Cabbage Au Gratin (Jacquelyn Ryan)

1 lb. cabbage, shredded
2 tablespoons butter
1 tablespoon flour
1/2 cup milk
Salt and pepper, to taste
Breadcrumbs

Boil cabbage in salted water until tender. Melt butter; blend in flour
and stir until lightly browned. Remove from heat and add milk
gradually; return to heat and simmer, stirring constantly, until
thickened, seasoning to taste. Combine drained cabbage and sauce;
place in a greased, ovenproof dish. Sprinkle with crumbs and dot
with butter. Bake in a moderate (350 degree) until well browned
(15 to 20 minutes).

Eggplant Dip

About 2 lbs. eggplant
1/2 cup minced onion
1/4 cup olive oil
1/4 cup tomato puree or 1 or 2 peeled, mashed tomatoes
1 rablespoon lime juice
Salt and pepper, to taste

Bake eggplant in a moderate oven until black and soft to the touch
(about 1 hour). Peel and chop very fine. Saute the onion in oil
until tender but not brown. Add eggplant and tomato puree. Simmer,
stirring often, until thick (about 15 minutes). Add lime juice
and salt and pepper. Chill. Garnish with cucumber slices and lime wedges.
(Yields about 2 cups)

Chicken Pilau (Marjorie Jacobs)

3 or 4 lbs. chicken
3 tablespoons margarine*
1 tablespoon sugar
2 large tomatoes, cut up
2 onions, chopped
1 clove of garlic, minced or herbs, to taste
Vinegar to taste
1 tablespoon salt**
1 teaspoon curry powder
Red pepper, to taste
4 cups rice
7 or 8 cups water
2 tablespoons margarine*

Cut chicken in serving pieces and brown in margarine and sugar.
Add 1 cup boiling water, tomato, onion, garlic, vinegar, and seasonings.
Simmer, covered, until meat is tender, adding water as necessary
to prevent burning.
Wash rice;*** add to 7 or 8 cups boiling water and simmer, tightly
covered, until rice is tender and water is absorbed. Stir in margarine.
If desired, mix in cooked green peas.
Serve meat on the rice, with vegetables.

*butter may be substituted for margarine
**try less salt, according to taste
***don't think rice needs to be washed anymore

Beans With Rum

1 lb. dry beans
1 onion, chopped
1 clove garlic, crushed
1 carrot, sliced
4 oz. bacon or ham, cut in fine pieces
2 teaspoons salt
1 tsp. pepper
1/2 teaspoon dry mustard
1/4 cup brown sugar
1/2 cup rum

Soak beans overnight in cold water. Drain and add all ingredients
except rum. Add boiling water to cover and until skins start to burst.
Pour beans into a baking dish, add rum, cover, and bake in a slow oven for about 2 and 1/2 hours.

These recipes are from The Montserrat Cookbook, published by The Montserrat Old People's Welfare Association, 1973. The association was founded by Mrs. Patricia Griffin, a native Montserratian, in 1964. There are recipes for "Mountain Chicken," which is a giant, blackish frog found only on Montserrat and Dominica. Also included are recipes for "Goat Water" which is an Irish type stew made with goat meat. You can also find Souse (made from a pig's head and feet), Braised Turtle, and Iguana Stew. There are a variety of vegetable or fruits that are either rare or not grown in the USA: breadfruit, christophenes, dasheen, plantains, ochroe (okra), papaw (papaya), and soursop. If you are looking for a particular "island" recipe, let me know. It might be in the book. Happy eating!

© 1998-2001 JKH