Directions:
1. Split the crawfish lengthwise, clean and dot with 1 tablespoon of butter or margarine. Season with salt and pepper.

2. Broil for 18 to 20 minutes. Melt 1 tablespoon butter or margarine in a saucepan; add shallots, mushrooms and wine.

3. Cook until reduced to 1/3 the original quantity. Add parsley, mustard and white sauce. Cook just to combine the ingredients, stirring with a whip, without boiling.

4. Remove the crawfish from shell (save shell and dice, and mix with 2/3 of the sauce).

5. Put a little of the sauce into the shell, add the crawfish mixture, and spread with the remaining sauce. Sprinkle parmesan cheese and brown under a hot broiler.

Directions:
1. Beat conch, wash properly and boil without salt. Remove conch from water and dice.

2. Add onions, eggs, sweet pepper and lemon juice.

3. Mix in mayonnaise and mustard. Season with salt and pepper to taste.

4. Serve with crackers.

Directions:
1. Mix together sour cream, vinegar, mint and sugar.

2. Pour this over the sliced cucumbers.

3. Marinate for an hour before serving.

Directions:
1. Plunge callaloo into boiling water For 3 minutes. Drain and chop.

2. Mix with cold sliced potatoes and thin slices of cheese.

3. Dress with mayonnaise to which is added a squeeze of lime juice.

Directions:
1. Boil chicken, remove the meat and chill.

2. When chilled mix with pineapple, peas, salt and parsley, and toss with mayonnaise.

3. Finally, crumble in the yolks and garnish with egg whites.

Directions:
1. Shred carrots, mix with raisins and sprinkle with oil and vinegar.

2. Serve on leaves.

Directions:
1. Cut chicken into serving portions; cover with cold water; add celery, onion, sweet pepper and salt; heat to boiling.

2. Reduce heat and simmer for one hour or until chicken is almost done; add noodles and simmer five minutes longer.

3. Add more water if needed to retain cream soup consistency.

Directions:
1. Start heating oven to 325°F. Cut liver slices in half crosswise.

2. Place half of slices side by side, in covered, shallow baking dish; sprinkle lightly with salt and pepper.

3. Saute onion and sweet pepper in butter or margarine and arrange half on liver.

4. Mix vinegar with next five ingredients with rest of liver then rest of sauce.

5. Bake uncovered for 10 minutes.

6. The family will need no encouragement to try this dish.

To Serve: 4

Directions:
1. Cut and trim chicken wings. Place in a bowl.

2. Blend together honey, vinegar, sugar, soy sauce and garlic, and pour over the meat.

3. Dissolve stock cube in the hot water, then add the sherry. Add to the other ingredients in the bowl and stir together.

4. Leave to marinate for 8 to 12 hours or overnight in the refrigerator. Preheat the oven to moderately slow at 335°F.

5. Arrange chicken wings on a rack in a roast pan and baste well with the marinade.

6. Bake, uncovered, until golden brown, basting occasionally with the sauce, turning once during the cooking time.

7. If served as a party-time snack, eat with Fingers and provide a finger bowl of warm water and serviettes to wipe fingers.

To Serve: 4

Directions:
1. Preheat oven to 350°F. Dredge snapper inside and out with seasoned flour baking pan.

2. In a pot, melt butter. Add onions, celery and green peppers.

3. Simmer until celery is tender. Add other remaining ingredients and simmer 15 minutes.

4. Pour sauce over the Fish. Bake approximately 45 minutes, basting frequently.

To Serve: 4 – 5