Jamaican Rum Punch

Posted by LladyRusty at recipegoldmine.com 8/11/02 12:32:42 pm

Source: caribshop.com

4 cups water
1 cup lime or lemon juice
6 cloves or allspice berries
3 cups strawberry-flavored syrup
2 cups Jamaican white rum

Mix all ingredients together in a punch bowl, and let the mixture settle for 1 hour before removing the cloves or allspice. Stir and serve over ice cubes in old fashioned glasses. Water and rum maybe added to weaken or strengthen as needed.

Servings: 10

Barbecued Pork (China)

2 (12 ounce) pork tenderloins
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons red food coloring (optional)
1/2 teaspoon ground cinnamon
1 clove garlic, crushed
1 scallion, cut in half
Scallion curls (optional)

Remove fat from meat. In a large bowl, combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion. Add pork, turning meat to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionally.

Drain pork, reserving marinade. Place pork on wire rack over a baking pan. Bake at 350 degrees F for 45 minutes or until done, turning and basting frequently during baking. Remove pork from oven. Cool; cut into diagonal slices. Garnish with Scallion Curls.

Makes about 8 appetizer servings.

Green Tomato Pie

Posted by CookinMom at recipegoldmine.com 7/13/01 5:12:36 pm

Source: Pennsylvania Dutch Cooking - berksweb.com

This pie is very much like apple, but better and really different.

425 degrees F for 15 minutes, then at 325 degrees F for 50 minutes more.

About 1 1/4 pound very green tomatoes-not pink

Slice tomatoes in half and then with cut sides down, slice the halves very thinly (about 4 cups very thinly sliced).

3/4 cup seedless raisins, plumped
1 1/2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
1 1/2 cups granulated sugar
1/8 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons flour
1 or 2 tablespoons fine dry bread or cracker crumbs.
2 tablespoons margarine or butter

Cut tomatoes in half and slice them almost paper thin. I keep raisins soaking in a little rum in a jar, so they are always plump. You could pour boiling water over them in a sieve to plump up if you don't want to use rum.

Drain well.

Put tomatoes, raisins and rind in a large bowl. Sprinkle with lemon juice and vinegar.

Mix sugar, ginger, cinnamon, salt and flour in a small bowl.

Line a large pie pan with dough. Sprinkle crumbs over bottom. Sprinkle about 1/3 cup of the sugar mixture over the crumbs.

Stir the rest of the sugar mixture into the tomatoes and heap into pan.

Dot with small pieces of the butter and top with crust.

Sprinkle the top with a little sugar and nutmeg if desired, looks nice. I often put 1/2 teaspoon or so of nutmeg into the flour when I'm making the crust also.

Tangy Peach and Kiwi Salsa

This is especially good with fish, chicken or lamb.

Makes about 3 cups

4 ripe kiwi, peeled and diced
2 ripe peaches, peeled and diced
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons minced fresh mint leaves
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon granulated sugar
Salt to taste (optional)

Irish Cinnamon Potato Candy

1/4 cup mashed potatoes
1/2 teaspoon salt
3 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 tablespoon butter
Cinnamon

Put potatoes in large bowl (can use instant potatoes to make 1/4 cup). Add salt, sugar, vanilla extract, coconut and butter. Mix well. Knead several minutes, adding more sugar, if necessary, to make a stiff dough. Tear off a teaspoon of dough and form into a small log shape. Roll in cinnamon. Lay on wax paper for 1 hour to dry. Store in an airtight container.