MyFavoriteRecipes

Grab a cup of coffee and sit down to enjoy a few of my favorite recipes. Shawn and I both love to cook so I'm sharing the ones we both love to make.

SPAGHETTI SALAD

1 pound of spaghetti
1 � cups vegetable oil
1/3 cup vinegar
� cup lemon juice
� tsp. Basil
1 � tsp. Salt
1 tsp. Coarse black pepper
1 tsp. Paprika
1 Tbsp. Sugar
1 fresh cut up pepper
1 sliced carrot
a clove or two of garlic minced (optional)

Break spaghetti into thirds. Cook and drain. Place everything remaining into blender, whirl until pepper and carrot are coarsely chopped. Pour over cooked spaghetti. Let set overnight, stir occasionally. If spaghetti is slightly warm, it will absorb more flavor.

That�s the original recipe. For mine after mixing this together, I usually add all sorts of chopped up vegetables and meat.

Hard salami
Pepperoni
Ham
Any type of cheese you like
Green or red peppers
onions
Celery
Black Olives
Mushrooms
Carrots
Tomatoes

If you�re like me, one batch of dressing won�t be enough. I always end up making a second batch due to too many extra ingredients. And use the biggest bowl you have, it just might be big enough.

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TORTILLA LASAGNA

1 to 1 1/2 lbs. Ground beef or turkey
1 chopped onion
1 1/2 c. chopped green or red pepper
4 oz. can diced green chilies
1 pack taco seasoning mix
Taco sauce (I always use two bottles)
Flour tortillas
Shredded cheese-Mexican mixture (I think the recipe actually called for an 8 ounce bag, but I know I always used two of 'em!)

Brown ground meat, onion, green chiles, and green peppers. Add taco seasoning and water suggested on taco seasoning package. Simmer 10 minutes. In greased 13 X 9 pan spread some taco sauce. Put a layer of tortillas, then hamburg mixture, then cheese. Repeat layers. Bake 15-20 minutes at 375 degrees. Can be served with extra taco sauce and sour cream if desired.

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SHAWN'S SEAFOOD CHOWDER

1 stick of butter
2 small onions-diced small
4 stalks of celery-diced small
� pound bacon-thinly diced
1 cup freshly chopped mushrooms
2 cloves garlic-medium size-chopped
4 small potatoes-diced small
Salt and pepper to taste
2 t. Old Bay seasoning
2 t. chopped basil
1 t. parsley
2 cans baby clams
1 can chopped clams
� pound shrimp
� pound of fish (we usually use Pollock)
� pound crabmeat
� pound of scallops
2 shots of white wine
Milk
1 quart of light whipping cream

Melt your butter in LARGE stock pan. Saut� onions, celery, bacon, mushrooms, and garlic until soft. Pour in clam juice, add potatoes, and cover with milk. Cook until potatoes are partially cooked and then add your seasonings and seafood except clams. Let simmer until seafood is nearly done, then add 1 quart of light whipping cream to thicken and add clams at the end so they don�t get too gummy. If this isn�t thick enough for your liking you can use a bit of cornstarch at the end to thicken it further. This is to die for.