Sweet Spiced Walnuts 1 ¼ ¼ Teaspoon ground cinnamon Teaspoon ground nutmeg Teaspoon ground allspices

1 egg white 5 Cups walnut halves or pieces 1 Cup sugar

Grease a 15 x 10 x 1 – inch baking pan, set aside. In a large bowl beat together egg white and 1 teaspoon water with a fork. Add nuts, toss to coat. In a small mixing bowl combine sugar, cinnamon, nutmeg, allspice, and ½ teaspoon salt. Sprinkle sugar mixture over walnuts, toss to coat. Spread nuts in prepared baking pan. Bake in a 325o oven 20 minutes. Spread on waxed paper, cool. Break into pieces. Store in airtight container Makes 7 cups nuts.

Sour Cream Fruit Dip 1/4 cup apricot or peach preserves 1 8 - once carton dairy sour cream 1/8 Teaspoon ground cinnamon Apple, pear, or peach slices Cup up any large pieces of fruit in the preserves. In a small mixing bowl stir together the apricot or peach preserves, sour cream, and cinnamon. Cover and chill ofr 1 to 24 hours. Serve with fruits slices. Makes 1 cup dip.

Crab and Citrus Cocktail ¾ Pound cooked lump crabmeat 1 Orange, peeled and sectioned 1 Graperfruit, peeled and sectioned Lettuce leaves Recipe cocktail sauce Combine crabmeat and fruit sections. Divide mixture among 6 lettucelined cocktail cups or glasses. Spoon 1 tablespoon of the Cocktail Sauce over each. Makes 6 appetizer servings.

Melon and Prosciutto large cantaloupe or honeydew melon or half of each melon 3 ounces very thinly sliced prosciutto or fully cooked ham. Cut cantaloupe or honeydew melon in half and remove seeds. Using a melon baller, scoop out pulp, or cut pulp into bite-size cubes. Cut prosciutto or ham into 1 – inch-wide strips, wrap a strip of prosciutto around each melon ball. Fasten prosciutto with a toothpick. Makes about 36 appetizer servings.

dill. green onion. softened ounces carton dairy sour cream Tablespoons finely chopped green onion (1) Tablespoons snipped fresh dill or teaspoon seasoned salt or salt milk (optional) Assorted vegetable dippers. crackers. If dip thickens after chilling. Serve with vegetable dippers. sour cream. Makes about 2 cups dip.8 8 2 ½ Dill Dip ounces package cream cheese. stir in 1 or 2 tablespoons milk. Cover and chill 1 to 24 hours. or chips. and seasoned salt or salt with an electric mixer on low speed till fluffy. In a medium mixing bowl beat cream cheese. crackers. . or chips.

brown sugar. uch as Rome Beauty. If desired. . cinnamon.Baked Apples 4 medium cooking apples. and nutmeg. Bake apples in a 350o oven for 40 or 45 minutes or till the apples are tender. Pour apple juice or water into casserole. peel a strip from the top of each. Combine the raisins. snipped pitted whole dates. Granny Smith or Jonathan ½ Cup raisins. or mixed dried fruit bits 2 Tablespoons brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/3 cup apple juice or water Ice cream or half – and – half (optional) Core apples. Makes 4 Servings. basting occasionally. spoon into centers of apples. serve warm with ice cream or half – and – half. place apples in a 2 – squart casserole.

cook and gently stir over medium heat about 2 minutes or till heated through. Pour over bananas. stir in Brown sugar till melted. Stir in crème de cacao or banana liqueur. coating evenly. . Sprinkle with cinnamon. Ignite rum with a long match .Bananas Foster 1/3 cup butter 1/3 cup packed brown sugar 3 ripe banas. bias – sliced (2 cups) ¼ teaspoon ground cinnamon 2 tablespoons crème de cacao or banana liqueur ¼ cup rum 2 cups vanilla ice cream In a large skillet melt butter. Spon sauce over ice cream. Add bananas. Makes 4 servings. In a saucepan heat rum till it almost simmers. serve immediately.

orange peel (if desired). vanilla. . In an ungreased 2 – quart square baking dish toss together bread cubes and dried fruit. and cardamom or cinnamon. sugar. milk. orange peel (optional) 1 recipe whiskey sauce ½ teaspoon ground cardamom or ground cinnamon In a bowl beat together eggs. dried cranberries. or 1 teaspoon finely shredded raisins.Bread Pudding 4 beaten eggs 4 cups dry French bread cubes or 2¼ cups milk regular bread cubes ½ cup sugar 1/3 cup dried tart red 1 tablespoon vanilla cherries. pour egg mixture evenly over bread mixture.

Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup sugar. 1 tablespoon of the cocoa powder. oil.Bake in a 350o oven or 40 or 45 minutes or till a knife inserted near the center comes out clean. Brownie Pudding Cake ½ cup all – porpose flour 1 tablespoon cooking oil ¼ cup sugar ½ teaspoon vanilla 3 tablespoons unsweetened cocoa ¼ cup chopped walnuts powder ½ cup sugar ¾ teaspoon baking powder ¾ cup boiling water ¼ cup milk In a medium mixing bowl stir together flour. transfer batter to a 1 – quart casserole. Bake in a 350o . If desired. Makes 8 servings. Stir in walnuts. serve warm with whiskey sauce. Pour evenly over batter. and baking powder. and vanilla. Add milk. stir till smooth. gradually stir in boiling water. the ¼ cup sugar. Cool slightly.

Serve warm. Makes 4 servings.overabout 30 minutes or till a wooden tooth pick inserted near the center of cake comes out clean. .

melted 2 slightly beaten egg yolks 1 cup milk 2 egg whites. Beat egg whites till stiff peaks form (tips stand straight) Gently fold egg whites into lemon batter. Transfer batter to a 1 – quart casserole. Place the casserole in a large pan on an oven rack. and melted butter or margarine combine egg yolks and milk. Stir in lemon peel. lemon juice.Lemon Pudding Cake ½ cup sugar 3 tablespoons all – purpose flour 1 teaspoon finely shredded lemon peel 3 tablespoons lemon juice 2 tablespoons butter or margarine. Combine sugar and flour. stir just till combined. Bake cake in a 350o oven . Pour hot water into the large pan around the casserole to a depth of 1 inch. Add to flour mixture.

Serve warm.about 40 minutes or till golden and top springs back when lightly touched near the center. Makes 4 servings. .

Makes 4 or 6 servings. coarsely chopped teaspoons sugar beaten egg yolks teaspoon vanilla Whipped cream (optional) In a small heavy saucepan combine half – and – half. Cook and stir over low heat for 2 minutes more. and sugar. If desired.1 1 2 3 ½ Chocolate Pots de Crème cup half – and – half or light cream 4 – ounce package sweet baking. Cook and stir over medium heat about 10 minutes or till mixture comes to a full boil and thickens. chocolate. serve with whipped cream. . Stir in vanilla. Pour into 4 or 6 pots de crème cups or small dessert dishes. chocolate. Cover and chill 2 to 24 hours. Remove from heat. Gradually stir about half or the hot mixture into beaten egg yolk mixture to hot mixture in pan.

Makes 2 quarts. Stir till sugar dissolves.half. Stir in whipping cream. and vanilla. Freeze ice – cream mixture in a 4 or 5 quart ice – cream freezer according to the manufacturer`s directions. sugar. Ripen 4 hours. .4 1½ 1 2 Vanilla Ice Cream cups half – and – half. light cream or milk cups sugar tablespoon vanilla cups whipping cream In a large bowl combine half – and.

Freeze mixture in a 2 – quart ice – cream freezer according to the manufacturer`s directions.Chocolate – Cherry Yogurt 16 – ounce cartons (3 ½ cups) vanilla Yogurt (no gelatin added) 2½ cups fresh or frozen unsweetened pitted. Add remaining cherries and chocolate. Cover and blend till almost smooth. 1 cup of the cherries. Makes 1 ½ quarts. Dark sweet cherries 1/3 cup milk 1/3 cup light corn syrup ½ cup miniature semisweet chololate pieces. In a blender container combine yogurt. freeze as directed till firm. the milk. 2 . and corn syrup.

process or blend till nearly smooth. puree half of the . (For best results. Cover. Remove from heat and cool syrup completely. Cook and stir over high heat till mixture comes to a boil and sugar dissolves.Strawberry Daiquiri Sorbet 1 Cup sugar 8 cups strawberries ¼ cup light rum 2 teaspoons finely shredded lime peel ¼ cup lime juice 1 tablespoon orange liqueur In a medium saucepan combine 1 ½ cups water and sugar. Place strawberries in a food processor bowl or blender container.

mixture at a time). lime peel. rum. In a bowl stir together pureed strawberries. Freeze in a 4 quart ice – cream freezer accoarding to the manufacturer`s directions. lime juice. Stir in the cooled syrup. . and orange liqueur.

freeze about 8 hours or till firm. cashews.Chocolate Velvet Ice Cream cups whipping cream 14 – ounce can (1 1/3 cups) sweetened Condensed milk 1 16 – ounce can ( 1 ½ cups) chocolate – flavored syrup 2/3 Cup coarsely chopped walnuts. and chocolate syrup. or almonds. Fold in chopped nuts. Makes 2 quarts. sweetened condensed milk. . Transfer the mixture to an 8x8x2 inch baking pan. Beat with an electric mixer till soft peaks form. 4 1 In a medium mixing bowl combine the whipping cream.

. chopped leaves. celery green onions. 1/3 cup mayonnaise or salad dressing In a mixing bowl combine chicken. mayonnaise.Chicken Salad 1 ½ Cups finely chopped cooked 2 tablespoons sweet pickle chicken or turkey relish or chopped green sweet ½ cup chopped celery pepper ½ cup thinly sliced green onions 2 teaspoons prepared mustard 1 tablespoon lemon juice 4 medium tomatoes or lettuce 2 Hard – Cooked Eggs. Cover. and 1/8 teaspoon pepper stir in eggs. chill at least 1 hour. and mustard. lemon juice. pickle relish or sweet pepper.

cut into bitesize strips ( 1 ½ cups) 1 medium tomato.Meanwhile. Greek – Style Salads 3 cups torn curly endive and / or romaine 1 ½ cups torn iceberg lettuce or sipinach 8 ounces cooked lean lamb. thinly sliced (1/4 cup) ¼ cup thinly sliced green onions (2) 2 tablespoons sliced pitted ripe olives 1 recipe Greek Vinaigrette (see below) . thinly sliced ½ cup crumbled feta cheese (2 ounces) 6 radishes. leaving ¼ to ½ inch thick shells. if using tomatoes cut a thin slice off stem end of each tomato. or beef. Using a spoon Scoop out the centers of tomatoes. Serve salad in tomato shells or on lettuce leaves. turkery. Reserve pulp for another use. Makes 4 main – dish servings. pork. chicken. chopped ½ of a small cucumber.

and patted dry (optional) In large mixing bowl toss together curly endive and or romaine and lettuce or spinach.4 anchovy fillets. Divide greens among 4 salad plates. cucumber. radishes. tomato. rinsed. Makes 4 main – dish servings. feta cheese. Prepare Greek Vinaigrette and drizzle about with anchovy fillet. green onions. and olives on each plate of greens. . drained. Arrange one – fourth of the meat.

Makes 4 side – dish servings.Spinach Toss 1 5 ¾ ½ recipe oil – free Orange – Poppy Seed Dressing cups torn spinach cup sliced strawberries cup sliced fresh mushrooms Prepare dressing. and dressing. prepare remaining ingredients. place spinach in a large salad. meanwhile. refrigerate for 2 hours. mushrooms. Toss lighty to coat. bowl add the strawberries. To serve. Cover. .

Makes about ¾ cup. mustard (if desired) and 1/8 teaspoon pepper. herb paprika . or basil. or basil crushed. . oregano. sugar (if desired). vinegar.Vinaigrette Coleslaw 1/3 cup salad oil 1/3 cup white wine vinegar or vinegar 1 tablespoon sugar (optional) 2 teaspoons snipped fresh thyme. Cover shake well serve immediately or cover and store in refrigerator up to 2 weeks. ½ teaspoon paprika ¼ teaspoon dry mustard or 1 teaspoon Dijon – stile mustard (optional) In a screw top jar combine oil. shke before serving. oregano. or ½ teaspoon dried thyme.

rinsed and drained cup cooked whole kernel corn red sweet pepper. corn. celery. serve in salad bowls lined with lettuce leaves and garnish with avocado slices. If desired. chill 2 to 24 hours. and cilantro. Add dressing. sliced ( 2/3 cup) tablespoon snipped cilantro or parsley recipe Salsa Dressing (see belos lettuce leaves (optional) of a medium avocado.inch pieces (3/4 cup) celery stalk with leaves. cut into ½ . and sliced (optional) In a large bowl combine beans.1 1 1 1 1 1 ½ Black Beans and Corn With Salsa Dressing 15 – ounce can black beans. Toos to coat cover. peeled. pitted. pepper. Makes 6 side – dish servings. . sweet.

Barley and Bean Salad 1 ¼ cups chicken broth or water 1 cup quick – cooking barley ½ of a 15 – ounce can garbanzo beans. In saucepan combine broth or water and barley. . Bring to boiling. rinsed and drained ( 1 cup) 1 cup frozen peas ½ of a red sweet pepper. reduce heat. cut into strips ½ cup chopped cucumber ¼ cup thinly sliced green onions (2) 1 tablespoon snipped fresh rosemary or 1 teaspoon dreid rosemary. simmer 10 to 12 minutes or till liquid is absorbed. crushed ¼ cup Italian vinaigrette. beans. sweet pepper. green onions. frozen peas. Cover. cucumber. In a bowl combine barley.

toss to coat.and rosemary. cover chill for 4 to 24 hours.dish servings. Pour vinaigrette over barley mixture. Makes 4 to 6 side . .

salt. In a covered container stir together the sour cream. toss to coat.½ 1 1 ¼ ¼ 1 1 Creamy Cucumbers cup dairy sour cream or plain yogurt tablespoon vinegar teaspoon sugar teaspoon dried dillweed teaspoon salt large cucumber. and dash pepper. Stir before serving. vinegar. Cover and chill for 2 to 24 hours. sugar. Add cucumber and onion. . halved lengthwise and thinly sliced (about 3 cups) Small onion thinly sliced and separated into rings. Makes 6 side – dish servings. stirring often. dillweed.

and 1/8 teaspoon pepper. and pimiento or sweet pepper. drained red sweet pepper 2 hard – cooked eggs. celery. toss to coat. Salt. In a large bowl combine thawed peas. onion.Peas and Cheese Salad 1 10 ounce package frozen peas or 2 tablespoons diced pimiento or one 17 ounce can peas. drain. chopped ¼ cup mayonnaise or salad dressing ¾ cup cubed cheddar cheese (3 ¼ cup mayonnaise or salad dressing ounces) ¼ teaspoon salt ¼ cup chopped celery 4 medium tomatoes (optional) 2 tablespoons chopped onion Leaf lettuce (optional) Rinse frozen peas in a colander under cool water to thaw. eggs. Add to pea mixture. . In a small bowl combine the mayonnaise or salad dressing. cheese.

paprika. shake well. vinegar.Cover. . lemon juice. cut each tomato into 8 wedges cutting justo to the bottom. chill 4 to 24 hours. Makes 4 side – dish servings. Worcestershire sauce. salt. Stir mixture before serving. and pepper. place tomatoes atop lettuce. catsup. sugar. . Cover. Fill center of each tomato with pea mixture. Russian Dressing ¼ cup salad oil ¼ cup catsup 1 tablespoon sugar 1 tablespoon white wine vinegar or vinegar 1 tables poon lemon juice 1 teaspoon Worcestershire sauce ½ teaspoon paprika ¼ teaspoon salt 1/8 teaspoon pepper In a screw top jar combine the oil. If desired.

Shake before serving.Serve immediately or cover and store in the refrigerator for up to 2 weeks. Makes 2/3 cup. .

Makes about 1 1/3 cups.1/3 ½ ¼ 1/8 ¾ Honey – Lime Dressing cup honey teaspoon finely shredded lime peel cup lime juice teaspoon ground nutmeg cup salad oil In a small mixing bowl combine honey. add oil to honey mixture in a thin. and nutmeg. steady stream. Serve immediately or cover and store in the refrigerator up to 2 weeks. Beating with and electric mixer on medium speed. lime peepl lime juice. . Continue beating till mixture is thick.

4 cups bite-size wheat or bran 3 tespoon worcestershire sauce square cereal ½ tespoon garlic powder 4 cups bite-size or corn square Several drops bottled hot pepper cereal or bite.Crunchy party mix 1 cup margarine or butter. worcestershine sauce. and nuts. Dizzele margarine mixture over cereal mixture. toss to loss to coat.size shredded sauce wheat biscuits 5 cups tiny pretzels or pretzels 3 cups mixed nuts sticks 4 cups round toasted oat cereal Method: Heat and stir margarine or butter. . garlic powder. and hot pepper sauce till margarine melts. In a large roasting pan combined pretzels. cereals.

cool. Spread on foil. stirring every 15 minutes.Bake in a 300º oven 45 minutes. . Makes 20 cups. Store in an artight container.

Spread on waxed paper. allspice. toss to coat.Sweet Spiced Walnuts 1 egg white 5 cups walnut halves or pieces 1 cup sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice Method: Grease a 15x10x1-inch baking pan. and ½ teaspoon salt. . nutmeg. Sprinkle sugar mixture over walnuts. In a small mixing bowl combine sugar. Bake in a 325º oven 20 minutes. Break into pieces store in airtight container. cinnamon. toss to coat. Spread nuts in prepared baking pan. In a large bowl beat together egg white and 1 teaspoon water with a fork. Add nuts. cool. set aside. Makes 7 cups nuts.

.Flavored pop corn 6 cups warm popped popcorn 2 tablespoon butter or margarine 2 tablespoon parmesan cheese 1 tablespoon American cheese food. or 1 teaspoon taco seasoning mix 1 tablespoon finely snipped parsely (optional).

candy –coated fruit. Candy. candy . coconut. toss to mix. Store in an airtight container in a cool. or candy corn Method: In a large bowl combine all ingredients. dry place.flavored Pieces.Trail mix 4 cups granola 1-6 ounce package mixed dried fruit bits Or 1 1/3 cups risins 1 cup mixture or broken walnuts or pecans 1 ½ cups mixture of any of the following: Shelled sunflower seeds.flavored Pieces. . coated milk chocolate pieces.coated peanuts butter. Makes 8 cups mi.

Serve whit vegetable dippers. and seasoned salt or salt whit an electric mixer on low speed till fluffy cover and chill 1 to 24 hours. softened 2 teaspoons dried dill weed 1 8 – ounces carton dairy sour 1/1 teaspoon seasoned salt or cream salt 2 tablespoon finely chopped green onion (1) Milk (optional) Assorted vegetable dipper. or chip. sour cream. crackers. If dip thicken after chilling. method : in a minimum mixing bowl beat cream cheese. green onion drill .Dill Dip 1 8 ounces package cream 2 tablespoon dipped fresh dill or cheese. stir in 1 or 2 tablespoon milk. crackers. . or chips.

Makes about 2 cups dip .

onions Step 2: Serve this together and then add to blend from Step 1. while the machine is 2 tsp baking powder running) 1 tsp salt 1 oz. 1 lb Cleaned Conch (drop this in. cup water 1 oz. Sauce) 1. tomatoes 1 TBSP lime juice 1 oz.Conch Fritters. . sweet green or red pepper 1 tsp black pepper 1/2 habañero pepper (or Step 3: Add as much of this liquid equivalent Marie Sharp's Habañero to form a stiff consistency. a 2 cups flour piece at a time.

Fry in deep fat by dropping spoonfuls. Dry on absorbent paper. Big spoonfuls for a main dish. Serve with sections of lime. Fritters will be golden to deep brown. cocktail sauce and/or tartar sauce . small spoonfuls for an appetizer.

Add the chopped tomatoes and herbs and cook for a few minutes. heat in a large frying pan: Add the fresh mixed vegetables. Finely diced 1 Onion. seasoned Preparation: Butter & line oven proof dish with seasoned bread crumbs.Baked Corn Beef Ingredients 2tap GRACE Coconut Oil 1can GRACE Mixed Vegetable 1 stick Celery. sliced 1 can GRACE Ackees. finely diced 1 Clove Garlic. onions. and sauce gently until softened. Bread Crumbs. garlic. drained 6 oz. finely diced 1can Tomatoes. drained and chopped (14oz) 1 tap Thyme ½ tap Salt 1 tap GRACE All Purpose Seasoning 1 tap GRACE Hot Pepper Sauce 1 can GRACE Corned Beef. salt and hot . Add the GRACE seasoning. celery.

Deboned Stuffed Chicken Ingredients 1 Whole Quality Poultry Chicken 1/4 cup Grace White Vinegar 2 tbsp Grace Vegetable Oil 2 tbsp Malher Chicken Consome 1 tsp Malher Chicken Consome 1 tsp Malher Garlic Powder . do not break up the Ackees. Place half of the mixture to the prepared oven dish. Place the corned Beef in a layer across the mixture. Pour the rest of the mixture on top. Gently stir Ackees into the mixture.pepper to taste. Remove from heat.

Stuffing 2 tb spoon butter 1/2 cup chopped onion (small onion) 1/2 cup chopped sweet pepper (small pepper) 2 cups breadcrumbs 1/2 cup water .

Wash and season chicken. . Remove leg bones.Seasonings Grace Soy Sauce to taste 1/2 pk Malher Garlic Powder 3 tbsp Malher Chicken Consome Preparation Using a very sharp knife make a slit down the back of the chicken. Do not remove lower bones. remove the flesh without damaging the skin. Fill chicken with stuffing and sew up. Continue to cut along boney framework. Baking Temp. 350 F. The framework should be taken out whole. Remove the bione from the upper part of the wing. Leave the tip on. Bake approximaticaly 1 hour or until when fork is inserted into flesh no liquid runs out. Fold back wing bones. Basse wih Grace Coconut Oil and bake. Moving the knife skillfully along and close to the bone as possible. Do not damage the flesh.

Gently sauté onions and garlic until softened (do not burn). curry powder and cumin seeds. chopped 3 cloves Garlic. GRACE Vinegar or Lime cut into strips 2 tsps GRACE Hot Pepper Sauce Preparation Heat oil in frying pan/ skillet. Stir in turmeric. chopped 2 tbsp GRACE Tomato Ketchup 2 tsps Turmeric ½ tsp Salt 2 tsps GRACE Curry Powder ½ cup *Chicken stock 1 tsp Cumin Seeds 1 clove GRACE Curry Powder 1 lb (450 grams) Chicken Breast. grated 6 medium Tomatoes. Fry for 3 .Chicken Curry w/ coconut milk Ingredients 1 ½ tbsp Lime Juice 2 tbsp Vegetable Oil ½ cup GRACE Coconut Milk 2 Large Onions.

Cow Foot Stew Ingredients 2 lb Cow foot 1 bottle GRACE Jerk Seasoning 1 Sweet Pepper Large 1 Coco. Grace Coconut Milk. small Black Pepper 1 can Whole kernel corn GRACE Spicy Steak Sauce 1 can GRACE Coconut milk Preparation 1 lb Tripe 1 Onion.minutes then add chicken. tomatoes. Bring to a boil stirring occasionally for 10 minutes or until thickened. Grace Tomato Ketchup. large 1 Potato. large 1 doz Okras. salt and stock. Stir in Grace Hot Pepper Sauce. large 1 Cassava. limejuice. cover and cook for 7 minutes. medium Salt 1can GRACE Peas & Carrots 1 clove Garlic GRACE Curry Powder GRACE Vinegar or lime .

drain. add onion. . Wash with lime or vinegar. Scald with hot water. (Use approximately 12 cup of water if using a regular pot) Slow cooker or pressure cooker will use less water. Add okra during the last 15 minutes. Serve with white rice and baked plantains. Cut tripe into 2-inch pieces. cook until tender. Add the can of coconut milk and boil for another 15 minutes.Clean cow foot and tripe. Add these to the pot with the cooked cow foot and tripe. sweet pepper and garlic. Season meat with Jerk seasoning and steak sauce. Cut ground food in cubes and put to boil in another pot. Marinate for 2 hours.

1 Teaspoon Freshly Grated Ginger 2 Cloves Garlic (minced) Grace Coconut Oil for frying 2 Teaspoon Thyme 1 Medium Onion (diced) 1 Habanero Hot Pepper (diced) 1 Sweet Pepper (diced) .Snapper Rundown Ingredients 1 Can plus 1 Cup Grace Coconut Milk 1 Pkt. Grace Coconut Milk Powder 2 Teaspoons Grace Curry Powder LOADER 1 Teaspoon Malher Garlic Powder (Sal de Ajo) 3 Red or Black Snappers Preparation Clean and wash hole fish with lime.

chopped 1 Green pepper. Rice and Beans Ingredients 1lb Dry Red Beans 5 pods Garlic 1 lg Onion. Simmer for 10 minutes. Arrange fish in the sauce making sure they are completely covered. Serve hot over the white rice. fry fish until golden brown and set aside. Season fish with MALHER Garlic Powder ( Sal de Ajo) and thyme. Using a large fry pan.Pat and dry with paper towel. In the same fry pan. sauté onions and sweet peppers Add GRACE Coconut Powder. chopped 1 ½ cup Celery. chopped 1 Bay leaf Preparation 1 tbsp Fresh Minced Parsley 1 ½ tsp Salt (or to taste) ½ tsp Black Pepper 3 cups Rice 2 cans GRACE Coconut Milk 3 tbsp GRACE Coconut Oil . Cook until mixture is thick and bubbly.

Add 4 pods garlic and put in a large pot. Serve with stew chicken. and black pepper (if needed). potato salad & fry plantains . salt. Pour beans into medium size pot. Wash rice and add to beans in the pot. Stir fry remaining garlic. Pepper. Add parsley. Continue simmering 1 ½ hours or until beans are soft.Rinse and drain beans. celery and bay leaf. Cover and cook on low to medium heat for 45 minutes. onions. Add salt to taste. Bring to a boil and cook until beans are tender. or until rice is tender. Add 2 can’s Grace coconut Milk to cover rice.

place it in hot boiling water.Crab Stew Ingredients 1-2 cups Grace Coconut Milk 1 large onion 1 tsp Malher Black Pepper 1/2 tsp any of your favorite seasoning 2 green plantain (cut into small pieces) 2-3 tsps Worcestershire Sauce 1 small round red recado Preparation To kill crab. Add season. 1 tsp Malher Garlic Powder 1 small Grace Pig's Tail (cut off excess fat) 1 tsp salt 1/2 tsp thyme 8-10 medium to large crabs . Dis-joint legs from body and crush the large claws. Remove from water with wire or long spoon.

Lastly. Serve hot. Add matilda foot to soup. add Grace Coconut Milk and taste.Boil Grace Pigtail and green plantain until tender. Cook for another 15-20 minutes. Add seasons to crab in boiling water. Leave 2 tbsp Grace Coconut Milk for matilda foot. .

when turning over add potatoes. Last minute add garlic clove (remove when serving). Five minutes before meal is cooked.Pork Chops Recipe Ingredients 4 pork chops. cook thoroughly on one side. 1/4" slices 1 garlic clove. (quartered. (center cut 1" thick) 4 potatoes. Heat oil in large frying pan (or electric). Add pork chops. whole 1/2 cup olive oil How to make Main Dish Pork Chops Season meat on both sides before cooking. add peppers. . peeled and dried) 2 large green peppers.

. Combine the romaine and spinach in a salad bowl. Cooks about 45 minutes total time unless you like chops crispy. cat into wedges 2 cups shredded spinach leaves 1 tablespoon chopped fresh basil 1 tablespoon vegetable oil 1 tablespoon snipped fresh dill 1 hard-cooked egg. chopped weed 1 dozen cooked. shelled.Do not cover. Add the oil and toss until all the leaves glisten. and Lemon juice to taste deveined shrimp Salt and freshly ground black pepper How to make Main Dish Shrimp Salad 1. Shrimp Salad Recipe Ingredients 4 thin carrot sticks 2 craps shredded romaine 4 ripe olives lettuce 1 tomato.

Toss. basil. . shrimp. Add the lemon juice and season with salt and pepper to taste.2. olives. and dill. Add egg. carrot sticks. tomato.

eggs.Meaty Main Dish Salad Recipe Ingredients 1 can luncheon meat. Cutting to within 1/2 inch of bottom. mayonnaise. drain. salt. and pepper. cut into 1/4 inch cubes 1/4 cup commercial garlic oil salad dressing 1 cup diced celery 1 tablespoon sweet pickle relish 2 hard cooked eggs. relish. cut each tomato into sixths and . chopped 1/4 cup mayonnaise Salt and pepper to taste 6 medium size tomatoes Lettuce cups How to make Meaty Main Dish Salad Marinate and chill meat cubes in garlic dressing 2 to 4 hours. Add celery.

can mushroom pieces 2 tbsp. cut pimento How to make Chicken-Ham And Shrimp Dish Melt butter in saucepan. cooked cubed chicken 2 c. salt 1 1/2 c. stirring. Chicken-Ham And Shrimp Dish Recipe Ingredients 6 tbsp. saute onion until tender but not brown. chopped green pepper 3 c. Cook until of medium thickness. cooked shrimp 1 4-oz.spread apart. Fill center with meat salad. cooked diced ham 1 1/2 lb. shredded sharp cheese 1/2 c. Gradually add milk and chicken broth. . stirring until smooth. chopped onion 6 tbsp. butter 1/4 c. Add cheese and stir until cheese is melted. flour 1 tsp. Stir in flour and salt. milk 1 1/2 a chicken broth 1 c.

Spicy & Nutritious West African Dish) .Stir in remaining ingredients and heat. Serve over rice. noodles or mashed potatoes. Chicken Vegetable Stew & Rice (Palatable.

tsp Thyme 4 .10oz.tsp Curry Powder 2 .tsp Garlic Powder 1 .tsp Blk Pepper *1/4 tsp Cayenne Pepper (optional) 3 . Spicy & Nutritious West African Dish) .tsp Paprika 1 .6 oz Cans Tomato Paste 1 . Packages of Chjopped Frozen Spinach 2 .5lb) Chicken(Can substitute equivalent Beef/Shimp) 2 .6 oz Can Tomato Sauce 1/8 Cup Olive Oil How to make Chicken Vegetable Stew & Rice (Palatable.Med. Tomatoes 2 .tsp Ginger 1 .Recipe Ingredients 1 (3-3.Medium Onions 1 .Garlic Cloves 1 .

paprika. In large pot & covered for faster cooking time. In another pot while seasoned chicken is cooking. meat should be white). heat 1/8 cup of olive or vegetable oil and let get hot. Chop the leftover 1/4 onion piece. Add this sauce mixture to the drained spinach and let . When done add tomato paste. boil chopped spinach tougher with chopped leftover onion (there should be 1 remaining) and let cook about 15 minutes. tomatoes a tomato sauce to sautéed onions and let cook 5-7 minutes. pepper (cayenne-optional). drain spinach and put aside. Rub this mixture onto the chicken pieces along with thyme. You can also use chicken parts that are pre-cut) Mince 3/4 of 1 of the onions together with the garlic cloves. When oil is hot add chopped onion to oil and sauté for about 5 minutes. and black. In a pan. Use wooden spoon to turn over chicken so as not to tear chicken pieces. let seasoned chicken for about 30 minutes on medium or until done (Cook about 15-20 minutes or so on each side. ***(You can cut chicken how like.Skin Chicken and cut into pieces. curry powder. When done. ginger. While oil heats chop remaining onion.

cook 5 more minutes on medium. . Lastly. add this spinach mixture to the seasoned chicken. Thoroughly mix chicken and spinach together and let cook 30 more minutes or until done.

celery. rinsed under 2 cloves garlic. minced running cold water 2 cups chicken broth 1/4 cup coarsely chopped green 3 large tomatoes. coarsely chopped pepper 1/4 cup chopped parsley How to make Shrimp Jambalaya Heat butter in a large heavy skillet over low heat. Stir in onion. ham.Shrimp Jambalaya Recipe Ingredients 1/2 teaspoon salt 3 tablespoons butter or margarine 1/8 teaspoon pepper 1/2 cup chopped onion 1/4 teaspoon thyme 1/2 cup chopped green onion 1/8 teaspoon cayenne pepper 1/2 cup chopped green pepper 1 bay leaf 1/2 cup chopped celery 1 cup uncooked rice 3 cans (4 1/2 1/4 lb. and garlic. . diced cooked ham oz. each) shrimp. green onion. green pepper.

Cook over medium heat about 5 minutes. Mix in shrimp and remaining green pepper. . Stir in chicken broth. uncovered. or until rice is tender. cayenne pepper. cover and bring to boiling. covered. pepper. salt. and bay leaf. tomatoes. 20 minutes. about 5 minutes longer. Add rice gradually. stirring with a fork. parsley. Simmer. or until onion is tender. stirring occasionally. Simmer. thyme.

sugar if needed. .Coffe: Ingredients: 1 to 2 teaspoons ground coffee (for each 6 once cup) ¾ cup warm water ( for each 6 ounce cup) Method: boil water add coffee.

top with whipped cream and sprinkle with cinnamon.Dessert coffee: 2/3 cup hot strong coffee Desire coffee flavoring whipped cream (optional) Method: stir together hot coffee and desired flavoring. Makes 1 (about 6 ounce) serving. If desired. .

Method: In a large bowl combine dry milk powder. Makes about 5 ½ cups mix (16 servings). . Powdered sugar. place 1/3 cup of the mix in a mug and add ¾ cup boiling water.Hot cocoa mix Ingredients : 3 ½ cup nonfat dry milk powder 2 cups sifted powdered nondairy creamer ½ cup stiften unsweetened cocoa powder. nondairy creamer. and cocoa powder . store in an airtight container for each serving.

and – half. Stir over los heat till baking pieces are melted. Makes 5 (6-ounces) servings. Stir in vanilla and almond extract. baking pieces.White hot chocolate Ingredients: 3 cups half – and half or light cream 2/3 sup white baking pieces or chopped White chocolate baking squares 3 inches stick cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon almond extract ground cinnamon ( optional) Method: In a sauce pan combine ¼ cup of the half and half. Cook and stir till heated through. If desired. stick cinnamon. Add remaining half. Remove sticks cinnamon. sprinkle each serving with ground cinnamon. and nutmeg. Remove from heat. .

6inches square piece of 100% cotton cheesecloth. Serve . allspice.Hot spiced cider Ingredients: 8 cups apple cider or apple juice ¼ to ½ cup packed brown sugar 6 inches sticks cinnamon 1 teaspoon whole allspice 1 teaspoon whole cloves 8 thin orange wedges (optional) 8 whole cloves (optional) In a saucepan combine cider and brown sugar. discard. Add bag to cider mixture. Meanwhile. For spice bag. Remove spice bag. and the 1 teaspoon whole cloves on a double-thick. Bring to boiling. place cinnamon. Cover and simmer 10 minutes. if desired. page 83). Bring corners together and tie with a clean string (see photo. stud orange wedges with cloves. reduce heat.

Makes 8 (about 8ounce) servings. if desired.cider in mugs with studded orange wedges. .

if desired. and. 1 teaspoon ground cinnamon (optional) Ice cubes or coffee cubes Measure coffee. Pour 3 cups cold water into water compartment. Serve over ice cubes or coffee cubes. . Makes 4 (6-ounce) servings. Prepare according to manufacture’s directions. cinnamon into filter-lined coffeemaker basket.Iced coffee: Ingredients: ¼ to 1/3 cup ground coffee.

half of the pineapple juice and the orange juice concentrate. Cover.Sushy punch 1 cup sugar 2 ripe medium bananas. To form slush . let mixture stand at room temperature 20 to 30 minutes. To serve. Freeze for 4 to 24 hours. . scrape a large spoon across frozen mixture . Stir in remaining juices. blender till smooth. And to sugar .mixture.lime carbonated beverage. in a blender container combine bananas. Transfer to a 13*9*2 inch baking pan. chilled Method: Combine 2 ¾ cup water and the sugar till sugar dissolves. cut up 3 cups unsweetened pineapple juice 1 -6 ounce can frozen orange juice concentrate 2 tablespoon lemon juce 1 liter bottle carbonated water or lemon.

spoon into punch bowl. Slowly pour carbonated water down side of bowl; stir makes 24servings

Ice cream punch Ingredients: 2 quarts vanilla ice cream or lime, orange, lemon or raspberry sherbet 1 12 ounce can frozen lemonade concentrate, thawed 2 1- litter bottles lemon- lime carbonated beverage, chilled Method : Spoon ice cream by table spoonfuls into a punch bowl. Add 1 ½ cups cold water and the lemonade concentrate, stir just till combined. Slowly pour carbonated beverage down side of the bowl: stir gently to mix. Makes 32 servings.

Milk shakes: Ingredients: 1 pint vanilla, chocolate, straw berry, butter brickle, cinnamon or coffee ice cream ½ to ¾ cup milk Method: Place the ice and milk in a blender container. Cover and blend till smooth. Serve immediately. Makes 2 servings.

Fruity yogurt sipper Ingredients : 1 ripe large banana or 2 medium peaches, peeled and pitted 1 ½ cups milk 1-8 ounces carton vanilla yogurt 1 to 2 tablespoon powdered sugar ½ cup ice cubes. Method: Cut fruit into chunks in a blender container combine the fruit milk yogurt, and powdered sugar. Cover, blend till smooth. Whit blender running add ice cubes, 1 at a time, through lid opening. Blend till smooth. Makes 4 ( 8ounce) serving.

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APPETIZERS .

DESSERTS .

SALADS .

MAIN DISHES .

BEVERAGES .

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