1 pound lean ground beef, Cook and drain your hamburger. 1/2 cup milk 1 egg 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon dried oregano leaves, crushed 1/4 teaspoon pepper 1/2 cup ketchup 1/2 cup chopped sweet onion 1 small can (6 ounces) sliced black olives, drained 1 1/2 cups shredded Monterrey Jack cheese 2 tablespoons finely chopped fresh parsley 1 uncooked pie crust Combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well. Press the beef mixture evenly on the bottom and up sides of a 9-inch pie plate with a uncooked crust in it. Layer with the ketchup, chopped onion, olives, and cheese. Bake in a preheated 400° oven for 30 to 35 minutes. Sprinkle with the parsley and cut into wedges. Serve cheeseburger pie hot.

This recipe for a Seafood Gumbo has passed down through my family since the 1840's and was first prepared on a Sugarcane Plantation in the Louisiana Bayou. We share this recipe with you in the hope of keeping her memory alive. GRANDMA SEDONIA’S GUMBO circa 1842 INGREDIENTS WOODEN SPOONS (Non-negotiable! Grandma’s ghost will get you if you mess this part up!) 1 lb kielbasa or other sausage, sliced into 1/2 inch thick medallions 1 lb andouille sausage, sliced into 1/2 inch thick medallions 2 lbs boneless skinless chicken thighs, cut into bite size pieces 2 lbs shrimp, peeled and deveined (save the shells to make a stock) 2 lbs crab legs 2 cups cold water 1⁄4 cup creole seasoning, divided in halves 3⁄4 cup vegetable oil 1 cup all-purpose flour 1 lb chopped okra 1 1⁄2 cups onions, small dice 1 cup green bell pepper, small dice 1 cup celery, small dice 2 tablespoons garlic, minced (or to taste) 8 ounces tomato paste 3 bay leaves 96 ounces chicken broth 1 – 2 teaspoon cayenne (more or less to taste) 1 bunch scallion, small diced cooked long-grain rice (as much as you think you'll need) file powder (served on the side) DIRECTIONS In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches. In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later. Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside. TO MAKE THE ROUX: In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with a WOODEN SPOON until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin. Add the okra, onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.

“Frogmore Stew” or Low Country Boil Ingredients: 1/4 cup seafood seasoning (such as Old Bay®), or to taste 5 pounds new potatoes 3 (16 ounce) packages cooked kielbasa sausage ( or similar), cut into 1 inch pieces 8 ears fresh corn, husks and silks removed 4 pounds fresh shrimp *Optional....peeled and deveined 1 Beer (optional) Preparation: Heat a large pot of water (+beer if using) over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. **Note...here in NYC, we DO NOT peel the shrimp. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

And this opens up a whole new world of "playing with your food"!!!!!! You'll Need: Grapes Long wooden skewers Mini Chocolate chips Vanilla Frosting Its pretty self explanatory

INGREDIENTS Dressing 1/2 cup Thick ‘n Chunky Salsa Homemade or store bought 1/2 cup French dressing Salad 8 slices bacon, cut into 1/2-inch pieces 4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices 6 cups torn romaine or iceberg lettuce 1 medium yellow bell pepper, coarsely chopped 2 large tomatoes, coarsely chopped 1 medium avocado, peeled, pitted and cut into thin wedges 1 1/2 cups shredded Colby-Monterey-Jack cheese blend 1/4 cup sour cream, if desired 1 cup small triangular tortilla chips Step 1 In medium bowl, mix dressing ingredients until well blended. Step 2 In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled. Step 3 In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours. Step 4 Just before serving, top with cheese, avocado, sour cream and tortilla chips. EXPERT TIPS To save time, buy already cooked bacon and deli chicken. Brush the avocado slices with lemon juice to keep then from turning a dark color.