Tartar Sauce

This  recipe came from the Woman's Day Encyclopedia of Cookery, circa the late 60's and despite  tasting approximately 9,212 other tartars sauces  since then, I still think it's  the bomb. There's nothing  worse than  a restaurant  lazily trying to  pass off  mayo with a little relish stirred into it as tartar sauce when  a few more ingredients make such a difference.   Whether you use sweet or dill relish probably has to do with  your  culinary geography...I  like dill.
Combine 1 tsp each of prepared mustard, crumbled dried chervil, dried tarragon, and minced parsley with 1 cup mayonnaise (not Miracle Whip, please), 1 TB sweet or dill pickle relish, 1 tsp chopped onions or chives, and a dash of garlic powder.

Chill. Makes about 1 1/4 cups.

Creamy White Seafood Lasagna

This easy, creamy lasagna crammed with 2 pounds of seafood was a popular dish  when I was catering. 

Preheat the  oven to 350.  Cook a box of lasagna noodles and put some in the bottom  of  a greased 9 x13 lasagna pan. Cook 1 chopped onion in 2 TB butter til tender, blend in 8 oz.  cream cheese,  12 oz cottage cheese, 1 beaten egg, 2 tsp basil, 1/2 tsp salt, 1/8 tsp pepper.

Combine 2 cans cream of mushroom soup, 1/3 c. milk, and 1/3 c. white wine. Stir in 1 lb cooked shrimp, halved lengthwise, 8 oz drained, cleaned  crabmeat, 1/2 lb  small cooked  bay scallops.  Combine the two sauces.

Make layers of noodles and  sauce. Sprinkle 1/4 c.  Parmesan cheese over the top layer. Bake at 350 for 45 minutes, then top with  14/c.  chopped parsley and 1/2 c. shredded Swiss  cheese and let it melt. Let lasagna stand 10 minutes for better slicing.