Caribbean Crunch Squash Recipes

Steps:

• Heat oven to 300°F.
• In ungreased 15x10x1-inch pan, mix cereal, peanuts, raisins and banana chips. In 1-quart saucepan, heat butter and honey over low heat until butter is melted. Stir in cinnamon and salt; pour over cereal mixture, tossing until evenly coated.
• Bake uncovered 10 minutes, stirring once. Stir in popcorn and coconut. Sprinkle with additional salt if desired. Store in airtight container.

Steps:

• Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
• Preheat oven to 350 degrees F.
• In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.
• Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.

Steps:

• In a slow cooker, combine the beans, stock, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile.
• Cover and cook on LOW for 4-6 hours.
• Add in the squash and sausage; continue cooking for 2 hours, until flavors meld; season to taste with salt.
• Cook bacon in frypan over medium-high heat, until crispy; transfer to paper towel-lined plate to drain; then crumble.
• Spoon beans into bowls; garnish with bacon and green onions; serve hot.
• **Suggested beverage-a good Jamaican beer such as Red Stripe.

Steps:

• Cut chicken up into pieces legs, wings, thighs etc --.
• Peel and chop sweet potatoes. Chop onions, zuchinni and ham.
• In plastic bag add flour, garlic, salt and pepper.
• Add chicken pieces to bag one or two at a time. Shake to coat.
• Heat skillet to medium high heat and brown chicken turning as necessary.
• When chicken is brown add to large soup pot.
• In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix.
• Saute until spices and onions are blended and you can smell spices with the onions.
• Add spiced onions to soup pot with chicken.
• Pour can of chicken broth into skillet and scrape away any left over flour etc --.
• Pour soup and tomatoes into soup pot.
• Add sweet potatoes, ham and stir until chicken and vegies are mixed.
• Simmer until chicken is done.
• Last 10 minutes of cooking add zuchinni.
• Serve when all vegies and chicken are done.