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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.
or chips. In a medium mixing bowl beat cream cheese. . or chips. dill. stir in 1 or 2 tablespoons milk. If dip thickens after chilling. Serve with vegetable dippers. sour cream. Cover and chill 1 to 24 hours. crackers. softened ounces carton dairy sour cream Tablespoons finely chopped green onion (1) Tablespoons snipped fresh dill or teaspoon seasoned salt or salt milk (optional) Assorted vegetable dippers.8 8 2 ½ Dill Dip ounces package cream cheese. crackers. green onion. and seasoned salt or salt with an electric mixer on low speed till fluffy. Makes about 2 cups dip.
place apples in a 2 – squart casserole. . Granny Smith or Jonathan ½ Cup raisins. Combine the raisins. Makes 4 Servings.Baked Apples 4 medium cooking apples. serve warm with ice cream or half – and – half. peel a strip from the top of each. If desired. and nutmeg. basting occasionally. spoon into centers of apples. uch as Rome Beauty. or mixed dried fruit bits 2 Tablespoons brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/3 cup apple juice or water Ice cream or half – and – half (optional) Core apples. cinnamon. brown sugar. Bake apples in a 350o oven for 40 or 45 minutes or till the apples are tender. Pour apple juice or water into casserole. snipped pitted whole dates.
Sprinkle with cinnamon. stir in Brown sugar till melted. 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. Ignite rum with a long match . Spon sauce over ice cream. Makes 4 servings. coating evenly.Bananas Foster 1/3 cup butter 1/3 cup packed brown sugar 3 ripe banas. Stir in crème de cacao or banana liqueur. serve immediately. Pour over bananas. . In a saucepan heat rum till it almost simmers. cook and gently stir over medium heat about 2 minutes or till heated through.
In an ungreased 2 – quart square baking dish toss together bread cubes and dried fruit. milk. orange peel (optional) 1 recipe whiskey sauce ½ teaspoon ground cardamom or ground cinnamon In a bowl beat together eggs. orange peel (if desired). pour egg mixture evenly over bread mixture. or 1 teaspoon finely shredded raisins. vanilla. and cardamom or cinnamon. .Bread Pudding 4 beaten eggs 4 cups dry French bread cubes or 2¼ cups milk regular bread cubes ½ cup sugar 1/3 cup dried tart red 1 tablespoon vanilla cherries. dried cranberries. sugar.
Bake in a 350o oven or 40 or 45 minutes or till a knife inserted near the center comes out clean. the ¼ cup sugar. Makes 8 servings. transfer batter to a 1 – quart casserole. Cool slightly. 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. 1 tablespoon of the cocoa powder. serve warm with whiskey sauce. Add milk. stir till smooth. oil. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup sugar. Bake in a 350o . and baking powder. and vanilla. gradually stir in boiling water. Pour evenly over batter. Stir in walnuts. 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.
Add to flour mixture. lemon juice. Beat egg whites till stiff peaks form (tips stand straight) Gently fold egg whites into lemon batter. stir just till combined. Transfer batter to a 1 – quart casserole. and melted butter or margarine combine egg yolks and milk.Lemon Pudding Cake ½ cup sugar 3 tablespoons all – purpose flour 1 teaspoon finely shredded lemon peel 3 tablespoons lemon juice 2 tablespoons butter or margarine. Combine sugar and flour. Pour hot water into the large pan around the casserole to a depth of 1 inch. Stir in lemon peel. Place the casserole in a large pan on an oven rack. melted 2 slightly beaten egg yolks 1 cup milk 2 egg whites. Bake cake in a 350o oven .
. Serve warm. Makes 4 servings.about 40 minutes or till golden and top springs back when lightly touched near the center.
serve with whipped cream.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. . coarsely chopped teaspoons sugar beaten egg yolks teaspoon vanilla Whipped cream (optional) In a small heavy saucepan combine half – and – half. and sugar. chocolate. chocolate. Remove from heat. 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. Pour into 4 or 6 pots de crème cups or small dessert dishes. Stir in vanilla. Cook and stir over medium heat about 10 minutes or till mixture comes to a full boil and thickens. If desired. Cook and stir over low heat for 2 minutes more.
half. Makes 2 quarts. Stir in whipping cream. Stir till sugar dissolves. sugar.4 1½ 1 2 Vanilla Ice Cream cups half – and – half. and vanilla. Freeze ice – cream mixture in a 4 or 5 quart ice – cream freezer according to the manufacturer`s directions. light cream or milk cups sugar tablespoon vanilla cups whipping cream In a large bowl combine half – and. . Ripen 4 hours.
Makes 1 ½ quarts. and corn syrup. In a blender container combine yogurt. Freeze mixture in a 2 – quart ice – cream freezer according to the manufacturer`s directions. 1 cup of the cherries. 2 . Add remaining cherries and chocolate.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. freeze as directed till firm. Dark sweet cherries 1/3 cup milk 1/3 cup light corn syrup ½ cup miniature semisweet chololate pieces. the milk.
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. process or blend till nearly smooth. Remove from heat and cool syrup completely. Cover. Cook and stir over high heat till mixture comes to a boil and sugar dissolves. (For best results. Place strawberries in a food processor bowl or blender container. puree half of the .
Freeze in a 4 quart ice – cream freezer accoarding to the manufacturer`s directions. and orange liqueur. Stir in the cooled syrup. .mixture at a time). rum. In a bowl stir together pureed strawberries. lime juice. lime peel.
or almonds. cashews. 4 1 In a medium mixing bowl combine the whipping cream. Transfer the mixture to an 8x8x2 inch baking pan. Makes 2 quarts. sweetened condensed milk. Fold in chopped nuts. freeze about 8 hours or till firm.Chocolate Velvet Ice Cream cups whipping cream 14 – ounce can (1 1/3 cups) sweetened Condensed milk 1 16 – ounce can ( 1 ½ cups) chocolate – flavored syrup 2/3 Cup coarsely chopped walnuts. and chocolate syrup. . Beat with an electric mixer till soft peaks form.
mayonnaise.Chicken Salad 1 ½ Cups finely chopped cooked 2 tablespoons sweet pickle chicken or turkey relish or chopped green sweet ½ cup chopped celery pepper ½ cup thinly sliced green onions 2 teaspoons prepared mustard 1 tablespoon lemon juice 4 medium tomatoes or lettuce 2 Hard – Cooked Eggs. 1/3 cup mayonnaise or salad dressing In a mixing bowl combine chicken. chopped leaves. pickle relish or sweet pepper. and mustard. Cover. and 1/8 teaspoon pepper stir in eggs. celery green onions. chill at least 1 hour. . lemon juice.
if using tomatoes cut a thin slice off stem end of each tomato. Serve salad in tomato shells or on lettuce leaves. 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) . 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. Using a spoon Scoop out the centers of tomatoes.Meanwhile. Makes 4 main – dish servings. chopped ½ of a small cucumber. or beef. pork. leaving ¼ to ½ inch thick shells. Reserve pulp for another use. chicken. thinly sliced ½ cup crumbled feta cheese (2 ounces) 6 radishes.
green onions. cucumber. Arrange one – fourth of the meat. . and patted dry (optional) In large mixing bowl toss together curly endive and or romaine and lettuce or spinach. rinsed. tomato.4 anchovy fillets. feta cheese. radishes. Prepare Greek Vinaigrette and drizzle about with anchovy fillet. and olives on each plate of greens. Divide greens among 4 salad plates. drained. Makes 4 main – dish servings.
Spinach Toss 1 5 ¾ ½ recipe oil – free Orange – Poppy Seed Dressing cups torn spinach cup sliced strawberries cup sliced fresh mushrooms Prepare dressing. To serve. refrigerate for 2 hours. Toss lighty to coat. Makes 4 side – dish servings. bowl add the strawberries. meanwhile. mushrooms. . prepare remaining ingredients. Cover. and dressing. place spinach in a large salad.
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. ½ teaspoon paprika ¼ teaspoon dry mustard or 1 teaspoon Dijon – stile mustard (optional) In a screw top jar combine oil. or basil crushed. sugar (if desired). oregano. . oregano. vinegar. or ½ teaspoon dried thyme. mustard (if desired) and 1/8 teaspoon pepper. Cover shake well serve immediately or cover and store in refrigerator up to 2 weeks. herb paprika . shke before serving. Makes about ¾ cup.
pitted. . pepper. and cilantro.inch pieces (3/4 cup) celery stalk with leaves. Add dressing. If desired. rinsed and drained cup cooked whole kernel corn red sweet pepper. peeled. sweet. serve in salad bowls lined with lettuce leaves and garnish with avocado slices.1 1 1 1 1 1 ½ Black Beans and Corn With Salsa Dressing 15 – ounce can black beans. chill 2 to 24 hours. sliced ( 2/3 cup) tablespoon snipped cilantro or parsley recipe Salsa Dressing (see belos lettuce leaves (optional) of a medium avocado. celery. Toos to coat cover. Makes 6 side – dish servings. and sliced (optional) In a large bowl combine beans. corn. cut into ½ .
cut into strips ½ cup chopped cucumber ¼ cup thinly sliced green onions (2) 1 tablespoon snipped fresh rosemary or 1 teaspoon dreid rosemary. 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. green onions. . In a bowl combine barley. simmer 10 to 12 minutes or till liquid is absorbed. sweet pepper. crushed ¼ cup Italian vinaigrette. frozen peas. Cover. In saucepan combine broth or water and barley. rinsed and drained ( 1 cup) 1 cup frozen peas ½ of a red sweet pepper. Bring to boiling. cucumber. beans.
dish servings. Makes 4 to 6 side . Pour vinaigrette over barley mixture.and rosemary. cover chill for 4 to 24 hours. toss to coat. .
sugar. Cover and chill for 2 to 24 hours. and dash pepper. salt. stirring often. Makes 6 side – dish servings. . In a covered container stir together the sour cream. halved lengthwise and thinly sliced (about 3 cups) Small onion thinly sliced and separated into rings.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. dillweed. vinegar. Add cucumber and onion. toss to coat. Stir before serving.
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. and pimiento or sweet pepper. onion. and 1/8 teaspoon pepper. Salt. toss to coat. celery. drained red sweet pepper 2 hard – cooked eggs. In a large bowl combine thawed peas. eggs. drain. . Add to pea mixture. 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.
and pepper. catsup. Makes 4 side – dish servings. . paprika. place tomatoes atop lettuce. . Fill center of each tomato with pea mixture. Cover. 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. chill 4 to 24 hours. salt.Cover. Worcestershire sauce. Stir mixture before serving. shake well. lemon juice. sugar. cut each tomato into 8 wedges cutting justo to the bottom. If desired. vinegar.
Makes 2/3 cup. .Serve immediately or cover and store in the refrigerator for up to 2 weeks. Shake before serving.
Beating with and electric mixer on medium speed. lime peepl lime juice. and nutmeg. Makes about 1 1/3 cups. . steady stream.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. add oil to honey mixture in a thin. Serve immediately or cover and store in the refrigerator up to 2 weeks.
Crunchy party mix 1 cup margarine or butter.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. In a large roasting pan combined pretzels. cereals. and hot pepper sauce till margarine melts. toss to loss to coat. garlic powder. Dizzele margarine mixture over cereal mixture. and nuts. worcestershine sauce. 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. .
stirring every 15 minutes.Bake in a 300º oven 45 minutes. . Store in an artight container. Spread on foil. cool. Makes 20 cups.
Spread nuts in prepared baking pan. 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. Sprinkle sugar mixture over walnuts. allspice. toss to coat. Makes 7 cups nuts. Spread on waxed paper. Break into pieces store in airtight container. toss to coat. and ½ teaspoon salt. In a small mixing bowl combine sugar. Bake in a 325º oven 20 minutes. nutmeg. cool. In a large bowl beat together egg white and 1 teaspoon water with a fork. set aside. . cinnamon.
. or 1 teaspoon taco seasoning mix 1 tablespoon finely snipped parsely (optional).Flavored pop corn 6 cups warm popped popcorn 2 tablespoon butter or margarine 2 tablespoon parmesan cheese 1 tablespoon American cheese food.
. Makes 8 cups mi. dry place. coconut.coated peanuts butter.flavored Pieces.flavored Pieces. coated milk chocolate pieces. 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. candy –coated fruit. candy . Candy. Store in an airtight container in a cool. or candy corn Method: In a large bowl combine all ingredients.
stir in 1 or 2 tablespoon milk. Serve whit vegetable dippers. 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. green onion drill . or chip. . sour cream. crackers. method : in a minimum mixing bowl beat cream cheese. crackers. or chips. 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. If dip thicken after chilling.
Makes about 2 cups dip .
cup water 1 oz. a 2 cups flour piece at a time. onions Step 2: Serve this together and then add to blend from Step 1. while the machine is 2 tsp baking powder running) 1 tsp salt 1 oz. tomatoes 1 TBSP lime juice 1 oz. 1 lb Cleaned Conch (drop this in.Conch Fritters. sweet green or red pepper 1 tsp black pepper 1/2 habañero pepper (or Step 3: Add as much of this liquid equivalent Marie Sharp's Habañero to form a stiff consistency. . Sauce) 1.
Big spoonfuls for a main dish. Serve with sections of lime. small spoonfuls for an appetizer. Fritters will be golden to deep brown. Dry on absorbent paper.Fry in deep fat by dropping spoonfuls. cocktail sauce and/or tartar sauce .
and sauce gently until softened. seasoned Preparation: Butter & line oven proof dish with seasoned bread crumbs. finely diced 1 Clove Garlic. Add the chopped tomatoes and herbs and cook for a few minutes. Add the GRACE seasoning. Bread Crumbs. drained and chopped (14oz) 1 tap Thyme ½ tap Salt 1 tap GRACE All Purpose Seasoning 1 tap GRACE Hot Pepper Sauce 1 can GRACE Corned Beef. Finely diced 1 Onion. drained 6 oz. finely diced 1can Tomatoes.Baked Corn Beef Ingredients 2tap GRACE Coconut Oil 1can GRACE Mixed Vegetable 1 stick Celery. salt and hot . celery. garlic. heat in a large frying pan: Add the fresh mixed vegetables. onions. sliced 1 can GRACE Ackees.
do not break up the Ackees. Place half of the mixture to the prepared oven dish. Pour the rest of the mixture on top. Gently stir Ackees into the mixture.pepper to taste. 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 . Place the corned Beef in a layer across the mixture. Remove from heat.
Stuffing 2 tb spoon butter 1/2 cup chopped onion (small onion) 1/2 cup chopped sweet pepper (small pepper) 2 cups breadcrumbs 1/2 cup water .
The framework should be taken out whole. Continue to cut along boney framework. Remove the bione from the upper part of the wing. Baking Temp. 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.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. Fold back wing bones. Leave the tip on. remove the flesh without damaging the skin. . Moving the knife skillfully along and close to the bone as possible. Do not remove lower bones. Fill chicken with stuffing and sew up. Remove leg bones. Wash and season chicken. 350 F.
chopped 3 cloves Garlic. curry powder and cumin seeds. GRACE Vinegar or Lime cut into strips 2 tsps GRACE Hot Pepper Sauce Preparation Heat oil in frying pan/ skillet. Fry for 3 .Chicken Curry w/ coconut milk Ingredients 1 ½ tbsp Lime Juice 2 tbsp Vegetable Oil ½ cup GRACE Coconut Milk 2 Large Onions. Stir in turmeric. Gently sauté onions and garlic until softened (do not burn). grated 6 medium Tomatoes. 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.
medium Salt 1can GRACE Peas & Carrots 1 clove Garlic GRACE Curry Powder GRACE Vinegar or lime . small Black Pepper 1 can Whole kernel corn GRACE Spicy Steak Sauce 1 can GRACE Coconut milk Preparation 1 lb Tripe 1 Onion. Stir in Grace Hot Pepper Sauce. cover and cook for 7 minutes. large 1 doz Okras. large 1 Cassava. Cow Foot Stew Ingredients 2 lb Cow foot 1 bottle GRACE Jerk Seasoning 1 Sweet Pepper Large 1 Coco. limejuice. Bring to a boil stirring occasionally for 10 minutes or until thickened. tomatoes. Grace Coconut Milk. salt and stock.minutes then add chicken. Grace Tomato Ketchup. large 1 Potato.
Serve with white rice and baked plantains. Add these to the pot with the cooked cow foot and tripe. drain. add onion. (Use approximately 12 cup of water if using a regular pot) Slow cooker or pressure cooker will use less water. Wash with lime or vinegar. Scald with hot water. Marinate for 2 hours. Cut ground food in cubes and put to boil in another pot. Add the can of coconut milk and boil for another 15 minutes. Season meat with Jerk seasoning and steak sauce.Clean cow foot and tripe. Add okra during the last 15 minutes. . Cut tripe into 2-inch pieces. cook until tender. sweet pepper and garlic.
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.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) .
chopped 1 ½ cup Celery. chopped 1 Bay leaf Preparation 1 tbsp Fresh Minced Parsley 1 ½ tsp Salt (or to taste) ½ tsp Black Pepper 3 cups Rice 2 cans GRACE Coconut Milk 3 tbsp GRACE Coconut Oil . Simmer for 10 minutes.Pat and dry with paper towel. Arrange fish in the sauce making sure they are completely covered. sauté onions and sweet peppers Add GRACE Coconut Powder. In the same fry pan. Using a large fry pan. fry fish until golden brown and set aside. Serve hot over the white rice. chopped 1 Green pepper. Cook until mixture is thick and bubbly. Season fish with MALHER Garlic Powder ( Sal de Ajo) and thyme. Rice and Beans Ingredients 1lb Dry Red Beans 5 pods Garlic 1 lg Onion.
Pour beans into medium size pot. Stir fry remaining garlic. Serve with stew chicken. Add 2 can’s Grace coconut Milk to cover rice. potato salad & fry plantains . Add 4 pods garlic and put in a large pot. Cover and cook on low to medium heat for 45 minutes. Add salt to taste. and black pepper (if needed). Pepper. Wash rice and add to beans in the pot. or until rice is tender. celery and bay leaf. salt. Continue simmering 1 ½ hours or until beans are soft.Rinse and drain beans. onions. Bring to a boil and cook until beans are tender. Add parsley.
Remove from water with wire or long spoon. Dis-joint legs from body and crush the large claws. Add season. 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 Grace Coconut Milk and taste. Leave 2 tbsp Grace Coconut Milk for matilda foot. . Add matilda foot to soup. Lastly. Add seasons to crab in boiling water. Serve hot.Boil Grace Pigtail and green plantain until tender. Cook for another 15-20 minutes.
. when turning over add potatoes. (quartered. add peppers. cook thoroughly on one side. Last minute add garlic clove (remove when serving).Pork Chops Recipe Ingredients 4 pork chops. Five minutes before meal is cooked. peeled and dried) 2 large green peppers. 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. Add pork chops. 1/4" slices 1 garlic clove. (center cut 1" thick) 4 potatoes.
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. Cooks about 45 minutes total time unless you like chops crispy. chopped weed 1 dozen cooked. shelled. Add the oil and toss until all the leaves glisten. . 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. Combine the romaine and spinach in a salad bowl.Do not cover.
carrot sticks. basil.2. and dill. tomato. Add egg. Add the lemon juice and season with salt and pepper to taste. . shrimp. olives. Toss.
relish. cut each tomato into sixths and . and pepper. Cutting to within 1/2 inch of bottom. Add celery. mayonnaise. 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. eggs. salt.Meaty Main Dish Salad Recipe Ingredients 1 can luncheon meat. 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.
cooked diced ham 1 1/2 lb. Gradually add milk and chicken broth. flour 1 tsp. butter 1/4 c. Cook until of medium thickness.spread apart. shredded sharp cheese 1/2 c. Chicken-Ham And Shrimp Dish Recipe Ingredients 6 tbsp. Fill center with meat salad. cooked cubed chicken 2 c. stirring. Add cheese and stir until cheese is melted. can mushroom pieces 2 tbsp. chopped green pepper 3 c. stirring until smooth. salt 1 1/2 c. saute onion until tender but not brown. milk 1 1/2 a chicken broth 1 c. Stir in flour and salt. chopped onion 6 tbsp. cut pimento How to make Chicken-Ham And Shrimp Dish Melt butter in saucepan. cooked shrimp 1 4-oz. .
Stir in remaining ingredients and heat. Spicy & Nutritious West African Dish) . Serve over rice. noodles or mashed potatoes. Chicken Vegetable Stew & Rice (Palatable.
5lb) Chicken(Can substitute equivalent Beef/Shimp) 2 .6 oz Cans Tomato Paste 1 .tsp Paprika 1 .Med. Tomatoes 2 .tsp Garlic Powder 1 .Recipe Ingredients 1 (3-3.6 oz Can Tomato Sauce 1/8 Cup Olive Oil How to make Chicken Vegetable Stew & Rice (Palatable. Packages of Chjopped Frozen Spinach 2 .Garlic Cloves 1 .tsp Thyme 4 .tsp Blk Pepper *1/4 tsp Cayenne Pepper (optional) 3 .tsp Ginger 1 . Spicy & Nutritious West African Dish) .10oz.tsp Curry Powder 2 .Medium Onions 1 .
Use wooden spoon to turn over chicken so as not to tear chicken pieces. Rub this mixture onto the chicken pieces along with thyme. Add this sauce mixture to the drained spinach and let . In a pan. tomatoes a tomato sauce to sautéed onions and let cook 5-7 minutes. pepper (cayenne-optional). When done add tomato paste. While oil heats chop remaining onion. Chop the leftover 1/4 onion piece. meat should be white). ginger. In another pot while seasoned chicken is cooking.Skin Chicken and cut into pieces. When oil is hot add chopped onion to oil and sauté for about 5 minutes. paprika. In large pot & covered for faster cooking time. heat 1/8 cup of olive or vegetable oil and let get hot. ***(You can cut chicken how like. let seasoned chicken for about 30 minutes on medium or until done (Cook about 15-20 minutes or so on each side. When done. and black. curry powder. drain spinach and put aside. You can also use chicken parts that are pre-cut) Mince 3/4 of 1 of the onions together with the garlic cloves. 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. add this spinach mixture to the seasoned chicken. . Lastly. Thoroughly mix chicken and spinach together and let cook 30 more minutes or until done.
Stir in onion. 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. each) shrimp. minced running cold water 2 cups chicken broth 1/4 cup coarsely chopped green 3 large tomatoes.Shrimp Jambalaya Recipe Ingredients 1/2 teaspoon salt 3 tablespoons butter or margarine 1/8 teaspoon pepper 1/2 cup chopped onion 1/4 teaspoon thyme 1/2 cup chopped green onion 1/8 teaspoon cayenne pepper 1/2 cup chopped green pepper 1 bay leaf 1/2 cup chopped celery 1 cup uncooked rice 3 cans (4 1/2 1/4 lb. green pepper. diced cooked ham oz. rinsed under 2 cloves garlic. and garlic. ham. .
pepper. covered. uncovered. Mix in shrimp and remaining green pepper. cayenne pepper. and bay leaf. thyme. salt. Simmer. or until onion is tender. . Stir in chicken broth. about 5 minutes longer. stirring occasionally. or until rice is tender. 20 minutes.Cook over medium heat about 5 minutes. cover and bring to boiling. Add rice gradually. parsley. stirring with a fork. Simmer. tomatoes.
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.Dessert coffee: 2/3 cup hot strong coffee Desire coffee flavoring whipped cream (optional) Method: stir together hot coffee and desired flavoring. top with whipped cream and sprinkle with cinnamon. . If desired.
nondairy creamer.Hot cocoa mix Ingredients : 3 ½ cup nonfat dry milk powder 2 cups sifted powdered nondairy creamer ½ cup stiften unsweetened cocoa powder. Method: In a large bowl combine dry milk powder. Powdered sugar. and cocoa powder . store in an airtight container for each serving. Makes about 5 ½ cups mix (16 servings). . place 1/3 cup of the mix in a mug and add ¾ cup boiling water.
Makes 5 (6-ounces) servings. 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. Remove sticks cinnamon. baking pieces. Stir in vanilla and almond extract. Add remaining half. Stir over los heat till baking pieces are melted.and – half. Remove from heat. sprinkle each serving with ground cinnamon. stick cinnamon. Cook and stir till heated through. If desired.
reduce heat. discard.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. Add bag to cider mixture. Bring corners together and tie with a clean string (see photo. allspice. Remove spice bag. page 83). stud orange wedges with cloves. Bring to boiling. Meanwhile. For spice bag. 6inches square piece of 100% cotton cheesecloth. Cover and simmer 10 minutes. if desired. and the 1 teaspoon whole cloves on a double-thick. Serve . place cinnamon.
cider in mugs with studded orange wedges. . Makes 8 (about 8ounce) servings. if desired.
Prepare according to manufacture’s directions. 1 teaspoon ground cinnamon (optional) Ice cubes or coffee cubes Measure coffee. Makes 4 (6-ounce) servings. Pour 3 cups cold water into water compartment. if desired. cinnamon into filter-lined coffeemaker basket. . Serve over ice cubes or coffee cubes. and.Iced coffee: Ingredients: ¼ to 1/3 cup ground coffee.
Sushy punch 1 cup sugar 2 ripe medium 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. Stir in remaining juices. Transfer to a 13*9*2 inch baking pan. chilled Method: Combine 2 ¾ cup water and the sugar till sugar dissolves. . And to sugar . To form slush . To serve. let mixture stand at room temperature 20 to 30 minutes. Cover. scrape a large spoon across frozen mixture .mixture.lime carbonated beverage. half of the pineapple juice and the orange juice concentrate. Freeze for 4 to 24 hours. blender till smooth. in a blender container combine bananas.
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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