1 cup cooked Dulse 1 tablespoon melted butter 6 cups of milk

2 cups mashed potatoes juice of 1 lemon pepper to taste

Simmer the milk, cooked Dulse and mashed potatoes together for about 20 minutes, then either beat well or liquidize in a blender. Season to taste, add the melted butter and the lemon juice and beat again. Heat up and serve immediately. Serves 6.

Sauté the chopped onion in the butter or margarine until soft. Add the 2 medium potatoes. Cover with the water and add Dulse flakes or Dulse powder, salt and pepper. Bring to a boil and cook until the potatoes are nearly done. Then add the cod and cook until the fish turns white. Then add the rest of the ingredients and bring slowly to a boil, but do not let the chowder actually boil. The reason for bringing the mixture slowly to serving temperature is to allow the flavours to blend well. Serves 6.

Rinse Dulse once under cold water then place in water to soak. Place soup pot on medium heat and add oil. When oil is hot, add onions. Stir for a few minutes until strong smell goes away. Add oats and stir a minute. Add Dulse and water and bring to a boil. Reduce heat and simmer with lid ajar for 37 minutes. Add soy sauce at end. Serves 4.

Shred lettuce and spinach leaves. Add remaining ingredients and toss well. Serve immediately after adding dressing to the mixture.

Boil potatoes and cool. Then dice the potatoes in small pieces. Add mayonnaise until the mixture has a good consistency. Then add the Dulse flakes and salt and pepper to taste. Serves 4.

2 Lb. haddock fillets (frozen or fresh) 1½ cup grated cheese 1/2 teaspoon grated onion 1 can cream of mushroom soup

1 teaspoon Dulse powder dash of pepper and dulse flakes 1/4 cup light cream

Place haddock in greased baking dish. Combine remaining ingredients except for the Dulse flakes and pour over fish. Bake in hot oven, 400°, for 25 to 30 minutes. Garnish with Dulse flakes when serving. Serves 6 to 8 persons.

Heat olive oil in large skillet. Add chicken and ham and cook about 10 minutes, turning chicken to brown on all sides. Add onion and garlic. Cook 2 minutes. Add next four ingredients, cover, and cook 5 to 10 minutes or until clams open. Remove clams and keep warm. Stir rice into mixture. Add peas, Dulse, parsley, water and saffron. Cover and cook 25 minutes. Mix in lobster or crab meat, half the pimento and clams in shells. Heat until very hot. Serve garnished with remaining pimento. If the light fish is used, add it with shrimp.

Cut fillets into serving pieces. Roll in corn flakes and Dulse mixture. Dab a piece of butter on each piece of fish. Bake in 400° oven until fish flakes easily.