PLANTAIN CAKES

Plantain Cakes

Ingredients:

3 hard yellow plantains

1 tsp. salt

2 tsp. white pepper

2 tbsp. butter or margarine

1 tsp. baking powder

Oil for deep frying

Instructions: 

Peel the plantains and cook in water until tender (about 30 minutes). Chop plantain coarsely and pound with mortar then mash until smooth or process in a food processor. Cool. Add salt, pepper, butter and baking powder and mix well. Shape into small cakes (about 1 inch). Heat oil and deep fry plantain cakes until golden brown. Drain on paper towels and serve hot as a side dish with fish or meat.

SALMON SALAD (canned salmon)

Ingredients:

5 oz. can salmon (drained)

1 celery stalk (diced)

4 sour pickles (chopped)

Salt & pepper (to taste)

1 tbsp. sugar

1 tsp. mustard

1 tbsp. butter

2 tbsp. cream

2 tbsp. vinegar

3 hard-boiled eggs (sliced)

Lettuce leaves

Instructions:

Combine salmon, diced celery, pickles and salt & pepper (Put to the side).  For Dressing -In a small pot stir in sugar and mustard, add butter, cream and vinegar and cook low flame

until smooth. Cool. Pour mustard dressing over salmon mixture and mix well. Decorate with hard-boiled eggs. Chill. Serve on crisp lettuce leaves.

CORN SOUP (with chicken)

Ingredients:

2 lbs. chicken pieces

¼ cup scallions (chopped)

1 onion (chopped)

½ tsp. sugar

6 cups water

*salt & pepper to taste

1 tbsp. cornstarch (mixed with ¼ cup water)

1 egg (whipped)

14 oz. can creamed corn

Instructions:

Boil the chicken with onions, salt, pepper and sugar in 6 cups water for about 30 minutes. Remove chicken from stock and strip the meat from the bones. Mix 1 tbsp. cornstarch with ¼ cup water until smooth and stir into stock to thicken. Stir chicken strips, creamed corn and whipped egg into stock. Simmer for about 15 minutes. Add scallions and serve hot.

LOBSTER SALAD

Lobster Salad

Ingredients:

1 cup lobster (cooked)

2 tsp. lemon juice

2 tbsp. mayonnaise

Salt & pepper (to taste)

1 tsp. hot pepper sauce (see below for recipe)

½ tsp. paprika

1 small onion (finely chopped or grated)

1 head of lettuce

1 cucumber (sliced)

Sweet pickles (sliced)

1 avocado (sliced)

Instructions:

Flake cooked lobster meat. Add lemon juice; mix in mayonnaise, salt, pepper, hot pepper sauce, paprika and onion, mix well. Arrange lobster mixture on a bed of lettuce and garnish with sliced cucumber, sweet pickles and avocado. Chill before serving.

HOT PEPPER SAUCE (Recipe):

Ingredients:

1 small green papaya (seeded- boiled & chopped coarsely)

1/2 lb. hot red peppers (seeded & chopped finely/crushed)

1 cucumber (chopped)

2 onions (finely chopped)

2 garlic cloves (minced)

1 tbsp. salt

2 cups vinegar

1 tbsp. mustard 

1 tsp. olive oil

Instructions:

Boil seeded green papaya until tender, let cool, peel and chop coarsely. Add hot peppers, papaya, cucumber, onions, garlic, salt, vinegar, mustard and olive oil. Simmer gently for 10 minutes. Cool and store in jars for future use. Makes about 4 cups.

FISH CAKES

Fish Cakes

Ingredients:

1 lb. salted boneless cod fish

4 medium potatoes (boiled & mashed)

1 onion (grated)

1 scallion (finely chopped)

½ tsp. garlic powder

¼ tsp. dried thyme

Salt & pepper (to taste)

2 eggs lightly beaten (1 egg for mixture & 1 egg for coating)

½ cup milk

1 tbsp. butter

Plain bread crumbs

Vegetable oil for frying

Instructions: 

To remove salt from cod fish, boil in water to cover for ½ hour. Drain off water, add fresh water and boil again for another ½ hour. Drain water and let cool. Flake or crush-up the cod fish into tiny pieces then add potatoes, onion, scallion, garlic, thyme, salt & pepper to taste,    1 egg (1/2 the egg mixture), milk, butter, and mix well. Form fish mixture into oblong cake shapes. Dip into beaten egg, then into breadcrumbs and fry in hot oil until golden brown. Drain well. Serve as appetizers.