1 (12-ounce) package STOUFFER’S® Macaroni and Cheese, defrosted
1 (6-ounce) tuna, drained
1/2 cup frozen peas
3/4 cup crushed potato chips
1/8 teaspoon paprika

Methods:

1. Preheat oven to 400°F (205°C).
2. Combine Macaroni and Cheese, tuna and peas in medium bowl.Transfer to 8-inch-square baking pan top with chips and paprika.
3. Bake for 25 to 30 minutes or until bubbly around edges.

1/2 pound firm-fleshed fish, (cod or orange roughly)
1 teaspoon olive oil
1 teaspoon lemon juice
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 roma tomatoes, thinly sliced
2 teaspoons freshly grated Parmesan cheese

Methods:

1. Preheat oven to 400°F.
2. Rinse fish fillets and pat dry cut into 2 serving pieces.
3. In a 9-inch square baking dish, combine olive oil and lemon juice.Add fish and turn to coat both sides.Sprinkle with basil, salt and pepper.Overlap tomatoes in an even layer on top of fish and sprinkle with cheese.Cover dish with aluminum foil and bake for 10 to 15 minutes or until fish flakes easily.

1 (1.5-pound) salmon fillet
1 (15-ounce) can black beans
1/2 cup chopped and seeded red or green bell pepper
2 teaspoons dried onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3/8 teaspoon garlic powder, divided use
1 cup sliced, peeled and pitted mango
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard

Methods:

1. Season salmon with salt and pepper to taste. Grill or bake salmon at 425°F for 10 minutes per inch of thickness, or until fish flakes easily with a fork. Hold warm.
2. Meanwhile, drain beans, reserving 1/3 cup liquid. In a small saucepan, combine beans, reserved liquid, bell pepper, onion, cumin, coriander, chili powder, ¼ teaspoon garlic powder and salt to taste. Cook over low heat for 5 minutes.
3. Combine mango, cider vinegar, mustard, remaining garlic powder and salt and pepper to taste in a food processor or blender; process until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes until warm.
4. To serve, spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.

* 1 cup shredded Cheddar cheese
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 2 tablespoons all-purpose flour
* 1 1/2 teaspoons lemon juice
* 1 tablespoon diced onion
* 1/8 teaspoon ground cayenne pepper
* 2 pounds halibut steaks

Methods:

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
3. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

2 large onions
2 cups water
2 cups tomato juice
1 tablespoon catsup
1/2 cup firmly packed brown sugar
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon chili powder
2 bay leaves
4 whole cloves
4 (8 ounce) salmon steaks

Methods:

Cut onions into 1/2-inch slices, and separate into rings.Combine onion rings and water in a saucepan bring to a boil over medium heat.Reduce heat, and simmer, uncovered, 20 minutes.Add tomato juice and next 8 ingredients, stirring well simmer 1 hour. Remove and discard bay leaves and cloves. Set sauce aside.

Brown salmon steaks on both sides in a large nonstick skillet. Place salmon in a 13 x 9-inch baking dish. Pour sauce over salmon, and bake at 350 degrees F for 30 minutes or until fish flakes easily when tested with a fork.

4 (6-ounce) cod fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped kalamata olives
2 tablespoons butter, melted
1 lemon, juiced
1 tablespoon chopped fresh chives

Methods:

1. Preheat oven to 400°F.
2. Season cod with salt and pepper and place in a shallow baking dish, large enough to hold fish in one layer. Combine olives, butter, lemon juice and chives. Mix well and pour over fish. Bake until fish flakes easily with a fork, about 12 minutes. Serve warm.

4 ounces BUITONI® Angel Hair Pasta, cooked
1/3 cup freshly grated Parmesan cheese
1 teaspoon all-purpose flour
3 thyme sprigs, crushed without the stems
4 (6-ounce) white fish fillets
1 yellow onion, chopped
1 cup mushroom caps, halved
1/2 cup green onions, finely sliced
2 cloves garlic, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Methods:

1. Cook pasta according to package directions.
2. Preheat oven to 350°F.
3. Place the Parmesan cheese, flour, and thyme in a paper bag.Individually coat the fish by gently shaking the fillets in the bag; reserve the coating ingredients in the paper bag.
4. Place fillets in a baking pan with rack, bake for 20 minutes.The fish fillets are done when they flake apart with a fork.
5. Heat a large, nonstick skillet over medium-high heat.Sauté the yellow onion, mushrooms, green onions and garlic until the onions are tender stir frequently.Seasoned with salt and pepper according to taste.
6. Place cooked pasta on oven-warmed plates. Attractively arrange the fish fillets on the pasta. Serve with mushroom medley over the fish and pasta. Garnish the dish with fresh thyme.

* 2 pounds fresh or frozen haddock fillets, thawed
* 1 (4 ounce) can chopped green chilies
* 2 tablespoons vegetable oil
* 2 tablespoons soy sauce
* 2 tablespoons Worcestershire sauce
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon chili powder
* 1 dash hot pepper sauce

Methods:

Place fillets in a 13-in. x 9-in. x 2-in. baking dish that has been coated with non-stick cooking spray Combine remaining ingredients spoon over fish.Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.

2 pounds Great Eastern Mussels
2 pounds steamer clams
4 Maine lobsters, 1 1/14 pounders
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter
2 lemons, cut into wedges
5 pounds Rock weed (seaweed)

Methods:

1. Rinse mussels in cold water. Pull black threads out of mussels at the hinge of the shells.
2. Rinse clams in cold water.
3. Parboil onions and potatoes.
4. In a large 12 x 16-inch roasting pan, place a one inch layer of seaweed.Place lobsters on top of the seaweed and arrange corn and onions between the lobsters and the sides of the pan.Place more seaweed over lobster and gently add mussels and potatoes being careful to keep the top of the Bake level.
5. Cover with remaining seaweed and add water to the pan.Cover tightly with lid or foil and place on the stove or a preheated grill to cook.(If using a grill make sure the coals are very hot.)
6. Start timing the Bake when you first see steam.Cook covered for 15 minutes.
7. Serve with melted butter and lemon wedges on the side.

1 pint sour cream
1/2 teaspoon dill weed
Garlic powder
Salt and pepper
Scallions, chopped and browned

Methods:

Rub the outside of the fish with butter and sprinkle with garlic powder. Pour above mixture over the fish and sprinkle with grated cheese. Bake in aluminum foil at 375 degrees F for about 45 minutes.