This delicious recipe uses Arbroath Smokies - easy to find on the east coast of Scotland, not so much elsewhere. It will work just as well using other kinds of smoked fish, or leftover cooked fish.

Combine the cream cheese, lemon juice, grated onion and hot pepper sauce; whip until smooth and fluffy. Stir in fish and parsley. Form into a ball and sprinkle with paprika. Cover and chill for 1 hour.

A tasty twist on the ol' dry bird

I love this one!! I’ve made it many times - but I use 3 loaves of bread: roast beef & provolone, ham & swiss and turkey & cheddar - on a bed of shredded lettuce. Curve the loaves and make sure they’ll fit together!

Snapper Recipes by Cousin Mark

Taken almost word for word from the “Cookies” edition of the Company’s Coming cookbook but they were so good I just had to share…hope I don’t get sued by Jean Pare LOL

This is a basic but very important step in Italian cooking

From the Moosewood Cookbook pg 136. A casserole of mashed potatoes, carrots and cabbage.

Solyanka is a thick, spicy, and sour soup in the Russian and Ukrainian cuisine. It may have originated in Ukraine in the 17th century. (The Kosher variation follows)

I got a bag of sorrel from the farm and found this recipe from JamieOliver.com, but I altered it a bit, as I usually do. It’s in the oven right now and smells awesome.

Sour Puss Jello shooters

This recipe is a favourite of my South African family and friends. We often used to make this for pudding after a nice braai. I have made it a few times for dessert after an Ozzie barbeque and it goes down well with my Australian friends too. Its simple to make and absolutely delicious…enjoy! Submitted by www.satooz.com.au

Long-braised smoked ham hocks with collards and spicy turnip greens. Kale can be substituted for the collards. Mustard or dandelion greens can replace the turnip greens. Perfect with mac n' cheese, beans, ribs, BBQ brisket, etc.

A fantastic dinner for those busy nights!

Combine glue and room temperature water. Add coloring if desired. In large bowl mix hot water and Borax (stir until Borax is dissolved). Slowly pour glue mixture into Borax mixture, stirring constantly.

Auteur : Vincent Chatigny de l’émission Bouffe en Cavale. Cette recette est délicieuse et rapide.

Before 1944 there is no record of œalla Carbonara in a very well documented Italian culinary history.

Wipe the fresh mushroom caps with a damp cloth and slice finely. Heat the oil and add the finely chopped garlic and chili pepper. When the garlic begins to change colour add the bacon cut into small cubes.

Courtesy of Bill Granger

Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat.