Some of you have asked for a few of my recipes, so here's some to play with: Enchilada Pie (done in a 10-inch Dutch oven) 1 lb ground turkey package of Lowry's Mild Taco Seasoning 1 lg yellow onion 3 medium tomatoes 1 can sliced olives 1 block each of sharp cheddar and Monterey Jack cheese 1pkg large flour tortillas brown turkey and diced onion, season per instructions with taco seasoning and remove from Dutch oven. Layer, beginning with a tortilla, meat mix, flat slices of tomato, top with alternating orange and white lengthwise slices of cheese. Repeat until Dutch oven is full, finishing with cheese, and sprinkle olives on top. Bake until cheese is bubbly and the mix begins to slightly pull away from the sides. I serve with sour cream and refried beans. Crab linguine with lemon-cream sauce: 1 container lump crab meat (Safeway), about 8 oz if I recall linguine 2cloves garlic flat parsley 1 shallot 1 lemon half & half white wine (I use a champagne here) dip (coat) shrimp in pastry flour if using shrimp or scallops Sautee garlic in olive oil & butter (prevents the butter from burning) until you smell the aromatics, toss in thinly sliced shallots and the crab (you could also do this with shrimp or scallops), and cook for about 5 minutes more. Deglaze with the wine, and leave a small residue of wine in the pan. Add finely chopped parsley, add half & half, say maybe a cup, remove from heat and add the juice of half a lemon. check for seasoning-probably needs a little salt and white pepper here. Dump over your cooked linguine, and chow down. I think both these, I could pull off with that new Trangia cookset, having found a diffuser plate that fits nicely inside the rings. This way, I can keep the enchilada pie from burning-maybe!