In a blender add the following ingredients in this order

3 large eggs
1/2 cup vegetable oil
2 cloves garlic, crushed and chopped fine
3 jigs of tobasco sauce
2 jigs of worcestershire sauce
1 jigs of salt
2 jigs of pepper
1/4 tps of dry mustard
1 tps of vinegar
1/2 tps of sugar
1/2 tps of Parmesan cheese

Blend at low speed for 4 minutes

Combine in a covered jar

1 cup vegetable oil
1 1/4 cup olive oil
3/4 cup red vinegar
1/2 tps salt
2 tps crushed fresh oregano

Shake well

3 cups milk
2 tps shredded sweet coconut
5 tbl flour
1 jig salt
2 tbl sugar
1 egg yolk
1 tps butter
1/2 tps vanilla extract
1 cooked 9'' pie shell
1 container whipping creme

In a microwavable bowl add milk and coconut heat for 5 minutes
In a separate bowl add flour, sugar, salt.mix
Add heated milk mixture to dry ingredients.
Wisk together return to microwave for 1 minute.
Wisk again and return mixture for 1 minute.
Wisk again return to microwave, heat until thickened.
Add egg yolk, wisk, heat in microwave for 15 seconds.
Add butter and vanilla, wisk, pour in to a cooked pie shell.

Let stand for one hour. Add whipping creme

3 large potatoes, peeled and cubed
1 medium onion peeled and sliced thin
1/2 tps salt
5 tbl of butter
2 lbs deboned haddock fillets
1/2 lb scallops
1/2 lb cooked lobster meat
1 can carnation milk

In a pot heat add 3 liters of water, potatoes, salt and onions; cook until potatoes are soft.
Add haddock and scallops reduce heat, stir cook for 2 minutes, add lobster meat and butter, remove from burner. Stir, add carnation milk.