I freeze Ann's Green Chili Sauce all the time. It's super easy and makes quite a bit. I was watching to see if Teresa would post her recipe but since she hasn't I hope she doesn't mind if I do. It also freezes well. Texas Red Enchilada Sauce Posted by TeresaNC 2 TB butter or margarine 2 TB flour 5 t. red chili powder - plain ground red chile, not a blend with garlic, oregano, etc. 1 1/2 t. ground cumin 2 t. garlic powder 6 oz. tomato paste 2 1/4 cups water salt and pepper Teresa's note: instead of the tomato paste and water, I used about 3 cups of crushed tomatoes because I was making pizza sauce at the same time and had opened a huge can of crushed tomatoes Melt butter/margarine in a sauce pan. Make a roux by browning flour in melted butter. Add spices and paste; stir until well blended into roux. Add water gradually, stirring constantly. Heat until boiling. Simmer and stir until desired thickness is achieved. Taste often and adjust spices as needed. Use immediately for a pan of enchiladas or cool, package, label and freeze. Linda

I did some volunteer work in Haiti one summer. Goat was by far more available than other meats, and I developed a taste for it. Good stuff. I once cooked some goat without any recipe, but it came out great: parboil the pieces in some water in which I added lemon juice and onion for about a half hour, then grill over charcoal with barbecue sauce. It was to be an appetizer for a large crowd waiting for a pig to be roasted, and the goat was devoured completely with great approval. That may have been due to my culinary skills, or it just may have been proof of the adage that 'hunger is the best sauce'.

Below is not T&T, but it sounds interesting and gets good ratings from the testers. It makes 4 servings which sounds just perfect for your Donvier: PEACHES AND CREAM ICE CREAM INGREDIENTS 1 cup cool water 3/4 cup superfine sugar (if you don�t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery) 4 ripe peaches, peeled and cut into 1/2-inch chunks 3 tablespoons peach schnapps, brandy, or orange flavored liqueur 1/4 cup heavy cream 3/4 cup plus 2 tablespoons plain Greek yogurt (preferably full-fat) 2 tablespoons chopped toasted hazelnuts (optional) INSTRUCTIONS Bring the water and the sugar to a boil in a saucepan, stirring occasionally. Simmer until the mixture forms a clear syrup. Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool. Using a slotted spoon, transfer half the fruit to a small bowl and set aside. Pour the remaining peaches and all of the syrup into a blender or food processor and blend along with the cream and the yogurt to the desired consistency. If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer�s instructions. If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place in the freezer. Whisk the mixture every 30 minutes. Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. Enjoy immediately or transfer to a container and freeze a little longer if you�re the sort who likes a slightly firmer texture. Regardless, you may wish to remove the ice cream from the freezer about 10 or so minutes prior to serving to soften it slightly. Here is a link that might be useful: Peaches and Cream Ice Cream

Here are a couple that I make. Peach-Chipotle Pork 1 lb pork tenderloin 1/3 cup peach or apricot jam 3 tbsp white wine vinegar 2 cloves garlic, minced 2 chipotle peppers in adobo sauce minced salt and pepper In a small saucepan bring jam, vinegar, garlic and chipotle to a boil. Cook, stirring occasionally until jam is melted, 2 minutes. Set aside 2 tbsp of the glaze. Sprinkle pork with salt and pepper and brush with the glaze. Place on a greased grill over medium-high heat, close lid and grill until temp reads 160F, about 18 minutes, turning occasionally. Let stand before slicing. Brush with reserved glaze. Grilled asparagus makes a nice side dish. Pork Medallions with Raspberry Balsamic 1 pork tenderloin, cut in 1" slices 1 tsp garlic powder 1 tsp olive oil 1/2 cup seedless raspberry jam 2 tbsp balsamic vinegar 2 tsp dijon mustard Flatten pork slices to 1/2" thickness and sprinkle with garlic powder. Cook in a large skillet over medium heat until no longer pink insde; 3-5 minutes per side. Remove and keep warm. Add jam, balsamic and dijon to the skillet and cook until thickened. Serve drizzled over the pork. Orange-Ginger Pork Medallions 1 cup fresh orange juice 2 pork tenderloins, 1 lb each, cut crosswise into 6 slices 1 tsp cornstarch 2 tbsp vegetable oil 1/4 cup finely chopped shallots 2 tbsp minced ginger 2 cloves garlic, minced 1/4 tsp red pepper flakes 1/2 cup chicken broth 1 tbsp soy sauce 1 tbsp unsalted butter Combine 2 tbsp orange juice and cornstarch and set aside. Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add shallots garlic and pepper flakes. Cook, stirring frequently until shallots are light golden, 3 minutes. Add remaining orange juice, soy sauce and chicken broth. Bring to a boil and cook until reduced to 1 cup. Whisk i cornstarch mixture and boil 1 minute. Remove from heat. Flatten pork slices slightly with your hand and sprinkle with salt and pepper. In a 12" nonstick skillet over medium-high heat melt butter with remaining tbsp oil. Cook pork in batches until browned and cooked through, 4-5 minutes per side. Transfer to a plate. Add sauce to skillet with drippings. Place over medium-high heat. Bring sauce to a boil, stirring to remove browned bits. Stir in juices from the pork, remove from heat and add pork slices, turning to coat with sauce.