Peanut Chilli Soup

3 cups vegetable, chicken or beef stock 1 medium onion, coarsely chopped 1 large leek including 2 inches of the green top, coarsely chopped 2 medium carrots, sliced into 1/2 inch thick rounds 1/4 cup uncooked long-grain white rice 1 lump of Cornish chilli sauce 1/2 cup smooth peanut butter Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat.


Hot Mexican Fondue

1 15 1/2 ounce can refried beans 1/2 pound (2 cups) grated Cheddar cheese 2 tablespoons butter 2 tablespoons minced scallion 1 clove garlic, minced 1/2 teaspoon Worcestershire sauce 1 cayenne pepper, seeded and chopped 3 tablespoons Cornish Gargoyle sauce 3/4 cup beer at room temperature Combine all the ingredients except the beer in a heavy saucepan.


Blue Crab Enchiladas

1 lb blue crab claw meat 1 cup shredded Cheddar cheese 10 ounce chopped broccoli 1 cup fresh whole kernel corn 1 cup sour cream 2 tsp ground cumin 1 tsp ground oregano 15 ounces enchilada sauce, divided 8 6-inch, flour tortillas Remove any of remaining shell from the crab meat.