Fishing is one of John’s favorite past times. None of the recipes we cooked on the show were from one of his trips. John did attempt to cook some of his catch, but unfortunately he put it in our refrigerator and forgot about it….for a long time…..and then, it smelled so bad…well, need we say more…..Just another day with At Home on the Range!




Breaded Fish Filets on Spinach

Recipe from show 303


                                     What You’ll Need:


four 8 oz. red snapper fish filets       ½ teaspoon black pepper

2 lbs. spinach                                     3 medium potatoes

1 egg                                                  1 cup milk

½ teaspoon salt                                 4 tablespoons olive oil

1 teaspoon vinegar                           4 teaspoons lemon juice

2 lemons                                           2 tablespoons chopped parsley

2 cups Italian style bread crumbs    Rubber Cooking Gloves


                                            How to Prepare This:

Put on your Rubber Cooking Gloves. This first step can get messy.

Mix egg and milk in a bowl. Place Italian bread crumbs on plate. Heat oil in fry pan. Dredge fish in egg and milk mixture and then in breadcrumbs. Coat well. Place fish in fry pan and cook for about 5 minutes on each side turning carefully. Cook spinach in saucepan and add a few drops of vinegar to spinach just before it finishes cooking. Cut potatoes into 10 small pieces and bring water to a boil in another saucepan. Place potatoes in boiling water and cook until tender. Drain water and put potatoes back in pan with no heat. Now add olive oil and parsley and stir.


When you are ready to serve, place fish on bed of spinach with potatoes around plate.


(Chefs & Stirrers: Be really careful handling the fish fillets. They break apart easily and then you are stuck with fish parts….not too appetizing..)


Creole Shrimp

Recipe from show 308

                                                What You’ll Need:


6 tablespoons of vegetable oil            6 tablespoons flour

1 onion (chopped)                                 2 ribs celery (chopped)

6 oz. can of tomato sauce                   2 tablespoons crushed garlic

¼teaspoon cayenne pepper                1 teaspoon salt

2 lbs. shrimp                                      1 bell pepper (chopped)

16 oz. beef stock                                2 cups water

3 bay leaves                                      1 tablespoon basil

2 teaspoons thyme                            1 teaspoon chili powder

1 bunch scallions (chopped)            2 tablespoons chopped parsley

Frying Glasses                                Rubber Cooking Gloves


                                              How to Prepare This:


Have your Frying Glasses near by as you heat 3 tablespoons of oil in a large fry pan. Once hot, add onion, celery, garlic, peppers, salt, basil, thyme, and chili powder. Keep Stirring.  Cook until onions are transparent and peppers are tender. Then add beef stock, tomato sauce, and water. Wearing your Rubber Cooking Gloves, de-vain your shrimp and in a second fry pan, heat another 3 tablespoons of oil. Add shrimp, cayenne pepper, scallions, and parsley. Keep stirring on medium flame until shrimps are done.


When ready to serve, take a large serving platter and place sauce first and then shrimp over that.


(Chefs & Stirrers: De-vaining shrimp may be a little gross, try and buy them already de-vained. Cleaning shrimp poop is no fun.)


Crunchy Almond Snapper Fillets

Recipe from show 30


                                 What you'll need:


4-6 red snapper fish fillets                 1 ½ cups of bread crumbs

¼ cup of milk                                 1/3 cup of flour

1 egg beaten                                  1/3 cup of margarine

1/3 cup roasted almonds               ¼ teaspoon salt

1/8 teaspoon pepper                      1 lemon sliced into wedges

1 tablespoon lemon juice               Rubber Cooking Gloves

1 cup parsley (chopped)                        

                           How to Prepare This:


In  plate # 1  combine salt,  pepper, and  flour.  In a small bowl combine egg and milk. On plate #2  combine breadcrumbs, almonds, and parsley. 

Now set up your assembly line on your counter top. The fillets go from plate # 1--- to bowl--- to plate #2.


In a large fry pan melt margarine and when that is hot, take your coated fillets and cook them three to five minutes on each side or until golden brown. If you burn the fillets this recipe is automatically called "Cajun Crunchy Almond Snapper Fillets".  Serve with lemon wedges.   


(Chef's Beware! There is little to no stirring for your "Stirrer”. This can be dangerous. You can attempt to put them on the assembly line, but flour and "Stirrers" can be a messy combo. If you attempt this, make sure they have their Rubber Cooking Gloves on so they don't complain about flour and bread crumbs under their nails!)


 Fish Paella

Recipe from show 182


                                   What You'll Need:


¼ cup olive oil                             3 lobster tails cut in 1 inch chunks

1 tablespoon garlic                     ½ lb. shelled & de-vained shrimp

2½ lb. chicken parts                    1 bell pepper (chopped)

½ cup diced SPAM                       2 cups instant rice

2 teaspoons salt                          2 ½ cups chicken broth

¼ teaspoon pepper                     ½ teaspoon saffron

¼ cup tomato paste                    1 package frozen peas

6 clams with shells                     large kettle

pot of boiling water                   large baking pan 

Rubber Cooking Gloves            Frying Glasses

1 small onion (chopped)

                                               How to Prepare This:

Cook instant rice as per package instructions.

Place clams in pot of boiling water and cover.  Cook until the shells open, then drain water from pot.  Place chicken in a large baking pan.  Bake in oven at 350 degrees for one hour.


In a large kettle, heat oil. When hot, stir-fry lobster, shrimp, and onion. (Use your Frying Glasses and be sure to handle the shell fish with your Rubber Cooking Gloves or your fingers will smell fishy.) After a few minutes add bell pepper and SPAM. Cook a few more minutes and then add rice, salt, saffron, tomato paste, peas, and chicken broth. Keep stirring until mixture looks cooked, about 20 minutes.When chicken is done in the oven, add that to the mixture in kettle. Arrange clams around the top of the kettle and sprinkle pimentos on top for garnish if you like.


(Chefs & Stirrers: Always check with guests about shell fish allergies.  Puffed-up guests are no fun!)





Fried Cat Fish with Grits & Okra

Recipe from show 179


                                 What You'll Need:


2 pounds cat fish fillets                         1 egg

2 tablespoons of milk                          ½ teaspoon cayenne pepper

1 cup yellow corn meal                      4 tablespoons olive oil

1 pound instant grits                          ½ teaspoon salt       

small sauce pan                                 ¼ pound butter

¼ cup lemon juice                              1 teaspoon flour

1 pound okra                                     2  fry pans

Frying Glasses                                 mixing bowl

plate                                                Rubber Cooking Gloves

                                 How to Prepare This:


Beat 1 egg and milk in bowl # 1.  Take plate #2 and mix corn meal, cayenne pepper, and ½ teaspoon of salt. Now take your catfish fillets and first dip in bowl #1, then in plate #2 and coat well.

Be sure and wear your Rubber Cooking Gloves!


In your fry pan place oil and heat at moderate temperature.  When oil is hot, place fish in pan and brown on both sides about 3 to 5 minutes. . In a separate fry pan repeat this process with the okra --- coat and fry...with two pans going at once Stirrers should have their Frying Glasses on at all times!


For the sauce: melt butter in a small saucepan. Stirring constantly add lemon juice, dash of salt and flour. Keep stirring until sauce thickens. 


For Grits: We recommend instant grits. Just follow directions on the package ...It's just easier.

Serve with Hush Puppies…see recipe in this section






Hush Puppies

 Recipe from show 57

                                                 What You'll Need:

2 cups of white cornmeal                           2 eggs

1 cup buttermilk                                        1 onion (chopped)

1 teaspoon baking powder                       1 teaspoon of salt

2 teaspoons of sugar                               1 tablespoon of flour

deep fryer                                              3 inches of corn oil

mixing bowl                                          paper towels


                                     How to Prepare This:


In a deep fryer place three inches of corn oil and heat. In a bowl mix all of the above ingredients until the consistency is smooth, but not runny.  With a spoon take a glob of the mixture and drop it into the boiling oil. It should curl up and look like a dumpling. Cook until brown. Place on paper towel to drain excess oil when cooked.  


(Chefs & Stirrers: Be really careful with this hot oil. We had a little trouble with this recipe on our show because we made our batter too runny and the dumplings did not form well.... they were more like "Hush Puppy Crumbs". We corrected the consistency and it was great!)


Serve with Catfish.




Louisiana Gumbo

Recipe from show 178


                                         What You'll Need:


3/4 lb. shrimp cleaned & de-vained           1 tablespoon garlic

2 tablespoons flour                                    3 strips bacon

1 lb. okra (sliced)                                         1 can tomatoes

2 onions (chopped)                                   1 bell pepper (chopped) 3/4 teaspoon salt                                      2 teaspoon salt

2 teaspoon Tabasco   Sauce                 2 cups instant rice 

large plastic bag                                     large fry pan

large serving platter                              sauce pan

Rubber Cooking Gloves         ½ cup parsley (chopped)

                                       How to Prepare This:


Put your Rubber Cooking Gloves on to handle the shrimp.

In a large plastic bag, place flour and shrimp and mix around until shrimp is coated.  Place bacon strips in a large fry pan and cook until brown. Remove bacon from pan and do the same with the shrimp. Remove the shrimp and do the same with the Okra. Chop cooked bacon.


After Okra is cooked, add shrimp back to pan as well as tomatoes, onions, bell pepper, bacon, and garlic. Keep Stirring constantly!  Add just enough water to cover ingredients and add Tabasco Sauce and salt.


In a saucepan, cook your instant rice according to package directions.


Take your large serving platter and arrange the rice around the ring and Gumbo in center. Garnish with fresh parsley. 


(Chefs & Stirrers: There is a lot going on in this recipe, so cooperation between the two of you is vital!)




Poached Salmon

Recipe from shows 20, 141, 306

                                                  What You'll Need:

           4 salmon fillets                           large frying pan

         3 /4 cups of water                        2 tablespoons of flour                        

     medium saucepan                           2 tablespoons of capers                                             

    4 tablespoons margarine        2 tablespoons lemon juice


                                                How to Prepare This:

Put about 1½ inches of water in a large fry pan with a lid. Bring water to a boil and once boiling, place salmon in water and cover with lid. Cook for 10 minutes. Do not remove cover sooner.


While salmon is cooking, prepare your Lemon Caper Champagne Sauce. Melt 4 tablespoons of margarine in a medium saucepan.  Now add 3/4 cups of water. Keep stirring as you add the ingredients. Now add 2 tablespoons of flour, 2 tablespoons of capers, 2 tablespoons of lemon juice.  


Once sauce in the pan is the proper consistency and salmon is finished, place salmon on plate and pour sauce over salmon.


(Chef's Beware!   Your "Stirrer" should be stirring with a wire whisk. "Stirrers" especially like this recipe because of the constant stirring of this sauce, and we all know constant stirring builds up those chest and arm muscles!)






Shrimp Curry with Coconut & Almond Rice

Recipe from show 77



                                           What You'll Need:


1 lb. large cleaned & de-vain shrimp             ½ cup milk

3 teaspoons garlic                                  1 medium onion (chopped)

1 green bell pepper (chopped)                1 cup instant rice

2 tablespoons olive oil                           3 tablespoons curry powder

1 tablespoon flour                                 1/3 cup shredded coconut

medium sauce pan                                2  ½ cups chicken broth 

large fry pan                                        Frying Glasses  

1 small package almond slivers          Rubber Cooking Gloves                 

Personal Fan 

                             How to Prepare This:


In a medium saucepan, bring 2 cups chicken broth to a boil. Add your instant rice and cook as per directions on box. When rice is cooked, stir in almonds and coconuts. 


In a large fry pan heat olive oil. Use your Frying Glasses as you add onions and garlic.  (We prefer to use the crushed garlic in the jar for all our recipes). Cook onions until they are transparent and then add shrimp and bell peppers. (Be sure and wear your Rubber Cooking Gloves when you handle the shrimp.) Cook for about two minutes and stir in the curry powder and flour. Stir in the remaining chicken broth and milk and bring to a boil. Reduce heat and cover. Simmer until shrimp is tender and bell peppers are cooked.  (You may need a Personal Fan here)


Serve shrimp over rice!


Tuna Burgers

Recipe from show 73 &244


                                     What You'll Need:


1 red onion (chopped)                         1 egg

1 celery stalk (chopped)                 2 small cans of tuna in water

2  slices of bread torn                      2 tablespoons of margarine

2 tablespoons Dijon mustard          ½cup flour

2 tablespoons olive oil                    ¼ teaspoon black pepper   

large fry pan                                   large mixing bowl

Frying Glasses                               Rubber Cooking Gloves

¼ teaspoon cayenne pepper         pickles

lettuce                                          relish

tomato (sliced)                        sesame seed buns


                                 How to Prepare This:


In a large mixing bowl add tuna, be sure and drain water first, then add chopped celery, and onion. With your Rubber Cooking Gloves on, mix well. Now add egg, bread, margarine, cayenne and black peppers. You can use either white or wheat bread for this recipe

or bread crumbs to make it easier.


Once this is as mixed up as possible, put a little flour on your hands and form into patties. In a large fry pan place oil and let heat. Be sure and use your Frying Glasses for protection!  Once oil is hot, put patties in pan and cook--- flipping occasionally. When they are done, serve with lettuce, tomato, pickle, relish on a sesame seed bun!


(Chefs & Stirrers: We don't understand how this is not part of some fast food chain’s daily menu.  Hello "McDonalds"…are you listening?)



Tuna Casserole

Recipe from show 4                        


                                       What You'll Need:


1 can cream of mushroom soup                        ½ cup of milk

½ can water                                   1 package of frozen peas (10 oz.)

1 large bag of potato chips                    1 large can of tuna in water

medium sauce pan                                    large casserole dish

2 ribs celery (chopped)                              

                                    How to Prepare This:


In a medium saucepan place tuna and a can of cream of mushroom soup. On a low flame start to stir this mixture. Fill the empty soup can half way with water and add to sauce pan. Keep Stirring. Add the milk next. Now mix in your frozen peas.  Keep stirring mixture until it is warm or you are bored.


In the casserole dish, crumble a layer of potato chips. Now add a layer of your tuna mixture---add a layer of crumbled potatoes chips---layer of tuna -- keep doing this until you're at the top of your casserole dish.  Make sure you finish with a layer of potato chips. Cover and bake for 20 minutes at 350 degrees. Cook for the last five minutes without the cover.  You can add optional chopped celery to the tuna mixture for added crunch appeal.


(Chef’s & Stirrers: Remember this recipe from your old college days?  I bet you’re wondering why you ever stopped making tuna casseroles. Well, enjoy this trip down memory lane and feed this version to your kiddies!)


 Tuna Loaf

  Recipe from show 189                                    


                                    What You'll Need:


2 large cans of tuna in water                 2 ribs of celery (chopped)

2 onions (chopped)                                 4  eggs 

1 cup bread crumbs                              1 teaspoon salt

½ teaspoon pepper                              Rubber Cooking Gloves


                                   How to Prepare This:


Pre heat your oven to 350 degrees. In a large mixing bowl combine onions and celery with your 2 cans of tuna. Add breadcrumbs, salt, pepper,and eggs.  We strongly suggest use of your Rubber Cooking Gloves for this one.


Once this is all mushed together, form into a loaf and place in a baking pan. Cook for 30 minutes uncovered. When done, let cool for about 30 minutes before slicing.


Yummy Yummy.


(Chefs & Stirrers: When we made this recipe on our show, John forgot to turn the oven on.  This delays your cooking quite a bit. So Pay Attention! )




Zucchini & Tuna Casserole

Recipe from show 157


                                     What You'll Need:


  2 large cans of tuna                                ½ cup celery (chopped)

 3 cups uncooked egg noodles               1/3 cup scallions (chopped)

1 cup sour cream                                    2 teaspoons mustard

½ teaspoon thyme                                  ½ teaspoon salt

2 zucchini (sliced)                               1 cup Monterey Jack Cheese  

2 quart casserole baking dish              1 tomato (chopped)

large mixing bowl


                              How to Prepare This:


Cook your noodles according to instructions on the box. When they are done, place them in a large mixing bowl.  Now open and drain cans of tuna.  Add tuna to the noodles along with celery and scallions. Blend in sour cream, mustard, thyme, and salt. Stir this all together.


Spoon half the mixture in to the casserole-baking dish. Now place a layer of zucchini on top of mixture, then a layer of cheese on top of zucchini.  Take the last half of your tuna and noodles mixture and place it on top of last layer of cheese. Finish off with another layer of zucchini and cheese. Bake at 350 degrees for 30 minutes and when you are about to serve, sprinkle the chopped tomatoes on top.


(This is a favorite of John's.  Great for parties and pot luck dinners!