Recipe Box

Ingredients

• 1 (19-ounce / 540-mL) can gungo peas (pigeon peas) or kidney beans
• 2 cups / 500 mL coconut milk
• 2 green onions, chopped (about ½ cup / 125 mL)
• 1 whole hot pepper
• ½ teaspoon / 2 mL dried thyme
• ½ teaspoon / 2 mL salt
• ½ teaspoon / 2 mL black pepper
• 2 cups / 500 mL rice
• 1 tablespoon / 15 mL margarine

Directions

1. In a large measuring cup, combine the liquid from the canned peas with the coconut milk.
2. Add more water if necessary to make 3½ cups / 875 mL of liquid.
3. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper.
4. Bring to a rolling boil and boil for 1 hr. (To minimise the boiling tie you can soak the peas overnight in water)
5. Add the rice and margarine; stir the pot once.
6. Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked.
7. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 mL of water, cover, and simmer for another 5 to 10 minutes.)

INGREDIENTS

• 12 lbs. grated cassava
• 2 lbs. sugar
• 8 oz. condensed milk
• 27 eggs, unbeaten
• 2 pounds melted butter
• 3 tablespoons salt
• 2 teaspoons nutmeg
• Brandy – to taste
• 5 lbs. chicken
• 2.5 lbs. cubed pork

METHOD

1. Put cassava into large bowl. Cover with sugar. Add condensed milk, eggs, butter, salt, nutmeg and brandy. Blend thoroughly. Place half of this mixture in large greased baking pan, making sure there is at least 1.5 inches of batter on the bottom.
2. Put chicken and pork in a pot, cover with water, and add salt and pepper to taste. Bring to a boil and simmer till meat is just tender. Remove the chicken meat from the bones, and then ladle meats over the cassava batter, adding a little stock. Cover the meat filling with the rest of the batter, leaving a small hole in the center to baste through.
3. Bake at 350 degrees for 1 hour. Reduce heat to 250 degrees and bake another 3 hours. Baste hourly with stock.
4. Let cool in the pan covered with a damp cloth – this keeps the crust soft.
5. To serve, slice and warm in the oven, or in butter in a frying pan.

The sorrel plant is a member of the hibiscus family and according to folklore yields its flowers just in time for the Christmas season. The plant has dark green leaves with the red stems and yellow hibiscus-like flowers with deep red bloches at the base. The flowers, fruits and leaves of the sorrel are all edible. The seeds likewise may be eaten. They are best roasted or ground for making flour for baking. In the Caribbean however, the fruits are brewed to make a tea, dink and also used in salads, jellies, sauces, soups, jams, beverages, chutneys, pickles, tarts, puddings, syrups and wine. In addition sorrel is used as medication. The heated leaves are applied to cracks in the feet and on boils and ulcers.

INGREDIENTS

• 1 pound sorrel
• 2-4 oz. ginger
• 2 quarts water
• sugar
• wine (optional)
• 8-12 pimento grains

DIRECTIONS

1. Wash sorrel thoroughly Put into heat resistent container.
2. Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains.
3. Boil water and pour over sorrel. Allow to stand anywhere between 6 hours to 2 days depending on strength preference.
4. Strain & Sweeten to taste and add rum if desired. Add optional wine.
5. Serve with ice cubes.** Note ** I like to mix my sorrel with ginger ale

Ingredients

• 96 oz softened cream cheese
• 2 cup sugar
• 2 tbs flour
• 1 tbs salt 
•  7 eggs
• 2 yolks
• 1.5 c sour cream
• 10 oz white chocolate melted
• 1 can coco lopez
• 5 oz shredded coconut
• 5 oz rum

Dircetions

1. Add ingredients and mix
2. Spring form, graham cracker pie crust
3. Bake 350 for 30 minutes with a water bath in the bottom of oven
4. Lower to 200 for approx 1.5 hours
5. Let cool
6. Drizzle with chocolate or mango sauce if desired

Ingredients

• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 1/2 cup unsalted butter, softened (3 cubes)
• 1 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 3 eggs plus 1 yolk
• 1 tablespoon grated lemon zest (from 1 lemon)
• 1 cup heavy cream
• 3/4 cup dark rum
• Confectioner’s (powdered sugar) for dusting cake
• Additional rum for sprinkling on cake

Directions

1. Preheat oven to 350 degrees.
2. Sift together the flour, baking powder, baking soda and salt. Set aside.
3. Cream butter and sugar until light and fluffy.
4. Add vanilla and eggs; stir until blended.
5. Beat in the zest and then add the rum.
6. Gradually add the dry ingredients, alternating with the cream and ending with the dry ingredients.
7. Blend mixture until just combined.
8. Pour batter into a well-greased and floured 10 cup tube pan and bake for almost one hour.
9. Test doneness with a skewer inserted halfway between the sides of the pan and the tube.
10. Cool, turn out and dust with powdered sugar or sprinkle cake with additional rum.

Ingredients

3 c. orange juice
3 c. pineapple juice
3 c. grapefruit juice
1/4 c.lime or lemon juice
1/2 c. honey
4 tins ginger ale or soda water
1/2 – 1 c. rum or white wine
1 c. finely chopped pineapple
½ – 1 c. small melon pieces or balls
1 lime or orange seeded and thinly sliced

Directions

1. Combine orange, pineapple, grapefruit, and lime juice.
2. Sweeten to taste with honey and chill for a few hours.
3. Just before serving, stir in ginger ale, rum, pineapple pieces and melon balls. Garnish with, lime or orange slices. Serve with
crushed ice.

NOTE: Rum can be left out to make a simple fruit punch

INGREDIENTS

• 8 oz Wholemeal flour
• 3 tsp Baking powder
• 4 oz Vegetable or soy margarine
• 4 oz Raw cane sugar if available, else a mix of brown and white sugar will do
• 1/2 lb Cooked pumpkin
• 2–3 tbsp Soy milk
• 3 oz Raisins and walnuts if desired
• 1/2 tsp Freshly grated nutmeg

METHOD

1. Sift flour and baking powder.
2. Cream margarine and sugar together in a bowl.
3. Mash the cooked pumpkin until smooth and add to the creamed mixture.
4. Fold in the sifted ingredients and moisten with the soy milk.
5. Finally stir in the nutmeg and raisins.
6. Spoon the mixture into a greased 2 lb loaf tin.
7. Heat the oven to 180 degrees and bake for 35–40 minutes.

Ingredients

• 2 tbsp. stick margarine, softened
• 2 tbsp. light cream cheese, softened
• 1 c sugar
• 1 large egg
• 2 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 c mashed ripe banana
• 1/2 cup skim milk
• 2 tbsp. dark rum or 1/4 tsp. rum extract
• 1 tsp. vanilla
• 1/4 cup chopped pecans
• 1/4 cup flaked coconut
• 1/4 cup packed brown sugar
• 2 tsp. margarine
• 2 tsp. lime juice
• 2 tsp. dark rum or 1/8 tsp. rum extract
• 2 tbsp. chopped pecans
• 2 tbsp. flaked sweetened coconut

Directions

1. Preheat oven to 375°. Coat an 8×4″ loaf pan with cooking spray; set aside.
2. Beat 2 tbsp. margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
3. Combine flour, baking powder, baking soda and salt; stir well.
4. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c pecans and 1/4 c coconut.
5. Pour batter into prepared pan; bake at 375¡ for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Icing if Wanted:

1. Combine brown sugar and 2 tsp. each margarine, lime juice, and rum in saucepan; bring to a simmer.
2. Cook 1 minute; stir constantly.
3. Remove from heat.
4. Stir in 2 tbsp. each pecans and coconut; spoon over loaf.

Ingredients

• 1 (19-ounce / 540-mL) can gungo peas (pigeon peas) or kidney beans
• 2 cups / 500 mL coconut milk 2
•  green onions, chopped (about ½ cup / 125 mL)
• 1 whole hot pepper
• ½ teaspoon / 2 mL dried thyme
• ½ teaspoon / 2 mL salt
• ½ teaspoon / 2 mL black pepper
• 2 cups / 500 mL rice
• 1 tablespoon / 15 mL margarine

Method

1. In a large measuring cup, combine the liquid from the canned peas with the coconut milk. Add more water if necessary to make 3½ cups / 875 mL of liquid. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper.
2. Bring to a rolling boil and boil for 1 hr. (To minimise the boiling tie you can soak the peas overnight in water)
3. Add the rice and margarine; stir the pot once.
4. Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 mL of water, cover, and simmer for another 5 to 10 minutes.)

Ingredients

• 1 3/4 Cups Elbow Macaroni
• 5 Ounces Shredded Cheddar Cheese
• 1 2/3 Tablespoons Flour
• 1 1/2 Teaspoons Salt
• 1 1/2 Teaspoons Paprika
• 1/4 Teaspoon Ground Pepper
• 1/8 Teaspoon Cayenne
• 1/8 Teaspoon Ground Nutmeg
• 1 Can Carnation Evaporated Milk OR 1 Can of Campbell’s Cheddar Cheese Soup
• 3/4 Teaspoon Worcestershire Sauce
• 1 Egg
• 2 cups of bread crumbs

Directions

1. Preheat oven to 350.
2. Lightly butter 9×13x2 inch glass baking dish.
3. Boil macaroni for 10 minutes in water with teaspoon of oil until 3/4 done, tender but still firm to bite.
4. In a bowl, whisk the egg and the can of evaporated milk/soup
5. Once done, drain the pasta and transfer to backing dish, add ½ of the cheese and mix in
6. Add in the Worcestershire sauce, flour and seasonings then mix in.
7. Next pour milk and egg mixture over casserole.
8. Next sprinkle the remaining cheese over the top of the macaroni, making sure the entire top is covered
9. Sprinkle bread crumbs over the top
10. Cover the dish/pan with foil and let bake for approx 20-25min
11. Uncover the dish and let bake for a remaining 5min or until cheese is golden brown
12. Let stand for 40 minutes before serving

Note: Some people like to add a few squirts of ketchup to their macaroni when mixing