Refried Beans

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

Title: JAMAICAN JERK CHICKEN
Categories: Chicken
Yield: 4 servings

1 tb Ground allspice
1 tb Dried 4hyme
1 1/2 ts Cayenne pepper
1 1/2 ts Freshly ground black pepper
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
1 x Juice of 1 lime
1 ea Scotch bonnet pepper,
1 x Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz e
1 x Trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pep- per,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar,
orange juice, and lime juice. Add the Scotch bonnet pepper,. onion,
and green onions and mix well. Add the chicken breasts, cover and
marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on
each side or until fully cooked. While grilling, baste with the
marinade.
Heat the leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Per-
sonally, I would NEVER heat the leftover marinade and serve on the
side for dipping, especially something that you had marinated POULTRY
in. A MUCH better idea would be to reserve some of the marinade
(BEFORE you put the chicken in it) and save it for serving.
This recipe is also from Sugar Reef Caribbean Cooking by Devra
Dedeaux. “This recipe is not as hot as you would find in Jamaica. For
that authentic flavor, double the quantity of dry spices.”

MMMMM

BREAKFAST BISCUITS GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached all-purpose flour
2 ts Baking powder
1 t Salt
4 tb (1/2 stick) unsalted butter,
-chilled
1/3 c Plain yogurt
1/2 c (+2 Tbsp) milk
-!!!-FOR THE SAUSAGES-!!!-
1 1/2 lb Pork sausage
1 1/2 tb Minced fresh sage leaves, or
-1 t. dried
1/4 ts Salt
Freshly ground black pepper
1/2 ts Paprika
1/4 ts Ground allspice
-!!!-FOR THE GRAVY-!!!-
3 ts 3 tsp
Unsalted butter, or as
-needed
3 tb All-purpose flour
2 1/4 c Milk
Salt and freshly ground
-black pepper
-!!!-GARNISH WITH-!!!-
2 ts Fresh sage leaves

1. Preheat the oven to 425F. Cover a baking sheet
with a piece of parchment paper.

2. Make the biscuits: sift the flour, baking powder,
and salt together into a large bowl. Using two knives
or a pastry blender, cut in the butter until the
texture rangers from cornmeal to the size of small
peas. (These two steps can be done quickly in a food
processor.) Using a fork, gradually mix in the yogurt,
then the milk, until the dough is quite soft and
somewhat sticky. Work quickly without overworking the
dough. Turn it out onto a lightly floured surface and
knead it briefly, just long enough to get it to hold
together. Roll it out so it is about 1 1/4 inches
thick, and cut it into 2 inch rounds. (You will have
10 biscuits.) Arrange the rounds on the prepared
baking sheet, and bake in the center of the oven until
they are deep golden, puffed and cooked through, 18 to
20 minutes.

3. While the biscuits are baking, prepare the
sausages: place all the sausage ingredients in a
large bowl and mix thoroughly, using your fingers. To
test the seasoning, fry a tiny patty and taste; adjust
if necessary.

4. Place the patties in a large heavy or nonstick
skillet over medium-high heat, and cook until they are
crisp and brown on the outside and cooked through
inside, about 8 minutes per side. Transfer the sausage
patties to a warmed platter and keep warm.

5. Make the gravy: Add enough of the butter to the
skillet so the bottom is covered with 1/8 inch of fat.
Stir, scraping up the browned bits from the bottom of
the skillet. Reduce the heat to medium and add the
flour slowly, stirring until it has absorbed the
butter. Cook, stirring constantly, until it turns
golden brown, at least 2 minutes. Then slowly pour in
the milk, stirring constantly, and cook until the
gravy thickens to the consistency of very heavy cream.
Season to taste with salt and a generous amount of
black pepper.

6. To serve, split two biscuits in half. Place the
bottom halves on a warm plate, top them with sausage
patties, and pour a generous amount of gravy over the
sausage. Mince the fresh sage and sprinkle some over
the sausage and gravy. Set the biscuit tops at an
angle, partially covering the sausages and serve
immediately.

4 servings (with extra biscuits).

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Mocha Bundt Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Alcohol
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package White cake mix
1 package Instant chocolate pudding
4 Eggs
1 cup Oil
2/3 cup Vodka
1/4 cup Coffee liqueur
1/4 cup Powdered sugar

Preheat oven to 350~. Grease and flour bundt cake pan, shaking out excess.
Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan.
Bake until tester inserted in center comes out clean, about 50-60 mins. Let
cool 5 minutes in pan, then invert onto rack. Blend 1/4 cup coffee liqueur with
powdered sugar in small bowl until smooth. Drizzle evenly over warm cake.

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Title: Hot Shrimp Salad on Crostini
Categories: Salads
Yield: 1 servings

2 Ripe plum tomatoes, cut into
-8 pieces each
1 sm Bunch of watercress, washed
-and dried
1 T Olive oil
1/2 t Olive oil
4 oz Shrimp, peeled, deveined
-and cut in half crosswise
1 t Tiny capers, drained
1 t Fresh lemon juice
Coarse salt to taste
Freshly ground black pepper
-to taste
1 sl Crusty peasnt bread, toasted
-(1/2″ thick)
1 Garlic clove, halved

Most people hate to clean shrimp, but these days they’re sold peeled
and deveined. Or buy a pound of shrimp when you have some extra time,
clean them and freeze in 1/4 pound portions to have on hand. It’s
less expensive that way!

1. Place tomato pieces in a bowl.

2. Pinch off delicate stems and leaves from bunch of watercress to
measure 1/2 cup; reserve.

3. Heat 1 tablespoon oil in a nonstick skillet over high heat. Add
shrimp; cook 4 minutes, stirring and shaking skillet. When cooked
through, add to tomatoes.

4. Toss capers and lemon juice with tomatoes and shrimp. Season with
salt and pepper to taste.

5. Brush one side of toast (crostini) with remaining teaspoon oil.
Rub oiled side of toast with garlic, cut-side down, using both halves
of garlic or to taste.

6. Place toast in the center of a large dinner plate. Spoon shrimp and
tomatoes over toast. Top with watercress and serve immediately.

Serves one: 371 calories, 19 grams fat, 173 milligrams cholesterol.

MMMMM

Title: Ghost Cookies
Categories: Kids, Cookies, Halloween
Yield: 32 cookies

6 oz Vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans

Melt almond bark following package directions. Dip 2/3 of each
cookie in melted candy, shaking gently to remove excess coating.
Place on wire rack with waxed paper underneath. For eyes, cut jelly
beans in half and place on cookies. Cool completely before removing
from rack. Source: Gifts That Taste Good

MMMMM

Spinach Bread (Bisquick)

Recipe By : Annie – Texas
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk frozen spinach — thawed and
-drained well
1 c bisquick
1/4 c vegetable oil
3 lg egg
1 tb chopped onion
1 c mozzarella cheese — cubed
1/2 c parmesan cheese — grated

Grease small loaf pan. Mix all of the above ingredients together by hand.
Pour into loaf pan. Bake about 30-45 min. at 350 degrees. Can be served hot or
cold.

– – – – – – – – – – – – – – – – – –

Title: MINIATURE FRUITCAKE JEWELS
Categories: Cookies
Servings: 22

MMMMM—————————-FRUITCAKES———————————
1 c All-purpose flour
1/3 c BUTTER FLAVOR CRISCO
1/3 c Granulated sugar
1/4 c Orange juice
1/2 t Baking powder
2 Eggs
1 c Diced mixed candied fruit
1/2 c Quartered red candied
-cherries
1/2 c Quartered green candied
-cherries
1 c Golden raisins
1/2 c Diced dates
1/2 c Coarsely chopped pecans

MMMMM——————————GLAZE———————————–
1/3 c Confectioners’ sugar
2 t Brandy or orange juice

1. Preheat oven to 350’F. Place 22 (2 1/2") foil baking cups in muffin pan
cups.

2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated sugar,
orange juice, baking powder and eggs in large bowl. Beat at low speed of
electric mixer until blended. Increase speed to medium. Beat until light
and fluffy. Stir in mixed fruit, red and green cherries, raisins, dates
and pecans. Spoon into prepared muffin cups, filling about 3/4 full.

3. Bake at 350’F. for 25-27 minutes or until toothpick inserted into
center comes out clean. Leave fruitcakes in muffin pans.

4. FOR GLAZE, combine confectioners’ sugar and brandy in small bowl. Stir
until smooth. Brush lightly over tops of warm baked fruitcakes. Cool in
pans.

Makes 22 miniature fruitcakes.

NOTE: Can also be made in 2″ baking cups. Place 36 foil baking cups in
muffin pan cups. Prepare batter and fill cups as directed in step 2. Bakes
at 350’F. for 18-20 minutes or until toothpick inserted into center comes
out clean. Makes 36 fruitcakes.

MMMMM

Title: PAPADAKIS STUFFED GRAPE LEAVES
Categories: Foreign, Appetizers
Yield: 8 servings

1 1/2 lb Ground lamb
1 lg Yellow onion; chopped fine
1 bn Parsley; chopped
1 bn Fresh mint; chopped
1 c Pine nuts
1/2 c Fresh lemon juice
1/2 c Olive oil
1/2 ts Oregano
1/2 ts -Salt
1/2 ts -Pepper
1 Jar grape leaves *
-Water (as needed)

*Note: Grape leaves should be washed and stems removed.

In a large bowl place the lamb, onions, parsley, mint, pine nuts,
lemon juice, olive oil, oregano, salt, and pepper. Mix the
ingredients together with your hands so that they are well combined.

Lay a grape leaf out flat. Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end.
Fold over the two sides. Roll up the grape leaf so that the mixture
is completely encased. Repeat this process until all of the meat
mixture is used.

Preheat the oven to 350 F. Line the bottom of a large baking dish
with approximately 10 grape leaves. Place the stuffed grape leaves
in the dish so that they are tightly packed. Cover the stuffed
graped leaves with water and bake them for 1 hour.

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

MMMMM

SYRIAN NOODLES WITH LENTILS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 ea Onion, chopped
3 ea Garlic cloves, pressed
2 ts Roasted cumin seeds, ground
1 t Roasted coriander, ground
2 sm Cayenne peppers
2 c Lentils, washed
1 ea Bay leaf
7 c Water
Salt pepper
4 oz Broken vermicelli

Heat oil in a large casserole. Saute onion garlic
until the onion is tender. Add cumin coriander.
Saute for another minute over medium heat.

Add cayenne pepper, lentils, bay leaf water. Bring
to a boil. Add salt pepper to taste, cover, reduce
heat simmer for 45 minutes. Simmer only until the
lentils are just tender. Adjust seasonings.

Just before serving, bring back to a simmer add the
noodles. Cook until al dente, about 4 to 10 minutes.
Serve at once in bowls.

In place of vermicelli, use wholewheat spaghetti
noodles or macaroni.

Martha Rose Shulman, “Spicy Vegetarian Feasts”

– – – – – – – – – – – – – – – – – –