Title: Jamaican jerk sauce
Categories: Sauces, Pork, Chicken, Fish
Yield: 1 Servings

—–michael grosz vbff60a–
1/2 c Ground allspice
<>
1/3 c Jamaican ground allspice
1/2 c Brown sugar
6 Cl Garlic (to 8)
4 Scotch bonnet peppers (to 6)
Equivalent) seeds and all
1 tb Ground thyme
<>
2 tb Thyme leaves
2 bn Scallions
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Soy sauce to moisten (about)

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. If
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.

~- Mike for Christine — / / ichael ================= Ms.
/ / | /- / / | 10/6/93 / /eslie =================

MMMMM

SPRING GREEN ONION SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Potatoes — chopped -OR-
-3- 3/1 c packed, cooked
-brown rice or other cooked
-whole grain
1 1/2 c Celery — chopped,about 4
-stalks
2 bn Green onions — chopped
-about 15-18, 2 1/2 cups
2 tb Oil, natural — up to 3 tbsp
2 ea Vegetable bouillon cubes
3 ts Tamari soy sauce — up to 4 tsp
-or miso
3 ts Parsley — up to 4 tsp
1 t Liquid sweetener — up to 2 tsp
-to balance flavours
1 1/2 ts Paprika
1 t Sea salt
1 t Dill weed
1 t Thyme
Cayenne pepper — several dash
Sea kelp — several dashes
1/2 ts Vegetable broth powder — opt
2 1/2 c Water — or stock

Steam the green onions and celery until tender. In a
large frying pan, saute the green onion in oil for 1-2
minutes, then add all the seasonings and saute 1 more
minute. Filling the blender twice, blend all the
ingredients until fairly smooth, lovely green light
green soup is created.

Simmer everything on medium heat for 15-25 minutes
until the bite is off the onions and the flavours
mingle.

Serve hot with bread, crackers, or other
accompaniments. Keeps 3-6 days refrigerated.

SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie
Martin posted by Anne MacLellan

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Title: Mushrooms in White Sauce
Categories: Vegetables, Oriental, Wok
Yield: 6 servings

3/4 lb Mushrooms
3 tb Oil
2 tb Water
1/4 c Milk
1 tb Corn starch, dissolved in
1/4 c Water
Salt
1 Parsley sprig
1 sl Luncheon ham

1. Select mushrooms with unopened caps. Cut off stems of mushrooms, so
that only caps remain. Retain mushroom stems for soup. Mince the
slice of ham, also mince parsley. Assemble other ingredients.

2. Place oil in wok, heat over low medium heat about 2 minutes. Add
mushrooms to wok and stir fry 1 minute. Add 2 tablespoons water, cover
wok, and gently stir fry mushrooms for about 6 minutes. Lift cover 2
or 3 times to stir mushrooms during this cooking period. When
mushrooms are cooked, remove them to a platter. Arrange mushrooms
with caps upright, pour juices from wok over them.

3. Place 1/4 cup of milk in wok, add thoroughly stirred corn starch
solution. Cook over low medium heat until white sauce is thickened.
Pour white sauce over mushroom caps, garnish with the minced ham and
parsley.

MMMMM

Title: NEW POTATO SALAD
Categories: Salads, Vegetables, Davidson
Yield: 4 servings

12 Potato, new red
3/4 c Mayonnaise
Whipping cream
1/2 ts Salt
Pepper, white; to taste
2 ts Dill, fresh; snipped
2 Garlic clove; minced

Boil potatoes in their skins until just tender; cool and quarter.
Thin mayonnaise slightly with cream. Add salt, white pepper, dill,
and garlic. Taste and correct seasoning. Chill.

—*Dying for Chocolate*
Diane Mott Davidson

MMMMM

Minestrone Soup (Delux)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Vegetable Broth (home made)
1 qt Water
1 lb Carrots
3 md Onion
4 ea Celery stalks
3 c Cabbage
2 md Zucchini
15 oz Kidney beans canned
2 oz Macaroni, uncooked
3 T Garlic clove minced
2 T Parsley dried
1/8 t Pepper
3 T Paprika
2 T Italian seasoning
32 oz Tomato canned low sodium
2 T Olive oil
1 md Leek

Dice the onions. Cube the carrots. Dice the celery stalks. Clean,
split and chop the white portion of the leeks. Wash and cut the
zucchinis into bite size cubes. Pre-cook the macaroni. Put a large
(12 quart pan) on high heat. When hot added the olive oil then the
diced onion and garlic. Cook stirring occasionally for about ten
minutes. Add the celery, leeks and all the dry seasonings except for
the paprika. Stirring regularly cook until the onions are clear and
the celery is softening. Add the carrots, vegetable broth and water.
Crush the tomatoes before adding. Stirring well add the paprika.
Bring mixture to a boil then lower the heat to a good simmer. Add the
cabbage and the zucchini. Stir well and cover. Cook for about five
hours or more stirring occasionally. Just before serving add the
cooked macaroni to heat before serving.

– – – – – – – – – – – – – – – – – –

Title: Date-Nut Butter
Categories: Posted-mm, Topping, Butter, Nuts, Fruit
Yield: 3 /4 cup

1/2 c Unsalted butter, softened
1/4 c Pitted dates, finely chopped
3 tb Toasted walnuts, chopped
1 ts Sugar
1/4 Tsp variilla extract

In small bowl beat butter until smooth. Add remaining ingredients; mix
well. Cover and refrigerate butter if not using immediately. Let butter
stand at room temperature to soften before serving.

Makes 3/4 cup.

Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA
Recipe from: California Milk Advisory Board

From the recipes files of suzy@gannett.infi.net

—–

Grandma Murphy’s Irish Bread

Recipe By : Eileen Murphy
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups flour
4 teaspoons baking powder
1/2 cup sugar
2 cups raisins
2 tablespoons caraway seed
2 cups buttermilk
1 egg

Mix all together and pour into greased cast iron frying pan. Bake at 350
degrees for one hour.

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APPLE CINNAMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
2 c Bisquick baking mix
3/4 c Apple — peeled finely chop
1/3 c Sugar
2/3 c Milk
2 ts Oil — vegetable
2 ts Cinnamon — ground

Fat grams per serving: Approx. Cook
Time: :15
Preheat oven to 400F. Grease bottom only of 12
medium muffin cups. Beat egg slightly, stir in
remaining ingredients just till moistened. Divide
batter evenly among cups. Bake till golden brown, 15
to 17 minutes. MAKES: 12 muffins

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Title: CHRISTMAS TREASURE NUGGETS
Categories: Cookies
Servings: 72

1 c Margarine or butter,
-softened
1 c Firmly packed brown sugar
3/4 c Granulated sugar
2 Eggs
1 t Vanilla
1 3/4 c All-purpose flour
1 t Baking soda
1/2 t Baking powder
1/2 t Salt (opt)
2 c QUAKER Oats (quick or
-old-fashioned, uncooked)
2 c QUAKER 100% Natural Flavor,
-any flavor
Whole blanched almonds

Heat oven to 375’F. Beat margarine and sugars in large bowl until fluffy.
Blend in eggs and vanilla. Combine flour, baking soda, baking powder and
salt; add to margarine mixture and mix well. Stir in oats and cereal.

Drop by rounded teaspoonfuls, 2″ apart, onto ungreased cookie sheet. Press
1 almond onto each cookie. Bake 8-10 minutes or until golden brown. Cool 2
minutes on cookie sheet; remove to wire rack. Cool completely. Store
tightly covered.

Makes 6 dozen cookies.

MMMMM

I just char them under the broiler, turn them until they are black all
over, then put them into a plastic bag for ten munutes or so. The
skin slips off easily and they taste great — no oil. You can use them
right away or freeze them.