Preparation:
Preheat oven to 350°F (175°C). Butter a 13x9x2-inch (33x22x5cm) ovenproof casserole dish. Heat oil in a heavy skillet over medium heat. Sauté onions for 5 minutes, until golden brown. Add mushrooms and cook for 5 more minutes, stirring occasionally. Remove and skin and bones from red snapper fillets. Cut fillets into strips. Add fillets to skillet and cook for 1 minute. Stir in tomatoes with their juice, tomato paste, thyme and hot pepper sauce. Cook for 10 minutes, stirring occasionally, until liquid evaporates and mixture begins to thicken. Place potatoes in a large saucepan. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium. Cook for 12-15 minutes, until potatoes are tender. Drain potatoes and return to saucepan. Add cream and butter to potatoes. mash well. Season with salt and pepper. Pour fish mixture into prepared casserole dish. Spread mashed potatoes on top of fish. Bake for 30 minutes, until heated through. Switch oven setting to broil. Broil pie until potatoes have browned. Serve hot. Serves 8.

Preparation:
In a large bowl, combine first eight ingredients. Season with salt and pepper to taste. In a medium bowl, stir together oil, vinegar and mustard. Pour dressing over salad. Combine gently. Cover with plastic wrap and marinate in the refrigerator for 2 hours before serving.

Serves 10.

Bouquet Garni:
6 fresh parsley stems
3 fresh rosemary springs
1 whole clove
6 peppercorns

Preparation:
In a medium bowl, combine flour, salt and pepper. Dredge stew beef in seasoned floor. 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 juice, garlic, and rosemary. Simmer ragout, uncovered, for 1 hour, stirring occasionally. In a skillet, heat remaining oil over medium heat. Add onion, 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 ingredients in a cheesecloth and tie with a string. Add bouquet garni to ragout. Season ragout to taste with salt and pepper. Simmer for 15-20 minutes. Remove bouquet garni and rosemary springs. Serve hot with bread.

Serves 6.

Preparation:
Preheat oven to 375°F (190°C). In a medium mixing bowl, lightly beat eggs. Stir cream and milk into eggs. Season egg mixture with salt, pepper and nutmeg. Stir Swiss cheese and parmesan cheese into mixture. Pour into pie shell. Bake for 35-40 minutes until center of quiche is set. Serve hot or cold.

Variations:
Change recipe as follows for different types of quiche:
1) Mini Quiches: Substitute unsweetened tart shells for pie shell. Fill shells with filling
2) Mushroom Quiche: Add ¾ cup (175ml) sautéed, sliced mushrooms to filling.
3) Quiche Lorraine: ½ cup (125ml) diced, cooked ham and 1 tbsp (15ml) chopped chives to filling.
4) Seafood Quiche: Add ¾ cup (175ml) cooked crab, lobster, shrimp or scallops to filling.
5) Vegetarian Quiche: Add ¾ cup (175ml) cooked vegetables to filling.

Preparation:
Preheat oven to 350°F (175°C). Butter a 10-inch (25cm) glass pie plate. Place potatoes and garlic in a large saucepan. Cover potatoes with cold water and bring to a boil over medium-high heat. Reduce heat to medium. Cook potatoes for 12-15 minutes, until tender. Drain potatoes and return to saucepan. Over medium heat, cook potatoes, shaking frequently, until potatoes are dry. Remove from heat. Add butter to saucepan and mash potatoes. Stir in ½ cup (125ml) parmesan cheese, green onions, cream and eggs. mash until fluffy. Season with salt, pepper and cayenne pepper. Spoon half the potato mixture into prepared pie plate. Top with 1 cup (250ml) cheddar cheese and press down lightly with the back of a spoon. Place remaining potato mixture on top on cheese. Sprinkle remaining parmesan cheese and bread crumbs on top of potato mixture. Top with remaining cheddar cheese. Dot with butter and bake for 10 minutes, until golden brown. Cut into wedges and serve.

Serves 6.

Preparation:
Preheat oven to 350°F (175°C). Melt 2 tbsp (30ml) butter. Place in an ovenproof casserole dish. Add bread, sage and thyme to casserole dish. Toss mixture together. Bake for 10 minutes. Peel, core and finely chop one of the apples. In a medium skillet, heat 2 tbsp (30ml) butter over medium heat. Sauté celery, garlic, chopped apples and onions for 5 minutes, until vegetables are soft. Stir in ½ cup (125ml) chicken broth. Bring to a boil. Stir in bread mixture until combined. Remove stuffing from heat. Place turkey between 2 sheets of plastic wrap. Flatten with the flat edge of a meat mallet. Remove plastic wrap. Divide stuffing onto flattened turkey. Pin edges of turkey around stuffing with wooden skewers. In a large skillet, heat remaining butter over medium heat. Sauté turkey until lightly browned on all sides. Add cider and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes, until turkey is tender. Transfer turkey to a serving platter and keep warm. Remove skewers. Ina small bowl, dissolve cornstarch in water. Peel, core and slice remaining apple. Place remaining chicken broth in skillet. Bring to a boil over medium heat. Add cornstarch mixture to skillet, stirring sauce as it thickens. Stir in pearl onions, apples and berries. Cook until fruit is heated through. Spoon sauce around turkey. Garnish with parsley and serve.

Serves 6.

Preparation:
Place chicken broth in a large saucepan. Bring to a boil. trim root and leaves from leek, leaving only white stalk. Chop stalks into thin slices. Add carrots and leeks to chicken broth. Reduce heat to medium. Cook for m7-8 minutes, until vegetables are tender. Roll spinach leaves together into a cigar shape. Slice thinly. Add spinach and peas to broth. Cook for 2 minutes. Remove from heat. In a small bowl, combine cream, egg yolks, curry, allspice, salt and pepper. Stir cream mixture into soup. Return saucepan to heat. Cook gently over low heat to heat through. Do not boil. Adjust seasoning to taste. Serve with warm bread.

Serves 6.

Preparation:
Preheat broiler. Place ham sliced in a broiling pan. Brush with butter and maple syrup. Broil on top oven rack for 5 minutes. Turn ham sliced. Brush with butter, maple syrup and Dijon mustard and broil for another 3 minutes, until ham is heated through. In a medium bowl, combine sugar, dry mustard and cornstarch. In another medium bowl, whisk eggs. Add eggs into sugar mixture, stirring sauce to combine. Stir in vinegar. Transfer sauce to a double boiler. Cook over medium heat for 10 minutes, stirring constantly. Place ham slices on a cutting board. Cut into quarters. Arrange ham on a platter. Serve hot with sauce.

Serves 6.