DailyInbox.com: The Recipe File -- Redfish Supreme

[rcp-html-reply]

Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Chicken Soup for the Soul Heloise's Hints Reader's Digest Bits & Pieces Family Minute Bible Verses Daily Reflections Proverbs Plus The Recipe File Site of the Day Messages from the Masters Quotes from the Masters   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Friends | Modify | Subscribe | Unsubscribe | Privacy | Advertise | Webmaster   Buy ONE Get THREE! Buy one ink jet cartridge and get two more for FREE Here's a tip: don't just replace your cartridges: Improve them. Let the colors unfold! These are the best quality replacement cartridges on the market. Secure ordering, fast delivery. Call Toll Free: 877-906-2884 .. or Click Below http://128.11.21.149/go/to.cgi?ACS_C02D_0402 Pasta, Seafood and Eggs: Redfish Supreme from River Road Recipes... The Textbook of Louisiana Cuisine INGREDIENTS: 1 4- to 5-pound red fish 1 teaspoon salt 1 teaspoon black pepper 1 cup water 1/2 cup salad oil 1-1/4 sticks butter 8 tablespoons flour 2 tablespoons chopped green onions 2 Birdseye red peppers, chopped, or 1/2 teaspoon crushed dried red peppers 1 cup chopped celery 1/2 cup chopped parsley 1 pound shrimp, cooked 2 dozen oysters, drained dry 1 medium can mushrooms, sautéed 1/2 stick butter 1/2 cup grated American cheese 1/2 cup bread crumbs Salt to taste Pepper to taste TO PREPARE:      Dress red fish by rubbing inside and out with salt and pepper and oil.  Place on rack in roaster and add water.  (Do not let fish touch water.)  Cover and cook at 400 degrees about 40 minutes.  Save drippings.      To make sauce, melt butter in large saucepan, add flour, stir constantly until golden brown.  Add finely chopped onion, celery, parsley and red peppers.  Cook about 5 minutes.  Add drippings from roaster, water from mushrooms and enough plain water to make a thick smooth sauce.  Sauté mushrooms in butter in separate pan.  Place fish in a large flat baking dish about 3 or 4 inches deep.  Cover with sauce.  Add sautéed mushrooms, oysters and shrimp.  Sprinkle grated cheese over and then sprinkle bread crumbs on top.  Bake at 400 degrees until well browned and bubbly, about 15 minutes. SERVES 8 Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved. Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes and other fine cookbooks, or call (225) 924-0298. The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]