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BoatRecipes.com
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Number of Servings: 4 Comments: Optional add celery and green pepper.
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Number of Servings: 4
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White Clam Sauce with Linguini Number of Servings: 6 Comments: We used Sanalac Nonfad dry milk to drink since fresh milk was rarely available. This is a low fat, tasty pasta dish that was quick and easy to make.
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Number of Servings: 4 Comments: Whenever guests eat this, they want to know what is in the sauce. It comes from a cookbook called "The One-Burner Cookbook" by Mary Beth Jung, Macmillan, 1986. It has lots of good recipes suitable for a galley.
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Fish Court Bullion (Cajun Style) Number of Servings: 4 Comments: This is an old Cajun method of preparing very large Redfish (which were considered inedible cooked any other way). It works with any kind of fish even the oily kind. The dish is not hot since adding the Tobasco at the beginning allows the "fire" to cook away leaving the flavor. Real Cajuns never add Tobasco to cooked food. This recipe serves 4 ordinary people or 2 hungry Cajuns. Bon Appitite!
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