Mum's Chocolate/Coffee/Rum and Pecan Fudge and My Jerk Chicken and Corn Soup
Butter a pan of your choice
1 5oz can Evap milk
1tbsp red rum
2 Cups Yellow crystal sugar
1/2 tsp salt
2oz butter
1/3 bag of semi-sweet chocolate
2 tsp instant coffee
chopped pecans (I use 1/2 cup - use how many you want - more or less)
Put everything except rum and nuts into cooking pot/pan and let it boil on a slow fire stirring regularly and increasingly as it approaches 235°F
Take pot/pan off the fire, add nuts and rum and beat for about two minutes.
Pour in prepared pan.
I cool mine in the fridge, cut and store in a glass jar.
It can last forever in the fridge. 
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Jerk Chicken and Corn Soup
Jerk chicken is readily available in my part of the planet and we freeze left overs (regular jerk or rotisserie jerk) You can use raw chicken and use jerk chicken seasoning (available on line, and in a variety of shops/supermarkets in the USA. My preferred brand is Walkerwood-http://www.walkerswood.com/product_traditional_jerk_seasoning.php
I use a standard stock pot.
1/2 chicken (any parts you like)
8oz split peas
1 lb pumpkin (optional)
1 Onion
a sprig of thyme (jerk seasoning already has thyme)
1/2lb cooking or cherry tomatoes
1qt chicken stock (I make my own and always have some in the freezer) salt and pepper to taste (I add a green scotch bonnet pepper pricked with a fork or knife for the last 30 minutes - don't let the seeds escape and remove before serving)
1lb potatoes
3 or 4 ears of corn
1lb carrots
1/2 lb celery
1/4lb scallion
Peel and cut pumpkin in small pieces, wash split peas, cut up tomatoes, onion. Put in pot with stock, salt and pepper. Add raw chicken and jerk seasoning/jerk chicken, and then add water until the pot is 3/4 full. Cook until split peas, pumpkin and chicken are soft - around 3 hours Remove chicken, debone, chop and return to pot. Let it simmer for another 30 minutes.
While the soup is cooking, strip corn, wash and cut each ear into three or four pieces. Peel and slice potatoes and add both to the pot. Peel and slice carrots and celery. When the potatoes are cooked add the carrots. Then add the celery and the sprig of thyme and simmer for an additional five minutes.
Chop up the scallion and sprinkle when you're about to serve.
Enjoy
= new reply since forum marked as read
Can't wait to try these. Thanks, Mal!
I am saving this! Sound so delish!
I use one or two legs and thighs and wings.
Haven't eaten red meat sine 1979 - I'm impressed that you know Walkerswood jerk seasoning it's a lovely Lovely product.