Whitchurch-Stouffville Newspaper Index

Stouffville Tribune (Stouffville, ON), February 18, 1999, p. 13

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fttt s i 7 economist sun stoldrviile tribunthureday befc 1999 13 str s a savour recipes vt ff vt7 st r- j r- i fzl jerk chicken s t c j- menu vbs 4r a plantain hour bakes mix with water toa stiff consistency 12 can shrimpls 1 tbsp dried thyme -f- vjj jyspbaking powderg 12 pint peas blackeyed are best v tsp cayemfe peppwv4r 5ci4 oz lard or margarinejj i2 tbsp ori v3 jj- ai lltspfreshlyground black pepper cv fwatertomwt 1 t f2 lb salt beef or pig tail 112 tspgrouncl se- vvi7 roilforfryinf7 i 1 onion chopped 34wgrounoubrieg c h sieve plantain flour flour salt and 1 pint rice wfyfjii 5sjsj ft yjj ej vbaking powder together rub in mar- 34 tsp ground cinnamon gii j milk from 1 small coconut v r 1 1 s v- v v r 1 ganneorlard a tbsp garlic powder or fresh garlic j li ljmm v 112 tsp essence drain peas and sdr into saute for 5 gv c t v minutes addfialfpint water rook lh and grate and mix cassa- unul peas are partly tenderadd ricevaahdcpconut work gutter jwth a coconut irulkslmmparid stir and forkasugaljand flavoming and cover the pjgbng for 5snmutesengh water to bind stiffly reduce heatlmdteave to otokfurmer i pupmixiareintoargreasedpah ifvv making a layer about 1 inch thick bake cassava pone 1vt jn a moderate oven until 7crisp and- brownoii top cut into 2inch squares 2 medium sweet cassava yucca root before serving c i t3 v r- tl tbsp sugar l r o il4 cup soy sauce i fl 4 r 34 cup white vinegar t-i- t t vi 12 cup orange juice juice of one lime -i- 3 green onions finely chopped 3 j vlcup onionfinelychopped t7 r seed and finely chop scotch bonnet pep per thrn chicken of fat ina large bowl com- 1 bine allspice thyme cayenne pepper black pepper sage nutmeg cinnamon garlic pow- derandsugar with a wire whisk slowly add olive oil soya t sauce vinegary orange juice andlime juice addscotch bonnet pepper tonion and mix j well add the chicken cover and marinate for k 4 at least 1 hour preheat outdoor gnll or your- t oven remove chickenfrom marinade andjj 1 grill for 6 minutes 6h side or until fuuyjv cooked whlleglllng baste with mannade f ffc- heat leftover mannade to serve as dip yfrv hcream ofpumpkin soup q l2 lb pumpkin or usecanned pint watenor stock v f 1 fe j f ft a v c t 2oz howa c 5lpint milk v 1 v a f 4if v 1 w saltandpepperto o 1 i v tvcutpumpkinintolargechunkscleari t r with iemonput thyme in water or i stock and bring to boil add pumpkinsalt and tnenner to taste reduce heat and leave to sim- v 2 taurus sesame is standard features 3 0 utre v6 rutonatic power gtood remote keyless entry more taurus se no extra charge sport convenience group ahhftidn wheels power drivers seat more a v-tf- hiijiiisr s samelseflrafealares 4j tpmi- m feii ftwertrassc8uwcrouomore pins 8s0 mgat bsmtfaue setarity deoetit of 50 1999 tauiut se spohdown payment or t1999 sobte tsasffiequlvolenl trodass 29tgwlthi299sj 329 j s3895withiorwhm2s i jjsitf x-h- rrf wycwrywms lstttfafrgftfiajtfielm ir mayjeasefortofcoffefjchangevwtei- al v- vpobox 2000alcv1lte ontario 161 se4rt v j i if j rt r 5 v i j mv i i

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