Appetizer

 

Prunes and Peanut Butter

 

Ingredients

 

1 package pitted prunes

 

Peanut Butter (chunky or smooth your preference)

 

Toothpicks

 

Directions

 

Lay prunes flat

 

Add a dollop of peanut butter

 

Fold prunes in half and hold in place with toothpicks

 

 

 

Stuffed Red Snapper (Fish)

 

Ingredients

 

1 (3 to 4  pound) red snapper, scaled and gutted

 

1 lime quarted

 

Salt, for rubbing the fish

 

Stuffing

 

1 package spinach (chopped)

 

1/2 package okra (chopped)

 

1 small onion (chopped)

 

2 gloves of garlic (minced)

 

1 stalk of scallion (chopped)

 

1 tablespoon jerk seasoning (optional)

Salt (to taste)

 

Black pepper (to taste)

 

1 teaspoon dried thyme

 

Directions

 

Wash fish and rub inside and out with the quartered lime and salt.  Refrigerate at least 2 hours.  Preheat the oven to 300 degrees. 

 

Combine all ingredients for stuffing and fill the cavity of the snapper.

 

Wrap the snapper in aluminum foil.

 

Place in pyrex dish and bake for about 30 mins or until flesh is opaque.

Johnny Cakes (Fry Bakes)

Ingredients

4 cups Flour

4 teaspoon Baking Powder

1 teaspoon Salt

1/4 cup shortening

1 cup vegetable oil

Directions

Mix together flour, salt, and baking powder,

Rub in the shortening

Add sufficient water to flour mixture to make a smooth dough

Knead dough lightly until smooth

Divide and shape into 12 balls

Roll each ball of dough on a lightly floured surface to 1/4" thick and 3 1/2" round

Fry in hot oil until brown on both sides

Drain on paper towel.

 

 

Sugar Cakes

 

Ingredients

4 cups sugar

1 cup water

4 cups fine shredded unsweetened coconut (with brown husk removed)

1/2 teaspoon cream of tarter

1 teaspoon almond extract

Directions1

Boil sugar and water into a light syrup.

2

When bubbles the size of small pearls appear, add grated coconut and cream of tartar.

3

When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.

Add the almond extract.

5

Drop by spoon onto a greased tray to form sugar cakes