COUN­TRY STYLE RED BEANS AND PIG TAIL SOUR

IN­GRE­DI­ENTS

1 yel­low hot pep­per

1 medi­um car­rot diced

1 tb­sp fresh thyme

1 onion dice small

2 1bs pre cooked pig tail chopped small

3 cloves gar­lic

2 tb­sp fresh pars­ley fine­ly chopped

1 cup pota­toes peeled and cubed

1 cup green fig cubed

2 cups pre cooked red beans

Salt to taste

2 tb­sp corn oil

7 cups wa­ter

METHOD

• Saut&ea­cute; onion and gar­lic with corn oil till gold­en

• Add pig tail and let cook for 5 min­utes

• Add pota­toes, car­rots, red beans, green fig, thyme, whole hot pep­per, salt, pep­per, fresh pars­ley and wa­ter to soup pot

• Al­low to cook for 15 min­utes

• Re­move the whole hot pep­per and serve hot

DE­LI­CIOUS AP­PLE AND CIN­NA­MON FOOL

IN­GRE­DI­ENTS

2 ap­ple com­pote *

11oz ready­made cus­tard

1 cup whip­ping cream

1/4 tsp cin­na­mon

2 tb­sp hon­ey

METHOD

• Mix whip­ping cream till it forms soft peaks

• Add ap­ple com­pote, cin­na­mon, hon­ey and cus­tard to whip cream and fold gen­tly

• Re­frig­er­ate for half hour then serve

(* Com­pote is a dish of fruit stewed with sug­ar or in a syrup served hot or cold)

FRESH BASIL AND TOMA­TO MEAT­LOAF

IN­GRE­DI­ENTS

1/2 lb Ital­ian sausage

1/2 lb back ba­con

1/2 lb ground beef

1/2 lb minced lamb

1 onion minced

4 cloves gar­lic minced

1 tb­sp toma­to paste

1 cup toma­to diced

1/4 cup basil fine­ly chopped

1/4 tsp pa­pri­ka

1 tsp chilli pow­der

1 cup parme­san cheese

Salt to taste

2 large eggs

1 cup bread crumbs

METHOD

• Pre heat oven to 350 f

• Set aside quar­ter parme­san cheese, toma­toes and basil for gar­nish

• Mix re­main­ing in­gre­di­ents to­geth­er till smooth

• Place meat­loaf mix in a greased loaf pan

• Bake for 1 hour and gar­nish with re­main­ing in­gre­di­ents