Tuna Egg Salad Sandwiches

Serves 4

• 1/3 C mayonnaise
• 1 1/2 tsp dijon mustard
• 1 TBS dill pickle relish
• 1/4 tsp onion powder
• 1/4 tsp salt
• freshly ground pepper to taste
• 1 [12 oz.] can white tuna in water
• 3 hard boiled eggs, chopped

Combine all ingredients in a small bowl.

Serve on bread with romaine, tomatoes, and your choice of sliced cheese.

Penne Rustica

Serves 6-8
Gratiana Sauce

• 1 tsp butter
• 1 tsp garlic, minced
• 1/2 tsp Dijon mustard
• 1/2 tsp dill
• 1/2 tsp chopped fresh rosemary
• 1/2 C Marsala cooking wine
• 1/8 tsp cayenne pepper
• 4 C heavy cream 

On medium heat, saute butter, garlic, and rosemary until garlic begins to brown.
Add Marsala wine and reduce heat.
Add remaining ingredients. Set aside.

Pasta

• 1-2 strips of bacon
• 9 raw shrimp, peeled and deveined 
• 1 large chicken breast, grilled
• 8-12 oz. penne pasta, cooked 
• 3 TBS butter 
• 1/2 tsp chopped shallot 
• pinch salt and pepper 
• 1/2 C Parmesan cheese 
• 1/4 tsp paprika 
• 3 sprigs fresh rosemary [optional for garnish]

Saute bacon until it begins to brown.
Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent.
Add chicken, salt, pepper, and mix thoroughly.
Add Gratiana sauce and 1/4 cup Parmesan cheese.
Simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
Pour into a 9 x13 casserole dish.
Sprinkle with 1/4 cup more Parmesan cheese and sprinkle with paprika.
Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig.

Shrimp and Corn Chowder

*Serves 6-8

2 TBS canola or olive oil

1 meduim onion, chopped

1 lb red potatoes, cut into 1/2-inch pieces

1 (14 oz) can cream-style corn
2 C chicken broth
1 C light cream or half-and-half

1/2 tsp salt
1/4 tsp pepper
1 TBS fresh chopped parsley

1/2 lb large shrimp, peeled, deveined

Heat oil in a large pot over medium heat then add onion, and potatoes. Cook until softened. Add corn, broth, half and half, salt, pepper and parsley. Bring to a boil.

Reduce heat to medium-low. Cook until soup is thickened and potatoes all cooked all the way through. Stir in shrimp and cook until shrimp is cooked all the way through. 

Clam Chowder

*serves 8-10

3-6 ½ oz. cans of chopped clams

1 C chopped onion

1 C chopped celery

2 C diced red potatoes

½ C butter

¾ C flour

1 pint half and half

1 pint milk

1 ½ tsp salt

pepper to taste

Drain juice from calms and pour liquid over veggies, adding enough water just to cover. Simmer over medium heat until veggies are barely tender. Melt butter in saucepan. Add flour, blend until smooth. Stir constantly while slowly adding half and half. Cook and sir with whisk until thick and smooth. Add veggies, juice and clams. Heat through. Add salt. Pepper to taste.