Foods Recipes

1 1/4 lb Large white onions,

-quartered 1/2 lb Fresh Jamaican chiles (also

-called Scotch bonnets), Cored and quartered (See -Note) 4 oz Fresh ginger, peeled

1/4 c Ground allspice

1/4 c Fresh thyme leaves

3 tb Freshly ground black pepper

1 c White wine vinegar

1 c Dark soy sauce

1 Chicken (4 to 6 pounds),

-well rinsed, patted dry, And cut into 6 pieces This pungent Jamaican sauce can be used to marinate pork butts (makes em run faster), beef round roasts, porgies, red snapper, as well as chicken. Says Vernon, "You can even use my sauce like ketchup. One guy pours it on his scrambled eggs." The sauce keeps well in the refrigerator tightly covered. JERK SAUCE * Pulverize the onions, chiles, and ginger in a blender or food processor. Transfer the mixture to a large bowl and stir in the allspice, thyme, black pepper, vinegar, and soy sauce. * Coat the chicken with the sauce. Cover and marinate in the refrigerator for 24 hours, turning once. * Preheat the oven to 350 degrees. Place a meat thermometer in one of the thigh pieces. Place a shallow pan of boiling water on the oven floor. Put the chicken on a rack and place in a roasting pan. Roast, basting frequently with the sauce, until three-quarters cooked (120 degrees on the meat thermometer), 30 to 45 minutes. Remove the chicken from the oven. Remove the meat thermometer * Preheat a broiler or grill * Baste the chicken with more jerk sauce. Sear the chicken for 5 minutes under a preheated broiler or over a very hot charcoal fire. Remove from the heat and let sit for 15 minutes before eating * Serves 6 NOTE: Be sure to wear rubber gloves when handling these very hot peppers. If you don't you could irritate and burn your skin. Keep your gloves away from your face and eyes.

Plum Barbecue Sauce 6 Venison Steaks; *

* Venison steaks should be about 1 inch thick and weigh about 4 ozs ea. Prepare Plum Barbecue Sauce and set aside. Set oven control to broil. Place venison steaks in greased broiler pan (without the rack) and spoon 1/2 cup of the barbecue sauce evenly over the steaks. Broil steaks with

the tops about 4-inches from the heat until light brown, about 10 minutes. Turn the venison over and spoon 1/2 cup of the barbecue sauce evenly over them. Broil until rare to medium rare doneness, about 5 minutes longer. Heat the remaining barbecue sauce and serve with the steaks.

-Jim Kessler Dry white wine 2 Carrots; slice thin

1 lg Red pepper; chop

1 lg Green pepper; chop

1 c Cauliflower; chop

1 Celery stalk; chop

1 lg Onion; chop

1 c Broccoli; chop

Garlic; lots, mince 2 cn Tomatoes; ground, 48 oz

2 cn Tomato paste

Basil; fresh best Rosemary; pulverize Oregano; not too much Cilantro; or It. parsley for -the faint-of-heart Dry red wine; something with -lotsa body Chicken base; or salt Black pepper Hot red pepper flakes; or -Tabasco Have all the vegetables ready to cook - chopped and in containers. Pour about 1 oz of white wine in a large lined pot. When wine is boiling, dump in carrots and stir vigorously. Allow bottom to become a little dry then add a small amount of wine. Continue until carrots begin to soften then add each of the other ingredients in turn until all are in pot. Add small amounts of wine as necessary, but allow bottom to become somewhat dry without burning. Remember to keep STIRRING! Add the garlic last but allow to cook for only about 30 seconds. After all vegetables are in pot, add tomatoes and tomato paste. It is possible to buy GROUND canned tomatoes, if not, no big loss. Wash out cans with a quantity of red wine and add to pot. Add basil, rosemary - ground in spice mill, a little oregano, the cilantro, chicken base - or bouillon cubes - black pepper and red pepper, stir cover pot and turn heat down until sauce is barely boiling. Cook until vegetables are tender and then run through food mill to puree. Return to pot. Bring barely to boil, adjust seasonings, cover and heat for about one half hour. Pour over your spaghetties and mangia! Save some of the red wine to go with the spaghetties. : D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80?

3/4 c Yellow split peas, soaked

1 1/2 c Water

1 c Chopped onions

2 ts Chopped garlic

1/2 tb Minced ginger

1/2 ts Cumin

1/4 ts Cayenne

1/2 ts Salt

1/2 ts Black pepper

1/2 c Chopped cilantro

1 ts Fresh lemon juice

1/2 c Wholewheat breadcrumbs

4 tb Safflower oil

1 ea Southeast Asian peanut sauce

Drain peas & rinse well. Place in medium pot with water & 1/2 cup of chopped onion. Stir in garlic, cumin, ginger, cayenne & salt. Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed. Cool slightly. In a blender, combine the peas with the remaining onions, pepper & cilantro. Puree for 1 minute. Transfer to a mixing bowl & add lemon juice & bread crumbs. Mix well. If too dry, add a little water. Shape into 8 patties. Heat 2 tb oil in a medium skillet. Cook the patties for 7 minutes on each side. Drain on paper towels. Serve with peanut sauce.

1/2 c Vegetable oil

6 Veal loin chops, 3/4" thick

1/2 c All-purpose flour

6 tb Butter

2 oz Boiled ham, finely minced

4 Flat anchovy fillets

2 tb Capers, rinsed and drained

1/4 c Brandy

6 tb Whipping cream

2 tb Chopped fresh parsley

-(garnish) Heat oil in a heavy skillet large enough to accommodate chops. Pat chops dry and coat with flour, shaking off excess. Saute' chops in very hot oil, turning once. Meanwhile, melt butter in a small skillet and saute' ham over medium heat 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste. When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 200 degree oven with a piece of aluminum foil placed loosely over the top. Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends. Pour sauce over chops and garnish with parsley. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93