"Someone's in the Kitchen with Chris..."

Ricotta Tuna Shells

Directions:

In 1/2 of the margarine, saute the mushrooms and onions, then transfer them to a mixing bowl. With the remaining margarine, saute the tuna with 1/2 of the parsley, then transfer to mixing bowl. Add ricotta, mozzarella and parmesan cheese, remaining pars ley, dash of salt, dash of pepper and dill. Mix well.

Stuff shells with mixture and place in baking dish. Cover with sauce. Bake at 425 degrees for 10 minutes. Reduce to 375 degrees for 20 minutes.

Serves 12. Leftovers microwave well.

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Black Bread

9 cups	White Flour
4 1/2 cups	Rye Flour
7 cups	Wheat Flour
4 teaspoons	BrownSugar
5 teaspoons	Salt
6 tablespoons	Caraway Seeds
6 teaspoons	Instant Coffee
6 tablespoons	Powdered Cocoa
8 Pks.	Fleischmann's RapidRise Yeast

Other Ingredients:

1 1/2 Sticks	Butter
1 cup	Molasses
1/4 cup	Cider Vinegar
6 cups	Coffee at 120 to 130 degrees (Very Important)

Directions:

Sift together dry ingredients. Mix in other ingredients in large bowl. Dough should be slightly sticky. Cover with towel and let rise, then punch down. Make into six round balls and place on cornmeal-covered baking sheets to rise.

Bake in oven preheated to 350 degrees until done.

Makes six loaves.

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Nacho Snapper Chowder

Ingredients:

1 1/2 cups	Peeled, cubed potatoes
1/2 cup	Chopped onions
1/2 cup	Chopped celery
a pound	Skinned snapper fillets (grouper, ling cod,rockfish, calico bass, etc.)
1 - 16 ounce can	Cream-style corn
1 - 10 ounce can	Tomatoed and green chili peppers
2 cups	Milk
1 1/2 cups	Shredded American cheese (6 ounces)
	Hot sauce to taste
1/2 cup	Sliced, pitted black olives
	Tortilla chips, slightly crushed

Directions:

In a large covered saucepan, cook potatoes, onion and celery in enough boiling water to cover until tender; drain.

Meanwhile, cut fish into 1-inch pieces. Add corn and undrained tomatoes and chili peppers to thepotato-onion mixture. Carefully add the fish. Bring to just boiling, then reduce heat. Cover and simmer gently till the fish is done (about 2 minutes per 1 /2 inch thickness of fish).

Add milk, cheese, and hot pepper sauce, if desired. Stir gently till mixed. Cook over medium heat for 3 to 4 minues, or till cheese is melted and mixture is heated through. Do not boil. Stir in olives.

To serve, ladle soup into individual bowls. Top with crushed tortilla chips.

Makes 6 servings.

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Omlette with Spinach & Cheese

Ingredients:

3	Eggs
2 tablespoons	Spinach
4 tablespoons	Feta Cheese, grated
1 tablespoon	Milk
1/4 pat	Margarine

Directions:

Break eggs into small bowl, add milk and stir thoroughly. Wash spinach leaf by leaf, then plunge into rapidly boiling water for 20 seconds. Drain, then cool by putting into cold water. (The spinach may be prepared ahead of time.)

Mix fetta and spinach. Place margarine in egg pan, then heat to medium temperature. Pour in egg mixture, let it cook almost through, add spinach/fetta. Fold one half omellette over the other, let cook till done. Serve.

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