Shell and devein shrimp. Put shrimp shells in about 1 pint of the water and boil for about 10 minutes. Strain out the shells and reserve the broth from the shells. Heat fat or oil in Dutch oven or heavy aluminum pot and stir in flour to make a dark roux. Stir the flour-oil mixture constantly until the mixture turns a dark brown. Add the onions and garlic and cook for about 2 minutes. Add the chicken, clams, celery, bay leaves, parsley and thyme. Pour in the water and broth from the shells and boil 1/2 hour. Add the oysters and shrimp and season to taste with salt and pepper. Boil for 15 minutes longer. Add gumbo file and Worcestershire sauce. Serve over steamed rice while hot.

Cook broccoli for 15 minutes if fresh, 5 minutes if frozen. Drain. Mix together mayonnaise, cheese, eggs and onion. Fold Broccoli into the mixture. Top with crushed cracker crumbs or buttered bread crumbs. bake in 350 degree oven for 45 minutes.

Soften yeast in lukewarm water. Scald milk; add sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour; mix thoroughly. Add egg and softened yeast. Beat well. Add enough flour to make soft dough. Turn onto lightly floured board. Knead until smooth. Place in lightly greased bowl. Grease surface. Cover; refrigerate or let rise about 1 hour and 30 minutes until doubled in bulk. Punch down; shape into rolls. Place in greased pans. Let rise about 45 minutes until doubled. Bake in 425 degree oven for 15 to 20 minutes. NOTE: Part of the dough may be kept in a refrigerator.

Trim any fat from chicken; rinse; pat dry with paper toweling. Place skin side up in a shallow 8-cup baking dish. Bake uncovered in a very hot oven (450 degrees) for 20 minutes. Remove from oven; drain off fat; remove skin. Lower oven temperature to moderate (350 degrees). Break up tomatoes in a medium sized bowl. Stir in green pepper, onion, salt and seasoning; pour over chicken. Bake in a moderate oven (350 degrees) for 40 minutes, basting with sauce. Makes 4 servings at 155 calories each.

Grind the cheeses with the garlic cloves. Mix in the Worcestershire sauce, salt, mustard and Tabasco. Put in a bowl. Slowly add beer and beat with an electric mixer until the mixture is the consistency of spreadable margarine. Store in covered jars and keep in refrigerator.

Have butcher run flank steak through tenderizer once. Trim fat from edges of steak. Season with salt, paprika and ginger. Sauté onions in the margarine. Add bread crumbs, paprika, parsley, celery and beaten egg to onions and mix well. Spread this dressing over the steak. Roll the steak loosely and tie it. Heat 3 tablespoons oil in a skillet. Sear the steak on all sides in the hot oil. Place the steak in a covered oven proof dish or casserole. Stir the flour into the oil in the skillet and brown it. Add the water, tomato juice and a dash of salt. Pour this mixture over the steak. Cover and bake in a slow 250 degree oven for one and a half hours. Serve with a green vegetable

Mix together and set aside:

Combine thawed grape concentrate, sugar, and dry yeast. Put into the clean, 1 gallon jug. Fill with water to shoulder of jug. Mix thoroughly. Fit the heavy balloon over the opening of the jug. Let it stand at room temperature for 21 days. If balloon deflates sooner, the wine is ready. If balloon blows off, merely replace it. At the end of 21 days, the wine is ready whether the balloon deflates or not. For sweeter wine add another cup of sugar when making the mixture.