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Guacamole

Submitted by: Bob Cody

Cilantro and cayenne give this tasty guacamole a kick. Makes four servings.

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Coconut Shrimp I

Submitted by: Linda Vergura

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

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Buffalo Chicken Dip

Submitted by: NunPunch

Home Town: Greensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!

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Chicken and Dumplings III

Submitted by: Melissa

Boneless skinless chicken thighs are cooked in water and a can of cream of celery soup in this stew with refrigerated biscuits for dumplings.

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Fruited Curry Chicken Salad

Submitted by: Karen L. Baker

Diced chicken dressed with curry mayonnaise sports a wonderful assortment of apple, raisins and grapes, plus celery, onion and pecans for savory crunch.

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Sesame Beef

Submitted by: LMEC623

Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor.

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Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.

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Mendocino Chicken Salad

Submitted by: Kristine

You 'll love biting into a sandwich made with this chicken salad, it has such a subtle taste difference. That 's because the chicken is smoked and there are lovely slivers of basil tucked inside. Almonds and grapes too. No fancy dressing, just mayonnaise, but it all works.

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Creamy Chicken Lasagna

Submitted by: Caroline

Poached chicken, bouillon, cream cheese and mozzarella make a fabulously creamy stuffing for this rich lasagna. Spaghetti sauce and more mozzarella are baked over the top.

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Party Pinwheels

Submitted by: Linda

It's easy to make lots and lots of these cream-cheese-based rounds: Simply use extra-large tortillas and roll them up with the smooth and crunchy filling.

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Hummus III

Submitted by: Rhoda McIntosh

As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor.

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Beer Butt Chicken

Submitted by: Barrie Tapp

This is a bit unorthodox, but the end result is moist, flavorful and amazing. All you'll need is some chicken, butter, beer, and seasonings.

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Ramen Coleslaw

Submitted by: Mary

This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.

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Clam Fritters

Submitted by: Christine Johnson

My stepmother got this recipe from an 80-year-old woman back in the 1940's.

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Greek Penne and Chicken

Submitted by: Jennifer

This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.

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Johnny Marzetti III

Submitted by: Marsha

Tomato soup and tomato sauce figure prominently in this earthy casserole of ground beef sauteed with onions and celery. Fold everything together with cooked pasta and bake with a topping of grated Cheddar cheese.

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Cioppino

Submitted by: Star Pooley

A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

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Rockin' Oysters Rockefeller

Submitted by: Cassandra Kennedy

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'

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Broiled Scallops

Submitted by: Gail New

My husband thinks these scallops are better than any we have found in any restaurant.

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Tartar Sauce I

Submitted by: Diane

Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.

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