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.

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

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

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

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

1 tablespoon of the cocoa powder. Cool slightly. and vanilla. oil. transfer batter to a 1 – quart casserole. Stir in walnuts. Bake in a 350o . Add milk. gradually stir in boiling water. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup sugar. and baking powder. the ¼ cup sugar. serve warm with whiskey sauce. 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. Makes 8 servings. 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. If desired.

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

melted 2 slightly beaten egg yolks 1 cup milk 2 egg whites. lemon juice. Combine sugar and flour. Beat egg whites till stiff peaks form (tips stand straight) Gently fold egg whites into lemon batter. and melted butter or margarine combine egg yolks and milk. Add to flour mixture. Stir in lemon peel. Place the casserole in a large pan on an oven rack. 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. stir just till combined.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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Makes about 2 cups dip .

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

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

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

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. Place half of the mixture to the prepared oven dish.pepper to taste. 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 .

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

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.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. Gently sauté onions and garlic until softened (do not burn). curry powder and cumin seeds. 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. grated 6 medium Tomatoes.

tomatoes. Grace Tomato Ketchup. 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.minutes then add chicken. medium Salt 1can GRACE Peas & Carrots 1 clove Garlic GRACE Curry Powder GRACE Vinegar or lime . limejuice. large 1 doz Okras. salt and stock. large 1 Cassava. Stir in Grace Hot Pepper Sauce. Grace Coconut Milk. small Black Pepper 1 can Whole kernel corn GRACE Spicy Steak Sauce 1 can GRACE Coconut milk Preparation 1 lb Tripe 1 Onion. cover and cook for 7 minutes. large 1 Potato.

sweet pepper and garlic.Clean cow foot and tripe. Cut tripe into 2-inch pieces. . Add these to the pot with the cooked cow foot and tripe. cook until tender. (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. drain. Scald with hot water. Season meat with Jerk seasoning and steak sauce. Cut ground food in cubes and put to boil in another pot. Marinate for 2 hours. Serve with white rice and baked plantains. Wash with lime or vinegar. Add okra during the last 15 minutes. add onion.

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) .

Rice and Beans Ingredients 1lb Dry Red Beans 5 pods Garlic 1 lg Onion. chopped 1 Green pepper.Pat and dry with paper towel. Simmer for 10 minutes. chopped 1 ½ cup Celery. In the same fry pan. sauté onions and sweet peppers Add GRACE Coconut Powder. Serve hot over the white rice. Arrange fish in the sauce making sure they are completely covered. Cook until mixture is thick and bubbly. Season fish with MALHER Garlic Powder ( Sal de Ajo) and thyme. fry fish until golden brown and set aside. 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 . Using a large fry pan.

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

Add season. place it in hot boiling water. Remove from water with wire or long spoon. 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 .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 matilda foot to soup.Boil Grace Pigtail and green plantain until tender. . Cook for another 15-20 minutes. Lastly. add Grace Coconut Milk and taste. Serve hot. Add seasons to crab in boiling water. Leave 2 tbsp Grace Coconut Milk for matilda foot.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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