Ingredients:

2 cups frozen corn kernels
2 tablespoons olive oil
juice from one lime
1/2 cup plus 2 tablespoons salsa
2 ripe avocados, seeded, peeled and mashed
1 teaspoon cumin
1 cup sour cream divided
1 cup chopped lettuce
1 cup shredded cheddar cheese
1 cup chopped tomatoes
corn tortillas chips
black olive for the spider

Procedure:

Combine corn and oil on a baking sheet, stir to coat. Broil 10-12 minutes, stirring occasionally until the corn is roasted. Watch this carefully, if it over cooks it will pop in the oven. Allow to cool completely. In a medium bowl, combine lime juice, 2 tablespoons salsa, avocado, and cumin. Stir well. Stir in the cooled corn and chill for 4-6 hours. When ready to assembly the dip, spread 1/2 cup of sour cream on the bottom of a large round platter.
On top of that, spread 1/2 cup of salsa. Next, spread on the roasted corn guacamole. Place corn tortillas around the edge. On top of the tortillas, layer the shredded lettuce, cheese and chopped tomato. Using a plastic bag, put in 1/2 cup sour cream and snip the corner. Pipe the sour cream in 3-4 circles on top of the corn guacamole. You can also use squeezable sour cream for this step. Drag a toothpick or knife tip through the sour cream from the center outward to make the “spiderweb”. Place a black olive onto the web to resemble the “spider”. Serve with tortilla chips.

Ingredients:

3 cup cooked spiral pasta
2 cup Dole snow peas
1 cup sliced Dole carrots
1 cup Dole cucumbers
1 cup Dole pineapple juice
1/2 cup bottled reduced calorie
Italion dressing
1/4 cup chopped cilantro or parsley
1 tablespoon toasted sesame seeds

Procedure:

Combine all ingredients in large bowl. Chill at least 15 minutes.

Ingredients:

1 1/2 lbs. firm white fish (Mahimahi, Ahi, Ono)
1/2 lb. shrimp (21-25) or lobster
2 cups clam juice
21/2 cups water
1 cup white wine
juice of 1 lemon
1/2 lb. clams or mussels
1/2 cup olive oil
1 Maui onion, thinly sliced
1 cup celery, thinly sliced
1 cup julienne bell peppers (assorted colors)
1 tbsp. minced garlic
1 tbsp. minced ginger
1 tomato, diced
1/4 cup fresh basil, chopped
pinch saffron taro - steamed and cut into chunks
sweet potato - steamed and cut into chunks

Procedure:

Cut fish into 1-inch cubes. Remove shell and devein shrimp. In a large pan add olive oil, garlic, ginger, and seafood. Saute briefly. Add tomato, onions, celery, bell peppers, white wine, clam juice, water, crushed chili peppers, and saffron. Bring to a boil. Add cooked taro and sweet potatoes. Bring back to another boil and cook about 10 minutes, until the seafood is just cooked.

Ingredients:

4 slices white bread
4 slices boiled ham
4 slices pineapples (rings)
4 slices gouda cheese
4 pieces marachino cherries

Procedure:

Put a slice of ham, a slice of pineapple and a slice of cheese on each slice of bread. Bake in 200 degrees C. oven until the cheese is melted. Garnish with cherry and serve at once.