Ingredients: 4 cups chopped rhubarb (fresh or frozen) 1 red bell pepper, finely chopped 1–2 red chilies, minced (adjust to taste) 1 medium onion, finely chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1½ cups granulated sugar ½ cup apple cider vinegar ¼ teaspoon salt Optional: ¼ teaspoon crushed red pepper flakes (for extra heat) Directions: Layer Ingredients: In a slow cooker, add rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle sugar and salt over the top and pour in the vinegar. Stir gently to combine. Cook Slowly: Cover and cook on LOW for 5–6 hours until the mixture is soft and jam-like. Stir every couple of hours. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother finish (be cautious of hot splashes). Adjust Thickness: If the jam is too runny, cook uncovered on HIGH for 30–60 minutes until thickened to your liking. Cool & Store: Let the jam cool slightly, then spoon into sterilized jars. Store in the fridge for up to 3 weeks or freeze for longer.

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

2 cups white flour 2 cups white sugar 2 tsp baking soda 2 beaten eggs (room temperature) 1 can (19 ounces) crushed pineapple with juice 1 cup chopped nuts. Throw all ingredients together in a large bowl. Mix well. Pour into a 9x13 inch metal pan and bake for 50 minutes in a 350 F oven. Test by inserting toothpick into the center of cake. If it comes out clean, it is ready.

3 cups flour 1 Tbsp baking powder 1 tsp salt 1/4 tsp cayenne pepper 1/8 tsp black pepper 4 ounces cheddar cheese cut into 1/4 inch cubes 1 1/4 cup milk 3/4 cup sour cream 3 Tbsp of butter melted 1 egg lightly beaten Preheat your oven to 350 F. Grease 9x5 loaf pan with oil. In a bowl, whisk together the first five ingredients. Careful stir in cheese cubes until covered in flour mixture. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture. Stir until just combined but do not over stir. Spread mixture into loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

1 pound cooked, peeled, and chopped jumbo shrimp 1/4 cup chopped red onion 1 diced tomato 1 diced avocado 1 tsp extra virgin olive oil juice of 2 limes (1/4 a cup) 1 Tbsp honey or maple syrup 1 tsp minced garlic salt & pepper to taste optional 1-2 tsp of chopped fresh cilantro for garnish In a small mixing bowl, whisk together lime juice, honey (or maple syrup), minced garlic, salt and pepper until smooth. Taste and adjust sweetness or acidity as needed. For a smoother dressing, blend briefly in a blender or food processor. Combine remaining ingredients in a large mixing bowl. Gently toss to ensure everything stays intact without bruising the delicate ingredients with olive oil and add dressing.

1 pound hamburger 1 medium onion (chopped) 1/2 cup celery (diced) 1/2 a green pepper (diced) 2 Tbsp of oil 2 tsp of salt 2 Tbsp of sugar 1/4 tsp of pepper 1/2 tsp of paprika 1 20 ounce of tomatoes 2.5 ml can tomato paste 4 cups hot water 2 beef bouillon cubes 2-4 chilli peppers 2 cup raw potatoes diced 6-7 cups chopped cabbage 3 Tbsp of parsley chopped or flaked In a very large soup pot, sauté hamburger, onion, celery, and green pepper in oil until hamburger is cooked. Add remaining ingredients except cabbage. Simmer uncovered for one hour. Add cabbage, simmer covered for one hour long. If the soup is too thick for your taste, add 1-2 cups of water. Serves 8-10 people.

2 pounds minced beef (browned) 1 can of pimentos chopped with their juice 2 cans of tomato soup 1 can tomato paste (7 ounces) 1 tsp garlic salt 1 tsp of allspice (if desired) 1/2 tsp turmeric salt, cayenne, and chilli seeds to taste Mix all together and simmer for half hour.

2 cups brown sugar 6 Tbsp of butter 6 Tbsp milk 2 Tbsp of cocoa 2 cups icing sugar Chopped nuts if desired In saucepan mix together brown sugar, butter, milk, and cocoa. Boil for two minutes. Remove from heat and add icing sugar and chopped nuts. Beat until smooth. Pour into a grease 9x9 pan.

3 cups sweetened condensed milk 3/4 key lime juice 1 1/2 cup sour cream 1 Tbsp grated lime zest 1 9 inch prepared graham cracker crust Preheat oven to 350 F. Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl. Mix well. Pour into a graham cracker crust. Place pie on baking sheet. Bake in pre-heated oven for 5 to 8 minutes until tiny pinhole bubble burst on the surface of the pie. Filling will be wobbly but not brown. Transfer to wire rack to cool. Thoroughly chill pie in fridge before serving, about one hour. Garnish with lime slices and whipped cream if desired.

1 cup vegetable oil 1 cup all purpose flour 1 pound of andouille or smoked sausage sliced a quarter inch thick 2 Celery Ribs chopped 1 large green bell pepper chopped 1 large onion chopped 4 cloves of garlic minced salt and pepper to taste 1 pinch of creole seasoning or to taste 6 cups of chicken broth 1 bay leaf 1 rotisserie chicken boned and shredded Heat Oil in a stock pot over medium heat. Whisk in flour until rue is smooth and has cooked to the colour of chocolate milk about 8 to 10 minutes. Be careful not to burn the rue. If you see black specks in the mixture, it's best to start over. Add sausage, celery, bell pepper, and onion into the rue. Cook and stir for five minutes. Add garlic, continue to cook, and stir another five minutes. Season with salt, pepper, and creole seasoning. Stir well to blend. Pour in Chicken broth and add bay leaf. Bring to a boil over high heat. Reduce heat to a medium low and simmer uncovered for 1 hour stirring occasionally. Stir in the chicken and simmer for one hour more. Skim off any foam that floats to the top during this time. Serve and enjoy.

2 cups all purpose flour 2 Tsp of baking powder 1 Tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp salt 1 cup packed brown sugar 3/4 cup unsalted butter 1/2 cup molasses 1 large egg 6 inch pieces of candied ginger minced 1/2 white sugar Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl. Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in refrigerator for one hour. Pre-heat oven to 375 F. Grease a cookie sheet. Roll chilled dough into 1/2-3/4 inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet. Bake in the pre-heated oven until edges are golden, 8-10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.