1 cup Crisco
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon cream of tartar
1 cup coconut
Mix Crisco and sugar until creamy; add egg.
Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375 degrees F for 15 minutes.
Makes 4 dozen.
Source: Cooking from Quilt Country - Marcia Adams
2 pounds crusty white bread, cut into 1/2-inch cubes
2 pounds chicken thighs, poached
1/2 cup fresh parsley, minced
3/4 cup onion, chopped
1 cup celery, chopped
1 cup carrot, grated
1 1/4 cups potatoes, diced
3 teaspoons sage
3 teaspoons celery seed
1 teaspoon thyme
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups chicken stock
Boil potatoes until just barely tender. Drain and set aside.
Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.
In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine.
In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.
Preheat oven to 325 degrees F, and lightly grease a 3-quart casserole. Transfer dressing to prepared casserole dish and bake for 1 1 1/2 hours, or until center puffs up and top is golden brown.
6 apples, peeled and cored
Lemon juice
1/2 cup granulated sugar combined with 1 teaspoon cinnamon
Brown sugar
Butter
2 pie pastries for 2 pies
Sugar Sauce
2 cups water
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons butter
1/4 teaspoon nutmeg
1/4 teaspoon mace
Roll out pastry and cut into squares enough to cover apples completely. Peel and core apples. Roll in lemon juice. Then roll in sugar-cinnamon mixture. Place on pastry square. Stuff each core cavity full with brown sugar, butter, brown sugar in equal parts. Fold pastry up around apple to completely enclose it. Place in pan.
Sugar Sauce: Mix water, sugar, vanilla extract, butter, nutmeg, and mace and boiling for 1 minute. Let cool slightly. Pour over apples. Bake at 375 degrees F for 1 hour.
Serve warm.
NOTE: Apples may be frozen in pastry (before sugar sauce is added) if desired. Let thaw when ready to use, cover with Sugar Sauce and bake as usual.
This is known in Jamaica as "Jamaican Coat of Arms." It is used as a side dish or as an entrée.
1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
habañero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Pour beans into a colander; pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running water. Place beans in a large pot and soak them overnight in enough water to cover.
Drain beans, return them to the pot, and add 4 cups of water. Bring the beans to a boil, covered, over medium heat. Lower the heat and simmer the beans until they are not quite tender, about 30 minutes. Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 minutes. Discard the chile pepper and serve at once.