Re: Cor, blimey
Make your own hot sauce.

Take about a cup(235ml) of good white or cider vinegar, put it in a blender with a dozen or so ripe habeneros (seeds & all ... ghost, scorpion, reaper, whatever), a teaspoon (5g) of sea salt (not that nasty, metallic tasting, iodine-infused "table salt"), and about a tablespoon each of honey(20g) & turbinado/demerara sugar(12g) (muscovado or piloncillo also work, if you can find 'em). You can leave the sugars out if you like, taste before adding. A tablespoon of chipotle powder (10g) (or smoked cumin) adds a nice smoky note, but isn't required. Blend well. Add a little more vinegar or another habenero if needed, to get a Tabasco-ish consistency. It's usable immediately, but bottle it & stick it in the back of your fridge for a couple months and it just gets better ... A turkey baster with the plastic bit from an eye-dropper stuck on the end works well for re-filling old Tabasco[tm] bottles.

Cheap, cheerful, requires no cooking or special preservation techniques, and above all it's tasty. Enjoy.

WARNING! Keep this stuff away from mucous membranes! It WILL hurt you! Do not play with your contacts after handling it ... come to think of it, don't play with anything after handling it. If you get my drift. (Hang on a second ... we EAT this stuff? On purpose?)

Traditional Swiss fondue is so easy to make. My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version using Gruyère and Emmental cheeses. //

Ingredients
2 ½ cups shredded Gruyère cheese

2 ½ cups shredded Emmental cheese

2 tablespoons cornstarch

1 clove garlic, halved

1 ½ cups dry white wine

Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.

Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous.

Ingredients

• 20 oz. pkg. Hurst's Great Northern Hambeens (our 15 BEAN SOUP works as well!)
• 2 cups diced ham, leftover ham works great
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 2 tsp. dried thyme
• 1/4 tsp. pepper
• 8 cups chicken broth
• salt to taste

Cooking Directions

1. Place the beans in a colander and sort out any debris, rinse beans and add to the slow cooker.
2. Add the ham, onion, carrots, celery, thyme, pepper and chicken broth, stir. Wait to add the ham flavor packet.
3. Cover and cook on HIGH for 6-7 hours without opening the lid during the cooking time.
4. When the cooking time is done, add the ham flavor packet and stir. Add salt to taste. Serve and enjoy!

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