1/2 cup chili sauce
2 tablespoons dark corn syrup
2 tablespoons red wine vinegar
1/4 cup olive oil
2 garlic cloves
1/4 cup fresh parsley
Salt and pepper to taste
2 pounds shrimp, shelled
2 lemons, cut into wedges

Place chili sauce, corn syrup, vinegar, oil, garlic, parsley, salt and pepper in bowl of food processor or blender and process until smooth. Thread shrimp and lemon wedges on skewers, place in and shallow pan and cover with sauce mixture. Marinate one hour. Remove from marinade and grill over medium heat, brushing with marinade, just until shrimp lose their translucency, about 5 minutes. Squeeze juice from hot lemon over shrimp.

4 ounces chorizo or Italian sausage, sliced
8 chicken legs and wings (4 each)
1 medium onion, chopped
1 small sweet red or green pepper, cut into chunks
1 clove garlic, minced
3/4 cup long grain rice
3 cups chicken stock
1/4 teaspoon ground turmeric
8 baby carrots or 3-inch carrot chunks
1 package (10 oz.) frozen peas
1/4 cup pitted ripe olives
6 cherry tomatoes, halved or 1/2 cup tomato wedges

In a 12-inch skillet or a 4-quart Dutch oven, brown sausage over medium heat about 10 minutes. Drain, reserving drippings in skillet; set sausage aside; season chicken with salt and pepper. Brown chicken in reserved drippings; remove chicken, reserving 1 tablespoon drippings in skillet. Add onion, red or green pepper and garlic to pan. Cook until onion is tender. Stir in uncooked rice, stock and turmeric and bring to a boil. Add sausage and carrots. Arrange chicken atop and reduce heat; cover and simmer 20 minutes. Meanwhile, rinse peas under hot tap water to separate. Arrange peas and olives atop chicken. Cover and cook 15-20 minutes more or until rice and chicken are tender. Just before serving add tomatoes. Heat through. To serve, toss mixture gently. Makes four servings.

Brown 1 pound of ground beef, 2 large onions (chopped), 1 large green pepper (chopped), 2 large cloves of garlic (minced) in a small amount of fat. Stir in one large can of tomatoes, 1 large can tomato paste, 1 large can mushrooms. Add 2 crumbled bay leaves, 1/4 teaspoon pepper, 1/4 teaspoon thyme, 1/8 teaspoon basil, 1/4 teaspoon oregano, salt to taste and a touch of cayenne pepper plus 1 tablespoon Worcestershire sauce. Simmer at least two hours. Adjust spices to your taste, maybe adding a pinch of sugar. Recipe from Becky Nolan, Christmas, 1980.

2 medium zucchini
2 pounds chicken parts
2 tablespoons shortening
1 can cream of celery soup
1 teaspoon paprika
1/2 teaspoon basil leaves, crushed
1 medium clove of garlic, minced
1/2 cup drained chopped canned tomatoes

Cut zucchini into half lengthwise. Slice diagonally into 1/2 inch pieces. In skillet, brown chicken in shortening; pour off fat. Add soup and seasonings. Cover; cook over low heat for 30 minutes. Stir occasionally. Add zucchini and tomatoes. Cook 15 minutes more or until tender. Makes 4 servings.

1 pound ground beef
1/2 pound ground pork
1 cup oats
1/4 cup finely chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 egg, beaten
2/3 cup milk
2 beef bouillon cubes
2 cups boiling water
1/4 cup flour
3/4 cup cold water
1/4 cup sherry wine

Combine meat, oats, onion, seasoning, eggs and milk. Mix thoroughly. Shape into small balls. Cook over medium heat in just enough shortening to cover bottom of pan. Turn until brown on all sides. Dissolve bouillon cubes in boiling water. Pour over meatballs. Simmer for 30 minutes. Remove meatballs from pan. Mix together the flour and cold water and sherry wine. Thicken bouillon with this mixture. Add meatballs and heat five minutes. Serve hot. Recipe from Estelle Blanchard, Mary Albert's friend in Waterbury, Connecticut.

3 cups cooked peeled shrimp
1 cup finely chopped celery
1/2 cup sliced ripe olives
1/2 cup green onions, sliced
3 large hard-cooked eggs, finely chopped (optional)
Dressing
8 large croissants, split

Combine first four ingredients. Stir in eggs, if desired. Add dressing. Toss gently. Cover and chill. Serve on croissants. Makes 8 servings.
Dressing:
3/4 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

Combine all ingredients. Makes about 1 cup.

From Southern Living magazine, July, 1996.

Marinade:
2/3 cup corn oil
1/3 cup vinegar
1 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon pepper
1 bay leaf
1 clove garlic, sliced

Kabobs:
1 pound boneless lamb or high quality beef cut into 1-1/2 inch cubes
6-8 small white onions, parboiled
1/2 pound mushroom caps
Cherry tomatoes
1 medium green pepper, cut into squares

Combine ingredients for marinade in a shallow dish. Add meat and vegetables. Cover and marinate in refrigerator at least three hours, turning frequently. Arrange marinated meat and vegetables alternately on metal skewers. Broil three inches from heat, turning occasionally, about 15 minutes or until tender. Makes about four servings.

4 tablespoons olive oil
2 tablespoons tarragon vinegar
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped parsley
2 tablespoons hot prepared mustard
2 tablespoons prepared horseradish
1 teaspoon salt
Dash seasoned pepper
1-1/4 pounds cooked, shelled, deveined shrimp
Lettuce

Combine oil, vinegar, celery, green onions, parsley, mustard, horseradish, salt and pepper in an electric blender. Whirl until smooth, about 1 minute. Pour prepared sauce over shrimps in a large bowl; toss to coat well. Cover bowl and chill at least four hours or overnight. Place a salad bowl in a second bowl filled with cracked ice; line salad bowl with lettuce leaves. Spoon shrimp and garnish with sliced hard-cooked eggs if desired.

3/4 cup brown rice
1/4 cup wild rice
2-1/2 cups water
6 cloves garlic, finely chopped
6 tablespoons margarine
2 cups carrot slices
1-1/2 pounds shrimp, shelled, deveined
4 ounces snow peas
1 8 ounce can water chestnuts, drained and sliced 1/4 inch thick
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
3 tablespoons teriyaki sauce

Simmer rice in water, covered, until tender, about 45 minutes. Ten minutes before rice is cooked, sauté garlic in margarine in skillet, 1 minute. Add carrots; sauté 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and mustard. Cook 5 minutes. Stir in teriyaki sauce. Serve with rice.

2 pounds shrimp
1 cup butter
1/4 cup olive oil
1 tablespoon parsley flakes
3/4 teaspoon basil leaves
1/2 teaspoon oregano
3/4 teaspoon garlic powder
3/4 teaspoon lemon juice

Peel and devein shrimp. Preheat over to 450. Melt butter, Add olive oil, parsley, basil, oregano, garlic and lemon juice to the butter and simmer. Place shrimp in shallow baking dish. Pour butter mixture over shrimp. Bake 5 minutes. (DO NOT OVERCOOK.) Yield 6-8 servings. Serve with your favorite bread, a green salad and white wine.