Main Dishes

1 pound of boneless chicken
1 can drained sauerkraut
Thousand Island salad dressing
Grated Swiss cheese

Place the chicken in a single layer on the bottom of a baking dish.
Cover with the sauerkraut.
Then coat generously with the Thousand Island.
Top with grated Swiss.
Bake 350 for 30 minutes or until chicken is done.

Note: Rumor says this recipe won $10,000 in a contest.
Can't verify that, but it tastes like it could have.

3 slices of bacon, chopped
1/2 pound butter or margarine
2 tablespoons mustard (stone ground)
2 teaspoons chili powder
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon coarse black pepper
2 cloves garlic
2 tablespoons Crab Boil
1/2 teaspoon tobasco
1 1/2 pounds shrimp

Fry bacon until clear. Add everything except shrimp. Simmer 5 mins.
Place shrimp in an oven baking dish.
Pour sauce over shrimp.
Bake uncovered 375 for 20 minutes.

Notes: Eat them, shells and all, no need to peel.
We've also added a cup of diced celery and a can of chili tomatoes.
That way, you can eat the sauce over rice.

2 cups shredded cooked chicken or turkey
1 1/3 cup thick & chunky salsa
1 can black beans, rinsed and drained
3 cups coarsely crushed tortilla chips
1 cup shredded cheese

In a sprayed 8" square baking dish,
layer half of each of the ingredients in the order above, then repeat with the second half.
Bake at 350 for 20 minutes

Note: this is a way to put those leftover tortilla chips to good use.

6 cups water
3 bullion cubes
2 tablespoons cornstarch (dissolved in 3 tablespoons water)
2 tablespoons vinegar

optional additions:
1 lb cubed pork, chicken, or conch
1 can oysters
1/2 cup green peas
1/2 cup corn
1/2 cup dried or fresh mushrooms
1/2 cup diced celery
1/2 cup canned crushed pineapple
1 teaspoon red pepper flakes
1 cup pasta plus extra cup of water
2 beaten eggs

1 tablespoon of olive oil in a large pan.  Brown the meat.
Add 6 cups of water.  While it is heating, add the other ingredients.
Add dissolved cornstarch last and stir well.
Pressure cook 6 minutes or simmer for 20 minutes.
If using eggs, add them after pressure cooking
or during the last two minutes of simmering.

Dyad bread dough
Spaghetti sauce (Ragu, for example)
1 small chopped onion
1/2 cup chopped green pepper
1/4 cup chopped black olives
sauted meat of your choice (hamburger, sausage, etc)
grated cheese

Instead of placing the dough in a loaf pan for the second rise, spread it across the bottom of an oblong cake pan and allow it to rise there.
Cover the risen dough with the spaghetti sauce, veggies, and meat.
Top with a generous amount of grated cheese.
Bake at 425 for 30 minutes.

Dyad bread dough
1 can refried beans
1 small jar of salsa
1 small chopped onion
1 can of chopped green chili
sauted meat of your choice (hamburger, sausage, etc)
grated cheese
(optional) sour cream

Instead of placing the dough in a loaf pan for the second rise, spread it across the bottom of an oblong cake pan and allow it to rise there. Cover the risen dough with refried beans and salsa which are heated together in a saucepan to make them spreadable. Then add meat, onion, and lastly the chili. Top with a generous amount of grated cheese.
Bake at 425 for 30 minutes.

Note: Serve topped with optional sour cream.

mackerel (or other dark fish)
olive oil
1/2 cup mayo
4 teaspoons white wine
2 teaspoons minced onions
2 teaspoons parsley or dill weed

Coat a baking pan with a thin layer of olive oil.
Place mackerel skin-side down in a single layer.
Mix the remaining ingredients together and spread on top of the fish.
Bake at 425 until done (usually 15 or 20 minutes depending on the thickness of the fish).

Marinade:
1/4 cup Italian dressing
1/4 cup Worcestershire
2 teaspoons seasoning salt

Marinate mahi for one hour

Grill 3-7 minutes on each side.

Marinade:
1/3 cup maple syrup
1/4 cup cider vinegar
3 tablespoons dijon mustard
1 tablespoon lemon juice
1/2 cup olive oil
Add ground pepper to taste

Blend all ingredients well.
Pour over skinless salmon fillets and allow to marinate for about 2 hours or more.
Bake covered for 10 minutes at 400 degrees.
Remove cover and bake an additional 5-10 minutes until salmon is slightly golden.

1-12 ounce can beef broth
1-8 ounce can tomato sauce
2 cups mixed vegetables and potatoes
8 ounces of crab meat
1 tablespoon Worcestershire sauce
2 tablespoons Old Bay or more to taste
Pour a 14 ounce can of beef broth in a large saucepan or use same amount of water and 2 bullion cubes.  Add frozen mixed vegetables or chopped fresh. As the veggies start to become tender, add the remaining ingredients. Simmer 15 to 20 minutes.

16 ounces of cooked pasta
1/3 cup olive oil
1/3 cup vinegar
1/3 cup barbecue sauce
1/3 cup sugar

Combine last four ingredients and coat the pasta with it.

Add ins:
Cooked diced ham, pork, beef, or chicken
Chopped veggies.

Serve either hot or cold.
Can be frozen for later use depending on the veggies chosen. (i.e. cucumber won't freeze well)
An excellent choice for a long offshore run.

1/4 cup margarine or butter
1 envelope dry vegetable soup mix
1 1/2 cups milk
8 ounces linguine or spaghetti, cooked and drained
1/4 cup parmesan cheese

In a medium saucepan, melt margarine over medium heat.
Stir in soup mix and milk.
Bring just to a boil over high heat.
Reduce heat to low and simmer until vegetables are tender; about 10 minutes.
Toss hot linguine with sauce and cheese.

1 onion chopped
1 tablespoon cooking oil
2 cups water
1 package of instant mashed potatoes (makes 2 cups)
black pepper
1 15 ounce can chili (we use low-fat turkey chili, no beans)
1 15 ounce can beans (we like black beans)
(optional) few shakes of red pepper flakes
(optional) Parmesan cheese (or any other type)

In a sauce pan, saute onions in oil until just becoming translucent.
Add water and black pepper, bring to a boil.
Pour into heat-resistant bowl and add instant mashed potatoes.
Stir until coated and set aside.

Add chili and beans to pan to heat; add red pepper flakes if you like.
Heat until it almost begins to boil.
Turn off heat, cover, and ignore for 5 minutes.

Serve mashed potatoes in the bottom of a bowl,
cover with chili and beans.
Sprinkle with cheese and serve.

Chicken breasts
Ranch dressing
Parmesan cheese
Bread crumbs

Coat the chicken with the ranch dressing.
Roll it in a mixture of 50/50 bread crumbs and parmesan cheese
Bake at 375 for 30 minutes.

2 tablespoons butter
2 tablespoons flour
2 chopped green onions
2 cups half & half
2 cups milk
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt
1 lb cooked seafood (lobster, crab, or shrimp works well)
4 tablespoons sherry

Melt the butter, saute onion
add flour until smooth,
add milk and half & half  Heat until thick.  Then lower heat to simmer.
Add the last four ingredients.

1 pound hamburger browned, drained
1 onion chopped and browned
1 can of corn with juice
1 can stewed tomatoes
1 can diced Rotel (mild)
2 cans ranch beans (Texas barbecue)
1 cup milk
1 lb Mexican Velveeta
1/2 cup water

Combine all and cook over low heat. The cheese will melt thoroughly.

Notes: One jar of salsa can be used in lieu of Rotel and stewed tomatoes.
This soup freezes well.
A favorite when hunkered down for a cold front.

see Veggies

from "C_Language"

Split the tails down the middle, and place them meat-side-up into a skillet filled with 1/2" lemon juice (or water). Cover the pan and allow to steam. Cook 4-5 minutes after the top surface looks white.

Variation: use above method with meat covered in honey and coconut
during the cooking process. (Salty Paws)

8 ounces cooked pasta
1/2 cup drained oil-packed sun-dried tomatoes, chopped
4 large eggs
3/4 cup freshly grated parmesan cheese
3/4 cup freshly grated fontina cheese*
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil

In a large bowl, toss the spaghetti with the sun-dried tomatoes.
Whisk the eggs, Parmesan, fontina, salt & pepper to blend.
Add the egg mixture to the cooled spaghetti and toss to coat.
In a 9-1/2 inch ovenproof nonstick skillet, melt the butter and oil over medium heat.
Transfer the spaghetti mixture to the skillet, pressing to form an even layer.
Cook until the bottom is golden brown, about 3 minutes.
Place the skillet in the oven and broil until the top is golden brown.
Allow to cool in the skillet to room temperature, then invert it onto a platter. Cut the torta into wedges and serve.

Notes from Linda on "Water Music":
Parmesan can be used instead of using two types cheese above.
You may add thinly sliced ham or pepperoni if you want some meat.
We add red pepper flakes or hot sauce to spice the torta up a bit.