Stuffed Potato's          

2 large Idaho potato

1 pound banana squash

1/4 cup butter (melted) or olive  oil

1/4 teaspoon cumin

1 teaspoon salt- free seasoning or sea-salt

Sweet Hungarian paprika

2 teaspoons melted butter or substitute

Bake potatoes in 425°preheated oven until soft, about 55 minutes. while potatoes are baking, cut skin from squash. cut squash into small cubes and place in a vegetable steamer, covered, over boiling water for 15 minutes or until very soft.

Cool potatoes slightly. cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.

Combine squash, potato pulp, 1/4 cup of melted butter, cumin, and sea salt with potato masher until you have a creamy yellow puree.

Heap potato-squash mixture into empty potato shell. brush with melted butter and sprinkle with paprika. Place under broiler for 10 minuets or until lightly browned. serve 4-6 depending of size of potatoes.

1 pound ground beef or ground turkey
1/4 teaspoon salt
1/4 teaspoon pepper

1/2 green pepper

1/2 large minced onion
1 15.5-ounce can chili beans in chili sauce, undrained
1 14.5-ounce can chili-seasoned chunky tomatoes, undrained
2 tablespoons chopped fresh cilantro

Brown ground beef or turkey in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles, add onion and green pepper and cook until onions are translucent. Pour off drippings; season with salt and pepper.
Stir in beans, tomatoes; bring to a boil. Reduce heat; cover and simmer 10-15 minutes. Sprinkle with cilantro before serving. Makes 4-6 servings.

In a large non-aluminum pot, heat oil over high heat. Add onions, garlic and cubed beef, sauté until meat browns. Reduce heat to low, cover and simmer for 15 minutes.  Add peppers, tomato paste and chicken broth. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.  Add corn (chick peas) and spices; season to taste with salt and pepper, simmer for an additional 30 minutes. Remove thicker stems from cilantro; reserve 6-8 sprigs to garnish. Stir remaining chopped cilantro into chili just before it's done cooking.  Additional serving suggestions: add ground cayenne pepper to taste and with beans add 2-cans of kidney beans.  Makes 10 servings

205 calories (41 calories from fat, 21% calories from fat), 5g fat,1g saturated fat, 50mg cholesterol, 685mg sodium, 17g carbohydrates,4g fiber, 26g protein, 4mg iron.

1 medium fryer or boiler chicken

Fresh ground black pepper

Sea-salt

2 lemons

4 cloves garlic

4 sprigs Fresh Rosemary

1 tablespoon Olive oil

Preheat oven to 400º Rinse and pat chicken dry. Rub chicken inside and out with sea-salt and pepper. peel and half garlic cloves, insert garlic and rosemary loosely under skin of chicken breast.  Half lemons and squeeze juice over chicken. insert remaining lemon into cavity of chicken. Roast in oven for 65-75 minutes, basting frequently with oil and drippings. Chicken will be golden brown and very juicy. and leg will move easily when ready. Serve with wild rice.

1 cup fresh orange or apple juice

1 frozen or fresh banana

1/4 papaya

1 cored apple

1 peach or 1 cup strawberries (frozen) or 1-2 cups of any fruit you desire.

Place juice, frozen or fresh banana, and fruit of your choice in blender.

Liquefy, Makes 2 large Smoothies

Specialty Recipe ~ Blackened Alaska Salmon

This is one of the simplest and most delicious dishes you will have, but I don't advise making it  indoors. The crisp crust of the charred spices requires a very high heat and gives off enough pungent smoke during cooking to drive you and your guests outdoors. That's why it's best to start outdoors, on hot coals in a barbecue (grill). It's easy to do outdoors, if you remember a few simple things. First, buy a new cast-iron skillet and keep it just for blackened salmon. Don't season the skillet or cook anything else in it. Next, make your bed of coals as high and as hot as possible. Third, place the barbecue grate as low as you can, close to the coals. Fourth, put the dry, unseasoned skillet on the fire for at least 20 minutes or until it's white hot; in fact, I don't think it can be too hot. Remember to use a metal spatula, since Teflon will just curl its toes on this kind of heat. Finally, although this is a simple dish, things happen quickly. Make sure you've got everything ready ahead of time and, at least the first time, read the recipe a couple of times before you start. It'll be worth the extra time.

Clarify butter by melting over medium heat until foam subsides. Carefully pour off clear butter, discarding solids. If butter begins to turn brown, discard and start again. The clear liquid is the clarified butter, minus the milk solids that cause butter to burn at high temperatures.

When skillet is white hot, dip fillet into slightly cooled clarified butter. Shake a good coating of spice mixture onto one side of the fillet. Place immediately on hot skillet, spiced side down, and shake about 1 teaspoon of spice mixture on top of filet. It will begin billowing smoke immediately as spices burn.

When the salmon is cooking (about 90 seconds on the first side and about a minute on the second side), don't move or touch the fillet, which would break the flesh and the crust. On the first side, watch carefully as a pink-white line of cooked fish climbs up the side of the fillet. When it's almost to the top, turn over with metal spatula, holding spatula level and tight to bottom of skillet, so the crust isn't disturbed.

Cook the second side for about a minute or until the crust is blackened, too. When it's properly cooked, it will be crusty but not hard, firm to the touch with a little give to the fish. The salmon itself will be slightly rare, with just a hint of translucency at the center. Because it's been so hot, it will continue cooking a little after you take it off the skillet, so serve immediately.

Mix leftover salmon spice into leftover clarified butter and serve a small bowl of this on the side as a dipping sauce.

6 small zucchini

1 tablespoon red onion, finely slivered

1 green pepper and 1 red pepper, finely julienned

Basil Vinaigrette:

1/4 cup fresh basil, chopped, or

1 tablespoon dried basil

1 tablespoon olive oil

1 teaspoon Dijon mustard

1/4 teaspoon sea salt, seasoned salt or salt free-seasoning

Cut zucchini into  1/4 inch diagonals, and place in vegetable steamer, covered, over boiling water for 3 minutes or until just tender. Transfer to serving dish. Add onion and peppers if desired. combine vinaigrette ingredients in small bowl. whisk and toss with vegetables. taking care not to brake zucchini. Serves 2

2 8-ounce cuts swordfish, halibut, salmon, shark, yellowtail, or any thick fish steak.

2 tablespoons butter, melted, or olive oil.

Dash of Tabasco or cayenne pepper

1/4 teaspoon sea salt, seasoned salt

Fresh ground black pepper

Fresh Applesauce:

1/2 cup fresh apple juice or 1/2 cup of water

2 large apples. pealed and quartered

1/2 teaspoon cinnamon or nutmeg, or 1/2 teaspoon of each