Clam & Potato Casserole  by Chef Murph 1 ingredients: 1 qt. clams, shucked 1/4 cup flour 1 dash pepper 1 1/2 cup clam liquid & milk mixed 1 large onion chopped 1 paprika 1 stick butter or margarine 1 1/2 teaspoon salt 1/4 tablespoon curry powder 6 potatoes, boiled, sliced 4 tablespoon parmesan cheese, grated  Directions: Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams ..read more

Cheesy Broiled Flounder  by Chef Murph 2 lb flounder or white fish 2 tablespoon lemon juice 1/2 cup parmesian cheese 1/4 cup butter, softened 3 tablespoon mayonnaise 3 each green onions, chopped 1/4 teaspoon salt 1 each dash of hot sauce  Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; pread with cheese mixture. Broil an additional 30 seconds or until cheese is light ..read more

Checkerboard Square Clam Crunch  by Chef Murph 1/4 cup flour; unbleached 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon parsley; chopped 6 1/2 oz clams; minced,canned (1 cn) * 1 each egg; beaten 2 cup rice chex 1 oil for frying 1 sour cream  * DO NOT drain the clams. ++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ ++++++++++++++++++ Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth i ..read more

Cajun Catfish With Spicy Strawberry Sauce  by Chef Murph 2 lb catfish fillets 1 salt 1 black pepper 2 oz hot pepper sauce 1 1/2 cup strawberry preserves  1/2 cup red wine vinegar 1 tablespoon soy sauce 1/4 cup seafood cocktail sauce 1 each clove garlic, minced 2 teaspoon horseradish 3/4 cup cornmeal 3/4 cup flour 1/2 cup safflour oil 1 fresh strawberries, 1 parsley sprigs, optional  * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In ..read more

Broiled Flounder  by Chef Murph 4 double filets of flounder 2 eggs, separated 1 pinch salt, pepper, dry mustard 1 cup peanut oil 4 tablespoon pickle relish 1 tablespoon parsley, chopped 1 tablespoon lemon juice 1 dash tobasco  1) Place the egg yolks in a blender, food processor or deep bowl.  2) Blend in the salt, pepper and mustard. If blending by hand, use a small whisk.  3) If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add oil a few drops at a time, beating well in between each addition.  ..read more

Boiled Crabs  by Max Murph 2 each lemons, quartered 8 each new red potatoes 4 each small ears fresh corn 4 each small yellow onions 1 cup salt 1/2 cup ground red pepper 1/2 cup ground white pepper  1/2 cup ground black pepper 12 each live blue crabs  Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape fro ..read more

Bbq Crab Sandwich  by Chef Murph 1 cup crab 1/2 cup tomato sauce 1/4 cup green stuffed olives; sliced 8 oz cheddar; md, in small cubes 8 each english muffins  Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot ..read more

Baked Vegetable & Seafood Won Tons  by Chef Murph 1 envelope vegetable soup mix 15 ounc; es  ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil  Preheat oven to 350~F.  In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minute ..read more

Baked Tuna Stuffed Potatoes  by Chef Murph 8 large baking potatoes 2 tablespoon oleo 2 can tuna (7 oz.), drained 1 tablespoon onion, grated 1 tablespoon chopped parsley 1 can cheddar cheese soup 1/4 teaspoon paprika 2 drops (or more)tabasco sauce 1/4 teaspoon salt 4 slice american cheese, halved  Wash potatoes and rub skins all over with oleo. Prick with fork. Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until tender. Combine tuna, onion, parsley, soup, paprika, Tabasco sauce and salt. Toss with fork to break up tuna and blend well. Remove 1″ slice from top of each p ..read more

Baked Tuna Chow Mein Casserole  by Chef Murph 2 tablespoon butter or margarine 1 cup chopped celery 1/4 cup chopped onion 2 tablespoon chopped green pepper 1 tablespoon butter 7 oz can tuna 10 1/2 oz cream of mushroom soup 1 condensed 1 cup chow mein noodles 1/8 teaspoon pepper 1/3 cup chow mein noodles  1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds.  2. Add celery, onion and green pepper to melted butter. Heat, uncovered, in Microwave Oven 3 minutes or until vegetables are tender. 3. Combi ..read more