Alaska Seafood Pizza

1 pkg pizza crust mix (or make your own)
3/4 cup crab meat
3/4 cup tiny shrimp
1/2 cup crushed pineapple
5 mushrooms; sliced
4 1/4 oz canned sliced black olives
1/4 cup diced green pepper
1 cup mozzarella cheese, grated
1 cup white cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp,
pineapple, mushrooms, olives, green pepper, mozzarella and cheddar
cheese. Bake at 350 degrees F. for 30 minutes.

Alaska Salmon Salad Sandwich

15 1/2 oz canned alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
1 black pepper; to taste
12 slice bread


Drain and flake salmon. Stir in remaining ingredients except pepper
and bread. Season with pepper to taste. Spread salmon mixture on half
of bread slices; top with remaining bread. Cut sandwiches into halves
or quarters.

Makes 6 sandwiches.

Nutrients Per Serving:
Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary
Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol:
40.5 mg

Alaska Salmon Chowder

7 1/2 oz canned alaska salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove; minced
2 tablespoon margarine
1 cup diced potatoes
1 cup diced carrots
2 cup low salt chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 cup chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels; thawed
1 minced parsley


Drain and flake salmon, reserving liquid. Saute onions, celery and
garlic in margarine. Add potatoes, carrots, reserved salmon liquid,
chicken broth and seasonings. Simmer, covered, 20 minutes, or until
vegetables are nearly tender. Add broccoli and cook 5 minutes. Add
flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle
with minced parsley to serve.

Nutrients Per Serving:
Calories: 238 Protein: 15.6 g Fat-Total: 5.71 g
Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg
Dietary Fiber: 4.26 g

Alaska Salmon & Avocado Pasta Salad

6 oz dry pasta (macaroni, penne,
1 . rotini, or shells)
1 can alaska salmon (14 3/4 oz)
1 . * or *
1 . 2 - 7 1/2 oz cans
2 tablespoon french dressing
1 bunch green onion; thinly sliced
1 red bell pepper; thinly
1 . sliced
3 tablespoon cilantro or parsley; chopped
2 tablespoon light mayonnaise
1 lime; juiced and rind grated
1 tablespoon tomato paste
3 ripe avocados; diced
1/2 cup sour cream
1 lettuce leaves to serve on
1 paprika to taste

Cook the pasta according to package directions. Drain and toss with
the French dressing. Allow to cool. Drain and flake the salmon. Add
to the pasta with the green onions, sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour
cream and tomato paste until thoroughly combined. Toss the pasta
salad with the dressing. Season to taste with salt and pepper; cover
and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika
for garnish.

Tuna Apple Salad

6 1/2 oz tuna
3 cup torn lettuce
1 each apple
1 each stalk celery, chopped
4 1/4 oz chopped olives (opt.)
1/4 cup cheese, grated (opt.)
1 each boiled egg, chopped (opt.)
3 tablespoon thousand island dressing


Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into
eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple
piece will still have peel on one edge. Red apples look especially nice.
Combine tuna, lettuce, apple and chopped celery. Add optional ingredients
as desired. Add Thousand Island dressing and toss until well blended.
Serve with crackers or specialty bread. Serves 3.

Seafood Rice Salad New Orleans

1 pkg frozen cooked shrimp,(8oz)
1 can tuna,drained(6oz)
3 cup cooked rice,cooled
1/2 cup minced onions
1/2 cup minced sweet pickles
1 1/2 cup thinly sliced celery
1/4 cup diced pimiento
3 hard-cooked eggs,chopped
1 tablespoon lemon juice
1 cup mayonnaise
1 crisp salad greens
1 tomato wedges(optional)

1. Combine all ingredients except greens and tomato wedges; season to
taste and chill.
2. Serve on salad greens; garnish with tomato wedges if desired.

Seafood Pasta Salad

2 cup pasta, tri-colored spiral
1 cup shrimp, cooked
1/3 cup green pepper, diced
1/4 cup carrots, sliced
1/2 cup zucchini, sliced
1/3 cup white wine worcestershire
1/3 cup mayonnaise
salt and pepper to taste

* cook pasta according to package directions
** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine. Refrigerate at least 30 minutes before serving.
BETTER HOMES AND GARDENS
for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,