1 package (3 ounces) chicken-flavored ramen soup
1/3 cup balsamic vinegar
1/4 cup sugar*
1/4 cup vegetable oil
1 package (8 ounces) broccoli coleslaw mix
1/2 cup sliced almonds or unsalted sunflower seeds, or some of each

1. Combine the flavor packet from the soup mix with the vinegar, sugar, and oil in a 2-quart or larger serving bowl.  Using whisk, beat until well blended.

2. Add the broccoli slaw and ramen noodles, breaking the noodles into small pieces. Toss well to coat with dressing, then garnish with nuts and seeds as desired. Refrigerate for a least 10 minutes before serving.

Serves 6

* substitute Splenda for sugar free slaw
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1½ lbs. fish fillets
1 green pepper
1 yellow or red pepper
1 Medium yellow onion
1 cup of raisins
1 cup of frozen peas
1 large can of pineapple chunks
2 Tblsp. Curry powder
1 Tblsp. Turmeric
1 Tblsp. Pickapeppa sauce
1 cup of water

Note: The best fish to use for this dish would be a stronger or oily type of fish such as mackerel, wahoo, dolphin, margate or spade fish.

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     This recipe won the South Florida Divers Chili Cook-off at our 20th Anniversary celebration.  It's the only thing I know how to cook, and the crockpot always comes home from parties bone-dry.  Many have asked for the recipe over the years, and this month it's my gift to you.

• Non-stick pan spray
• 2 lbs. lean ground turkey
• 4 cloves garlic, minced
• 3 medium onions, coarsely chopped
• 2 medium bell peppers, coarsely chopped
• 3  14.5-ounce cans whole tomatoes, quartered, with juice
• 2  16-ounce cans dark kidney beans, undrained
• 1  16-ounce can light kidney beans, undrained
• 2 envelopes of French's Chili-O or McCormick Chili Seasoning
• 3 tablespoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon ground red cayenne pepper
• 2/3 cup white sugar (to cut the acid)
• 1  1-lb. package elbow macaroni
• Spray non-stick coating in large skillet.  Brown garlic briefly and add turkey meat, browning meat over medium-high heat.
• Drain browned meat in a pasta strainer, then place in crock pot or other large pot. (First spray the crock pot or pot with non-stick coating).  Wipe the skillet with a paper towel.
• Saute onions and peppers in 3/4 cup of water in the skillet over medium-high heat, until peppers are soft and water is gone, about 8 minutes. 
• Add sauteed vegetables to the turkey meat.  Stir in your spices to coat. 
• Add tomatoes, beans, and sugar, and stir thoroughly.
• If cooking with a crock pot. leave on high until the mixture bubbles, and stir frequently.  Lower heat.  Cook for at least two hours. 
• If cooking on the stove, use medium-high heat to bring mixture to a boil, stirring frequently.  Reduce heat and simmer 1 to 1-1/2 hours, stirring occasionally. 
Chili will be somewhat soupy if it is not overcooked.  Serve in bowls over cooked and drained elbow macaroni.

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     Julie Taylor is known for her delicious appetizers, so your editor approached her to see if she would share her secrets with you.  She agreed under ONE condition...these recipes can NOT  be made for any dive club functions!  They are reserved for Julie Taylor.  Make them for your family or co-workers, but let Julie bring them to the next SFDI party.

2 cans artichoke hearts-diced/chopped/smashed
1 cup mayonnaise
1 cup Parmesan (Parmesan or Romano) cheese
few drops Worcestershire sauce
few drops Tabasco sauce

Mix, then  place in oven for 20-30 minutes until  slightly browned.  Best served warm with Triscuits

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Meat Mixture:    1 lb. Ground beef browned.
                        add 1 pkg taco seasoning (follow directions on package)

Mix sauce and add to meat mixture.

Sauce:               3/4 cup Miracle Whip 
                          1/8 cup ketchup 
                          3/4 cup Hot taco sauce
Just before serving 
                           add 3 to 4 diced tomatoes 
                           1 chopped onion 
                           10 oz shredded cheese 
                           1 head of lettuce...sliced/chopped 
                           1 bag of crushed Doritos 

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     Believe it or not, there is the occasional “leftover” tail.  I’ve chopped leftover cooked meat and  used my standard Tuna salad recipe, earning rave reviews from co-workers.  Another time I put chunks of cooked meat in red spaghetti sauce for the most delicious pasta dinner of a lifetime. 

     Here are some other good web resources for lobster recipes:

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4 live lobsters (about 1 lb. Each)
3-4 cloves fresh garlic
¼-½ cup melted butter
Garnish: fresh parsley and lemon wedges
1 large serving spoon of brandy