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INGREDIENTS:

1 package (7 ounces each) rotelle
1 can (15 1/4 ounces each) Medium Green Lima
beans or Green butter beans, drained
1 can (15 1/2 ounces each) sweet green peas, drained
2 cups cherry tomatoes, halved
1 green onion, sliced
4 ounces brick Monterey jack cheese, cubed
1 bottle (8 ounce each) creamy salad dressing

DIRECTIONS:

Cook pasta according to package directions. Drain and rinse under cold running water. Place in large bowl, cover, and refrigerate until chilled.

Add beans, peas, tomatoes, onion, and cheese to cold pasta.

Pour dressing over salad and toss to coat. Cover and refrigerate until chilled.

INGREDIENTS:

1 tbsp. salt
1 1/2 lb. live lobster
1 bay leaf
2 slices lemon
2 slices onion
1 stalk celery with leaves
3 peppercorns
2 sprigs fresh parsley
1 lb. raw shrimp

SAUCE:

6 tbsp. lightly salted butter
2 tbsp. minced onion
5 tbsp. all-purpose flour
1 c. reserved seafood stock
1 c. chicken stock
1 1/2 c. light cream
1/2 c. dry white wine
1/4 c. fresh grated Parmesan cheese
1 tbsp. Dijon mustard
3 to 4 drops hot pepper sauce
1 tsp. salt
1/2 tsp. freshly ground pepper

PASTA:

1 tsp. salt
1 tbsp. oil
1 lb. vermicelli spaghetti
3 tbsp. light salted butter
3 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley for garnish

DIRECTIONS:

1. To prepare seafood, bring about 6 quarts water to a boil; add salt, lobster, bay leaf, lemon, onion, celery, peppercorns, and parsley. Bring to a second boil; then simmer, covered, 15 minutes. Remove lobster and any scum from stock. Add shrimp and simmer about 4 minutes longer, until shrimp are pink. Remove shrimp and reserve 1 cup seafood stock. Shell lobster and shrimp; cut lobster meat in uniform chunks. Cover and set aside.
2. To make sauce, melt butter; add onion and cook 2 to 3 minutes, but do not brown. Stir in flour. Gradually add reserved seafood stock, chicken stock, cream and wine. Cook, stirring over low heat about 10 minutes, until smooth and thick. Stir in cheese, mustard, hot pepper sauce, brandy, if desired, salt and pepper; cook over low heat another 10 minutes, stirring frequently. Add seafood; simmer gently until heated through; keep warm.

3. To make pasta, bring large pot of water to a boil. Add salt and oil, then pasta, stirring vigorously. Cook pasta al dente; drain thoroughly; return to pot and add butter and Parmesan cheese. Toss quickly until pasta is coated with melted butter and cheese. Turn onto warm platter; top with seafood and sauce; sprinkle with chopped parsley.

TIPS: Crab meat or scallops can be substituted for lobster and/or shrimp. Do not parboil these as in step 1, but add raw to the cream sauce at the end of step 2. Large crayfish are another good substitute. Bottled clam juice and/or chicken broth will replace the cup of reserved seafood stock.

INGREDIENTS:

2 c. broccoli flowerets
2 c. cauliflower flowerets
1 c. Chinese pea pods
8 oz. fake crab meat seafood
1 tbsp. butter
1/2 lb. Velveeta light, cubed
2 or 3 tbsp. skim milk
1/2 tsp. grated lemon peel
12 oz. fettucine or spaghetti

DIRECTIONS:

Cook fettucine; drain. Stir-fry vegetables and crabmeat until vegetables are crisp-tender. Stir Velveeta, milk, lemon peel in saucepan over low heat until smooth. Pour cheese mixture over pasta and vegetables. Season with pepper, as desired.

INGREDIENTS:

2 or 3 c. cooked rice or pasta
1/2 to 1 cup each of any leftovers you may have such as:
Diced deli meat
Diced cooked ham, turkey, chicken or seafood
Flaked, canned tuna, mackerel or salmon
Canned or frozen green peas, corn, lima beans or mixed veg.
Chopped black or green olives
Mixed bean salad
Diced American, Cheddar, Colby, Swiss, Mozzarella, Brick or Jack cheese
Sliced raw carrots, celery, cauliflower, broccoli, zucchini, cucumbers, mushrooms, radishes, tomatoes, onions or avocado
Italian or vinaigrette salad dressing

DIRECTIONS:

This recipe was designed to use up all the little bits of leftovers from the refrigerator. Experimenting with it should produce many different salads. Select ingredients and mix together. Pour a generous amount of Italian or vinaigrette salad dressing over top and remix thoroughly. Salad may be served immediately, but will absorb the flavor of the dressing if refrigerated for 1/2 hour before serving. Stir again immediately before serving.

1 pkg. wide noodles, cooked
Lox, steamed shrimp, crab or other seafood
Steamed broccoli or zucchini and carrots (still crispy)
8 oz. nonfat yogurt
2 - 5 tbsp. dijon mustard, depending on taste
1 clove garlic, minced and browned in 1 tsp. oil

DIRECTIONS:

Let ingredients cool, mix yogurt, mustard and garlic. Mix together. If using lox, use much less than other seafood.

INGREDIENTS:

1 lb. fettuccine
1/2 can condensed mushroom soup
1/2 can condensed Cheddar cheese soup
4 oz. skim milk
2 oz. cream sherry
1/8 tsp. nutmeg
8 oz. asparagus, cut into 2″ pieces, cooked
6 oz. seafood, cooked

DIRECTIONS:

Cook fettuccine according to directions. In small pan, combine soups, milk, sherry and nutmeg. Heat 5 minutes, stirring until hot. Place cooked fettuccine on platter. Place warm asparagus and seafood next. Pour sauce evenly over fettuccine. Calories 327. Fat 9 grams.

INGREDIENTS:

1/4 lb. butter
1 clove garlic, minced
2 tbsp. fresh parsley, minced
1 1/2 c. light cream
1 c. milk
6 oz. Swiss cheese, grated
1/2 c. Parmesan cheese
Any of these vegetables: (peeled & cut in bite size pieces) - broccoli, carrots, zucchini, onions, sun dried tomatoes, noodles
Chicken (opt.)
Seafood (opt.)

DIRECTIONS:

In double boiler melt butter and cook garlic and parsley for 1 minute. Add cream and milk. Add cheeses. Cook over low heat. Saute vegetables in a little oil. Saute boneless chicken or seafood in oil. Cook noodles.
On a large serving plate, put noodles on the bottom, arrange vegetables on noodles. Top with chicken or seafood. Pour sauce over all.

Use the amount of vegetables, chicken or seafood needed for the number of people you are serving.

INGREDIENTS:

1/2 lb. coarsely chopped bacon
1 coarsely chopped med. onion
1 sweet red pepper, sliced in julienne strips
2 minced cloves garlic
1 sm. zucchini, sliced in 1/8″ rounds
1/2 lb. fresh mushrooms, sliced
1 lb. peeled & deveined shrimp
1 1/2 Paul Prudhomme Seafood Magic
2 lbs. fresh linguine
1 oz. fresh grated Parmesan cheese
2 c. warmed heavy cream
Salt & pepper
Accent to taste

DIRECTIONS:

In large skillet, saute bacon over medium high heat until opaque, add onion and saute until golden. Add red pepper and garlic, cook 1 minute and then stir in zucchini and mushrooms. Cook 1 more minute. Remove bacon and vegetables to a heated bowl, but leave drippings in skillet. Place shrimp in skillet and saute for about 30 seconds, sprinkle with Seafood Magic and continue cooking until shrimp is pink in color. Return bacon and vegetable mixture to the skillet and keep warm. Meanwhile, cook linguine until al dente, drain and stir into shrimp mixture. Add Parmesan cheese and warm cream. Season with salt, pepper and Accent to taste. Yield: 4 to 6 servings.

INGREDIENTS:

1 lb. rotelle macaroni
1 jar artichoke hearts with liquid 4 oz. jar diced pimentos with liquid
1 sm. can pitted black olives
1 raw pepper (green, red or any other)
Fresh broccoli flowerets and/or cauliflower flower
1 can baby corn, drained
1 jar mushrooms, drained
Radishes, ham, bologna, seafood, imitation crab or shrimp may also be added

DIRECTIONS:

Cook macaroni. Add all ingredients above. Add garlic powder, onion powder, salt and pepper, basil, oregano, Italian seasonings (optional), and Italian dressing to taste. Chill.

INGREDIENTS:

1 (7 oz.) Creamettes sm. shells, cooked & rinsed in cold water
1 (8 oz.) pkg. Louis King crab, diced
3/4 c. frozen peas, thawed
1 (8 oz.) can water chestnuts, drained & finely chopped
1/2 c. slivered red pepper
Celery (opt.)

DRESSING:

1 1/2 c. Miracle Whip
1/2 c. Hoffman House Shrimp or Seafood sauce
1 tsp. dry onion powder

DIRECTIONS:

Blend and mix. Line a mold with Saran Wrap and mold. Flip over next day.