Easy Enchiladas

Ingredients:
12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tablespoons instant minced onion or 1/2 cup chopped
fresh onion
2 cups shredded Cheddar or Monterrey Jack Cheese
1/4 cup chopped or sliced black olives

Procedures:
In a medium, saucepan prepare enchilada sauce mix as directed on the package.

In a large fry pan, brown the ground beef and onion. Drain excess fat.

Stir 1/2 cup enchilada sauce into the meat mixture.

To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla.

Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese. Cover with foil; bake for 20 minutes until heated through and the
cheese is melted.

Serves: 6 person

Source: 101 Recipes In A Flash cookbook

Durty Nelly's Seafood Chowder

Ingredients:
2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor's
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper

Procedures:
In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat,
approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.

Serves: 8 person

Source: LA Times

Red Lobster Asian Garlic Grilled Salmon

Main ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Procedures:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves: 4 person

Source: Red Lobster