GWJamaica Cook Book

Ingredients

4 tbsp bacon fat
2 large green peppers, chopped
1 1/2 tbsp Hungarian paprika
1 tsp pepper; to taste
6 oz tomato paste
5 large onions, coarsely chopped
3 garlic cloves, minced
3 lbs stewing beef, in 1 inch cubes
1 tsp salt; to taste
1 cup sour cream, at room temp.

Preparation
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Ingredients

1 (10 oz) package frozen chopped broccoli, thawed, well drained
1/2 lb carrots or zucchini, sliced, cooked and drained
1 (4 oz) can mushrooms stems and pieces, drained
1/4 cup chopped onion
1 clove garlic, finely chopped
3 tbsp low calorie margarine
3 tbsp flour
1 tsp salt
1/2 tsp oregano leaves or thyme
2 cup skim milk
6 slices lite cheese cut in small pieces
1 (7 oz.) package spaghetti

Preparation

Prepare spaghetti according to package directions, drain. In a large saucepan cook onion and garlic in margarine until tender. Stir in flour, salt and oregano or thyme. Gradually stir in milk. Cook and stir over medium heat until mixture thickens. Add cheese, cook and stir until melted. Add vegetables. Heat thoroughly. Serve sauce over hot spaghetti. Serves 6.

Ingredients

2 oxtails, whole, cut at joint
1 quart burgundy wine
2 quarts stock or consomme
1 quart water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery

Preparation
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Ingredients

1 can (28 oz.) whole tomatoes, chopped
1/2 cup thinly sliced celery
1 tbsp parsley flakes or 1/4 cup fresh parsley
Dash thyme
1 lb boneless fish, cut into chunks
1 can chicken broth
1/2 cup thinly sliced onion
3 cloves garlic, sliced
1/4 cup white wine (optional)

Preparation

In large (at least 3 quart) microwave safe bowl, combine tomatoes, chicken broth, celery, onion, garlic, parsley and thyme. Cover with glass lid. Heat at high for 5 minutes and medium for 10 minutes. Stir once. Add fish and wine (if used). Heat, covered, at medium for 10 minutes or until fish is tender. Stir once. Let stand, covered, 5 minutes before serving.

Optional additions: 1 can summer-crisp corn or precooked sliced potatoes and/or carrots.

Ingredients

1 lb stew beef
1/2 lb chicken
1/2 lb pork
1/2 tsp thyme
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 large onions
1 green pepper
2 (6 oz.) cans tomato paste
1/2 cup vegetable oil
1/2 lb rice

Preparation
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Ingredients

2 lbs sharp Cheddar cheese, at room temperature
2 cloves garlic, mashed
3 tbsp Worcestershire sauce
1 tsp dry mustard
Tabasco to taste
1/2 bottle beer, or more
1 tsp salt, to taste

Preparation

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency (too much beer will make the cheese too fluffy). Stir in the salt, and refrigerate (this is a superb keeper). Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

Ingredients

Cake
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp vanilla
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cup mashed bananas
1/2 cup chopped pecans

Cream Cheese Frosting
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Ingredients

1 cup pecans, chopped
1 cup coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) package cream cheese
1 box confectioners sugar

Preparation

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.

Ingredients

3/4 cup dairy sour cream
1 (3 oz) package cream cheese, softened
1/4 cup dry bread crumbs
1 tbsp dried dill weed
1/2 tsp salt
1-2 tbsp lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 cup butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole

Preparation
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Ingredients

1 medium onion, sliced
1 medium green pepper, sliced
8 oz mushrooms, sliced
8 oz roast beef, shaved
3 tbsp Worchestershire sauce
1/4 tsp black pepper
1 batch sicilian thick crust dough
3 tbsp olive oil
1 tsp crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

Preparation
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