Caribbean Recipes - Recipe Island

CREAM CRAB DIP APPETIZER

INGREDIENTS:

1 can of crab meat
1/2 cup of mayonnaise
1/2 cup of sour cream
3 ounces of cream cheese
1/2 teaspoon of hot pepper
1 clove of garlic, crushed
1 tablespoon of lemon juice
-potato chips or corn chips
1/4 teaspoon of seasoned salt
1 teaspoon worcestershire sauce

METHOD:

In a medium size bowl, combine sour cream,
together with the mayonnaise, cream cheese,
worcestershire, sauce, salt, garlic, lemon
juice and the hot pepper.

Stir the crab meat. Refrigerate for a few
hours before serving to blend the flavors.
Serve with potatoe chips or corn chips for
dipping.

PUMPKIN FRITTERS

INGREDIENTS:

2 eggs
1 1/2 cup of flour
3/4 teaspoon of salt
1/2 cup of milk or more
2 teaspoon of baking powder
1/4 teaspoon of chopped hot pepper
2 cup of pumpkin, cooked and crushed
1 tablespoon of melted butter or
-margarine

Directions:

Sift together theflour, baking powder
and the salt. Beat the eggs until its
fluffy.

Next add the beaten eggs, hot pepper,
melted margarine then the milk to dry
ingredients and beat with a fork till
its nice smooth.

Stir in crushed pumpkin,(batter should
be of a dropping consistency) add more
milk if desired.

Drop by spoonfuls into preheated deep
fat at 375 degrees F. Fry 4 to 5 min.
or until evenly browned. Serve it hot
with or without a dip.

VARIATIONS:

CORN FRITTERS: Omit the milk and the
pumpkin then add 1 1/2 cup of cream
style corn.

PLANTAIN FRITTERS: Add 2 cups 1/2 ripe
plantain, cut in small pieces in place
of pumpkin.

CARIBBEAN CHICKEN QUESADILLAS

INGREDIENTS:

8 (8-inch) flour tortillas
-McCormick? Paprika (optional)
1/2 teaspoon McCormick? Thyme Leaves
1/2 teaspoon McCormick? Ground Allspice
1 teaspoon McCormick? Crushed Red Pepper
2 cups of chopped, cooked chicken or turkey
2 green onions, thinly sliced (about 1/4 cup)
2 cups peeled and chopped fresh peaches or mango
1 1/2 cups shredded Monterey Jack and Mexican
-style cheese

DIRECTIONS:

Combine the chicken with all of the ingredients
except tortillas. Brush 1 side of each tortilla
with vegetable oil.

Sprinkle with the paprika, if desired. On the
non-oiled side, top half of each tortilla with
the chicken mixture and Fold in half.

Cook in a large skillet or griddle over medium
low heat for at least 3 - 4 minutes per side or
until the cheese is melted and the tortilla is
lightly browned.

Cut into 3 inch wedges. Serve with salsa then
with some sour cream, if desired.

PREPARATION TIPS:

The chicken mixture can be prepared for 1 to 2
hours ahead of time. Refrigerate until needed.

Finally, arrange the quesadillas onto a baking
sheet to slide easily on the heated skillet or
a griddle.

CORN FRITTERS

Ingredients:

2 eggs
1 1/2 cup of flour
3/4 teaspoon of salt
2 teaspoons of baking powder
1 1/2 cup of cream style corn.
1/4 teaspoon of chopped hot pepper
1 tablespoon of melted butter or
-margarine

Directions:

Sift flour together with baking powder
and salt. Beat eggs until its fluffy.

Add the beaten eggs, hot pepper, melted
margarine along with the milk to the dry
ingredients.

Use a fork and beat until its nice and
smooth texture.

Stir in the crushed pumpkin, (The batter
should be of a dropping consistency) add
more milk if desired.

Drop by spoonfuls into preheated deep fat
at 375 F. Fry for 4 to 5 minutes or until
evenly browned. Serve hot or warm with or
without a dip.

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