| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jamaican |
|
4 |
-6 |
INGREDIENTS
| 4 |
c |
Shredded cabbage |
| 3/4 |
c |
Shredded carrots |
| 1/2 |
c |
Chopped nuts; (walnuts or peanuts) |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Sugar |
| 1 |
tb |
Cider vinegar |
| 2 |
tb |
Dry Jerk seasoning; (below) |
| 1 |
tb |
Onion flakes |
| 1 |
tb |
Onion powder |
| 2 |
ts |
Ground thyme |
| 2 |
ts |
Salt |
| 1 |
ts |
Ground pimento; (allspice, the quintessential Jamaican spice) |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
ts |
Sugar |
| 1 |
ts |
Coarsely ground black pepper |
| 1 |
ts |
Cayenne pepper |
| 2 |
ts |
Dried chives or green onions |
INSTRUCTIONS
DRY JERK SEASONING
Terri, I have a Jamaican cookbook that I like very much--JERK: BARBECUE
FROM JAMAICA by Helen Willinsky. If you'll post what foods you're
interested in, I'll post some recipes, if they're in the cookbook, which is
quite wide-ranging. In the meantime, here's one for a delicious coleslaw to
go with the barbecue:
Combine the cabbage, carrots, and nuts in a large bowl; set aside. Mix
together the mayonnaise, sugar, vinegar, and seasoning. Spoon over cabbage
mixture. Toss well. Cover and chill before serving.
Dry Jerk Seasoning: Mix together all the ingredients. Store leftover mix in
a closed glass jar. It will keep its pungency for over a month, and can be
used on cooked or uncooked fish, vegetables, or snacks.
Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Jan 6, 1998
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