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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.
sour cream. . In a medium mixing bowl beat cream cheese.8 8 2 ½ Dill Dip ounces package cream cheese. 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. green onion. crackers. and seasoned salt or salt with an electric mixer on low speed till fluffy. dill. Serve with vegetable dippers. stir in 1 or 2 tablespoons milk. Makes about 2 cups dip. or chips. crackers. or chips. Cover and chill 1 to 24 hours. If dip thickens after chilling.
snipped pitted whole dates. and nutmeg. uch as Rome Beauty. place apples in a 2 – squart casserole. spoon into centers of apples. 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. Combine the raisins. serve warm with ice cream or half – and – half. basting occasionally. Pour apple juice or water into casserole. cinnamon. If desired. Granny Smith or Jonathan ½ Cup raisins. brown sugar. Bake apples in a 350o oven for 40 or 45 minutes or till the apples are tender. Makes 4 Servings. . peel a strip from the top of each.Baked Apples 4 medium cooking apples.
serve immediately. Makes 4 servings. In a saucepan heat rum till it almost simmers. coating evenly. Pour over bananas. stir in Brown sugar till melted. Spon sauce over ice cream. 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. . Add bananas. Sprinkle with cinnamon. cook and gently stir over medium heat about 2 minutes or till heated through.Bananas Foster 1/3 cup butter 1/3 cup packed brown sugar 3 ripe banas. Stir in crème de cacao or banana liqueur. Ignite rum with a long match .
In an ungreased 2 – quart square baking dish toss together bread cubes and dried fruit. orange peel (if desired). dried cranberries. milk. sugar. orange peel (optional) 1 recipe whiskey sauce ½ teaspoon ground cardamom or ground cinnamon In a bowl beat together eggs. . vanilla.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. or 1 teaspoon finely shredded raisins. and cardamom or cinnamon. pour egg mixture evenly over bread mixture.
Bake in a 350o oven or 40 or 45 minutes or till a knife inserted near the center comes out clean. stir till smooth. and vanilla. transfer batter to a 1 – quart casserole. gradually stir in boiling water. and baking powder. the ¼ cup sugar. If desired. Bake in a 350o . Makes 8 servings. Add milk. Stir in walnuts. 1 tablespoon of the cocoa powder. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup sugar. oil. Cool slightly. Pour evenly over batter. serve warm with whiskey sauce. 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.
Makes 4 servings. . Serve warm.overabout 30 minutes or till a wooden tooth pick inserted near the center of cake comes out clean.
stir just till combined. Beat egg whites till stiff peaks form (tips stand straight) Gently fold egg whites into lemon batter. lemon juice. Bake cake in a 350o oven . Transfer batter to a 1 – quart casserole. and melted butter or margarine combine egg yolks and milk. 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. Add to flour mixture. Combine sugar and flour. Stir in lemon peel.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.
about 40 minutes or till golden and top springs back when lightly touched near the center. . Makes 4 servings. Serve warm.
Pour into 4 or 6 pots de crème cups or small dessert dishes. Cook and stir over low heat for 2 minutes more.1 1 2 3 ½ Chocolate Pots de Crème cup half – and – half or light cream 4 – ounce package sweet baking. Makes 4 or 6 servings. Remove from heat. serve with whipped cream. and sugar. chocolate. . Stir in vanilla. Gradually stir about half or the hot mixture into beaten egg yolk mixture to hot mixture in pan. Cook and stir over medium heat about 10 minutes or till mixture comes to a full boil and thickens. coarsely chopped teaspoons sugar beaten egg yolks teaspoon vanilla Whipped cream (optional) In a small heavy saucepan combine half – and – half. chocolate. If desired. Cover and chill 2 to 24 hours.
Makes 2 quarts. Freeze ice – cream mixture in a 4 or 5 quart ice – cream freezer according to the manufacturer`s directions. Ripen 4 hours. sugar. . and vanilla.4 1½ 1 2 Vanilla Ice Cream cups half – and – half.half. Stir till sugar dissolves. light cream or milk cups sugar tablespoon vanilla cups whipping cream In a large bowl combine half – and. Stir in whipping cream.
the milk. Add remaining cherries and chocolate. Freeze mixture in a 2 – quart ice – cream freezer according to the manufacturer`s directions. 1 cup of the cherries. Makes 1 ½ quarts. 2 .Chocolate – Cherry Yogurt 16 – ounce cartons (3 ½ cups) vanilla Yogurt (no gelatin added) 2½ cups fresh or frozen unsweetened pitted. Cover and blend till almost smooth. In a blender container combine yogurt. Dark sweet cherries 1/3 cup milk 1/3 cup light corn syrup ½ cup miniature semisweet chololate pieces. and corn syrup. freeze as directed till firm.
Cover. 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. Place strawberries in a food processor bowl or blender container. puree half of the . Remove from heat and cool syrup completely. (For best results. Cook and stir over high heat till mixture comes to a boil and sugar dissolves.
and orange liqueur. Freeze in a 4 quart ice – cream freezer accoarding to the manufacturer`s directions. rum. Stir in the cooled syrup. In a bowl stir together pureed strawberries. lime peel. .mixture at a time). lime juice.
Makes 2 quarts. .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. freeze about 8 hours or till firm. or almonds. cashews. Transfer the mixture to an 8x8x2 inch baking pan. Beat with an electric mixer till soft peaks form. sweetened condensed milk. Fold in chopped nuts. 4 1 In a medium mixing bowl combine the whipping cream. and chocolate syrup.
chill at least 1 hour. chopped leaves.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. and mustard. . celery green onions. and 1/8 teaspoon pepper stir in eggs. lemon juice. 1/3 cup mayonnaise or salad dressing In a mixing bowl combine chicken. Cover. pickle relish or sweet pepper.
if using tomatoes cut a thin slice off stem end of each tomato. turkery. thinly sliced (1/4 cup) ¼ cup thinly sliced green onions (2) 2 tablespoons sliced pitted ripe olives 1 recipe Greek Vinaigrette (see below) . Serve salad in tomato shells or on lettuce leaves. thinly sliced ½ cup crumbled feta cheese (2 ounces) 6 radishes. Reserve pulp for another use. or beef. chicken. 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. Makes 4 main – dish servings. chopped ½ of a small cucumber. Using a spoon Scoop out the centers of tomatoes. pork. leaving ¼ to ½ inch thick shells.Meanwhile.
4 anchovy fillets. green onions. and patted dry (optional) In large mixing bowl toss together curly endive and or romaine and lettuce or spinach. Makes 4 main – dish servings. feta cheese. and olives on each plate of greens. radishes. Prepare Greek Vinaigrette and drizzle about with anchovy fillet. drained. . tomato. Arrange one – fourth of the meat. Divide greens among 4 salad plates. cucumber. rinsed.
Cover. meanwhile. To serve. . prepare remaining ingredients. refrigerate for 2 hours. bowl add the strawberries.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. Makes 4 side – dish servings. Toss lighty to coat. place spinach in a large salad. mushrooms.
. herb paprika . oregano. ½ teaspoon paprika ¼ teaspoon dry mustard or 1 teaspoon Dijon – stile mustard (optional) In a screw top jar combine oil. shke before serving. sugar (if desired). or basil crushed. or ½ teaspoon dried thyme. Makes about ¾ cup. oregano. Cover shake well serve immediately or cover and store in refrigerator up to 2 weeks. mustard (if desired) and 1/8 teaspoon pepper.Vinaigrette Coleslaw 1/3 cup salad oil 1/3 cup white wine vinegar or vinegar 1 tablespoon sugar (optional) 2 teaspoons snipped fresh thyme. or basil. vinegar.
chill 2 to 24 hours. pitted. rinsed and drained cup cooked whole kernel corn red sweet pepper. celery. If desired. Makes 6 side – dish servings. and cilantro.inch pieces (3/4 cup) celery stalk with leaves. pepper. corn. serve in salad bowls lined with lettuce leaves and garnish with avocado slices. and sliced (optional) In a large bowl combine beans. sliced ( 2/3 cup) tablespoon snipped cilantro or parsley recipe Salsa Dressing (see belos lettuce leaves (optional) of a medium avocado. cut into ½ .1 1 1 1 1 1 ½ Black Beans and Corn With Salsa Dressing 15 – ounce can black beans. peeled. sweet. Toos to coat cover. Add dressing. .
simmer 10 to 12 minutes or till liquid is absorbed.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. sweet pepper. green onions. crushed ¼ cup Italian vinaigrette. cucumber. rinsed and drained ( 1 cup) 1 cup frozen peas ½ of a red sweet pepper. Bring to boiling. reduce heat. frozen peas. 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. Cover. In a bowl combine barley.
. Pour vinaigrette over barley mixture. toss to coat. cover chill for 4 to 24 hours.and rosemary.dish servings. Makes 4 to 6 side .
halved lengthwise and thinly sliced (about 3 cups) Small onion thinly sliced and separated into rings. . In a covered container stir together the sour cream. dillweed. Cover and chill for 2 to 24 hours. vinegar. stirring often. Stir before serving. Makes 6 side – dish servings. salt. Add cucumber and onion. and dash pepper. sugar. 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.
eggs. . Add to pea mixture. drain. 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. toss to coat.Peas and Cheese Salad 1 10 ounce package frozen peas or 2 tablespoons diced pimiento or one 17 ounce can peas. In a small bowl combine the mayonnaise or salad dressing. cheese. Salt. onion. drained red sweet pepper 2 hard – cooked eggs. and 1/8 teaspoon pepper. In a large bowl combine thawed peas. celery.
shake well. 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. and pepper. Worcestershire sauce. . If desired. Stir mixture before serving.Cover. vinegar. cut each tomato into 8 wedges cutting justo to the bottom. lemon juice. . chill 4 to 24 hours. paprika. salt. Cover. sugar. catsup. Fill center of each tomato with pea mixture. place tomatoes atop lettuce. Makes 4 side – dish servings.
.Serve immediately or cover and store in the refrigerator for up to 2 weeks. Makes 2/3 cup. Shake before serving.
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. . Continue beating till mixture is thick. Makes about 1 1/3 cups. Beating with and electric mixer on medium speed. Serve immediately or cover and store in the refrigerator up to 2 weeks. lime peepl lime juice. add oil to honey mixture in a thin. steady stream. and nutmeg.
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. toss to loss to coat.Crunchy party mix 1 cup margarine or butter. . In a large roasting pan combined pretzels. garlic powder. Dizzele margarine mixture over cereal mixture. cereals. worcestershine sauce. and hot pepper sauce till margarine melts.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.
. cool. Makes 20 cups. Spread on foil.Bake in a 300º oven 45 minutes. Store in an artight container. stirring every 15 minutes.
nutmeg. cinnamon. set aside. Spread nuts in prepared baking pan. Bake in a 325º oven 20 minutes. Makes 7 cups nuts. and ½ teaspoon salt. toss to coat. Sprinkle sugar mixture over walnuts. In a small mixing bowl combine sugar. In a large bowl beat together egg white and 1 teaspoon water with a fork. . Break into pieces store in airtight container. Spread on waxed paper. Add nuts.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. allspice. cool. toss to coat.
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). .
Store in an airtight container in a cool. dry place.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. Makes 8 cups mi. coated milk chocolate pieces. candy –coated fruit. Candy. coconut. candy .coated peanuts butter.flavored Pieces. or candy corn Method: In a large bowl combine all ingredients.flavored Pieces. toss to mix. .
stir in 1 or 2 tablespoon milk.Dill Dip 1 8 ounces package cream 2 tablespoon dipped fresh dill or cheese. crackers. crackers. or chip. or chips. and seasoned salt or salt whit an electric mixer on low speed till fluffy cover and chill 1 to 24 hours. . green onion drill . sour cream. 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. method : in a minimum mixing bowl beat cream cheese. If dip thicken after chilling. Serve whit vegetable dippers.
Makes about 2 cups dip .
tomatoes 1 TBSP lime juice 1 oz. 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. cup water 1 oz. . while the machine is 2 tsp baking powder running) 1 tsp salt 1 oz. onions Step 2: Serve this together and then add to blend from Step 1. Sauce) 1.Conch Fritters.
Big spoonfuls for a main dish. Fritters will be golden to deep brown. Dry on absorbent paper. small spoonfuls for an appetizer.Fry in deep fat by dropping spoonfuls. cocktail sauce and/or tartar sauce . Serve with sections of lime.
onions. Bread Crumbs.Baked Corn Beef Ingredients 2tap GRACE Coconut Oil 1can GRACE Mixed Vegetable 1 stick Celery. salt and hot . garlic. sliced 1 can GRACE Ackees. finely diced 1 Clove Garlic. 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. Add the GRACE seasoning. celery. Finely diced 1 Onion. and sauce gently until softened. drained 6 oz. Add the chopped tomatoes and herbs and cook for a few minutes. seasoned Preparation: Butter & line oven proof dish with seasoned bread crumbs. heat in a large frying pan: Add the fresh mixed vegetables.
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 . Pour the rest of the mixture on top.pepper to taste. Place half of the mixture to the prepared oven dish. Place the corned Beef in a layer across the mixture. do not break up the Ackees. Gently stir Ackees into the mixture.
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 .
350 F. Fill chicken with stuffing and sew up. Do not remove lower 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 damage the flesh. remove the flesh without damaging the skin. Bake approximaticaly 1 hour or until when fork is inserted into flesh no liquid runs out. . Remove leg bones. Basse wih Grace Coconut Oil and bake. Moving the knife skillfully along and close to the bone as possible. Leave the tip on. Remove the bione from the upper part of the wing. Fold back wing bones. The framework should be taken out whole. Wash and season chicken. Continue to cut along boney framework. Baking Temp.
GRACE Vinegar or Lime cut into strips 2 tsps GRACE Hot Pepper Sauce Preparation Heat oil in frying pan/ skillet. curry powder and cumin seeds. 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. Stir in turmeric. Gently sauté onions and garlic until softened (do not burn).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. Fry for 3 .
Grace Coconut Milk. large 1 Potato. Bring to a boil stirring occasionally for 10 minutes or until thickened. salt and stock. Cow Foot Stew Ingredients 2 lb Cow foot 1 bottle GRACE Jerk Seasoning 1 Sweet Pepper Large 1 Coco.minutes then add chicken. large 1 doz Okras. cover and cook for 7 minutes. tomatoes. Stir in Grace Hot Pepper Sauce. limejuice. Grace Tomato Ketchup. medium Salt 1can GRACE Peas & Carrots 1 clove Garlic GRACE Curry Powder GRACE Vinegar or lime . large 1 Cassava. small Black Pepper 1 can Whole kernel corn GRACE Spicy Steak Sauce 1 can GRACE Coconut milk Preparation 1 lb Tripe 1 Onion.
sweet pepper and garlic. Serve with white rice and baked plantains. (Use approximately 12 cup of water if using a regular pot) Slow cooker or pressure cooker will use less water. drain. add onion. Marinate for 2 hours. Add okra during the last 15 minutes. Season meat with Jerk seasoning and steak sauce.Clean cow foot and tripe. Wash with lime or vinegar. cook until tender. Cut ground food in cubes and put to boil in another pot. Add the can of coconut milk and boil for another 15 minutes. Scald with hot water. Add these to the pot with the cooked cow foot and tripe. Cut tripe into 2-inch pieces. .
Snapper Rundown Ingredients 1 Can plus 1 Cup Grace Coconut Milk 1 Pkt. 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) . 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.
Serve hot over the white rice. Arrange fish in the sauce making sure they are completely covered. Simmer for 10 minutes. Cook until mixture is thick and bubbly. chopped 1 Green pepper.Pat and dry with paper towel. chopped 1 ½ cup Celery. Rice and Beans Ingredients 1lb Dry Red Beans 5 pods Garlic 1 lg Onion. Using a large fry pan. sauté onions and sweet peppers Add GRACE Coconut Powder. In the same fry pan. Season fish with MALHER Garlic Powder ( Sal de Ajo) and thyme. 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 . fry fish until golden brown and set aside.
onions.Rinse and drain beans. celery and bay leaf. Add salt to taste. or until rice is tender. Add 2 can’s Grace coconut Milk to cover rice. Pour beans into medium size pot. Bring to a boil and cook until beans are tender. and black pepper (if needed). potato salad & fry plantains . Cover and cook on low to medium heat for 45 minutes. Wash rice and add to beans in the pot. Add parsley. salt. Pepper. Add 4 pods garlic and put in a large pot. Serve with stew chicken. Continue simmering 1 ½ hours or until beans are soft. Stir fry remaining garlic.
Dis-joint legs from body and crush the large claws. place it in hot boiling water. 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 .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. Remove from water with wire or long spoon.
Serve hot. Cook for another 15-20 minutes. Leave 2 tbsp Grace Coconut Milk for matilda foot.Boil Grace Pigtail and green plantain until tender. Lastly. Add matilda foot to soup. . Add seasons to crab in boiling water. add Grace Coconut Milk and taste.
peeled and dried) 2 large green peppers. . Heat oil in large frying pan (or electric). add peppers.Pork Chops Recipe Ingredients 4 pork chops. Five minutes before meal is cooked. Add pork chops. (quartered. when turning over add potatoes. (center cut 1" thick) 4 potatoes. Last minute add garlic clove (remove when serving). whole 1/2 cup olive oil How to make Main Dish Pork Chops Season meat on both sides before cooking. cook thoroughly on one side. 1/4" slices 1 garlic clove.
Cooks about 45 minutes total time unless you like chops crispy. Shrimp Salad Recipe Ingredients 4 thin carrot sticks 2 craps shredded romaine 4 ripe olives lettuce 1 tomato. and Lemon juice to taste deveined shrimp Salt and freshly ground black pepper How to make Main Dish Shrimp Salad 1.Do not cover. . Combine the romaine and spinach in a salad bowl. chopped weed 1 dozen cooked. Add the oil and toss until all the leaves glisten. 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.
2. tomato. shrimp. Add egg. Add the lemon juice and season with salt and pepper to taste. and dill. carrot sticks. . Toss. basil. olives.
eggs. 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. 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.Meaty Main Dish Salad Recipe Ingredients 1 can luncheon meat. and pepper. Cutting to within 1/2 inch of bottom. cut each tomato into sixths and . drain. relish. mayonnaise. Add celery. salt.
can mushroom pieces 2 tbsp. Chicken-Ham And Shrimp Dish Recipe Ingredients 6 tbsp. cooked shrimp 1 4-oz.spread apart. Stir in flour and salt. cooked diced ham 1 1/2 lb. stirring until smooth. . flour 1 tsp. chopped onion 6 tbsp. cut pimento How to make Chicken-Ham And Shrimp Dish Melt butter in saucepan. cooked cubed chicken 2 c. milk 1 1/2 a chicken broth 1 c. Gradually add milk and chicken broth. butter 1/4 c. Add cheese and stir until cheese is melted. shredded sharp cheese 1/2 c. Fill center with meat salad. Cook until of medium thickness. chopped green pepper 3 c. stirring. saute onion until tender but not brown. salt 1 1/2 c.
Chicken Vegetable Stew & Rice (Palatable. Spicy & Nutritious West African Dish) . noodles or mashed potatoes.Stir in remaining ingredients and heat. Serve over rice.
Spicy & Nutritious West African Dish) .tsp Garlic Powder 1 .Recipe Ingredients 1 (3-3. Tomatoes 2 .10oz.tsp Curry Powder 2 .Med.Medium Onions 1 .tsp Paprika 1 .tsp Ginger 1 .6 oz Cans Tomato Paste 1 .tsp Thyme 4 .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. Packages of Chjopped Frozen Spinach 2 .Garlic Cloves 1 .tsp Blk Pepper *1/4 tsp Cayenne Pepper (optional) 3 .
Skin Chicken and cut into pieces. pepper (cayenne-optional). meat should be white). Rub this mixture onto the chicken pieces along with thyme. Add this sauce mixture to the drained spinach and let . Chop the leftover 1/4 onion piece. In large pot & covered for faster cooking time. In another pot while seasoned chicken is cooking. tomatoes a tomato sauce to sautéed onions and let cook 5-7 minutes. While oil heats chop remaining onion. When done. When done add tomato paste. When oil is hot add chopped onion to oil and sauté for about 5 minutes. heat 1/8 cup of olive or vegetable oil and let get hot. paprika. ginger. curry powder. In a pan. ***(You can cut chicken how like. 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. and black. You can also use chicken parts that are pre-cut) Mince 3/4 of 1 of the onions together with the garlic cloves. drain spinach and put aside. boil chopped spinach tougher with chopped leftover onion (there should be 1 remaining) and let cook about 15 minutes.
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.
and garlic. Stir in onion. ham. celery. green onion. . rinsed under 2 cloves garlic. coarsely chopped pepper 1/4 cup chopped parsley How to make Shrimp Jambalaya Heat butter in a large heavy skillet over low heat.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. green pepper. minced running cold water 2 cups chicken broth 1/4 cup coarsely chopped green 3 large tomatoes. each) shrimp.
stirring occasionally. and bay leaf. Stir in chicken broth. or until onion is tender. about 5 minutes longer. Simmer. Mix in shrimp and remaining green pepper. . Add rice gradually. thyme. cover and bring to boiling. Simmer.Cook over medium heat about 5 minutes. stirring with a fork. pepper. covered. or until rice is tender. salt. tomatoes. parsley. 20 minutes. uncovered. cayenne pepper.
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.
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. top with whipped cream and sprinkle with cinnamon. If desired. .
. Powdered sugar. store in an airtight container for each serving. Method: In a large bowl combine dry milk powder.Hot cocoa mix Ingredients : 3 ½ cup nonfat dry milk powder 2 cups sifted powdered nondairy creamer ½ cup stiften unsweetened cocoa powder. place 1/3 cup of the mix in a mug and add ¾ cup boiling water. and cocoa powder . Makes about 5 ½ cups mix (16 servings). nondairy creamer.
If desired. Stir over los heat till baking pieces are melted. stick cinnamon. Makes 5 (6-ounces) servings.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. . and nutmeg. Cook and stir till heated through.and – half. baking pieces. Remove sticks cinnamon. Stir in vanilla and almond extract. Remove from heat. Add remaining half.
stud orange wedges with cloves. Add bag to cider mixture.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. page 83). place cinnamon. Serve . Bring to boiling. and the 1 teaspoon whole cloves on a double-thick. 6inches square piece of 100% cotton cheesecloth. Remove spice bag. if desired. Bring corners together and tie with a clean string (see photo. reduce heat. discard. allspice. For spice bag. Meanwhile. Cover and simmer 10 minutes.
Makes 8 (about 8ounce) servings. if desired. .cider in mugs with studded orange wedges.
and. 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. if desired.Iced coffee: Ingredients: ¼ to 1/3 cup ground coffee. . cinnamon into filter-lined coffeemaker basket. 1 teaspoon ground cinnamon (optional) Ice cubes or coffee cubes Measure coffee.
Freeze for 4 to 24 hours.lime carbonated beverage. chilled Method: Combine 2 ¾ cup water and the sugar till sugar dissolves. in a blender container combine bananas. 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. scrape a large spoon across frozen mixture .mixture.Sushy punch 1 cup sugar 2 ripe medium bananas. . half of the pineapple juice and the orange juice concentrate. And to sugar . blender till smooth. Transfer to a 13*9*2 inch baking pan. let mixture stand at room temperature 20 to 30 minutes. To form slush . Cover. Stir in remaining juices. To serve.
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.
MAIN DISHES .
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