PUBLISHED BY JUNIOR ACHIEVEMENT OF THE CAYMAN ISLANDS

A Collection Of CaymanianAnd West Indian Recipes

Barbecued Chicken Wings

12 chicken wings ¼ cup honey½ cup soy sauce 1 teaspoon ground ginger¼ cup ketchup freshly ground black pepper¼ cup vinegar

In a large bowl, combine soy sauce, ketchup, vinegar, honey, ginger and black pepper; mix well. Wash the chicken wings. Place in oven proof baking dish. Cover with sauce mixture. Cover with plastic wrap and refrigerate for at least 2 hours. Remove wrap and cook at 350°F for 30 minutes, turning the wings over after 15 minutes. Remove and drain excess sauce into small bowl; set aside. Place the wings in broiler pan or barbecue grill and cook for 5 to 10 minutes, brushing with the reserved sauce, until brown and crispy.

Cayman Corn Fritters

3 cups sifted all purpose flour 1 egg, slightly beaten1 (17 oz) can cream corn 2 teaspoons baking powder1 cup corn oil 1 teaspoon salt

Combine flour, baking powder, and salt. In a separate bowl, mix corn and egg; add to flour mixture, stirring lightly. Heat corn oil in large heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil. Fry about 2 minutes on each side until golden brown. Drain on paper towels. Makes 16 fritters.

Conch Fritters

2 lb conch skinned and cleaned ½ cup parsley leaves2 medium onions ¼ teaspoon red pepper flakes1 large green pepper ¼ teaspoon cayenne1 cup warm milk 1 teaspoon dried thyme1 egg 1 teaspoon salt1 ¼ cups flour ½ teaspoon fresh ground pepper1 package yeast tartar or red cocktail sauceoil

Dissolve yeast in warm milk, 105°F to 115°F. Chop conch, onions, and green pepper into 1 inch pieces. Place conch into the bowl of a food processor fitted with a steel blade. Process for 10 seconds. Add onions, green pepper, milk, yeast mixture, flour, egg, thyme, parsley, red pepper flakes, cayenne, salt, and freshly ground pepper. Process for 1 minute, stopping when nec-essary to scrape sides of bowl. Mixture should be well combined, without large lumps, and of uniform texture. If necessary, process for a longer period of time, but do not over-process. Cover batter and set aside for 1 hour. Drop the batter by teaspoonfuls into 2 inches of very hot oil. Deep fry for 3 to 5 minutes or until very brown. Serve with tartar sauce or red cocktail sauce.

Curried Avocado Dip

2 medium avocados 1 tablespoon worcestshire sauce2 slices bacon ¼ teaspoon tabasco sauce1 tablespoon mayonnaise ¾ teaspoon curry powder4 tablespoons lemon juice ½ teaspoon chili powder1 clove garlic, finely minced salt to taste

Carefully cut the avocados in half length wise and remove the seed. With a spoon, remove the pulp, leaving the shell of the avocados intact. Sprinkle these two shells with 1 tablespoon of the lemon juice. Cook the bacon until crisp, and chop into fine pieces. Mash the avocado pulp, add the bacon and all the remaining ingredients together. Beat until smooth. Heap the mixture into the two prepared shells. Chill. Serve as a dip for crisp crackers, corn chips or hot buttered toast.

Marinated Conch

4 fresh peeled conch ½ teaspoon salt4 limes ½ teaspoon black pepper¼ finely chopped scotch bonnet pepper

1 tablespoon tabasco sauce1 cup ketchup

Slice conch into thin slivers and marinate with juice from the limes. Add all other ingredients varying the spices to taste. Chill and serve as you would a shrimp cocktail.

Opal’s Cheese Ball 1 (8-oz) package of cream cheese

4 green onion tops, diced3 - 4 drops worcestershire sauce

1(6-oz) package dried beef 1 cup chopped nuts, optional

Finely chop the dried beef and combine with all ingredients. Form into a ball. Roll in chopped nuts if desired. Chill. Taste improves if made 24 to 48 hours ahead of time and refrigerated. Serve on cheese ball platter with crisp crack-ers.

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Apple Sauce Bread

¼ cup apple sauce ½ teaspoon cinnamon2 eggs ¼ teaspoon salt1 cup granulated sugar ¼ teaspoon nutmeg¼ cup brown sugar ¼ teaspoon allspice2 cups flour, sifted ¼ cup oil1 teaspoon baking soda ¾ cup chopped pecans1 teaspoon baking powder

Mix all ingredients together until cake mix consistency is reached. Bake at 350°F for 1 hour.

Banana Bread

3 large ripe bananas, mashed 2 teaspoons baking powder¼ cup raisins 1 teaspoon baking soda2 cups flour 1 teaspoon cinnamon1 cup granulated sugar 1 teaspoons vanilla flavouring¼ lb butter ¼ teaspoon nutmeg½ cup milk pinch of salt1 egg

Cream butter and sugar. Beat egg and add to butter and sugar mixture. Add mashed bananas and beat well. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; add to mixture. Stir in milk and vanilla. Fold in raisins. Pour into greased and lined loaf tin; bake at 350°F for 1 hour or until bread is done when tested. Makes 6 servings.

Banana Chocolate Chip Bread

3 medium ripe bananas, sliced 2/3 cup shortening1 cup chocolate chips ½ teaspoon lemon peel1 cup coconut flakes 1 ½ teaspoons baking powder1 cup raisins 1 ½ teaspoons baking soda2 cups flour2 cups sugar

1 teaspoon vanilla butternut flavouring

1 cup buttermilk2 eggs

2 teaspoons coconut flavouring

Preheat oven to 350°F. Grease 2 loaf pans. Line pans with waxed paper and grease. Sift the flour and add shortening, sugar, baking powder, baking soda, buttermilk, coconut and buttermilk flavourings, lemon peel, bananas, and eggs. Beat mixture with electric mixer on medium speed. Fold in choc-olate chips, coconut flakes, and raisins. Fill pans about half full with batter and top with remaining coconut. Bake at 350°F for 1 ¼ hour. Let cool for 2 hours before serving.

Banana Nut Bread

2 cups ripe banana pulp 2 eggs, beaten1 grated lemon ring ½ cup honey½ cup raisins ½ cup oil½ cup chopped nuts 1 teaspoon baking soda2 cups whole wheat flour ¼ teaspoon salt

Sift flour, salt and baking soda together. Blend oil, honey and lemon rind until nearly smooth. Beat in eggs. Add sifted ingredients in three parts, alternating with banana pulp. Beat until smooth after each addition. Fold in chopped nuts and raisins. Place in greased loaf pan. Bake for 50 minutes at 350°F or until fork or toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan. Cool completely before serving.

Banana Pecan Bread

¾ cup mashed ripe bananas 2 eggs½ cup pecans ½ cup shortening1 ¼ cups sifted all purpose flour ¾ teaspoon baking soda

½ teaspoon salt1 cup sugar

Cream shortening; add sugar, stir until fluffy. Add eggs one at a time, beat-ing well after each. Stir in bananas. Sift dry ingredients together; add to banana mixture. Add pecans. Pour into greased small loaf pan. Bake 350°F for 30 to 40 minutes.

Cheddar Corn Bread

1 cup yellow corn meal 1 egg¾ cup shredded cheddar cheese 2 teaspoons baking powder½ cup diced onion 1 teaspoon salt1 cup milk

Combine all ingredients in bowl, mix well and spoon into an 8 inch baking pan. Bake at 425°F for 20 minutes or until lightly brown.

Cocoplum Bread

2 cups cocoplum 1 teaspoon baking powder2 eggs 1 teaspoon baking soda2 tablespoons butter 2 tablespoons cooking oil1 cup sugar 1 tablespoon vanilla3 cups flour 1 teaspoon pineapple flavouring1 cup brown sugar 1 teaspoon salt1 cup nuts cream cheese, sliced1 teaspoon nutmeg

Peel the skin from the cocoplum and cut the meat away from the seeds. Rub with sugar and salt. Place in large bowl, adding the butter and eggs. Stir in flour, one cup at a time. Add all other ingredients. Mix well. Fold in cream cheese. Bake in a well greased pan at 350°F for 40 minutes, or until you can insert a toothpick and remove it clean. Let cool before serving.

Ginger Bread

½ cup molasses½ cup butter

1 teaspoon grated fresh ginger root

2 ½ cups all purpose flour 2 teaspoons baking powder¾ - 1 cup milk 1 teaspoon baking soda2 eggs, beaten 2 teaspoons ground ginger2/3 cup packed dark brown sugar ¼ teaspoon nutmeg

½ teaspoon salt

Preheat oven to 350°F. Lightly grease a 9 x 5 x 2 3/4 inch loaf pan. Sift the flour, baking powder, soda, ground ginger and nutmeg together into a large mixing bowl. Melt the molasses, sugar, and butter in a small saucepan over low heat. Remove from heat; let cool. Add the milk and eggs; mix well. Add to flour mixture and stir thoroughly. Fold in the grated ginger. Pour into the loaf pan and cook for 50 minutes in the center of the oven, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Invert onto a platter and spread with butter.

Pirates Bread

1 1b seedless raisins 2 cups boiling water2 eggs ¼ cup oil4 cups flour 4 teaspoons baking soda2 cups sugar

Combine water, raisins and baking soda; let soak 1 hour or until raisins be-come puffy. Beat eggs and sugar together. Add oil and flour. Stir in raisin mixture. Beat well. Pour into loaf pan. Bake at 350°F for 1 hour if using one large pan, or 40 minutes if using 2 small loaf pans.

Pumpkin Bread

1 cup cooked pumpkin4 eggs

½ cup vegetable shortening, soft-ened

3 cups flour, sifted 1 teaspoon nutmeg1 cup sugar 1 teaspoon cinnamon2/3 cup water 1 ½ teaspoons salt2 teaspoons baking soda

Mix all ingredients together to the consistency of a cake mix; pour into a well greased baking pan and bake at 350°F for 50 minutes to 1 hour.

TARPON FEEDING NIGHTLY 7:30 pm -INCREDIBLE CAYMAN SUNSETS

-AWARD-WINNING FISH N’ CHIPS -DRINK SPECIALS DAILY

-TAPPAS & WINE LOUNGE

TARPON FEEDING NIGHTLY 7:30 pm -INCREDIBLE CAYMAN SUNSETS

-AWARD-WINNING FISH N’ CHIPS -DRINK SPECIALS DAILY

-TAPPAS & WINE LOUNGE

-ANGUS BEEF BURGERS

-TEXAS STYLE RIBS & CHICKEN -

BBQ & SMOKEHOUSE

-ICE COLD BEER

-LONGHORN MARGARITAS

-DAILY SPECIALS

7 MILE SHOPS - WEST BAY RD. - 949-4944

SEVEN MILE BEACH- WEST BAY RD. - 945-5175

EST 1985

Cabbage Soup

2 cups finely shredded green cabbage

½ cup finely grated cheddar or par-mesan cheese

1 medium yellow onion, peeled and minced

6 cups beef broth, bullion or con-sommé

¼ cup margarine or buttersour cream

½ teaspoon salt¼ teaspoon pepper

Stir fry cabbage and onion in butter in a large heavy saucepan over medium low heat until cabbage is wilted, but not brown. Add broth, salt, and pepper. Cover and simmer 15 - 20 minutes until cabbage is tender. Ladle into soup bowls, sprinkle with cheese or top with some sour cream and serve.

Conch Stew

6 conch, peeled and cleaned 1 teaspoon oil10 oz unsweetened coconut milk 1 hot country pepper

salt1 cup flour black pepper2 pints water

Pound conch and place in a pot with water and parboil. Meanwhile make dough with the flour, oil, a sprinkle of salt and some water. Set aside. When the conch are half tender, drain the water and cut into bite sized pieces. Put into a pot with most of the coconut milk and the whole country pepper. Bring to a slow boil. Tear the dough into small chunks, flatten and drop into the stew. Season with salt and pepper to taste and add more fluid as neces-sary. Cook until conch is completely tender, stirring occasionally.

Curried Avocado Soup

2 (10 ½ oz) cans condensed chicken broth

¼ clove garlic, peeled and crushed

2 medium ripe avocados 1 cup milk or light cream

1 tablespoon grated onion2 tablespoons curry powder

2 tablespoons lemon juice

Simmer broth, onion, garlic and curry powder uncovered in a small sauce-pan for 8-10 minutes. Halve avocados lengthwise, remove pits, scoop out flesh; puree in electric blender at low speed with lemon juice and 1 cup hot broth. Add to pan. Stir in milk and heat for 2 to 3 minutes, stirring occasion-ally. Serve hot or chill and serve cold. Makes 6 servings.

Dried Bean Soup

1 lb dried beans, washed and sorted 2 medium yellow onions, peeled and coarsely chopped

2 stalks celery, diced3 carrots, peeled and diced

2 cloves garlic, peeled and crushed (optional)

2 tablespoons minced parsley1 gallon water; or

1 tablespoon bacon dripping, mar-garine, or cooking oil

1 quart water and 3 quarts beef, chicken, or turkey broth

¼ teaspoon pepper

Soak beans in a quart of water overnight. Drain, measure soaking water, and add enough additional water to total 3 quarts. Place beans and water in a large, heavy kettle with ingredients except pepper, minced parsley and bacon dripping. Cover and simmer about 1½ hours until very soft. Puree half of mixture, a little at a time in an electric blender at low speed. Return to kettle and heat until bubbly. Add salt and pepper, tasting and adjusting salt as needed. Sprinkle with parsley and serve. Makes 12 servings.

Oxtail Soup

2 ½ lb lean oxtail 2 tablespoons dry sherry¼ pint dried broad beans, pre-

soaked2 sprigs thyme1 clove garlic, chopped

3 medium carrots1 small onion, crushed

1 whole unbroken scotch bonnet pepper

3 stalks scallion 1 tablespoon salt6 pimento seeds

In a large saucepan, place oxtail, carrots, and pre-soaked beans with suf-ficient water to cover. Boil until meat and beans are tender. Add garlic and continue boiling for about 20 minutes. Remove from fire and set aside overnight.

Skim off all fat, and add sufficient water to make required quantity of soup. Add all remaining seasonings and simmer soup until it has a rich taste. Taste for salt, correct seasoning if necessary; add sherry just before serving.

Oyster and Potato Soup

1 cup cold mashed potatoes 1 pint water1 can oyster bits, or cut-up whole

oysters¼ teaspoon marjoram½ teaspoon salt

1 pint milk ½ teaspoon pepper

Combine all ingredients, bring to boil. Simmer for 30 minutes.

Pumpkin Soup

¾ lb lean salt beef, or 2 large stalks green onion¾ lb pickled pig tails (soaked for 1

hour in cold water)2 sprigs thyme1 whole clove garlic, crushed

1 ½ lb soup meat 1 whole unbroken hot pepper2 lb ripe pumpkin, diced salt

In large saucepan place pumpkin, soup meat, and salt beef or pig tails in 2 quarts water and boil until pumpkin is completely dissolved. Add water to cover; add seasonings and salt to taste. Makes 6 servings.

Red Conch Chowder

8 lb fresh conch, chopped 3 cans kidney beans6 potatoes garlic croutons2 medium onions 3 bay leaves1 head celery 2 teaspoons thyme2 (12 oz) cans tomato paste 3 teaspoons salt2 (16 oz) cans tomatoes with juice 3 teaspoons pepper

parmesan cheese

Pound conch until tender. Combine all ingredients together; bring to a boil. Cook for several hours until blended. Serve with garlic croutons; sprinkle with parmesan cheese.

Red Pea Soup

¾ lb salted pig tail 3 stalks green onion½ lb soup meat 1 whole green hot pepper½ lb dry red peas 4 quarts water½ lb coco 1 sprig thyme

Place soup meat, pig tails, and red peas in a large soup kettle with 4 quarts of water. Boil until peas are neatly cooked. Add seasonings, coco and whole un-broken hot pepper. Cook until peas are cooked; remove pepper and discard. Remove meat and place in separate dish. Pass soup through a colander and rub out peas discarding the skins. This soup should be moderately thick.

Seafood Chowder

2 lb fish fillets (haddock, cod or red snapper)

2 tablespoons all purpose flour1 (14 oz) can evaporated milk

4 oz diced salted pork 2 cups water4 cups potatoes, peeled and cubed 2 teaspoons salt

¼ teaspoon pepper1 cup chopped onion

In large saucepan, fry diced salted pork until golden brown. Drain, reserving 1 tablespoon fat; set aside. Return 1 tablespoon fat to saucepan; add onion and cook until tender. Add cubed potatoes, water, and fillets; sprinkle with salt and pepper. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Remove fish and cut into bite-sized pieces. Return to pan. Gradually stir milk into flour until smooth. Add to fish mixture. Add reserved pork; cook over low heat until heated through but do not boil.

Vegetable and Bean Soup

2 lb lean soup meat 4 quarts water1 ½ lb pumpkin, diced 5 carrots, diced3 turnips, diced 1 chocho, dicedfew sprigs thyme 1 unbroken green pepper3 stalks green onion Salt

Place soup meat in large soup kettle 1/3 full with water; bring to a boil and cook for about 20 minutes. Add all vegetables, seasonings and salt to taste; simmer until vegetables are slightly soft.

Breadfruit Salad

1 large breadfruit ½ cup mayonnaise2 boiled eggs 1 tablespoon mustard2 stalks celery tabasco½ green pepper vinegar½ onion salt & black pepper

Peel breadfruit and cut into 8 wedges. Remove core and then cut wedges crosswise into ¼ inch pieces. Place in a pot, cover with water and cook until tender. Drain. Coarsely chop celery, green pepper and onion. Cut eggs into pieces. Mix all ingredients together and season to taste with salt, pepper, tabasco, and vinegar.

Chicken Salad

1 thick portion cooked chicken 1 teaspoon lemon juice1 orange paprika pepper1 tablespoon cream watercress1 tablespoon mayonnaise

Remove the skin and bones from the chicken, keeping the portions as whole as possible. Arrange chicken in the center of a flat dish. In a separate bowl, stir together the cream, mayonnaise and lemon juice. Coat the chicken with the mixture and sprinkle lightly with paprika pepper. Remove the skin from the orange, cut into thin slices removing any seeds. Arrange alternating slices of orange and sprigs of watercress around the chicken. Cooked veal, ham, or lamb may be substituted for chicken.

Cumber Salad Cayman Style

1 (3 oz) box lemon Jell-O ¼ cup cold water½ teaspoon salt ½ cup sour cream¼ cup boiled water ¼ cup mayonnaise½ teaspoon vinegar½ teaspoon grated onion

¾ cup seeded, sliced cucumbers

Combine lemon Jell-O and salt; add boiling water, stir until dissolved. Add vin-egar, onions, and cold water. Chill until nearly set. Remove from refrigerator; add sour cream and mayonnaise. Beat until blended. Add cucumbers, mix gently. Return to refrigerator; chill until firm.

Potato Salad

2 to 3 large potatoes2 pinch chopped parsley

1 teaspoon chopped chives, cress or spring onions

2 tablespoons French dressing or mayonnaise

salt & black pepper

Boil the potatoes in their jackets until they are just soft. While they are hot, peel and cut into neat dice sized pieces. Mix with the French dressing, spring onions or chives, parsley, salt and pepper to taste. Pour onto a dish and gar-nish with overlapping slices of radish or tomato and cress.

Baked Chicken with Lime and Ginger

1 (4 to 5 lb) chicken, giblets re-moved

1 teaspoon cornstarch stirred into 1 tablespoon water

3 tablespoons grated fresh ginger 3 tablespoons mango chutney, chopped

2 cloves garlic, minced ½ cup lime juice1 small white onion, finely chopped 1 teaspoon freshly ground

1 teaspoon salt2 tablespoons butter black pepper

Combine the ginger, garlic, onion, garlic, and lime juice to make a paste. Rub the chicken inside and out with the mixture. Place in a large bowl, cover and refrigerate for at least 1 hour. Preheat the oven to 350°F. In a small saucepan, melt the butter and add the juices from the chicken, stirring well. Sprinkle salt and pepper on the chicken, set in a roasting pan, and pour the butter mixture over the bird. Bake for 1 to 1½ hours. Remove the chicken from the roasting pan and drain the drippings into a small saucepan. Heat over moderate heat, stir in the chutney, and simmer for about 5 minutes. Add the cornstarch to thicken and serve hot with gravy.

Baked Chicken with Potatoes

1 (3 to 4 lb) chicken, cut into serving pieces

2 teaspoons dried oregano2 cloves garlic, minced

2 lb new potatoes, boiled, peeled and sliced

juice of 1 lime 2 teaspoons salt

1 tablespoon olive oil½ cup butter, melted

1 ½ teaspoon freshly ground black pepper

In a large bowl, stir the marinade ingredients together to form a paste. Liberally rub on the chicken pieces, cover, and marinate for at least 1 hour in the re-frigerator. Preheat the oven to 350°F. Transfer the chicken with its marinade to a casserole or baking dish and rub each piece with butter. Bake for 1 hour, uncovered, basting occasionally. Remove the chicken from the oven, arrange the potato slices around the dish and sprinkle with salt and pepper. Return to the oven and continue to bake for another 30 minutes, basting occasionally.

Baked Sausage and Sweet Potato

2 lb sweet potatoes ¼ cup water1 lb sausage 3 tablespoons butter½ cup sugar 1 teaspoon salt½ cup brown sugar

Boil potatoes for 15 minutes, peel and cut into strips. Place into a greased baking dish and set aside. In a medium saucepan, combine both sugars, butter, salt and water; mix thoroughly. Bring to a boil and let cook for 3 minutes. Pour over sweet potatoes and bake for 40 minutes at 350°F. Top with sausage and continue baking for another 30 minutes.

Beef and Sweet Potato Roll

2 lb chopped beef ¾ - 1 cup milk6 strips bacon, cooked crisp 2 eggs4 cups mashed sweet potato ½ teaspoon grated onion12 fried apple slices 3 teaspoons salt2 teaspoon butter, melted ¼ teaspoon pepper

Combine sweet potato, melted butter, and milk; beat until light and fluffy. Season with salt and pepper. Form into a roll about 8 inches long. Chill. Beat eggs. Add salt, pepper, and onion. Gently stir in the chopped beef. Spread on waxed paper to a half inch thickness. Place sweet potato roll in center and wrap the beef mixture around it; lifting up with wax paper if needed. Press firmly together and bake in moderate oven at 350°F for 45 minutes. Garnish with bacon and apple slices.

Best Ever Sunday Chicken

5 lb chicken pieces vegetable oil2 cups all purpose flour 2 teaspoons diced whole thyme2 eggs, beaten 2 teaspoons paprika¼ cup lemon juice 1 ½ teaspoon salt2/3 cup milk

Combine flour, salt, thyme, and paprika in a plastic bag. Shake to mix then set aside. Combine eggs, milk and lemon juice; stir well.

Place 2 or 3 pieces of chicken into the bag with flour & spice mixture; shake well. Dip chicken in egg mixture and return to bag; shake again. Repeat with remaining chicken. Fry until lightly brown; drain. Bake at 350°F in preheated oven or medium heat for 15 minutes or until golden brown.

Chicken Breast with Wild Rice

3 chicken breasts ½ cup butter1 lb mushrooms, sliced 4 tablespoons brandy1 package wild rice 4 tablespoons sherry1 tablespoon onion, grated ½ teaspoon salt2 cups heavy cream ½ teaspoon black pepper

Prepare wild rice according to package directions. Bone and skin chick-en. Season with salt and black pepper; sauté in butter over low heat until brown. Remove chicken; set aside, but keep warm. Add mushrooms and onions to sauce left in pan. Cook 5 minutes, stirring constantly. Reduce heat and slowly add cream; simmer for 5 minutes stirring constantly. Add brandy and sherry; simmer 5 more minutes. Arrange chicken on wild rice and cover with sauce.

Chef John’s Easy Pork Chops

4 large center-cut pork chops salt to taste6 bread slices

Line 9 x 13 inch baking dish with bread slices; fill with water to cover and let set 10 minutes. Pour off excess water and place pork chops on top of bread. Sprinkle lightly with salt. Cover with aluminum foil and bake at 350°F for 25 minutes.

Chicken Pepperpot Marinade

1 (3 to 4 lb) chicken, cut into serving pieces

1 cup dry white wine2 tablespoons sweet vermouth

6 small new potatoes, peeled and halved

½ cup butter 1 sprig fresh thyme

4 carrots, sliced 1 teaspoon dried thyme 1 white turnip, peeled and cubed ½ teaspoon cayenne pepper

½ teaspoon ground tumeric1 white onion, finely chopped1 red onion, finely chopped

½ teaspoon salt1 teaspoon fresh ground black

1 green pepper, seeded and finely chopped

pepper1 scotch bonnet pepper, seeded

2 cups chicken stockjuice of 1 lemon

and finely choppedjuice of 1 lime

In a large bowl, combine salt, black pepper, thyme, cayenne pepper and turmeric. Add lime and lemon juices and stir until mixture is the consistency of paste. Rub the mixture over each chicken piece; cover and refrigerate for 1 hour. In a large Dutch oven; sauté the onions, green pepper, and scotch bonnet pepper in butter over medium heat until they are tender. Add the chicken pieces, setting the juice aside. Cook until brown about 15 to 20 minutes, turning once. Stir in the marinade, wine, vermouth and chicken stock; bring to a boil. Add turnips, potatoes, carrots and thyme. Reduce heat and simmer covered for about 1 hour or until vegetables are tender and chicken pulls easily from bone, stirring occasionally. Serve with white rice.

Chicken Risotto

1 cup uncooked rice 1 tablespoon margarine1 cup cooked diced chicken 2 tablespoons grated cheese1 onion, sliced pinch of nutmeg2 cups water salt & pepper

In a medium sized saucepan, melt margarine over medium heat. Add on-ion and let cook until soft, do not brown. Add dry rice and simmer, stirring constantly for 2 minutes. Add the water and chicken. Bring to a boil, reduce heat and simmer slowly for 20 minutes or until the rice is cooked. Season to taste with salt & pepper, garnish with grated cheese.

Creamy Chicken with Biscuits

2 cups cubed chicken, cooked ½ cup sour cream10 oz frozen peas ½ cup milk10 oz cream of chicken soup ½ cup cold water½ cup shredded cheddar cheese2 cups biscuit mix

½ teaspoon salt1/8 teaspoon pepper

Heat oven to 425°F. Rinse peas to separate. Combine peas, chicken, soup, sour cream, milk, salt, and pepper; bring to boil, stirring frequently. Reduce heat. In a separate bowl, combine biscuit mix and water to form a soft dough. Gently smooth into a ball on a floured surface. Knead five times. Roll dough ½ inch thick, cut biscuits with 2 inch cutter. Pour chicken mixture into ungreased 7 x 11 inch pan; sprinkle with cheese. Top with biscuits. Bake about 20 minutes, until biscuits are brown on top.

Curried Goat

2 ½ lb goat meat chutney4 stalks scallion, diced Nuts2 medium onions, diced 2 tablespoons curry powder1 tablespoon butter sprig thymefinely cut raisins and coconutfew grains pimento seeds

1/3 tablespoon scotch bonnet pep-per

3 to 4 garlic cloves, crushed salt & black pepper

Cut goat meat into 1½ inch pieces. Season with salt, black pepper, crushed garlic, scallion, diced onions and 1 tablespoon of curry powder. Let stand at least half an hour. Scrape off seasonings and lightly brown in hot cooking oil. Add about 1 pint hot water and pimento seeds, thyme, and scotch bon-net pepper. Cook over medium heat until tender - about 30 minutes. Add second tablespoon curry powder, butter and the onions; cook 10 more min-utes. Serve hot with plain boiled rice, chutney, nuts, raisins and coconut.

Curry Lamb and White Rice

2 ½ lb lamb meat 1 teaspoon chopped thyme3 cups cooked rice ½ teaspoon pepper corn3 sliced onions 1 teaspoon curry powder4 teaspoons flour 2 teaspoons salt3 tablespoons butter 1/8 teaspoon pepper1 teaspoon chopped parsley Oil

Wipe meat with damp cloth, cut into one inch pieces, removing fat. Brown the lamb meat in a small amount of oil. Drain. Add onions, pepper corn, thyme and parsley; add water to cover and bring to a boil. Reduce heat. Simmer until meat is tender, about 2½ hours. Remove meat, strain liquid and return to pan. In a small bowl, melt butter; blend with flour, curry powder, salt and pepper. Add this mixture to the strained liquid. Bring to a boiling point. Serve over rice.

Chicken Done in Rice

1 (3 to 4 lb) chicken, cut into serving pieces

4 cups water2 sprigs fresh thyme

4 cups long grain rice 1 teaspoon dry mustard2 cups butter2 green onions, finely chopped

2 sprigs fresh parsley, finely chopped

1 large white onion, finely chopped 3 whole cloves1 tablespoon salt

2 tomatoes, peeled and cubed 1 tablespoon freshly groundjuice of 2 limes2 ¼ cups chicken stock

black pepper

Rub the chicken pieces with 2 teaspoons each of salt and pepper. Place the chicken in a large bowl and sprinkle with lime juice. Cover the bowl and refrigerate for at least one hour. In a Dutch oven, combine 2 cups of the chicken stock, water, thyme, green onions, parsley and cloves. Bring to a boil. Add chicken. Reduce the heat and simmer uncovered for 40 minutes. In a medium saucepan, melt the butter and sauté the onion pieces until limp. Add mustard, tomatoes, remaining chicken stock, and remaining salt and pepper. Let simmer, stirring occasionally, for about 10 minutes. Transfer to the Dutch oven; stir in rice. Reduce heat, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 30 minutes.

Ground Beef Stew

1 lb ground beef 1 quart canned tomatoes½ cup uncooked rice1 diced onion

1 ½ quarts tomato juice or water

1 cup diced potatoes 1 tablespoon salt1 cup diced carrots ½ teaspoon pepper½ cup diced celery

Lightly brown beef and onion in skillet. Drain off fat, place meat in kettle and add all remaining ingredients. Bring to a boil. Reduce heat; simmer at least one hour.

Hyderabad Chicken Curry with Sliced Coconut

1 chicken, jointed 2 cloves garlic½ fresh coconut, sliced 1 ½ tablespoons curry powder1 onion, minced finely 2 cloves½ lb fresh tomatoes, chopped 2 inch cinnamon stick2 oz butter 1 tablespoon curry paste2 cardamoms ½ pint water

Lightly fry onions, garlic, cloves, cardamoms, and cinnamon in butter for 2 to 3 minutes. Add curry powder and paste; mix well. Fry for another 3 or 4 minutes. Add tomato, chicken, sliced coconut and ½ pint water to form a thick gravy. Mix thoroughly; cover pan and simmer until chicken is tender. Add salt and squeeze of lime to taste.

Jerk Chicken Sugar Reef Style

4 (6 to 8 oz) chicken breasts, trimmed of fat

1 ½ teaspoons cayenne pepper1 ½ teaspoons ground sage

1 cup chopped white onion 2 tablespoons garlic powder3 green onions, finely chopped ¾ teaspoon ground nutmeg½ cup orange juice¼ cup olive oil

¾ teaspoon ground cinnamon1 tablespoon dried thyme

¼ cup soy sauce¾ cup white vinegar

1 scotch bonnet pepper seeded and finely ground

juice of 1 lime 2 tablespoons salt1 tablespoon sugar1 tablespoon ground allspice

1 ½ teaspoons freshly ground black pepper

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime juice. Add the scotch bonnet pepper, onion and green onions; mix well. Add chicken breasts; cover, and marinate for at least one hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 20 minutes on each side or until fully cooked, basting frequently with marinade. Heat the leftover marinade and serve on the side for dipping.

Jerk Pork Chops

4 (6 to 8 oz) pork chops 1 tablespoon ground allspice1 cup chopped white onion 1 tablespoon dried thyme3 green onions, finely chopped ¾ teaspoon ground cinnamon½ cup orange juice ¾ teaspoon ground nutmeg¼ cup soy sauce 1 ½ teaspoon cayenne pepper¾ cup white vinegar 1 ½ teaspoon ground sagejuice of 1 lime1 tablespoon sugar

1 scotch bonnet pepper, seeded and finely chopped

¼ cup olive oil 2 tablespoons salt2 tablespoons garlic powder 1 ½ teaspoon black pepper

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, and sugar. With a wire whisk, mix in the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the scotch bonnet pepper, white onion, and green onions. Stir well and add the pork chops. Cover and marinate for at least one hour, longer if possible. Preheat an outdoor grill. Remove the pork shops from the marinade and grill for 8 to 10 minutes on each side or until fully cooked. While grilling, baste frequently with the marinade. Heat the extra sauce until bubbly and serve on the side for dipping.

Lasagna

1 lb package lasagna noodles 1 small can tomato paste1 ½ lb ground beef ½ cup red wine2 carrots, finely chopped 2 cups béchamel sauce2 onions, finely chopped2 celery stalks, finely chopped

2 cups parmesan cheese, grated2 cups mozzarella cheese,

6 hard boiled eggs, grated finely shreddedsprinkle nutmeg

4 ripe tomatoes, diced salt & pepper

Boil lasagna noodles, drain and pat dry. Cook vegetables in a small amount of oil over a low heat until onions are transparent and carrots and celery are slightly crisp. Brown the beef; drain and add to vegetables. Add red wine, enough tomato paste to bind, tomatoes and seasonings. Cook slowly over medium heat for 1 hour. Pour ½ cup of meat sauce in the bottom of a large baking dish. Add noodles, more meat sauce, eggs, béchamel sauce, moz-zarella and parmesan cheeses. Repeat to make two layers approximately 3 inches high. Cook at 300°F for at least 1 hour or until lasagna is firm. Makes 8 servings.

Leftover Chicken and Macaroni Pie

leftover chicken, turkey, ham ½ cup cheddar cheese, grated1 package macaroni ½ cup bread crumbs2 hard boiled eggs 1 tomato1 cup cheddar cheese, melted

Chop chicken into small pieces; set aside. Boil macaroni to package direc-tions. Slice tomato and eggs. In a medium casserole dish, layer chicken, macaroni, tomato and eggs. Continue layering until all chicken is used. Cover with melted cheese. Top with bread crumbs and sprinkle with grated cheese. Dot with butter. Bake at 350°F until brown. Left over lamb, pork or veal may also be used.

Meat Loaf with Sauce

1 lb minced meat ¼ cup milk1 lb sausage ¼ cup water1 cup whole grain bread crumbs or

rolled oats1 tablespoon green pepper, shredded

1 can unsweetened crushed pineapple 1 tablespoon corn flour2 tablespoons honey

1 onion, chopped 2 tablespoons vinegar¼ cup spring onions, with tops

chopped2 tablespoons parsleyseasoning salt to taste

3 eggs, hard boiled salt & pepper to taste1 egg, beaten

Combine meat, sausage, onion, salt, pepper, seasoning salt, parsley and bread crumbs or rolled oats. Add beaten egg and mix in thoroughly. Add a little milk if necessary. Place half the mixture in greased loaf tin. Press in 3 hard boiled eggs and cover with rest of mixture. Bake for 1 hour in 350°F. Remove from tin and allow to cool. In a large saucepan combine pineapple, honey, vinegar, green pepper, onions and water. Bring to a boil. Add corn flour to thicken. Pour over slices of meat loaf and serve.

Meat Pie

2 cups sliced cold cooked meat2 onions, sliced

2 tablespoons flour1 tablespoon butter

2 cups sliced tomato 1 teaspoon salt2 cups bread crumbs ¼ teaspoon pepper

Layer meat and onion on greased dish. Sprinkle each layer with flour, salt, and pepper. Cover with tomato slices and bread crumbs. Dot with butter. Bake at 350°F until brown or until tomatoes are soft to the touch

Pepper Steak

3 lb sirloin steak 2 tablespoons melted butter2 tablespoons beef consommé2/3 cup red wine

1 teaspoon fresh ground black pepper

¼ cup rum

Press ground pepper firmly into steak so that it is heavily coated on both sides. Let stand at room temperature for 30 minutes. Combine rum, wine, and consommé; set aside. Melt butter in a large skillet. When very hot, add steak and cook over high heat for 5 minutes on each side. Reduce heat and let steak cook until done to taste. Place on warm platter. Stir wine and consommé into the drippings left on the skillet. Pour over steak and serve. Makes 6 servings.

Pirate Meatballs

1 lb ground beef 1 large can tomatoes2/3 cup bread crumbs 1 large chopped onion1 cup chopped onions 1 large red or green pepper2/3 cup milk 1 teaspoon cinnamon1 egg, beaten 1 teaspoon salt

Mix beef, bread crumbs, onions, milk and egg. Shape into meatballs; brown on skillet. Combine tomatoes, salt, cinnamon, pepper, onion, and any amount tabasco desired; pour over meatballs. Simmer 15 minutes.

Poulet Fricassee [Guadeloupe]

2 (4 to 5 lb) chickens, cut into serving pieces

½ cup vegetable oil½ cup dry white wine

1 white onion, finely chopped water1 green onion½ cup green onions, chopped

4 sprigs fresh parsley, finely chopped

2 large tomatoes1 (6 oz) can tomato paste

4 sprigs fresh thyme, finely chopped

¾ to 1 cup lime juice avocado slices for garnish¼ cup capers, drained 1 tablespoon salt¼ cup pitted green olives1 cup chopped garlic

1 tablespoon freshly ground black pepper

In a small cloth, combine 1 green onion, 2 sprigs fresh thyme, and 2 sprigs fresh parsley to form the Bouquet Garni. In a large saucepan, mix together the lime juice, pepper, salt, chopped green onions, 2 sprigs fresh parsley, 2 sprigs fresh thyme and garlic. Stir well. Add the chicken pieces. Cover and refrigerate for 30 minutes. In a food processor, puree the tomatoes, olives and capers. Set aside. Heat the oil in a Dutch oven; add the white onion and sauté until limp and gold. Add the chicken pieces and sauté until they begin to turn white. Add the marinade, pureed tomato mixture, and enough water to cover chicken. Add the bouquet garni and simmer over medium heat for 20 minutes, stirring occasionally. Add the tomato paste, white wine and ³/4 cup water. Stir well. Simmer covered, on low to medium heat for 2 hours or until the chicken easily separates from the bone. Discard the bouquet garni. Garnish with avocado slices and serve with white rice.

Roast Beef

2 ½ to 3 lb roast cut of beef ¼ cup madeira¼ lb sliced bacon 1 tablespoon dijon mustard1 beef stock cube 2 tablespoons chopped parsley2 egg whites2 tablespoons bread crumbs

2 tablespoons green peppercorns

1 teaspoon flour freshly ground pepper1 tablespoon butter

Preheat oven to highest possible setting. Place meat in roasting pan. Sprinkle meat liberally with freshly ground pepper and cover with bacon strips. Cook for 5 minutes. Reduce heat to 300°F. Cook for 1½ to 2 hours or until juices run clear pink when pierced with long tined fork. Remove from oven, discard bacon. Remove roasting pan, set aside and keep warm. Place roasting pan on stove. Remove 1 tablespoon of drippings from the pan and set aside. Add flour to remaining drippings, cook over medium heat until flour is nicely browned. Pour in 1½ cups water, beef stock cube and madeira. Stir well, scraping sides and bottom. Cook until reduced to about 1 cup. Strain gravy into small saucepan, add a turn of the pepper mill and swirl in butter. Set aside and keep warm. Combine crushed green peppercorns, parsley and mustard. Whisk egg whites until stiff. Fold green peppercorn mixture into egg whites. Turn broiler to highest setting. Spread thick layer of mixture on upper side of meat. Sprinkle with bread crumbs, baste with reserved meat drippings, and broil roast for 3 to 4 minutes until golden. Serve roast covered with gravy.

Soca Chicken

1 lb boneless chicken breast 1 egg, beaten1 (20 oz) can pineapple chunks 1 tablespoon corn starch1 red sweet pepper, cut in strips ½ cup all purpose flour

½ cup oil1 medium onion ½ teaspoon salt3 tablespoons soy sauce ½ teaspoon pepper¼ cup vinegar

Season chicken breast with salt and pepper, roll in flour and brown in oil. Drain. In a saucepan combine the remaining ingredients except vinegar and corn starch; bring to a boil. Mix vinegar and starch and slowly add to the boiling ingredients until desired thickness is achieved. Place the browned chicken breast in a deep baking dish; cover with the remaining ingredients and bake for 30 minutes at 350°F.

Spicy Meat Loaf

2 ½ lb ground beef½ cup tomato juice

1 clove garlic, peeled and crushed

1 (8 oz) package poultry seasoning mix

1 tablespoon worcestershire sauce

1 (8 oz) package dry onion soup mix 1 tablespoon oregano1 pint sour cream

1 egg, beaten 1/8 teaspoon pepper

Preheat oven to 325°F. Using your hands, combine all ingredients and pack into an ungreased 9 x 5 x 3 loaf pan. Bake uncovered for 1 ¼ hours. Let cool 10 minutes, then turn onto a heated platter and serve. Makes 6 to 8 serv-ings.

Stewed Chicken with Vegetables

1 whole chicken 4 tablespoons minced onion1 cup diced carrots 1 teaspoon minced parsley2 cups diced tomatoes salt, pepper and thyme to taste1 cup string beans

Clean and joint the chicken. Place in a casserole dish with the tomato, water, salt, pepper, thyme, parsley and string beans. In a saucepan, brown the carrots and onions in a little margarine; add to the casserole. Cook in a 350°F oven until the chicken is tender.

Sweet and Sour Chicken

1 chicken, cut up 1 pack onion soup1 bottle russian dressing pinch of salt1 can apricots

Combine ingredients. Layer chicken in baking dish, cover with mixture. Bake at 350°F for 1½ hours.

Baked Cayman Crab

1 ½ cups cooked crab meat 1/3 cup flour1 ½ cups onion and celery 1/3 cup water chestnutsfew green peppers 4 tablespoons butter4 egg whites, beaten 1 tablespoon salt1 1/3 cups milk black pepper to taste

Melt the butter in a double boiler. Add flour and mix well. Gradually add milk; stirring constantly. Bring to a boil. Add crab meat, celery, green pep-pers, chestnuts and salt. Reduce heat. Cook 2 more minutes. Remove from heat. Fold in egg whites. Pour mixture into a well greased pan or baking dish and bake at 350°F for 50 minutes.

Baked Fish

1 medium fish, filleted ½ teaspoon paprika1 cup seasoned whole grain bread

crumbs1 teaspoon parsley, chopped1 teaspoon salt

Mayonnaise

Spread fillets with mayonnaise. Sprinkle with salt. On a sheet of wax paper, combine seasoned whole grain bread crumbs, paprika and parsley. Roll each fillet in bread crumb mixture. Bake at 375°F for 10 minutes.

Cayman Fish Rundown

3 lb fish (firm meat) 2 limes4 pints unsweetened coconut milk 2 hot country peppers

salt & black pepper1 onion

Breadkind:1 lb cassava 1 lb breadfruit1 lb sweet potato 3 green bananas

Dumplings:1 cup flour 2 teaspoons sugar1 cup cornmeal Water

Cut fish into pieces; wash well with limes and water; season with salt and pepper and set aside. Peel, wash and cut all breadkind. Place in a large pot with the coconut milk, the whole country pepper, season with salt and black pepper and bring to a boil in an open pot. Mix the ingredients for the dump-lings in a bowl and shape like mini-burgers. Add on top of stew. When the breadkind is half cooked, add the fish and cook until everything is tender, adding water if necessary.

Cayman Shrimp and Rice

1 lb shrimp, shelled 1 ½ cups water3 oz salt pork 1 teaspoon worcestershire sauce¾ cup rice 1 clove garlic2 chopped tomatoes 1 bay leaf½ cup onion 1 tablespoon parsley½ cup celery pinch saffron¼ cup green pepper ¼ teaspoon salt¼ cup tomato ketchup ¼ teaspoon pepper½ cup dry white wine

Chop salt pork, garlic, parsley, onion, celery and green pepper. Combine in a skillet with bay leaf, saffron, salt and pepper. Cook for 5 minutes, stir-ring occasionally. Add the chopped tomatoes, wine, worcestershire sauce, ketchup, rice and water. Simmer 5 minutes. Add shrimp and cook for about 10 minutes, stirring often.

Cayman Style Lobster

10 lb lobster meat 2 teaspoons vinegar1 cup chopped sweet pepper 1 teaspoon thyme1 cup chopped onion 1 teaspoon mustard¼ cup chopped scallion 1 teaspoon hot pepper½ cup chopped celery 1 ½ teaspoons season all1 cup tomato puree 1 teaspoon accent1 cup margarine 1 tablespoon salt2 teaspoons lime juice 1 teaspoon black pepper

Wash and drain lobster. Combine all other ingredients except the cornstarch and boil for 3 minutes. Add lobster and cook over medium heat for 20 min-utes. Add cornstarch and cook for another 5 minutes. Serve on a bed of white rice. Makes 15 servings.

Cayman Turtle Steak

3 lb turtle steak ½ cup milk2 large onions 1 tablespoon pickapeppa sauce4 eggs season salt1 cup flour garlic saltbread crumbs black pepper

Cut each turtle steak into 6 thin pieces. Season with black pepper, garlic salt, and season salt to taste. In a medium bowl, beat eggs, milk and pickapeppa sauce together. Spread flour onto large plate or sheet of wax paper. On a separate sheet, spread bread crumbs. Coat both sides of steaks in flour, dip into the egg mixture, then in bread crumbs; make certain steak is well coated. Fry steaks in butter in a large skillet until golden brown. Remove and drain. Slice onions, dip in flour and eggs; fry until golden brown. Serve over steaks.

Cayman Turtle Steak (2)

4 lb turtle steak 2 bay leaves 2 green peppers 1 hot country pepper1 large onion salt1 (16 oz) can stewed tomatoes black pepper½ cup vegetable oil paprika2 cloves garlic flour

Pound steaks with tendering mallet, season with salt, pepper and paprika and dip in flour. Heat oil in frying pan and brown steaks on both sides. Lay the steaks in a baking dish. Chop the green peppers, onion, hot pepper (dis-card the seeds) and garlic into coarse pieces; mix with the stewed tomatoes and bay leaves then pour the mixture over the turtle steaks. Cover with aluminum foil and bake for 2 hours at 350°F.

Cayman Turtle Stew

4 lb turtle meat 1 ½ cups water1 turtle fin 1 teaspoon salt½ turtle tripe (optional) 1 ½ tablespoons black pepper

Put turtle fin and tripe in water and parboil. Drain and peel the fin. Cut the meat into chunks and place in a pot with a thick bottom. The meat with fat on it should be at the bottom (otherwise use a tablespoon of oil). Season with salt and black pepper, add fin and tripe on top. Pour in the water slowly. Cook until done, adding water if necessary.

Crab Cakes

1 lb cooked crab meat bacon drippings4 teaspoons melted butter 1 ½ cups cooking oil2 eggs russian dressing1 tablespoon mayonnaise ½ teaspoon salt1 teaspoon lime juice 1/8 teaspoon black pepperbread crumbs

Cook crab meat in bacon drippings. Drain. Add butter and just enough egg to allow meat to mold into small flat cakes. Beat a little water into the remaining egg and brush over the outside of the cake. Spread the bread crumbs, salt and black pepper onto wax paper and roll cakes in them. Fry in a deep fryer until golden brown. Drain. Combine dressing, mayonnaise and lime to use as dip.

Crab in White Wine

1 lb cooked crab meat2 egg yolks, beaten

1/8 teaspoon cayman local pepper, chopped

¼ cup milk 1/8 teaspoon nutmeg½ cup white wine 1/5 teaspoon salt¼ cup cream

In a large saucepan, combine wine, nutmeg, cayman pepper and salt. Bring to a boil. Add crab meat; simmer for 10 minutes, stirring frequently. Add milk and cream. Simmer 5 more minutes, again stirring frequently. Remove from heat and gradually add egg yolks. Serve with buttered baked potatoes, sprinkled with parsley.

Elegant Crab Pie

1 (17 oz) can crab meat, drained, flaked

1 cup light cream¼ cup sliced almonds

1 unbaked 9 inch pastry shell ½ teaspoon grated lemon peel2 green onions with tops, sliced ¼ teaspoon dry mustard3 eggs, beaten ½ teaspoon salt4 oz swiss cheese, shredded

Sprinkle cheese evenly over bottom of unbaked pastry shell. Top with crab meat and green onion. Combine eggs, cream, salt, lemon peel, and dry mus-tard; pour over crab meat. Sprinkle with almonds. Bake at 325°F for 45 to 50 minutes. Remove from oven. Let stand 10 minutes before serving. Makes 6 servings.

Fish and Cabbage

2 lb fish fillets 1 tablespoon vinegar3 lb cabbage 1 lime, sliced4 tablespoons melted butter ¼ cup parsley, chopped1 tablespoon green pepper ½ teaspoon salt1 tablespoon celery ¼ teaspoon pepper

Quarter the cabbage and soak in salted water long enough to clean thor-oughly. Cut the cabbage in coarse strips and boil in salt water in an uncov-ered pot until almost tender.

While the cabbage is cooking, place the fish for 3 minutes in a salt solution made of 2 teaspoons salt to every 1 cup water, use enough to cover fish. Drain and brush both sides with cooking oil. When the cabbage is done, cover and steam for 5 more minutes. Drain, and spread on a hot buttered platter. Cover with fish, flesh side up and baste with butter, pepper, and vinegar. Broil for 5 to 10 minutes or until fish is lightly brown. Garnish with parsley and lime.

Pepper Shrimp

36 cooked shrimp, in shells 2 tablespoons fresh lemon juice4 tomatoes, peeled and chopped 1 standard bottle dry sherry

3 hot seasoning peppers5 cloves garlic, crushed 2 tablespoons olive oil2-3 fresh chili peppers, seeded

and mincedsaltfreshly ground black pepper

Put the seasoning peppers into a large preserving jar, add sherry and leave for 2 weeks. Set the sherry bottle aside. Using a funnel, pour the pepper wine mixture back into the sherry bottle, add one pepper. Set aside. Heat oil in a large heavy skillet. Add the garlic and chilies and stir fry for 1 minute over medium heat. Stir in the lemon juice and tomatoes; season to taste with salt and pepper. Cook for a further 5 minutes. Add 1 tablespoon pepper wine and the shrimp; cook for 5 minutes, stirring constantly to heat through. Transfer contents of pan to a warmed serving dish and serve.

Salmon Casserole

1 cup pink salmon 2 tablespoons lemon juice½ cup cracker crumbs ¼ teaspoon paprika3 egg yolks 1 teaspoon salt3 egg whites ½ teaspoon pepper½ cup milk

Remove skin and bones from salmon and mash fine. Sprinkle with salt, pepper, paprika, and lemon juice. Beat egg yolks; combine with cracker crumbs and milk. Add to salmon mixture. Beat egg whites until stiff. Fold into mixture. Pour into loaf pan and bake for 1 hour at 350°F.

Shrimp and Egg Curry

1 lb cooked shrimp 1 clove garlic, finely minced4 hard boiled eggs, cut in half

lengthwise1 tablespoon curry powder1 tablespoon tomato paste

1 small onion, finely chopped thick coconut milk2 red peppers lime juice2 oz butter salt

In a large saucepan, melt butter; add onions, garlic and peppers; fry until lightly brown. Reduce heat. Add curry powder and tomato paste; stir thoroughly and cook slowly for 2 or 3 minutes. Gradually add water until mixture is a thick gravy consistency. Simmer gently, add salt, lime juice and coconut milk. Add shrimp and eggs. Cook 5 minutes more or until shrimp is done. Makes 4 servings.

Baked Squash with Bacon

3 lb hubbard squash ½ to ¾ cup milk1 cup bacon saltmelted butter pepper

Remove seeds and strings from squash; cut in pieces. Brush with butter; sprinkle with salt and pepper to taste. Bake in 350°F oven until tender. Remove, peel and mash. Add milk and more salt if desired. Pour into but-tered baking dish. Fry bacon until crispy. Drain, dice, and sprinkle over squash. Bake for 25 - 30 minutes at 350°F.

Baked Sweet Potatoes or Yams

4 medium sweet potatoes or yams salt and pepper to taste¼ cup butter

Preheat over to 400°F. Scrub potatoes in cold water. Bake directly on oven rack or in a shallow baking pan 45 to 1 hour or until tender. Serve piping hot with butter, salt, and pepper to taste. Makes 4 servings.

Batter Fried Okra

1 lb small okra pods, parboiled and drained

lard shortening, or cooking oil for deep fat frying

1 cup sifted flour 1 cup milk1 egg, lightly beaten 1 teaspoon salt

Pat okra dry on paper towel. Preheat fat in deep fat fryer over moderately high heat; insert deep fat thermometer. Sift flour and salt together into bowl, slowly add milk and beat until smooth. Beat in egg. When fat reaches 375°F, dip okra a few pieces at a time into batter allowing excess to drain off; drip into fryer. Fry 1 to 2 minutes until golden brown. Using a slotted spoon, remove to paper toweling to drain. Set uncovered in 250°F oven to keep warm until all is fried. Makes 4 servings.

Carrots Casserole

1 bunch carrots, cooked 1 teaspoon sugar2/3 cup grated cheese 1 cup cracker crumbs1 small onion, finely chopped 2/3 cup mayonnaise1 teaspoon dry mustard salt & pepper

In a medium bowl, mash carrots; add salt and pepper to taste. Add cheese, onion, mustard, sugar, and mayonnaise. Pour into buttered casserole dish, cover with cracker crumbs and cook until done.

Cayman Coco Fritters

2 to 3 small cocos 1 or 2 stalks scallion1 tablespoon flour 1 egg½ teaspoon bicarbonate of soda, or

1 teaspoon baking powdersalt pepper

Wash and peel cocos. Wash again and grate finely. Add remaining ingre-dients. Beat well. Drop by spoonfuls into smoking hot oil. Fry until golden brown. Drain and serve.

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Growing More than Business The Chamber of Commerce is where business and community leaders meet to shape a better tomorrow for their community. A range of useful services and development programmes helps everyone meet today’s challenges - and opportunities - and plan for the future. Impact. One more way the Chamber makes a difference

Chamber Secretary, Brian Barnes and Mentoring Cayman Mentor Kim Remizowski escort top Junior Achievement and Mentoring Cayman students to the Young Caymanian Leadership Awards

www.caymanchamber.ky “Your Partner in Business and Community Success”

Growing More than Business The Chamber of Commerce is where business and community leaders meet to shape a better tomorrow for their community. A range of useful services and development programmes helps everyone meet today’s challenges - and opportunities - and plan for the future. Impact. One more way The Chamber makes a difference

www.caymanchamber.ky “Your Partner in Business and Community Success”

Mentoring Cayman; Junior Achievement; Career Awareness Visits; Professional Development & Training Centre; Career, Education, Training & Job Expo

Corn Pie

2 (10 oz) cans cream style corn 2 teaspoons worcestshire sauce1 onion, minced 1/8 teaspoon paprika2 eggs, beaten salt2 tablespoons oil freshly ground black pepper

Preheat oven to 350°F. Pour oil into a small skillet and heat. Add onion and sauté over medium heat for 5 minutes. Transfer the onion to a baking dish. Stir in the corn, eggs, worcestershire, and paprika. Season to taste with salt and black pepper. Bake for 45 minutes until firm and golden brown.

Curried Green Bananas

4 green bananas, peeled and cut in inch length slices

1 ¾ cups coconut milk1 tablespoon minced fresh

1 onion, finely chopped1 tablespoon garam masala

cilantrosalt and freshly ground black

Curry2 tablespoons oil

pepper

Heat oil in a saucepan, add the onion and sauté over medium heat for 6 minutes. Add the garam masala to the pan and cook, stirring constantly for 1 minute. Add the green bananas and cook for a further 5 minutes or until lightly browned. Pour the coconut milk over the green bananas. Season to taste with salt and black pepper and bring to a boil. Lower the heat, cover the pan and simmer for 30 minutes. Transfer to a warmed serving dish, garnish with the chopped cilantro and serve.

Curried Rice

2 cups rice ¼ cup butter1 cup golden raisins 4 teaspoons curry powder½ cup chopped green pepper 2 ½ teaspoons salt½ cup currants

Mix all ingredients except green pepper; combine with 4½ cups boiling wa-ter in 3 quart casserole dish. Bake, covered in oven preheated to 400°F for 40 to 45 minutes. Sprinkle with green pepper. Makes 12 servings.

Festive Fondue

1 envelope lipton onion soup mix 2 tablespoons cornstarch1 loaf french bread, cut into

2 ¾ cups apple juice1 lb shredded swiss cheese

bite-sized pieces

In medium saucepan, combine soup mix and apple juice; heat slowly. Combine cheese and cornstarch. When juice begins to simmer, gradually add cheese mixture; stirring until completely melted after each addition.

To serve: Remove to fondue pot. Spear bread cubes and dip into fondue.

Glazed Carrots

1 lb small whole carrots, cleaned ¼ stick margarine, melted¼ cup brown sugar

1 tablespoon honey

Cook carrots in a small amount of boiling water for ten minutes or until ten-der. Drain. Reserve ¼ cup of the liquid. Combine reserved liquid with honey, margarine, and brown sugar; stirring well. Pour over carrots and cook over low heat until thoroughly heated.

Loquat Chutney

1 ½ lb seeded loquats 2 cups water1 lb onions, chopped 1 tablespoon molasses½ lb grated apple ¼ teaspoon ginger¼ cup raisins 1 teaspoon curry1 lb sugar 2 teaspoons mustard1 pint vinegar 2 teaspoons salt

Wash, stone and cut loquats into small pieces. Prepare apples and onions. Combine all ingredients in pot and bring to a gentle boil until loquats are soft and good color. Pour into jars and seal. Serve cold with pork or lamb roasts.

Noodles and Calaloo Stuffed Tomatoes

6 medium tomatoes ½ cup sour cream1 cup calaloo, cooked ½ teaspoon basil1 package oodles of noodles parmesan cheese

Cut off tops and hollow out tomatoes. Boil calaloo, drain; cut into small pieces. Break up 1 package oodles of noodles; cook in 1 cup of water with seasoning from flavor packet for 3 minutes. Drain noodles and mix with calaloo, sour cream and basil. Spoon mixture into tomatoes. Place in a baking dish and sprinkle with parmesan cheese. Bake at 350°F for 15 to 20 minutes. Makes 6 servings.

Old Fashioned Mashed Potatoes

8 medium potatoes, peeled and cut into eighths

1/3 cup butter or margarine1 teaspoon grated parmesan

1 medium onion, finely chopped ¼ teaspoon sugar1 teaspoon salt

½ to 2/3 cup milk 1/8 teaspoon pepper

Cook potatoes and onion in boiling water, covered, for 15 minutes or until tender. Drain and add ½ cup of milk and remaining ingredients. Add more milk if needed.

Pirate Popovers

2 eggs, beaten 1 cup sifted flour1 cup milk ¼ teaspoon salt1 tablespoon melted butter

Grease heavy baking cups; heat them in oven while mixing popovers. Combine eggs, milk and butter. Add flour and salt; beat briskly with egg beater until well blended. Fill hot cups half full. Bake at 450°F for 30 min-utes. Reduce heat to 350°F and bake 15 minutes. Makes 8 to 10 servings.

Plantains Baked in Cheese Sauce

3 lb ripe plantains, peeled and sliced lengthwise

1 bay leaf3 tablespoons oil

2 cups shredded cheddar cheese ¼ teaspoon grated nutmeg¼ cup all purpose flour 1 teaspoon salt¼ cup butter freshly ground black pepper2 ½ cups milk

Fry the plantains in a large skillet on medium high heat until golden brown, about 1 minute. Remove and drain. Preheat the over to 325°F. In a sauce-pan melt the butter; sprinkle in the flour and let cook, stirring constantly, for 2 minutes. Remove from heat and gradually stir in the milk. Add the bay leaf, nutmeg, salt and black pepper. Return the pan to the heat; stir in half the cheese and bring to a boil. Lower the heat and simmer, stirring constantly for 3 to 5 minutes or until the sauce is thick enough to coat the back of the spoon. Remove the pan from the heat and set aside. Place a layer of plantain in the bottom of a pyrex baking dish, cover with half the sauce and sprinkle with half the shredded cheese. Repeat with the remaining plantains and sauce, ending with a layer of shredded cheese. Bake in the center of the oven for 1 hour. Makes 6 to 8 servings.

Potato Balls

3 lb potatoes 1 large egg1 cup flour oil for frying1 cup bread crumbs salt and pepper

Peel potatoes, wash and boil. Allow to cool. In a large bowl, combine flour and seasonings. Beat the egg and combine with potatoes. Roll in flour mixture and fry until lightly brown.

Potato Fritters

3 cups hot mashed potatoes 2 eggs, separated2 tablespoons shortening 1 tablespoon chopped parsley1 tablespoon green pepper 1 teaspoon salt1 teaspoon sugar black pepper to taste2 tablespoons flour

Combine mashed potatoes, shortening, sugar, parsley, green pepper, salt, and black pepper. Mix well. Add beaten egg yolks and mix well. Beat egg whites until stiff; fold into mixture. Roll in flour. Drop by spoonfuls in deep frying pan and fry for 5 to 10 minutes, or until slightly brown. Drain.

Rice ‘N’ Beans

¾ cup dried red kidney beans (cooked in cold water for 2 hours)

2 cloves garlic, crushed1 sprig fresh thyme1 hot seasoning pepper

4 cups coconut milk 1 teaspoon salt2 ½ cups rice freshly ground black pepper4 scallions, trimmed and minced

Put the beans in a colander and scald with boiling water. Transfer to a large saucepan and pour in the coconut milk. Bring to a boil over medium heat. Lower the heat, cover the pan and simmer for 45 minutes, until tender. Add the thyme, seasoning pepper, scallions, garlic, salt and black pepper. Wash the rice. Drain and add to the beans. Add 1 quarter cup cold water and bring to a boil over medium heat., Lower the heat, cover the pan and simmer for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Remove the seasoning pepper and mix the rice and beans together with a fork. Transfer to a warm serving dish and serve immediately.

Snacky Muffins

1 (15 oz) can corned beef hash, chilled

4 eggs, poached or fried2 sliced english muffins

Open english muffins, butter each half. Lay chilled corned beef hash on its side on a plate; slice into 4 equal servings. Lay hash patty on top of muffin, shaping and forming into mound. Broil until heated through. Top each muf-fin with poached or fried egg.

Spice Sweet Potato Roll

3 large sweet potatoes 1/8 teaspoon nutmeg1 cup chopped nuts 1/8 teaspoon allspice2 tablespoons butter 1/8 teaspoon cinnamon½ cup flour ½ teaspoon salt

Clean potatoes thoroughly. Boil with skin on until tender. Peel and mash; add remaining ingredients except flour. Stir well. Spoon out onto wax paper. Shape into balls and roll in flour. Fry in about 1 cup of oil until well browned. This goes well with curries or stews.

Stew Peas and Rice

½ lb salt beef ½ lb honey½ lb fresh beef 2 tablespoons ketchup2 cups red peas 3 tablespoons butter, divided3 cups rice 1 sprig thyme2 cups flour black pepper to taste1 onion, chopped

Soak salt beef for 30 minutes; rinse and drain. Rinse fresh beef; add with salt beef and red peas to 1 quart of boiling water. When peas are tender, use flour to make tiny dumplings and add to mixture. Cook until mixture begins to thicken. Add onion, ketchup, thyme, pepper, and half the butter. Simmer 30 minutes. In a separate pot, cook rice according to package directions, add remainder of butter. Serve stew ladled over rice.

Stewed Okra

50 okra pods ½ tablespoon butter¼ lb ham 2 tablespoons parsley, chopped1 cup beef bullion ½ teaspoon salt1 cup stewed tomatoes ½ teaspoon pepper1 tablespoon flour

Wash okra and remove both ends. Add with ham, beef bullion, tomatoes, salt and pepper to a medium sauce pan. Bring to a boil. Reduce heat. Simmer for 30 to 40 minutes. Add butter and flour. Continue to slow cook, stirring constantly, until thickened. Serve in heated dish, sprinkled with parsley.

Sweet Potatoes with Marshmallow Topping

1 (18 oz) can sweet potatoes ½ teaspoon cinnamon½ cup orange juice dash of nutmeg¾ cup packed brown sugar½ cup flour

small marshmallows to cover cas-serole

¼ cup butter

Drain and mash sweet potatoes. Combine with orange juice. Spread into 9 x 9 inch baking dish. Combine sugar, flour, cinnamon and nutmeg. Mix butter into sugar mixture and sprinkle on top of potatoes. Bake uncovered at 350°F for 20 minutes. Sprinkle marshmallows on top and place under broiler to brown. Makes 9 servings.

Vegetable Casserole

2 cans vegall, drained ½ cup mayonnaise1 can cream of mushroom soup ½ cup cheese, grated1 can kernel corn, drained 1 stick ritz crakers, crushed1 can water chestnuts, chopped 1 stick butter

Combine all ingredients in a medium sized casserole dish, except cheese, crackers and butter. Top with cheese. Combine 1 stick ritz crackers and 1 stick melted butter. Sprinkle on top. Bake at 350°F for 20 minutes.

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Angel Pie

2 tablespoons all purpose flour 2 cups whipping cream4 egg yolks, beaten ¼ cup lemon juice1 cup sugar ¼ teaspoon almond extract¼ cup water 1/8 teaspoon salt

Mix flour, sugar, and salt. Add water and lemon juice, stir until smooth. Add 4 beaten egg yolks and mix well. Cook over low heat until mixture is thick, stirring constantly. Remove from heat, add almond extract. Chill. Whip 2 cups cream until stiff. Fold half of the whipped cream into the mixture. Top with remaining whipped cream. Let set overnight in refrigerator before serving.

Apricot and Almond Balls

250 grams dried apricots 125 grams wheat germ250 grams raisins 3 tablespoons honey250 grams dates 1 cup coconut, shredded125 grams almonds salt to taste

Soak apricots in water for 30 minutes; Drain. In a large pot, add apricots to boiling water. Reduce heat. Simmer for 5 minutes, or until soft. Drain and chop into small pieces. Mince raisins, dates and almonds. Combine with apricots, wheat germ, salt and honey. Shape into balls and roll in coconut. Chill.

Banana Nut Cake

2 cups very ripe bananas 1 cup pecans, chopped4 eggs, separated 2 teaspoons vanilla flavouring3 cups flour, sifted 6 tablespoons buttermilk2 ½ cups sugar 1 ½ teaspoon baking soda2 cups vegetable shortening 1 teaspoon salt

Cream shortening and sugar together until smooth. Beat eggs. Add to mix-ture. Mash the bananas. Add to mixture. Mix flour, baking soda, and salt together, add to creamed mixture. Add buttermilk and vanilla; mix well. Fold in pecans. Pour into loaf pan and bake at 400°F for 35 minutes.

Banana Omelette

2 bananas, peeled and mashed 1 tablespoon sugar4 eggs 2 tablespoons powdered sugar2 tablespoons cream ½ teaspoon salt

Beat eggs until light. Add other ingredients, except powdered sugar, and mix well. Pan fry slowly over medium low heat until set; fold and turn. Place on platter and sprinkle with sugar.

Banana Split Pie

3 bananas 1 can crushed pineapples2 cups graham cracker crumbs 1 (9 oz) bowl cool whip1 ½ sticks margarine ¼ cup chopped pecans1 cup confectioners sugar ¼ cup chopped cherries1 egg

In a medium bowl, combine 1/2 stick of margarine (melted) and graham cracker crumbs. Stir with fork until moistened. Press into the bottom and sides of a pyrex pie plate. Mix remaining margarine, sugar and egg. Beat for 15 minutes. Spread over crumbs. Lay bananas over mixture. Drain pine-apple and sprinkle over bananas. Spread cool whip over top with nuts and cherries.

Bacardi and Pineapple Rum Cake

1 package yellow cake mix 2 2/3 cups coconut flakes3 eggs3 ½ cups cool whip

1 cup Bacardi rum½ cup water

1 (20 oz) can crushed pine-apple, in juice

1/3 cup cooking oil

Combine cake mix, eggs, 3/4 cups of Bacardi rum, water, and oil in a large bowl. Beat at medium speed for 2 minutes, stir in 2/3 cup coconut flakes. Pour mixture into 2 greased, floured 9 inch pans. Bake at 350°F for 30 - 35 minutes. Remove from oven and let cool 10 minutes. Remove from baking pan, place on cake rack to cool completely. Drain pineapples. In a large bowl, combine 3/4 cups of pineapple, the juice, and the remaining rum. Stir to blend. Fold in cool whip. Spread 1/2 over bottom cake layer, 1/2 over top. Sprinkle with remaining pineapple and coconut flakes.

Baked Banana Custard

4 ripe bananas 1 lime4 oz bread crumbs 5 tablespoons sugar1 pint milk ¼ teaspoon nutmeg3 eggs

Peel bananas and remove threads. Add 2 teaspoons of sugar, nutmeg, and juice from the lime. Place in buttered pyrex dish and cover with bread crumbs. Beat eggs, add rest of sugar and continue beating. Heat milk and add to beaten eggs. Pour over banana mixture. Bake at 300°F until cooked. Test if custard is cooked by inserting a knife in the center. If it comes out clean, it is ready to be eaten.

Banana Filling

4 ripe bananas 2 tablespoons butter2 eggs, well beaten1 cup sugar

1 lemon rind, grated (use the juice)

Mash bananas and beat to pulp with fork. Add sugar, lemon juice, and eggs. Pour into a greased pan. Cook, stirring constantly. Seal in a tight container. Cool until as thick as a custard. Can be used as filling for cakes or pastries.

Bread Pudding

1 lb bread 2 tablespoons margarine1 cup raisins ¼ teaspoon nutmeg½ cup sugar 1 teaspoon vanilla flavouring2 eggs 1 cup evaporated milk

Break bread into chunks; soak in warm water. After 30 minutes, squeeze out moisture. In a large bowl mix milk, eggs, sugar, nutmeg, vanilla, and margarine. Add bread and raisins and mix well. Spoon mixture into a bak-ing pan and bake at 350°F until golden brown.

Cantaloupe Cake

2 cups grated cantaloupe ½ cup evaporated milk3 eggs 1 teaspoon baking soda1 cup sugar ½ teaspoon nutmeg3 cups all purpose flour ½ teaspoon cinnamon1 tablespoon crisco oil 1 teaspoon vanilla flavouring½ stick margarine 1/8 teaspoon salt2 tablespoons butter

Wash cantaloupe and grate. Mix sugar, butter and crisco oil together. Add 2 eggs and grated cantaloupe; mix until smooth. Sift flour, baking soda and salt. Add remainder of ingredients. Grease 9 inch bread pan and bake at 375°F for 1 hour. Test with a toothpick. If toothpick comes out clean, cake is ready. Place on cooling rack to cool.

Cayman Brac’s Fudge Brownies

¾ cup powdered cocoa ½ cup boiling water2 eggs 2/3 cup oil1 1/3 cups unsifted all purpose flour 1 teaspoon vanilla

1 teaspoon baking soda2 cups sugar ¼ teaspoon salt

In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup oil. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup of oil. Stir until smooth. Add flour, vanilla, and salt. Blend com-pletely. Pour into lightly greased 13 x 9 inch pan. Bake at 350°F for 40 minutes. Frost if desired once cool.

Cayman Heavy Cake

8 lb cassava 2 tablespoons vanilla flavouring2 coconuts, grated and squeezed 1 tablespoon cinnamon

1 tablespoon allspice4 cups brown sugar (more if de-

sired)1 tablespoon nutmeg1 tablespoon salt

1 cup butter

Grate cassava fine. Grate coconut and boil milk down with brown sugar, all-spice, vanilla flavouring, butter, salt, nutmeg and cinnamon. Pour in grated cassava and mix. Put in greased baking pan and bake at 350°F. Yam, po-tato, pumpkin or papaw may be used in place of cassava.

Cherry Pie

1 can cherry pie filling ½ cup sugar1 box white cake mix 1 teaspoon vanilla flavouring1 cup melted butter

Prepare cake mix according to directions. Add sugar and vanilla flavouring. Pour cherry pie filling into baking dish. Layer cake mix over cherries. Pour melted butter evenly over mix. Bake at 350°F for 35 to 40 minutes.

Chocolate Biscuit Gateau

6 oz cadbury milk chocolate 2 eggs, separated1 tablespoon milk ½ lb petit beurre biscuits3 oz butter 1 gal milk3 oz castor sugar

Melt chocolate with a tablespoon of milk in a double boiler and let cool. Cream sugar and butter. Beat egg yolks. Add to butter. Mix in the cooled chocolate. Whisk egg whites until stiff and fold into mixture. Dip each bis-cuit in gill of milk; arrange on plate in 3 rows of 2. Layer a small amount of chocolate mixture over biscuits. Continue layers until all biscuits are used. Cover top and sides with chocolate mixture.

Cinnamon Kites

4 cloverleaf rolls ½ cup sugar1 egg, beaten ½ teaspoon cinnamon3 tablespoons milk oil for frying

Separate each roll into 3 sections. Combine egg and milk and beat well. Dip each roll into egg mixture. Fry sections in hot oil until brown. Remove and drain on paper towels. Mix sugar and cinnamon. Roll kites in sugar mixture. Yields 12 kites.

Coca Cola Cake

½ cup oil ½ cup cocoa1 stick butter 1 ½ teaspoons vanilla10 oz coca cola 2 eggs2 cups plain flour 1 ½ cups nuts2 teaspoons baking powder marshmallows½ cup buttermilk 1 bag sugar

Mix all ingredients together except sugar and nuts. Place in pot and bring to boil. Add sugar and nuts. Beat together. Bake at 350°F for 45 minutes.

Coconut Birthday Cake

1/3 cup crisco oil 1 1/3 cups milk1/3 cup butter, softened 2 tablespoons vanilla flavouring1 ¼ cups sugar 3 ½ tablespoons baking powder3 cups all purpose flour ¾ tablespoon salt4 egg whites

Cream together crisco and butter. Gradually add sugar; blend well. Sift flour. Add flour, baking powder and salt to cream mixture alternating with small amounts of milk until all is added. Stir well after each addition. Beat egg whites until firm, fold in vanilla. Add to batter. Bake at 375°F until done.

Lemon Filling:

1 cup and 2 tablespoons sugar 2 tablespoons butter¼ cup cornstarch 1 tablespoon grated lemon rind1 cup and 2 tablespoons water 3 tablespoons lemon juice2 egg yolks, slightly beaten

Combine all ingredients, blend on high until no lumps. Spoon between cake layers.

Fluffy Frosting:

1 cup sugar 2 egg whites1/3 cup water ½ tablespoon almond flavouring¼ tablespoon cream of tartar ¼ cup coconut, grated

Combine sugar, water, and cream of tartar in heavy sauce pan. Cook over medium heat, without stirring, until mixture reaches thread stage. Let cool. Beat eggs until soft peaks form. Add mixture and almond flavouring. Beat well. Spread over cake. Sprinkle with coconut.

Coconut Buns

½ lb flour 1 egg¼ lb butter 1 teaspoon baking powder½ lb grated coconut ¼ cup milk½ lb sugar

Grease baking sheet. Sift flour and baking powder together. Cream butter and sugar. Beat the egg and add a little milk to it. Gradually add the egg and flour mixtures to the butter, making a stiff mixture. Stir in coconut. Place in small heaps on baking sheet. Bake in a quick oven for 20 minutes.

Coconut Custard

4 or 5 cups coconut sponge 3 large eggs or 4 small ones3 cups milk 1 teaspoon vanilla1 ½ cups sugar ½ teaspoon nutmeg

The coconut must be sprouted to have a sponge. Wash coconut in fresh water, cut in slices and put it in blender. Combine other ingredients. Blend well and pour in a custard bowl. Bake at 350°F until golden brown.

Coconut & Fruit Fudge Balls

2 cups powdered milk 2 tablespoons honey2 tablespoons carob 1 tablespoon vanilla flavouring½ cup coconut ½ cup cold pressed oil½ cup sultanas

Combine all ingredients and mix well. Shape into balls, wrap separately, and place in refrigerator until cool and set.

Coconut Pie

2 eggs 2 teaspoons baking powder½ cup all purpose flour 1 cup sugar2 tablespoons butter 2 cups milk2 teaspoons vanilla flavouring 1 cup grated coconut

Mix all dry ingredients together. Combine all liquids and pour into dry ingre-dients; mix until completely blended. Grease and flour small casserole dish or bread pan. Bake at 350°F until firm to touch and top is crusty. Allow to cool before serving.

Coconut Tart

8 cups coconut 2 tablespoons butter2 ½ to 3 cups sugar prepared pastry dough

Roll pastry dough very thin. Cut into 4 inch squares. Grate or blend coconut, add sugar and butter. Cook over medium high heat until coconut is tender. Cool. Spoon coconut onto pastry; fold and seal edge with fork. Bake at 375°F until golden brown.

Coconut Toto Cakes

2 cups flour 1 teaspoon cinnamon2 cups grated coconut 1 egg, beaten1 cup granulated sugar ¼ teaspoon nutmeg2 teaspoons vanilla flavouring 2 teaspoons baking powder¼ lb butter pinch mixed spice

Cream butter and sugar. Sift together flour, baking powder, cinnamon, nutmeg and mixed spice; add to butter mixture. Add coconut, vanilla and beaten egg; mix to a stiff paste. Spread evenly in greased shallow baking tin and bake at 400°F for roughly 30 minutes.

Coffee Cake

3 cups flour 1 cup shortening2 cups sugar 2 tablespoons baking powder¾ cup milk 1 cup cinnamon3 eggs, beaten 1 teaspoon salt

Sift and mix flour, salt, sugar and cinnamon. Cut in shortening with knife and rub in with finger tips. Set aside 1 cup. To the remainder, add baking powder and mix well. Add beaten eggs and milk and beat thoroughly. Pour into 2 greased cake pans and sprinkle top with remaining flour mixture. Bake at 400°F for 20 to 25 minutes.

Corn Flakes Pudding

4 cups corn flakes ¼ cup sugar4 cups milk ¼ teaspoon ginger2 eggs ¼ teaspoon cinnamon1 tablespoon butter 1 teaspoon vanilla¼ cup molasses ½ teaspoon salt

In a large bowl, combine all ingredients; blend well. Pour into greased bak-ing dish. Dot with butter. Place baking dish in a pan of water and bake at 350°F for 45 to 60 minutes.

Custard with Fruit

3 eggs 1 teaspoon vanilla flavouring¼ cup milk ¼ teaspoon lemon extract¼ cup sugar ¼ teaspoon salt¼ teaspoon nutmeg

Beat eggs slightly and combine with the remaining ingredients. Pour into 6 inch wide and 2½ inch deep dish. Place in shallow pan of hot water and bake in 350°F oven for about 40 minutes or until a knife blade inserted into center comes out clean. Chill unmolded on top of plate and surround with fruits of your choice.

Flaming Banana Fritters

4 bananas, ripe 1 tablespoon melted butter1 cup oil ½ cup beer1 cup sugar ½ cup dark rum½ cup flour 1 teaspoon cinnamon1 egg white, stiffly beaten pinch of salt1 egg, beaten

Combine the flour and salt. Mix the egg and melted butter. Stir in the beer gradually. Pour this mixture over the flour and stir only until smooth. Leave in a warm place for about 1 hour. Then fold in the egg white. Set aside. In a separate bowl combine sugar and cinnamon, set aside. Peel ripe bananas (cut in chunks if large) dip in beer batter mixture. Fry in oil until golden brown. Drain and roll in cinnamon mixture. Top with rum, light and serve.

Fresh Pineapple Pie

1 ½ fresh pineapple 1 ½ cups cool whip1 can condensed milk prepared pie crust2 tablespoons lemon juice

Peel and remove the eyes of the pineapple. Chop as fine as possible. Mix milk and pineapple; add cool whip and lemon. Pour into baked pie crust, decorate with pieces of pineapple if desired. Cover and chill until firm. Strawberries or bananas may be substituted for pineapple.

Fudge by Royalty: Princess Diana’s Recipe of 1983

2 oz butter 4 tablespoons water1 lb sugar large can evaporated milk

Combine all ingredients. Bring the mixture to a complete boil, simmer 5 minutes. Beat well after removing from heat. Pour into a greased tray for setting. Let cool until set.

Honey Cake

¼ cup pineapple juice 2 ½ cups all purpose flour¼ cup water 1 teaspoon baking powder1 cup honey ¾ teaspoon baking soda1 cup sugar 2 teaspoon cinnamon3 eggs ½ teaspoon allspice1 cup vegetable oil 1 teaspoon salt½ cup chopped pecans vanilla flavouring

Combine pineapple juice and water in a small saucepan; bring to a boil. Stir in baking soda; set aside. Combine sugar, eggs, vegetable oil and honey. Beat at medium speed with electric mixer until well blended. Combine flour, baking powder, salt, cinnamon, and allspice; add to cream mixture. Add pineapple mixture, pecans, and vanilla to taste. Spoon into greased and floured cake pan. Bake at 325°F for 1 hour until toasted brown. Cool for 10 minutes then remove from pan.

Jellied Mandarins

5 tablespoons lemon squash 3 teaspoons sugar¼ pint water 1 tablespoon mandarin oranges4 teaspoons gelatin

Combine water, gelatin and sugar in a small pan. Cook over gentle heat until the gelatin is dissolved, approximately 5 minutes. Take care that the mixture does not come to a boil. Remove from heat, stir in the lemon squash and leave in a cool place until it begins to set. Stir in the oranges. Pour into a rinsed ½ pint mold. Leave in a cool place until set. Turn out and serve with cream. Makes 2 servings.

Lemon Cheese Cake

2 ½ cups sifted cake flour ¾ cup milk1 1/3 cups sugar 3 ½ teaspoons baking powder2/3 cup crisco oil 1 teaspoon vanilla flavouring3 eggs 2 teaspoons salt½ cup milk

Combine flour, sugar, salt and baking powder. Add shortening and 3/4 cup of milk; mix well. Beat about 2 minutes. Add eggs, 1/2 cup milk and vanilla. Beat 2 more minutes until fluffy. Pour into 2 layer pans and bake at 350°F for 40 minutes. Let cool.

Filling:6 eggs, well beaten ¼ cup butter2 cups sugar ½ cup lemon juice

Combine above ingredients in double boiler. Cook until thick, stirring fre-quently. Place in refrigerator until cool. Spread between cake layers.

Frosting:1/2 teaspoon sugar 1 tablespoon karo syruppinch cream of tartar ½ teaspoon vanilla flavouring1 egg white ¼ teaspoon salt2 teaspoons water

Combine sugar, cream of tarter, salt, water, karo syrup, and egg white; beat until peaks form, about 7 minutes. Stir in vanilla. Spread over cake and serve.

Lemon Curd Filling

1 cup margarine grated rind of 5 lemons10 eggs 1 ½ cups lemon juice4 cups sugar ½ teaspoon salt

In a double broiler, combine all the ingredients except lemon juice, bring water to a boil and cook, stirring constantly, until the margarine is melted. Add the lemon juice and cook until the mixture thickens; about 20 minutes. Remove from heat and allow to cool. This may be used hot as a lemon sauce or cooled as a filling for cakes, pies or tarts.

Lime Rings with Pineapple

1 package lime flavored gelatin 1 cup evaporated milk, chilled

1 ½ cups raspberries or strawber-ries

1 (14 oz) can pineapple in syrup 8 strips of mint 1 cup powdered sugar

1 tablespoon lemon juice

Dissolve gelatin in hot water. Drain syrup from pineapple to make 1 pint and add to gelatin. Slowly add milk until it begins to set, then add remain-ing milk. When very stiff, add lemon juice. Pour into mold which has been rinsed in cold water. Refrigerate until set. When ready to serve, unmold, fill center with chilled pineapple. Top with raspberries or strawberries and garnish with strips of mint dipped in powdered sugar.

Mango Pie

3 mangoes, peeled and thinly sliced 1 tablespoon butter1 tablespoon whipped cream

1 cup sugar 1 teaspoon vanilla flavoring2 eggs ½ teaspoon allspice½ cup finely chopped pecans

(optional)prepared pie crust, cookedpinch of salt

Combine all ingredients except pecans and whipped cream. Cook over low heat until mangoes are soft. Cool. Spoon into pie shell. Top with whipped cream and sprinkle with pecans.

Mango Cake

2 cups ripe mangoes 2 cups flour¼ cup flaked coconuts 2 teaspoons baking soda½ cup chopped nuts 2 teaspoons baking powder4 eggs 2 teaspoons cinnamon2 cups sugar 1 teaspoon salt

Peel mangoes; slice meat from seed and puree in blender. Set aside. Sift dry ingredients together; set aside. In a large bowl, mix sugar, mangoes, cooking oil, and eggs. Add dry ingredients and mix well. Stir in nuts and coconut. Bake in a 9 x 13 inch dish at 350°F until done.

Mango Mousse

1 lb very ripe mangoes, peeled 2 egg whites, beatenjuice of 2 limes ¾ cup heavy cream¼ cup super fine sugar ¼ teaspoon salt1 envelope unflavoured gelatin mint leaves for garnish

Dissolve gelatin in two tablespoons of hot water. Set aside. Puree the man-goes. Add the lime juice, sugar, and gelatin. Mix well to combine. In a large bowl, combine the egg whites with the salt and beat until stiff enough to hold peaks. In a separate large bowl, beat the cream until stiff. Gently fold the mango mixture into the egg whites. Fold in the whipped cream. Pour into one large or 8 individual serving bowls and refrigerate until set, about 3 hours. Garnish with fresh mint leaves. Makes 8 servings.

Naseberry Cake

1 ½ cups naseberry 2 ½ cups flour1 ½ cups sugar ¼ teaspoon nutmeg4 teaspoons butter 1 teaspoon cinnamon2 eggs 1 teaspoon baking soda2/3 cup milk 1 tablespoon vanilla flavouring

Remove skin and seeds from the berries and mash with a fork. Sift flour, nutmeg, cinnamon and baking soda together. Whip butter and sugar until light and fluffy. Beat eggs, one at a time. Add flour mixture to whipped mixture with milk, stirring until smooth. Pour into 2 greased and floured 8 inch pans. Bake at 350°F for about 25 to 35 minutes. Let cool in pan for 10 minutes before removing.

Papaya Custard

2 cups papaya ½ teaspoon vanilla flavouring1 cup condensed milk 1 cup frisa milk3 eggs prepared pie crust1 pie crust, frozen

Combine all ingredients. Beat well with an electric mixer. Ladle into pie crust. Bake at 300°F until light golden brown.

Papaya Pie

2 ½ cups mashed papaya, must be sweet

3 cups cool whip2 tablespoons lemon juice

1 cup condensed milk

Remove all skin, seeds, strings from papaya; mash with a fork. Add remain-ing ingredients. Mix well and pour into a pie crust. Must be thick so it can drop from a spoon. Serve chilled.

Peanut Butter Pie

½ cup peanut butter 2 cups whipped cream½ cup peanuts 2 ½ tablespoons corn starch1 ½ cups milk baked pie shell1 cup sugar 1/8 teaspoon salt3 egg whites

Mix corn starch, sugar and salt. Bring milk to a boil, stirring constantly. Add peanut butter and beat well. Add to sugar mixture and mix until smooth. Beat egg whites until stiff. Fold into mixture. Pour into baked pie shell and set aside to cool. Serve with whipped cream for topping and sprinkle with chopped peanuts.

Pecan Pie

1 ½ cups pecans ½ cup dark corn syrup3 eggs 1 tablespoon sherry½ cup heavy cream less one table-

spoon1 unbaked pie shell1 teaspoon vanilla flavouring

1 cup sugar 1/8 teaspoon salt2 tablespoons butter

Set aside 1/4 cup of pecans for garnish. Combine all other ingredients in blender; blend on high for 10 seconds. Pour into pie shell and bake at 400°F for 25 minutes. Sprinkle with remaining pecans and bake 10 minutes more. Let cool before serving. Makes 12 servings.

Pineapple Pie

2 cups fresh crushed pineapple or 1 teaspoon cream of tartar1 teaspoon pineapple flavouring

1 medium sized can pineapple 1 teaspoon vanilla flavouring1 tablespoon butter 1 teaspoon corn starch3 eggs, separated 1/8 teaspoon salt1 cup milk1 ½ cups sugar

1 prepared graham cracker pie shell

Combine pineapple, milk, egg yolks, butter, pineapple and vanilla flavour-ings, corn starch, salt, and sugar. Cook over low heat for 15 to 20 minutes. Remove from heat and let cool. Pour into pie crust. Beat egg whites, cream of tartar and 2 teaspoons of sugar until firm. Layer over filling. Bake at 325°F for 5 minutes or until golden brown.

Rum Pie

2 cups whipped cream 3 tablespoons rum1 tablespoon butter 1 bar of your favourite chocolate1 egg yolk 1/8 teaspoon salt3 tablespoons flour2 cups milk

1 prepared graham cracker pie shell

½ cup sugar

Grate chocolate bar and set aside. In medium saucepan, scald 1 cup of milk. In a separate bowl combine sugar, salt, flour and remaining milk. Stir into hot milk. Melt 2/3 of chocolate gratings in double boiler for 5 minutes. Beat egg yolk. Combine chocolate and egg to mixture (add egg a little at a time). Cook for 1 minute longer. Add butter and rum. Let cool. Pour into pie shell. Top with whipped cream and remaining grated chocolate.

Ritz Cracker Pie

20 or 24 ritz crackers, rolled fine ½ teaspoon baking powder1 ½ teaspoons vanilla flavouring

1 cup sugar ½ cup chopped walnuts3 egg whites

Beat egg whites until frothy. Gradually add sugar; beat until mixture stands in a stiff peak. Fold in vanilla, crackers, baking powder and nuts. Spread evenly in a greased 9 inch pie plate and bake at 325°F for 45 minutes. Let cool.

Filling or topping:1 cup whipped cream 10 oz frozen strawberries

Beat whipped cream until stiff; fold in strawberries and spread evenly over pie. Refrigerate 4 hours before serving.

Sea Grape Cake

1 ½ cups grapes 3 eggs½ cup cream 1 teaspoon vanilla flavouring1 tablespoon crisco oil ½ teaspoon cinnamon½ stick margarine ½ teaspoon nutmeg2 tablespoons butter 1 teaspoon baking soda2 cups sugar 1/8 teaspoon salt3 cups all purpose flour

Wash grapes. Rub meat off seeds in a sieve. Mix sugar, butter, and crisco oil. Add eggs and grapes and mix until smooth. Sift flour, baking soda, and salt together. Add remaining ingredients. Grease 9 inch pan. Bake 275°F for 1 hour. Put on cooling rack.

South Sound Wedding Cake

3 ½ cups flour 1 cup soft butter1 cup powdered sugar 1 teaspoon vanilla flavouring1 cup chopped nuts

Cream butter, sugar and vanilla. Add flour and nuts. Mix well. Make into little balls about the size of a half dollar. Bake 10 minutes at 400°F. Roll in powdered sugar. Makes 3 dozen.

Sweet Potato Pudding

3 cups grated sweet potato 2 tablespoons butter, melted½ cup sugar ½ cup chopped nuts½ cup maple syrup 1 teaspoon nutmeg1 cup milk ½ teaspoon salt2 eggs, well beaten

Combine sweet potato, sugar, maple syrup, milk, nutmeg, butter, nuts and salt. Stir well. Add eggs. Pour into a greased shallow baking pan. Bake at 375°F for 50 to 60 minutes.

Sweet Potato Custard

6 cups sweet potatoes 1 ½ sticks margarine, melted2 or 3 fresh oranges, juiced 3 eggs, well beaten2 cups coconut flakes ½ teaspoon salt½ cup buttermilk 1 deep pie shell2 cups sugar

Boil sweet potatoes until tender; drain. Mash until smooth. Add sugar, mar-garine and eggs; mix well. Add juice from oranges, salt and buttermilk; stir well. Add coconut flakes. Pour into deep pie shell and bake at 350°F for 45 minutes or until golden brown.

Sweet Sop Pie

2 ½ cups sweet sop 2 tablespoons lemon juice1 cup coconut milk 1 graham cracker pie crust2 cups cool whip

Remove skin and seeds from sweet sops and mash. Combine with remain-ing ingredients. Pour into pie shell. Refrigerate until set.

Tangerine Cake

1 cup tangerines 2/3 cup water2 ½ cups sugar 1 teaspoon vanilla flavouring3 cups flour, sifted 1 teaspoon cinnamon1 cup cooking oil 1 teaspoon nutmeg4 eggs 2 teaspoons baking soda3 tablespoons milk ½ teaspoon salt

Peal tangerines, remove seeds and strings. Mix with sugar and cooking oil, then add all other ingredients. Grease pan and bake at 350°F for 1 hour.

Turtle Rock Muffins

½ cup raisins 2 teaspoons cream of tartar¼ cup walnuts, chopped 1 egg2/3 cup wheat germ 1 cup flour¾ cup oatmeal 1 teaspoon vanilla flavouring1 cup cream 1 teaspoon baking soda½ cup safflower oil

Sift together flour, cream of tartar, and baking soda. Chop nuts and add to mixture along with oatmeal, wheat germ and raisins. In a separate bowl beat egg and oil, cream and vanilla. Add to dry ingredients. Grease muffin pans and fill with mixture. Bake at 400°F for 15 minutes.

Watermelon Cake

2 cups watermelon 1 teaspoon baking soda½ cup butter or crisco oil ½ teaspoon nutmeg2 eggs ½ teaspoon allspice1 ½ cups brown sugar 1 teaspoon vanilla flavouring3 ¾ cups all purpose flour ½ teaspoon salt½ cup milk

Remove seeds from melon and crush with fork. Mix butter, sugar, eggs and spices until smooth. Add melon. Sift flour, soda, and salt. Bake at 350°F for 45 to 50 minutes. Remove from pan before it cools (Mixture will not be smooth because of the melon but will be fine when it is cooked).

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Your donation to Junior Achievement helps prepare young people for the real world by showing them how to generate wealthand effectively manage it, how to create jobs which make theircommunities more robust, and how to apply entrepreneurialthinking to the workplace. Students put these lessons into action and learn the value of contributing to their communities.

Students every year become empowered with the skills to create abetter tomorrow for themselvesand their communities!

Let Their Success be Your Inspiration!

Junior Achievement is a non profit organization partnered between the businesscommunity, educators and volunteers — all working together to inspire youngpeople to dream big and reach their potential. JA’s hands on programmes teachthe key concepts of work readiness, entrepreneurship and financial literacy toyoung people throughout the Cayman Islands.

Apple Punch

2 (64 oz) bottles apple juice 2 litre bottle 7-Up1 small bottle maraschino cherries

prepared ice ring

Prepare the ice ring by putting cherries and water in a Jell-O ring type bowl and freeze. In punch bowl, combine apple juice and 7-Up. When ready to serve, add ice ring and stir. Serves 20 people.

Apricot Mist Punch

1 (46 oz) can apricot nectar 3 (32 oz) bottles ginger ale1 (46 oz) can unsweetened pineapple

juice3 (6 oz) cans undiluted limeade,

thawed prepared iced ring

Pour all ingredients into large punch bowl, mix well. Add ice ring. This punch can be prepared early, bottled, and served cold later. Makes approxi-mately 50 punch cup servings.

Banana Slush

1 (46 oz) can orange juice 1 (16 oz) can frozen lemonade

5 bananas, firm but not green, mashed

1 (2 litre) bottle 7-Up 6 cups water 1 (46 oz) can unsweetened pineapple juice

4 cups sugar

Combine water and sugar in saucepan; boil for 3 minutes. Let cool. Add remaining ingredients. Mix well. Add 7-Up when ready to serve. Serves 25 to 30 people.

Coconut Shake

3 cups coconut milk 9 cubes ice1 cup condensed milk 1 teaspoon vanilla flavouringstrawberry syrup to taste

Mix coconut milk, condensed milk, syrup, and vanilla in blender. Add ice cubes. Blend and serve.

Ginger Beer

½ cup honey ½ lb ginger, grated4 quarts water 1 cup yeast½ cup lime juice 3 cups sugar

Bring water to a boil. In a large bowl, mix ginger and lime juice. Add to boil-ing water. Stir well. Mix yeast with a cup of sugar and ½ cup of water; stir to consistency of paste. Stir into ginger mixture. Cover and let stand for 3 days. Skim, strain and sweeten to taste. Serve chilled.

Holiday Apple Juice Eggnog

4 eggs, separated 4 cups apple juice1 pint vanilla ice cream few grains nutmeg4 teaspoons sugar

Beat egg yolks until smooth; add sugar and ice cream. Mix well. Beat egg whites until stiff; add juice and fold into mixture. Stir to blend. Serve in punch bowl. Top with nutmeg.

Junior Achievement – The Organization Junior Achievement (JA) is a non-profit organization funded by hundreds of corporations, foundations and individuals. Since it’s founding in 1919 by Horace A. Moses, President of Strathmore Paper Company, JA has contributed to the economic and business education of young people in the United States and over 123 countries worldwide including the Cayman Islands. Over 245,000 volunteers contribute their time to JA. The JA programme was established in the Cayman Islands in 1991 by the Rotary Club of Grand Cayman Central and is managed by a volunteer Board of Directors with financial support from numerous businesses throughout the islands. In JA, senor students gain practical business experience and insight into the complexities of economics by actually organizing and operating their own business. This programme inspires and empowers students to believe in themselves. Management-consulting assistance is provided by volunteer adult advisors from local businesses. The students of JA, produced the original and first four editions of this book. We hope that you will enjoy their product and hope it will bring you satisfaction for many years.

For more information:

E: jacayman@candw.ky

P. O. Box 30698Grand Cayman KY1-1203

CAYMAN ISlANDS