• 6 skinless, boneless chicken breast halves - cut into chunks
• 4 limes, juiced
• 1 cup water
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 cups chopped green onions
• 6 cloves garlic, chopped
• 2 habanero peppers, chopped

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Ingredients:

• 4 cubes chicken bouillon
• 1 (12 fluid ounce) can or bottle beer
• 4 cups water
• 1 1/2 cups cubed potatoes
• 1 cup chopped celery
• 1 cup diced carrots
• 1 cup chopped onion
• 1 (20 ounce) package frozen cauliflower and broccoli
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 pound processed cheese food (eg. Velveeta), cubed

Directions:

1. In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
2. Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

Ingredients

Pasty

• 2 cups of flour
• 1/4 teaspoon of salt (or salt substitute)
• 1/4 cup of solid shortening
• 1/4 cup  (1/2 stick) of margarine
• 1/3 cup of cold water

Meat Filling

1. 2 tablespoons of margarine
2. 1 small white onion, finely chopped
3. 1/4 teaspooons of chopped Scotch Bonnet pepper
4. 1/2 pound of lean ground beef
5. 1/2 teaspoon of salt
6. 1/2 teaspoon of freshly ground black pepper
7. 1/2 teaspoon curry powder
8. 1/2 teaspoon dried thyme 
9. 1/4 cup breadcrumbs
10. 1/4 cup  beef or chicken stock
11. 1 egg, beaten
12. 1/4 cup of water

Directions

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area’s West Indian grocery stores, or use   jalapenos as a substitute.

1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
2. In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
3. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
4. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Yield: 10 patties.

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup cocktail sauce
• 1 cup mild salsa
• 3/4 cup diced green onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded lettuce
• 1 cucumber, thinly sliced

1. In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
2. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
3. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Ingredients

• 12 chicken wings (about 2 pounds)
• 1/2  cup of all purpose flour
• 2 tablespoons butter or margarine
• 1/4 cup sliced green onions
• 1 medium clove garlic – finely chopped
• 1 cup (8 ounces) French Dressing
• 1 teaspoon thyme leaves
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1/2  teaspoon Frank’s Hot Sauce

Directions

1. If you want First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. If you want Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Frank’s Hot Sauce.
2. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil.
3. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with
   garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme,
   oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.
4. Serve with chunky blue cheese dressing and celery sticks.

• 2 tablespoons of butter
• 1/4 cup of flour
• 1 egg
• 1/4 cup of shredded Swiss cheese
• 2 cup of chicken (cooked, fine chopped)
• 1/4 cup of celery (finely chopped)
• 2 tablespoons of Pimento (chopped)
• 2 tablespoons of dry white wine
• 1/4 cup of mayonnaise

1. Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously.
2. Cook and stir until mixture forms a ball that doesn't separate.
3. Remove from heat and cool slightly.
4. Add egg; beat vigorously until smooth. Stir in cheese.
5. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff.
6. Bake at 400F for 20 minutes. Remove from oven; cool and split.
7. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.

Ingredients

• 8 eggs, beaten
• 2 cups half & half cream
• 1 package (8 ounces) imitation crabmeat, chopped
• 1 large sweet red pepper, chopped
• 1 cup soft bread crumbs
• 1 cup (4 ounces) shredded Swiss cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 /2 cup chopped green onions
• 1 teaspoon salt (or a salt substitute)
• 1/2 teaspoon pepper

Directions

1. In a large bowl, combine all of the ingredients.  Transfer to a greased 13-inch by 9-in by 2-inch baking dish.
2. Bake uncovered for 30-35 minutes or until a knife inserted near the centre comes out cleaner. 
3. Let stand for 10 minutes until cutting.

Yield: 6-8 servings.

Source: Taste of Home: Casseroles, Slow Cooker & Soups