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Caribbean Snacks Recipes
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Recipes on this page:

CHEESE STRAWS

Ingredients:

-water
1 ounce of flour
1 ounce of butter
-a little egg yolk
1 ounce of grated cheese
-pepper and salt to taste

Directions:

Rub the butter into flour. Add the
cheese with the seasoning and Bind
to a stiff paste with the yolk and
water.

Next roll out thinly then cut into
straws and rings. Bake in a heated
oven for at least 5 to 7 minutes.

Finally, place the straws through
rings serve it hot or warm. Enjoy

 CORNED BEEF BALLS

Ingredients:

1 egg
1 small onion chopped
-salt and pepper to taste
1 cup of cooked corned beef
1 tablespoon of chopped celery
1/2 cup of cooked potato (boiled)

Directions:

First beat together egg and mix all
the other ingredients into a paste.

Now form the small balls and dip in
the beaten egg, deep fry then drain
it onto the paper towel.

Finally, serve the corned beef balls
with the dip or just eat it plain.

CURRIED COCONUT CHIPS

Ingredients:

1 teaspoon of sugar
1 1/2 teaspoons of salt
1/4 teaspoon of cayenne
2 teaspoons curry powder
-and containing liquid
1/4 teaspoon of freshly
-ground black pepper
1 coconut without any
-cracks and containing
-liquid

Directions:

Preheat the oven to 400 degrees F. and
pierce the softest eye of coconut with
an ice pick or skewer and drain liquid.

Bake coconut in oven 15 minutes and on
a work surface break open with hammer.

With point of a small knife carefully
pry the flesh out of shell and cut in
large pieces.

With a vegetable peeler shave coconut
along cut edges into thin strips.

Reduce the oven temperature to 350 F.
In a large bowl and stir together the
remaining ingredients and add coconut
strips.

Toss mixture well and spread into one
layer in 2 large shallow baking pans.

Bake the chips in the upper and lower
third of oven, switching the position
of the pans halfway through baking.

For at least 15 to 20 minutes stir the
chips occasionally until its crisp and
beginning to turn golden.

Chips keep in an airtight container at
room temperature 4 days. Makes about 3
cups.

 SPICY OKRA

Note: If habanero chiles are too spicy for
you, use serrano or jalapeņo chile instead.

Also rinsing okra gives it a cleaner taste
and texture.

Ingredients:

1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of vegetable oil
1 (14 oz.) can of diced tomatoes
1 medium onion, coarsely chopped
2 (10 oz.) packages of frozen cut okra
1 fresh habanero chile, pierced 3 times
-with a fork

Directions:

First rinse off the okra in a colander under
hot running water. Heat the oil in a 10 inch
heavy skillet.

over moderately high heat until it's hot but
not smoking then saute onion, stirring until
its golden, for about 3 minutes.

Add tomatoes along with the juice and chile
bring to a boil stirring, until the tomatoes
are softened and the liquid is reduced by a
1/2 for 5 to 10 minutes.

Add the okra and cook, gently stirring until
okra is tender, for at least 5 minutes. Stir
in the salt & pepper then discard the chile.

Makes 4 servings.

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