Cubes of beef, pork, and chicken are mixed with lots and lots of onions and marinated overnight. Then this mixture is layered into a casserole dish with salt pork, potatoes and pastry. On goes the top crust, and this thick and hearty peasant pie is baked for 5 to 6 hours.

A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.

Quick and easy pork chops cooked in heavy cream with mushrooms and white wine.

This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.

Crabmeat and black-eyed peas join a party of fresh broccoli, bell peppers, tomatoes and green onions. Coat with a savory blend of mayonnaise and Italian-style salad dressing and give a lively toss with cooked pasta. Chill thoroughly and serve.

This is a quick and easy casserole the whole family will love, especially those picky eaters!

For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served.

This is a fun and stackable dish that literally looks like its name. First comes the plate than the pile of corn chips, then kidney beans, lettuce, tomato, green pepper, onions, olives, carrot, cheddar cheese, salsa and finally, a dollop of sour cream.

It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.