2 Tbsp shortening
1 tsp Worcestershire sauce
1 clove garlic
1 medium onion, chopped
1 or 2 bay leaves
1 Tbsp salt
1 tsp sugar
1/2 tsp paprika
1/4 tsp pepper
dash allspice or cloves
6 carrots, sliced
4 potatoes, diced
3 Tbsp all-purpose flour

Brown meat in hot shortening, add 2 cups of hot water and the next nine ingredients.  Cover, simmer 1-1/2 hours, stirring occasionally.  Remove bay leaves and garlic clove.  Add vegetables, cover and cook 30 to 40 minutes or until veggies are tender.  Slowly blend flour into 1/3 cup cold water.  Stir flour mixture slowly into hot stew.  Cook and stir until bubbly. Cook and stir 3 milnutes longer.  Serve.

2-3 lbs. meatloaf mix
1 c. plain bread crumbs
1 egg
1 t. garlic powder
2 T. minced onion
Salt and Pepper
2 bottles of chili sauce
2 cans of whole berry cranberry sauce

Combine the chili sauce and the cranberry sauce in a large pot and simmer. While the sauce is simmering, mix the meatloaf mix, bread crumbs, egg, and garlic powder together in a large mixing bowl.  Add salt and pepper to taste.  Shape small meatballs with approximately 1 t. of the meat mix and brown them in a large frying pan with some of the minced onion. Add more minced onion to the pan as needed.  As the meatballs are browned, add them to the simmering sauce and mix.  Simmer the meatballs and sauce for approximately 1 hour, gently stirring occasionally while simmering.  Makes a lot of meatballs!  These can be prepared 2-3 days ahead of time.  Just keep refrigerated and microwave or reheat them before using.  The flavor enhances with time.  Enjoy!

Shrimp Stew recipe.

1/2 c flour
1 3/4 c chopped onion
3/4 c thinly sliced scallions (spring onions)
1/3 c chopped celery
4 t finely minced garlic
2 1/2 t salt
1 t freshly ground black pepper
1/8 t cayenne pepper (or more to taste)
3 whole bay leaves, crushed
1 t dried thyme
2 lb ripe Creole (beefsteak, Jersey) tomatoes, coarsely chopped    (about 2 1/2 to 3 c)
3 c water (or shrimp stock)
1 t fresh lemon juice
2 lb white potatoes, peeled and cut into 1 1/2-inch cubes
2 lb whole fresh shrimp, peeled and de-veined

In a heavy 6- to 8-quart pot or kettle, heat the oil and gradually stir in the flour.  cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed (about 20 to 30 minutes).  When the desired color is reached, lower the heat immediately and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly.  Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well.  Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently.  Add the cubed potatoes and simmer for 10 minutes longer.  Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more.