Black olives
carrots
cream cheese
toothpicks

Black olives for the head and body. Carrots as the beak, and a slice of carrot with a wedge cut out for the feet. and cream cheese stuffed in the body olive with a wedge cut out.

From allrecipes.com

Shrimp Scampi

1 lb. shelled raw medium shrimp, thawed and rinsed

1 fresh lemon (not the bottled stuff), juiced

Zest from the fresh lemon

1 stick butter (not margarine)

1 Tbsp. fresh chives, minced

1/4 tsp. dillweed

Cook shrimp and lemon zest and lemon juice in nonstick skillet on medium heat, just until shrimp turn opaque and curl up. (Turning shrimp over once.) Using tongs, place shrimp in a bowl and cover to stay warm. Simmer remaining liquid in skillet for 1-2 minutes on low heat until slightly reduced. Turn heat to very low and place the stick of butter in skillet. Using a wooden spoon, move the stick of butter around the pan as it melts, mixing the liquid and melting butter together. Sauce should begin to thicken as butter melts. (It's important to keep sauce from boiling, or the butter will separate and won't thicken.) Stir in dillweed and chives. Add the shrimp back in and serve with rice.

Our family loves this more than any restaurant's Shrimp Scampi

Salmon Cakes

Use canned salmon from your food storage. Or substitute one (6.5 oz.) can tuna or chicken in place of salmon.

2 slices wheat bread, (crusts removed), torn into small pieces
1 can (7 oz.) salmon, canned
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vegetable oil
Dill Sauce (below)

Mix bread, salmon, egg, Worcestershire sauce, mustard and salt. Shape mixture into 3 firm patties, each about 1/2 inch thick.

Fry patties in oil over medium heat until golden brown on both sides, 4 to 5 minutes. Top with Dill Sauce. 3 servings.

DILL SAUCE:
Mix 1/4 cup mayonnaise or salad dressing and 1/8 teaspoon dried dill weed.