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 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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Angel4me
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Angel4me’s Recipes

Quote Angel4me Replybullet Posted: 16 May 2006 at 10:19am

Pastechis
(spicy filled pastries)
Makes 4 Dozen

The versatile pastechi is a plump little pastry filled with spicy meat, shrimp or fish. It appears everywhere and around the clock-at coffee, tea or cocktails, at beach parties or on the most formal buffet tables. Surprisingly light and delicious, pastechis should be prepared in abundance for they disappear rapidly. Pastechis are called patties in the Windward Islands.

Prepare the meat filling for keshi yena,
Sift and set aside:
6 cups flour
Cream:
3 heaping Tbs. butter
3 heaping Tbs. shortening
1 1/2 Tbs. salt
1 or 2 eggs
Add two cups of the sifted flour to the shortening mixture.
Add, a little at a time:
1 cup water
Continue adding flour two cups at a time until it is in the mixture. When the dough is pliable, knead it well. Roll the dough into a very thin sheet, then cut out circles about three inches in diameter.
Place one tablespoon filling in the center of one pastry circle. Top it with a second circle. Lightly moisten edges and press the circles together. Fold or roll the edges over slightly and flute them as piecrust.
Fry the pastechis in deep, hot fat until golden brown. They may be prepared in advance and heated in the oven just before serving.

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Scott
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Quote Scott Replybullet Posted: 16 May 2006 at 3:42pm
Wow, lots of good recipes.
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
WisTex | Complete Hosting Guide
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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 16 May 2006 at 6:01pm
angel4me.....you mean the really  pastechi  di nos...
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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 16 May 2006 at 6:17pm

Originally posted by Scott

Wow, lots of good recipes.

 YOU ARE HUNGRY ????/

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 16 May 2006 at 6:52pm
Sanger Yena

Yield: About 6 sausages

Ingredients:

  • Whole liver, heart and kidneys of sheep or goat (about 1 pound)
  • about ¼ animal fat
  • 2 cups animal's blood
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 1 small stalk celery, diced
  • 2 garlic cloves, finely chopped
  • ¼ Madame Jeanet chile pepper
  • 1 tablespoon salt
  • ¼ tablespoon freshly ground black pepper
  • ¼ tablespoon ground cloves
  • 10 leaves basil chopped

Method:
Grind liver, heart and kidneys and animal fat into large bowl. Mix in animal's blood, onion, bell pepper, celery, garlic, chile pepper, salt and freshly ground pepper, ground cloves.
Stuff into sausage casing and tie off at 3-4" lengths. Prick sausages lightly with fork to prevent bursting when being cooked.
Boil in salted water with basil leaves for 10-15 minutes.



Edited by Shucander
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Scott
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Quote Scott Replybullet Posted: 16 May 2006 at 7:09pm
Originally posted by vutjebal

Originally posted by Scott

Wow, lots of good recipes.

 YOU ARE HUNGRY ????/

Yes, actually I am.

Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
WisTex | Complete Hosting Guide
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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 16 May 2006 at 7:49pm
Originally posted by Scott

Originally posted by vutjebal

Originally posted by Scott

Wow, lots of good recipes.

 YOU ARE HUNGRY ????/

Yes, actually I am.

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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 16 May 2006 at 7:52pm

[QUOTE=Shucander]Sanger Yena

shucander...pleaseeee...   HEIMWEE..

 

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gernuar
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gernuar’s Recipes

Quote gernuar Replybullet Posted: 17 May 2006 at 12:44am

Christmas Roasted Ham

Serves: 8

Ingredients:

  • 1 Fully cooked whole boneless ham
  • Mustard original
  • 1/2 cup whole cloves
  • 1 can pineapple slices in heavy syrup
  • 1 jar whole maraschino cherries

Juice

  • 1/2 cup cooking red wine (must be sweet)
  • Worcestershire to taste
  • Sugar or maraschino cherries juice to taste
  • Pineapples heavy syrup

Preheat the oven to 325 degrees F (160 degrees C). Place ham in a roasting pan and spread a thin layer of mustard on top. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond.
Drain the juice from the pineapple slices into a medium bowl, and stir in the 1/2 cup cooking red wine, sugar or maraschino cherries juice and Worcestershire sauce. Coat the ham with this mixture. Arrange the pineapple slices over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure it with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Remove toothpicks before serving.

Tip: For a merrier taste inject the ham with the red wine before inserting it in the oven.

 


Bon Appetit!

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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 18 May 2006 at 9:36am
  I know ,,,shucander  that  you will  help me  with..how to make  JOHNNY CAKE...Please  I know  you  can ..   JAMIE JAMIE...
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