Recipe Summary: Preparation Time: 30 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 0.50 Ingredients: 3 Tbsp lemon juice 2 tsp finely chopped garlic 1/4 tsp ground ginger 1/4 tsp ground black pepper 2 pears, diced 3-1/2 cups cooked brown rice 1/2 cup chopped green onions 1/2 cup diced celery 3 […]

Recipe Summary: Preparation Time: 15 minutes Number of Servings: 4 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 2 carrots, cut into 3-inch sticks 2 celery stalks, cut into 3-inch sticks 1/2 jicama, peeled and cut into 3-inch sticks 1 bunch radishes, trimmed 6 green onions, trimmed 1 cup fat-free sour cream 1 cup […]

1>. Cut liver into chunks and place into blender until all meat has been pureed. Soak the roll or bread in water until soft, squeeze out the surplus moisture and finely mince or grate. Cream the butter with the other ingredients, finally adding sufficient breadcrumbs to make the mixture firm enough to be formed into […]

Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with rotary beater, beat egg, sugars, mustard, salt, and pepper untill well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot, along with “old […]

In 1/2 quart casserole, combine soup, milk, soy sauce, and pepper; stir in green beans and 1/2 onions. Bake at 350F for 30 minutes; stir. Top with onions, bake 5 minutes more. Makes 4 cups

In a large saucepan melt the butter with the oil. Add the chopped onions, garlic, and pearl onions. Cook and stir over low heat until golden, about 15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine, vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir into the onion mixture. Simmer, covered, over […]

Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas, dates, and vinegar in a […]

A Christmas favorite. Cut each squash in half; remove seeds and fibers. Arrange the halves, cut side up in a large shallow baking pan. In a small bowl, blend together the syrup, cinnamon, nutmeg, cloves, salt, and butter. Spoon about 2 Tbsp of the mixture into the hollow of each squash. Top with a piece […]

In bowl, combine vinegar, oil, sugar, onion flakes, salt, dry mustard, celery salt, TABASCO sauce. Mix well. Add cabbage, carrot and pepper. Toss to mix. Cover and refrigerate. Toss again before serving. Serves 4.

In a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth. Let the basil butter stand, covered tightly with plastic wrap, in a cool place for […]