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1 â€" 12 ounce bag of fresh cranberries 1 1/2 cups orange juice 1 cup sugar 2 thsp finely chopped ginger Preparation: Cook cranberries until they are soft. Let cool. Mix all of the ingredients together. Mix well. Refrigerate and serve cold. This recipe makes 3 cups of relish. The Sizzling Shrimp and Cranberryâ€"Ginger Relish work well served together. The cooling, refreshing relish is a nice complement to the sizzling shrimp. The Sizzling Shrimp, however, can be used in a variety of ways. To use the Sizzling Shrimp in a pasta dish, simply mix it with already cooked pasta. This can be served hot, or as a cold pasta salad. It is very delicious served either way. The cranberryâ€"ginger relish can accompany many dishes. It is very good with pork, fowl and fish. It is also tasty as a preserve. Lovers of fine cuisine might remember Pav‘s restaurant on Eby Street, Kitchener. This was my first restaurant. Here many nonâ€"Europeans got their CRANBERRYâ€"GINGER RELISH 1 1/2 cups chopped onions 3 level tbsp chopped garlic 1/4 cup vegetable or sunflower oil 2 tbsp chopped ginger 2 level thsp crushed chili peppers 1 level tsp salt 2 level tsp pepper 1/2 julienned green pepper 1/2 julienned red pepper 1/2 julienned yellow pepper 16â€"20 shrimp (Black Tiger or Jumbo shrimp) Preparation: Prepare this dish in a wok, so begin by putting in your oil. Add onions, garlic, ginger, salt & pepper, and chili peppers. Saute until soft. Add shrimp. When the shrimp are almost cooked, place the julienned peppers on top of the shrimp. Finish cooking and toss all ingredients. Serve on top of Romaine and Radiccio (red Italian leaf) lettuce on a large, beautiful platter. Serve sizzling hot, with lemon crowns and crusty Italian bread. VÂ¥ ith cool weather approaching, Chef Nina, of Casa Nina, thought it appropriate to share her thoughts and some recipes for exciting fall cuisine. After such a terrific summer, not everyone is ready for the cooler days of autumn. The recipes feature warm and ‘zingâ€"filled‘ food and use great summer and fall vegetables (while they can still be found in relative abundance). Nina has served up two terrific items. They are versatile and great for those who love fine dining at home without a lot of fuss. Nina Speaks ... The fall is my favourite time of the year. There is so much great food available. Robust vegetables are plentiful, and I can combine them with just about every dish to produce a variety of flavours. This is the time of year that I create many of my new menu items. You have a lot of room to play with different dishes. You can create some wonderful taste combinations. SIZZLING SHRIMP IT°S8 ON FOOD | domnlsiigh oarsizat first taste of original dishes from Slavic countries such as Yugoslavia. After the sale of Pav‘s, I travelled to the Caribbean to run a restored 17th century inn on the island of St. Eustastius. Two years later, I returned to Waterloo to open Casa Nina. It is a bistroâ€"style restaurant with an open kitchen, so that my customers can watch as I prepare their meals. I have also studied in Positato, southern Italy, under Dianah Folonari. I have brought back numerous ideas from this experience. I am always travelling and picking up new ideas so I can dazzle my patrons with delicious foods. After watching Casa Nina grow into one of the busiest restaurants in the area, I have opened another restaurant called Villa Nina. It features all of my best dishes. The atmosphere is bistroâ€"style, but much different from anything that exists in the Kâ€"W area. 56 King Street North, Waterloo Reservations recommended 888â€"7761 WATERLOO CHRONICLE, WEDNESDAY, NOVEMBER 16, 1994 â€" PAGE 29 _ harvest, thus accounting Reprinted from the 10th MUSE MAGAZINE a zero rating, it possesses a Sizzling Shrimp dish, Nina undertone. Although it has of Pelham, a winery from Riesling is produced with grapes of a slightly later suggests a wine by Henry Ontario. Their Riesling, subtle sweet taste. This If you are looking for a the Niagara Peninsula, nose, and has a fruity 1992, is flowery to the wine to go with the