Method
In a large, non-corrosive pot, heat oil over medium-high heat. Add garlic and cauliflower. Reduce heat to medium and cook for 2 minutes. Add olives and picked onions. Cook for 10 minutes, stirring constantly. Add mushrooms, green beans, green peppers, pimento, ketchups and mixed pickles. Simmer for 10 minutes, stirring constantly. In a medium bowl, mix together anchovies, tuna and shrimp. Rinse vegetables mixture with boiling water. Drain well. Stir anchovies, tuna and shrimp into vegetable mixture. Season to taste with cinnamon, salt and pepper. If mixture appears dry, add some of the reserved sweet mixed pickle liquid to moisten. Transfer mixture to sterilized jars. Serve with fresh bread, crackers or pita bread.

Ingredients
1 cup Olive oil (250ml); 6 Garlic cloves, crushed; 1 Cauliflower head, large, cut into flowerets
14 oz. Black olives, pitted, drained, chopped (398mL); 12 oz. Pimiento-stuffed green olives, drained (341mL) 24 oz. Pickled onions, drained, chopped (682mL); 20 oz. Canned mushrooms stems & pieces, drained (568mL); 8 oz. Canned cut green beans, drained (250mL); 2 Green peppers, large, chopped; 8 oz. Pimiento, drained, chopped (250mL); 7 ½ cups Ketchup (1.8L);1 ¾ cups Hot ketchup (425mL); 32 oz. Sweet mixed pickles, chopped, liquid reserved (1L); 3 oz. Canned anchovies, chopped (85g); 21 oz. Canned solid white tuna, chopped (590g); 12 oz. Canned small shrimp, drained (340g); 3 tsp. Cinnamon (15mL); 3 tsp. Salt (15mL); 3 tsp. Black pepper (15mL)

Beef Ragout With Rosemary

Method
In a medium bowl combine flour, salt and pepper. Dredge stew beef in seasoned flour. Shake off excess. In a large skillet, heat 3 tbsp (45ml) oil over high heat. brown stew beef, turning cubes until they are evenly browned. Stir in red wine and bring to a boil. Reduce heat to low. Cover and simmer for 1 hour. Add tomatoes with their juices, garlic and rosemary. Simmer ragout, uncovered, for 1 hour, stirring occasionally. In a skillet, heat remaining oil over medium heat. Add onions, carrots and celery to skillet. Sauté vegetables for 7-8 minutes, until they are partially cooked. Add vegetable mixture to ragout. Cook, uncovered, for 40-45 minutes, stirring occasionally. Place bouquet garni to ragout. Season ragout to taste with salt and pepper. Simmer for 15-20 minutes. Remove bouquet garni and rosemary sprigs. Serve hot with bread. 6 servings.

Ingredients
½ cup all-purpose flour (125ml); 2 tsp salt (10ml); 1 tsp white pepper (5ml); 5 tbsp olive oil (75ml)
1 lb stew beef, cut into 1-inch (2.5cm) cubes (450g); 4 cups dry red wine (500ml)
16 oz canned tomatoes, undrained (500ml); 3 garlic cloves, crushed; 3 fresh rosemary sprigs
1 large red onion, chopped; 1 medium carrot, peeled and chopped; 1 celery stalk, chopped

Bouquet Garni
6 fresh parsley stems; 3 fresh rosemary sprigs; 1 whole clove; 6 peppercorns

Fabulous Stuffed Peppers

Method
Preheat oven to 350ºF (175ºC) Blanch red, green and yellow peppers in boiling, salted water for 5 minutes. Rinse peppers under cold, running water. Drain well. Cut peppers in half lengthwise and remove seeds. Butter an ovenproof, glass baking dish. In a large bowl, combine carrots, corn, walnuts, raisins, 2 tbsp (30ml) butter, 1 tbsp (15ml) bread crumbs, sunflower seeds, onions, salt and peppers. top peppers with remaining bread crumbs. Dot with remaining butter. Sprinkle peppers with cheese and place in prepared baking dish. Bake for 30 minutes, until peppers are heated through. Serve immediately. 6 servings.

Ingredients
1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 1 large carrot, peeled and grated; 10 oz canned kernel corn, drained (285ml); ¼ cup walnuts, chopped (50ml); ¼ cup raisins (50ml); 4 tbsp butter (60ml); 3 tbsp bread crumbs (45ml); 2 tbsp sunflower seeds (30ml); 2 tbsp onions, grated (30ml); ½ cup cheddar cheese, grated (125ml); salt and pepper

Beef & Broccoli Stir-Fry

Method
Place oil in a wok or large skillet. Over high heat, bring oil to smoking point. Add beef to wok. Sauté for 2 minutes, stirring constantly. Add garlic, onions and ginger, stirring to combine. Still sautéing over high heat, stir in broccoli and snow peas. Add beef broth, soy sauce, salt and pepper. In a small bowl, dissolve cornstarch in water. Stir in cornstarch mixture into wok. Cook for 30 seconds, until sauce has thickened. Serve immediately over rice or noodles. 8 servings

Ingredients
¼ cup peanut oil (50ml); 1 lb beef tenderloin cut into 3x1-inch (7x2.5cm) strips; 4 garlic cloves, chopped; 1 cup onions, sliced (250ml); 1 tbsp ginger root, peeled and grated (15ml); 2 lbs broccoli, cut into flowerets and blanched (900g); 6 oz snow peas, blanched (170g); 1 ¼ cups beef broth (300ml); 2 tbsp soy sauce (30ml); 1 tbsp cornstarch (15ml); 3 tbsp water (45ml); salt & pepper

Chicken Provençale

Method
Sprinkle chicken pieces with seasoning salt, pepper and paprika. In a large skillet, heat oil over medium heat. Cook chicken pieces for 10-15 minutes, until browned. Remove from skillet and keep hot. Place onions in skillet and cook for 5 minutes, until soft. Add mushrooms and cook for 2 minutes. return chicken pieces to skillet. Add wine and bring to a boil. Cover and reduce heat to low. Cook gently for another 10-15 minutes. Sprinkle with tomatoes and parsley. Serve. 4 servings.

Ingredients
4 chicken thighs; 4 chicken legs or 4 chicken breasts, boned; 1 tbsp seasoning salt (15ml); ¼ tsp black pepper (2ml); ¼ tsp paprika (2ml); ¼ cup olive oil (50ml);1 medium onion, thinly sliced;
½ cup white wine (125g); 2 tomatoes, blanched, peeled, seeded and coarsely chopped; 2 tbsp fresh parsley, chopped (30ml)

Special Glazed Spareribs

Method
In a medium bowl, combine all marinade ingredients. Cut spareribs into serving size pieces. Place ribs in a stockpot. Cover with water and bring to a boil. Reduce heat to low and simmer for 15 minutes. Drain ribs and rinse under cold, running water. Place ribs in a shallow pan. Pour marinade over ribs, tossing to coat with marinade. Cover with plastic wrap and refrigerate overnight. Heat grill. In a small saucepan, combine all glaze ingredients. Bring glaze mixture to a boil over medium-high heat, stirring constantly. Remove from heat. Remove ribs from marinade. Brush ribs with glaze and place on grill. Grill ribs, turning and basting occasionally with glaze. Cook for 15-20 minutes, until tender. Serve with corn salad or cobs of corn. 6 servings.

Ingredients
1 medium onion, sliced; 1 cup soy sauce (250ml); 1 cup red wine (250ml), 3 garlic cloves, minced;
2 tbsp prepared horseradish (30ml); 1 tbsp fresh ginger root, peeled and grated (15ml); 1 tsp lemon peel, grated (5 ml); 5 lbs lean pork spareribs (2.3kg)

Glaze
1 ½ cornstarch (7ml); ½ cup brown sugar (125ml); ½ cup apple juice (125ml); ¼ cup ketchup (50ml); ¼ tsp cloves (1ml); ¼ tsp nutmeg, grated (1ml)