Mix and refrigerate for at least four hours. Gives this appetizer a real twist by adding cubes of canteloupe

1. Preheat oven to 350 degrees. Coat small souffle dish with non-stick spray. 2. In bowl, break bread into small pieces. 3. Mix in remaining ingredients. 4. Pour mixture into prepared souffle dish. 5. Bake 35 minutes or until knife inserted in center comes out clean.

PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large enough to hold the fillets comfortably, spread the onions over the top and set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill, salt and pepper in a small pot. Place over high heat, quickly bring to a boil and pour over […]

Place cottage cheese, lemon juice and onion powder in blender or food processor. Cover and blend on high speed about 2 minutes, stopping blender occasionally to scrape sides, or process, 30 seconds or until smooth. Pour into small bowl. Stir in shrimp and nuts. Cover and refrigerate at least 1 hour. Serve with assorted crackers […]

Mix ingredients together thoroughly and add seasoning to taste. Serve on lettuce or stuffed Avocado.

Fresh loin of tuna without bloodlines, roll in cracked black pepper then sear it in very hot cast iron pan without oil, cool down for better slicing. Sauce: 1 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice tuna […]

Combine bread crumbs, parsley, salt, pepper, sage & rosemary: set aside. Melt butter; add onion & celery, sauteeing until tender. Add vinegar & water; heat. Pour liquid over bread crumbs & toss lightly. Place mixture in bottom of greased baking dish; place fish on dressing & top with bacon. Bake, uncovered, in 350 oven for […]

Combine all ingredients in a buttered 1-1/2 quart casserole or 6 buttered seafood shells. Top with buttered bread crumbs. Bake in a 350 degree oven for 25 to 30 minutes or until bubbly hot. This may be made early in the day and cooked at the last minute. Serves 4 to 6.

In a medium saucepan place the 1 tablespoon of butter and heat it on medium high until it has melted. Add the shallots and garlic. Saut‚ them for 2 to 3 minutes, or until the shallots are tender. Add the Chablis, clam juice, and white wine vinegar. Cook the ingredients for 15 to 20 minutes, […]

Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned. Turn carefully with a spatula and brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir vinegar […]