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Eric and Debi's Seafood Seviche

Submitted by: Eric & Debi

Home Town: Littleton, Colorado, USA

Living In: Kapaa, Hawaii, USA

Halibut, scallops, and shrimp are the featured seafood in this tangy and delicious appetizer.

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Marinated Veggies

Submitted by: HJR

The trick to cooking veggies on the grill is cutting them all the same width so that they cook evenly and deliciously. Then marinate them in this yummy lemon-soy-sauce marinade, so that they 're flavorful and moist when they hit the grill.

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Oyster Casserole

Submitted by: Pearl

Quick and easy oyster casserole.

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Give Me Seconds Oyster Dressing

Submitted by: Paige B

Home Town: Coshocton, Ohio, USA

Living In: Issaquah, Washington, USA

My family loves this recipe and begs me to make it every Thanksgiving and Christmas. Oysters are baked in a cream sauce topped with a cracker crumb topping. Serve it with turkey, ham, duck or goose - it tastes great with any type of holiday meal. If you like green pepper, you may want to add 1/4 cup to this dish.

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Citrus Ceviche

Submitted by: Lola

My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!

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Red Wine Marinade

Submitted by: Lol

Full-bodied and robust, this marinade can take on just about any cut of beef. A mixture of red wine, olive oil, oregano and lemon juice does the trick. For best results, marinate the lucky meat in the fridge overnight.

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Oyster and Cornbread Dressing

Submitted by: DUNCANS FAVORITES

Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.

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Lemon Sauce for Salmon Patties

Submitted by: BABSKITCHEN

Living In: Cleveland, Ohio, USA

A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties.

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White BBQ Sauce

Submitted by: D.L. Mooney

Mayonnaise and lemon juice with vinegar make a creamy, tart sauce that is a nice break from tomato barbecue sauces. Also serves well as a dipping sauce. This one is a keeper, too--lasts for weeks in the fridge.