T.G.I.F.

Captain Stack's Fried Flounder

1/2 tsp salt

1/2 tsp pepper

1/3 cup of cornmeal or breadcrumbs

4 pieces of flounder filet

Vegetable Oil

Leave filets wet. Dredge fish in salt, pepper,

and cornmeal or breadcrumbs. deep fry in oil at

375 degrees F until golden brown.

Captain's Mouthwatering Bite-Size Blue Ball Cheese Balls

1 cup of grated Cheddar cheese

4 oz of cream cheese

2 oz of crumbled blue cheese

2 Tbs of butter

1 Tbs of chopped green onions (optional)

1/2 tsp of Worcestershire sauce

1 Tbs of white wine

1/4 cup of chopped walnuts

crackers

Bring all cheeses to room temp. beat with mixer.

Add butter, onions (optional), Worcestershire sauce, and

wine, and continue beating, Chill overnight. Shape

mixture into tumor sized balls. Roll in chopped nuts. Let

stand 15 minutes. Spread on crackers.

Skipper's Dock Romaine Salad

3 heads of romaine lettuce chopped (cold)

croutons

6 tbs of garlic oil

salt and pepper

1 Tbs of Worcestershire sauce

1/4 cup of olive oil

3/4 cup of vegetable oil

6 Tbs of grated romano cheese

1 egg

Juice of 3 lemons

Arrange the lettuce, croutons, garlic oil, salt

and pepper, Worcestershire sauce, olive oil, vegetable

oil, and cheese in a bowl. Break egg over the salad and

pour lemon juice on top of the egg. Toss salad from the bottom.

Compliments of Amy Sedaris.