Opps, I knew that I was forgetting something, i.e. a finely chopped jalapeño pepper. How could I forget the most important ingredient? OK, I don't have a recipe with measurements, because I "eye" it and just add what I have in the house. And regardless of what kind of seafood ceviche I make, i.e. fish, shrimp, scallops, or a mix of all of these, I like to put the seafood into the lime juice to let it marinade until it turns opaque. I then remove it from the lime juice and add finely chopped onion, finely chopped cilantro and finely chopped tomatoes to the lime juice and then add the marinated seafood. Sometimes I'll add some finely chopped pimento stuffed olives. Serve very cold with crackers.

With big thanks to Marilyn and an old workmate, Jim. Marilyn's Party Potatoes 6 medium potatoes (or frozen hash browns) 2 cups sour cream 1/2 pound grated Velveeta or any cheddar cheese salt and pepper to taste 3 tablespoons milk 1 teaspoon snipped chives 1 teaspoon Worcestershire sauce 1 cup coarse bread crumbs 2 tablespoons melted butter Boil potatoes in salted water with skin on until tender; cool slightly, peel and cool completely. Grate potatoes coarse. Butter a casserole dish and mix potatoes with sour cream, cheese, salt, pepper, milk, chives and Worcestershire. Sprinkle breadcrumbs over top of potatoes, drizzle with butter (or mix 1 cup corn flake crumbs with 2 tablespoons melted butter); bake 1 hour at 350° NEW MEXICAN CHILE DIP from the kitchen of Jim Myers Makes about 3 quarts 2-3 pounds ground beef 2 pounds Velveeta cheese cubed 2 large onions, chopped 1 - 28 ounce ounce can crushed tomatoes 4 cloves garlic chopped 2 - 4 ounce cans chopped green chiles 1 tablespoon chili powder 2 teaspoons cumin Brown ground beef with the onions and drain. Add remaining ingredients and simmer 20-30 minutes. Transfer to crock pot to keep warm. Use large corn chips for dippers. Marilyn's Creamy Chicken Enchilada Soup 1 tablespoon olive oil 1 pound chicken breast (about 3 breast halves) 1 medium onion; diced 1 clove garlic; minced 4 cups chicken broth 1 cup instant corn masa mix 3 cups cold water 1 (10 oz. can enchilada sauce) mild or hot 1/2 pound Velveeta cheese (Mexican or regular) 1 teaspoon chili powder 1/2 teaspoon ground cumin a handful chopped cilantro salt to taste 3 Roma tomatoes; seeded and diced Place olive oil in a large soup pot over medium heat. Season chicken with salt and pepper and add to hot oil in pot and brown for 5 minutes each side. Remove chicken and set aside. Add onions to soup pot along with a little more oil if necessary along with a sprinkle of salt and pepper. Cover pot and cook over low heat until onions are translucent; remove lid and stir in garlic until fragrant then add chicken broth. Place corn masa in a jar with a tight fitting lid along with the cold water; shake until masa is completely dissolved; add to soup pot. Stir in enchilada sauce, cheese (cut into cubes), chili powder and cumin. Cut chicken into small bite-size pieces and add to soup. Cook and stir over low-medium heat until mixture boils and thickens, 20 to 30 minutes. Stir in cilantro, taste and add salt to taste. Serve hot garnished with diced tomato and if desire, crumbled tortilla chips. *Recipe inspired by ChiliÂs Enchilada SoupÂthank you Donita.

This is our favorite.......can't begin to tell you how good it is! THE ULTIMATE MAC & CHEESE 12 tablespoons (1 1/2 sticks) unsalted butter 3 cups good quality white crusty bread, cut into 1/4 inch pieces 1 qt. (4 cups) half & half 1 cup milk 1/2 cup flour 2 tsp salt 1 tsp freshly ground black pepper 1/2 tsp red pepper flakes 1 tsp garlic powder 1/4 tsp freshly grated nutmeg 2 cups vintage white cheddar cheese, shredded 2 cups sharp cheddar cheese, shredded 2 cups Swiss cheese, shredded 1 1/4 cup Parmesan cheese, shredded 1 pound large macaroni with grooves Preheat oven to 325 F. Butter and set aside a 9x13 casserole dish. Place bread in a bowl. Melt 4 Tbsp butter and 1/2 tsp garlic powder. Pour butter into the bowl with the bread and toss to combine. Set breadcrumbs aside. Melt 6 Tbsp butter in a large saucepan over med heat. When butter melts, add flour. Cook, whisking 1 minute. While whisking, slowly pour in milk and half and half and add 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper, 1/2 tsp garlic powder, and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups sharp cheddar, 1 cup vintage white, 1 cup Swiss, and 1 cup parmesan; set cheese sauce aside. Blend the remaining cheese and set aside. Cook macaroni in boiling water 2-3 minutes less than the manufacturer's directions. Transfer macaroni to a colander,rinse under cold running water, and drain well. Add salt and pepper to taste and add 2 tbsp butter. Stir the cheese sauce into the macaroni. Pour mixture into 9x13" dish. Sprinkle reserved cheese and bread crumbs over the top. Bake until browned on top, about 30 minutes.

Check here. AnnT posted one there! Lori