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Cook until the fat melts 3 slices bacons, diced. Add 3 tablespoons chopped onion 2 tablespoons chopped celery 2 tablespoons chopped parsley 3 tablespoons chopped green pepper Cook and stir until the onion is yellow Add 1 tablespoon flour Stir until the flour is slightly brown. Add 4 cups tomatoes, cooked or canned 1 teaspoon salt few grains cayenne 1 teaspoon chili powder Cook until thick. Add 3 cups cooked shrimp, broken in pieces. Stir well. Heat. Taste and add more seasonings, if needed. Serves 8.

Butter a 9-inch pie pan. Set the oven to 275 F. Beat until stiff 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar Beat in, a spoonful at a time 1 cup granulated sugar 1/2 teaspoon vanilla Spread in the pan, having the edge higher to make a rim. Bake until dry and firm to the touch but not brown (about 1 hour). Turn off the heat and cool in the oven with the door open. Spread with 1/2 cup cream, whipped. Let stand several hours or overnight in the refrigerator. Cover with filling (below) Spread with 1/2 cup cream, whipped but not sweetened Lemon filling. Beat 4 yolks until thick with 1/4 cup sugar and 1/4 cup lemon juice. Cook over hot water until thick and smooth. Cool.

Cook and stir together for 5 minutes 2 tablespoons butter 6 mushrooms, cut in pieces 1 cup cubed cooked chicken Blend in 2 tablespoons flour Add 1 cup chicken stock or broth. Simmer 10 minutes. Season with salt, cayenne and nutmeg Mix 1 slightly beaten egg 1 tablespoon cream 1 tablespoon sherry Stir in and heat 1 minute. Serves 4

• 3 ripe mangos, diced (see photos) • 1 medium red bell pepper, chopped • ½/ cup chopped red onion • ¼ cup packed fresh cilantro leaves, chopped • 1 jalapeño, seeded and minced • 1 large lime, juiced (about ¼ cup lime juice) • ¼ to ¼ teaspoon salt, to taste Place all ingredients into a glass bowl and mix well. Serve immediately.

2 cups long grain rice (uncooked) 4 1/2 cups chicken broth (divided) 1 large onion chopped 3 ribs celery chopped 12 ounces mushrooms sliced 1/4-inch thick 1/2 cup butter 2 tablespoons chopped fresh parsley 1 1/2 teaspoons poultry seasons (optional) 1/2 teaspoon salt or to taste 1/2 teaspoon freshly ground black pepper or to taste Preheat oven to 350 F and grease a 9x13 baking dish. Combine rice and 4 cups chicken broth in medium saucepan. Cover and cook until tender, about 20 minutes. While rice is cooking, melt butter in a 10 inch skillet. Add onions and celery and cook until onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through. Combine rice, seasonings, remaining half cup of broth, and cooked vegetables in the prepared dish. Baked uncovered for 30 minutes.

1 pound of rhubarb (leaves removed, stalks chopped) 1 cup water 1/3 cup sugar (or more to taste) Chop the rhubarb into bite-sized pieces, aiming for slices that are less than an ich wide. Toss the chopped rhubarb into a pot with 1 cup water and sugar. Heat to medium-high and bring your mixture to a bubbling boil then lower to medium. Let simmer for 15 minutes, stirring occasionally. Once the rhubarb is soft, strain the mixture through a fine-mesh to separate the syrup from the pulp. Pour rhubarb syrup into a glass jar and refrigerate.

2 navel oranges thinly sliced 2 lemons thinly sliced 2 limes thinly sliced 1 pear cored and chopped 1 kiwi peeled and sliced 1 cup fresh strawberries sliced 1 20 ounce can of pineapple chunks in juice 1/2 cup white sugar 1/2 cup quantro (or other orange liquor) 1 cup white rum 1/3 cup coconut rum 2 cups of orange juice 2 750ml bottles dry red wine (chilled) 1/2 can of pink frozen lemonade concentrate thawed 1/4 cup lemon juice 2 Tbsp lime juice 1 cup Lemon Lime soda chilled Place the oranges, lemon, limes, Pear, kiwi, strawberries, pineapple chunks and juice and white sugar into a large bowl. Pour the quantro, rum, white rum, coconut flavored rum and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours. Add the red wine, pink lemonade concentrate, lemon juice and lime juice. Cover and refrigerate for two hours or overnight. Before serving, add the chill lemon lime soda. Serve over ice spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherry.

250ml chopped pecans or walnuts 1 520g pkg of yellow cake mix 1 99 g pkg Jell-O Vanilla Instant Pudding & Pie Filling 4 eggs 125ml cold water 125ml cooking oil 125ml Bacardi amber or "1873" rum Glaze 125ml butter 50 ml water 250 ml granulated sugar 125ml Bacardi amber or "1873" rum Preheat oven to 325 F. Grease and flour 25 cm (10") tube or 3 litre (12 cup) Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

2/3 cup sweetened condensed milk 1 egg white a pinch of salt 2 1/2 cups of unsweetened shredded coconut 1/2 cup slivered candied pineapple 1/2 cup mango Line rim-less baking sheet with parchment paper or grease. Set aside. In a bowl, whisk together condensed milk, egg white, and salt. Add coconut, pineapple, and mango. Stir to coat evenly. Drop by rounded teaspoonfuls onto prepared sheet. Bake in center of 325 F oven for 15 to 20 minutes or until golden. Let cool on sheet on racks for five minutes. Transfer to racks and let cool completely.

4 ounces feta cheese in a block 1/4 of a large watermelon cubed into bite sized pieces mint leaves skewers balsamic vinegar for drizzling cubed the watermelon into bite sized pieces. Cube the block of feta. To assemble, stack the feta and watermelon with a mint leaf in between. Skewer the stack. Optionally, add 1 half a cup of balsamic vinegar to small sauce pan and reduce for 3-5 minutes until thickened. Drizzle over skewers.

2 cups coke cola 2 cups ketchup 1/2 cup cider vinegar 1/2 of a large onion finely chopped 1 1/2 TB black pepper 1/4 cup brown sugar 3 tsp salt 3 TB chilli powder 2 TB minced garlic 2 TB Dijon mustard or 1 tsp dried mustard 2 TB butter Bring all ingredients to a boil. Reduce heat and simmer for one to two hours, stirring occasionally.

a couple of handfuls of romaine lettuce, in bite size pieces the same amount of spinach torn into bite size pieces 1/2 cup cauliflower pieces 1/2 cup diced red onion or chopped green onions 1/2 cup shredded red cabbage 1/2 cup english peas 1 orange, peeled and cut in chunks 1/2 cup sliced strawberries 2 tablespoons walnuts or cashew nuts 1/4 cup crumbled blue cheese Make a dressing from orange juice, rice vinegar, olive oil, a little garlic and soy sauce shook in a jar. Toss dressing on salad and serve. Let spring ring like a melody in your heart. This is a glorious time of year.