Ingredients:

1 pound - Fresh salmon filet
1/2 cup - Kikkoman® teriyaki sauce
4 each - Garlic cloves, chopped
1 each - 15"x 7"x1/2" cedar plank
6 each - Scallions, sliced
As desired - Fresh lemon wedges
As desired - Scallions, sliced

Directions:

Place the clean cedar plank in a clean tub of water and soak overnight. Place the salmon in a large plastic bag with the teriyaki sauce, garlic, and 6 sliced scallions. Seal and marinate in refrigerator overnight. Remove the plank from the water and place on a preheated grill over low heat (make sure flames do not touch plank). Remove the salmon from the marinade (discard marinade) and place on plank. Do not cover with foil. Close grill lid and let roast until fish flakes with fork. Cooking time will depend on thickness of your fish and heat of the grill. Watch carefully to make sure the plank does not catch on fire!* Fish will turn golden brown. Transfer to serving platter and garnish with lemon wedges and sliced scallions.

*Important note - For safety, read carefully and follow all directions included from your cedar plank manufacturer. Formula advises grilling this dish on the grill in the marina, not on your Formula.

Ingredients:

2 8-ounce packages - Cream cheese softened

1 teaspoon - Seasoned salt

1 teaspoon - Worcestershire® sauce

1/2 teaspoon - Onion powder

1 12-ounce bottle - Seafood sauce

1 tablespoon - Prepared horseradish

12-ounces - Frozen or canned baby shrimp or crab & shrimp mix (1/2 & 1/2 6 oz. of each)

Minced parsley or scallions - For garnish

Directions:

Beat cream cheese until fluffy. Beat in seasoned salt, Worcestershire sauce and onion powder. Spread onto a 13 inch plate (like a pizza crust - with a bit of an outside edge). Mix the seafood sauce and horseradish in a small bowl. Spread on top of the cream cheese mixture. Top with the seafood and garnish. Serve with assorted crisp crackers.

Carryon tip: Arlene likes to make this dip in advance in a plastic pie plate with a lid (like Tupperware®). She keeps on board in the refrigerator and pulls out for snack time, using the lid for crackers.

Ingredients:

4 10-ounce cans - White chunk cooked chicken drained

1 12-ounce bottle - Franks® Buffalo Wing hot sauce

2 8-ounce packages - Cream cheese, cubed

1 16-ounce bottle - Blue cheese or ranch dressing

1 8-ounce package - Shredded Colby Jack Cheese

Directions:

Combine the drained chicken* and the hot sauce. Break up the chicken with a fork and combine well. Place into an oven-going (or microwavable) serving dish (approx 9 x 13 size). In a microwavable bowl, combine the cream cheese cubes and the salad dressing. Microwave, stirring frequently, until the cheese is melted and the mixture is smooth. Pour on top of the chicken mixture. Use the convection bake on your microwave for approximately 20 minutes or until hot through. If microwaving, microwave until hot through. Top with shredded cheese and bake an additional 10 minutes or until cheese is browned and dip is bubbly. Or microwave until cheese is melted. Serve hot with tortilla chips and celery sticks.

*(Note: You can substitute cooked, shredded chicken breast for the canned chicken if you wish.)

Variation:

Place all ingredients above in a crockpot.