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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I would like to thank those who said a prayer for my youngest daughter, Angela. She came through surgery well and is home and on the mend. Hospital stays are never good but especially when it is your child (no matter their age). Wishes for a very Happy Father's Day go out to all the Dads today. It takes so much more than biological factors to be a father. Men who are the very best role models deserve the glory on this day. Often times those men never "fathered" a child. I heard some statistics being rattled off on talk radio the other day about inmates in our penal institutions and the high percentage of which had no father figure in their lives. Yes, some had a father, but no male who took an active role in their development and maturation process. Lucky is the child who has a loving male to guide them along, showing them right from wrong, and demonstrating what being a "father" truly means. Personally, I did not have that, and I wonder if my life might have taken a different turn if I had. It certainly would have been easier on me and my siblings if we had, especially my five brothers. Have a great day, Dads! I've received some suggestions from "locals" for our upcoming GNWE Great Northwestern Escape in August. If you live near Seattle, Bellingham, or Vancouver, BC, please look at our itinerary and see if you can squeeze in a visit with us. Some of the nicest folks subscribe to A to Z Recipes and you'll love meeting them, just as I have over the years. Visit the web page for more information: GNWE. The current Monthly Theme topic is: "The Way to a Man's Heart is..." We're looking for recipes that are sure to please the men. With June being the month we honor Dads, I thought it would be nice to serve up some tasty recipes that they would enjoy. You may send any and all you want to the link found in the Monthly Theme - Recipe Submission section of this newsletter. Thanks! Today, we're sharing the last half of the recipes collected during our previous Monthly Theme: "Sensational Seafood". The response was overwhelming and it is obvious that seafood is a favorite of many a2z'ers. Here are the nice folks who helped me reel it in for you: Jo, TX Treva, NC Patricia, Charlevoix, MI Jim D., WA State Anita , WA State Johnny, LA Shirley, WA State Dorie, IL Larry Holmes, Toronto, Canada Jean, OH Linda H., Rosharon, TX Pat, Merritt Island, FL Robyn, Auckland, New Zealand Pam H., Swanton, OH Pat, Minden, NV Rita, Niceville, FL Bill Anatooskin, Burnaby, BC, Canada Jean, Syracuse, NY We'll see you here again on Wednesday, God willing. PS: The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops: Great Northwestern Escape.

Just a Pinch of Kindness

A Message from Pam in OH Please check out the following web-site. This has been dear to our family's heart for a while now. Smiles for Sophie This photo is of Sophie Quayle, who died last October at age 4. She was in Sunday School with my granddaughter, Emma, who is almost 5 years old. Emma is asking for your help in her endeavor to raise money to help support children who suffer from cancers, as did Sophie. Emma gets up to "train" at 6AM every day. She runs with her mother. I hope you can join me in supporting this Smiles for Sophie activity. Thanks to all for your prayers. PS. Smiles for Sophie is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory. Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

HOW SMART ARE YOU? Shared by Jo, TX You are going to hate yourself over this. It scores automatically, too. Take this advice .... be sure and think before you answer. Click here: How Smart Are You? Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

Recipe For Friendship Shared by Treva, NC Fold two hands together And express a dash of sorrow Marinate it overnight And work on it tomorrow Chop one grudge in tiny pieces Add several cups of love Dredge with a large sized smile Mix with the ingredients above Dissolve the hate within you By doing a good deed Cut in and help your friend If he should be in need Stir in laughter, love, and kindness From the heart it has to come Toss with genuine forgiveness And give your neighbor some The amount of people served Will depend on you It can serve the whole wide world If you really want it to  ~ Author Unknown ~ Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

Fish Appetizers ~Submitted by Patricia, Charlevoix, MI Caviar Mix one tin of caviar with one tablespoon of lemon juice, season with cayenne and spread thinly over circular slices of bread or toast. Sprinkle with chopped onion. Place a slice of stuffed olive in the center. Sardines Butter circular piece of toast. Spread with a paste made of mashed, skinned and boned sardines, butter, dash of Tabasco and Worcestershire sauce and salt. Anchovy Drained canned anchovies. Place 3 or 4 between dainty buttered soda biscuits or use anchovy paste between soda crackers like a sandwich. Sardine and Egg Spread pieces of buttered toast with a paste made of 3 hard boiled egg yolks, one can of sardines, a little lemon juice. Chop egg whites, mix with a little parsley and sprinkle with grated cheese. Melt lightly under broiler. 3 Ways with Canned Salmon Shared by Jim D., WA State Asian Burgers: Mix a drained 14 3/4 oz can salmon, 1/2 cup each minced Bell pepper, fresh bread crumbs and sliced scallions, 1 egg and 1 Tbsp Each lime juice and grated ginger. Form into 4 patties. Pan fry in a Little oil for 6 mins. Turning once until browned. Serve on buns with Sprouts, sliced tomato and wasabi Mayo.  Salad: Combine drained canned salmon with chopped cucumber, celery, red Bell pepper, tomatoes, Mayo and a little lemon juice. Serve on mixed Greens  Tacos: Drain a can of salmon. Toss with a little lime juice and divide Among taco shells. Top with Cole slaw mix, salsa and sliced avocado. Sensational Seafood Shared by Jim D., WA State I love seafood, but have a difficult time preparing it. I highly recommend Ziploc Zip'n Steam bags. I prepared the best shrimp & fish I've ever eaten by steaming them in these bags in the microwave oven. You can do fresh or frozen and veggies, chicken breasts also. How to Microwave your Lobster! Shared by Jim D., WA State Sounds crazy but the taste, texture, and color of microwaved lobster is far SUPERIOR to boiled or steamed, plus it produces an evenly cooked, tender result. However, you can only cook one at a time. Things You’ll Need: large microwavable plastic bag  1/4 cup water  1 1/2 lb lobster  Step1 Place the lobster in the bag w/ 1/4 cup water and knot the bag loosely.  Step2 Place lobster for 5 to 6 minutes on high in a 500-600 watt oven. If you have a lower watt oven allow 8 minutes. To be sure it is fully cooked, separate the tail from the body. The lobster should be creamy white, not translucent.  Step3 Even when microwaved the lobster must still be cooked live because of the enzymatic breakdown that occurs immediately upon its death.  Tips & Warnings If the lobsters movements bother you , put it in the freezer for 10 minutes before cooking to dull its senses, this will reduce movement to about 20 seconds. Source: eHow Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: The Way to a Man's Heart... ... Is through his stomach. Yeppers, sad but true. So in June, we'll collect recipes that will make a man, any man, very happy. We're looking for recipes that men always ask for when it is "their" special day. Yes, I know, we may very well end up with some artery-cloggers but it's the month set aside to make Dad happy. Hopefully the Dad in your life is health savvy and enjoys a meal that will stick to the ribs without causing too much damage elsewhere. Happy Father's Day to all the a2z guys out there. Here's to you! Send along recipes that are sure to please the guys. For our a2z guys, share recipes that really make you very happy. We'll post them on the first Sunday in July. Please read further so you'll be sure your recipes conform to posting standards. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of  The Way to a Man's Heart... We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: The Way to a Man's Heart... A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: The Way to a Man's Heart.... Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for The Way to a Man's Heart... has a deadline of June 30, 2008, and will be posted on July 6, 2008. Please use this email link to submit a recipe for theme recipes: The Way to a Man's Heart... As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our June Birthday Babies: 1st Lynn in Manitoba, Canada 4th Dorine in Philadelphia, Pennsylvania 4th Aaliyah in Shomolu, Lagos 5th Sandra in Brighton, Missouri 5th Denise in Walkerton, Indiana 5th Lois in River Falls, Wisconsin 6th Lee J. in Chicago, Illinois 7th Margie W. in Lubbock, Texas 7th Patti in Aurora, Nebraska 7th Charlene in Keewatin, Ontario, Canada 7th Linda H. in Mt. Sterling, Kentucky 8th Crystal A. in Robinson, Texas 8th Sophia Rose V. in Bayshore, New York 8th Linda A. in Colorado Springs, Colorado 10th Jannie in Chumuckla-Jay, Florida 10th MaryLou S. in Exeter, Missouri 11th Charmaine in Florida 13th Carolyn A. in Saint Helen, Michigan 15th Mary Jane M. in Stockton, California 15th Xavier C. in Oxnard, California  16th John M. in Carrier Mills, Illinois 16th Tia H. in Kentville, NS, Canada 16th Dolores H. in Odessa, Texas 17th Linda G. in Michigan 18th Janet S. in Imboden, Arkansas 19th Vivi C. in Christchurch, New Zealand 20th Adryanna M. in Brownsville, Ohio 21st Cindy W. in Missouri 21st Judy B. in Warren, Ohio 21st Brianna M. in Brownsville, Ohio 21st Richard in Fort Worth, Texas 21st Leah M. in St. Catharines, Ontario, Canada 22nd Liz A. in Bakersfield, California 23rd Virginia T. in Laurelton, New York 23rd Judy M. in Canada 23rd Ethel M. in Rock Creek, West Virginia 23rd Cliffa B. in Andrews, Texas 23rd Viola J. in Chattanooga, Tennessee 24th Myles L. in Saint John, N.B. Canada 24th Dee Dee B. in Breckenridge Hills, Missouri 26th Carolyn N. in Castle Hill, Sydney, Australia 26th Sammi in Montgomery, Texas 28th Barb B. in Scranton, South Carolina 29th Tena B. in Fulton, Missouri 29th Kim M. in Rohnert Park, California 30th Jackie M. in Ormond Beach, Florida 30th LaQueta M. in Hattiesburg, Mississippi Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

OMG! This is FUN!!! Try it! You'll like it! FISHY HANGMAN WITH A TWIST Don't Be Crabby... SMILE ! What kind of money do fishermen make ?  Net profits ! What do you get if you cross a salmon, a bird's leg and a hand ?  Birdsthigh fish fingers ! What kind of noise annoys an oyster ?  A noisy noise annoys an oyster ! (Try saying that fast!) What kind of fish goes well with ice-cream ?  Jellyfish ! What game do fish like playing the most ?  Name that tuna ! What do naked fish play with ?  Bare-a-cudas ! What do you get if you cross a big fish with an electricity pylon ?  An electric shark ! What is a dolphin's favorite TV show ?  Whale of fortune ! Why are fish boots the warmest ones to wear ?  Because they have electric 'eels ! Why are dolphins cleverer than humans ?  Within 3 hours they can train a man to stand at the side of a pool and feed them fish ! To whom do fish go to borrow money ?  The loan shark ! Why are gold fish orange ?  The water makes them rusty ! Who held the baby octopus to ransom ?  Squidnappers ! What was the Tsar of Russia's favorite fish ?  Tsardines ! How do the fish get to school ?  By octobus ! Why did the lobster blush ?  Because the sea weed ! What part of a fish weighs the most ?  It's scales ! What fish do road-menders use ?  Pneumatic krill ! What is dry on the outside, filled with water and blows up buildings ?  A fish tank ! Who sleeps at the bottom of the sea ?  Jack the kipper ! What did the boy fish say to his girlfriend ?  'Your plaice or mine' ! Where does seaweed look for a job ?  In the 'Kelp-wanted' adds ! Why is a fish easy to weigh ?  Because it has its own scales ! What happens when sharks take their clothes off ?  They go sharkers ! 1st kipper: 'Smoking's bad for you'  2nd kipper: 'It's OK, I've been cured' What kind of fish is useful in freezing weather ?  Skate ! What is the best way to communicate with a fish ?  Drop it a line ! Where do you weigh whales ?  At a whale weigh station ! What kind of horse can swim underwater without coming up for air ?  A seahorse ! Where are most fish found ?  Between the head and the tail ! What do fish sing to each other ?  Salmon-chanted evening ! What did the boy octopus say to the girl octopus ?  I wanna hold you hand, hand, hand, hand, hand, hand, hand, hand ! What do you get if you cross a trout with an apartment ?  A flat fish ! How does an octopus go to war ?  Well-armed ! Top 10 Things Dad Will Never Say Shared by Treva, NC 10.) Well, how about that! I'm lost. Looks like we'll have to stop and ask for directions. 9.) You know, pumpkin. Now that you're thirteen, you'll be ready for unchaperoned car dates. Won't that be fun? 8.) I noticed that all your friends have a certain negative attitude. I like that! 7.) Here's a credit card and the keys to my new car. Go crazy! 6.) What do you mean you want to play football? Figure skating not good enough for you, son? 5.) Your Mother and I are going away for the weekend. You might want to consider throwing a party. 4.) Well, I don't know what's wrong with your car. Probably one of those doo-hickey thingies. You know, that makes it run or something. Just have it towed to a mechanic and pay whatever he asks. 3.) No son of mine is going to live under this roof without an earring. Now, quit your belly aching and let's go to the mall. 2.) What do you want to go and get a job for? I make plenty of money for you to spend. 1.) Father's Day? Ah, don't worry about that. It's no big deal! Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

SAO PAULO, BRAZIL SHRIMP PAULISTA ~Submitted by Jim D., WA State Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating. Makes 6 servings Active time: 15 minutes Total time: 35 minutes Ease of preparation: Easy 2 pounds large shrimp, peeled and deveined 2 tablespoons lime juice 1/2 cup chopped fresh cilantro, divided 8 cloves garlic, minced, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon crushed red pepper, divided 2 tablespoons extra-virgin olive oil 1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.  2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.  NUTRITION INFORMATION: Per serving:  164 calories; 6 g fat (1 g sat, 4 g mono); 224 mg cholesterol; 2 g carbohydrate; 24 g protein; 0 g fiber; 416 mg sodium.  Nutrition bonus: Selenium (66% daily value), Iron (20% dv). 0 Carbohydrate Servings Exchanges: 3 1/2 very lean meat, 1 fat Source: EatingWell.com Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

Recipe Name: Seven Layer Casserole Name of submitter: Patricia, Charlevoix, MI  Your name and location for posting: Anita, WA State Date recipe was posted: 03/05/08 Your comments: "This was a recipe that was put out as an ad for Hunts Tomato Sauce back somewhere in the late 50's. Basically, the only difference was that you used tomato sauce instead of the tomatoes. It was one of the first recipes a young bride of 17 used to convince her new husband she was a "gourmet" cook. I fixed this recipe over the years for my family. In fact, I haven't made it for a few years. I will probably make it again, soon." ~Anita , WA State SEVEN LAYER CASSEROLE ~Submitted by Patricia, Charlevoix, MI 1 cup uncooked rice, washed and drained 1 cup whole kernel corn, drained dash salt and pepper 1 can (8 ounces) tomato sauce and 1/2 cup water 1/2 cup chopped onion 1/2 cup chopped green bell pepper 3/4 to 1 pound extra lean ground beef, uncooked and broken up dash salt and pepper 1 can (14.5 ounces) diced tomatoes, undrained 4 strips bacon, cut in half shredded cheese, if desired for topping Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350 degrees for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. If desired, top with shredded cheese the last 10 to 15 minutes. Serves 4. If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind TUNA SALAD ~Submitted by Patricia, Charlevoix, MI 1 package sugar free, lemon Jell-O 1/2 cup boiling water 1 cup chopped celery 1 cup chopped nuts 1 small onion 2 teaspoon vinegar 3/4 cup mayonnaise 2 6 ounce cans tuna 1 small can chopped pimento Dissolve Jell-O in hot water. Drain tuna and mix all ingredients. Add cooled Jell-O and mix well. Pour into lightly oiled mold and refrigerate. Serve with your choice of crackers. SEAFOOD GUMBO ~Submitted by Johnny, LA 3 large spoons lard 3 spoons flour 1 large onion 2-3 pods garlic 1/2 bell pepper 3 quarts water salt, red and black pepper 1 can fresh claw crabmeat several whole crabs 1 pound peeled shrimp oysters and liquid 1/2 cup parsley 3-4 chopped green onions Make a roux with the lard and flour. Cook slowly, stirring often until brown. Cut up onion, garlic, bell pepper, and add to roux. Slowly add about 3 quarts of water, stirring while you pour. Add salt and peppers to taste (season well). Then add a can of fresh claw crab meat and several cleaned whole crabs and cook about an hour. Then add one or more pounds of raw peeled shrimp and liquid from a pint of oysters and cook until shrimp are done. About 15 minutes before serving, add the oysters. Add chopped parsley and green onions about 30 minutes before serving. Serve on rice. Be sure to have a bottle of fresh filé on hand so each person can add his own. CATFISH COURT BOUILLON ~Submitted by Johnny, LA 1/2 cup cooking oil  1/2 cup all-purpose flour  1 cup chopped onion  1 cup chopped celery  1 cup chopped green pepper  4 cloves garlic, minced  6 cups chicken broth, fish stock, or water  15 oz. can tomato sauce  10 oz. can Rotel tomatoes  2 bay leaves  3 lbs. catfish fillets  Creole seasoning 8 cups hot cooked rice  In large kettle or Dutch oven stir together oil and flour until smooth to being making roux. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat to medium and stir constantly about 10 minutes or until mixture turns a medium brown. Add onions, celery, green pepper, and garlic. Cook and stir until tender. Stir in chicken broth, fish stock or water. Add tomato sauce, tomatoes and bay leaves. Bring to boil; reduce heat. Cover and simmer for 30 minutes. Meanwhile, cut fish into bite-sized pieces. Sprinkle lightly with Creole seasoning. Add catfish to tomato mixture. Cover and simmer for 25 minutes or until fish flakes easily. Season to taste with Creole seasoning. Remove and discard bay leaves. Mound 1 cup rice on each serving plate. Spoon catfish mixture over rice. Makes 8 Servings CAJUN SHRIMP ORECCHIETTE ~Submitted by Johnny, LA A spicy shrimp, tomato, and spinach sauce tops interesting orecchiette ('little ears') pasta. Prep Time: 15 Minutes  Cook Time: 20 Minutes  Ready In: 35 Minutes  Yields: 6 servings INGREDIENTS 2 cups uncooked orecchiette pasta  1/3 cup butter  1/2 cup chopped shallots  3 cloves garlic, chopped  1/4 cup chopped green onion  1 1/2 teaspoons Cajun seasoning, or to taste  1 teaspoon cracked black pepper  1 cup white wine  1 cup diced plum tomatoes  1 pound medium shrimp - peeled and deveined  1 cup baby spinach DIRECTIONS Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.  Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted CROCK POT SHRIMP MARINARA ~Submitted by Johnny, LA 1 can tomatoes - (16 oz); cut up 2 tablespoons minced parsley 1 garlic clove; minced 1/2 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 teaspoon dried oregano 1 can tomato paste; (6 oz.) 1/2 teaspoon seasoned salt 1 pound cooked shelled shrimp Grated Parmesan cheese Cooked spaghetti In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on LOW for 6 to 7 hours. Turn control to HIGH, stir in shrimp, cover and cook on HIGH for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese. Per serving: 123 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 28g Carbohydrate; 0mg Cholesterol; 3855mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates OYSTER COCKTAIL ~Submitted by Shirley, WA State 1 ½ pints oysters  lettuce  cocktail sauce  lemon wedges  Drain and dry oysters. Allow six oysters for each serving and arrange in lettuce cups on individual salad plates. In the center of each plate, place a small container of cocktail sauce.  Garnish with lemon. Serves 6.  Cocktail Sauce  1 c. catsup  2 Tbl. vinegar  1 Tbl. horse-radish  1 Tbl. celery minced  1 Tbl. minced onion  1 tsp. Worcestershire sauce  Few drops Tabasco sauce  ½ tsp. salt Blend and chill.  Source: US Fish and Wildlife Guide HAWAIIAN SHRIMP CURRY ~Submitted by Shirley, WA State Serves 6 6 tbl. butter  1 tsp. minced onion  6 tbl. flour  2 cups milk  1 c. coconut milk  1 tbl. curry powder  2 tsp. ginger  1 ½ tbl. lemon juice  1 ½ to 2 lbs. fresh shrimp peeled or 3-7oz. cans of them 1 ½ to 2 c. steamed rice (White or brown) Melt butter in top part of double boiler. (A large stainless bowl over a pan of water works for me.) over direct heat; add onion and saute’ till limp and golden; stir in the flour; add the milk and coconut milk and cook, stirring constantly, until the sauce is thickened and smooth. Blend the curry powder, ginger and lemon juice together; stir into sauce. Last, add shrimp and cook over boiling water for at least30 minutes before serving. Meantime, boil or steam rice until tender and prepare about a cup of the following relishes: Chopped roasted peanuts Chopped hard cooked eggs Chopped crisp bacon Shredded coconut Mango or Apricot preserves Chopped green pepper Orange marmalade Green or black olives Chopped preserved candied ginger Major Greys Chutney  Note: the peanuts, bacon, chutney and eggs are usually served with curry but rest are optional. Source: Sunset Favorite Recipes SCALLOP KABOBS ~Submitted by Shirley, WA State 1lb. scallops, fresh or frozen  1 can (4 oz.) button mushroom ( I use fresh) drained  ¼ c. salad oil  ¼ c. chopped parsley  dash pepper  1 can (13 ½ oz) pineapple chunks, drained  ¼ c. soy sauce  ¼ c. lemon juice  ½ tsp. salt  12 slices of bacon Thaw frozen scallops. Remove any shell particles and wash. Place pineapple, mushrooms, and scallops in mixing bowl. Combine soy sauce, oil, lemon juice, parsley, salt and pepper. Pour sauce over scallops and let stand for 15 minutes, turn them over and let stand for 15 minutes more. Fry bacon slowly until cooked but not crisp. Cut each slice in half. Using long bamboo skewers (soaked in water 40 minutes) fill with alternating items till they are filled. Place kabobs on a barbeque grill about 4 inches from the heat. Cook about 6 min. Turn and cook 4 to 6 min. longer. Serves 6.  Note: I like red or yellow peppers added in too for color and flavor. Source: "Outdoor Fishing Recipes" ACAPULCO'S CRAB AND AVOCADO ENCHILADAS AND CILANTRO CREAM ~Submitted by Dorie, IL A2Z Recipes Yahoo Forum Moderator Cilantro Cream Sauce: 1/4 teaspoon minced garlic 1/2 teaspoon salt 1 cup sour cream 2 tablespoons chopped onion 2 tablespoons chopped cilantro 1 dash granulated sugar Enchiladas: 6 corn tortillas Oil or lard 1 1/2 cups crab meat 6 tablespoons minced onion Shredded jack cheese Pitted black olives Avocado slices Sliced peeled tomatoes Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.  Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.  Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices. Makes 6 enchiladas Source: Acapulco Princess, Acapulco, Mexico FISH TOMATO CHOWDER ~Submitted by Larry Holmes, Toronto, Canada 1 pound fish fillets, fresh or frozen 8 medium potatoes, chopped 1 large onion, chopped 2 cans (16 ounces each) stewed tomatoes 1 1/2 tablespoons Worcestershire sauce 1 teaspoons salt 1/2 teaspoon pepper 2 tablespoons lemon juice 2 tablespoons butter Cut fish into small pieces. Combine chopped potatoes and onion in a small amount of salted water and cook until tender. Add stewed tomatoes and fish. Stir in Worcestershire sauce, salt and pepper. Cook 15 minutes or until fish will flake when tested with a fork. Pour into serving dish, stir in lemon juice and top with butter. Serves 6 THAI CRAB CAKES ~Submitted by Larry Holmes, Toronto, Canada 1 can (10 ounces) crab meat, drained 2 fresh Thai chilies, seeded and finely chopped 6 scallions, trimmed and thinly sliced 1/4 pound zucchini, grated 3 carrots, peeled and grated 1 tablespoon fresh cilantro, chopped 2 tablespoons cornstarch 2 egg whites 2/3 cup plain yogurt Tabasco sauce to taste 2 teaspoons sesame seeds In a bowl, place crabmeat. Stir in chilies, scallions, zucchini, carrot and cilantro. Add cornstarch and mix well. In a separate bowl, beat egg whiles together. Stir egg whites into crabmeat mixture, mixing well. Heat a large non-stick skillet, sprayed with cooking spray. Drop small spoonfuls of crab mixture into skillet. Pan fry over low heat for 3 to 4 minutes, pressing down with spatula. Turn over halfway through cooking. In a small bowl, mix yogurt and Tabasco sauce to taste. Stir in sesame seeds. Use sauce for dipping crab cakes. Serves 6 HALIBUT AND AVOCADO BURRITOS ~Submitted by Larry Holmes, Toronto, Canada Burrito: 1/4 cup sour cream 1/4 cup mayonnaise 1/2 teaspoon toasted cumin seed, coarsely ground 1/8 teaspoon salt 1 tablespoon freshly squeezed lime juice 4 cups green cabbage, very finely shredded 1 1/2 pound halibut fillets 1 tablespoon canola oil salt and freshly ground pepper 4 large flour tortilla about 10 inches in diameter 1 ripe but firm avocado Extras (to taste) 1 1/2 cup shredded Monterey Jack or other mild cheese 2 large Roma tomatoes, seeded and diced 4 green onions, thinly sliced 1 to 2 large jalapeno peppers, seeded and very thinly sliced 1/4 cup chopped fresh coriander Stir sour cream with mayonnaise; mix in cumin, salt and lime juice. Add cabbage; toss until shreds are coated with dressing. Set aside or cover and refrigerate for up to 2 days. When ready to serve, preheat broiler or grill. Drizzle fish with oil; rub over both sides. Lightly season with salt and pepper, .Broil or grill for 3 to 4 minutes per side or until flesh flakes easily with a fork. Meanwhile, warm flour tortillas in a toaster oven or in a large dry skillet over medium heat. Lay on warmed serving plates. Cur fish into long pieces, arrange in center of tortillas. Top with avocado slices and a generous amount of coleslaw. Serve immediately with extras for each person to add to taste before rolling into a burritos Makes 4 burritos. CRUMB-TOPPED HADDOCK ~Submitted by Larry Holmes, Toronto, Canada 2 pounds haddock or cod fillets 1 can condensed cream of shrimp soup, undiluted 2 tablespoon grated onion 1 teaspoon Worcestershire sauce 1 cup crackers, crushed In a greased 13x9-inch baking dish, arrange fish. In a medium bowl, combine soup and sauce; pour over fish. Bake, uncovered, in preheated 375-cegree oven for 20 minutes. Sprinkle with cracker crumbs. Bake 15 minutes longer or until fish flakes. Serves 6. GRILLED SALMON WITH BOK CHOY, GINGER VAPOR ~Submitted by Larry Holmes, Toronto, Canada 4 wild salmon fillets (about 4 ounces each) 1 tablespoon chopped garlic 2 tablespoons chopped ginger 1 tablespoons mint 1 tablespoon cherry 1/2 cup soy sauce 1/4 cup sesame oil Bok Choy: 1 teaspoon olive oil 3 1/2 cups thinly sliced baby bok choy 1/4 teaspoon salt Ginger Vapor: 4 cups thinly sliced, unpeeled gingerroot Place salmon in a shallow pan. Whisk together garlic, ginger, mint, sherry, soy sauce and sesame oil in a small bowl. Pour all but 1/4 cup of the marinade over salmon and marinate in the refrigerator for 2 to 3 hours. Reserve remaining marinade. Preheat oven to 450 degrees F. Remove salmon from marinade and discard the marinade. Place salmon in a metal baking dish skin side down and bake for 8 minutes or until salmon is just cooked. Heat olive oil in a large skillet over medium heat. Add bok choy and cook, stirring often, until bright green and tender crisp, about 3 minutes. Season with salt and keep warm. Divide sliced ginger between 4 large serving bowls. Divide salmon and bok choy between 4 smaller bowls and drizzle with reserved 1/4 cup of marinade. Place smaller bowls inside larger bowls with ginger. Carefully pour hot water into the large bowls to just cover the ginger. Serve one of the larger bowl to each person. (The concept is that as you eat the salmon you smell the ginger, which enhances the flavors and the experience.) Serve with steamed jasmine rice. Serves 4 SEAFOOD AND WILD MUSHROOMS IN CREAM SAUCE ~Submitted by Larry Holmes, Toronto, Canada 1 ounce dried porcini or morel mushrooms 2 tablespoons butter 2 tablespoons chopped shallots 1 teaspoon vermouth 20 shrimps, peeled and deveined ¼ pound scallops 3/4 cup whipping cream salt and pepper 2 teaspoons chopped chives 4 small puff pastry shells In small bowl, soak mushrooms in water for 30 minutes or until softened; drain well. Rinse under cold running water to remove any grit; slice thinly. In large skillet, melt butter over medium-low heat; cook shallots for 1 to 2 minutes or until translucent. Stir in vermouth; cook for 30 seconds, Add shrimps and scallops; simmer for about 2 minutes or until shrimp are pink and a the scallops opaque. With slotted spoon, remove seafood and keep warm. Add mushrooms and cream to skillet; cook for about 1 1/2 minutes or until sauce is thick enough to coat metal spoon. Season with salt and pepper to taste. Return seafood to skillet and gently cook for about 30 seconds or just until heated through. Stir in chives and spoon into puff pastry shells. Makes 4 servings.  SOLE FILLETS WITH LEMON AND OLIVES ~Submitted by Larry Holmes, Toronto, Canada 6 Sole fillets (about 4 ounces each) 1 1/2 cups all-purpose flour 2 eggs salt and pepper 1/4 cup butter 2 tablespoons (approx) vegetable oil) 2 tablespoons chopped fresh parsley lemon juice Sauce: 1 shallot, chopped 2 tablespoons lemon juice 2 tablespoons dry white wine (or water) 1/3 cup green olives, dived 2 tablespoons capers, drained 1’4 teaspoon pepper 2 tablespoons butter Pat fillets dry. Place flour in shallow dish. In another shallow dish, beat eggs; season with salt and pepper to taste. Dip[ fillets into flour, shaking off excess; dip into eggs, allowing any excess drain off. Dip fillets into flour again. In skillet, heat butter with oil over medium-high heat; cook fillets in batches if necessary, for 2 to 3 minutes on each side or until fish flakes easily and is golden brown. Add more butter and oil to pan if necessary. Remove to platter and keep warm in 200-degree oven. Sauce: Discard any fat remaining in pan. Add shallot, lemon juice and wine. Return pan to heat; cook until shallot is softened and liquid is slightly reduced. Add olives, capers and pepper; cook for 1 minute. Remove from heat, stir in butter and pour over fish. Sprinkle with parsley. Garnish with lemon slices. Makes 6 servings. EASY POACHED FISH ~Submitted by Jean, OH Choose any solid fish, Salmon, Grouper, Cod, or Tuna, in 5 oz. pieces  Place in flat dish large enough to hold fish loosely Add enough milk to come half-way over fish Sprinkle with chopped chives, basil or dill or whatever you prefer Salt lightly Bake in 350* oven for approx 30 minutes, checking for opaqueness to indicate doneness BAKED LEMON FISH ~Submitted by Jean, OH Use any fish you prefer 2 # fish fillets cut in serving size Put in greased flat dish to fit Combine 1 cup seasoned dry bread crumbs 1/4 cup melted butter 2 tsp dried parsley 2 tsp grated lemon peel 1/2 tsp garlic powder Sprinkle over fish Bake at350* 25 minutes or until flaking and opaque SALMON SANDWICH FILLING ~Submitted by Jean, OH Whisk: 3 tbs Mayo 1 tbs lemon juice 1 tsp soy sauce 1 tsp grated ginger 1/2 tsp sugar Fold in: 7.5 oz can Red salmon, drained and picked over 1/4 cup minced celery 2 tsp minced green onion 2 tbs pickle relish. sweet or dill Use whole wheat bread, if possible Mix 1 tsp horseradish with 1 Tbs mayo Spread on one side of bread Make sandwiches and top with shredded lettuce or radish sprouts Butter and place top slice of bread Cut to suit TUNA SHELL CASSEROLE ~Submitted by Linda H., Rosharon, TX  10 Tbsp plus of butter 1 onion, chopped ½ lb mushrooms, sliced 10 Tbsp. flour 5 ½ C milk 2 Tbsp chives 1 – 8 oz pkg. cream cheese, cut into cubes 1 lb grated or cubed Muenster cheese 1 – 12 oz and 1 –6oz can drained and flaked tuna 1 C. sliced green olives 1 lb pasta shells, cooked and drained  Melt butter and sauté onions and mushrooms until tender. Add flour and blend well. Slowly add milk cook until a thickened cream sauce. Stir in cheeses and stir until melted. Add tuna and green olives. Mix in cooked pasta. Pour into casseroles. Cover with buttered breadcrumbs and bake at 350 for 45 min. Makes a lot but it freezes well. TUNA HOT PIE ~Submitted by Linda H., Rosharon, TX Home-style goodness, VERY flexible ingredients, tastes like you worked all day.  1 can tuna (12 1/2 oz)  1 (10ounce) package frozen peas and carrots  1/2 cup chopped onions  1 can cream of celery soup  1/3 cup milk  1/2 teaspoon dried thyme  1/2 teaspoon dried oregano  1 tablespoon finely chopped celery or 1/2 teaspoon dried celery flakes  salt pepper pastry for double-crust pie (biscuits could be substituted)  Line a pie pan with crust; set aside. Combine remaining ingredients. Pour into pie crust and top with the second. (If you choose to use biscuits, wait until last few minutes of baking so they won't burn.) Seal and crimp edges. Slit the top of crust to vent and bake 45 to 50 minutes at 375. Source: Recipezaar. COLORFUL SHRIMP STIR-FRY ~Submitted by Mary S., Nashville, TN 1 pound unpeeled large fresh shrimp 1/2 teaspoon salt 1/2 teaspoon grated orange rind 1/4 teaspoon dried crushed red pepper 1 teaspoon light sesame oil 1/2 pound fresh asparagus spears 1/3 cup chicken broth 3 tablespoons oyster sauce 1 tablespoon hoisin sauce 2 teaspoons cornstarch 3 tablespoons peanut oil 1 tablespoon minced garlic 1 tablespoon grated peeled gingerroot 1 small sweet red pepper -- cut very thin strips 1 jar baby corn - (7 oz) -- drained 2 teaspoons rice wine or dry white wine Hot cooked rice Peel and devein shrimp. Place shrimp in a large bowl; sprinkle with salt, orange rind, and crushed red pepper. Add sesame oil, and toss gently to combine. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1 1/2-inch pieces. Set aside. Combine broth and next 3 ingredients; stir well, and set mixture aside. Pour peanut oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375 degrees) for 2 minutes. Add garlic and gingerroot, and stir-fry 30 seconds. Add shrimp mixture, and stir-fry 3 to 5 minutes or until shrimp turn pink. Remove shrimp from wok; drain on paper towels. Add asparagus and sweet red pepper to wok, and stir-fry 1 minute or until tender. Remove from wok; set aside. Add chicken broth mixture to wok; cook, stirring constantly, until thickened. Add shrimp, asparagus, sweet red pepper, baby corn, and wine to wok, and stir-fry just until thoroughly heated. Serve immediately over rice. This recipe yields 4 servings. STEAMED HALIBUT ON RICE PILLOW ~Submitted by Mary S., Nashville, TN 1 pound halibut fillets or steaks 1 piece fresh ginger -- (2-inch), julienne cut 3 green onions -- julienne cut 1 tablespoon soy sauce 4 tablespoons rice wine (sake) 2 cups cooked rice Place fillets in a shallow dish, cover with green onion and ginger. Combine liquid ingredients and pour over fish. Marinate fish for 10 minutes. TO STEAM FILLETS: Use a bamboo or metal steamer.* Set steamer rack over boiling water. Water should not touch the rack. Place fillets on a plate and set on the rack. Pour remaining marinade over fillets, cover and steam 10 minutes per inch thickness of fillets. (No need to turn fish during cooking.) Fish is done when flesh turns opaque and flakes easily with a fork Just before serving, pack a 1/2 cup measure with cooked rice and turn out on individual dinner plates. Gently flatten the mound with the back of a spoon to form a round pillow shape. Serve the steamed fish on the rice pillows, pouring some hot marinade liquid over each fillet. Garnish with a slice of lemon and an onion flower. Serves 4. BAKED TILAPIA ~Submitted by Mary S., Nashville, TN 1 1/2 pounds Rain Forest Tilapia fillets 1/4 cup celery -- chopped 1/4 cup onion -- chopped 1/4 cup sweet red pepper -- chopped 3 tablespoons butter or margarine 3 tablespoons flour Salt and pepper to taste 1 teaspoon fresh or dried tarragon 1 teaspoon fresh basil 1/4 cup milk 1 cup Mozzarella cheese -- shredded In a medium skillet, sauté the celery, onions and sweet red pepper in butter or margarine until tender. Add the flour, salt, pepper, tarragon, basil and milk; mix well. Cook for 1 minute, stirring constantly until thickened. Add the cheese and stir until melted. Do not boil. Rinse the tilapia fillets in cold water and drain thoroughly. Place the fish in a 12" × 8" × 2" baking dish; spoon the sauce evenly over the fish. Bake at 425º for 8 to 10 minutes or until the fish flakes easily when tested with a fork. Source: "American Tilapia Association" SCALLOPS IN VERMOUTH CREAM ~Submitted by Mary S., Nashville, TN 1 lb sea scallops 2 tbls all purpose flour 2 tbls butter 1/4 cup dry vermouth or other white wine 1/2 cup whipping cream 1/4 tsp salt 1/8 tsp pepper Toss scallops with flour. Melt butter in a large skillet over medium heat; add scallops. Cook 4 to 5 minutes or until scallops turn white throughout and are lightly browned on both sides, turning occasionally. Remove scallops from skillet. ORANGE CHIPOTLE SEARED TUNA ~Submitted by Jim D., WA State INGREDIENTS 2 tablespoons grated orange zest 1 tablespoon brown sugar 2 teaspoons garlic, finely minced 2 teaspoons dry mustard 2 teaspoons ground cumin 1 teaspoon dried basil 1/2 teaspoon ground chipotle chili 2 teaspoons kosher salt Four 8 ounce tuna steaks, 1-1/2 inch thick cut 2 teaspoons olive oil or canola oil  2 medium oranges, sliced 4 sprigs fresh basil  METHOD FOR THE RUB: In a small bowl combine the orange zest, brown sugar, garlic, mustard, cumin, basil, chipotle and salt. Mix well to combine the spices evenly. Pat the spice rub on to the tuna steaks. Then continue to rub the spices completely over all of the surfaces of the tunas. Cover and refrigerate for up to one hour before grilling. FOR THE TUNA: Preheat the grill to very hot. Drizzle the tuna and orange slices with olive or canola oil. Place the tuna in direct high heat, place the oranges to the side at medium heat. Sear the first side for 2 minutes then turn over and sear the second side for another 1 minute. Remove both oranges and tuna. Arrange decoratively on a platter. Garnish with fresh basil. Serves 4 Facts per Serving Calories: 415 Fat, Total: 14g Carbohydrates, Total: 15g  Cholesterol: 86mg Sodium: 1037mg Protein: 55g  Fiber: 2g % Cal. from Fat: 30% % Cal. from Carbs: 14%  Source: Cooking.com RED SNAPPER TACOS WITH TOMATILLO SALSA ~Submitted by Jim D., WA State Time: At least 45 minutes plus at least 30 minutes’ resting 2 teaspoons cumin seeds Salt 1/4 teaspoon cayenne or to taste 2 cloves garlic, sliced 3 tablespoons extra virgin olive oil 1 whole red snapper, about 2 1/2 pounds, cleaned 1 to 2 serrano chilies 1 1/2 pounds fresh tomatillos, husked 1 thick slice red onion 1/2 cup coarsely chopped cilantro  1/4 teaspoon ground allspice Juice of 1 lime 10 to 12 soft corn tortillas for tacos 1/2 cup sour cream 1. Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.  2. Preheat broiler. Broil chilies, tomatillos and onion until browned. Remove stems and seeds from chilies, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside. 3. Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.  4. To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.  Yield: 4 servings, 6 as an appetizer. Source: NY Times MANGO BARBECUE MAHI MAHI ~Submitted by Jim D., WA State Serves 4  RECIPE INGREDIENTS 3 large plum tomatoes  1 large mango, peeled and diced 1 medium onion, diced 1 teaspoon garlic, minced 1 small Jalapeno, seeded and diced 1/3 cup cider vinegar 1/2 cup dark brown sugar 2 tablespoons Dijon mustard 1 teaspoon ground cumin 1 teaspoon dried thyme 1 teaspoon dried oregano 2/3 cup orange juice 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 4 8 ounce Mahi Mahi filets 1/2 tablespoon olive oil  RECIPE METHOD FOR MANGO BBQ SAUCE: Grill the tomato with the skin on until it is charred. Remove the charred skin and the seeds. Combine in a medium sauce pot the tomato, mango, onion, garlic, jalapeno, vinegar, brown sugar, mustard, cumin, thyme, oregano, orange juice, and 2 teaspoons salt and 1/2 teaspoon black pepper. Bring to a simmer over low heat and cook for about 15 minutes until thickened. Transfer to a blender and puree until smooth. TO BBQ THE MAHI MAHI: Preheat the barbecue until very hot. Season the Mahi Mahi with salt and pepper and drizzle with olive oil. Be sure the grill is brushed clean and wiped over with an oiled cloth. Place the Mahi Mahi over direct heat. Grill the first side for about 3 minutes. Turn over and continue to cook the second side over medium heat. Baste the fish with the mango barbecue sauce. When cooked through removed from the grill and serve with additional barbecue sauce. Serves 4 Nutrition Facts per Serving Calories: 420 Fat, Total: 5g Carbohydrates, Total: 52g  Cholesterol: 166mg Sodium: 1821mg Protein: 44g  Fiber: 3g % Cal. from Fat: 11% % Cal. from Carbs: 50%  Source: Cooking.com BEST BEER-BATTERED FISH ~Submitted by Jim D., WA State I LOVE fried fish.. always have. When dining out, nine times out of ten, I will order fish n' chips. It's getting to be very hard to find a restaurant that serves good fish n' chips anymore.. So I just had to learn to make them myself. 2 lbs frozen cod, thawed (fresher tasting)  1 cup all-purpose flour, plus  1/2 cup all-purpose flour, to dredge  1 1/2 teaspoons salt  1 1/2 teaspoons paprika  2 (12 ounce) cans cold fresh beer  oil (for frying)  Sift together flour, salt, and paprika.  Stir in enough beer to make batter so it is barely thick enough to coat a spoon. Usually somewhere between one and two cans.  (It may look too thin, but you want it that way, if it's too thick, the batter will be chewy instead of light and crunchy) Set batter aside while you heat your deep-fryer or deep pan of oil to 375 degrees. Use a candy thermometer if you need to.  Peanut oil is best but any vegetable oil will do.  Cut the cod fillets diagonally into 2 inch wide strips, and remove any pin bones from fish.  Lightly coat fish in flour and shake off excess. This will allow batter to stick to fish.  When oil is heated, dip fish in batter, let excess drip off, then fry fillets 2 or 3 at a time until golden brown.  Drain on paper towels.  Serve with fries and tartar sauce.  Source: eHow CRAB DIP ~Submitted by Jim D., WA State Can be made one day in advance (keep in the refrigerator). RECIPE 1/4 cup cream cheese, softened  1 tablespoon mayonnaise 1/3 cup finely chopped red bell pepper 1/3 cup finely chopped green bell pepper 2 tablespoons finely chopped yellow bell pepper 2 scallions (spring onions), finely chopped 1 garlic clove, finely chopped 1 tablespoon lemon juice Dash Tabasco sauce 1/2 cup crabmeat 1 tablespoon chopped fresh dill  METHOD Combine the cream cheese and mayonnaise. Add bell peppers, scallions and garlic and stir to combine. Add the lemon juice and Tabasco. Mix thoroughly and season with salt and pepper to taste. Stir in the drained crabmeat and dill. Allow to stand for 1 hour before serving. Re-season just before serving. Makes 2 cups Nutrition Facts per Serving Calories: 185 Fat, Total: 7g Carbohydrates, Total: 18g  Cholesterol: 35mg Sodium: 1808mg Protein: 13g  Fiber: 3g % Cal. from Fat: 34% % Cal. from Carbs: 39% Source: Outdoor Entertaining SEAFOOD NORFOLK ~Submitted by Jim D., WA State The Norfolk in the name of this simple seafood in butter dish might refer to Norfolk, Virginia, but generations of Washingtonians will forever associate this specialty of the house with two great seafood restaurants just outside of the District of Columbia: Bish Thompson's and O'Donnell's, both of Bethesda, Maryland. Sadly, Bish Thompson's has long since closed its doors, but O'Donnell's (now relocated to Gaithersburg, MD) is still serving up several versions of this classic dish. This recipe is adapted from O'Donnell's, and will allow you to enjoy this delicious (if far from healthy) seafood treat in your own home. 1 lb. fresh jumbo lump crab meat, lobster meat, shrimp, or scallops  1/2 c. (1 stick) butter  1 tbsp. tarragon vinegar  Prepare the seafood. If you're using crab or lobster meat, pick it over to make sure there are no little bits of shell. If you're using shrimp, peel and de-vein. If you're using sea scallops you may wish to cut them in halves or quarters, but bay scallops are smaller so may be used whole.  Melt the butter in a large nonstick skillet over medium high heat. Add the seafood and stir it gently, cooking until it begins to brown (if using crab or lobster) or become translucent (for shrimp and scallops).  Remove from the heat and stir in the tarragon vinegar. Serve in individual serving dishes, ramekins, or little portion-sized skillets.  Tips & Warnings The butter must be salted - unsalted butter will make the dish taste flat.  This dish is best served sizzling hot.  Serve with a loaf of crusty bread for sopping up the juices.  A baked potato or french fries and a garden salad also make good "sides."  The very best "side" of all is a warm rum bun, long a staple of old-time DC- area seafood restaurants (and now only available at O'Donnell's).  Do NOT substitute margarine or any kind of "spread" for the butter in this recipe--only the real dairy version will do  Yes, it's very high in cholesterol, and fat, and probably sodium (from the salted butter), and you may even get mercury poisoning from the seafood so you'd probably better not eat this unless you are A) very healthy or B) don't care. Source: eHow CEVICHE TOSTADAS ~Submitted by Jim D., WA State Crispy tostadas are one of the best ways to enjoy ceviche. I like to make all different kinds of ceviche. This one uses cooked shrimp, crab, and squid. INGREDIENTS 3 cups water  1 bunch fresh cilantro 10 allspice berries 4 whole cloves 3 tablespoons sea salt 4 ounces peeled and deveined shrimp 4 ounces cleaned squid, tentacles left whole and tubes cut into rings 1/2 cup freshly squeezed lime juice 1/4 teaspoon salt 1/2 cup fresh cooked crab meat 1 avocado, pitted, peeled, and then cut into chunks 2 tomatoes, diced 1/2 habanero chile or 2 jalapeno chiles, diced 1 small sweet red onion, diced and rinsed first in hot water and then in cold water 2 tablespoons coarsely chopped fresh cilantro 4 radishes, diced 1 tablespoon olive oil 1/2 cup peanut oil 6 corn tortillas  1/2 cup mayonnaise METHOD In a saucepan, bring the water to a boil with the cilantro, allspice, cloves, and sea salt. Cover, reduce the heat to low, and simmer for 10 minutes. Uncover the pan and, in the seasoned liquid, poach first the shrimp until pink, about 2 to 3 minutes, and then the squid until stiffened, about 30 seconds. Drain and let cool in a single layer on a plate in the refrigerator. Combine the lime juice and salt in a glass or stainless-steel bowl. Add the crab and cooled shrimp and squid and mix well. Fold in the avocado, tomatoes, chiles, onion, cilantro, radishes, and olive oil. In a medium saute pan, heat the peanut oil to 330 degrees F. Slip the tortillas, a few at a time, into the hot oil and fry until golden brown and crisp, about 3 to 4 minutes. Using a slotted spoon or tongs, transfer them to paper towels to drain. Keep warm. Spread the mayonnaise on the warm tortillas, dividing it evenly. Top with the ceviche, again dividing evenly, and serve at once. Serves 6 Nutrition Facts per Serving Calories: 504 Fat, Total: 42g Carbohydrates, Total: 22g  Cholesterol: 99mg Sodium: 3825mg Protein: 15g  Fiber: 4g % Cal. from Fat: 75% % Cal. from Carbs: 17% Source: Bocaditos - The Little Dishes of Mexico BASIC RED SNAPPER CEVICHE ~Submitted by Jim D., WA State Serves 6 Feel free to use almost any fresh fish for this crunchy raw fish salad. Just avoid meaty tuna, catfish, and monkfish, and exceptionally delicate fish like trout and whitefish. We love red snapper, but bass, halibut, and grouper are also great. INGREDIENTS 1 pound fresh red snapper fillets 3/4 cup freshly squeezed lime juice 1 large tomato, cored, seeded, diced  1 small red onion, finely diced 2 bunches cilantro leaves, roughly chopped, about 1 cup 1/2 cup bottled clam juice 2 serrano chiles, stemmed, thinly sliced into circles 1 1/2 teaspoons salt Romaine lettuce leaves for garnish  Tortilla chips for garnish METHOD Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard lime juice. Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend. Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves. Serves 6 Nutrition Facts per Serving Calories: 70 Fat, Total: 1g Carbohydrates, Total: 6g  Cholesterol: 14mg Sodium: 650mg Protein: 9g  Fiber: 1g % Cal. from Fat: 13% % Cal. from Carbs: 34%  Source: Mary Sue Milliken and Susan Feniger BEER-BATTERED SHRIMP WITH CHIPOTLE-HONEY SAUCE ~Submitted by Jim D., WA State Serves 6 Beer adds both flavor and texture to this lovely batter. If you make the batter early, it may thicken, in which case it can be thinned with a little more beer or with water. Too thick a batter will make the shrimp soggy, while a batter that is too thin won’t form a complete coating. INGREDIENTS For the Batter: 1 cup all-purpose flour 1 1/2 teaspoons cayenne pepper 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon baking powder 1 cup beer For the Sauce:  2 dried chipotle chili peppers, stemmed and seeded 1 ripe tomato, quartered 1/2 small yellow onion, sliced 1 clove garlic 1/2 cup water 1 teaspoon salt 1/4 cup honey 2 tablespoons red wine vinegar Peanut oil for deep-frying  All-purpose flour for dusting 1 1/4 lb rock shrimp or peeled white shrimp METHOD FOR THE BATTER: In a bowl, combine the flour, cayenne, salt, sugar and baking powder. Stir to mix. Add the beer all at once and whisk until smooth. Set aside at room temperature for at least 30 minutes or up to 4 hours. FOR THE DIPPING SAUCE: In a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil. Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes. Remove from the heat and let cool slightly, then transfer to a blender and purée until smooth. Pour the purée into a small bowl and stir in the honey and vinegar. Let cool. In a large saucepan, pour in peanut oil to a depth of 5 inches and heat to 350 degrees F. or until a few drops of batter sprinkled into the oil rise immediately to the surface. Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a few at a time, into the batter. Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil. Deep-fry until light golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce. Serves 6 Nutrition Facts per Serving Calories: 273 Fat, Total: 4g Carbohydrates, Total: 34g  Cholesterol: 144mg Sodium: 940mg Protein: 22g  Fiber: 1g % Cal. from Fat: 13% % Cal. from Carbs: 50% Source: Cantina POACHED SEA BASS WITH LEMON BUTTER ~Submitted by Jim D., WA State Serves 8 A simple lemon butter makes a tangy sauce for the delicate fish. INGREDIENTS 1 quart water  2 cups Vinho Verde or other dry white wine 1 large leek, split lengthwise, thinly sliced crosswise  1 large carrot, thinly sliced 1 bay leaf Eight 4 ounce sea bass or cod fillets with skin 4 tablespoons unsalted butter 3 tablespoons fresh lemon juice 2 hard-cooked eggs, chopped 2 tablespoons chopped parsley 2 tablespoons chopped chives  METHOD In a stainless steel roasting pan set over 2 burners, combine the water, wine, leek, carrot and bay leaf and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Season the liquid with salt and pepper and add the fish fillets, skin side up. Simmer gently until the fish is just cooked through, 3 to 4 minutes. Meanwhile, melt the butter in a small saucepan. Add the lemon juice, season with salt and pepper and keep warm. Drain the fish fillets on paper towels, then transfer them to warmed dinner plates. Drizzle the lemon butter over the fish, sprinkle with the chopped eggs, parsley and chives and serve at once. Nutrition Facts per Serving Calories: 208 Fat, Total: 9g Carbohydrates, Total: 2g  Cholesterol: 115mg Sodium: 102mg Protein: 23g  Fiber: 0g % Cal. from Fat: 39% % Cal. from Carbs: 4% Source: Food & Wine SEAFOOD AND CORN SKILLET (TNT) ~Submitted by Pat, Merritt Island, FL (4 servings) 3 Tbs butter or margarine  1 doz. clams, mussels or 1 lb. fish chunked 1 C chopped onion  8 oz. medium shrimp, peeled 1 tsp minced garlic  1 C chopped tomato 1 C bottled clam broth  1/2 C dry white wine or water 1/2 tsp salt  4 ears corn, cleaned and halved  Parsley for garnish 1. In large pot over med. heat, melt butter. Add onion and garlic; cook, stirring occasionally , until tender, about 5 min. 2. Add tomato, broth, wine and salt; bring to a boil. Add corn, clams and shrimp; cook until clams open and shrimp are pink, about 5 min. Stir in parsley and serve immediately. NOTE: Sometimes I use fish and sometimes I don't, depends on what is on hand. I've never used clams as they are usually too expensive. Mussels are excellent. Shrimp, like everything in this recipe is more or less. It is always good. Be sure to serve with bread for soaking up the juices. FISH IN RED CURRY ~Submitted by Robyn, Auckland, New Zealand Serves 4  To make a lighter curry, this recipe uses lite coconut milk and clear chicken stock instead of full-fat coconut milk or cream.  800g firm white fish fillets 1 cup (280ml) lite coconut milk 4 – 5 tablespoons red curry paste 1 cup chicken stock 2 tablespoons fish sauce 1 tablespoon palm sugar 8 kaffir lime leaves, shredded ½ cup Thai sweet basil leaves 1 red chilli, sliced extra kaffir lime leaves, to garnish  Cut fish into largish pieces. Heat coconut milk in a deep-sided pan or wok on a medium heat until it starts to separate, releasing a little oil. Add curry paste and stir-fry for 2-3 minutes until fragrant. Stir in the chicken stock, fish sauce, palm sugar and shredded lime leaves. Bring the sauce to boiling point and allow this to reduce for 5 minutes. Gently slip the fish into the curry sauce and cook until fish just turns opaque. Take the pan off the heat and scatter with the basil leaves. If using: carefully fold these through, without breaking up the fish. Spoon into a warm serving bowl and garnish with the chilli and finely shredded kaffir lime leaves.  Serve hot with steamed jasmine rice. SALMON FILLET WITH LIME MAYONNAISE  ~Submitted by Robyn, Auckland, New Zealand 4 salmon fillets, skin on 1 tablespoon olive oil  LIME MAYONNAISE 1/3 cup mayonnaise 1 teaspoon finely grated lime rind 1 teaspoon lime juice Salad of choice to serve  Season salmon to taste. Heat oil in a large frying pan on medium. Pan-fry salmon for 3-4 minutes each side until cooked to taste. LIME MAYONNAISE: Meanwhile, in a small bowl combine mayonnaise, rind and juice. Serve salmon with mayonnaise and salad.  FISH BAKED WITH CHUTNEY ~Submitted by Robyn, Auckland, New Zealand Serves 4-6  600g fish fillets ½ teaspoon black pepper ½ teaspoon sweet paprika 1 cup vegetable oil 1 tablespoon lemon juice 1 medium onion, finely chopped 1/3 teaspoon mashed garlic ½ teaspoon grated ginger 2 tablespoons butter 2 tablespoons chopped coriander or mint leaves 4 tablespoons sweet mango chutney, mashed  Season fish with pepper and paprika and cook in the oil for 40 seconds on each side. Sprinkle with lemon juice. Place half the fillets in a buttered ovenproof dish. Brown the onion, garlic and ginger in the butter. Add coriander, mix well. Spread over the fish and arrange the other fillets on top. Drizzle on any butter left in the pan. Spread the chutney evenly over the fish and bake uncovered at 180ºC for about 12 minutes. “AUNT ETHEL’S” FRIED FISH ~Submitted by Pam H., Swanton, OH A couple of summers ago Bill went to Canada to spend some time with Dale Bowers, owner of Bowers’ Camp. While there, Dale invited Bill for a fish dinner. Bill ate the best fried fish he ever had. Fortunately, he paid attention to how Dale was fixing the fish. That, and a few questions later, and he had swiped the complete recipe and method for this delicious way to fix fish. When he got back to the States, he fixed fish for Pam “Dale’s way”. She thought they were superlative to anything they had tried before (and that’s 20 years of frying fish!) and the next time she saw Helen (Dale’s wife and co-owner of Bowers’ Camp) she told her how much she had enjoyed “Dale’s way” of fixing fish. That’s when she learned where Dale got his recipe! Actually, this is Helen’s method of frying fish which she taught to Dale (he hadn’t bothered to mention that part). Bill got set straight on the matter by Helen right away.  And now, as Paul Harvey is wont to say, the rest of the story: A year or two later Pam was visiting Ethel Broughton in Akron and related the above story as an amusing anecdote. Aunt Ethel was Helen’s aunt and, with her husband Clarence, had founded Broughton’s Camp (now Bowers’ Camp) in 1938. Aunt Ethel and her twin sister were born on Christmas Day of 1900. At the time of Pam’s visit, Aunt Ethel was in her 93rd or 94th year. She was a delightful lady, but her memory wasn’t all it used to be. When Pam told her the story of the fried fish, she exclaimed, “Why, that’s just exactly how I used to fix them!”. Now there is at least one ingredient that Aunt Ethel was never known to have purchased or had available and no one can remember her ever fixing fish this way, so her claim is in serious doubt. We all had a good chuckle anyway because poor Helen had had her recipe stolen in both directions. Some days you just can’t win! Aunt Ethel was such a treasure though, that we decided to give her some credit in the title even though the true origin lies with Helen Bowers.  A word of disclaimer: If you substitute for any of the ingredients, we bear absolutely no responsibility for the taste.  Fresh or thawed fish fillets which have been skinned and rinsed well (Really thick pieces should be sliced into thinner ones for even cooking)  Dip the fish pieces in a mixture of egg and milk, then roll each piece in Aunt Jemima’s Buttermilk Pancake and Waffle Mix® (comes in a blue box) until thoroughly, but lightly, coated. Place the coated fillets on a large platter or cookie sheet covering each layer with waxed paper. Chill the fish for 15 to 20 minutes or so in the refrigerator. Helen says they’ve chilled too long if the batter is sticky. Pour a generous amount (don’t deep fry them for God’s sake!) of regular Crisco® oil in a large frying pan. Add a good sized whack of real butter (about an inch or two whacked off the stick) to the oil. (If you use butter flavored oil instead, we cannot be responsible for the taste!) When the oil/butter is hot, place the fish fillets in the skillet. Turn them once and remove them when they are golden brown. Don’t poke and cut to see if they “flake with a fork”. Fish that flakes with a fork has been overcooked. Salt the fish fillets to taste while cooking or immediately after removing them from the skillet. We let our fish sit on a bed of paper towels before serving so they don’t absorb excess oil.  Serve these up with some fried potatoes, cole slaw, (maybe some baked beans) and dill pickles and you’ll have people lined up at the door. We‘ve served them to people who “don’t like fish” or who “need a lot of tartar sauce”. These people generally don’t eat more than 12 or 14 pieces each and we haven’t seen them open the tartar sauce yet.  Many thanks to Helen for both this simple, but delightful, method of cooking fish and for her sense of humor about the credit for it. CILANTRO LIME MAYO ~Submitted by Pat, Minden, NV This sauce is good with any seafood or fish...we used it on Tilapia and it was very delicious!!! 4 tablespoons fresh lime juice 1 garlic clove, peeled 1/2 teaspoon hot sauce (Tabasco) 1 teaspoon Dijon mustard 1 Cup fresh cilantro leaves 1 cup mayonnaise Salt and freshly ground black pepper Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste Source: Food Network, Libbie Summers SCALLOP AND BROCCOLI STIR-FRY ~Submitted by Rita, Niceville, FL 2 tsp. cornstarch 1/3 cup sake or dry sherry 1 tsp. sugar 1 tsp. instant beef bouillon granules 1 8-ounce can bamboo shoots, drained 1 medium onion, sliced 1 6-ounce can whole mushrooms, drained 1 tbsp. cooking oil 1 10-ounce package frozen broccoli spears, thawed and halved crosswise 1 12-ounce package fresh or frozen and thawed scallops Mix 2 tablespoons cold water and cornstarch; stir in sake, sugar, bouillon and ¼ teaspoon salt. In wok or large skillet stir fry bamboo shoots, onion and mushrooms in hot oil till onion is crisp-tender. Remove from wok; keep warm. Add broccoli to wok; stir fry 2 minutes. Push broccoli up sides of wok; add scallops to center of wok. Cook on high heat for 3 minutes. Return vegetables to wok; stir sake mixture and pour over all. Cook and stir till bubbly. Season to taste. Serves 3 to 4. FLAVORFUL CATFISH FILLETS ~Submitted by Treva, NC "This is the best catfish ever!" applauds Ellen De Munnik of Chesterfield, Michigan. "It's fast to prepare...and the cayenne adds a little zip," Her golden cornmeal and herb coating keeps the fillets moist and gives them traditional appeal without the fat that comes from frying.  Servings 4 1/4 cup buttermilk  2 teaspoons Dijon mustard  1/2 cup cornmeal  1 teaspoon each salt, onion powder, garlic powder and paprika  1/2 teaspoon dried thyme  1/2 teaspoon pepper  1/4 to 1/2 teaspoon cayenne pepper  1 pound catfish fillets  Lemon wedges, optional  DIRECTIONS In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. Place 1 in. apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 4 servings. Nutrition Facts One serving: Calories: 295 Fat: 13 g Saturated Fat: 3 g Cholesterol: 75 mg Sodium: 751 mg Carbohydrate: 16 g Fiber: 2 g Protein: 27 g Diabetic Exch: 4 lean meat, 1 starch. Source: Light & Tasty LINGUINE CLAMS CASINO ~Submitted by Treva, NC 1 lb linguine pasta  Sauce  4 slices bacon, cut crosswise in thin strips  1 jar (12 oz) white clam sauce Grated peel of 1 lemon  1/4 tsp crushed red pepper  2/3 cup chopped fresh parsley  1. Cook pasta in a large pot of lightly salted boiling water as package directs.  2. Meanwhile cook bacon in a large, deep skillet until crisp. Remove to pa­per towel to drain. Drain fat from skillet. Stir in clam sauce, lemon peel and crush­ed pepper. Cook over low heat until hot.  3. Add 1/2 cup pasta cooking water to skillet. Drain pasta; add to skillet with parsley. Toss to mix and coat. Remove to serving plates; sprinkle with bacon. Serves 6  Nutrition Facts  Amount Per Serving Calories 376 Total Fat 8 g Saturated Fat 2 g Cholesterol 13 mg Sodium 658 mg Total Carbohydrate 59 g Dietary Fiber 2 g Protein 15 g SHRIMP COCKTAIL DIP ~Submitted by Treva, NC Makes: 3 cups or 24 servings, 2 Tbsp. Each  1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened  3/4 lb. Cooked shrimp, chopped (2 cups)  3/4 cup KRAFT Cocktail Sauce  1/4 cup KRAFT Shredded Parmesan Cheese  2 green onions, sliced  Spread cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.  Sprinkle with Parmesan cheese and onions. Serve with Wheat Thins Snack Crackers. SAVORY CRAB CHEESECAKE ~Submitted by Treva, NC This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.  Prep Time: 20 Min  Total Time: 4 Hr 30 Min  Makes: 20 servings (4 Tbsp cheesecake and 5 crackers each)  INGREDIENTS:  Crust  1/2 cup Italian Style Bread Crumbs  1 oz. (1/4 cup) shredded Parmesan cheese  2 tablespoons butter or margarine, melted  Filling  20 oz. cream cheese, softened  2 tablespoons finely chopped green onions (2 medium)  1 1/2 teaspoons dried Creole seasoning  1 teaspoon sugar  1/2 teaspoon dry ground mustard Dash ground red pepper (cayenne)  1/2 cup heavy whipping cream  1 tablespoon cocktail sauce  1 teaspoon Worcestershire sauce  1/2 teaspoon red pepper sauce  4 eggs  1 (6-oz.) can lump crabmeat, drained  Garnish and Serve with Sprigs fresh parsley or leaf lettuce  1/2 to 3/4 cup cocktail sauce Assorted crackers  1. Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.  2. Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.  3. Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.  4. With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.  5. To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers. High Altitude (3500-6500 ft) Use 9-inch springform pan. After baking crust and making filling, remove partially baked crust from oven. Place baking pan filled with about 2 inches water on oven rack below middle rack. Pour filling over crust. Place cheesecake on middle oven rack over pan; continue as directed above.  NUTRITION INFORMATION:  1 Serving: Calories 260 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g); Cholesterol 90mg; Sodium 410mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 4g); Protein 7g  Exchanges: 1 Starch; 1/2 Very Lean Meat; 3 1/2 Fat Carbohydrate Choices: 1 Source: Valerie Holt Cartersville, GA  Bake-Off® Contest 41, 2004  MEDITERRANEAN FISH STEW ~Submitted by Treva, NC COOKING TIME  Active Time: 10 minutes  Total Time: 25 minutes  Yield 4 servings  2 tsp olive oil  4 small red potatoes (1 lb), sliced 1/4 in. thick  1 bag (1 lb) frozen pepper stir-fry mix  2 cloves garlic, chopped  1/3 cup water  1 jar (26 oz) marinara sauce  1 lb tilapia or catfish fillets, cut into 3-in. pieces  1/4 cup sliced pimiento-stuffed green olives  2 Tbsp chopped cilantro  1. Heat oil in a large nonstick skillet over medium-high heat. Spread potatoes in an even layer. Top with frozen peppers; sprinkle with garlic. Cover; cook 5 minutes.  2. Add water, cover and reduce heat. Simmer 5 minutes or until potatoes are tender, stirring a few times. Add marinara sauce and bring to a boil. Reduce heat; place fish on top. Cover and simmer 4 to 5 minutes until fish is just cooked through. Sprinkle with olives and cilantro.  Nutrition Facts  Amount Per Serving Calories 359 Total Fat 8 g Saturated Fat 2 g Cholesterol 58 mg Sodium 980 mg Total Carbohydrate 42 g Dietary Fiber 6 g Protein 29 g Source: Woman's Day SMOKED SALMON IN A WOK ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" http://www.unclebillskitchen.com Creator of the Dilly Core, a handy new kitchen tool. Yields 3 - 5 servings  1/4 cup soy sauce  1/4 cup Chinese cooking rice wine or dry sherry  1 Tbsp. minced ginger root  2 tsp. granulated sugar  1 lb. salmon fillet, cut crosswise into 1" wide pieces  1/2 cup brown sugar  1/3 cup uncooked long grain rice, brown or white  1/4 cup black or Oolong tea leaves - Chinese tea  2 whole star anise  1 tsp. cornstarch  4 tsp. cold water  In a mixing bowl, whisk together soy sauce, Chinese rice wine, ginger and 2 tsp. sugar to make a marinade. Cut salmon into 1 inch wide strips and add to marinade, turn to coat and marinate for 10 minutes. Line a heavy duty WOK with aluminum foil, overlapping the edges. In a separate bowl, combine brown sugar, long grain rice, black tea leaves and anise for the smoking mixture. Spread mixture evenly on top of the foil on the bottom of the WOK. Set a round wire rack over the mixture, should be at least 1 inch above the mixture. If necessary, scrunch some aluminum foil into balls and place on the mixture to elevate the wire rack. Place the WOK, uncovered, over high heat for about 10 minutes. When the mixture begins to smoke, place the salmon strips on the wire rack, skin side down. Place cover over the WOK. Reduce heat to medium-low and continue to smoke until salmon turns a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time. Turn heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid. Meanwhile, pour remaining salmon marinade into a small saucepan and set aside. In a small bowl, mix together cornstarch and water until smooth. Bring reserved marinade mixture to a boil; add cornstarch mixture and cook, stirring, until sauce thickens, about 2 minutes. Serve fish hot with some sauce. BROCCOLI AND SALMON CASSEROLE ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 3 cups frozen chopped broccoli 1 tablespoon olive oil 1/4 cup chopped onion 2 tablespoons all-purpose flour 1 1/2 cups milk 3/4 cup grated white cheese 1/2 cup chopped mushrooms 1 tablespoon chopped parsley 1/2 teaspoon dried dill 7 oz. can of shredded pink salmon 1/4 cup grated parmesan cheese Preheat your oven to 350 degrees.  Steam broccoli until just tender. Heat the olive oil in a large skillet and sauté the onion until soft and translucent. Remove the onion using a slotted spoon. Stir the flour into the remaining oil in the skillet, when the mixture bubbles add the milk and stir constantly to keep lumps from forming.  Add the cheese, mushrooms, parsley and dill, stir until the cheese has melted.  Add the salmon, steamed broccoli and onions. Stir to mix then transfer to a lightly oiled 2 quart casserole dish. Sprinkle the parmesan cheese over the top and bake uncovered for 35 minutes or until the parmesan is lightly browned.  CRAB CAKES WITH CHIPOTLE SAUCE ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean Chipotle peppers add pizzazz to traditional crab cakes. Shop for the peppers in the Mexican foods section of your grocery store. Preparation 15 min.  Cooking 3 min.  Sauce Ingredients: 1 cup LAND O LAKES® Light Sour Cream  3 tablespoons milk  1 tablespoon canned chipotle chiles in adobo sauce  Crab Cakes Ingredients: 3/4 cup cornflake crumbs  2 eggs, slightly beaten  2 tablespoons sliced green onions  2 tablespoons chopped fresh parsley  2 tablespoons Dijon-style mustard  1/2 teaspoon grated lemon peel  1/4 teaspoon salt  12 ounces cooked crabmeat, flaked  2 tablespoons LAND O LAKES® Butter  Instructions: Combine all sauce ingredients in 5-cup blender container or food processor bowl fitted with metal blade. Blend at high speed until smooth (1 to 2 minutes).  Combine all crab cakes ingredients except crabmeat and butter in large bowl. Stir in crabmeat. Shape into 15 small (2-inch) patties.  Melt butter in 12-inch skillet until sizzling; add patties. Cook over medium heat, turning once, until lightly browned (3 to 5 minutes). Serve patties with sauce.  Yield: 5 servings JAMAICAN JERK TILAPIA ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean Tilapia is the common name name used for a variety of cichlid fishes. Tart and spicy. The Caribbean vacation you never had.  Ingredients Tilapia: 4 6-8 oz. Tilapia filets 4 slices of lime Jamaican Jerk Rub: 2 limes' juice  1 jalapeno pepper, chopped fine 2 cloves garlic 2 tbs (30 ml) vegetable oil 2 tbs (30 ml) allspice, ground 1 tbs (15 ml) fresh ginger, grated 2 tsp (10 ml) thyme leaves 1 tsp (5 ml) cracked black pepper 1 tsp (5 ml) nutmeg, ground 1 tsp (5 ml) cinnamon, ground 1 tsp (5 ml) salt Directions Combine your dry jerk rub ingredients first and then add oil and lime juice.  Apply the rub to both sides of the filets and refrigerate in a covered container for at least a half-hour.  Heat your gas grill to medium-high heat and grill filets 3-5 minutes each side.  Tips: This dish goes well with asparagus and strawberries, red beans and rice, plantains or assorted fruits.  SHRIMP STEW ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 2 pounds medium-size shrimp, shells and heads on if possible  6 cups water  1 medium-size yellow onion, quartered  2 bay leaves  1 tablespoon plus 1/2 teaspoon salt  1/2 cup vegetable oil  1/2 cup all-purpose flour  1 cup chopped yellow onions  1/2 cup chopped bell peppers  1/2 cup chopped celery  1/4 teaspoon cayenne  2 tablespoons chopped fresh parsley leaves  2 hard-boiled eggs, shelled and finely chopped  Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set aside the shrimp stock.  Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes. Add the chopped onions, bell peppers, and celery, and cook, stirring until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1-1/2 hours.  Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne, and cook for about 20 minutes. Remove from the heat and stir in the parsley. Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot. The stew can also be served over white rice. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

SEARED SCALLOPS WITH SAUTÉED CUCUMBERS ~Submitted by Treva, NC Makes 4 servings Sweet sea scallops pair beautifully with lightly sautéed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with crusty bread or a few boiled new potatoes.  Servings: 4 servings Total Time: 1 hour Ease of Preparation: Easy Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, High Potassium, Heart Healthy, Healthy Weight Ingredients 2 large English cucumbers  ½ teaspoon kosher salt, divided Freshly ground pepper to taste 3 teaspoons butter, divided 3 teaspoons extra-virgin olive oil, divided ¼ cup reduced-fat sour cream 1 ¼ pounds large dry sea scallops (see Tip), tough muscle removed 1 tablespoon minced fresh dill or flat-leaf parsley for garnish Instructions 1. Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain. 2. Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl. 3. Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired. Tip: Be sure to buy dry sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly. Nutrition Information  Per serving: 225 calories; 9 g fat (4 g sat, 3 g mono); 60 mg cholesterol; 10 g carbohydrate; 25 g protein; 1 g fiber; 377 mg sodium; 697 mg potassium.  Nutrition bonus: Selenium (46% daily value), Magnesium (25% dv), Potassium (20% dv), Vitamin C (15% dv). 1/2 Carbohydrate Serving Exchanges: 1 vegetable, 3 lean meat Source: Eating Well CRAB AND GUACAMOLE TOSTADITOS ~Submitted by Jim D., WA State 3 tablespoons mayonnaise 2 tablespoons heavy cream 1 teaspoon minced chipotle chile in adobo sauce 1 pound lump crabmeat, picked over 2 large Hass avocados, cut into 1/2-inch dice 1 small onion, minced 1 large jalapeno, seeded, minced 2 tablespoons chopped cilantro, plus small leaves for garnish 3 tablespoons fresh lime juice 2 teaspoons pure olive oil 5 dozen round tortilla chips 1 large tomato, finely chopped  METHOD In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate. In a large bowl, combine the avocados, onion, jalapeno, chopped cilantro, lime juice and olive oil. Season with salt and pepper and refrigerate. To serve, put a heaping teaspoon of the guacamole on each tortilla chip, then spoon a tablespoon of the crab salad on top. Garnish each tostadito with some chopped tomato and a cilantro leaf and serve on a platter. HELPFUL HINTS: The crab mixture can be refrigerated overnight. Serves 8 Nutrition Facts per Serving Calories: 299 Fat, Total: 21g Carbohydrates, Total: 16g  Cholesterol: 48mg Sodium: 318mg Protein: 15g  Fiber: 5g % Cal. from Fat: 63% % Cal. from Carbs: 21% Source: Food & Wine SEAFOOD STEW ~Submitted by Treva, NC This rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color. Makes 2 servings, 1 3/4 cups each 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 1 clove garlic, minced 1/2 teaspoon dried thyme 1/2 teaspoon fennel seed 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Pinch of crumbled saffron threads 1 cup no-salt-added diced tomatoes, with juice 1/4 cup vegetable broth 4 ounces green beans, cut into 1-inch pieces 4 ounces bay scallops, tough muscle removed 4 ounces small shrimp (41-50 per pound), peeled and deveined 1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds. 2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes. 3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.  NUTRITION INFORMATION: Per serving: 219 calories; 6 g fat (1 g sat, 4 g mono); 103 mg cholesterol; 19 g carbohydrate; 22 g protein; 5 g fiber; 585 mg sodium; 480 mg potassium.  Nutrition bonus: Vitamin C (50% daily value), Selenium (43% dv), Vitamin A (25% dv), Iron (20% dv), Magnesium (15% dv).  1 Carbohydrate Serving  Exchanges: 3 vegetable, 3 very lean meat, 1 fat TIP: Ingredient note: Saffron is the dried stigmas of purple crocuses. It is sold in threads and powdered form; all you need is an economical pinch of the threads for this recipe. Find it in specialty markets. BROILED WILD SALMON WITH DILL MUSTARD SAUCE ~Submitted by Treva, NC Serves: 4  Preparation time: 15 minutes  Cooking time: 15 minutes  Ingredients: 1/4 cup fresh dill sprigs Freshly ground black pepper 1/4 teaspoon sugar 1 tablespoon Dijon mustard 2 tablespoons low-fat sour cream or mayonnaise Salt to taste 4 wild salmon fillets, about 4 to 6 ounces each Directions: In a food processor, puree the dill, pepper and sugar. Add the mustard and sour cream or mayonnaise and combine. (This can be made in advance and stored in the refrigerator for up to 2 days.) Preheat the broiler to high.  Season the salmon with salt and pepper. Place the salmon on a nonstick baking sheet and broil it until it is just cooked through, about 6 to 8 minutes. Serve the salmon with a large dollop of the dill mustard sauce.  Nutrition Facts Serving Size: 1 fillet with sauce  Calories 210  Total Fat 6 g  Saturated Fat 2 g  Protein 34 g  Total Carbohydrate 2 g  Dietary Fiber 0 g  Sodium 256 mg  Percent Calories from Fat 29%  Percent Calories from Protein 67%  Percent Calories from Carbohydrate 4% DILLED CRAB SALAD ~Submitted by Treva, TN 2 packages (8 ounces each) flaked imitation crabmeat  3 cups fresh sugar snap peas, halved widthwise  2 medium cucumbers, sliced  1 medium sweet red pepper, julienned  1/2 cup thinly sliced red onion  1/2 cup snipped fresh dill  1/3 cup prepared ranch dressing  1/3 cup sour cream  1 teaspoon lemon juice  Boston lettuce  DIRECTIONS In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice; mix well. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.  Yield: 10 servings. Nutrition Facts One serving: One 1-cup serving (prepared with fat-free ranch dressing and reduced-fat sour cream)  Calories: 94 Fat: 1 g Saturated Fat: 0 g Cholesterol: 12 mg Sodium: 481 mg Carbohydrate: 13 g Fiber: 2 g Protein: 7 g  Diabetic Exch: 1 lean meat, 1/2 starch. Source: Taste of Home Click if you have a submission for the Heart Healthy Recipe sect