2 tb Vegetable oil
2 md Onions; minced
2 lg Baking potatoes; cubed
1/2 ts Dried thyme
1/2 c Turkey, fish or vegetable stock
1 lb Cod or haddock fillet
4 c Milk
1/2 ts Salt
Pepper; fresh ground
Paprika for garnish

Heat the vegetable oil in a large, heavy saucepan over low heat. Add the onions and saute for 10 minutes, or until golden but not brown. Add the baking potatoes (cut into 1/4-inch cubes), the dried thyme and the turkey stock. Cover and simmer for 10 minutes, or until the potatoes are tender.

Add the cod or haddock fillet, cover and simmer gently for 10 minutes. Add the milk, salt and black pepper to taste. Cover and simmer 5 minutes, or until the mixture is thoroughly hot. Gently flake the fish with a fork into bite-sized pieces, then ladle the chowder into soup bowls. Sprinkle with paprika and serve immediately. Makes 6 servings.

2 c Sugar
1/4 c Light corn syrup
1/2 c Butter (1 stick) (use real butter only)
2 tb Water
2 tb Vinegar

Combine all ingredients in 2 qt. heavy saucepan. Stir and cook over medium heat until sugar is dissolved, then reduce heat and cook at a medium boil, stirring as needed to control foaming to avoid sticking as mixture thickens. If sugar crystals form on sides of pan, wipe them off. Cook to the hard crack stage (300 degrees). Remove from heat and let stand 1 minute.

Meanwhile, butter 2 sheets of aluminum foil and place on 2 baking sheets. Quickly drop teaspoonfuls of butterscotch onto foil, making patties about 1″ in diameter. Space them 1/2″ apart. If candy thickens so that it will not drop easily, set pan in hot water until it is again workable. Makes about 6 dozen patties or 1-1/4 pounds of butterscotch.

4 Potatoes, sliced
4 Onions, sliced
4 tb Butter or margarine
10 oz Cheddar cheese, sharp
Salt & pepper to taste

Grease a large square of heavy foil. Arrange sliced potatoes on foil, sprinkle with salt and pepper and cover with sliced onions. Add chunks of butter or margarine. Wrap and seal foil. Cook over hot coals on a grill until done (30 or 40 minutes depending on fire). Open foil and add thin-sliced cheddar strips. Cover again and grill for a couple of minutes, until cheddar melts. Only thing left to do is to sit back and enjoy!

2 to 3 lb. chicken wings
1/4 C. butter
1/4 C. minced garlic
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. basil
1 tsp. black pepper
1 tsp. Tabasco sauce

Place chicken in crockpot, then add remaining ingredients. Cook on LOW for 6 to 8 hours.

Remove from crockpot with a slotted spoon and serve with hot Italian or French bread.

Serves 8 to 10.