Amy's Clam Dip

1/4 cup margarine or butter
1 onion chopped
1 green pepper chopped
1/8 cup parsley flakes
3 -5 gloves garlic- minced
1 tsp. oregano
3 6.5oz chopped canned clams WITH juice
1 tsp lemon juice
3/4 cup Italian bread crumbs
Parmesan Cheese

Sauté onions, peppers, garlic, parsley and oregano until onion is translucent and slightly brown around the edges.

Simmer clams with juice and lemon juice for ten minutes. Turn off light and then add breadcrumbs.

Mix both mixtures together with a little parmesan cheese. Top with parmesan cheese. Bake at 350 degrees for 15 minutes or until bubbling.

Serve with crackers.

Coleslaw

1 head shredded green cabbage
1/2 cup grated carrots

3/4 cup mayonnaise
2.5 tablespoons sugar
1/4 cup apple cider vinegar

Mix mayonnaise, sugar and vinegar together. In a large box mix cabbage and carrots together. Mix in enough dressing to cover the salad. Refrigerate overnight, mixing several times before serving.

Mediterranean Shrimp

Fast, easy and delicious!

INGREDIENTS
5 large tomatoes, cut into eighths
3 T olive oil
2 T minced garlic
1/4 t kosher salt
3/4 t fresh ground black pepper
1-1/2 lbs medium shrimp, peeled and deveined
1/2 C chopped fresh parsley
2 T lemon juice
1 C Feta, crumbed

PREPARATION
Preheat oven to 450 degrees. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle on salt and pepper and toss. Bake for 20 minutes. Remove baking dish from oven and stir in shrimp, parsley, and lemon juice. Sprinkle with Feta. Place back in the oven for another 10-15 minutes or until the shrimp are cooked. Serve warm with crusty bread, rice, or linguini. There's lots of juice.