Blueberry Chipotle BBQ sauce

    Blueberry Chipotle BBQ sauce

    1/2 cup ketchup

     1 tablespoon Worcestershire sauce

     2 tablespoons molasses

     1 1/2 teaspoons minced garlic

     2 tablespoons chopped canned chipotle chiles (about three chiles)

     1 tablespoon adobo sauce (from the chipotle chile can)

     5 rounded tablespoons blueberry jam or preserves

    In a food processor, combine the ketchup, Worcestershire sauce, molasses, garlic, chipotle chiles, adobo sauce and blueberry jam. Purée all the ingredients until very smooth. This makes about 1 1/2 cups barbecue sauce, which will keep, refrigerated in an airtight container, for up to 1 week.

Amish Sunday Pork Chops

Amish Sunday Pork Chops


Mix together:
1 c. catchup
1 tbsp. Worcestershire sauce
1/2 c. onion

Pour over pork chops which have been browned and drained. Cover. Bake 350 degrees for about 30 minutes.

Okra Gumbo Freezer Mix

Okra Gumbo Freezer Mix

5 Pounds fresh Okra sliced
6 medium onions, chopped
4 celery ribs, chopped
2 green bell peppers, chopped
2 garlic cloves, minced
1 15-ounce can of tomato sauce
4 bay leaves
1 tablespoon salt
1 tablespoon pepper

Combine all ingredients.
Spoon into 2 13 x 9 inch pans.
Cover with foil.
Bake at 300 degrees for 2 hours, stirring after 1 hour.
Let cool completely.
Spoon into 4 1-pint freezer containers.
Can freeze up to 4 months.

Greek Tomatoes Recipe

Greek Tomatoes Recipe

"This recipe is quick and easy, and especially good if you use homegrown
tomatoes," says Marilyn Morel of Keene, New Hampshire. "I like to serve this
savory side at family barbecues or on camping trips. The tomatoes are
delicious with grilled steak and roasted corn on the cob.

This recipe is:

Healthy

Quick

6 Servings
Prep/Total Time: 30 min.

Ingredients

4 medium tomatoes, cut into 1/4-inch slices
1 small red onion, thinly sliced and seprated into rings
3/4 cup crumbled feta cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 tablespoon Crisco® Olive Oil

Directions

Arrange tomato and onion slices on a plate. Sprinkle with the feta
cheese, parsley, salt and pepper. Drizzle with oil. Cover and refrigerate
for 15 minutes. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 91 calories, 7 g fat (3 g
saturated fat), 17 mg cholesterol, 416 mg sodium, 5 g carbohydrate, 1 g
fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Greek Tomatoes published in Light & Tasty August/September 2002, p59

Beth Layman :)

Egyptian Tomato Salad

Egyptian Tomato Salad

Serves: 4 to 6

Ingredients

1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
1 green chili pepper, finely minced
3 tablespoons cilantro or parsley, very finely minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste

Directions

Place the tomatoes in a bowl or on a platter.
Combine the remaining ingredients and toss with the tomatoes.
Serve at once or chill and serve.
The salad will keep for 2 to 3 hours in the refrigerator.

Mixed-Berry Chocolate Toffee Bites

Mixed-Berry Chocolate-Toffee Bites

Recipe By :Bon Appétit, August 2008
Serving Size : 20

6 ounces bittersweet or semisweet chocolate -- chopped
or high-quality milk chocolate
1 1/2 teaspoons grated orange peel -- optional
2 cups mixed fresh berries*
2 chopped English toffee candy bars -- 1.4-oz. each

*Use berries such as blackberries, raspberries, and blueberries.

Line large baking sheet with foil. Stir chocolate in small bowl set over
saucepan of simmering water until melted, smooth, and warm. Remove bowl
from over water. Mix orange peel into chocolate, if desired. Spoon by
teaspoonfuls onto foil, spacing about 1-1/2 inches apart (do not spread).
Top with berries and toffee, making sure toppings touch melted chocolate.
Chill until chocolate sets, about 15 minutes. Remove from foil. Makes about
20.

Cherry Berries on a Cloud

Cherry Berries on a Cloud

Ingredients
* 6 egg whites
* 1/2 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 3/4 cups sugar
* FILLING:
* 2 (3 ounce) packages cream cheese, softened
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 cups heavy whipping cream, whipped
* 2 cups miniature marshmallows
* TOPPING:
* 1 (21 ounce) can cherry pie filling
* 2 cups sliced fresh strawberries
* 1 teaspoon lemon juice
Directions
1. In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on high until stiff
peaks
form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in.
baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open
door).
Let cool in oven overnight or at least 12 hours.

2. Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped
cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16
pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Coeur A La Creme

Coeur A La Creme

Serves 10-12

1 pound small curd cottage cheese -- at room temperature
2 packages (8 oz. each) cream cheese -- softened
pinch of salt
2 cups heavy cream
1 quart strawberries -- sliced and sweetened
whole strawberries

Blend cottage cheese and cream cheese thoroughly. Add salt. Gradually add
cream, beating constantly until mixture is smooth. Pour half the mixture
into a blender and blend 1 minute. Blend remaining half of mixture.
Turn mixture into either coeur a la crème baskets lined with cheesecloth or
individual heart-shaped molds (with holes for draining). Place on a deep
plate and let drain overnight in refrigerator.
To serve, unmold the hearts onto chilled plates and serve with sweetened
strawberries. Garnish with whole berries.
Source: "Five Star Favorites, Friends of Mamie and Ike"

Crockpot Down Home Pork Chops and Gravy

Crockpot Down Home Pork Chops and Gravy

1/2 cup all-purpose flour
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 lean boneless pork chops (1 in. thick)
1 (10 3/4 ounce) can condensed chicken broth
2 tablespoons vegetable oil

Combine 1st four ingredients in a shallow dish. Dredge chops in flour mixture and set aside.

Combine what is left of the flour mixture w/the chicken broth and pour into your crock pot.

Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.

Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.

Serve w/ hot rice and/or mashed potatoes.

Fried Cabbage

Fried Cabbage

From “more soulful recipies”
I small head of green cabbage
a few strips of bacon cut into pieces or more as you like
1 large brown onion chopped very thin
salt and fresh ground black pepper to taste
cayenne to taste
heavy skillet with a lid
1 teaspoon of butter optional

In a heavy skillet over medium flame fry the bacon until crispy remove and save the drippings to flavor your fried cabbage. If you use more than a few strips of bacon be mindful of the oil it yields. 

Add the chopped onions to the skillet, turn the flame up a bit and fry for a few minutes. 

Add the cabbage to the same skillet a little at a time making sure the skillet remains hot and each new handful of cabbage is heard sizzling when you add them to the skillet, add the salt and pepper also.

Cabbages carry a lot of water and will easily go from frying to very watery. After you've fried the cabbage add the butter and bacon, put the lid on and let them simmer a while 10 to 15 minutes to allow the flavors to blossom.

 Taste the cabbage to make sure you have seasoned them well. Add a small potato quartered
if you've added too much salt, remember the bacon is also salty. My fried cabbages are usually well cooked and I serve them over brown rice with cornbread, but cabbage, not so well cooked all the time are an excellent, tasty inexpensive side dish. I have enjoyed cabbage with and without the bacon. Try cabbage fried with thinly sliced squash, carrots, onions and even thinly sliced okra
at times with raw tomatoes over rice. I hope you like the recipe.
Enjoy!

GRANDMA'S FRIED OKRA AND POTATOES

GRANDMA'S FRIED OKRA AND POTATOES

• 1 pound fresh okra
• 2 large potatoes (baking type -- not new potatoes)
• 1 medium white onion, finely chopped
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 teaspoon ground pepper

Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

SUMMERTIME SQUASH RECIPE

SUMMERTIME SQUASH RECIPE 

2 Servings

Prep/Total Time: 15 min.

Ingredients

• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/4 cup vegetable broth
• 1 small zucchini, cut into 1/4-inch slices
• 1 small yellow summer squash, cut into 1/4-inch slices
• 1/2 small sweet red pepper, cut into strips
• 1-1/2 teaspoons canola oil
• 1/2 teaspoon butter
• 1 garlic clove, minced

Directions

• In a small bowl, combine the cornstarch, salt and broth until smooth; set aside. In a large skillet, saute the zucchini, squash and red pepper in oil and butter until tender. Add garlic; saute 1 minute longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 servings.

Sweet Potato & Cabbage Slaw

Sweet Potato & Cabbage Slaw
Source: © EatingWell Magazine
6 servings, 1 cup each

Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.

2 tablespoons canola oil

1 tablespoon lime juice
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon salt
3 cups coarsely grated peeled sweet potato (about 1 large)
3 cups thinly shredded napa or savoy cabbage
4 scallions, trimmed and thinly sliced

1 teaspoon finely minced serrano or jalapeno pepper with seeds (optional)

Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.

Vidalia Onion, Lump Blue Crab Meat and Tomato Salad

Vidalia Onion, Lump Blue Crab Meat and

Tomato Salad

1/2 cup white wine vinegar
1/4 cup sugar
Pinch salt
Pinch pepper
1 medium Vidalia onion, peeled and thinly sliced
1 small cucumber, peeled and thinly sliced
1 medium vine-ripe red tomato, diced
1 medium vine-ripe yellow tomato, diced
12 ounces fresh blue lump crab meat, picked over to remove shell fragments
1/4 cup virgin olive oil
4 scallions, thinly sliced
4 basil leaves, julienned

In a large bowl, combine vinegar, sugar, salt and pepper.
Add Vidalia onion and cucumber slices to vinegar mixture, toss to coat.
Marinate for 1 to 2 hours.
Add tomatoes, crab meat, olive oil, scallions and basil.
Toss gently and adjust seasoning.
To serve, divide salad among 4 chilled plates.

Makes 4 servings.

Very Berry Salsa

Very Berry Salsa


1 pt Blueberries
1 pt Strawberries
1/4 c Sugar
3 T Minced Sweet Onion
1 T Blueberry Or Raspberry
-Vinegar Or Lemon Juice
1 t Freshly Ground Black Pepper
Hot Pepper Sauce -- To Taste
1/4 c Sliced Or Slivered Almonds
-Toasted

Rinse the blueberries and strawberries, then dry on paper towels.
Pick over the berries. Hull the strawberries and cut into quarters.
In a bowl combine the blueberries, strawberries, sugar, onion,
vinegar, pepper and hot pepper sauce. Mix well and refrigerate for
at least one hour. Just before serving, stir in the almonds. Serve
over fruit sorbet or as a condiment with poultry or pork.

From The Food Column Of The Denver Post Magazine Section of 07-13-94

Cherry Berries on a Cloud

Cherry Berries on a Cloud

Ingredients
* 6 egg whites
* 1/2 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 3/4 cups sugar
* FILLING:
* 2 (3 ounce) packages cream cheese, softened
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 cups heavy whipping cream, whipped
* 2 cups miniature marshmallows
* TOPPING:
* 1 (21 ounce) can cherry pie filling
* 2 cups sliced fresh strawberries
* 1 teaspoon lemon juice
Directions
1. In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on high until stiff
peaks
form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in.
baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open
door).
Let cool in oven overnight or at least 12 hours.

2. Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped
cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16
pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

(From Holiday Express (Laura))

Red Beans and Rice

Republica Dominicana Red Beans & Rice (arroz Con

Habijualas)

Yield: 1 servings
Ingredients and directions for this recipe
-BEANS-
1 c Dry red beans * 2 Garlic cloves
3 c -Water (approx.) - peeled and chopped
3 c -Fresh water 1 Onion; peeled and chopped
1 tb Cumin 1/2 ts Salt
1 tb Raw sugar Freshly ground black pepper
1 tb White vinegar 1 ds Tabasco

FOR RICE
1 c Rice 2 1/2 c Water

*NOTE: (red beans are not the same as kidney beans- they are smaller)

Soak the beans in the water overnight or at least 8 hours. Drain the
soaking water.

Put the beans and all the rest of the ingredients into a large cooking
pot.
Bring the water to a boil, then reduce to moderate-low heat and cook for
about 1 hour, until most of the water is absorbed. Add more water if you
need to, and stir the beans every 10 minutes or so.

When the beans have 1/2 hour to go, make the rice. Put the rice and
water
in a saucepan, bring to a boil, then reduce the heat and cover. Simmer
until all the water is absorbed, about 30 minutes. Then turn the heat
off
and let sit, with cover on, about 10 minutes.

To serve, serve the beans over the rice.

Serve with sliced avocado (aguacate), fried plaintain chips (platanos
fritos), and cornbread (served fried like hush-puppies). For dessert
serve
fruit such as papaya with coconut, and expresso coffee (for Dominican
style
expresso: fill up your demitasse cup 1/2 full of raw sugar, then add
outrageously strong expresso coffee!).

Pork Chops with Sweet-and-Sour Cabbage and Apples

Pork Chops with Sweet-and-Sour Cabbage and Apples
My online recipe files

serves 4
2 tablespoons unsalted butter
3 medium-sized, tart apples, cored, peeled, and sliced into wedges
1 head of green cabbage, cored and sliced thin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup low-sodium chicken broth
1/4 cup apple cider vinegar
2 tablespoons sugar
4 center cut, bone-in pork chops (about 1 inch thick)
1/4 cup flour
salt and pepper
2 tablespoons olive oil

Melt the butter in a dutch oven over medium heat. Add the apple slices and cook for about two minutes, until they begin to soften. Add the cabbage, salt, and pepper and cook for 2 to 3 minutes.
Add the chicken broth, vinegar, and sugar, and stir the cabbage and apple mixture until it is coated, and cabbage is slightly wilted. Cover and cook for 10 minutes, then remove cover and cook for an additional 10 minutes (you want the cabbage to get soft but allow some of the liquid to evaporate). Stir occasionally, but be gentle. You don't want the apples to disintegrate.
While the cabbage and apples are cooking, make the pork chops. Heat the olive oil in a large skillet over high heat. Pour the flour onto a shallow dish and season with salt and pepper.
Dredge each pork chop in the flour, coating all sides, and tap off any excess. Cook the pork chops about 5 minutes on each side, until golden brown and crusty. Remove from the pan, set on a plate and cover with aluminum foil to keep warm.
When the cabbage and apples are finished cooking, top each chop with a heaping scoop. Note: You'll have extra cabbage and apples, but it tastes great leftover. Or, you can cook six pork chops if you have room.

Barbados Hot Sauce

Barbados Hot Sauce

 Yield: 1 Servings

 Ingredients and directions for this recipe

 4 oz Green onions

 3/4 lb Onion

 1/2 oz Turmeric

 1/2 oz Mustard, powdered

 1/2 oz Salt

 20 Bonnet peppers

 1/4 lb Horseradish, grated

 6 Cloves garlic

 White vinegar

This recipe is from a fund raising cookbook from Barbados. Windmill  doesn't  include horseradish in the list of ingredients but it sounds good. 

Mince the first 8 ingredients together. Add vinegar until the desired  consistency is obtained, then bottle and leave for 3 or 4 days before  using.

Tomato Bocconcini and Basil Salad

Tomato Bocconcini and Basil Salad

Recipe By :Published by the Australian Womans Weekly

4 large fresh bocconcini -- sliced
6 cherry tomatoes sliced
1 bunch basil sliced
2 tablespoons vinaigrette

Place three slices of tomato on each plate and top with a bocconcini slice. Place the cherry tomatoes, flat side down on top of the bocconcini. Drizzle vinaigrette onto the tomatoes and decorate with strands of basil.

Source:
"30 years of Australian Favourites 1969 - 1999"
Copyright:
"Australian Womans Weekly"

Mashed Plantains Dominican Style

Mashed Plantains Dominican Style

Yield: 2 Servings
Ingredients and directions for this recipe

2 Green plantains
Butter
Salt
Olive oil
1/2 md Chopped onion
1/2 md Green pepper; chopped
1 Clove garlic; finely minced
1 Tomato; chopped
Salt and pepper to taste
2 tb Red wine vinegar
2 Poached or fried eggs

The following is a peasant dish from the Dominican Republic. Peel the plantains. Cut crosswise into 3 pieces. Place in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until tender about 30 minutes. When tender, remove to bowl and reserve the cooking water. Mash the plantains adding butter to taste and using the reserved cooking water to get a nice consistency. Season with salt and pepper. Keep warm.

Meanwhile, heat about 3 tablespoons olive oil in a frying pan. Saute the onions, green pepper, and garlic until tender. Add salt and pepper to taste. When the vegetables are tender, remove from heat and stir in the red wine vinegar. To serve, place one half the mashed plantain on the plate.
Spoon 1/2 the sauteed onion mixture on top of the plantains. Place the poached egg on top. Makes 2 generous servings

Variation: The sauteed onion mixture can be mixed into the mashed plantains.

Pika Onion Relish

Pika Onion Relish (curacao)

Yield: 1 Servings
Ingredients and directions for this recipe

1 lg Red onion; finely chopped (about 1_1/2 cups)
1 Scotch bonnet pepper; seeded and thinly sliced (for a hotter sauce,
leave the seeds in)
1 1/2 c Distilled white vinegar
4 ts Salt

Combine the onion, pepper, vinegar and salt in a large jar with a tight-fitting lid and shake until the salt is dissolved. Let the sauce "ripen" for at least 24 hours before serving, or preferably, 2-3 days.

Pika will keep for several months at room temperature. Serve with stews and
cornmeal dishes. Makes 2 cups.

Tomato Petal Terrine

Tomato Petal Terrine


10 vine-ripened tomatoes
300 grams goat's cheese
chicken stock
50 milliliters Tomato Juice
5 gelatine leaves
sea salt
freshly ground black pepper
10 basil leaves
extra virgin olive oil

Peel tomatoes by immersing in very hot water for 1 minutes, then slipping off the skin. Cut tomatoes into quarters and remove seeds, then set aside. Slice goat's cheese. Dissolve gelatine in a little stock, then add to the tomato juice.

Line a terrine mould with plastic wrap, allowing plenty of overhang. Pass the tomato petals through the juice mixture and place in one layer into the mould. Season lightly with salt and pepper. Pass basil leaves through juice and place a single layer over tomato petals. Place a layer of cheese slices over basil.

Repeat 3 times, finishing with another tomato layer. Fold over the plastic wrap, sealing around edges. Place weights on top and refrigerate overnight.

To serve, unmold the terrine and carefully cut into slices. Plate with mesclun and drizzle with oil and a grind of pepper.

Source:
"Recipe adapted from Tomato Petal Terrine from Herbert Franceschini, Executive Chef at the Brisbane Hilton Hotel."

Mustard-Glazed Pork Chops

 

 

Mustard-Glazed Pork Chops

Makes: 4 servings

Start to Finish: 25 mins

Ingredients

4 (1/2inch) thick bone-in pork chops

Salt

Ground black pepper

2 teaspoons olive oil

1 large onion, cut into thin wedges

1/2 cup apricot preserves

1 tablespoon Dijon-style or spicy mustard

1/4 cup water

1 teaspoon

paprika

1/2 teaspoon ground nutmeg

Fresh sage leaves (optional)

Directions

1. Season pork with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add pork and onion to skillet. Cook for 3 minutes; turn pork and onions. Cook for 3 minutes more.

2. Meanwhile, in a small microwave-safe bowl combine preserves, mustard, the water, paprika, and nutmeg. Heat in microwave for 1 to 2 minutes or until melted. Pour over pork in skillet. Reduce heat to medium. Cook, covered, for 10 minutes or until pork is cooked through (slightly pink in center).

3. Divide pork and onion mixture among serving plates. If desired, top with sage.

　

　

　

Recipe source:

http://www.bhg.com/recipe/pork/mustard-glazed-pork-chops/ 

 

I made  these pork chops for dinner last night and they were really delicious! I served them with Zippy carrots (recipe to be posted next) and also some applesauce!

Enjoy!

hugs,

peg

 

Date Bar Cookies Recipe

Date Bar Cookies Recipe

courtesy Kathleen Daelemans, Cooking Thin with Chef Kathleen, Houghton

Mifflin Company, 2002

For the filling:

3 cups coarsely chopped dates

1/4 cup granulated sugar

1 1/2 cups water

For the crust and topping:

1 cup firmly packed brown sugar

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups old-fashioned rolled oats

3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.

In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time.

Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Curry Paste (trinidad)

Curry Paste (trinidad)

Yield: 1 Servings
Ingredients and directions for this recipe

6 tb Coriander seed
1 ts Anise seed
1 ts Cloves
1 ts Cumin seed
1 ts Fenugreek seed
1 ts Black peppercorns
1 ts Toasted mustard seed
1 ts Turmeric
2 Cloves garlic; chopped
1 lg Onion; chopped
1/2 Congo (or habanero) pepper; seeds and stem removed, chopped
Water

Toast the spices in a dry skillet over medium heat until they release
their
aromas, about 3 minutes, taking care not to burn them. Transfer to a
food
processor and add the turmeric and remaining ingredients and process
into a
paste, adding water as needed. This paste will keep for about a week in
the
refrigerator. Yield: 1_1/2-2 cups.

St Bart's Creole Sauce

St Bart's Creole Sauce

Yield: 2 Cups
Ingredients and directions for this recipe

2 tb Unsalted butter
1 sm Onion; finely chopped
3 Scallions; trimmed and finely chopped
2 cl Garlic; minced
2 tb Parsley; chopped
2 ts Fresh thyme
1 c Tomato ketchup
1 tb Vinegar
1 tb Lime juice
1 ts Honey (opt)
1/2 ts To 1 ts Caribbean hot sauce
Salt and pepper to taste

Melt the butter in a saucepan. Add the onion, scallions, garlic,
parsley, and thyme and cook over medium heat until soft, about 3
minutes. Stir in the ketchup, vinegar, lime juice, honey if using,
hot sauce, salt and pepper and 1/2 cup water. Bring sauce to a boil,
then reduce the heat and simmer for 3 minutes. Correct seasoning,
adding more hot sauce, lime juice, or salt totaste. Transfer the
sauce to a clean jar.

Trinidad Seasoning

Gina's Mixed Seasoning From Trinidad

Yield: 1 Servings
Ingredients and directions for this recipe

1 bn Sieve -- (green onion)
2 Stalks celery
2 bn Shadow Benny -- cilantro Substitute
1 bn Thyme
3 4 heads
1 Yellow
1 2 inch
1 Piminto -- (optional)
Soy Sauce
Garlic -- (lot's of garlic)
Onion
Piece fresh ginger

All ingredients should be chopped fine. Mix ingredients, except soy
sauce, and store covered in refrigerator. Marinate chicken, beef, or fish with
the seasoning, and a generous sprinkle of soy sauce over the top for one
hour before BBQ.

Note: Gina also used the seasoning in fruit. I like the
seasoning best with chicken. You could serve this dish with red beans &
rice, cheese macaroni pie, and fried plantain, with lime pie for to
complete a Caribbean menu.

Cucumber Tomato Salad Recipe

Cucumber Tomato Salad Recipe

This recipe comes from my husband's great-grandmother. It's especially good
with ripe tomatoes from the garden, but drained canned tomatoes may also be
used.—Maxine Foreman, Columbus, Nebraska

This recipe is:

Quick

6-8 Servings
Prep: 25 min. + chilling

Ingredients

2 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium cucumber, peeled and thinly sliced
1/2 cup chopped green onions
3 tablespoons sugar
1/2 cup water
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a serving bowl, combine the tomatoes, green pepper, cucumber and
onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in
water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir;
serve with a slotted spoon. Yield: 6-8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 40 calories, trace fat (trace
saturated fat), 0 cholesterol, 152 mg sodium, 10 g carbohydrate, 1 g fiber,
1 g protein.

Cucumber Tomato Salad published in The Best of Country Cooking Annual 2005, p67

Beth Layman :)

Broccoli Slaw

Broccoli Slaw

Source: © EatingWell Magazine

8 servings, 3/4 cup each

Make Ahead Tip: Cover and chill for up to 2 days.

4 slices turkey bacon

1 12- to 16-ounce bag shredded broccoli slaw or 1 large bunch broccoli (about 1 1/2 pounds)
1/4 cup low-fat or nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 8-ounce can sliced water chestnuts, rinsed and coarsely chopped
1/2 cup finely diced red onion (1/2 medium)

Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes). Drain bacon on paper towels. Chop coarsely.

If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.

Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

2 1/4 cups cake flour (not self-rising)

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup sour cream (8 1/2 ounces)

2 1/4 sticks (1 cup plus 2 tablespoons) unsalted

butter, softened

1 1/2 cups granulated sugar

1 1/2 cups packed dark brown sugar

1 tablespoon chocolate extract* (optional)

1 teaspoon vanilla extract

6 large eggs

3 ounces fine-quality bittersweet chocolate (not

unsweetened)

2 tablespoons unsalted butter

Do not preheat oven. Butter and flour a 12-cup bundt

pan, knocking out any excess flour. Into a small bowl

sift together flour, unsweetened cocoa powder, and

salt. In another small bowl stir together baking soda

and sour cream.

In a large bowl with an electric mixer (preferably a

standing electric mixer) beat together butter and

sugars until light and fluffy, about 10 minutes. Beat

in extracts and add eggs 1 at a time, beating well

after each addition. With mixer at low speed, add

flour mixture and sour cream mixture alternately in

batches, beating until just combined.

Pour batter into bundt pan and put in middle of cold

oven. Set oven to 350 F and bake cake 1 hour and 25

minutes, or until a tester comes out clean. Cool cake

in pan on a rack 15 minutes and turn out onto rack to

cool completely.

Fresh Fruit trifle

Fresh Fruit trifle

Book: Cook'n with Pillsbury
Chapter: Desserts, Cakes & Pies
Makes 10 servings
Prep Time: 15 minutes (ready in 2 hours 15 minutes) - Yield: 10 servings

1 1/4 cups skim milk
1/2 cup low-fat plain yogurt
1 teaspoon grated orange peel
1 (3.4-ounce) package instant vanilla pudding and pie filling mix
8 cups angel food cake cubes
4 cups fresh fruit , (seedless grapes, halved strawberries, sliced
nectarines, mandarin orange segments and/or pineapple tidbits)

1. In medium bowl, combine milk, yogurt and orange peel; blend well. Add
pudding mix; beat until well blended. Let stand 5 minutes
2. In large serving bowl, layer half of cake cubes, 1/3 of fruit and half of
pudding mixture. Repeat layers. Arrange remaining fruit over top. Cover;
refrigerate at least 2 hours or up to 6 hours before serving.