1 medium acorn squash
3 Tbs. brown sugar
1 Tbs. butter or margarine
1 tsp. lemon juice or water
1/4 tsp. ground cinnamon
Or
1/4 tsp. ground nutmeg
salt and pepper (optional)

Wash the squash, then slice it crosswise into 1 inch rings. Remove the seeds and pulp. Layer the rings in a casserole dish, sprinkle with salt and pepper if desired. Bake, covered, in a preheated oven at 350F for about 35 - 40 minutes.

While the squash is baking, in a saucepan combine butter, brown sugar, lemon juice, and cinnamon or nutmeg. Cook over medium heat, stirring constantly, until mixture is bubbly. Spoon over squash.

Bake squash an additional 10 minutes (uncovered) or until tender, basting often.

Linguini
Italian salad dressing
blue food coloring

While cooking the noodles per the directions on the package, add the food coloring, until desired color is obtained. Drain noodles, and add more food coloring if needed, then rinse with cold water. Add the italian salad dressing after straining it through some cheesecloth to remove any spices that might alter the dishes color. Serve... Remember humans use "forks" to eat food.

1 whole salmon
2 large lemons, thinly sliced
1 large onion, thinly sliced
1/2 cup dry white wine or dry vermouth
2 Tbs. chopped parsley
1/2 tsp. freshly ground pepper
1/2 tsp. salt
lemon wedges

1. Preheat oven to 350F. Place salmon on heavy-duty foil (large enough to wrap the salmon). Layer salmon with lemon and onion slices; add wine. Sprinkle with parsley, pepper, and salt.

2. Seal foil tightly around salmon. Bake 50 to 60 minutes until fish is flaky and tender. Remove from oven; open foil and arrange salmon on a platter. If you like, remove the skin before serving. Garnish with lemon wedges.

Garnish the platter with lots of parsley or a similar dark green leafy vegetable and (optionally) place very thinly sliced lemon along the length of the fish.

One 12 to 14 pound turkey, thawed if frozen
1/4 cup (1/2 stick) butter, melted
2 tsp. paprika
1 Tbs. salt
2 tsp. black pepper
2 cups water or dry white wine

Preheat oven to 325F. Remove neck and giblets from turkey, reserve for another use. Wash turkey inside and out with cold water, pat dry.

In a small bowl, combine butter, paprika, salt, and pepper, mix well. Place turkey in a roasting pan that has been lined with aluminum foil. Brush inside and outside of turkey with the butter mixture. Pour water or white wine into roasting pan.

Cover tightly with aluminum foil and roast for 2 1/2 hours. Remove aluminum foil and roast for 45 minutes to 1 hour longer, basting every 15 minutes with the pan drippings, until juices run clear and the internal temperature of the meat is 180F. Remove turkey from oven and let rest for 15 minutes before carving. Reserve drippings to make gravy.

24 oz. small calamari, cleaned.
1 cup plain dried bread crumbs (about 4 ounces)
1 tsp. oregano -- crumbled
1 tsp. freshly ground pepper
Salt
1/2 cup olive oil
2 Tbs. olive oil
1 large garlic clove, minced
1 tsp. anchovy paste
8 oz dried capellini (or other -thin pasta)
1 Tbs. unsalted butter
lemon wedges, for serving

Cut the calamari bodies into 1/4 inch rings, and halve the tentacles if large.

Preheat the oven to 450F. Bring a large saucepan of water to a boil. In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup plus the extra 2 tablespoons of the olive oil on top. Bake for 10 minutes, or until the squid is golden brown and crunchy.

Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking, until fragrant but not browned, about 3 minutes.

Add salt to the boiling water. Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes. Drain the pasta and return it to the saucepan. Add the anchovy sauce and the butter and toss to coat.

Make a bed of capellini on a platter or plates. Mound the baked squid on the pasta and serve with lemon wedges.

4 oz (1 stick) butter
3 Tbs flour
1/4 cup very finely minced lean baked ham
1/2 cup finely minces green onion tops
3/4 cup mushrooms, finely chopped
4 Tbs finely minced onion
4 Tbs finely minced garlic
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 cup rich beef stock, made from soup bones
Marrow from the soup bones
1/2 cup dry red wine

In a large heavy saucepan melt the butter over low heat. Gradually add the flour, stirring constantly, and cook until the roux is light brown. Quickly add the ham, green onion tops, mushrooms, onion and garlic and cook, still stirring, for 5 minutes more. Add the salt, pepper and cayenne and blend thoroughly. Keep the mixture simmering and gradually add the beef stock, bone marrow and red wine, stirring constantly to keep the sauce as smooth as possible. When the sauce is blended, cook over very low heat for about 30 minutes, stirring occasionally to prevent scorching.

6 slices of 1/8" thick rib eye of beef
1 Italian roll, slit lengthwise
1/2 cup diced white onion
1/4 cup Cheese Whiz or Velveeta
3 Tbs. soy oil

Optional Ingredients

Ketchup
pickle relish
Mayonnaise

Cut off the very tip of the bread (both sides) and open up bread and gut it. (Make a well by tearing out the inside bread).

Add 1 Tbs. of oil to a hot skillet and cook the onions until they just begin to brown. Add the remaining oil to another hot skillet and cook the beef about 45 seconds on each side or until just cooked through. Put meat on the roll and top with the onions and melted Cheese Whiz. Add ketchup, mayo, and/or relish if desired.

Chicken breasts, thighs, legs
1-2 Green Peppers
2 Small onions
1-2 Ripe red tomatoes
Olive Oil
Hungarian Paprika
Fresh Garlic
Salt
Pepper
2 Tbs. Sour Cream

First dice the onions and sauté lightly in olive oil. After the onions become clear brown the chicken with the paprika. Add garlic, salt and pepper to taste. When the chicken is cooked through add the sliced vegetables and reduce heat. Simmer about 45 minutes then remove the chicken. Pour the sauce into a blender, and add the sour cream, blend well. Sample the sauce, and add more spices as needed. Return the sauce and chicken to the pan, and warm it to the desired serving temperature. Serve over white rice.

1 cup butter or margarine
1 cup all-purpose flour
4 cups chopped onions
2 cups chopped celery
1 cup chopped green peppers
1 Tbs. minced garlic
1 tsp. paprika
1 tsp. cayenne pepper
4 cups hot seafood stock
2 lbs peeled crawfish tails or peeled and deveined shrimp
4 cups hot cooked rice
salt and pepper to taste
sliced green onions for garnish (optional)
snipped fresh parsley for garnish (optional)

Melt butter in large skillet over low heat. Add onions, celery, and bell pepper. Sauté until onions are clear in color. Stir in crawfish, seafood stock, garlic, cayanne pepper, paprika, salt, and black pepper to taste. In a large saucepan or Dutch oven, cook over medium-high heat. As the stock cooks down, add a teaspoon of flour at a time and stir until color of sauce turns a golden brown. Cook for about 40 minutes, or until the crawfish are soft.

Serve over hot rice garnished with onions and parsley, if desired.

1 lb shrimp, peeled, beheaded
2 large cans tomato sauce
1 large bell pepper, chopped
1 large onion, chopped
3-4 cloves garlic, crushed, or garlic powder, to taste
2 Tbs olive oil
1 Tbs sugar
Creole seasoning, to taste
hot cooked rice

Sauté bell pepper, onion, and garlic cloves in olive oil. (If using garlic powder instead of garlic cloves, season to taste.) Add tomato sauce and simmer 20 minutes.

Add sugar. Stir occasionally. Season with Creole seasoning to taste. Add raw shrimp and cook until they're cooked through. Serve over white rice.