1 cup Red or green bell pepper, cubes
1/2 cup Onion, chopped
1/2 cup Celery, chopped
1 Clove garlic, minced
2 tablespoons — water
1 can Whole tomatoes w/juice-28 oz, cut up
1 can Kidney beans-8 oz, drained
1 can Tuna (6-1/2 oz), drained and
2 tablespoons Red wine vinegar
2 tablespoons Chili powder*
1 teaspoon Dried basil, crushed
1 teaspoon Dried oregano, crushed
1/2 teaspoon Ground cumin
Bottled hot pepper sauce, to taste

Methods:

If you don’t like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover with waxed paper micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients except
hot pepper sauce. Cover micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce.

2 pounds ground beef
2 pounds crayfish
1 teaspoon minced garlic
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8-ounce) can tomato sauce
1 cup dry white wine
2 cups water
1 teaspoon lemon juice
1 cup chopped onion

Methods:

1. Brown ground beef in a saucepan. Add crayfish, minced garlic, salt, soy sauce, cayenne pepper, mint, dried parsley, chili powder, tomato sauce, white wine, water, lemon juice, and chopped onions. Simmer for 2 hours, or until tender.

• 4 Tablespoons olive oil
• 2 cups chopped onion
• 2 leeks, white part only, chopped
• 10 garlic cloves, minced
• 5 Teaspoon dried oregano
• 35 oz Italian plum tomatoes, not drained
• 16 oz clam juice
• 2 Cups dry red wine
• 1/2 cup chili powder
• 5 Teaspoon toasted cumin seed
• 1 Tablespoon salt
• 1 Teaspoon cayenne pepper
• 2 medium red bell peppers, chopped
• 12 Littleneck clams
• 12 mussels, scrubbed and debearded
• 1 1/2 pound grouper cut into 1 inch pieces
• 12 large shrimp, peeled and deveined
• 3/4 pound Bay scallops
• Fresh cilantro for serving

Directions

Heat oil in heavy saucepan over low heat. Add onions and leeks. Cover and cook until tender, usually about 15 minutes. Add garlic and oregano, and cook another 10 minutes. Add tomatoes, breaking up large pieces with a spatula. Stir in the clam juice, wine, chili powder, cumin, salt and cayenne. Slowly bring to a boil. Reduce heat and simmer, partially covered for 1 hour. Add bell peppers and simmer for 20 minutes. Refrigerate overnight.

Bring sauce to a boil. Reduce heat to a brisk simmer. Add clams and mussels. Cover and cook until shellfish open, approximately 5 to 10 minutes. Discard any shellfish that do not open. Gently stir in grouper and shrimp. Cover and simmer for 2 minutes. Add scallops. Cover and simmer until fish is just opaque, about 3 minutes.

Top with cilantro and serve.