CHRISTINE’S JAMAICAN JERK SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
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1/2 c Ground Allspice
1/2 c Brown Sugar — or more
6 Garlic cloves — (6 to 8)
4 Scotch Bonnet Peppers — (4
To 6) seeds and all — (or
Equivalent)
1 tb Ground Thyme
(or 2 TB thyme
Leaves)
2 bn Scallions
1 t Cinnamon
1/2 ts Nutmeg
Soy sauce to moisten
(2 TBSP)

Put everything in a food processor and blend until
smooth. You may use allspice berries, if available,
but use enough to give the equivalent of 1/2 cup
ground. This will keep “forever” in the refrigerator.
Feel free to increase the garlic, and the hot peppers.
I do. The recipe, double, and triples very well.
Rub about 1/4 cup sauce into each chicken, halved,
and get under the skin and in all the cavities. It is
pork, use a de-boned shoulder, score the fat, and rub
the sauce in, using 1/2 cup, or more, per 6 lb
shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done.
Charcoal is ideal. The meat will be a smoky pink when
done, and the skin nice and dark. Chop the meat into
pieces, and serve traditionally with a hard-dough
bread, and LOTS of Red Stripe Beer! This is the
recipe for a Jamaican Jerk Sauce exactly as Christine
Morin posted it here some months ago. Chris is a
restaurant owner, caterer, and chef from Jamaica and
this is her Jerk Sauce recipe and method. It can be
made in bulk, refrigerated, and used to marinate
chicken (whole, half, or wings, pork (chops or deboned
shoulder, or fresh picnic), or a firm- fleshed fish
like grouper or dolphin. It is VERY popular Jamaican
eating….. and introduces a pepper called a Scotch
Bonnet; an extremely flavorful and aromatic, and HOT
AS ALL HELL Jamaican pepper, that makes a jalapeno
seem tame, by comparison. The SB, as I know it, seems
to have “relatives” all over the Caribbean, Central
and South America, and even into the West coast of the
US. One of them is the Habanero.

Recipe By :

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Sauteed Fennel And Zucchini

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 fennel bulbs — thinly sliced
4 zucchini — sliced
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper
1/4 cup toasted pine nuts

In a large skillet, heat the oil over medium-high heat. Add the fennel and
zucchini and cook, stirring constantly until the vegetables are cooked through
but still crisp-tender, about 7 to 8 minutes. Stir in the vinegar and oregano
and season to taste with salt and pepper. This can be made ahead and reheated
at this point. Add the pine nuts and cook over medium heat for 2 minutes
longer. Serve hot.

Yield: 4 to 6 servings

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Title: HORSERADISH SAUCE – TRADITIONAL 🙂
Categories: Ron’s, British, Relishes
Yield: 1 /4 pint

4 tb Grated horseradish
1 ts Caster sugar
1 ts Salt
1/2 ts Pepper
2 ts Mustard. English
4 tb Single cream

Mix all in a bowl and serve. Difficult it aint:) More
horseradish means a hotter sauce. A little malt
vinegar can be added though this is not recommended
for anything other than commercial presentations where
costs will outweigh appearance. From Ron’s Plaice in
Blackpool:)

Date:

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Erika Slezak’s Fettucini with Parmesan, Chicken Peas

Recipe By : T.V. Guide/MC formatting by bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chicken
Main Dishes Pasta
Peas Poultry
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 pounds boneless skinless chicken breasts
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup low fat milk, cream, or half and half
1/3 cup Parmesan cheese
garlic powder — to taste
1 dash salt
freshly ground black pepper — to taste
15 ounce can peas — or frozen pkg.
1/2 cup fresh basil leaves, chopped
1 pound fettucini noodles — cooked al dente

Place chicken in an ovenproof dish and add 1/2 cup chicken broth. Bake at
350 F. for about 10 minutes on each side, or until chicken is slightly pink.
Reserve chicken broth and cut breasts across the grain into medium-size
slices. Let cool. In a saucepan, melt butter, add flour and stir. With a
whisk, add milk, cream or half and half. Stir in one cup of chicken broth
and then add reserved broth from cooked chicken. Add Parmesan cheese, garlic
powder, pepper, peas, basil and chicken. Simmer until chicken is cooked
through. Pour sauce over fettucini. Serve immediately.

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NOTES : Very good. Could use any noodles or pasta. If using the heavy
fettucini noodles, cut to 12 oz.

Title: SWEET SAFFRON RICE (KESARI BHAAT)
Categories: Side dish, Indian, Vegetarian, Ethnic
Yield: 4 servings

1 c Basmati rice (uncooked)
1 pn Saffron threads
1/4 c -Boiling water
2 c Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
1/4 ts Sea salt
1/2 c Jaggery or light brown sugar
1 ts Crushed cardamom seeds
1/4 c Slivered almonds
1/4 c Currants
2 tb Canola oil

Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.

Place saffron in a small glass bowl, add boiling water and let soak for 10
to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large
saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer
for 15 minutes. (Do not remove cover while cooking.) Remove from heat and
set aside.

Simmer saffron water, jaggery and cardamom in a small saucepan over low
heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.

Saute almonds and currants in oil only until currants puff slightly and
nuts turn lightly brown.

Gently fold into rice mixture, fluff with a fork, and serve.

Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol,
72 mg calcium

HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and
reduce water or broth by 2 tablespoons.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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HOOSIER BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy beans
6 c Water
1 t Salt
1/2 lb Ham hock
1 t Butter
1/2 c Onion, diced
1/4 c Celery, diced
Salt and pepper to taste

Measure beans and water into a deep kettle; let stand
overnight or 6 to 8 hours. Add salt and ham hock.
Cover, bring to a boil; then simmer until the beans
are tender. About 1 to 1 1/2 hours. Melt butter in a
small skillet and saute onion over medium heat until
light brown. Stir into soup. Add salt and pepper.
Randy Rigg

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Title: RED COOKED BEAN CURD.
Categories: Vegetarian, Beans, Chinese
Yield: 2 servings

1/2 lb Bean curd
1 ea Chinese cabbage, chopped
1 tb Green onion
1 ts Ginger, chopped
1 ts Garlic, chopped
4 tb Soy sauce
1/2 c Stock
4 tb Dry sherry
2 tb Broen sugar
1 ts Salt
1 ts Five-spice powder
2 ts Sesame oil

Cube the drained tofu. Mix all the mariande
ingredients (ginger to sesame oil) together. Stir in
bean curds let stand for several hours, or overnight.

Heat a wok cook the bean curd gently till all the
liquid has been evaporated or absorbed. Arrange the
cabbage on a dish turn the bean curd onto it.
Garnish with onion serve with boiled rice.

Jack Santa Maria, “Chinese Vegetarian Cookery”

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Title: HOT MOCHA MILK
Categories: Beverages, Chocolate, Microwave
Yield: 1 servings

1 T Chocolate syrup to
2 T Chocolate syrup
1/2 t Instant coffee
1/8 t Ground cinnamon
3/4 c Milk
Whipped cream

1. Combine chocolate syrup, instant coffee and cinammon in a
heat-resistant,
non-metallic mug or cup.
2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2
minutes or until hot. Do not allow milk to boil.
3. Garnish with a dollop of whipped cream.

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Title: LOW-FAT COLESLAW
Categories: Salads, Low-cal
Yield: 4 servings

1 tb Balsamic vinegar
1 ts Tahini
1/2 ts Dijon mustard
1/4 ts Celery seed
Dash Worchestershire sauce
1 3/4 c Nonfat mayonnaise
1 1/2 c Shredded green cabbage
1/2 c Shredded red cabbage

Whisk together vinegar, tahini, mustard, celery seed
and Worch. sauce. Stir in mayonnaise. Add cabbages,
toss well. Per serving: 22 calories, 0.7 g fat (25%)

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MM: CITRUS VINAIGRETTE WITH HAZELNUT OIL

Title: New Granola
Categories: Snacks
Servings: 6

2 c Old-fashioned oats
1 c Slivered almonds
1/3 c Frozen apple juice
-concentrate, thawed
2 tb Packed brown sugar
1 tb Ground cinnamon
1 c Unsweetened shredded coconut
1/2 c Dried sour cherries or
-raisins
1/2 c Golden raisins

A favorite at the Wickwood Country Inn

Preheat oven to 300 F. Combine oats and almonds in bowl. Mix in juice
concentrate. Add sugar and cinnamon and toss. Spread on cookies sheet.
Bake 25 minutes, stirring occasionally. Stir in coconut and bake until
golden, about 15 minutes. Remove from the oven, cool.

Add cherries and raisins to granola. Stor in airtight container at room
temperature. (Can be made 1 week ahead.)

From: Bon Appetit, The Best of the Year Jan/93 Shared By: Pat Stockett

MMMMM