Basic Shrimp2 quarts heavily salted water2 bay leaves5 whole cloves1 large celery rib, coarsely chopped1 clove garlic, halvedTabasco� saucePinch of thymePinch of basilPut shrimp in COLD water containing all of the above ingredients. Bring to a boil, the

Barefoot Contessa Grilled Herb Shrimp and Mango SalsaSource: Ina Garten, owner of the Barefoot Contessa specialty food store in East Hampton, shares her recipe for grilled shrimp served with a spicy mango salsa.Serves 63 cloves garlic, minced1 medium yellow onion, finely chopped

Golden Carrot Loaf3/4 cup grated raw carrots1 small minced onion2 tablespoons parsley1 stalk celery, diced1/2 cup chopped nuts2 tablespoons bread crumbs2 tablespoons cream1 egg1 1/2 teaspoons seasoned salt2 tablespoons oil2 tablespoons margarine/p

Butter Roasted PecansMakes 2 cups2 cups pecan halves 1/4 cup (1/2 stick) unsalted butter, melted 2 tablespoons Kosher salt 1/4 teaspoon (or to taste) freshly ground black pepperPreheat oven to 350 degrees F.Toss pecans in melted butter to coat evenly (or

Free Style Apple PieServings: 6uCrumb Topping/u1/2 cup flour 1/3 cup brown sugar 1/3 cup butter or margarine 1/2 cup coarsely chopped nuts (optional)uPie/u1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 teaspoon cinnamon 4 cups s

Congealed Tuna Salad1 small box lemon gelatin3/4 cup hot water2 cups white tuna, flaked1 teaspoon salt1 tablespoon onion juice1/2 cup mayonnaise1 (2 ounce) can chopped pimento1 cup diced celery1 cup chopped pecansDissolve gelatin in 3/4 cup hot wate

Maple Pumpkin CheesecakeuCrust/u1 1/4 cups ginger snap cookies, crushed1/4 cup granulated sugar1/4 cup (1/2 stick) butter, melteduFilling/u3 (8 ounce) packages cream cheese, softened1 (14 ounce) can sweetened condensed milk1 (15 ounce) can pumpkinb

White Chocolate Party Mix1 (10 ounce) package pretzel sticks 5 cups Cheerios 5 cups Crispix 2 cups salted, dry roasted peanuts 1 (16 ounce) package plain M&M`s 2 (12 ounce) packages vanilla chips 3 tablespoons vegetable oilIn large bowl, combine first 5

Quince Paste (Membrillate)1 pound quinces*2 1/2 cups granulated sugarLine an 8 inch square pan with plastic wrap. Set aside.Peel and core the quinces and soak them briefly in salt water, then rinse. Soak the cores in 1 1/2 cups water for 2 hours; strain core water throu