GWJamaica Cook Book

Ingredients

4 cups milk
1 cup hominy grits
1 (6 oz) roll garlic cheese
2 eggs, well beaten
1/2 cup cheddar cheese, grated

Preparation

Preheat oven to 375 degrees. Bring 3 1/2 cups milk to boiling point in medium pan. Stir in grits gradually. Cook over medium heat, stirring constantly, until thick, about 10 minutes. Remove from heat. Add butter and cheese, stir until melted. Stir in eggs and 1/2 cup milk. Pour into 2 quart casserole. Bake uncovered for 30 minutes. Sprinkle cheese over top. Bake 15 minutes longer.

Ingredients

4 tbsp margarine
1 medium onion, chopped
1/2 cup sliced celery
1/4 cup chopped bell pepper
1 cup rice
1/2 cup dry white wine
1 3/4 cups chicken broth
Dash thyme
1/2 tsp salt

Preparation
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Ingredients

1/2 cup flour
4 tbsp Butter, divided
salt and pepper
2 tbsp Olive oil
6 boneless, skinless chicken breasts (1 1/2 – 2 lb pounded flat)
14 oz Can artichoke hearts in water, drained and quartered
1/2 cup dry white wine
1 tbsp Capers, drained and rinsed
Zest of one lemon
Juice of one lemon

Preparation
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Ingredients

1 1/2 lb Mild whitefish filets
1 1/2 tsp Southwestern seasoning
vegetable oil
6x 10-inch flour tortillas
your favorite side items

Preparation

Coat a large skillet with the vegetable oil. Heat over medium heat. Season fish filets. When oil is heated, add seasoned fish. Break up the fish and keep the fish moving around the pan so it won’t burn, stick or scorch. This should take around 5-7 minutes. Cook until heated through. In the meantime, warm the tortillas. Place desired sides on the tortilla, top with fish and roll up.

Ingredients

1 1/2 pounds chicken, pounded flat and sliced into thin strips
vegetable oil
1 jar bacon bits
6x 10-inch flour tortillas
diced tomato
shredded lettuce
Bottled or home made ranch dressing

Preparation
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Ingredients

2 tsp instant minced onion
2 tsp water
2 tsp butter or oleo
1 cup chopped green bell pepper
1 can (14 1/2 oz) whole tomatoes
1 bay leaf
1/2 tsp sugar
1/4 tsp ground allspice
1/4 tsp salt
1/8 tsp cayenne
1 lb medium shrimp, shelled & deveined
1 tbsp fresh lime or lemon juice
Cooked rice

Preparation
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Ingredients

Juice of 12 oranges
Juice of 12 lemons
3 cups white rum
1/2 cup (packed) brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp ginger
12 cups crushed ice

Preparation
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Ingredients

2 lb kale or cabbage
2 lb beef, cubed
1/2 lb chipped beef
1 cup grated coconut
12 okra, stems removed
2 onions, chopped
1 quart water
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 tsp thyme
2 scallions, sliced

Preparation
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Ingredients

1 quart apple cider
1 quart pineapple juice
1/4 cup sugar
2 sticks cinnamon
1/2 tsp whole allspice
1/2 tsp whole cloves
1/2 cup lemon juice
1 bottle (4/5 quart) sauterne
5 small apples
Whole cloves

Preparation
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Ingredients

1 lb veal knuckle
1 lb beef knuckle
1 lb marrowbone
6 large carrots, chopped
2 large onions, chopped
Butter
4 ribs celery, sliced
1 to 2 cloves garlic
Bouquet Garni:
-2 tbsp chopped
-parsley stems, 1/4 to 1/2 tsp
-thyme, 1 bay leaf, 10 to 12
-peppercorns tied in cheesecloth
Salt
1/4 lb lean fresh pork
2 lb lean beef
4 to 5 quarts water

Preparation
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