Recipe 1:  Grandma's Old Fashioned Veggie Stew
Serves approx. 4-6

Ingredients:
4 cubed red potatoes
3 sliced carrots 
3 sliced celery sticks
2 large tomatoes cut into wedges
1 whole onion chopped
1 or 2 yellow chili peppers (optional)
1 cup of tomato sauce (canned works fine:)
6 cups of vegetable or chicken broth
2 cups of water
1 tbsp of canola oil
salt to taste

Instructions:
Place a stew pot of generous proportions over medium heat, and add salt, oil, peppers and onion.  Brown the onion pieces or stir them about until they look transluscent, and afterwards add the tomato wedges.  Stir the onions and tomato around a bit, and incorporate the broth., tomato sauce and water into the pot.  Let it come to a boiling point.  Once the broth is boiling, add the carrot slices.  Let them cook for about 5 minutes. Add the potatoes and celery slices, and let all the veggies cook another 5 minutes. Lower the heat distribution, and let the veggies simmer for 10-15 minutes, or until desired tenderness is achieved. You may garnish each bowl with a dollop of sour cream. Enjoy!


Recipe 2:  Delicious Jack Mackerel Salad Appetizer
Serves approx. 6-8

Ingredients:
1 can of Jack Mackerel
2 large avocadoes, cubed
2 large tomatoes, cubed
1/2 onion, chopped
1/2 cup of chopped cilantro (optional)
2 large limes, cut into 4 wedges each
canned jalapeno slices to garnish
Slices of buttered french bread

Instructions:
Remove the bones and skin from the canned Jack Mackerel fish, and cut into small pieces.  In a large bowl, place avocadoes, tomatoes, onion, and cilantro.  Stir ingredients about, and place the finished salad onto a circular platter. Garnish the platter with the jalapeno slices and lime wedges.  In a smaller plate, place the slices of buttered bread next to the platter to complement the salad.  Suggestion: To eat, you may choose to place a tablespoonful of salad on top of a piece of buttered bread, and add a bit of juice from a lime wedge...hmm, hmm delicious!


Recipe 3:  Mare Mare's Taters' and Cheese
Serves approx. 4-6

Ingredients:
4 cubed red potatoes
1 whole onion, chopped
2 cubed tomatoes
1 cubed bell pepper (any color will do)
1 clove of gralic, minced
1 can of tomato sauce
8 fl.oz of water
1-2 cups of shredded monterey jack cheese
2-3 slices of french bread cut into cubes, and toasted with butter
1 tbsp of canola or vegetable oil
salt to taste

Instructions:
In a sauce pan over medium heat, and add oil, onions, peppers, salt and garlic, and stir until onions look transluscent.  Add potatoes, and stir about for about 3 minutes, or until brown.  Add tomatoes, and stir for about a minute.  Add tomato sauce and water, stir about a bit and let it cook over medium heat until the potatoes are tender. Stir toasted buttery bread cubes into the pan, and add a bit more water if needed.  Let the potato mixture simmer for 1 minute or until water (or juice) in the pan has receded, but the pan is not completely devoid of water (juice). Top the Taters' with cheese, and serve warm.