Seafood Scampi *Mark Galloway (Also in Book 3) 8oz pkg. Linguini or Spaghetti 12 oz Imitation Crab Meat 60-65 peeled deveined Shrimp 8 oz. Scallops 4 Tbsp Butter 1 Tbsp Garlic Powder (to taste) Prepare pasta according to directions on package-set aside. Put 4 Tbsp Butter into Dutch Oven, add seafood & sauté, add garlic to taste-about 1 Tbsp. Bake 20-35 Min. (275 degrees). Serve over pasta. Shrimp Scampi 1 1/2 pounds large shrimp pealed & deveined 1/3 Cup Butter 1/2 Cup yellow onion 4 Tbsp Minced Garlic 1/4 Cup dry white wine 2 Tbsp Lemon Juice 2 Tbsp dry parsley Salt & pepper to taste Rinse Shrimp and set aside. Keep on ice. Heat butter in Dutch Oven over 8-10 coals underneath. Cook Garlic 1 to 2 minutes or until soft but not browned. Add shrimp, onion, wine, lemon juice and cook until shrimp are pink and firm apx 1 to 2 min per side. Do not overcook. Add parsley and salt and pepper before serving. You will not need any top heat for this meal. Teriyaki Salmon * Casey Allen 11/2 lbs Salmon Filets Lemon Pepper to taste Garlic Powder to taste Salt to Taste 1/3 Cup Soy Sauce 1/3 Cup Brown Sugar 1/3 Cup water 1/4 cup Vegetable oil Mix all together except Salmon. Place in a ziploc bag, Make sure it is mixed well. Add Salmon, let marinate overnight. Place salmon in lightly greased Dutch Oven. Put oven on High Coals to sear the fish. Sear each side of fish then move oven to 325 coals. Bake until fish is flaky. Discard Marinade Tuna Casserole *Amber Allen 2 cups Macaroni - cooked 1 can cream of celery soup 1 can tuna 1 8oz pkg cream cheese ½ Tbsp Garlic Powder ½ Tbsp Dry Mustard ½ cup milk 1 small onion- chopped ½ cup grape nuts 4 Tbsp butter Mix cream of celery, softened cream cheese, milk and mix until smooth. Add drained tuna, garlic, dry mustard and onion, mix until covered. Add macaroni. Pour into greased Dutch Oven. Melt butter and mix with grape nuts let sit until butter is all soaked up by grape nuts, spread over top of macaroni mixture. Bake 375 for 45 Min.