Cheesy Fish Fillets with Spinach

2 Tbsp butter or margarine
2 Tbsp all-purpose flour
1 tsp instant chicken bouillon granules
Dash ground nutmeg
Dash cayenne pepper
Dash whitepepper
1cup milk
2/3 cup shredded Swiss or cheddar cheese
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 Tbsp lemon juice
1 lb fish fillets, cut into serving-size pieces
1/2 tsp salt
2 Tbsp grated Parmesan cheese
Paprika

Melt butter in a saucepan over low heat.  Stir int he flour, bouillon, nutmeg, cayenne and white pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Stir in milk; bring to a boil and cook, stirring constantly, for 1 minutes  Add cheese; cook and stir just until it melts.  Remove from the heat and set aside.

Place spinach in an ungreased 9x13 or 8x8 baking dish.  Sprinkle with lemon juice.  Arrange fish over spinach; sprinkle with salt.  Spread sauce on top.  Bake, uncovered, at 350 degrees until fish flakes easily with a fork, about 20 minutes.  Sprinkle with Parmesan cheese and paprika; return to the oven for 5 minutes.

Quick and Easy Coconut Shrimp

Submitted by Heather Sheehan

2-3 lbs. Lg. Cooked shrimp
2 c. Sweetened Flake coconut
3 whisked eggs
salt and pepper
2 c. flour
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut)
1 frozen Pina Colada mix (optional)


Coat each shrimp with egg. Lightly season with salt and pepper. Generously coat with flaked coconut and pat on well. Coat lightly with flour to help coconut cling during frying process. Fry at 350 degrees until golden brown. Best served immediately. The Pina Colada mix serves as a fabulous dipping sauce. Scoop out 1/3 of frozen mix and warm in microwave. Add 2/3 c. water and ice to remainder, blend, and enjoy a refreshing treat!

New England Clam Chowder

Submitted by Sarah Terry

Serves 4

4 slices bacon, diced
2 green onions, tops included, chopped
4 medium potatoes, peeled, diced
3 Tablespoon all-purpose flour
2 cups bottled clam juice and/ or milk
2 cans (6 1/2 ounces each) minced clams, included liquid
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup whipped cream
Chopped parsley, for garnish
Fresh basil leaves, for garnish

Preparation:
In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour.
Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering. Do not boil or clams will be tough.
Sprinkle with parsley or basil leaves. Serve immediately.