Mushroom Strudel -12 Servings

1/4 cup Vegetable oil
1 cup parmesan cheese grated
1 pound shiltake mushrooms chopped
1 pound button mushrooms shopped
1 pound portabella mushrooms chopped
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon basil
2 tablespoons garlic minced
1 package phyllo dough
1 pound butter

Instructions: Combine all ingredients except cheese and phyllo dough. Cook mushrooms and spices over medium heat until tender. Add cheese. Cut phyllo dough into 6" x 8" strips. With pastry brush, brush butter on dough. Place approximately 4 tablespoons mushroom mixture on dough. Fold over 1" of dough onto the mixture and roll up from opposite end. Brush with butter. Bake at 350 until browned.

Per serving: 473.9 Calories, 38.0 Fat (67.8 calories from fat), 7.7 Protein, 32.9 Carbohydrate,88 Cholesterol, 452 Sodium. return

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Shrimp Pockets - 12 Servings

2 pounds shrimp diced
2 each carrot fine diced
1 each celery stalk fine diced
2 tablespoons garlic
1/2 each red pepper diced
1/2 bunch green onions diced
1 cup hoisin sauce
1 package phyllo dough
1 pound butter melted

Peanut sauce:
2 cups creamy peanut butter
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon cayenne pepper
1 tablespoon minced garlic

Instructions: Combine all ingredients and cook (except phyllo dough), on medium heat until shrimp and vegetables are done. Cut phyllo dough into 3" x 8" strips. Place 1 tablespoon shrimp mixture on dough and rollup as if folding a flag. Bake on sheet pan at 350 until brown. Spicy peanut sauce mix all together. Serve with spicy peanut sauce.

Per serving: 672.3 Calories, 56.6 Fat (73.3 calories from fat), 27.3 Protein, 19.2 Carbohydrate,201 Cholesterol, 989 Sodium return

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Al's Fish Dip- 12 Servings

2 cups flaked halibut (deep fried or baked) flake
1 cup flaked smoked salmon flake
1/2 cup dill pickles chopped
1/2 cup onion diced
1-1/2 cups mayonnaise
salt and pepper to taste
Old Bay Seasoning season to taste

Instructions: Mix everything together. You can increase or decrease the amount of mayonnaise to suit your taste. Great on crackers or for use on sandwiches. Great grilled.

Per serving: 201.4 Calories, 23.4 Fat (97.4 calories from fat), 0.4 Protein, 1.0 Carbohydrate, 10 Cholesterol, 283 Sodium

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Gravlox Marinade -1 Serving

2 cups salt
4 cups sugar
1-1/2 bunches dill
1/2 bunch parsley
1/2 cup cracked black pepper
1/2 cup cracked white pepper
1/4 cup cracked juniper berries
1 cup orange juice
1/2 cup lemon juice
1/2 cup brandy

Instructions: Fillet one whole salmon leaving skins on. Coat with marinade, cover with plastic wrap and place weight over fillets. Marinate under refrigeration for 48 hours. Slice paper thin and serve.

Per serving: 3738.1 Calories, 3.7 Fat (0.9 calories from fat), 15.5 Protein, 886.8 Carbohydrate, 0 Cholesterol, 204823 Sodium

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Smoked Salmon -150 Servings

5 gallons Salmon Fillet
3/4 package tender quick (meat curer)
3 pounds brown sugar
3/8 cup coarsely ground pepper
3 cloves garlic chopped (optional)
2 cups soy sauce (optional)
3 tablespoons onion powder (optional)

Instructions: Cut salmon into medium sized chunks. Brine: fill 5 gallon bucket 1/2 full, add enough tender quick that would float an egg, then add 2/3 as much brown sugar as the amount of tender quick you used. Approximately 3 pounds. Add optional ingredients, if you like them. Soak salmon in brine solution for 8 hours or overnight. Remove salmon from brine and place on a rack to drain and glaze (over 3 to 4 hours). At this time you can also pepper the salmon to taste. Smoke the salmon for 12 hours or until done to your satisfaction.

Per serving: 181.1 Calories, 4.4 Fat (22.3 calories from fat), 25.2 Protein, 9.0 Carbohydrate, 66 Cholesterol, 88Sodium.

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Halibut Chowder - 4 Servings

1 pound halibut fillets cut 1 inch thick
3 slices bacon diced
1 each onion chopped
2 cloves garlic minced
1/2 each green pepper seeded and chopped
1 can 48 ounces of chicken broth
1 each bay leaf
1/2 teaspoon parsley flakes
1/8 teaspoon pepper
1/4 cup long grain rice

Instructions:Fry bacon until crisp. Lift out and set aside. Add onion and garlic to bacon drippings and saute until limp. Stir in green pepper, broth, bay leaf, parsley and pepper. Bring to a boil. Add rice and cover. Simmer for 10 minutes. Add halibut to broth after rice has cooked for 10 minutes. Continue to simmer until rice is tender and fish flakes readily. Stir in bacon and serve.

Per serving: 171.8 Calories, 5.1 Fat (27.3 calories from fat), 25.7 Protein, 4.5 Carbohydrate, 40 Cholesterol, 139 Sodium

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Easy Cioppino - 6 Servings

1-1/2 pounds halibut cut 1 inch thick
2/3 cup onion chopped
2 small carrot sliced
2 tablespoons parsley minced
1 clove garlic minced
1/4 cup salad oil
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can tomato sauce 15 oz
2 cups hot water

Instructions: Saute onion, carrots, parsley, and garlic in hot oil until onion is tender. Remove from heat. Stir in flour, salt, and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in tomato sauce and water. Cover and simmer 20 minutes. Add fish to sauce. Cove and simmer 30 - 40 minutes.

Per serving: 247.1 Calories, 11.9 Fat (43.6 calories from fat), 25.2 Protein, 9.5 Carbohydrate, 36 Cholesterol, 502 Sodium

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Gravalox - 1 Serving

3 tablespoons salt
3 tablespoons sugar
1 tablespoon peppercorns crushed
1/2 bunch dill
1 fillet coho salmon
1/4 cup Dijon mustard
3 tablespoons sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/3 cup oil
3 tablespoons chopped dill fresh mix together

Instructions: Combine salt, sugar, peppercorn and put on top of the fillets of salmon. If this is a large salmon then double the recipe. You can add some vodka, which gives it a good flavor. Add the dill on top. Cover and refrigerate. After a day, turn the fillets so they are in the juices. You might want to put a little weight on the fillets. Marinate for at least 3 days. Serve with a mustard dill sauce on dark rye cocktail bread. Slice the fillets at an angle for presentation.

Per serving: 1117.3 Calories, 80.8 Fat (63.7 calories from fat), 22.0 Protein, 81.7 Carbohydrate, 38 Cholesterol, 19980 Sodium

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Crab Dip - 12 Servings

1/2 packet Uncle Da's Party Dip Mix
8 ounces cream cheese softened
4 ounces Parmesan cheese grated
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup plain yogurt
8 dashes Tabasco sauce
8 dashes Old Bay Seasoning
5 stalks celery chopped
1/2 cup onion chopped
5 dashes lemon pepper
5 dashes Cajun seasoning
5 dashes garlic salt
1 pound crab or shrimp meat

Instructions: Mix all ingredients together. Add crab or shrimp to mixture. Serve as a dip with crackers or use for sandwiches. Our favorite is to grill sandwiches on sourdough bread with or with out cheese.

Per serving: 207.1 Calories, 19.6 Fat (82.5 calories from fat), 6.3 Protein, 3.1 Carbohydrate, 37 Cholesterol, 444 Sodium

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Sesame halibut skewers - 1 Serving

40 each 8"wooden skewers
40 each halibut fillet 1-1/2 x 1/2" approx
1 cup hoisin sauce
4 cups flour, all-purpose
1 tablespoon salt and pepper mixture
2 cups pasteurized eggs
4 cups panko crumbs
3 tablespoons toasted sesame seeds
2 tablespoons green onion sliced 1/8" thick
1/4 tablespoon salt and pepper mix

Instructions: Weave the halibut pieces onto the wooden skewers no more than 2". Brush the skewered halibut with the Hoisin Dipping Sauce and let marinate up 1-2 hours. Meanwhile, combine the flour with the salt and pepper. Place the Panko crumbs in a food processor and pulse several time to break up into a finer crumb. Mix the sesame seeds, green onion, and salt and pepper evenly into the crumbs. Bread the skewers in the flour, egg, and seasoned Panko crumbs. Deep-fry golden brown in a preheated fryer. Drain well. Serve with the hoisin dipping sauce, fresh limes, onions sprinkle over, sesame seeds sprinkled over. Serve with coleslaw or cabbage mixture.

Per serving: 7024.0 Calories, 147.3 Fat (19.6 calories from fat), 907.0 Protein,448.6 Carbohydrate, 1341Cholesterol, 2223 Sodium

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Bar BQ Shrimp - 1 Serving

1 pound shrimp 21 - 28 count tail on peeled and deveined
15 each bacon slices
25 tablespoons horseradish
4 cups barbecue sauce
2 tablespoons cayenne pepper
1/2 cup brown sugar

Instructions: Butterfly shrimp, spoon 1 tablespoon horseradish into butterfly and wrap with 1/2 slice of bacon. Place on sheet pan and bake at 350 for 20 minutes. Combine barbecue sauce, pepper, and sugar. Spread sauce onto shrimp and bake another 5 minutes.

Per serving: 1915.5 Calories, 67.6 Fat(31.0 calories from fat), 54.0 Protein, 284.8 Carbohydrate, 81 Cholesterol, 10144 Sodium

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Vegetable Soup - 15 Servings

3 quarts whole peeled tomatoes
4 each carrot large dice
2 each potatoes large diced
1 cup peas
1 cup corn
2 stalks celery diced
2 tablespoons chicken base
2 tablespoons basil
2 tablespoons thyme
2 tablespoons garlic
1/2 tablespoon cayenne pepper
1 quart water
1 each red pepper diced
2 tablespoons salt

Instructions: Cook all ingredients until tender.

Per serving: 32.2 Calories, 0.3 Fat (7.5 calories from fat), 1.4 Protein, 6.9 Carbohydrate, 0 Cholesterol, 868 Sodium.

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Clam Chowder - 15 servings

2 quarts clam juice
16 ounces clams
2 tablespoons clam base
2 quarts heavy cream
2 tablespoons basil
2 tablespoons garlic
1 each red pepper diced
2 each potato medium diced
2 each carrot diced
2 tablespoons thyme
4 tablespoons vegetable oil
1 cup flour
10 slices bacon diced

Instructions: In a large stock pot cook bacon, add diced peppers, carrots, and garlic. Add oil and flour. Mix well. Add all other ingredients and cook on medium heat until potatoes are tender and soup is creamy.

Per serving: 616.6 Calories, 53.3 Fat (76.4 calories from fat), 9.8 Protein, 27.2 Carbohydrate, 188 Cholesterol, 652 Sodium

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Onion and Cheese Soup - 12 servings

10 each onion julienned
1 cup flour
2 quarts heavy cream
1 quart milk
20 ounces swiss cheese grated
2 tablespoons garlic
2 tablespoons salt

Instructions: In a large stock pot cook onion until translucent. Add flour and mix well. Add cream and milk and cook until smooth and creamy. Add garlic, salt, and cheese and cook until all cheese is melted.

Per serving: 862.5 Calories, 74.5 Fat (76.7 calories from fat), 22.0 Protein, 29.1 Carbohydrate, 272 Cholesterol, 1292 Sodium.

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Artichoke Appetizer- 12 servings

1 can artichoke hearts chopped in half
1 cup mayonnaise
1 cup Parmesan cheese
rye cocktail bread

Instructions: Mix may and Parmesan cheese until gritty consistency. Spread thickly on rye rounds. Place 1/2 an artichoke heart on top and then a spoonful of may mixture. Sprinkle with Parmesan cheese and broil until golden brown.

Per serving: 165.3 Calories, 17.6 Fat (90.4 calories from fat), 3.2 Protein, 1.0 Carbohydrate, 12 Cholesterol, 235 Sodium

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Tomato Basil Soup - 35 Servings

1 each #10 can whole peeled tomatoes
8 each carrot
4 stalks celery
2 each onion
6 cloves garlic
4 tablespoons dry basil
1 gallon milk
1/2 gallon heavy cream

Instructions: Cook vegetables until tender. Blend with hand blender until they are pureed. Add one gallon milk and 1/2 gallon heavy cream. Thicken with Rue (oil & flour combination).

Per serving: 79.3 Calories, 3.8 Fat (42.1 calories from fat), 4.0 Protein, 7.7 Carbohydrate, 15 Cholesterol, 64 Sodium

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Potato Halibut Chowder - 6 Servings

2 lbs halibut cut 1 inch thick
3 cups water
4 each potatoes, canned cut 1/2 inch thick
1 each large onion chopped
1 each green pepper
1 each tomato peeled and chopped
1 cup cream or half & half
1-3/4 teaspoons salt
1/4 teaspoon pepper
1/3 cup cheddar cheese shredded

Instructions: Add halibut to boiling water. Cover and simmer about 10 minutes. Separate halibut and broth. Simmer potatoes, onion and peppers in a cup of the broth until the potatoes are tender. Stir in the rest of the broth, halibut, tomatoes, cream and pepper. Heat until hot. Sprinkle with cheese. Add bacon if you like.

Per serving: 78.9 Calories, 2.8 Fat(32.3 calories from fat), 8.2 Protein, 5.1 Carbohydrates, 16 Cholesterol, 751 Sodium.

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Southwest egg rolls with guacamole sauce - 1 Serving

4 cups corn
1 cup red pepper diced
2 cups black beans cooked
1/2 cup green onions
5 each jalapeno peppers seeded
1 package egg roll wrappers
Guacamole Sauce:
4 each avocado
1/2 cup salsa
1 tablespoon ground ginger
2 each lemon

Instructions: In a skillet, brown corn kernals and add peppers, onion, beans, and jalapeno peppers and cook long enough to release flavors about 15 minutes. Place on egg roll wrappers and roll up to resemble a spring roll. Cook in oil until brown. For the sauce, peel and seed the avacados. In food processor add avocados, salsa, garlic and lemon juice. Blend until mixed.

Per serving: 8039.8 Calories, 107.6 Fat (29.0 calories from fat),125.5 Protein, 467.8 Carbohydrates,1 Cholesterol, 1112 Sodium.

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Pickled Salmon - 15 Servings

1/2 cup brown sugar
1 cup cider vinegar
1/2 cup water
2 stalks celery diced
1 onion sliced
4 tablespoons pickling spice
1/4 teaspoon thyme

Instructions: fillet and skin salmon, cut into strips, soak 6 to 12 hours in salt brine, drain and rinse, bring vinegar mix to a boil and add salmon, return to boil, then turn off and cool. Serve on pumpernickel bread or with crackers.

Per serving: 42.4 Calories, 0.5 Fat (9.9 calories from fat), 0.4 Protein, 10.1 Carbohydrate, 0 Cholesterol, 8 Sodium.

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