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INGREDIENTS

• 4 passion fruit, halved
• 1 1/2ripe mangoes, diced
• 1 inch fresh ginger, grated
• 2 tablespoons maple syrupor corn syrup
• 1 1/4 cupsfresh orange juice
• 1/2 teaspoon cracked black pepper
• 1 piece galia melons, diced (small wedge)
• 1/4 avocado, cut into 1/4 inch dice
• 1 tomato, peeled,seeded and chopped
• 1 small red onion, finely chopped
• 2 red chilies, seeded and thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 pinch cayenne
• 2 limes, juice and zest of

DIRECTIONS

1. Scoop out the seeds from the passion fruit into a bowl.
2. Add 1 mango and ginger, cover, and let marinate for 1 hour at room temperature.
3. Meanwhile, for the salsa, blend together the remaining mango, galia melon, avacado, tomato, onion, chili’s, cilantro, cayenne and zest and juice of limes into a bowl; set aside.
4. Place the passion fruit, mango and ginger in a blender or food processor and add the maple syrup and orange juice.
5. Blend to a fine puree, then strain through a fine strainer or sieve into a bowl.
6. Cover and chill for 2 hours in the refrigerator.
7. To serve, add the salsa mix to the blended soup, sprinkle with a little cracked black pepper and server in individual, well-chilled bowls.

INGREDIENTS

• 500 g good quality ham steaks
• 1 (285g)can asparagus spears, in brine
• 1 (300g)cancream
• 1 (500g)packet fettuccine pasta
• 2 eggs
• 30 g grated parmesan cheese
• butter
• olive oil
• cracked black peppercorns
• ground paprika

DIRECTIONS

1. Dice the ham steaks.
2. Brush frypan with olive oil and gently cook ham until slightly golden.
3. Drain any excess liquid.
4. Drain asparagus, chop into bite size pieces.
5. Add cream, half a teaspoon of paprika and asparagus to ham and simmer.
6. Do not boil.
7. Remove from heat.
8. Meanwhile, bring pot of salted water to boil and add fettucine.
9. Crack eggs into bowl and add parmesan cheese and half teaspoon of cracked peppercorns.
10. Whisk egg mixture until egg drips off whisk.
11. Do not overbeat.
12. Drain cooked fettucine and reserve.
13. In the pot place two level tablespoons of butter and warm until the butter begins to bubble.
14. Add fetticine and toss until butter disappears.
15. Add egg mixture and toss fettucine quickly to get an even coverage.
16. Add cream mixture and keep tossing fettucine so that all ingredients are well combined.
17. Serve on warm plates and garnish with basil and a sprinkle of grated parmesan.
18. The secret is to keep the heat low and work quickly to produce a great result.

INGREDIENTS

• 1/2 cup butter
• 1 cup sugar
• 5 eggs, separated
• 1 cup milk
• 2 cups chopped walnuts, toasted
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 1/2 cupsdry breadcrumbs
• 1 1/2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup cognac

Syrup

• 2 cups sugar
• 1 cup water
• 1/4 cup cognac
• 1/3 cuporange juice
• cinnamon sticks

Garnish

• freshly whipped cream

DIRECTIONS

1. Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
2. In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
3. In a small glass, dilute the soda with the cognac.
4. Beat the egg whites in a bowl until stiff peaks form.
5. In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan.
6. Bake for 45-60 minutes, or until the cake tests done; cool completely.
7. For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnaon stick and pour hot syrup over cooled cake; let the cake cool completely before serving.
8. Note: It is very important that the cake has cooled completely before the hot syrup is poured on as it will turn mushy otherwise.

INGREDIENTS

• 7-8 medium potatoes, peeled and cut into 1 to 2 inch chunks
• 1-2 lb carrots, peeled and cut into 1 to 2 inch slices
• 2 lbs smoked sausage, sliced 1/2 inch thick
• 1 (10 3/4ounce)cancream of mushroom soup
• 1 (10 3/4ounce)cancream of celery soup
• 1 medium yellow onion, peeled and sliced

DIRECTIONS

1. Preheat over to 350 degrees.
2. Line a 9×13 baking pan with aluminum foil, if desired (makes for easier cleanup).
3. Layer the potatoes and carrots together in the bottom of the pan.
4. Layer the sausage slices on top of the vegetables.
5. Layer onion slices on top of the meat slices.
6. Mix cream of mushroom soup and cream of celery soup together, or pour together over casserole.
7. Add water or milk to the soup for thinner gravy, if desired.
8. Pour over other ingredients.
9. Cover with aluminum foil.
10. Bake at 350 degrees until vegetables are tender, about 1 hour 30 minutes.

INGREDIENTS

• 1 quart boiling water, at 3600 feet I cut this to three cups
• 1 quart cold water
• 1 teaspoon salt
• 2 cups yellow cornmeal

DIRECTIONS

1. I use a Country Living mill and Walton’s whole yellow corn.
2. Pick through it and discard cob, rocks and sorry looking corn.
3. If you are on a soy free diet, fall over dead.
4. There is some soy seed in this corn due to shared feed bins at the storage facilities.
5. Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350° OR until it smells good.
6. Remove from oven and let stand until completely cool.
7. Grind in hand mill and rejoice at the roasted corn smell filling your house.
8. While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
9. I have well water without chlorine added.
10. When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
11. Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
12. Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
13. Place in the refrigerator uncovered if you wish.
14. The oil will protect it.
15. You now have several days, to a week, of eating depending on how many "mush eaters" you have in the family.