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We hope you enjoy these delicious recipes!!!

Caribbean Curry Goat

Courtesy of Marilan Luttrell and Easter Egg Acres

  • 2# Goat meat, chunks or ground
  • 1 lime juiced and all the zest
  • 1 Tbs. salt
  • 1tsp pepper
  • 2 ancho or scotch bonnet peppers seeded
  • 1/2 tsp. each thyme & ground allspice
  • 3 Tbsp. curry powder
  • 1 onion chopped
  • 3 cloves garlic minced
  • Mix all these together and let the meat marinade 2 hours or up to overnight.
  • ¼ cup oil
  • 2 tomatoes diced
  • 1 15 oz. can tomato sauce
  • 7 cups chicken broth (goat broth if you have it) I used chicken for the fair

1 cup uncooked quick pearl barley Brown the meat mix in the oil. If using ground you can omit the oil but I used it then skimmed the dish after it was chilled. If using chunks reserve the marinade to add back later. (Add marinade)Add the tomatoes and sauce and simmer 3 minutes. Add the barley during the last hour to help thicken the stew. Mmmmmmm…mmmmmmmmmmmm! ENJOY!

PayDay Cookies

  • 1 1/2 C. graham cracker crumbs1/2 C. flour
  • 2 tsp. baking powder
  • 14 oz. sweetened condensed milk
  • 1/2 C. butter, softened
  • 4 oz. flaked coconut
  • 12 oz. semisweet chocolate chips
  • 1 C. chopped pecans

In small bowl mix together the graham cracker crumbs, flour and baking powder. In a large mixer beat milk and butter until smooth. Mix in graham cracker mixture until well blended. Stir in coconut, chocolate chips and pecans. Place mixture in refrigerator until firm. Roll dough into balls and place on ungreased cookie sheets. Bake at 375 degrees for 9 to 10 minutes, or until lightly browned. Store cooled cookies, loosely covered, at room temperature. Makes 3 dozen. (from Home Cooking Magazine)

Spinach Pinwheel Canapes

  • 2 (10 oz) pkgs. frozen chopped spinach, thawed and well-drained
  • 1 C. mayo
  • 1 C. sour cream
  • 1 (1 oz.) envelope ranch dip mix
  • 3 green onions, chopped
  • 1 (8 oz) can water chestnuts, chopped
  • 8 oz. bacon, cooked and crumbled
  • 10 large flour tortillas

Combine spinach, mayo, sour cream, ranch dip mix, green onions, water chestnuts and bacon. Spread over tortillas. Roll up. Cover with plastic wrap. Chill overnight. To serve, cut each roll crosswise into 3/4 inch slices. Makes 10 dozen. (from Home Cooking Magazine)

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