MARKET FRESH SERENGETI SALAD DRESSING
1/2 cup extra-virgin olive oil
2 tbsp. raspberry vinegar
2 tbsp. fresh mint leaves, chopped
1 tbsp. Gourmet Naturals Savory Honey Mustard
1/4 cup orange juice
2 tbsp. honey (optional)

Whisk together dressing ingredients. Makes 4 salads

Combine all ingredients in a large bowl. Whisk vigorously until well blended. Makes 1.5 Cups.

For the best results marinate chicken up to 24 hours prior to grilling.

If you are looking for a quick solution for a fantastic entrée...Slather the marinade over skinless chicken and warp individual pieces in foil. Grill on high heat for approximately 4 minutes each side (depending on chicken thickness) and serve. You will be a hero in under 10 minutes!

Combine all ingredients in a large bowl. Whisk vigorously until well blended. Makes 10 Servings.

CRAB DIP WITH ZESTY HORSERADISH SAUCE
8 Oz. Cream cheese
1 7-Oz. Can of crabmeat
1 Tbsp. Milk
2 Tbsp. Finely Chopped onion
1/4 Tsp. Salt & pepper
1/3 - 1/2 Cup Gourmet Naturals Zesty Horseradish Sauce or Captain Toady's Hardy Horseradish Sauce

Soften cream cheese. Blend all ingredients in mixing bowl. Place in small buttered baking dish. Sprinkle 1/3 Cup sliced almonds on top. Bake at 375º for 12 - 15 minutes. Do not over bake. Number of Servings: 8

HORSERADISH ICED SALMON
2 pound salmon fillet, boned and skinned
1 cup mayonnaise
1 cup parmesan cheese
1 medium onion, minced
4 oz. (half cup) Gourmet Naturals Zesty Horseradish Sauce or Captain Toady's Hardy Horseradish Sauce

Preheat oven to 350. Line cookie sheet with foil. Spread salmon fillet, whole, on foil. Mix mayonnaise, parmesan, onion and horseradish together in a small bowl. Frost top side of salmon. Bake for 30-35 minutes until fish flakes easily. If desired, you can place under broiler for a few minutes to brown frosting. Number of Servings: 4-6

In medium-size bowl mix salmon, potatoes, egg, onion, 1/4 cup bread crumbs, salt and pepper. Shape mixture into 4 patties. Coat with remaining 1/4 cup bread crumbs.

Heat oil in large heavy skillet. Add patties and cook over medium heat, turning once, 10 minutes or until heated through and golden brown. Serve with Toady's Tartar Sauce. Makes 4 servings.

FRIED TROUT WITH ULTIMATE TARTAR SAUCE
10-12 boneless trout fillets
2-3 cups of seasoned seafood flour
1 1/2 cups of milk
1 tablespoon of garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 cups of sunflower oil
Gourmet Naturals Ultimate Tartar Sauce, Captain Toady's Tasty Tartar Sauces or Pike Place Fish Market Tartar Sauce

Heat oil in deep fryer or large, deep heavy pan until very hot (375-400); combine seasoned flour with garlic powder, onion powder and pepper; set aside; soak fish in milk for about 10-15 minutes; coat fish with seasoned flour, shaking off excess; Fry in oil for about 5-10 minutes (depending on the thickness o the fish)until golden brown; drain on paper towels and serve with Tartar Sauce.

HONEY MUSTARD GLAZED STEAKS WITH GRILLED ONIONS
1/3 cup Gourmet Naturals Savory Honey Mustard
1 Tabs. chopped parsley (optional)
1 Tbsp. each cider vinegar and water
1/4 tsp. hot red pepper sauce
1/8 tsp. coarse grind black pepper
1 lb. boneless top sirloin steak
4 walla walla onions, cut into 1/2-inch thick slices

Combine glaze ingredients. Place steak and onion slices on grill (a grilling basket or tray works well for the onions) over medium coals; brush both sides liberally with glaze. Grill steaks and onions 15 to 20 minutes for medium rare (145 degrees F.) to medium (160 degrees F.) or to desired doneness, turning once and again brushing with glaze.

GRILLED MAPLE MUSTARD CHICKEN
2 tablespoons Gourmet Naturals Hearty Stone Ground Mustard
3 tablespoons balsamic vinegar
1/2 cup peanut oil
1/2 cup pure maple syrup
1 teaspoon coarsely ground pepper
1 chopped garlic clove
4-6 boneless skinless chicken breast

Mix together all ingredients except chicken. Place the chicken in a shallow glass dish. Coat the chicken with the mixture. Toss the chicken a little to ensure if properly coated. Grill the chicken over medium high heat for 5-7 minutes per side.

CLASSIC CRAB COCKTAIL
1 (8 oz.) block of cream cheese
6 to 8 oz. crab meat
1 jar of Gourmet Naturals Classic Cocktail Sauce, Captain Toady's Cocktail Sauces or Pike Place Fish Market Cocktail Sauce
Rice crackers

Place cheese on bed of lettuce. Place crab meat on top and sides of cream cheese. Pour Cocktail Sauce over crab and cheese making sure to keep outline of cream cheese block.

Serve with rice crackers.

ZESTY SHRIMP AND CRAB COCKTAIL
1 can med. to lg. shrimp, cleaned
1 can crab, cleaned
1 jar Gourmet Naturals Classic Cocktail Sauce, Captain Toady's Cocktail Sauces or Pike Place Fish Market Cocktail Sauce
1 tbsp. Lemon juice
1 tbsp. Gourmet Naturals Zesty Horseradish Sauce or Captain Toady's Hardy Horseradish Sauce
1 tbsp. Worcestershire sauce

Mix Classic Cocktail Sauce, lemon juice, Zesty Horseradish Sauce, and Worcestershire sauce, add shrimp and crab. Refrigerate overnight before serving. Very spicy.

CRAB DIP & CLASSIC COCKTAIL SAUCE
1 can crab meat
2 (8 oz.) cream cheese (box)
1 jar Gourmet Naturals Classic Cocktail Sauce, Captain Toady's Cocktail Sauces or Pike Place Fish Market Cocktail Sauce
Crackers, Triscuits preferred

Drain crab meat. Let cream cheese get soft. Mix with cream cheese. Roll into a ball. Pour Cocktail Sauce over ball. Serve with crackers. Excellent!