Ingredients:

• 3 Cans Crab Meat (12-18oz total)
• 1 lb Cooked Shrimp
• 1 Large Onion
• 3-4 Stalks Celery
• 1 Red Pepper
• 1 Green Pepper
• 1 Can Roasted Green Chilis (4 0z)
• 2-5 cloves Garlic
• 1 Cup Mayo
• Old Bay Seasoning
• Salt and Pepper

Directions:

1. Drain out the Green Chilis and Crab Meat cans. Finely chop up Shrimp, Onions, Peppers, Celery. Mince Garlic.
2. In large bowl, combine all ingredients, EXCEPT the Crab and Shrimp, and mix well.
3. Fold in the Shrimp first and then the Crab Meat. This keeps the meat chunkier.
4. This will stay good for about a week in the fridge. Wrap up in a lettuce leaf or on a toasted roll and enjoy!

Ingredients:

• 1 Cup Sour Cream
• 1 Cup Cream Cheese
• 3-4 Dill Pickles
• 1 Tbsp Dill Weed
• 2 Cloves Minced Garlic
• Fresh Ground Black Pepper to taste

Directions:

1. Soften Cream Cheese.
2. Using food processor, mince the Dill Pickles, Dill Weed and Garlic together.
3. In a large bowl, stir together all ingredients together, cover and refridgerate.

Ingredients:

• 2 lbs Chipped Ham (shaved)
• 1 Large Onion
• 6 Cloves Garlic, chopped
• 2 Tbsp Oil
• 2 Cans Tomato Soup
• 10.5 oz Water
• 1/2 Cup Ketchup
• 2 Tbsp White Vinegar
• 1 Tbsp Brown Sugar

Directions:

1. In a large sauce pan, saute chopped Onion and chopped Garlic in Oil.
2. Add Tomato Soup, Water and Ketchup stirring after adding each.
3. Add Vinegar and Brown Sugar. Stir until all ingredients are well combined.
4. Chop the Chipped Ham into bite size pieces.
5. Stir in the chopped Chipped Ham until well coated.
6. Let simmer 1.5 to 2 hours, stirring occasionally.
7. If sauce seems too thick, add additional 1 or 2 Cups of Water.
8. After 1.5 hours, test meat to see if soft and flavorful.
9. Once meat is soft, either allow to cool naturally to store for future use or move to crockpot on low heat setting.

A big batch of this is pretty cheap and will feed you good for a few days. Just throw some in a bowl, heat in the microwave for a few minutes, toss on a bun and enjoy with a cold beer.

Ingredients:

• 4-6 Pork Chops
• 1/2 Cup Celery, Minced
• 1 Small Onion, Minced
• 1/4 Cup Water
• 10 Ounce Can Cream Celery
• 1/2 Soup Can Milk
• 2 Tbsp Margarine
• 3-5 cloves Garlic

Directions:

1. In a large skillet, melt Margarine and fry the Celery, Onion and a few cloves of Garlic for about 5 minutes. Remove from pan and set aside.
2. Season both sides of Pork Chops with Salt and Pepper.
3. Pan fry Pork Chops for 2-3 minutes on each side, just enough to brown them.
4. Add Water, cover and simmer for 30 minutes until meat is cooked throughout.
5. Combine fried Celery with Soup and Milk, whisk thoroughly.
6. When Pork Chops are cooked, set aside and add Soup mix to pan. Simmer about 5 minutes making sure to stir constantly.
7. Pour over Pork Chops and serve.

You can make some rice for on the side and cover that with the celery sauce as well. The sauce goes great with stir-fried vegetables as well.

Ingredients:

• 1 Cup Flour
• 1 Cup Cranberry Sauce (Whole Berry Style)
• 4 Tbsp Butter
• 2 Tbsp Red Wine
• 1 Tbsp Soy Sauce
• 2 tsp pressed Garlic
• 1 tsp finely grated Ginger Root
• 1 tsp ground Black Pepper
• Salt to taste

Directions:

1. In a small saucepan, Whisk Cranberry Sauce, Wine, Soy Sauce, Garlic, Ginger and Pepper.
2. Warm over low heat until Cranberry Sauce melts and sauce is thoroughly mixed. Set aside
3. In a large bowl, Dredge chicken lightly in flour to give a light breading to the Chicken.
4. In a large frying pan, melt butter over medium-high heat until hot. Add chicken and sauté for 5 minutes.
5. Turn over and continue cooking for 5 minutes more or until chicken is cooked through.
6. Pour cranberry sauce over chicken and let simmer 1 to 2 minutes more minutes to glaze the sauce up just a bit.
7. Serve over Steamed Rice or with a Salad and Vegetables.

Ingredients:

• 1 Can (29 oz) Tomato Puree
• 6 Tbsp Worcestershire Sauce
• 12 oz Dark Beer
• 1/4 Cup Apple Cider Vinegar
• 2 Tbsp Brown Sugar
• 1 tsp Paprika
• Salt and Pepper to taste

Directions:

1. Combine all ingredients in saucepan. Simmer over low heat for about 30 minutes, stirring occasionally.

Ingredients:

• 1 1/2 Cup Passion Fruit Puree
• 1/2 Cup Sugar
• 2 Tbsp Cornstarch

Directions:

1. To make passion fruit puree, cut 24 passion fruits (about 2 pounds total) in half; scoop out the pulp and seeds into a fine strainer over a bowl.
2. Rub firmly to remove all pulp from seeds; discard seeds.
3. In a 1 to 1 1/2 quart pan, mix sugar and cornstarch; add puree.
4. Stir over medium-high eat until boiling, 4-5 minutes.
5. Let cool; stir occasionally. If made ahead, chill airtight up to 1 day.

Ingredients:

4 Tbsp Dijon Mustard

2 Tbsp Soy Sauce

1 Tbsp Fresh Shredded Ginger

1 Tbsp Hot Chili Oil

1 tsp Minced Garlic

1 tsp Sugar

Directions:

Whisk together everything in a small bowl and then refrigerate. This will stay good about a week but it’s best to slather it on and use it while it’s fresh.

Ingredients:

• 1 Cup Peanut Oil or Olive Oil (Not extra virgin)
• 15 Dried Chilis
• 1 Tbsp Sesame Oil

Directions:

1. In a small sauce pan, heat over HIGH  the 1 Cup of Oil.  If it starts to smoke then turn off the burner.
2. While tat is heating up, roughly chop up the chilis. Save the seeds and only toss the stems.
3. Once the oil is hot, remove from the heat and add the chilis in. Also add in the Sesame Oil. Allow to sit until cool then add to a mason jar and this will be good for about a month in the fridge.
4. It’s up to you as whether you want to strain the chilis out or not. I like to leave them in as they have a great taste and kick of heat.