Directions: 1, Shell and devein the shrimps, wash them, and dry thoroughly. Chop half of them (18) into small pieces and slice the remainder lengthwise down the middle. Chop garlic and parsley together. If using dried sage, soak the leaves in lukewarm water for 15 minutes before using. 2. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook to medium brown. Add celery and carrot, stir, and cook for 5 minutes. Add all the shrimps and cook for 10 minutes. Add garlic with parsley, sage, salt and pepper; stir and cook for 2 minutes. Add wine, cover, and cook for 3 minutes. Add rice and cook 2 minutes longer. Add 3 cups of the boiling broth, stir, and add more broth as needed. 3. Cover and simmer for about 20 minutes; then check for cooking and seasoning. Do not overcook. Place on a warm platter and sprinkle cheese lightly on top.

Directions: Brown sausage, beef, onions and garlic in a large pot. Add remaining ingredients, except beans. Stir to blend, bring to a boil, cover, reduce heat and simmer for 1 1/4 hours. Then combine all beans with refried beans, stir into pot and cook until heated evenly. When serving, garnish with grated Monterey Jack cheese and finely chopped green onions.

Directions: Mix batter ingredients together in greased 8x8 baking dish. In a bowl, combine gravy, minced onion, vegetables and chicken. Spoon over batter. Bake by placing in cold oven.  Set temp to 350.  Bake for 30-45 minutes.    

Directions: 1. Heat oil in a large saucepan, season chicken with salt and pepper and brown well on both sides. Transfer to a plate. 2. Saute onions and garlic for about 5 minutes. Add cumin, turmeric, coriander, paprika and cinnamon and stir for 1 minute. 3. Stir in broth, honey, soup, lemon zest and flour. 4. Add browned chicken and simmer covered for about 15 minutes. 5. Add raisins and beans or chickpeas and cook uncovered for about 15 minutes. Add extra broth if needed. 6. Serve with rice or couscous and slivered almonds.