RECIPE SWAP: IT'S SEAFOOD WEEK AT RECIPE SWAP!

I had a real surprise when I opened an envelope from Rob Weeks of Cape Girardeau. He is sharing some of his favorite recipes with you, and they all contain seafood. It is so rare that we get recipes from a man, so I am excited about that and the interesting information he shares about each recipe.

Rob notes that these recipes would be a wonderful way to kick off spring. Each recipe is easy to prepare, which will be pleasing to our busy working moms and dads.

Rob shares a Rainbow Pate and 10 Plus 1 or 2 Soup that came from the Rainbow Trout Ranch cookbook in Rockbridge, Mo. I know Rob and his mother spend time there fishing, as well as other area anglers, because it is an excellent place to fish. In the cookbook, the recipe for Rainbow Pate was originally submitted by L.S. "Freck" Shivelbine of Cape Girardeau.

Rainbow Pate

1 1/2 to 2 pounds smoked and deboned rainbow trout

1 (8 ounce) pkg. cream cheese

1/2 cup ketchup

1/2 cup ground horseradish

2 tablespoons Tabasco sauce

ground black pepper and salt to taste

Mix all ingredients fairly smooth leaving some trout lumps. Place in mold and refrigerate. Unmold onto serving platter. Serve with crackers and favorite drink.

10 Plus 1 or 2 Soup

1 large onion, chopped

4 cloves garlic, crushed

4 tablespoons butter or margarine

2 cans tomato soup

2 cans split pea soup

2 cans cream of mushroom soup

2 cans chicken with rice soup

2 cans cream of chicken soup

3 cups water

3 tablespoons sherry

1 or 2 cans white crabmeat, pickled

2 teaspoons Worcestershire sauce

4 dashes Tabasco sauce

1 tablespoon lemon juice

Saute onion and garlic in butter. Add soups. (You may use low fat for the cream soups). Heat, then add the crabmeat and seasonings. Heat thoroughly and serve. Serves 10 to 12.

It would be easy to make a 5 Plus 1 Soup version by halving ingredients.

Rob shares this next recipe from the famous Galatoire's Restaurant in New Orleans. A friend who lives in Louisiana shared it with him.

Stuffed Eggplant with Seafood

1 large eggplant

2 tablespoons chopped green onions

4 tablespoons butter

1 teaspoon parsley

1 cup or more cooked seafood (crab, shrimp or both)

bread crumbs (white or toasted Italian)

Parmesan cheese

Cut eggplant lengthwise. Put in pan cut side up with some water. Bake at 425 degrees until it sticks tender. Cool and scoop out pulp, reserving skins. Saute onions, parsley and butter in skillet. Add pulp and seafood. Sprinkle with bread crumbs and cheese. Bake at 350 degrees until the top is brown.

Serves 2 as a main dish or more as a veggie side.

WOW! That sounds wonderful to me, but I love eggplant anyway it can be fixed.

Rob also shares others with you. Are you hungry yet?

Herb Roasted Orange Salmon

2 tablespoons olive oil

1/4 cup orange juice

2 teaspoons garlic

2 teaspoons tarragon

4 salmon fillets

zest of 1 orange

salt and pepper to taste

Mix all ingredients as marinade. Add salmon fillets and marinate 1 hour at room temperature. Bake at 475 degrees for 8 to 10 minutes, skin side down. Serves 4.

Zesty Seafood Spread

1 (8 ounce) pkg. cream cheese, softened

1/4 cup chili sauce

1 teaspoon lemon juice

1/2 teaspoon hot pepper sauce

1 cup (about 1/2 pound) chopped cooked seafood (shrimp, crab, sea legs, etc.)

4 sliced green onions (including some tops)

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped celery

Thoroughly combine cream cheese, chili sauce, lemon juice and pepper sauce; stir in seafood. Chill. Stir in vegetables just before serving. Serve with crackers, bagel chips or pita crisps. Makes about 2 cups.

Deviled Scallops

1/4 cup dry white wine

1 teaspoon Dijon-style mustard

1/4 teaspoon thyme

1/8 teaspoon sage

2 tablespoons butter

2 tablespoons chopped green onions

1 small clove garlic, mashed

1 pound scallops

Mix wine, mustard, thyme, sage and a little salt. Set aside. Melt butter and saute onions, garlic and scallops over high heat for about 4 minutes. Pour wine mixture over scallops and boil for about 1 minute to reduce liquid. Garnish with parsley, if desired. Serves 2 to 3.

Thank you Rob for those wonderful recipes. I know Recipe Swap readers really enjoyed hearing from you.

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We recently had a recipe request for Horseradish Mashed Potatoes from Diane Sides, and this week we have yet another version to share with her from Ron Berg.

Horseradish Mashed Potatoes

2 1/2 pounds red or Yukon Gold potatoes, peeled and halved

6 to 8 cloves garlic, peeled and halved

4 quarts water seasoned with 1 tablespoon salt

1 cup cream

1 shallot, minced

4 to 8 tablespoons prepared horseradish

2 tablespoons butter

salt and freshly ground black pepper to taste

chopped fresh chives or parsley for garnish

In large saucepan combine potatoes and garlic in salted water. Cook until potatoes are tender. While potatoes are cooking, combine cream with shallot and horseradish. Bring to a boil; simmer slowly 3 to 4 minutes. Drain potatoes; return to pan. Heat until moisture is evaporated. In large bowl mash potatoes. Add hot cream mixture and butter. Season with salt and pepper. Serve immediately garnished with chives or parsley. Serves 6.

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You're not going to believe this! We had a request for fried pickles, and I thought it was a long shot that a reader would meet the challenge. Well guess what? We had two. Janice Stewart and Jodi Thompson of Jackson came to the rescue with their recipes for Deep-Fried Pickles. Way to go!

Deep-Fried Pickles

Vegetable oil, for deep-frying

1 egg, beaten

1 cup milk

1 tablespoon Worcestershire sauce

5 to 6 drops hot pepper sauce

2 cups plus 1 tablespoon all-purpose flour, divided

salt

freshly ground black pepper

10 medium-sized dill or garlic pickles, sliced

In deep-fat fryer, heat oil to 350 degrees.

In a shallow bowl, combine egg, milk, Worcestershire sauce, hot pepper sauce and 1 tablespoon flour. Season with salt and pepper to taste. In another bowl, combine remaining 2 cups flour with salt and pepper to taste. Dip pickle slices first into egg mixture, then into flour. Dip into egg a second time and into flour again-two full turns each. Fry pickles until golden brown; drain on paper towels. Serve hot. Yield: 4 servings.

Deep Fried Pickles

Make batter of:

1 small can evaporated milk

1/4 cup sweet milk

2 eggs

Mix well and dip pickles in this above mixture then roll in flour. Deep fry. For sauce use French horseradish mustard, mayonnaise and garlic salt to taste. Enjoy!

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Donnie Hillman of Scott City has sent in her recipe for Baby Ruth Cookies for Tami Bernhardt. Donnie has made them, and she rates them as quite delicious.

Baby Ruth Cookies

1/2 cup butter or margarine, softened

3/4 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Baby Ruth candy bars (2.1 ounces each), chopped

In a large mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture. Stir in candy bars. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen.

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We also had a request last week for quick bread recipes and muffins. Ruth Hughes of Olmsted, Ill., shares two of her very favorites. Her Three "C" Bread recipe is very moist and pretty when cut into slices.

Three "C" Bread

3 beaten eggs

1/2 cup oil

1/2 cup milk

2 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups shredded carrots

1 (3 1/2 ounce) can coconut or 1 1/3 cups

1/2 cup chopped maraschino cherries

1/2 cup raisins

1/2 cup chopped pecans

Combine eggs, oil, and milk. Mix flour, sugar, baking powder, baking soda, cinnamon, and salt. Add egg mixture. Mix just until thoroughly mixed. Stir in carrots, coconut, cherries, raisins and pecans. Pour into prepared 9-x-5-x-3-inch loaf pan or four small loaf pans. Bake large loaf 45 to 50 minutes at 350 degrees, less time for small loaves.

Ruth's next recipe is Egg Nog Bread. She likes to make it for Christmas and freeze extra loaves to last all year. Ruth received this recipe from her dear friend in Florida and has had this recipe for many years.

Egg Nog Bread

2 3/4 cups flour

3/4 cup sugar

1 teaspoon salt

1 1/2 cups egg nog

1/4 cup melted butter

3/4 cup candied fruit mix

3/4 cup chopped nuts

1 tablespoon rum or rum extract

Mix flour, sugar and salt. Add next five ingredients and stir, don't beat. Pour into prepared loaf pan. Bake approximately 1 hour at 350 degrees. The batter may be baked in two small loaves.

That does it for another week of Recipe Swap. Thank you readers for sending in your recipes, we love hearing from you!

See you next week.