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PEPPER POT SOUP

• 2 Quarts of Water
• 2 Pounds Spinach
• 1 Pound Stew Meat
• 1 Onion (Chopped Small)
• 1 Large Spicy Pepper (Chopped Small)
• 3/4 Teaspoon Thyme
• 1 1/2 Teaspoon Salt

Bring water to a boil and add the meat, onion, pepper andspinach. Cook until meat is tender and simmer an additional 15 to20 minutes. Add spices and simmer an additional 10 minutes.Serves 4-6

PUMPKIN SOUP

• 4 C chicken broth
• 1 onion, chopped
• 2 C pumpkin
• 3/4 C green onions, white part, chopped
• bay leaf
• 1/8 ts nutmeg
• 1/2 ts curry powder
• 2 C milk
• 1/2 ts sugar
• salt and pepper to taste

Saute onions. Add other ingredients and cook uncovered 15minutes. Puree. Add milk and cook another 5 minutes. Do not boil.

PUMPKIN SOUP #2

• 1/4 c. butter
• 1/4 c. minced shallots
• 1/2 c.onions
• 3 c. chicken stock
• 2 c. cooked pumpkin puree
• 1 t. paprika
• 1/2 t sugar
• 1/8 t. crushed dried chilies
• salt and pepper to taste
• 1 c. cream

Saute shallots and onions in butter until golden. Add stockeverything else but the cream and simmer 15 minutes. Coolslightly and puree in batches in blender. Return to saucepan addcream taste and adjust salt and pepper. Simmer 5 min. but do notboil. Serve with a dollop of whipped cream and sprinkle withpaprika.

CHICKEN SOUP - WITH GINGER AND CALALOO(SPINACH)

• 1 onion
• 1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
• 1 tblsp oil
• 6 cups chicken broth or water
• 1 pkg (10 oz) frozen chopped spinach
• 1 lb boneless, skinless chicken or turkey breast
• 1/2 bunch scallions or 1 small bunch coriander
• 2 cups vermicelli or fine egg noodles
• 3-4 tblsp lemon juice
• salt & pepper to taste

1. Finely chop the ONION. Peel and mince GINGER.
2. Heat OIL in soup pot over medium heat. Add ONION and GINGERincrease heat to high and saute for a few seconds to relasearoma. Add the BROTH and FROZEN SPINACH. Cover the pot and bringthe liquid to a boil. Reduce the heat and simmer until spinach isthawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inchchunks. Slice the SCALLIONS, including about four inches of thegreen tops (or rinse, stem and mince CORIANDER).
4. When the spinach has thawed, stir the soup, then add theCHICKEN and NOODLES. Cover and simmer until the noodles andchicken are cooked (~5 minutes). Add the SCALLIONS (or CORIANDER)and the LEMON JUICE. Season to taste with SALT and PEPPER.

CALALOO AND CRAB SOUP

• 1 large crab
• 20 or so okra (ladies fingers), chopped
• 1lb callaloo (substitute spinach leaves), shredded
• 1 pint coconut milk
• 3 tablespoons groundnut oil
• 6 cloves garlic, crushed
• 2 onions, finely chopped
• bunch of spring onions (10-12), chopped
• Hot pepper sauce (e.g. Tabasco), to taste
• pinch dried thyme
• black pepper
• salt

Optional ingredients :- a couple of ounces of salt cod orsalt pork.
Fry onions until soft. Add the thyme,pepper,salt, garlic and cookfor a few minutes. Put in the okra and callaloo ,cover and simmergently for 5 minutes or so. Add the coconut milk and bring backto simmer then put in the crab meat (including the crackedclaws), the spring onions and Tabasco. Cover and simmer on a low heatfor 30 minutes.
For a less 'chunky' soup remove claws and divest them of theirmeat. Blend in a liquidiser then add lots of cream to taste.Re-heat gently.

CORN AND CHICKEN CHOWDER

• 1 lbs chicken breast
• 1 chopped onion
• 4 T butter
• 2 stalk chopped celery
• 4 c fresh corn (6 ears)
• 2 med. boiling potatoes, diced
• 3-4 T flour
• 3 c chicken stock
• 1 c heavy cream

Melt butter and fry chicken, but do not let brown -- whenit's glistening, lower heat and simmer 10 minutes or until meatis firm. Cut up and set aside.
Puree 2 c of corn until smooth (note: marilee says keep 1/2 ofthe kernels whole or even used a can of creamed corn). From thechicken frypan drippings, saute onion and celery until soft.Sprink with flour and cook until bubbly. Add rest of ingredients,and simmer 15 minutes until the pototo is tender. Stir in creamor buttermilk, salt and pepper. Heat and serve.

FRIED PLANTAIN

• 2 Pantains
• Oil for frying

Cut plantains into about 1/2 inch slices. Fry for severalminutes in hot oil, until slices begin to turn golden (not toodark), and they are beginning to get tender. They do not need tobe really soft at this point.

PAPAYA GARLIC SHRIMP

• 3 Tbsp Butter
• 2 Cloves Garlic
• 1/2 Onion
• 1Tsp Thyme
• 1Lb Shrimp

In a saucepan melt 3 Tbsp butter, saute 2 cloves of garlic(chopped, not crushed) and half a cooking onion (actually,spanish onion is better), once the garlic has browned and theonion has cleared, add half a papaya chopped into 1/2 inch chunksand a tsp of dried thyme leaves, stir until papaya just starts to gomushy. Dump all of this into a bowl and then saute your shrimp inthe same saucepan (with a little more butter) for a couple ofminutes. Finally, throw the papaya/garlic/onion mixture back infor another 5 min on low heat. Serve over rice or with noodles.

COCONUT SHRIMP

1 lb shrimp - peeled and deveined Batter

• 3/4 cup flour
• 1 egg
• 1/2 Tbsp baking powder
• 1/2 cup beer

Coating

• 1/4 cup flour
• 1 1/2 cups dried grated coconut
• 1 Tbsp salt
• 1/2 Tbsp ground black pepper
• 1/2 Tbsp cayenne (or ground chilis)
• 1/2 Tbsp paprika
• 1 Tbsp garlic powder (not Garlic salt!)
• 1/2 tsp dried thyme
• 1/2 tsp oregano

Dip shrimp individually into the batter and then roll in thecoating. Deep-fry. Allow to drain on paper towel.
Serve with various dips: eg. honey + soy sauce + tobasco; honey +mustard or marmalade + ginger.

STEAM FISH

• 1 whole fish (3 lbs), cleaned, with the head left on
• 1 1/2 tsp (7 ml) salt
• 2 inch (5 cm) piece of fresh ginger root
• 4 scallions
• 1 tablespoon (15 ml) soy sauce
• 1 teaspoon (5 ml) sesame seed oil
• 3 tablespoons (45 ml) rice wine or dry sherry

Cut deep gashes into the sides of the fish, about 3/4 inch (2cm) apart; it does not matter if the gashes hit the bone. Rub thesalt all over the fish, inside the cavity as well as on the skinoutside, then put the fish on a plate or in a shallow bowl.
Slice the ginger thinly. Clean the scallions, then cut into 1inch (2 1/2 cm) lengths. Put half the scallions and ginger intothe cavity of the fish. Carefully sprinkle the soy sauce andsesame oil over the fish, then spread the rest of the ginger andscallions on top.
Pour one or two inches (2 1/2 or 5 cm) of water into a wok. Putthe plate in a steamer tray and set the tray over the water.Sprinkle the wine or sherry over the fish. Bring the water to aboil, then cover the steamer and steam the fish for 20 to 25minutes. Remove from the steamer carefully and serve the fish immediately.

POACHED SNAPPER

• 4 to 5 pound whole red snapper
• 1/4 cup chopped shallots
• 1 stalk celery with leaves, cut up
• 1 carrot, cut up
• 1 bunch of parsley
• 1 tablespoon salt
• 4 cups water
• 2 1/2 cups rose wine
• 2 lemons, cut in wedges

Combine shallots, celery, carrot, four sprigs of parsley,salt and water in a saucepan. Bring to a boil, reduce heat, andsimmer uncovered for 20 minutes. Strain through a doublethickness of cheesecloth and discard vegetables. Pour this courtbouillon into a fish poacher or large roasting pan. Add the rose. Washthe fish inside and out with cold running water. Pat it dry witha paper towel. Place the fish on a rack and put it into the pan.If the fish is not at least half-covered by the bouillon, add upto one cup extra water. Bring stock just to a boil, cover andpoach over lowest heat for 45 minutes or just until the fish flakeseasily with a fork. Carefully lift the rack with the fish on itfrom the pan. Drain well. Place the fish on a platter and garishit with lemon wedges and the rset of the parsley. Serve withhollandaise sauce or with a pineapple salsa.

CURRIED CHICKEN

• 1/4 tsp Tumeric powder
• Coriander to taste (1/2 tsp is starting point)
• Cumin to taste (1/2 tsp; optional)
• 1-2 tsp plain yogurt
• Salt
• Chili powder to taste (can be cayenne, ground red pepper, etc.)
• Salt to taste
• 1 Lb of fresh chicken (sliced, diced or shredded... your choice)

Mix the above ingredients making sure to thoroughly coat thechicken. You may want to add a little bit of oil to facilitatecoating the chicken. Allow to marinate for approximately twohours.

• 2 cloves of garlic, chopped
• 1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and onion. Add1/2 tsp of sugar and allow it to caramalize over medium heat. Addgarlic and fry until golden brown, then add onion and fry untiltender.
Place the marinated chicken in the garlic/onion mixture and fryit over low heat (do not add any more oil). Cover it and allow itto fry until done. Stir occasionally.
When chicken is done, grate about a tsp of fresh cinnamon over itand serve immediately over a bed of steamed rice.

CHICKEN CURRY

• 4 Chicken breasts cubed
• 1 Knorr chicken cube
• 1 rounded tablespoon Bolts Mild Curry Powder
• 1 Large potato cubed
• 2 Large onions chopped
• 2 spring onions chopped
• 1 green pepper
• 1 red pepper
• 1 can chopped tomatoes
• 2 celery stalks chopped
• 1/2 package of coconut cream
• 1 tablespoon oil
• 1 tablespoon paprika
• Salt to taste

Add oil and vegatable to pot with Knorr chicken cube. Cook for 10 minutes and add chicken breats and Curry powder and Paprika. Cook for 15 minutes and add canned tomatoes. Cook for 15 minutes and add Coconut cream. Cook until potatoes become tender.

PINEAPPLE UPSIDEDOWN CAKE

• 4 tablespoons butter
• 1/2 cup light brown sugar
• 1/4 teaspoon grated nutmeg
• 2 cups pineapple, sliced thin
• 1 teaspoon fresh lemon juice
• 1 1/3 cups cake flour
• 3/4 cup sugar
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 egg

Melt the butter in an 8-inch square pan. Add the brown sugarand nutmeg and blend well. Remove the pan from the heat andarrange the fruit slices, slightly overlapping them, on thebrown-sugar mixture. Sprinkle the fruit slices with lemon juice.
Sift the flour with the sugar, baking powder and salt. Stir thebutter to soften it, then stir in the flour mixture, milk andvanilla extract. Mix until the flour is dampened.
Beat the batter for two minutes with an electric mixer at mediumspeed or beat 300 strokes by hand. Add the egg, and beat for oneminute longer with the mixer or 150 strokes by hand. Pour thebatter over the fruit.
Bake in a preheated 375F (190C) oven for 35 minutes. Cool thecake in the pan for five minutes and then invert it onto aserving plate; let stand for one minute more before removing thepan. Serve warm.

CHOCOLATE CAKE

• 2 c. flour
• 1 tbsp. double-acting baking powder
• 1/2 tsp. baking soda
• 2 c. sugar
• 2 large eggs
• 1 stick unsalted butter at room temperature, quartered
• 1 c. sour cream
• 1/2 c. water
• 2 tsp. vanilla extract
• 1/2 c. plus 2 tbsp. cocoa
• 1 12-oz package semisweet chocolate chips
• powdered sugar

Sift flour, baking powder, and baking soda twice. Place in asmall bowl. Beat the sugar and eggs in a large mixing bowl untilsugar is dissolved. Add butter and mix into egg mixturethoroughly. Add sour cream, water, vanilla extract, and beat. Addflour mixture and cocoa and beat slowly just until flour is absorbed.Do not overbeat.
Fold in chocolate chips and pour into buttered Bundt pan. Bake at350 degrees F for 1 hour.
When cool, sift powdered sugar on top.
Variation: Replace 1/4 c. of the water with Grand Marnier.

COCONUT CREAM PIE

• 3/4 cup sugar
• 7 tablespoons flour
• 1/4 teaspoon salt
• 2 eggs
• 3 cups rich milk, scalded
• 1 teaspoon vanilla
• 1 baked 8 or 9 inch pastry shell
• 1/2 cup heavy cream, whipped
• 1/2 to 3/4 cup shredded or flaked coconut

Mix together the sugar, flour, salt, and eggs. Slowly stir inthe scalded milk. You may use light cream in place of the milk orpart cream and part milk; or, for a rich flavor, use part milkand part evaporated milk. Return the mixture to low heat, andstir constantly until it begins to boil. Reduce the heat tosimmer and continue to stir and cook 2 to 3 minutes. Remove fromthe heat and add the vanilla. Cool to room temperature. Fold thecoconut into the cooled cream pie filling, or add layers ofcoconut as you pour the filling into the shell. Top with whippedcream and sprinkle with coconut, or top with a meringue, sprinkle withcoconut, and bake at 350 degrees 15 to 20 minutes.

BANANA BREAD

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 3/4 cup mashed very ripe banana
• 1 tsp. vanilla
• 1 1/4 cup sifted flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt

Cream shortening and sugar until fluffy. Add eggs, one at atime, beating well after each addition. Stir in banana andvanilla. Sift dry ingredients together and add to banana mixture.Mix well. Pour into greased loaf pan or 9x9x2-inch pan. Bake at350F for 30 to 35 minutes.
Note: 1/2 cup chopped nuts can be added if desired

KEY LIME PIE

• 1 - can sweetened condensed milk
• 3/4 cup lime juice or 6 oz frozen limeade
• 1 - 8 oz Cool Whip or frozen whipped topping, thawed
• 1 - 8 or 9 inch graham pie crust

Mix sweetened condensed milk with limeade or lime juice untilwell mixed fold in whipped topping until mixed. Pour mixture intocrust, mounding in middle. Freeze for 4 hours or up to two days.Let set in refridgerator for 1 hour before serving.

JAMAICAN RUM PUNCH

• 1 Oz Light Rum
• 1 Oz Over Proof Rum
• 2 Oz Pineapple Juice
• 2 Oz Orange Juice
• 2 Oz Lime JuiceLIME
• Red syrup to taste

Mix well and Pour over Ice

BROWN COW

• 2 Ounces Tia Maria
• 2 Ounces Milk

Mix Tia Maria and Milk, Shake well and pourover ice.

YELLOW BIRD

• 1 Oz Rum
• 1/2 Oz Galliano
• 1/2 Oz Lime Juice
• 1/2 Oz Syrup
• 2 Oz Orange Juice or Pineapple Juice

Shake ingredients with ice and pour intoglass. Garnish with Orange slice.

PINA COLADA

• 2 Chunks Pineapple
• 1 Oz Coconut Cream
• 3 Tbsp Sugar
• 1/2 Oz Milk
• 1/4 Oz Apricot Brandy
• 1 Oz Coconut Rum
• 1 Oz Light Rum

Blend with crushed ice until frozen

BANANA DAQUIRI

• 1 Medium Banana
• 1 Oz Rum
• Dash of Lime Juice
• 1 Oz Simple Syrup

Blend with crushed Ice until frozen

CALICO JACK

• 1 Oz Lime Juice
• 2 Oz Pineapple Juice
• 1 Oz Syrup
• 1/2 Oz Overproof
• 1 Oz Light Rum
• 1/4 Oz Triple Sec

Mix well with ice and pour