‘We may live without poetry, music and art, We may live without Conscience; live without heart, We may live without Friends and live without Books But civilized man cannot live without Cooks.‘ , ACKNOWLEDGEMENTS We the Editors of this Recipe Book wish to extend our appreciation and thanks for guidance, help and advice to Mr. Kenrick Perrott for cover design und Izyout af Book, and to Mrs. Judy Rahamaa, Publisher. ‘This has indeed been a learning experience for us and we thank you for bearing with us, guiding us and bringing the project to fruition We would alse like to extend vt thanks and appreciation to the many “old-girls”’, new girls and friends who contributed to the production of this book in so many ways. Thank - you for the recipes, the suggestions, the encouragement and your expressed cagerness for this hook. We wish that we could have thanked you all by mame but the eventual sixe of the book exceeded our expectutions and necessiated a change of format. Nevertheless look for your recipe and know that you are in good company. ‘The Editors, Polly B, Indar Dorothy B, Ramesar Sylvia Bissessar Cover photograph by Mr. Garnet HilINTRODUCTION ‘To commemorate the Diamond Jubilee of Naparima Girls’ Ligh School it was decided that one of the appropriate projects should be a Recipe Book. It should be a book to reflect the tastes and cultures of the students of the past and present, dishes made in the Cookery Labs over the years. Dishes which were once in every day use fell from favour as people gained education or chose simpler, faster styles of cookery. With the fashionable return to our Roots, has come a new interest in the old ways to use our bountiful produce, It is our desire not to discard the old but to build on it. Food and. ethnic dishes are as much a part of a nation’s history as its buildings, or its flora and fauna We hope this book will prove a useful addition to your present collection of Recipe Books, a thoughtful gift for a friend or relative; a unique souvenir for a pen-pal and at the same time you can loyally help your Alma Mater to rire 2 land-mark building and upkeep a tradition. Happy Cooking. All proceeds from the sale of this book go towards the school building fund. Naparima Girls Ligh School La Pique Road, San Fernando, ‘Trinidad, West Indies.FOREWORD CULTURE is an expression of a way of life and has many components — food being one of the most important. An East Indian descendant may feel far some callalon ar a ‘Chinese may feel for curried chicken or beet or shrimp and roti or an African descendant may feel for some chinese food are clear indications of the mingling of the various ethnic cultures through food. Because of this interchanging uf foods, the cuisine of Trinidad and Tobago is a total mix”, and the Trinbagonian therefore relishes and enjoys # wide variety of dishes. This variation extends to reastbeef from Europe, curries from India, chow main fram China, coe-con ar fu fu fram Africa and pastelle from South America and seem to encompass the globe. As a people we enjoy our food and while each ethnic group may stick to its everyday routine of ethnic dishes, ever so aften we enjoy each other's foods, particularly on festive occasions and at times when we feel for a change This Caok-book attempts to bring together a collection of recipes that were tried and accepted and represents the many ethnic groupings of our nation. If should provide pleasure and satisfaction ta those wha are inclined gowards the culinary art. It is fitting that this volume which commemorates the 75th Acniversary of Naparima Girls’ High School, should attempt to hasten the development of a truly Trinidad and Tobago culture through the merging of its various ethnic foods. G.M, Sammy Professor of Fond TechnologyMil sis fodinw CONTENTS. 1. Appetizers 2. Soups 3. Salads, Dressing and Sauces 4. Fish and Seafood 5. Meats — Beef, Chicken, Turkey, Lamb, Muttonand Pork 6. Indian Dishes 7. Chinese Dishes 8. Dishes of Other Countries 9. Vegetable and Vegetarian Dishes 10, Rice and Pasta 11. Desserts — Fruits, Gelatins, Custards, Ice-creams, Pastry 12, Cakes, Squares, Frostings and Fillings 13. Batters and Doughs — Muffins, Biscuits, Cookies and Breads 14. Beverages 15, Candies, Jams, Jellies and Preserves 16, Diet 17. Microwave Recipes 13. Miscellancous © Copyright Naparima Girls’ High School 1988 All rights reserved; no part of this publication nay he reproduced, stared in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photucopying, recording, o otherwise. withowt the prisr written permission of the Publishers. 237) ° 48 1 1 108 120 137 143 159 179 is7 216 218 222-_—— MEASURING TIPS Check revipe 10 make sure that all ingredients are available, All measurements ave level where tablespoons (tbsp) teaspoons (tsp) or cups (c) are wsed. Use a knife te level off the measure In recipes used here 1 c= Soz unless utherwise stated. When the recipe walls for dry ingredients, Equids and fats, measure the ury ingredients, then the liquids, then the [ots, using only one cup. To measure solid fat eg. butter, pack solidly in a cup and level off. A simpler method where posslble is to remember that #0 = ilb. TABLE OF ABBREVIATIONS thsp = tablespoon c= op qt = quart oF = ounce (sp = teaspoon min. = minute pt = pint hr = hour xy = square Th = pound TABLE OF WEIGHTS AND MEASURES tsp. = Tthsp G0 drops of liquid = Iesp. Lbtbsp= Te. Bos = Ie. less than 1/8 tsp. | cup juice. pinch, dash oy few grains 3 medjum sized oranges TABLES COMPARING WEIGHTS AND MEASURES: 2e. Liquid Je. hunter (packed solidly) 344 c. leing Sugar 24 ¢. Oatmeal 4c. white flour = 1 pound 8 or 10 engs (in shells) Ze, gran. sugar Bac. Brown sugar 4s4c, Ground Cottce 3 Bananas 2c. Salt 2c. Rice hsp. Butter Stosp. Flour ae dthsp. Cocoa I square Chocolate sat ilEQUIVALENTS BREAD CRUMBS 4 ounces = 4 cup less 1 thsp. Lf grams = Doup RUTTER, LARD, OTHER FATS AND CHEESE 1 pound, = Jeups | ounce = Bibsp 100 grams =F tbsp (Mi: cup lese than I thsp) CURRANTS AND RAISINS 1 ponnd = 2.4/8 cups 100 prams = 5/8 cup less 1 thsp FLOUR, | pound = 3 1{21w 4 cups (sifted) Pounce: = 4ibsp 100 grams = 3/4 cup less 2 thsp NUTMEATS ounces (8 Ib) = 3 cup (chopped) 100 grams - 8 cup (chopped) RICE (UNCOOKED) 1 pound = 2eups = 6 cups cooked — ICING SUGAR 1 pound - = J - 3a cups (about) 100 grams = 34 cups. GRANULATED SUGAR 1 pound = Deups 100 rans = 1/2 cup less 1 tbsp YEAST 4 ounces = tbsp 1 ounce = 23/4 tbsp = 81M tsp ?a OVEN TEMPERATURES ‘The table below gives resommended equivalents. Very cvol oak Moderate Moderately hat Hot Wery ht TESTS OF OVEN TEMPERATURES FOR VARIOUS MIXTURES: Time required to brown paper 5 0" 4 5: op DEEP FAT FRYING: 370 «=F 330 F 390 F oc oF iW 235 10 230 40 150 1s 435 180: 350 0 375 200 ag 220 425 230 450 240 475 ‘ven Temp. indicated Wery hot 450 550 Hot 40 Moderate 350 Slow 300 Very slow 250 Cube of Bread browns in 60 sc Cube of Bread browns ia 40 sec, Cube of Bread browns in 20 ce. 4 Gas Mark or Regule : 3 Uses . ; Pastry, pmopowers Cookies, BP. Biscuits Muffins, evpoakes Bread, cakes (choe.) Loaf cakes, deep cakes Dark fruit cakes doughnuts, Fritters fish filets, breaded chops, uncooked fonds, chicken. Potatoes, eniv: any watery [aod. Croquettes and other pre-couked fonds, only requiring browning. ings, phuluwrie,FOOD RULES OF HEALTH Eat a variety of foods from each geoup everyday, 1. MILK & MILK PRODUCTS Children up to LI yes. 2— 3 Servings (Milk, cheese, yoghurt, Adolescents 3 — 4 Servings butter, ice eeeam) Pregnant & mursing women 3 — 4 Servings Adults - 2 Servings MEAT & ALTERNATES = — 2 Sevvings (Meat, fish, poultry, cggs peas, beans, ruts} 3. FRUITS & VEGETABLES 4 § Servings (include at leust 2 vey.) (Brightly coloured veg. have more food value} 4. BREAD & CEREALS = 8 = 5 Servings (whole grain or Bread, Cereal, cakes & buns, PASTA RICE riched) Bach home and each family has its own concep of meals and it is part of that family tradition; but it is neces sary also for us to know internationally accepted standards while yet still treasuring and preserving old ways. 2 On the Sugar Estates, when the Overseer got up in the morning he had Tea and then he went out on horseback tp sel the ‘Tass’ (tasks), when he returned Feme at 4.00 am he had Breakfast. The Sugar Worker, new to Trinidad and new to English, also fad Tea before he went to work but he did not return home until 11.00 am. and then he fad Breakfast. of course. We still Luve humes where the nuon meal is calles! Breakfast. MENU PLANNING The International Standard is: The Morning Meal.. The Noon Meal Breakiast, Dinner if it is the heavy meal of the day. Lunch if t is the light meal of the day. Dinner, if the heavy meal of the day, Supper. if the light meal of the day. The Evening Meal The hours for these meals are flexible and adapted to the Patten of Family Life. The ideal is still for meals ta be a happy gathering time for family and possibly guests: a time when cven the smallest child or the oldest grandpareat is a part of the family life.———Er a“ SSS OO ewe eS ——— = ITEMS 1c. cake flour 1 tsp. baking powder 2 tap. creum of tartar 1 tsp. double acting baking powder | og. cumpressed yeast cake L tbsp, flour fur thickening 1 whole egg for thickening or leavening {holding air) ' 1 square (1 o¢.) chocolate | 1c. butter | Le. whole milk 1 Lc. sour milk or buttermilk ¢, sugar ¢. honey c. granulated sugar whipped cre EXCHANGES SUBSTITUTIONS T/8 call purpose flour or | ¢ lest 2 thsp. all purpose fleur 1/2. tsp. cream of tartar plus 1 tsp. soda. L thsp. lemon ar lime juice 11 tsp, ordinary baking power 1/3 oz, dry yeast or [envelope dry yeast or 1 (hsp. dry yeast 1/2 tbsp. cornstarch or arrowrout or tbsp, grémulated tapioca 2 ope yolks 4 thsp. cocna powder melted with 1 tsp- shortening, 1 e, margarine or 7/8 5. shortening or ard plus # tsp. salt 1/2 e. evaporated milk + 4 ¢. water or 4 thep, whole milk powder + Lo water or 4. thsp. skim milk powder + 2 tbsp. butler + Ec. water 1c. fresh milk with 1 tbsp. lemon or line juice; or 1 tbsp. vinegar or I~ Aitsp. cream of tarlar Le, molasses + 44-4 tsp. sda best #4 c- liquid in the recipe 1 c.molasses or | Sparen syrup L= 1/3¢. brown sugar 1, Freeze evaporated milk: in the ice tray then put in enixer buwl and mix a low speed until it softens, then whip at medium speed. Add 1 thsp. lime juice before whipping, Gelatin alded will hold wp better and longer ie Combine equal puts of dry milk powder and water Add lemon juice te cach cup of this mixture if a more stable form is desired. 10NOTES ON METRICATION In cuse you wish 10 convert quantitias with metric mensures, the following tables give a comparison, SOLID MEASURES; ‘Ounces approx, grams te recommended conversion > nearest figure to nearest unit of 25 : 1 2 ; 2 350 . 3 75 4 190 5 150 6 175 7 200 a 225 9 250 10 1275 " 300 12 350 13 315 - 4 an) 15 42s 16 (iby 450) ‘ wv 475 18 500 cE 530 20 (1M Ib.) —_ 575 kg = 22lb. 8 2tb.Jor. LIQUID MEASURES: Imperial approx. millimeters recommended to nearest whole figure milliliters - 4% pint 142 ml. 150ml, % pint 283 300 4 pint 425 450 i 1 pint 567 600 1% pints S51 900 1% pints 992 1000 (1 litre} 1FARENHEIT 32 40 so 60 70 BD o0 100, 200 22 400 BREAKFAST. Suiee Scrambled eggs Foust, Jam Cacoa, Coffee Fruit Buljc] & Bakes Milk, Tea Juice Oataeal & Raisins Toast & Jam Tea bruit Salefish Cakes Toast or Bread Cuena, Cotter Juive Hops & Ham aurmalade TEMPERATURE SOME MENU SUGGESTIONS. LUNCH OK SUFFER Mycaroni & Cheese Cole slaw salad. Fruit Milk, Callalon Soup Cheesy Sandwiches Telly or Bruit Roti, Curried potuin & Channa, stewed tomatoes, Custard Chicken soup, Dumplings, and vegetables, rolls Fruit Mousse Peanut Punch Cull Tuna & Potato Salad Tomato, Lettuce, Cucumber Quick Raisin Pudding Juive CELSIUS: OC. Freezes 44 10.0 15.6 21.1 Room Temp. 26.7 432.2 348 933 100.0 boiling paint 204.4 hot oven DINNER, Stewed Chicken, ree Stewed lentils, Steamed patchoi_ Cake, Suice. Curried fish, Rice Dhol, fried’pumpkin lee Cream, Juice, Stewed Bel, ive Red beans, Spinach Bread Pudding Fivit Juice. Stir-try Bref & Veg. Fried Rice, Salad Chocolate Pudding Juice, Roast Chicken or Lamb Mixed Rice, plantain Stewed! feuit Teed Tea Vary colour, flavour and texture int mens to stimulate the appetite and encuurage good eating habitsWAYS TO USE 1 Cooked bodi, same. red beans, peas, carrots, pumpkin, squash in Chinese dishes Soup Stow Vegetable Casserole Stuffed ton Vegetables in Cheese suse Salads Cooked leafy vegetables, chopped in Soup Meat Ina? Meat pattics Quiche Omelet Suuiile Cooked or canned feuit in Emit cup Fenit sauices J Jellied fruit Quick breads hurt cake Upside down cakes Yeas: breads Salads Bread Slices for French Tuast Cheese Pudding * Cheese Fonda Dey Crumbs fir topping or coating Apple Crist Brows Crogucttes Meat Loaf, Stuffing, Meat Bulls y. Bread Pudding Soft Crumbs in Meat Loat Bake fish Stuffings Bread pualding = ee ~——— EFT-OVERS Cooked meats, poultry, fish in Cassefole dishes Hast Meat patties Meat pies Salads: Sanuwiches Stuffed vegetables Soups Copked oat or eoent cereal Fried cereal Meut loaf or pation Sweet puddings Mol lins Quick breads Cooked rice, pasta in Casseroles Meat or cheese lnafs Mixed rice Puddings Chinese dishes Soups Stews Timbales Egg yolks in Cakes Comstarch pudding Custard or sauce Pie filling Meat Loaf Salad dressing Scrambled eggs Egu whites in. Custaru Fruit whip Meringues. Soufles te Froven DessertCake or cookies in Brown Betty Joe Box cake Trifle Toasted, with sweet Dessert Tenities opping Sour Cream in Cakes, cookies Desgert Sa ‘Meat 5 Sauces for vegetables Baked potatoes Sweet bres Sour milk in = SS OOOm—m'— YS rrrrrrr—— Itard-cooked egg or yolk in Casserole dishes Curry Fag & Potato Garnish Salauls Sandwiches Cooked potatoes in Croquertes Fried or pie crush scnnes Potala casse Stew or Potato pan Potato cing fot Creamed fish oo Fics Potato Rot Stuffed veg reamed potatoes Fish in Fish croq Fish cusserole Sandwiches Rouchee fillingAppetizers za |ACCRAS: 2 ©. flour 2 tsp. haking powder 1 tp. sugar Ya Th. salt fish bundle chive small onion claves gatlie sprigs thyme water hot pepper salt to taste METHOD Wee 1, Scald fish and remove bones. Fla 2. Chop onion finely and put alls togetliar, all chopped finely 3, Mix flour, baking powder and seasonings 4. Add flaked salt fish tv flour, 5, Add enough water to make a soft mixt Add salt if necessary. 5. Beat mixture untal smooth Drop by spoonfuls in brows about 3-5 mnir %, Drain on kitchen paper and serve Tint 9, Serve with Moats (Erie bakes) ur as snack. Note; Chopped shrimp or chip chip may he used in place uf salt fish. fry ll ALQO PIES 2 call purpose flour 2 isp. baking powder % top. salt 34 c. water 4 medium potatoes salt black pepper hot pepper ground geesa (cumin) to taste oil for feying METHOD 1, Mix flows, baking powder, salt and water and Snuwaul lightly to relax, cove ith a bowl - Boil potatoes in salled water until tender, peel and mash well, season with salt, black Pepper, hot pepper and yrumd pera (roasted amd ground cumin. 3, Divide dough inte 9 Joyah (halls), flatten out bulls inte 4” eircles and fill with potato: we one edge with water, fald over and se Il potate, deep fit oat golden brown. Deain aa smaller 12 medium ale, If loyah (balls) are ma sized aloo pies coulll be — PIGEON PEAS ACCKA 1 ¢. cooked green peas or I can pigeon peas 1 onion,chopped 2 epgs beaten tsp. salt I stalk celery (chopped) 4 ¢. flour 1 tsp. baking powder 44 c. liquid from pews METHOD Crush peas w h fork. Add other ingreuiients. Mix . 4. Fry by spoonfuls in hot fat. 5, Garnish as desired. Serve hot. APPETIZER — To keep apg yolks fram crumbling whan slicing hard-coaked eggs, wot the knife batore each crt 15CHEESE STRAWS 1 oz. flour 1 oz. butter alittle egg yolk I oz, grated cheese ‘pepper and salt water METHOD: |. Rub butter into four. ‘Add cheese and seasoning. . Bind to-a stiff paste with the yolk and water. . Rell owt thinly and ¢ . Bake ina hot oven for about 5 . Place straws through the rings inte siraws and rings. - 7 mins. serve hot, itn Bt so ee BREADFRUIT CHIPS 1 breadfruit 4c. vogetable ail salt METHOD {. Peel breadfrult, cut inte thin slices and stand in salted water for 15 minutes, 2, Dry and fry in hot oil until golden. Sprinkle with salt. Serve het or cold wilh or without dip GREEN PLANTAIN CHIPS 1 large green plantain salt vegctable wil for frying METHOD 1, Peel plantain and slice crosswise Into paper thin rounds, 2. Deop fry a dozen or so at a time for 3-4 minutes. 3. Tum with a slotted spoon until golden brown on both sides. 4, Drain on 2 paper towel. Serve with a dip. 4 CHOUX PASTRY (PUFFS) ¢. boiling water 44 ¢, all-purpose flour M4 c. butter or margarine 2 aes METHOD wipe a - Ina saucepan put water and butter, bring to the boil and when all butter is meited put in all the flour at once and stir over heat until the mixture forms @ ball in the center of the pot. This is called a PANADA. Remove from heat and leave for 5 minutes. . Add 1 unbeuten egg and beat well then add second egg and beat until stiff, Tuke up mixture by teaspoons and drop of a ased comkie sheet 2” apart. Use a table- watts until there are no beads of eon the puffs (about 40 minutes for putts). i. Cool puffs then fill as desired, They should ‘be crisp when finished baking but soften later, Makes 20 small putts. SUGGESTED FILLINGS (Savoury) S a a c Wait pee jalmon and tomato sauce. hewse paste hicken salad Heken in cream sauce fish & tartar sauce CORNED BEEF BALLS c. cooked corned beef smnall onion chopped Bg tbsp, chopped celery c_cooked potato (boiled) Salt & pepper to taste METHOD I. Beat egg. 2. 8 4, 5 16 Mix all other ingredients together into a paste Form small balls. } Dip in beaten ega and deep fry. Drain on paper towel Serve with a dip oz just plainCRAB BACK I tin crab meat or meat from cooked crabs I thsp. margarine salt, fresh hot pepper 34 thsp, dry bread crumbs ‘a ©. finely chapped onion 2 cloves garlic, ininced chopped parsley 1-2 tsp. Worecstershire sauce METHOD: 1, Suute onjon and garlic in mar minutes until soft. . Add crab meat, sult, pepper and parsiey and cook fora few minutes mare. Add breadcrumbs and Worcestershire suuce: combine well. 4. Puck mixture into cleaned crab backs or shells, sprinkle with breaderambs, dot with anargatine and hea! in oven when ready to use. > CREAM CRAB DIP APPETIZER ©. sur cream ©, mayonnaise oz. cream cheese Isp, Worcestershire sane clove garlic, crushed sp. seasoned salt thsp.leman juice 4 tsp, het pepper can crab meat potato chips or corn chips METHOD 1. Tn medium howl, combine sour cream, mayonnaise, crewm cheese, Worcestershire sauee.salt, garlic, lemon juice and hot pepper sauce urilil bh 2. Stir in crab me 3 Refrigerate for a few howrs before serving to blend flavours. Serve with potato chips or com chips for dippine, GANTIA — INDIAN MIX 1 Th, roasted peanuts 1 Ib. package of corn flakes 1 Th. split channa (fried) 1 Tb. ground split peas METHOD Season the ground split peas to taste wich pepper, salt amd garlis in a bowl, 2. Mix with water to firm consistency. Form into small balls and moisten with butter. or Lhe siver and press owt 50 that it falls into a deep pan with very hut oil, 4, Fry and drain on napkins $. Mix ull ingredients and serve, GROUND BEEF PI recipes of Short Crust Pasty Tb, ground beet thyme, ‘onion, garlic suis & black pepper ‘hot pepper (optionn!) 1 egg, beaten 2. slices whole wheat bread se METHOD 1, Cuok ground meat, thyme & chives, onion, garlic, salt and bl, pepper until tender, adding water if necessary. Cool, Dice bread und add (mea! to bind it for filling, euse. 3, Roll out pastry thinly and cut in 3” sounds wel etlges «af rounds, 4. Place a spoonful of meal on each round and fold over and seal with a for 5. Plice on greased bal cover with beaten egg. and prick with a fork to let out steam. 6, Bake at Regulo § a at 450° F. 7. Pies can be made larger by v culterGUACAMOLE (Avocado Dip) ‘Season the basic avocado mixture to suit your ‘own taste but citrus juice isa must svooado from discolouring, 2 large ripe averudas 23 thsp. lemon/lime juice tomate wedges for garnishing: ‘4 tsp. tabusce or pepper sauce salt to taste 2 thyp. mineed onion 1 tomato, chopped fine 1 clove garlic, minced METHOD 1 Cut avocados im half, remove seeds a scoup out pulp with a spoon or peel Mash pulp coarsely with a fork white blending in lemon af lime juice. Add to mixture salt, garlic, onion, chopped tomato and pepper sauce. 4. amish with tomato wedges. Chopped pimento could also be used. TASTY DIP 2 <, grated cheddar cheese (IIb.) © ozs. slivered almonds $-10 blades green onion oF 1 small onion, finely chopped. 120%, (eooked} crumbled bacon 1c, mayonnaise METHOD L. Mix everything together thoroughly. Tt is better made the day before. Yogur: (plain) ray be used in place of half the mayonnaise to reduce fat and calories, HAM ROLLS APPETIZER 1 tsp. mustard 1 tsp. chopped chive or green onion 2. tbsp, pineapple or apricot 12slices cooked ham METHOD J. In small bowl combine mustard, jam and schive. Spread evealy on ham slices Roll up jellyrall fashion, Cul euch crosswise into 3 equal pieces, Secure with small wooden picks. Makes 36 appeliver servings. Un be be TIORS D°OEUVRES AVOCADO SPREAD Mix 1 avocado, mashed, 1 typ. lemon juice, 14 tsp. salt and 1/8 tsp. paprika, Toast bread strips 3 x | inch, on one side, cover ather side with spread. Dip edges in finely snipped parsley. CORNUCOPLAS Roll salami slices into cormueoplas; secure with wooden picks. Fill with potato salad or soften- ed cream cheese seasoned with horseradish. STUFFED CREAM CHEESE BALLS: Mold softened cream cheese araund cocktuil onion, sweet pickle chunk or stuffed ollve: shape into balls. Roll in snipped parsley. Cheese say he seasoned with «nipped chives, horse- radish and pepper before moulding. GATLIC OLIVES. Add cut clove of yarlic to brine of ripe olives; let stand fur several hours. SAVOURY DILL FRANKS Spread two thin crosswise slices of frankfurters with mixture of mustard, mayonnaise and her ridish. Put slices together in. pairs with dill pickle slice between; secure with wouder picks TRIPLE TREAT KABOBS Thread two or three of these combinations on wooden picks 1. Covktail onion, sauteed mushrooms, cheese cubes. 2, Stuffed olive, pickled onion, cheese cube. 3. Marashino cherries, pickled onions, sweet pickle chunk. 18HOT CHEESE BALLS Cheddar Cheese, shredded 1 ¢. unsifted all-purpose flour & e, margarine dash of cayenne pepper or hat sauce 34 tsp. paprika, METHOD 1. Have ture, 2 Mix thoroughly with hands; add flow, pepper and paprika. hheest and margarine ul room tempera: 4, Mix. well 4. Roll in 1 balls. 5. Put on ungreased cookie sheet and bake in preheated 400° F oven for 15 - 20 minutes Serve hot, MEAT BALL Jb, ground beef e.dry breadcrumbs loves garlic, minced salt and hot pepper to taste tsp. soy sauce egg beaten onion, finely chopped thsp, chive er thyme minced tsp. Worcestershire sauce thsp. chopped parsley METHOD: |. Mix all ingredients well, 2, Shope into small balls. 3. Place of ungreased buking pan and bake cuvered for 15 minutes at 375° 1 and then uncovered fur $ minutes until light brown. Serve with a dip or ketchup mixed with soy sauce and hol pepper sauce. VARIATION: Spinach Cheese Balls, Omit nreat add 2¢, finely chopped cooked spinacin/patchoi orchowrai and ic. grated cheese. Boe veneoe FANCY SAND HES — SNACKS RIBBON SANDWICHES — are made by alter nating sliges of white and whole wheat bread ‘with sandwich spread, Ribbon ioaves can be 9 DO OO OEE EL stored in the freezer up to 3 weel 2 hours for thawing. To serve, « Minch slices . Allow 1 te t loaves into COLOURFUL PINWHEEL SANDWICHES — Chouse contrasting fillings such as deviled ham, avocado or cheese, Pin wheels may also be soled around a gherkin, or weiner o7 a stick of asparagus. Ta help bread to roll without break- ing, cul lengthwise slices off a Ina, remove crusts thea lay on a wet towel and cover with another wet towel. Spread slice of bread with ling, place weiner etc. om one end and cull up. ap in wax paper, slene ina plastic bag in the freeser — Slice when almost thawed out OPEN FACED SANDWICHES — Cur fanc: shupes of bread, toast lighily on one side the spread untested side with colourful cheese, meat paste or avocado sprevi, Decorate with parsley, olive, union, pickle and cream cheese fluted on wilh deourating tube. SAUSAGE ROLLS. I recipe, Shart Crust Pastry a onion,chopped fine 2or 3 tins vienna sausages (beef or chicken} smnustare METHSO 1. Roll out pasiry and cut in long strips the widll of suussge (27), 2 Spread with mustard and sprinkle with vaion: place sausage on pustty und roll to cover simsape, Cut off pastry anu seul ends, $. Continue until all are done. 4, Armmge on cookie sheet, Brush with beaten cu 3. Bake at regulo 8 ur 450°)", until brown, Coal Serve warm ar cold. Sausages may be cut in half lengthwise (a make more mulls. : a egSTUFFED EGGS METHOD: Cut 6 hard-cooked eggs in half lengthwise. Gently remove yolks and in sm bowl with fork mash yulks, 2, Stir in ie. mayonnaise, M4 isp. salt and a dash oi pepper. With spoon, pile mixture inte ery, whites: cuver and refrigerate. Makes 12 stnffed egg halves. (70 calosies each), VARIATIONS BACON; 24 tsp. crumbled above. added to the GREEN PEPPER: 3 (hsp. minced green pepper and 4 top, viney OLIVE: 6 pimentu-stuffed olives. chopped 2 thsp. prepared mustard ‘CHILL TOMAT: drained chopped tomato and 1 tsp. chili powder, CHUTNEY: 1 thsp. chutney chappe 8 tsp. curry powder KUCHELA: | tsp. kuchels mixed inte ces yulks mixture CUCUMBER-DILL: 33 ¢. minced © 1 tsp. dill herf and 1 isp. cider vineys HAM-OLIVE: Use only 2 tbsp. a add one 24 ounce cunned deviled tbsp. minced olives TINY TUNA BALLS ined 4 sumbs 1 thsp, sweet pickle relish, drained 4 tsp. Worcestershire sauce Msc, vegetable oil 2 thsp. mayonnaise METHOD 1, Fluke tuna, stir im eyg, bread crumbs. mayonnaise, pickle and Woseestersh 2, Shape inte 1” balls. oil in Large skille tuna balls until fi nd golden un all 5. Drain on paper towels, Serve wurm. Makes 24 appetirer servings. PUMPKIN FRITTE! 1 ¢. flour 2 tsp. baking powder 14 tsp, chopped hot pepper 2 cage 1 tbsp. melted butter or margarine 4% c. milk or more 2c. pumpkin. cooked and crushed METHOD |. Sift flour, baking powder and salt. Add by garine and milk 1 with a fark until smooth. 4, Stir in rushed pumpkin-{hatter should be of ney) add amore milk if eggs, hot pepper, melted mar edients and beat . Drop hy spoonfuls into preheated deep fat at 378 Pry for 4 to.5 minutes or until evenly browned, Secve-hot with or withuut v dip. VARIATIONS CORN FRITTERS: Omit milk and pumpkin and add 1 ain style com, PLANTAIN FRITTERS: Add 2 plantain cut in small pieces in place hl ripe F pumpkin_ <== SoupsAVOCADO SOUP 2 large ripe avocados,cut in pieces ‘4 tsp, white pepper $c, chicken broth (chicken cubes) tsp. salt 1c, evaporated milk 1/3 ¢. dry sherry o1 white wine A few pieces of chopped avocado for garnish, METHOD 1. Place in blender, avocados, salt, pepper and eo mille and blend until smooth, Add remaining milk and blend just until combined. 3. Heat broth und bring tu the buil; stir in the avocado puree, 4. Add sherry and pieces uf avucado; adjust seasoning and remove from heat, This soup may be served hot ur cold. Makes bo 6 servings. te BREADFRUIT CHOWDER (SQUP) 2 strips bacon 1/3 ¢. sliced onion 2 c.diced raw breadfruit 1c. milk 2 tsp, salt 3c, boiling water 1 large sweet pepper,diced Lc. kernel com 4 ©, diced raw carrot METHOD 1. Chop bacon and fry until light brown: add onion and cook until brown: add vegetables sult and water, . Boil until vegetables are tender, whiny sweet pepper and corn towards the end. 3. Add milk. serve hot, 4, Sprinkle the top with chopped parsley or spring onion CALLALOQ: About 12 dashesn leaves 44 Th. salt beef or ham bone 44 Ib. salt pork 2 c.coconut milk L thsp. butter 1 green pepper 21 crabs achroes sprigs thyme onion, 4 chives e. hoiling water Seon METHOD 1. Strip the stalks and midrib from the dasheen leaves and wash well, 2. Wash and cut up the ochroes and scusonings. 3. Soak and cul up the meat, 4. Seald and clean the crabs 5. Put all the ingredients excep! the butter, into a pot with the boiling water and simmer ‘until everything is ofl, Swizzle and add che butter. Serve with rice. a CHICKEN SOUP Chicken left aver from roast 2 sweet potatoes 1 carat 1 onion 1 sweet pepper L spring onion/chive 4 small achroes 1 Ib. shredded cabbage L chicken cube ‘4c. split peas 1 tomato silt & bl. papper 1 clems garlic METHOD 1. Boil chicken bones in pot of boiling salted water, add split peas and cook until meat Jeaves the bones and split peus are tender, 2. Remove meat fiom bones and cut up where necessary’, return to steck pot, J. Peel and dice carrots and sweet potato, add to pot with chopped tomato, union, season ings, and chicken cube, 4, When carrot is tender, add cabbage, sweet pepper and ockroes, 5, Cook uatil tend 6, Season te taste. Serve hot. Cauliflower and alian seasoning can be added, al zucchini if desired or puenpkin, Chicken pieces can be used in place of bones if more meat is desiredCHICKEN AND CORN SOUP ogy whites can cream style corn ¢. chicken broth thsp. cornstarch Ib. chicken breasts, boned, skinned and Finely chopped ‘tsp. soy sauce; salt hyp. water c. finely chopped cooked ham (optional) sehen =e METHOD 1. eat egg whites until moist peaks form; fold In chopped chicken, svt aside Whirl Lc. com and | ¢, broth in a blender; pour in apan with remaining com and broth. 3. Add soy sauce and salt to taste. 4. Heat slowly; blend ‘vorsturch umd water; add to soup and cook stirring until slightly thickened, 5, Add chicken — ogg white mixture to com mixture and blead well. 6. Cuok un meuiim heat tor 5 minutes, but do not boil. IF made ahead, reheat on low heat, pour in a bot tureen or dish and sprinkle with chapped ham, Makes 6 servings!" CORN SOUP 4, fresh corn kernel (or 1 tin cream style corm) 4 ¢. chopped green onion of chive 4 tsp. salt Toast and parsley for garnishing SOUP — A la and throw It sway as soan asit has served Its purpose. I c.chicken'stock —°! 2 thsp. margarine 3 c.milk 1 3. thsp. chopped sweet peppers or pimentas ; METHOD 1. Combine corm und/stuck in blender, blend ia a smaoth puree, 2. Melt’ margarine, cook onions, add corn purce. Simmer for 15 minutes over low heat. 3. Add milk, salt and peppers, Simmer for 10 minutes. 4. Garnish with toast and chopped. parsley. Makes 6 servings. CUCUMBER CREAM SOUP 3-4 cucumbers 1 ox. flour 14 e. milk 2/3 ¢. cream 1 ox, butter M4. chicken stock 1 onion, thinly sliced salt and pepper 1 thsp. chopped green onions/chive METHOD J. Peel cucumbers, cul inty slices antd rembve seeds " Melt butter in pan and cook ‘cuciimbers for [Dininutes over low heat. . Stir in flour und add stock slowly stirring all the time. 4. Heat the milk with onion to boiling and add cucumber mixture, still stirring, 5. Simmer for 10 minutes 6. Puree. Stir in half the creum und season to taste. 7, Powis into individual bowls and chill, S. Addrest of cream and green onions just before serving, of lettuce dropped Inta the pot absorhs the grease trom tha top of the soup. Ramove the lettuceCREAM OF PIGEON PEA SOUP Te. cooked and sieved pigeon peas [ thsp, cornstarch og arrmwrnot 44 €. stock (chicken or beef) 14 €, milk salt and bl. pepper to taste METHOD 1. Add stock to peas and bring tw the bei 2. Meanwhile, mix milk and comstarelt and Id to pweastacd salt and pepper and continue te boil fora few minvies. Serve with tasted bread cubes o slices CREAM OF PUMPKIN SOUP 1 tb pumpkin {peeted and cut into- small pieces} evaporated medium onion,sliced chicken stock sul and pepper to taste chopped parsley for garnishing METHOD rey ken stack untit pumpkin is soft und nuder. ) with potatoe erusher or pour in blender and puree 3. Return to pot and gradually stir in milk unl souk on low feat until thoroughly heated. (5 minutes) 4. Sprinkle chopped parsley um suup. Serves 6 persons, CREAM OF SPINACH SOUP 1 bundle spinach 4 <.chicken broth 1 small onion.aliced Salt and pepper 2 ¢.diluted evaporated milk (low fat) 1 hard boiled xs, ctopped 23 METHOD 1. Chup spinach fine! 2. Cook spinach and onion in chicken broth until Wnder $ - 10 minutes. %, Pour in electric blender and process: until very fine ar pureed. 4. Return tv saveepam gradually ster im mills Sinuner fur ES sninutes Adjust salt if needed and garnish with chopped cyg. Serves & persons adul salt and pepper and CREAM OF SPLIT PEA SOUP €. een ur yellor split peas (eleaned and washed} 6 water cloves garlic ¢, chapped celery ©. evaporated milk tsp. salt tsp. bl, pepper c. chopped onion SRNR ENE METHOD 1. Put peas. water. gachic, onion, celery, salt and pepper and pressure cook until peas are soft, 1. Pour in blendey and puree. 3. Return tv pot and aud milk slowly and stir uplil blended. Cook until thoroughly heated arMew heat. Garnish with chupped parsley and a little paprika, Serve 6. FISH CHOWDER a Th, salt meat (o 3. small onions 3 Th. fresh fish 1/8 tsp. pepper 6 potatoes, sliced 3c. milk 1 thsp. salt ional) ‘OverMETHOD 1. Saute sult neat. 2. Remove meat and gank onion an the fat for J minutes if salt meat is not used saute onion incam ail. 3. Cut fish in srnall pieces. Season and add with potatoes and meat io onion. 4. Cover with boiling water and cook for 30 minutes or until potatoes are tender. 4. Add milk and biscuit broken in pieces 6, Bring to boiling point and simmer. NB: Fish combined with shrimp or chip chip can be used. LENTIL SOUP Syrian style, served owith spinach and juice, served chilled and garnished with chives. Lise. dried Jentils 24 Ib, spinach 14 ¢.alive oll 44 ¢. chopped onion Bor 4 cloves garlic salt 1 stalk (chopped) celery 34 ¢, lemon juice 1 tsp. flour chopped chives METHOD |. Wash and pick over the lentils. 2. Cover with cold water and cook cuvered, until tender. 3, Wash spinach (bhagie) eaves and break up then chip then. 4, Add these amd 1 cup of water to the lentils. §, Continue covking until the spinach is dome, adding more water if necessary 6. Heat the olive oil in a skillet and add the chopped unio. 7. Crush the garlic cloves with 1 isp. salt and add these and the chopped celery to the onien. & Continue couking until the onions, garlic and celery are tender amd blended 9. Add these to the lentil mixture, Se - 10, Mix the lemon juice with the flour and stir iLinto the soup, 11.Cook gently stirring occasionally, until the soup is rather thick. Serves 6 to 3 MINESTRONE (Soup) 4 4 carrots 2 potatoes 4 stalks celery with leaves ‘2 ¢. shredded cabbage 1 onion i clove garlic 1. small bunch parsley 2 gts. water 1. tbsp, salt 1. tbsp. oil grated Parmesan cheese METHOD 1, Wash ane cut up vegetables. 2. Add minced garlic and pursley. 3. Put in a deep saucepan with water and salt and boil for 2 hours. 4. Add oil, Stir well, Sprinkle cach serving generously with grated cheese. MU! IGATAWNY SOUP 194 pt. white stock or (use bouillion cubes) 14e, boiled rice 4 c. dived uncooked chicken ¥, stnall can tomatoes: or % ¢, cooked tomatoes 44 lived onion 1% sliced carrot 1 sliced eclery stalk 6 chopped green pepper 44 ¢, butter ‘ac. flour % tsp, curry powder 1/8 tsp. cloves 1. small clove garlic OverMETHOD ' SANCOCHE |, Heat stock ina deep sam salt beef 2. Brown onion, celery, carrot. mixed provisions (yam tania, cassava, dasheen) pepper and 3. Add flour, curry, cloves, garlic and tomatoce 4 Ib. pampkin and 3 for 1 hart Tochroes 4, Reming the and rub vegetables 6 pen fg Gimm) through a sieve. > potatoes 5. Add chicken and epetables to the ¥4 Ib, red beans, pigeon or split peas jouson with salt and pepper, 1 small onion per person 6 cand serve. Serves 4 to 5 people. S cacroed ~ seasonings OXTAIL SOUP METHOD 2. Ib. Jean oxtail, jointed 1, Put the salt beef tosoake overnight. 44 Tb. beans or split peas oF 2. Cut into small squares and cover with water lentils pre-soaked (pints, ; ; 2 small onions 4. Simmer gently for 13% hours with red beans salt to taste a“ e 6p ieclitms capers 4. Add the pecled and cur up provisions. 2 thsp. sherry (optional) 5 am, pumpkin (cut up), “5 bunch chive nings and the achrues, 2 sprigs thyme b | vegetables are tender. Serve with * 1 whole hot pepper 2 oF 3 cloves garlic ia METHOD 1. In a large saucepan put meat, carrots, soaked peasor beans with water to cover ingredients, 2. Cook until meat and feuns or peas tender hb 3. Skim off fat and add more water to muke required quantity of soup. 4. Add all ingredients and simmer until soup has a mellow taste, 5. Remove hot pepper before it bursts. & Correct seayoning and if desired, add sherry before serving. Serve hot. ~ 35SPLIT PEA SOUP VEGETABLE SOUP 44 ¢. dried split peus 2. thap. maryarine 1 small bay Teal 1 small onion, sliced 34 ©, water 1 tomato, chopped 1/3 ©. chopped onion 1 small sweet pepper, chopped 4 tsp. bl, pepper or 44 typ. salt, bl. pepper 4 peppercorns Yh carrot, diced 1 potato, diced METHOD 1 small picce pumpkin sliced | Soak spli 1 stalk patchoi, chopped Drala and wash 2, bailing water or stock, 1 3, Add remainder of ingre 4. Cover and simmer far and thick. 5. Ladle into bowls, 4 servings 2 minutes 3g a ~| Salads,Salad Dressings | and SaucesCOLE SLAW 4c. finely shredded cabbage % e. finely shredded sweet peppers (red and green) ¥4 ¢. sliced radish (red or white) 1/3 c. coursley grated carrots 4 c. sliced celery 5 , coleslaw dressing or plain yoghurt METHOD 1. Combine well in a bow! all vegetables and toss with dressing. 2. Place cole slaw in a bow! lined with chupped lettucé or watercress. Garnish with crumbled bacon. VARIATIONS TOMATO COLE SLAW: Leave out carrots and radish and add Lc. or more thinly slised or diced tomatoes, and % c, slived green onions or chive. ONION AND OLIVE: Omit carrots and radish and add % c. thinly sliced onions und 1h ¢. sliced stuffed olives. PINEAPPLE COLE SLAW: Omit carserts and radish and sweet peppers. und add 4 <. well- rained erushed pineapple or tidhits and 1 e. cubed cheese, ORANGE COLE SLAW; Omil carrots und radish and add 1c, thinly sliced orange or m darin sections and #4. chopped eoasted peam POMMERAC OR APPLE: Omit carrots and radish and add 1 ¢. thinly sliced or dived une peeled pommerac or apples, 4 c. raisins and 4% ¢. chopped walnuts, ‘COLE SLAW WITH ORANGES AND RAISINS Ih. finely shredded cabbage oranges, peeled, seeded cut in small pieces or use 1 can (11 07.) mandarin oranges, drained we ky e, suedlegs raising 1 ¢. finely sliced onion 1/3 c. mayonnaise 1/3 &, sour cream or plain yoghurt salt to taste METHOD L, Combine the cabbage with the raisins and oranges. 2. Blend together the onion, mayormaise, and your creum; add to the salad and mix well adding salt to taste. Makes boul 4 servings, COTTAGE CHEESE SALAD dessert apples Jarge tomatoes few radishes whole or sliced crisp lettuce Jemon juice 1 cucumber 1 - 2 oranges 2 oz. cottage cheese chopped chives tae METHOD L. Core but do not peel Ue apples, Cut in sepments 2. Sprinkle the apples with lemon juice to preven! discoloration, 3, Slice the tomatoes and cucumber 4, Cul the orange itu: segments, discarding the pl and skin. 5, Arrange all the vegetables platter on 3 bed of erisp lettuce. 5, Pile the cuttaye cheese in the centre. ‘with chopped chives. fruit on w big——— OO ES ttt—‘“i—“i—i—i—i—i—i‘aeésS CUCUMBER AND COCONUT SALAD 1 large cucumber Mi ¢. grated coconut 1 ¢, plain low fat yoghurt salt & pepper to taste METHOD: _ Chop cucumber in hite size pieces Add coconut to yorhert and chill, for hall an hour before serving. 3. Add eucumber, salt Serves 6. ne and black pepper. CUCUMBER WELLS Zor 3 cucumbers cold chicken or salmon or fish mayonnaise parsley or lettuce leaves: 1. Peel and cut fresh firm cucumbers into Hollow them + form wells. 2, Deop them into boiling ‘salted water and simmer until tender. 3. Drain and chill thoroughly und fl ther with cold stripped chicken or salmun or fish. 4. Cover with mayonnaise and garnish with parsley or chopped radish or pimento §. Serve on a bed of lettuce CUCUMBER CUPS: As above but do net peel ur Simmer use ras JELLIED VEGETABLE SALAD 2. envelopes gelatin 14. boiling water M% c. vinegar ta ¢. lemon juice tie. shredded cabbage 44. grated carrots 1c. cold water 1/3 c. sugar 1 tsp, salt 3-4 drops yellow food colour ‘a o. diced celery i/B.c, chopped sweet peppers (red & green or pimentas) METHOD 1. Soften gclatin in eold water. 2, Add toiling water: stir until dissolved; heat if necessary. 3. Add suger, silt,vinogar, julce and colouring. 4. Chill unl slighily thiekened. Then foki in cabbage, celery, carrot and = sweet peppers. 6. Pour ia 6-cup mould of 8" square pan; chill until firm. Serves 8 - 12. * VARIATIONS. * SEAFOOD SALAD: Prepare as above, unit cabbage and carzotsand add 144 c. tung, salmon, lobster or shrimp and <, peeled diced cucu her: PINEAPPLE HAM: Omit celery and carols: reduce vinegar to 2 tbsp, and cabbage lo | Add 1 e. drained crushed pineapple and | ¢ cooked ham, MACARONI SALAD WITEL @ YOGHURT DRESSING 2 ¢. elbow mucaroni 1 thsp. salt 3 ats. hoiling water Iya. cophinly sliced currots Disc, sheedded cabbage 1 container § 02. plain yoghurt 14 ¢, finely chopped onion salt and pepper METHOD: L. Gradually add macaroni and salt to th rapidly boiling water, so that water comlinues to boil, 2. Cook uncovered, stirring occasionally until tender. 3. Drain in colander. 4, Rinse with cold water: drain again, 5, In a lange bowl, combine macaroni, curots and cabbage. 6, Mix yoghurt with onion; stir to blend. Pour over maccatoni, toss well 7. Season with salt and black pepper. 8. Cover aiid chill, Serves 4. ® 28MACARONI SALAD 8 oz, macaroni,broken in small pieces und cooked 4 eggs hard-boiled 1 thsp. sugar chopped anions 1 tin mixed vegetables ¥% hsp. mustard 6 thsp. mayonnaise chopped celery chopped olives METHOD 1. Break the mucwroni into small pieces and boil them, Boil the eggs and cut them into thin slices. 3. Mix all theingredients except the mayonnaise lo the boiled macaroni 4. When the ingredient venly distributed, aud (he rrayannaise and blend well MANGO SHRIMP SALAD small calbbage,shredded Ib. shrimp,couked,cut in strips or 2 sweet peppers,cut in strips s.yorhurt (plain) preferably ‘or sour cream, chopped parsley 3. full green mango or hall amuantgo,, peeled.sliced in J strips dill weed (if available) salt and pepper (black pepper and tor hut pepper) a few drops af Time of lemon juice veo METHOD 1, Combine vegetables, fruit. and shrimp together. 2. Add: yoghur ox sour cream, salt, pepper dill, parsley and lime juice, blend well with simp wid vegetables Serve with sliced fr or roast meat SALAD — 2 tablespoon of vinughe acdad ta the water when pooch POTATO CHEESE SALAD) 3 medium potatucs 2 thsp. mayonnaise 1 thsp. green pepper (chopped) spring onion 48 c. grated cheese 1 egg hard-boiled 1 thsp. red pepper (chopped) METHOD Peel, dice and boil potatoes -. Drain water und mix in cheese gently. | Cut up egg and add ether ingredients to potato mixture 4. Chill before serving, RICE TUNA SALAD SUPREME 1 can tuna, drained and flaked 3 ci cold cooked rice 6 stuffed alivessliced 13 ¢, chopped sweet pickles 2 thsp. finely chopped sweet pepper Lite, finely chopped celery + thsp. finely chapped parsley coaked eps yalks % i ¢, mayonnaise 34 ¢. sour 2. thep, lemon juice 44 tap. salt 34 tgerhlack pepper 2 pimento,diced lettuce: leaves METHOD rice, olives, pickles, pepper, celery and parsley. 2. Mix may , sour cream, Iemon juice, salt, pepper and pimento, 3, Ack xt to mayonnaise mixtuce Pack in T qt. bow! or aanld amd chill, Unmnuld on serving platter. 6. Blend % ¢, each of sour eveam and mayon- naise and spread om salad 2. Sprinkle with crumbled epg yolks and garnish swith [ettues leaves, sweet ‘rgas will halp sot the whites so they will not spraad. 29