Virgin Islands holiday cooking


Material Information

Virgin Islands holiday cooking
Portion of title:
Holiday cooking
Physical Description:
iii, 24 p. : ill. ; 28 cm.
Fleming, Carrol Bernard
University of the Virgin Islands -- Cooperative Extension Service
unknown ( endowment ) ( endowment ) ( endowment )
University of the Virgin Islands. Cooperative Extension Service
Place of Publication:
St. Croix, V.I.
Publication Date:
Copyright Date:


Subjects / Keywords:
Christmas cookery   ( lcsh )
Cookery, Virgin Islands   ( lcsh )
non-fiction   ( marcgt )
Spatial Coverage:
United States Virgin Islands


Statement of Responsibility:
prepared by Extension Home Economics staff ; edited by Carrol B. Fleming.

Record Information

Source Institution:
University of the Virgin Islands
Holding Location:
University of the Virgin Islands
Rights Management:
All applicable rights reserved by the source institution and holding location.
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oclc - 50064386
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Table of Contents
    Front Cover
        Front Cover
    Title Page
        Title Page
    Table of Contents
        Page i
        Page ii
        Page iii
        Page iv
        Page 1
        Page 1a
        Page 2
        Page 3
        Page 4
        Page 5
        Page 5a
        Page 6
        Page 7
        Page 8
        Page 9
        Page 9a
        Page 9b
        Page 10
        Page 11
        Page 12
        Page 13
        Page 13a
        Page 13b
        Page 14
        Page 15
        Page 16
    Main dishes
        Page 17
        Page 17a
        Page 17b
        Page 18
        Page 19
        Page 20
        Page 21
        Page 21a
        Page 21b
        Page 22
        Page 22a
        Page 23
        Page 24
    Back Cover
        Page 25
Full Text

University of the Virgin Islands- Cooperative Extension Service- Darshan S. Padda, Director- St.Croix U.S. Virgin Islands

Virgin Islands

H 161 a!)



Virgin Islands

Heoiday ekingg

Cooperative Extension Service
University of the Virgin Islands
Prepared by Extension Home Economics Staff

Olivia H. Henry, Program Leader
Caryl Johnson
Clarice Clarke
Evannie Jeremiah
Blanche Mills
Sharon Williams

Edited by Carrol B. Fleming

Dr. D.S. Padda, Director St. Croix, U.S. Virgin Islands

From the Director.....

We at the Cooperative Extension Service of the University of the Virgin
Islands are delighted to present "Virgin Islands Holiday Cooking." This milti-
purpose publication continues to fill a community need for nutritious recipes util-
izing local foods.

By formalizing the use of traditional native toods, we are able to encourage
sound nutrition using products that are readily available. This is especially impor-
tant here in the Virgin Islands where we often have fewer choices and less variety
than on the mainland.
These recipes meet one of the Federal Extension Initiatives, which is the
improvement of nutrition, diet and health. Home Economics, in general, and
human nutrition, in particular, are important parts of the Extension Service

The breadth of the Extension Service covers the following programs agri-
culture, pest management and natural resources, 4-H/youth development, and
community rural development as well as home economics. The Cooperative
Extension Service offers publications covering this broad range of subjects. We
invite people to take advantage of the educational material and technical infor-
mation that we have available.
Along with its practical information, this booklet also chronicles a vanishing
cultural history. A native Virgin Islander generously shared memories of Christ-
mas here in the Virgin Islands in days gone by. We hope this festive collection will
add joy to your holiday season. Best wishes from myself and the entire Extension

Darshan S. Padda

STable of Contents

Table of Contents

1. Introduction ............................................. iii

U. Appetizers
Herring G undy ............................................. 1
Saltfish G undy ............................................. 1
Lobster G undy ............................................ 2
C onch Fritters ............................................. 2
Orange Glazed Chicken Wings .............................. 3

111. Beverages
Christm as Cider ............................................. 5
Hollyberry Punch .......................................... 5
Ginger, Plum, Sorrel W Ater .................................. 5
Passion Fruit, Guava W ater ................................. 6
Plum-Sorrel-Ginger Drink .................................... 6
G uava-Passion Fruit-Plum Drink ............................. 6
Guavaberry-Sorrel Drink .................................... 7
Guavaberry Liqueur ........................................ 7
Sorrel D rink ............................................... 8
H hibiscus Ade .............................................. 8

Table of Contents Continued

IV. Breads
Holiday Fruit Loaf........................................ 9
Fruit Nut Bread .......................................... .. 9
Sweet Bread.............................................. 10
Christmas Fruit Loaf .................................... 11
Quick Prune Bread ........................................11
G inger Bread ............................................. 12
Vegi-Bread ............................................... 12

V. Desserts
Eggnog Delight............................ ................ 13
Plum Pudding............................................. 13
Homemade Ice Cream .................................... 14
Red Grout (Guava)........................................ 15
Spiced Prune Cake ..................................... 15
Fruit Cake ............................................... 16

VI. Main Dishes
Christmas Meatballs ..................................... 17
Cranberry Ham Slice ................................... 17
Rice Spectacular .......................................... 18
Seasoned Rice ............................................ 18
Pigeon Peas and Rice .................................... 19
Stewed Pigeon Peas ....................................... 19
Cruzan Souse ............................................ 20

VII. Salads
Santa Cinnamon Salad................................... 21
Conch Salad.............................................. 21

VIII. Vegetables
Yam Stuffing ............................................. 22
Beets 'N Pineapple ........................................ 22
Sweet Potatoes Ambrosia ................................. 23
Festive Green Bean Casserole ............................. 23
Eggplant Croquettes ....................................... 24



i ne Luooperative Extension Service, Home Economics
Program is happy to provide you with these holiday recipes
that might add enjoyment to preparing holiday meals for your
families or for other festive occasions.

Olivia H. Henry, Program Leader

In days gone by, money wasn't so easy Christmas was more friendly giving
and sharing. Families went out in the hills and picked out their own inkberry trees
which were decorated mostly with candles and homemade decorations. There
was pride in decorating your house then. Decorated trees were placed on
porches or in windows where they could be seen and enjoyed by others.
On Christmas Eve, there were midnight church services and the stores stayed
open until one in the morning. There were tramps and plant moving, as well as
other mischief. If you had potted plants outside you had to bring them indoors on
Christmas Eve or know that in the morning they'd be gone moved upstreet or
downstreet or sometimes you never would find them.
There was no carnival as we know it now. But on the day after Christmas,
called Christmas Second Day, we did have "Mocko Jumbie", horse racing, and
troupes dancing in the streets. Troupes began the day dancing in the country-
side, and reached the towns by midday where the festivities continued until late
Christmas was not Christmas without ham and sweet bread. And Miss Blyden
that's a sweet liqueur made with guavaberries or prickly pears. There were
always carolers. They were always invited in for a drink and a piece of sweet
bread and ham that was one custom in those days.

Even though herring gundy was a must for Easter, it was done for Christmas
too, but more as an appetizer then. At Easter it was served with sweet potatoes,
yams or tannia. Long ago, the old folks didn't add beets to their gundy. Refrig-
eration was not readily available then and beets would ferment and make the
gundy sour. So we used the traditional recipe here. I suppose the beets were
added later to enhance its color.




2 lbs. salted herring
% sweet pepper
1 medium onion
% hot pepper (optional)
1 cup salad oil
2 tablespoons vinegar
Pinch of sugar
2 sprigs parsley
Onion rings for garnish

Soak herring overnight to remove excess salt. Next day, wash in warm water and
remove skin and bones. Combine salad oil, vinegar, and pinch of sugar; set aside. Put
herring, sweet pepper, onion, and parsley through meat grinder. Combine thoroughly
with salad oil-vinegar mixture. Garnish with onion rings. Refrigerate overnight to blend


1 lb. salted codfish fillet
1 teaspoon capers
medium onion
/2 cup salad oil
2 teaspoons vinegar
2 hard-boiled eggs

Soak saltfish long enough to remove excess salt. Wash, remove skin and bones. Mix
salad oil with vinegar and set aside. Put saltfish, onion, and capers through meat grinder.
Combine well with salad oil mixture. Garnish with slices of hard-boiled eggs.
NOTE: For an interesting texture, flake saltfish into very small pieces instead of grinding
- then reduce salad oil to 1/4 cup.


3 lobster tails
1 large onion
2 red sweet peppers
Y2 hot pepper (optional)
1 cup salad oil
Y cup vinegar
Sprig of parsley

Boil lobster tails. Allow to cool thoroughly. Remove meat from shell. Put through grinder
(or blender at lowest speed). Chop or blend all vegetables. Combine oil and vinegar, add
to meat along with vegetables. This gundy becomes more tasty the following day, but
must be refrigerated at all times.


5 conchs
1% cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
Fat for frying

Clean and pound conchs. Slice very thin, enough to make 2 cups. In bowl, sift together
flour, baking powder and salt. Make a well in the center. Combine egg with milk. Grad-
ually add to center of flour mixture. Blend gently to make a smooth batter. Dip the sliced
conch in batter. Fry in deep fat.


Chicken wings
tablespoons butter
teaspoon seasoned salt
cup orange marmalade

Rinse chicken wings and dry on paper toweling. Tuck the wing tip under the larger joint
to form a triangle. Heat butter in skillet (2000F. on temperature controlled gas burner).
Sprinkle wings with seasoned sald and place in heated butter. Saute on temperature
controlled gas burner (3250F.) until evenly browned on both sides, about 20 minutes.
Spread with orange marmalade, continuing to saute while basting frequently for another
20 minutes. Remove from skillet. Serve hot. Hold at serving temperature on automatic
burner or in Keep-Warm oven set at 170F. They will be glazed and "sticky" good.
Makes 4-5 servings. (Leg pieces or whole chicken may be prepared this way and served
as an entree).



Guavaberry liqueur wasn't made like it is today. In those days, the guava-
berries were boiled into a sweet syrup which was mixed with rum. The longer it
sat, the better it was. It was served in a little liqueur glass like a jigger just to
sip. Sorrel and prickly pear were also made into liqueurs at Christmas time.
Some people added cinnamon, a vanilla stick, or raisins. It depended upon your




quarts apple cider
cup brown sugar
(3-inch) sticks cinnamon
teaspoon whole cloves
teaspoon salt

Heat cider to boiling. point. Add remaining ingredients and simmer about 15 minutes.
Strain and serve.


1 can (6 oz.) quick-frozen concentrated lemonade
1 can (6 oz.) quick-frozen concentrated orange juice
5 cups water
2/3 cup grenadine syrup
1 quart ginger ale

Combine juices, water and grenadine syrup and mix well. Add ginger ale. Pour over ice in
punch bowl. Float slices of lemon and orange for garnish. Yield: about 2% quarts.


Pour 1 cup boiling water over a medium piece of grated ginger; let sit for 1 hour. Strain.


Pierce the skins of 2 dozen very ripe plums. Place in sauce pan and bring to a boil in 3
cups of water; let cool. Remove pulp by rubbing through sieve.


Pour 3 cups boiling water over 1% cups sorrel sepals; let sit for 1 hour. Strain.


Pour 4 cups boiling water over 1 cup passion fruit pulp; let sit for 1 hour. Rub through
sieve to remove pulp.


Wash 1 dozen very ripe guavas. Cut off stem and blossom ends; slice or dice into several
pieces. Rub through sieve, rinsing with 6 cups water to remove pulp.


Combine the following fruit juices as directed. Sweeten; add more water to taste if

6 cups plum water
2 cups sorrel water
1 cup ginger water
Sugar to taste


Combine the following fruit juices as directed. Sweeten; add more water to taste if

3 cups guava water
3 cups passion fruit water
3 cups plum water
Sugar to taste


1 cup guavaberries
2 cups sorrel sepals
Small piece of ginger
Piece of dried orange peel
6 cups water
2 cups sugar

Wash guavaberries. Clean by popping berries and seeds. Rinse seeds with 6 cups of
water, and strain. Boil strained liquid, berries and sugar until berries are soft. Pour
boiling liquid over sorrel, ginger and orange peel. Allow to stand overnight. Serve over


1 lb. red guavaberries
1 lb. yellow guavaberries
1 lb. sorrel
1/ lb. ginger root
3 sticks cinnamon bark
1 lb. prunes
1 lb. rainsins
3 sticks vanilla bean (optional)
1 lb. pure cane sugar (brown sugar)
2 bottles of rum
cup water

Rinse berries with cup water. Clean by popping berries and removing seeds. Rinse
seeds, strain and save liquid. Put seedless berries in large pot. Add liquid saved from
rinsing seeds, and cane sugar (withhold 1 cup red and cup yellow berries to be used
later). Boil mixture until berries are soft. The juice should be of a medium syrup consis-
tency or sticky when cool. Mash or grind berries that were saved and mix with strongest
old rum available. To cooked mixture add prunes, raisins, vanilla bean, ginger root,
sorrel and cinnamon bark with balance of ingredients. Pour in bottles, cork and wire
down securely. Store in dark place or cellar for several months. When it is fully ripened
(the taste will tell) strain and rebottle for use.


3 cups sorrel sepals
Small piece of ginger
Piece of dried orange peel
6 cups boiling water
6 cloves
2 cups sugar

Wash the sorrel and place in a jar with ginger, orange peel and cloves. Pour on boiling
water and allow to stand for 24 hours. Strain, sweeten and pour into bottles. Use as
needed with ice and soda water (optional).


30 single red hibiscus blooms
/2 ounce ginger (medium size piece)
3 quarts water
Juice from 6 limes
Sugar for sweetening

Wash hibiscus and ginger. Cut ginger in very small pieces or grate it. Boil ginger in one
quart water for about 2 minutes. Add hibiscus, remove from heat and cover. When cool,
strain in large pot. Add 2 quarts water and lime juice. Sweeten to taste. Chill and serve
cold. If ade is too thick, add more water and sugar to taste.

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In days gone by most of the baking was done in outdoor ovens. Light the wood
and then spread the coal out. And the sweet bread would be baked. Guava was in
season at Christmas time and was baked into a popular tart. Those who didn't
have ovens would take their things to be baked in the yards of their neighbors.
The johnny cake in the Christmas song "Mama bakin johnny cake, Christmas
time coming" was really a yeast bread baked in a round like a johnny cake, it was
sweetened with brown sugar and had lots of shortening. Very rich and tasty -
once you tried a little there was a craving for more and more.
Years ago, bakers made their own yeast cakes. From each batch of bread, a
small piece was saved for the next baking. This piece of dough was rolled in corn-
meal and set in the sun to dry. Then, that dried piece of yeast bread would be
soaked and used as a starter for the next baking.


2'/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
2 cups candied fruit
V2 cup butter
% cup sugar
3 eggs
1/2 cup mashed banana
/2 cup orange juice

Sift flour, baking powder and salt. Stir in chopped nuts and candied fruits. Cream butter
and sugar, beating until light and fluffy. Add eggs one at a time beating after each addi-
tion. Combine banana and orange juice and add to creamed mixture alternating with dry
ingredients, beginning and ending with dry ingredients. Turn into wax-lined and greased
loaf pan, (9x5x3). Bake at 3500F. for 1 hour. Cool 30 minutes before turning out. May be
wrapped in aluminum foil and put in freezer. Slice thin when serving.


2% cups packaged biscuit mix
1 cup raw quick-cooking oats
% cup sugar
'/4 teaspoon salt
1 teaspoon baking powder
'/2 cup finely chopped dried apricots
1 cup chopped pecans or walnuts
1 egg, beaten
1% cup cherry cola soda

Combine biscuit mix, oats, sugar,salt and baking powder in a large bowl. Add apricots
and nuts; stir until fruit and nuts are well floured. Combine beaten egg with cherry cola
soda. Add to dry mixture beating well with a spoon. Pour into well-greased and floured
9x5x3 inch loaf pan. Bake in 350F. oven about 55 minutes or until done. Cool on cake
rack 10 minutes; then, remove from pan and finish cooling on cake rack. Cool thor-
oughly before slicing. This bread takes well to the freezer, and is better when allowed to


2 lbs. (8 cups) flour
2 pkgs. (2tbsp.) yeast plus 1 tbsp. sugar
% lb. (1 cups) brown sugar
% lb. (1 cup) shortening
/ cup margarine
1 cups milk (% cup evaporated milk plus % cup water)
6 eggs
2 teaspoons (or to taste) almond essence
1 teaspoon salt
2 cups fruit (/4 cup diced citron, % cup diced pitted prunes, % cup mixed fruits,
/2 cup raisins)
3 to 4 teaspoons grated orange peel
2 teaspoons cinnamon
1 teaspoon mace
% teaspoon each ground cloves, nutmeg, and cardamon

Dissolve yeast in /2 cup lukewarm water with 1 tablespoon sugar. Stir in enough flour to
make a stiff batter. Beat this batter for 1 minute, then cover and let rise until doubled.
Cream shortening, margarine and sugar. Add essence. Add eggs, one at a time, beating
well after each addition. Stir in the yeast mixture. Add fruits.
Sift together the flour, salt and spices. Add the milk and flour alternately to the egg mix-
ture. Beat well. Batter will be very stiff.
Pour the batter into several greased pans and let rise until double in bulk. Place a few
prune slices on the top and brush with syrup made from brown sugar, water and a little
cinnamon. Bake at 375F. for 30 minutes or until done. Bread is done when a knife
inserted into the center comes out clean.


4 cups sifted flour
1 teaspoon baking powder
% teaspoon cloves
teaspoon cinnamon
/2 teaspoon mace
1 pound butter or other shortening
1 pound brown sugar
10 eggs, well beaten
1/2 pound candied cherries
Y2 pound candied pineapple
1 pound dates, seeded and sliced
1 pound raisins
1 pound currants
pound citron, thinly sliced
pound candied orange and lemon peel
V2 pound nuts, chopped
1 cup honey
1 cup molasses
Y cup cider

Measure sifted flour, add baking powder and spices, sift together three times. Cream
shortening. Gradually add sugar; cream together until light and fluffy. Add eggs one at a
time and beat. Add fruits, peel, nuts, honey, molasses and cider. Add flour and spice
mixture gradually, beating after each addition until blended. Turn into three 10x5x3 inch
loaf pans which have been greased, lined with heavy paper, and greased again. Bake in a
very slow oven (250F.) for 31/2 to 4 hours. Makes 10 pounds.


1/3 cup shortening
1/2 cup sugar
2 eggs, beaten
3/4 cup milk
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup cooked prunes, (cut-up)
1/2 cup chopped pecans

In large bowl cream shortening and sugar. Add eggs; beat well. Add half of milk into mix-
ture. Combine flour, salt, baking powder in small bowl. Add half flour mixture to mixture
in large bowl. Gradually stir in balance of flour mixture and milk. Add prunes and
pecans; mix well. Pour into greased loaf pan. Bake in oven 350F. for 40 to 50 minutes
until lightly browned. Makes 1 loaf.


V2 cup shortening
/2 cup sugar
1 egg (well beaten)
1% cup white flour
1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
'/2 teaspoon salt
1 cup whole wheat flour
1 cup molasses
1 cup hot water
1/2 teaspoon soda

Mix together shortening, sugar and well-beaten egg. Measure and sift together: white
flour, cinnamon, ginger, cloves, salt, and whole wheat flour. Mix together molasses, hot
water, and soda. Add dry ingredients to egg mixture alternately with liquid and beat after
each addition. Pour into greased 8x8 baking pan. Bake at 350F. until done. (Spongy to
the touch)..


3 cups all purpose flour
% cup whole rye flour
cup chopped onion
1/ cup chopped green sweet pepper
2 tablespoons chopped celery leaves
1 pkg. yeast
1 cup very warm water
2 tablespoons sugar
3 tablespoons shortening or margarine
1 tablespoon shortening or margarine
1 teaspoon salt

On wax paper combine rye flour and enriched flour.
In large mixing bowl put 11/2 cups mixed flour, yeast, salt, sugar and 3 tablespoons
In sauce pan cook lightly until tender but not brown, onion, green pepper and celery in 1
tablespoon of shortening. Add to mixture in bowl. Add 1 cup water, beat for 1 minute.
Set aside until doubled. Gradually add remaining flour. Knead on floured surface until
smooth; put in bowl. Grease top; set in warm place to rise until doubled. Punch down; let
rise again. Grease 8 inch round layer cake pan; shape dough to fill pan; set to rise until
doubled. Bake in moderate oven 400F. until brown and done.

#u .


Desserts $w



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99 il

Red grout and guava and guavaberry tarts were probably the most popular
Christmas desserts. Red grout is delicious served with custard sauce or hard
sauce. Guava or guavaberry tarts it is so hard to get guavaberries these days
- can be made by filling your favorite pastry with stewed guavaberries,
sweetened to taste.


1 9-inch baked pie shell
1 (3-oz.) pkg. lemon-flavored gelatin
1 cup hot water
1 pint vanilla ice cream
/ teaspoon nutmeg
1/ teaspoon rum flavoring
2 egg yolks, well-beaten (separate)
2 beaten egg whites
1 cup cream, whipped

Dissolve gelatin in hot water. Cut ice cream into six chunks and add to gelatin mixture,
stir until melted. Chill in refrigerator until partially set. Add nutmeg and flavoring. Stir in
egg yolks. Fold in egg whites. Pour into pie shell. Chill until firm. Top with whipped
cream. If desired, garnish with orange sections and green maraschino cherries. Makes 8


2 (1-lb.) cans of plums
1 cup sifted all-purpose flour
% cup sugar
% teaspoon salt
1%/2 teaspoon double-acting baking powder
Y2 cup milk
3 tablespoons melted shortening

Drain plums and reserve syrup. Sift flour, sugar, salt, and baking powder together in a
mixing bowl. Add milk and melted shortening. Beat until well blended. Pour into a
greased (8x8x2 inches) baking pan. Remove pits from plums. Place plum halves evenly
over batter. Bring reserve syrup to a boil, measure out 1 cup and pour over top. Bake at
375F. for 45 minutes. Serve warm with cream if desired. Makes 6 servings.


10 eggs
6 cans evaporated milk (undiluted) .
2 cups powdered milk
3 cups sugar
% teaspoon salt
2 tablespoons cornstarch
2 quarts fresh homogenized milk
4 tablespoons vanilla

In top of large double boiler or large container that can be set in water for cooking, mix
powdered milk, sugar, salt, and cornstarch. Combine well. Add evaporated milk and
blend. Cook over boiling water stirring constantly until it begins to boil and thicken. Beat
eggs and pour a little of the cooked mixture into beaten eggs. Stir. Add egg mixture to
cream and continue cooking until it boils up. Remove from heat. Add fresh milk and
vanilla. Let cool and place in refrigerator to chill for churning the following day.


Pour into mechanical ice cream maker up to "fill line" in can. Stir well. Place dasher in
can and cover. Set crank in place. Freeze by using alternating layers of ice and rock
salt. When tub is full and covered with ice, chum your ice cream, filling with ice as
needed until ice cream begins to feel stiff. Ice cream will not be very hard. Remove the
dasher from tub. Replace cover and cork hole. Pack freezer with ice to cover top. Pack
newspaper firmly around sides and top of can, and let set for ice cream to get hard. Or if
there is a freezer large enough remove pan with ice cream from tub and set in freezer to
get hard for serving.

Fruit Ice Cream

Use basic vanilla ice cream and add desired fruit pineapple, mangoes, soursop, guavas,
bananas, gooseberries, or any fruits desired. Approximately % cup of fruit for each quart
of ice cream.


Extract juice from guavas. This may be done by:

1. Peeling skin from guavas and removing seeds. Use shells for preserves. Cover skins
and seeds with water and boil. Drain liquid from cooked skin and seeds.


2. Dice guavas. Cover with water and boil. Drain.

Mix 1/4 cup tapioca, 2% cups guava juice, dash of salt and 1/3 cup sugar (or sugar to
taste). Bring to a boil over medium heat, stirring constantly until tapioca looks clear. Add
a few drops of red food coloring to desired redness. Pour into serving dishes. Cool.
Serve with topping of soft custard or ice cream.


cup margarine
1 cup sugar
2 eggs, well beaten
1% cups finely chopped cooked prunes
2 cups sifted flour
1% teaspoon soda
1 teaspoon cinnamon
% teaspoon cloves
% teaspoon salt
% cup sour milk

Cream margarine and add sugar. Cream until fluffy.
Add eggs and beat well. Blend in prunes.
Sift together flour, soda, spices, and salt. Add to creamed mixture in three portions
alternately with the sour milk.
Turn into a greased shallow pan about 12 by 8 inches.
Bake in preheated oven at 350F. (moderate oven) for 35-40 minutes.

Adapted from Consumer and Marketing
Service leaflet and USDA Home and Garden
Bulletin No. 1 by Virgin Islands Extension


1 lb. candied cherries
1 lb. figs
1 lb. dates
1 lb. prunes
1 lb. currants
1 lb. raisins
1 lb. candied orange peel
/4 lb. citron
1 lb. nuts
2 cups brandy
2 cups guavaberry rum
1 lb. butter
1 lb. brown sugar
1 dozen eggs
1 lb. flour
1 tablespoon baking powder
1 tablespoon allspice
1 tablespoon cinnamon
1 cup milk
1 cup molasses

Soak fruits and nuts in brandy and guavaberry rum for one week before cake is made.
Cream butter and sugar. Add eggs, beating constantly. Sift flour, baking powder and
spices. Add alternately with molasses and milk to cake mixture. Add soaked fruits and
nuts; stir gently.
Pour into greased pans lined with greased brown paper. Bake in slow oven (300F.) until
done test with toothpick for doneness.
Brush top with brandy after cake is cool. Wrap in waxed paper and store in tightly closed


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None of us were as wealthy then but even the real poor families had ham at
Christmas time. In those days, the grocers would give out ham to their cus-
tomers in appreciation for their patronage during the year. Those who bought a
lot often got a whole ham, for others, the grocer would cut off a piece, but
everyone had ham.


1 medium onion
2 stalks celery
2 lbs. ground beef
2 eggs, slightly beaten
1 can beef bouillon, undiluted
1 teaspoon poultry seasoning
1 teaspoon salt
1 cup dry bread crumbs
1 cup butter or margarine
1 can cream of mushroom soup, undiluted
% teaspoon dill seed

Put onion and celery through meat grinder, or place in blender until finely ground.
Combine with ground beef, eggs, and one half can of beef bouillon, poultry seasoning,
salt, and bread crumbs. Shape into balls one inch in size. Brown on all sides in butter on
automatic burner set at medium flame or 3000F. Blend other half can of beef bouillon,
cream of mushroom soup and dill seed. Pour over browned meatbeals and simmer 15
minutes at 212F. on automatic burner.


1 cup firmly packed brown sugar
2% tablespoons cornstarch
% teaspoon cloves
1 pint cranberry juice cocktail
2 tablespoons lemon juice
cup seedless raisins
2 ham slices, 1 inch thick

Set dial of temperature controlled burner at 225F. Combine brown sugar, cornstarch
and cloves in a saucepan; gradually add the next three ingredients and stir. Cook until
sauce thickens and boils. Place one slice of ham in greased baking dish. Pour one half of
the sauce over the ham slice. Top with second slice. Add remaining sauce. Bake covered
in 350F. oven for 45 minutes. Makes 6 servings.


% stick margarine
1 (4 oz.) can mushrooms, drained
1 cup chopped onion
1 can beef bouillon
1 can water
2 tablespoons soy sauce
1 cup long grain white rice

Melt margarine and saute mushrooms and onion together on automatic burner set at
medium flame or 300F. Add bouillon, water, soy sauce and rice. Pour into casserole
(1'A-qt.) and bake at 350*F. for 1 hour or until soft. Makes 6 servings.


V lb. salted beef or pork
/2 lb. codfish
6 "Puerto Rican" sweet peppers, chopped
1 medium onion, minced
2 sprigs of parsley, minced
1 clove garlic, crushed
3 tablespoons cooking oil
'/2 cup canned tomatoes
Sprig of fresh thyme
3% cups boiling water
1% cups rice

Cut meat into small pieces and soak with codfish overnight to remove excess salt.
Remove bones from codfish and flake. Cook meat until tender. In heavy aluminum pot,
saute sweet pepper, onion, parsley and garlic in oil until tender. Add tomatoes, codfish
and cooked beef or pork. Cook 5 minutes. Add boiling water and thyme. Wash rice. Add
rice and cook uncovered for about 5 minutes. Cover tightly, lower flame and allow to
cook very slowly until rice is tender and grainy. Turn rice over with a fork.


2 cups shelled pigeon peas
3 slices bacon cut in small pieces
1 onion, chopped
1 sweet pepper, chopped
1 clove garlic
4 pound cooked ham (cubed)
2 tablespoons cooking oil
1 quart water
2 tablespoons tomato sauce
1 tablespoon butter

Fry bacon slightly. Saute chopped vegetables in bacon drippings or oil until tender. Set
aside. Put peas to boil until almost tender; or use canned precooked peas. (Take into
consideration that the canned peas are already cooked).
Add cooked ham and vegetable mixture and continue cooking. When peas are soft, add
tomato sauce and butter. Cook for a few minutes longer. Serve.


2 cups rice
1 quart water
1 onion
1 sprig celery
1 sprig thyme
1 clove garlic
2 cups shelled pigeon peas
% pound cooking ham (cubed)
2 tablespoons tomato sauce
2 tablespoons butter

Proceed as for stewed pigeon peas. After combining all ingredients for stewed peas, add
rice. Bring to boil, turn flame low, cover and cook slowly until rice is tender. Add butter,


1 pig's head
1 pig's tail
2 stalks celery
2 sprigs parsley
4 pig's feet
1 medium onion
2-3 limes
1 hot pepper, sliced

Ask butcher to chop head into 4 pieces and remove eyes. Wash and clean head, feet and
tail. Cover meat with salted water. Add onions and celery; cook until tender. Set aside to
Prepare a large bowl of cold, salted water.
Remove meat from bones of pig's head and discard excess fat. Skin tongue and slice.
Cut meat into serving pieces and place in bowl of salted water to cover meat. Let stand
for one hour.
Prepare a sauce by boiling enough water to easily cover meat. To this, add salt to taste,
and sliced hot pepper. Simmer for a few minutes. Remove from heat and add juice of 2
limes. (More to taste if necessary).
Remove meat from salted, cold water and place in large bowl or casserole dish, draining
well. Pour prepared sauce over meat. Let cool. Garnish with sprigs of parsley.
Souse is best served at room temperature, but can be enjoyed warm or cold.
Refrigerate all leftovers, and keep refrigerated until ready to use.



1 cup red cinnamon candy*
4 cups water
Liquid from Mandarin oranges plus water to make 1 cup
3 (3 oz.) pkg. cherry-flavored gelatin
1 cup chopped celery
1 cup chopped apples
1 cup pecans or walnuts, chopped
1 cup Mandarin oranges, drained

Place cinnamon candy and water in saucepan on temperature controlled gas burner set
at 225F. and bring to a boil. Remove from heat. Stir until candies melt. Pour over gelatin
and stir until gelatin is dissolved. Add orange juice-water mixture. Chill mixture until
partially set. Fold in remaining ingredients. Turn into large (3 qt.) mold and chill until
firm. Makes 12-16 servings.
*Amount of cinnamon candy may be adjusted to individual tastes


5 lbs. fresh conch
2 tablespoons parsley, chopped
% cup green pepper, chopped
2-4 cloves garlic, crushed
1 small onion, finely chopped
cup salad oil
% cup mayonnaise + 1 tablespoon French dressing
Salt to taste
Dash of tabasco (optional)

Clean and skin conch. Pound and boil until tender. (Use pressure cooker to decrease
cooking time). Grind coarsely or cut into small cubes. Mix with chopped vegetables,
crushed garlic, tabasco, and salt to taste. Add salad oil or mayonnaise and French
dressing. Serve on bed of lettuce.

Sweet potato stuffing was actually cooked inside your chicken or pig or duck or
even a small kid. There wasn't so much turkey in those days. Now we just bake
the stuffing in the oven. But then it was a true stuffing and it picked up all the nice
flavors of the meat as it cooked.



4 cups hot mashed yams
1 cup hot mashed potatoes
/2 cup corn oil
1 large stalk celery, chopped
6 tablespoons chopped green pepper
onion, chopped
4 tablespoons tomato paste
2 tablespoons butter
'/2 cup raisins
/ cup water
5 tablespoons sugar
% cup evaporated milk plus
% cup water
Salt and pepper to taste

Saute chopped vegetables in oil. Add tomato paste, raisins, butter and cup water.
Cook until thick. Mix well with mashed yams, potatoes and sugar. Add cup milk and
cup water. Stir well. Add salt and pepper to taste. Bake at 350F. until set and lightly
brown on top, about 45 minutes.


1 can (16 oz.) pineapple chunks
2 tablespoons cornstarch
2 (1-lb.) cans small whole beets
1 tablespoon vinegar
% teaspoon salt

Drain pineapple; reserve juice. Blend 2 tablespoons pineapple juice with 2 tablespoons
cornstarch to make 1/4 cup when combined. Drain beets, reserve juice. Add beet juice
(2/3 cup) to pineapple juice-cornstarch mixture. Heat on temperature controlled burner
at 212F. stirring constantly until thickened. Add vinegar and salt. Combine pineapple
chunks, whole beets and sauce in a 1V2 quart casserole. Bake covered in preheated
350F. oven for one hour. Yield: 6 to 8 servings.


4 cups cooked or canned sweet potatoes cut in chunks
% lemon, sliced thin
% orange, sliced thin
1 (9 oz.) can crushed pineapple, undrained
% cup brown sugar
% cup butter
% teaspoon salt
% cup shredded coconut

Place half the potatoes in buttered 2-qt. casserole, add lemon and orange slices and
cover with remaining potatoes. Combine pineapple, brown sugar, butter and salt and
heat over low flame or temperature controlled burner at 210F., stirring constantly, until
mixture boils for 1 minute. Pour over potatoes and sprinkle with coconut. Cover and
bake in 350F. oven for 45 minutes. Makes 6 servings.


2 (15% oz.) cans French-style green beans
1 (1-lb.) can bean sprouts
1 (5-oz.) can water chestnuts, sliced
1 (8-oz.) can mushroom pieces and stems
1 can cream of mushroom soup, undiluted
2 tablespoons cooking Sherry (optional)
1 tablespoon Worcestershire sauce
1 teaspoon salt
% teaspoon pepper
2 (5-oz.) packages frozen onion rings (cut into smaller pieces)
1 cup grated Cheddar cheese

Drain vegetables. Combine vegetables with soup, seasonings and one package of onion
rings which have been cup into smaller pieces. Turn into (1%-qt.) casserole. Top with
onion rings from remaining package and Cheddar cheese. Bake at 350F. for 30 minutes.
Makes 8-10 servings.


3 medium eggplants (approx. 2 cups cooked)
1/3 cup minced Cheddar cheese (packed)
1/8 teaspoon black pepper
1 beef or chicken bouillon cube OR
1 teaspoon soy sauce
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons water
2 eggs, beaten
Fine bread or cracker crumbs

Wash and peel eggplants, cut into 1-inch pieces. Cook in 2 cups of water until tender.
Drain and press to remove excess liquid. Reserve 1/4 cup liquid for use later. Place egg-
plant into a bowl and mash. Add cheese and pepper and set aside. In saucepan, mix salt,
water and flour into a paste. Add the 1/4 cup of reserved liquid from eggplant, bouillon
cube or soy sauce. Cook over low flame, stirring constantly until thickened. Add egg-
plant mixture, stirring constantly to prevent sticking. Remove from heat and pour into
pie plate or flat dinner plate. Chill for at least 1 hour. Drop by spoonful into beaten eggs;
roll in bread crumbs. Fry in an inch of hot fat until golden brown, turning once or twice.
Serve hot.

Cooperative Extension Service
University of the Virgin Islands
Kingshill, St. Croix

Issued in furtherance of Cooperative Extension Works, Acts of Congress of May 8 and June 30, 1914 (as amended), in cooperation
with U.S. Department of Agriculture. The University of the Virgin Islands Cooperative Extension Service is an Equal Opportunity
Affirmative Action Organization, providing educational services in the fields of agriculture, home economics, rural development,
4-H youth development and related subjects to all persons regardless of color, national origin, or sex. Dr. D.S. Padda, Director

Antilles Graphic Arts