from appetisers to desserts be written around Outerbridge's spicy products? Edited by Alexis Outerbridge, the recipes are as down-home as some of their titles -- Fish Fillets for We byes, Right On Cole Slaw, Now you're Talkin' sandwich spreads, Tony's Sunday Punch Sayin' a Taste -- among them.

Of course, the full range of Outerbridge products are incorporated, including Royal Full Hot Rum Peppers Sauce, original sherry pepper and wine vinegar sauces, and even full hot mustard.

Margin notes and other local tidbits are woven into the text, which makes `Outerbridge's Original Sherry Peppers Sauce Cookbook' as much a fun read as its recipes are delicious.

Try lickin' these down: BERMUDA FISH CHOWDER (Easier version) 4 quarts water 11 lbs. white fish fillets Salt Spices: thyme, bay leaves, peppercorns, ground cloves 2 tablespoons butter 2 tablespoons oil 3 large onions, chopped 8 stalks celery, chopped 1 garlic clove, minced 2 green peppers, chopped 1 can (28 oz.) whole tomatoes, chopped 1 can (10 oz.) beef consomme 1 cup catsup 1 cup chopped parsley 2 tablespoons Worcestershire Sauce 2 teaspoons lemon juice 2 lbs. potatoes, peeled and diced 6 carrots, diced 1 jigger (2 oz.) Black Seal Rum (black rum or a good dark rum) 4 tablespoons Outerbridge's Original Sherry Peppers Sauce Freshly ground pepper to taste IN a large pot, put water, fish fillets, salt, and spices. Brint to a boil and let simmer for 30-45 minutes.

In a frying pan, melt butter and oil and briefly saute onions, celery, garlic, and green peppers. Then add tomatoes and consomme and simmer, covered, for 30 minutes. Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning.

Serve piping hot and pass around the Outerbridge's Original Sherry Pepper Sauce.

*** MUSTARD SOUP 2 tablespoons butter 2 tablespoons flour 11 cups milk, scalded 21 cups chicken broth, heated Salt and freshly ground pepper to taste 1 teaspoon onion juice 2 egg yolks 3 tablespoons heavy cream 4 tablespoons prepared Dijon mustard 2 tablespoons Outerbridge's Original Sherry Peppers Sauce 1 cup heavy cream whipped, for garnish MELT butter in a saucepan, add flour and cook for about 2 minutes, stirring constantly, but do not brown. Add hot milk and stir for a few minutes as mixture thickens. Add heated broth, salt, pepper, and onion juice. Simmer for 10 minutes. Cool slightly. In a large bowl, combine egg yolks and cream. Stir into cool broth and add mustard and Outerbridge's Original Sherry Peppers Sauce. Serve cold with a dollop of whipped cream.

*** FISH FILLETS FOR WE BYES 4 6-oz. white fish fillets 2 tablespoons butter 3 large tomatoes, sliced 1 medium onion, sliced in thin rings 1 cup dry white wine Salt and freshly ground pepper to taste Outerbridge's Original Sherry Peppers Sauce to taste PRE-HEAT oven to 350 degrees F. Place fish fillets on the bottom of a baking dish. Dot with butter and cover fillets with tomato slices and then with onion rings. Pour wine over and season with salt and pepper. Bake for 15-20 minutes or until flesh is opaque in thickest part. Have a cruet of Outerbridge's Original Sherry Peppers Sauce standing by and add a few dashes to the fish.

Serve with saffron rice.

*** CODFISH PIE (Codfish pie isn't seen as much now as in the old days when it was annually served as a midday meal on Good Friday.) 1 lb. boneless salt codfish 1 medium onion, chopped 4 tablespoons butter 2 tablespoons flour 1 cup milk, scalded 1 cup chicken broth, heated Salt and freshly ground pepper to taste 3 medium potatoes, peeled and quartered 3 medium onions, cut in thin wedges 2 tablespoons Outerbridge's Original Sherry Rum Peppers Sauce 1 package puff pastry, commercially made SOAK cod overnight (or for at least 10 hours) in several changes of fresh water.

Saute chopped onion in 2 tablespoons butter, set aside. In a heavy-bottomed pan, melt remaining butter and add flour. Cook, stirring constantly with a wooden spoon, for 2 minutes without letting flour turn brown. Add hot milk and stir for 1 minute until thickened and smooth. Add heated broth and sauted onions and season with salt and pepper and set aside.

Cook cod, potatoes, and onions wedges in simmering water to cover for about 10-15 minutes or until meat flakes apart. When done, drain and roughly mix all together, breaking fish and potatoes in smaller pieces. Season to taste with salt, pepper, and Outerbridge's Original Sherry Rum Peppers Sauce. Mix in milk/broth as needed. (You do not want this to be too liquid.) Place in pie dish. Roll out puff pastry and cover pie dish. Bake until crust is a light golden brown. Serve with a light salad.

*** NOW YOU'RE TALKIN': A SANDWICH JUBILEE (Here are some suggested ingredients for a make-it-yourself luncheon spread.

It is great fun when everyone helps themselves!) 2 avocados 1 teaspoon lemon juice Dash of Worcestershire sauce Salt and freshly ground pepper to taste 4 medium tomatoes, sliced 1 lb. Cheddar cheese 1 lb. blue cheese 1 lb. Brie (or other soft ripened cheese) 1 lb. pate 1 lb. or more various sandwich meats (ham, salami, tongue, bologna, etc.) Peanut butter 20 bacon slices, crisply cooked 8 bananas Unsalted butter 18-24 slices brown, pumpernickel and other of your favourite breads Outerbridge's Original Full Hot Mustard Outerbridge's Original Sherry Peppers Sauce MASH avocados with a fork and mix with lemon, Worcestershire sauce, salt and pepper. Set out on a table the bowl of mashed avocado, a plate of sliced tomato, cheeses and pate on a cheeseboard, and a full bread basket. Be sure toaster is close at hand. Also set out unsalted butter, Outerbridge's Original Full Hot Mustard Sauce, and Outerbridge's Original Sherry Peppers Sauce, so that everyone can shake on a few drops of the hot sauces as desired. Pop a few slices of bread in the toaster, and begin! *** SEAFOOD BEANCURD 8 oz. fish fillets 21 oz. beancurd (tofu) 1 cup fish stock 2 tablespoons cornstarch 2 egg whites 4 oz. crab meat, chopped Salt and freshly ground pepper to taste Outerbridge's Original Sherry Peppers Sauce to taste 2 scallions (including green), chopped Garnish: 8 medium shrimp, cooked and shelled, and parsley Rum Peppers Soy Sauce 3 oz. fish stock (OR chicken broth), warmed 1 oz. soy sauce 1 1 oz. sesame (OR olive) oil 2 garlic cloves, minced 1 tablespoon minced coriander (OR parsley) 1 teaspoon fresh ginger, minced 4 dashes Outerbridge's Original Sherry Rum (OR Sherry) Peppers Sauce PUT fish, beancurd, fish stock, and cornstarch in blender or food processor and blend. Mix in egg whites and chopped crab meat. Season with salt, pepper, and Outerbridge's Original Sherry Peppers Sauce. Put half the mixture in a shallow, round buttered casserole. Sprinkle with chopped scallions and cover with remaining mixture. Granish with shrimp and parsley.

Cover and steam in a double boiler for 15-20 minutes or until set. Combine sauce ingredients. Pour into a serving bowl with a little spoon and place on the table.

*** VEAL CASSEROLE 11 lbs. veal, cut in cubes Juice of 2 lemons 2 tablespoons Outerbridge's Original Sherry Peppers Sauce 2 garlic cloves, minced 2 tablespoons oil 3 tablespoons butter 1 onion, chopped 2 celery stalks, chopped 1 green pepper, chopped 1 tablespoon flour 1 cup apple juice 1 cup chicken broth 4 tablespoons raisins 2 tablespoons walnuts, chopped 4 tablespoons dried apricots, chopped Salt and freshly ground pepper 3 cup sour cream 4 tablespoons grated Parmesan cheese MARINATE veal in lemon juice, Outerbridge's Original Sherry Peppers Sauce, and garlic, turning occasionally, for minimum of 2 hours.

Pre-heat oven to 350 degree F. In a frying pan, brown veal cubes in 1 tablespoon each oil and butter. Remove veal to casserole. In the same pan add 1 tablespoon each oil and butter and saute onion, celery, and pepper for 30 seconds.

In a separate pan, melt 1 tablespoon of butter and add flour, stirring constantly. Cook for 2 minutes, being careful not to brown. Add sauteed onions and combine. Add apple juice, broth, raisins, walnuts, and apricots. Cook for 2 minutes. Season and pour mixture over veal. Cook casserole for 30 minutes.

Stir in sour cream, sprinkle with grated cheese and brown under pre-heated grill.

*** BRAISED CELERY AU GRATIN 1 head celery 3 tablespoons butter 1 cup chicken broth Salt and freshly ground pepper to taste Outerbridge's Original Sherry Peppers Sauce 1 cup freshly grated Parmesan cheese WASH celery, remove leaves and any discoloured parts. Cut in 3-inch lengths. Saute in butter for about 2 minutes and add chicken broth. Season with salt and pepper. Cover and cook over low heat until celery is just tender, about 2-3 minutes. Arrange in a shallow baking dish and add a little of the cooking liquid. Sprinkle with Outerbridge's Original Sherry Peppers Sauce and fill with cheese. Put under broiler to melt cheese.

*** SWEET-POTATO BALLS IN WALNUTS 2 cups mashed sweet potatoes 1 cup honey Juice of 1 lemon 1 cup finely chopped walnuts PRE-HEAT oven to 350 degrees F. Shape sweet potatoes into 8 2-inch balls. In a small, heavy-bottomed pan, heat honey and lemon juice. Using two forks, roll balls, one at a time, coating them thoroughly, in lemon honey. Roll in chopped walnuts and place in shallow, buttered casserole. Bake for 20-25 minutes.

*** SABINE'S SECRET (This is my mother, Sabine De Groote's, invention. I guess I've put my own touches on it over the years. It's great for a buffet or for a dinner party.

Everybody loves it.) 1 box (16 oz.) spaghetti 4 celery stalks, minced 1 large onion, minced 1 cup mayonnaise 1 cup ketchup 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 clove garlic, minced Salt and freshly ground pepper to taste 1 tablespoon curry powder 4 dashes Outerbridge's Original Sherry Peppers Sauce 11 lbs. large, shelled shrimp, cooked 1 tablespoon best-quality olive oil 1 tablespoon vinegar BREAK spaghetti in half and cook in boiling water until al dente . Drain, rinse under hot water, and set aside to cool. Mix celery and onion with cooled pasta. Combine mayonnaise, ketchup, lemon juice, Worcestershire Sauce, garlic, salt and pepper, curry, and Outerbridge's Original Sherry Peppers Sauce. Mix with spaghetti. Add shrimp, gently tossing the mixture. Drizzle olive oil and vinegar over pasta. Serve cold.

Best prepared 6-12 hours ahead. (Isabelle De Groote Outerbridge).

*** SHERRYAKI MARINADE (A devoted fan of Outerbridge's Original Sherry Peppers Sauce sent this marinade recipe all the way from California. Many thanks to Catherine Williams.) 1 cup soy sauce 2 teaspoons Outerbridge's Sherry Peppers Sauce 1 teaspoon garlic juice (OR 2 garlic cloves, minced) 1 tablespoon sugar 1 teaspoon fresh ginger, minced MARINATE meat several hours or overnight. Excellent for barbecuing beef, kabobs, pork, chicken, ribs, shrimp, or fish.

*** HORSE'S BRAN 3 cups wheat bran 3 cups flour 1 cup brown sugar 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 3 eggs 1 cup molasses 3 cups buttermilk (OR sour milk) 1 box (15 oz.) raisins IN a bowl combine bran, flour, sugar, salt, baking soda and baking powder. In another bowl beat eggs lightly. Mix in molasses and buttermilk. Stir into dry ingredients. Add raisins. Mixture will be lumpy. Divide into two greased loaf pans. Bake for 52 minutes or until toothpick inserted in centre comes out clean.

*** CINNAMON SUGAR BANANA FRITTERS (Serves 4-6) (IN Bermuda, baked bananas with a dash of rum have always been a favourite, and here's a really yummy dessert!) Beer batter 1 tablespoon butter, melted 1 egg, beaten 1 cup beer 1 cup flour Salt to taste 1 egg white, beaten stiff but not dry Fat for frying 4 bananas Cinnamon sugar Black Seal Rum (OR a similar good, dark rum) heated (optional) Outerbridge's Original Sherry Rum Peppers Sauce HEAT fat to about 360 degrees F. In a bowl, blend butter, beaten egg, beer, flour, and salt until smooth. Fold in egg white. Cut bananas in 1-1 inch lengths, dip each in batter and fry in deep fat. When light golden, remove and roll immediately in cinnamon sugar. Serve hot, as they are, or with a dash of rum and Outerbridge's Original Sherry Rum Peppers Sauce.

Outerbridge's Original Cookbook.