Star Fruit Sorbet
Serves 6-8

1 tsp unflavored gelatin
1/4 to 1/2 cup cold water
1/4 to 1/2 cup sugar, or to taste
3 tbsp light corn syrup
3 lbs star fruit, diced and seeded, plus 1 star fruit for garnish
thinly sliced
2 to 3 tbsp fresh lime juice, or to taste

Sprinkle gelatin over the water in a small saucepan. Let stand until
spongy, about 10 minutes.  Melt the gelatin mixture over low heat
until smooth and liquid, about 2-3 minutes.  Stir in 1/4 sugar and
corn syrup, and cook over low heat until the mixture becomes clear.
Let cool completely.

Puree star fruit in a blender or food processor.  For a smoother
sorbet, strain the mixture.  Add to gelatin mixture along with 2 tbsp
lime juice and mix well.  Add more sugar or lime to taste.  Freeze in
an icecream maker according to the manufacturers instructions.  Scoop
sorbet into decorative glasses and garnish with a slice of starfruit.

If you don't have an icecream maker, you can try a trick I've seen on
TV.  Put the mixture in a large pan...say 13x9.  Spread out evenly
and place in freezer.  About every 10-20 minutes take the pan out and
stir.  It should ice up, but with the stirring keeping it from
freezing solid.  continue this until it reaches the consistencey that
you want it.  Serve and garnish as mentioned above.

===
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Griots
(Haitian Fried Spice Pork)
Serves 6

2 lbs boneless pork shoulder, cut into 1 inch cubes
1/2 cup fresh sour orange juice (or mix 1/2 and 1/2 orange and
grapefruit juice)

Marinade:

1 cup fresh sour orange juice (or above mixture)
6 cloves garlic, minced
1/2 cup minced shallots
1 onion, minced
3 tbsp minced fresh chives
1/2 to 1 scotch bonnet pepper or other hot chili, seeded and minced
(like jalapeno...this is optional by the way)
1/2 tsp fresh or dried thyme
5 whole allspice berries
1 tbsp salt
black pepper to taste

1/2 cup vegetable oil for frying

Toss the pork thoroughly with the 1/2 cup sour orange juice in a
large bowl, then drain in a colander.  Combine all of the marinade
ingredients in a nonreactive bowl.  Add pork and toss to cover with
the marinade.  Cover and refridgerate for at least 2 hours or as long
as overnight.  Toss occasionally during that time.

Transfer the pork and marinade into a large pot.  Add enough water to
cover the pork.  Bring to a boil, reduce the heat, and simmer the
pork
uncovered until very tender...about 1 hour.  Add water as necessary
to keep the pork from burning.

Drain the pork.  Just before serving, heat the oil in a pan and fry
the pork over medium high heat, stirring well, until the meat is
crusty and brown on all sides.  About 5 minutes.  Transfer to paper
towels and drain.  Serve at once.
===
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Grouper Creole
Serves 4

1 1/2 lbs boneless, skinless grouper filets (or any other white fish
like snapper)
3 cloves garlic, minced
3 tbsp fresh lime juice
salt and pepper to taste
1/2 cup all purpose flour for dredging
3 tbsp olive oil

Creole Sauce

2 cloves garlic, minced
1 small onion, thinly sliced
1 small green pepper, seeded, cored, and thinly sliced
1/2 tsp cumin
1 tsp oregano
1/4 cup tomato paste
1 tsp red wine vinegar
1/3 cup dry white wine
1 bay leaf
2 tbsp fresh parsley

Rinse grouper and pat dry.  Cut into 2 inch squares.  Toss with
garlic, lime, salt and pepper in a nonreactive dish and let marinate
for 15 minutes

Put flour in a plastic bag.  Drop fish in a little at a time and
shake well.  Shake off excess.  Heat oil in a skillet over medium
heat.  Lightly brown the fish on both sides, about a minute per side.
  Transfer to paper towels and drain.

Make the sauce:  Add oil to the pan if necessary (you should have
about 2 tbsp)  Add garlic, onion, bell pepper, cumin and oregano and
lightly brown over medium heat for about 5 minutes.  Stir in tomato
paste and cook for another minute.  Stir in vinegar, wine, and bay
leaf and mix well.

Add fish and gently simmer for 10 minutes, or until the oil begins to
bead on the surface of the sauce.  This indicates that the water has
evaporated and the flavor of the sauce is concentrated.  If the fish
starts to dry out, add a little more wine.  Remove bay leaf and add
salt and pepper and additional vinegar to taste.  Serve the fish over
rice with the sauce spooned over the top.

===
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Hey everybody,

Just a quick note to let you know that I have a new email address.
Also, I have changed the list settings so that you may now post
messages directly to the list instead of having them await approval.
So, anything you guys wanna share, just share away!

Colleen
a_sundays_child@...

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It is really good.  You'll like it.  One thing I do sometimes is leave
out the avacado and add guava instead.  It is nice for a change.
Sometimes a little pineapple is good too.

Colleen


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G'day now that sound good!!!

Have to give it a go to.....Glen

Colleen wrote:

> From: Colleen <dharmaa@...>
>
>                      *  Exported from  MasterCook  *
>
>                           Jamaican Papaya Salad
>
> Recipe By     : the California Culinary Academy
> Serving Size  : 4    Preparation Time :0:50
> Categories    : Low Calorie                      Salads
>                 International Cuisine            Low Cholesterol
>                 Low Fat                          Low Sodium
>
>   Amount  Measure       Ingredient -- Preparation Method
> --------  ------------  --------------------------------
>    1      cup           watercress
>    2      cups          peeled and seeded papaya -- thinly sliced
>      1/4  cup           avocado -- thinly sliced
>    1      cup           canned hearts of palm -- drained and sliced
>    1      cup           tomato -- thinly sliced
>    2      tablespoons   lime juice
>    2      tablespoons   chopped cilantro
>      1/4  teaspoon      herbal salt substitute
>      1/8  teaspoon      ground coriander
>      1/8  teaspoon      allspice
>
> 1. Arrange watercress on 4 small salad plates. Layer slices of papaya,
> avocado, hearts of palm, and tomato on top.
>
> 2. Stir together lime juice, cilantro, salt substitute, coriander, and
> allspice. Drizzle over papaya salads. Cover with plastic wrap and chill
> 30 minutes before serving.
>
> ===
> Feel free to check out Taste of the Islands, a
> new list for Caribbean Cuisine.  For more information, send
> me a note, or to subscribe, go to:
> http://www.onelist.com/subscribe.cgi/TasteoftheIslands
> _________________________________________________________
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> Get your free @yahoo.com address at http://mail.yahoo.com
>
> ------------------------------------------------------------------------
> Who is the most visited e-mail list community Web Service?
> http://www.onelist.com
> ONElist.com - where more than 20 million e-mails are exchanged each day!

--
"Catch you down the track"
ICQ#17239752

Martinique Casserole with Red Peppers and Black Beans

Recipe By     : the California Culinary Academy
Serving Size  : 8    Preparation Time :1:15
Categories    : Main Course                      Low Cholesterol
                 Low Calorie                      Low Fat
                 International Cuisine            Vegetarian Dishes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                    acorn or butternut squash
    1 1/2  cups          sliced onion
    1      teaspoon      safflower oil
      1/4  cup           dry sherry
    4                    red bell peppers -- julienned
    3      cloves        garlic -- minced
    2      teaspoons     ground coriander
    2      teaspoons     cumin
    1      teaspoon      dry mustard
      1/2  cup           nonfat plain yogurt
      1/2  cup           sour cream or half-and-half
      1/4  cup           minced parsley
    1      cup           cooked black beans
    1      cup           cooked brown rice
      1/3  cup           grated low-fat jack cheese
    2      tablespoons   lemon juice
                         safflower oil -- for coating pan
      1/4  cup           thinly sliced red bell pepper -- for garnish

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum
foil. Split squash in half and place, cut side down, on baking sheet,
leaving in seeds (moisture from seeds helps speed cooking process).
Bake squash for 20 minutes.

2. While squash is baking, in a large skillet over medium-high heat,
saute onion in safflower oil and sherry until soft but not browned. Add
red peppers and garlic to saute and cook for 5 more minutes.

3. Mix sauteed vegetables with coriander, cumin, dry mustard, yogurt,
sour cream, parsley, beans, brown rice, cheese, and lemon juice. When
squash is baked, scoop out seeds and remove peel. Cube cooked squash
and add to other ingredients.

4. Lightly oil a large casserole dish and spoon mixture into it.
Garnish top with red pepper slices. Bake for 25 minutes.


                    - - - - - - - - - - - - - - - - - -

NOTES : Besides being an excellent source of low-fat protein, the
reduced-fat cheeses and black beans in this recipe are a tasty
combination. They are paired with sauteed onions, red bell peppers, and
yellow squash for a colorful and delicious casserole that freezes well
and makes a great impromptu meal for family or guests. Be sure to
examine the black beans before cooking-wash them well under running
water, removing stones and broken beans.

===
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*  Exported from  MasterCook  *

                         Lime Souffle From Barbados

Recipe By     : the California Culinary Academy
Serving Size  : 8    Preparation Time :8:20
Categories    : Low Calorie                      International Cuisine
                 Desserts                         Low Sodium

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      tablespoon    butter -- to coat souffle dish
      1/2  cup           agar flakes or 2 pkgs. unflavored gelatin
    1      cup           freshly squeezed lime juice
    3                    egg yolks
    1      cup           coconut milk
      1/2  cup           maple syrup
    2      tablespoons   arrowroot powder
    3      tablespoons   grated lime rind
      1/2  cup           grated fresh coconut
    6                    egg whites

1. Lightly butter a large (2-quart) souffle dish.

2. In a small saucepan over medium-high heat, cook agar in lime juice
until completely dissolved. In a small bowl combine egg yolks, coconut
milk, maple syrup, and arrowroot. Add to lime juice mixture and cook,
stirring constantly, until a thick custard-like sauce forms. Remove
saucepan from heat.

3. Stir in lime rind and coconut. Beat egg whites until stiff peaks
form, then fold into lime mixture. Pour into prepared souffle dish and
refrigerate until firm (about 8 hours). Serve chilled.



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*  Exported from  MasterCook  *

                           Jamaican Papaya Salad

Recipe By     : the California Culinary Academy
Serving Size  : 4    Preparation Time :0:50
Categories    : Low Calorie                      Salads
                 International Cuisine            Low Cholesterol
                 Low Fat                          Low Sodium

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      cup           watercress
    2      cups          peeled and seeded papaya -- thinly sliced
      1/4  cup           avocado -- thinly sliced
    1      cup           canned hearts of palm -- drained and sliced
    1      cup           tomato -- thinly sliced
    2      tablespoons   lime juice
    2      tablespoons   chopped cilantro
      1/4  teaspoon      herbal salt substitute
      1/8  teaspoon      ground coriander
      1/8  teaspoon      allspice

1. Arrange watercress on 4 small salad plates. Layer slices of papaya,
avocado, hearts of palm, and tomato on top.

2. Stir together lime juice, cilantro, salt substitute, coriander, and
allspice. Drizzle over papaya salads. Cover with plastic wrap and chill
30 minutes before serving.



===
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*  Exported from  MasterCook  *

                             West Indian Shrimp

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:30
Categories    : Seafood                          Caribbean

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2  pounds        shrimp, cooked -- drained and peeled
    2      tablespoons   olive oil
    1      tablespoon    Angostura bitters
    1      teaspoon      dried chervil
      1/2  teaspoon      marjoram
      1/2  teaspoon      thyme
      1/2  teaspoon      cumin seed
      1/4  teaspoon      saffron
      1/2  cup           grated Parmesan cheese

In an oven-safe skillet, heat olive oil until it smokes. Quickly saute
shrimp. Stir in bitters and herbs. Sprinkle with Parmesan cheese and
broil until lightly browned.

                    - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with rice.


                      *  Exported from  MasterCook  *

                        Caribbean Pasta with Shrimp

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Caribbean
                 Pasta

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2   lb           Raw medium shrimp
    4                    Cloves garlic, finely minced
      1/4  c             Minced shallots
    1       T            Finely minced ginger
    3       T            Flavorless cooking oil
    8       oz           Your favorite pasta
      1/2   c            Cilantro sprigs
                         -----SAUCE-----

    1                    Green bell pepper, seeded
                         And chopped
    1 1/2   c            Seeded, chopped ripe tomatos
    2      t             Curry powder
      1/2   t            Allspice berries, finely
                         Crushed
      1/2  c             Chicken stock
      1/4  c             Grand Marnier
    2       T            Thin soy sauce
    1      T             Light brown sugar
    2       t            Corn starch
    1       t            Caribbean or asian chile
                         Sauce

   Advance preparation: Shell, devein and split the shrimp lengthwise
   nearly in half, then refrigerate. In a small bowl, combine the
   garlic, shallots, ginger and oil. In separate containers, set aside
   the pasta and cilantro, In a small bowl, combine all the ingredients
   for the sauce, then refrigerate. Advance prep. can be done up to 8
   hours before you begin.

   Final cooking steps: Chop the cilantro. Bring 4 quarts of water to a
   rapid boil. Lightly salt the water; then cook the pasta according to
   instructions. When the pasta lose4s its rax texture but is still
firm,
   remove from heat and drain. Meanwhile, place a 12 or 14 inch saute
pan
   over high heat. When hot, add the garlic-oil mixture. Saute until the
   garlic begins to sizzle but has not browned. Stir the sauce, then
pour
   into the saute pan. Bring the sauce to a rapid boil and cook until it
   begins to thicken, about 3 minutes. Stir in the shrimp. Stir and toss
   the shrimp until they turn pink and have just lost their raw
   interior, about 2 minutes. Immediately add the pasta. Stir and toss
   until evenly combined and well heated. Taste and adjust the
   seasonings, especially for salt. Transfer the pasta to a heated
   platter . Sprinkle on the cilantro and serve at once.



                    - - - - - - - - - - - - - - - - - -



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Hi all

As I was ploughing through my digests I have accumulated over the
past few days, I came across this:

Spicy Caribbean Soup with Rice

1 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
1 bay leaf
1/2 to 3/4teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash*
2 cups cooked chicken cubes
3 cups hot cooked rice
Cilantro sprigs for garnish (optional)
Hot pepper flakes for garnish (optional)

Cook onion and garlic in butter in large saucepan or Dutch oven over
medium-high heat. Add bay leaf, pepper flakes, coriander, allspice,
salt,
black pepper and chicken broth. Bring to a boil; simmer, covered,
10 to 15
minutes. Add squash; simmer, covered, 10 to 15 minutes, or until
squash is
tender but still slightly firm. Remove bay leaf. Reserve 1 cup
squash cubes;
puree remaining mixture. Return reserved squash and pureed
mixture to
saucepan. Stir in chicken cubes; cook until thoroughly heated.
Serve soup
topped with hot rice. Garnish with cilantro and pepper flakes, if
desired.
Makes 6 servings.

Sounds ok to me :)
Tracey

Feel free to check out
AllAboutAustralia@onelist.com

http://www.geocities.com/~dacouple

------------------------------------

"I wish I was a glow worm,
A glow worm's never glum,
How could you be unhappy,
when the sun shines out your bum!"

                 Anon

Tico BBQ Chicken
Pollo Tico al la Leña

Ingredients

For the Fire
1       quart of dry oak chips
1/2     quart of dry hickory chips
         a foil-lined broiler pan or a not lined grill rack.
Meat
2       chickens quartered and skinned

For the Sauce

1/4     cup ketchup
3       teaspoons cider vinegar
3       tablespoons Salsa Lizano
1       packet  Sazon Goya
2       teaspoons firmly packet brown sugar
2       cloves garlic minced
2       tablespoons olive oil
1       small onion minced
1/4     teaspoon thyme
1/4     teaspoon black pepper
1/4     teaspoon salt
                                   Secret spice below

Preparation

Three hours prior to cooking marinate the chicken with all of the above
ingredients except for the ketchup.  Ensure that it is mixed well and
then
refrigerate for 3 hours or overnite, covered.

Once you are ready to cook.  Get the wood chips burning at a low even
glow.  You can substitute a gas grill (medium heat) with hickory and
oak
chips or a local charcoal with these flavorings. Having the correct
wood
burning adds a special flavor to the chicken.

Remove the chicken from the marinade.  Then place in a saucepan all the
juice from the marinade (without the ketchup).  Bring this mixture to a
low boil and stir continuously, about 4 minutes.  Remove from heat and
glaze the chicken on both sides.

Place chicken meat side down, about 3 to 4 inches from the heat. Mix
the
ketchup into the remaining sauce. Basting and turning until no longer
pink
in center, about 7 to 9 minutes per side.

Secret spice
Just before you remove the chicken from the heat quickly squeeze two
limes
over the chicken.
===
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Queque de Avena con Masa
Maize Flour Cake


Ingredients
11/3 cup of MASECA corn flour
1 cup of whole oats
1 stick of butter, soft
2 eggs
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cup of hot water

Preparation
In a bowl mix in the butter, oats and water and let sit for 5 minutes.
Add the corn flour
and remaining ingredients.  Using a mixer on medium speed for a few
minutes then on
high to finish mixing well.  Make sure that all the ingredients are
incorporated well.  Pour
the mixture onto a greased 9 inch baking dish.  Bake in a preheated
oven at 375° F for 30
minutes.

Frosting/Glaze

2 cups cut strawberries
2 tablespoons butter
1/3 cup refined sugar

While the cake is baking prepare the glaze separately.  Place all the
ingredients into a pot
bring to a boil. Then simmer on medium to low heat for 15 to 20
minutes.  Stirring
occasionally to prevent sticking.

Once the cake has cooled, about 15 minutes, pour on the glaze and
serve.  Best with a
scoop of vanilla bean ice-cream

===
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This is a favorite all over the Caribbean.

Colleen

Arroz con Grandules / Rice with Pigeon Peas

Ingredients
1 1/2  cups of white rice
1 1/2  cups water
1 teaspoon of olive oil
1  14oz can of Goya Pigeon Peas
2 teablspoons chopped olives
2  cloves garlic minced
1 small onion minced
1 teaspoon of Goya Safron
1 tablespoon salt
1/4 teaspoon black pepper

In a 2 quart casserolle sautee all the ingredients except for the rice
and peas. Cook until
blanched.  Then add the rice and stir, cook for about 1 minute over
high heat.  Add the
peas and water.  Uncovered bring to a boil. Let it boil for about 2
minutes and reduce heat
to low, cover and let cook for 20 minutes stir. Cook another 10 minutes
or until rice is
fluffy.  Serves 4

===
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Baked Plantains
Recipe By : Mary Urrutia's "Memories of a Cuban Kitchen"
Serving Size : 6 Preparation Time: 0:00
Categories : Cuban Fruit

4 medium plantains very ripe
1/2 cup dry white wine or light rum
1/4 cup dry sherry
1/4 cup packed brown sugar
4 tablespoons butter salted
ground cinnamon to taste
ground nutmeg to taste


Preheat the oven to 350 F. Arrange the plantains in an ovenproof
casserole, pour the wine, sherry, and sugar over them, and sprinkle
with
butter and cinnamon.
Cover the plantains and bake 20 to 25 minutes. Uncover, turn the
plantains over, baste, and bake, uncovered, until golden brown on top,
another 15 minutes. Serve hot.


===
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These are my mother-in-law's recipes from her days in Cuba (pre-Castro).  She's
long gone, but we found her old cookbook.  They are more in Spanish, but my
husband didn't learn culinary terms as a small boy in Cuba.  I just thought I'd
share the few I have.

                      *  Exported from  MasterCook  *

                            Potaje de Garbanzos

Recipe By     : Nancy Eagan Lang
Serving Size  : 1    Preparation Time :0:00
Categories    : Cuban                            Beans
                 Ham & Bacon                      Nancy Eagan Lang
                 Potatoes                         Sausage
                 Soups & Stews

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2  lb            garbanzos
    1      lb            potatoes -- cubed
    4      oz            white bacon
    1                    onion -- chopped
    1                    beef bone
    1                    chorizo
    1                    ham bone
           pinch         saffron
    1      tbsp          salt
    2      qt            water

Soak beans overnight in salted water (covered well).  Drain and put beans and
bones in 2 qt water.  Cook 45 minutes on slow fire or until nearly tender.  Fry
bacon and onion which have been cut fine.  Add to beans.  Add potatoes, saffron
and salt to taste.  Cook until potatoes are done.  Remove from fire and add
sausage cut in thin slices.

                    - - - - - - - - - - - - - - - - - -


                      *  Exported from  MasterCook  *

                                Alfajorcitos

Recipe By     : Nancy Eagan Lang
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies                          Cuban
                 Nancy Eagan Lang

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  150      g             cornstarch
  100      g             flour
    1      tsp           baking powder
   50      g             butter
    1      tsp           liquor or vanilla
    1                    egg yolk
    2                    egg whites
  125      g             powdered sugar

Form a circle on the table with the corn starch, flour and baking powder.  Put
the butter and liquor in the middle.  Mix the egg yolk, egg whites and sugar
thoroughly and make a dough.  Stretch it (neither too thick nor too thin) and
cut it in circles of two inches in diameter.  Bake at 375F.  Once they are baked
and cold, put jam or jelly on cookie and top with another cookie.

                    - - - - - - - - - - - - - - - - - -


                      *  Exported from  MasterCook  *

                              Arroz con Pollo

Recipe By     : Nancy Eagan Lang
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Cuban
                 Main Dish                        Rice
                 Nancy Eagan Lang

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2  lb            rice
    1                    chicken
      1/2  can           artichokes
    1      can           extra fine peas
    6                    large green peppers
                         saffron -- to color
      1/2  lb            lard
    1 1/4  cans          pimentos
    2                    large onions
      1/2                head garlic
    1      can           tomatoes

In a large casserole, put lard and chicken cut into pieces.  When half done, put
in a little water.  When the water has boiled away completely, add the garlic,
onions and peppers.  When these are half done, add tomatoes and cook until done.
Add the rice and cover with hot water and color with water that saffron has been
soaked in.  Let it boil, taking care it doesn't stick to the pan.  When the
grains of rice are almost cooked, turn down the fire, add the artichokes,
pimentos and peas.  Finish cooking tightly covered.

                    - - - - - - - - - - - - - - - - - -


                      *  Exported from  MasterCook  *

                            Black Beans and Rice

Recipe By     : Nancy Eagan Lang
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Cuban
                 Rice                             Nancy Eagan Lang

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      lb            black beans
    1                    medium onions
    1                    large green pepper
           dash          black pepper
    1      tbsp          vinegar

Soak the beans in water overnight.  Have them well-covered.  Put in new water
(well-covered) and boil.  When they begin to seem tender, add salt and a sauce
made by frying in olive oil  the onion, green pepper, black pepper and vinegar. 
Cook rice separately and serve with beans.

                    - - - - - - - - - - - - - - - - - -

These recipes are from the May 24th issue of People Magazine.  Located
in Key West, New Orleans, and Orlando, Margaritaville's cuisine is a
mixture of the Caribbean, Key West and the South.

Colleen


Black Bean and Corn Quesadillas
Serves 4

8 6" flour tortillas
16oz mixed shredded cheeses
16oz black beans (recipe follows or use canned)
16 oz corn, fresh or frozen
small package of yellow rice (prepared according to package directions)
guacamole
salsa
sour cream
chopped scallions for garnish

Place 4 tortillas on a griddle or frying pan on medium heat and top
with cheese, beans, and corn.  Place remaining tortillas on top, press
down firmly with a spatula and flip them to brown on the other side,
1-2 minutes.  When heated through, remove them to a cutting board and
cool slightly.  Cut each tortilla in 4 wedges.  Place warm yellow rice
in the center of a plate, arranging quesadilla wedges around the
outside of the plate.  Serve with guacamole, salsa, and sour cream.
Sprinkle with green onion.


Black Beans
Serves 6

1 lb black beans
4 oz olive oil
1 lag yellow onion, diced
1 tsp minced garlic
1 lg green pepper, diced
1 tbsp tomato paste
1 tsp ground cumin
1 tbsp sugar
1 tsp salt
1 tsp white vinegar
1 oz diced pimento

Pick through beans and wash thoroughly.  Soak in cold water for 1-2
hours. Drain and place in a pot and cover with fresh water.  Cook
coverend on medium heat until beans are tender.  Drain any remaining
liquid, add remaining ingredients and cook for 15 minutes or until
onions are just tender.


Chicken Tacos with Honey-Chipotle Sauce
Serves 4

Chicken tacos
2 lbs chicken breast, boneless and skinless
8 6" flour tortillas
shredded lettuce
diced tomatoes
shredded cheese
sour cream
salsa

Honey-Chipotle sauce
1 oz chipotle pepper in adobo sauce (available in cans; remainder may
be frozen)
1 tsp minced garlic
1 tbsp chopped fresh cilantro (or parsley)
4 oz honey
1 tbsp ground dry mustard
1 tsp ground cumin
4 oz fresh lime juice
1 tbsp balsamic vinegar
2 oz vegetable oil

Sauce: Place all ingredients except oil in a food processor or blender.
With it running, slowly add oil until blended.

Tacos: Pour about 1/2 cup of sauce into a small bowl (refridgerate
remaining).  Brush chicken with sauce and grill until done.  Warm
tortillas on a skillet or in microwave.  Cut chicken into strips on the
diagonal.  Assemble tacos as you wish, and serve with black beans and
yellow rice.


Black Bean soup
serves 4-6

3 cups black beans (use above recipe or canned)
1 cup water
1 cup salsa
1/2 tsp salt
2 oz onion, diced
1 tsp hot pepper sauce
shredded cheese
sour cream
chopped scallions for garnish

place 2 cups of the prepared black beans in a food processor or blender
and puree.  Pour into a saucepan over medium heat.  Add remaining
beans, water, salsa, salt, onion and hot sauce and bring to a simmer.
Serve warm, topped with cheese a dollop of sour cream, and garnish with
scallions.


Cuban Pork Dinner
serves 8

5 lbs boneless loin of pork, trimmed and sliced into 1/4 inch thick
medallions
1 lg onion, sliced for garnish
4 oz fresh lime juice, or bottled

Marinade
2 oz vegetable oil
1 cup chopped onion
2 tsp minced garlic
1 cup orange jice
4 oz lime juice
4 tbsp chopped fresh parsley
1 tbsp oregano
1/4 tsp salt
1/8 tsp black pepper

Combine marinade ingredients in a small bowl or shallow pan.  Add pork
medallions and refrigerate, covered, for 2 hours.  In a hot skillet,
pan-sear pork in 1 tbsp vegetable oil for 1 1/2 to 2 minutes each side.
  Serve with black beans and yellow rice and top with onion rings that
have been marinated in lime juice.
===
Feel free to check out Taste of the Islands, a
new list for Caribbean Cuisine.  For more information, send
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These recipes are also from the May 24th issue of People Magazine.
Casa Salsa's cuisine is a modernized version of Puerto Rico's
traditional dishes.

Colleen


Grilled Filet of Tuna in Rum-Molasses Sauce
Filete de Atun a la Parilla
Serves 4-6

4-6 6oz sushi grade tuna filets
2 tbsp olive oil
Casa Salsa adobo (recipe follows)
Slivered sweet red, green and yellow peppers

Casa Salsa Adobo
1/4 cup chopped garlic
2 tbsp ground oregano
3 tbsp salt
2 tbsp olive oil
pinch of black pepper

Rum-Molasses Sauce
2 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
1 cup dark molasses
1 cup dark rum

For adobo, combine all ingredients in a food processor or blender and
pulse until a paste is formed.

For sauce, use a medium sized pot rather than a small one since the
sugar in the molasses will cause it to bubble a great deal.  Saute
ginger and garlic in the oil about 1 minute.  Add molasses and rum and
bring to a boil.  Be careful not to boil it over.  Turn heat to medium
low and reduce the sauce by half, about 45 minutes.  It will be very
thick and sweet.

For tuna, Rub the tuna with the oil and adobo, then sear on a very hot
grill to desired doneness.  Serve with a few spoonfuls of sauce and a
garnish of pepper slivers.


Vanilla Flan
Flan de vainilla
serves 6-8

2 cups sugar, for caramel
2 large eggs
2 egg yolks
1 cup sugar
7 oz evaporated milk
7 oz sweetened condensed milk
3 oz heavy cream
2 teaspoons vanilla extract
1 tbsp anisette (optional)
1 tbsp Licor 43 (a vanilla-flavored liqueur) you can substitute vanilla
extract for this if you like

Preheat oven to 350 F.  Lay out six to eight small ramekins.  This
recipe will fill up to eight 4 oz ramekins.

For caramel: Place sugar in a heavy-bottomed saucepan over medium heat.
As it begins to liquefy and bubble, swirl the pot to ensure even
browning.  Remove from heat when all the sugar is the color of light
molasses.  The entire process should take about 10 minutes.

Use a small metal ladle or long-handled metal measuring suppon to pour
about 2 tbsp of caramel in each ramekin.  Turn and rock each ramekin
while caramel is still liquid to coat as much of the sides as you can.
Allow to cool completely before filling with custard

For custard: beat the eggs and yolks together, no more than necessary
to mix.  Stir in sugar and let rest until all the bubbles have
disappeared. In a separate bowl, combine the evaporated milk, condensed
milk, heavy cream, vanilla extract, and liquers (or subsitutions).
Gently stir this in the egg mixture, then let rest for a few more
minutes until the sugar is dissolved. Stir gently again, and then ladle
into the ramekins.

Make a bain marie by filling a deep roasting pan halfway with warm
water.  Lower ramekins into bain marie, making sure they are 2/3 deep
in water.  Bake about 45 minutes or until they are set.  Do not allow
oven temp to rise above 350.  Take custards out of oven when they are
still loose enough to jiggle in the center when tapped or shaken.  Let
cool at least 30 minutes.  To serve, run a thin knife around the edge,
then invert onto a plate.  Serve with whipped topping if you like.
===
Feel free to check out Taste of the Islands, a
new list for Caribbean Cuisine.  For more information, send
me a note, or to subscribe, go to:
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Tracey,

I think that Bread Pudding recipe would serve about 10-12, but you
could definately cut it down for just you and Tom.  I would recommend
cutting it in half anyway, or else you'll be eating it forever. :-)

Colleen

P.S.  I think I do still have those recipes.  Good idea, I'll post them today.
===
Feel free to check out Taste of the Islands, a
new list for Caribbean Cuisine.  For more information, send
me a note, or to subscribe, go to:
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Colleen

Any idea how many this was for ? Caribbean Bread Pudding

I would like to make it but we wouldnt have enough bread. One loaf
lasts me a month as Tom doesnt eat any.

Do you still have your Ricky Martin and Jimmy Buffet recipes??
Some here may like them. If not I can retype them for you.
Tracey

Feel free to check out
AllAboutAustralia@onelist.com

http://www.geocities.com/~dacouple

------------------------------------

"I wish I was a glow worm,
A glow worm's never glum,
How could you be unhappy,
when the sun shines out your bum!"

                 Anon

Hehehe mojo marinade al la Tracey sounds familiar :)))
Tracey

Feel free to check out
AllAboutAustralia@onelist.com

http://www.geocities.com/~dacouple

------------------------------------

"I wish I was a glow worm,
A glow worm's never glum,
How could you be unhappy,
when the sun shines out your bum!"

                 Anon

Hi everybody,

I tried to send this a little while ago, but I think I goofed.  If you
get two...oops.

Colleen

Caribbean Bread Pudding

2 Loaves Stale Bread
2 Cups Milk
2 Cups Flour
2 T Baking Soda
3 Eggs - Beaten
8 Ounces Butter or Margarine
1 T Cinnamon
1/2 t Nutmeg
1 Cup Sugar
1 T Vanilla
1 Cup Raisins
Rum to Taste...

Soak Bread in Milk - Mix Well
Add All Other Ingredients and Mix Well
Pour in Pan Approximately 16x11
Bake 1 Hour @ 350 degrees F.

Before Serving, Make Sauce of Butter and Rum and Pour Over Top of Cut
Pieces
ENJOY!!!

Mitch's World Famous Coconut Pancakes

1 Good & Ripe Large Banana
1 Cup Flour
1 Teaspoon Sugar
1 1/2 Teaspoon Baking Powder
1 Egg
1 Cup Milk
1 Can CoCo Lopez (or other brand - The same syrup used to make Pina
Coladas)

In a mixing bowl, combine flour, sugar and baking powder. Stir
in milk and egg and then add banana, mixing thouroughly. Pour
out onto very hot griddle and flip when bubbles appear. Serve
hot, covered in butter and CoCo syrup to taste!!! For extra
garnish, try a pineapple slice or fresh coconut meat!!!
Northern climates can try toasted coconut flakes instead!!!

Mmmmm...Mmmmm...good!!!

GROUPER "ISLAND STYLE"

4 Grouper Filets
Equal chopped amounts of Onions, Tomatoes and Sweet Peppers
1/4 C. Water
Season salt/lemon pepper to taste

Season filets with lemon pepper and seasoning salt to taste. Melt
margarine/butter in frying pan and cook fish until opaque. Add chopped
vegetables over Grouper with 1/4 cup of water. Cover and cook 15
minutes on
low heat. Serve with rice or grits.

What a treat!!!

FISH CAKES

4 White Fish Filets or left over shoulders(fresh preferred)
Equal chopped amounts of onion and sweet pepper
3 cloves fresh garlic
2 C. mashed potatoes
Salt and pepper to taste

Boil fish until tender. When cool, pick the fish into small pieces. In
a
blender, put onions, sweet peppers, garlic, salt and pepper until well
blended. Add this to picked fish and add 2 cups of mashed potatoes. Mix
well. Shape into cakes or small balls, dip into flour and deep fry in
vegetable oil.

Makes a great appetizer, too!!!
===
Feel free to check out Taste of the Islands, a
new list for Caribbean Cuisine.  For more information, send
me a note, or to subscribe, go to:
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Florida Keys cuisine combines American traditional cooking with
Caribbean flavors.  These are some favorites of the region.

Colleen


Conch Fritters

Ingredients:

      2 cups water
      1 tbsp. accent
      1 tbsp. garlic powder
      1 tbsp. seasoned salt
      1 tbsp. black pepper
      3/4 tbsp. thyme
      4-6 cups self-rising flour
      3 lbs. Conch meat (fresh ground)
      1/2 cup ground carrot
      1/2 cup ground onion
      dash hot pepper sauce


Method:
Mix together first 6 ingredients. Add enough flour to form a thick
batter. Then add the remaining ingredients. Batter should be stiff
enough to roll like a meatball. Roll
in flour and drop into oil heated to 350 degrees. Cook until brown.
Serve with tangy cocktail and tartar sauce. Serves 15 (cocktail
guests).


Key Lime Pie

  Ingredients for Crust:
      1-1/4 cups graham cracker crumbs
      1/4 cup granulated sugar
      1/4 cup margarine or butter
Filling:
      One 14 oz. can sweetened condensed milk
      4 egg yolks
      1/2 to 3/4 cup key lime juice (do not use persian lime juice)
      whipped cream (fresh)
      garnish with sliced key lime

Heat oven to 325 degrees F. In medium bowl, mix together sugar and
graham cracker crumbs. Melt butter on margarine and blend well with
sugar and crumbs.
Press into 9-inch pie pan. Bake 6 to 8 minutes.

In another medium bowl, combine milk and egg yolks with an electric
mixer on low speed. Mix until thick. Pour into prepared crust and put
in refrigerator overnight.
Top with whipped cream and garnish.

Key Lime Chicken

1 Cup Nellie & Joe's Key West Lime Juice (or any lime juice)
2 Tsp. Honey
2/3 Cup Water
2 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp. Thyme
2 Tbs. Vegetable or Olive Oil
1 Tbs. Fresh Ginger, peeled and chopped
3 Lbs. Chicken pieces

In a bowl or blender mix all ingredients (except chicken) until well
blended. This will create a marinade.

Pour marinade over chicken pieces. Allow to stand in marinade in the
refrigerator overnight.  Preheat oven at 350º. Drain and reserve
marinade. Place chicken in baking dish. Bake for 1 hour and 25 minutes,
basting with marinade every 20 minutes. Makes 4 servings.


Citrus Glazed Chicken

1 Whole chicken, or chicken pieces
4 Tbs. Lime Juice (use key lime juice if possible)
Juice of 1 large orange
1 Cup Sugar
1 Egg, well beaten

Bake chicken at 350º until half done. Combine lime juice, orange juice
and sugar; heat in sauce pan until sugar dissolves. DO NOT BOIL. Add
egg to mixture and cook on low heat until slightly thickened. Brush
over chicken several times to glaze. Continue to cook until fork can be
inserted with ease and chicken is tender.


Shrimp and Avocado Salad

3 Cups Shrimp, boiled, peeled and deveined
2 Tbs. Lime Juice
2 Tbs. Butter
2 Tbs. Flour
2 Tbs. Milk
1/4 Tsp. Pepper, a dash
1/4 Tsp. Worcestershire sauce
2 Tbs. Pimento, chopped
2 Tbs. Olive, chopped
3 Avocados, ripe

Prepare shrimp as directed above. Marinate in lime juice in the
refrigerator until ready to assemble salad. Melt butter and blend in
flour. Add milk gradually and cook until thick and smooth, stirring
constantly. Add salt, pepper, Worcestershire  sauce, pimento, olive and
shrimp, stir to blend. Cut avocados in half and remove pits. Fill
center with shrimp mixture. Chill and serve.


Baked Fish

1 Lrg. White meat fish, such as snapper or grouper
Salt and pepper to taste
1 Med. Sweet pepper
1 Lrg, Garlic clove, minced
1 Med. Onion
4 Tbs. Olive oil
1 Tbs. Cider vinegar
1 Bay leaf
1 Tsp. Oregano
Paprika
lemon and lime wedges for garnish

Clean and score fish. Place fish in large baking dish and sprinkle with
salt and pepper. Cut sweet pepper into rings or strips and spread over
fish. Add minced garlic. Slice onion into rings and add evenly to top
of fish. Mix oil and vinegar together and pour over all.
Place bay leaf in center of fish. Lightly sprinkle oregano and paprika
over the surface of the fish. Bake at 350º until done or fish flakes
easily.

Lime Mustard Sauce

3 Green onion stocks, finely chopped
1 Garlic clove, minced
2 Tbs. Worcestershire sauce
1/2 Cup Lime Juice (use key lime juice if possible)
1Lb. Butter
3/4 Cup Dijon mustard
1/2 Cup Sherry

      Mix all ingredients in a large saucepan. Simmer, stirring
constantly until smooth and slightly thickened, about 10 minutes. Pour
into a bowl and serve with your favorite seafood.



===
Feel free to check out Taste of the Islands, a
new list for Caribbean Cuisine.  For more information, send
me a note, or to subscribe, go to:
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Here are some Miami Cuban favorites.

Colleen


Chicken Fricassee
Fricase de Pollo

1/2 cup sour orange juice or mix orange and grapefruit juices half and
half
4 cloves garlic peeled and minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 pounds chicken pieces skinned
1/3 cup vegetable oil
2 large onions peel, chop
1 large green bell pepper chopped
1 cup tomato sauce
1 cup dry white wine
1/4 cup capers
1/2 cup stuffed green olives
1/2 cup raisins
1 pound potatoes peeled and cubed

Combine the sour orange juice, garlic, salt and pepper in a container
suitable for marinating the chicken. Add the chicken pieces to the
marinade, cover and refrigerate a minimum of 4 hours or overnight.
Remove the chicken and blot in on paper towels. Reserve the marinade.

Warm the oil in a large Dutch oven over medium heat and brown the
chicken pieces. Do this in batches rather than overcrowd the pan. Then
return all the chicken to the pan. Add onions and green pepper,
sautéing with the chicken until onions are translucent, about 3
minutes. Add reserved marinade, tomato sauce, wine, capers, olives,
raisins, and potatoes.

Reduce heat to low, cover pan and simmer for 30 minutes. Transfer
chicken to a large serving dish and spoon the sauce over it.


Mojo Marinade (a la Tracey)

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

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   20      cloves        garlic
    2      teaspoons     salt
    1                    and 1/2 cups sour orange juice
                          -- (If you can't get
                         sour oranges in your area, try equal
                         parts orange and grapefruit or 2 parts
                         orange to one part lemon and 1 part lime)
    1      cup           minced onion
    1      teaspoon      oregano
    1                    and 1/2 cups Spanish olive oil

Mash garlic and salt into a paste, using a mortar and pestle. Stir in
sour orange juice, onion, and oregano. Let sit at room temperature
for 30 minutes or longer.
In a saucepan, heat olive oil to the boiling point and remove from
the heat. Whisk in the garlic-orange juice mixture until well
blended. Makes 1 quart

**NOTE**This is good for chicken, pork, fish, beef, whatever.  Just
marinate overnight or a couple hours and cook on the grill or in the
oven.


Cangrejitos (Filled Crescent Pastries)
Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia
Serving Size : 24 Preparation Time: 0:00
Categories : Appetizer, Cuban, Pastry, Pork, Ham

                    -----DOUGH-----
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese (3 -3 oz. packages)
1 stick butter
salt to taste

                    -----FILLING-----
2 cups ham finely ground (or chorizo for extra spice)

                    -----FOR BRUSHING TURNOVERS-----
1 large egg beaten lightly with 1/4 t. water


Sift the flour, then sift it again with the salt and sugar, and set
aside.
In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended. Add the flour mixture and mix with
your fingers or a pastry blender until smooth. Cover and refrigerate at
least 30 minutes.
Preheat the oven to 400=B0 and lightly flour your work surface. Divide
the dough into 4 balls and, working with one ball at a time, with a
floured rolling pin roll out the dough 1/8 inch thick. Cut the dough
into 3-inch squares, then cut them in half, into triangles and place a
tespoonful of filling in the center of each triangle. Gently roll up
the dough from the base of the triangle to the tip, curving the ends
slightly toward the center, to form a crescent.
Place the pastries on an ungreased cookie sheet 2 inches apart, brush
with the egg wash, and bake until lightly browned, 15 to 20 minutes.
They can be made ahead of time and reheated in a 250=B0 oven for 4 to 6
minutes.


Flan de coco y ron
Coconut Rum Flan

Makes 6 servings

2 cups milk
2 whole eggs, plus 2 egg whites
1/2 cup sugar
1/4 tsp salt
2 tbsp dark rum
1/2 cup grated or shredded fresh coconut

Preheat oven to 350 F.  In a small saucepan, scald the milk.  Remove
fro the heat and let cool slightly.  In a medium sized bowl, beat the
eggs, sugar, salt and rum together.  In a slow steady stream, pour the
milk into the egg mixture, whisking constantly.  Stir in coconut.

Pour the mixture into a 9 inch round glass baking dish or pie plate, or
into 6 individual custard cups.  Place the dish or cups in a pan of hot
water, enough to come halfway up the sides of the flan dish.  Bake on
the middle rack of the oven for 1 hour, until a knife comes out clean
when inserted in the center.  The custard cups will take 20-30 minutes
to cook.

Let cool just until warm before unmolding.  To unmold, place a serving
platter over the dish or cups and turn upside down, lifting up on the
dish or cups.  Serve warm, or cover with plastic wrap and chill in the
refrigerator before serving.



===
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new list for Caribbean Cuisine.  For more information, send
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Sounds good will give it a go tonight....

                                                            Glen

Tracey Widauer wrote:

> From: "Tracey Widauer" <missis@...>
>
> Hi ya
>
> I made these tonight with the cajun seasoning you sent me.
>
> The Wedge of Light
> 4 potatoes,unpealed and scrubbed
> 1 Tbsp olive oil
> 1.5 tsp cajun spice
>
> Preheat the oven to 200c.
> Cut potatoes into 4 slices,  then make wedges. Cover with oil and
> the spices.
> Place on a prepared baking sheet.
> Bake for 20 mins on one side, then turn over and 20 mins on the
> other side.
>
> Apart from blowing my head off, it was nice:)
> Tracey
>
> Feel free to check out
> AllAboutAustralia@onelist.com
>
> http://www.geocities.com/~dacouple
>
> ------------------------------------
>
> "I wish I was a glow worm,
> A glow worm's never glum,
> How could you be unhappy,
> when the sun shines out your bum!"
>
>                 Anon
>
> ------------------------------------------------------------------------
> ONElist members are using Shared Files in great ways!
> http://www.onelist.com
> Are you?  If not, see our homepage for details.

--
"Catch you down the track"
ICQ#17239752

Hi ya

I made these tonight with the cajun seasoning you sent me.

The Wedge of Light
4 potatoes,unpealed and scrubbed
1 Tbsp olive oil
1.5 tsp cajun spice


Preheat the oven to 200c.
Cut potatoes into 4 slices,  then make wedges. Cover with oil and
the spices.
Place on a prepared baking sheet.
Bake for 20 mins on one side, then turn over and 20 mins on the
other side.


Apart from blowing my head off, it was nice:)
Tracey

Feel free to check out
AllAboutAustralia@onelist.com

http://www.geocities.com/~dacouple

------------------------------------

"I wish I was a glow worm,
A glow worm's never glum,
How could you be unhappy,
when the sun shines out your bum!"

                 Anon

Tracey,

Post away, mija.

Colleen


===
Feel free to check out Taste of the Islands, a
new list for Caribbean Cuisine.  For more information, send
me a note, or to subscribe, go to:
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Hi Colleen,Chad and Glen

Thanks for these great recipes... want me to post any that I might
find?
Tracey

Feel free to check out
AllAboutAustralia@onelist.com

http://www.geocities.com/~dacouple

------------------------------------

"I wish I was a glow worm,
A glow worm's never glum,
How could you be unhappy,
when the sun shines out your bum!"

                 Anon

Hi everyone,

Since the list is up and running now, I thought I'd post a few
favorites of the British Caribbean.  Hope you enjoy them.  Also, for
those of you who don't have access to some tropical items, I have
listed possible substitutions beside them.

Colleen Vasconcellos
dharmaa@...



Banana Fritters

3 large, very ripe bananas, peeled and mashed
4 tablespoons sugar
1/4 cup milk
6 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1 egg, beaten lightly
vegetable oil for frying

Combine bananas in a bowl with the milk, flour, baking powder, nutmeg,
and two tablespoons of the sugar.  Mix until smooth, and then fold in
the egg.  Heat the vegetable oil in a heavy skillet, gently add batter
by the tablespoon and fry until golden.  Sprinkle with remaining sugar
while warm.  Serve warm.  Yield:  12 fritters


Jamaican Beef Patties

1 lb lean ground beef
1 teaspoon ground annatto (substitute 1 tablespoon of paprika)
2 garlic cloves, crushed
1 tablespoon fresh ground black pepper
1 fresh hot pepper, minced (jalapeno is really good here)
2 teaspoons salt
1 teaspoon crumbled dry thyme
3 large onions, finely chopped
1 cup finely chopped celery
2 tablespoons soy sauce
1/2 cup plain bread crumbs
3 scallions, finely chopped
1 tablespoon all-purpose flour
1/4 cup diced red bell pepper (you can subsitute green or yellow if you
like)
salt to taste
Patty Pastry (see recipe below) or any prepared pastry dough
1 egg yolk, slightly beaten

Brown the ground beef with annatto (or paprika) in a large saucepan
over medium heat, making sure that it is broken up into small crumbles.
  Drain off any excess liquid, and add all the remaining ingredients
except egg yolk and pastry.  If the meat is dry, add up to two
tablespoons of water.  Reduce heat, stir thoroughly, and simmer for 5
minutes.  Remove from heat and cool at room temperature.

On a floured board, roll out the pastry dough as thin as
possible...about 1/8 inch thick.  Stamp out circles of dough, about 5
inches in diameter, and place 1 heaping tablespoon of cooled beef
mixture in the center of each.  Moisten the edges of the pastry circles
with water and fold dough over to form a crescent.  Crimp the edges
together with a fork to seal the pastry and brush the top with the
beaten egg yolk.  Place on ungreased baking sheets and bake in a
preheated 400 F oven for 30 minutes.  Serve warm.

To make cocktail patties, stamp out 2 inch or 3 inch circles of dough,
fill and bake for 20 minutes.

Yield about 12 patties.

Patty Pastry

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 cup cold water

Sift together flour, baking powder and salt in a bowl.  Rub in the
shortening and water without kneading too much or the dough will become
too elastic and heavy.  Mix until the dough has the consistency of
bread crumbs, and roll into a ball.  Lightly dust the dough with flour,
wrap in plastic film or waxed paper, and refrigerate for at least one
hour.  When ready to fill, roll out the dough on a floured board as
thinly as possible, about 1/8 inch thick.  Cut out circles of dough
about 5 inches in diameter. Fill and bake as directed.

Yield:  Pastry for 12 patties


Grilled Jerk Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup hot sauce -- OR
10 Scotch bonnet chile -- pureed
15 Chilis, fresh -- your favorite
2 tablespoons Rosemary -- dried
2 tablespoons Parsley -- chopped
2 tablespoons Basil -- dried
2 tablespoons Thyme -- dried
2 tablespoons Mustard seeds
3 Scallions -- finely chopped
1 teaspoon Salt
1 teaspoon Black pepper
Juice of 2 limes
1/4 cup Mustard -- cheap prepared
2 tablespoons Orange juice
2 tablespoons White vinegar
6 Chicken leg quarters

Combine all the rub ingredients in a food processor, or blender, and
blend them into a paste, making sure that all the ingredients are fully
integrated. The paste should be approximately the consistency of a
thick tomato sauce. If it is too thick, thin it out with a little more
white vinegar. Cover the paste and let it sit n the refrigerator for at
least 2 hours for the flavors to blend together. Overnight is the ideal
amount of time to give them to get acquainted.

(**NOTE** If you want to avoid making a fresh batch every time you make
this dish, you can multiply the amount of paste easily. Don't worry
about it going bad, since it keeps almost indefinitely.) Rub the
chicken leg quarters with paste and place them on the grill over very
low heat. If you have a covered cooker, put the coals to one side and
the chicken on the other, and cover.

Cook about 1 hour without a cover or 1/2 hour if covered. The key here
is to use a very low heat. You need to be patient and give yourself
plenty of time.  The chicken is technically done when the meat is
opaque and the juices run clear. However, the ideal is about 10-15
minutes past that point, when the meat pulls away from the bone easily.
It is very hard to overcook this. In fact you can only screw it up if
you burn the paste by having the heat too high. The longer the chicken
stays on the grill, the more superior the smoky
flavor. After cooking, separate the leg from the thigh by cutting at
the
natural joint between them. Serve one leg or thigh per person
accompanied by a few spoonfuls of chopped pineapple.

Serves 4 as an entree or 6 as a light meal.

                      *  Exported from  MasterCook  *

                          Trinidadian Sugar Cakes

Recipe By     : Nicole Farmer <N.Farmer@...>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes And Cookies

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4      Cups          Grated Coconut
    1      Cup           Water
    1      Cup           Sugar
      1/2  Tea           Cream Of Tartar
    1      Tea           Almond Essence
                         Few Drops Of Food Colouring, various
              colors...Very few! Otherwise you'll have
       flourescent!

1. Boil sugar and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated cocunut and
    cream of tartar.
3. When the cocunut mixture comes away from the sides of the pan
easily,
    remove from heat and beat with a spoon for 3-5 minutes.
4. Add essence and food colouring and mix well.
5. Drop by spoonfuls on an oiled cookie or enamel tray.
6. Allow to harden completely.
7. Store in an airtight container.

Tip:  You can divide the mixture into batches before Step 4 and add a
       different color to each batch.  It looks really pretty in a glass
       cookie jar after its finished.

In spite of the high sugar content, this is a really popular snack with
parents for the kids.  It's quick & easy. There aren't any
preservatives.
What you see is what you get.  You have to like coconut, though.


===
Feel free to check out Taste of the Islands, a
new list for Caribbean Cuisine.  For more information, send
me a note, or to subscribe, go to:
http://www.onelist.com/subscribe.cgi/TasteoftheIslands
_________________________________________________________
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Get your free @yahoo.com address at http://mail.yahoo.com

Hi Colleen and other member

I joined because I want to find out about Island food and also
because I have a good Epal who has sent me many yummy
ingredients from the Caribean area and I am looking for ways to
use them up before I move back to Australia (  I am in Germany
now)

:))
Tracey

Feel free to check out
AllAboutAustralia@onelist.com

http://www.geocities.com/~dacouple

------------------------------------

"I wish I was a glow worm,
A glow worm's never glum,
How could you be unhappy,
when the sun shines out your bum!"

                 Anon