4 English muffins, toasted and sliced in half
8 tsp butter, softened
8 tsp apricot preserves
8 slices bacon
4 slices cheddar cheese
1 small apple, cored and cut into four 1/4-inch rings

24 cod tongues
2 tbsp salt
1 cup milk
1 cup biscuit or bread crumbs

1 10-inch flour tortilla
1/4 tbsp olive oil
1/4 cup cheddar cheese, shredded
2 oz deli ham, chopped
1/8 cup diced tomato
1/2 green onion, sliced
Salsa on the side (for dipping)

3 lbs pork side ribs
1/2 cup sweet & sour bbq sauce
1/2 cup chicken & rib bbq sauce
1 stalk celery, sliced
salt
pepper
onion powder
garlic powder
worchestershire sauce

Scallops:
6-8 medium-sized scallops
3 tbsp butter, melted
3 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne powder
3/4 tsp black pepper
3/4 tsp white pepper
1/2 tsp ground thyme
1/2 tsp ground oregano

Lemon sauce:
3 tbsp butter
1 small shallot, minced
1 small clove of garlic, minced
3 tbsp lemon juice
1/4 cup white wine
2 tbsp whipping cream

2 cups cooked chicken, cubed
2 cups lettuce, chopped
1/4 cup vegetable oil
2 tbsp vinegar
2 tbsp mayonnaise
1/2 tsp Dijon mustard
1 tbsp grated parmesan cheese
3 small pitas
Salt and pepper to taste

1 cup Italian bread crumbs
2 tbsp parmesan cheese
1 clove garlic, minced
1/4 cup vegetable oil
6 chicken breast halves, boneless and skinless

Pita bread, sliced in half and opened for the filling
1 cup cooked chicken, diced
1 cup diced red pepper
1 stick celery, diced
¼ green pepper, diced
¼ red onion, diced
½ cup mayonnaise
3 tbsp ranch dressing
1 tsp black pepper
½ tsp salt
Lettuce