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In a skillet large enough to hold all of the ingredients, over medium heat, warm the oil. Add the shrimp and peppers, cook and stir for 2 minutes. As soon as the shrimp are pink, remove them to a holding dish.

Put the shrimp shells into the pan; stir for 1 minute. Then add the onion, garlic, celery, thyme, bay leaf, tomato paste, wine and water. Bring to a boil, then lower heat and simmer for 20 minutes. Strain the stock and discard the solids.

Pour the stock back into the pan and add the potatoes and carrots and cook over a low heat for 2 minutes.

Add the shrimp, heat through, and serve over the rice with a garnish of parsley, if desired.

Makes 4 servings.

NOTE: I used 3 red chili peppers that are heat equivalent to Habanero, and the dish was quite hot - just the way I like it! If you don't like food that hot, adjust accordingly, using fewer or lower heat peppers.

PEACHES WITH CRUNCHY MASCARPONE CREAM

~Sent in by Larry, Ontario, Canada

2 large peaches (about 1 pound), peeled, halved, thinly sliced in wedges
1 cup mascarpone
3 tablespoons icing sugar
1 tablespoon amber rum
1/2 cup whipping cream
4 ounces peanut brittle*

Divide peach slices among 4 dessert bowls.

In medium bowl, whisk mascarpone, icing sugar and rum until blended and smooth. In a large bowl, whisk whipping cream until soft peaks form. Fold into mascarpone.

Reserve 4 peanut brittle shards (about 3/4-inch square). Chop remaining peanut brittle. Stir gently into cream.

Top peaches with cream. Decorate each serving with shard of peanut brittle.

Serves 4

*If you cannot find peanut brittle, honey-crusted peanuts may be used.

Credit: The Toronto Star, August 20, 2003

CABBAGE RELISH

~Sent in by Jessica, Corfu, Greece

1/2 of 1 1/2 lbs. head green cabbage
(thinly shredded - makes abut 3 c. not packed down)
2 tsp. salt
Sm. onion, cut in thin strips
1/8 tsp. mustard seed
1/8 tsp. celery seed
1/2 c. distilled white vinegar
1/4 c. water
1/2 med. green pepper, seeded and slivered
Sm. carrot, coarsely grated
1/4 c. sugar

Sprinkle cabbage with salt; let stand 1 hour. Press out all liquid that forms. Discard liquid; mix cabbage, mustard seed and celery seed. Bring vinegar, water and sugar to boil; pour over cabbage mixture. Cool. Add carrot and green pepper. Cover and chill - overnight won't hurt. Drain before serving.

CHICKEN WITH FRESH DILL

~Sent in by Tena, MO

2 cups plain yogurt
2 cups snipped fresh dill
4 scallions including the green part, sliced thin
1 tablespoon finely grated peeled fresh gingerroot
1 1/2 tablespoons ground cumin
1-6 fresh hot green peppers, to taste, chopped fine
3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
freshly ground black pepper to taste
6 1/2 pounds chicken parts, breast halved if whole,
and the legs cut into drumstick and thigh sections
5 tablespoons oil
1” cinnamon stick
6 whole cloves

In a bowl whisk the yogurt well, add the dill, the scallions, gingerroot, cumin, hot peppers, lemon juice, 1/2 teaspoon of salt, black pepper and combine well. Pull off and discard the skin from the chicken, cut each breast half crosswise into 2 pieces, and sprinkle on both sides with black pepper and the remaining salt. In a heavy deep skillet, heat oil over moderately high heat until it is hot but not smoking, add the cinnamon stick and the cloves, and cook the spices, stirring, for 5 seconds. Brown the chicken in the spiced oil in batches, transferring it as it is browned with tongs to a bowl. Return the chicken to the skillet with any juices that have accumulated in the bowl, arranging the drumsticks and thighs on the bottom and the breast pieces on the top, add the yogurt mixture, and bring it to a boil. Simmer the mixture, covered, stirring occasionally, for 20 minutes. Remove the lid and boil the mixture, uncovered, stirring occasionally, for 5-10 minutes or until the liquid is reduced to a thick sauce.

Serves 8.

ALMOND STICKS -OR- LOVE LETTERS

~Sent in by Shirley, WA State

These are traditional here in our area which has a Dutch Village called Lynden. It would not be a holiday with out them.

For the dough:
1 lb. butter
4c. sugar
1 tsp salt
1/2 tsp. baking powder
3/4 to 1 c. ice water

Mix the crust like pie dough. Do not over handle. Chill 2 hour for easier rolling. Divide dough into 8 equal pieces. Roll each into a 15X4 strips.

Filling for strips:
1 lb. almond paste, grated
2 c. sugar
3 eggs
2 tsp. vanilla

Mix well and divide equally on the 8 strips. Spread down center leaving a 1 inch on each of the narrow ends. Fold end in the 1 inch. Roll up long wise, leaving seam underneath. (Like a burrito) Place on ungreased cookie sheet. Brush top with slightly beaten egg white and sprinkle with a little granulated sugar. Bake at 400F for 25-30 min. Cool on rack.

When cold, wrap in plastic wrap and freeze. Reheat when ready to serve. Slice in 1 inch pieces.

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For Two...

COLA FLOAT

~Sent in by Ann, FL

INGREDIENTS:

8 oz cola (your choice)
1 tsp vanilla extract
3 spoonfuls vanilla ice cream
4 oz whipped cream
1 cherry for garnish

DIRECTIONS:
Into a 12 oz glass add in order: the soda, vanilla extract, ice cream, whipped cream & top with the cherry.