Try these for a taste of the world

  
More to come






 Hot German Potato salad
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	6 slices bacon, crumbled
	6 potatoes, cooked & diced
	1/4 cups onion, thinly sliced or chopped
	1/4 cups celery, chopped fine
	1/4 cups green pepper, chopped
	6 tbs bacon drippings
	4 tbs herb vinegar
	3 tbs water
	3 tbs brown sugar
	1/4 tsp salt
	1/8 tsp pepper
	1 tbs parsley dry
	2 hard-cooked eggs, sliced 
	fresh parsley sprigs
	
       Fry bacon until crisp; crumble. Reserve 6 tbsp. bacon drippings,
place in large saucepan. Sauté onion and pepper in small amount butter,
until onion is transparent. Add to saucepan onion, pepper, celery,
vinegar, water, salt, sugar and pepper. Boil until thickened, stirring
constantly. Pour over potatoes. Toss with crumbled bacon and parsley.
Serve hot - yield six servings. Garnish with hard cooked eggs and sprigs
of fresh parsley.

 Sauerbraten
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	4 lb beef roast ( from the upper back hip)
	l pint vinegar from red wine or red wine vinegar
	2 bay leafs
	2 tblsp whole black pepper
	2 big onions
	1 big carrot
	1 cup potatoes 
	1/4  cup bouillon
	2 tblsp sour cream
	salt, pepper, oil
	red wine
	

1. Place meat in a high dish (plastic or glass), fill with
   vinegar until covered. Add bay leafs and black pepper and
   place dish in refrigerator. Let marinade 2-3 days, turn meat
   around at least 3 times a day.
2. Get meat out of marinade and dry. Spice meat with fresh ground
   black pepper all around.
3. Cut onions, carrots and potatoes in little cubes. Heat oil,
   place meat in it and roast until brown from all sides. Add
   onions and cook until brown.
4. Salt the meat, add potatoes and carrots, then the bouillon, and,
   some more red wine. Add the marinade (without leafs and pepper).
5. Simmer for at least 1 1/2 hours on low heat in a closed pot,
   turn once. 
6. Remove meat from the pot and keep warm. Puree the sauce, let
   reduce a little. Add sour creme, add salt and pepper to taste.
7. Slices meat, serve.
Side dishes are potatoes or Kloesse, and vegetable like Rotkraut.
But I serve it with mashed potatoes covered with the gravey from
the meat.

 Jamaican Jerk Chicken
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	10 Chicken breasts skinless
	1/2  cup vegetable oil
	2 teaspoons chili powder
	1 clove garlic, minced
	2 teaspoons basil
	2 teaspoons thyme
	2 teaspoons crushed red pepper
	2 teaspoons cumin
	2 teaspoons coriander
	2 teaspoons ground ginger
	2 teaspoons fresh ground black pepper
	1 teaspoon cinnamon
	1 teaspoon ground cloves
	1 teaspoon cayenne pepper
	Salt to taste
	1/4  cup sugar
	1 onion, diced
	1 green pepper, diced
	
Mix onion, green pepper, oil, garlic, spices and sugar in bowl
(plastic or glass) with chicken. Cover and refrigerate overnight.
Grill. Don't overcook. Serve with salsa, a red chile sauce,
pineapple-jicama relish or any hot, sweet or sour sauce of choice.

 Greek fish baked in grapevine leaves
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Serving Size  : 5 

   5       md           Whole fish, cleaned, heads left on
   2       tb           Olive oil (or more)
   1                    Lemon (juice only)
   1       tb           Chopped fresh parsley
   1       tb           Chopped fresh thyme
   1       tb           Chopped fresh fennel
                        Salt & freshly ground pepper
   3                    Anchovy fillets, rinsed, minced or mashed
   2       tb           Butter
  15       lg           Grapevine leaves
                        Lemon slices & fennel leaves
  Wash and dry the fish.  In a glass or earthenware bowl, beat the oil,
lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or two in the refrigerator. Remove the fish from marinade and
drain. Meanwhile, beat the anchovies and butter together and spread on
the fish with a knife. Wrap each fish in grapevine leaves and place, seam
side down, in an attractive baking-serving dish. Bake in a moderate oven
(350 F) for 30 minutes. Serve hot, garnished with lemon and fennel.

 Pumpkin Scones
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  1        T      Butter -(cold), mashed
  1        c      Pumpkin, cooked
    1/2    c      Sugar
  1               Egg
    1/8    t      Salt
  2        c      Flour, self-raising

  Grease a scone tray or baking tray.  Cream together the butter and
  sugar until light and fluffy. Add egg and beat well.

  Add pumpkin, flour and salt and fold in by hand.  Knead lightly and
  cut into 1-inch squares. Place close together on the scone tray and
  bake at 425 degrees F. until well risen and golden on Top
 (about 15 minutes).  Serve hot, with butter.

 
 Damper
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2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup  milk (or 1/2 cup powdered milk and 1 cup water.)

preheat oven to 350 degress.

Mix together the dry ingredients and the butter.  Add the liquid and
mix well.  Knead for about 5 minutes.

Shape into a flattened ball, and place on a greased and floured baking
sheet or in a greased and floured round ckae tin (he recomends the
latter, about 7 or 8 inch diameter, as it gives a better shape.  Bake
for 30 minutes.  Use a dutch oven if you are cooking in an open fire
(as this was originally made.  Damper was traditionally cooked in the
coals of a camp fire.) use your experience as to cooking time.

 Wild Duck Jambalaya
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2 ducks cut in pieces
6 cups chicken stock
1 pound pure pork smoked homemade sausage
1 teaspoon thyme
4 tablespoons olive oil
2 cups raw rice
2 tablespoons butter
2 bay leaves
3 medium onions chopped
1,1/2 bell peppers	chopped		
1 teaspoon garlic powder
1 stalk celery
1 teaspoon onion powder
1 teaspoon basil
4 stalks green onion chopped
3 sprigs parsley chopped
salt, black and red pepper	
2 cans rotel tomatoes

	Brown duck and sausage in melted butter and
olive oil. Add onions, bell pepper and garlic and
sauté' for 2 minutes. Stir continuously. Add all
other ingredients except rice and simmer for 45
minutes, stirring often. Check duck....it should be
tender. Add rice and more stock if necessary. Cover
and place on lowest heat level. Cook for 15 minutes
or until rice is nice and fluffy.

Seafood Gumbo
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3/4 cup flour
red pepper, white pepper black pepper, salt to taste
3/4 cup oil 
file` 
1 tsp. garlic powder
2 medium onions chopped
1 bell pepper chopped
1 rib celery chopped
2 quarts water
12 oysters and their juice
2 pounds peeled shrimp
1 pound crawfish tails	
1 pound white crabmeat
5 stalks green onions
3 sprigs parsley
1/2 teaspoon thyme
1 tablespoon Tabasco sauce

 Make a roux with oil and flour until dark brown. Add
onions, celery, and bell pepper to let cool. Heat water
and add garlic powder, oyster juice and roux. Bring to
a boil, then simmer about 45 minutes. Add shrimp,
crawfish, crabmeat, oysters, and seasonings. Simmer 15
minutes. Top with green onions, parsley, Tabasco and
simmer 10 minutes. Serve over rice and sprinkle file`
over individual servings.

Pigon Peas and Rice
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Ingredients:
1 3 lb chicken
1 medium onion
1/2 bunch green onions
1/2 garlic (or 2 Tblsp. garlic powder)
3 tbs. soy  or Pick-a-pepper sauce
hot pepper to taste
any other seasoning you like or can get
(shadow beni, thyme etc)
2 medium tomatoes
dash of Accent or Vetsin powder
1 can pigeon peas or red beans
2 stlks. celery with lots of leaves(diced)
2 carrots(cut in small pieces)
1 green pepper(small pieces or diced)
1 red sweet pepper (optional but looks good)
4 tbs. oil
3 tbs. sugar
2 1/2 cups rice

DIRECTIONS:
Cut up  the chicken in bite size pieces (about 12)
wash with either lime, lemon or vinegar, drain as much water as possible.
add all the seasoning up the Accent.
Mix well  with your hands 
let sit to season the meat 'to the bone' at least 1 hour but longer
the better. If overnight then refrigerate.

heat the oil over med-high heat until very hot.
add sugar and watch very carefully keeping the meat, pot spoon 
pot cover or splatter screen handy.
when the sugar is very dark brown (caramelized) add the meat
carefully and stir to brown all pieces.
(I try to squeeze  out any liquid in the bowl to avoid a big splash
and to allow the meat to fry rather than boil)

Turn the heat to med-low and let it fry for about 5 mins.
turning frequently.
wash the rice and add to the meat and stir fry this for about 1 min.
add the rest of the ingredients and fry for another minute.
add 3 cup of water and bring the pot to a boil.
turn heat down to low and cook covered.
Drink the rum now.
check the pot after about 8-10 mins. and turn it
making sure its not dried out yet
if necessary  add a little water.
when the rice is tender remove cover and turn the  heat off.
let it sit for a few minutes and stir it up a little to dry out.

serve with the usual slice cucumbers, tomatoes, lettuce, cress etc
accompanied by a good W.I. rum.

Shrimp Scampi
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Yield: 4 servings
      2    Sticks of Butter
      1 c  Olive oil
      1 t  Salt
      1 t  Pepper
      1 T  Rosemary
      1 t  Oregeno
      2 T  Paprika
      4 ea Bay Leaves
      4    Cloves of Garlic, finely Chopped
      3 lb Jumbo Shrimp, peeled & Deveined
      1 lb Feta Cheese, crumbled
      1 c  Unseasoned Bread Crumbs
      3 oz Sherry
   Preheat oven to 375 degrees. To make scampi sauce: In sauce over low
  flame melt butter, adding oil, salt, pepper, rosemary, oregeno,
  paprika, bay leaves, garlic and sherry. Place cleaned shrimp in large
  baking dish. Cover shrimp with feta cheese and top with breadcrumbs.
  Pour scampi sauce over shrimp and bake until shrimp are tender,
  approximately 25 minutes. Serve over rice or angel hair pasta.

Tabooley
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1/2 cup cracked wheat (#3 course grain)
2 bunches green onions
2 large bunches of parsley
2/3 cup fresh mint leaves
1 large cucumber, seeded
3 large tomatoes
juice from 3 lemons
1/4 cup of olive oil
1 tsp salt
1/2 tsp pepper
optional:  1/2 cup lentils cooked in 1 cup water till tender


Soak wheat for 5 minutes. Squeeze dry by cupping hands and
pressing between palms of hands. Chop all vegetables very
fine. Place in a large bowl and add wheat, lemon juice, oil,
salt, pepper, and lentils (if used). Mix well.
Serves 6.

Bajan Chicken
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      3 fresh Habanero chiles, stems & seeds removed, finely chopped 
      1 Tblsp Caribbean-style Habanero sauce 
      4 chicken breasts, skin removed 
      6 green onions, finely chopped, including tops 
      3 cloves garlic, minced 
      2 Tblsps fresh-squeezed lime juice 
      2 Tblsps fresh parsley, chopped
      1/2 tsp ground cloves 
      1/2 tsp freshly ground black pepper 
      1 egg 
      1 Tblsp soy sauce 
      Flour for dredging 
      3 cups dry breadcrumbs 
      Vegetable oil for frying 

Cover the chicken in water and simmer for 30 minutes or until
tender skimming off any foam that forms.
Remove and drain.

Combine the chiles, green onions, garlic, lime juice, parsley or
cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes
in the chicken and fill with the mixture. Secure open end with a
toothpick to keep the stuffing from falling out.

Beat the egg and combine with the soy sauce and pepper sauce.
Lightly dust the chicken with flour, dip in the egg mixture and
roll in the bread crumbs.
Heat the oil to 375 degrees and fry the chicken until golden brown,
3-4 minutes on each side.
Remove the toothpick before serving!

Sauerbraten 2
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Preparation time: 2 1/2 hours for 4 people 
Marinade
2 cups water
1 cup red wine vinegar
1 tsp salt
10 peppercorns
10 juniper berries
5 cloves
1/2 tsp mustard seed
3 onions
1 carrot
2 bay leaves
1 cup red wine
1/2 tsp coriander
1/2 tsp marjoram
1/2 tsp rosemary

Roast 
3 1/2 lb beef roast
1 cup raisins
1 cup currants
2 tbsp butter (or 3 tbs clarified butter)
1 tbs lard
2 medium onions
4 gingersnaps
1 cup cream
salt
black pepper
1 tbs currant jelly
1/2 cup red wine

1.Beat a marinade from the listed ingredients. Crush the peppercorns
and juniper berries for it, cut the onions and carrots into slices.
Let the roast lay in the Marinade 2-3 days, turning three times
daily.

2.Soak the raisins and currants separately for 1 hour in water.

3.Take the roast out of the marinade, dab dry. Heat butter (or
clarified butter) into a thick sauce. Cook meat 5 minutes on all
sides on high heat.

4.Chop the onions fine. Place the currants and chopped onions with
the meat and cook on low heat for 5 minutes while stirring. Pour
some marinade to it.

5.Keep adding the marinade and cook the roast covered for a good 2
hours on low heat. Keep turning and basting the roast. Take the
roast out and keep warm.

6.Pour the sauce through a fine sieve. Add the grated gingersnaps,
cream and raisins to it on low heat and cook uncovered for 10 minutes
while stirring, bringing it to a boil.

7.Season to taste with salt, black pepper, currant jelly and red wine.

Chocolate Cake
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   2      cups          flour
   2      cups          sugar
     1/2  teaspoon      salt
   1      stick         butter
   1      cup           water
     1/2  cup           vegetable oil
   3      tablespoons   cocoa
     1/2  cup           buttermilk
   3                    eggs
   1      teaspoon      baking soda
   1      teaspoon      vanilla extract
 ICING:
   1      stick         butter
   2      tablespoons   cocoa
   6      tablespoons   milk
   1      teaspoon      vanilla
   1      box           powdered sugar
Combine flour, sugar, salt in large mixing bowl.
In boiler combine butter, water, oil, and cocoa. Bring to
boil, stirring constantly. (You may do this in the microwave).
Pour over flour mixture and mix well.
Mix buttermilk, soda, eggs, and vanilla and add to mixture.
Pour into 12 x 17 greased and floured cookie sheet and bake at
350 for 25 to 30 minutes.
	While cake is cooking, prepare icing by placing the butter,
cocoa, and milk in saucepan or use microwave container and heat
until hot, just to melt butter. Do not boil. Add remaining
ingredients. Pour overwarm cake and let cool enough to eat.
Options:
About 3 minutes before removing cake from oven, place 2 cups of
miniature marshmallows on top of cake and return to oven. Let
marshmallows puff. Remove from oven and pour icing over.
Add 1 cup chopped pecans (or other nuts) to icing mixture.

BOURBON-PECAN PUMPKIN PIE
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Serving Size  : 8
   3                    Egg, slightly beaten
  16      ounces        Pumpkin
     3/4  cup           Brown sugar, firmly packed
   1 1/2  cups          Half & half
   3      tablespoons   Bourbon
   1      teaspoon      Cinnamon, ground
     1/2  teaspoon      Ginger powder
     1/4  teaspoon      Salt
   1                    Pie shell, 9", unbaked
   2      tablespoons   Butter
     1/4  cup           Brown sugar, firmly packed
   1      cup           Pecan halves
     1/4  cup           Bourbon, divided

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into
the pie shell; bake at 425 for 10 minutes. Reduce heat to 350,
and bake an additional 45 minutes or until set.  Set aside to
cool. Combine butter and 1/4 cup brown sugar in a saucepan; cook
over medium heat, stirring until sugar dissolved.
Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon
mixture over the pie. Heat the remaining bourbon in a saucepan
just long enough to produce fumes (do not boil); remove from
heat, ignite, and pour over pie.
Serve pie when flames die down.

Pumpkin Bread
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  1,1/2     cups flour, all-purpose
  1         cup  nuts, whatever you like
  1         cup  brown sugar, packed firm
    1/2     cup  butter, softened
  2              eggs, large
  1,1/2     tsp  cinnomon, ground*
    1/2     tsp  ginger, ground*
    1/4     tsp  cloves, ground*
  1         tsp  baking powder
  1         tsp  baking soda
  1         tsp  salt
  1         cup  cooked, mashed, pumpkin
Preheat oven to 350 F. Mix all ingreadients, pour into greased
9x5 loaf pan. Bake 45-55 minutes. Let cool about 10 minutes,
then remove from pan and cool. Refrigerate! to keep.
3-5,1/2x3 pans 30-35 minutes.
*2,1/2 tsp pumkin pie spice.
Wooden pick should come out clean.

Pumpkin Pie
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Pastry:
  1      cup   flour, sifted
    3/8  tsp   salt
    1/3  cup   lard (shortening)
               ice water (2-3 T)
Mix salt and flour. Cut in lard with 2 knives. Don't over mix!
Add enough water (slowly) just so mixture will hold together.
Lumps the size of peas is ok.
Filling:
    1/8  tsp   salt
    2/3  cup   sugar
  2      tsp   Pumpkin Pie Spice
  2            eggs, beaten slightly
  1,2/3  cup   milk, (not canned) whole milk!
  1,1/2  cup   pumkin, cooked, mashed (by hand and fork!)
Preheat oven to 450 F. Mix dry ingredients, add eggs and mix well.
Add milk and pumpkin and stir. Pour into pastry and bake 10 minutes.
Lower heat to 350 F. Bake untill done, 35-65 minutes. Knife inserted
into center comes out clean!

Chocolate Christmas Candies
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   1      cup           Butter Or Regular Margarine
     1/2  cup           Peanut Butter, Cream Style
   2 1/3  cups          Graham Cracker Crumbs
   2      cups          Confectioners' Sugar, Sifted
   2      cups          Flaked Coconut
   1      cup           Walnuts, Chopped
   6      ounces        Chocolate Chips, Semi-Sweet
   1                    Paraffin Piece, 2 1/2", CutUp

Combine the peanut butter and butter in a 2-quart saucepan. Cook, over
medium heat, stirring constantly, until melted. Remove from the heat.
Combine the graham cracker crumbs, confectioners' sugar, coconut, and
walnuts in a bowl. Pour the peanut butter mixture over all then toss
until well blended. Shape the mixture into 1/2-inch balls. Place on
waxed paper lined baking sheets. Cover with aluminum foil. Chill in
the refrigerator. Combine the Chocolate chips and paraffin in the top
of a double boiler. Place over hot water and stir until melted. Dip the
balls in the Chocolate. Place on waxed paper lined baking sheets and
let stand until the Chocolate is set. Cover with aluminum foil and store
in the refrigerator. Makes about 2 lbs of candy

Chocolate Cake with Grand Marnier
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  14      ounces        Semi-sweet Chocolate, chopped
     3/4  cup           Plus 2 tbsp unsalted butter
  10                    Egg yolks
   1      cup           Granulated sugar
   1      tablespoon    Vanilla extract
   1      tablespoon    Grand Marnier (orange, liqueur)
   1      teaspoon      Lemon juice
  10                    Egg whites
     1/2  cup           Granulated sugar
                        Powdered sugar
   2      cups          Heavy cream, whipped

Melt Chocolate and butter in double boiler. Set aside to cool
slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla,
Grand Marnier and lemon juice. Blend in Chocolate mixture.

Beat egg whites in large mixer bowl until soft peaks form. Gradually
add 1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites
into Chocolate mixture, then fold in remaining whites.