Get the latest Had recipes from Group Recipes. http://www.grouprecipes.com/tag/had A twist to kabobs with a bit more zest. You can serve these at any party or a Saturday night simple grill dinner http://www.grouprecipes.com/62324/sizzlin-chicken-skewers.html HADDOCK FILETS WITH HAVARTI AND MUSHROOMS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Massey Estate in Malakoff, Texas in 1992. http://www.grouprecipes.com/62544/haddock-filets-with-havarti-and-mushrooms.html I know every1 think this gross but I grew up in the country and it was a main dish for me as a child and I still love it! http://www.grouprecipes.com/57510/fried-squirrel.html From the Naples Daily Times..from Frank Whittaker, exec chef at OLIO, Naples Bay Resort.This topping can be used on pasta dishes, salads, to top pizzas or just by itself as an appetizer. You can add Parmesan cheese to the finished dish if desired. http://www.grouprecipes.com/47959/florida-lemon-braised-artichokes.html STUFFED GREEN PEPPERS WITH FISH This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. http://www.grouprecipes.com/48171/stuffed-green-peppers-with-fish.html Modern day barbecue is contributed to the Native Americans, who had a unique way of cooking meat over a wood fire when the Europeans came to settle the Americas. Natives had a word for this, which the Spanish morphed into "barbacoa", and hence - barbecue. http://www.grouprecipes.com/40123/native-american-meat-or-fish-sauce.html Ketchup has had a long and strange journey to it's current home at the Heinz factory, being colored day glo green and forced into squeeze bottles. It started out as fish sauce in Asia. British merchant sailors acquired a taste for the tomato-less sauce on their fish and chips and brought it to England, where it's quite aromatic smell drew cats - thus fish sauce became "cat - sup". At some point tomatoes were added, it got a whole lot thicker, and eventually it was sold in little plastic packets in McDonald's restaurants everywhere http://www.grouprecipes.com/40115/ketchup-unketchup-ed-17-1800.html Easy baked haddock dish. Tasty http://www.grouprecipes.com/35644/baked-haddock.html Wonderful for a large crowd or buffet http://www.grouprecipes.com/35002/fish-or-seafood-casserole.html I have not yet tried this recipe, but I love terrines, and I hope that some of my fellow foodies who love fish WILL try this. It seems like a fabulous recipe, and I wanted to share it; besides, even if I DO make this soon (as planned) I won't really know how it turns out, except by the empty plate (or not!) on the buffet table :) NOTE: After a long, slow cooking, this requires a 24-hour chill-time, and another hour at room temperature, before serving (not included in the prep times. ORIGINALLY FROM: "Scottish Heritage Food and Cooking". http://www.grouprecipes.com/34717/haddock-and-smoked-salmon-terrine.html