Amanda’s Mango Chicken Stir-Fry

Ingredients:

2 chicken breasts, skinned and boned
2 Tbsp olive oil
1 Tbsp low sodium soy sauce
1/4 cup pineapple juice
2 Tbsp brown sugar
1/4 tsp ginger
1 green bell pepper, cut into strips
2 soft mangos, peeled, seeded and sliced
- salt and pepper to taste

Instructions:
Cut chicken into 1 inch cubes; brown in hot oil in wok. Meanwhile, in a small bowl, combine soy sauce, pineapple juice, brown sugar, and ginger. Add green bell pepper and almonds to wok and stir fry until slightly tender. Add soy sauce mixture to wok and stir until thoroughly heated. Reduce heat and add sliced mangos, salt and pepper. Heat for one more minute. Serve immediately over cooked rice.

 
Brown bagged halibut with Mango Salsa  (Amanda Collins)

4 tablespoons olive oil
4 standard issue lunch-size brown paper bags
4 (6-ounce) halibut fillets
Salt and pepper
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly grated ginger

Mango Salsa:
2 ripe mangos, skinned, diced into 1/4-inch cubes.
4 scallions, trimmed then diced
1/2 cup lightly packed cilantro leaves, chopped
4 tablespoons freshly squeezed lime juice
4 tablespoons red bell pepper or red cabbage (for color), finely chopped
2 jalapeno chilies, seeds and membranes removed, minced

Preheat oven to 425 degrees F.

Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.

Rinse fillets, then pat dry. Season both sides with salt and pepper.

In a small bowl, mix soy sauce, lime juice, and ginger.

Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut.

Bake on a cookie sheet for 10 minutes.

Combine all salsa ingredients in a bowl and mix thoroughly with a fork.

To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon mango Salsa overtop of bag. Serve immediately.

 

Pancit Philipino noodles (Amanda Collins)

    2      Pkg. Rice noodles
    1/4  Head cabbage -- finely sliced
    2      Stalks celery -- finely sliced
    2      carrots -- finely sliced
            chicken breast -- finely diced
    3      Cloves garlic
    4      Tbsp. soy sauce
    6      Tbsp. vegetable oil
    4      C.  water

Stir fry garlic in 2 tablespoons oil until golden brown.
Add diced chicken and stir well; then add all the vegetables
and mix well. Then add 1 tablespoon soy sauce, stir until it
is cooked. Boil 4 cups water. Put Rice noodles in boiling
water until it is cooked for 5 minutes. Then pour the noodles
in a strainer until it is well drained. Put remaining oil in a
frying pan, fry the noodles, then add soy sauce and fry well.
Add vegetables and enjoy.

ADRIA'S SALAD DRESSING

1 tsp. dry mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. dried oregano
2 tsp. dried parsley
1 Tbsp. minced garlic*
3 Tbsp. freshly squeezed lemon juice
2 Tbsp. wine vinegar (red or white)
1/2 canola oil

Place all ingredients in a jar and shake until blended.
* If you don't want little bits of garlic in the dressing but still want
the flavor, crush 3 cloves of garlic and put them in whole.

 

 

Carol & Paula's Cherry Cheese Squares 

Ingredients:
1 large box of graham crackers (not the solid ones)
2 large containers of Cool Whip or Whip Cream
1 small bag of icing sugar (the white powder kind)
3 small or medium containers of soft cream cheese
1 pound of butter
3 cans of cherry pie mix (or your favorite fruit topping)
Cooking Instructions:
Melt the butter in the microwave and mix in with the entire box of graham crackers.  Use a large spoon to flatten into a large (lasagne style) pan and bake for 10 minutes at 350 until light brown.  Cool for another 10 minutes in the freezer. 
Using a blender, mix the cool whip, icing sugar and cream cheese all together.  Spread this yummy mixture over top of the graham cracker mixture.  Finally, spread the cherry pie filling over top.  This dessert is large and heavy so be sure to use a large pan.  It must be refrigerated at all times and is best when served cold straight out of the fridge.

Hope you enjoy - it is delicious but very fattening.
xoxox


Aunt Phyllis’s Recipes:

Stir - Fried String Beans:

4 to 5 Lbs. green string beans ( snip off ends)

3 whole garlic buds chopped

3 whole garlic buds (not chopped)

1 to 2 sticks of garlic butter

( add a little oil to butter so it will not burn)

4tps. seasoning salt

 6Tps. garlic powder

½ lb. of bacon chopped

2 Tbs. of water

 5 shakes of Soya sauce 

Cut off the tips of the beans, wash under hot water, drain on paper towel. Make sure all the water is off: Or you could precook them first. To precook: boil in a pot of hot water for only 3 seconds. Do not over boil. Remove from hot water and run under cold water to stop them from cooking. Then dry on paper towel to make sure the water is drained off the beans.

In a large frying pan, add chopped bacon sauté until bacon is almost cooked, the bacon gives the beans an extra kick. Then add whole garlic. Fry until turns a little brown.

Add green beans, chopped garlic, seasoning salt, garlic powder. Stir- fry the beans, use a turn over and tossed back and forth until beans are scorched a little. The more garlic that you add the better.

Add Soya sauce (shake at lease 5 times all over beans). Stir- fry until beans are crispy & simmer on low heat for 2 minutes. Add a little water.

Candied Sweet Potatoes (Aunt Phyllis)

8 large sweet potatoes ( I peel my potatoes first)

1 ½ C brown sugar

½ C syrup                                                                                                                                       

Cinnamon powder (shake over potatoes)

 2 Tbsp. Butter or margarine ( dot over potatoes)

Foil pan or glass pan (medium size)

1. Have a large pot of boiling water ready. To pre-cook potatoes for only 30, seconds do not over cook. Or you will have mashed potatoes. Stick a fork in them if they are a little tender and a litter hard still. Remove from hot water. Put in a strainer. Run under cold water to cool off.

Cut each potato into 4 or 5 medium round cubes. Or cut potato into ½ - inch slices.

2. Baking the Potatoes: set oven at 400 for 1 hour:

Then turn down heat to 325: to keep warm

Grease the bottom of the baking pan, with butter or margarine, sprinkle brown sugar, cinnamon & syrup, on top. Arrange your potatoes in baking pan, and repeat the first step until all potatoes are coated. Then add brown sugar at end, then dot with butter or margarine. Put in oven to bake until golden brown and glazed. They should look shinny.

Turn oven down to 325 to keep warm.

 

Baked Macaroni (Aunt Phyllis)

 Party size

1 Lg. bag of macaroni

3 large bricks of cheddar cheese (orange kind) Graded

4 eggs scrambled

½ C Melted butter or margarine (cool)

 1 C milk

1 tps. Seasoning salt

1 tps. Garlic powder

4 slices of bacon

Heat oven to 375. Cook macaroni

 In a large pot add 1 tsp.salt and 3 –Tsp. of oil to the boiling water. This helps the macaroni from sticking together.

Boil uncovered, stirring occasionally, just until tender > ( 7 to 10 minutes, or as directed on package) To test the macaroni is done take some out of the pot and chew it. It should be firm not over cooked. Remove from boiling water and drain under cold water. Make sure all the water is drained off.

Put the macaroni in a large cooking bowl. It is much easier to mix all the ingredients in. Add seasoning salt, garlic, eggs, melted butter or margarine, milk, cheese. Stir in everything and mix well. (keep I cup of Cheese aside to Sprinkle on top at the end.

In a large foil or regular baking pan, pour in the macaroni in. ( I always grease the bottom of the pan so that the macaroni comes out easy after it’s cooked).

After the macaroni is all mixed together. Sprinkle the reaming cheese all over the top of the macaroni.

Take the 4 slices of bacon, and lay them on top starting from the four corners. To make a (X) Until they come to the center of the macaroni. The bacon gives it an extra flavor.

Bake: to 60 minutes. Uncovered; bake 15 minutes longer.

The macaroni is done when all the cheese has melted. And everything is mended together.

Remove from oven and let it set for five minutes, then cut into squares.

(To take a taste test of the Macaroni before you bake it. Put some in a small dish and bake it in your microwave for a few mins to see if it’s tasty)

 

 

                                     Big Diane’s Chicken Cordon-Bleu

 4 lean chicken fillets                       
1/4 tsp. pepper

 4 thin slices smoked ham                

1/2 tsp. fresh parsley

 8 square slices mozzarella cheese               

1/2 c. bread crumbs
 2 eggs,beaten
 1/2 tsp. garlic salt                          
1/4 c. flour


Pound chicken fillet with meat hammer,Seanon
fillet with garlic salt, pepper and parsley. Coat fillet with flour, dip
in eggs, then in bread crumbs. Place breaded fillets on a baking rack.
Place smoked ham on top of fillet, then mozzarella cheese.  Fold in
half. Secure with toothpick.

Bake at 350 for 20  to 25 minutes. Place 4
remaining mozzarella slices on top of chicken and broil until melted.



Over-Fried Catfish (Big Diane)

4 fillet catfish                           

1/4 tsp. pepper
1/4 c. yellow cornmeal              

1/8 tsp. garlic powder
1/4 c. bread crumbs                  

1/2 c. milk
1/2 tsp. salt                             

1/4 c. margarine or butter
1/2 tsp. paprika

Heat over to 450. Combine cornmeal, bread
crumbs, salt, paprika, pepper and garlic powder. Dip fish into milk; coat
with cornmeal mixture.  Place fish in 9 x 13-inch rectangular pan coated with vegetable cooking spray. Drizzle melted margarine over fish. Bake
uncovered, until fish flakes very easily with fork, about 17 minutes.
 

 

 

                      Chicken Wings (Big Diane)

                 5lbs chicken wings                         1/2 tsp ginger
                 1/2c soy sauce                              1/4 tsp pepper
                 3 tsp oil                                        1/4 tsp garlic powder
                 1 tsp dry mustard


Combine soy sauce, oil, dry mustard, ginger, pepper and garlic
powder in a measuring cup; mix well. Pour over wings & marinate for
24 hour for best results.  Spread wings on cookie sheet.  Bake at 350
for 30 minutes or until well done.  Chicken wings should be crispy
from soy sauce.

 

Fruit Dip (Big Diane)

1 pt. light sour cream
3/4 cup pineapple juice
1 small package vanilla instant pudding.
Combine all the ingredients well. Refrigerate at least 1 hour to blend
flavors.
Serve with fresh; sliced 
fruits:  strawberries, grapes, melons, pears, oranges, bananas, etc..

You must try it at least once, it's really good.

 

I hope that you all enjoy my recipes.
                                 

                                               Love, Diane

BROCCOLI CHEESE QUICHE

 

24 unbaked tart shells or 1 large or 2 small unbaked pie shells

1 cup shredded cheddar cheese

2 cups cooked broccoli

1 250g. cream cheese softened

¼ cup milk

4 eggs

1 tbsp snipped chives

1 tsp. salt

1 tbsp. parmesan (sprinkled)

paprika (sprinkled)

 

Sprinkle cheddar in shells. Arrange broccoli. Beat soft cream cheese, beat in eggs & milk, stir in chives & salt., then spoon over broccoli. Sprinkle parmesan  & paprika. Bake at 400 for 20 min. or until set.

 

 

 

 

 

                                      Chicken Peleau

                                         By: Mandy

I learned to make this from a dear family friend who is no longer with us.  I think of him each time I prepare it for my family.  I’m sure you will enjoy this simple to make “meal in a pot” as much as we do!

 

                                                            INGREDIENTS

 

2 1/2 - 3 lb. chicken pieces pre- seasoned with:
salt, pepper, chives, thyme, garlic, parsley
1 tsp. Worcestershire sauce.
1 tsp. soy sauce

1 tbsp. Golden Ray West Indian margarine (optional)
2 c. rice, rinsed
2 c. coconut milk and 2 c. water
1 large onion sliced.
1 sweet pepper, chopped
1 - 1/2 c. pigeon peas
2 - 3 tsp. vegetable oil
1/4 - ½ cup brown sugar
salt & pepper to taste
hot pepper if desired

PREPARATION:

1.      Heat oil in a large heavy iron pot or skillet. 

2.      Add sugar and allow to brown until dark, careful to not burn. 

3.      Add seasoned meat and stir until pieces are well coated with browned sugar

4.      Allow meat to simmer for 10 minutes

5.      Add pigeon peas, onion and sweet pepper, mix well

6.      Add salt, pepper, West Indian margarine, coconut milk and water.  Bring to a boil.

7.      Add uncooked rice.  Lower heat, cover and simmer until rice is cooked and all liquid has evaporated. (about 20 minutes). More liquid can be added if necessary

            ** Be sure to blend all ingredients together during the 
                cooking process **

Creole Shrimp with Rice (Mandy)

·      1 lb. shrimp, cleaned

·      ¼ cup chopped green pepper

·      ½ cup chopped onion

·      1 clove garlic, minced

·      3 Tbs. butter

·      Canned diced tomatoes (ready spiced)

·      ¾ cup of water

·      tomato paste to thicken sauce

·      1 cup finely chopped celery

·      1 tsp. prepared mustard (optional)

·      ½ tsp. sugar

·      dash of Louisiana Red Hot Sauce (or  Tabasco if you prefer)

·      1 tsp. salt

·      black pepper to taste

·      1 bay leaf

·      3 cups hot cooked rice

·      Creamed coconut to taste ( I prefer the solid brick)

·         1 teaspoon Golden Ray West Indian cooking  margarine                               

Sauté pepper, onion, celery, and garlic in butter. Add tomatoes, water,  mustard, sugar, Louisiana Red Hot or Tabasco, seasonings, and bay leaf. Add grated creamed coconut and Golden Ray margarine.  Simmer 20 to 25 minutes, stirring often. Add shrimp and simmer 10 minutes longer. Remove bay leaf.  If thickening is required, use tomato paste.  Serve over rice.

 

                                Shenice's Macho Nachos 
                      As a main course or snack, macho nachos are always great.                  
                                      
                                                    Ingredients
                       1/2 lb. LEAN ground beef or chicken breast (cubed)

                       1 package of taco or fajita seasoning mix
                       1 large bag white tortilla chips
                       1 cup grated cheese   (tex-mex adds a nice zip)
                       Toppings - olives, tomatoes, green/red peppers, chopped onions
                       Dips - salsa, guacamole, sour cream… hotsauce if you’re really bold!

 

   

                                                     Directions
                       Brown meat and drain off fat. 

                       Add taco or fajita seasoning according to package  
                                 instructions.

                       Spread tortilla chips over tin foil. 

                       Spread cooked meat over chips, then add preferred 
                                  toppings. 

                       Add cheese to the top. Bake at 350 for 10  min
                                  
                       When cheese melts, nachos are ready to eat. 

                       Spread salsa, sour cream and guacamole on top of  
                        Nachos or use these ingredients for dipping.

 

                                    The only thing left to do now is ENJOY

**More delicious recipes can be found on next page entitled "More Soul Food".  Just click link on left navigation bar to view them**

 

                                   Stewed Chicken

By: Mandy

 

Ingredients:

v     1 chicken, skin removed and cut into bite-sized pieces 

v      seasonings, e.g. chive, onion, parsley, thyme, celery, garlic, salt,

       pepper, lime juice, a little brown sugar

v     Oil

v     Brown sugar (app. 2 tbsp for browning meat)

v     Soya sauce

v     Ketchup (optional)

v     Creamed coconut

v     Golden Ray West Indian cooking margarine

v     Carrots

v     Potatoes (I prefer sweet potatoes)

v     Water

                                                 

                                                                          Preparation: 

v     Season chicken with above mentioned ingredients and marinate over night or for a few hours before cooking 

v     In a heavy iron pot cook brown sugar in oil over low heat being careful not to burn 

v     Add pre-seasoned chicken pieces only (preserve marinate for later on)

v     Simmer without stirring for a few minutes, until meat is brown, then add marinate, a little ketchup and a Soya sauce for colour. Continue cooking for five minutes 

v     Add water and stew chicken until tender (about one hour), adding vegetables about half way through. You can add a little coconut milk (cream) and Golden Ray if desired.

 

                 Serve with rice and your favorite vegetable.  Enjoy!

 

Lemon Glazed Pound Cake 

(Mandy’s secret recipe!)

ingredients                                          

       Cake:

3 cups flour                                                                                       

2 cups sugar

½ tsp salt

1 tsp baking powder

1 ½ cups butter or margarine (soft)

1/3 cup of milk

6 large eggs (room temperature)

zest and juice from 2 medium lemons (grate lemon rind and then cut lemon and   

                                                               squeeze juice into mixture)

 

       Glaze:

¼ cup freshly squeezed lemon juice (or “real lemon” juice)

¼ cup sugar

 

      Topping:  (optional)

2 tbs confectioner’s sugar

 

 

Preheat oven to 350 degrees.  Grease and flour loaf pans (or bundt pan).

In a large bowl with an electric mixer on low speed, blend flour, sugar, salt and baking powder.  Add butter, milk and 3 eggs.  Beat on low until dry ingredients are moistened.  Increase speed to high and beat for 2 minutes.  Scrape down sides of bowl.

                        Add the lemon zest and juice from the two lemons.  Blend at medium speed.  Add the remaining 3 eggs.  Continue mixing at medium speed.

                        Pour batter into prepared pan and bake at 350 for 50 – 60 minutes or until toothpick inserted into cake comes out clean. 

                        Prepare lemon glaze; measure lemon juice into non metallic container, add sugar and mix until sugar is dissolved. 

When cake is done, remove from oven and leave in pan.  With a toothpick, poke holes into surface of cake.  Allow to cool for 10 – 15 minutes.  Pour lemon / sugar mixture over cake.  Allow cake to continue to cool in the pan. 

If desired, dust with confectioners sugar when completely cool.

 

**saturating the cake with lemon/ sugar mixture is the secret to its moistness**

Enjoy!

(I usually double the recipe which yields 4 or 5 small loaves)

 

Chicken Breast Nachos (Little Dyanne)

Ingredients

 

3 skinless boneless chicken breast (whole is 3, cut in half is 6)

1 large bag of nachos

1 jar of salsa

Sour cream

Cheddar cheese

Olive oil

 

Grate up the cheddar cheese as much as you need depending on how many nachos your making.

Cut chicken breast into little cubs, add a little olive oil to a frying pan and stir fry until golden brown, let it cool off a bit.

Place the nachos on a large flat ovenproof dish, pan, or what ever you have that is flat and wide. Don’t over lay the nachos.

Pre heat the oven to 350c.

Place a few cubs of chicken breast (4 or 5) on to the nachos.

Sprinkle the cheddar cheese on top of the chicken breast more or less as you desire.

Place the nachos on the middle oven rack, and let the cheese melt.

Remove from the oven, carefully place desired amount onto plates and add a

Tablespoon of salsa (I prefer very spice hot) on top of the nachos, then add a

Teaspoon of sour cream on top of the salsa.

You’re ready to eat.

Serves up to 6.

This dish is definitely a party pleaser, a hit every time.

 

Enjoy

Little Dy-anne

 

COUSIN DONNA’S BLUE RIBBON POUND CAKE

 

4 cups sifted all purpose flour

1 tsp. baking powder

½ tsp. salt

Pinch of grated nutmeg

2 cups butter at room temperature

3 cups sugar

6 large eggs, at room temperature

1 cup milk, at room temperature

2 tsp. vanilla

 

 

Sift together the flour, baking powder, salt and nutmeg and set aside.

 

Cream butter until very light and fluffy, then add sugar gradually, creaming well after each addition. Add eggs, one at a time, beating after each addition just enough to mix.

 

Combine the milk and vanilla. Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Do this in four or five additions. Pour into a well-buttered and floured 10 inch tube pan and bake in a 300 degree F oven  for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on top of the cake leaves a print that vanishes slowly.

 

Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Dust with icing sugar to garnish.

 

Enjoy!!!

 

Cousin Donna

 

 

PINEAPPLE BANANA LOAF (Cousin Donna)

 

3 cups all purpose flour

2 cups granulated sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup undrained, crushed pineapple

3 eggs

1½ cups Canola Oil

2 cups mashed ripe bananas

2 tsp. vanilla

 

Combine first 5 dry ingredients together in large bowl until blended. Beat remaining ingredients together in large bowl until blended. Add dry ingredients, stirring until thoroughly combined. Spread in two greased 8 ½ x 4 ½ loaf pans, dividing evenly. Bake at 350F (180 C) for 60 -70 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pan, then remove from pn, then remove to rack and cool completely.

Tip: Stir 1 cup chopped nuts into batter if desired. Macadamia or Brazil nuts are nice.

 

Enjoy!!!

 

Cousin Donna