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FESTIVAL RECIPES


Potato Stuffing
3 pounds potatoes
6 tbls olive oil
3 tbls butter
1 medium onion, minced
½ stalk celery, minced (optional)
¼ medium sweet pepper, minced or
6 sweet peppers
¼ tsp. thyme
½ cup tomato sauce
2 teaspoons parsley
Dash black pepper
3 – 4 tablespoons brown sugar
¼ - 1 cup milk
¼ cup raisins
2 eggs

Directions:
Peel potatoes, boil in salted water, drain and mash.  While potatoes are boiling, warm frying pan and add oil and butter.  (Pan should not be too hot or butter will scorch).  When oil is heated add minced onion, celery and sweet pepper.  Cook over low flame until tender.  Add thyme, tomato sauce, parsley, black pepper and sugar.  Cook about 3 minutes.

Add this mixture to mashed potatoes and mix thoroughly.  Add milk, raisins and eggs.  The mixture should be a little more moist than mashed potatoes.  If not sufficiently moist, add a little more milk and butter.  Pour in a greased flat baking pan of the type used for puddings, and bake at 325°F for about 45 minutes to 1 hour.  Top should be golden brown when done. (can be used as stuffing)
12 servings

 

Maubi
4 (3 inch) strips Maubi bark
5 quarts water
1 ounce sweet marjoram
1 ounce anise
1 ounce rosemary
1/8  teaspoon nutmeg, grated
1 (3 inch) cinnamon stick
1/8 teaspoon fresh orange peel, grated
3 pounds sugar
2 pinches granular yeast

Directions:
To make bitters, boil bark and herbs in one quart of water for 5 to 10 minutes.  Cool.  Fill another container with 4 quarts of water and sweeten with sugar.  Add the bitters, then toss mixture with ladle.  When it begins to foam add yeast.  Strain through a clean cloth and bottle.  Set aside overnight to age and ferment.  Save some as a starter for the next making. 
If pineapple is available, you can add the rind of the pineapple when preparing bitters to get a pine maubi.

 

Fried Johnny Cakes
2 cups sifted flour
2 tablespoons shortening
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 tablespoon sugar (optional)
Oil for frying

Directions:
Sift together flour, salt, and baking powder.  Add shortening and work in gently with fingertips.  Add water gradually until a soft, pliable dough is formed.  Knead gently for a few minutes until dough is smooth.

Shape into small balls, flatten and fry in hot cooking oil that half covers the dough.  When first side is lightly browned, turn over and brown other side.  Drain on paper towels.
Serves 8

 

 

 

 

 

 

 

 

 

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