College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 1
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College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 2
sage u a S a n n ie V ggs with inutes E d le b Time: 20 m p m re P a r • s c S minute ke Time: 3-4 k/Ba ings • Coo Yield: 4 serv Ingredients s egg Sa u s a g e • 4 Large en Vienna k ic h C e c ra • 1 Can G ilk water or m p d (optional) u C ⁄2 • 1 epper, dice p t e e w s d re d epper, dice • 1⁄4 Cup en sweet p re d (optional) g e p ic u d C r, ⁄4 e p p e • 1 p t e e yellow sw • 1⁄4 Cup callion ly chopped chopped es pepper, fine t e n • 1⁄4 Cup n o b h oon scotc • 1 Teasp ped onion, chop • 1 Small poon salt • 1⁄2 Teas pepper poon black s a argarine Te ⁄4 1 • ce Hello M ra G s n o o p • 2 Tables
into small a Sausage n n ie V n e k ic Method ut Grace Ch gs lightly, c g ggs. e e k d onion, is e h k W is 1. the wh net pepper, n to o d b d h a tc d o n c a ,s pieces ), escallion et pepper(s e w s . r, ll te e a w . nd mix 2. Add w llow to melt ck pepper a arine and a rg ets. a s M re salt and bla o tu ll e ix l the m Grace H ti n d u d a y , tl n n a e p u q ute and stir fre 3. Heat sa gg mixture e e th in r u Po Roma te and hot la p it u fr a d, ces of brea To serve plings or sli m u d d ie fr Serve with Cocoa.
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 3
ast e F n a e B r e t r -20 minutes Frankfu ing Time: 15 utes • Cook Time: 20 min Preparation ersons Serves: 4-6 p rs Frankfurte Ingredients e Chicken c ra G ) s m gra 8 ozs (225 le Oil ce Vegetab ra G s p s 3 Tb ped p o callion, ch 2 stalks es d e n, chopp 1 small onio , chopped ato chopped 1 small tom eet pepper, w s d re ll a er, chopped 1 sm sweet pepp n e re g ll a m er, chopped ½s sweet pepp w o ll e y ll a m 1s ans e Baked Be 1 can Grac , diced le p Pineap s e c ra G n a 1c ce Vinegar 1 Tbsp Gra n salt 1/8 teaspoo ck pepper bla n ¼ teaspoo
ngthwise, ers in two le rt fu Method k n ra F en race Chick 1. Slit the G nion, . ly in escallion, o té u a s then slice th d n a Oil r two e Vegetable llow sweet peppers fo c ra G t a e H ye 2. , green and tomato, red ut mer for abo llow to sim minutes. a d n a rs e e frankfurt 3. Mix in th in the s. tir then mix s two minute d n a s n a er. black pepp e Baked Be 4. Add Grac ples, vinegar, salt and p diced pinea
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 4
lings k/Bake Time: 20 minutes p m u D d e Fri s • Coo umpling
-16 d Yield: 12 45 minutes e: Prep Tim s nt ie flour Ingred purpose ll sugar a s p nulated a r • 4 Cu g s n o spo • 2 Table on salt o der lted p s a king pow Margarine, me • 1 Te a b n o o p a s le im b r • 1 Ta race P spoon G • 1 Table ater pw • 1⁄4 Cu p milk u table Oil C • 1⁄2 ce Vege a r G s p u aking • 1 1⁄2 C r, salt, b a g u e milk s r, . Add th ll ps flou e u c w 3 ix e in r and m ur and Method ing bowl, comb and wate e remaining flo e ix in r m a a g r a th 1. In Prima M ixing, then add ooth dough. powder, m m s e a u n s ti ght rm and con red air ti until it fo e v ll o e c w a d an knea relax in r. ough to d ou h t u h pot, n P a . 2 r 1/2 ge Dutc r fo la r e a in in conta table Oil ieces. ce Vege a r y G al p t a e il and fr 3. H individu to in h heated o wn. g u e o th d ll to o r dough in lden bro shaped utes or until go e c la P . 4 ve hot. t 10 min wel. Ser to r e for abou p a rbent p on abso 5. Drain
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 5
tte le e m O l ia c e p utes S Time: 6 min Cook/Bake ing • Yield: 3 serv 0 minutes 1 : e Prep Tim argarine Ingredients ce Hello M ra G n o o p s • 1 table ggs • 3 large e d pepper oon salt an p s a • 1⁄8 te r, chopped weet peppe • 1 small s ed nion, chopp • 1 small o mato, cubed d m to eese, grate • 1 mediu cheddar ch r o h c n a p u • 1⁄2 c
mall skillet. Method arine in a s rg k a M o ll e er and whis ce H 1. Melt Gra lt and pepp a s , s g g e d l, ad 2. In a bow stirring ok without y. o tl c d n ligh a t le il ture into sk 3. Pour mix lmost set. a l ti nd cheese n u t a e h w n, tomato a lo io r n o ove r, e p p e on sweet p 4. Sprinkle set. y ll fu l ti n ly. and cook u e immediate rv e s d n a e lett 5. Fold ome To serve toast. Serve with
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s e: 10 minute s g o D n r • Prep Tim o s C te u in e m c Gra ons • Cook/Bake Time: 15 Yield: 6 pers Ingredients kfurters Grace Fran • 6 Whole rs den skewe • 12 woo cornstarch • 1⁄2 Cup our • 1 Cup fl meal Grace Corn • 1⁄2 Cup powder oon baking • 1 Teasp oons salt • 2 Teasp ten m egg, bea • 1 Mediu water • 1⁄2 Cup ble Oil race Vegeta Ketchup • 1 Cup G to a m Grace To • 1⁄2 Cup
ise. h and set half crossw in Method rs e rt ith cornstarc fu w k n y tl ra h F g li e c t s u 1. Cut Gra ankfurter, d r in each fr e w e k owl and s a rt 2. Inse a medium b in lt a s d n ra aside. king powde rnmeal, ba o C e c ra G r, our into 3. Sift flou table Oil. P e centre. g e e V th e in c ll ra e sG make a w ieved. and 2 Tbsp atter is ach egg, water b n k te ic a atter e th b d e n rters into b mooth a fu s k 4. Combin a n l a ti fr n l u ir r w d sti il; dip and s to enclose it. the well an egetable O V rs e e c rt ra fu G k n g a ainin nd fr 5. Heat rem me. Shape batter arou cook a few at a ti smooth with hands. and allow to il o d te a e d h an furters into Gently pat lower frank to n o o p s d e brown. warm. 6. Use slott until golden r and keep e r p o a s p te t u n e in for two m in on absorb from oil, dra e v o m re y a dip. 7. Carefull Ketchup as to a m To e c ith Gra 8. Serve w
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 7
ers SaltfonisTihme:F1r5 itmintutes • Cooking Time: 20 minutes
Preparati itters Serves: 16 fr Ingredients ur counter flo and flaked) • 1 ½ cups d,deboned e k a o (s h s fi • 8 ozs salt ped onion, chop • 1 medium ion, chopped call • 1 stalk es ed tomato, dic • 1 medium ter • 1 cup wa al) egg (option m • 1 mediu l) a ck Pepper (option ditions Bla a Tr • 1 tsp salt n a e b b pped ce Cari r, finely cho e p • ½ tsp Gra p e p t e n tch bon • 1 tsp sco le Oil ce Vegetab ra G p u c ¼ • hopped d saltfish, c e k a fl d o r, u th o e fl M e counter ix well. e bowl plac toes and m a m to d 1. In a larg e ic en egg ion and d th batter th o o y. m onion, scall s a e k consistenc ma a dropping dd water to f a o y d ll n a a u d k ic ra e th Black 2. G er should b Traditions tt n a a B e b ). b d e ri s a u C (if sed), Grace ith salt (if u w n o pper. s a e S . 3 tter by h bonnet pe tc o c s d Oil; drop ba n a le b ta e g Pepper e V race n one side, killet heat G and fry until brown o s e rg la a 4. In oil ful into hot . tablespoon g until done in y ntinue fr o c d n a rn tu akfast. e hot for bre rv e s d n a 5. Drain ed for 30 ight or boil rn e v o Notes kfurter d e k a y be so uch as Fran a s m s a h e s fi id lt a in S te e Hot! se other pro ltfish. Serv a S f o d a minutes. U te ausage ins or Vienna s
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 8
eas ke Time: 30 Minutes P d n a e c Ri Cook/Ba rsons • 6 pe Yield: 4- 5 minutes e: Prep Tim s k nt ie d onut Mil Ingre ace Coc r G s p u •2C s water • 2 Cup scallion e • 1 Stalk nion, chopped o ll a m S •1 s thyme y Beans • 2 Sprig ace Red Kidne r G • 1 Can alt spoon s a e T ⁄2 ice •1 e Grac R net pepper d n u o P •1 bon ll scotch • 1 Sma
in a 3 d water Milk an
uart) litre (3 q
nut thyme, Method ce Coco a r G e sprig of in d b . n il a m o , o b n C a 1. nio bring to opped o ell. pot and llion, ch r a rw c ti s S e d d er, cove lt an ushe a r s c , e s et pepp n th n a n e o B b y h e 2. Add tc ed Kidn hole sco Grace R nd the w a der. e ic R s are ten race in G a r in g r l ti ti n oil. 3. S to boil u g to a b ow rice ll and brin a d n a me r the fla 4. Lowe epper. ng the p ti s r u b oid Notes ing to av l in stirr fu e r a c Be
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Ricutese• Serve 5 persons d e n o s a e S l e r MackTieme: 30 minutes • Cooking Time: 30 min
Preparation Ingredients Hello Margarine ce 4 Tbsps Gra pped callion, cho 2 stalks es ed p o nion, ch p 1 medium o chopped e p p eet pe r, w s m iu d e 1m mato, diced 1 medium to nnet pepper, chopped h bo 1 tsp scotc l e Mackere 3 tins Grac pepper 1 tsp black ed age, shredd b 2 cups cab r te a oiling w 3 ½ cups b up ce Cock So 1 pack Gra ce Rice 4 cups Gra and sauté, a 3 liter pot in e n ri a Method rg a mato and ce Hello M t pepper, to e e w s , n 1. Heat Gra io callion, on ne minute. chopped es for about o r e p p e p t e n k pepper. scotch bon nd the blac a l re e k c a inutes. e Grace M about two m r fo k o 2. Mix in th o c d ell an Cock Soup bage, stir w d the Grace d a 3. Add cab d n a r te wa the boiling 4. Pour in . ll e rw tion: then Mix and sti ven distribu for 30 e r fo ix m , Grace Rice r and cook 5. Add the flame, cove r e w o L . il o bring to a b tender. until rice is r o s te u in m
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rsons n • Serve 4 pe e s k te u ic in m h 0 C CurriedTime: 30 minutes • Cooking Time: 30-4
Preparation Ingredients r 4 cups wate Vinegar e ces) ¼ cup Grac bite size pie to in t u (c n ken Spice chicke ditions Chic a 2 lbs (1kg) Tr n a e b b ri n Grace Ca 1 tablespoo ic Powder lt sa ditions Garl a Tr n a e ½ teaspoon b b Grace Cari ¼ teaspoon crushed and chopped pped) rlic ed and cho e s e (d r e 3 cloves ga p p d h bonnet pe ¼ tsp scotc n crushed and choppe ose io ll ns All Purp a io c s it e d a Tr n a 1 stalk e b b Grace Cari 1 teaspoon der n Curry Pow 1 tablespoo race Vegetable Oil nG 2 tablespoo water 2 cups hot ot (diced) per. 1 small carr hicken bonnet pep h tc o c s r. Season c le o te a w 1 wh d n a r e ga scotch carrot and f Grace Vin o d e re ic tu d Method ix e m th icken in a nts except rnight. 1. Clean ch all the listed ingredie utes or ove in m 0 4 r h it fo the sauce ate pieces w d chicken to ve to marin a ie e rr L u r. c e d p e p n e so bonnet p en add sea table Oil th e g e V ok for e c ra leave to co s. d te 2. Heat G n u a in r e m v 2 o r c r fo ken pieces pan and sti r to the chic te a w t o h s t cup otch bonne 3. Add two a whole sc d n . a s t o te u rr a in c ed 35 m tes add dic last 5 minu e minutes. th 5 g r n fo ri r u 4. D simme to e v a le d pepper an To serve ice. Steamed R Serve with
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lad a S c a M y t s a Sam's T minutes • Cooking Time: 20 minutes
Time: 15 Preparation sons ined Serves: 4 per iled and dra o b ts i, n n ie ro d a c re a Ing ow M t Grace Elb • 1 Packe Kernel Corn le o race Wh G n a C 1 • to rounds Vegetables sage, cut in race Mixed u a G S n a a n C n 1 ie • en V race Chick , cubed • 2 Cans G sed cheese s e c ro p e te s • 1 Cup ta ce Mayonnaise Gra • 1⁄2 Cup rated on onion, g o p s a Te 1 • epper oon white p aves and wash p s a Te 1 • r le lettuce, tea es • 1 Small ed in wedg c li s , to a m to e • 1 Larg le Grace Who Macaroni, w race o G lb e E th e c Method ine Gra d fold in b n a m o s c le l, b w ta o e ed Veg 1. In a b , Grace Mix Kernel Corn yonnaise, sages. h Grace Ma it w g n Vienna Sau lo a ts together ixture heese to m ll ingredien c a s d s e b To u c r. e d p pep 2. Ad n and white grated onio . n on salad. ed er and spoo tt la until combin p a n o es chill before lettuce leav and put to 3. Arrange s e g d e w to with toma 4. Garnish serving. een clean betw d n a rd a o Notes b cutting se a clean • Always u ient. each ingred used. sta may be a p e p a h s • Any pical To serve te Grace Tro ri u o v fa r u o y Serve with . s m th y h R
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ner • Prep Time: 10 minutes n i D t e l l i k S ke Time: 10 Minutes i n o r a k n Fra ersons • Cook/Ba
Yield: 4 p s rgarine nt Ingredie Grace Hello Ma opped ch up • 1⁄4 C m onion, finely iu d e d • 1M , mince nely chopped ve garlic fi • 1 Clo sweet pepper, ed ll rters a nd drain u m f • 1S Frank ooked a e c c i, a n r o G r ca ge • 4 Lar race Elbow Ma ables, drained G et g p e u V C ed • 1 race Mix G n a C • 1 pepper up stock ns black io it • 1⁄2 C poon sugar d a r T les ibbean e • 1 Tab ace Car r G er Sauc p n p o e o P p s t a o e H T e • 1 Grac aspoon Ketchup • 1⁄8 Te Grace Tomato up • 3⁄4 C poon salt as ion, • 1⁄8 Te pped on o h c d d d skillet, a urter an rine in a d Grace Frankf a d g r o a h t M e M ello . Ad Grace H pper and sauté 1. Heat e p t e ixed we Grace M ns Black garlic, s gh. i, n o r a c a io ou Elbow M aribbean Tradit tchup, heat thr C d Grace Ke e e k o c t o a a o r c the e Tom c ugar, G s a immer. r , k G c , 2. Add e to s, s llow to s Sauc a le r b d e a n p t a p e r e g ve Ve ot P well. Co Grace H Pepper, per, salt and mix in ep up Mix sweet p Cock So as directed. e c a r G f packet o , strain and use Notes solve 1 ell is w D : r k ti c sto ter, s e a k w a g m in o il T cups) bo 500 ml (2 To serve ot. Serve h
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ice utes R d ie r F f e e B Grace Cs o• rCoonk/eBdake Time: 25 minutes • Prep Time: 10 min
Yield: 4 person Ingredients s Grace Vegetable Oil oon • 3 tablesp gs, whisked d g e • 3 large ince n ginger, m • 1 teaspoo arlic, minced ng • 1 teaspoo ion, chopped on m iu flaked • 1 med rned Beef, o C e c ra G • 1 can arrot, diced pped • 1⁄4 cup c eppers, cho p t e e w s p • 1⁄4 cu opped ined scallion, ch el Corn, dra • 3 stalks e rn e K le o h ce W • 1 can Gra oked ce Rice, co ra G p g • 1 cu e seasonin oy sauce s all purpos n io it d a • 1⁄4 cup s tr n on caribbea • 1 teaspo table Oil. Grace Vege p s b T Method 1 t a e skillet, h scramble. 1. In a large d eggs and e k is h w e Pour in th aside. e gs and set g e e v ble Oil to th o m e R race Vegeta G s p s b T 2 aining rlic, onion, 2. Add rem , ginger, ga te u a s d n a s well. skillet, eef and tos B d e ppers, rn o C Grace d sweet pe re d n a n e ss well. d carrot, gre ole Kernel Corn and to 3. Add dice h ll d Grace W auce and a escallion an eggs, soy s d le b m ra c ed rice, s . 4. Add cook d toss well asoning an e s e s o rp u p
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 14
ck) e N y e k r u T w e rown Ss •t Prep Time: 20 minutes B ( " il a t x O le y t "Ghet-5tpoersSons • Cook/Bake Time: 50 minute to berries,
Yield: 4 n pimen • 1 Teaspoo ts n ie d re g In s crushed getable Oil turkey neck r s Grace Ve a n o g o e • 3 Pounds p in s V le e b it • 4 Ta race Wh ater • 1⁄4 Cup G ps boiling w hopped u C 4 • r te a scallion, c • 4 Cups w ped • 2 Stalks e garlic, chop s t e hopped v a e lo C M 6 • Fish & rig thyme, c e p c S ra 1 G er, julienne • n o o sweet pepp m • 1 Tablesp iu d e M d • 1⁄2 ion, choppe Sauce Browning Medium on e c ⁄2 1 ra s n G • a s e n B o ce Broad • 2 Teaspo per • 1 Can Gra Tomato Ketchup n black pep o o r, p e s p a p e Te p 1 t ce • nne • 1 Cup Gra n scotch bo o o p s , chopped a Te 1 • hole tomato W 1 • chopped n salt • 1 Teaspoo inger, chopped y ng o o to trim awa • 1 Teasp harp knife s ce a ra e s G U f . o s mixture 3 piece r a o in 2 s to k Method c in e n turkey neck ash turkey 1. Cut each ach piece. W e m o fr e n eat Sauce, the membra ter. ce Fish & M inger and wa ra d G n , a ic r rl a a g g e Vin pper, salt, g ith 3 cloves ey necks w h bonnet pe bout 2 hours. rk tc o tu c s n o r, s e a p e p ra pe 2. S marinate fo ning, black rkey necks Grace Brow to berries and allow to seasoned tu d d a n r, e e k o im o p c crushed a pressure table Oil in e g s. e te V u e in c m ra k for 25-30 out 10 b a 3. Heat G r fo n ressure coo p w d ro n b a r to e k w o o co and all e pressure ater, seal th w ow to cool. g ll a in il d o n b a eet pepper, flame 4. Add m o fr e v g garlic, sw o in m e in R a . m s re te , u min yme tomato. escallion, th tchup and e d K e p to p o a h m c e To 5. Mix in th ans, Grace tes. e Broad Be c ut 10 minu ra o G b , a n r io fo n r o e m im s llow to Cover and a lad. To serve a garden sa d n a e c ri d boile Serve with
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tt e h g a p S h it w l e r y Macke inutes ic p S d n a t o H k 5m Quic king Time: 2 inutes • Coo
i
Time: 15 m Preparation sons Serves: 6 per Ingredients hetti Grace Spag o Margarine • 1 Packet ell H e c poon Gra • 1 Tables ped p o h c onion, • 1 Medium s escallion, chopped poon d • 2 Tables iced ely choppe tomatoes, d m iu d e M t pepper, fin 2 e n • n o b h tc ons sco • 2 Teaspo Ketchup race Tomato G p u C ⁄4 1 • k* hicken stoc sauce • 1⁄4 Cup c l in tomato re e k c a dded M e c ra , cheese shre r a • 1 Can G d d e h c r s ancho • 4 Ounce kage. ons on pac ti c u tr s in to Method i according d onion, e Spaghett add choppe c t; ra le G il il k o s B a . 1 e in net pepper o Margarin scotch bon ll d e e H p p e o c h ra c G ly 2. Heat es, fine iced tomato l in escallion d . e Mackere r 2 minutes k and Grac c to s and sauté fo , p u h Ketc ce Tomato 3. Add Gra stir well. d n a ce tomato sau . e from flame spoon on th 4. Remove on a plate, i ese. tt e e h h c g a d p e s d shred boiled h e it g w n a le rr k A n . ri 5 p ixture and s mackerel m 1 packet of Notes y dissolving 00 ml b e d a m is TOCK UP MIX in 5 *CHICKEN S NOODLE SO N E K d for 10 IC H C llow to stan GRACE A r. te a w g ilin the liquid. (2 cups) bo ain and use tr s , s te u in m
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hetmtiniutes g a p S d n ef Mainutes • Prep Time: 10 e B d e n r o GracpeersoCns • Cook/Bake Time: 25 ti, boiled and drained
ghet Yield: 4 ace Spa egetable Oil r s t G n ) s ie d m e Ingr 00 Gra race V litres) G acket (2 • 1⁄2 P poons (30 Milli les d • 2 Tab onion, choppe e g d r e a h L s • 1 c, cru ves garli n, chopped lienne lo C 3 • llio epper, ju a p c t s e e e s w lk s • 2 Sta s (120 Grams) diced tomato, nce ) u s O m 4 a r G • 0 2 nces (1 • 4 Ou thyme ed eef, flak rig • 1 Sp race Corned B ables, drained get nG • 1 Ca race Mixed Ve G n et, drain • 1 Ca on pack s n o ti c to instru ccording d a o i t h ion, t t e e h M pped on Spag o e h c c a r d G d 1. Boil killet. A nd aside. a large s diced tomato a in il O and set r, le egetab e sweet peppe Grace V hetti 2. Heat scallion, julienn utes. ce Spag a r in e G , m c d li e 3 r il o ga for nd the b nd saute d Beef a e thyme a n r o C ce well and ked Gra ombine a c fl , s d d le A b a 3. well. d Veget ce Mixe and toss a r G d e the drain 4. Fold in heat through. ular r the reg fo d te allow to tu ti be subs eef may B d e Notes n r ) Co ow Salt ired. Grace (L ed Beef if des n r o Grace C e along our choic ms. y f o d la To serve den sa l Rhyth ith a gar Grace Tropica Serve w e it r favour with you
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minutes e ic R Prep Time: 10 • in es ut k in p m m Pu ons • Cook/Bake Time: 30
Yield: 4 pers rine Ingredients ns Grace Hello Marga o o p • 2 Tables n garlic, chopped poo s a Te ⁄2 opped • 1 n onion, ch o o p s d le b Ta • 1 ion, choppe in on poon escall s bes with sk le u b c Ta to 1 in t • u c , in (optional) d pumpk ilk Powder M t • 1⁄2 Poun u n o c o t Grace C • 1 Packe k Soup Mix t Grace Coc e k c a P 1 • ps water • 3 1⁄2 Cu Grace Rice • 1 Pound thyme • 1 Sprig net pepper scotch bon le o h W 1 • ptional) poon salt (o s a Te ⁄2 1 • an and rge sauce p la a in e n ri Method bout 3 rga ce Hello Ma llion and pumpkin for a 1. Heat Gra a , onion, esc saute garlic Cock r and Grace e d w o minutes. P k il onut M inutes. r, Grace Coc boil for 5 m 2. Add wate ix well and bring to a et pepper. Soup Mix, m scotch bonn d n a e m y immer for ce Rice, th ssary and s e c 3. Add Gra e n if t n conte fork tender. Adjust salt until rice is r o s en use a te u in t pepper, th 25-30 m e n n o b h tc sco thyme and 4. Remove . e ric fork to fluff e pumpkin. tituted for th s b u s e Notes b ld Callaloo cou Spinach or iately. erve immed To serve: S
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up Prep Time: 10 minutes o S f e e B / p u o S Satu: 4r-5dpaersyons • Cook/Bake Time: 1 hour • oup
Yield For S up Mix Seasoning ce Cock So ra Ingredients ater G t e k c a p • 1 • 6 litres w ne scallion o b p u • 1 stalk e o s lb • 1 ic rl a yme crushed g • 1 sprig th e Caribbean • 4 cloves rac ot, cubed • 1 tbsps G ll Purpose Seasoning • ½ lb carr A ip, cubed Traditions t pepper • ¼ lb turn otch bonne d c e s b u le c o , h in w k 1 p • • 1 lb pum nd cubed cho, peel a o h d c e b lb u c ½ • 1 tsp salt • el and e p , erries m a y w 5 pimento b • • 1 lb yello re ng Mixtu For Dumpli r • 1 lb flou alt • 1/8 tsp s ater • ½ cup w and add to Method soup bone p o h c d n a an For Soup: to a boil. Cle ring water b t o p e . rg ic arl e meat is 1. In a la h crushed g cook until th it d w n g a n o lo h a c t o h the po pumpkin, c rrot, turnip, a c d e b u c 2. Add tender. yam. add yellow form 3. Peel and nd knead to re a tu r ix te a M w g p n u li c For Dump salt and ½ utes. with 1/8 tsp w to relax for ten min r e u o fl e in b allo nd add to th 4. Com umplings a . Cover and d h g to u o in d e p th a o smo ces and sh about 12 pie in h g u ribbean o d t 5. Cu e, Grace Ca m y th , n io ll a soup. beaten esc er, salt and Soup Mix, onnet pepp k b c h o C tc o e c c s , ra Seasoning 6. Stir in G All Purpose Traditions rries. pimento be minutes. r for 20-30 e m im s to 7. Allow
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EF tes E B E C N I M VEGGImEe: 15 minutes • Cooking Time: 15 minu
Ti Preparation sons er p 4 s: e Beef Serve eggie Minc V d ts re n u o ie v d la Ingre Chef F race Earth • 1 pack G r te oiling Wa • 2 cups B ble Oil ta e race Veg • 1 Tbsp G d te Garlic, gra • 3 cloves e n n e rrots, juli ts • 4 ozs Ca n into flore e k ccoli, bro ro B nne e li zs o ju 8 r, • Peppe t e e w S n e lienne • 4 ozs Gre t Pepper, ju e e w S w o ll • 2 ozs Ye nne atoes, julie • 4 ozs Tom julienne ion, lly • 4 ozs On ed diagona callion, slic s E zs o 2 • lt • 1 tsp Sa CE BEEF EGGIE MIN V D E R U O V FLA oiling Method l (2 cups) b ARTH CHEF m E 0 E 0 C 5 A n R o G r 1. Empty bowl; pou e (2 quart) minutes. omes in into a 2 litr ydrate for 5 -h re to g sachet (c e v in a n o le s d a n e s a r e GGIE of th wate VOURED VE A e contents L th F n F o E H le C k n minutes. EARTH 2. Spri rinate for 5 ith GRACE a w m t e to k e c v a a p d minced d le the e skillet; ad mix well an rg ), F la E a E B in E IL C r fry for MIN LE O li florets; sti E VEGETAB o C c A c R ro G b t a d e n 3. H ots a nne of carr garlic, julie ers, sweet pepp w o ll e y d n 3 minutes. na y cut lienne gree d diagonall n a s n io n 4. Stir in ju o atoes and julienne tom auté for 2 minutes. BEEF ds CE VEGGIE escallion an in the marinated GRA ix 2 minutes. 5. Gently m flame and simmer for to w o ll a d ry; reduce n a a s s e c e n if vour 6. Adjust fla l5 minutes n additiona a r fo d serve hot. cook m flame an o fr e v o m e 7. R
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 20
inutes s a e P ime: 10 m T p d e r e P te w utes • Sal4tpferissonhs •SCook/Bake Time: 45 Min ound saltfish, soaked,
•1P Yield: ed ts n ie d e r and flak ons Grace Ing water s p u po C s • 12 1⁄2 ried red peas • 2 Table n Traditions d a e s d Caribb • 2 Cup soning r, crushe e g in g ose Sea nnet p e s r c u ie ie r P r P ll e 1 b A • to h bo le pimen le scotc • 4 Who garlic, crushed • 1 Who es t opped pepper • 3 Clov Grace Coconu nion, ch pped o t m e iu k d c • 1 Pa • 1 Me ion, cho wder s escall lk ta S Milk Po 2 • thyme flour rnmeal 1 Sprig o • 1 Cup • C e c a p Gr s, • 1⁄2 Cu oon salt red pea asp e d dried T d A r. e • 1⁄8 to k re coo lic; put hed gar a pressu Method ups water into erries and crus b 8c imento tes. 1. Pour lly cool ve minu ginger, p fi d e ty h n ow to fu s e ll u a tw cr d r n a fo e e cook ater, om flam pressur 4 cups w to a boil. ooker fr c d d e r a u , s e s to flam well and bring ve pre 2. Remo pening. Return lt and er, mix meal, sa n r o C before o onut Milk Powd e c our, Gra oc med. mbine fl m dough is for Grace C o C : s r e r n inners. until a fi ke Spin ll into sp aditions All 3. To Ma g water, knead o r d n a bean Tr e dough remainin ces of th fish, Grace Carib epper, chopped ie p ll a p sm ked salt bonnet 4. Take ners, fla , whole scotch in p s . ll d e d g A rw Seasonin e and sti Purpose llion and thym utes. sca r 15 min fo r e m onion, e e to sim alad. and leav r e v o C tossed s . a 5 d n a e hite Ric To serve boiled Grace W ith Serve w
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 21
ead r B n r o C e Grac
inutes Time: 10 m n o es: 1 loaf ti ra a p Pre utes • Serv in m 5 -3 0 e: 2 Cooking Tim Ingredients ur • 1 cup flo al ce Cornme • 1 cup Gra n sugar w • ½ cup bro baking powder on o • 1 tablesp Margarine e Hello Soft c ra G p u c • ½-1 • 1 egg k • 1 cup mil side. ll and set a e w Method ix m , ts dien all dry ingre cool. 1. Combine and allow to e n ri a rg a M hisk. Grace Hello , milk and w 2. Melt the g g e , e n ri a and mix to melted Marg ingredients 3. Combine ry d e th to re liquid mixtu 4. Add the and put to aking dish b d e combine. s a re g atter into a inutes. 5. Scrape b for 25-30 m ºF 0 5 3 t a e bak
College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 22
/Buns oking Time: 26 minutes s e k a C k c Ro n Time: 10 minutes • Co Preparatio s Rock Cake Serves: 14
Ingredients unter flour k Powder • 3 cups co oconut Mil C e c ra G t e • 1 pack r king powde • 1 Tbsp ba g e nutm • 1 ½ tsps argarine ce Hello M ra G • 4 ozs sugar • 1 cup dark
d isins, soake • ¼ cups ra beaten gg, • 1 whole e r or milk te a • 4 ozs w la • 1tsp vanil herries araschino c m le • 4 who
nd nutmeg g powder a in k a b r, e d w nut Milk Po Method to Grace Coco r, u o finger tips fl e in b ution. der or your 1. Com n ib le tr b is d h g n u e o v e e ad and mix for sembles fin ne and use re until it re llo Margari e tu H ix e m c ra ry G d 2. Add ne into the margari poon. gently rub a wooden s g in nter s u s . in s b d rais ell in the ce e w k a a o e s breadcrum k d a n m a ; r e dark suga ater or milk and vanilla 3. Mix in th ,w g g e n te a be . 4. Combine not over mix and bake at the liquid. o forks. Do ay tw tr g and pour in g in in s k u a ixture ased b m re e g a cooling th a e to in n b o and cool on 5. Com n oonfuls e p v s o y b m s o n fr u e kb tes. Remov 6. Drop roc piece for 26 minu °C 0 8 /1 s. Use one e °F c 0 ie 35 p 4 to in d cut each rack. cherries an o in h c s ra a . m ch rock bun 7. Rinse the decorate ea to y rr e h c of additional to provided s in is ra e th Notes oconut with shredded c p u c 1 in Mix flavor. texture and
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College Recipes_29343-GKC-5p5x8p5-Recipes Straight 8/24/10 12:13 PM Page 24
LAUNDRY CARE TIPS Things to do before you start your washing: 1. Read the labels on clothes 2. Inspect your clothes before laundering 3. Sort your laundry: By Colour • By Soil Level • By Garment Type
Food and Kitchen Safety Tips 1. 2. 3. 4.
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Keep raw food away from ready to eat or cooked food Hold food at proper temperatures; keep hot food hot and cold food cold Do not re-freeze food after they have been thawed Do not use the same cutting board used to cut meat to cut vegetables; try to colour code your cutting boards to prevent cross-contamination If you wash raw meat in the sink, clean the sink well with a solution of hot water and Spring Time Bleach or Spring Time All Purpose Cleaner and Dinsinfectant, to prevent contamination of other foods. Clean all kitchen equipment and surfaces after cooking and disinfect with a high quality disinfecting product such as Spring Time All Purpose Cleaner and Disinfectant
4.
3.
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Tomato Ketchup: Pre-treat the stained area with Spring Time Liquid Laundry Detergent with Brighteners, Fabric Softener or Bleach, then launder in the hottest water that is safe for the fabric. If desired wash again using chlorine bleach but only if safe for fabric.
Baby Formula: Soak in plain water first, then launder as usual in a detergent with enzymes such as Spring Time Ultra Antibacterial detergent.
Red Wine Stain: Soak the garment in a one-to-one solution of water and alcohol. Flush the stained area with white vinegar to remove residual stain. On sturdier fabrics: Coat stain with salt; let stand for five minutes. Stretch stained area over a bowl and secure with a rubber band. Place in sink; carefully pour boiling water over stain from a height of at least one foot.
Juices, Jams, Berries: Rinse the stain promptly. Soak in a detergent with enzymes such as Spring Time Ultra Antibacterial detergent or spot treat with a liquid detergent such as Spring Time Liquid Laundry detergent. Launder as usual after soaking.
8.
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Chocolate: Remove as much chocolate as possible with a dull knife or spoon. Rinse the stain from the back thoroughly with cold water. Rub Spring Time Liquid Laundry Detergent on the stain and allow it to stand for at least 5 minutes. Soak the stain in cold water for 10 –15 minutes or until the stain becomes more loosened. Every three to five minutes, rub the stained area. Repeat process if needed.
Chewing Gum: Harden the gum with an ice cube. Scrape of the gum with a dull knife. Rubbing the spot gently with Spring Time Liquid Laundry Detergent before washing is helpful in removing gum.
Coffee or Tea: Using an eye-dropper flush the area with Grace Distilled White Vinegar to remove the stain. To help remove sugar or milk, spray area with diluted Spring Time Dishwashing Liquid, then wash with Spring Time Ultra Antibacterial Detergent.
the stain, then rinse with cold water. Soak in Spring Time Ultra Antibacterial Detergent, wash as usual.
TIPS FOR REMOVING COMMON FOOD STAINS
5.
Curry: WASHABLE FABRICS ONLY – Keep dipping fabric in lukewarm water until the majority of colour is removed. Using equal parts of glycerine and warm water rub into