Recipe's for Party Food   

Jambalaya 3 strips of bacon 1 medium onion, chopped 1 clove of garlic, chopped 1 rib of celery, chopped 1 green pepper, chopped 1 (28 oz.) can of tomatoes 1 (6 oz.) can of tomato paste 3 chicken bouillon cubes 1/2 tsp. of thyme 1 bay leaf 1 tsp. sugar 1 tsp. salt Dash of red pepper 3 pork sausages, cooked and diced 1 cup cooked chicken, diced 1 cup cooked ham, diced 1 cup cooked shrimp (optional) 3 cups of cooked rice Fry bacon in 2 quart pot. Save grease and set bacon aside for later. Fry onion, garlic, celery, and green pepper in grease until onion is glassy. Add tomatoes, tomato paste, bouillon cubes, 3 cups of water and spices. Bring to boil and simmer 1/2 hour. Add meats and rice. Makes 8 servings. Swedish meatballs Take one five pound bag of frozen meatballs, one fifty ounce can of cream of mushroom soup, and three beef bouillon cubes. Put them all in a large crock pot and cook on low eight hours. Jerk Chicken Wings 1 onion, chopped fine 1/2 cup scallions, chopped fine 2 tsp. thyme 1 tsp. salt 2 tsp. sugar 1 tsp. allspice 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1 hot pepper, chopped fine 1 tsp. black pepper 3 tbls. soy sauce 1 tbls. vegetable oil 1 tbls. white vinegar 3 pounds chicken wings Put all ingredients except chicken in blender and blend well. Set about 1/2 cup aside and coat chicken well with remaining mixture. Marinade chicken for at least 4 hours in the fridge. Over a low fire, grill chicken, basting with extra mixture and turning as needed. Chicken is done when juices run clear. Makes 6 servings.   Main Menu