CAPT. LEROY'S MACKEREL STEW 6-8 potatoes (2 on Prince Edward Island (:o) 2 onions garlic (optional) 3 mackerel (cleaned) Peel and cube potatoes. Chop and add onions. Bring to a boil in salted water and cook for 10 minutes. Meanwhile chunk mackerel (cut in 3 or 4 pieces). Add mackerel pieces on top. Salt and pepper to taste. Reduce heat and cover. Cook until mackerel flakes. If blowing more that 25 knots use a bungee cord to tie the pot and lid to the stove! Feeds 2 people for 3 days!!!

EV'S COQUILLES ST. JACQUES Grease 8 scallop shells or 4 bowls (toast cups may also be used) In a large frying pan, heat    6 tablespoons butter or margarine Add and cook until lighly browned    1 cup scallops Add and sautee    1 cup sliced mushrooms    ½ cup finely chopped shallots    2 cloves garlic, finely chopped Add    1 cup shrimp (cleaned)    1 cup lobster meat Meanwhile, in a sauce pan, melt    6 tablespoons butter Blend in a mixture of    6 tablespoons flour    1 teaspoon salt    ½ teaspoon pepper Gradually, stir in    4 cups milk    ½ cup grated Swiss cheese Cook stirring constantly, until thickened Add scallop mixture to sauce mixture. Fill shells or bowls. Pipe with mashed potatoes. Cover with grated cheese (your choice here) or sprinkle with ½ cup dry bread crumbs. Broil until tops are golden brown. Toast cups - trim edges from bread slices. Brush with melted butter. Press each in a large muffin tin. Bake in preheated 375F. oven for 12-15 minutes or until golden. THE CAPTAIN'S FAVOURITE

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