Crab Meat Louis

Courtesy of June Mckeever Cain

Ingredients:

1-half head lettuce, shredded
1 to 1-1/2 cups cooked fresh or canned crab meant, chilled
1 large tomato, cut into wedges
2 hard-cooked eggs, sliced
8 ripe black olives
Pimiento strips

Louis Dressing Ingredients:

1 cup mayonnaise
½ cup chili sauce
2 cup teaspoons grated onion
1 teaspoon horse-radish
1 teaspoon lemon juice
½ teaspoon tarragon
Salt and pepper

Dressing directions:

• To make dressing, blend mayonnaise and chili sauce
• Mix remaining ingredients
• Chill
• Makes 1 ½ cups of dressing

Salad directions:

• Arrange lettuce in individual serving bowls
• Mound crab meat on lettuce
• Garnish with tomato wedges, egg slices, olives and pimiento strips
• Chill until ready to serve
• Serve with louis dressing
• Makes 4 servings

Chicken or Shrimp Fried Rice

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Serves 8 people

Ingredients:

2 cups steamed rice
½ tablespoon of ground garlic
1/3 cup of sliced yellow onion
4 tablespoons of vegetables oil
2 eggs
2 cups of chicken or shrimp
1 tablespoon of sugar
2 tablespoons of oyster sauce
1 teaspoon of Thai seasoning garden mountain sauce
1/3 cup of carrots and peas
2 tablespoons of ketchup
Black pepper

Directions:

• Cook two cups of steamed rice
• In large skillet or frying pan, pour the vegetable oil in to coat the pan and cook the 2 eggs
• After the eggs are cooked, add onion, garlic, and the chosen meat
• Add the steamed rice and sugar
• Add a little bit of black pepper and Thai seasoning garden mountain sauce
• Add carrots and peas
• For coloring, add ketchup
• Add more seasoning to taste

Cebiche de Tilapia

Contributed by Theresa Padilla, Richmond 1st Ward

Ingredients:

2 lbs of Tilapia fish (with out bone)
3 tomatoes
15 lemons
1 onion
1 cucumber
1 bunch cilantro (optional)

Directions:

• Cut everything in tiny pieces
• Cut all the lemons in half
• Place tilapia in a container and squeeze lemons over the tilapia (if you think that you need more lemons then cut more--the more the better but beware you don’t over do it as it will make it taste too TANGY!)
• Let it set for ½ an hour
• Add the rest of the ingredients
• Mix everything
• Salt to taste
• Enjoy!

Tilapia with Red Potatoes

Contributed by Lisa Tyler, Pleasant Hill 2nd Ward

Ingredients:

Red or purple potatoes
Tilapia
Salt

Pepper or lemon pepper

Rosemary
1 Tblsp butter

1 Tblsp olive oil

Ingredients:

• Lay out the fish.
• Salt and pepper the fillets to taste (I use lemon pepper).
• Using a potato slicer, slice potatoes (they will need to be very thin).
• Layer the potatoes on each piece fish.
• Salt and pepper the potatoes.
• In a heavy skillet (I use our cast iron frying pan), heat both the butter and olive oil.
• Brown fish in heated butter and olive oil for one minute.
• Flip the fish over into the pan so that the potatoes are pan side down. Brown for about one minute.
• Place rosemary on tip of fish.
• Place the whole frying pan into the oven and bake at 325 for about 20 minutes.