In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan; arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with French toast. Yield: 9 servings.

To prepare the salsa, combine all ingredients in a medium bowl and toss to blend. Season with salt, if desired. Chill for 1-4 hours, allowing flavors to meld. Preheat grill to medium-high. Brush sword fish fillet with olive oil and sprinkle with salt and pepper to taste. Grill the fish until it flakes easily with a fork, about 5 minutes per side. Serve immediately, topped with fruit salsa. Makes 6 servings.

Put skillet on the stove with oil. When the oil is hot, add fresh ingredients. Cook for 3 minutes on low flame until medium tender. Then add ground beef and diced smoked brisket with remaining dry ingredients, raisins and barbecue sauce. Allow to cook for about 5 minutes on low flame. Serve over white rice with vegetable of choice.

For the Crab Cakes:

In the skillet heat 1 Tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce. Let simmer for 5 minutes and let cool. In large bowl combine this mixture with crabmeat, eggs, bread crumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.

Heat ½ oil until hot and sauté the crab cakes or balls in oil. Cook until all sides are golden brown. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.

For the Succotash:

Thaw the frozen succotash and drain in a colander. Add defrosted succotash to a large salad bowl, reserving ½ cup on the side. Add red bell pepper, scallion and chopped basil to bowl, stir to combine.

In a medium pan, over medium heat, heat olive oil. Add garlic, Curry powder, onion and ½ cup succotash to pan. Add salt and pepper to taste. Saute until onion is softened, about 7-10 mins, remove from heat.

In a blender combine basil springs, almond milk and cooked succotash mixture. Pulse a few times until you have a thick, creamy dressing. Add dressing to salad and stir to coat.