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.

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

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

Stir in crème de cacao or banana liqueur. Ignite rum with a long match . In a saucepan heat rum till it almost simmers. serve immediately. . Sprinkle with cinnamon. Pour over bananas. Makes 4 servings. Add bananas. cook and gently stir over medium heat about 2 minutes or till heated through. coating evenly. stir in Brown sugar till melted. Spon sauce over ice cream.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.

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

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

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

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

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

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

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

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

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

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

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

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

turkery. if using tomatoes cut a thin slice off stem end of each tomato. pork. chicken. Using a spoon Scoop out the centers of tomatoes. Serve salad in tomato shells or on lettuce leaves. chopped ½ of a small cucumber. thinly sliced ½ cup crumbled feta cheese (2 ounces) 6 radishes.Meanwhile. or beef. Reserve pulp for another use. cut into bitesize strips ( 1 ½ cups) 1 medium tomato. 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) . leaving ¼ to ½ inch thick shells. Makes 4 main – dish servings.

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

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

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

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

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

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

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

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

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

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

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. steady stream. Makes about 1 1/3 cups. Continue beating till mixture is thick. Beating with and electric mixer on medium speed. add oil to honey mixture in a thin. .

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

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

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

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). .

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

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

Makes about 2 cups dip .

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

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

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

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

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

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

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

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

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) .

sauté onions and sweet peppers Add GRACE Coconut Powder. chopped 1 Green pepper. chopped 1 ½ cup Celery. Using a large fry pan. Cook until mixture is thick and bubbly. Season fish with MALHER Garlic Powder ( Sal de Ajo) and thyme. Arrange fish in the sauce making sure they are completely covered. Simmer for 10 minutes. 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. In the same fry pan.Pat and dry with paper towel. Serve hot over the white rice. fry fish until golden brown and set aside.

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

place it in hot boiling water. Remove from water with wire or long spoon.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. 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 . Add season.

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

(quartered.Pork Chops Recipe Ingredients 4 pork chops. . Last minute add garlic clove (remove when serving). (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. peeled and dried) 2 large green peppers. Five minutes before meal is cooked. Heat oil in large frying pan (or electric). when turning over add potatoes. Add pork chops. cook thoroughly on one side. 1/4" slices 1 garlic clove. add peppers.

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

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

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

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

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

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

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

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

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

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

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. .

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

and cocoa powder . place 1/3 cup of the mix in a mug and add ¾ cup boiling water. nondairy creamer. Makes about 5 ½ cups mix (16 servings). Method: In a large bowl combine dry milk powder. Powdered sugar. 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.

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

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

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

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

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

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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