• 1 pt Mayonnaise
• 1 pt Mustard
• 1 oz Anchovy paste
• 1/2 oz Lemon juice
• 1 oz Onion, grated
• 1 oz Wine, sherry
• 1/4 oz Tabasco sauce
• 1/2 oz Worcestershire sauce

Directions
Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 50 lb Crawfish, live
• 2 Ice cream salt, boxes
• 4 oz Liquid crab boil
• 3 Cayenne, lge stirring spoons
• 6 Bay leaves, whole
• 6 Celery, ribs
• 4 Onions, medium
• 3 Lemons or 1 tsp lemon oil
• 8 oz Honey
• 3 Oranges, halved

Directions
Fill a 60 qt pot 1/2 full. Add all ingredients except crawfish and bring to a boil. Add crawfish. When it boils agains, time for 7 minutes. Remove from fire, add one bucket cold water. Let it soak for one hour. Source: Times-Picayune/States-Item 15 Mar 84 Recipe date: 03/15/84 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 20 Venison chops
• 6 oz Beer
• 1 lg Onion, chopped
• 4 Pats of butter
• 2 oz Garlic

Directions
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 1 lg Mallard
• 1/2 c Butter [melted]
• 2 tb Orange juice
• 1 tb Lemon juice
• 1/4 c Onion [chopped]
• Tobassco sauce to taste
• 2 tb Worchestershire sauce
• 1/2 ts Garlic salt
• 1 md Onion [quartered]
• 1 md Potato [quartered]

Directions
1)Rinse the Duck and pat dry.. Sprinkle with salt to taste. 2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well… 3) Fill the ducks’ cavities with the quartered onions and potatoes. Make a slit in each side of each breast… 4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375?oven for 1?hours or `til tender, basting with sauce every 10 to 15 min… 5) Remove the foil and bake an additional 20 min. or longer `til browned… Recipe by: Bill Saiff’s Rod and Reel Cookbook/Fred Goslin Posted to MC-Recipe Digest V1 #797 by Roberta Banghart on Sep 22, 1997

• 4 Speckled trout, cleaned
• Water, boiling
• Onion tops
• Thyme
• Bay leaf
• 10 Cloves
• 24 Allspice, mashed fine
• 1 Lemon peel, small piece
• 1 Red pepper pod

Directions
Clean and wash fish thoroughly, score with an “S” on back, wrap twine around the body of the fish to secure it, but never tie in a cloth. To the boiling water add onion tops, thyme, bay leaf, cloves, allspice, lemon peel and red pepper. Let boil thoroughly for about 10 minutes, then slip fish in carefully so as to avoid breaking (verbatim in old recipe). Let cook another 10 minutes and remove from water. Drain, lay on a platter, sprinkle thickly with minced parsley and serve with drawn butter sauce. Source: FISHES and FISHING IN LOUISIANA p54 Recipe date: 11/30/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 1 pt Mayonnaise
• 1 ts Capers, minced
• 1 ts Anchovies, minced
• 1/2 Lemon, juice of
• Tabasco, dash
• Worcestershire sauce, dash
• 1 Dill pickle, medium, minced
• 1/4 c Parsley, finely chopped
• 1/2 tb Horseradish, creamed
• 2 tb Mustard, creole
• 2 Garlic clove, minced
• 2 tb Onion, minced

Directions
Mix all ingredients and chill. Source: Beach Cab Co’s January JET BLAST circular. Recipe date: 01/16/88 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 5 lb Black drum, cleaned
• 1 c Onion, chopped
• 1 c Bell pepper, chopped
• 1 c Parsley, chopped
• 4 Garlic clove, chopped
• 4 Bay leaves
• 6 oz Tomato paste
• 16 oz Tomatoes, whole, can
• 2 c Water
• 2 Lemons
• 1/2 ts Basil
• Tabasco sauce, dash
• 1/2 c Cooking oil
• 7 tb Flour
• Salt & red pepper to taste

Directions
Clean fish well,scoring on both sides at one inch intervals. Season fish well using salt and pepper. Squeeze lemon juice all over fish. Place in a heavy casserole dish and set aside. In a heavy black iron pot, heat oil over medium heat. Add flour and make a roux. Add seasonings, saute until done. Add tomato paste, tomatoes and water, blending well. Cook over medium heat for 10 minutes. Add rest of seasonings and season to taste. Cook approximately 20 minutes. Pour resulting gravy over fish. Cook uncovered in 350 oven for approx. 1 hour. Add water as necessary to retain volume. Also for: Sheepshead, Bull Croaker or other scaled fish. Source: Louisiana Conservationist Mar/Apr 88 Recipe date: 04/25/88 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 2 lb Bluefish fillet 12″ long
• 1 c Wine, white
• 3/4 ts Salt
• 1/2 ts Lemon pepper
• 1 ts Oregano
• 1/2 c Parsley, chopped
• 1/2 c Almonds, crushed
• 12 Cherry tomatoes
• 3 c Noodles, cooked
• 1/4 c Parsley, finely chopped
• 1/4 c Romano cheeze
• 1 tb Olive oil
• Lemon pepper, pinch

Directions
Preheat oven to 400 degrees. Soak fish strips in wine for 5-10 minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip fish in mixture, then roll each strip around cherry tomato. Place rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare noodles while fish is baking. Drain and add parsley, cheeze, oil and pepper. Place fish rolls on noodles and serve. Also for: Try white trout, amberjack, spanish mackerel Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 1 lb Catfish fillets
• 1/3 c Oil
• 1/4 c Flour
• 1/2 c Water
• 1 c Celery, sliced
• 1/2 c Shallots, chopped
• 1/2 c Bell pepper, chopped
• 2 Garlic clove, crushed
• 1 lb Tomatoes, cut small, can
• 8 oz Tomato sauce
• 1 1/2 ts Salt
• 2 Bay leaves
• 1/2 ts Thyme
• 1/4 ts Pepper
• 1 tb Brown sugar, lemon juice
• 1 tb Lemon juice
• 1/4 c Parsley, chopped
• 1 ts Worcestershire sauce
• 2 Tabasco, dashes
• Rice, hot, cooked

Directions
Cut fillets into 1-in pieces. Heat oil in large pan. Add flour, stirring until brown. Remove from heat and add water slowly, stirring til blended. Add all ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves, add catfish and simmer 8 – 10 min. more until fish flakes to the fork. Serve over rice in soup bowls. Possibly better to wilt all fresh vegetables before adding to pan. Also for: Catfish, Any Fish Recipe date: 12/11/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

• 1.5 lbs Venison Sausage – cut into 1 in. pieces
• : Note: Any sausage could be used here.
• 1.0 lbs Zucchini – (about 2 or 3) cubed
• 1/2 lbs Yellow Summer Squash (1 – firm and not seedy)
• 2.0 cns Tomatoes (14 to 16 oz cans) diced
• 1 ea. Tomato Paste (small can)
• 2 ea. Garlic cloves, large, minced
• 2 cup Mushrooms – sliced, or 3 cups of stems and caps
• 1 ea. Onion (large) coarsely chopped
• 1 tsp Basil – dried
• 1 tsp Oregano – dried
• 1 ea. Bouillon cube (beef)
• 16 oz. Pasta twirls, trios, or similar
• 1 tsp Chili Powder (optional)
• 1 tsp Louisiana Hot Sauce (optional)
• : Parley to garnish
• In a large skillet over medium to high heat cook and stir sausage and
• garlic for about 10 minutes or until lightly browned. Remember that the
• venison sausage has very little if any fat and it will burn if you are not
• particularly observant. Now add the mushrooms and the onion. Cook for 3 to
• 4 more minutes.
• Add the zucchini, summer squash, tomatoes, basil, oregano and the
• bouillon cube. Add the chili powder and the hot sauce. Bring to a boil,
• stirring all ingredients together. Reduce the heat and simmer for 15
• minutes, or until the zucchini is tender but yet crisp. Be sure to stir
• occasionally so things don’t burn on the bottom of the pot.
• When finished toss with pasta and then sprinkle on liberal amounts of
• parsley.
• Total preparation time should be less than 30 minutes.
• Posted to MM-Recipes Digest by wayne on Mar 30,
• 1998

Directions
—– ———- Recipe via Meal-Master ™ v8.05 Title: Carolina Style Polenta Categories: Italian Yield: 6 Servings 2 c Corn meal or grits Water Margarine or butter Beef or chicken bouillon -cubes Cracker crumbs Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch. When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water. Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating. Cut into slices and roll in cracker crumbs and saute each piece in additional margarine or butter. Drain on absorbent paper and cool; place pieces on cookie sheets. Reheat before serving. Serves six to eight. [ THE BALTIMORE SUN; Sep 2, 1990 ] Posted by Fred Peters. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini