1978 Grand Champion: Jane Leger – China, Texas

“Rice Stuffed Flounder”

1 medium flounder, scaled and cleaned
¼ cup green onion chopped
1 cup cooked rice
2 tbsp. green pepper
1 small can crab meat
2 tsp. garlic chopped
1 cup cooked shrimp
1 tsp. celery salt
1 small onion chopped
1 tsp. hot pepper sauce
½ stick margarine
1 Tbsp. parsley flakes

Sauté chopped onions, green pepper and garlic in the margarine.  Add the parsley flakes adnd salt and pepper to taste Mix in the rice, shrimp and crab. Stuff the fish which has been slit down the thickest part and bake at 350 degrees until fish is slightly browned and tender.

The remainder of the dressing may be put in tiny crab shells and baked three or four minutes and arranged around the flounder with a garnish of lemon slices and green parsley.

1978 Reserved Grand Champion 
Peggy Jones – Stowell, Texas

“Corny Cheese-Rice Bake”

1 (17 oz) can cream style corn
1 (12 oz) can corn with pimento and peppers
1 cup grated cheddar cheese
½ cup chopped green onions
2 beaten eggs
2 TBL flour
⅛ tsp red pepper
2 TBL melted butter
⅔ cup grated cheddar cheese

Combine all ingredients except ⅔ cup grated cheese and mix well. Pour into 1 ½ quart greased casserole. Spread grated cheese on top and bake at 350 degrees until firm. Serves six to eight.

1972 Reserve Grand Champion
Mrs. Fred (Lorene) Green – Hamshire, Texas

“Shrimp Jambalaya”

½ stick Oleo
1 tsp. parsley flakes
2 Tbsp. flour
1 can chicken gumbo soup
½ cup onion, chopped
2 cups cleaned shrimp
½ cup celery, chopped
dash tobacco
½ cup bell pepper, chopped
salt and pepper to taste
½ cup green onions, chopped
2 cups cooked rice

Put oleo and four in heavy pot, over medium heat. Stir constantly until golden brown. Add onion, celery, bell pepper. Reduce heat; simmer for 15 minutes stirring often. Add shrimp, parsley, green onions, tobacco, soup, salt and pepper. Bring to a boil; reduce heat and simmer 15 minutes. Add cooked rice. Mix well. Keep Covered tightly until ready to serve.