FEEDS: 3-4

WHAT YOU'LL NEED:

• 15-20 medium size shrimp 21-25 count, raw and peeled
• 1/4 C. flour
• 3-4 T. canola oil
• hot sauce (I like Cholula Chili Garlic Hot Sauce)
• chopped fresh romaine lettuce
• Bleu cheese dressing, your favorite brand
• 1 stalk celery, finely diced

LET'S COOK

Begin by slicing the shrimps in half, lengthwise. Dust each half well in the flour, then place them on a tray so they don’t touch each other.

Heat the oil in a saute pan over a medium high burner. One by one, place the shrimps in the hot oil and cook them on both sides until they’re a light golden brown.

Remove the cooked shrimps to a bowl and toss them with about 2-3 tablespoon of the hot sauce to coat them well.

Mound some romaine on serving plates. Spoon a suitable amount of bleu cheese dressing on the greens. Distribute and arrange the cooked, hot sauced shrimps on the dressing, garnish with the chopped celery and serve.

MORE IDEAS:

You might consider a final sprinkle of bleu cheese crumbles as an optional garnish.

FEEDS: 4-5

WHAT YOU'LL NEED:

• 1 lb. good quality ground beef
• 1/2 lb. ground pork
• 1 egg yolk
• 2 T. chopped fresh parsley
• 1/2 C. seasoned bread crumbs
• 1/2 C. grated parmesan cheese
• 1/2 t. seasoned salt
• 1 small onion, diced fine and sautéed in 1 T. of olive oil until just cooked
• 1 T. ketchup

LET'S COOK

Mix all the ingredients well in a large bowl. Using a small ice cream scoop or a soupspoon as a rough measure, portion out the mixture. Wet your hands with a bit of cold water, and then roll each portion into a small meatball.

Place on a lightly greased baking tray and cook for 20 minutes in a 350-degree oven. Allow to cool, then use in your favorite tomato sauce for pasta.

MORE IDEAS:

If your supermarket doesn't have ground pork, use a full pound and a half of just the ground beef.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 3 ripe tomatoes of medium size, diced
• 1/2 C. olive oil
• 1/4 C. cider or red wine vinegar
• 2 T. Dijon mustard
• 1/4 C. - 1/2 C. fresh chopped basil

LET'S COOK

Pile the diced tomatoes on a serving plate.

In a mixing bowl, whip together the oil and vinegar. Add the mustard and whip to emulsify the dressing. Pour all the dressing over the diced tomatoes.

Finish the dish by scattering the basil over everything. Serve with a crust of bread, which you should use to sop up the remaining juices.

MORE IDEAS:

Substitute chopped parsley for the basil for more great flavor.

This salad is also quite good when tossed with a small head of romaine that's been chopped.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 6 oz. jar marinated artichoke hearts, drained
• 2 oz. can pitted and sliced black olives, drained
• 2 oz. package sliced almonds
• 1/2 lb. sharp cheddar cheese, grated
• 2 T. salsa
• canola oil
• 10-12 flour whole wheat tortillas

LET'S COOK

Place the artichokes, olives and almonds in a food processor. Blend until evenly chopped. Drop the mix into a bowl with the cheddar cheese and salsa and mix to blend well.

In a sauté pan over a medium high burner, heat enough oil to wet the pan nicely.

Place a tortilla shell in the pan. Spoon in just enough of the mix to evenly cover the shell. Place another tortilla on top and cook on both sides until nicely browned. It’s O.K. to press it gently during the cooking process.

When it’s toasty brown on both sides, remove to a cutting board and then cut into 8 wedges. Serve with side dishes of salsa and guacamole for dipping.

MORE IDEAS:

Save the marinade from the artichoke hearts. Add a bit of oil, mix it, taste it and then use as a salad dressing.

FEEDS: 6-10

WHAT YOU'LL NEED:

• 5-6 fresh small zucchini
• 5-6 fresh small yellow squash
• 4-5 peppers of various colors
• Olive oil
• Lawry’s Seasoned Salt
• freshly ground black pepper

LET'S COOK

Wash and trim the ends of the squash. Cut into quarters, lengthwise. Wash and clean the peppers. Cut into strips and combine in a bowl with the squash. Drizzle with just enough oil to give them a sheen. Sprinkle liberally with the seasoned salt and ground black pepper. Toss to evenly distribute the oil and the seasonings. Allow to sit for at least an hour.

Preheat a grill, clean the tines, then place the vegetables on the hot surface. Grill on each side until the vegetables have nice markings. Place on an interesting platter and serve right away or later at room temperature.

These can be cooked a couple of hours in advance.

MORE IDEAS:

You can get more creative by adding slices of portabello mushrooms, halves of plum tomatoes and thick onion slices to the mix.

You’ll have better control over the cooking process on the grill if you do just one variety of vegetable at a time. Line them up on the grill, all facing the same direction, so monitoring the cooking process and turning is universal.

Cooking times depend on the heat of the grill and the distance from the fire.

This recipe can also be done under a broiler.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 racks baby back ribs, cut in half
• chicken or beef stock
• 1/2 C. Hoisin Sauce
• 1/2 C. Duck Sauce

LET'S COOK

Place the ribs in a pot of appropriate size, cover with the stock of your choice and bring to a boil. Lower the burner to a simmer and cook for 20 minutes. At this point, slice a bit of meat off a rib and test it for tenderness. If you like it more tender, cook an additional 10 minutes.

Meanwhile, mix the Hoisin and Duck sauce together in a small bowl. When the ribs are done, remove them to a pan and spread the sauce on the meaty side while they’re still warm. Allow to cool, cover and refrigerate.

When it’s time to cook, preheat a grill to a medium high setting. Place the ribs on the hot tines, meaty side up. Cover and allow to cook for about 5-8 minutes.

Turn them over, cover and cook an additional 6- 8 minutes. Turn them over again, slater with any leftover sauce, turn up the grill and cook another 4-5 minutes. Turn them over one last time. This time, the meaty side should be down.

Grill just until the meat shows grill marks. Remove to a cutting board, slice into individual rib sections and serve.

MORE IDEAS:

You can broil these ribs. Start by broiling with the meaty side down. Always broil the side you want to present last.

Save the stock for a soup or stew base. It freezes really well.

Serve with some Duck Sauce jazzed up with a bit of hot Chinese mustard mixed in.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 1 C. mayonnaise
• 1 C. grated sharp cheddar cheese
• 1 large bunch asparagus, cut, boiled until just tender, drained and cooled
• 1 T. parmesan cheese, grated

LET'S COOK

Place the mayonnaise, cheddar cheese and asparagus in a food processor. Blend until smooth.

Spoon the mix into a glass pie plate and bake in a 375 degree preheated oven for 30 minutes. Remove from the oven, sprinkle the top with the parmesan cheese and when it cools and the bubbling stops, serve with crackers and a butter knife for spreading.

MORE IDEAS:

You could also make this dish with two cans of well drained artichoke bottoms.

FEEDS: 2

WHAT YOU'LL NEED:

• 1 tangerine, a Clementine is great
• 2 T. Dijon mustard
• 1 scallion, finely chopped
• 2 salmon filets, single portion each

LET'S COOK

Wash the tangerine well and dry it. Use a fine grater to grate the rind of the tangerine into a small bowl. Cut it in half and juice it. Add the juice to the grated rind. Stir in 2 tablespoons of Dijon mustard and the chopped scallion. Pour the mix over the salmon filets and completely slather the fish with the sauce. Cover the dish and refrigerate for at least an hour. During that time, be sure to smear the salmon in the sauce and turn over once or twice.

This salmon is great grilled. Be sure to preheat the grill, scrape it clean and then to spray with a bit of aerosol oil. Place the salmon on the grill skin side down. Spoon with the remaining sauce on the filets and cook about 4-5 minutes. Turn the salmon over and cook until it’s done to your taste. Normal cooking time is 4-6 minutes per side depending on the thickness of the salmon and the intensity of your fire.

This can also be broiled. Just be sure to broil the skin side up first.That way, the fleshy side is broiled to perfection last, then served with the nice side up.

Serve with some rice pilaf, a few asparagus spears and a garnish of a slice of tangerine and a parsley bud.

MORE IDEAS:

A small orange will work in place of the tangerine.

FEEDS: Everyone

WHAT YOU'LL NEED:

• 6 T unsalted butter
• 6 T (1/3 C) canola oil
• ½ c. light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup shredded coconut
• 1 cup pastry flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1½ t. ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup rolled oats
• ½ cup chopped walnuts
• ½ cup raisins
• ½ cup chocolate chips

LET'S COOK

Cream butter, oil and brown sugar together in a large bowl until light and fluffy.

Stir in eggs, vanilla, and coconut. Sift flour, salt, baking powder, cinnamon and nutmeg over butter mixture and blend well.

Blend in oatmeal, walnuts, raisins and chocolate chips.

Preheat oven to 3250 F. Lightly grease 2 baking sheets. Drop dough by rounded teaspoons onto pans.

Bake until edges are lightly browned and center pops back when touched about 20 - 25 minutes. Remove from oven and let cool completely.