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Sensational Seafood Recipes And More! (2nd Ed.)


	Cookbook Image - 122622	Title: Sensational Seafood Recipes And More! (2nd Ed.)	By: Great Bridge Fisherman's Association	Group/Family Location: Norfolk, VA	Organization: Great Bridge Fisherman's Association
Book Number: 122622
From: Norfolk, VA
Number of Recipes: 501
Binding Style: Soft Cover

Special Features: There are numerous recipes on grilling fish and shellfish. There are 85 fishing tips, many of them from charter captains, master anglers, 2 Igfa Representatives, kayak anglers, and other local fishermen of the Chesapeake Bay and coastal Virginia and North Carolina.

Description: A collection of 501 total recipes, with more than 250 seafood recipes. Most recipes come from coastal Virginia and North Carolina, but we also have recipes from other states and 2 foreign countries. There are recipes for flounder, sea bass, tuna, cobia, mahi mahi, spadefish, drum, tautog, tilefish, striper, salmon, sea trout, spot, roundhead, bluefish, catfish and others, plus crab, shrimp, lobster, clam, scallops, and mussels. We have recipes from all categories, including 50 desserts.

Funds raised support: We use money raised by cookbook sales to support various club activities and tournaments, plus we take residents of "Hope House," which aids challenged young adults and seniors; as well as residents of a local nursing home fishing on a local pier or head boat. We also take children from "The Children's Hospital of The Kings Daughters" on a yearly fishing trip as part of the national "Wish-a-fish" program.

How to Purchase

Make check payable to:
Great Bridge Fisherman's Association

Mail order to:
Great Bridge Fisherman's Association
Att: Joe R. Simons
224 Scarlett Drive
Chesapeake, VA 23322
Phone: 1-757-630-4445
E-mail: joesimons65@hotmail.com

Cost: $12.50
plus $4.25 S/H per book.

Favorite Recipe

Scallops Almondine
By: Patti Hamilton

  • 1-1/2 lbs. scallops
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 c. flour
  • 1/2 c. almonds, slivered
  • 1/2 c. butter, melted
  • 2 tsp. fresh parsley, finely chopped

Rinse the scallops in cold water and lay on a paper towel to dry. Pat dry if needed. Sprinkle the scallops with salt and pepper and then roll each one in the flour. In a fry pan, fry the almonds in the butter until lightly browned and remove. Fry each scallop until golden brown on each side. Turn carefully. When scallops are cooked, add the parsley and almonds and serve. (Next recipe: rock, Tog, Sea Bass and Triggerfish)







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