Peas and Rice, Party Size

[GordMay]

Rick's Genuine Bahamian Peas and Rice Party Size.
Actually submitted by VASCO (Rick I) of Toronto

This'll cook enough for about 20 people

2tablespoons oil
6 ozs backfat
2 med onions, chopped
1 green pepper, seeded and chopped
4 cloves garlic chopped
3 tablespoons tomato paste
2 15 oz cans pigeon peas
4 sprigs fresh thyme or 1 tsp dried
6 cups converted rice
11 cups water
salt and pepper to taste
optional 2 tablespoons dried chicken stock powder


Render backfat in dutch oven with the oil.
Add onion and fry to slightly brown.
Stir in green pepper and garlic and saute till soft.
Add tomato paste and pigeon peas and cook a few minutes.
Add water and bring to boil.
Stir in rice and thyme.
Return to boil, then stir, cover, and reduce heat to low simmer for about 45 minutes to an hour.

Rick I
Toronto
***----------------------------------------------***

French Loaf
Actually submitted by Pisces of Orlando, Fl

1 Large loaf French Bread
1 pound ground beef
1 egg, beaten
1 cup Chedder cheese, grated
1/2 cup chopped onion
1/2 cup sliced stuffed green olives
1 8-oz can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper

Cut a slice across the top of the bread, lengthwise, about 1/2 inch wide. Scoop out bread from crust, leaving a shell, and save 1 cup of bread crumbs. Combine bread crumbs with remaining ingredients. Blend well and place mixture in center of bread shell. Wrap and seal in lightly oiled square of heavy-duty aluminum foil and place package on medium hot coals for about 1 1/2 hours. Makes 4 to 6 servings.

Pisces
***

From the Cruising Cook by Shirley Herd
Crew's Delight

1 can cream of chicken soup
1 cup shredded American cheese
1/4 tsp salt
Dash pepper
2 1-lb cans of tiny whole potatoes, drained
2 1-lb cans of small whole onions, drained
1 3 0z can sliced mushrooms, drained
1/2 cup diced green pepper
1 12 oz can of corned beef, chilled
1 cup buttered soft bread crumbs or corn flakes

Combine soup, cheese, salt & pepper; add vegetables. Pour into greased baking dish. Cut corned beef into 8 slices; stand slices up in two rows in casserole. Top with crumbs. Bake in 375 degree oven 25 minutes or until hot. Serves 8.

Pices
***

Crabby Casserole

1 1/2 cups cooked crab meat
1 cup cooked rice
1 1/2 cups stewed tomatoes
1/2 cup mushroom pieces
1 - 6 oz. can tomato paste
small can drained chopped ripe olives
salt & pepper
1 tablespoon dried minced onion
buttered bread crumbs

Combine all ingredients except crumbs and place in buttered casserole; top with buttered bread crumbs. Bake in preheated 350 degree oven for 30 minutes.

Pisces
***

From The Crusing Cook by Shirley Herd
Green Bean Salad

1 16-oz can cut green beans, drained
1 12-oz can whole kernel corn, drained
2 Tbs green onion sliced
2 Tbs chopped pimento (optional)
1/2 cup Italian dressing

Combine ingrediants, mix. Chill. Serves 6.

Pisces
***

Sun Spots

1 cup mayonnaise
3 0z package cream cheese
lettuce leaves, washed
6 large slices canned pineapple
6 canned peach halves
6 maraschino cherries

Combine mayonnaise with cream cheese; blend well. Arrange lettuce leaves on 6 individual plates and top with one pineapple slice. Place peach half hollow-side up over each pineapple slice; fill peach centers with mayonnaise-cream cheese mixture. Top with cherry. Serves 6.

Pisces
***

Banana Salad

3 bananas, peeled
lemon juice
3/4 cup cooked, chilled rice
1/4 cup sliced celery
1/2 cup seedless grapes
1/4 cup salted peanuts

Peel bananas and cut into 1/2 inch slices; sprinkle with lemon juice. Combine banana slices with cooked rice, celery, grapes and peanuts. Serve with Banana Salad Dressing listed below. Serves 6

Banana Salad Dressing

1/2 cup mayonaise
1 tablespoon milk
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon curry powder

Combine all ingredients, blend well. Add to Banana Salad and toss lightly.

Pisces
***

From the Book the Cruising Cook by Shirley Herd
Lobster Soup

1/4 cup chopped onion
2 Tbs butter or margarine
2 cans (10 1/2 oz. each) cream of mushroom or celery soup
1 soup can of milk
1 soup can of water
1 cup flaked lobster (or 1 - 6 1/2 oz. can drained)
2 Tbs chopped parsley
Dash pepper & paprika

Cook onion in butter until tender. Add soup and remaining ingrediants. Heat; stir often. Garnish with paprika. Serves 6 to 8. Note Substitute crab, salmon, shrimp or tuna for the lobster.

Pisces
***----------------------------------------------***

CONCH SALAD:
2 finely chopped Conch
1/2 cup minced Celery
1/2 cup minced Onion
2 tomatoes
(seeded & diced)
1/2 minced Bird Pepper or other chile
Juice of 1 Lemon
Juice of 1 Lime
Salt to taste
1 tablespoon finely
chopped Parsley

1. Chop the conch or pulse in a food processor until you have very small pieces.
2. Mix all ingredients in a bowl and stir together until well combined.
3. Serve immediately or refrigerate until ready to serve.


CONCH CHOWDER:
4 minced Conchs (cleaned)
Juice of 2 limes
1/2 cup minced salt pork or bacon
2 minced Garlic cloves
1/2 small diced Onion
2 small diced Celery rib
1/2 small diced Bell pepper
2 small diced Carrots
4 Tomatoes (seeded & diced)
1 Bay leaf
2 teaspoons Dry Oregano
1 quart Chicken stock
3 cups Tomato Sauce
2 small diced Potatoes
2 finely chopped teaspoons Fresh Thyme
Salt & Black Pepper to taste
1 teaspoon Garlic powder
1 teaspoon Onion powder
Optional / Dark rum

1. Rinse conch meat with lime juice & water. In a separate pot, cover conch with lightly salted water, boil conch meat until tender. Reserve in the liquid.
2. In a heavy bottom pot, add bacon and cook until browned. Drain some of the rendered grease from the pot reserving enough to saute all the vegetables.
3. Over medium high heat, add the garlic to the pot and cook until it begins to brown. Add onion, celery, pepper, carrots, tomatoes, oregano, Bay leaf, & saute until vegetables are translucent.
4. Add conch meat, reserved liquid, stock, tomato sauce & potatoes. Bring to a boil & reduce heat to a simmer. Cook for about 15-20 minutes or until potatoes are cooked through.
5. Adjust seasoning with salt, pepper, and spices to taste. Add thyme just before serving.
6. Serve in bowls with a teaspoon of rum.
Note: Conch meat can easily be chopped fine by pulsing in a food processor.

Conch Fritters
1 lb. conch
2 oz. onion,
2 oz. celery,
2 oz. green pepper,
1 egg (beaten), ½ oz. baking powder,
12oz. flour,
salt,
Tabasco Sauce,
water.

Method : Cut the conch, and vegetables into ¼ inch dice. Mix the eggs, flour and baking powder and seasonings with sufficient water to form a fairly firm batter. Combine all ingredients and allow to rest for 15 min. prior to deep frying. Note: Clams may be used instead of conch. Serves 8.

Cracked Conch

Ingredients: 1 ½ lb. conch, 1 oz. lemon juice, 2oz. flour, 3 eggs

Method : Cut the conch in half horizontally and tenderize. Marinate the conch in the lemon juice for ½ hour. Beat the eggs and dip the conch in the flour, egg wash and finally dip again into the flour. Deep fry. Serves 4.

Gord May for Maggie
***----------------------------------------------***

[Vasco]

This is an excellent dish for happy hour.

1 can smoked oysters
8 oz Philadelphia cream cheese
green onions


Mash up the smoked oysters and chuck in some chopped green onions.

Roll the cream cheese flat between two pieces of Saran wrap.

Spread the oyster stuff over the cream cheese. (Take the wrap off the top first)

Roll it all up like a jelly roll.

Put in dish with some crackers and a dainty lilttle serving knife.

[GordMay]

FISH STEW for TWO:
This would be good with shrimp or scallops, too

2 T olive oil
1 small green pepper, diced
1 small onion, diced
1 large clove garlic, minced
14-oz stewed tomatoes
1 T tomato paste
1-1/2 t fresh basil
1/2 t dried oregano
1 bay leaf
salt and pepper
1/4 C dry red wine
1/2 lb halibut or scrod
1 t lemon juice
Lemon rice* or plain rice

Saute veggies, add everything else but fish and lemon juice. Simmer 15 minutes.

Cut the fish in 1-inch chunks, add to the stew. Cover, simmer 5-10 minutes longer until fish is no longer transparent. Stir in lemon juice.

Serve in bowls over rice.

* Lemon rice: 1 T butter, 1/2 C rice, 1/4 t salt, 1 C water, 2 1-inch pieces of lemon peel, 1 T minced parsley.

From an extensive online recipe collection, from Margaret "Meps" Schulte (“whimsy”) as posted at at the SSCA BB:
http://www.mepsnbarry.com/recipes/

Vasco, We tried, we liked!

If you find yourself in camel country, or maybe at anAustralian BBQ, you might try this recipe:
In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.