1 (7 1/2 ounce) box rice mix
1 (16 ounce) can tomatoes
1 1/2 pounds raw shrimp, peeled and deveined

Prepare rice according to package directions. Add tomatoes and shrimp. Simmer 15 minutes. Yield 4-6 servings.

3 cups hot cooked rice
12 ounces peeled, deveined raw shrimp, halved lengthwise
2 tablespoons butter or marine
2 cups diagonally sliced celery
2 cups sliced onions
1 quart (8 ounces.) fresh spinach
1 16 oz. can fancy mixed Chinese vegetables
1/4 teaspoon pepper
1/4 cup soy sauce
1-1/4 cups chicken broth
2 tablespoons cornstarch

While rice is cooking, sauté shrimp in butter for one minute or until shrimp turn pink, using a large skillet or wok. Add celery and onions. Cook, stirring for two minutes. Add spinach and Chinese vegetables which have been rinsed and drained. Cover and cook for one minute. Blend pepper, soy sauce, chicken broth and cornstarch. Stir into shrimp vegetable mixture. Cook, stirring until sauce is clear and thick, about 2 minutes. Serve over beds of rice. Makes 6 servings.

1 cup apple cider
6 tablespoons butter
1 pound sea scallops
3/4 tsp salt
1/2 tsp ground white pepper
1 Granny Smith apple, cored and julienned
2 tablespoons freshly squeezed lemon juice
16 small fresh sage leaves (optional)

In large skillet over medium-high heat, bring the cider to boil and cook until reduced to about 3 tablespoons, 6-8 minutes. Transfer cider to a bowl; set aside. Wipe the skillet clean. Melt 2 tablespoons of butter over medium heat. Season the scallops on top and bottom with salt and pepper and cook, without crowding, turning once, until brown on both sides and cooked through, 2-3 minutes per side. Transfer to plate. Set aside. Add the remaining 4 tablespoons butter to skillet, heat over medium heat and cook until the butter browns, being careful not to burn it. Stir in the reduced cider, half the apple, lemon juice, and sage, if using, and simmer until the apple is tender and the sauce thickens slightly, about 1 minutes. Season with salt and pepper to taste. To serve, transfer the scallops to individual plates and spoon the sauce over the top. Garnish with the remaining julienned apple and serve immediately.

4 servings; Per serving: 325 calories; 19 gm protein; 13 gm carbohydrates; 22 gm fat; 85 mg cholesterol; 11 gm saturated fat; 556 mg sodium; 1 gm dietary fiber. From The Washington Post.

1 medium Vidalia onion, 1/4-inch diced
1 medium red bell pepper, 1/2 inch diced
12 oz. corkscrew or spiral pasta, cooked
3 tablespoons grated Parmesan cheese
2 tablespoons nonfat mayonnaise dressing
Sliced black olives for garnish
2 tablespoons olive oil
2 tablespoons balsamic or red wine vinegar
3 tablespoons chopped fresh basil or 2 tsp dried and crushed
Salt and pepper to taste
In medium bowl, combine the onions and bell pepper. Mix together and set aside. In large bowl mix the hot pasta with the parmesan cheese, mayonnaise, oil, vinegar, basil, salt and pepper. Toss with vegetables. Cover and chill until ready to serve. Garnish with black olives if desired.

COATING
4 4-6 ounce salmon fillets
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1-1/2 table;spoons honey
1/4 cup soft bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped fresh parsley
Garnish: fresh parsley sprigs, lemon slices

Sprinkle salmon with salt and pepper. Place filets, skin side down, in a lightly greased 13 x 9 x 2 inch pan. Combine Dijon mustard, butter, and honey; brush on fillets. Combine bread crumbs, pecans and parsley; spoon mixture evenly on top of each fillet. Bake at 450 for 10 minutes, or until fish flakes easily when tested with a fork. Garnish, if desired. Makes four servings. From Southern Living magazine, July, 1995.

1 tablespoon olive or vegetable oil
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/4 cup packaged bread crumbs
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or frozen scallops, thawed

Heat oil and butter in a small baking dish. Add lemon juice, bread crumbs, cheese, parsley, salt and pepper. Add scallops; toss to coat with mixture. Bake uncovered in a moderate oven (350) for 20 minutes.

1 medium tomato, finely chopped
3/4 cup finely chopped mango
3 tablespoons finely chopped purple onion
2 tablespoons finely chopped fresh basil
2 tablespoons red wine vinegar
1 tablespoon capers
1 tablespoon olive oil
12 sea scallops
1/4 teaspoon each: salt and pepper
1/4 avocado, sliced
Garnish with fresh basil sprigs

Combine first six ingredients; cover and refrigerate at least 30 minutes. Heat olive oil in skillet over medium-high heat until hot. Add scallops and cook 3 minutes, or until done, turning once. Remove scallops from skillet; sprinkle with salt and pepper. Arrange scallops, salsa and avocado slices evenly on plates. Garnish, if desired. Makes two servings.

Per serving: 246 calories (40 percent from fat); fat 11.2 g (7.1 g saturated). From May, 1995 Southern Living magazine.

12 ounces crab-flavored flakes (fake crab)
8 corn tortillas
1 red onion, medium finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon coriander, ground
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 8-ounce carton sour cream
1 14-1/2 ounce can chicken broth
1 or 2 jalapeno peppers, seeded and chopped or 1 4 ounce can diced green chili peppers, drained
1 cup Monterey Jack cheese, shredded (4 ounces)
Chopped tomatoes for garnish
Red or green onion, sliced, for garnish
Chopped fresh cilantro for garnish.

Flake fish coarsely; set aside. Wrap tortillas in foil; place in a 350 oven for 10-15 minutes, or until softened.

Meanwhile, for sauce, in a medium saucepan cook red onion, garlic, coriander and pepper in butter until onion is tender. In a medium bowl, stir four into sour cream. Add broth; stir until combined. Add sour cream mixture to onion mixture. Stir in jalapeno or chili peppers. Cook and stir over medium heat until thick and bubbly. Remove from heat, add half of the cheese and stir until melted.

For filling, stir 1/2 cup of the sauce into flaked fish. Place about 1/4 cup of the filling on each tortilla; roll up. Arrange tortilla rolls, seam side down, in a lightly greased 2 quart baking dish. Top with remaining sauce. Bake, covered, in a 350 oven for 30-35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, another 5 minutes or until cheese melts. Let stand for 10 minutes before serving. Garnish with tomatoes, red or green onion, and cilantro, if desired.

From Better Homes & Gardens. Per serving (4 servings): 550 calories; 44 g carbohydrates; 68 mg cholesterol; 30 g fat; 1 mg sodium.

2 tablespoons butter or margarine
4 teaspoons flour
1-1/2 cup half-and-half
1/4 cup grated Parmesan cheese
1 pkg. crab delights
6 oz. cooked fettuccini
1 tablespoon fresh parsley, chopped

Melt butter, stir in flour. Gradually add half-and-half, stir until thickened. Add Parmesan; cook and stir until smooth. Fold in imitation crab, heat 3 minutes; stir occasionally. Toss fettuccini with sauce, sprinkle with parsley. Serve immediately.

One 9″ partially baked pastry shell
1/4 pound mild white fish cooked and flaked (or use crab)
2 tablespoons minced onions
2 tablespoons butter or margarine
1 can (3 ounces) B&B sliced mushrooms, drained (save broth)
4 eggs, beaten
3/4 cup light cream or evaporated milk
1/2 teaspoon salt
Dash cayenne pepper
1/8 teaspoon tarragon, crushed
1/4 teaspoon marjoram
1/8 teaspoon pepper
1/2 cup grated Swiss cheese

Partially bake pie shell and let cool. Sauté onion in butter until tender. Add all but 10 slices of mushrooms. Continue to sauté until hot. Combine beaten eggs, light cream, mushroom broth, salt, tarragon, marjoram, cayenne and pepper. Fold in sautéed onions, mushrooms and flaked fish. Pour into pie shell. Sprinkle with cheese and bake 35 minutes in a preheated 375 oven (350 if using glass dish). After 20 minutes, top with extra mushrooms. When done, it will be puffed and brown. A knife inserted near the center will come out clean. Let stand 5 minutes before cutting. Garnish with paprika. Serves 6. From B&B mushrooms.