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.

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

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

Pour over bananas.Bananas Foster 1/3 cup butter 1/3 cup packed brown sugar 3 ripe banas. serve immediately. In a saucepan heat rum till it almost simmers. coating evenly. Sprinkle with cinnamon. stir in Brown sugar till melted. Stir in crème de cacao or banana liqueur. 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. cook and gently stir over medium heat about 2 minutes or till heated through. Ignite rum with a long match . . Makes 4 servings.

vanilla. and cardamom or cinnamon. In an ungreased 2 – quart square baking dish toss together bread cubes and dried fruit. orange peel (optional) 1 recipe whiskey sauce ½ teaspoon ground cardamom or ground cinnamon In a bowl beat together eggs. orange peel (if desired). milk. sugar. .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. dried cranberries. or 1 teaspoon finely shredded raisins. pour egg mixture evenly over bread mixture.

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

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

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

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

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

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

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

process or blend till nearly smooth. puree half of the . Cook and stir over high heat till mixture comes to a boil and sugar dissolves. (For best results. Cover. Place strawberries in a food processor bowl or blender container. Remove from heat and cool syrup completely.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.

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

Makes 2 quarts. Beat with an electric mixer till soft peaks form. Fold in chopped nuts. freeze about 8 hours or till firm. sweetened condensed milk. 4 1 In a medium mixing bowl combine the whipping cream. and chocolate syrup. . or almonds.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. Transfer the mixture to an 8x8x2 inch baking pan. cashews.

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. 1/3 cup mayonnaise or salad dressing In a mixing bowl combine chicken. pickle relish or sweet pepper. . mayonnaise. Cover. and mustard. celery green onions. lemon juice. and 1/8 teaspoon pepper stir in eggs. chill at least 1 hour. chopped leaves.

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

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

meanwhile. mushrooms. refrigerate for 2 hours. and dressing. Makes 4 side – dish servings. place spinach in a large salad. Cover. Toss lighty to coat. To serve. prepare remaining ingredients. .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. bowl add the strawberries.

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

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

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

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

halved lengthwise and thinly sliced (about 3 cups) Small onion thinly sliced and separated into rings. salt.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. dillweed. Makes 6 side – dish servings. Cover and chill for 2 to 24 hours. sugar. Stir before serving. vinegar. . toss to coat. stirring often. Add cucumber and onion. In a covered container stir together the sour cream.

onion. drain. In a small bowl combine the mayonnaise or salad dressing.Peas and Cheese Salad 1 10 ounce package frozen peas or 2 tablespoons diced pimiento or one 17 ounce can peas. and 1/8 teaspoon pepper. and pimiento or sweet pepper. 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. In a large bowl combine thawed peas. cheese. Add to pea mixture. celery. . eggs. drained red sweet pepper 2 hard – cooked eggs. Salt. toss to coat.

Worcestershire sauce. Cover. sugar. lemon juice. Stir mixture before serving. Fill center of each tomato with pea mixture. chill 4 to 24 hours. vinegar. cut each tomato into 8 wedges cutting justo to the bottom.Cover. Makes 4 side – dish servings. shake well. catsup. paprika. salt. and pepper. 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. . . place tomatoes atop lettuce. If desired.

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

Continue beating till mixture is thick. steady stream. add oil to honey mixture in a thin. Makes about 1 1/3 cups. lime peepl lime juice. .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. Serve immediately or cover and store in the refrigerator up to 2 weeks. and nutmeg. Beating with and electric mixer on medium speed.

and hot pepper sauce till margarine melts. toss to loss to coat. worcestershine sauce.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. . 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. and nuts. cereals. Dizzele margarine mixture over cereal mixture.Crunchy party mix 1 cup margarine or butter. In a large roasting pan combined pretzels. garlic powder.

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

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

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

flavored Pieces. Candy. Makes 8 cups mi. .flavored Pieces. Store in an airtight container in a cool. candy –coated fruit.coated peanuts butter. coconut. candy .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. dry place. toss to mix. coated milk chocolate pieces. or candy corn Method: In a large bowl combine all ingredients.

or chip. sour cream. Serve whit vegetable dippers. If dip thicken after chilling. green onion drill . 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 chips. crackers. and seasoned salt or salt whit an electric mixer on low speed till fluffy cover and chill 1 to 24 hours. method : in a minimum mixing bowl beat cream cheese. . crackers. stir in 1 or 2 tablespoon milk.Dill Dip 1 8 ounces package cream 2 tablespoon dipped fresh dill or cheese.

Makes about 2 cups dip .

Sauce) 1. 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. cup water 1 oz.Conch Fritters. . tomatoes 1 TBSP lime juice 1 oz. 1 lb Cleaned Conch (drop this in. onions Step 2: Serve this together and then add to blend from Step 1. a 2 cups flour piece at a time. while the machine is 2 tsp baking powder running) 1 tsp salt 1 oz.

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

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

Gently stir Ackees into the mixture. do not break up the Ackees. Place half of the mixture to the prepared oven dish.pepper to taste. Place the corned Beef in a layer across the mixture. Pour the rest of the mixture on top. Remove from heat. 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 .

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 .

Do not damage the flesh. Wash and season chicken. Fill chicken with stuffing and sew up. Moving the knife skillfully along and close to the bone as possible. The framework should be taken out whole. Remove the bione from the upper part of the wing.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. Baking Temp. Fold back wing bones. remove the flesh without damaging the skin. . Bake approximaticaly 1 hour or until when fork is inserted into flesh no liquid runs out. Do not remove lower bones. Basse wih Grace Coconut Oil and bake. Continue to cut along boney framework. 350 F. Remove leg bones. Leave the tip on.

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

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

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

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. 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) .

Pat and dry with paper towel. Serve hot over the white rice. Arrange fish in the sauce making sure they are completely covered. Season fish with MALHER Garlic Powder ( Sal de Ajo) and thyme. chopped 1 Green pepper. 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 . Rice and Beans Ingredients 1lb Dry Red Beans 5 pods Garlic 1 lg Onion. fry fish until golden brown and set aside. Cook until mixture is thick and bubbly. In the same fry pan. Simmer for 10 minutes. sauté onions and sweet peppers Add GRACE Coconut Powder. Using a large fry pan.

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

Add season.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. place it in hot boiling water. Dis-joint legs from body and crush the large claws. 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 . Remove from water with wire or long spoon.

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

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

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

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

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. eggs. Cutting to within 1/2 inch of bottom. relish. drain. salt. 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. cut each tomato into sixths and .Meaty Main Dish Salad Recipe Ingredients 1 can luncheon meat. Add celery. and pepper. mayonnaise.

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

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

tsp Thyme 4 .6 oz Cans Tomato Paste 1 .tsp Paprika 1 .Medium Onions 1 .tsp Blk Pepper *1/4 tsp Cayenne Pepper (optional) 3 .tsp Garlic Powder 1 .tsp Curry Powder 2 .Med. Spicy & Nutritious West African Dish) .10oz.tsp Ginger 1 .5lb) Chicken(Can substitute equivalent Beef/Shimp) 2 . Tomatoes 2 .Garlic Cloves 1 .Recipe Ingredients 1 (3-3.6 oz Can Tomato Sauce 1/8 Cup Olive Oil How to make Chicken Vegetable Stew & Rice (Palatable. Packages of Chjopped Frozen Spinach 2 .

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

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

Stir in onion. and garlic. minced running cold water 2 cups chicken broth 1/4 cup coarsely chopped green 3 large tomatoes.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. green pepper. each) shrimp. ham. green onion. . coarsely chopped pepper 1/4 cup chopped parsley How to make Shrimp Jambalaya Heat butter in a large heavy skillet over low heat. diced cooked ham oz. celery. rinsed under 2 cloves garlic.

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

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. . sugar if needed.

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

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

sprinkle each serving with ground cinnamon. Cook and stir till heated through. Makes 5 (6-ounces) servings.and – half. 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. Stir over los heat till baking pieces are melted. Stir in vanilla and almond extract. . Add remaining half. If desired. stick cinnamon. and nutmeg. Remove from heat. Remove sticks cinnamon.

and the 1 teaspoon whole cloves on a double-thick. if desired. Add bag to cider mixture. 6inches square piece of 100% cotton cheesecloth. discard. page 83). For spice bag. Bring corners together and tie with a clean string (see photo. place cinnamon. reduce heat.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. Serve . Bring to boiling. Cover and simmer 10 minutes. allspice. Meanwhile. stud orange wedges with cloves. Remove spice bag.

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

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

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

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.