Baked Green Banana Pudding

Ingredients:

1 cup coconut milk

6 green bananas (grated)

2 tbsp. raisins

1 cup brown sugar

 ½ tsp. nutmeg

2 tbsp. flour

¼ tsp. salt

2 eggs

1 oz. margarine

2 tbsp. shredded coconut

½ tsp. vanilla essence

Instructions:

Add ½ cup coconut milk to grated bananas. Crush and beat until smooth. Add all other ingredients and blend well together. Pour into greased dish. Bake for 40 minutes in moderate oven (350 degrees). Decorate when cooled with grated coconut. 

CHICKEN WITH ORANGE SAUCE

Chicken with Orange Sauce

Ingredients:

21/2- 3 lbs. chicken (cut in pieces)

¼ cup flour

½ tsp. salt

¼ cup margarine or shortening

Hot water (approx.: ½ cup)

Orange sauce:

½ cup orange juice

1 ½ cup chicken broth

2 tbsp. cornstarch

2 tbsp. sherry

½ tsp. ginger

½ tsp. grated orange rind

Coat chicken pieces with salt, pepper and flour. Melt margarine or shortening in frying pan and brown chicken pieces. Add hot water, cover and cook slowly (low heat) until chicken is tender (about 25-30 minutes). Serve with orange sauce.

Orange sauce: In a saucepan, bring the orange juice and chicken broth to a boil. Add sherry, orange rind and ginger. Dilute the cornstarch in a little water and stir into sauce until smooth and thickened. Drizzle over chicken and serve.

SPICY ROAST CHICKEN

Spicy Roast Chicken

Ingredients:

3 lbs. roasting chicken

1 cup plain yogurt

3 garlic cloves (crushed)

1 tsp. fresh ginger (grated)

1/3 cup lime juice

1 tsp. ground cumin seed

1 tbsp. ground coriander seed

1 tsp. hot chili powder (cayenne)

Salt & pepper to taste

1 onion (sliced & steamed)

1 lime (sliced)

**chicken needs to marinade overnight

Instructions: 

Mix yogurt, garlic, lime juice, spices, salt & pepper. Rub chicken inside and out with yogurt marinade mixture. Cover and leave overnight in refrigerator. Remove chicken from marinade and roast in a preheated over (350 degrees) for about 1 to 1 ½  hrs. Base with marinade during cooking. Serve with steamed onion slices and slices of lime.