Sweet Spiced Walnuts

1 Teaspoon ground cinnamon

1 egg white ¼ Teaspoon ground nutmeg
5 Cups walnut halves or pieces ¼ Teaspoon ground allspices
1 Cup sugar

Grease a 15 x 10 x 1 – inch baking pan, set aside. In a large bowl beat

together egg white and 1 teaspoon water with a fork. Add nuts, toss to
coat. In a small mixing bowl combine sugar, cinnamon, nutmeg, allspice, and
½ teaspoon salt. Sprinkle sugar mixture over walnuts, toss to coat.
Spread nuts in prepared baking pan. Bake in a 325o oven 20 minutes.
Spread on waxed paper, cool. Break into pieces. Store in airtight container
Makes 7 cups nuts.
 Sour Cream Fruit Dip

1/4 cup apricot or peach preserves

1 8 - once carton dairy sour cream
1/8 Teaspoon ground cinnamon Apple, pear, or peach slices

Cup up any large pieces of fruit in the preserves. In a small mixing bowl
stir together the apricot or peach preserves, sour cream, and cinnamon.
Cover and chill ofr 1 to 24 hours. Serve with fruits slices. Makes 1 cup dip.
 Crab and Citrus Cocktail

¾ Pound cooked lump crabmeat

1 Orange, peeled and sectioned
1 Graperfruit, peeled and sectioned
Lettuce leaves
Recipe cocktail sauce

Combine crabmeat and fruit sections. Divide mixture among 6 lettuce-

lined cocktail cups or glasses. Spoon 1 tablespoon of the Cocktail Sauce
over each. Makes 6 appetizer servings.
 Melon and Prosciutto

large cantaloupe or honeydew melon or half of each melon

3 ounces very thinly sliced prosciutto or fully cooked ham.

Cut cantaloupe or honeydew melon in half and remove seeds. Using a melon
baller, scoop out pulp, or cut pulp into bite-size cubes.

Cut prosciutto or ham into 1 – inch-wide strips, wrap a strip of prosciutto

around each melon ball. Fasten prosciutto with a toothpick. Makes about
36 appetizer servings.
 Dill Dip
8 ounces package cream cheese, softened
8 ounces carton dairy sour cream
Tablespoons finely chopped green onion (1)
2 Tablespoons snipped fresh dill or
½ teaspoon seasoned salt or salt milk (optional)
Assorted vegetable dippers, crackers, or chips.

In a medium mixing bowl beat cream cheese, sour cream, green onion, dill,
and seasoned salt or salt with an electric mixer on low speed till fluffy.
Cover and chill 1 to 24 hours. If dip thickens after chilling, stir in 1 or 2
tablespoons milk. Serve with vegetable dippers, crackers, or chips. Makes
about 2 cups dip.
 Baked Apples
4 medium cooking apples, uch as Rome Beauty; Granny Smith or Jonathan
½ Cup raisins, snipped pitted whole dates, or mixed dried fruit bits
2 Tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/3 cup apple juice or water
Ice cream or half – and – half (optional)
Core apples; peel a strip from the top of each, place apples in a 2 – squart
casserole. Combine the raisins, brown sugar, cinnamon, and nutmeg; spoon
into centers of apples. Pour apple juice or water into casserole. Bake
apples in a 350o oven for 40 or 45 minutes or till the apples are tender,
basting occasionally. If desired, serve warm with ice cream or half – and –
half. Makes 4 Servings.
 Bananas Foster

1/3 cup butter 2 tablespoons crème de cacao

1/3 cup packed brown sugar or banana liqueur
3 ripe banas, bias – sliced (2 ¼ cup rum
cups) 2 cups vanilla ice cream
¼ teaspoon ground cinnamon

In a large skillet melt butter; stir in Brown sugar till melted. Add bananas,
cook and gently stir over medium heat about 2 minutes or till heated
through. Sprinkle with cinnamon. Stir in crème de cacao or banana liqueur.
In a saucepan heat rum till it almost simmers. Ignite rum with a long match
. Pour over bananas, coating evenly. Spon sauce over ice cream; serve
immediately. Makes 4 servings.
 Bread Pudding

4 beaten eggs 4 cups dry French bread cubes or

2¼ cups milk regular bread cubes
½ cup sugar 1/3 cup dried tart red
1 tablespoon vanilla cherries, dried cranberries, or
1 teaspoon finely shredded raisins.
orange peel (optional) 1 recipe whiskey sauce
½ teaspoon ground cardamom or
ground cinnamon
In a bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired),
and cardamom or cinnamon. In an ungreased 2 – quart square baking dish
toss together bread cubes and dried fruit; pour egg mixture evenly over
bread mixture.
Bake in a 350o oven or 40 or 45 minutes or till a knife inserted near the
center comes out clean. Cool slightly. If desired, serve warm with whiskey
sauce. Makes 8 servings.
Brownie Pudding Cake

½ cup all – porpose flour 1 tablespoon cooking oil

¼ cup sugar ½ teaspoon vanilla
3 tablespoons unsweetened cocoa ¼ cup chopped walnuts
powder ½ cup sugar
¾ teaspoon baking powder ¾ cup boiling water
¼ cup milk
In a medium mixing bowl stir together flour, the ¼ cup sugar. 1 tablespoon
of the cocoa powder, and baking powder. Add milk, oil, and vanilla; stir till
smooth, Stir in walnuts, transfer batter to a 1 – quart casserole.
Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup sugar,
gradually stir in boiling water. Pour evenly over batter. Bake in a 350o
overabout 30 minutes or till a wooden tooth pick inserted near the center
of cake comes out clean. Serve warm, Makes 4 servings.
 Lemon Pudding Cake

½ cup sugar 2 tablespoons butter or margarine,

3 tablespoons all – purpose flour melted
1 teaspoon finely shredded lemon 2 slightly beaten egg yolks
peel 1 cup milk
3 tablespoons lemon juice 2 egg whites.

Combine sugar and flour. Stir in lemon peel, lemon juice, and melted butter
or margarine combine egg yolks and milk. Add to flour mixture, stir just
till combined.
Beat egg whites till stiff peaks form (tips stand straight) Gently fold egg
whites into lemon batter. Transfer batter to a 1 – quart casserole. Place
the casserole in a large pan on an oven rack. Pour hot water into the large
pan around the casserole to a depth of 1 inch. Bake cake in a 350o oven
about 40 minutes or till golden and top springs back when lightly touched
near the center. Serve warm. Makes 4 servings.
 Chocolate Pots de Crème
1 cup half – and – half or light cream
1 4 – ounce package sweet baking, chocolate, coarsely chopped
2 teaspoons sugar
3 beaten egg yolks
½ teaspoon vanilla
Whipped cream (optional)

In a small heavy saucepan combine half – and – half, chocolate, and sugar.
Cook and stir over medium heat about 10 minutes or till mixture comes to
a full boil and thickens. Gradually stir about half or the hot mixture into
beaten egg yolk mixture to hot mixture in pan. Cook and stir over low heat
for 2 minutes more. Remove from heat. Stir in vanilla. Pour into 4 or 6 pots
de crème cups or small dessert dishes. Cover and chill 2 to 24 hours. If
desired, serve with whipped cream. Makes 4 or 6 servings.
 Vanilla Ice Cream
4 cups half – and – half, light cream or milk
1½ cups sugar
1 tablespoon vanilla
2 cups whipping cream

In a large bowl combine half – and- half, sugar, and vanilla, Stir till sugar
dissolves. Stir in whipping cream. Freeze ice – cream mixture in a 4 or 5
quart ice – cream freezer according to the manufacturer`s directions.
Ripen 4 hours. Makes 2 quarts.
 Chocolate – Cherry Yogurt
2 16 – ounce cartons (3 ½ cups) vanilla
Yogurt (no gelatin added)
2½ cups fresh or frozen unsweetened pitted, Dark sweet cherries
1/3 cup milk
1/3 cup light corn syrup
½ cup miniature semisweet chololate pieces.
In a blender container combine yogurt, 1 cup of the cherries, the
milk, and corn syrup. Cover and blend till almost smooth.
Freeze mixture in a 2 – quart ice – cream freezer according to the
manufacturer`s directions. Add remaining cherries and chocolate; freeze
as directed till firm. Makes 1 ½ quarts.
 Strawberry Daiquiri Sorbet

1 Cup sugar ¼ cup lime juice

8 cups strawberries 1 tablespoon orange liqueur
¼ cup light rum
2 teaspoons finely shredded lime
peel

In a medium saucepan combine 1 ½ cups water and sugar. Cook and stir
over high heat till mixture comes to a boil and sugar dissolves. Remove
from heat and cool syrup completely.

Place strawberries in a food processor bowl or blender container. Cover,

process or blend till nearly smooth. (For best results, puree half of the
mixture at a time). In a bowl stir together pureed strawberries, rum, lime
peel, lime juice, and orange liqueur, Stir in the cooled syrup.
Freeze in a 4 quart ice – cream freezer accoarding to the manufacturer`s
directions.
 Chocolate Velvet Ice Cream
4 cups whipping cream
1 14 – ounce can (1 1/3 cups) sweetened
Condensed milk
1 16 – ounce can ( 1 ½ cups) chocolate – flavored syrup
2/3 Cup coarsely chopped walnuts, cashews, or almonds.

In a medium mixing bowl combine the whipping cream, sweetened

condensed milk, and chocolate syrup. Beat with an electric mixer till soft
peaks form. Fold in chopped nuts. Transfer the mixture to an 8x8x2 inch
baking pan, freeze about 8 hours or till firm. Makes 2 quarts.
 Chicken Salad

1 ½ Cups finely chopped cooked 2 tablespoons sweet pickle

chicken or turkey relish or chopped green sweet
½ cup chopped celery pepper
½ cup thinly sliced green onions 2 teaspoons prepared mustard
1 tablespoon lemon juice 4 medium tomatoes or lettuce
2 Hard – Cooked Eggs, chopped leaves.
1/3 cup mayonnaise or salad
dressing
In a mixing bowl combine chicken, celery green onions, lemon juice, and
1/8 teaspoon pepper stir in eggs, mayonnaise, pickle relish or sweet
pepper, and mustard. Cover, chill at least 1 hour.
Meanwhile, if using tomatoes cut a thin slice off stem end of each tomato.
Using a spoon Scoop out the centers of tomatoes, leaving ¼ to ½ inch thick
shells. Reserve pulp for another use. Serve salad in tomato shells or on
lettuce leaves. Makes 4 main – dish servings.
Greek – Style Salads
3 cups torn curly endive and / or romaine
1 ½ cups torn iceberg lettuce or sipinach
8 ounces cooked lean lamb, pork, chicken, turkery, or beef, cut into bite-
size strips
( 1 ½ cups)
1 medium tomato, chopped
½ of a small cucumber, thinly sliced
½ cup crumbled feta cheese (2 ounces)
6 radishes, thinly sliced (1/4 cup)
¼ cup thinly sliced green onions (2)
2 tablespoons sliced pitted ripe olives
1 recipe Greek Vinaigrette (see below)
4 anchovy fillets, drained, rinsed, and patted dry (optional)

In large mixing bowl toss together curly endive and or romaine and lettuce
or spinach. Divide greens among 4 salad plates. Arrange one – fourth of
the meat, tomato, cucumber, feta cheese, radishes, green onions, and
olives on each plate of greens, Prepare Greek Vinaigrette and drizzle
about with anchovy fillet. Makes 4 main – dish servings.
 Spinach Toss

1 recipe oil – free Orange – Poppy Seed

Dressing
5 cups torn spinach
¾ cup sliced strawberries
½ cup sliced fresh mushrooms

Prepare dressing. Cover, refrigerate for 2 hours, meanwhile, prepare

remaining ingredients. To serve, place spinach in a large salad, bowl add
the strawberries, mushrooms, and dressing. Toss lighty to coat. Makes 4
side – dish servings.
 Vinaigrette Coleslaw
1/3 cup salad oil
1/3 cup white wine vinegar or vinegar
1 tablespoon sugar (optional)
2 teaspoons snipped fresh thyme, oregano, or basil, or ½ teaspoon
dried thyme, oregano, or basil crushed.
½ teaspoon paprika
¼ teaspoon dry mustard or 1 teaspoon Dijon – stile mustard
(optional)
In a screw top jar combine oil, vinegar, sugar (if desired), herb
paprika , mustard (if desired) and 1/8 teaspoon pepper. Cover shake well
serve immediately or cover and store in refrigerator up to 2 weeks, shke
before serving. Makes about ¾ cup.
 Black Beans and Corn With Salsa Dressing
1 15 – ounce can black beans, rinsed and drained
1 cup cooked whole kernel corn
1 red sweet pepper, cut into ½ - inch pieces (3/4 cup)
1 celery stalk with leaves, sliced ( 2/3 cup)
1 tablespoon snipped cilantro or parsley
1 recipe Salsa Dressing (see belos lettuce leaves (optional)
½ of a medium avocado, pitted, peeled, and sliced (optional)

In a large bowl combine beans, corn, sweet, pepper, celery, and

cilantro. Add dressing. Toos to coat cover, chill 2 to 24 hours. If desired,
serve in salad bowls lined with lettuce leaves and garnish with avocado
slices. Makes 6 side – dish servings.
 Barley and Bean Salad

1 ¼ cups chicken broth or water ¼ cup thinly sliced green onions

1 cup quick – cooking barley (2)
½ of a 15 – ounce can garbanzo 1 tablespoon snipped fresh
beans, rinsed and drained ( 1 cup) rosemary or
1 cup frozen peas 1 teaspoon dreid rosemary,
½ of a red sweet pepper, cut into crushed
strips ¼ cup Italian vinaigrette.
½ cup chopped cucumber

In saucepan combine broth or water and barley. Bring to boiling, reduce

heat. Cover, simmer 10 to 12 minutes or till liquid is absorbed. In a bowl
combine barley, beans, frozen peas, sweet pepper, cucumber, green onions,
and rosemary. Pour vinaigrette over barley mixture, toss to coat, cover
chill for 4 to 24 hours. Makes 4 to 6 side - dish servings.
 Creamy Cucumbers
½ cup dairy sour cream or plain yogurt
1 tablespoon vinegar
1 teaspoon sugar
¼ teaspoon dried dillweed
¼ teaspoon salt
1 large cucumber, halved lengthwise and thinly sliced (about 3 cups)
1 Small onion thinly sliced and separated into rings.

In a covered container stir together the sour cream, vinegar, sugar,

dillweed, salt, and dash pepper. Add cucumber and onion, toss to coat.
Cover and chill for 2 to 24 hours, stirring often. Stir before serving,
Makes 6 side – dish servings.
 Peas and Cheese Salad

1 10 ounce package frozen peas or 2 tablespoons diced pimiento or

one 17 ounce can peas, drained red sweet pepper
2 hard – cooked eggs, chopped ¼ cup mayonnaise or salad dressing
¾ cup cubed cheddar cheese (3 ¼ cup mayonnaise or salad dressing
ounces) ¼ teaspoon salt
¼ cup chopped celery 4 medium tomatoes (optional)
2 tablespoons chopped onion
Leaf lettuce (optional)
Rinse frozen peas in a colander under cool water to thaw, drain. In
a large bowl combine thawed peas, eggs, cheese, celery, onion, and
pimiento or sweet pepper. In a small bowl combine the mayonnaise or salad
dressing. Salt, and 1/8 teaspoon pepper. Add to pea mixture, toss to coat.
 Cover, chill 4 to 24 hours. Stir mixture before serving. If desired,
cut each tomato into 8 wedges cutting justo to the bottom, place
tomatoes atop lettuce. . Fill center of each tomato with pea mixture.
Makes 4 side – dish servings.
Russian Dressing
¼ cup salad oil
¼ cup catsup
1 tablespoon sugar
1 tablespoon white wine vinegar or vinegar
1 tables poon lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon pepper
In a screw top jar combine the oil, catsup, sugar, vinegar, lemon
juice, Worcestershire sauce, paprika, salt, and pepper. Cover, shake well.
Serve immediately or cover and store in the refrigerator for up to 2
weeks, Shake before serving. Makes 2/3 cup.
 Honey – Lime Dressing
1/3 cup honey
½ teaspoon finely shredded lime peel
¼ cup lime juice
1/8 teaspoon ground nutmeg
¾ cup salad oil

In a small mixing bowl combine honey, lime peepl lime juice, and nutmeg.
Beating with and electric mixer on medium speed, add oil to honey mixture
in a thin, steady stream. Continue beating till mixture is thick. Serve
immediately or cover and store in the refrigerator up to 2 weeks. Makes
about 1 1/3 cups.
 Crunchy party mix

1 cup margarine or butter. 4 cups bite-size wheat or bran

3 tespoon worcestershire sauce square cereal
½ tespoon garlic powder 4 cups bite-size or corn square
Several drops bottled hot pepper cereal or bite- size shredded
sauce wheat biscuits
5 cups tiny pretzels or pretzels 3 cups mixed nuts
sticks
4 cups round toasted oat cereal
Method:
Heat and stir margarine or butter, worcestershine sauce, garlic powder,
and hot pepper sauce till margarine melts. In a large roasting pan
combined pretzels, cereals, and nuts. Dizzele margarine mixture over
cereal mixture; toss to loss to coat.
Bake in a 300º oven 45 minutes, stirring every 15 minutes. Spread on foil;
cool. Store in an artight container. Makes 20 cups.
 Sweet Spiced Walnuts

1 egg white
5 cups walnut halves or pieces
1 cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Method:
Grease a 15x10x1-inch baking pan; set aside. In a large bowl beat together
egg white and 1 teaspoon water with a fork. Add nuts; toss to coat. In a
small mixing bowl combine sugar, cinnamon, nutmeg, allspice, and ½
teaspoon salt. Sprinkle sugar mixture over walnuts; toss to coat.
Spread nuts in prepared baking pan. Bake in a 325º oven 20 minutes.
Spread on waxed paper; cool, Break into pieces store in airtight container.
Makes 7 cups nuts.
 Flavored pop corn

6 cups warm popped popcorn

2 tablespoon butter or margarine
2 tablespoon parmesan cheese
1 tablespoon American cheese food, or 1 teaspoon taco seasoning mix
1 tablespoon finely snipped parsely (optional).
 Trail mix
4 cups granola
1-6 ounce package mixed dried fruit bits
Or 1 1/3 cups risins
1 cup mixture or broken walnuts or pecans
1 ½ cups mixture of any of the following:
Shelled sunflower seeds, coconut, candy , coated milk chocolate pieces,
Candy- coated peanuts butter- flavored
Pieces, candy –coated fruit- flavored
Pieces, or candy corn
Method:
In a large bowl combine all ingredients, toss to mix. Store in an airtight
container in a cool, dry place. Makes 8 cups mi.
 Dill Dip

1 8 ounces package cream 2 tablespoon dipped fresh dill or

cheese, softened 2 teaspoons dried dill weed
1 8 – ounces carton dairy sour 1/1 teaspoon seasoned salt or
cream salt
2 tablespoon finely chopped
green onion (1)
Milk (optional)
Assorted vegetable dipper, crackers, or chips.
method :
in a minimum mixing bowl beat cream cheese, sour cream, green onion
drill , and seasoned salt or salt whit an electric mixer on low speed till
fluffy cover and chill 1 to 24 hours. If dip thicken after chilling, stir in 1
or 2 tablespoon milk. Serve whit vegetable dippers, crackers, or chip.
Makes about 2 cups dip
 Conch Fritters.

1 lb Cleaned Conch (drop this in, a 2 cups flour

piece at a time, while the machine is 2 tsp baking powder
running) 1 tsp salt
1 oz. sweet green or red pepper 1 tsp black pepper
1/2 habañero pepper (or Step 3: Add as much of this liquid
equivalent Marie Sharp's Habañero to form a stiff consistency.
Sauce) 1. cup water
1 oz. tomatoes 1 TBSP lime juice
1 oz. onions
Step 2: Serve this together and
then add to blend from Step 1.
 Fry in deep fat by dropping spoonfuls. Fritters will be golden to deep
brown. Big spoonfuls for a main dish; small spoonfuls for an appetizer.
Dry on absorbent paper.
Serve with sections of lime, cocktail sauce and/or tartar sauce
 Baked Corn Beef

Ingredients ½ tap Salt

2tap GRACE Coconut Oil
1can GRACE Mixed Vegetable
1 stick Celery, Finely diced
1 Onion, finely diced
1 Clove Garlic, finely diced
1can Tomatoes, drained and chopped (14oz)
1 tap Thyme
1 tap GRACE All Purpose Seasoning
1 tap GRACE Hot Pepper Sauce
1 can GRACE Corned Beef, sliced
1 can GRACE Ackees, drained
6 oz. Bread Crumbs, seasoned

Preparation: Butter & line oven proof dish with seasoned bread crumbs,
heat in a large frying pan: Add the fresh mixed vegetables, celery, onions,
garlic, and sauce gently until softened. Add the chopped tomatoes and
herbs and cook for a few minutes. Add the GRACE seasoning, salt and hot
pepper to taste. Remove from heat. Gently stir Ackees into the mixture,
do not break up the Ackees. Place half of the mixture to the prepared
oven dish. Place the corned Beef in a layer across the mixture. Pour the
rest of the mixture on top.

Deboned Stuffed Chicken

Ingredients
1 Whole Quality Poultry Chicken
1/4 cup Grace White Vinegar
2 tbsp Grace Vegetable Oil
2 tbsp Malher Chicken Consome
1 tsp Malher Chicken Consome
1 tsp Malher Garlic Powder
 Stuffing
2 tb spoon butter
1/2 cup chopped onion (small onion)
1/2 cup chopped sweet pepper (small pepper)
2 cups breadcrumbs
1/2 cup water
 Seasonings
Grace Soy Sauce to taste
1/2 pk Malher Garlic Powder
3 tbsp Malher Chicken Consome
Preparation
Using a very sharp knife make a slit down the back of the chicken. Moving
the knife skillfully along and close to the bone as possible, remove the
flesh without damaging the skin. Remove the bione from the upper part of
the wing. Do not remove lower bones. Continue to cut along boney
framework. Do not damage the flesh. Remove leg bones. Leave the tip on.
The framework should be taken out whole. Wash and season chicken. Fill
chicken with stuffing and sew up. Fold back wing bones. Basse wih Grace
Coconut Oil and bake. Baking Temp. 350 F. Bake approximaticaly 1 hour or
until when fork is inserted into flesh no liquid runs out.
 Chicken Curry w/ coconut milk

Ingredients 1 ½ tbsp Lime Juice

2 tbsp Vegetable Oil ½ cup GRACE Coconut Milk
2 Large Onions, grated 6 medium Tomatoes, chopped
3 cloves Garlic, chopped 2 tbsp GRACE Tomato Ketchup
2 tsps Turmeric ½ tsp Salt
2 tsps GRACE Curry Powder ½ cup *Chicken stock
1 tsp Cumin Seeds 1 clove GRACE Curry Powder
1 lb (450 grams) Chicken Breast, GRACE Vinegar or Lime
cut into strips
2 tsps GRACE Hot Pepper Sauce
Preparation
Heat oil in frying pan/ skillet. Gently sauté onions and garlic until softened
(do not burn). Stir in turmeric, curry powder and cumin seeds. Fry for 3
minutes then add chicken, cover and cook for 7 minutes. Stir in Grace Hot
Pepper Sauce, limejuice, Grace Coconut Milk, tomatoes, Grace Tomato
Ketchup, salt and stock. Bring to a boil stirring occasionally for 10 minutes
or until thickened.
Cow Foot Stew

Ingredients 1 lb Tripe
2 lb Cow foot 1 Onion, large
1 bottle GRACE Jerk Seasoning 1 Potato, large
1 Sweet Pepper Large 1 Cassava, medium
1 Coco, large Salt
1 doz Okras, small 1can GRACE Peas & Carrots
Black Pepper 1 clove Garlic
1 can Whole kernel corn GRACE Curry Powder
GRACE Spicy Steak Sauce GRACE Vinegar or lime
1 can GRACE Coconut milk
Preparation
Clean cow foot and tripe.
Cut tripe into 2-inch pieces. Wash with lime or vinegar.
Scald with hot water, drain. Season meat with Jerk seasoning and steak
sauce; add onion, sweet pepper and garlic. Marinate for 2 hours, cook until
tender. (Use approximately 12 cup of water if using a regular pot)
Slow cooker or pressure cooker will use less water. Cut ground food in
cubes and put to boil in another pot. Add these to the pot with the cooked
cow foot and tripe.
Add the can of coconut milk and boil for another 15 minutes.
Add okra during the last 15 minutes,
Serve with white rice and baked plantains.
 Snapper Rundown

Ingredients 1 Teaspoon Freshly Grated Ginger

1 Can plus 1 Cup Grace Coconut Milk
1 Pkt. Grace Coconut Milk Powder
2 Teaspoons Grace Curry Powder
LOADER
1 Teaspoon Malher Garlic Powder
(Sal de Ajo)
3 Red or Black Snappers
Preparation
Clean and wash hole fish with lime.
2 Cloves Garlic (minced)
Grace Coconut Oil for frying
2 Teaspoon Thyme
1 Medium Onion (diced)
1 Habanero Hot Pepper (diced)
1 Sweet Pepper (diced)
Pat and dry with paper towel. Season fish with MALHER Garlic Powder
( Sal de Ajo) and thyme. Using a large fry pan, fry fish until golden brown
and set aside. In the same fry pan, sauté onions and sweet peppers
Add GRACE Coconut Powder. Cook until mixture is thick and bubbly.
Arrange fish in the sauce making sure they are completely covered.
Simmer for 10 minutes.
Serve hot over the white rice.
Rice and Beans

Ingredients 1 tbsp Fresh Minced Parsley

1lb Dry Red Beans 1 ½ tsp Salt (or to taste)
5 pods Garlic ½ tsp Black Pepper
1 lg Onion, chopped 3 cups Rice
1 Green pepper, chopped 2 cans GRACE Coconut Milk
1 ½ cup Celery, chopped 3 tbsp GRACE Coconut Oil
1 Bay leaf
Preparation
Rinse and drain beans. Add 4 pods garlic and put in a large pot.
Bring to a boil and cook until beans are tender. Stir fry remaining garlic,
onions, Pepper, celery and bay leaf. Continue simmering 1 ½ hours or until
beans are soft. Add parsley, salt, and black pepper (if needed).
Pour beans into medium size pot.
Wash rice and add to beans in the pot.
Add 2 can’s Grace coconut Milk to cover rice.
Add salt to taste. Cover and cook on low to medium heat for 45 minutes,
or until rice is tender.
Serve with stew chicken, potato salad & fry plantains
 Crab Stew

Ingredients 1 tsp Malher Garlic Powder

1-2 cups Grace Coconut Milk 1 small Grace Pig's Tail (cut off
1 large onion excess fat)
1 tsp Malher Black Pepper 1 tsp salt
1/2 tsp any of your favorite seasoning 1/2 tsp thyme
2 green plantain (cut into small pieces) 8-10 medium to large crabs
2-3 tsps Worcestershire Sauce
1 small round red recado
Preparation
To kill crab, place it in hot boiling water.
Remove from water with wire or long spoon. Dis-joint legs from body and
crush the large claws.
Add season.
Boil Grace Pigtail and green plantain until tender.
Leave 2 tbsp Grace Coconut Milk for matilda foot.
Add seasons to crab in boiling water.
Add matilda foot to soup. Cook for another 15-20 minutes.
Lastly, add Grace Coconut Milk and taste. Serve hot.
 Pork Chops Recipe
Ingredients
4 pork chops, (center cut 1" thick)
4 potatoes, (quartered, peeled and dried)
2 large green peppers, 1/4" slices
1 garlic clove, whole
1/2 cup olive oil
How to make Main Dish Pork Chops
Season meat on both sides before cooking.
Heat oil in large frying pan (or electric).
Add pork chops, cook thoroughly on one side, when turning over add
potatoes.
Five minutes before meal is cooked, add peppers.
Last minute add garlic clove (remove when serving).
Do not cover.
Cooks about 45 minutes total time unless you like chops crispy.

Shrimp Salad Recipe

Ingredients 4 thin carrot sticks

2 craps shredded romaine 4 ripe olives
lettuce 1 tomato, cat into wedges
2 cups shredded spinach leaves 1 tablespoon chopped fresh basil
1 tablespoon vegetable oil 1 tablespoon snipped fresh dill
1 hard-cooked egg, chopped weed
1 dozen cooked, shelled, and Lemon juice to taste
deveined shrimp
Salt and freshly ground black pepper
How to make Main Dish Shrimp Salad
1. Combine the romaine and spinach in a salad bowl. Add the oil and toss
until all the leaves glisten.
2. Add egg, shrimp, carrot sticks, olives, tomato, basil, and dill. Toss. Add
the lemon juice and season with salt and pepper to taste.
 Meaty Main Dish Salad Recipe
Ingredients
1 can luncheon meat, cut into 1/4 inch cubes
1/4 cup commercial garlic oil salad dressing
1 cup diced celery
1 tablespoon sweet pickle relish
2 hard cooked eggs, chopped
1/4 cup mayonnaise
Salt and pepper to taste
6 medium size tomatoes
Lettuce cups
How to make Meaty Main Dish Salad
Marinate and chill meat cubes in garlic dressing 2 to 4 hours; drain.
Add celery, relish, eggs, mayonnaise, salt, and pepper.
Cutting to within 1/2 inch of bottom, cut each tomato into sixths and
spread apart.
Fill center with meat salad.
Chicken-Ham And Shrimp Dish Recipe

Ingredients 1/2 c. chopped green pepper

6 tbsp. butter 3 c. cooked cubed chicken
1/4 c. chopped onion 2 c. cooked diced ham
6 tbsp. flour 1 1/2 lb. cooked shrimp
1 tsp. salt 1 4-oz. can mushroom pieces
1 1/2 c. milk 2 tbsp. cut pimento
1 1/2 a chicken broth
1 c. shredded sharp cheese
How to make Chicken-Ham And Shrimp Dish
Melt butter in saucepan; saute onion until tender but not brown.
Stir in flour and salt. Gradually add milk and chicken broth, stirring until
smooth. Cook until of medium thickness, stirring.
Add cheese and stir until cheese is melted.
Stir in remaining ingredients and heat.
Serve over rice, noodles or mashed potatoes.
Chicken Vegetable Stew & Rice (Palatable, Spicy & Nutritious West African
Dish)
 Recipe

Ingredients 4 - Garlic Cloves

1 (3-3.5lb) Chicken(Can 1 - tsp Garlic Powder
substitute equivalent 1 - tsp Blk Pepper
Beef/Shimp) *1/4 tsp Cayenne Pepper
2 - 10oz. Packages of Chjopped (optional)
Frozen Spinach 3 - Med. Tomatoes
2 - Medium Onions 2 - 6 oz Cans Tomato Paste
1 - tsp Curry Powder 1 - 6 oz Can Tomato Sauce
2 - tsp Paprika 1/8 Cup Olive Oil
1 - tsp Ginger
1 - tsp Thyme
How to make Chicken Vegetable Stew & Rice (Palatable, Spicy & Nutritious
West African Dish)
Skin Chicken and cut into pieces. ***(You can cut chicken how like. You can also
use chicken parts that are pre-cut)
Mince 3/4 of 1 of the onions together with the garlic cloves. Rub this mixture
onto the chicken pieces along with thyme, curry powder, paprika, ginger, and
black, pepper (cayenne-optional).
In large pot & covered for faster cooking time, let seasoned chicken for about
30 minutes on medium or until done (Cook about 15-20 minutes or so on each
side; meat should be white). Use wooden spoon to turn over chicken so as not
to tear chicken pieces.
Chop the leftover 1/4 onion piece. In another pot while seasoned chicken is
cooking, boil chopped spinach tougher with chopped leftover onion (there
should be 1 remaining) and let cook about 15 minutes. When done, drain spinach
and put aside.
In a pan, heat 1/8 cup of olive or vegetable oil and let get hot. While oil heats
chop remaining onion. When oil is hot add chopped onion to oil and sauté for
about 5 minutes.
When done add tomato paste, tomatoes a tomato sauce to sautéed onions and
let cook 5-7 minutes. Add this sauce mixture to the drained spinach and let
cook 5 more minutes on medium.
Lastly, add this spinach mixture to the seasoned chicken. Thoroughly mix
chicken and spinach together and let cook 30 more minutes or until done.
 Shrimp Jambalaya Recipe

Ingredients 1/2 teaspoon salt

3 tablespoons butter or margarine 1/8 teaspoon pepper
1/2 cup chopped onion 1/4 teaspoon thyme
1/2 cup chopped green onion 1/8 teaspoon cayenne pepper
1/2 cup chopped green pepper 1 bay leaf
1/2 cup chopped celery 1 cup uncooked rice 3 cans (4 1/2
1/4 lb. diced cooked ham oz. each) shrimp, rinsed under
2 cloves garlic, minced running cold water
2 cups chicken broth 1/4 cup coarsely chopped green
3 large tomatoes, coarsely chopped pepper
1/4 cup chopped parsley
How to make Shrimp Jambalaya
Heat butter in a large heavy skillet over low heat.
Stir in onion, green onion, green pepper, celery, ham, and garlic.
Cook over medium heat about 5 minutes, or until onion is tender, stirring
occasionally.
Stir in chicken broth, tomatoes, parsley, salt, pepper, thyme, cayenne
pepper, and bay leaf; cover and bring to boiling.
Add rice gradually, stirring with a fork.
Simmer, covered, 20 minutes, or until rice is tender.
Mix in shrimp and remaining green pepper.
Simmer, uncovered, about 5 minutes longer.
 Coffe:

Ingredients:
1 to 2 teaspoons ground coffee (for each 6 once cup)
¾ cup warm water ( for each 6 ounce cup)

Method:

boil water add coffee, sugar if needed.

 Dessert coffee:

2/3 cup hot strong coffee

Desire coffee flavoring whipped cream (optional)

Method:

stir together hot coffee and desired flavoring. If desired, top with
whipped cream and sprinkle with cinnamon. Makes 1 (about 6 ounce)
serving.
 Hot cocoa mix
Ingredients : 3 ½ cup nonfat dry milk powder
2 cups sifted powdered nondairy creamer
½ cup stiften unsweetened cocoa powder.
Method:
In a large bowl combine dry milk powder. Powdered sugar, nondairy
creamer, and cocoa powder . store in an airtight container for each
serving, place 1/3 cup of the mix in a mug and add ¾ cup boiling water.
Makes about 5 ½ cups mix (16 servings).
 White hot chocolate
Ingredients:
3 cups half – and half or light cream
2/3 sup white baking pieces or chopped
White chocolate baking squares
3 inches stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon almond extract ground cinnamon ( optional)
Method:
In a sauce pan combine ¼ cup of the half and half, baking pieces, stick
cinnamon, and nutmeg. Stir over los heat till baking pieces are melted.
Add remaining half- and – half. Cook and stir till heated through. Remove
from heat. Remove sticks cinnamon. Stir in vanilla and almond extract. If
desired, sprinkle each serving with ground cinnamon. Makes 5 (6-ounces)
servings.
 Hot spiced cider
Ingredients:
8 cups apple cider or apple juice
¼ to ½ cup packed brown sugar
6 inches sticks cinnamon
1 teaspoon whole allspice
1 teaspoon whole cloves
8 thin orange wedges (optional)
8 whole cloves (optional)
In a saucepan combine cider and brown sugar. For spice bag, place
cinnamon, allspice, and the 1 teaspoon whole cloves on a double-thick, 6-
inches square piece of 100% cotton cheesecloth. Bring corners together
and tie with a clean string (see photo, page 83). Add bag to cider mixture.
Bring to boiling; reduce heat. Cover and simmer 10 minutes. Meanwhile, if
desired, stud orange wedges with cloves. Remove spice bag; discard. Serve
cider in mugs with studded orange wedges, if desired. Makes 8 (about 8-
ounce) servings.
 Iced coffee:

Ingredients: ¼ to 1/3 cup ground coffee.

1 teaspoon ground cinnamon (optional)
Ice cubes or coffee cubes
Measure coffee, and, if desired, cinnamon into filter-lined coffeemaker
basket. Pour 3 cups cold water into water compartment. Prepare according
to manufacture’s directions. Serve over ice cubes or coffee cubes. Makes
4 (6-ounce) servings.
 Sushy punch
1 cup sugar
2 ripe medium bananas, cut up
3 cups unsweetened pineapple juice
1 -6 ounce can frozen orange juice concentrate
2 tablespoon lemon juce
1 liter bottle carbonated water or lemon- lime carbonated beverage,
chilled
Method:
Combine 2 ¾ cup water and the sugar till sugar dissolves, in a blender
container combine bananas, half of the pineapple juice and the orange
juice concentrate. Cover; blender till smooth. And to sugar ,mixture. Stir
in remaining juices. Transfer to a 13*9*2 inch baking pan. Freeze for 4 to
24 hours. To serve, let mixture stand at room temperature 20 to 30
minutes. To form slush , scrape a large spoon across frozen mixture ,
spoon into punch bowl. Slowly pour carbonated water down side of bowl;
stir makes 24servings
 Ice cream punch

Ingredients:
2 quarts vanilla ice cream or lime, orange, lemon or raspberry sherbet
1 12 ounce can frozen lemonade concentrate, thawed
2 1- litter bottles lemon- lime carbonated beverage, chilled
Method :
Spoon ice cream by table spoonfuls into a punch bowl. Add 1 ½ cups cold
water and the lemonade concentrate, stir just till combined. Slowly pour
carbonated beverage down side of the bowl: stir gently to mix. Makes 32
servings.
 Milk shakes:
Ingredients:
1 pint vanilla, chocolate, straw berry, butter brickle, cinnamon or coffee
ice cream
½ to ¾ cup milk
Method:
Place the ice and milk in a blender container. Cover and blend till smooth.
Serve immediately. Makes 2 servings.
 Fruity yogurt sipper
Ingredients :
1 ripe large banana or 2 medium peaches, peeled and pitted
1 ½ cups milk
1-8 ounces carton vanilla yogurt
1 to 2 tablespoon powdered sugar
½ cup ice cubes.
Method:
Cut fruit into chunks in a blender container combine the fruit milk yogurt,
and powdered sugar. Cover, blend till smooth. Whit blender running add ice
cubes, 1 at a time, through lid opening. Blend till smooth. Makes 4 ( 8-
ounce) serving.
APPETIZERS
DESSERTS
SALADS
MAIN DISHES
BEVERAGES