Combine gelatine and cold water in a bowl. Stir for a couple minutes and then add boiling water and stir until dissolved. Then in another bowl soften cream cheese and using a beater combine cream cheese and gelatine mixture until smooth. Then stir in salt, hot pepper sauce, garlic powder, grated onion, lime juice and shrimp meat. Turn into a bowl or mould (or moulds) and chill until firm. Garnish with slices of stuffed olives.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Combine coconut, sugar (leaving one tablespoon behind) and water in saucepan. Place over heart and cook until coconut become translucent and most of the liquid is gone. Remove, cool slightly and then add almond extract. Whip egg with lemon rind until fluffy, remove rind and combine egg with coconut mixture and then spoon into shell. Sprinkle with almonds. Place pastry strips criss-cross, sealing ends with a little water. Sprinkle with tablespoon sugar, brush with milk and bake in hot oven until golden brown (350F).

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Soak peas in enough cold water to cover overnight. Drain and discard water. In a large pan put peas and ham hocks and cook until both are quite soft. You may have to add water to maintain approximately 4 cups liquid for the soup. Remove ham hocks and cut into small pieces and return to soup. Add seasonings
and return to heat and allow to simmer gently. Then peel eddoes and cut into pieces and make up dumplings. Add to soup and continue to simmer until both are tender. Then serve very hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.