The Original Chex Party Mix

Ganked off of the Wheat Chex box:
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 cup mixed nuts
1 cup bite-sized pretzels
1 cup bite-sized bagel chips (garlic flavor)
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1-1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

In large microwaveable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwaveable bowl, microwaver butter on high until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave on high 5 to 6 minutes (or bake at 250 degrees for 1 hour, stirring every 15 minutes), thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Hot Buttered Rum Mix

1 stick butter
2 cups brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch of cloves
dash of vanilla extract

Clam Dip by Faye Fowler

2 pkgs cream cheese
1 can minced clams
1 tbsp minced onion

Mix above ingredients - add garlic salt to taste. Mix with Mayonaisse until consistency desired. Serve with chips.

Creamy Potato Salad by Terry Mattison

6 medium potatos (2 lbs) biled for 25-30 minutes
1 cup thin-sliced celery
1/2 cup thin-sliced onion
1/3 cup chopped sweet pickles
1-1/4 cup may or salad dressing
2 tsp sugar
2 tsp celery seed
2 tsp vinegar
2 tsp prepared mustard
1-1/2 tsp salt
2 hard boiled eggs, coarsely chopped

Mix all ingredients and serve, makes 8 servings.

Mee Krob (Thai crisp fried noodles)

2 bundles rice vermicelli
Oil for deep frying
1 chopped onion
5 chopped garlic cloves
1/2 lb pork fillet, sliced
1 chicken breast, sliced into thin strips
6 shiitake mushrooms, soaked and sliced
2 fresh chilies, sliced
3 tbs soy sauce
juice from 2 limes
2 tbs rice vinegar
4 tbs brown sugar
3 tbs fish sauce
3tbs small shrimp
4 eggs, beaten
1 cup bean sprouts
6  green onions, finely choppped
4 tbs cilantro, chopped
optional: crab meat, bean curd, dried shrimp

Tear noodles into handfull-sized bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the noodles in a wok until they puff up. Flip over for a few seconds. Do this by bunches and drain in bag.

Pour off oil, leaving 6 tbs in wok. Fry the onions and garlic lightly.

Add pork and cook it through. Add chicken and fry till it turns white. PUt in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to wok and simmer until liquid is reduced by half and starting to turn syrupy. Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beaten egss into center of wok. Let set for aminute then stir and add the bean sprouts and drained noodles. Toss lightly (the noodles are fragile) to mix ingredients and then let heat through.
Transfer to serving platter and garnish with Cilantro and green onions.

Cioppino

1/2 cup extra virgin olive oil
2 cup coarsely chopped onions
1/2 lb frozen bell pepper stir fry mix
4 garlic cloves
2 large bay leaves
1 tsp dried oregano
1 tsp dried basil, crumbled
28 oz can crushed tomatos
2 15 oz jars chunky salsa
2 8 oz bottles clam juice
1 cup dry white wine
1 lb boned and skinned halibut, haddock or cod
1 lb shelled and deveined medium-sized shrimp and lump crab or sea scallops

Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano and basil and cook, stirring often until onions are golden, 8 to 10 minutes.
Add tomatoes, salsa, clam juice, and wine, bring to simering, adjust heat so mixture bubbles gently, and cook uncovered about 20 minutes.
Add halibut and shrimp and cook uncovered until shrimp turn pink and fish almost flakes, about 5 minutes
Remove bay leaves, season to taste with salt & pepper, then serve with rough country bread.

Spaghetti alle Vongole - Parade Magazine April 10, 2011

48 Manila (or littleneck) clams
9 oz. spaghetti
2 garlic cloves
5 tbsp extra-virgin olive oil
pinch of crushed red peppers
1 cup white wine
1/2 cup cherry tomatoes, quartered
2 tbsp fresh parsley, coarsely chopped

1. Wash clams carefully.
2. Bring a large pot of salted water to a boil. Add spaghetti and cook about 8 minutes, until it's al dente. Drain but do not rinse.
3. In a large pan, saute garlic in 3 tbsp olive oil over medium high  heat until translucent. Add clams, season with salt and crushed red pepper.
4. Add white wine; cook over medium high heat about 5 minutes, or until clams steam open and liquid is reduced by half.
5. Add cherry tomatoes; cook until soft.
6. Gently toss with cooked pasta; add parsley and drizzle with 2 tbsp olive oil.
Serve immediately.