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Melt butter in large pan. Add onion, garlic, green pepper, salt, pepper, Cajun seasonings, and tomatoes (including juice). Simmer for 12 minutes. Add shrimp and continue simmering until shrimp are cooked through. Pour over rice. Serves 4.

Heat butter in frying pan, add liver, and sizzle until sealed. Blend together all the other ingredients except salad greens and add to pan, stirring constantly for 3 minutes. Spoon the duck liver over a bowl of salad greens and serve immediately.

Melt butter in large saucepan over medium heat. Add onion and sauté until tender. Add rice and stir for 1 minute. Add wine and cook until absorbed (4 to 5 minutes), stirring often. Add
cup of the chicken broth and simmer until liquid is absorbed, stirring constantly. Continue to cook, adding more broth by
cupfuls and allowing liquid to be absorbed before adding more. This process can take a good 20 minutes and you must remember to stir often. Add asparagus and stir, adding the water as mixture becomes creamy. Keep stirring and give the rice time to cook. When rice is fully cooked and very creamy, add parsley and
cup of the Parmesan cheese. Stir, season to taste with salt and pepper, and transfer to serving bowl and sprinkle with remaining Parmesan cheese.

Combine cheese and butter in a small bowl. Add walnuts and chives, mix well. Divide stuffing mixture into 6 equal portions and set aside. Cut a 2
-inch horizontal pocket in each veal chop and insert 1 stuffing portion into each pocket. Close pockets with small skewers or wooden picks. Place chops on rack in broiler pan so meat is approximately 4 inches from heat. Broil 12 to 14 minutes for medium doneness, turning once. (Note: Chops may also be cooked uncovered on an outdoor grill.)

Into a tall glass filled with ice, pour ginger beer, lime juice, and rum. Stir well and garnish by hanging a gummy worm over the side. (Note: If you want to de-monster your drink, garnish with a thin wedge of lime instead.)

Put broth, onion, and carrots in a large pot, and simmer uncovered for 10 to 15 minutes, until carrots are soft. Mix in the pumpkin, milk, and cinnamon, then simmer for another 10 minutes. Season with salt and pepper, sprinkle with ground nutmeg.

Mash mackerel in a bowl with a fork, then add the remaining ingredients and mix well. Roll into walnut-size balls, then press with fork to flatten. Place on well-greased cookie sheet and bake at 350° for 20 minutes. Once they are firm and lightly browned, flip fish cakes and put back into oven for 5 additional minutes to dry them out slightly. Cool completely before storing in refrigerator.