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Ingredients:
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Preparations: Broil, boil, or bar-b-que chicken, let cook
then cool. While chicken
is cooling, chop onions (white and green). Debone chicken, and chop chicken into small pieces. Mix chicken, onions, and salt together. Add pepper if desired. |
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4 cups cooked potatoes, cubed 4 cups toasted bread crumbs 1 cup pimentos, diced 2 cans chopped olives 1 lb. ground beef salt and black pepper to taste 4 stalks celery diced 1 large bell pepper 1/2 tsp. sage 1 cup chicken stock (optional) |
Preparations: Saute onions, bell pepper
and ground beef. Let cool. Mix sauteed ingredients with other ingredients in a large bowl. Stuff turkey, then roast. |
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5 medium sweet potatoes 2 grated coconuts to make 2 cups coconut milk 1 tsp. sugar |
Preparations: Peel sweet potatoes. Place
in pot, add sugar and coconut milk. Boil until potatoes are tender |
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1 cup flour with enough water to make a thin paste 1 1/2 lbs.frozen corn 3 cubes chicken boullion or 1/2 chicken chopped up 1/2 gal. water salt and pepper to taste 1 cube margarine |
Preparations: Bring water and corn to a boil over medium heat.
Add chicken boullion cubes and salt and pepper to taste. If cooking
with chicken, it should be cooked along with water and corn. Add
margarine, flour, and water paste. Heat until
thickened. Serve hot |
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5 ripe bananas, cut lengthwise 1 can coconut milk dash of salt |
Preparations: Place bananas in crock
pot; add coconut milk and salt. Cover, and simmer over medium/low heat until boiling. Turn heat down and remove cover. Cook until liquid evaporates and bananas start to brown. *Careful not to burn* |