Directions:

Brown together until onions are tender: 1 1/2 lb. ground beef or turkey
1 lg. onion (about 1 c.)

Drain - add: 1 (8 oz.) pkg. cream cheese
1 can cream of chicken soup

Stir until mixed and hot. Pour this mixture over 1 large package. Precooked chopped broccoli. Grate 2 kinds cheese (Jack and Cheddar, etc.) and sprinkle over top of beef mixture. Unroll 1 can (dairy case) crescent rolls into 2 strips and lay over top of cheese and bake per the directions for the rolls.

Ingredients:

2 lb. Polish sausage (cut in serving size pieces)
1 tbsp. bacon drippings
1 lg. onion, sliced
1 head cabbage, sliced
8 oz. mushrooms
1 tsp. caraway seed
1 tsp. salt
1 1/2 tsp. coarsely ground pepper corns
1/2 c. boiling water

Direction:

Add sausage to bacon drippings and brown. Remove sausage and add onions, cabbage and other ingredients. Add water, stir to combine. Place sausage on top of vegetables, cover tightly and cook slowly 15-20 minutes or until cabbage is done.

Ingredients:

2 lb. top sirloin (cut in strips)
1/2 lb. sliced mushrooms
1 diced onion
1/2 c. sour cream
1 tbsp. beef bouillon
1/2 c. white wine
Salt & pepper to taste
Pinch thyme
1/4 stick butter
1 tbsp. flour

Direction:

In saucepan, quickly brown meat in butter. Then remove meat from pan. Add the onions and mushrooms to pan and saute. Remove them also from pan. Deglace pan with white wine and add beef base and seasonings with the flour to make sauce. Bring to a boil, reduce heat. Add meat, mushrooms and onions. Then sour cream and remove from heat. Serve over cooked noodles (or) rice.

In Greece, the most festive and widely used meat of all is the leg of lamb. This sacrificial meat of ancient Greece is used and enjoyed during many festive occasions. Whether your choice of cooking lamb is psito (roasted in the oven), or tis souvlas (broiled on a spit), this meat will draw compliments. Traditionally, Greeks enjoy their lamb roasted well done. The recipe the follows is a typical way of preparing lamb.

1 (5-6 lb.) leg of lamb
6 sm. cloves garlic
1/4 tsp. oregano
1/4 tsp. thyme
Salt & pepper
2 tbsp. olive oil
1 c. water
Juice of 2 lemons
Oregano

Direction:

With a pointed knife, make 6 slits in meat in several places on bottom and top of leg; insert 1 clove garlic in each slit. Combine oregano, thyme, salt and pepper; sprinkle some herbs in each opening. Rub lamb with oil; sprinkle with additional salt and pepper and place in a roasting pan. Add water to pan. Roast at 425 degrees about 45 minutes, turning occasionally as each side browns lightly. Reduce oven temperature to 325 degrees.

Turn lamb to rest on its flat side; continue baking an additional 1 1/2 hours. Sprinkle with lemon juice and oregano and return to oven. Roast about 30 minutes longer or until meat thermometer inserted near center registers 175 degrees; baste occasionally. Let stand at room temperature 20 minutes before carving. This allows juices to retreat back into tissues and assures juicy slices of meat. Variation: Substitute 1/2 cup tomato sauce diluted in 1/4 cup water for lemon juice. T4544 Records

Ingredient:

6 pork chops (1 1/2 lb.)

Direction:

Brown in skillet and pour off fat. Stir in 1 can cream of onion soup mixed with 1/4 cup water and 1/8 teaspoon pepper. Cover and simmer 30 minutes or until done, stirring occasionally.

Ingredients:

1/3 c. brown sugar
1/4 c. salt
2 c. teriyaki sauce
1 c. water
1 c. burgundy or red wine
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1 shot whiskey (optional)
7 lb. steak

Direction:

Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hand strips on shishkabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle. T4541 767 SDR. II Wire bundle forming using Dimensional Drawings.

Ingredients:

1 1/2 c. biscuit mix
8 oz. bulk Italian sausage
1 c. (4 oz.) shredded sharp cheddar cheese

Direction:

Cook sausage. In a large bowl, combine the biscuit mix, drained sausage and cheese. Mix until completely blended. Shape into 1/2" balls. Place on baking sheet and bake at 400 degrees for 15 minutes or until lightly browned. Makes about 3 to 3 1/2 dozen. Parent

Ingredients:

1 slice onion
1 sm. clove garlic

Put in bottom of jar. 1 pt. water
2 1/2 c. sugar
1 qt. white vinegar
1/2 c. canning salt
1 head of dill on top of chunked pickles

Direction:

Heat brine and pour over chunked or sliced pickles. Add powdered alum, the size of a pea on top. Seal.

Ingredients:

1 lb. veal knuckle
1 lb. beef knuckle
1 lb. marrowbone
6 lg. carrots, chopped
2 lg. onions, chopped
Butter
4 ribs celery, sliced
1 to 2 cloves garlic
Bouquet Garni: 2 tbsp. chopped
parsley stems, 1/4 to 1/2 tsp.
thyme, 1 bay leaf, 10 to 12
peppercorns tied in cheesecloth
Salt
1/4 lb. lean fresh pork
2 lbs. lean beef
4 to 5 qts. water

Direction:

Have the knuckles and marrowbone coarsely chopped or broken by the butcher. Place them in a broiling pan brushed with meat drippings and brown them in the oven. When they are slightly brown, place them in a large saucepan. Brown carrots in butter. Add chopped onion and brown. Add the carrot and onion mixture with the sliced celery and all seasonings to the bones in the saucepan.

Cut the meat into 1 to 2 inch chunks, trim fat and brown. Add to the other ingredients. Cover with 4 to 5 quarts cold water and bring slowly to a boil. Remove scum as it accumulates. Simmer for 1 1/2 hours. Add salt and continue to simmer for 1 hour or until the meat is tender.

Correct seasoning and strain the stock through a fine sieve, remove the meat, which may be served as boiled beef or in some other way. Cool and remove the fat from the strained stock. Refrigerate or store in the freezer. This is a perfect beef stock for onion soup and is also a good base for espagnol or brown sauce.

Ingredients:

5 lb. pot roast
1 pkg. Lipton's onion soup mix
1 can cream of mushroom soup
No extra seasoning

Direction:

Line an iron frying pan with a piece of foil. Cutting it large enough to cover the roast. Also, sprinkle the onion soup mix on the foil on the bottom of the pan. Place roast on top of this. Then spread the mushroom soup over the roast. Wrap the extending foil completely around the roast. Cook at 325 degrees until tender for 3 1/2 hours or more.

Ingredients:

1 clove garlic, minced
1 shallot, minced
1 1/2 lb. John Dory filets
4 artichoke hearts, blanced
1 sm. fennel bubl, sliced and blanched
2 c. chicken stock, defatted
1 c. V-8 juice
1 tbsp. fresh basil, chopped
1 tbsp. fresh oregano, chopped
1/2 c. dry white wine
1/2 tsp. salt, omit if using salted stock
1/4 c. freshly ground black pepper
1/4 c. roasted red bell pepper
1/4 c. roasted yellow bell pepper
1 c. red pear tomatoes, peeled, sliced and warmed
4 fresh tarragon sprigs
4 crusty rolls

Direction:

In a heavy pot, combine garlic and shallot and cook covered over a low heat until soft, about 5 minute. Stir occasionally and add a little water, if necessary, to prevent sticking. Add fish, artichoke, fennel, chicken stock, V-8 juice, basil, oregano, wine, salt and pepper; cover and simmer slowly over a low heat until fish turns from translucent to opaque, about 15 to 20 minutes.

Presentation:

Place fish in a soup plate and ladle liquid and vegetables over fish. Garnish with roasted peppers, warm tomatoes and a sprig of fresh tarragon. Serve with a crusty roll. *Choices: Superb cuisine created by Chef David Hough with your well being in mind. Each serving contains approximately: Calories 325, Cholesterol 73 mg, Fat 5 g, Sodium 903 mg.

Ingredients:

1 or 2 lb. pork tenderloin
2 c. orange juice
1 c. soy sauce
1/2 c. grated ginger
3 tbsp. cracked black pepper

Direction:

Marinate pork for 24 hours. 2 c. crushed peanuts

Remove pork from marinate and roll in crushed peanuts. Smoke pork over aromatic woodchips until cooked. Slice thin and serve. Very good as an appetizer or entree.

Ingredients:

1 1/2 lbs. hamburger
2 cans cream of mushroom soup
12 oz. bag med. egg noodles

Direction:

Fry hamburger, add the 2 cans of cream of mushroom soup, boil the noodles until done. Add all together and then serve.

Ingredients:

2 (4 lb.) beef chuck pot roast
2 env. dry onion soup mix
2 cans of mushroom soup

Direction:

Place roast on large sheet of aluminum foil in baking pan. Sprinkle soup mix over roast. Spread canned soup over all. Seal foil securely. Bake at 300 degrees for 4 hours. Yields: 8 servings. The recipe can be cut in half for smaller family.

Ingredients:

1 can Campbell's cream of broccoli soup
1/4 c. water
1 tbsp. soy sauce
2 c. broccoli flowerets
Hot cooked noodles

Direection:

1. Slice beef across the grain into very thin strips.
2. In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often.
3. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over noodles. 4 servings.

Recipe may be doubled. Preparation time: 10 minutes. Cooking time: 20 minutes. Tip: to make slicing easier, freeze beef 1 hour.

Ingredients:

Ground sirloin
Seasoning salt
Garlic clove
Onions

Directions:

Make ground sirloin into patties. Season with seasoning salt to taste. Add chopped garlic and onions. Put all together - put in microwave for 5 minutes.

Ingredients:

1 c. minute rice (Success)
2 lbs. ground beef
1 sm. jar or can spaghetti sauce
Mozzarella cheese
Salt and pepper
Onion (optional)

Direction:

Mix together uncooked rice and ground beef. Make into patties. Place patties in 13 x 9 inch glass pan. Top with sauce and seasoning and bake 15 minutes at 400 degrees. Top with Mozzarella cheese and bake another 10 minutes or until done to your liking.

Ingredients:

1 1/2 lbs. lean ground beef
2 c. cooked rice (day old - leftover is better)
1 c. minced onions
1/2 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
8 slices bacon
1 can cream of mushroom soup
1/4 c. milk
1 tbsp. hot sauce
(Toothpicks)

Direction:

Combine all ingredients except bacon, soup, and milk and mix well. Divide into 8 equal parts and shape into round patties about 3/4 inch thick. Wrap bacon around edge and serve with toothpicks. Place on ungreased cookie pan or baking dish. Bake at 450 degrees for 15 minutes or until done. Mix soup and milk in a saucepan and heat, stirring. Pour soup over meat patties and bake 10 minutes. Best served with green and yellow vegetables.

Ingredients:

4 c. cut up cauliflower (or broccoli)
1/4 c. margarine or butter
1/3 c. all-purpose flour
1 c. milk
4 oz. sharp American cheese, cubed
1/2 c. dairy sour cream
2 c. cubed fully cooked ham
1 (3 oz.) can sliced mushrooms, drained (optional)
1 c. soft bread crumbs
1 tbsp. melted margarine or butter

Direction:

Cook cauliflower in small amount of boiling salted water, cover until crisp-tender, drain well. Remove from pan. Melt 1/4 cup margarine or butter in same saucepan. Stir in flour. Add milk all at once. Cook and stir until mixture is very thick and begins to bubble. Add cheese and sour cream, cook and stir over low heat until cheese is melted.

Stir in ham, mushrooms and cooked vegetables. Turn into a 2 quart casserole. Combine bread crumbs and 1 tablespoon melted margarine or butter, sprinkle on top of casserole. Bake uncovered in a 350 degree oven for 40 minutes. Makes 6 servings.

Ingredients:

Fresh side pork or pork ribs
Sauerkraut
Potatoes
Whole Allspice
Bay leaf

Direction:

Cook fresh side pork or ribs with 1 bay leaf, 3 whole allspice until nearly tender, add potato and sauerkraut and boil until done. Dad liked to slice cold the meat for sandwiches the next day.

Ingredients:

1 head of broccoli
1/2 stick margarine
2 garlic cloves
1/2 c. olive oil
1/4 tsp. hot pepper
1 lb. macaroni
1/2 lb. sausage

Direction:

Cook sausage out of casing. Cook broccoli crisp. Cook macaroni. Melt margarine and stir into cooked macaroni. In another pan fry the garlic in the 1/2 cup olive oil and put cooked sausage and broccoli into this mixture and then mix with macaroni. Serve warm. Friend

Ingredients:

2 tbsp. oil
1 lb. sausage meat, crumbled
1/2 tsp. red pepper flakes
1/2 c. chopped onion
3 cloves garlic, minced
1 (28 oz.) can plum tomatoes, drained & chopped
1 1/2 c. whip cream
1/2 tsp. salt

Direction:

Fry sausage meat and pepper flakes in the oil. Add onion, garlic and cook about 7 minutes. Add remaining ingredients and simmer all for 4 minutes. Can be made ahead and refrigerate. Serve with bow ties. Friend

Ingredients:

2 lb. lean beef, cooked tender and put through food chopper
1/2 lb. suet, chopped fine
5 lb. tart apples, chopped
3 lb. raisins, chopped
1 tbsp. salt
2 c. brown sugar
4 c. water (boil apple peel and cores for juice)
OR 1 qt. sweet cider
1 c. meat stock

Direction:

Allow the above mixture to come to a boil, then let simmer for 1 hour, stirring occasionally. To this mixture, add: 2 1/2 pt. grape juice
1 tsp. mace
2 tsp. allspice
1/2 tsp. pepper
2 tsp. cloves
2 tsp. nutmeg
2 tsp. cinnamon
1 c. molasses
1 orange (juice and peel, chopped)
1 lemon (juice and peel, chopped)
3/4 c. vinegar

Allow this entire mixture to come to a boil and let boil 10 minutes. Pack into sterilized jars to within 1 inch of top of jar. Wipe tops, put on lids and cap, screwing band firmly tight. Process in boiling water bath for 30 minutes.

Ingredients:

1 1/2 pt. chopped tart apples
1 pt. green tomatoes, chopped
2 tsp. cinnamon
1 tsp. salt
1 tsp. allspice
1 tsp. cloves
1 lb. raisins, chopped
1/4 c. vinegar
1 c. suet

Direction:

Peel and chop apples, mix all ingredients together. Bring to rapid boil and simmer until thick. Pour into sterilized jars, wipe tops and seal, screwing band firmly tight. Process in boiling water bath for 25 minutes.

Ingredients:

This is for 100 pounds of meat. 7 lb. plain salt (not iodized)
3 1/2 lb. dark brown sugar
2 oz. salt peter
1 oz. red pepper (optional)
1 oz. whole cloves (optional)

Direction:

Dissolve first three ingredients in boiling water. Cool. Pour over meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke. Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine. Cool temperature is a key to curing. Repack and time once again from the start. Great Grampa King's recipe as given to

Ingredients:

30 lb. pork
2 tsp. sugar
1 tsp. ginger
1/2 lb. salt
2 tbsp. pepper
1 tbsp. sage

Direction:

Cut pork in pieces. Mix seasonings together, mix into meat. Grind and stuff into casings. Smoke, if preferred. This is an old recipe we use.

Ingredients:

1 c. uncooked rice
6 scallions, sliced
1 lb. shrimp, cooked & peeled
1 c. (homemade) mayonnaise
1/2 tsp. ground ginger
Juice of 1 lemon
Salt to taste
Toasted sesame seeds
Steamed snow peas

Direction:

Cook rice and let cool. Add scallions, shrimp, mayonnaise, ginger, lemon juice and salt. Adjust seasonings to taste. Cool in refrigerator several hours if desired. Serve at room temperature, sprinkled with sesame seeds and surrounded by snow peas on a large platter or shallow bowl. Serves 6.

Ingredients:

1 lb. shrimp, boiled, peeled & finely chopped
1/2 c. chopped yellow onion
1/2 c. chopped celery
4 tbsp. butter
4 tbsp. flour
4 c. fish stock
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. hot pepper sauce
2 c. whipping cream

Direction:

Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Sprinkle flour over vegetables and quickly stir to form an even coating for about 2 minutes. Stir in hot fish stock and bring to a boil.

Reduce heat and simmer 15 minutes. Add cooked shrimp and continue stirring for 10 to 15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.

Ingredients:

2 onions
4 tomatoes
7 c. water
10 okra
2 bay leaves
3 sprigs parsley
1 1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. chili peppers
4 tbsp. butter
1 lb. lump crabmeat

Direction:

Add all ingredients together except crabmeat and butter. Cook for 30 minutes. Cook crabmeat and butter together for 20 minutes. Add together and cook over low heat for 30 minutes.

Ingredients:

1 (7 oz.) pkg. macaroni rings
6 to 8 seafood legs, cut in pieces
1 lg. onion, finely chopped
2 stalks celery, finely chopped
3 or 4 lg. cauliflowerets, thinly sliced
Frozen peas, thawed (optional)
1 c. Spin Blend (more if desired)
1/2 c. cottage cheese (more if desired)
Salt & pepper to taste

Direction:

Cook macaroni as directed on package; drain. Mix gently with seafood logs, onion, celery, cauliflower, and peas. Combine Spin Blend and cottage cheese; carefully stir into macaroni mixture. Add salt and pepper. Makes 8 to 10 servings. Chill immediately.

Ingredients:

1/4 c. margarine
1/4 c. celery, chopped
1/4 c. flour
6 to 10 drops hot pepper sauce
5 c. skim milk
16 oz. flaked imitation crab meat (3 1/2 c.)
1/4 c. scallions, sliced

Directions:

Melt margarine in large saucepan. Add celery, cook 3 minutes. Add flour and stir over low heat until frothy. Cook additional 3 minutes, stirring often. Add hot pepper sauce. Gradually stir in milk. Increase heat and bring to a boil, then reduce heat to simmer. Allow to simmer and thicken 10 minutes. Add crab meat and scallions. Makes 4 servings.

Ingredients:

4 c. torn lettuce
2 c. (1/2 lb.) fresh pea pods, cut into 1-inch pieces
1 1/2 c. chopped red peppers
2 c. chopped cucumber
1 1/2 c. crabmeat or 1 pkg. (8 oz.) imitation crabmeat
1 c. mayonnaise
1 tbsp. sugar
1 tsp. dried dill weed or 1 tbsp. chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs

Direction:

In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat. Combine mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or overnight. Garnish with pepper rings and dill. Yield: 6 servings. I am secretary of the University of Oregon. I love living in Oregon and enjoy cooking with the many foods available in this part of the country. Crabmeat is abundant here and makes a great company dinner.

Ingredients:

1 lb. whitefish, skin and bones removed
1 c. diced celery
1 lg. onion, chopped
5 med. potatoes, peeled and cubed
3 tbsp. all-purpose flour
1/3 c. cold water
2 cans (6-1/2 oz. each) minced clams, liquid reserved
1 can (4 oz.) tiny shrimp, drained
2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter or margarine
1 can (12 oz.) evaporated milk
1/2 jar (1 oz.) pimiento, drained
Fresh chopped parsley

Direction:

In a large Dutch oven, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. With a slotted spoon, remove fish and break into bite-size pieces; set aside. Measure cooking liquid and add enough additional water to equal 4 cups. In the liquid, cook celery, onions and potatoes until tender. Combine the flour and water to make a paste; stir into chowder.

Cook and stir until mixture boils. Add reserved fish, clams with liquid, shrimp, crabmeat, salt, pepper, butter, milk and pimiento. Heat through, stirring occasionally. Garnish with parsley. Yields: 3-1/2 quarts. I don't lawn of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.

Ingredients:

1 can shrimp
1 c. cut up celery
1 c. slivered raw carrots
1 tsp. diced onion
1 c. mayonnaise
1 sm. can shoe string potatoes

Direction:

Combine all ingredients just before serving.

Ingredients:

1 head fresh broccoli
1 lb. med. shrimp
1 can chicken broth
1 med. onion, finely sliced
1 lg. tomato, diced
1/3 c. olive oil
1 lb. bow tie macaroni, cooked according to pkg. directions

Directions:

Wash and cut up fresh broccoli. Simmer broccoli in 1 can chicken broth until tender. Heat oil in skillet. Saute' onion and shrimp until pink. Add diced tomato and broccoli and broth. Pour over cooked pasta. Serve immediately. Sprinkle with grated cheese.

Ingredients:

8 oz. very thin spaghetti
1 cucumber, seeded & chopped
1 bunch radishes, sliced
1 bunch scallions, including 1 inch of green tops, sliced
1 lb. med. shrimp, cleaned & cooked, chopped in pieces

Dressing:

1 c. mayonnaise
1/3 c. milk
1/3 c. bottled cole slaw dressing
2 tsp. Dijon mustard
1 tbsp. red wine vinegar
Juice of 1 lemon
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. freshly ground pepper
1/2 tsp. celery salt
1/8 tsp. basil
1 tbsp. dried parsley

Direction:

Break spaghetti into quarters. Cook according to package directions with 1 tablespoon oil. Drain. Add remaining ingredients.

Dressing:

Combine dressing ingredients. Toss dressing and spaghetti mixture and refrigerate several hours or overnight. 8 servings.

Ingredients:

1 1/2 lb. lg. shrimp (in shell)
2 cloves garlic
1 scallion
1 lemon
1 tbsp. butter
2 tbsp. olive oil
Salt
2 tbsp. chopped fresh parsley

Direction:

Peel and devein shrimp. Mince the garlic and chop scallion. Squeeze 2 tablespoons juice from lemon. Heat butter and oil in a large frying pan over medium heat. Add the shrimp, garlic and 1 teaspoon salt. Saute, stirring until shrimp turns pink (3-4 minutes). Stir in lemon juice and scallions. Sprinkle with parsley and serve. 4 servings.

Ingredients:

1/2 c. olive oil
2 tbsp. cajun seasoning
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, shelled & deveined
1 pkg. fresh linguini or angel hair pasta & prepare as directed

Direction:

Combine first 7 ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate one hour. Preheat oven to 450 degrees. Bake until shrimp are cooked thoroughly, stirring occasionally, about 10 minutes. Serve over pasta. Garnish with lemon wedge and serve with French bread.

Ingredients:

1/2 c. olive oil
2 tbsp. cajun or creole seasoning
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1 tbsp. honey
1 tbsp. soy sauce
Pinch of cayenne pepper
1 lb. uncooked large shrimp, shelled, deveined

Direction:

Combine first 7 ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate one hour. Bake at 450 degrees for about 10 minutes, stirring occasionally. Serves 4.

Ingredients:

1 lb. shrimp, cleaned, cooked & deveined
1 lb. rotini, cooked
1 c. broccoli & cauliflower, flowerets
1/4 c. green onions
1 sm. jar pimiento, drained
1/8 c. mayonnaise
1/8 c. sour cream
1/4 c. thousand island salad dressing
2 tbsp. lemon juice
Salt, white pepper & red pepper to taste

Direction:

Mix mayonnaise, sour cream, salad dressing, lemon juice, salt and peppers. Combine with remaining ingredients. Refrigerate 4 hours before serving.

Ingredients:

4 qts. water
2 bottles beer (optional)
2 lemons, quartered
2 onions, quartered
1 (2 oz.) Special Seasoning (I use Old Bay)
2 bay leaves
2 potatoes, quartered
1 Hillshire Farm Polska Kielbasa, cut in chunks
1 pkg. Sweet Select Corn on the cob
1 1/2 - 2 lb. shrimp, head off-shells on

Direction:

Combine first 6 ingredients, cook at a rolling boil for 15 minutes. Lower to medium boil; add sausage. Cook 15-20 minutes, then add potatoes, cook 15-20 minutes, then add corn. Cook 15-20 minutes. Bring back to a rolling boil; add shrimp. Cook 1-3 minutes. Drain and serve. Serves 4.

Ingredients:

Cleaned, boiled shrimp
1 bottle Italian dressing
1 stick butter
Juice of 1 lemon

Direction:

Combine last 3 ingredients and simmer shrimp in sauce for at least 15 minutes before serving.

Ingredients:

2 cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, grated
3/4 c. milk
Salt and pepper (cayenne)
Worcestershire sauce
Lemon juice to taste
3 lb. shrimp (cleaned and boiled)
1 can (5 oz.) crab meat (rinsed and drained)
1 can water chestnuts, drained and sliced
3/4 c. diced celery
1/4 c. diced bell pepper
1 1/2 c. uncooked rice (cook and cool)
Paprika and sliced almonds for garnish

Direction:

Blend together soup and mayonnaise, add remaining ingredients. If mixture is dry, additional milk may be added. Bake at 350 degrees for 30 minutes. Serves 4 to 5.

Ingredients:

1 stick butter
1/2 c. flour
1/4 c. grated onion
1/2 c. chopped green onion
1/8 c. chopped parsley
2 c. cream
1 c. dry white wine or vermouth
2 1/2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
2 1/2 oz. Grugere imported Swiss cheese
2 cans artichokes (bottoms quartered)
2 tbsp. lemon juice
2 lb. shrimp
1 lb. lump crab meat
1/2 lb. sliced fresh mushrooms
3 tbsp. grated Romano cheese

Direction:

In a 2 quart sauce pan melt butter, stir in flour and cook 5 minutes over medium flames, stirring. Add onions, green onions and cook 2 to 3 minutes, stirring. Add parsley and gradually add cream. Allow to get hot but do not boil. Add wine, salt and peppers. Blend well and bring to a simmer, stirring occasionally. Add Swiss cheese, cover, turn off heat and cool. When lukewarm add lemon juice.

In a 3 quart casserole make alternate layers of crab meat, shrimp, quartered artichoke bottoms, sliced raw mushrooms, using sauce between layers and on top. Cover and refrigerate until ready to reheat for serving. Pur uncovered, room temperature casserole in a 350 degree oven for 30 to 45 minutes. Before baking sprinkle with Romano cheese. Serve in pastry cups. Serves 8 to 10.

Ingredients:

3 slices bacon, chopped
1/2 lb. margarine
2 tbsp. Dijon style mustard
1 1/2 tsp. chili powder
1/4 tsp. basil
1/4 tsp. thyme
1 tsp. coarse black pepper
1/2 tsp. oregano
2 cloves garlic, crushed
2 tbsp. crab boil
1/2 tsp. Tabasco sauce
1 1/2 lb. lg. shrimp, with shells

Direction:

Preheat oven to 375 degrees. In a small frying pan fry bacon until clear; add margarine and all other ingredients except the shrimp. Simmer for 5 minutes. Place the shrimp in an open baking dish, and pour sauce over the top. Stir once to coat all the shrimp. Bake in an uncovered dish for 20 minutes, stirring twice during the baking process. Serve hot and at once! You may peel these shrimp before eating, but not before cooking. Have a towel ready for each guest, for this most delicious dish is very messy!!

Ingredients:

1 lb. imitation crab meat, cut in bite size pieces
1 to 2 stalks celery, chopped fine
Mayonnaise to taste

Direction:

Combine all ingredients and serve on lettuce leaf or on a croissant for a great sandwich.

Ingredients:

1 lg. can red salmon
1/4 c. onion, chopped fine
1 or 2 tbsp. vinegar
Salt and pepper to taste

Direction:

Remove bones from salmon. Mix all ingredients well. Cover and chill a few hours to blend flavors. Serve on fresh homemade bread or crackers.

Ingredients:

Water in Dutch oven
1 unpeeled potato
1 whole onion, skinless
2 lb. fish
1 tbsp. salt
2 tbsp. lemon juice

Direction:

Boil water, potato, onion, salt, and lemon juice for 45 minutes. Put frozen fish in and boil for 15 minutes or until flakes apart. Serve with a stick of melted butter and 2 dashes Tabasco sauce and lemon, or with tartar sauce.

Direction:

2 cloves garlic, mash to a paste, mix with 1/3 teaspoon tarragon, parsley, chervil shallot. Add to 1/2 cup sweet butter and 1 cup bread crumbs blended together. Season to taste with dash salt, pepper, nutmeg, mace and thyme.

Add 1/2 cup dry sherry. Alternate layers of 2 pounds shelled and deveined cooked shrimp with above mixture. Top with generously buttered bread crumbs. Bake at 400 degrees for 15-20 minutes.

Ingredients:

2 lg. eggs
2 (7 1/2 oz. each) cans red sockeye
salmon, drained, flaked
2/3 c. fine dry bread crumbs
1/2 c. finely chopped onion
1/4 c. finely chopped parsley
1 to 2 tbsp. lemon juice
1/4 tsp. salt
Pepper to taste
1 c. corn oil

Direction:

In medium bowl, beat eggs enough to blend yolks and whites; stir in salmon, 1/3 cup of the bread crumbs, onion, parsley, lemon juice, salt and pepper until well-mixed. Shape into 4 (each about 1" thick) oval-shaped patties. Coat with remaining bread crumbs. Line a tray with wax paper and place the patties, well apart and refrigerate at least 30 minutes.

In a 10 inch skillet over medium heat, heat oil. Add patties. Shallow - fry, turning once, until evenly browned. Drain on paper towels. Serve very hot. Good accompanied with tartar sauce.

Ingredients:

1 c. butter (2 sticks)
1 (16 oz.) bottle Italian dressing
4 tbsp. minced garlic
2 tbsp. Worcestershire sauce
2 tbsp. black pepper
2 tsp. lemon juice
2 lb. large fresh, unshelled shrimp
1 lg. lemon, thinly sliced
Sliced French bread

Direction:

Place butter, dressing, garlic, Worcestershire sauce, pepper and lemon juice in a large skillet or saucepan. Cook over medium heat until butter melts. Turn off heat and let stand for 20 minutes. Place shrimp in a large baking pan. Pour sauce over shrimp and stir lightly. Cover all shrimp with sauce. Place lemon slice over shrimp. Bake in a preheated 400 degree oven for 15 to 20 minutes or until shrimp turn pink. Do not overcook or shrimp will dry out. Serve with bread for dipping.

Ingredients:

Cook in a heavy skillet:

2 lg. cloves garlic, chopped
2 tbsp. olive oil
1 bag mussels
1/2 c. wine

Direction:

Wash and clean mussels. Brown garlic in olive oil; add wine and mussels. Simmer covered until mussels steam open. Do not drain. Serve with Italian bread.

Ingredients:

2 c. cooked fresh salmon (or other leftover cooked fish)
2 tbsp. low-fat or fat-free mayonnaise
1/2 c. unseasoned dry bread crumbs, divided
1/4 c. finely chopped scallions, divided
2 tbsp. minced parsley, divided
Freshly ground black pepper
Few dashes red pepper sauce
1 egg white, beaten until foamy
1 c. canned crushed tomatoes
Salt to taste
Lemon & parsley for garnish

Direction:

Coarsely chop salmon and place in medium bowl. Mix with mayonnaise, 1/4 cup of the bread crumbs, 2 tablespoons of the scallions, 1 tablespoon of the parsley, black pepper and hot sauce. Stir in egg white. Shape into 4 patties and coat lightly with remaining bread crumbs. Cover and refrigerate. In small nonstick skillet combine tomatoes and remaining scallions; simmer about 10 minutes.

Stir in remaining parsley, season with salt and pepper. Keep sauce warm. Place croquettes on foil-lined broiler pan. Broil 4-6 inches from heat source until lightly browned (about 4-5 minutes per side). To serve: Place 1/4 cup sauce on each individual plate, top with 2 salmon croquettes and garnish with lemon wedge and parsley. Serves 2.

Ingredients:

1 (8 oz.) pkg. frozen peeled & deveined shrimp
3 tbsp. soy sauce
2 tbsp. catsup
1/8 tsp. ground ginger
Dash onion powder
1 (8 oz.) can pineapple chunks (juice pack), drained
1/4 c. cashews or peanuts, coarsely chopped (optional)
Hot cooked rice

Direction:

1. Place frozen shrimp in a colander. Run cool water over shrimp just until thawed. Pat dry with paper towels.

2. Meanwhile, stir together soy sauce, catsup, ginger and onion powder. Set aside. Alternately thread four 12 inch skewers with shrimp and pineapple chunks. Place the skewers on the unheated rack of a broiler pan. Brush with some of the soy mixture.

3. Broil 4 to 5 inches from heat for 2 minutes. Turn kabobs. Brush with more soy mixture. Broil 1-3 minutes more or until shrimp turns pink. Brush with remaining soy mixture. Stir cashews or peanuts into hot cooked rice. Serve kabobs with rice. Garnish with celery leaves, if desired. Makes 2 servings.

Ingredients:

3 lb. raw shrimp
2 tsp. salt
1 1/2 tbsp. pepper
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. garlic powder
1 tsp. prepared barbecue seasoning
1 tbsp. parsley flakes
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 1/2 c. butter, cut in 1" slices
8 oz. spaghetti, cooked & drained
8 oz. Velveeta cheese, grated

Directions:

Wash the shrimp in cold water and drain them for 1 hour. In a large shallow baking dish arrange the shrimp evenly. Combine the herbs, spices and seasonings; sprinkle mixture over the shrimp. Add the lemon juice, Worcestershire sauce, barbecue seasoning and butter. Bake the mixture, uncovered, at 350 degrees for 25 minutes, stirring occasionally. Peel the shrimp when they are cool enough to handle.

(Note: I prefer to peel the shrimp before cooking, it is not as messy.) Transfer the sauce in the bottom of the baking dish to a container with a pouring lip. Arrange the shrimp on the spaghetti and pour sauce over. Top with cheese and bake at 350 degrees until cheese is melted and bubbly.

Ingredients:

1 c. flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg
3/4 c. ice water
1/4 c. milk
2 tbsp. vegetable oil

Direction:

Combine ingredients and beat well. Dip shrimp and fry in deep fat.

Direction:

1 salmon cleaned with head, tail and skin on. Roll up a lot of foil and place into belly for support. Stand fish up (like it were swimming) on sheet pan. Cover fish with salad oil and season with salt and pepper. To seal completely wrap fish with foil. To help hold fish up while baking use coffee mugs full of water. Line pan with diced onions and celery.

Fill pan with water or white wine. Bake at 275 degrees for 3-4 hours until done, depending on size of fish. Remove from oven. Cool overnight or until cold enough to decorate. Peel off skin on sides leave head, tail as is. Remove fins. Carefully trim off grey fat to expose pink meat. Coat with unflavored gelatin and cool.

Repeat 3-4 coats and then decorate; with lemons, prawns, shrimp, crab legs and tomatoes. Glaze with gelatin after to hold pieces on . This is exceptional as a center piece for dinner party, and it tastes great too.

Ingredients:

1 1/2 pt. oysters
3-4 c. cracker crumbs
3/4 lb. melted butter

Direction:

In 9 x 13 inch baking dish, alternate layers of crackers, oysters and butter. Bake at 350 degrees for 1 hour.

Ingredients:

5 beaten eggs
1 (4 oz.) can shrimp
1 chopped onion
1 c. chopped celery
1 can sliced water chestnuts
1/2 c. fresh sliced mushrooms
1 tbsp. soy sauce
2 tbsp. soy sauce
2 tbsp. cornstarch
1 beef bouillon cube
1/4 c. boiling water
1/4 tsp. sugar

Direction:

Combine eggs, shrimp, onion, celery, chestnuts, mushrooms and 1 tablespoon soy sauce in bowl. Dissolve bouillon in water. Add combined 2 tablespoons soy sauce and cornstarch and sugar to the bouillon water over medium low heat and cook until very thick. Add this sauce to the egg mix. Heat wok until 300 degrees (or skillet) and pour the mix in spreading evenly. Cook 10 minutes, cut into squares and turn. Cook 5 minutes on other side.

Ingredients:

6 cloves garlic
1 1/2 lb. lg. shrimp
1 tbsp. butter
3 tbsp. oil
Salt & pepper
1 tbsp. lemon juice
2 tbsp. chopped fresh parsley

Directions:

Mince garlic. Shell and devein shrimp, leaving tails on. In large frying pan, melt the butter in the oil over medium high heat. Add shrimp and cook, stirring occasionally until just cooked through, about 5 minutes. Stir in the garlic and cook about 30 seconds.

Remove from heat and add 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice and parsley. Toss until shrimp are coated. Serve immediately. Note: You may cut down on the amount of garlic used depending on your own like or dislike of a strong garlic flavor.

Ingredients:

1 lb. lg. shrimp
3 tbsp. butter or margarine
1/2 lb. mushrooms
2 tbsp. dry sherry
2 tubes. all-purpose flour
1/8 tsp. pepper
1 env. chicken-flavor bouillon
1 (8 oz.) container sour cream
2 tsp. minced parsley for garnish

Directions:

Shell and devein shrimp; rinse with running cold water and pat dry with paper towels. In 10-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook shrimp, stirring frequently, until shrimp turn pink and are tender, about 5 minutes. With slotted spoon, remove shrimp to bowl.

To drippings in skillet, add 1 more tablespoon hot butter or margarine. Add mushrooms and sherry; cook, stirring frequently, until mushrooms are tender. In cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms. Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly.

Reduce heat to low; stir in sour cream until blended. Return shrimp to skillet and cook over low heat, stirring, until shrimp are hot; do not boil. Pour Stroganoff into serving bowl; garnish with parsley. Rice makes a perfect complement. Makes 4 main dish servings.

Ingredients:

1/2 lb. cod, haddock, pollock fillets, cut into pieces of the same size
3 sm. tomatoes, chopped
2 sm. green peppers, chopped
1 tsp. parsley
1/2 tsp. thyme
2 tsp. paprika
1 bay leaf
1/2 c. white wine
1/2 lb. pollock fillets, cut into pieces of the same size
1/2 c. chopped onion
1/2 c. chopped celery
1/2 tsp. black pepper
1/2 tsp. seafood seasoning
1/4 c. water
3 tbsp. margarine
2 1/2 tbsp. flour

Direction:

In a 4-quart casserole dish, melt margarine on medium high (80%) power for 45 seconds or until it melts. Add flour, stir, cover and cook on medium high (80%) power for 1 minute. Stir and reset for 30 seconds, stir and reset for 15 seconds. Add onion, pepper, celery, spices, wine and water. Mix together well, cover, cook at high power (100%) for 2 minutes.

Add tomatoes, stir. Cook for 2 minutes at high power (100%). Reduce to medium (70%) heat, cover and cook for 10 minutes. Stir every 3 minutes. Place pieces of fish on top, cover and cook at high power (100%) for 4 minutes. Stir, serve with bread. Serves 5.

Ingredients:

1 1/2 lb. scallops
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper (optional)
1 c. bread crumbs
1 egg
2 tbsp. milk
1/2 c. margarine, melted
Bread crumbs

Directions:

Mix dry ingredients together. Beat egg and milk together. Dip scallops in crumb mixture, egg mixture, and again in crumbs. Place dipped scallops in roasting pan and drizzle melted margarine over all. Bake at 450 degrees for 25-30 minutes.

Ingredients:

Salmon steaks or fillets
Oil or basting sauce

Direction:

Place salmon steaks or fillets on hot, well-oiled grill. Grill, allowing 10 minutes per inch of thickness measured at its thickest part; turn once. Thoroughly brush salmon with oil or basting sauce several times during grilling. Grill until salmon flakes easily with a fork at its thickest part.

Ingredients:

1 (16 oz.) can crushed tomatoes
3 tbsp. olive oil
1/2 sm. diced onion
6-8 oz. fresh mushrooms, diced
Salt and pepper to taste
2 tbsp. parsley
2 tsp. oregano
1/4 c. white wine
1 lb. raw shrimp
1/2 lb. raw lg. scallops

Direction:

Place oil in large frying pan, cook onions and mushrooms until soft. Add salt and pepper. Simmer 10 minutes. Add can of tomatoes, parsley, oregano, and wine. Simmer 10 more minutes. Add seafood (amounts of shrimp and scallops may be altered, according to your own taste, as long as the total equals 1 1/2 pounds). Cook until shrimp are pink and curled and scallops are soft. Serve over angel hair or linguini.

Ingredients:

7 c. prepared crab apple juice
9 c. sugar
1 box Sure Jell fruit pectin

Direction:

Use fully ripe crab apples. Wash and remove stems. Place in 6 or 8 quart boiler; cover with water and boil 15 to 20 minutes. Let cool; to extract juice, place crab apples in dampened jelly bag or several thicknesses of cheesecloth. Let drip; when dripping gently press or squeeze bag. Measure sugar and set aside. Measure juice and Sure Jell.

Bring to a full boil over high heat, stirring constantly. At once stir in sugar and bring to a full rolling boil that cannot be stirred down; boil hard for 5 minutes, stirring constantly. Remove from heat, skim off foam with large metal spoon. Immediately put into hot jars and seal.

Ingredients:

2 lbs. sea scallops
1 lb. very lean bacon
1 box sesame seeds
1 jar honey mustard

Direction:

Rinse scallops with cold water and then if very large cut in half. Pat dry and roll in sesame seeds. Cut bacon strips in half; roll sesame coated scallop in 1/2 slice of bacon. Place on cookie sheet. Bake at 375 degrees until bacon is crisp. Use honey mustard as a side dip. Serves 6 to 8. Parent

Ingredients:

4 oz. boneless, skinless salmon
3 oz. duxelle
3 oz. puff dough

Direction:

Brown salmon quickly on both sides in hot oil. Let cool. Coat salmon with duxelle. Roll dough to a square, 4 x 5 inch, about 1/8 inch thick. Wrap dough around fish, which is covered with duxelle. Refrigerate over an hour then brush with egg wash. Cooking time is 15 minutes in the oven at 425 degrees, or until golden brown.

Ingredients:

2/3 c. soy sauce (med. salt)
1/2 c. med.-dry sherry
1 tbsp. sugar
1 garlic clove, crushed
2 tsp. ginger
2 lbs. swordfish or salmon

Direction:

In a saucepan, combine soy sauce, sherry, sugar, garlic, and ginger. Bring to boil over moderate heat. Place in a shallow glass pan. Marinate fish for about 30 minutes, turning several times. Cook on well-oiled grill, 10 minutes per inch of thickness and brush frequently with marinade. Use marinade as a dipping sauce or pour over rice for good flavor.

Ingredients:

1 pkg. frozen flounder
Salt and pepper to taste
Worcestershire sauce
1 can cream of shrimp soup
Tabasco sauce
1 oz. sherry

Direction:

Salt and pepper dish. Place in casserole dish and cover with Worcestershire sauce. Pour soup on top. Heat at 350 degrees until bubbly. Add a dash of Tabasco sauce and sherry. Cook about 30-40 minutes.

Bake 1 hour and 45 minutes. Yield: 12 servings. Delicious! 9 uncooked dried lasagna noodles

Sauce:

• 3 tbsp. butter
• 1/4 c. all-purpose flour
• 2 tsp. finely chopped garlic
• 1 1/2 c. milk
• 1/2 c. dry white wine or milk
• 1 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. hot pepper sauce

Ricotta Filling:

• 2 eggs
• 3/4 c. Parmesan cheese, grated
• 1/2 c. chopped fresh parsley
• 1 (15 oz.) carton (2 c.) Ricotta cheese
• 1 (4 oz.) jar sliced pimiento, drained

Layers:

• 1 (12 oz.) pkg. sm. frozen, cooked shrimp, thawed and drained
• 1 (8 oz.) pkg. frozen, salad chunks imitation sea stixs, thawed and drained
• 3 c. (12 oz.) shredded Swiss cheese
• 12 fresh parsley sprigs

Direction:

Heat oven to 375 degrees. Cook noodles according to package directions; rinse. Drain; set aside. In 2 quart saucepan melt butter over medium heat. Stir in flour and garlic until bubbly (1 minute). Stir in 1 1/2 cups milk. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes); boil 1 minute. Stir in remaining sauce ingredients; set aside.

In small bowl, slightly beat eggs; stir in all remaining Ricotta filling ingredients. In greased 13 x 9 inch baking pan layer 1/3 noodles, 1/2 Ricotta filling, 1/2 shrimp, 1/2 sea stixs, 1/3 sauce sauce and 1/3 Swiss cheese. Repeat layering. Top with remaining noodles, sauce and Swiss cheese. Cover with aluminum foil; bake 25 minutes.

Uncover; continue baking 15 to 20 minutes or until lightly browned. Let stand 10 minutes. 1 serving: Calories 370, protein 28g, carbohydrates 20g, fat 18g, cholesterol 150mg, sodium 483mg. You can use "light" Ricotta cheese, skim milk to reduce fat and calorie intake.

Ingredients:

2 c. cooked rice
1 lb. shrimp
4 slices bacon
2 green onion tops, chopped
Salt and pepper to taste
Soy sauce to taste
MSG to taste

Direction:

Brown bacon, drain well on paper towel. Cook shrimp in bacon drippings until pink. Add rice, crumbled bacon, and chopped onion. Add seasonings. Stir well.

Ingredients:

4 (1 lb.) lobsters or (1 1/2 lbs. shrimp) or crab
1/4 lb. butter
1 c. sliced mushrooms
1/2 c. white wine or sherry
2 tbsp. flour
1 tsp. salt
1/8 tsp. white pepper
1 c. heavy cream
1/2 c. gruyere cheese, grated

Direction:

Melt 6 tablespoons butter. Saute seafood 3 minutes. Add mushrooms, saute 2 minutes. Add wine. Cook over low heat 5 minutes. Mix flour, salt, and pepper with cream. Add to seafood stirring until boiling point. Place in casserole dish, sprinkle with cheese, dot with remaining butter. Cook at 400 degrees for 10 minutes. Serve over rice. Serves 4.

Ingredients:

2 lb. shrimp, cooked & peeled
2 c. rice, cooked
1 c. mayonnaise
2 c. cream of chicken soup
1 pkg. green onion soup mix
2 c. Cheddar cheese, grated

Directions:

Combine all ingredients except cheese and mix well. Pour into lightly greased casserole and top with cheese. Bake at 350 degrees for about 10 minutes or until bubbly. Serves 6.

Ingredients:

6 oz. spaghetti
2 (14 1/2 oz.) cans stewed tomatoes
1 (6 oz.) can tomato paste
1/2 c. chopped onion
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/4-1/2 crushed red pepper
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1 (16 oz.) pkg. frozen peeled deveined shrimp (or fresh)
1/2 c. chopped green pepper

Directions:

Cook spaghetti according to directions on package; drain and keep warm. In saucepan combine undrained tomatoes, tomato paste, onion, oregano, basil, red pepper, garlic powder and thyme. Cook uncovered over medium-low heat 10 minutes until mixture is somewhat thickened, stirring occasionally. Add shrimp and green pepper, cook uncovered 10 minutes until shrimp are no longer pink, stirring occasionally. Serve over spaghetti. Serves 6. This is a low cal/low fat meal.

Ingredients:

• 1 (10 oz.) pkg. frozen green beans (can use can beans but they are not as pretty)
• 3/4 lb. fresh or frozen shrimp
• 3/4 lb. fresh or frozen scallops
• 1 c. water
• 1 c. sliced fresh mushrooms
• 2 tbsp. thin sliced green onion
• 1 tbsp. margarine or butter
• 1/4 tsp. salt
• 2 tbsp. all-purpose flour
• 1/8 tsp. ground nutmeg
• 1/8 tsp. pepper
• 1 c. water
• 1/2 c. nonfat dry powdered milk
• 1 beaten egg white
• 2 tbsp. dry white wine
• 3/4 c. soft bread crumbs
• 2 tbsp. grated Parmesan
• 1 tbsp. margarine or butter

Direction:

Cook and drain green beans according to directions on package. Combine thawed shrimp, scallops and 1 cup water. Bring to boil; reduce heat, cover and simmer 2-3 minutes until scallops and shrimp are opaque. Drain. In a skillet cook mushrooms and green onion in 1 tablespoon margarine about 5 minutes or until tender. Stir in flour, salt, nutmeg and pepper. Add water and nonfat dry powdered milk.

Cook and stir until thickened and bubbly. Remove from heat. Gradually stir in 1 cup hot mixture into beaten egg white until blended. Return to remaining hot mixture in skillet. Add wine and fish, stir until bubbly. Spoon over green beans. Toss bread crumbs and Parmesan cheese together. Add melted margarine. Sprinkle over other mixture. Bake in 400 degree oven about 10 minutes until brown.

Ingredients:

1 or more sticks butter or margarine
8 tbsp. flour
1 c. chopped parsley
1 doz. green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 lb. or more shrimp
1/2 stalk celery, chopped
2 med. onions, chopped
6 c. water
3 cans tomato paste
1 tsp. sugar
2 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 tsp. vinegar

Direction:

Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice. (I add more shrimp than is called for.)

Ingredients:

4 strips bacon, diced
1/2 lb. ground beef
1 c. finely chopped onion
3 c. cooked rice
2 c. cleaned cooked shrimp
1/3 c. minced celery leaves
1/2 tsp. salt
1/4 tsp. dry mustard
Dash pepper
3 tbsp. soy sauce
3 bananas, slightly green

Directions:

Cook bacon crisp. Add ground beef and onions. Cook until onions are tender. Add remaining ingredients, except bananas. Mix heat thoroughly. Slice bananas, brown lightly in butter. Serve rice-shrimp in a bowl. Border with bananas.

Ingredients:

1 1/4 c. melted butter
12 slices white bread
2 (7 oz.) cans white crab meat ("Madam" brand)
1 lb. sliced Cheddar cheese
6 eggs
2 1/2 c. milk
Salt & pepper to taste

Direction:

Cut crust off of bread and dip both sides in melted butter. Place 6 slices across bottom of rectangular serving pan (13 x 9 x 2 inches or larger). Cover with 1/2 of crab and 1/2 of cheese. Cover with remaining slices of bread dipped in butter, then crab and cheese. Let set in refrigerator for 24 hours. Bake at 350 degrees for 1 hour. Serves 6-8.

Ingredients:

1/2 c. olive oil
3 lg. onions
1 clove galric
1 1/2 lb. uncooked, unshelled shrimps
1 pt. Marsala or other light, sweet red wine
1/4 tsp. salt
1/8 tsp. pepper
1 sm. can Italian plum tomatoes
1/2 can tomato paste
1 can chicken broth
1 tbsp. chopped parsley
4 tbsp. (1/2 stick) butter

Directions:

Cut onions in small pieces. Mince galric. Saute in olive oil until yellow. Add shrimps in shells. Let simmer 5 minutes. Add wine, according to taste. Season with salt and pepper; simmer 10 more minutes over moderate heat. Remove shrimps from sauce with slotted spoon. Shell and save. Stir in tomatoes and tomato paste and cook 5 minutes over moderate heat.

Mash everything together with potato masher. Add broth and simmer slowly for an hour, until sauce is very thick. When ready to serve return shelled shrimps to sauce, add parsley and butter. As soon as butter melts it is ready to serve. Good on rice or pasta. Serves 4.

Ingredients

1 lb. fettucini (green if available)
1 oz. (2 tbsp.) butter
Half of a sm. onion
5 oz. smoked salmon
7 fl. oz. heavy cream
Black pepper

Direction:

Melt the butter and cook the finely chopped onion until it is soft but has not changed color. Add half the smoked salmon, roughly chopped and the cream. Warm gently, then blend or process together with the onion until smooth. Cut the rest of the salmon into thin strips, using kitchen scissors.

Cook the pasta, according to package directions carefully to avoid over cooking. Drain the pasta and turn into a serving bowl. Add the cream and salmon sauce. Stir thoroughly and add a little freshly ground black pepper. Gently stir in the salmon strips and serve at once.

Ingredients:

1 lb. linguini
1/4 c. olive oil
1 stick butter
4 garlic cloves, minced
1 lb. shrimp, peeled
1 lb. sea scallops
1 bottle clam juice
1/3 c. sun dried tomato paste
1/4 c. minced fresh parsley
Peel from 1 lemon removed in strips
Salt & red pepper flakes

Direction:

Melt butter and olive oil in heavy pot, add garlic and saute until tender. Add shrimp and scallops and saute until shrimp turns pink and scallops are almost cooked about 10 minutes. Add clam juice, salt and pepper. Add cooked linguini cook about 3 minutes more. Add tomatoes, parsley, lemon peel to pasta and toss. Serve immediately (you may add canned minced clams, black olives, artichokes in oil, whatever else you like).

Ingredients:

1 unbaked pastry shell, regular size baking shell
1/2 lb. sliced Swiss cheese
1/2 c. sm. shrimp
4 oz. frozen canned crabmeat

Line pastry shell with double slices of cheese. Cover cheese with a layer of shrimp and a layer of crabmeat. Beat together:

2 beaten eggs
1 c. whipping cream
1/2 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne

Combine the above with:

1 tbsp. sherry wine
1 tbsp. melted butter

Direction:

Pour mixture over seafood. This may now be refrigerated or frozen. To serve: Bake for 40 minutes at 375 degrees until light brown. Quiche should stand for at least 20 minutes before serving.

Ingredients:

8 fillets of sole or flounder
1 lobster, boiled
18 little-neck clams, or fresh mussels
1 lb. shrimp
1/2 c. dry sherry
3 tbsp. butter
3 tbsp. flour
Salt
Pepper
Parmesan cheese

Direction:

Boil lobster, save water to use for poaching clams or mussels and shrimp. After all are prepared, reserve 1 cup of stock. Sprinkle fillets with salt and paprika and 1/2 cup dry sherry, cover, and bake for 15 minutes at 350 degrees. Melt butter, stir in flour, add strained stock, and boil until thickened.

Stir in 1/4 cup liquid from baking dish. Salt and pepper to taste. Pour sauce over fillets. Garnish with clams, lobster meat and shrimp. Sprinkle with parmesan cheese. Bake until heated through. Broil until golden. Serve.

Ingredients:

1 1/2 lbs. scallops
1/2 c. flour
2 tbsp. oil
4 tbsp. margarine
1 clove garlic, peeled and finely minced
2 tbsp. fresh lemon juice
1/2 c. parsley, finely minced
Salt and pepper, to taste
4 slices crisp toast

Direction:

Wash and dry the scallops. Roll in flour. Heat oil with margarine and garlic over medium heat. Add scallops. Stir-fry until firm, white and flecked with brown. Add lemon juice and parsley. Season with salt and pepper. Stir to blend and serve at once over crisp toast or serve with cooked rice. Serves 4.

Ingredients:

1 lb. fresh scallops
1/2 c. oil
1/2 tsp. thyme
1/2 c. dry white wine
3 cloves garlic
1/2 c. butter
2 tbsp. fresh parsley, chopped

Direction:

Dredge scallops in flour. Heat oil in large skillet with butter; add crushed garlic and brown. As soon as garlic browns, add scallops and saute until lightly colored. Add white wine at last minute and simmer. Serve immediately.

Ingredients:

1 can salmon, or 2 cans tuna, drained
4 baking potatoes, cleaned
1/2 c. milk
1/4 c. margarine
1/2 c. parmesan cheese, grated
1/4 c. green onion, minced
1 tsp. thyme
1 tsp. dill
1 tsp. salt
1 tsp. pepper
1/4 c. frozen peas, thawed

Direction:

Bake potatoes. When cool, cut in half and scoop out centers. Mash potatoes and beat in cheese, onion and spices. Stir in salmon or tuna and peas. Spoon mixture back into hollowed out skins. Bake at 350 degrees for 20 minutes.

Ingredients:

2 - 3 lbs. lg. shrimp in shell, split and deveined
2 lemons, thinly sliced
1 lb. butter
3/4 tsp. dried rosemary
3/4 tsp. dried basil
1/2 c. worcestershire sauce
2 tsp. salt
3 tbsp. freshly ground black pepper
3/4 tsp. tabasco sauce
3 cloves garlic, peeled and lightly crushed

Directions:

In large, shallow glass baking dish, place shrimp in single layer. Cover with sliced lemon. In saucepan, heat remaining ingredients to boiling. Pour over shrimp and lemons, cover and marinate overnight in refrigerator. Bring shrimp to room temperature before cooking. Bake shrimp in preheated 450 degree oven for 20 minutes. Serve as appetizer or entree with crusty French bread.

Ingredients:

1 1/2 lbs. sole fillets
2 c. light cream
1/2 c. sherry
Salt and pepper
1/2 c. fresh or canned shrimp, drained and cooked
1/2 c. buttered bread crumbs

Directions:

Trim fillets and place in a shallow, greased, glass baking dish. Add the cream and sherry. Season with salt and pepper. Add shrimp. Bake in a hot 400 degree oven until cream and sherry have thickened and cooked down. Sprinkle with buttered bread crumbs over the surface. Place under broiler until sauce bubbles and browns in spots. Can add lemon slices or parsley for a garnish.

Ingredients:

1/2 c. oleo
2 tbsp. parsley
2 tbsp. lemon juice
2 cloves garlic, minced
1 1/2 lbs. shrimp, cleaned and shelled

Direction:

Saute garlic in melted oleo for 1 to 2 minutes in microwave. Add parsley and lemon juice. Add shrimp; toss to coat. Microwave on high for 3 to 5 1/2 minutes, stirring after 4 minutes. Serve with rice or pasta tossed with parsley and parmesan cheese.

Ingredients:

1 (10 3/4 oz.) can cream of shrimp soup
3/4 c. evaporated milk
1 1/2 c. shrimp, cooked
1 (4 oz.) can mushrooms, drained and sliced
2 tbsp. dry sherry
2 egg yolks, beaten

Direction:

Place all ingredients, except egg yolks, in crock pot. Stir thoroughly. Cover and cook on low for 4 to 6 hours. Add yolks during last hour. Serve over hot rice or in puff pastry shells. Serves 4. Lobster Newburg: 5 ounces frozen lobster, flaked, may be substituted for shrimp.

Ingredients:

1/2 c. olive oil
2 tbsp. cajun seasoning
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, uncooked, shelled and deveined

Direction:

Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooking through, stirring occasionally, about 10 minutes. I sometimes serve with fettucini alfredo and French bread.

Ingredients:

2 lbs. orange roughy fillets
1/2 c. sliced almonds
1/4 c. parsley, minced
1/4 c. margarine, melted
2 tsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper

Direction:

Combine margarine and almonds. Saute almonds to a golden brown. Arrange fish, single layered, in a shallow baking pan. Sprinkle with lemon or lime juice. Spoon almond-margarine mixture over fish. Sprinkle with salt, pepper and parsley. Bake, covered, at 350 degrees for 10 minutes. Bake, uncovered, until fish flakes easily with fork, about 8 to 10 minutes. Serve with lemon or lime wedges.

Ingredients:

6 oz. fettucini
4 tbsp. margarine
2 cloves garlic, minced
1 c. milk
1/2 lb. crab, flaked
1/4 c. parmesan cheese
Pepper to taste

Directions:

Cook fettucini according to package. In skillet, saute garlic in margarine. Add milk, crab and pepper. Heat until bubbling, about 3 minutes. Add parmesan cheese and stir 1 minute. Toss with cooked fettucini. Serves 4.

Ingredients:

2 lb. crab meat, backfin
1/3 green pepper, cut fine
3/4 red pimiento, chopped
1 tsp. mustard
1/3 c. mayonnaise
1 egg
1/8 tsp. pepper
1 tsp. salt
Mayonnaise for topping

Directions:

Mix all ingredients except crab meat. Add crab meat carefully in order not to break up lumps. Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 20 minutes.

Ingredients:

1/4 green pepper, diced
2 tbsp. diced pimiento
1 tbsp. dry mustard
1/2 tsp. salt
1/8 tsp. black pepper
2 eggs
1 lb. backfin crabmeat
1/2 c. mayonnaise
Dash of red pepper

Directions:

Blend crabmeat and other ingredients. Heap lightly in four baking shells or crabshells. Top with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 15 minutes.

Ingredients:

1 can red salmon
2 c. white sauce
1/2 lb. sharp cheese
1 c. Wheaties
Oleo or butter

Directions:

Butter baking dish put small amount of white sauce on the bottom. Add salmon and remaining white sauce. Top with grated sharp cheese and Wheaties. *Dot with oleo or butter and bake 20 minutes at 325 to 350 degrees. Serves 4 to 6.

Ingredients:

1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter

Directions:

Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.

Ingredients:

1 to 3 lbs. shrimp, cleaned
Broccoli
Summer squash
Zucchini
Mushrooms
Cherry tomatoes
2 tbsp. butter
Throwaway lasagna pan

Directions:

Cut vegetables into bite-size pieces. Put shrimp, vegetables, butter, a dash of salt and pepper into pans. Cover with tinfoil double. Put on low grill with cover down. Cook about 35 minutes. Serves 6 to 8.

Ingredients:

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Directions:

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice. Serves 2 to 4.

Ingredients:

1 qt. oysters
1 pt. scallops
1 c. sour cream
2 c. bread crumbs
1/2 c. melted butter (not oleo)

Directions:

Mix melted butter and bread crumbs together and put a thin layer in the bottom of a buttered baking dish. Cover with oysters and seasonings, add some cream. Add layer of scallops, seasonings and layer of crumbs. Repeat. Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes.

Ingredients:

2 lb. box oyster crackers or 2 sm. bags
1 c. oil
2-3 tbsp. dill weed
Garlic powder to taste
1 env. dry Ranch dressing

Combine above ingredients in bowl and enjoy!

Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon

Add and cook over low heat until yellow: 4 tbsp. minced onion

Add:

• Liquor from 2 (7 oz.) cans minced or
• whole clams, lobster or other seafood
• 2 c. finely diced potatoes
• 1/2 c. boiling water

Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add:

• Clams or other seafood from 2 (7 oz.) cans
• 2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper

Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.

Ingredients:

• Cooked salmon, boned and skinned (leftover salmon may be used - HA!)
• 1 c. white wine vinegar
• 1 tbsp. black peppercorns
• 8 allspice berries
• 1/2 c. white wine, or fish stock
• 1 tsp. white peppercorns
• 1/2 tsp. coriander seeds

Directions:

Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.

Ingredients:

1-2 lbs. salmon, tail filet
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper

Directions:

Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill.

Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (boned).

Ingredients:

1 can tomato soup
1 (8 oz.) pkg. cream cheese, softened
1 c. Real mayonnaise
1 pkg. Knox unflavored gelatin
1/4 c. water
1 c. celery, very finely chopped
1/8 c. green onion, very finely chopped
2 cans tiny, whole shrimp (drained & deveined)

Directions:

Heat soup and cheese, stirring constantly, until both are mixed well. Cool. Stir in mayonnaise. Dissolve gelatin in water, then add to soup mixture. Stir in remaining ingredients. Pour in mold or clear serving dish. Chill until set. Serve cold with Wheat Thin crackers. This is a favorite of our family!

Ingredients:

8 oz. crabmeat
1/2 c. diced red bell pepper
2 tbsp. + 2 tsp. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1 tbsp. Dijon mustard
2 tsp. grated Parmesan cheese
4-5 drops hot pepper sauce
4 oz. Italian bread, cut into 16 slices

Directions:

Preheat broiler. Line a broiler pan with foil. Blend all ingredients except bread. Spread 1 tbsp. of the mixture on each bread slice. Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.

Ingredients:

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Directions:

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through.

Ingredients:

1 can cream of shrimp soup
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1 (10 oz.) box cooked shrimp, thawed
1 c. mayonnaise
1/4 c. finely chopped onion
1/2 c. finely chopped celery

Directions:

Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hours.

Ingredients:

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Directions:

Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.

Cucumber Vinaigrette:

1 med. unpared cucumber, very thinly sliced (about 2 c.)
1 med. green pepper, cut into thin strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

Directions:

In medium bowl, combine cucumber slices with green pepper strips. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce.

Ingredients:

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill

Filling:

1/2 lb. cream cheese, softened (regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Directions:

Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat. Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg.

Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth. Put dough in pastry bag with #3 star tip. On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 minutes until puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg.

Sprinkle on combined garlic powder and dill. Reduce oven to 200 degrees. Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving, spoon filling onto bottom half of eclair and top with top half. Makes about 16. Serves 8.

Ingredients:

1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Directions:

Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrin's. Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.

Ingredients:

2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in wine, undrained, chopped
2 apples, peeled, quartered, cored and chopped
1 med. Bermuda onion, quartered and chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs, chopped
Rye rounds

Directions:

Combine first 4 ingredients in large bowl and mix thoroughly. Cover and refrigerate at least 1 hour. Add grapes and eggs and toss lightly. Turn into dish. Serve with rye rounds. Makes about 4 cups.

Ingredients:

2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese

Directions:

Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.

Ingredients:

• 1/2 lb. bay scallops
• 1/4 c. fresh lime juice
• 1/3 c. diced med. bell pepper
• 1/3 c. thinly sliced green onions
• 1 tbsp. fresh minced cilantro or 1 tsp. dried
• 1 tsp. olive oil
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 3 drops hot sauce
• 16 cooked jumbo macaroni shells

Directions:

Cook scallops in small amount of boiling water for 1 minute. Drain. Combine scallops and fresh lime juice in small bowl. Toss well. Cover and refrigerate for 1 hour. Add next 7 ingredients. Stir well. Cover and chill 30 minutes. Drain. Stuff each macaroni shell with 1 tablespoon scallop mixture. Arrange on serving platter.

Ingredients:

• 2 cans of sardines in mustard sauce
• 1 (8 oz.) pkg. cream cheese
• 2 hard boiled eggs
• 2 loaves of sliced white bread
• Lemon juice
• Mayonnaise
• Worcestershire sauce

Directions:

Mash sardines. Mix together sardines, cream cheese and hard boiled eggs. Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks. Broil until toasted.

Ingredients:

• 8 oz. can Pillsbury refrigerator butterflake dinner rolls
• 7 1/2 oz. can crab meat, rinsed & drained
• 2 1/2 oz. can tiny shrimp, rinsed & drained
• 1 c. shredded Swiss cheese
• 1/2 c. mayonnaise
• 1 tbsp. chopped onion
• 1 tbsp. chopped pimento
• 1/2 tsp. parsley flakes
• 1/4 tsp. curry powder
• 8 oz. can water chestnuts, drained & sliced

Directions:

Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.

Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.

Ingredients:

• 2 doz. clams
• 4 tbsp. olive oil
• 2 cloves garlic, minced
• 1 med. onion, chopped
• 1 tbsp. bread crumbs
• 1 tsp. parsley or chives
• 1/4 tsp. oregano
• Salt & pepper
• Grated Parmesan cheese
• Lemon juice

Directions:

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.

Ingredients:

1 lb. ground beef, cooked and drained
2 (12 oz.) cans refried beans
1 pkg. taco seasoning
1 pkg. Cheddar cheese or Monterey Jack with jalapeno peppers
Flour tortillas

Directions:

Mix ground beef and refried beans with taco seasoning. Warm on stove. Roll mixture in flour tortillas. Add cheese on top of mixture in tortillas. Bake for 10 to 15 minutes until cheese is melted at 350 degrees.

Ingredients:

2 1/4 tbsp. maple syrup
1 1/4 tbsp. mustard
1 1/2 tbsp. butter
1 tsp. thyme
1 capon (3-4 lbs.)

Directions:

Combine maple syrup, mustard, butter and thyme. Preheat oven to 325 degrees. Baste capon, place in oven, breast side up. Cover loosely with foil. Baste as needed, 3 or 4 times. Remove foil during the last 30 minutes. Cook for 1 hour per pound - 3 1/2 to 4 hours.

Ingredients:

1 can mushroom soup
6 to 8 pieces chicken thighs and legs
2 cubes chicken bouillon
2 tsp. salt
4 oz. pimento
2 c. rice with saffron
1 c. Parmesan cheese
4 oz. mushrooms
10 oz. water
1/2 tsp. pepper

Directions:

Preheat oven to 350 degrees. Dissolve bouillon cubes in 10 ounces of heated water, add pimentos with liquid, mushroom soup and enough water to make a four cup mixture. Add rice and the liquid to a greased 9 x 15 x 2 inch pan; add salt and pepper, submerge the chicken parts in the mixture, cover with cheese. Bake for one hour or until all liquid is absorbed. Let set for 10 minutes before serving.

Ingredients:

• 1 lb. ground beef
• 1 lg. onion, sliced
• 2 1/2 c. tomato juice
• 1 (10 oz.) pkg. frozen corn or you can use a 12 oz. can of whole corn
• 1 pkg. of El Paso Taco seasoning mix
• 1 tsp. salt
• 1/4 tsp. pepper
• Cornmeal Pastry (below)

Directions:

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes, stirring occasionally. Heat oven to 400 degrees. Prepare pastry. Pour meat mixture into ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. 4 to 6 servings.

Cornmeal Pastry:

• 1 c. sifted flour (if using self-rising flour, omit salt)
• 1/4 c. cornmeal
• 1/2 tsp. salt
• 1/3 c. plus 1 tbsp. shortening
• 3 tbsp. cold water

Directions:

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth covered board. Fold lengthwise in half; cut slits in the center along the folded edges. Put on top of meat mixture as mentioned above.

Ingredients:

1 lb. ground beef
1 can onion soup
1 soup can water
1 pkg. frozen green beans
4 oz. (1 c.) elbow macaroni
1 med. onion, chopped
1/3 c. chili sauce

Directions:

In frying pan, brown beef and cook onion until tender. Stir in soup, water, chile sauce, and green beans; bring to a boil. Add macaroni. Cover and cook on low heat 10 to 15 minutes. Stir frequently.

Ingredients:

• 1 lb. ground beef - chuck
• 1 egg
• 1 tbsp. cornstarch
• 1 tsp. salt
• 1 or 2 oz. sweet and sour dry mix
• 8 oz. pineapple chunks, reserve liquid
• 1 c. water
• Dash pepper
• Option: 1. 1 tbsp. instant onion and 2. 1/2 c. thin sliced green pepper

Directions:

Mix meat, egg, salt, pepper, cornstarch and option 1 (if desired). Shape into small balls 1/2-3/4 inch. At medium heat, cook meatballs for 5 minutes, approximately 1/4 at a time. Wipe out wok. Combine pineapple liquid, water, and sweet and sour milk, bring to a boil. Stir constantly. Add meatballs, pineapples and option 2 (if desired). Bring to a boil, reduce heat to medium for 5 minutes. Serve on hot rice. Serves 4.

Ingredients:

4 pieces cubed steak
1/2 c. flour
2 c. milk or water, or combination of both

Directions:

Roll cubed steak in flour, salt and pepper and brown in oil or shortening. Cook until done. Remove meat from pan and using about 1/4 cup meat drippings, add 1/4 cup flour. Stir over medium heat until lightly browned. Add about 2 cups milk or water or combination, stirring constantly until thickened. Pour gravy over meat.

Ingredients:

• 6 frankfurters
• 6 julienne strips of Cheddar or American cheese and 2 tbsp. sweet pickle relish or catsup
• 1 c. Bisquick baking mix
• 1/4 c. milk
• 1 tsp. parsley flakes
• 1 egg

Directions:

Heat oven to 375 degrees to 400 degrees. Grease loaf pan, 9 x 5 x 3 inches. Split frankfurters lengthwise, not cutting completely through. Fill each with cheese or about 1 teaspoon relish. Beat remaining ingredients with a fork 30 seconds. Spread in pan. Arrange frankfurters crosswise on dough, curving to fit pan and pressing slightly into dough. Bake until bread is light brown, about 20 minutes. Makes 6 servings.

Ingredients:

2 lb. mullet fillets or other fish fillets, fresh or frozen
1/2 c. French dressing
1 1/2 c. crushed cheese crackers
2 tbsp. melted fat or oil
Paprika

Directions:

Thaw frozen fillets. Skin fillets and cut into serving-size portions. Dip fish in dressing and roll in cracker crumbs. Place on well greased cookie sheet, 15 x 12 inches. Drizzle fat over fish. Sprinkle with paprika. Bake in an extremely hot 500 degree oven for 10 to 12 minutes or until fish flakes easily when tested with fork. Makes 6 servings.

Ingredients:

• 1 cleaned bluefish or red snapper, weighing 4 lbs., dressed, split and boned
• 1 tbsp. flour
• Salt
• Pepper
• 1/2 c. melted butter or margarine
• 2 1/2 c. seasoned stuffing
• 1/2 c. minced onion
• 1/4 c. minced fresh parsley
• 1 c. shredded carrots
• Paprika
• Watercress (for garnish)

Directions:

1. Wipe off fish with damp cloth; set aside.
2. Shake flour into empty brown-in-bag; place in pan.
3. Sprinkle fish inside and out with salt and pepper.
4. Combine 1/4 cup butter, stuffing, onion, parsley, and carrots; stuff cavity and secure opening with wooden toothpicks, or bind with soft string.
5. Place stuffed fish in brown-in-bag; brush with remaining butter and sprinkle outside with paprika.
6. . Close bag loosely with twist tie about 2 inches from fish. (Bag should fit loosely over food). Puncture six 1-inch slits in top of bag with paring knife. (These allow air and water vapors to escape from bag).
7. Cook in preheated 350 degree oven 1 hour.
8. Remove pan from oven; allow to sit and cool several minutes.
9. To remove fish, slit top of bag with paring knife or scissors. (Steam escapes when bag is split, so use care not to burn yourself).
10. Remove fish to serving platter; garnish with watercress.

NOTE: It is important to follow directions to the letter for cooking in brown-in-bag. Make certain roasting pan is at least 2 inches deep (large enough to hold juices if bag should leak). Also, pan should be large enough so that no part of bag extends over sides during cooking. A terrific way to cook fish as it eliminates basting and fish comes out juicy and tender.

Ingredients:

2 lbs. haddock, sole or scallops
1 can cream of shrimp soup
1/2 tsp. grated onion (dried onion optional)
1/3 tsp. Worcestershire sauce
1/4 lb. butter or margarine
30 Ritz crackers

Directions:

Place fish in shallow, greased pan, cover with shrimp soup. A splash of sherry (1 to 2 tablespoons) might be added. Bake in 375 degree oven for 20 minutes. While this is baking mix softened butter with the crushed crackers. Mix in onions and Worcestershire. Mel suggests no additional seasoning since the soup is well seasoned. Sprinkle cracker mixture over partly cooked fish. Return to oven and bake an additional 10 minutes.

To complement this dish the chef suggests a rice dish. Steam white rice according to the directions and cook a package of frozen peas. Combine the two with a well-drained jar of pimiento cut in small pieces. Toss well to mix and place in a well-greased mold, put in a pan of warm water in the already heated oven to keep warm until serving time.

Ingredients:

1/4 lb. butter
1/4 c. finely chopped shallots or scallions
1/2 c. flour
2 c. fish stock (see index)
1 lb. shrimp, cooked, peeled, and finely chopped
1/2 c. finely chopped mushrooms
1/2 tsp. salt
Few grains cayenne
1 (3 lb.) bluefish, dressed and split with backbone removed
Parsley

Directions:

Saute the shallots in the butter over low heat. Do not brown. Stir in the flour and then the fish stock, simmer about 5 minutes and add the shrimp, mushrooms, salt, and cayenne. Continue to cook until thickened. Place this stuffing onto one half of the fish and cover with the other half, reserving a little to use as a sauce.

Place in a buttered ovenproof dish and bake, uncovered, in a preheated 400 degree oven about half an hour, or until flesh flakes when fork-tested. Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs. 4 servings. If a lean fish is substituted (pollock, red snapper, haddock, cod, etc.) fish should be brushed generously with oil before baking.

Ingredients:

1/2 c. chopped green onion
1/2 c. chopped white onion
1 lg. green pepper, diced
1/2 c. chopped celery
1 tsp. minced garlic
1/3 c. butter or margarine
1/2 to 1 lb. raw shrimp, peeled and cleaned
1 (1 lb.) can tomatoes
1 c. chicken broth
1/2 tsp. salt
1/4 tsp. cayenne pepper
Lemon juice
1 tsp. Worcestershire sauce
1 c. raw rice

Directions:

In a large pan, saute onion, green pepper, celery in butter or margarine until tender. Add garlic. Add shrimp and cook for 5 minutes. Then add tomatoes, chicken broth, salt, cayenne, seasonings, and rice. Cover and cook 25-35 minutes over low heat until rice is done. Add more tomatoes and juice if becomes dry.

Ingredients:

15 prawns, deveined
1/2 tsp. salt
1 tsp. cornstarch
1/2 tsp. minced ginger
1/4 tsp. minced garlic
1 tbsp. cooking wine (rice wine)
1 c. broccoli florets
1/2 c. sliced carrots
1/2 c. sliced mushrooms
1/2 c. canned baby corn cobs

Sauce:

1/2 tsp. salt
1/4 tsp. Accent (M.S.G.)
1 tsp. sugar
1/4 tsp. sesame seed oil
1 tbsp. cornstarch
1/4 c. water

Directions:

Coat prawns with a mixture of salt and cornstarch. Brown ginger and garlic in wok. Saute the prawns for 2 minutes on medium heat. Add cooking wine (rice wine). Remove prawns and set aside. Stir-fry the vegetables; do not overcook. Return prawns to wok. Mix the sauce ingredients together and add to the prawns. Bring to a boil. Serve immediately.

Ingredients:

1 1/2 lb. round steak
1 pkg. brown gravy mix
2 c. ater
2 tbsp. vinegar
1 tsp. salt
Dash pepper
2 tbsp. brown sugar
1/2 tsp. ground ginger
1 tsp. Worcestershire sauce

Directions:

Cut steak in bite-size cucumbers. Brown cucumbers in 2 tablespoons vegetable oil. Remove meat from pan. Mix all remaining ingredients and heat until slightly thickened. Return meat to pan and cook at moderate heat in covered pan for about 45 minutes, stirring occasionally.

Ingredients:

1 salmon (14-16")
2 tbsp. melted butter
2 oz. (1 shot) tequila
2 tbsp. fresh lime juice
Dash of salt
1/2 tsp. dried parsley
Black pepper

Directions:

Mix together and baste salmon. Wrap salmon with sauce in foil and barbeque until flaky. Serve with fresh vegetables and crusty sour dough.

Ingredients:

1 ring kielbasa sausage, cut into sections
4 med. potatoes
4 lg. carrots
1 sm. head cabbage
2 c. water

Sauce

4 tbsp. flour
4 tbsp. brown sugar
4 tbsp. vinegar
2 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Peel and quarter potatoes, carrots and cabbage. Dump sausage, veggies and water into pot. Cover and cook for 30 minutes or until veggies are tender. Remove to a platter and keep warm. Sauce: Retain 1 1/2 cups pot juice. Add flour, sugar, vinegar, mustard, salt and pepper. Cook, stirring until sauce is smooth and thickened. Pour over warm sausage and veggies. Yum!

Ingredients:

• 2 lb. ground beef
• 1 tbsp. cooking oil
• 3 garlic cloves, minced
• 3 stalks celery, fine cut
• 2 lg. onions, fine cut
• 1 (16 oz.) can tomatoes
• 3 (8 oz.) tomato sauce
• 1 tbsp. salt
• 1/2 tsp. ground pepper
• 2 bay leaves
• 1 tbsp. plus 1 tsp. chili powder
• 1 sm. can green chili peppers, minced
• 1 tsp. oregano
• 1/8 tsp. cumin
• 6 whole allspice
• 2 cans chili beans
• 3 tbsp. sugar
• 1 can jalapeno pinto beans, undrained
• 1 can kidney beans, drained

Directions:

In heavy deep pan heat oil and brown meat well. Add garlic, celery, onions and saute 10 minutes. Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar and beans. Bring to boil. Reduce heat and simmer uncovered for 1-1 1/2 hours depending on thickness desired. Stir often to prevent sticking. 6 servings.

Ingredients:

• 1 can spinach, drained
• 1 med. chopped onion
• 1 egg
• 1 lb. ground beef (hamburger)
• 1 can tomato soup
• 1 clove garlic
• Grated cheese
• Flour
• Salt
• Pepper
• Milk

Directions:

Chop onion and garlic; fry in oil until clear. In bowl add drained spinach, ground beef, cheese, egg, salt, pepper, onion and garlic. Mix with hands. Form into small balls. Fry until brown. Remove from skillet. In skillet, using drippings add flour to thicken, then add tomato soup, 1 can milk. Stir until mixed well. Return meatballs to sauce. Simmer for 45-60 minutes.

Ingredients:

• 4 lbs. dry beans
• 8 tbsp. sugar
• 4 tsp. salt
• A pinch of black pepper
• 2 tsp. dry mustard
• 8 tbsp. molasses
• 1/2 lb. salt pork per lb. of beans or 4 tbsp. cooking oil per lb.

Directions:

Soak beans overnight (or parboil them the next morning). Drain. Place in beanpot. Mix all seasonings together and add to beans. Add salt pork on top. Cover pot. Cook for 8 hours in 250 degree oven.

Ingredients:

• 2 lbs. sirloin tips
• 1 tbsp. oil
• 1/3 c. cranberry juice
• 1 can beef consomme
• 3 tbsp. soy sauce
• 1/8 tsp. ginger
• 1/8 tsp. garlic powder
• Cornstarch

Directions:

Cut sirloin into bite size pieces; brown on all sides in oil in skillet; add juice, consomme, soy sauce, garlic, ginger. Simmer for 1 1/2 hours or until tender. Blend small amount of cornstarch with water. (Use cold so it won't lump.) Stir into beef until thickened, stirring constantly.

Ingredients:

• 3 lbs. hamburg
• 2 1/2 handfuls breadcrumbs
• 2 eggs
• 3/4 c. milk
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• Celery salt
• 1 1/2 handfuls onion, chopped

Directions:

In small bowl or cup beat with fork, the egg, milk, celery salt, salt and pepper. In large bowl, mix meat, bread, onion and egg mixture. Place in 9 x 13 pan. Bake at 350 degrees for 1 hour or until done.

Spaghetti Sauce:

• 2 tbsp. dried parsley, chopped
• 4 med. sized onions
• 4 garlic cloves, minced
• 1/4 c. of butter or margarine
• 1/4 c. olive oil
• 2 cans of tomato soup
• 2 cans of tomato paste
• 2 tsp. Worchestershire sauce
• 2 (8 oz.) cans of tomato sauce can be added if desired
• Optional - if you like mushrooms, a 6 oz. jar of sliced mushrooms may be added

Directions:

Cut onions in half and then slice. Mince garlic cloves very fine. Combine parsley, onions and garlic and cook slowly in the melted margarine and oil until onions are cooked. Add tomato soup, tomato paste and Worchestershire sauce and heat through.

Meat Balls:

• 3/4 lb. of beef and 1/4 lb. of fresh pork ground together
• 1 c. of seasoned bread crumbs, Progresso or some other brand
• 1/2 c. of grated Parmesan cheese
• 1 tsp. dried parsley, chopped
• 1 garlic clove, minced
• 1/2 c. milk
• 2 eggs, beaten
• Salt and pepper, use your judgement

Directions:

Combine all ingredients just as you would for a meat loaf. With a teaspoon take a little and form a ball. Size of ball should be about the diameter of a 25 cent piece. One pound of meat will make about 4 dozen meat balls. Place meat balls on a baking dish and bake in a 350 degree oven for 10 to 15 minutes.

Meatballs do not have to be cooked through, just enough so that they will maintain their shape and not fall apart when added to the sauce. Add meatballs to sauce and simmer for a couple of hours. Stir frequently so that they won't catch on the bottom. When ready to serve cook spaghetti fresh and serve.

Do not combine sauce and spaghetti. Serve sauce and meatballs over spaghetti. I use vermicelli spaghetti because I like it better. Batch may be doubled or tripled for a large crown. Basic amount will serve six people. Most people like plenty of sauce on their spaghetti so I usually double the sauce recipe anyway.

Crust:

• 2 c. spaghetti, cooked
• 1 oz. grated Parmesan cheese
• 1 egg, beaten
• 1 1/2 tsp. margarine

Filling:

• 2/3 c. part-skim Ricotta cheese
• 2 tsp. margarine
• 1/2 c. each onion and green pepper, diced
• 1 garlic clove, minced
• 6 oz. ground beef, cooked
• 1 c. canned whole tomatoes, drained and chopped (reserve liquid)
• 2 tsp. tomato paste
• 2 oz. Mozzarella cheese, shredded

Directions:

Combine all ingredients for crust. In 9 inch glass pie plate (sprayed with Pam), spread spaghetti mixture over bottom and up sides of plate to form a crust. Preheat oven to 350 degrees F. Spread Ricotta over bottom of crust and set aside. In skillet heat margarine, and add onion, pepper and garlic to saute.

Add beef, tomatoes, reserved liquid and paste. Cook, stirring constantly until thickened and thoroughly heated. Spoon beef mixture over cheese and bake 20 to 25 minutes. Sprinkle pie with Mozzarella and bake until cheese is melted and begins to brown, about 5 minutes. Remove from oven and let stand 5 minutes before cutting.

Ingredients:

• 1 lb. ground beef
• Sm. can evaporated milk
• 1/2 c. fine bread crumbs
• 1/2 tsp. garlic salt

Mix well and press firmly on bottom and sides of pan.

• 1/2 c. catsup
• 1 sm. can mushroom stems and pieces
• 1 c. shredded sharp cheddar cheese
• 2 to 4 tsp. grated Parmesan cheese
• 1/4 tsp. oregano

Directions:

Bake at 375 degrees for 30 minutes. Serves 4 very generously.