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Shrimp/Rice Salad serves 12-15 generously

• 3 C rice: cook till tender

• 1/2 C French dressing (orange Kraft type)

• 1 1/2 C mayonnaise

• 2 TBS curry (or more)

• 1 teasp salt

• 1/2 teasp pepper

• 1 teasp dry mustard

• 1 Cup diced celery

• 2 1/2 lbs. shrimp peeled, deveined, put in boiling water till pink

• juice of 1/2 lemon

• Mix with rice.  Chill overnight.

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Coquille Saint-Jacques

•  1 1/2 pounds scallops

• 6 tablespoons butter

• 1/4 cup finely chopped scallions

• 2 tablespoons minced parsley

• 1/4 lb mushrooms, chopped

• 1 cup white wine

• pinch of cayenne pepper

• 2 tablespoons flour

• 1 cup heavy cream

• 2 egg yokes, lightly beaten

• salt

• 1/2 cup freshly grated Parmesan cheese

•  Butter shallow baking dish.  Rinse the scallops and pat dry with paper towels.  Cut them in half.  Melt 4 tablespoons of the butter in a skillet and add the scallions, parsley, and mushrooms.  Stir over medium heat for 3-4 minutes, until the mushrooms have darkened and are soft.  Add the scallops, wine, and cayenne, and simmer covered for 3 minutes.  Drain and set aside, reserving the liquid.  Melt the remaining 2 tablespoons butter in the skillet.  Stir in the flour and cook until smooth and blended.  Slowly add the reserved liquid into the yolks, then stir the yolk-sauce mixture back into the sauce.  Stir and cook until smooth and thickened.  Add salt to taste.  Spoon into the buttered scallop shells or baking dish, sprinkle with Parmesan cheese, and put under the broiler just long enough to brown the cheese.

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 Tuna Casserole

•  Serves 25-30 people    Preparation Time:  40 min.     Cooking Time:  45-50 min.

•  3  16 oz macaroni twists

• pinch of salt

• 8 cans (10 3/4 oz) cream of mushroom soup

• 2 cans (12 1/2 oz) chunk light tuna, in spring water

• 5 lbs sharp cheddar cheese

• 1  7 oz box corn flakes

 Utensils:

• Several large boiling pots with covers

• colander

• large rectangular baking trays

• grater

• aluminum foil

•  Briefly:  The most difficult part about this recipe is getting enough boiling water to cook the macaroni twists before your head turns gray!!!  If possible, cook the pasta ahead of time to make your job much easier.

•  I.  Preheat oven/s to 425F.  In several large pots, fill 3/4 full with water.  Add a pinch of salt to add flavor to the pasta.  Cover and bring to a boil.  Add macaroni twists, stirring occasionally to prevent sticking.  Follow directions on macaroni twist package.  Test for doneness (eat a piece).  Drain in a colander and set aside to cool.

• II.  Grate cheddar cheese.  Open soup and tuna cans.  Make a layer of macaroni twists in several large baking pans.  Add a layer of tuna, cover with grated cheddar cheese.  Spread a generous amount the condensed cream of mushroom soup.  Sprinkle with grated cheddar cheese.  Place in hot oven and cook for 45 min.  Remove and sprinkle with corn flakes.  Return to oven for 5 minutes.  Remove and cool shortly before serving.

• Complimentary dinner suggestion:  large tossed salad and bread

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Sarah Taylor's Super Salmon
Plan 1/3 lb per person

1. Preheat the oven to 350 (400 if it's the big church ovens!). On a
baking sheet, take a piece of aluminum foil big enough to entirely wrap
a salmon, and put about a tablespoon of olive oil on it. Rinse the
salmon, and place it on the foil. Put another tablespoon of olive oil on top
of the salmon, and rub the oil on both sides of the fish.

2. Lightly salt and pepper each fish - about 1 tsp of each per fish.

3. Slice the lemons thinly (about 1/8"), and layer them down the
fishes.

4. Sprinkle each fish with about 1 1/2 tsp of dill weed.

5. Close the foil, making sure that the sides are rolled up (so juice
doesn't get the pan messy!) and that you can open it to check on the
salmon.

6. Bake in the oven for 40-50 minutes, until the salmon is opaque and
flaky all the way through.

7. Serve with sour cream with dill - approx 1 tbsp dill per 1-cup sour
cream.

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