SHRIMP FRITTERS
Helen Keitz
2 c. flour
3 tsp. baking powder
8 eggs
4 tsp. butter, melted and cooled
4 tsp. vegetable oil
4 tsp. light rum
1 tsp. salt
2 lb. cooked shrimp, chopped
Chopped fresh parsley
Chopped fresh shallots
Stir flour in with baking powder and salt into bowl. Make a well in the center and add eggs, butter, oil and rum. Beat thoroughly until smooth. Let batter stand 1 to 2 hours before using. To make fritters, mix batter with about 2 lb. steamed shrimp, chopped shallots and chopped fresh parsley. Heat deep kettle with vegetable oil to 370°F. Drop batter by tablespoonful into hot fat. Fry until golden brown on both sides. Drain on paper towels. Makes 48.
HAITIAN STYLE MEATBALLS
Helen Keitz
4 white bread slices
1 c. milk
1 lb. freshly ground lean beef
2 slices smoked ham or bacon, minced
Salt and pepper to taste
1 garlic clove, crushed in garlic press
1 Tbs. tomato paste
½ c. flour
½ c. grated Parmesan cheese
Fat for frying heated to 365°F.
Soak bread in milk five minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic and tomato paste. Roll into walnut-sized balls, coat with flour and then with cheese. Fry in heated fat until golden brown. Drain on absorbent paper. Serve hot with tomato sauce as a dip.
HOT POTATO AND BROCCOLI VINAIGRETTE
Helen Keitz
1 lb. tiny new potatoes
½ tsp. dry mustard
1 lb. broccoli florets
¼ tsp. paprika
1/3 c. olive oil
Salt and pepper to taste
1 clove garlic, finely chopped or pressed
2 green onions, finely sliced
5 Tbs. cider vinegar
Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube, keep warm. Steam broccoli until just tender; cut into small pieces and keep warm. While vegetables are cooking, combine remaining ingredients in small pot and bring to a boil, stirring. Arrange vegetables in serving dish; pour on vinaigrette; toss and serve.
BAKED BANANAS
Jackie Guidry
4 ripe bananas, peeled and sliced
2 Tbs. lemon juice
½ c. brown sugar
½ c. sour cream
½ c. bread crumbs
Pinch of nutmeg
2 Tbs. butter or margarine
¼ c. chopped nuts, optional
Arrange a layer of sliced bananas on the bottom of a greased pan. Sprinkle 1 Tbs. lemon juice and spread ¼ c. sour cream over bananas. Then sprinkle ¼ c. brown sugar, a pinch of nutmeg and ¼ c. bread crumbs over all. Repeat with another layer of bananas and repeat steps. Dot with butter and bake uncovered at 375°F. for 25 minutes or until golden brown. Sprinkle top with nuts.
HAITIAN COLE SLAW
Barbara Churray
¼ c. mayonnaise
¼ c. olive oil
¼ c. fresh lime juice
2 Tbs. apple cider vinegar
2 Tbs. Dijon mustard
3 Tbs. chopped fresh dill
1 Tbs. sugar
2 small serrano chilies, seeded, minced (about 2½ Tbs.)
1 garlic clove, minced
1 tsp. celery seeds
9 c. (packed) shredded cabbage (about 1¼ lb.)
2 c. (packed) shredded carrots (about 2 large)
Whisk mayonnaise, olive oil, lime juice, vinegar, mustard, dill, sugar, chilies, garlic and celery seeds in medium bowl to blend. Toss cabbage and carrots in large bowl, then add enough dressing to coat. Season to taste with salt and pepper. (Cole slaw can be prepared ahead. Let stand at room temperature up to one hour or cover and refrigerate up to four hours.)
HAITIAN SALAD
Lianne White
1 c. cooked corn
1 c. cooked green peas
1 c. cooked green beans
1½ c. cooked carrots, chopped
DRESSING
¼ c. chopped onions
¼ c. chopped parsley
1/3 c. vinegar
½ c. olive oil
Salt and pepper
Toss together corn, peas, beans and carrots. Whisk dressing ingredients together then pour over the mixed vegetables. Refrigerate several hours before serving.
BOLO BORRACHO
"Tipsy Rum Cake"
There will be several people making cakes. This is one of the recipes they will be serving.
1 lb. margarine
1 lb. flour
1 lb. sugar
9 eggs
1 Tbs. baking powder
1 tsp. almond essence
¼ c. white rum
Whipped cream
3 c. milk
3 packages vanilla pudding mix
Maraschino cherries
Sprinkles
Prepare the pudding using the 3 c. milk. Mix and leave it to rest. Mix the margarine and sugar very well and then add the eggs and stir. Use the mixer to mix it well. Little by little add the flour to the sugar mix while still stirring. Add baking powder and almond essence to mix and blend in. Butter and line bottom of two 9-inch pans. Pour batter into pans and bake at 375°F. for one hour more or less. When cake tests done, remove from oven and let it cool down.
FILLING
Cut the cake layers in two so you have four round slices. Put one slice on a round form and sprinkle rum on the cake until moist, then add 1/3 of the pudding mix and sprinkle with candy sprinkles on top. Cover with next slice and repeat rum, filling and sprinkles. Repeat procedure until last layer slice. Cover the cake with whipped cream and decorate with cherries.