
3/4-Cup Butter
1 medium sweet yellow onion, Chopped
2 Cloves Garlic, Minced
1 cup fresh parsley, chopped
2- 14-ounce cans chopped stewed tomatoes
3 cups chicken stock
1/2-teaspoon thyme
1/2-teaspoon oregano, chopped
2 bay leaves
1-tablespoon basil chopped
1-1/2 cups white zinfandel wine
1-12 pounds large shrimp peeled and devained
1-1/2 pounds bay scallops
18 small clams (or mussels)
1-1/2 pounds crabmeat
1-1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot; add onions, garlic and parsley.
Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot. Add chicken stock, thyme, oregano, bay leaves, basil and wine. Mix well. Cover and simmer 20 minutes. Add to the pot the shrimp, scallops, clams, crabmeat and fish. Stir and bring to boil. Cover and simmer until clams open. (approx. 6 Minutes)
Serves 10



5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In a glass bowl, in the microwave, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Combine sugar and mint in a small food processor. Pulse until mint is finely chopped. Transfer fruit to a large bowl, scatter kumquat slices over, if using, and sprinkle salad with 2 Tbsp. mint sugar. Serve remaining mint sugar alongside.
2 8oz pkgs TOFUTTI Better Than Cream Cheese, softened
½ C sugar
½ tsp vanilla
4 oz egg whites
1 9”Graham cracker crust
Mix TOFUTTI Better Than Cream Cheese, sugar, and vanilla at medium
speed with electric mixer until well blended. Add egg whites; mix until
blended.
Pour into crust.
Bake at 350° for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight. Top with fruit of your choice.

Frogs Legs Recipe
2 tsp Garlic Powder
1 tsp Ground Black Pepper
2 tsp Kosher Salt
1 tsp Paprika
1 cup Italian Panko Breadcrumbs
½ cup corn meal
2 eggs
½ cup flour
Directions
In a shallow bowl, mix together the garlic powder, pepper, salt, paprika, Panko and corn meal. In a separate bowl beat two eggs with a tablespoon of water. Put the flour in a third bowl. Heat the oil to 350 degrees. Dip the frogs legs in flour, egg, then the bread crumb mix. Fry in hot oil until golden brown, around 3 minutes. Remove frogs legs from oil and drain on a rack, fry in batches.
Corn Fritter Recipe
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained
Directions
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.


10.6 oz Potato Cooked
3 oz Carrots Cooked
4.5 oz onion Cooked
8 oz soft tofu
2.5 oz Nutritional Yeast
2.5 oz Tahini
1 oz pickled Jalapeno
2 tablespoons Lemon Juice
1 tablespoon sea salt
2 tablespoons garlic powder
Directions: Weigh ingredients using a food scale as needed. Place all ingredients in a food processor and combine until a smooth consistency is reached. Thin sauce with water if needed.


Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.