Okra Soup
Ingredients
- 1/4 pound salt pork
- 1 1/2 pounds Native mutton
- thyme
- carrots
- okra (can or Trappeys okra, corn, tomatoes)
- salt/pepper to taste
- celery, onion
Instructions
- Steam pork, mutton, veggies until well steamed - season to taste.
- Add water and bring to boil - simmer for 1 1/2 hours.
- Last half hour: add ear corn, brussels, potatoes, turnips, etc. The more the merrier. Add whatever other veggies you wish.
Okra Soup
Here's Mary Whitcher's Okra Soup, which dates from the last decade of the 18th century and is still good today. It's taken from the "Shaker Cookbook."
OKRA SOUP
Ingredients
- 4 pounds veal shank, cracked
- 2 large onions, diced
- 2 carrots, diced
- 4 tomatoes, skinned and cut
- 4 quarts water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1-8 teaspoon pepper
- 1 quart fresh okra, thinly sliced or 20 ounces frozen okra, cut
Instructions
- Place the veal shank in an enamel, glass or stainless steel soup pot with the onions, carrots and tomatoes. Add the water and seasonings. Simmer the mixture over low heat for 6 hours. Remove the meat and cartilage from the veal and cut it into small pieces. Return the meat to the pot and add the okra. Simmer the soup for 30 minutes. Serve hot. Makes 8 servings.
According to Mary Whitcher: "This soup is a meal in itself and should not be served with a dinner, but as a supper (or luncheon) dish along with some greens and a hearty dessert.
Blue Mountain Pigeon (Jamaican)
Preparation time: 10 minutes, plus 30 minutes marinating
Cooking time: 27 - 30 minutes
To serve: 4
You will need
- 2 pigeons
- 1/4 pint (U.S. 2/3 cup) olive oil
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- salt and pepper
- black butter (see page 31)
Instructions
- Carefully split the pigeons from the back without separating the halves. Flatten them with a broad knife. Mix the oil, parsley, and chives, season the birds with salt and pepper and marinate them in the oil for 30 minutes, turning them twice.
- Skin side down, grill the birds under a moderate heat for 15 minutes, basting with the marinade; then turn them and grill for a further 10 minutes or until they are tender. Finish quickly under a high heat for about 2 minutes. Put a pat of black butter on each and serve with lime wedges and breadfruit crisps (see page 18).
Orange, Radish, and Scallion Salad
Ingredients
6 navel oranges, peel and pith discarded and the flesh cut into sections
14 radishes, chopped coarse and excess liquid squeezed out
3 scallions, minced
1/4 cup fresh lemon juice
2 tablespoons sugar, or to taste
2 tablespoons olive oil
coarsely ground pepper to taste
curly leaf lettuce
Instructions
- In a large bowl combine the orange sections, the radishes, the scallions, the lemon juice, the sugar, the oil, the pepper, and salt to taste, toss the salad gently, and serve it in a bowl lined with the lettuce. The orange mixture may be prepared 1 day in advance and kept covered and chilled. Serves 6.
Braised Cabbage
Ingredients
- 2 tablespoons margarine
- 1 large onion, sliced
- 1 large carrot, sliced thin
- 1 cup chicken broth or water
- 2 pounds green cabbage, cut-up
- 1/2 teaspoon each cumin and salt
Instructions
- In skillet over medium heat, melt margarine. Add onion and carrot; sauté until well glazed. Add broth: bring to boil. Add cabbage; season with cumin and salt. Reduce heat; cover; simmer 20 minutes or until cabbage is crisp tender.
Makes 4 servings.
Shirley Verrett's Hay and Straw
Average Serves: 4 - 6
Preparing: 45 minutes
Cooking: 25 minutes
Ingredients
6 ounces green noodles
6 ounces yellow noodles or spaghetti
boiling water, salt
3 tablespoons olive oil
1 clove garlic, halved
1 medium onion, chopped
3/4 pound fresh mushrooms, sliced
1/4 pound sweet butter
black pepper to taste
1/4 pound Parmesan cheese, grated
Instructions
Cook yellow and green noodles in boiling water in separate saucepans, each with 3/4 teaspoon salt, half a tablespoon olive oil, for time specified on each package (usually 10 - 12 minutes). Drain; rinse in hot water, keep hot. Meanwhile, sauté garlic in 1 tablespoon oil for 3 minutes and remove. Add to the oil the chopped onion and sauté until tender, about 5 minutes. Remove. Add remaining oil and mushrooms. Sauté 5 minutes or longer, stirring constantly. Have ready a large earthenware, enamel, or glass bowl containing the butter, which has been cut into 6 or 8 chunks. Add noodles, onions, and mushrooms. Toss, as you would a salad, to mix. Add salt to taste, as well as black pepper, then add half the grated cheese. Toss again to distribute thoroughly. Pass remaining cheese to be added as desired.
Rock Lobster Internationale
Ingredients
- 6 (4 ounces each) frozen rock lobster tails
- Water
- 1/2 cup Italian salad dressing
- 1/2 cup sliced scallions
- 1 green pepper, chopped
- 1/2 cup thinly sliced celery
- 1 cup beak sprouts, drained (1/2 of 1-pound can)
- ?/4 cup slivered almonds
- 1 (?) cup chicken broth
- 1 (?) tablespoon cornstarch to 2 tablespoons soy sauce
Instructions
- Drop frozen lobster tails into boiling salted water. Bring to boil, cook 7 minutes. Drain immediately and drench with cold water.
- Cut along each edge of thin membrane with kitchen shears and strip off. Carefully remove meat from shells in one piece.
- In skillet, heat Italian dressing, add scallions, green pepper and celery. Sauté for 5 minutes or until vegetables are just tender crisp. Add bean sprouts and almonds; heat 5 minutes more.
- In small saucepan, bring chicken broth to boil. Dissolve cornstarch in soy sauce and add to chicken broth. Cook, stirring constantly until thick and glossy.
- Preheat oven to 400 degrees. Place rock lobster shells side by side in medium, shallow baking dish. Spoon hot vegetables into shells. With sharp knife, slice rock lobster meat into thin slices and overlap on top of vegetables. Spoon half of sauce over tails. Cover and bake for 10 minutes, or until heated through.
- Serve with remaining sauce. This kitchen-tested recipe makes 6 servings.
Curried Chicken for 2
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 teaspoons curry powder
- 1 teaspoon cumin (optional)
- 2 cups cauliflower florets (buy small 1/4 head, use half and eat rest raw as a snack)
- 2 cups cubed eggplant (buy small one, use half, bake and freeze other half)
- Pinch cayenne pepper
- 1 tablespoon flour
- 1 cup low-sodium chicken broth
- 3 cups sliced cabbage (about half aast, skinned, boned and cut into narrow strips)
- 1/2 cup low-fat yogurt
- 2 tablespoons minced parsley
- 2 teaspoons lemon juice to taste
Yields 2 servings. Each serving has about 397 calories, 11 grams fat, 69 milligrammes cholesterol and 185 milligrammes sodium.
Instructions
- Put oil in saucepan and heat for about a minute. Add onion and cook until tender. Add curry powder and cumin (if used) and heat for about a minute. Now add cauliflower, eggplant,
Rest of recipe is missing.
Marinated Carrots
(Makes 8 servings)
Ingredients
- 1 can tomato soup
- 1 1/2 teaspoons hot Tabasco
- 1/4 cup canola oil
- 1/2 cup honey
- 3/4 cup apple-cider vinegar
- 1 teaspoon dry mustard or prepared mustard
- 2 pounds cooked carrots (do not overcook)
- 1 medium bell pepper, sliced or slivered raw
- 1 medium onion, sliced
Instructions
- Whip all marinade ingredients well. Drop pepper and onion slices into marinade. Pour marinade over drained, slightly cooked, sliced carrots. Place in refrigerator. Chill for 8 - 12 hours before serving. Will keep up to three weeks in refrigerator (if you can keep them that long).
Tropical Fruitcake
Ingredients
- ? cups diced, dried pineapple
- 1/3 cup chopped pecans
- ? cups white raisins
- ? cup diced natural dried papaya or apricots
- 1/3 cup light rum
- Vegetable cooking spray
- 2 cups sifted cake flour
- 3/4 cup sugar, divided
- 1/2 teaspoon baking powder
- 1/4 tablespoon salt
- 3 tablespoons corn oil margarine/butter blend, melted
- 1 teaspoon vanilla
- 3/4 cup large egg whites, room temperature
- Additional rum
Instructions
- Combine pineapple, pecans, raisins, papaya and rum in bowl; stir to blend and marinate 4 hours or overnight.
- Coat the inside of a 9-by-5-inch loaf pan with vegetable cooking spray. Place a liner of parchment or wax paper in bottom of pan and spray again; wipe lightly with paper towel. Set aside. Preheat oven to 350 degrees.
- Measure sifted flour into large bowl and combine with 1/2 cup of the sugar, baking powder and salt. Add marinated fruit mixture and stir until fruit pieces are evenly coated with flour mixture. Blend in melted margarine/butter blend and vanilla.
- Beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Stir 1/4 (?) cup into fruit/flour mixture to lighten the batter; fold in remaining egg whites until thoroughly blended.
- Turn into preheated pan and bake for 1 hour (or until cake tester inserted in center comes out clean).
- Cool in pan or metal rack for 5 minutes, then turn cake out onto rack, right side up. Cover with a clean cloth and allow to cool completely. Spoon 2 to 3 tablespoons additional rum over top of cake then wrap well in plastic wrap and refrigerate 3 to 4 days before cutting. When ready to serve, slice with a thin, sharp knife. Makes 32 1/4-inch slices with 123 calories per slice.
This recipe was very difficult to read; some measurements are missing and questions appear in the text where print was illegible.
Lemon-Herbed Baked Chicken Breast
Ingredients
- 1 lemon, thickly sliced
- 1 chicken breast or leg quarter, bone in
- 1 tablespoon butter or margarine, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon oregano
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 375 degrees; line a small baking pan with foil and lightly grease. Place lemon slices on greased foil. Place chicken on top of lemon slices. Combine butter, garlic and herbs spread evenly over the top of the chicken breast. Bake 30 to 35 minutes, or until chicken is golden brown. Makes 1 serving.
Chicken with Wild Rice Dressing
Ingredients
- 2 cans (13 3/4 (?) ounces each) chicken broth
- 1 bay leaf
- 1 cup wild rice*
- 1/2 cup chopped celery
- 1/2 cup chopped onion (1 medium-size onion)
- 1/2 cup chopped carrot
- 1 pound medium-size mushrooms, sliced
- 1/4 cup (1/2 stick) butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- ? to ? teaspoon poultry seasoning
- 1 broiler-fryer (3 pounds)
Instructions
- Bring chicken broth to boiling in medium-size saucepan. Add bay leaf and wild rice. Lower heat. Cover and simmer 30 minutes or until rice has absorbed the broth.
- Preheat oven to moderate (375°).
- Sauté the celery, onion, carrot and mushrooms in butter in medium-size skillet over medium heat just until tender, about 5 minutes. Add salt, pepper and poultry seasoning. Mix well with the wild rice.
- Stuff chicken loosely with dressing. Extra dressing can be baked in small baking dish during the last 30 minutes of roasting time. Cover cavity of chicken with aluminum foil.
- Roast in preheated moderate oven (375°) for 1 1/4 hours or until leg moves easily in joint and meat is no longer pink near bone.
Editor's Note: To reduce the amount of sodium in the dressing, we removed bacon from the original recipe.
* Note: Wild rice can be found in the rice section of your supermarket, or for mail-order sources in Minnesota where the rice is grown, see page 151.
Lemon-Thyme Roasted Chicken with Browned Potatoes
Potato wedges roast right along with chicken halves, which are seasoned with thyme and basted with lemon butter.
Roast at 400° for 1 hour.
Makes 4 servings at 89¢ each.
Ingredients
- 2 boiler-fryers (about 2 pounds each), split
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon leaf thyme, crumbled
- 1 pound baking potatoes (2 to 3)
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/4 cup (1/2 stick) butter
- 2 tablespoons lemon juice
Instructions
- Preheat oven to hot (400°). Line a jelly-roll pan or shallow roasting pan with aluminum foil; brush lightly with oil.
- Rub chicken halves with salt, pepper and thyme; arrange on one side of pan, keeping some free space for potatoes.
- Wash potatoes, but do not pare. Cute in half lengthwise, then each half into three wedges. Combine oil and paprika in a shallow dish; coat potato wedges in mixture; place, cut side up, on baking pan.
- Roast in a hot oven (400°) for 1 hour. Melt butter in a small skillet; add lemon juice. Brush lemon butter over chicken the last 30 minutes of roasting.
- Arrange chicken halves and potatoes on a large serving platter. Garnish with lemon slices, watercress or parsley, and tomatoes, if you wish.
Elegant Stuffed Quarters
Ingredients
- 3 tablespoons butter or margarine
- 2 medium zucchini (1 pound), shredded
- 3 slices white bread
- 1 egg
- 1/2 cup shredded Swiss cheese (2 ounces)
- 1/8 teaspoon pepper
- salt
- 1 2 1/2 to 3-pound boiler-fryer, cut into quarters
- Pan-Fried Potatoes (below)
- Sautéed Cherry Tomatoes (below)
- 2 tablespoons honey
Instructions
ABOUT 1 1/2 HOURS BEFORE SERVING
- Prepare stuffing: In 2-quart saucepan over medium heat, melt butter; add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into saucepan, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 teaspoon salt.
- Preheat oven to 400°F. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket. Place chicken in 13" by 9" baking baking pan; bake 50 minutes or until fork-tender.
- Meanwhile, prepare Pan-Fried Potatoes and Sautéed Cherry Tomatoes; keep warm.
- To serve, remove chicken to warm platter; brush with honey and sprinkle lightly with salt. Serve with potatoes and cherry tomatoes. Make 4 servings.
PAN-FRIED POTATOES: In 12-inch skillet over medium heat, melt 3 tablespoons butter or margarine; add 4 medium potatoes, cut into 1/4-inch-thick slices. Cook 20 minutes or until tender, turning occasionally. Sprinkle with 1 teaspoon salt.
SAUTÉED CHERRY TOMATOES: In 3-quart saucepan over high heat, melt 2 tablespoons butter or margarine; add 1 pint cherry tomatoes. Cook just until tomatoes are heated through and skins start to [last few words missing].
Lemony Chicken Cutlets
Ingredients
- 3 whole large chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- butter or margarine
- 1 cup water
- 1 chicken-flavor bouillon cube or envelope
- 2 small lemons
Instructions
ABOUT 45 MINUTES BEFORE SERVING:
- On cutting board, cut each chicken breast in half. Working with one half at a time, place it skin-side up. With tip of sharp knife, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut. Remove bones and white tendon. With meat mallet or dull edge of French knife, pound chicken-breast halves to 1/8-inch thickness.
- On waxed paper, mix flour, salt and pepper; use to coat chicken. Reserve remaining flour mixture.
- In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter or margarine if necessary. Remove chicken pieces to plate.
- Reduce heat to low. Into drippings in skillet, stir reserved flour mixture; add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is fork-tender. Arrange chicken and lemon slices on warm platter. Makes 6 servings.
Sassy ??? Chicken
This elegant entrée features boned chicken breasts stuffed with spinach, onion, herbs, ricotta, then rolled up and baked. Serve with cold, dry white wine, crusty bread. Supreme!
Ingredients
- 1 medium onion, chopped
- 3 tablespoons butter
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 pound ricotta cheese
- 1 egg, lightly beaten
- 1/4 cup parsley, chopped
- 1 tablespoon mixed fresh oregano, basil, and chervil, finely chopped (optional)
- Freshly ground pepper
- Freshly ground nutmeg
- 4 whole chicken breasts, skinned, boned, and halved
- Paprika
- 1 lemon, thinly sliced
- Fresh spinach leaves
Instructions
- Preheat oven to 350°F. Sauté onion in 1 tablespoon butter over medium heat until soft, about 10 minutes. Combine with other ingredients except chicken, paprika, and remaining butter, and mix well. Pound each breast lightly to flatten. Trim away excess fat. Place approximately 2 tablespoons spinach-cheese filling on each breast and roll up. Fasten with string or a toothpick. Place in one layer in baking pan. Dust with paprika and dot with the rest of the butter. Bake 30 to 35 minutes or until golden brown. Garnish with lemon slices, and serve on a bed of spinach leaves.
