Creamy Tuna Pasta Bake

14 oz rigatoni pasta
3 tbsp butter
1 onion peeled and chopped finely
⅓ all-purpose flour
2 ½ cups milk
2 ½ packed cups sharp cheddar grated
¼ tsp salt
¼ tsp pepper
11 oz canned albacore tuna, drained and flaked
11.5 oz canned sweetcorn drained
1 cup frozen peas
chopped parsley to serve

• Heat oven to 350.
• Boil a large pan of water, add the pasta and cook for 10 minutes.
• While pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
• Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. 
• Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in. 
• Once all the milk is incorporated, continue to heat, stirring until the sauce thickens. 
• Stir in ⅔ of the cheese until melted. Season with the salt and pepper.
• Drain the pasta and pour into a 8x11 inch baking dish. Over the pasta pour the white sauce, then add the tuna, sweetcorn, and frozen peas. 
• Mix together, then sprinkle on the remaining cheese.
• Bake in the oven for 15-20 mins until the cheese is golden brown. 
• Top with a sprinkling of parsley before serving.

To make ahead, prepare as instructed, cover with foil, and refrigerate for up to two days. Take out of the refrigerator an hour before you want to cook it. Leaving foil on, cook at 375 for 10 minutes. Remove foil and continue to cook for another 20-25 minutes. Check that it’s piping hot in the middle before serving.

To freeze, prepare as instructed, cover with foil and then plastic wrap before freezing. Thaw in refrigerator and follow directions above for refrigerated casserole.

recipe credit: Nicky Corbishley

Paper Baked Salmon with Honey and Soy Glaze

 PAPER-BAKED SALMON WITH HONEY SOY GARLIC GLAZE

Ingredients: 4-6 salmon fillets2 T honey1 T soy saucesalt & pepperpaprika (I use Tony Chachere's creole seasoning)

1. Preheat oven to 400* F.

2. Whisk together honey, soy sauce, and garlic.

3. Season each piece of salmon with sea salt, pepper, and paprika.

4. Place a fillet on the sheet of parchment paper and brush with the glaze. Fold the paper over the salmon, then pinch around to make a pocket.

5. Place paper pouches on a baking sheet and cook for 20-25 minutes. 6. Remove, and sprinkle with chopped chives before serving, if you like.

Shrimp Creole

¼ cup vegetable oil 

¼ cup all-purpose flour 

1 ½ cup chopped onion 

1 cup chopped green onions 

1 cup chopped celery 

1 cup chopped green pepper 

32 oz. can chopped tomatoes 

8 oz. can tomato sauce 

6 oz. can tomato paste 

1 cup water 

1 ½ tsp. salt 

1 tsp. pepper 

½ tsp. ground red pepper

2 or 3 bay leaves 

1 tbsp. lemon juice 

1 tsp. Worcestershire sauce 

5 pounds shrimp, peeled and deveined

hot yellow or white rice 

Combine oil and flour in cast iron skillet; cook over medium heat, stirring constantly until chocolate-colored (about 15 minutes). 

Add onion, green onions, celery, and green pepper; cook for 15 minutes, stirring often. 

Transfer mixture to large Dutch oven and add all other ingredients except shrimp. 

Cover, reduce heat, and simmer one hour, stirring occasionally. (You can stop at this point and freeze) 

Add shrimp and simmer 10-15 minutes. Remove bay leaves and serve over rice.

This dish is a favorite when our family gets together during the holidays or at the beach.

Shrimp & Grits

Peel, devein, and pat shrimp (small to medium size) dry; set aside.
Cut bacon into pieces. 

Cut medium onion into thin slices.

Cook bacon in skillet until bacon is crispy. Remove and set aside to drain. 

Cook onion in  skillet until caramelized.

(I turned skillet off and stopped at this point until we were ready to eat)

Add shrimp and cook until done. 

Add juice of one lemon; parsley is optional.

Serve over cheese grits and top with bacon. 

For the two of us (and enough for my lunch the next day), I used a pound of shrimp, 8 slices of bacon, and one small onion.

Crab Bites

• 1 jar Kraft Old English Cheese Spread
• 1 stick butter
• 1 small can of crabmeat
• 12 english muffins
• a few dashes of paprika

1. Preheat oven to 350.
2. In a small saucepan, combine butter, cheese and crabmeat until melted together. Allow it to thicken a bit.
3. Slice english muffins in half and lay on a baking sheet. Spread crabmeat mixture on muffins and sprinkle each with a dash of paprika.
4. Bake at 350 for 15-20 minutes, or until cheese is bubbly and muffins are crisp. Once cooled, cut into four’s (triangles) and serve.

Shrimp and Grits Casserole

Ingredients (use 1 ½ for 9x13)

1 pound peeled, medium-size raw shrimp (5 1/60 count)
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine, dry breadcrumbs
1 cup chopped green onions
1/2 cup grated Parmesan cheese


Preheat oven to 325°. Devein shrimp, if desired.

Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.

Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11- x 7-inch baking dish.

Bake at 325º for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.

Salmon Chowder

Melt:
half stick butter

Add to butter and saute:
1/2 cup finely chopped bell pepper
1/3 cup finely chopped onion

Blend in:
1/4 cup flour
1 tsp salt
1/4 tsp pepper

Stir in gradually, heat to boiling, then reduce heat:
4 cups milk

Add and heat for three minutes:
7.75 ounce can of salmon, flaked

Optional:
sherry

Serves 4-6

Helen Humphries’ Shrimp Casserole

2 cups cooked rice
1 ½ pound fresh shrimp, cooked and cleaned
1 can cream of mushroom soup
1 can chopped water chestnuts
1 cup sliced mushrooms
1 cup chopped celery
1 T. parsley
2 tsp. chopped onion
1 14-oz. jar pimientos
1/3 cup mayonnaise 
1/3 cup milk
½ T. Tabasco

Mix all ingredients and transfer to large casserole dish. Top with buttered breadcrumbs and bake at 350 for 30-40 minutes.