FRIED OYSTERS - BABETTE & MILAS COOK

1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper

Rinse oysters. Flour them and cook in Crisco or oil.

FRIED OYSTERS II - WALT & BARBARA CARTER

Milk
Flour
1 egg, beaten
Cornmeal
Butter

Dip oysters in milk, then flour, then egg and cornmeal and sauté very briefly in melted butter. If cooking more than one frying pan full, it is a good idea to use oil to cook the oysters.

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BARBECUED SHRIMP - SHELLY NORBY

3 slices bacon, chopped
1/2 lb. margarine
2 Tbsp. Dijon style mustard
1-1/2 tsp. chill powder
1/4 tsp. basil
1/4 tsp. thyme
1 tsp. fresh-ground coarse black pepper
1/2 tsp. oregano
2 cloves garlic, crushed
2 Tbsp. Rex crab broil or similar brand
1-1/2 lbs. large shrimp, with shells

Preheat oven to 375 degrees.

In a small frying pan, fry bacon until clear. Add the margarine and all other ingredients except the shrimp. Simmer for 5 minutes. Place the shrimp in an open baking dish, and pour sauce over the top. Stir once to coat all of the shrimp. Bake in an uncovered dish for 20 minutes, stirring twice during the baking process. Serve hot and at once! You may peel these shrimp before eating, but not before cooking. I eat the shell and all, leaving only a pile of tails on my plate. Many people in New Orleans do the same.

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IVAR'S DEEP FRIED PRAWNS - BENITA SAATVEDT

1-1/2 lbs. peeled white gulf prawns, (91 - 110 count)
1 cup skim milk
1 egg
2 cups cracker crumbs, seasoned, med. ground
1 tsp. granulated white pepper
sprinkle onion powder

Rinse and pat prawns dry with paper towels to remove excess moisture; set aside. In medium bowl, whisk together milk and egg; set aside. In a shallow bowl, combine cracker crumbs, garlic, pepper and onion powder, mixing well; set aside. Dredge prawns in milk-egg mixture, then coat with seasoned cracker crumbs. Shake off excess crumbs and set aside. Heat 1 inch shortening in skillet or wok until shortening is hot - but not smoking, about 375 degrees (test with 1 prawn; if it bubbles when placed in the shortening, the shortening is ready.)

Working with a few at a time, place prawns in wok or skillet, allowing enough space to keep from crowding them. Cook, stirring frequently with slotted wooden spoon, until golden brown. Lift cooked prawns from shortening and drain on paper towels. Transfer to serving plates, garnish with sprigs of parsley and lemon wedges and serve with tartar and cocktail sauces.

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TUNA BURGERS - LORETTA COURSE

1 - 7 oz. can tuna
1 cup chopped celery
1/2 cup cheese or processed cheese, diced
1/4 cup mayonnaise
salt & pepper to taste
6 hamburger buns

Split and butter buns. Mix tuna, celery, cheese, mayonnaise and seasonings in bowl. Fill buns with tuna mixture. Wrap in foil and heat on baking sheet at 350 degrees for 15 minutes.

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BESS' TUNA BAKE WITH CHEESE SWIRLS - BELVA PERRY

3 Tbsp. chopped onions
1/3 C. chopped green pepper
3 Tbsp. fat
1 tsp. salt
6 Tbsp. flour
1 can cream of chicken soup
1-1/2 cups milk
1 - 7 oz. can tuna
1 Tbsp. lemon juice

Brown onions and peppers in hot fat. Add salt and flour and blend. Add soup and milk and cook sauce until it is thick and smooth. Add flaked tuna and lemon juice. Pour in greased baking dish.

Cover with Cheese Swirls. Bake at 425 degrees for 15 minutes or until cheese swirls are baked through.

Cheese Swirl Biscuit Dough:

Biscuit dough

Roll 1/2 inch thick. Sprinkle with 1/2 cup grated cheese. Roll and cut like cinnamon rolls.

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