1 tb Vegetable oil

2 c Leeks or onion(s)

Thinly sliced 1 cn Tomatoes, coarsely chopped

-liquid reserved 3 tb Undiluted orange

-juice concentrate 1 tb Lemon juice

1/4 c Mint or cilantro, minced or

2 tb Dried mint, crushed

1/2 ts Asian chile paste (opt)

Salt and pepper 1/2 c Coconut milk (pref light)

-or evaporated skim milk -with coconut extract (opt) 1 1/4 lb Rock shrimp or

1 1/2 lb Medium shrimp

-shelled and deveined or 1 pk Peeled frozen shrimp *

4 c Cooked basmati rice

Or long-grain rice * Pop frozen shrimp directly into the sauce, still frozen, and simmer on medium heat, covered, until they just turn opaque, 4-5 min depending on the size of the shrimp. Heat the oil in a large heavy skillet over medium heat. Add the leeks and saute until softened, 8-10 min, stirring. Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (fresh mint is added later), chile paste, salt and pepper. Cook the sauce, uncovered, until slightly thickened, about 10 min, stirring occasionally. Stir in the coconut milk with the fresh mint and heat for 2 min. Add the shrimp, cover and cook until they just turn opaque, 2-4 min; the shrimp will continue to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top. Simply Seafood Winter 1996

2 c Water,boiling

2 pk Gelatin,lime-flavored (3 oz)

1 1/4 c Water,cold

1/4 c Lemon juice

1 ts Onion juice

1 c Sour cream

1 3/4 c Cucmbers,peeled/seeded*

1/4 c Radishes,chopped

Mayonnaise Cucumbers,peeled/sliced * - squeezeed dry in paper toweling. Pour boiling water over gelatin and stir until dissolved. Add cold water, lemon and onion juice. Chill until very thick. Stir in sour cream, then fold in cucumbers and radishes. Pour into a long, shallow pan that has been very lightly oiled with mayonnaise. Chill until firm. Cut into squares in pan and lift out onto chilled serving plate. Serve with mayonnaise and garnish with slices of cucumber.

1 lb Ground turkey

1/2 ts Garlic power

1/2 c Seasoned bread crumbs

1/4 ts Dry mustart

1/3 c Finely chopped onions

1 t Soy sauce

1 t Worcestershire sauce

Mix ingredients and shape into patties. Cook burgers 3 to 4 minutes per side on a lightly greased or nonstick pan.

PAT MULDROW (DCGM11B) 1 can Tomatoes

1/2 cup Parsley — minced

1 teaspoon Basil

1 teaspoon Salt

10 milliliter Garlic — minced

1/4 teaspoon Pepper

To every 3 lbs chicken: cook in enough oil to brown. Brown chicken in oil and remove from pan; slice an onion and cook in drippings until soft. Then add the above listed ingredients to the pan. Put chicken back in pan and let it simmer for about 40 min uncovered, turning the chicken once in a while.

Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991

1 c Tomato sauce

15 oz Ready made pizza crust

1/4 lb Pepperoni; slice or chop

1/4 lb Salami; slice or chop

1/4 lb Mild italian sausage; cook -

– drain 1/2 c Black olives; slice

1 c Mozzarella; grate

1 tb Fresh basil; mince

6 tb Parmesan; grate

1 tb Olive oil

Preheat oven to 400~. Spread sauce over crust. Top with all remaining ingredients except Parmesan and olive oil. Sprinkle cheese on top. Drizzle pizza with oil. Bake for 20 to 25 minutes, or until crust is brown. —–

4 pound chicken

2 cloves garlic, — finely minced

4 tablespoons chopped rosemary leaves

2 tablespoons freshly ground black pepper

1 teaspoon sea salt

3 tablespoons virgin olive oil

2 ounces Prosciutto rind

2 ounces Parmesan rind

2 medium red onion, — sliced into 1-inch disks

1 glass Lambrusco

4 tablespoons balsamic vinegar — plus 4 tablespoons

6 large Radicchio di Treviso

2 tablespoons extra virgin olive oil

Rinse and pat dry chicken. Remove the giblets and set aside.

Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.

Preheat oven to 375 F and preheat grill.

Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear — not bloody — juices.

Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.

8 oz Blue crab meat, shredded

8 oz Snow crab meat, shredded

8 oz Shrimp, peeled, deveined

-and coarsely chopped 1/4 c Green bell pepper, diced

1/4 c Red bell pepper, diced

1/4 c Scallions, diced

1/4 c Dijon mustard

Salt and pepper to taste 1 tb Cajun spice (not too salty)

2 1/2 c Basils Garlic Mayonnaise

1 1/2 c Coarse bread crumbs, plus

- 1/4 c for dusting cakes Oil for sauteing Basils Champagne Sauce Green olives (garnish) Chopped tomatoes (garnish) 1. Combine crab meat and shrimp in a bowl. Add peppers and scallions;

mix with a wooden spoon. Add mustard, salt, pepper, Cajun spice and garlic mayonnaise; stir. Stir in 1 1/2 cups bread crumbs, mixing until thoroughly blended. 2. Shape mixture into 8 patties, each about 3 inches wide and 3/4 inch

thick. Sprinkle both sides with remaining 1/4 cup bread crumbs. 3. Heat oil in a skillet until very hot. Add crab cakes and saute on

both sides until browned, about 5 minutes per side. 4. Bake crab cakes in a preheated 400-degree oven until crisp, about 5

minutes. 5. Spoon 1/4 cup Champagne sauce on each of 8 serving plates. Place a

crab cake on each plate. Garnish with green olives and chopped tomatoes, if desired. Source: Basils Restaurant in Michigan City, Indiana.