Paw-Paw Bowl

1 large paw-paw
2 oranges
2 ripe bananas
3-4 cherries
2 apples
Cut paw-paw in 2 length-wise pieces, slice bananas and apples and pour lime juice over bananas. Cut skins from oranges and remove segments. Cut skins from oranges and remove segments. Cut and dice one half of the paw-paw pulp and mix with the other fruits and fill the other half of paw-paw with the mixed fruits. Pour pineapple or lemon sauce over this. Serve chilled.

Cashew Rice Pudding

2 cups rice, cooked
1 cup water
1 cup cashew
1 cup raisins
1/4 tbsp. orange rind
1 tbsp vanilla
1/4 tbsp salt
1/4 lemon rind
honey to taste

Blend cashew nuts mix with the other ingredients in water and fold into rice. Bake at 350F for 45 minutes. Serve plain or with lemon sauce.

Salted Codfish Fish & Ackee

2 cans ackee
1/2 lb. salt fish
1/4 cup salad oil or melted butter
3 stalks leeks or escallion
4 medium sized tomatoes (dice fine)
1/4 oz. ground black pepper
1/4 lb. salt pork
6 strips bacon fried crisp
3 medium sized onions (chopped fine)
Wash the salt fish and then place in a saucepan with sufficient cold water to cover generously and boil for about 15 minutes, or until fish is tender. Pour off water and remove all skin and bones from fish and flake with a fork, after which set aside in the dish in which you are going to serve same. Keep warm.
Open cans of ackee and drain off liquid. set the ackees in a colander or strainer, over hot water to warm.
Fry the diced pork until all the fat has been expressed and only the crisp pork remains. Strain off the fat and set the pork aside. To the fat of the pork add the salad oil or melted butter and with this, fry the diced escallion, tomatoes, onions and pepper for about 4 minutes over medium heat.
Now pour a small amount of the fried seasoning over the flaked salt fish in the dish, turning it over with a fork. Add the ackee to the fish as a topping. Pour the rest of the fried seasoning over the ackee and the diced pork. Now lay the crisply fried strips of bacon on top and sprinkle all with black pepper. Serve hot. this dish may be set in a moderate oven to keep warm until ready to serve, but cover with foil before doing so. Garnish with rings of sweet peppers.

R i c e S a l a d

4 oz. long grain rice

2 oz. green peas
1 small red pepper
1 medium size onion
1 large carrot
1 oz. raisins
1 tsp. salt
pepper and lemon juice
Put 2 pints of water and 1 tsp. of salt in a large pan and bring to boil.
Remove seeds from pepper and chop finely. Peel and chop onion. Peel or scrape carrot and cup up in small cubes. When water has boiled, add rice, pepper, onion, carrot, and peas and boil steadily without a lid until rice is cooked. Remove from heat. Drain using the sieve or colander. Drain thoroughly, let cool then add raisins and mix well. Season with salt, pepper and lemon juice before serving. Enjoy!

Cornmeal Porridge

2 ozs. cornmeal
1 pint water
1/4 tsp. salt
4 tbsp. sugar
1/2 cup skimmed milk powder
1 tsp. vanilla
Mix cornmeal with a little of the water. Bring remainder of water to boil and stir in cornmeal and salt. Continue cooking for about 7-10 minutes. Mix skimmed milk powder with an additional 1/2 cup water and add to porridge. Sweeten to taste and add vanilla. Serves 3-4.
Enjoy!

Polly Chicken And Sauce

1 3lb. chicken 1 onion
2 tsp. salt
1 stalk escallion
1 sprig thyme
1 peg garlic
4 tbsp. breadcrumbs
1 egg
4 tbsp. flour
1/2 cup cooking oil
1 medium carrot
sprig parsley
1/4 cup sugar
2 tsp. margarine
1 cup boiling water
1 tsp. orange rind

Wash, dry and joint chicken and season. Beat egg with 1 tsp. of water; roll each piece of chicken in flour, then in egg, then in bread crumbs; fry in deep fat till golden brown. For sauce, place orange rind to boil in water for 2 minutes, mix corn starch, sugar, salt and add margarine, chopped carrot, parsley and water. Boil to thicken, consistency must be thick. Remove from flames and add orange juice. Serves 4.

Carrot Juice, Caribbean Style

1 cup carrot juice
1/3 cup condensed milk
1/2 cup water
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 tbsp. rum
Blend all ingredients thoroughly. Serve over cracked ice with additional rum, if desired. Makes 2 servings.

Simple Banana Ice cream

5 ripe bananas
1/3 cup raw cashews
Chop bananas into blender, then add cashews a little at a time. Make sure you turn the blender off intermittently to permit thick mixture to circulate. Blend until smooth. Pour mixture into suitable container, then cover with lid or foil. Freeze for at least 6 hours. For ease in cutting, thaw before serving.

Cornmeal Slices Serve With Frankfurters

1 cup cornmeal
2 tsp. salt
1/2 tsp. powdered cinnamon
5 tbsp. skimmed milk powder
3 cups boiling water
1/4 cup flour
4 tbsp. butter or margarine
Mix cornmeal with salt, cinnamon, milk powder in a small bowl. Stir in 1 cup cold water. Pour mixture into boiling water in medium saucepan, stirring constantly. Cook over medium heat, still stirring until mixture thickens. Reduce heat, simmer, cover 10 minutes, stirring occasionally. Then let it cool, slice and fry. Serve with cooked frankfurters. This is delicious!

Sweet Potato Apple Casserole

Three sweet potatoes
4 apples pared and cored
1/2 cup brown sugar
1/2 tsp. salt
3 tbsp. butter
1/4 tsp. allspice
1/4 cup water

Cook the sweet potatoes in boiling water until tender, then cool and peel. Cut the sweet potatoes and apples into slices, and place in alternate layers in a greased baking dish. Sprinkle each layer with sugar and salt, then dabble top with butter, dust with the allspice, add water and cover. Bake in 250F oven for 30 minutes. Uncover, and bake for an additional 15 minutes. Serves 6 to 8 people. Enjoy!