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Farmers' Almanac Seafood

Oyster Bisque

Ingredients 1 pint stewing oysters                             4 to 6 tablespoons sherry 3 tablespoons butter                               1 tablespoon chopped parsley 1 cup finely minced celery                       2 cups light cream or 2 tablespoons flour                                  evaporated milk Paprika Directions Chop oysters very fine. Reserve the liquor. Melt 2 tablespoons of the butter in top of double boiler over boiling water;… Continue Reading »

September 2006
Listed under: Seafood, Soups & Salads
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Pickled Shrimp

Pickled Shrimp

Ingredients   2 lbs medium fresh shrimp                1/2 teaspoon leaf thyme, crushed 1/4 cup olive oil                                1 bay leaf 1 large carrot, peeled & sliced            1 green pepper, seeded & sliced 2 small onions, peeled & sliced           1 red pepper, seeded & sliced 4 cloves garlic                                   1 tablespoon salt 2 cups cider vinegar                           1/4 teaspoon… Continue Reading »

September 2006
Listed under: Appetizers, Seafood
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Crab Pate

Crab Pate

Delicious starter served with hot brown toast or great for a typical days lunch

September 2006
Listed under: Appetizers, Seafood
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Shrimp Dip

Ingredients 1lb shrimp                                  1/4 cups mayonnaise 1 (3oz) pkg. cream cheese           Salt & Pepper to taste juice of 1 lemon                           Dash of Worcestershire sauce 1 clove garlic, minced                   Dash of Tabasco sauce 10 green onions, minced  Directions Chop cooked shrimp. Mix cream cheese, lemon juice and garlic. Beat until smooth. Add shrimp, onions and mayonnaise… Continue Reading »

September 2006
Listed under: Appetizers, Seafood
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French Style Fish Fillets

French Style Fish Fillets

Try this recipe for a great way to eat fresh fish.

January 2006
Listed under: Seafood
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Fried Clams

Fried Clams

Simple to make and delicious to eat.

January 2006
Listed under: Seafood
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Salmon Buffet

Salmon Buffet

Ingredients 1/2 lb. sliced Swiss cheese 1 (15oz) can red salmon 1 (6oz) pkg. noodles 1/4 cup mayonnaise 1 can French-style green beans 1 T. oleo Salt and pepper 2 T. flour 1 T. minced onion 1 cup sour cream Directions Cook noodles and mix with mayonnaise. Place in casserole dish. Flake salmon over the… Continue Reading »

January 2006
Listed under: Seafood
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Crab Au Gratin

Crab Au Gratin

Ingredients 1/2 lb. butter 1 cup flour 2 qt. milk 1 1/2 lbs. cheddar cheese, grated 1 3/4 lbs. claw crab meat 1 1/2 T. salt 1 T. onion flakes 1/4 T. Tabasco 1 teaspoon Worcestershire 1 teaspoon pepper Directions Make a white sauce with first 3 ingredients, then add cheese and seasonings. Stir until… Continue Reading »

January 2006
Listed under: Seafood
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Peppers Stuffed With Shrimp

Peppers Stuffed With Shrimp

Ingredients 6 medium green peppers1 tbsp. butter1/8 tsp. saltDash of freshly ground black pepper1/4 tsp. dry mustardDash of nutmeg1 egg beaten1 tbsp. diced celery1 tbsp. bread crumbs1 pint cooked, cleaned shrimps, diced1 onion, finely diced1/2 clove garlic, minced or mashed Directions Wash peppers, slice off tops, remove seeds and white spines and place peppers in… Continue Reading »

January 2006
Listed under: Seafood, Side Dishes
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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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