8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat

Spread cream cheese on serving plate.
Pour cocktail sauce over cream cheese; top with crab meat

Serve with crackers or cocktail rye bread slices.

Salsa of your choice, optional
1 cup shredded lettuce
1 package taco shells, soft or hard
1/2 cup sliced black olives
1 cup shredded cheddar cheese
sour cream ( optional)
14 oz package tilapia fish tenders

Prepare fish tenders according to package instructions. Cut fully cooked fish tenders into bite size pieces and place into taco shells. Add salsa, cheese, lettuce and olives.

Makes 6 tacos.

Nutritional Tip---Seek out whole wheat or whole grain taco shells for added nutrients and a rich, healthy flavor.

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Heat oil in a deep fryer to 365 degrees F (185 degrees C).
Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
Gradually mix in beer until a thin batter is formed.

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 pound peeled and deveined large shrimp (order ahead and have it deveined for you)
1 tablespoon minced parsley

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 4 minutes.
Add the tomatoes, oregano, basil, thyme, crushed red pepper flakes,

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice