MY FAVOURITE JAMBALAYA

 1 tsp oil

1 cup each chopped onions, green peppers, and celery

1 clove garlic, minced

1/2 lb turkey kielbasa, casing removed, cut into bite size pieces

2-1/2 cups chicken broth

1-1/3 cup mild salsa

1-1/4 cup long grain rice, uncooked

1 bay leaf

1 tsp Cajun seasoning

1/2 tsp each dried thyme and dried oregano

3/4 lb cooked shrimp, scallops, mussels, any combination of seafood

Heat oil and stirfry the vegetables and garlic.  Add kielbasa and fry another 2 minutes.  Add remaining ingredients except for the seafood.  Bring to a boil and reduce heat.  Simmer uncovered for 15 minutes, stirring occasionally.  Add the seafood and simmer another 5-10 minutes to allow it to cook.  Serve.

UNCLE JIM'S FRENCH ONION SOUP (the best!)

 5 cups yellow onions, thinly sliced

2 Tbsp oil

1/2 tsp sugar

1 tsp salt

3 Tbsp flour

2 quarts beef stock

1/2 cup dry white wine

Cook onions slowly, for 15 minutes, stirring occasionally.  Add sugar and salt.  Increase heat to moderate and cook the onions for another 30-40 minutes, until the onions are golden brown.

Add flour and stir another 3-4 minutes.  Add the beef stock and wine.  Lower heat and simmer for one hour.

Into each of six soup bowls, place soup, topped with 1 Tbsp grated mozzarella cheese and 1 tsp grated onion.  Stir.  Float a round of dry french bread on top.

Divide a pound of mozzarella into six chunks and grate each chunk on top of one bowl of soup.  Bake at 350 degrees for 15-20 minutes, until the cheese is nicely browned.  Broil if necessary to get the brown top.

BAKED MUSSELS PROVENCAL (David Chapman of David's Bistro)

 48 mussels, steamed, open on the half shell

1 large tomato, peeled, seeded and chopped

2 Tbsp breadcrumbs

Place the mussels on the half shell on a baking sheet.  Place a generous pat of herbed butter on each mussel, then add chopped tomato and breadcrumbs on top.  Bake at 450 degrees until the butter sizzles and serve immediately.

PERNOD BUTTER FOR SEAFOOD (David Chapman of David's Bistro)

1/2 pound unsalted butter

1/4 tsp oregano

1/2 tsp grainy mustard

1 tsp chopped garlic

1/4 tsp tarragon

generous dash of Pernod

Combine these ingredients until well blended.  Set aside.  This butter can be frozen and used as needed.

C&C'S DIZZIE LIZZIE

 1/2 ounce Frangelico liqueur

1/2 ounce Godet white chocolate cream liqueur

chocolate shooter cups

Layer Frangelico and Godet into the cups.  Consume immediately.

DIANE'S ITALIAN WEDDING SOUP

2 hot Italian sausages

1 egg

2 tsp olive oil

1/2 cup finely chopped onion

2 cups diced zucchini

1 cup diced red bell pepper

1 cup wedding ring pasta

bread crumbs

1 clove garlic, minced

2 cups diced yellow summer sausage

5-6 cups chicken broth

2 cups fresh baby spinach

freshly grated Parmesan cheese

Remove sausage from skins and mix the meat with the eggs and some breadcrumbs.  Form into small balls,  and fry until cooked through.  Remove and set aside.

Cook onions and garlic about 2 minutes.  Stir in all veggies except the spinach and cook about 2 minutes.  Add broth and pasta; mix well and bring to a boil.  Turn down heat and cook until pasta is cooked, about 7-10 minutes.  Add spinach and cook one more minute.

Top each bowl with Parmesan cheese to serve.

SUE'S RUMAKI

1 pound bacon, slices cut in half

2 cans whole water chestnuts, drained

1/2 cup Hellmann's mayonnaise

1/2 cup Heinz chili sauce

1 cup brown sugar

Wrap water chestnuts in 1/2 strip bacon and secure with a toothpick. Place in a glass 13x9 pan.  Mix remaining ingredients and pour over the wrapped chestnuts.  Bake at 350 degrees for about an hour.