SLC, sorry I didn't get get your message until tonight. Here's a couple of cajun shrimp dishes. Sounds like you're adding some great stuff to your repertoire. I really don't mind cooking as long as I don't have to deal with leftovers, so it is actually fun planning and cooking for company once in a while. Shrimp is my favorite seafood and I love creole-cajun dishes. CAJUN STYLE BROILED SHRIMP Serves 2 as an appetizer 5-6 uncooked shrimp ¼ cup butter, melted (½ stick) 1 Tbsp. Louisiana hot sauce (Franks Red Hot or Crystal are good) 2 cloves garlic, pressed ¼ tsp salt ½ tsp coarsely ground or cracked black pepper ½ tsp finely chopped fresh parsley Pinch dried rosemary Lemon wedges Prepare the oven to 400 degrees F. Shell and de-vein the shrimp. In a small baking dish, combine the melted butter with the hot sauce, garlic, salt, cracked pepper, parsley, and rosemary. Stir. Arrange the shrimp side by side in the baking dish and bake for 6 to 8 minutes. Immediately broil the shrimp for 2-4 minutes or until the shrimp are done, but not chewy. Squeeze some lemon juice over the shrimp. Serve the shrimp sizzling hot in the baking dish This is from Ruths Chris Steak House and in keeping with their New Orleans flavor of many of their dishes. CREAMY CAJUN SHRIMP LINGUINE From Cooking Light Magazine Serves 4 1 cup water 1 can (14 oz) fat-free, less sodium, chicken broth 6 oz. uncooked linguine 1 pound med. Shrimp, peeled & de-veined 1 ½ Tbsp. butter 1 large red bell pepper, ½" slices ¼ tsp. salt ¼ cup fresh flat-leaf parsley 1 8-oz pkg. pre-sliced mushrooms 2 tsp. all-purpose flour 1 tsp. Cajun seasoning 2/3 cup half-&-half Combine 1 cup water & broth in Dutch oven; bring to boil. Break pasta in half, add to pan. Boil, cover, reduce heat and simmer 8 minutes. Add shrimp to pan. Cover and simmer 3 more minutes or until shrimp are done; drain. Melt butter in large skillet over medium heat. Add mushrooms and sliced red pepper; saute 4 minutes or until moisture evaporates. Add flour, seasoning and salt to pan; saute 30 seconds. Stir in half-&-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan. Toss. I like this with steamed broccoli, fresh French bread, and glass of red wine.

"Ahem"....moving to the mike... "tap tap"..."is thing thing on?" For those of you who were not raised in the dark ages, or who never even drew breath way back in the primordeal soup that first began the organisms called :"jello salads...in those dark days immediatly following WW II, there were many strange and wonderful recipes. Some can be called "classics", those like wilted lettuce salad and Waldorf cake...but certain ones are best forgotten. I am sure this had a name of some sort...but blessedly it has been forgotten, or lost. One package of lime jello 2 cups boiling water 1 can of Campbells vegetarian vegetable soup, drained. 3 eggs, hardboiled Mix the jello with the water, refrigerate until it turns syrupy. While the Jello is cooling, drain the soup. Mix the jello and the drained soup, turn into an 8 by 8 dish and halve the eggs and bury cut side up in the jello mix. Serve in squares on a bed of lettuce, dressed with a dollop of mayonaise, for a refreshing salad suitable for the modern health concious family. Linda C

Here you go with my ***showing my rendition Alaska cole slaw 5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart 1/2 cups almond slivers, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use This is the creamy dressing I used and it works great: mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

I shred the cabbage very fine, or buy the already shredded called "Angel Hair". Add some very thinly sliced bell pepper, carrot, radishes, whatever you prefer. When making for the whole family I cheat and use bottled Cole Slaw dressing. There is a bottled poppy seed dressing that we all like a lot for cole slaw, too. I think the crushed pineapple would be good in this one, too, but would leave out the radishes and bell pepper if using pineapple. Or, I sprinkle the finely shredded cabbage with a little salt, a very little sugar, some celery seed and some mustard seed. Let it sit for a couple of hours, or even over night. When ready to serve, add a little white Balsamic vinegar and some vegetable oil, or oil of your choice. (I found olive oil to be too 'heavy' for this, but others may like it). Some white pepper to taste. Mix thoroughly. Sorry, I can't give measurements, I've never had any, I just do it kind of by gosh and by golly. But it has always come out good. Definitely some delicious sounding ideas here to try! Rusty