Can refried beans
2 med ripe avocados, peeled and sliced
2 T lemon juice
1/2 t garlic salt
1/8 t hot pepper sauce
1 c sour cream
Taco seasoning
1 jar thick and chunky salsa, drained
2 med tomatoes, seeded and chopped
1 c shredded cheddar cheese
Green onions
Spoon refried beans into a deep-dish pie plate.

Mash avocados with lemon juice, garlic salt and hot pepper sauce. Spread over refried beans.

Combine sour cream and taco seasoning. Add this and next four ingredients into pie plate.

Cover and refrigerate for at least 1 hour. Serve with chips.

14 oz can artichoke hearts, drained and chopped
4 oz can chopped green chiles, rinsed
1 c grated Parmesan cheese
1 c mayo

Preheat oven to 350. Combine all ingredients in a bowl and mix well. Spoon into baking dish.

Bake for 20 minutes.

6 oz smoked salmon
8 oz cream cheese, softened
Small chopped onion
3 green onions with greens, chopped
1/2 c mayo
1/2 c cheddar cheese
1/2 t chopped garlic

Combine all ingredients and mix with mixer. Serve with crackers.

1 French baguette
1/4 c mayo
3 oz cream cheese, softened
1 T chopped fresh basil (more if desired)|
Pinch of salt
Freshly ground pepper
4 Roma tomatoes, cut into serving slices

Cut baguette into serving slices.

Combine mayo, cream cheese, basil, salt and pepper. Cover and chill up to 8 hours (if desired).

4 cans cream of potato soup
2 cans cream of mushroom soup
1 can sliced carrots chopped and drained
1 can corn drained
3 cups milk
16 oz cream cheese
4-5 cups chopped halibut
1/2 tesp Old Bay Seasoning
1 med onion
2 cloves garlic chopped
cayenne pepper to taste

combine soups, carrots, corn, cream cheese, milk in pan and simmer, in large skillet saute halibut in butter with onions until tender

add to soup and pepper to taste, crock pot works great to keep warm

Peanut oil, for frying
2 cups panko bread crumbs
3 eggs
Kosher salt
Freshly ground black pepper
2 pounds halibut
8 corn tortillas
1/2 head cabbage, shredded
Pink Chili Mayo, recipe follows
Black beans

To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.

To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, black beans and a big dollop of Pink Chili Mayo.

1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

2-3 lbs. halibut fillets (or other white fish)
Johnny's Seafood Seasoning
Plain, fine bread crumbs
1 cup sour cream
2 cups mayonnaise
1 bunch chopped green onions
7-8 pieces crumbled bacon
1/2 tsp. garlic powder

Place filets in a baking dish and sprinkle with seafood seasoning and bread crumbs. Mix next 5 ingredients together and completely cover the filets with the mixture. Finish by covering the topping with more breadcrumbs. Bake at 350 for approximately 45 minutes or until the fish is done.

2 lbs. fresh halibut
3 cups shredded Cheddar cheese
2 cups mayonnaise
1 tsp. dill weed
1/2 tsp. lemon juice or lemon pepper

1 Salmon fillet
Soy sauce
1/4 c chopped celery
1/2 c chopped onion
Green pepper, sliced
Lemon, sliced

Marinade salmon in soy sauce for no longer than 30 minutes. Discard marinade.

Make foil boat with heavy duty aluminum foil. Place salmon, skin side down on boat.

Top with next four ingredients. Grill for approximately 10 minutes until salmon flakes easily.

1-1/2 cups fresh basil leaves
3 tablespoons plus 2 teaspoons olive oil
1-1/2 teaspoons minced garlic
3/4 teaspoon pepper
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 tablespoon plus 4 teaspoons shredded Parmesan cheese, divided
4 salmon fillets (6 ounces each)

For pesto, combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped.

Place the salmon in a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons pesto over fillets. (Cover and refrigerate remaining pesto for another use.)

Bake, uncovered, at 400° for 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

Salmon fillets cut into serving size, skinned

1/2 c chopped pecans

1/2 c bread crumbs

1 egg

2 T water

1/3 c flour

Beat eggs and water, place flour on a plate, mix pecans and bread crumbs on another

plate.

Dip salmon into flour then egg then pecan/bread crumbs.

In skillet, heat 2 T olive oil. Cook 3 minutes at medium high heat, turn and cook another

3 minutes.

Salmon fillets

Combine 1/2 c brown sugar with enough Jack Daniels to make a stiff paste.

Place salmon, skin side down on aluminum boat. Place brown sugar mixture down

center of salmon. Add finely chopped fresh jalapeno peppers, onion slices and lemon

slices on top.

Grill approximately 10 minutes.

Dark rum

Maple syrup

Salmon fillets, skinned

Combine rum and maple syrup. Spread glaze over salmon and grill for approximately

1/2 lb ground pork
1 lb ground beef
brown meat pour off grease
1 lg can whole tomatoes
12 oz can of tomato paste
2 tsp garlic salt
1 1/2 tsp basil
1 1/2 tsp oregano

simmer for 20 minutes while cooking noodles

16 oz cottage cheese
1/2 c grated parmesan
2 c mozzarella

layer noodles, meat sauces, cottage cheese mixture, cook 350 degrees for 15 minutes; take out of oven cover with sliced mozzarella. bake for an additional 15 minutes. let stand for 15 minutes before serving.

1 lb cooked ground burger with chopped onions
1 jar or can chopped stewed tomatoes
1 can tomato sauce
1 can kidney beans (don’t drain)
1 can corn (don’t drain)
1 sm can sliced black olives (drained)
chopped onions
Taco seasoning or chili powder to taste

serve with tortilla chips

Optional toppings:
sour cream
shredded cheddar cheese
tapito

1 large sweet onion, sliced
4 medium potatoes, cut into 1/4-inch slices
6 medium carrots, cut into 1/4-inch slices
1 small head cabbage, sliced
2 medium tomatoes, chopped
1 to 1-1/2 pounds smoked Polish sausage, cut into 1/2-inch slices
1 teaspoon salt
1/2 teaspoon pepper

Place the vegetables in order listed on three pieces of double-layered heavy-duty foil (about 18 in. square). Top with sausage; dot with butter. Sprinkle with salt and pepper. Fold foil around mixture and seal tightly.

2 teaspoons olive oil
3 cloves garlic, minced
4 cups broccoli florets
1/2 cup sweetened dried cranberries
Parmesan cheese
Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and saute 1 minute. Add broccoli and cranberries and saute 3 minutes, until broccoli is crisp-tender. Season, to taste, with salt and black pepper, sprinkle with Parmesan cheese.

Combine dressing ingredients in jar with lid and shake well. Chill. Dip avocado into orange juice. Then combine all ingredients over the lettuce.

Large zucchini, sliced
Yellow squash, sliced
1 ea. red, green and yellow bell peppers, sliced
Green apple, sliced
Large onion, sliced
Mushrooms, sliced

Put veggies in gallon plastic bag, add 12 oz jar of zesty Italian dressing, garlic, fresh basil. Marinate for approximately 1 hour. Drain veggies, grill over medium to high heat 10 to 12 minutes until tender. Baste with reserved marinade as needed during grilling.

Fresh spinach, washed and dried
Pint strawberries, sliced
Red onions, sliced
Pecans, roughly chopped
Dressing:
2 T sesame seeds
1 T poppy seeds
1 1/2 t chopped onions
1/4 t Worcestershire sauce
1/4 t paprika
1/2 c vegetable oil
1/4 c cider vinegar