January's Featured Recipe

February's Featured Recipe

March's Featured Recipe

April's Featured Recipe

May's Featured Recipe

June's Featured Recipe

July's Featured Recipe

August Featured Recipe

September's Featured Recipe

October's Featured Recipe

November's Featured Recipe

December's Featured Recipe

January

February

March

April

May

June

July

August

September

October

November

December

January-Stuffed Cornish Hens with Three Jewels Rice

February-Vincy Home Made Bread

5 ½ cups

Water (divided)

2lbs

CariGold All Purpose Flour

2 tsp.

Chicken Bouillon Granules

1 ½  tsp.

Yeast

1 ½ tsp.

Salt

2 tbsp.

Sugar

¾ cup

Three Jewels Brown Rice

2 tbsp.

Salt

1 ½ cups

Three Jewels Parboiled Rice

2 tbsp.

Shortening

1 12 oz can

CariGold Luncheon Meat

2 tbsp.

Margarine

1 ½ cups

Chopped Celery

1 ½ cups

Water

¾ cup 

Chopped Onions

6 or 4

Cornish Hens (20oz each)

12oz Jar

Apricot Preserves or other fruit

Instructions:

In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add brown rice. Reduce heat; cover and simmer for 20 minutes. Add parboiled rice, cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed.

Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture, spoon about ¾ cup stuffing in a greased 2 qt. baking dish; cover and set aside. Place hens breast side up on a rack in a shallow baking pan; tie drumsticks together. Bake uncovered, at 350° for 45 minutes.

In a small saucepan, bring preserves and remaining water to a boil. Pour over hens, bake 35-40 minutes longer, basting occasionally, until a meat thermometer reads 180° for hens and 160° for stuffing. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens baking time.

Yield: 6 Servings.

Instructions:

Mix dry ingredients, shortening and margarine into flour. Add water and knead into smooth, soft dough.

Place dough in a greased bowl and leave to ferment/rest for approx. 30 mins. Punch down dough then roll leaves and place onto greased baking sheets.

Leave to proof for 10-15 mins then bake at 350°F for 20 mins

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March-Vincy Fry Bakes

April-Easy Bake Banana Split Bread

4 cups

Easy Baked All Purpose Flour

½ cup

Butter or margarine, softened

2 tbsp.

Sugar

1 cup

Sugar

2 tsp.

Salt

1

Egg

½ tbsp.

Yeast or 3 tsp. Baking Powder

1 cup

Mashed Ripe Bananas (about 2 large)

1 tbsp.

Shortening

3 tbsp.

Milk

1 tbsp.

Butter

2 cups

Easy Bake all purpose flour

1 1/3 cups

Water

1 tsp.

Baking powder

½ tsp.

Baking soda

1 cup

Semisweet Chocolate chips

½ tsp.

Chopped pecans or peanuts

Instructions:

Mix dry ingredients, shortening & butter into flour.

Add water and knead to develop soft dough. Divide dough into balls of desired size, and then flatten with fingers.

Fry until golden brown.

Instructions:

In a mixing bowl, cream butter and sugar, beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternatively with banana mixture. Fold in chocolate chips and pecans or peanuts. Pour into a greased 9 inch x 5 inch x 3 inch loaf pan. Baked at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire. Yield: 1 loaf.

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May-Saffron Chicken with Carib Pearl Rice

1 cup

CariGold Parboiled Rice

4oz

Green Beans, sliced

4

Spring Onions

½ cup

Coconut grated

8 oz.

CariGold Pork Luncheon Meat cubed

½ cup

Bean sprouts

Pork or Chicken

Dressing:

1 tbsp

Chives chopped

1

Fresh Red Chili

2 tbsp.

Soy sauce

Instructions:

Heat the oil in a large pot, place seasoned chicken in first allowing to brown lightly. Add onions and let soften, add paprika and cook for approximately 2 minutes stirring until it loses some color. Add garlic and tomatoes, cook for another 5 minutes to reduce liquid, add the Three Jewels Rice, water and saffron and stir together. Boil over a high heat, simmer and cook for approximately 20 minutes. Add peas and parsley and cook for a further five minutes.

Serve with a fresh green salad.

Instructions:

Cook Carigold Rice, drain and set aside. Slice the green beans and spring onions. Lightly toast the shredded coconut. Place Carigold Rice, beef/chicken/pork, beans, onions, coconut and bean sprouts in a large bowl and toss to combine.

To make the dressing combine the chives, chili and soy sauce and toss with the rice mixture.

Serve cold.

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July-Purity Beef Patties

1 cup

Natural Diamond brown rice

1 ½  tbsp.

Salt

¼ tbsp.

Black pepper

2 sprigs

Celery chopped

1

Egg beaten

½ cup

Cheddar cheese grated

4 ½

Carib Pearl water

1 cup

Carib Pearl lentil peas

2 cloves

Garlic crushed

1

Medium onion chopped

1 cup

Milk

Instructions:

Sift the flour and salt together. Cut the shortening into the flour until it looks like fine bread crumbs. Moisten with enough iced water to make a soft, but not sticky dough. Roll over and cut into 3 inch diameter circles.

Minced meat should be well seasoned and moist. Place a tablespoon of mince in the centre of one circle. Damp the edge of a second circle and cover the meat pressing edges firmly together. Finish the edges neatly. Prick the top. Place on a grease baking sheet. Baste with beaten egg. Bake in hot oven 15 -20 minutes. Yields a dozen patties.

Instructions:

Bring 2 ½ cups Carib Pearl water to boil, add Carib Pearl brown rice gradually and stir. Reduce heat cover and simmer for 45-50 minutes or until rice is tender and liquid absorbed. Add washed peas to 2 cups Carib Pearl water.

Cook until tender, season with salt, black pepper and garlic. Simmer until and liquid evaporates, grease baking dish. Place half rice in dish, top with half onion, celery and egg. Add peas, cover with remaining rice, and tip with seasoning and egg. Pour on milk, top with grated cheese and bake in moderate oven.

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September-CariGold Herb & Garlic Cheesy Wreath

3 cups

Herb and Garlic Flour

1 tbsp.

Vegetable Oil

2 tsp.

Yeast

1

Egg beaten

1 tsp.

Salt

1 can 12oz

CariGold Pork Luncheon Meat chopped

1 tbsp.

Brown Sugar

¼ cup

Chopped Onions

1 tbsp.

Margarine

¼ cup

Canned Bean Sprouts

2

Eggs

2 cups

Cooked Fried Rice

1 cup

Cheddar Cheese Grated

¼ cup

Chicken Broth

3/4 cup

 Water

1 tbsp.

Soy Sauce

1

Green Onion Sliced

¼ tsp.

Sugar

1

Dash pepper

Instructions:

Mix dry ingredients for 1 minute.  Add margarine, 1 beaten egg, cheese and water.  Mix for 5 minutes on speed 1 (slow), then 5 minutes on speed 2 or knead until dough is smooth.  Cover and let rise for 45 minutes.  Punch down and rest for 5 minutes.  Reserve a small piece of dough to decorate wreath using to make various shapes.  Divide the remainder into two equal pieces.  Make ring by rolling  lengthwise, twisting together and sealing the ends.  Place on a greased baking sheet. Brush with egg wash (the other egg lightly beaten with two teaspoons of water).  Decorate wreath with shaper from remainder of the dough, brush with egg wash and proof for 20 minutes.  Bake for 10 minutes at 350 oF reduce temperature to 300 oF for final 10 minutes to avoid scorching.

Instructions:

In a skillet or wok, heat oil over medium high heat:  add egg.  As eggs set, lift edges, letting uncooked portion flow underneath.  When egg is completely cooked, remove to a plate and keep warm.  In the same pan, stir fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender.  Add rice and broth;  cover and simmer for 1-2 minutes or until heated through.  Chop egg into small pieces; add rice mixture.  Stir in the soy sauce, green onion, sugar and pepper. Yield: 2 servings.

Note: CariGold pork luncheon meat can be substituted with CariGold chicken luncheon meat or CariGold corn beef.

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November-Easy Bake Tropical Pancakes

December-Black Cake with Easy Bake Flour

1 cup

Easy Bake All Purpose Flour or Easy Bake Whole Wheat Flour

1 lb

Easy Bake all purpose flour

1/2 tsp.

Baking Soda

1 lb

Sugar

1

Egg, lightly beaten

1 lb

Margarine

1/2 tsp.

Salt

10

Eggs

1 ¼ cup

Natural Yogurt

1 tsp.

Baking Powder

1/2 cup

Milk

1 tsp.

Cinnamon Powder

1/2 tsp.

Ground Nutmeg

Sauce:

2 tsp.

Vanilla Essence

1 tbsp.

Orange Rind, finely grated

8 tbsps.

Browning

2 tbsp.

Caster Sugar

1 tsp.

Corn Flour dissolved in 2 tbsp. water

Fruits:

1/2 cup

Orange Juice

1 lb

Raisins

1 lb

Cherries

1 lb

Currents

1/2 lb

Mixed Peel

2

Bottles Ruby Rich Wine (Black Wine)

1/4

Bottle Strong Rum to a bottle of wine (optional)

Instructions:

Sift together easy bake all purpose flour, salt and baking soda.  Make a well in the center of the mixture.  Combine egg, milk and yogurt and mix into flour until smooth.  Spoon mixture onto lightly greased heavy frying pan and cook until bubbles from on the surface. Flip them and cook on other side until golden. 

To make sauce:

Place orange rind, juice and sugar in sauce pan and cook over a medium heat, stirring constantly to dissolve sugar.  Add corn flour mixture and cook for another 2 minutes or until it thickens. Remove from heat and immediately stir in red rum.

Server with sauce only or add a scoop of creamy coconut ice cream for a special treat.

Instructions:

Soak fruits in a jar, from 1 month to a year as desired.  Note that the longer fruits soak, more wine will have to be added to the mixture to accommodate swelling of the fruits.

Prepare tins: Grease and line tins, double thickness for base.

Cream butter and sugar.  Beat 10 eggs with essence and lime peel (optional) and add to creamed mixture.  Add 8 tbsp browning.  Add soaked fruits (approx. 2lbs).  fold in flour mixture (flour, spices, baking powder).  Pour mixture into prepared tins and bake.

Bake time: Large cake (9”) 2 hrs 10 mins, until tester comes out clean.  Small pans 1hr  20mins.