Recipe Link: groups.msn.com/FullCircleofFriends

1 1/2 Lb salmon fillets	1/3 Cup soy sauce
1/2 Tsp lemon pepper	1/3 Cup packed brown sugar
1/4 Tsp garlic powder	1/3 Cup water
salt to taste	1/4 Cup vegetable oil

Sprinkle fillets to taste with lemon pepper, garlic powder, and salt.
In a small bowl, mix together soysauce, brown sugar, water, and oil.
Place fish in a sealable plastic bag; pour soy sauce mixture over fish.
Marinate at least 2 hours. Preheat charcoal barbecue or gas grill. Remove fillets from marinade.
Grill salmon over medium heat for about 7 minutes on each side.

Sharon Greene/Canada: Recipe Link: groups.msn.com/FullCircleofFriends Fat: 12.0 g * Calories: 312

2 live lobster (approx. 1 1/2 lbs	Mango Salsa:
-each)	1 small red onion, minced
250 ml (1 cup) crab meat	1 red bell pepper, seeded and diced
1 Clove garlic, minced	125 ml (1/2 cup) cilantro, finely
1/2 medium white onion, finely	-chopped
-diced	5 ml (1 tsp) olive oil
5 ml (1 tsp) parsley, chopped	1 mang, diced
5 ml (1 tsp) thyme, stemmed and	60 ml (1/4 cup) Balsamic Vinegar
-finely chopped	30 ml (2 tbsp) melted butter
3 3/4 (1/4 tsp) tarragon	750 ml (3 cups) mixed fresh
15 ml (1 tbsp) olive oil	-vegetables
250 ml(1 cup) White Rice	-such as asparagus or green beans

1. Bring a large pot of salted water to a boil. Cook lobsters for 7 minutes.

2. Turn the lobstersonto their backs. With a sharp knife, split down the center. Remove the brain and stomach and discard. Remove lobster tail meat and reserve. Crack claws with flat side of knife.

3. In a large bowl, mix crab meat, lobster meat garlic, onion, herbs and olive oil. Season with salt and pepper.

4. Meanwhile, cook the rice according to package directions and then fluff with a fork.

5. In a medium bowl, mix red onion, red pepper, cilantro oil, mango and balsamic vinegar. Add rice. Reserve until ready to serve.

6. Place the lobster tail back into the cavity and stuff with the crab/lobster mixture. Pour butter over the stuffing. Place in a 180 C (350 F) oven for approximately 5 minutes. Transfer to broiler for an additional 2 - 3 minutes or until just slightly browned. Serve with rice and mango salsa and vegetable of your choice.

SharonG/Canada

One large egg	One-quarter teaspoon garlic powder
One half-cup cracker crumbs	One cup fresh oysters
One-half teaspoon seasoning salt	Two tablespoons olive oil
One-half teaspoon paprika	One-tablespoon butter
One-half teaspoon lemon pepper	One-half lemon

Beat egg in a small bowl.

Combine cracker crumbs and spices.

Cut oysters in half.

Heat oil and butter in an electric frying pan.

Dip oysters in egg then roll in cracker crumbs. Place evenly spaced in frying pan.

Fry on low until golden. Turn once. Squeeze fresh lemon juice over each one before serving.

Here's an easy-to-make fragrant and eye-appealing dish perfect for a West Coast-style summer supper. Recipe Introduction Sharon

4 - 6-8 ounce salmon steaks	2 Tbl olive oil
1 cedar plank (available in the	juice of 1/2 lemon
-seafood	2 Tbl maple syrup
-department)	2 Tsp Dijon mustard
Lemon wedges and dill (or parsley	Salt and freshly cracked pepper
-sprigs)	1 Tbl chopped fresh dill or parsley
For the Marinade:

Soak cedar plant, completely submerged in cold water, for 2 or more hours.

Combine marinade and pour over fish. Marinade 20 - 30 minutes.

Remove plant from water and dry the side that the fish will be placed on. Place fish on plank.

To cook in the oven, first preheat to 425 F and then bake 15 - 20 minutes.

To cook on the barbeque, first preheat to its highest setting.
Once heated, if you have a two burner barbeque, turn one side off and lower the other to medium.
Set plant on the unlit side of the barbeque.
(If you have a one burner barbeque wet to lowest setting after preheating, but before placing the fist on it.)
Close the lid and cook 15 - 20 minutes, or unti lfish is cooked through.

Keep a spray bottle handy should the bottom of the board ignite. Set plant on serving tray and garnish with lemon and herb sprigs.

Recipe Link: groups.msn.com/FullCircleofFriends Claudia/USA

1 (3oz) pkg cream cheese	1 Tbl prepared mustard
1 Can cream of mushroom soup	¼ Cup milk
1 (6½ oz) can tuna, drained	1 Cup macaroni, cooked and drained
1½ Tbl pimento (optional)	½ Cup dry bread crumbs
1 Tbl chopped onion	2 Tbl melted butter

Soften cream cheese, blend in soup (with mixer).
Stir in tuna, pimento, onion, mustard, milk, and macaroni.
Spoon into 1½ quart casserole. Mix crumbs and butter.
Sprinkle on top. Bake at 375 for 20-25 minutes.

I wasn't sure whether to include this one or not, but Oh well, if anyone wants to try................... Posted by Sharon G/Canada on the Circle Ezboard.

Salmon fillets	2 Tsp Real Butter
Aluminum Foil	Electric Dishwasher
A Lemon

Place the fish on two large sheets of aluminum foil. Squeeze on some lemon juice and place the pats of butter on the salmon fllets. Seal the fillets well in the foil and place the foil packet in the top wire basket of your electric dishwasher.

DO NOT ADD SOAP OR DETERGENT.

Close the dishwasher door, set the dishwasher on the hottest wash cycle, complete with drying cycle, and let it run through a full cycle. When the cycle is complete the fish will be cooked just right.

Claudia Haynes

8 eggs	1/2 Tsp salt
2 Cup half-and-half cream	1/4 Tsp pepper
2 Can (6 ounces each) crabmeat,	1/4 Tsp ground nutmeg
-drained	2 celery ribs, chopped
1 Pkg (10 ounces) frozen chopped	1/2 Cup chopped onion
-spinach, thawed and squeezed dry	1/2 Cup chopped sweet red pepper
1 Cup dry bread crumbs	3 medium fresh mushrooms, chopped
1 Cup (4 ounces) shredded Swiss	2 Tbl butter or margarine
-cheese

In a bowl, beat eggs and cream.
Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside.
In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender.
Add to the spinach mixture.
Transfer to a greased shallow 2-1/2-qt. baking dish.
Bake, uncovered, at 375 for 30-35 minutes or until golden brown around the edges and center is set.
Let stand for 10 minutes before serving. Yield: 12-16 servings.

Grandma Graf

2 Lb uncooked prawns	2 Tbl soy sauce
1 Tsp salt	1/2 Tsp sugar
2 large eggs	1/2 Cup flour
3 Cup oil	1 Tbl wine

Shell prawns and cut each into two pieces.

Combine soy sauce, wine, salt, sugar and eggs and mix well.

Add the prawns and stir about to coat thoroughly with mixture.

Heat oil.

Dip a piece of prawn in the flour, then vigorously shake off all but a light dusting of the flour.

Drop the prawn into the hot oil and fry, turning the pieces frequently until golden brown on both sides.

Kailah/England

4 medium-size firm tomatoes	1 Tsp salt
12 Tbl sweet butter	1/4 Tsp pepper
4 skinless fillets of sole (about	1/2 Cup fish stock
-1-3/4	1/2 Cup dry white wine
-lbs.)	3 small onions, finely sliced

reheat oven to 350F/180C degrees.

Plunge tomatoes in boiling water for 2--3 minutes. Remove, and when cool enough to handle, slip off skins.
Cut large hollows from stem ends of the tomatoes and scoop them out.
Dot each with 1 tbsp. butter and bake until tender, about 10 minutes. Leave oven on.

Sprinkle fillets of sole with salt and pepper and roll up to create paupiettes.
Arrange the paupiettes in a buttered baking dish.
Add fish stock and wine. Place buttered waxed paper over fish and cook in pre-heated oven for about 8 minutes.
Remove fish from poaching liquid and keep warm. Reserve liquid.

Cook onions in 2 tbsp. of butter until they are tender. Put onions in the tomatoes.
Reduce the fish stock liquid to about three-quarters. Stir in 6 tbsp. of butter.
Place paupiettes on the tomatoes. Spoon sauce over fish and tomatoes.
Brown under broiler and serve.

Claudia

2 Lb salmon fillet, bones removed	1 Tbl pepper
4 Tbl coarse sea salt	1 Bunch fresh dill, chopped
3 Tbl light brown sugar	3 Tbl vodka

Drape plastic wrap over a glass baking dish.
Cut salmon in half lengthwise, and place one half in dish, skin side down.
Mix together salt, brown sugar and pepper.
Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture. Sprinkle the remaining salt mixture over the remaining half of the salmon.
Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon.
Place a board over the fish and weigh it down with a heavy object.
Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill.
Cut into very thin slices with a sharp knife.

Recipe Link: http://groups.msn.com/FullCircleofFriends Serve warmed French or Italian bread with these mussels to help mop up the delicous broth. Recipe Introduction Sharon Greene

4 Lb kg mussels	3 Clove garlic, finely chopped
2 Tbl butter	1 Cup mL dry white wine
1 onion, chopped	1/2 Cup mL whipping cream
1/2 Cup mL celery, chopped	2 Tbl mL parsley, finely chopped
1/2 Cup mL carrots, chopped	pepper, freshly ground

Scrub mussels thoroughly, removing any beards. Discard any musels that do not close tightly when tapped.
Cover and refrigerate untilready to cook. In a large saucepan, melt butter.
Add onion, celery, carrots and garlic; cook, stirring often, for 2 minutes.
Add wine and mussels. Increase heat to hight; cover and steam for about 4 minutes or until mussels are open.
Stir in cream, parsley and freshly ground pepper to taste.
Serve mussels and broth in warmed soup bowls.

Recipe Link: http://groups.msn.com/FullCircleofFriends Does it get any better than that? I love it when the kids take over the cooking in the summer!! Family favourite here with Yvonne's Zuchinni and Mushroom dish, barbequed steak and Ashley's garlic bread. Delicious!!! Recipe Introduction Sharon Greene

Unpealed prawns	Crushed Garlic - 1 tblsp.
Coarse salt - 1/2 tbsp.	Butter - 3 tbsp.

Arrange prawns on tinfoil. Sprinkle with course salt, cover with crushed garlic and butter and barbeque.

Sharon Greene

2 Can (7 3/4 oz. each) salmon	1/2 Cup liquid (use canned salmon
1 Tsp instant minced onion	-liquid and
dash pepper	-water to yield this amount)
1 Tsp salt	1 Tbl lemon juice
1 1/2 Tsp sugar	2 Tbl sherry (optional but
1/2 Cup sliced mushrooms	-recommended)
1 large peeled tomato, cut into	1 Tsp cream
-3/4 inch pieces	1 Cup fine soft bread crumbs
1/4 Cup butter	2 Tbl melted butter
2 Tbl flour

Measure salmon into a bowl; add minced onion, pepper, salt, sugar and mushrooms. Gently saute tomatoes in the 1/4 cup butter for 2 minutes. Remove from pan and add to salmon mixture.

To butter in pan, add flour; blend well. Stir in liquid, lemon juice, sherry and cream.

Continue stirring until mixture is thickened. Add to salmon mixture.

Spoon into 6 unbuttered individual "shells".

Mix crumbs with 2 tbsp. melted butter. Sprinkle evenly over top.

Bake in 350 degree F. oven for about 15 to 20 minutes or until bubbly around edges.

Fat: 1.5 Very lean meat: 3 Diabetic exchange:

1 beaten egg	1 14-3/4-oz can salmon, drained,
1/4 Cup milk	-flaked, skin and bones
1/4 Cup chopped green onions (2)	removed
1 Tbl snipped fresh dill or 1ts	1/4 Cup fine dry bread crumbs
-dried dill	1 Tbl cooking oil
1/4 Tsp black pepper	1 recipe Honey Mustard Sauce

In a medium bowl combine the egg, milk, green onion, dill, and pepper.
Add salmon and bread crumbs; mix well. Form mixture into eight 1/2-inch-thick patties.
In a large skillet cook patties in hot oil over medium-low heat about 6 minutes or until golden brown, turning once. If desired, serve with Honey Mustard Sauce.

Calories: 231, total fat: 12g, saturated fat: 3g, monounsaturated fat: 4g, polyunsaturated fat: 4g, cholesterol: 112mg, sodium: 656mg, carbohydrate: 6g, total sugar: 1g, fiber: 0g, protein: 24g

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

1 Can (15 oz/426g) pink salmon,	-milk)
-drained (reserve broth)	Cheese Sauce
2 Cup soft bread crumbs (about 3	2 Tbl butter
-slices)	2 Tbl flour
1/4 Cup finely chopped onion	Salt, dry mustard and cayenne
1/3 Cup chopped fresh parsley	-pepper to taste
3/4 Tsp dried tarragon or savoury	1 1/4 Cup milk 1/2 cup shredded
3 eggs	-Cheddar or Swiss
1/4 Tsp each salt and pepper	-cheese
3/4 Cup hot liquid (salmon broth +

In a large bowl, flake salmon with a fork, crushing skin and bones.
Add bread crumbs, onion, parsley and tarragon. Mix well.
Place mixture in a well greased , non-stick 8 1/2 x 4 1/2 inch loaf pan.
Beat together eggs, salt, and pepper until eggs are just blended.
Stir in hot liquid (salmon broth plus enough milk to make ¾ cup, heated).
Pour over salmon mixture in loaf pan. Bake in 350 F oven 30 to 35 minutes or until firm.
Loosen loaf with a spatula and turn out of pan. Meanwhile, make cheese sauce.
Melt butter in a small saucepan over medium heat. Stir in flour and seasonings. Stir in milk.
Cook, stirring constantly, until sauce thickens and comes to a boil. Cook 1 minute longer.
Remove from heat. Add cheese and stir until smooth. Serve with salmon loaf.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

2 Cup salad greens	1/4 Cup light mayonnaise
8 scallops, grilled and cooled	2 Tbl ketchup
12 cooked prawns	1 Tbl chopped parsley
100 grams hand-peeled shrimp	1/4 Tsp Worcestershire Sauce
Lemon wedges and dill springs for	2 Tsp horseradish
-garnish	Salt and lemon juice to taste
For the Sauce:

Place the salad greens into 4 decorative glasses.
Hook 3 prawns on the rim of each glass. Arrange other seafood inside the glass.
Garnish with lemon wedges and dill sprigs. Place a generous spoonful of sauce in each glass and serve.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

1 1/2 Lb raw shrimp, peeled and	2 small green peppers, cut into
-deveined	-strips
1/4 Cup olive oil	1/2 Cup tomato sauce
2 small cloves garlic, minced	1/4 Cup fresh parsley, chopped
2 small red peppers, cut intostrips	Salt and pepper
1 Cup onion, thinly sliced

Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 seconds.
Add shrimp and saute for about four minutes, tossing shrimp occasionally.
shrimp are done when they turn pink. Do not overcook.
With a slotted spoon, remove shrimp to plate and set aside.
Add peppers and onion to skillet. Saute six to eight minutes or until onion is translucent and peppers are tender.
Stir in tomato sauce and parsley. Return shrimp.
Cover and simmer two to three minutes or until heated through. Sprinkle with salt and pepper to taste.

-- Linda (China) Hello, friends. I hope all of you enjoy this dish.

250 grams silvery pomfret	4 grams scallions
4 Slice winter bamboo	5 grams ginger
4 Slice ham	1 gram Monosodium Glutamate
10 grams rice wine	10 grams vegetable oil
3 grams salt	200 grams water

Remove the scales, gills and internal organs from the fish,wash clean, and then cut diagonal slits across the fish's sides. Heat 200grams water in a pot, bring to a boil, and then put in the fish.
Boil for one minute and then remove. Place the fish on a plate, coat with rice wine, salt, MSG and vegetable oil.
Next, add mushrooms, winter bamboo, ham, scallions and ginger.
Steam for 10 minutes. Remove scallions and ginger.

Daphne/Argentina: Enjoy ( accompanied with a good wine, good company........ and ice cream for dessert!!!

1 small chicken of about	350 grs ( about 12ozs) small squid
-1kg.200grs (2	150 grs (about 5ozs) tender green
-3lbs) {or half chicken and half	-(runner)
-rabbit}	-beans.
600 grs ( 1 and 1/4 lbs) good	150 grs (about 5ozs) altogether of
-quality	-green
-white rice.	-and red peppers.
300 grs (about 12oz.) shrimps and	200 grs (7-8oz) peas.
-prawns-	1 25grs (4-5 oz) of esparragus
-the bigger ones in the shells.	-tips.
600 grs (1 and 1/4 lbs) altogether	1 medium tomato.
-other	180 grs (6oz) fine oil, ground red
-shell fish ( mussles etc)	-pepper, salt, pepper, lemon a

Put the oil in a low iron pan (paella pan or frying pan) and heat over a strong flame
(real paella is done over an open fire, but these days master paella cooks use special gas rings the size of the recipiente) Once hot, fry the chicken cut into small pieces(or chicken and rabbit) seasoned with salt, pepper and lemon juice,
then add the cleaned squid tentacles and body cut into circles.
Move the chicken pieces and squid to the edges of the pan, ad the green beans in long strips, the peppers cut into small cubes, and the peeled chopped tomato.
Add chicken stock gravy and the juice from the shell fish which have been opened in a closed pan over heat.
The total liquid should be twice as much or a little more than the volume of the rice.
Add the saffron (flavoured yellow colouring) a little red and white ground pepper and salt to taste.
When the gravy boils, add the rice, spread out evenly and cook, uncovered without stirring. simmer on a low heat for five minutes then moderately for a total of 18 minutes from the time the rice has been added.
Finally distribute evenly the chicken and squid, add the peas, the esparragus tips and strips of peppers,
the prawns and shrimps previously cooked separately and decorate with the opened shell fish ( completely free of sand).
Sprinkle with a little lemon juice, remove from heat and cover with white kitchen paper for six minutes to settle the rice.

Serve, trying to distribute each diner with equal portions of everything.
In our house, we all love Paella, though we don't all like the individual ingredients,
My husband likes the shell fish, I like the prawns and shrimps, the kids love the squid (yuck) and we all clean off the rest!!