recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the oldest
of whom is eighty-six and the youngest is thirteen,
who collect recipes and love to cook.
told me that she is "thirty-four years old,
single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product recipes,
the net, recipe groups and a list of other places.
If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
1 Pinch salt
1 Egg, lightly beaten
4 ts Oil
1 1/2 c Milk plus 1 Tbsp
1/2 lb Monkfish
3/4 c Milk
2 Garlic cloves, chopped
1/2 lb Shrimp, shelled
2 tb Butter
3 tb Flour
1/4 c Light cream
1 c Gruyere Cheese
2 tb Parsley, fresh, chopped
1 Salt and pepper
1 1/2 tb Oil for frying
pancake batter by mixing flour and salt in mixing
bowl. Make well in center and pour in the egg,
4 tsp oil and 1 cup milk. Whisk to smooth batter
then add remaining milk.
any skin from monkfish, rinse and cut into bite-size
pieces. Pat dry.
and pat dry scallops, cut in half.
3/4 cup milk into saucepan, add garlic and bring
to simmer. Add all fish except shrimp. Simmer
for 5 - 6 minutes then add shrimp. When shrimp
turn pink remove all fish to a bowl and set
fish milk and reserve for sauce.
butter in saucepan and melt, add flour and stir
for 2 minutes, then pour in reserved milk and
the cream. Continue to stir and simmer for a
few minutes until you have a smooth sauce.
heat to low, add cheese and parsley and season
to taste with salt and pepper.
small frying pan or omelet pan over high heat.
Lightly grease it with a little oil.
pancake batter, then pour 3 Tbsp into pan.
pan so bottom is covered evenly with batter
and cook for 40 - 60 seconds, turn and cook
30 - 40 seconds longer. Transfer to large plate.
with remaining batter. (There should be enough
filling for 10 pancakes.)
an equal amount of filling (about 3 Tbsp) in
center of each pancake, fold the sides over
filling and arrange in ovenproof dish just large
enough to hold pancakes.
in oven for 20 minutes, or until the pancakes
are hot through. Serve immediately.
thin pancakes, which conceal a tasty mixture of
fish, will appeal to the masked and mysterious
side of the Cancerian, who when in need of refreshment
and quiet will reture into his or her own protective
can be served as a first course or as a luncheon
dish for four, with a green salad and a very chilled
"A Taste of Astrology" Posted by: Grandma Sheila
- this recipe is for 'Cancer'