I use to get hamburgers at a little bar in Lynchburg, Va that had a Jamaican red relish that was the best I had ever had by far. The owner told me he got it through Sexton Foods as I remember but they said it was discontinued a while back. After much searching I found a guy in Easton, Pa who owns a seafood restaurant there who had the same experience I did. He discovered it in a cafe in his same town that kept it in little jars on every table. He loved it so much after putting it on his hamburger that he asked a cafe waiter if he still had one of the gallon jars that it came in and he did! He was able to take the contents in the order they were listed back to his cooks at his restaurant and after much experimentation testing they nailed it. I actually called him to ask if he would ship me several jars and that I would gladly pay him for his trouble. He said that he would not ship it but I could come by and buy all I wanted. Unfortunately, he is located about 6-7 hours from me. The name of his restaurant is Marblehead Chowder House in Easton, Pa., 4101 William Penn Hwy, Easton, Pa and the phone number is 610-258-4301. If he could only be pursuaded to ship several pint jars at a time that would be great. He says that he is the only place in the county still making Jamaican Red Relish and I know it's the same one I use to always eat on hamburgers because the owner of the little bar where I would eat it gave me a free trial size jar of it and I remember reading the ingredients and one of them was, as the guy at the seafood restaurant described it, "some quirky ingredients, mainly pickled watermelon rind" and I definitely remember seeing that ingredient. If you are able to make any headway with him and he possibly agrees to ship to you will you please notify me so I can try him again. It's been several years since I last spoke with him. My email is kwdi@comcast.net or if you want to call me my phone is 434-384-9397. Thanks and I hope you have some luck! Kenny Wright

Here's a couple simple things that sell like hot cakes at our craft shows; Diane's Home Cookin 4.8 Chapter: Candy White Trash =========== 3 Cup chex type cereal 3 Cups cheerios type cereal 2 Cups salted Peanuts 1-1/4 Pounds White Dipping Chocolate (melted) . Mix first 3 ingredients. Pour melted white chocolateover mixture-toss to coat. Spread into waxed paper and cool. Break up clumps. I package this in sandwhich sized ziplock baggies & sell for $1.25---also do Moose Droppings Buy a lrg bag of caramel popcorn from the bulk section of groc store---melt a bag of chocolate dipping wafers & toss with the caramal popcorn-spread out to cool & break up clumps--package & sell like the White Trash. WE also do plain white popcorn ( salted) covered with melted white chocolate & use the colored candy coating wafers to do brown, orange & yellow at our Fall shows, white-- green & red at our Christmas shows. And small ziplock bags (3 x 4 inches)of Tiger Bark sell well at $1.25 Diane's Home Cookin 4.8 Chapter: Candy Tiger Bark =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts . Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into pieces.

Here are a couple that I like: Crab Gyoza Dumplings: 1/3 cup finely chopped shiitake mushroom caps 1/3 cup minced celery 3 tablespoons finely chopped green onions 2 garlic cloves, minced 1 teaspoon grated peeled fresh ginger 1/2 teaspoon dark sesame oil 1/4 teaspoon salt 12 ounces lump crabmeat* 1 large egg, lightly beaten 18 gyoza skins 1 teaspoon cornstarch Grape seed oil, for sauteing Dipping sauce: 1 tsp sugar 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon water 1 teaspoon sambal oelek (ground fresh chili paste) or Thai chili paste To prepare dumplings, combine the first 7 ingredients in a medium bowl, or process in a small food processor on pulse. Add crabmeat and egg, tossing to combine. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon filling into center of each skin. Rub the inside edge of the skin and fold in half, being careful to squeeze out air. Place dumplings on a baking sheet sprinkled with cornstarch; cover loosely with a damp towel to prevent drying. Heat a small amount of oil in a large, deep skillet, and saute the gyoza for about three minutes. Then add about 1 tablespoon of water and cover with a domed lid and cook using low heat for about 8 minutes more. To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves. Serve sauce with dumplings. Yield: 9 servings (serving size: 2 dumplings and about 1 teaspoon sauce) *Can substitute 5 oz. chopped scallops for part of the crab meat. --------------------------- Deviled Crab Ingredients: 16 oz. Crabmeat (Snow crab is fine) 1 tsp Lobster or Crab soup base 3 tbsp butter 2 tbsp olive oil 1/2 large onion, finely diced (approx. 1/4 cup) 3-4 stalks of celery (including leaves) diced 8-10 fresh Serrano peppers, all seeds removed, and minced 1/3 -1/2 cup flour 1 tbsp minced fresh lemon thyme (or regular thyme) 1 tsp minced fresh Thai basil (optional) 1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice 2 tbsp Dijon mustard (or spicy brown mustard) juice of two lemons, about 1/4 - 1/3 cup 2 dashes of cayenne 1/8 tsp black or white pepper 1 egg, slightly beaten 2/3 cup fresh bread crumbs, the size of small peas 1-2 tbsp butter, for the crumbs Directions: Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and peppers separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base. In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano peppers and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly. Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine. Lightly grease a 9"x6"x2" baking dish (or individual ramekins) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top. Broil for 5-7 minutes not too close to the heat or bake at 425� for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer. ----------- Both of these I make mainly as appetizers, but they can also be a main dish. I like crab stuffed sole, but I also make a crab sauce that I serve over fish: Crab Sauce for Fish Ingredients: 2-1/2 tbsp Butter 1 tbsp Olive Oil 1/4 cup minced Onion 1/4 cup minced Red Bell Pepper 1 Jalapeno, minced 1/4 tsp Thyme 1/4 tsp Dried Basil 1/4 tsp White Pepper 1/4 pound Crab Meat 1 tbsp Lobster (or Crab) soup base 3/4 cup Potato Water 3 tbsp Potato Starch 1/4 cup Lemon Juice (or white wine) Instructions: Melt the butter in a saucepan with the olive oil. Add the onion, red bell pepper, and jalapeno and saute until the onion is translucent. Add the thyme, basil, and white pepper, and saute a two minutes more. Add the crab meat and cook for another minute or so, to heat the crab. Combine the soup base with the potato water (or plain hot water) and add to the saucepan. Heat just to simmer. Mix the potato starch with the lemon juice (or wine) and add to sauce pan. Heat just until mixture has thickened. Serve over grilled fish, such as Opah, Swordfish, Marlin, or other mild flavored fish. Can also be used with Sole or Flounder. Note: if you do not have seafood soup base, you can add the appropriate amount of salt - generally about 1/3 as much salt as soup base. Lars

The Blue bery muffins Ivamae post a while back are very good. Blueberry Muffins - makes 9 large ones. The batter is very thick 1 1/2 cups all purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2. Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4. Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. It is so very easy and they freeze well, too. Pic of the muffins and more Ideas here: Click it