*S*A*L*A*D*S* ORANGE ALMOND SALAD
1/2 cup salad oil
2 tablespoons sugar
2 tablespoons malt vinegar (cider)
1/4 teaspoon salt
1/8 teaspoon almond extract
1/3 cup toasted slivered almonds
6 cups torn mixed greens
3 medium oranges, peeled and sectioned or 1 can drained mandarin oranges
1 cup sliced celery
2 tablespoons chopped onions
Mix oil, sugar, vinegar, salt and extract in jar and shake to mix. Mix greens, oranges, celery and almonds. Toss with dressing. Chill and serve.
ALMOND CHICKEN SALAD
2 cups chopped chicken
1 cup diced celery
2 tablespoons chopped parsley
2 tablespoons capers
2 tablespoons chopped ripe olives
2 tablespoons lemon juice
1/2 cup fried almonds
1/8 teaspoon pepper
1 teaspoon salt
1 cup sour cream
1 cup mayonnaise
Combine all ingredients, reserving one-half of almonds for garnish. Chill and serve on lettuce. Garnish with reserved almonds.
POTATO CAESAR SALAD
2 pounds red potatoes cut into 1-inch chunks 2 tablespoons lemon juice
1 tablespoon anchovy paste or 2 anchovies 1 tablespoon grated parmesan cheese
1 tablespoon mustard
1 large garlic clove, crushed
1/4 teaspoon freshly ground black pepper 1/3 cup olive oil
2 tablespoons chopped parsley
Romaine lettuce leaves
Place the potatoes and enough water to cover in a 2-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 20 minutes, or until the potatoes are tender. Drain. Meanwhile, in a food processor or blender, blend the lemon juice, anchovy paste, Parmesan cheese, mustard, garlic, and pepper until well blended. Gradually add the olive oil until the mixture is smooth. Toss the potatoes with the dressing and the parsley. To serve, arrange on lettuce leaves.
ROASTED POTATO ARTICHOKE & TOMATO SALAD
1-1/2 pounds all-purpose potatoes cut into 1 1/2-inch chunks 1/4 cup olive oil
4 large garlic cloves, sliced
1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper One 9-ounce package frozen artichoke hearts, thawed 4 plum tomatoes cut into 1 1/2-inch chunks Preheat the oven to 400° F. In a 13 x 9-inch baking pan, toss the potatoes, oil, garlic, rosemary, salt, and pepper. Roast 20 minutes. Remove the baking pan from the oven. Add the artichoke hearts and tomato chunks; toss to mix well. Roast 20 minutes longer, or until the vegetables are tender, stirring occasionally. Serve warm.
CAJUN STYLE SWEET POTATO & HAM TOSS SALAD 1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks 2 tablespoons olive oil
1/2 pound boiled ham, cut into 1/2-inch chunks 3 large scallions, sliced
1 large garlic clove, crushed
1/4 teaspoon freshly ground black pepper 1 tablespoon mustard
1 tablespoon cider vinegar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Watercress sprigs
Place the sweet potatoes and enough water to cover in a 3-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 10 to 15 minutes, or until the potatoes are just tender. Drain. In a 12-inch skillet over medium heat, heat 1 tablespoon olive oil, and in it cook the ham chunks, scallions, garlic, and black pepper until the ham is lightly browned, stirring occasionally. Add the sweet potato chunks; cook 3 to 5 minutes longer, or until tender. In a large bowl, combine the mustard, vinegar, cayenne pepper, and salt. Add the sweet potato mixture and toss to mix well.
POTATO TABBOULEH SALAD
1 cup cracked wheat (bulgur)
1 pound red potatoes cut into 1/2-inch cubes 3 scallions, sliced thin
1 large tomato, chopped
1/2 cup chopped parsley
3 tablespoons chopped fresh mint
2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper Romaine lettuce leaves
In a large bowl, cover the cracked wheat with cold water; let stand 1 hour. Drain and squeeze out any excess water. Meanwhile, place the potatoes and enough water to cover in a 2-quart saucepan and bring to a boil. Reduce the heat to low; cover and simmer 10 minutes, or until the potatoes are tender. Drain. In a large bowl, combine the scallions, tomato, parsley, mint, lemon juice, olive oil, salt, pepper, potatoes, and cracked wheat. Line a large bowl with Romaine leaves and spoon the salad over the greens.
PICNIC POTATO & EGG SALAD
3 pounds red potatoes cut into 1-inch chunks 1/4 cup mayonnaise
1/4 cup minced dill pickle
2 tablespoons cider vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
4 hard-cooked eggs, chopped
3 scallions, sliced
2 celery stalks, sliced
1/2 cup chopped parsley
Place the potatoes and enough water to cover in a 4-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 20 minutes, or until the potatoes are tender. Drain. Meanwhile, in a large bowl, combine the mayonnaise, pickle, vinegar, Dijon mustard, salt, and cayenne pepper. Add the potatoes eggs, scallions, celery, and parsley. Toss to mix well. Refrigerate until ready to serve.
SUMMER SPAGHETTI SALAD1 package (16 ounces) thin spaghetti, halved 3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced 1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing 2 tablespoons grated parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
ORANGE TAPIOCA SALAD
3 cups water
1 package (3 ounces) orange gelatin
1 package (3.4 ounces) instant vanilla pudding mix 1 package (3 ounces) tapioca pudding mix 1 can (15 ounces) mandarin oranges, drained 1 can (8 ounces) crushed pineapple, drained 1 carton (8 ounces) frozen whipped topping, thawed In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
IDAHO POTATO SALAD
4 pounds potatoes, cooked and peeled
3/4 cup sliced peeled cucumber
2 hard-cooked eggs, chopped
2 green onions, sliced
4-1/2 teaspoons chopped dill pickle
1 cup mayonnaise or salad dressing
1-1/2 teaspoons dill pickle juice
1-1/2 teaspoons prepared mustard
3/4 cup sliced radishes
Cut potatoes into 1/4 inch thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle. In a small bowl, combine the mayonnaise, pickle juice and mustard; pour over potato mixture and toss gently to coat. Cover and refrigerate. Fold in radishes just before serving.
WILTED ENDIVE SALAD
2 bacon strips, diced
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
2 tablespoons finely chopped green onion 2 tablespoons tarragon or cider vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon 1 teaspoon salt
1/4 teaspoon pepper
1 bunch curly endive or romaine, torn
4 slices bread, cubed and toasted
In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; sauté garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.
JELLIED TOMATO SALAD
1-packet unflavored gelatin, (1-tablespoon.) 2-cups tomato juice, unsalted
1-tablespoon lemon juice
1-teaspoon basil, dried, crushed
1-teaspoon onion, instant, minced
1/4-teaspoon garlic, instant, minced
1/8-teaspoon peppercorns
Sprinkle gelatin over 1/2 cup tomato juice to soften, set aside. Combine 1-1/2 cups tomato juice with remaining ingredients in a small saucepan. Bring to boiling point; reduce heat and simmer, uncovered, 10 minutes. Strain hot liquid into softened gelatin stir until gelatin is dissolved.
Pour into a 2-cups mold and chill until firm.
ITALIAN BEAN & TOMATO SALAD
1-1/2 cup romaine lettuce -- shredded
1/2 cup tomato -- seeded, coarsely chopped, unpeeled 1/2 cup great northern beans, canned drained 1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper -- fresh-ground
2 tablespoons low sodium chicken broth
2 tablespoon balsamic vinegar
1 teaspoon olive oil
Combine first 3 ingredients in a bowl, toss gently. Combine rosemary and next 4 ingredients, stir well. Pour over lettuce mixture, and toss gently.
WATERCRESS & AVOCADO SALAD
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper 5 bunches watercress stemmed, washed, and well dried 2 ripe avocados halved, seeded, and peeled Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.
WATERCRESS & TANGERINE SALAD WITH RED ONIONS 1 medium red onion thinly sliced
3 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons cracked black peppercorns
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil scant 1/2 cup 2 tangerines peel, pith removed, and cut into segments 2 bunches watercress coarse stems removed, washed and dried In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.
CHICKEN SALAD PLATE
3 cups coarsely diced cooked chicken
2 cups diced celery
1/2 cup mayonnaise
3 tablespoons lemon juice, fresh, frozen, or canned 1 teaspoon seasoned salt
1/4 teaspoon pepper
Combine chicken and celery. To mayonnaise, add remaining ingredients, and blend. Pour mayonnaise mixture over chicken and let chill 1 hour before serving. Serve in lettuce cups. Garnish with tomato and hard-cooked egg wedges, ripe olives.
COTTAGE CHEESE DELIGHT
2 cups drained large-curd cream-style cottage cheese 1/4 cup pistachio nuts
1/2 cup halved seedless grapes
1/4 cup mayonnaise
Salt
Lightly mix the cheese, nuts, grapes, and mayonnaise. Add salt to taste. Garnish with a cluster of grapes, if desired. Serve with a variety of fresh fruits.
MINT PEA SALAD
1/2 pound snow peas
1/2 cup plain yogurt
3 tablespoons mayonnaise
juice of 1 lemon
coarse salt to taste
freshly-ground black pepper to taste
1 bunch mint chopped fine reserve some whole leaves for garnish 8 slices crisp-cooked bacon crumbled
Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry. In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.
PAPAYA MINT DRESSING OVER FRUIT SALAD
1 papaya peeled, seeded, and cut into chunks 3/4 cup canned papaya nectar
2 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
1 tablespoon sugar
1/3 cup olive oil
assorted fresh fruit sliced
1 bunch Mint chopped fine reserve some whole leaves for garnish In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves.
LINGUINE IN MUSHROOM CAESAR SALAD
8 ounce uncooked linguine
2 tablespoons olive oil
1 cup sliced onion
1 pound button mushrooms, sliced
1 teaspoon minced garlic
1 jar roasted red peppers,
drained and chopped
salt and freshly ground pepper
1-1/2 cup flavored croutons
1/3 cup freshly grated parmesan cheese
Cook the linguine in salted boiling until firm-tender, about 10 minutes, drain, reserving one-half cup cooking liquid. Put pasta in large bowl and cover to keep warm. While pasta is cooking, heat oil in a skillet over medium-high heat and sauté onion until soft, about 5 minutes. Reduce heat to medium; add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquid, about 6 minutes. Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid, heat through. Pour over linguine, add croutons and cheese, and toss.
LINGUINE TUNA SALAD
7 ounce linguine, broken in half
1/4 cup vegetable oil
2 teaspoons sugar
1 teaspoon seasoned salt
10 ounce (1 packet) frozen green peas (thaw peas before using in this salad)
1/4 cup lemon juice
1/4 cup chopped green onions
1 teaspoon Italian seasoning
12-1/2 ounce (1 can) tuna, drained
2 med. Firm tomatoes, chopped
Cook linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian seasoning, and salt, mix well. Add hot linguine, toss. Add remaining ingredients, mix well. Cover, chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.
CUCUMBER SALAD
1-cup sour cream
1-tablespoon sugar
2 tablespoons cider vinegar
1/4-teaspoon pepper
1/2-teaspoon salt
1-teaspoon celery seed
2 long cucumbers
1 Vidalia onion or any sweet onion
Combine in a bowl, the sour cream, sugar, vinegar, salt, pepper and celery seed. Clean and slice cucumbers and onion in thin slices. Add to dressing mixture & toss to coat.
Let sit in fridge for about 2 hours to develop flavor.
COTTAGE CHEESE POTATO SALAD
3 hard-cooked eggs
4 cups cooked, sliced, cooled potatoes
1 cup diced celery
1 cup large-curd cream-style cottage cheese 3/4 cup mayonnaise
1/2 cup sliced radishes
1/2 cup diced green pepper
1/2 cup sliced green onions
2 teaspoons salt
1/4 teaspoon pepper
Ripe olives
Set aside 1 egg for garnishing.
Chop 2 eggs; mix with remaining ingredients except olives. Chill. Garnish with egg slices & olives.
TOMATOES STUFFED WITH EGG SALAD
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
1/3 cup sliced stuffed green olives
1/4 cup minced green onions
1/2 teaspoon salt
Dash pepper
1/4 cup mayonnaise
6 medium tomatoes
Combine eggs, celery, olives, and onions. Season with the salt and pepper. Add mayonnaise; mix well. Scoop out centers of tomatoes and fill with the egg salad. Top with additional olive slices. Chill.
HAM SALAD
1-1/2 cups diced cooked or canned ham
6 hard-cooked eggs, coarsely diced
1/2 cup diced celery
1/2 cup sliced gherkins
1/3 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon lemon juice, fresh, frozen, or canned Salt and pepper
Combine ham, eggs, celery, and gherkins. Blend mayonnaise, mustard, and lemon juice; add to ham mixture and toss lightly. Season to taste with salt and pepper. Chill. Garnish salad with additional mayonnaise sprinkled with paprika, if desired. Serve on lettuce.
BARBECUE SALAD
2 packages lemon-flavored gelatin
2 1/2 cups hot water
2 8-ounces cans (2 cups) seasoned tomato sauce 3 tablespoons vinegar
1 teaspoon salt
Dash pepper
Dissolve gelatin in hot water. Blend in remaining ingredients. Chill until partially set. Pour into 5-cups ring mold. Chill until firm. Unmold; line center with lettuce and add bowl of mayonnaise.
MACARONI & CHEESE SALAD
1 7-ounces package elbow macaroni
2 tablespoons vinegar
1 cup diced American cheese
1/2 cup chopped green pepper
1/4 cup diced celery
2 tablespoons chopped pimiento
2 to 3 tablespoons minced onion
2/3 cup mayonnaise or salad dressing
1 green pepper cut in rings
Cook macaroni according to package directions. Drain and rinse with cold water. Add vinegar, mix lightly, let stand 10 minutes. Add the cheese, chopped green pepper, diced celery, pimiento, onion, and mayonnaise. Toss to blend. Chill. Garnish with green-pepper rings.
SHOESTRING CHEF'S SALAD
1 cup cooked or canned whole green beans, drained 1 cup cooked carrot strips, drained
1 cup cooked or canned peas, drained
1/2 cup French dressing
1 head lettuce
1 cup celery strips
1 cup cooked ham, cut in strips
1 12-ounces can luncheon meat, cut in strips 2 hard-cooked eggs, sliced
Let cooked vegetables stand in French dressing in refrigerator 2 hours. Place lettuce cups in a shallow bowl around a center of shredded lettuce.
Radiate strips of meat & vegetables in lettuce cups from the center. Fill in with mounds of peas.
Center with egg slices.
HOT GERMAN POTATO SALAD
6 baking potatoes
1/3 cup vinegar
2 teaspoons salt
1/4 teaspoon pepper
1 pound bacon, chopped
6 eggs
3/4 cup chopped green onions (and tops) or 1/2 cup chopped onion Cook potatoes in boiling water. Peel and dice. Add vinegar and seasonings. Fry bacon until crisp. Cook eggs 4 minutes. Combine potatoes, drained bacon, 2 tablespoons bacon fat, soft-cooked

Salmon Stuffed Potatoes
1 can (71/2 oz.) Alaska salmon
4 baking potatoes, about 7 oz. each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tbs butter
2 Tbs minced onions
2 Tbs diced green chiles
1/8 tsp black pepper
Drain and flake salmon. Set aside. Pierce potato skins
several times with a fork. Place in microwave oven. Cook
on HI power, 20 minutes, or until tender, turning halfway
through. Cut a slice off top of each potato. Scoop out
inside, leaving 1/4-inch shell; set aside. Blend potato
pulp with 1/2 cup cheese, flaked salmon and remaining
ingredients. Spoon mixture into potato shells. Bake at
350F or microwave on high power for 4 - 5 minutes, or
until heated through. Sprinkle with remaining cheese and
microwave on HI power, 45 seconds, or until cheese is
melted.
Makes 4 servings.
Nutrients Per Serving:
Calories: 469
Protein: 24.3 g
Carbohydrates: 52.8 g
Fat-Total: 18.1 g
Cholesterol: 110 mg
Sodium: 599 mg
Dietary Fiber: 4.86 g

Healthy Salmon Egg Bake
A winning recipe is perfect breakfast, lunch or dinner, and is great for a casual meal, or a dressed-up holiday occassion.
 
Serving: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
8 slices of white bread, crust removed
1 can of pink salmon, drained
2 green onions, chopped
1 cup of reduced fat or low fat shredded cheddar cheese, divided
1 whole egg, plus 4 egg whites
1/2 tsp paprika
1/2 tsp dried rosemary or 1 TBS fresh rosemary coarsely chopped
1/2 tsp salt (optional)
1/4 tsp white pepper (optional)
olive oil cooking spray
 
 
1. Heat oven to 375 degrees F. Spray a pie pan with olive oil (or other flavor) cooking spray. Layer slices of bread (overlap them so that they close up the middle). After the bread is layered, spray with some more cooking spray, especially the edges of the bread.
2. In a mixing bowl, mix the salmon, the green onions, 1/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and salt and pepper if desired.
3. Sprinkle 1/4 cup of cheese over the bread. Pour the salmon mixture over the cheese. Top with the last 1/4 cup of cheese.
4. Bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle.
5. Serve warm or at room temperature.
Based on individual serving.
Calories: 300
Total Fat: 12 g
Carbohydrates: 24 g
Protein: 26 g

Deviled Egg Recipes Best Deviled Eggs
6   Hard-cooked eggs
1/4 c Mayonnaise
1 1/2 tb Sweet pickle relish
1 ts Prepared mustard
1/8 ts Salt
1 ds Pepper
Paprika
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika. Yield: 6 servings.
============
Deviled Eggs, #2
Yield: 4 servings
3 Large hard cooked eggs
2 tb Mayo or salad dressing
1/2 ts Prepared mustard
1 Dash of pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Fill with yolk mixture, heaping it up, lightly. Enjoy.
============
Deviled Eggs A La Jadi
Yield: 18 servings
9   Hard-boiled eggs -- peeled
            1 tb Sesame or peanut oil
                                                      1 1/2 ts Lemon juice
3   Scallions -- finely chopped
Salt and freshly ground black pepper
12 oz Cn tuna-drained and flaked
1 1/2 ts Dry mustard
Paprika
3/4 c Soy sauce
Slice eggs in half, lengthwise. Remove hardened yolks to a mixing bowl. Add scallions, tuna, mustard, soy sauce, oil, lemon juice, and salt and pepper to taste. Mix well. Fill egg white halves with tuna/egg yolk mixture. Sprinkle tops with paprika.
Note: Crab meat or abalone may be substituted
for the tuna.
Enjoy.
============
Devilish Eggs
Yield: 8 servings
8 Hard boiled eggs
1 tb Pimentos, mashed
2 tb Mayonnaise
3 tb Dill relish
2 tb prepared mustard
Salt, to taste
1 tb Louisiana hot sauce
Cut the eggs in half. Remove yolk from whites and set whites aside.
Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
Enjoy.
============
Deviled Eggs, #3
6                   hard-boiled large eggs
1/4 cup           mayonnaise
3     tablespoons   sour cream
2     teaspoons     Dijon mustard
1/2 teaspoon     lemon juice
salt and pepper to taste
Cut eggs in half lengthwise and place yolks in a 1 quart plastic bag. Reserve whites. Place mayonnaise, sour cream, Dijon mustard, lemon juice and salt and pepper in bag with yolks. Press out air. Close bag and knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2-inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.
Enjoy.

Grilled Salmon with Habanero-Lime Butter
"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils."
  
Original recipe yield:
4 servings
PREP TIME 25 MinCOOK TIME 16 MinREADY IN 2 Hrs 41 Min
INGREDIENTS
1/4 cup vegetable oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic, minced
4 (5 ounce) salmon steaks
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons minced habanero pepper
2 teaspoons grated lime zest
DIRECTIONS
In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
Preheat grill for medium heat.
Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

KENTUCKY CREAM CANDY
3 c. sugar
1 c. cream
1/2 c. water
Pinch of soda
Combine ingredients in a heavy greased saucepan. Stir until boiling cook covered 3 minutes until sides of pan are washed free of crystals. Uncover and cook, without stirring, to hard ball stage 262 degrees. Remove from heat and pour onto a buttered marble slab or platter. Let cool enough to handle easily. Pull for about 15 minutes. Cut into pieces with well buttered scissors. Wrap candies in foil, store in a closed tin.
==============================================
Kentucky Fried Chicken Coating Mix
5 pounds flour
1/2 cup Accent (seasoning mix)
3 tablespoons oregano
1 tablespoon thyme
1 tablespoon cumin
1 cup salt
1 tablespoon paprika
1 tablespoon cayenne
Mix dry ingredients together. Store in sealable container.
To use:
coating mix
2 medium eggs
milk
Put some of the dry mix into a bag or bowl. Beat 2 eggs and some milk together. Dip chicken in wet mixture, then in dry. For extra crispness
coat again. Deep fry in shortening or in vegetable oil. Store ingredients in airtight container.
==============================================
Kentucky Pecan Cake
2 1/2 cups flour
2 cups sugar
1 1/2 cups vegetable oil
1 cup applesauce
2 1/2 teaspoons cinnamon
2 teaspoons hot water
4 egg yolks
1 cup chopped pecans
4 egg whites, at room temperature
Confectioners' sugar, for topping
Combine flour, sugar, oil, applesauce, cinnamon, water and egg yolks. Beat at medium speed of mixer until well blended. Stir in pecans.
Beat egg whites until stiff peaks form; fold into batter. Pour mixture into an ungreased, 10-inch tube pan. Bake at 350 degrees for 1 hour and 30 minutes, or until cake tests done. Invert pan and cool cake completely before removing from pan.
Sprinkle top of pecan cake with confectioners' sugar.
Source Southern Living Home for the Holidays 1989
==============================================
Kentucky Praline Popcorn
4 qt Popped popcorn, light salted
2 c Chopped pecans
3/4 c Butter
3/4 c Brown sugar
In large bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well to coat. Makes 4 qts.
==============================================
Kentucky Style Baked Steak
6 onions, sliced
1 3 pound steak 2 inches thick
1/4 pound butter melted
2 cups catsup
2 tablespoons worcestershire sauce
salt and pepper to taste
Line casserole with onions: place steak on onions. Combine butter, catsup, worcestershire sauce and seasonings: pour over steak. Place steak under broiler: brown each side. Bake in 375 degree over for 15 minutes per pound. Serve on platter with pan drippings for sauce.
Serves 4 to 6.

A&W Chili Dogs
  ==============
    1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
    1 regular hot dog roll
    3 tablespoons A&W Coney Island Sauce (see recipe below)
    1 tablespoon chopped white onion
    1/2 tablespoon Kraft shredded mild cheddar cheese (optional)
  A&W Coney Island Chili Dog Sauce:
    1 pound ground chuck
    1 (6 oz.) can Hunts tomato paste
    1 cup water
    1 tablespoon sugar
    1 tablespoon prepared yellow mustard
    1 tablespoon dried, minced onion
    2 teaspoons chili powder
    1 teaspoon Worcestershire sauce
    1 teaspoon salt
    1/2 teaspoon celery seed
    1/2 teaspoon ground cumin (heaping)
    1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
  In a 2 qt. saucepan, brown the ground chuck, breaking into very
small pieces. Salt and pepper lightly while cooking. Do not drain the
fat. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes
until it thickens. Stir occasionally. Allow to cool, cover, and
refrigerate until "Dog-Time". You*ll be microwaving what you need
later.
Cooking your A&W Chili Dog:
  Bring a 2 qt. saucepan of water to a rolling boil. Remove the
saucepan from the heat, and add the desired number of frankfurters to
the water. Cover and let sit about 10 minutes. After the franks are
done, microwave the chili dog sauce until steaming (only microwave
what you need, save the rest). Then microwave each hot dog roll 10
seconds....just enough to warm. Remove the cooked franks with tongs,
and place on the microwaved hot dog roll. Add about 3 Tablespoons of
your prepared A&W chili dog sauce, and the chopped onion. Grated
cheddar cheese is optional.
=+=-=+=-=+=-=+=-=
  Grilled Pork Chops
  ==================
    1/2 cup water 
    1/3 cup light soy sauce 
    1/4 cup vegetable oil 
    3 tablespoons lemon pepper seasoning 
    2 cloves garlic, minced 
    6 pork loin chops, fat removed
  In deep bowl mix all marinade ingredients. Marinate at least
2 hours. Remove from marinade and cook over medium heat on
greased grill about 15 minutes or until done.
=+=-=+=-=+=-=+=-=
  Steak With Chipotle, Bacon and Tomatoes
  =======================================
    1 or more dried chipotle chilies
    2 tablespoons extra virgin olive oil
    1/4 cup minced bacon
    1 medium onion, peeled and diced
    2 cups cored and chopped tomatoes, preferably fresh and ripe
    1 1/2 to 2 pounds strip sirloin, skirt or rib-eye steak
    Salt and pepper to taste
1. Start a charcoal or gas grill; fire should be quite hot, and rack
    about 4 inches from the heat source. If using oven, turn it to its
    maximum temperature. Put chipotle in a bowl, and add boiling water
    to cover.
2. Put olive oil in a medium saucepan over medium heat; a minute
    later, add bacon, and cook, stirring occasionally, until crisp,
    about 10 minutes. Add onion, and cook, stirring occasionally,
    until it is softened, about 5 minutes. Lower heat, stem and seed
    chipotle and add it (or a piece of it, to taste), along with
    tomatoes; adjust heat so mixture simmers steadily but not
    violently. (Reserve chipotle soaking liquid.)
3. Season steaks with salt and pepper. Grill about 4 minutes on a
    side, or until they reach desired degree of doneness. If cooking
    steaks inside, heat a cast iron or other heavy skillet over high
    heat 3 to 4 minutes. Add steak, and, a minute later, transfer pan
    to oven; turn after about 4 minutes, and continue to cook to the
    desired degree of doneness.
4. When tomatoes break up, taste sauce; add salt and pepper as needed
    and, if it is not hot enough, a bit of the chipotle-soaking liquid
    or reserved chipotle. When steaks are done, serve them with sauce.
=+=-=+=-=+=-=+=-=
  Dixie Crossroads* Corn Fritters
  ===============================
    2 cups flour
    2 eggs, beaten
    1 tablespoon baking powder
    1 cup milk
    1/2 teaspoon salt
    1/4 cup (1/2 stick) margarine
    4 tablespoons sugar
    1 cup whole corn, drained
  Sift together flour, baking powder, salt and sugar. Combine eggs,
milk, and butter-blend; fold into dry ingredients. Stir in corn;
mix well.
  Melt margarine over medium-high heat until bubbling. Drop by
tablespoonfuls into hot margarine. Fry for about 5 minutes, turning
them once, or until golden brown. Sprinkle with confectioners* sugar.
Serve warm.
=+=-=+=-=+=-=+=-=
  Pasta With Mint and Parmesan
  ============================
    Salt and freshly ground black pepper to taste
    1 pound cut pasta, like ziti or penne, or long pasta, like
      linguine or spaghetti
    1/2 stick butter (4 tablespoons), cut into pieces
    1/2 cup chopped mint leaves
    1 cup freshly grated Parmesan cheese
1. Bring a large pot of water to a boil and salt it. When it boils,
    cook pasta until it is tender but not mushy. Drain pasta,
    reserving about 1/2 cup of cooking liquid.
2. Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking
    liquid, the butter, mint and half the cheese. Taste and adjust
    seasoning, then serve, passing remaining Parmesan at the table.
    Yield: 3 to 4 servings.
=+=-=+=-=+=-=+=-=
  Baked Frittata Milanese
  =======================
    1 tablespoon olive oil
    1 cup broccoli florets
    1/2 cup sliced mushrooms
    1/2 cup red pepper, chopped or cut into rings
    2 green onions, sliced into 1 inch pieces
    8 eggs
    1/4 cup Dijon mustard
    1/4 cup water
    1 1/2 teaspoons Italian seasoning
    1 cup shredded Swiss cheese
    1 tablespoon grated Parmesan cheese
  Preheat oven to 375F. Heat the olive oil in a 10 inch ovenproof
skillet over medium high heat. Saute the broccoli, mushrooms, red
pepper and green onions until nearly tender, about 5 minutes. Remove
from heat and set aside.
  With an electric mixer or wire whisk, beat together the eggs,
mustard, water and Italian seasoning until foamy. Stir in cheeses and
pour mixture into skillet over vegetables. Bake 20 to 25 minutes or
until set. Cut in wedges and serve hot or at room temperature.
=+=-=+=-=+=-=+=-=
  Shrimp Louis
  ============
    2 1/2 cups cleaned bay shrimp
    1 head iceberg lettuce, shredded
    4 hard-cooked eggs
    2 large tomatoes, cut in wedges
    1/4 cup black olives
    1 large lemon, cut in 8 wedges
    1/4 cup chopped chives
  Sauce:
    1 cup mayonnaise
    1/4 cup cream
    1/4 cup ketchup or sweet chili sauce
    1 teaspoon Worcestershire sauce
    2 tablespoons lemon juice
    1/4 cup minced onion
    2 tablespoons minced green pepper
    salt and pepper to taste
  For sauce, combine all ingredients and season to taste.
  Portion the lettuce onto four chilled luncheon plates. Mix the
shrimp meat with enough Louis dressing to moisten well and mound in
the center of lettuce. Garnish with quartered eggs, tomato wedges,
olives and lemon wedges, and sprinkle chopped chives over top. Serve
extra sauce on the side with rustic French or Italian bread and sweet
butter.
=+=-=+=-=+=-=+=-=
  Real Strawberry Shortcake
  =========================
    6 cups cleaned and sliced strawberries
    1 1/2 cups sugar
    2 cups (about 9 ounces) cake flour, or use all-purpose
    Pinch salt
    4 teaspoons baking powder
    4 tablespoons cold butter
    7/8 cup milk (low-fat is all right)
    Sweetened whipped cream
  Preheat the oven to 450F. Toss the strawberries with 1 cup sugar.
Mix remaining sugar with flour, salt and baking powder in a bowl or
food processor. Cut the butter into bits, and either pulse it a few
times quickly in the processor with the dry ingredients or take a
little of the dry ingredients, rub a bit of butter into them with
your fingers and drop back in the bowl. All the butter should be
thoroughly blended.
  If you are using a food processor, add the milk in a slow stream,
pulsing on and off, just to mix. (It is easier than it sounds.) Or
slowly add the milk to the bowl, stirring it in with a large spoon
until the mixture forms a ball. The mixture should be sticky; use a
little more or less milk if necessary. Drop mixture onto an ungreased
baking sheet, one heaping tablespoon per cake. Bake about 10 minutes,
or until biscuits are golden brown. (Keep an eye on them; once
browning starts, it goes quickly.) Let cool a bit; top with
strawberries and their juices and the whipped cream.
__._,_.___

All-Day Beans
2 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Dried pinto beans 6 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Water
1 &#A0; &#A0; &#A0; md &#A0; &#A0; &#A0; &#A0; &#A0; Onion -- thinly sliced 6 &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; Beef bouillon cubes -- or Chicken
2 &#A0; &#A0; &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Dried crushed red chili Peppers
2 &#A0; &#A0; &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Garlic -- or to taste 2 &#A0; &#A0; &#A0; oz &#A0; &#A0; &#A0; &#A0; &#A0; Lean salt pork -- optional Wash beans and discard any blemished beans. In a heavy 3 to 4 quart saucepan or slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5 1/2 hours or until tender. Add water as necessary. Salt can be added at the end if desired.
Goes good with hamburgers or barbecue. Also can be served in bowls with a mound of salsa on top.
============
Bulgur With Buried Treasure
1 &#A0; &#A0; &#A0; lb &#A0; &#A0; &#A0; &#A0; &#A0; Lamb stewing meat, cubed 1/4 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Butter
12 &#A0; &#A0; &#A0; sm &#A0; &#A0; &#A0; &#A0; &#A0; Onions (walnut-sized) 2 1/2 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Water
1/2 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Dried garbanzos, soaked -overnight
2 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Bulgur, coarse grade 1 1/2 &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Salt
1/2 &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Cinnamon
Yogurt
Wheat, onions, garbanzos, lamb and yogurt. This easy, filling stew has an indescribably wholesome, earthy flavor. Choose the onions to be as similar in size as possible.
In skillet, saut&#E9; meat in 2 tablespoons butter until browned. Remove meat. In same skillet, saut&#E9; whole onions in butter until pale-yellow. Return meat to skillet. Add water and dried garbanzos. Cook until meat and garbanzos are tender.
Remove some of meat and onions. Add bulgur and cook over low heat until done. Return meat, onions and garbanzos and stir in remaining butter. Add salt and cinnamon. Serve with yogurt.
============
Casablanca CouscousYield: 1 batch
1 1/2 lb Tofu, cubed
1 Onion, chopped
1 c Sliced carrots
1 c Sliced celery
1 c Sliced mushrooms
1/2 c Chopped walnut
3 tb Oil
1 cn Chickpeas
1 cn Tomato sauce
1/2 c Raisins
2 ts Curry powder
1/4 ts Cayenne
1 ts Paprika
1 ts Salt
----------------------------------COUSCOUS----
1 1/2 c Water
2 tb Oil
1 c Couscous
Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1.5 c. water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous.
============
Dried Cherry Couscous
Yield: 4 servings
1 pk Couscous (10 oz size)
1/3 c Olive oil
1 lg Carrot, diced fine
1 Red Bell Pepper/Dice Fine
1 Yellow Bell Pepper/Dice Fine
1 Green Bell Pepper/Dice Fine
1 bn Fresh chives, or
1 c Chopped green onions, for
-garnish
1/2 lb Dried cherries
Prepare the couscous according to package directions, substituting chicken broth or stock for the water.
In the olive oil, saut&#E9; the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix. Keep warm and arrange on the same platter as the cooked turkey.
============
Dried-Fruit Couscous
2 &#A0; &#A0; cups &#A0; &#A0; &#A0; &#A0; duck stock -- or water 1/3 cup &#A0; &#A0; &#A0; &#A0; &#A0; pitted dates -- sliced 1/3 cup &#A0; &#A0; &#A0; &#A0; &#A0; dried figs -- sliced (or prunes) 1 &#A0; &#A0; tablespoon &#A0; butter 1/4 teaspoon &#A0; &#A0; salt
1 1/3 cups &#A0; &#A0; &#A0; &#A0; couscous
In 3-quart saucepan, heat duck stock, dates, figs, butter and salt to boiling. Stir in couscous and remove saucepan from heat. Cover and set aside 5 minutes. Fluff couscous with fork before serving."
No duck stock for me.
Enjoy.
============
Story Below
Drunken Beans
1/2 &#A0; lb &#A0; &#A0; &#A0; &#A0; &#A0; Bacon-chopped
1 &#A0; &#A0; &#A0; lg &#A0; &#A0; &#A0; &#A0; &#A0; White onion-chopped 1 &#A0; &#A0; &#A0; tb &#A0; &#A0; &#A0; &#A0; &#A0; Dried oregano -- the Mexican Kind if
Possible
1 &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; Clove garlic -- chopped Fine
2 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Dried pinto beans -- picked Over, soaked
In cold water at least 4
Hours and up to 12
And drained
5 1/2 &#A0; qt &#A0; &#A0; &#A0; &#A0; &#A0; Water plus additional if Necessary
1/2 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Sliced pickled jalapeno Chiles
12 &#A0; &#A0; &#A0; oz &#A0; &#A0; &#A0; &#A0; &#A0; Dark Mexican beer -- such as Negra Modelo or Dos Equis
2 &#A0; &#A0; &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Salt - plus 1/2 more if Necessary
Preheat oven to 300 F. In a 6- to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapenos, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add
additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.) Stir in 2 teaspoons salt and bake beans 10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary. Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.
I have to tell this story.
Back in the day, when Frank drank lots of beer, he decided he would put 4 pounds of pinto beans in the crockpot and cook them.
Well, the next morning, the lid of the pot was off, beans were going everywhere and the lid was about 6 inches up in the air. The beans were all over the counter, the stove, the walls, and were starting to hit the floor. What a cook!!!!
============
EASY WAY # 1 OF MAKING COUSCOUS
1 1/2 cups &#A0; &#A0; &#A0; &#A0; couscous
2 cups &#A0; &#A0; &#A0; &#A0; boiling water or seasoned broth Salt and freshly ground black pepper
Add the couscous to the water or broth, cover, remove from heat, and let steam for 30 minutes or until plumped up.
Yield: 4 serving
============
Easy Way# 2 Of Making Couscous
2 tablespoons &#A0; olive oil
1 1/2 cups &#A0; &#A0; &#A0; &#A0; couscous
1 teaspoon &#A0; &#A0; minced garlic
2 cups &#A0; &#A0; &#A0; &#A0; chicken broth
1/2 teaspoon &#A0; &#A0; cumin
2 tablespoons &#A0; butter
Salt and freshly ground black pepper
Heat the olive oil in a small saucepan. Add the couscous and saut&#E9; for a minute or two to coat. Add the garlic and saut&#E9; a few seconds, then add the broth, spice of choice cook for 2 minutes until the liquid appears absorbed. Remove from heat, fluff up with two forks, stir in the butter. Leave to steam, covered, 10 minutes, then season with salt and pepper. Or transfer to an ovenproof dish and finish steaming in a 375 oven for 5 to 10 minutes.
Yield: 4 servings
============
Couscous W/Red Peppers
2 &#A0; &#A0; tablespoons &#A0; olive oil
1 &#A0; &#A0; medium &#A0; &#A0; &#A0; sweet red pepper -- chopped small 4 &#A0; &#A0; tablespoons &#A0; onion -- finely chopped 1 &#A0; &#A0; teaspoon &#A0; &#A0; garlic -- finely chopped 1/4 teaspoon &#A0; &#A0; cumin -- ground salt to taste
pepper freshly ground to taste
1 &#A0; &#A0; teaspoon &#A0; &#A0; lemon juice -- fresh
1 &#A0; &#A0; cup &#A0; &#A0; &#A0; &#A0; &#A0; water
1 &#A0; &#A0; cup &#A0; &#A0; &#A0; &#A0; &#A0; couscous -- quick-cooking 4 &#A0; &#A0; tablespoons &#A0; parsley -- chopped
Heat half of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown. Add the lemon juice and water. Bring to a boil. Add the couscous. Blend well. Cover tightly. Remove from the heat. Let stand 5 minutes. Add the remaining oil and parsley. Stir with a fork to blend and
separate the grains. Serve immediately.

Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh
uncontrollably,and never regret anything that made you smile...
~*~Angelique~*~

Hotchner's Spanish Swordfish
2 pounds swordfish steak, 2 inches thick and cut evenly
1 cup Newman's Own Light Italian Salad Dressing, Newman's Own Light Balsamic Vinaigrette or Light Red Wine & Vinegar Salad Dressing
P&#A0;&#A6;&#BC; cup fresh lime juice
3 Tbsp. fresh thyme or rosemary, or 1 Tbsp. dried plus additional for cooking
lemon juice
butter
1 small freshly cut pine bough
Marinate the swordfish in the salad dressing, lime juice, and thyme or rosemary for 2-3 hours in the refrigerator.
Prepare a charcoal grill and place the fish on the grill when the coals are gray. Saturate with lemon juice, chunks of butter, and more thyme. Cook for 10 minutes on each side, turning only once. Baste with more lemon juice and marinade, and dot with butter after
turning. Remove the fish, place the pine bough on the fire, put the fish on top, and let it be seared by the flame. Remove after the pine flame dies down and serve immediately.
Prep Time: 10 mins.
Cook Time: 25 mins.
Marinating Time: 180 mins.
Serves: 6

A Dilly of a Fish
1 cup Newman's Own Olive Oil and Vinegar Salad Dressing
3 Tbsp. Dijon Mustard
P&#A0;&#A6;&#BC; cup fresh chopped dill
Freshly ground black pepper
4 salmon fillets
Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add dressing and mustard. Seal bag. Massage gently to combine ingredients.
Add salmon to bag and seal. Marinate up to 30 minutes.
Preheat oven to 350P&#A0;&#A6;&#B0;. Remove salmon, discarding marinade. Place salmon
on a baking sheet. Sprinkle dill and pepper over fillets.
Bake 20 minutes or until salmon is opaque.
Prep Time: 15 mins.
Cook Time: 20 mins.
Marinating Time: 30 mins.
Serves: 4

Pesce alla Marechiaro
(Fish with Clams and Mussels in Tomato Sauce)
Serves 4 or 5
4 large cloves garlic, peeled and cut into 1/8-inch thick slices
1/4 cup extra virgin olive oil
1 28-ounce can Italian peeled plum tomatoes, coarsely chopped, with all their juices
1/8 teaspoon (or more to taste) hot red pepper flakes
Salt to taste
1 pound Manila clams or New Zealand cockles
1 pound small mussels
1 1/2 pounds fish fillets
2 tablespoons finely cut parsley (see note)
In a large skillet, combine the garlic and olive oil and place over low heat. Cook until the garlic is soft, but not colored.
Add the chopped canned tomatoes and their juice and increase the heat to medium-high. Add the hot red pepper flakes, crushing them between your fingers as you add them. Let simmer 5 to 8 minutes, until the tomato sauce has thickened. Season lightly with salt P&#A0;&#A6;'&#B6; the clams and
mussels will add more saltiness.
Add the clams and mussels, cover the pan, and let the shellfish steam open over medium-high heat, about 3 minutes.
When the clams and mussels have opened, with a slotted spoon, remove them and place on a large, deep serving platter. (It's okay if some of the tomatoes come with them.) Cover with foil to keep warm (You could temporarily place the platter in a warm oven.)
Arrange the fish in one layer in the sauce left in the pan. Cover the pan again and, still on medium-high heat, let the fish cook for about 5 minutes, or until just cooked through. If the fillets are thick, you may have to turn them once to cook on both sides, and perhaps let them cook a minute or two longer. If the fillets are
thin or small, such as flounder fillets, they may take only about 3 minutes.
Push the mussels and clams to one side of the platter and arrange the fish on the other side. Serve immediately, family style, giving each diner a share of fish, topped with mussels and clams and a little sauce.
There will not be much sauce, unless the mussels and clams happen to give off a tremendous amount of
liquid. If they do, you may want to reduce the sauce slightly before putting it over the fish and shellfish.
Source: Arthur Schwartz

Cassidy Crabcakes
P&#A0;&#A6;&#BD; bag (8 oz.) Newman's Own Organic Bavarian pretzels 2 large eggs
P&#A0;&#A6;&#BD; cup loosely packed fresh cilantro leaves, chopped 3 Tbsp. Newman's Own Medium Salsa
P&#A0;&#A6;&#BC; tsp. chili powder
1 lb. lump crabmeat (picked over)
2 Tbsp. margarine or butter
Garnish:
2 plum tomatoes
1 green onion
Cilantro sprigs
Pulse pretzels in food processor until fine crumbs form.
In medium bowl, with fork, mix P&#A0;&#A6;&#BC; cup pretzel crumbs with eggs,
cilantro, salsa and chili powder until blended. Gently stir in
crabmeat.
Place remaining pretzel crumbs on waxed paper. Shape crab mixture into four 31/2" round cakes. Coat cakes with pretzel crumbs.
In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add crabcakes and cook until browned on both sides and heated through, about 10 minutes.
To serve, arrange crabcakes on 4 dinner plates; garnish with plum tomatoes, green onion and cilantro sprigs.
Prep Time: 20 mins.
Cook Time: 10 mins.
Serves: 4

PEARS WITH CREAM CHEESE & SHRIMP
For that special dinner serve this simple inexpensive appetizer, the combination is
wonderful. Serves 6
1 tin
6 Pear halves
1 tin
4 oz pkg
Cream cheese
125 g
2 to 3 tbsp
Mayonnaise
25 to 50 mL
2 tbsp
Lemon juice
25 mL
1 cup
Small cooked shrimp
250 mL
Fresh parsley
Lettuce
In a small bowl cream cheese and mayonnaise until smooth. Add lemon juice, mix well, add
1 tsp [5 mL] chopped parsley. Fold in shrimp, (keeping some leftover for decorating). Cover and refrigerate. Also
place drained pear halves in Fridge to chill.
To Serve
On a lettuce leaf place a pear half. Spoon cheese filling onto Pear. Decorate with leftover shrimp, parsley and
and olive around the pear.
___________

SHRIMP FILLED CREPES
Delicate
crepes filled with a rich shrimp filling. Can substitute crab or
chicken. Serves 4 appetizers.
4
Crepes
4
1 lb
Large or Jumbo cooked shrimp
450 g
2 tbsp
Butter
30 mL
2 tbsp
Shallots, finely chopped
30 mL
Paprika to taste
1/4 cup
White wine50 mL
1 1/2 cups
White wine sauce
375 mL
1/2 cup
Grated Gruyere or Swiss cheese
125 mL
1 tbsp
Chopped parsley
15 mL
Salt & Freshly ground pepper to taste
Preheat oven to 350P&#A0;&#A6;&#B0;F [180P&#A0;&#A6;&#B0;C] Prepare white sauce; set aside. Slice the cooked shrimp diagonally. In a pan, melt the butter over high heat, until it begins to
foam. Reduce the heat to medium and add the shallots and the
shrimp. Cook this mixture, uncovered, for 3 minutes, stirring
occasionally.
Mix in the paprika to taste and pour in the white wine.
Increase the heat to high, and cook the mixture, uncovered, for 2 minutes.
Mix in the white sauce, season to taste and remove the pan from
the heat.
Separate the mixture in two and reserve one half of the
mixture.
Stuff the crepes with one half of the mixture and roll the edges of the crepes over the mixture.
Arrange the crepes in a buttered baking dish, rolled edge down
and pour remaining half of the shrimp mixture on top of the
crepes. Sprinkle the crepes with grated cheese.
Turn on the broiling element of the oven and bake the crepes in
the middle of the oven for 15 minutes.
Before serving, sprinkle the crepes with
chopped parsley.

That's Why The Shrimp is a Scamp(i)!
Marinade:
1 cup Newman's Own Family Recipe Italian or Light Italian Salad
Dressing
1 lb. (20-24 count) shrimp, peeled and deveined
Finishing Touches:
2 Tbsp. canola oil
1 Tbsp. butter
Juice from 1 lemon
P&#A0;&#A6;&#BD; cup white wine
Two cloves garlic, chopped fine
Freshly ground black pepper
Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add dressing and shrimp. Seal bag. Marinate up to 30 minutes.
In a large skillet, cook and stir shrimp in hot oil until shrimp is cooked. Transfer shrimp to platter.
Into the skillet, add butter, lemon juice, wine and garlic. Cook liquid until reduced by half. Pour over shrimp and sprinkle with pepper. Serve immediately.
Prep Time: 15 mins.
Cook Time: 10 mins.
Marinating Time: 30 mins.
Serves: 4

Adrian Leon's Chili Piquin Serves: 4
Preparation Time: 10 Minutes
Total Time: 20 Minutes
What you need:
1 pinch ground allspice
1 pinch cinnamon
1 pinch salt
1 pinch pepper
1/2 cup SPLENDA&#AE; No Calorie
Sweetener, Granulated
1 teaspoon chili piquin or ground
cayenne
1/2 cup mixed nuts
1 egg white
What you do:
1.Pre-heat the oven to 350 degrees F.2.Mix all the dry spices and SPLENDA&#AE; Granulated in a bowl.3.Whip the egg white in a separate mixer bowl on medium high until soft peaked, then
stir in the mixed nuts and other dry ingredients.4.Spread the nuts over a baking sheet and bake at 350 degrees for 10 minutes.5.Remove from oven cool and serve.
Submitted by: Makers of SPLENDA&#AE; Sweetener Products
Nutrition Info (per serving)
Calories 110 | Calories from Fat 80 | Protein 4g | Fat 9g (sat 1g) | Carbohydrate 5g | Fiber 2g | Cholesterol 0mg | Sodium 230mg | Sugar 1g &#A9;2007 Splenda2