What's Cooking in the Cayman Islands

A Collection Of Caymanian And West Indian Recipes

PUBLISHED BY

JUNIOR ACHIEVEMENT OF THE CAYMAN ISLANDS

Barbecued Chicken Wings 12 chicken wings ½ cup soy sauce ¼ cup ketchup ¼ cup vinegar

¼ cup honey 1 teaspoon ground ginger freshly ground black pepper

In a large bowl, combine soy sauce, ketchup, vinegar, honey, ginger and black pepper; mix well. Wash the chicken wings. Place in oven proof baking dish. Cover with sauce mixture. Cover with plastic wrap and refrigerate for at least 2 hours. Remove wrap and cook at 350°F for 30 minutes, turning the wings over after 15 minutes. Remove and drain excess sauce into small bowl; set aside. Place the wings in broiler pan or barbecue grill and cook for 5 to 10 minutes, brushing with the reserved sauce, until brown and crispy.

Cayman Corn Fritters 3 cups sifted all purpose flour 1 (17 oz) can cream corn 1 cup corn oil

1 egg, slightly beaten 2 teaspoons baking powder 1 teaspoon salt

Combine flour, baking powder, and salt. In a separate bowl, mix corn and egg; add to flour mixture, stirring lightly. Heat corn oil in large heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil. Fry about 2 minutes on each side until golden brown. Drain on paper towels. Makes 16 fritters.

Conch Fritters 2 lb conch skinned and cleaned 2 medium onions 1 large green pepper 1 cup warm milk 1 egg 1 ¼ cups flour 1 package yeast oil

½ cup parsley leaves ¼ teaspoon red pepper flakes ¼ teaspoon cayenne 1 teaspoon dried thyme 1 teaspoon salt ½ teaspoon fresh ground pepper tartar or red cocktail sauce

Dissolve yeast in warm milk, 105°F to 115°F. Chop conch, onions, and green pepper into 1 inch pieces. Place conch into the bowl of a food processor fitted with a steel blade. Process for 10 seconds. Add onions, green pepper, milk, yeast mixture, flour, egg, thyme, parsley, red pepper flakes, cayenne, salt, and freshly ground pepper. Process for 1 minute, stopping when necessary to scrape sides of bowl. Mixture should be well combined, without large lumps, and of uniform texture. If necessary, process for a longer period of time, but do not over-process. Cover batter and set aside for 1 hour. Drop the batter by teaspoonfuls into 2 inches of very hot oil. Deep fry for 3 to 5 minutes or until very brown. Serve with tartar sauce or red cocktail sauce.

Curried Avocado Dip 2 medium avocados 2 slices bacon 1 tablespoon mayonnaise 4 tablespoons lemon juice 1 clove garlic, finely minced

1 tablespoon worcestshire sauce ¼ teaspoon tabasco sauce ¾ teaspoon curry powder ½ teaspoon chili powder salt to taste

Carefully cut the avocados in half length wise and remove the seed. With a spoon, remove the pulp, leaving the shell of the avocados intact. Sprinkle these two shells with 1 tablespoon of the lemon juice. Cook the bacon until crisp, and chop into fine pieces. Mash the avocado pulp, add the bacon and all the remaining ingredients together. Beat until smooth. Heap the mixture into the two prepared shells. Chill. Serve as a dip for crisp crackers, corn chips or hot buttered toast.

Marinated Conch 4 fresh peeled conch 4 limes ¼ finely chopped scotch bonnet pepper

½ teaspoon salt ½ teaspoon black pepper 1 tablespoon tabasco sauce 1 cup ketchup

Slice conch into thin slivers and marinate with juice from the limes. Add all other ingredients varying the spices to taste. Chill and serve as you would a shrimp cocktail.

Opal’s Cheese Ball 1 (8-oz) package of cream cheese 1(6-oz) package dried beef

4 green onion tops, diced 3 - 4 drops worcestershire sauce 1 cup chopped nuts, optional

Finely chop the dried beef and combine with all ingredients. Form into a ball.

Roll in chopped nuts if desired. Chill. Taste improves if made 24 to 48 hours ahead of time and refrigerated. Serve on cheese ball platter with crisp crackers.

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Apple Sauce Bread ¼ cup apple sauce 2 eggs 1 cup granulated sugar ¼ cup brown sugar 2 cups flour, sifted 1 teaspoon baking soda 1 teaspoon baking powder

½ teaspoon cinnamon ¼ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon allspice ¼ cup oil ¾ cup chopped pecans

Mix all ingredients together until cake mix consistency is reached. Bake at 350°F for 1 hour.

Banana Bread 3 large ripe bananas, mashed ¼ cup raisins 2 cups flour 1 cup granulated sugar ¼ lb butter ½ cup milk 1 egg

2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoons vanilla flavouring ¼ teaspoon nutmeg pinch of salt

Cream butter and sugar. Beat egg and add to butter and sugar mixture. Add mashed bananas and beat well. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; add to mixture. Stir in milk and vanilla. Fold in raisins. Pour into greased and lined loaf tin; bake at 350°F for 1 hour or until bread is done when tested. Makes 6 servings.

Banana Chocolate Chip Bread 3 medium ripe bananas, sliced 1 cup chocolate chips 1 cup coconut flakes 1 cup raisins 2 cups flour 2 cups sugar 1 cup buttermilk 2 eggs

2/3 cup shortening ½ teaspoon lemon peel 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon vanilla butternut flavouring 2 teaspoons coconut flavouring

Preheat oven to 350°F. Grease 2 loaf pans. Line pans with waxed paper and grease. Sift the flour and add shortening, sugar, baking powder, baking soda, buttermilk, coconut and buttermilk flavourings, lemon peel, bananas, and eggs. Beat mixture with electric mixer on medium speed. Fold in chocolate chips, coconut flakes, and raisins. Fill pans about half full with batter and top with remaining coconut. Bake at 350°F for 1 ¼ hour. Let cool for 2 hours before serving.

Banana Nut Bread 2 cups ripe banana pulp 1 grated lemon ring ½ cup raisins ½ cup chopped nuts 2 cups whole wheat flour

2 eggs, beaten ½ cup honey ½ cup oil 1 teaspoon baking soda ¼ teaspoon salt

Sift flour, salt and baking soda together. Blend oil, honey and lemon rind until nearly smooth. Beat in eggs. Add sifted ingredients in three parts, alternating with banana pulp. Beat until smooth after each addition. Fold in chopped nuts and raisins. Place in greased loaf pan. Bake for 50 minutes at 350°F or until fork or toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan. Cool completely before serving.

Banana Pecan Bread ¾ cup mashed ripe bananas ½ cup pecans 1 ¼ cups sifted all purpose flour 1 cup sugar

2 eggs ½ cup shortening ¾ teaspoon baking soda ½ teaspoon salt

Cream shortening; add sugar, stir until fluffy. Add eggs one at a time, beating well after each. Stir in bananas. Sift dry ingredients together; add to banana mixture. Add pecans. Pour into greased small loaf pan. Bake 350°F for 30 to 40 minutes.

Cheddar Corn Bread 1 cup yellow corn meal ¾ cup shredded cheddar cheese ½ cup diced onion 1 cup milk

1 egg 2 teaspoons baking powder 1 teaspoon salt

Combine all ingredients in bowl, mix well and spoon into an 8 inch baking pan. Bake at 425°F for 20 minutes or until lightly brown.

Cocoplum Bread 2 cups cocoplum 2 eggs 2 tablespoons butter 1 cup sugar 3 cups flour 1 cup brown sugar 1 cup nuts 1 teaspoon nutmeg

1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons cooking oil 1 tablespoon vanilla 1 teaspoon pineapple flavouring 1 teaspoon salt cream cheese, sliced

Peel the skin from the cocoplum and cut the meat away from the seeds.

Rub with sugar and salt. Place in large bowl, adding the butter and eggs.

Stir in flour, one cup at a time. Add all other ingredients. Mix well. Fold in cream cheese. Bake in a well greased pan at 350°F for 40 minutes, or until you can insert a toothpick and remove it clean. Let cool before serving.

Ginger Bread ½ cup molasses ½ cup butter 2 ½ cups all purpose flour ¾ - 1 cup milk 2 eggs, beaten 2/3 cup packed dark brown sugar

1 teaspoon grated fresh ginger root 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground ginger ¼ teaspoon nutmeg ½ teaspoon salt

Preheat oven to 350°F. Lightly grease a 9 x 5 x 2 3/4 inch loaf pan. Sift the flour, baking powder, soda, ground ginger and nutmeg together into a large mixing bowl. Melt the molasses, sugar, and butter in a small saucepan over low heat. Remove from heat; let cool. Add the milk and eggs; mix well.

Add to flour mixture and stir thoroughly. Fold in the grated ginger. Pour into the loaf pan and cook for 50 minutes in the center of the oven, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Invert onto a platter and spread with butter.

Pirates Bread 1 1b seedless raisins 2 eggs 4 cups flour 2 cups sugar

2 cups boiling water ¼ cup oil 4 teaspoons baking soda

Combine water, raisins and baking soda; let soak 1 hour or until raisins become puffy. Beat eggs and sugar together. Add oil and flour. Stir in raisin mixture. Beat well. Pour into loaf pan. Bake at 350°F for 1 hour if using one large pan, or 40 minutes if using 2 small loaf pans.

Pumpkin Bread 1 cup cooked pumpkin 4 eggs 3 cups flour, sifted 1 cup sugar 2/3 cup water 2 teaspoons baking soda

½ cup vegetable shortening, softened 1 teaspoon nutmeg 1 teaspoon cinnamon 1 ½ teaspoons salt

Mix all ingredients together to the consistency of a cake mix; pour into a well greased baking pan and bake at 350°F for 50 minutes to 1 hour.

-ANGUS BEEF BURGERS -TEXAS STYLE RIBS & CHICKEN BBQ & SMOKEHOUSE -ICE COLD BEER -LONGHORN MARGARITAS

EST 1985

-DAILY SPECIALS

SEVEN MILE BEACH- WEST BAY RD. - 945-5175

7 MILE SHOPS - WEST BAY RD. - 949-4944

TARPON FEEDING NIGHTLY 7:30 pm -AWARD-WINNING FISH N’ CHIPS

-INCREDIBLE CAYMAN SUNSETS -DRINK SPECIALS DAILY

-TAPPAS & WINE LOUNGE

2ACKHAMS 7ATERFRONT 'EORGE 4OWN s 4

Cabbage Soup 2 cups finely shredded green ½ cup finely grated cheddar or parcabbage mesan cheese 1 medium yellow onion, peeled and 6 cups beef broth, bullion or conminced sommé ¼ cup margarine or butter ½ teaspoon salt sour cream ¼ teaspoon pepper

Stir fry cabbage and onion in butter in a large heavy saucepan over medium low heat until cabbage is wilted, but not brown. Add broth, salt, and pepper.

Cover and simmer 15 - 20 minutes until cabbage is tender. Ladle into soup bowls, sprinkle with cheese or top with some sour cream and serve.

Conch Stew 6 conch, peeled and cleaned 10 oz unsweetened coconut milk 1 cup flour 2 pints water

1 teaspoon oil 1 hot country pepper salt black pepper

Pound conch and place in a pot with water and parboil. Meanwhile make dough with the flour, oil, a sprinkle of salt and some water. Set aside. When the conch are half tender, drain the water and cut into bite sized pieces.

Put into a pot with most of the coconut milk and the whole country pepper.

Bring to a slow boil. Tear the dough into small chunks, flatten and drop into the stew. Season with salt and pepper to taste and add more fluid as necessary. Cook until conch is completely tender, stirring occasionally.

Curried Avocado Soup 2 (10 ½ oz) cans condensed chicken broth 2 medium ripe avocados 1 cup milk or light cream 2 tablespoons lemon juice

¼ clove garlic, peeled and crushed 1 tablespoon grated onion 2 tablespoons curry powder

Simmer broth, onion, garlic and curry powder uncovered in a small saucepan for 8-10 minutes. Halve avocados lengthwise, remove pits, scoop out flesh; puree in electric blender at low speed with lemon juice and 1 cup hot broth. Add to pan. Stir in milk and heat for 2 to 3 minutes, stirring occasionally. Serve hot or chill and serve cold. Makes 6 servings.

Dried Bean Soup 1 lb dried beans, washed and sorted 2 stalks celery, diced 3 carrots, peeled and diced 2 tablespoons minced parsley 1 gallon water; or 1 quart water and 3 quarts beef, chicken, or turkey broth

2 medium yellow onions, peeled and coarsely chopped 2 cloves garlic, peeled and crushed (optional) 1 tablespoon bacon dripping, margarine, or cooking oil ¼ teaspoon pepper

Soak beans in a quart of water overnight. Drain, measure soaking water, and add enough additional water to total 3 quarts. Place beans and water in a large, heavy kettle with ingredients except pepper, minced parsley and bacon dripping. Cover and simmer about 1½ hours until very soft. Puree half of mixture, a little at a time in an electric blender at low speed. Return to kettle and heat until bubbly. Add salt and pepper, tasting and adjusting salt as needed. Sprinkle with parsley and serve. Makes 12 servings.

Oxtail Soup 2 ½ lb lean oxtail ¼ pint dried broad beans, presoaked 3 medium carrots 1 small onion, crushed 3 stalks scallion 6 pimento seeds

2 tablespoons dry sherry 2 sprigs thyme 1 clove garlic, chopped 1 whole unbroken scotch bonnet pepper 1 tablespoon salt

In a large saucepan, place oxtail, carrots, and pre-soaked beans with sufficient water to cover. Boil until meat and beans are tender. Add garlic and continue boiling for about 20 minutes. Remove from fire and set aside overnight.

Skim off all fat, and add sufficient water to make required quantity of soup.

Add all remaining seasonings and simmer soup until it has a rich taste. Taste for salt, correct seasoning if necessary; add sherry just before serving.

Oyster and Potato Soup 1 cup cold mashed potatoes 1 can oyster bits, or cut-up whole oysters 1 pint milk

1 pint water ¼ teaspoon marjoram ½ teaspoon salt ½ teaspoon pepper

Combine all ingredients, bring to boil. Simmer for 30 minutes.

Pumpkin Soup ¾ lb lean salt beef, or ¾ lb pickled pig tails (soaked for 1 hour in cold water) 1 ½ lb soup meat 2 lb ripe pumpkin, diced

2 large stalks green onion 2 sprigs thyme 1 whole clove garlic, crushed 1 whole unbroken hot pepper salt

In large saucepan place pumpkin, soup meat, and salt beef or pig tails in 2 quarts water and boil until pumpkin is completely dissolved. Add water to cover; add seasonings and salt to taste. Makes 6 servings.

Red Conch Chowder 8 lb fresh conch, chopped 6 potatoes 2 medium onions 1 head celery 2 (12 oz) cans tomato paste 2 (16 oz) cans tomatoes with juice

3 cans kidney beans garlic croutons 3 bay leaves 2 teaspoons thyme 3 teaspoons salt 3 teaspoons pepper parmesan cheese

Pound conch until tender. Combine all ingredients together; bring to a boil.

Cook for several hours until blended. Serve with garlic croutons; sprinkle with parmesan cheese.

Red Pea Soup ¾ lb salted pig tail ½ lb soup meat ½ lb dry red peas ½ lb coco

3 stalks green onion 1 whole green hot pepper 4 quarts water 1 sprig thyme

Place soup meat, pig tails, and red peas in a large soup kettle with 4 quarts of water. Boil until peas are neatly cooked. Add seasonings, coco and whole unbroken hot pepper. Cook until peas are cooked; remove pepper and discard.

Remove meat and place in separate dish. Pass soup through a colander and rub out peas discarding the skins. This soup should be moderately thick.

Seafood Chowder 2 lb fish fillets (haddock, cod or red snapper) 4 oz diced salted pork 4 cups potatoes, peeled and cubed 1 cup chopped onion

2 tablespoons all purpose flour 1 (14 oz) can evaporated milk 2 cups water 2 teaspoons salt ¼ teaspoon pepper

In large saucepan, fry diced salted pork until golden brown. Drain, reserving 1 tablespoon fat; set aside. Return 1 tablespoon fat to saucepan; add onion and cook until tender. Add cubed potatoes, water, and fillets; sprinkle with salt and pepper. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Remove fish and cut into bite-sized pieces. Return to pan. Gradually stir milk into flour until smooth. Add to fish mixture. Add reserved pork; cook over low heat until heated through but do not boil.

Vegetable and Bean Soup 2 lb lean soup meat 1 ½ lb pumpkin, diced 3 turnips, diced few sprigs thyme 3 stalks green onion

4 quarts water 5 carrots, diced 1 chocho, diced 1 unbroken green pepper Salt

Place soup meat in large soup kettle 1/3 full with water; bring to a boil and cook for about 20 minutes. Add all vegetables, seasonings and salt to taste; simmer until vegetables are slightly soft.

Breadfruit Salad 1 large breadfruit 2 boiled eggs 2 stalks celery ½ green pepper ½ onion

½ cup mayonnaise 1 tablespoon mustard tabasco vinegar salt & black pepper

Peel breadfruit and cut into 8 wedges. Remove core and then cut wedges crosswise into ¼ inch pieces. Place in a pot, cover with water and cook until tender. Drain. Coarsely chop celery, green pepper and onion. Cut eggs into pieces. Mix all ingredients together and season to taste with salt, pepper, tabasco, and vinegar.

Chicken Salad 1 thick portion cooked chicken 1 orange 1 tablespoon cream 1 tablespoon mayonnaise

1 teaspoon lemon juice paprika pepper watercress

Remove the skin and bones from the chicken, keeping the portions as whole as possible. Arrange chicken in the center of a flat dish. In a separate bowl, stir together the cream, mayonnaise and lemon juice. Coat the chicken with the mixture and sprinkle lightly with paprika pepper. Remove the skin from the orange, cut into thin slices removing any seeds. Arrange alternating slices of orange and sprigs of watercress around the chicken. Cooked veal, ham, or lamb may be substituted for chicken.

Cumber Salad Cayman Style 1 (3 oz) box lemon Jell-O ½ teaspoon salt ¼ cup boiled water ½ teaspoon vinegar ½ teaspoon grated onion

¼ cup cold water ½ cup sour cream ¼ cup mayonnaise ¾ cup seeded, sliced cucumbers

Combine lemon Jell-O and salt; add boiling water, stir until dissolved. Add vinegar, onions, and cold water. Chill until nearly set. Remove from refrigerator; add sour cream and mayonnaise. Beat until blended. Add cucumbers, mix gently. Return to refrigerator; chill until firm.

Potato Salad 2 to 3 large potatoes 2 pinch chopped parsley 2 tablespoons French dressing or mayonnaise

1 teaspoon chopped chives, cress or spring onions salt & black pepper

Boil the potatoes in their jackets until they are just soft. While they are hot, peel and cut into neat dice sized pieces. Mix with the French dressing, spring onions or chives, parsley, salt and pepper to taste. Pour onto a dish and garnish with overlapping slices of radish or tomato and cress.

Baked Chicken with Lime and Ginger 1 (4 to 5 lb) chicken, giblets removed 3 tablespoons grated fresh ginger 2 cloves garlic, minced 1 small white onion, finely chopped 2 tablespoons butter

1 teaspoon cornstarch stirred into 1 tablespoon water 3 tablespoons mango chutney, chopped ½ cup lime juice 1 teaspoon freshly ground 1 teaspoon salt black pepper

Combine the ginger, garlic, onion, garlic, and lime juice to make a paste. Rub the chicken inside and out with the mixture. Place in a large bowl, cover and refrigerate for at least 1 hour. Preheat the oven to 350°F. In a small saucepan, melt the butter and add the juices from the chicken, stirring well. Sprinkle salt and pepper on the chicken, set in a roasting pan, and pour the butter mixture over the bird. Bake for 1 to 1½ hours. Remove the chicken from the roasting pan and drain the drippings into a small saucepan. Heat over moderate heat, stir in the chutney, and simmer for about 5 minutes. Add the cornstarch to thicken and serve hot with gravy.

Baked Chicken with Potatoes 1 (3 to 4 lb) chicken, cut into serving pieces 2 lb new potatoes, boiled, peeled and sliced 1 tablespoon olive oil ½ cup butter, melted

2 teaspoons dried oregano 2 cloves garlic, minced juice of 1 lime 2 teaspoons salt 1 ½ teaspoon freshly ground black pepper

In a large bowl, stir the marinade ingredients together to form a paste. Liberally rub on the chicken pieces, cover, and marinate for at least 1 hour in the refrigerator. Preheat the oven to 350°F. Transfer the chicken with its marinade to a casserole or baking dish and rub each piece with butter. Bake for 1 hour, uncovered, basting occasionally. Remove the chicken from the oven, arrange the potato slices around the dish and sprinkle with salt and pepper. Return to the oven and continue to bake for another 30 minutes, basting occasionally.

Baked Sausage and Sweet Potato 2 lb sweet potatoes 1 lb sausage ½ cup sugar ½ cup brown sugar

¼ cup water 3 tablespoons butter 1 teaspoon salt

Boil potatoes for 15 minutes, peel and cut into strips. Place into a greased baking dish and set aside. In a medium saucepan, combine both sugars, butter, salt and water; mix thoroughly. Bring to a boil and let cook for 3 minutes. Pour over sweet potatoes and bake for 40 minutes at 350°F. Top with sausage and continue baking for another 30 minutes.

Beef and Sweet Potato Roll 2 lb chopped beef 6 strips bacon, cooked crisp 4 cups mashed sweet potato 12 fried apple slices 2 teaspoon butter, melted

¾ - 1 cup milk 2 eggs ½ teaspoon grated onion 3 teaspoons salt ¼ teaspoon pepper

Combine sweet potato, melted butter, and milk; beat until light and fluffy.

Season with salt and pepper. Form into a roll about 8 inches long. Chill.

Beat eggs. Add salt, pepper, and onion. Gently stir in the chopped beef.

Spread on waxed paper to a half inch thickness. Place sweet potato roll in center and wrap the beef mixture around it; lifting up with wax paper if needed. Press firmly together and bake in moderate oven at 350°F for 45 minutes. Garnish with bacon and apple slices.

Best Ever Sunday Chicken 5 lb chicken pieces 2 cups all purpose flour 2 eggs, beaten ¼ cup lemon juice 2/3 cup milk

vegetable oil 2 teaspoons diced whole thyme 2 teaspoons paprika 1 ½ teaspoon salt

Combine flour, salt, thyme, and paprika in a plastic bag. Shake to mix then set aside. Combine eggs, milk and lemon juice; stir well.

Place 2 or 3 pieces of chicken into the bag with flour & spice mixture; shake well. Dip chicken in egg mixture and return to bag; shake again. Repeat with remaining chicken. Fry until lightly brown; drain. Bake at 350°F in preheated oven or medium heat for 15 minutes or until golden brown.

Chicken Breast with Wild Rice 3 chicken breasts 1 lb mushrooms, sliced 1 package wild rice 1 tablespoon onion, grated 2 cups heavy cream

½ cup butter 4 tablespoons brandy 4 tablespoons sherry ½ teaspoon salt ½ teaspoon black pepper

Prepare wild rice according to package directions. Bone and skin chicken. Season with salt and black pepper; sauté in butter over low heat until brown. Remove chicken; set aside, but keep warm. Add mushrooms and onions to sauce left in pan. Cook 5 minutes, stirring constantly. Reduce heat and slowly add cream; simmer for 5 minutes stirring constantly. Add brandy and sherry; simmer 5 more minutes. Arrange chicken on wild rice and cover with sauce.

Chef John’s Easy Pork Chops 4 large center-cut pork chops 6 bread slices

salt to taste

Line 9 x 13 inch baking dish with bread slices; fill with water to cover and let set 10 minutes. Pour off excess water and place pork chops on top of bread.

Sprinkle lightly with salt. Cover with aluminum foil and bake at 350°F for 25 minutes.

Chicken Pepperpot Marinade 1 (3 to 4 lb) chicken, cut into serving pieces 6 small new potatoes, peeled and halved 4 carrots, sliced 1 white turnip, peeled and cubed 1 white onion, finely chopped 1 red onion, finely chopped 1 green pepper, seeded and finely chopped 2 cups chicken stock juice of 1 lemon

1 cup dry white wine 2 tablespoons sweet vermouth ½ cup butter 1 sprig fresh thyme 1 teaspoon dried thyme ½ teaspoon cayenne pepper ½ teaspoon ground tumeric ½ teaspoon salt 1 teaspoon fresh ground black pepper 1 scotch bonnet pepper, seeded and finely chopped juice of 1 lime

In a large bowl, combine salt, black pepper, thyme, cayenne pepper and turmeric. Add lime and lemon juices and stir until mixture is the consistency of paste. Rub the mixture over each chicken piece; cover and refrigerate for 1 hour. In a large Dutch oven; sauté the onions, green pepper, and scotch bonnet pepper in butter over medium heat until they are tender. Add the chicken pieces, setting the juice aside. Cook until brown about 15 to 20 minutes, turning once. Stir in the marinade, wine, vermouth and chicken stock; bring to a boil. Add turnips, potatoes, carrots and thyme. Reduce heat and simmer covered for about 1 hour or until vegetables are tender and chicken pulls easily from bone, stirring occasionally. Serve with white rice.

Chicken Risotto 1 cup uncooked rice 1 cup cooked diced chicken 1 onion, sliced 2 cups water

1 tablespoon margarine 2 tablespoons grated cheese pinch of nutmeg salt & pepper

In a medium sized saucepan, melt margarine over medium heat. Add onion and let cook until soft, do not brown. Add dry rice and simmer, stirring constantly for 2 minutes. Add the water and chicken. Bring to a boil, reduce heat and simmer slowly for 20 minutes or until the rice is cooked. Season to taste with salt & pepper, garnish with grated cheese.

Creamy Chicken with Biscuits 2 cups cubed chicken, cooked 10 oz frozen peas 10 oz cream of chicken soup ½ cup shredded cheddar cheese 2 cups biscuit mix

½ cup sour cream ½ cup milk ½ cup cold water ½ teaspoon salt 1/8 teaspoon pepper

Heat oven to 425°F. Rinse peas to separate. Combine peas, chicken, soup, sour cream, milk, salt, and pepper; bring to boil, stirring frequently. Reduce heat. In a separate bowl, combine biscuit mix and water to form a soft dough.

Gently smooth into a ball on a floured surface. Knead five times. Roll dough ½ inch thick, cut biscuits with 2 inch cutter. Pour chicken mixture into ungreased 7 x 11 inch pan; sprinkle with cheese. Top with biscuits. Bake about 20 minutes, until biscuits are brown on top.

Curried Goat 2 ½ lb goat meat 4 stalks scallion, diced 2 medium onions, diced 1 tablespoon butter finely cut raisins and coconut few grains pimento seeds 3 to 4 garlic cloves, crushed

chutney Nuts 2 tablespoons curry powder sprig thyme 1/3 tablespoon scotch bonnet pepper salt & black pepper

Cut goat meat into 1½ inch pieces. Season with salt, black pepper, crushed garlic, scallion, diced onions and 1 tablespoon of curry powder. Let stand at least half an hour. Scrape off seasonings and lightly brown in hot cooking oil. Add about 1 pint hot water and pimento seeds, thyme, and scotch bonnet pepper. Cook over medium heat until tender - about 30 minutes. Add second tablespoon curry powder, butter and the onions; cook 10 more minutes. Serve hot with plain boiled rice, chutney, nuts, raisins and coconut.

Curry Lamb and White Rice 2 ½ lb lamb meat 3 cups cooked rice 3 sliced onions 4 teaspoons flour 3 tablespoons butter 1 teaspoon chopped parsley

1 teaspoon chopped thyme ½ teaspoon pepper corn 1 teaspoon curry powder 2 teaspoons salt 1/8 teaspoon pepper Oil

Wipe meat with damp cloth, cut into one inch pieces, removing fat. Brown the lamb meat in a small amount of oil. Drain. Add onions, pepper corn, thyme and parsley; add water to cover and bring to a boil. Reduce heat. Simmer until meat is tender, about 2½ hours. Remove meat, strain liquid and return to pan. In a small bowl, melt butter; blend with flour, curry powder, salt and pepper. Add this mixture to the strained liquid. Bring to a boiling point. Serve over rice.

Chicken Done in Rice 1 (3 to 4 lb) chicken, cut into serving pieces 4 cups long grain rice 2 cups butter 2 green onions, finely chopped 1 large white onion, finely chopped 2 tomatoes, peeled and cubed juice of 2 limes 2 ¼ cups chicken stock

4 cups water 2 sprigs fresh thyme 1 teaspoon dry mustard 2 sprigs fresh parsley, finely chopped 3 whole cloves 1 tablespoon salt 1 tablespoon freshly ground black pepper

Rub the chicken pieces with 2 teaspoons each of salt and pepper. Place the chicken in a large bowl and sprinkle with lime juice. Cover the bowl and refrigerate for at least one hour. In a Dutch oven, combine 2 cups of the chicken stock, water, thyme, green onions, parsley and cloves. Bring to a boil.

Add chicken. Reduce the heat and simmer uncovered for 40 minutes. In a medium saucepan, melt the butter and sauté the onion pieces until limp. Add mustard, tomatoes, remaining chicken stock, and remaining salt and pepper.

Let simmer, stirring occasionally, for about 10 minutes. Transfer to the Dutch oven; stir in rice. Reduce heat, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 30 minutes.

Ground Beef Stew 1 lb ground beef ½ cup uncooked rice 1 diced onion 1 cup diced potatoes 1 cup diced carrots ½ cup diced celery

1 quart canned tomatoes 1 ½ quarts tomato juice or water 1 tablespoon salt ½ teaspoon pepper

Lightly brown beef and onion in skillet. Drain off fat, place meat in kettle and add all remaining ingredients. Bring to a boil. Reduce heat; simmer at least one hour.

Hyderabad Chicken Curry with Sliced Coconut 1 chicken, jointed ½ fresh coconut, sliced 1 onion, minced finely ½ lb fresh tomatoes, chopped 2 oz butter 2 cardamoms

2 cloves garlic 1 ½ tablespoons curry powder 2 cloves 2 inch cinnamon stick 1 tablespoon curry paste ½ pint water

Lightly fry onions, garlic, cloves, cardamoms, and cinnamon in butter for 2 to 3 minutes. Add curry powder and paste; mix well. Fry for another 3 or 4 minutes. Add tomato, chicken, sliced coconut and ½ pint water to form a thick gravy. Mix thoroughly; cover pan and simmer until chicken is tender.

Add salt and squeeze of lime to taste.

Jerk Chicken Sugar Reef Style 4 (6 to 8 oz) chicken breasts, trimmed of fat 1 cup chopped white onion 3 green onions, finely chopped ½ cup orange juice ¼ cup olive oil ¼ cup soy sauce ¾ cup white vinegar juice of 1 lime 1 tablespoon sugar 1 tablespoon ground allspice

1 ½ teaspoons cayenne pepper 1 ½ teaspoons ground sage 2 tablespoons garlic powder ¾ teaspoon ground nutmeg ¾ teaspoon ground cinnamon 1 tablespoon dried thyme 1 scotch bonnet pepper seeded and finely ground 2 tablespoons salt 1 ½ teaspoons freshly ground black pepper

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime juice. Add the scotch bonnet pepper, onion and green onions; mix well. Add chicken breasts; cover, and marinate for at least one hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 20 minutes on each side or until fully cooked, basting frequently with marinade.

Heat the leftover marinade and serve on the side for dipping.

Jerk Pork Chops 4 (6 to 8 oz) pork chops 1 cup chopped white onion 3 green onions, finely chopped ½ cup orange juice ¼ cup soy sauce ¾ cup white vinegar juice of 1 lime 1 tablespoon sugar ¼ cup olive oil 2 tablespoons garlic powder

1 tablespoon ground allspice 1 tablespoon dried thyme ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg 1 ½ teaspoon cayenne pepper 1 ½ teaspoon ground sage 1 scotch bonnet pepper, seeded and finely chopped 2 tablespoons salt 1 ½ teaspoon black pepper

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, and sugar. With a wire whisk, mix in the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the scotch bonnet pepper, white onion, and green onions. Stir well and add the pork chops. Cover and marinate for at least one hour, longer if possible.

Preheat an outdoor grill. Remove the pork shops from the marinade and grill for 8 to 10 minutes on each side or until fully cooked. While grilling, baste frequently with the marinade. Heat the extra sauce until bubbly and serve on the side for dipping.

Lasagna 1 lb package lasagna noodles 1 ½ lb ground beef 2 carrots, finely chopped 2 onions, finely chopped 2 celery stalks, finely chopped 6 hard boiled eggs, grated finely 4 ripe tomatoes, diced

1 small can tomato paste ½ cup red wine 2 cups béchamel sauce 2 cups parmesan cheese, grated 2 cups mozzarella cheese, shredded sprinkle nutmeg salt & pepper

Boil lasagna noodles, drain and pat dry. Cook vegetables in a small amount of oil over a low heat until onions are transparent and carrots and celery are slightly crisp. Brown the beef; drain and add to vegetables. Add red wine, enough tomato paste to bind, tomatoes and seasonings. Cook slowly over medium heat for 1 hour. Pour ½ cup of meat sauce in the bottom of a large baking dish. Add noodles, more meat sauce, eggs, béchamel sauce, mozzarella and parmesan cheeses. Repeat to make two layers approximately 3 inches high. Cook at 300°F for at least 1 hour or until lasagna is firm.

Makes 8 servings.

Leftover Chicken and Macaroni Pie leftover chicken, turkey, ham 1 package macaroni 2 hard boiled eggs 1 cup cheddar cheese, melted

½ cup cheddar cheese, grated ½ cup bread crumbs 1 tomato

Chop chicken into small pieces; set aside. Boil macaroni to package directions. Slice tomato and eggs. In a medium casserole dish, layer chicken, macaroni, tomato and eggs. Continue layering until all chicken is used.

Cover with melted cheese. Top with bread crumbs and sprinkle with grated cheese. Dot with butter. Bake at 350°F until brown. Left over lamb, pork or veal may also be used.

Meat Loaf with Sauce 1 lb minced meat 1 lb sausage 1 cup whole grain bread crumbs or rolled oats 1 can unsweetened crushed pineapple 1 onion, chopped ¼ cup spring onions, with tops chopped 3 eggs, hard boiled 1 egg, beaten

¼ cup milk ¼ cup water 1 tablespoon green pepper, shredded 1 tablespoon corn flour 2 tablespoons honey 2 tablespoons vinegar 2 tablespoons parsley seasoning salt to taste salt & pepper to taste

Combine meat, sausage, onion, salt, pepper, seasoning salt, parsley and bread crumbs or rolled oats. Add beaten egg and mix in thoroughly. Add a little milk if necessary. Place half the mixture in greased loaf tin. Press in 3 hard boiled eggs and cover with rest of mixture. Bake for 1 hour in 350°F. Remove from tin and allow to cool. In a large saucepan combine pineapple, honey, vinegar, green pepper, onions and water. Bring to a boil. Add corn flour to thicken. Pour over slices of meat loaf and serve.

Meat Pie 2 cups sliced cold cooked meat 2 onions, sliced 2 cups sliced tomato 2 cups bread crumbs

2 tablespoons flour 1 tablespoon butter 1 teaspoon salt ¼ teaspoon pepper

Layer meat and onion on greased dish. Sprinkle each layer with flour, salt, and pepper. Cover with tomato slices and bread crumbs. Dot with butter.

Bake at 350°F until brown or until tomatoes are soft to the touch

Pepper Steak 3 lb sirloin steak 2 tablespoons beef consommé 2/3 cup red wine ¼ cup rum

2 tablespoons melted butter 1 teaspoon fresh ground black pepper

Press ground pepper firmly into steak so that it is heavily coated on both sides. Let stand at room temperature for 30 minutes. Combine rum, wine, and consommé; set aside. Melt butter in a large skillet. When very hot, add steak and cook over high heat for 5 minutes on each side. Reduce heat and let steak cook until done to taste. Place on warm platter. Stir wine and consommé into the drippings left on the skillet. Pour over steak and serve.

Makes 6 servings.

Pirate Meatballs 1 lb ground beef 2/3 cup bread crumbs 1 cup chopped onions 2/3 cup milk 1 egg, beaten

1 large can tomatoes 1 large chopped onion 1 large red or green pepper 1 teaspoon cinnamon 1 teaspoon salt

Mix beef, bread crumbs, onions, milk and egg. Shape into meatballs; brown on skillet. Combine tomatoes, salt, cinnamon, pepper, onion, and any amount tabasco desired; pour over meatballs. Simmer 15 minutes.

Poulet Fricassee [Guadeloupe] 2 (4 to 5 lb) chickens, cut into serving pieces 1 white onion, finely chopped 1 green onion ½ cup green onions, chopped 2 large tomatoes 1 (6 oz) can tomato paste ¾ to 1 cup lime juice ¼ cup capers, drained ¼ cup pitted green olives 1 cup chopped garlic

½ cup vegetable oil ½ cup dry white wine water 4 sprigs fresh parsley, finely chopped 4 sprigs fresh thyme, finely chopped avocado slices for garnish 1 tablespoon salt 1 tablespoon freshly ground black pepper

In a small cloth, combine 1 green onion, 2 sprigs fresh thyme, and 2 sprigs fresh parsley to form the Bouquet Garni. In a large saucepan, mix together the lime juice, pepper, salt, chopped green onions, 2 sprigs fresh parsley, 2 sprigs fresh thyme and garlic. Stir well. Add the chicken pieces. Cover and refrigerate for 30 minutes. In a food processor, puree the tomatoes, olives and capers. Set aside. Heat the oil in a Dutch oven; add the white onion and sauté until limp and gold. Add the chicken pieces and sauté until they begin to turn white. Add the marinade, pureed tomato mixture, and enough water to cover chicken. Add the bouquet garni and simmer over medium heat for 20 minutes, stirring occasionally. Add the tomato paste, white wine and ³/4 cup water. Stir well. Simmer covered, on low to medium heat for 2 hours or until the chicken easily separates from the bone. Discard the bouquet garni.

Garnish with avocado slices and serve with white rice.

Roast Beef 2 ½ to 3 lb roast cut of beef ¼ lb sliced bacon 1 beef stock cube 2 egg whites 2 tablespoons bread crumbs 1 teaspoon flour 1 tablespoon butter

¼ cup madeira 1 tablespoon dijon mustard 2 tablespoons chopped parsley 2 tablespoons green peppercorns freshly ground pepper

Preheat oven to highest possible setting. Place meat in roasting pan. Sprinkle meat liberally with freshly ground pepper and cover with bacon strips. Cook for 5 minutes. Reduce heat to 300°F. Cook for 1½ to 2 hours or until juices run clear pink when pierced with long tined fork. Remove from oven, discard bacon. Remove roasting pan, set aside and keep warm. Place roasting pan on stove. Remove 1 tablespoon of drippings from the pan and set aside.

Add flour to remaining drippings, cook over medium heat until flour is nicely browned. Pour in 1½ cups water, beef stock cube and madeira. Stir well, scraping sides and bottom. Cook until reduced to about 1 cup. Strain gravy into small saucepan, add a turn of the pepper mill and swirl in butter. Set aside and keep warm. Combine crushed green peppercorns, parsley and mustard.

Whisk egg whites until stiff. Fold green peppercorn mixture into egg whites.

Turn broiler to highest setting. Spread thick layer of mixture on upper side of meat. Sprinkle with bread crumbs, baste with reserved meat drippings, and broil roast for 3 to 4 minutes until golden. Serve roast covered with gravy.

Soca Chicken 1 lb boneless chicken breast 1 (20 oz) can pineapple chunks 1 red sweet pepper, cut in strips 1 medium onion 3 tablespoons soy sauce ¼ cup vinegar

1 egg, beaten 1 tablespoon corn starch ½ cup all purpose flour ½ cup oil ½ teaspoon salt ½ teaspoon pepper

Season chicken breast with salt and pepper, roll in flour and brown in oil.

Drain. In a saucepan combine the remaining ingredients except vinegar and corn starch; bring to a boil. Mix vinegar and starch and slowly add to the boiling ingredients until desired thickness is achieved. Place the browned chicken breast in a deep baking dish; cover with the remaining ingredients and bake for 30 minutes at 350°F. Spicy Meat Loaf 2 ½ lb ground beef ½ cup tomato juice 1 (8 oz) package poultry seasoning mix 1 (8 oz) package dry onion soup mix 1 egg, beaten

1 clove garlic, peeled and crushed 1 tablespoon worcestershire sauce 1 tablespoon oregano 1 pint sour cream 1/8 teaspoon pepper

Preheat oven to 325°F. Using your hands, combine all ingredients and pack into an ungreased 9 x 5 x 3 loaf pan. Bake uncovered for 1 ¼ hours. Let cool 10 minutes, then turn onto a heated platter and serve. Makes 6 to 8 servings.

Stewed Chicken with Vegetables 1 whole chicken 1 cup diced carrots 2 cups diced tomatoes 1 cup string beans

4 tablespoons minced onion 1 teaspoon minced parsley salt, pepper and thyme to taste

Clean and joint the chicken. Place in a casserole dish with the tomato, water, salt, pepper, thyme, parsley and string beans. In a saucepan, brown the carrots and onions in a little margarine; add to the casserole. Cook in a 350°F oven until the chicken is tender.

Sweet and Sour Chicken 1 chicken, cut up 1 bottle russian dressing 1 can apricots

1 pack onion soup pinch of salt

Combine ingredients. Layer chicken in baking dish, cover with mixture.

Bake at 350°F for 1½ hours.

Baked Cayman Crab 1 ½ cups cooked crab meat 1 ½ cups onion and celery few green peppers 4 egg whites, beaten 1 1/3 cups milk

1/3 cup flour 1/3 cup water chestnuts 4 tablespoons butter 1 tablespoon salt black pepper to taste

Melt the butter in a double boiler. Add flour and mix well. Gradually add milk; stirring constantly. Bring to a boil. Add crab meat, celery, green peppers, chestnuts and salt. Reduce heat. Cook 2 more minutes. Remove from heat. Fold in egg whites. Pour mixture into a well greased pan or baking dish and bake at 350°F for 50 minutes.

Baked Fish 1 medium fish, filleted 1 cup seasoned whole grain bread crumbs Mayonnaise

½ teaspoon paprika 1 teaspoon parsley, chopped 1 teaspoon salt

Spread fillets with mayonnaise. Sprinkle with salt. On a sheet of wax paper, combine seasoned whole grain bread crumbs, paprika and parsley. Roll each fillet in bread crumb mixture. Bake at 375°F for 10 minutes.

Cayman Fish Rundown 3 lb fish (firm meat) 4 pints unsweetened coconut milk 1 onion

2 limes 2 hot country peppers salt & black pepper

Breadkind: 1 lb cassava 1 lb sweet potato

1 lb breadfruit 3 green bananas

Dumplings: 1 cup flour 1 cup cornmeal

2 teaspoons sugar Water

Cut fish into pieces; wash well with limes and water; season with salt and pepper and set aside. Peel, wash and cut all breadkind. Place in a large pot with the coconut milk, the whole country pepper, season with salt and black pepper and bring to a boil in an open pot. Mix the ingredients for the dumplings in a bowl and shape like mini-burgers. Add on top of stew. When the breadkind is half cooked, add the fish and cook until everything is tender, adding water if necessary.

Cayman Shrimp and Rice 1 lb shrimp, shelled 3 oz salt pork ¾ cup rice 2 chopped tomatoes ½ cup onion ½ cup celery ¼ cup green pepper ¼ cup tomato ketchup ½ cup dry white wine

1 ½ cups water 1 teaspoon worcestershire sauce 1 clove garlic 1 bay leaf 1 tablespoon parsley pinch saffron ¼ teaspoon salt ¼ teaspoon pepper

Chop salt pork, garlic, parsley, onion, celery and green pepper. Combine in a skillet with bay leaf, saffron, salt and pepper. Cook for 5 minutes, stirring occasionally. Add the chopped tomatoes, wine, worcestershire sauce, ketchup, rice and water. Simmer 5 minutes. Add shrimp and cook for about 10 minutes, stirring often.

Cayman Style Lobster 10 lb lobster meat 1 cup chopped sweet pepper 1 cup chopped onion ¼ cup chopped scallion ½ cup chopped celery 1 cup tomato puree 1 cup margarine 2 teaspoons lime juice

2 teaspoons vinegar 1 teaspoon thyme 1 teaspoon mustard 1 teaspoon hot pepper 1 ½ teaspoons season all 1 teaspoon accent 1 tablespoon salt 1 teaspoon black pepper

Wash and drain lobster. Combine all other ingredients except the cornstarch and boil for 3 minutes. Add lobster and cook over medium heat for 20 minutes. Add cornstarch and cook for another 5 minutes. Serve on a bed of white rice. Makes 15 servings.

Cayman Turtle Steak 3 lb turtle steak 2 large onions 4 eggs 1 cup flour bread crumbs

½ cup milk 1 tablespoon pickapeppa sauce season salt garlic salt black pepper

Cut each turtle steak into 6 thin pieces. Season with black pepper, garlic salt, and season salt to taste. In a medium bowl, beat eggs, milk and pickapeppa sauce together. Spread flour onto large plate or sheet of wax paper. On a separate sheet, spread bread crumbs. Coat both sides of steaks in flour, dip into the egg mixture, then in bread crumbs; make certain steak is well coated. Fry steaks in butter in a large skillet until golden brown. Remove and drain. Slice onions, dip in flour and eggs; fry until golden brown. Serve over steaks.

Cayman Turtle Steak (2) 4 lb turtle steak 2 green peppers 1 large onion 1 (16 oz) can stewed tomatoes ½ cup vegetable oil 2 cloves garlic

2 bay leaves 1 hot country pepper salt black pepper paprika flour

Pound steaks with tendering mallet, season with salt, pepper and paprika and dip in flour. Heat oil in frying pan and brown steaks on both sides. Lay the steaks in a baking dish. Chop the green peppers, onion, hot pepper (discard the seeds) and garlic into coarse pieces; mix with the stewed tomatoes and bay leaves then pour the mixture over the turtle steaks. Cover with aluminum foil and bake for 2 hours at 350°F. Cayman Turtle Stew 4 lb turtle meat 1 turtle fin ½ turtle tripe (optional)

1 ½ cups water 1 teaspoon salt 1 ½ tablespoons black pepper

Put turtle fin and tripe in water and parboil. Drain and peel the fin. Cut the meat into chunks and place in a pot with a thick bottom. The meat with fat on it should be at the bottom (otherwise use a tablespoon of oil). Season with salt and black pepper, add fin and tripe on top. Pour in the water slowly.

Cook until done, adding water if necessary.

Crab Cakes 1 lb cooked crab meat 4 teaspoons melted butter 2 eggs 1 tablespoon mayonnaise 1 teaspoon lime juice bread crumbs

bacon drippings 1 ½ cups cooking oil russian dressing ½ teaspoon salt 1/8 teaspoon black pepper

Cook crab meat in bacon drippings. Drain. Add butter and just enough egg to allow meat to mold into small flat cakes. Beat a little water into the remaining egg and brush over the outside of the cake. Spread the bread crumbs, salt and black pepper onto wax paper and roll cakes in them. Fry in a deep fryer until golden brown. Drain. Combine dressing, mayonnaise and lime to use as dip.

Crab in White Wine 1 lb cooked crab meat 2 egg yolks, beaten ¼ cup milk ½ cup white wine ¼ cup cream

1/8 teaspoon cayman local pepper, chopped 1/8 teaspoon nutmeg 1/5 teaspoon salt

In a large saucepan, combine wine, nutmeg, cayman pepper and salt. Bring to a boil. Add crab meat; simmer for 10 minutes, stirring frequently. Add milk and cream. Simmer 5 more minutes, again stirring frequently. Remove from heat and gradually add egg yolks. Serve with buttered baked potatoes, sprinkled with parsley.

Elegant Crab Pie 1 (17 oz) can crab meat, drained, flaked 1 unbaked 9 inch pastry shell 2 green onions with tops, sliced 3 eggs, beaten 4 oz swiss cheese, shredded

1 cup light cream ¼ cup sliced almonds ½ teaspoon grated lemon peel ¼ teaspoon dry mustard ½ teaspoon salt

Sprinkle cheese evenly over bottom of unbaked pastry shell. Top with crab meat and green onion. Combine eggs, cream, salt, lemon peel, and dry mustard; pour over crab meat. Sprinkle with almonds. Bake at 325°F for 45 to 50 minutes. Remove from oven. Let stand 10 minutes before serving. Makes 6 servings.

Fish and Cabbage 2 lb fish fillets 3 lb cabbage 4 tablespoons melted butter 1 tablespoon green pepper 1 tablespoon celery

1 tablespoon vinegar 1 lime, sliced ¼ cup parsley, chopped ½ teaspoon salt ¼ teaspoon pepper

Quarter the cabbage and soak in salted water long enough to clean thoroughly. Cut the cabbage in coarse strips and boil in salt water in an uncovered pot until almost tender.

While the cabbage is cooking, place the fish for 3 minutes in a salt solution made of 2 teaspoons salt to every 1 cup water, use enough to cover fish.

Drain and brush both sides with cooking oil. When the cabbage is done, cover and steam for 5 more minutes. Drain, and spread on a hot buttered platter. Cover with fish, flesh side up and baste with butter, pepper, and vinegar. Broil for 5 to 10 minutes or until fish is lightly brown. Garnish with parsley and lime.

Pepper Shrimp 36 cooked shrimp, in shells 4 tomatoes, peeled and chopped 5 cloves garlic, crushed 2-3 fresh chili peppers, seeded and minced

2 tablespoons fresh lemon juice 1 standard bottle dry sherry 3 hot seasoning peppers 2 tablespoons olive oil salt freshly ground black pepper

Put the seasoning peppers into a large preserving jar, add sherry and leave for 2 weeks. Set the sherry bottle aside. Using a funnel, pour the pepper wine mixture back into the sherry bottle, add one pepper. Set aside. Heat oil in a large heavy skillet. Add the garlic and chilies and stir fry for 1 minute over medium heat. Stir in the lemon juice and tomatoes; season to taste with salt and pepper. Cook for a further 5 minutes. Add 1 tablespoon pepper wine and the shrimp; cook for 5 minutes, stirring constantly to heat through.

Transfer contents of pan to a warmed serving dish and serve.

Salmon Casserole 1 cup pink salmon ½ cup cracker crumbs 3 egg yolks 3 egg whites ½ cup milk

2 tablespoons lemon juice ¼ teaspoon paprika 1 teaspoon salt ½ teaspoon pepper

Remove skin and bones from salmon and mash fine. Sprinkle with salt, pepper, paprika, and lemon juice. Beat egg yolks; combine with cracker crumbs and milk. Add to salmon mixture. Beat egg whites until stiff. Fold into mixture. Pour into loaf pan and bake for 1 hour at 350°F.

Shrimp and Egg Curry 1 lb cooked shrimp 4 hard boiled eggs, cut in half lengthwise 1 small onion, finely chopped 2 red peppers 2 oz butter

1 clove garlic, finely minced 1 tablespoon curry powder 1 tablespoon tomato paste thick coconut milk lime juice salt

In a large saucepan, melt butter; add onions, garlic and peppers; fry until lightly brown. Reduce heat. Add curry powder and tomato paste; stir thoroughly and cook slowly for 2 or 3 minutes. Gradually add water until mixture is a thick gravy consistency. Simmer gently, add salt, lime juice and coconut milk. Add shrimp and eggs. Cook 5 minutes more or until shrimp is done. Makes 4 servings.

Baked Squash with Bacon 3 lb hubbard squash 1 cup bacon melted butter

½ to ¾ cup milk salt pepper

Remove seeds and strings from squash; cut in pieces. Brush with butter; sprinkle with salt and pepper to taste. Bake in 350°F oven until tender.

Remove, peel and mash. Add milk and more salt if desired. Pour into buttered baking dish. Fry bacon until crispy. Drain, dice, and sprinkle over squash. Bake for 25 - 30 minutes at 350°F. Baked Sweet Potatoes or Yams 4 medium sweet potatoes or yams ¼ cup butter

salt and pepper to taste

Preheat over to 400°F. Scrub potatoes in cold water. Bake directly on oven rack or in a shallow baking pan 45 to 1 hour or until tender. Serve piping hot with butter, salt, and pepper to taste. Makes 4 servings.

Batter Fried Okra 1 lb small okra pods, parboiled and drained 1 cup sifted flour 1 egg, lightly beaten

lard shortening, or cooking oil for deep fat frying 1 cup milk 1 teaspoon salt

Pat okra dry on paper towel. Preheat fat in deep fat fryer over moderately high heat; insert deep fat thermometer. Sift flour and salt together into bowl, slowly add milk and beat until smooth. Beat in egg. When fat reaches 375°F, dip okra a few pieces at a time into batter allowing excess to drain off; drip into fryer. Fry 1 to 2 minutes until golden brown. Using a slotted spoon, remove to paper toweling to drain. Set uncovered in 250°F oven to keep warm until all is fried. Makes 4 servings.

Carrots Casserole 1 bunch carrots, cooked 2/3 cup grated cheese 1 small onion, finely chopped 1 teaspoon dry mustard

1 teaspoon sugar 1 cup cracker crumbs 2/3 cup mayonnaise salt & pepper

In a medium bowl, mash carrots; add salt and pepper to taste. Add cheese, onion, mustard, sugar, and mayonnaise. Pour into buttered casserole dish, cover with cracker crumbs and cook until done.

Cayman Coco Fritters 2 to 3 small cocos 1 tablespoon flour ½ teaspoon bicarbonate of soda, or 1 teaspoon baking powder

1 or 2 stalks scallion 1 egg salt pepper

Wash and peel cocos. Wash again and grate finely. Add remaining ingredients. Beat well. Drop by spoonfuls into smoking hot oil. Fry until golden brown. Drain and serve.

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Chamber Secretary, Brian Barnes and Mentoring Cayman Mentor Kim Remizowski escort top Junior Achievement and Mentoring Cayman students to the Young Caymanian Leadership Awards

Growing More than Business The Chamber of Commerce is where business and community leaders meet to shape a better tomorrow for their community. A range of useful services and development programmes helps everyone meet today’s challenges - and opportunities - and plan for the future.

Impact. One more way the Chamber makes a difference

“Your Partner in Business and Community Success”

www.caymanchamber.ky

Mentoring Cayman; Junior Achievement; Career Awareness Visits; Professional Development & Training Centre; Career, Education, Training & Job Expo

Growing More than Business The Chamber of Commerce is where business and community leaders meet to shape a better tomorrow for their community. A range of useful services and development programmes helps everyone meet today’s challenges and opportunities - and plan for the future. Impact. One more way The Chamber makes a difference

“Your Partner in Business and Community Success”

www.caymanchamber.ky

Corn Pie 2 (10 oz) cans cream style corn 1 onion, minced 2 eggs, beaten 2 tablespoons oil

2 teaspoons worcestshire sauce 1/8 teaspoon paprika salt freshly ground black pepper

Preheat oven to 350°F. Pour oil into a small skillet and heat. Add onion and sauté over medium heat for 5 minutes. Transfer the onion to a baking dish.

Stir in the corn, eggs, worcestershire, and paprika. Season to taste with salt and black pepper. Bake for 45 minutes until firm and golden brown.

Curried Green Bananas 4 green bananas, peeled and cut in inch length slices 1 onion, finely chopped 1 tablespoon garam masala Curry 2 tablespoons oil

1 ¾ cups coconut milk 1 tablespoon minced fresh cilantro salt and freshly ground black pepper

Heat oil in a saucepan, add the onion and sauté over medium heat for 6 minutes. Add the garam masala to the pan and cook, stirring constantly for 1 minute. Add the green bananas and cook for a further 5 minutes or until lightly browned. Pour the coconut milk over the green bananas. Season to taste with salt and black pepper and bring to a boil. Lower the heat, cover the pan and simmer for 30 minutes. Transfer to a warmed serving dish, garnish with the chopped cilantro and serve.

Curried Rice 2 cups rice 1 cup golden raisins ½ cup chopped green pepper ½ cup currants

¼ cup butter 4 teaspoons curry powder 2 ½ teaspoons salt

Mix all ingredients except green pepper; combine with 4½ cups boiling water in 3 quart casserole dish. Bake, covered in oven preheated to 400°F for 40 to 45 minutes. Sprinkle with green pepper. Makes 12 servings.

Festive Fondue 1 envelope lipton onion soup mix 2 ¾ cups apple juice 1 lb shredded swiss cheese

2 tablespoons cornstarch 1 loaf french bread, cut into bite-sized pieces

In medium saucepan, combine soup mix and apple juice; heat slowly.

Combine cheese and cornstarch. When juice begins to simmer, gradually add cheese mixture; stirring until completely melted after each addition.

To serve: Remove to fondue pot. Spear bread cubes and dip into fondue.

Glazed Carrots 1 lb small whole carrots, cleaned 1 tablespoon honey

¼ stick margarine, melted ¼ cup brown sugar

Cook carrots in a small amount of boiling water for ten minutes or until tender. Drain. Reserve ¼ cup of the liquid. Combine reserved liquid with honey, margarine, and brown sugar; stirring well. Pour over carrots and cook over low heat until thoroughly heated.

Loquat Chutney 1 ½ lb seeded loquats 1 lb onions, chopped ½ lb grated apple ¼ cup raisins 1 lb sugar 1 pint vinegar

2 cups water 1 tablespoon molasses ¼ teaspoon ginger 1 teaspoon curry 2 teaspoons mustard 2 teaspoons salt

Wash, stone and cut loquats into small pieces. Prepare apples and onions.

Combine all ingredients in pot and bring to a gentle boil until loquats are soft and good color. Pour into jars and seal. Serve cold with pork or lamb roasts.

Noodles and Calaloo Stuffed Tomatoes 6 medium tomatoes 1 cup calaloo, cooked 1 package oodles of noodles

½ cup sour cream ½ teaspoon basil parmesan cheese

Cut off tops and hollow out tomatoes. Boil calaloo, drain; cut into small pieces. Break up 1 package oodles of noodles; cook in 1 cup of water with seasoning from flavor packet for 3 minutes. Drain noodles and mix with calaloo, sour cream and basil. Spoon mixture into tomatoes. Place in a baking dish and sprinkle with parmesan cheese. Bake at 350°F for 15 to 20 minutes. Makes 6 servings.

Old Fashioned Mashed Potatoes 8 medium potatoes, peeled and cut into eighths 1 medium onion, finely chopped ½ to 2/3 cup milk

1/3 cup butter or margarine 1 teaspoon grated parmesan ¼ teaspoon sugar 1 teaspoon salt 1/8 teaspoon pepper

Cook potatoes and onion in boiling water, covered, for 15 minutes or until tender. Drain and add ½ cup of milk and remaining ingredients. Add more milk if needed.

Pirate Popovers 2 eggs, beaten 1 cup milk 1 tablespoon melted butter

1 cup sifted flour ¼ teaspoon salt

Grease heavy baking cups; heat them in oven while mixing popovers.

Combine eggs, milk and butter. Add flour and salt; beat briskly with egg beater until well blended. Fill hot cups half full. Bake at 450°F for 30 minutes. Reduce heat to 350°F and bake 15 minutes.

Makes 8 to 10 servings.

Plantains Baked in Cheese Sauce 3 lb ripe plantains, peeled and sliced lengthwise 2 cups shredded cheddar cheese ¼ cup all purpose flour ¼ cup butter 2 ½ cups milk

1 bay leaf 3 tablespoons oil ¼ teaspoon grated nutmeg 1 teaspoon salt freshly ground black pepper

Fry the plantains in a large skillet on medium high heat until golden brown, about 1 minute. Remove and drain. Preheat the over to 325°F. In a saucepan melt the butter; sprinkle in the flour and let cook, stirring constantly, for 2 minutes. Remove from heat and gradually stir in the milk. Add the bay leaf, nutmeg, salt and black pepper. Return the pan to the heat; stir in half the cheese and bring to a boil. Lower the heat and simmer, stirring constantly for 3 to 5 minutes or until the sauce is thick enough to coat the back of the spoon. Remove the pan from the heat and set aside. Place a layer of plantain in the bottom of a pyrex baking dish, cover with half the sauce and sprinkle with half the shredded cheese. Repeat with the remaining plantains and sauce, ending with a layer of shredded cheese. Bake in the center of the oven for 1 hour. Makes 6 to 8 servings.

Potato Balls 3 lb potatoes 1 cup flour 1 cup bread crumbs

1 large egg oil for frying salt and pepper

Peel potatoes, wash and boil. Allow to cool. In a large bowl, combine flour and seasonings. Beat the egg and combine with potatoes. Roll in flour mixture and fry until lightly brown.

Potato Fritters 3 cups hot mashed potatoes 2 tablespoons shortening 1 tablespoon green pepper 1 teaspoon sugar 2 tablespoons flour

2 eggs, separated 1 tablespoon chopped parsley 1 teaspoon salt black pepper to taste

Combine mashed potatoes, shortening, sugar, parsley, green pepper, salt, and black pepper. Mix well. Add beaten egg yolks and mix well. Beat egg whites until stiff; fold into mixture. Roll in flour. Drop by spoonfuls in deep frying pan and fry for 5 to 10 minutes, or until slightly brown. Drain.

Rice ‘N’ Beans ¾ cup dried red kidney beans (cooked in cold water for 2 hours) 4 cups coconut milk 2 ½ cups rice 4 scallions, trimmed and minced

2 cloves garlic, crushed 1 sprig fresh thyme 1 hot seasoning pepper 1 teaspoon salt freshly ground black pepper

Put the beans in a colander and scald with boiling water. Transfer to a large saucepan and pour in the coconut milk. Bring to a boil over medium heat.

Lower the heat, cover the pan and simmer for 45 minutes, until tender. Add the thyme, seasoning pepper, scallions, garlic, salt and black pepper. Wash the rice. Drain and add to the beans. Add 1 quarter cup cold water and bring to a boil over medium heat., Lower the heat, cover the pan and simmer for 20 minutes, or until the rice is tender and all the liquid has been absorbed.

Remove the seasoning pepper and mix the rice and beans together with a fork. Transfer to a warm serving dish and serve immediately.

Snacky Muffins 1 (15 oz) can corned beef hash, chilled

4 eggs, poached or fried 2 sliced english muffins

Open english muffins, butter each half. Lay chilled corned beef hash on its side on a plate; slice into 4 equal servings. Lay hash patty on top of muffin, shaping and forming into mound. Broil until heated through. Top each muffin with poached or fried egg.

Spice Sweet Potato Roll 3 large sweet potatoes 1 cup chopped nuts 2 tablespoons butter ½ cup flour

1/8 teaspoon nutmeg 1/8 teaspoon allspice 1/8 teaspoon cinnamon ½ teaspoon salt

Clean potatoes thoroughly. Boil with skin on until tender. Peel and mash; add remaining ingredients except flour. Stir well. Spoon out onto wax paper.

Shape into balls and roll in flour. Fry in about 1 cup of oil until well browned.

This goes well with curries or stews.

Stew Peas and Rice ½ lb salt beef ½ lb fresh beef 2 cups red peas 3 cups rice 2 cups flour 1 onion, chopped

½ lb honey 2 tablespoons ketchup 3 tablespoons butter, divided 1 sprig thyme black pepper to taste

Soak salt beef for 30 minutes; rinse and drain. Rinse fresh beef; add with salt beef and red peas to 1 quart of boiling water. When peas are tender, use flour to make tiny dumplings and add to mixture. Cook until mixture begins to thicken. Add onion, ketchup, thyme, pepper, and half the butter. Simmer 30 minutes. In a separate pot, cook rice according to package directions, add remainder of butter. Serve stew ladled over rice.

Stewed Okra 50 okra pods ¼ lb ham 1 cup beef bullion 1 cup stewed tomatoes 1 tablespoon flour

½ tablespoon butter 2 tablespoons parsley, chopped ½ teaspoon salt ½ teaspoon pepper

Wash okra and remove both ends. Add with ham, beef bullion, tomatoes, salt and pepper to a medium sauce pan. Bring to a boil. Reduce heat. Simmer for 30 to 40 minutes. Add butter and flour. Continue to slow cook, stirring constantly, until thickened. Serve in heated dish, sprinkled with parsley.

Sweet Potatoes with Marshmallow Topping 1 (18 oz) can sweet potatoes ½ cup orange juice ¾ cup packed brown sugar ½ cup flour ¼ cup butter

½ teaspoon cinnamon dash of nutmeg small marshmallows to cover casserole

Drain and mash sweet potatoes. Combine with orange juice. Spread into 9 x 9 inch baking dish. Combine sugar, flour, cinnamon and nutmeg. Mix butter into sugar mixture and sprinkle on top of potatoes. Bake uncovered at 350°F for 20 minutes. Sprinkle marshmallows on top and place under broiler to brown. Makes 9 servings.

Vegetable Casserole 2 cans vegall, drained 1 can cream of mushroom soup 1 can kernel corn, drained 1 can water chestnuts, chopped

½ cup mayonnaise ½ cup cheese, grated 1 stick ritz crakers, crushed 1 stick butter

Combine all ingredients in a medium sized casserole dish, except cheese, crackers and butter. Top with cheese. Combine 1 stick ritz crackers and 1 stick melted butter. Sprinkle on top. Bake at 350°F for 20 minutes.

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Angel Pie 2 tablespoons all purpose flour 4 egg yolks, beaten 1 cup sugar ¼ cup water

2 cups whipping cream ¼ cup lemon juice ¼ teaspoon almond extract 1/8 teaspoon salt

Mix flour, sugar, and salt. Add water and lemon juice, stir until smooth. Add 4 beaten egg yolks and mix well. Cook over low heat until mixture is thick, stirring constantly. Remove from heat, add almond extract. Chill. Whip 2 cups cream until stiff. Fold half of the whipped cream into the mixture.

Top with remaining whipped cream. Let set overnight in refrigerator before serving.

Apricot and Almond Balls 250 grams dried apricots 250 grams raisins 250 grams dates 125 grams almonds

125 grams wheat germ 3 tablespoons honey 1 cup coconut, shredded salt to taste

Soak apricots in water for 30 minutes; Drain. In a large pot, add apricots to boiling water. Reduce heat. Simmer for 5 minutes, or until soft. Drain and chop into small pieces. Mince raisins, dates and almonds. Combine with apricots, wheat germ, salt and honey. Shape into balls and roll in coconut.

Chill.

Banana Nut Cake 2 cups very ripe bananas 4 eggs, separated 3 cups flour, sifted 2 ½ cups sugar 2 cups vegetable shortening

1 cup pecans, chopped 2 teaspoons vanilla flavouring 6 tablespoons buttermilk 1 ½ teaspoon baking soda 1 teaspoon salt

Cream shortening and sugar together until smooth. Beat eggs. Add to mixture. Mash the bananas. Add to mixture. Mix flour, baking soda, and salt together, add to creamed mixture. Add buttermilk and vanilla; mix well. Fold in pecans. Pour into loaf pan and bake at 400°F for 35 minutes.

Banana Omelette 2 bananas, peeled and mashed 4 eggs 2 tablespoons cream

1 tablespoon sugar 2 tablespoons powdered sugar ½ teaspoon salt

Beat eggs until light. Add other ingredients, except powdered sugar, and mix well. Pan fry slowly over medium low heat until set; fold and turn. Place on platter and sprinkle with sugar.

Banana Split Pie 3 bananas 2 cups graham cracker crumbs 1 ½ sticks margarine 1 cup confectioners sugar 1 egg

1 can crushed pineapples 1 (9 oz) bowl cool whip ¼ cup chopped pecans ¼ cup chopped cherries

In a medium bowl, combine 1/2 stick of margarine (melted) and graham cracker crumbs. Stir with fork until moistened. Press into the bottom and sides of a pyrex pie plate. Mix remaining margarine, sugar and egg. Beat for 15 minutes. Spread over crumbs. Lay bananas over mixture. Drain pineapple and sprinkle over bananas. Spread cool whip over top with nuts and cherries.

Bacardi and Pineapple Rum Cake 1 package yellow cake mix 3 eggs 3 ½ cups cool whip 1 (20 oz) can crushed pine-apple, in juice

2 2/3 cups coconut flakes 1 cup Bacardi rum ½ cup water 1/3 cup cooking oil

Combine cake mix, eggs, 3/4 cups of Bacardi rum, water, and oil in a large bowl. Beat at medium speed for 2 minutes, stir in 2/3 cup coconut flakes.

Pour mixture into 2 greased, floured 9 inch pans. Bake at 350°F for 30 - 35 minutes. Remove from oven and let cool 10 minutes. Remove from baking pan, place on cake rack to cool completely. Drain pineapples. In a large bowl, combine 3/4 cups of pineapple, the juice, and the remaining rum. Stir to blend. Fold in cool whip. Spread 1/2 over bottom cake layer, 1/2 over top.

Sprinkle with remaining pineapple and coconut flakes.

Baked Banana Custard 4 ripe bananas 4 oz bread crumbs 1 pint milk 3 eggs

1 lime 5 tablespoons sugar ¼ teaspoon nutmeg

Peel bananas and remove threads. Add 2 teaspoons of sugar, nutmeg, and juice from the lime. Place in buttered pyrex dish and cover with bread crumbs. Beat eggs, add rest of sugar and continue beating. Heat milk and add to beaten eggs. Pour over banana mixture. Bake at 300°F until cooked.

Test if custard is cooked by inserting a knife in the center. If it comes out clean, it is ready to be eaten.

Banana Filling 4 ripe bananas 2 eggs, well beaten 1 cup sugar

2 tablespoons butter 1 lemon rind, grated (use the juice)

Mash bananas and beat to pulp with fork. Add sugar, lemon juice, and eggs. Pour into a greased pan. Cook, stirring constantly. Seal in a tight container. Cool until as thick as a custard. Can be used as filling for cakes or pastries.

Bread Pudding 1 lb bread 1 cup raisins ½ cup sugar 2 eggs

2 tablespoons margarine ¼ teaspoon nutmeg 1 teaspoon vanilla flavouring 1 cup evaporated milk

Break bread into chunks; soak in warm water. After 30 minutes, squeeze out moisture. In a large bowl mix milk, eggs, sugar, nutmeg, vanilla, and margarine. Add bread and raisins and mix well. Spoon mixture into a baking pan and bake at 350°F until golden brown.

Cantaloupe Cake 2 cups grated cantaloupe 3 eggs 1 cup sugar 3 cups all purpose flour 1 tablespoon crisco oil ½ stick margarine 2 tablespoons butter

½ cup evaporated milk 1 teaspoon baking soda ½ teaspoon nutmeg ½ teaspoon cinnamon 1 teaspoon vanilla flavouring 1/8 teaspoon salt

Wash cantaloupe and grate. Mix sugar, butter and crisco oil together. Add 2 eggs and grated cantaloupe; mix until smooth. Sift flour, baking soda and salt. Add remainder of ingredients. Grease 9 inch bread pan and bake at 375°F for 1 hour. Test with a toothpick. If toothpick comes out clean, cake is ready. Place on cooling rack to cool.

Cayman Brac’s Fudge Brownies ¾ cup powdered cocoa 2 eggs 1 1/3 cups unsifted all purpose flour 2 cups sugar

½ cup boiling water 2/3 cup oil 1 teaspoon vanilla 1 teaspoon baking soda ¼ teaspoon salt

In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup oil. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup of oil. Stir until smooth. Add flour, vanilla, and salt. Blend completely. Pour into lightly greased 13 x 9 inch pan. Bake at 350°F for 40 minutes. Frost if desired once cool.

Cayman Heavy Cake 8 lb cassava 2 coconuts, grated and squeezed 4 cups brown sugar (more if desired) 1 cup butter

2 tablespoons vanilla flavouring 1 tablespoon cinnamon 1 tablespoon allspice 1 tablespoon nutmeg 1 tablespoon salt

Grate cassava fine. Grate coconut and boil milk down with brown sugar, allspice, vanilla flavouring, butter, salt, nutmeg and cinnamon. Pour in grated cassava and mix. Put in greased baking pan and bake at 350°F. Yam, potato, pumpkin or papaw may be used in place of cassava.

Cherry Pie 1 can cherry pie filling 1 box white cake mix 1 cup melted butter

½ cup sugar 1 teaspoon vanilla flavouring

Prepare cake mix according to directions. Add sugar and vanilla flavouring.

Pour cherry pie filling into baking dish. Layer cake mix over cherries. Pour melted butter evenly over mix. Bake at 350°F for 35 to 40 minutes.

Chocolate Biscuit Gateau 6 oz cadbury milk chocolate 1 tablespoon milk 3 oz butter 3 oz castor sugar

2 eggs, separated ½ lb petit beurre biscuits 1 gal milk

Melt chocolate with a tablespoon of milk in a double boiler and let cool.

Cream sugar and butter. Beat egg yolks. Add to butter. Mix in the cooled chocolate. Whisk egg whites until stiff and fold into mixture. Dip each biscuit in gill of milk; arrange on plate in 3 rows of 2. Layer a small amount of chocolate mixture over biscuits. Continue layers until all biscuits are used.

Cover top and sides with chocolate mixture.

Cinnamon Kites 4 cloverleaf rolls 1 egg, beaten 3 tablespoons milk

½ cup sugar ½ teaspoon cinnamon oil for frying

Separate each roll into 3 sections. Combine egg and milk and beat well. Dip each roll into egg mixture. Fry sections in hot oil until brown. Remove and drain on paper towels. Mix sugar and cinnamon. Roll kites in sugar mixture.

Yields 12 kites.

Coca Cola Cake ½ cup oil 1 stick butter 10 oz coca cola 2 cups plain flour 2 teaspoons baking powder ½ cup buttermilk

½ cup cocoa 1 ½ teaspoons vanilla 2 eggs 1 ½ cups nuts marshmallows 1 bag sugar

Mix all ingredients together except sugar and nuts. Place in pot and bring to boil. Add sugar and nuts. Beat together. Bake at 350°F for 45 minutes.

Coconut Birthday Cake 1/3 cup crisco oil 1/3 cup butter, softened 1 ¼ cups sugar 3 cups all purpose flour 4 egg whites

1 1/3 cups milk 2 tablespoons vanilla flavouring 3 ½ tablespoons baking powder ¾ tablespoon salt

Cream together crisco and butter. Gradually add sugar; blend well. Sift flour.

Add flour, baking powder and salt to cream mixture alternating with small amounts of milk until all is added. Stir well after each addition. Beat egg whites until firm, fold in vanilla. Add to batter. Bake at 375°F until done.

Lemon Filling: 1 cup and 2 tablespoons sugar ¼ cup cornstarch 1 cup and 2 tablespoons water 2 egg yolks, slightly beaten

2 tablespoons butter 1 tablespoon grated lemon rind 3 tablespoons lemon juice

Combine all ingredients, blend on high until no lumps. Spoon between cake layers.

Fluffy Frosting: 1 cup sugar 1/3 cup water ¼ tablespoon cream of tartar

2 egg whites ½ tablespoon almond flavouring ¼ cup coconut, grated

Combine sugar, water, and cream of tartar in heavy sauce pan. Cook over medium heat, without stirring, until mixture reaches thread stage. Let cool.

Beat eggs until soft peaks form. Add mixture and almond flavouring. Beat well. Spread over cake. Sprinkle with coconut.

Coconut Buns ½ lb flour ¼ lb butter ½ lb grated coconut ½ lb sugar

1 egg 1 teaspoon baking powder ¼ cup milk

Grease baking sheet. Sift flour and baking powder together. Cream butter and sugar. Beat the egg and add a little milk to it. Gradually add the egg and flour mixtures to the butter, making a stiff mixture. Stir in coconut. Place in small heaps on baking sheet. Bake in a quick oven for 20 minutes.

Coconut Custard 4 or 5 cups coconut sponge 3 cups milk 1 ½ cups sugar

3 large eggs or 4 small ones 1 teaspoon vanilla ½ teaspoon nutmeg

The coconut must be sprouted to have a sponge. Wash coconut in fresh water, cut in slices and put it in blender. Combine other ingredients. Blend well and pour in a custard bowl. Bake at 350°F until golden brown.

Coconut & Fruit Fudge Balls 2 cups powdered milk 2 tablespoons carob ½ cup coconut ½ cup sultanas

2 tablespoons honey 1 tablespoon vanilla flavouring ½ cup cold pressed oil

Combine all ingredients and mix well. Shape into balls, wrap separately, and place in refrigerator until cool and set.

Coconut Pie 2 eggs ½ cup all purpose flour 2 tablespoons butter 2 teaspoons vanilla flavouring

2 teaspoons baking powder 1 cup sugar 2 cups milk 1 cup grated coconut

Mix all dry ingredients together. Combine all liquids and pour into dry ingredients; mix until completely blended. Grease and flour small casserole dish or bread pan. Bake at 350°F until firm to touch and top is crusty. Allow to cool before serving.

Coconut Tart 8 cups coconut 2 ½ to 3 cups sugar

2 tablespoons butter prepared pastry dough

Roll pastry dough very thin. Cut into 4 inch squares. Grate or blend coconut, add sugar and butter. Cook over medium high heat until coconut is tender.

Cool. Spoon coconut onto pastry; fold and seal edge with fork. Bake at 375°F until golden brown.

Coconut Toto Cakes 2 cups flour 2 cups grated coconut 1 cup granulated sugar 2 teaspoons vanilla flavouring ¼ lb butter

1 teaspoon cinnamon 1 egg, beaten ¼ teaspoon nutmeg 2 teaspoons baking powder pinch mixed spice

Cream butter and sugar. Sift together flour, baking powder, cinnamon, nutmeg and mixed spice; add to butter mixture. Add coconut, vanilla and beaten egg; mix to a stiff paste. Spread evenly in greased shallow baking tin and bake at 400°F for roughly 30 minutes.

Coffee Cake 3 cups flour 2 cups sugar ¾ cup milk 3 eggs, beaten

1 cup shortening 2 tablespoons baking powder 1 cup cinnamon 1 teaspoon salt

Sift and mix flour, salt, sugar and cinnamon. Cut in shortening with knife and rub in with finger tips. Set aside 1 cup. To the remainder, add baking powder and mix well. Add beaten eggs and milk and beat thoroughly. Pour into 2 greased cake pans and sprinkle top with remaining flour mixture.

Bake at 400°F for 20 to 25 minutes.

Corn Flakes Pudding 4 cups corn flakes 4 cups milk 2 eggs 1 tablespoon butter ¼ cup molasses

¼ cup sugar ¼ teaspoon ginger ¼ teaspoon cinnamon 1 teaspoon vanilla ½ teaspoon salt

In a large bowl, combine all ingredients; blend well. Pour into greased baking dish. Dot with butter. Place baking dish in a pan of water and bake at 350°F for 45 to 60 minutes.

Custard with Fruit 3 eggs ¼ cup milk ¼ cup sugar ¼ teaspoon nutmeg

1 teaspoon vanilla flavouring ¼ teaspoon lemon extract ¼ teaspoon salt

Beat eggs slightly and combine with the remaining ingredients. Pour into 6 inch wide and 2½ inch deep dish. Place in shallow pan of hot water and bake in 350°F oven for about 40 minutes or until a knife blade inserted into center comes out clean. Chill unmolded on top of plate and surround with fruits of your choice.

Flaming Banana Fritters 4 bananas, ripe 1 cup oil 1 cup sugar ½ cup flour 1 egg white, stiffly beaten 1 egg, beaten

1 tablespoon melted butter ½ cup beer ½ cup dark rum 1 teaspoon cinnamon pinch of salt

Combine the flour and salt. Mix the egg and melted butter. Stir in the beer gradually. Pour this mixture over the flour and stir only until smooth. Leave in a warm place for about 1 hour. Then fold in the egg white. Set aside. In a separate bowl combine sugar and cinnamon, set aside. Peel ripe bananas (cut in chunks if large) dip in beer batter mixture. Fry in oil until golden brown. Drain and roll in cinnamon mixture. Top with rum, light and serve.

Fresh Pineapple Pie 1 ½ fresh pineapple 1 can condensed milk 2 tablespoons lemon juice

1 ½ cups cool whip prepared pie crust

Peel and remove the eyes of the pineapple. Chop as fine as possible. Mix milk and pineapple; add cool whip and lemon. Pour into baked pie crust, decorate with pieces of pineapple if desired. Cover and chill until firm.

Strawberries or bananas may be substituted for pineapple.

Fudge by Royalty:

Princess Diana’s Recipe of 1983

2 oz butter 1 lb sugar

4 tablespoons water large can evaporated milk

Combine all ingredients. Bring the mixture to a complete boil, simmer 5 minutes. Beat well after removing from heat. Pour into a greased tray for setting. Let cool until set.

Honey Cake ¼ cup pineapple juice ¼ cup water 1 cup honey 1 cup sugar 3 eggs 1 cup vegetable oil ½ cup chopped pecans

2 ½ cups all purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda 2 teaspoon cinnamon ½ teaspoon allspice 1 teaspoon salt vanilla flavouring

Combine pineapple juice and water in a small saucepan; bring to a boil. Stir in baking soda; set aside. Combine sugar, eggs, vegetable oil and honey.

Beat at medium speed with electric mixer until well blended. Combine flour, baking powder, salt, cinnamon, and allspice; add to cream mixture. Add pineapple mixture, pecans, and vanilla to taste. Spoon into greased and floured cake pan. Bake at 325°F for 1 hour until toasted brown. Cool for 10 minutes then remove from pan.

Jellied Mandarins 5 tablespoons lemon squash ¼ pint water 4 teaspoons gelatin

3 teaspoons sugar 1 tablespoon mandarin oranges

Combine water, gelatin and sugar in a small pan. Cook over gentle heat until the gelatin is dissolved, approximately 5 minutes. Take care that the mixture does not come to a boil. Remove from heat, stir in the lemon squash and leave in a cool place until it begins to set. Stir in the oranges. Pour into a rinsed ½ pint mold. Leave in a cool place until set. Turn out and serve with cream. Makes 2 servings.

Lemon Cheese Cake 2 ½ cups sifted cake flour 1 1/3 cups sugar 2/3 cup crisco oil 3 eggs ½ cup milk

¾ cup milk 3 ½ teaspoons baking powder 1 teaspoon vanilla flavouring 2 teaspoons salt

Combine flour, sugar, salt and baking powder. Add shortening and 3/4 cup of milk; mix well. Beat about 2 minutes. Add eggs, 1/2 cup milk and vanilla.

Beat 2 more minutes until fluffy. Pour into 2 layer pans and bake at 350°F for 40 minutes. Let cool.

Filling: 6 eggs, well beaten 2 cups sugar

¼ cup butter ½ cup lemon juice

Combine above ingredients in double boiler. Cook until thick, stirring frequently. Place in refrigerator until cool. Spread between cake layers.

Frosting: 1/2 teaspoon sugar pinch cream of tartar 1 egg white 2 teaspoons water

1 tablespoon karo syrup ½ teaspoon vanilla flavouring ¼ teaspoon salt

Combine sugar, cream of tarter, salt, water, karo syrup, and egg white; beat until peaks form, about 7 minutes. Stir in vanilla. Spread over cake and serve.

Lemon Curd Filling 1 cup margarine 10 eggs 4 cups sugar

grated rind of 5 lemons 1 ½ cups lemon juice ½ teaspoon salt

In a double broiler, combine all the ingredients except lemon juice, bring water to a boil and cook, stirring constantly, until the margarine is melted.

Add the lemon juice and cook until the mixture thickens; about 20 minutes.

Remove from heat and allow to cool. This may be used hot as a lemon sauce or cooled as a filling for cakes, pies or tarts.

Lime Rings with Pineapple 1 package lime flavored gelatin 1 cup evaporated milk, chilled 1 (14 oz) can pineapple in syrup 1 tablespoon lemon juice

1 ½ cups raspberries or strawberries 8 strips of mint 1 cup powdered sugar

Dissolve gelatin in hot water. Drain syrup from pineapple to make 1 pint and add to gelatin. Slowly add milk until it begins to set, then add remaining milk. When very stiff, add lemon juice. Pour into mold which has been rinsed in cold water. Refrigerate until set. When ready to serve, unmold, fill center with chilled pineapple. Top with raspberries or strawberries and garnish with strips of mint dipped in powdered sugar.

Mango Pie 3 mangoes, peeled and thinly sliced 1 cup sugar 2 eggs ½ cup finely chopped pecans (optional)

1 tablespoon butter 1 tablespoon whipped cream 1 teaspoon vanilla flavoring ½ teaspoon allspice prepared pie crust, cooked pinch of salt

Combine all ingredients except pecans and whipped cream. Cook over low heat until mangoes are soft. Cool. Spoon into pie shell. Top with whipped cream and sprinkle with pecans.

Mango Cake 2 cups ripe mangoes ¼ cup flaked coconuts ½ cup chopped nuts 4 eggs 2 cups sugar

2 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt

Peel mangoes; slice meat from seed and puree in blender. Set aside. Sift dry ingredients together; set aside. In a large bowl, mix sugar, mangoes, cooking oil, and eggs. Add dry ingredients and mix well. Stir in nuts and coconut. Bake in a 9 x 13 inch dish at 350°F until done.

Mango Mousse 1 lb very ripe mangoes, peeled juice of 2 limes ¼ cup super fine sugar 1 envelope unflavoured gelatin

2 egg whites, beaten ¾ cup heavy cream ¼ teaspoon salt mint leaves for garnish

Dissolve gelatin in two tablespoons of hot water. Set aside. Puree the mangoes. Add the lime juice, sugar, and gelatin. Mix well to combine. In a large bowl, combine the egg whites with the salt and beat until stiff enough to hold peaks. In a separate large bowl, beat the cream until stiff. Gently fold the mango mixture into the egg whites. Fold in the whipped cream. Pour into one large or 8 individual serving bowls and refrigerate until set, about 3 hours. Garnish with fresh mint leaves. Makes 8 servings.

Naseberry Cake 1 ½ cups naseberry 1 ½ cups sugar 4 teaspoons butter 2 eggs 2/3 cup milk

2 ½ cups flour ¼ teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon baking soda 1 tablespoon vanilla flavouring

Remove skin and seeds from the berries and mash with a fork. Sift flour, nutmeg, cinnamon and baking soda together. Whip butter and sugar until light and fluffy. Beat eggs, one at a time. Add flour mixture to whipped mixture with milk, stirring until smooth. Pour into 2 greased and floured 8 inch pans. Bake at 350°F for about 25 to 35 minutes. Let cool in pan for 10 minutes before removing.

Papaya Custard 2 cups papaya 1 cup condensed milk 3 eggs 1 pie crust, frozen

½ teaspoon vanilla flavouring 1 cup frisa milk prepared pie crust

Combine all ingredients. Beat well with an electric mixer. Ladle into pie crust. Bake at 300°F until light golden brown.

Papaya Pie 2 ½ cups mashed papaya, must be sweet 1 cup condensed milk

3 cups cool whip 2 tablespoons lemon juice

Remove all skin, seeds, strings from papaya; mash with a fork. Add remaining ingredients. Mix well and pour into a pie crust. Must be thick so it can drop from a spoon. Serve chilled.

Peanut Butter Pie ½ cup peanut butter ½ cup peanuts 1 ½ cups milk 1 cup sugar 3 egg whites

2 cups whipped cream 2 ½ tablespoons corn starch baked pie shell 1/8 teaspoon salt

Mix corn starch, sugar and salt. Bring milk to a boil, stirring constantly. Add peanut butter and beat well. Add to sugar mixture and mix until smooth. Beat egg whites until stiff. Fold into mixture. Pour into baked pie shell and set aside to cool. Serve with whipped cream for topping and sprinkle with chopped peanuts.

Pecan Pie 1 ½ cups pecans 3 eggs ½ cup heavy cream less one tablespoon 1 cup sugar 2 tablespoons butter

½ cup dark corn syrup 1 tablespoon sherry 1 unbaked pie shell 1 teaspoon vanilla flavouring 1/8 teaspoon salt

Set aside 1/4 cup of pecans for garnish. Combine all other ingredients in blender; blend on high for 10 seconds. Pour into pie shell and bake at 400°F for 25 minutes. Sprinkle with remaining pecans and bake 10 minutes more.

Let cool before serving. Makes 12 servings.

Pineapple Pie 2 cups fresh crushed pineapple or 1 medium sized can pineapple 1 tablespoon butter 3 eggs, separated 1 cup milk 1 ½ cups sugar

1 teaspoon cream of tartar 1 teaspoon pineapple flavouring 1 teaspoon vanilla flavouring 1 teaspoon corn starch 1/8 teaspoon salt 1 prepared graham cracker pie shell

Combine pineapple, milk, egg yolks, butter, pineapple and vanilla flavourings, corn starch, salt, and sugar. Cook over low heat for 15 to 20 minutes.

Remove from heat and let cool. Pour into pie crust. Beat egg whites, cream of tartar and 2 teaspoons of sugar until firm. Layer over filling. Bake at 325°F for 5 minutes or until golden brown.

Rum Pie 2 cups whipped cream 1 tablespoon butter 1 egg yolk 3 tablespoons flour 2 cups milk ½ cup sugar

3 tablespoons rum 1 bar of your favourite chocolate 1/8 teaspoon salt 1 prepared graham cracker pie shell

Grate chocolate bar and set aside. In medium saucepan, scald 1 cup of milk. In a separate bowl combine sugar, salt, flour and remaining milk. Stir into hot milk. Melt 2/3 of chocolate gratings in double boiler for 5 minutes.

Beat egg yolk. Combine chocolate and egg to mixture (add egg a little at a time). Cook for 1 minute longer. Add butter and rum. Let cool. Pour into pie shell. Top with whipped cream and remaining grated chocolate.

Ritz Cracker Pie 20 or 24 ritz crackers, rolled fine 1 cup sugar 3 egg whites

½ teaspoon baking powder 1 ½ teaspoons vanilla flavouring ½ cup chopped walnuts

Beat egg whites until frothy. Gradually add sugar; beat until mixture stands in a stiff peak. Fold in vanilla, crackers, baking powder and nuts. Spread evenly in a greased 9 inch pie plate and bake at 325°F for 45 minutes. Let cool.

Filling or topping: 1 cup whipped cream

10 oz frozen strawberries

Beat whipped cream until stiff; fold in strawberries and spread evenly over pie. Refrigerate 4 hours before serving.

Sea Grape Cake 1 ½ cups grapes ½ cup cream 1 tablespoon crisco oil ½ stick margarine 2 tablespoons butter 2 cups sugar 3 cups all purpose flour

3 eggs 1 teaspoon vanilla flavouring ½ teaspoon cinnamon ½ teaspoon nutmeg 1 teaspoon baking soda 1/8 teaspoon salt

Wash grapes. Rub meat off seeds in a sieve. Mix sugar, butter, and crisco oil. Add eggs and grapes and mix until smooth. Sift flour, baking soda, and salt together. Add remaining ingredients. Grease 9 inch pan. Bake 275°F for 1 hour. Put on cooling rack.

South Sound Wedding Cake 3 ½ cups flour 1 cup powdered sugar 1 cup chopped nuts

1 cup soft butter 1 teaspoon vanilla flavouring

Cream butter, sugar and vanilla. Add flour and nuts. Mix well. Make into little balls about the size of a half dollar. Bake 10 minutes at 400°F. Roll in powdered sugar. Makes 3 dozen.

Sweet Potato Pudding 3 cups grated sweet potato ½ cup sugar ½ cup maple syrup 1 cup milk 2 eggs, well beaten

2 tablespoons butter, melted ½ cup chopped nuts 1 teaspoon nutmeg ½ teaspoon salt

Combine sweet potato, sugar, maple syrup, milk, nutmeg, butter, nuts and salt. Stir well. Add eggs. Pour into a greased shallow baking pan. Bake at 375°F for 50 to 60 minutes.

Sweet Potato Custard 6 cups sweet potatoes 2 or 3 fresh oranges, juiced 2 cups coconut flakes ½ cup buttermilk 2 cups sugar

1 ½ sticks margarine, melted 3 eggs, well beaten ½ teaspoon salt 1 deep pie shell

Boil sweet potatoes until tender; drain. Mash until smooth. Add sugar, margarine and eggs; mix well. Add juice from oranges, salt and buttermilk; stir well. Add coconut flakes. Pour into deep pie shell and bake at 350°F for 45 minutes or until golden brown.

Sweet Sop Pie 2 ½ cups sweet sop 1 cup coconut milk 2 cups cool whip

2 tablespoons lemon juice 1 graham cracker pie crust

Remove skin and seeds from sweet sops and mash. Combine with remaining ingredients. Pour into pie shell. Refrigerate until set.

Tangerine Cake 1 cup tangerines 2 ½ cups sugar 3 cups flour, sifted 1 cup cooking oil 4 eggs 3 tablespoons milk

2/3 cup water 1 teaspoon vanilla flavouring 1 teaspoon cinnamon 1 teaspoon nutmeg 2 teaspoons baking soda ½ teaspoon salt

Peal tangerines, remove seeds and strings. Mix with sugar and cooking oil, then add all other ingredients. Grease pan and bake at 350°F for 1 hour.

Turtle Rock Muffins ½ cup raisins ¼ cup walnuts, chopped 2/3 cup wheat germ ¾ cup oatmeal 1 cup cream ½ cup safflower oil

2 teaspoons cream of tartar 1 egg 1 cup flour 1 teaspoon vanilla flavouring 1 teaspoon baking soda

Sift together flour, cream of tartar, and baking soda. Chop nuts and add to mixture along with oatmeal, wheat germ and raisins. In a separate bowl beat egg and oil, cream and vanilla. Add to dry ingredients. Grease muffin pans and fill with mixture. Bake at 400°F for 15 minutes.

Watermelon Cake 2 cups watermelon ½ cup butter or crisco oil 2 eggs 1 ½ cups brown sugar 3 ¾ cups all purpose flour ½ cup milk

1 teaspoon baking soda ½ teaspoon nutmeg ½ teaspoon allspice 1 teaspoon vanilla flavouring ½ teaspoon salt

Remove seeds from melon and crush with fork. Mix butter, sugar, eggs and spices until smooth. Add melon. Sift flour, soda, and salt. Bake at 350°F for 45 to 50 minutes. Remove from pan before it cools (Mixture will not be smooth because of the melon but will be fine when it is cooked).

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Junior Achievement is a nonͲprofit organization partnered between the business community, educators and volunteers — all working together to inspire young people to dream big and reach their potential. JA’s handsͲon programmes teach the key concepts of work readiness, entrepreneurship and financial literacy to young people throughout the Cayman Islands.

Your donation to Junior Achievement helps prepare young peoͲ ple for the real world by showing them how to generate wealth and effectively manage it, how to create jobs which make their communities more robust, and how to apply entrepreneurial thinking to the workplace. Students put these lessons into acͲ tion and learn the value of contributing to their communities.

Students every year become emͲ powered with the skills to create a better tomorrow for themselves and their communities!

Let Their Success be Your Inspiration!

Apple Punch 2 (64 oz) bottles apple juice 1 small bottle maraschino cherries

2 litre bottle 7-Up prepared ice ring

Prepare the ice ring by putting cherries and water in a Jell-O ring type bowl and freeze. In punch bowl, combine apple juice and 7-Up. When ready to serve, add ice ring and stir. Serves 20 people.

Apricot Mist Punch 1 (46 oz) can apricot nectar 3 (32 oz) bottles ginger ale 1 (46 oz) can unsweetened pineapple 3 (6 oz) cans undiluted limeade, juice thawed prepared iced ring

Pour all ingredients into large punch bowl, mix well. Add ice ring. This punch can be prepared early, bottled, and served cold later. Makes approximately 50 punch cup servings.

Banana Slush 1 (46 oz) can orange juice 1 (16 oz) can frozen lemonade 1 (2 litre) bottle 7-Up 1 (46 oz) can unsweetened pineapple juice

5 bananas, firm but not green, mashed 6 cups water 4 cups sugar

Combine water and sugar in saucepan; boil for 3 minutes. Let cool. Add remaining ingredients. Mix well. Add 7-Up when ready to serve. Serves 25 to 30 people.

Coconut Shake 3 cups coconut milk 1 cup condensed milk strawberry syrup to taste

9 cubes ice 1 teaspoon vanilla flavouring

Mix coconut milk, condensed milk, syrup, and vanilla in blender. Add ice cubes. Blend and serve.

Ginger Beer ½ cup honey 4 quarts water ½ cup lime juice

½ lb ginger, grated 1 cup yeast 3 cups sugar

Bring water to a boil. In a large bowl, mix ginger and lime juice. Add to boiling water. Stir well. Mix yeast with a cup of sugar and ½ cup of water; stir to consistency of paste. Stir into ginger mixture. Cover and let stand for 3 days. Skim, strain and sweeten to taste. Serve chilled.

Holiday Apple Juice Eggnog 4 eggs, separated 1 pint vanilla ice cream 4 teaspoons sugar

4 cups apple juice few grains nutmeg

Beat egg yolks until smooth; add sugar and ice cream. Mix well. Beat egg whites until stiff; add juice and fold into mixture. Stir to blend. Serve in punch bowl. Top with nutmeg.

Junior Achievement – The Organization Junior Achievement (JA) is a non-profit organization funded by hundreds of corporations, foundations and individuals. Since it’s founding in 1919

by Horace A. Moses, President of Strathmore Paper Company, JA has contributed to the economic and business education of young people in the United States and over 123 countries worldwide including the Cayman Islands. Over 245,000 volunteers contribute their time to JA. The JA programme was established in the Cayman Islands in 1991 by the Rotary Club of Grand Cayman Central and is managed by a volunteer Board of Directors with financial support from numerous businesses throughout the islands.

In JA, senor students gain practical business experience and insight into the complexities of economics by actually organizing and operating their own business. This programme inspires and empowers students to believe in themselves. Management-consulting assistance is provided by volunteer adult advisors from local businesses.

The students of JA, produced the original and first four editions of this book. We hope that you will enjoy their product and hope it will bring you satisfaction for many years.

For more information: 4 s & E: jacayman@candw.ky P. O. Box 30698 Grand Cayman KY1-1203 CAYMAN ISlANDS