Recipes Data File    7/29/80
*C Edgar Robert's Baked Fish with Barbeque Sauce *
     2 - 3 lbs  fish fillets
     1     lrg. onion
     6     cloves garlic
     1     can tomato paste
     2     cups water
     1/2  tsp. Italian seasoning
     1    pkg. Lowry's spaghetti mix
     1/2  stick margarine
     salt and pepper to taste
Place fillets in pan, season with salt and pepper.
Dic� onio� an� garli� i� 1/� stic� margarine.
Ad� tomat� paste� water� Italia� seasonin� an� spaghett� �
sauc� mix�  Simme� 2� min.
Pour sauce over fish and bake 20 min. at 350 degrees.
*K FISH /BAKED / ONION / GARLIC / TOMATO PASTE 
   MAIN DISH *E
*C Sweet and Sour Pork ala Port Aransas Coast Guard *
     3    lb. (approx) pork roast cut in bite-size chunks
     1    can pineapple chunks (undrained)
     2    green peppers (chopped)
     2    tomatoes  (chopped)
     1    cup catsup
     1/2  cup sugar
     2    Tbs. vinegar
     2    Tbs. butter
        cornstarch
        flour
Dredge pork cubes in flour and fry in deep fat, set aside.
Mi� pineapple with juice� catsup� sugar� and vinegar i� �
saucepan�  Brin� t� boi� an� ad� butter�  Thicke� wit� �
cornstarch�  
Pu� mea� i� shallo� bakin� pa� an� pou� sauc� over.
Bake at 350 for 30 min. or till bubbly.
Sprinkl� choppe� tomat� an� gree� peppe� ove� to� an� hea� �
through before removing from oven.
Serve over rice.
*K PORK / RICE / PINEAPPLE / GREEN PEPPER / CATSUP 
 SWEET AND SOUR /MAIN DISH *E
*C Ceviche  - fish marianated in lime juice *
     1    lb.  fresh fish fillets
     �    � o� bottl� lim� juice� o� juic� o� 2� - 3� limes
     1    large onion, finely chopped
     2    medium tomatoes, chopped
     1    small Jalapeno pepper, chopped (optional)
     30   pitted Spainish green olives
     1/8  tsp. comino
     20   capers
     1/4  cup olive oil
     1    Tbs. parsley, chopped
     1    tsp. oregano
  salt and pepper to taste
Dic� fillet� int� dime-siz� piece� an� plac� i� � bowl�  Us� �
� glas� o� cerami� bowl� no� metal� t� marinat� an� serve�  ��Cove� piece� wit� lim� juic� an� marinat� � t� � hour� a� �
roo� temperature� Drai� piece� an� blo� of� exces� lim� �
juice�  Combin� fis� wit� remainin� ingredient� an� mi� �
well�  Cove� an� refrigerat� unti� cold� serv� a� � sala� o� �
a� hor� d'oeuvre�  Grea� wit� cracker� o� corn chips.
  Note: the lime juice has the effect of "cooking" the fish.
*K FISH / LIME JUICE/ ONION/TOMATO /OLIVES  
 HORS D'OEUVRE *E
*� Coquin� Soup  *
Coquina� ar� th� smal� clam� foun� i� th� sur� zon� alon� �
th� Atlanti� an� Gul� coasts� collec� enoug� t� fil� � ste� �
pot.  Wash away the sand in a colander.
Cover washed coquinas with about 2 inches of water.
Cook until they open up and then 5 to 10 minutes more.
Th� resultin� brot� i� wha� yo� hav� bee� workin� for� �
strai� ou� shell� wit� colander�  Sal� an� peppe� t� taste� �
Eithe� serv� directl� o� ad� potatoes� celery� etc� a� yo� �
woul� an� othe� sou� stock.
*K COQUINAS / SOUP / MOLLUSCS *C