Oyster Bisque 1 Pint Oysters 1 Slice Onion 2 Stalks Celery Sprig of Fresh Parsley 1 Bay Leaf 1 Quart Milk (I prefer whole) 1/3 Cup Butter 1/3 Cup Flour 2 Teaspoons Salt 1/4 Teaspoon Pepper  Drain oysters and chop. Add oyster liquor and heat slowly to boiling. Scald milk with onion, parsley, celery and bay leaf. Strain. Melt butter, blend in flour, add to milk and cook until thick stirring constantly. Add oysters. Serve immediately. Server 6.

Scallops Newburg 1 Pound (1 pint) Scallops 2 Tablespoons Butter 1/4 Cup Sherry (and don't forget the sherry) 2 Tablespoons Brandy 3 Egg Yolks, beaten slightly 1/2 Cup Thin Cream 1/2 Teaspoon Salt Cayenne, if desired Rinse and drain scallops, cover with cold water. Heat slowly to boiling and drain. Cook scallops in butter 3 minutes, breaking into small pieces as you stir. Add Sherry and Brandy and cook 1 minute longer Mix egg yolks and cream. Add to scallops and cook just until mixture thickens, stirring constantly. (If overcooked sauce will curdle.) Remove from heat immediately, season with salt and cayenne and serve on toast points or crackers.

Venison Meatballs 5 Pounds ground venison 2 Egg Yolks, beaten 1/8 Teaspoon Allspice 1/8 Teaspoon Tabasco Sauce 1/2 Tablespoon Pepper 3 Cups Cracker Crumbs 1/8 Teaspoon Thyme 1/4 Pound Butter 1/2 Tablespoon Salt  Chop the meat finely. Mix meat, cracker crumbs, melted butter and the egg yolks. Season with thyme, allspice, Tabasco sauce, salt, and pepper. Shape into meatballs and fry softly in butter or vegetable oil. This can also be baked as meatloaf. Serves 6.

Venison Spaghetti Sauce 2 Pounds Ground Venison 1 Pound Ground Pork Sausage 1 Large Onion, chopped 8-10 Large Tomatoes 1 Green Pepper (chopped) 2 Tsps. Red Pepper Flakes (optional) 1/8 Teaspoon Basil 1 Teaspoon Sugar 1/2 Cup Vinegar 1/2 Teaspoon Pepper 1 Pound Ground Veal 1 Large Onion, chopped 1 Green Pepper, chopped 1 Can Tomato Paste 1/2 Teaspoon Parsley 1/2 Teaspoon Oregano 1/8 Teaspoon Cinnamon 1 Teaspoon Garlic Powder 1 Teaspoon Salt Peel the tomatoes and cook them with the chopped green pepper. Mix the meat together well and brown in a large skillet with the chopped onion. Remove from heat and pour off the fat. Then mix the cooked tomatoes, meat, and tomato paste with 1 cup of water and all other ingredients, except sugar and vinegar. Simmer for 2-2 1/2 hours. Add the sugar and vinegar near the end, just so it blends in.

Guinea Casserole Cut up one Guinea (stewing) into portions and sprinkle with salt and pepper. Saute in large skillet, 3 tablespoons olive oil with 1 small clove garlic and 1 medium onion, chopped fine. Remove the onion and garlic, discarding the garlic. Brown the Guinea in the hot oil, being careful not to burn. Put the Guinea in a casserole. Make a thin sauce in the skillet be adding 1/2 cup of sherry, flour and the onion already cooked. Season with salt, pepper and cayenne to taste. Pour over the Guinea in the casserole dish, cover and bake in slow oven for 1 1/2 to 2 hours.

Catfish Parmesan 2/3 Cup Freshly Grated Parmesan Cheese 1/4 Cup All-purpose Flour 1/2 Teaspoon Salt 1 Teaspoon Pepper 1 Teaspoon Paprika 1Egg, beaten 1/4 Cup Milk 5-6 Small Catfish Fillets (about 2 lbs.) 1/4 Cup Butter or Margarine, melted 1/3 Cup Sliced Almonds (optional) Combine cheese, flour, salt pepper, & paprika, stir well. Combine egg and milk, stir well. Dip fillets in egg mixture, dredge in flour mixture. Arrange fillets in a lightly greased 13x9x2" baking dish, drizzle with butter. Sprinkle almonds evenly over tops of fillets, bake at 350 degrees for 35-40 minutes or until fish flakes easily when tested with a fork. 6 servings.

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