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Montserrat (Montserrat Recipes)

World Cuisine Recipes

Beans with Rum
1 lb. dry beans
1 onion, chopped
1 clove garlic, crushed
1 carrot, sliced
4 oz. bacon or ham, cut in fine pieces
2 teaspoons salt
1 tsp. pepper
1/2 teaspoon dry mustard
1/4 cup brown sugar
1/2 cup rum
Cooking Instructions:
Soak beans overnight in cold water. Drain and add all ingredients except rum. Add boiling water to cover and until skins start to burst. Pour beans into a baking dish, add rum, cover, and bake in a slow oven for about 2 and 1/2 hours.
Cabbage Au Gratin (Jacquelyn Ryan)

1 lb. cabbage, shredded
2 tablespoons butter
1 tablespoon flour
1/2 cup milk
Salt and pepper, to taste
Cooking Instructions:
Boil cabbage in salted water until tender. Melt butter; blend in flour and stir until lightly browned. Remove from heat and add milk gradually; return to heat and simmer, stirring constantly, until thickened, seasoning to taste. Combine drained cabbage and sauce; place in a greased, ovenproof dish. Sprinkle with crumbs and dot with butter. Bake in a moderate (350 degree) until well browned (15 to 20 minutes).
Chicken Pilau (Marjorie Jacobs)

3 or 4 lbs. chicken
3 tablespoons margarine
1 tablespoon sugar
2 large tomatoes, cut up
2 onions, chopped
1 clove of garlic, minced or herbs, to taste
Vinegar to taste
1 tablespoon salt
1 teaspoon curry powder
Red pepper, to taste
4 cups rice
7 or 8 cups water
2 tablespoons margarine
Cooking Instructions:
Cut chicken in serving pieces and brown in margarine and sugar. Add 1 cup boiling water, tomato, onion, garlic, vinegar, and seasonings. Simmer, covered, until meat is tender, adding water as necessary to prevent burning. Wash rice, add to 7 or 8 cups boiling water and simmer, tightly covered, until rice is tender and water is absorbed. Stir in margarine. If desired, mix in cooked green peas. Serve meat on the rice, with vegetables.
Eggplant Dip

About 2 lbs. eggplant
1/2 cup minced onion
1/4 cup olive oil
1/4 cup tomato puree or 1 or 2 peeled, mashed tomatoes
1 rablespoon lime juice
Salt and pepper, to taste
Cooking Instructions:
Bake eggplant in a moderate oven until black and soft to the touch (about 1 hour). Peel and chop very fine. Saute the onion in oil until tender but not brown. Add eggplant and tomato puree. Simmer, stirring often, until thick (about 15 minutes). Add lime juice and salt and pepper. Chill. Garnish with cucumber slices and lime wedges. Yields about 2 cups.

World Cuisine Recipes



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