2 tablespoons anciote paste
4 tablespoons lime juice
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
3 (8 ounces) snapper fillets
8 (6 ounces) flour tortillas, warmed

Garnishes:
Shredded lettuce
Avocado slices
Habanero salsa (recipe follows)
Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil, and grill for 4 minutes on each side for medium well.
Habanero salsa:
4 small ripe tomatoes, chopped
1/4 cup minced red onion
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin
2 teaspoons fresh lime juice
1 teaspoon finely chopped habanero pepper
Salt

Mix all ingredients together. Serve at room temperature.
From the Food Network.

In 2 tablespoons of butter lightly brown 1 package chicken Rice-a-Roni. Stir in 2-3/4 cups hot water, contents of chicken flavor package; 1/4 teaspoon each: black pepper and Tabasco sauce, 1 tablespoon instant minced onions, 1/4 cup each: diced celery and bell pepper. Add 2 cups diced cooked ham (or luncheon meat), 1 can tuna or shrimp. Cover and simmer 15 minutes.

1 16 ounce package Adelina?s red chile fettuccini
1 large red bell pepper
1 large green bell pepper
1 large ripe avocado
1/2 yellow onion
2 4-ounce cans chopped green chile
1 clove garlic, minced
4 tablespoons olive oil
1 cup grated parmesan cheese
Salt and pepper to taste

Cook pasta according to package directions. Chop both peppers and onion to desired size. Slice avocados lengthwise and set aside. In a medium saucepan, heat 2 tablespoons olive oil and add the peppers, onion and garlic. Sauté for about 5 minutes. Add remaining olive oil, green chile and salt and pepper to taste. Simmer on low heat. When pasta is ready, place in serving dish and top with the green chile mixture. Place avocado on top; add fresh grated parmesan to taste, if desired.

1 12-ounce package fettuccini, uncooked
1-2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cubed
1 large red bell pepper, sliced
2 14-1/2 ounce cans pasta style tomatoes
1/2 cup freshly grated Parmesan cheese

Cook fettuccine according to package directions; drain and place in a large serving bowl. Pour oil into a large skillet; place over medium-high heat until hot. Add onion and next three ingredients. Cook, stirring constantly, 10 minutes or until vegetables are tender. Stir in tomatoes; spoon mixture over fettuccine and sprinkle with cheese. Makes four servings. From Southern Living magazine, May, 1996.

1/4 cup olive oil
1 medium-size unpeeled eggplant (1-1/4 pounds), cut into twelve 1/2-inch-thick rounds
1/2 teaspoon salt
1/4 teaspoon pepper
6 thin slices provolone cheese (4 ounces)
6 thin slices mortadella (4 ounces) [NOTE: This is an Italian luncheon meat that can be found in deli departments or specialty food stores.]
1/3 cup packaged dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
2 large eggs, slightly beaten in shallow dish with 2 tablespoons water

Heat oven to 350 F. Brush a 15-1/2 inch x 10-1/2 inch jelly roll pan with 2 tablespoons of the oil. Sprinkle eggplant slices with salt and pepper. Top each of 6 slices with a slice of provolone and a slice of mortadella (fold or tear to fit). Cover with a slice of eggplant. Mix bread crumbs, Parmesan and parsley in a shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, scooping crumbs onto top and sides and pressing firmly to coat well. Arrange in prepared pan. Drizzle 1 teaspoon oil over each. Bake, turning once, 35 to 40 minutes or until golden and eggplant is tender when pierced. Can be made a day ahead; cool to room temperature after baking, then cover and refrigerate. Bring to room temperature or reheat before serving.

From Vivande Porta Via restaurant in San Francisco, California (Woman's Day, 5/10/88)

2 pounds boneless chuck or round steak, cut into 1 inch cubes
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons oil
4 small onions, quartered
4 small carrots, pared and cut into 1 inch pieces
4 small potatoes, pared and halved
1 cup sliced celery
1 cup water
2 8 ounce cans Hunts tomato sauce with mushrooms

Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a time, and shake until coated. Mix with oil in 3 quart casserole. Bake, uncovered, at 400 for 30 minutes. Stir once. Add vegetables, water and Hunts sauce. Mix well. Cover; bake at 350 for 1-3/4 hours, or until tender. Makes 6 servings.

1 pound backfin crabmeat
1 tablespoon margarine or butter
1 tablespoon flour
1/2 cup milk
1 teaspoon instant minced onion
1-1/2 teaspoons Worcestershire sauce
2 slices white bread, cubed (crust removed)
1/2 cup mayonnaise
1 tablespoon lemon juice (half a lemon)
1/2 teaspoon salt
Few dashes pepper
2 tablespoons margarine or butter
Paprika, for sprinkling

Remove all cartilage from crabmeat. In a medium-sized pan, melt butter or margarine; mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat margarine or butter until lightly browned. Add crab and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins (or a greased 1-quart casserole). Sprinkle with paprika. Bake at 450 until hot and bubbly and lightly browned on top, 10-15 minutes. Makes four servings.

DRESSING
3/4 cup soft bread crumbs
1 egg white, lightly beaten
2 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon prepared mustard
1/4 teaspoon celery salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 pound fresh lump crabmeat, drained and flaked
1 tablespoon vegetable oil
6 cups mixed salad greens
Dijon dressing
Garnish: lemon slices

Combine first 9 ingredients. Shape into 6 patties; cover and chill 1 hour. Cook patties in oil in a nonstick skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Chill, if desired. Arrange salad greens and crab cakes on individual plates; top with Dijon dressing. Garnish, if desired. Yield: 3-6 servings.

Dijon Dressing:
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce

Combine all ingredients; cover and chill. Yield: 1-1/2 cups. From Southern Living magazine, July, 1996.

2 large eggs, beaten
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
3 tablespoons white wine Worcheshire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 – 1 teaspoon ground red pepper
1 pound fresh lump crabmeat
2 cups Italian-seasoned bread crumbs, divided
2-4 tablespoons butter or margarine, divided

Combine first 8 ingredients; stir in crabmeat and 1 cup of bread crumbs. Shape into 8 patties; dredge patties in remaining bread crumbs. Fry in 2 tablespoons butter over medium heat until golden brown, adding additional butter as needed. Drain on paper towels. Garnish, if desired, with lemon slices, butter curls, and/or fresh parsley sprigs. Makes 8 servings. From The Victoria Restaurant in Anniston, Alabama.

1 frying chicken (2-1/2 to 3 pounds)
Crisco shortening
1/2 cup milk
1 egg
1 cup flour
2 teaspoons garlic salt
2 teaspoons MSG
1 teaspoon paprika
1/2 teaspoon poultry seasoning
2 teaspoons black pepper

Blend milk and egg. Combine flour and seasonings in a plastic bag. Shake chicken in seasoned flour. Dip chicken pieces in milk/egg mixture. Shake chicken a second time in seasoned flour to coat thoroughly and evenly. Melt Crisco in skillet to about 1/2 to 1 inch deep and heat to 365 degrees. Brown chicken on all sides. Reduce heat to 275 and continue cooking until chicken is tender, about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. Recipe from the Crisco can.