By the time New Years Day gets here, we are so tired of ham and turkey. We have a HUGE Seafood Feast. I make the following:

Hushpuppies

• 2 cups yellow cornmeal
• 1/2 cup finely chopped gr. bell pepper
• 3/4 cup finely chopped sweet onion
• 1 egg
• 3/4 cup milk
• 3/4 cup plain flour
• 1/4 cup cooking oil
• dash of salt

1. Mix all ingredients (if batter is too thin add flour a little at a time til batter can be dropped in the form of a round ball)
2. Heat Fry Daddy til oil is hot, drop and deep fry until their golden brown.

Fish Fillets

• 2 cups fine saltine cracker crumbs ( I crumble my crackers and put them into a gallon size zip lock baggie and roll them with my rolling pin)
• 2 eggs
• 1 cup milk
• 1 1/2 cup flour
• dash of salt

1. Mix eggs and milk and set aside.
2. Blot fish fillets and then roll them in the flour.
3. Dip fish fillets into the milk mixture
4. Roll fish fillets in the fine cracker crumbs.
5. Deep Fry in Fry Daddy till golden brown.

Fried Oysters

• 1 can Lg. oysters
• 2 cups fine cracker crumbs ( I crumble my crackers and put them into a gallon size zip lock baggie and roll them with my rolling pin)
• 2 eggs
• 1 cup milk
• 1 1/2 cup flour
• dash of salt

1. Mix eggs and milk and set aside.
2. Blot oysters and then roll them in the flour.
3. Dip oysters into the milk mixture
4. Roll oysters in the fine cracker crumbs.
5. Deep Fry in Fry Daddy till golden brown.

Cole Slaw

• 1 head of crisp cabbage
• 1 med. gr. pepper
• 1 med. tomatoe
• 1 med. sweet onion
• 1 cup of real mayonnaise
• dash of garlic
• 1/2 tsp. mustard seed (crushed)
• 1 tsp. dried chives
• dash tsp. all salt
• 1/4 cup sugar
• 1 tbl. spoon of white vinegar

1. I mix the dressing and let it set for about 15 minutes so the sugar will dissolve.
2. Pour dressing over chopped cabbage.
3. I slice the peppers (from top to bottom)
4. I slice (top to bottom) and deseed the tomatoes.
5. Slice the onion top to bottom and place these around the top of the cole slaw, it makes a nice colorful top that turns ordinary cole slaw into the conversation of the meal. If someone doesn't like to eat the sliced veggies on their cole slaw it can easily be used as finger food.
6. Cover tightly with reynolds saran wrap or tupperware bowl.
7. Put in fridge and chill for 2 hours.

Potato Skins

• 10 large Idaho Potatoes
• 3-4 cups cooking oil

1. Scrub potatoes til skin is clean
2. Wrap them in paper towels to soak up fluids.
3. Cut into fourths and then cut the fourths again if they are too thick.
4. Deep Fry until they are golden brown.
5. Sprinkle with All Salt as soon as they're drained

Iced Tea is our beverage with this meal. Unless its served around midnight then we have wine!

For desert we have:

7up Salad

• 1 8oz. 7up
• 1 lg. pkg. lemon jello
• 1 lg. can crushed pineapple, Well drained. Save the juice and set aside.
• 1 cup chopped english walnuts
• 1 lg. cool whip
• 2 eggs
• 2 tbsp. flour
• 1/4 cup sugar

1. Mix jello with hot water as directed on package, but use the 7up in place of cold water.
2. Pour into a 13x9 container.
3. Let it chill for about an hour and add the drained crushed pineapples.
4. Place jello mixture back into the fride to gel.
5. Save the juice from the drained pineapples
6. Mix the pineapple juice with 2 eggs, (well beaten), 2 tbsp. flour and 1/4 cup sugar
7. Cook the pineapple mixture until it thickens.
8. Mix cooled pineapple mixture with a lg. cool whip until creamy.
9. Spread over the gelled jello mixture and top with the walnuts.

   Note: For variety I use shredded coconut mixed with the walnuts.