In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the
milk is heating, melt the margarine in a small saucepan. Add the
flour and
mix thoroughly to the melted margarine with a wire whip . Slowly
add this roux to the scalded milk, stirring constantly with the whip.
Keep whipping to avoid lumping as the sauce thickens. Add the
Dijon mustard mix and then the lobster fumet, slowly whipping until
smooth. Set aside.

In a large sauté pan, put the clarified butter and the minced shallot
and cook on low heat until the shallot is slightly browned. Cut the
lobster meat into bite sized pieces and add butter and shallots.
Cook on heat for about 1 minute then add worcestershire and black
pepper. While stirring constantly with a wooden spoon, add the
sherry and the lobster tomalley and cook until the sherry starts to
boil approximately 2 min. Sprinkle in the paprika and add the white
sauce. Reduce heat and simmer for 2 minutes. Remove from heat
and serve on a golden brown patty shell.

qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per
person

Soak about 20 wooden skewers in water for 30 minutes.
Meanwhile,heat coals or gas grill for direct heat. Make the curry
sauce.

Place shrimp in a large bowl. Drizzle with oil and pepper
sauce,tossing to coat. Thread 3 shrimp on each skewer.

Cover and grill kabobs 4-6 inches from medium heat,4-6 minutes or
until shrimp is pink and firm. Serve with sauce.

Sauce:

1 cup canned coconut milk(not cream of coconut)
2 teaspoons curry powder
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon salt

Mix all ingredients in a small microwavable bowl. Microwave
uncovered on high for about 2 minutes,stirring every 30
seconds,until the mixture bubbles and thickens.

60 uncooked,peeled,deveined medium shrimp(about 2 lbs.)
1/4 cup olive oil
1 teaspoon red pepper sauce
6-inch wooden skewers

Prepare a grill

Toss veggies and pineapple in olive oil and season to taste with
salt and pepper. Grill with sausage for 5 min until veggies are
tender and sausage is brown and heated through. Place in medium
mixing bowl and add pineapple juice and rosemary. Toss and
season to taste with salt and pepper. Serve over mashed potatoes.

6 Large Italian Sausage links- Sliced in half link wise
1 Large Green Bell Pepper - Cut into 1 ½ inch wide strips
1 Large Red Bell Pepper - Cut into 1 ½ inch wide strips
1 Large Yellow Bell Pepper - Cut into 1 ½ inch wide strips
1 Large Vidalia onion - Cut in center and then in 1 inch slices
2 Fresh Jalapenos- quartered
1 ½ c Fresh Pineapple
½ c Fresh pineapple juice
1 ½ Tlbs fresh picked rosemary
Salt
Fresh ground black pepper

Heat coals or gas grill for direct heat. Thread chicken,potatoes and
celery alternately on each of eight-10-inch metal skewers,leaving 1/4
inch space between each piece. Mix oil and pepper sauce,brush
over chicken and vegetables. Sprinkle with pepper blend and
seasoned salt.

Cover and grill kabobs 4-6 inches from medium heat 15 to 20
minutes,turning occasionally,until chicken is no longer pink in the
center and potatoes are tender. Serve with Bleu cheese dressing.

1 lb. boneless, skinless chicken breasts,cut into 24 cubes
24(about 1 1/2 cups) refrigerated new potato wedges( from
1-pound,4 oz. bag )
24 pieces celery (about an inch long )
2 tablespoons olive oil
1 teaspoon red pepper sauce
1/2 teaspoon black and red pepper blend
1/2 teaspoon seasoned salt
1/2 cup bleu cheese dressing

Mix together to make a thick paste:
2 T. melted butter
3-4 T. Wondra Flour

Add: 1 cup of chicken broth and heat to boiling.

Turn off and add: 8 oz. of sour cream or Top the Tator

Saute 6 chicken breasts in:

1 T. oil, 2 T. lemon juice and 1 tsp each garlic, pepper and cumin

6 flour Tortillas - heat in microwave to soften.

Add: chicken, chopped onion, chopped green chilies, co-jack
cheese.
Roll and place seam side down in 9x13 greased pan. Pour sauce
over the top and sprinkle with more cheese.

Bake thoroughly or until bubbly at 350 for 35 minutes uncovered.

In ungreased 13×9 baking dish melt butter in preheated oven.
Meanwhile, in heavy 2 qt. sauce pan combine water, tomatoes,
scalloped potato mix, salt and oregano stir to blend. Cook over
medium heat, stirring occasionally, until mixture comes to a full boil.
Boil for 3 minutes, stirring occasionally. Set aside. Dip chicken
pieces into melted butter; place in same baking dish. Spoon potato
mixture under and around chicken. Cover with foil. Bake at 350 for
15 minutes. Remove foil; return to oven. Continue baking for 45 to
50 minutes. Add pepperoni slices; sprinkle cheese over pepperoni
and chicken. Return to oven and bake for 8 to 10 minutes or until
cheese is melted and chicken is fork tender.

1/3 cup butter
1 1/2 cup water
16 oz. can stewed tomatoes (undrained)
5.5 oz. pkg. scalloped potato mix
1 tsp each salt and oregano leaves
3 1/2 lb. cut up chicken pieces
2 oz. sliced pepperoni (about 22 slices)
1 cup (4 oz) shreded Mozzarella cheese

Cut fillets into bite sized chunks( 1 1/2 inches square ) Place fish and
the rest of the ingredients in a glass bowl. Add enough lime juice so
the fish is completely covered. Cover with plastic wrap. Refrigerate
24-36 hours. The fish will lose it’s transparency and become firm.
Drain fish and vegetables before serving.

Recipe ingredients may be changed according to your tastes.
Interesting flavors like,hot peppers,oregano,bay leaves,orange
juice,soy sauce and freshly ground black pepper can be added.
Seviche can be safely stored in a covered glass container for no
longer than 2 weeks.

1 pound any fresh fish (walleye,crappies,sunfish,northern pike works
best)
1/2 teaspoon salt
1 medium onion sliced
1/8 teaspoon dried oregano leaves
1 small green pepper,cut into strips
5 drops hot pepper sauce
1 clove garlic,minced
4 peppercorns
FRESH lime juice

Heat oven to 350 degrees. Place fillets in a 13×9 inch baking dish.
Sprinkle with salt,pepper,and paprika. Pour milk over fish slowly.
Cover with foil. Bake for 30-35 minutes,or until fish is firm.

Lift fillets from the poaching liquid. Place on a serving platter. Drain
and get rid of poaching liquid. Sprinkle fish with lemon juice(wedges)
and onions and serve with either crust bread or a salad.

2 1/2 lbs. walleye fillets,skin removed
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups milk
lemon wedges
1/2 cup sliced green onions

Put the 2 cups of milk in a bowl and mix in the one egg. Pour
Shorelunch into an ice cream bucket or container with a lid. Add red
pepper to the Shorelunch. Place fish fillets in the milk/egg mix and
let them sit for about a minute. Then put fillets in the container with
the Shorelunch and shake it up. Place fillets into the pan with the
Cranola oil (already heated to about 350-375). Cook until both sides
are golden brown.

Shorelunch (Cajun or Original)
Ground Red Pepper
1 egg
2 cups milk
Cranola Oil
Fish fillets

In a skillet,heat wine and water over medium heat until boiling,then
add fillets. Cover and reduce heat to low. Simmer for five to seven
minutes or until fish is firm and just begins to flake. Drain and discard
liquid from fish.In deep fryer or frying pan,heat oil.In large mixing
bowl,combine all ingredients,except cracker crumbs. Add fish and
mix well. Form fish mixture into 1/2 inch balls. Roll crappie balls in
cracker crumbs to coat,then fry two to three minutes or until golden
brown.

1/2 cup white wine
1/2 cup water
1 pound crappie
1 cup crushed soda crackers
1/4 cup thinly sliced green onions
1/4 cup unseasoned dry bread crumbs
2 eggs,beaten
2 tablespoons finely chopped onion
2 tablespoons tarter sauce
1 tablespoon snipped fresh parsley
1/2 teaspoon salt 1/4 teaspoon pepper
7-10 drops red pepper sauce
vegetable oil