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DOROTHY’S SMOKED FISH SPREAD

1 lb smoked fish, flaked
2/3 cup mayonnaise
1/2 cup pickle relish
1/4 cup horseradish
1/4 cup finely chopped onion
1 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. fresh lime juice

Stir together all ingredients. Cover and chill. Serve with crackers or crostini.

Yield: 3 cups

Courtesy of “Coastal Living Cookbook”

MARILYN’S SALAD

1/4 cup chopped onion (Vidalia)
3 Tbsp. white wine vinegar
3 Tbsp. apple cider vinegar
3 Tbsp. sugar
1/4 tsp. paprika
2 Tbsp. sesame seeds
1/2 cup of oil (canola or olive)
1 cup shredded Asiago cheese

Shake and pour over mixed greens with sliced pears, Asiago cheese and chopped walnuts.

ROASTED EGGPLANT SPREAD

1 medium eggplant peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tbsps. good olive oil
1 1/2 tsps. Kosher salt
1/2 tsp. freshly ground black pepper

1 tbsp. tomato paste

Preheat the oven to 400 degrees
Cut the eggplant, bell pepper and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper, Spread them on a baking sheet. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place vegetables in a food processor fitted with a steel blade, add tomato paste, and pulse 3 to 4 times to blend. Taste for salt and pepper.

Serves 6 to 8

Recipe courtesy of The Barefoot Contessa Cookbook

MANHATTAN CLAM CHOWDER

1/4 cup diced bacon
1/4 cup minced onion
2 cans (7oz) clams (reserve liquid)
2 cups diced pared potatoes
1 cup water
1/3 cup diced celery
1 can (16oz) tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

- In a large saucepan, cook and stir bacon and onion until the bacon is crisp and the onion is tender.

- Stir in reserved clam liquid, potatoes, water, and celery and cook uncovered until the potatoes are tender; about 10 minutes.

- Add the clams, tomatoes and seasoning. Heat to boil and stir occationally.

MINESTRONE SOUP

1/3 cup olive oil
4 tbsp. butter
2 large carrots, diced
2 med. size potatoes, diced
2 lg. celery stalks, diced
1 lg. onion, diced
1/2 lb. green beans cut into 1 inch pieces
1/2 small cabbage, coarsely chopped
4 13 3/4 to 14 1/2 oz. cans beef broth
1-14 1/2 to 16 oz. can diced tomatoes
1 tsp. oregano
2 med. zucchini, diced
1 15 1/4 to 19 oz. can red kidney beans
1 15 1/4 to 19 oz. white canelli beans
1 10 oz. frozen spinach
1/2 cup parmesan

You can also add:
• Cooked pasta (Ditalini) – Keep separate (do not add to the pot) and add before eating
• Browned, cooked sausage or beef out of casing and crumbled

- In large pot over high heat: heat oil & butter and add carrots, celery, potatoes, onion & green beans-cook until brown, 15-20 minutes.

- Next add: cabbage, broth, tomatoes with liquid & oregano. Heat to boiling, reduce heat, cover & simmer for 15 minutes. (Add sausage if using.)

- Add zucchini and simmer 15 more minutes.

- Stir in beans and spinach (you can use frozen vegetables) and heat through.

- If using pasta, add to individual bowls before serving.

- Top with grated parmesan.

BRUSCHETTA WITH TOMATO AND TUNA

1-6ounce can Italian tuna fish (in olive oil)
¼ cup chopped red onion
¼ cup chopped basil
½ cup chopped tomato (plum are better)
¼ cup chopped peppers in vinegar (pepperocini)

Toasted baguette slices

- Combine all ingredients and serve on toasts

PESTO CHEESECAKE

1 tablespoon butter
1/4 teaspoon salt
1/4 cup fine breadcrumbs
1/8 tsp cayenne
1/2 cup plus 2 tbsp grated parmesan
3 large eggs
2-8oz. cream cheese
1/2 cup pesto
1 cup ricotta
1/4 cup pine nuts

- Preheat oven to 325 degrees

- Rub 1 tbsp. butter over bottom and sides of 9” spring-form pan ( I use 2 small (4”) pans). Mix bread crumbs with 2 tbsp. of grated cheese. Coat pan(s) with crumb mixture.

- Using electric mixer, beat cream cheese, ricotta, 1⁄2 cup parmesan, salt, & cayenne in large bowl until light and fluffy. Add 1 egg, one at a time, beating well after each addition. Transfer 1⁄2 of mixture to med. Bowl. Mix Pesto into remaining half. Pour pesto mix into prepared pan (or split between 2 smaller ones). Carefully spoon plain mixture over pesto mix and gently smooth. Sprinkle with pine nuts.

- Bake until center is firm when shaken…about 45 minutes. I’d check 2 smaller pans at 35 minutes. Transfer to rack. Cool. Cover tightly and refrigerate overnight. Remove from spring form pans. Serve at cool to room temperature with crackers or French bread.