We all know that we should eat more fish.  Ah, but not just any kind of fish!  My literature says that fishes high in Omega 3 Fatty Acids are THE kind to eat!   If this is too confusing, just think "Salmon".  You can also think "Albacore Tuna" and "Shrimp".  Of course, there are one or two other goodies which I'll share with you because they're too good to keep private.   Daughter Carol says I have to share my recipe for linguine with clam sauce, because there isn't any place that has a better one.  In fact, she says it's now "our" recipe, since she has served it to so many people!  So, I guess that is a good place to begin:

For a printable version of each recipe please click on the name of the recipe.

LINGUINE WITH CLAM SAUCE

2 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped garlic
2 Tbsp. flour
2 cans minced clams
1 bottle clam juice
1 Tbsp. dry butter buds 
1/2 cup chopped parsley
1 1/2 tsp. dried thyme
Salt & freshly ground pepper

Sauté garlic in oil to bring out flavor.  Do not let brown.  Add flour, stir and cook 1 min.   Slowly whisk in liquid from the canned clams plus the clam juice.   Add butter buds, thyme and parsley, salt & pepper.  Bring to simmer.   Cover & cook over low heat 8 minutes.  Add clams.   Cook & stir just to heat through.   Serve over 12 oz. Linquine cooked and drained.  Top with freshly grated parmesan.    SERVES 4

A TASTY SALMON LOAF

1# can salmon, juice and all
3/4 - 1 cup bread crumbs
2 egg whites, slightly beaten
1 Tbsp. dry butter buds
3 tsp. Fresh lemon juice
2 dashes Tabasco
1/4 cup finely chopped parsley

Mix all together and put in oiled loaf pan.  Bake at 375 degrees for 40 - 50 minutes.  Let sit 10 minutes before cutting.  SERVES 4.

CLICK ON recipe name above for two delicious versions of this recipe: one including black beans that makes 6 generous servings.

Margaret grew up in New Orleans.  Sometime during or after nursing school she met Bob and as a result became my doctor's wife in Ohio.  She also became a friend and shared her

SHRIMP CREOLE

recipe with me.  Now I can pass it along to you.  I've cut down on the fat, changed it to oil from crisco, and added more veggies, but the taste is still great.

2 Tsbp. Canola oil
1/4 c. flour
1 clove garlic finely chopped
3 large green peppers (1" squares)
1 cup chopped onion
8 oz. can tomato sauce

1 # raw shrimp, cleaned & deveined
1/4 tsp. cayenne pepper
2 bay leaves
2 tsp. salt
2 Tbsp. chopped fresh parsley
8 oz. water

Brown flour in oil, being careful not to burn it.  Lower heat and add shrimp.  Stir until pink.  Add garlic, onion and green peppers.  Stir & cook 2 minutes.  Add remaining ingredients.   Simmer 5 minutes.  Remove shrimp.  Cover and simmer other ingredients 13 minutes.  Add shrimp back to pan and simmer 3 more minutes.
   Serve hot over rice.  Serves 4.

I wasted a lot of years thinking
Then I finally found out that
know how to fix it!  Here are a

that I didn't like tuna fish.
tuna is really good if you just
couple of tasty tuna dishes:

TUNA - BEAN SALAD

Open one can of cannellini beans (15 or 20 oz.), drain them, and put them in a medium bowl.  Thinly slice 3/4 cup extra sweet onion and add it to the beans.  Add 1 1/2 Tbsp. extra virgin olive oil and 2 Tbsp. good red wine vinegar and mix.  Add salt and plenty of freshly ground pepper.

Open one can of water packed albacore tuna and drain it.  Add to the bean mixture.  Mix and serve.   The two of us eat it all, but it probably should serve three or four.& nbsp; This is a great meal to have when you don't have time to cook, but it tastes so good that I fix it even when I do have time!

TUNA SALAD DELUXE

Here's one that my friend Kay and I made up way back in high school cooking class, in an attempt to make tuna taste better (or disguise it enough so you couldn't tell it was there).  I've altered it a bit since then.

8 oz. Orecchiette pasta cooked
  and drained, or medium pasta shells
1/3 cup black olives thinly sliced
1 cup thinly sliced celery
1 1/2 Tbsp. Grey Poupon mustard
12 oz. Albacore tuna drained

1 medium cucumber
4 hard boiled eggs (optional)
4 green onions sliced 1/4"
1/3 cup green stuffed olives thinly sliced
1/2 cup low fat sour cream
1/2 cup low fat mayonnaise
Salt and pepper to taste

HINT:  When you drain the pasta do not rinse, but toss with 1 Tbsp. olive oil.
    Peel cucumber, cut lengthwise into quarters, remove seeds.  Lightly salt the quarters and let sit for 15 minutes.  Then rinse them and squeeze to remove extra water and the "burp" juices.   Then slice it thinly and add to the very large bowl in which you have already put the celery, onion, olives, mustard, sour cream and mayonnaise.  You might want a splash of red wine vinegar for extra tang.
   Cut eggs in half.  Throw away two of the yolks.  Chop the rest and add to the bowl.  Add freshly ground pepper and salt to taste.  Mix in the tuna.  Add the pasta.
    This may need a little more mayonnaise, but shouldn't be runny.  Chill for about one hour.  It actually tastes best when it's fresh and just cooled off, but unless you are having a large group you'll be eating it for a few meals.
   Serve with plenty of fresh tomato wedges (on a bed of lettuce if you wish).

How many ways can you eat salmon?
Ever try a

SALMON POT PIE?

It's kind of good, actually:

Cook a one pound bag of mixed vegetables and drain.  Make a white sauce as follows:  1 can evaporated no fat milk OR 16 oz. no fat half-n-half; 3 Tbsp. whole wheat flour; 1 Tbsp. dry butter buds; 1 Tbsp. chicken broth granules; dash Tobasco; 2 Tbsp. Chopped chives; 1/4 cup dry white wine; salt & pepper to taste.

Stir with wire whisk over medium heat until it thickens.  Add cooked vegetables.  Add one 16 oz. can salmon.  Mix well and pour into sprayed casserole.

Top with "dumplings" made from low fat Bisquick and low fat milk.  Bake at 375 degrees for about 20 minutes or until "crust" is done.

SALMON FAJITAS made with smoked salmon -- or lox

These are fast, easy and OH, so good!:

For two whole wheat flour tortillas you wil need:  4 oz. cream cheese (lowfat, or veggie); 2 Tbsp. lowfat mayonnaise; 1 tsp Grey Poupon mustard; 1 Tbsp. milk.  Mix these and spread evenly on the tortillas.   On one half of each tortilla arrange lox slices or bits, chopped extra sweet onion, chopped roasted pepper (red or yellow), and capers.  Fold over and grill in sprayed pan over medium low heat.   Cover to help cheese melt.  Flip over carefully.  Do not let tortillas become brown or they will be too crisp on the outsides.

May your days be many,
your troubles be few…
Keep a smile on your face,
and others will too