then spread with mayo and miracle whip

 

SEVEN LAYER COOKIES

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  • 1 stick of butter

  • 1 cup graham crackers

  • 1 cup flake coconut

  • 1 six ounce package of chocolate chips

  • 1 six ounce package of butterscotch chips

  • 1 can Eagle Brand milk

  • 1 cup chopped nuts

Melt butter. Then, layer in order.  Bake at 350 degrees for 10-12 minutes.

SCOTCH R ROOS

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  • 6 cups of Rice Krispies

  • ¼ cup sugar

  • ½ cup corn syrup

  • 1 cup peanut butter

  • Chocolate chips and butterscotch bits

Bring sugar and corn syrup to boil.  Add peanut butter and then cereal.  Mix well.
Let set in a pie dish.  Melt chips and pour over top.

Sconset Chocolate Marquis

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  • ¼ cup framboise
  • 2 sticks unsalted butter cut into 16 pieces
  • 1 cup Dutch process cocoa powder
  • 6 oz. bitter sweet chocolate chopped
  • 8 egg yolks room temperature
  • ¾ cup sugar
  • 1 cup heavy cream
  • 20 oz. frozen raspberries, ¼ cup sugar, 2 T. framboise

Line 5 cup loaf pan with foil hanging over on all sides. Brush with oil.

Melt chocolate

Mix butter and cocoa

Beat egg yolks and sugar to ribbons.

Add melted chocolate

Add butter and cocoa mix and framboise

Mix well

Whip cream to peaks

Fold into chocolate mixture

Fold into pan and freeze over night

Make sauce and drizzle around cut slices

SCALLOPED POTATOES

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  • 2 T. unsalted butter

  • 1 medium onion minced

  • 2 medium garlic cloves minced

  • 1 T chopped fresh thyme leaves

  • 1 ¼ t. salt

  • ¼ t pepper

  • 2 ½ # russet potatoes (about 5)

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 2 Bay leaves

  • 4 oz cheddar cheese

Sauté onion and garlic in butter.  Add thyme, salt and pepper.  Add sliced potatoes, cover with broth and cream and bay leaves.  Reduce to simmer,
cover for about 10 minutes.  Discard bay leaves.  Add cheese.  Bake uncovered 15 minutes at 425 degrees.

SCALLOP AND SMOKED SALMON CAKES WITH REMOULADE

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Remoulade

  • 1 egg (briefly boiled or not)

  • 2 T. fresh lemon juice

  • 1 ½ T. coarse grained mustard

  • 1/4 t. kosher salt

  • 1//4 t. freshly grouond black pepper

  • ½ cup olive oil

  • 2 t. tomato paste

  • 1 T. chopped fresh parsely (1/2 T. dried)

  • ½ T. minced fresh chives (1/4 T. dried)

  • ½ T. chopped fresh thyme (1/4 T. dried)

  • 1 T. chopped capers, drained

  • 1 ½ T. chopped cornichons drained

  • 1 t. minced lemon zest

In food processor add egg, lemon juice, mustard, salt and pepper.  Mix.  Add oil in slow stream until emulsified.  Add tomato paste, herbs, capers, cornichons and lemon zest and continue to process until well mixed.  Refrigerate until used.

Cakes

  • 1 pound fresh sea scallops drained

  • ¼ pound smoked salmon pieces, skin removed

  • 1/3 cup finely chopped yellow or green bell pepper

  • 1/3 cup finely chopped red bell pepper

  • 1/3 cup finely chopped yellow onions

  • 2 t. minced chives

  • ¾ cup fresh bread crumbs

  • 2 t. finely chopped parsley

  • 2 t. unsalted butter

  • 4 oz. mixed greens (optional)

Place scallops and salmon in food processor and pulse about 10 times so they are in small chunks.  Combine fish with peppers, onions, chives and ¼ cup of the remoulade, reserving the remainder to use with finished cakes.  In separate bowl mix  bread crumbs and parsley together thoroughly.  Add   just enough bread crumb mixture to the seafood mix to allow it to hold together when formed into small patties.  Divide into 12 equal portions, form small patties and place on waxed paper.  Preheat oven to 400 degrees.  In nonstick pan, melt butter.  Saute patties until golden brown (2-3 min).  turn carefully and press down slightly to flatten cook for an additional 2-3 min.  Place on baking sheet and make in oven for 12 minutes.  Place on greens on each plate.  Drizzle remoulade over cakes and greens.  Sprinkle chopped peppers over top.

SAUSAGE STRUDEL

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  • 2 # Bob Evans bulk sausage (1 hot and 1 mild)

  • 2# chopped mushrooms (I use cans)

  • 1 medium onion chopped

  • 2 8oz packages of cream cheese

  • 1 package of puff pastry dough (two sheets)

Cook sausage. Drain.  Cook onion in a small amount of butter.  Add to sausage.  Stir in cream cheese.  Roll up in pastry dough.  Bake at 400 degrees for 20 minutes or freeze.  If freeze, bake at 450 degrees for 10 minutes, then 400 degrees for one hour or more.  Let rest before slicing.

SAUSAGE CASSEROLE

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  • 1-1 ½ lbs. bulk sausage

  • ¼ cup onion

  • 1 cup cut up celery

  • 1 cup uncooked rice

  • 1 package Lipton’s noodle soup

  • 2 ½ cups boiling water

  • 1 T. soy sauce

  • ½ cup slivered almonds

Brown sausage and onion.  Mix with rest of ingredients in Pyrex dish.  Bake covered for 45 minutes at 350 degrees.

BAR-B-QUE SAUCE

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  • 1 onion chopped

  • 2 T. vegetable oil

  • 2 T. cider vinegar

  • 2 T. brown sugar

  • ¼ cup lemon juice

  • 1 cup catsup

  • 3 T. Worcestershire sauce

  • ½ t. mustard

  • ½ cup water

  • ½ cup chopped parsley

  • Salt and Tabasco to taste

Mix all ingredients and bring to a boil.  Then low bubble for 20-30 minutes.  Use for anything, but chicken is best.  In oven for an hour.