Mongo Lon Saak

Mongo Lon Saak
2 medium dryland taro
8 green onions
2 red bell peppers
2 cups sweet potato leaves, or 1 cup kangkong, 1 cup pumpkin
leaves, tapioca leaves, chilli leaves, and pele
1 cup chopped buoy nuts
11/2 cups fish or crabs
2 carrots chopped
6 coconuts
Wash and peel dryland taro. Cut into cubes and boil until cook. Wash
and chop onion, red bell pepper, potato leaves and carrots. Grate the coconut
and save the coconut shell to steam with. Prepare coconut milk.
Put all the vegetables, nuts, fish or meat, carrots, cooked taro inside
half the shell. Pour coconut milk over the mixture, add salt to taste. Put the
other half of the shell on top and tie tightly in place.
Steam in pan of water for about 45 minutes or bake in an earth oven
or bake in an oven. Stand coconut shell in a baking pan with water. Serve in
the shell with lemon juice.
Variation: Use corned beef, canned Mackerel, or octopus.
Note: Extremely high in saturated fat. To reduce, replace up to half of
the coconut cream with whole or low fat milk.

Taro Salad

Taro Salad
11/3 cups purple taro, boiled, cubed
2 cups sweet potato, boiled cubed
3/4 cup cucumber, chopped
1/4 cup onion, minced
1/4 cup red pepper, chopped
1/3 cup green pepper, chopped
1/2 teaspoon salt
1/4 cup pickles, chopped
1/2 cup mayonnaise
2 eggs, hard-boiled and chopped
1 bunch Chinese Cabbage
Mix all except last two ingredients. Arrange cabbage leaves on
platter. Fill each leaf with mixture and garnish with eggs.

Taro Root Soup

Taro Root Soup
10 oz. taro
1/2 lb. lean pork
5 - 6 cups boiling water
1 stalk green onion, minced
Marinade:
3 tablespoons soy sauce
1 teaspoon minced garlic
2 teaspoons sesame seed, ground
1 teaspoon sesame oil
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon MSG
Parboil whole taro and drain. Peel and cut into pieces. Cut pork into
thin, narrow strips and marinate in sauce for five minutes. Stir-fry pork until
done. Add 5 to 6 cups boiling water and taro. Cook 15 to 20 minutes until
taro is tender. Sprinkle green onion before serving.

Buttered Taro with Watercress

Buttered Taro with Watercress
2 cups taro, peeled and cooked
1/4 cup butter, melted
1/2 cup trimmed watercress leaves, coarsely chopped
1/4 cup toasted sesame seeds
Place cooked taro root in a serving dish, pour on melted butter, and
spread watercress leaves on top. Sprinkle on toasted sesame seeds, toss
gently and serve.
Note: High in saturated fat. To reduce, replace whole butter with
margarine.

Taro and Chile Cake

Taro and Chile Cake
3 lbs. taro corms
2 diced onions
2 finely diced jalapeno peppers
4 oz. whole butter
1 tablespoon salt
2 tablespoons oil for saute
Cover taro with water. Bring to a boil and simmer for 1–2 hours.
(Taro is cooked when a wooden skewer will pierce the center). Peel skin
then allow taro to cool. Put the taro in a mixing bowl and mix with a paddle
until it is broken up. Saute onions and jalapeno in butter. Add all ingredients
to taro arid mix until blended. Adjust seasoning. Form patties and chill.
Saute and serve.
Note: High in saturated fat. To reduce, replace whole butter with
margarine.
Island Fresh Hawaii

A La Recherche De L'orange Perdue

Yield > 6
Servings
Keys : Beverages Drinks Citrus French France European
Mediterranean
Ingredients :
3 oz Rum, jamaican, dark
4 1/2 oz Vermouth, dry, white
3/4 oz Sweetened Lime Juice
1 x Orange, quartered
1 x Juice from lime
5 dsh Orange Bitters
3/4 oz Orange liqueur
6 x Ice Cubes
1 tbl Orange Marmalade
Method :
• Place all ingredients in jar of electric blender and blend
20 seconds.
• Strain through a sieve into a pitcher. Cover and
refrigerate until serving time. Stir before serving, and pour into
chilled cocktail glasses.

Taro Casserole

Taro Casserole
3 cups taro, cooked and mashed
1/2 cup margarine melted
2 eggs, well beaten
1/3 cup milk
1 teaspoon vanilla
1 cup sugar
1/2 cup brown sugar
1 cup chopped nuts
1/4 cup flour
21/2 teaspoons margarine
Combine taro, margarine, eggs, milk, vanilla and sugar and put in a
baking dish. Mix brown sugar, chopped nuts, flour, and 21/2 teaspoons
margarine and sprinkle on top of taro mixture. Bake at 350º F for 25
minutes.

1-Pot: Fuss-Free Cassoulet

Yield > 6
servings
Keys : Sausage Casseroles Beans Sausages Canadian Canada
North American French France European Mediterranean
Ingredients :
1 tbl Vegetable oil
1/2 lb Kielbasa sausage, cubed
2 x Onions, chopped
2 x Garlic cloves, minced
2 x Carrots, sliced
2 x Celery stalks, chopped
1/2 tsp Dried thyme
1/4 tsp Pepper
pn Cloves
19 oz Canned tomatoes
3/4 cup Chicken stock
1 x Bay leaf
38 oz Canned white pea beans,
drained and rinsed
TOPPING
2 tbl Butter
2 x Garlic cloves, minced
2 cup Fresh bread crumbs
2 tbl Fresh parsley, chopped
Method :
• The traditional French dish takes days to prepare and
contains a generous portion of high-fat meats. By using
sausage only, preparation time, fat and calories are all cut
down without sacrificing flavour.
• In large Dutch oven, heat oil over medium heat; cook
sausage, onions, garlic, carrots, celery, thyme, pepper and
cloves, stirring, for about 5 minutes or until onions are
softened. Add tomatoes, breaking up with fork. Add chicken
stock and bay leaf; bring to boil. Add beans; reduce heat and
simmer for about 30 minutes or until slightly thickened.
Discard bay leaf.
• [Can be prepared to this point, cooled, covered and
refrigerated for up to 1 day. Or freeze for up to 1 week; thaw
in refrigerator for up to 36 hours. Add 45 minutes to 1 hour to
baking time.]
• Topping: In saucepan, melt butter over medium heat.
Add garlic; cook for about 2 minutes or until softened. Stir in
bread crumbs and chopped parsley; sprinkle over cassoulet.
Bake in 350F 180C oven for about 30 minutes or until crusty
and golden on top, bubbly and heated through.
• carbohydrate, very high source fibre, excellent source
iron
• Kitchen

Mulled Wine recipe

Ingredients for 6 glasses:
- 1 bottle red wine (750 ml)
- 2 ounces (60 g) brown sugar
- 1 teaspoon (6 ml) cloves
- 1 teaspoon (6 ml) ground nutmeg
- 1 cinnamon stick (if you don't have a stick, use 1 teaspoon
ground cinnamon)
- 1 bay leaf
- Half an orange
Recipe:
• Pour the wine into a medium-sized pot
• Squeeze the half orange to get the juice and add it to the wine
• Cut the remaining orange peel into slices and add it to the wine
• Add the remaining ingredients to the wine
• Heat the wine until it is warm / hot (depending on preference). However, on
no account should it boil. Stir occasionally.
• Once warm/hot, serve immediately.
For a rustic drink, leave the lemon peel and other ingredients in. If your guests
prefer a less rustic drink, the mulled wine can be strained to remove the bits
(cloves, orange peel, etc.) before serving.
Notes:
There is no need to use a good wine for mulled wine. Heating the wine and adding
the spices will change the taste so much that the subtle tastes of a fine wine would
be completely lost in any case. So, any reasonably palatable wine that is not too
expensive is suitable.
Some people prefer a strong-tasting rustic wine for mulled wine, others a lighter
and more fruity wine. As this is a matter of personal taste, either is acceptable.
It is absolutely essential that the wine does not boil. It should be warm (it is not
necessary to be overly hot), but if allowed to boil the taste will almost certainly be
ruined.
The mulled wine can be served in either a glass or a mug. However, if it is hot
(rather than warm), guests will probably prefer a mug. In any case, as this is a
rustic drink, a fine wine glass would be inappropriate.
There are a huge number of different recipes for mulled wine. Although all add
spices, some add only a little for taste whereas other recipes add so much one can
taste almost nothing but the spice. Some add a couple spices, other a dozen or
more different spices. Most add fruit. Many add sugar (or sweet equivalents, such
as honey). Some add spirits (such as brandy) or liquors, producing a more alcoholic
drink. Some even add tea (herbal or otherwise). Usually the wine is red, but some
people use white. Feel free to change the ingredients to match your own
preferences, as there is no "official" version of "mulled wine".

The word "mulled" means heated and spiced. Various different drinks have
traditionally been mulled: wine, cider, and mead are common examples. Today,
mulled wine is the best known.
Mulled wine is an ancient drink (written recipes date back to Roman times) which
has survived to modern times. It is known in many countries. In France it is known
as "vin chaud" (hot wine), in Germany as "Glühwein" (glowing wine), in Italy as
"vin brulé" (burnt wine), in Poland "Grzane Wino" (heated wine), in Slovakia
"Varené vino" (boiled wine), in Hungary "Forralt bor" (boiled wine). The
international popularity and long history of this drink is due to:
• It is an enjoyable drink and provides an alternative flavour to other drinks.
• Being warm, it is particularly enjoyable on a cold day (or evening). For this
reason it is generally served in winter. Nowadays, it is mainly served around
the Christmas period as a festive drink.
• In olden days, if wine had gone off, it could still be made into a palatable
drink by heating it with spices and honey. Nowadays, an inferior wine can
still be used to make a reasonable tasting mulled wine.

Kir Royal recipe

Ingredients for 1 Kir Royal:
- Cassis (1-2 tablespoons or 15-30 ml)
- Champagne (about 6 ounces or 150 ml)
- Flute or Champagne Glass
Aperitif Recipe:
• Pour the Cassis into the wine glass
• Add the Champagne
• Serve
If the Cassis is added first, it is evenly mixed with the champagne. If the
champagne is added first, the Cassis is not evenly mixed (due to the smaller
volume of Cassis relative to the Champagne). The former approach gives a more
even taste and is preferable from that perspective whereas the latter approach
gives a more pleasing appearance with the uneven mixing of the Cassis resulting in
a fine pink at the bottom of the glass shading up to a bright red at the top.
The ratio of Cassis to Champagne depends on personal preference. See below for
discussion.
Notes:
There are two types of Kir. One is made with wine (and is simply known as "Kir")
while the other is made with Champagne (and is known as "Kir Royal"). In France,
a standard wine glass is always used for Kir, with the flute being reserved for Kir
Royal.
Kir itself has a fascinating history, which is explained in the Kir recipe (click on Kir).
The official recipe for Kir Royal calls for one-third Cassis and two-thirds
Champagne. However, most people find that this is far too strong in terms of taste,
sweetness and alcohol contents. A ration of one part of Cassis to 5 parts of
Champagne is preferred by most people.
For a simpler and less expensive drink, see Kir.

Microwaving Taro

Microwaving Taro
1 large taro corm
water
Wash taro thoroughly in tap water. Peel off skin and cut out
imperfections. Cut in slices, lay them in a microwave dish so they overlap.
Put a little water in dish, cover, set on high and cook, this will take some
time. Test to see if it is done, by using a fork or a knife to check softness.
Let cool and serve as is or use in other recipes.

Taro with Yogurt and Olives

Taro with Yogurt and Olives
2 cups taro, peeled and cooked
1/2 cup white or green onion, diced
2 tablespoons margarine or butter
1 cup plain yogurt
1/4 cup green olives, chopped
Add margarine and onion to cooked, drained, warm taro. When onion
wilts, add yogurt, stir gently and top off with chopped green olives.
Note: This dish holds well and is a unique and tasty selection to take
along to a pot-luck dinner.

Baking Taro

Baking Taro
1 large taro corm
water
Wash taro thoroughly in tap water. Peel off skin and cut out
imperfections. Bake at 350ºF in an oven for 11/2 hours or until tender; insert
a knife or fork into the taro and if it comes out clean then it is cooked
properly.
An alternative method is to bake the unpeeled taro. When cooked,
remove taro from oven and put in cold water. Peel taro to remove all skin
and imperfections. This method is commonly used in Hawaii for making poi.

Fa’alifu (Taro in Coconut Milk)

Fa’alifu
(Taro in Coconut Milk)
2 lbs. taro
3/4 cup coconut milk
1 teaspoon sugar
1/4 teaspoon salt
Steam, boil, or bake taro. Peel and cut into 1/2" to 3/4" cubes. Mix all
the ingredients in a double boiler and heat. May be served hot or cold, as a
starch or a side dish.
Note: High in saturated fat. To reduce, replace up to half of the
coconut milk with whole or low fat milk.

Making Poi

Making Poi
1 large cooked taro corm
water
Break the cooked corms into pieces. Place a few on a poi-pounding
board or in a shallow heavy pan. Break the taro into very small pieces with a
poi-pounder or potato masher. Wet your hand. Slip it under the taro. Turn
the taro over so that it doesn’t begin to stick to the board or pan. When taro
is in small pieces, wet the bottom of the pounder or masher. Continue to
mash and turn the taro until it is smooth and thick. Remember to keep your
hand and the pounder wet during this process.
Scoop up the thickened poi and place in a bowl of appropriate size. To
get the poi to the correct eating consistency, begin to add cool water–a little
at a time. Knead it into the poi with your hands. Keep adding water and
kneading until the poi looks and feels the way you want it to. You can strain
the poi through a gauzy material to remove any undesired large particles. Eat
as is or ferment.
An alternative method is to use a blender or food processor. Put a
small number of cooked taro chunks in the processor and blend–add water
until the preferred consistency is reached.
Fermenting: To give the poi a more tangy taste place the poi in a
covered container (put a plate or towel over the bowl) with a little film of
water on the top and put container in a cool place (either in or out of
refrigerator, but if in the refrigerator place on bottom shelf) for 2–3 days. If a
white film forms on the top, don’t worry, this is a natural occurrence–just
wipe off the film and remix the poi with your fingers. Eat with one, two, or
three fingers!!

Breadfruit Spiced Drop Donuts

Breadfruit Spiced Drop Donuts
1 cup flour
1 egg, beaten
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 tablespoon baking powder
1 ripe breadfruit uncooked pulp
2 tablespoons shortening
1/2 teaspoon cinnamon
1 tablespoon sugar
Combine beaten egg, breadfruit pulp, and shortening. Mix well with
beater, hand or electric. Sift flour, sugar, baking powder, salt and spices
together. Stir into egg mixture and mix well and drop by spoonfuls into hot,
deep fat and fry until brown. Drain on absorbent paper, dust with
confectionery sugar and granulated sugar. Makes 18–20 donuts.

Breadfruit Doughnuts

Breadfruit Doughnuts
1 ripe breadfruit (very ripe)
8-12 cups flour
3 eggs
1 cup sugar
2 sticks margarine (room temperature)
3 packs yeast
1/2 cup lukewarm water
Boil ripe breadfruit for 45 minutes. Peel gently with a paring knife (as
it is very soft) and remove the core. Mash and set aside. Beat eggs; set
aside. Mix the yeast with lukewarm water and pour on breadfruit and mix.
Add butter and mix. Add sugar and eggs and mix well. Add flour one cup at
a time; up to eight cups. Add more flour only for consistency depending on
how wet or dry mix is.
Knead for 3–5 minutes. Roll and shape like a pretzel or rosette. Wait
till doubled in size and fry in deep fryer until brown. Roll in sugar and serve.

Taro

Taro
Taro, Colocasia esculenta, is one of the most favored staple foods in
the Pacific islands. It is a root crop with fine grained easily digestible starch.
The edible underground portion is a single large corm. The leaves are also
used as a nutritious green vegetable in many recipes.
Many different varieties of taro exist. However these should not be
confused with two other food plants Xanthosoma and Alocasia. The former
plant is similar in size and appearance, but the eaten part is a cluster of
smaller cormels. Alocasia is also called Giant Taro as it is grows 5-12 feet
tall on a rigid above ground stem, which is the edible portion.
Handling the uncooked taro corm or leaves may cause itchiness. This
is due to Calcium crystals which are broken down when heated thoroughly.
No part of the taro plant should be eaten raw.
When cooked taro can be prepared in many ways; steamed, boiled,
fried, and even made into flour for baked goods. Hawai’ian Poi is a form of
mashed taro with water that is fermented before eating. The high digestibility
and non-allergenic qualities of taro corms also make it is ideal baby food.
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 187 kcal 9 % Carbohydrate 46 Gm 15 %
Total Fat 0 Gm 0 % Iron 1 Mg 6 %
Saturated Fat 0 Gm 0 % Calcium 24 Mg 2 %
Cholesterol 0 Mg 0 % Vitamin A 0 IU 0 %
Sodium 20 Gm 1 % Vitamin C 6.6 Mg 11 %
Protein 1 Gm 2 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Nutritional Values are based on 1 cup of cooked taro
Milk: 0 Veg: 0 Fruit: 0 Bread: 2 Meat: 0

Breadfruit and Beef Stew

Breadfruit and Beef Stew
1/2 cup flour
salt to taste
1 lb. (1/2 kg) beef
3 tablespoons cooking oil
1 large onion, chopped
1 cup dried breadfruit
1 cup pumpkin, chopped
2 cups green leafy vegetables
Soak breadfruit in water for 10 minutes. Mix flour and salt. Cut up
meat into small pieces. Add to the flour mixture, mixing until well coated.
Heat cooking oil in a large pot. Add the coated meat and brown.
When the meat is almost brown, add chopped onion. Stir occasionally until
browned. Add water. Cover and cook until meat is tender, about 30 minutes.
Add breadfruit, pumpkin, and green leafy vegetables. Cook for
another 10 to 15 minutes. Serve hot.

Plain Breadfruit Pudding

Plain Breadfruit Pudding
2/3 cup corn syrup
4 tablespoons butter or margarine
1/2 cup milk
dash of salt
2 cups mashed breadfruit (cooked)
1 egg
Combine butter and syrup and heat until butter is melted. Add milk,
salt and half of syrup mixture to mashed breadfruit and whip until light.
Place in a well-oiled casserole and pour remaining syrup on top. Bake at
350ºF for 35 minutes.

Breadfruit Chowder

Breadfruit Chowder
3 thin strips of bacon
1/2 cup chopped onion
1 cup diced raw pumpkin or squash (peeled and seeds removed)
2 cups diced raw green breadfruit (peeled and cored)
3 cups boiling water
2 teaspoons salt
11/3 cups milk
Cut ham or bacon into small pieces and fry until light brown. Add
onion and cook until brown. Add breadfruit and pumpkin or squash, salt,
pepper and water. Cook until vegetables are done. Add milk and serve hot.

Breadfruit – Mackerel Patties

Breadfruit – Mackerel Patties
2 cups cooked, mashed half-ripe breadfruit pulp
1 cup Mackerel
1 egg beaten
1/2 medium sized bulb onion or 1/4 cup green onion, chopped
1/2 teaspoon salt or more
1/8 teaspoon pepper
2 tablespoons oil
Mix mackerel, mashed breadfruit, beaten egg, onion and salt. Form
into patties and saute in hot salad oil on medium heat until golden brown.
Garnish with a few onions, chopped fine.

Gollai Apan Lemmai

Gollai Apan Lemmai
(Candied Breadfruit with Coconut)
2 lbs. breadfruit
5 cups coconut milk
1/2 teaspoon salt
Cut breadfruit into quarters. Peel skin. Remove core. Cut lengthwise
into pieces. Cook breadfruit with coconut milk in a covered sauce pan on
medium high heat 30 minutes.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut milk with whole or low fat milk.

Breadfruit Salad

Breadfruit Salad
3 cups cooked breadfruit (green)
1/2 cup celery, chopped
1/2 cup grated carrot
1/2 cup shredded cabbage
1/2 teaspoon salt, to taste
2 tablespoons green onion, chopped
7 oz. crab meat, tuna, ham, cooked shrimp or 3 hard boiled eggs,
chopped
Combine all ingredients together, mix lightly. Serve on lettuce leaves
and garish with parsley and sprinkle with paprika. Add salad dressing or
mayonnaise as desired.
Note: Dressing/mayonnaise not included in the nutritional analysis
below. Each tablespoon used will add 5 to 10 grams of fat to the total recipe.

Tininon Lemai

Tininon Lemai
(Breadfruit cooked on open fire)
Wash and dry breadfruit. Place over open flame. Turn every 10 to 15
minutes until skin turns black all over. Place breadfruit when done on a flat
dish and flatten. Remove the core and serve with butter.

Breadfruit Chips/Fries

Breadfruit Chips/Fries
Use a breadfruit that is mature green. Pare and slice the solid part as
you would for potato chips/fries. Soak chips in ice water for half an hour.
Remove and dry between towels. Fry in hot oil (395ºF, 202ºC.) until golden
brown. Drain on paper towel and add salt to taste.

Steamed Breadfruit

Steamed Breadfruit
Remove stem, core and also the rind if desired, from a soft-ripe
breadfruit. Cut into halves or quarter, place in covered steamer until
thoroughly cooked. Season with margarine, salt and pepper.
Note: Breadfruit may be steamed in a pressure-cooker saucepan, for
10 to 15 minutes at 15 lbs. pressure for very soft fruit. Firm-ripe fruit should
be cooked 20 to 30 minutes, depending upon the degree of ripeness.
Nutritional values for this recipe are similar to one cup serving on the
preceding table.

Boiled Breadfruit

Boiled Breadfruit
Remove core of one mature green breadfruit, wash and place
breadfruit in a big pot. Cover with 6 cups of water or just enough to cover
breadfruit. Boil until soft. Peel, cut and serve as white potatoes.
Note: Nutritional values for this recipe are similar to one cup serving
on the preceding table.

Kir recipe

- Cassis (1-2 tablespoons or 15-30 ml)
- White wine (about 6 ounces or 150 ml)
- Wine Glass
Aperitif Recipe:
• Pour the Cassis into the wine glass
• Add the white wine
• Serve
If the Cassis is added first, it is evenly mixed with the wine. If the wine is added
first, the Cassis is not evenly mixed (due to the smaller volume of Cassis relative to
the wine). The former approach gives a more even taste and is preferable from that
perspective whereas the latter approach gives a more pleasing appearance with the
uneven mixing of the Cassis resulting in a fine pink at the bottom of the glass
shading up to a bright red at the top.
The wine should be a dry white and is traditionally a dry white Burgundy. One
should use a good wine but not a fine one (as the delicate shadings of a fine wine
will be lost in the strong flavour of the Cassis). It should not have a strong taste
(one reason for using a typical Burgundy) as one wants the aperitif to reflect the
taste of the Cassis.
The ratio of Cassis to wine depends on personal preference. See below for
discussion.
Notes:
One can serve Kir in either a standard wine glass or a flute (champagne glass).
In France, a standard wine glass is always used for Kir, with the flute being
reserved for Kir Royal.
The official recipe for Kir calls for one-third Cassis and two-thirds wine.
However, most people find that this is far too strong in terms of taste,
sweetness and alcohol contents. A ration of one part of Cassis to 5 parts of wine
is preferred by most people.
Kir and Cassis are both from France (see history below). In France the word
"Cassis" means "blackcurrant". The liquor made from the blackcurrant berry is
known in France as "crème de cassis". Outside France, "crème de cassis" is
normally abbreviated to "cassis". Therefore, beware that if in France you ask
for white wine with "cassis" you are likely to get a glass with some berries
floating in it (if your bartender has a sense of humour).
For a more elegant and refined drink, see Kir Royal .
History:
Kir is named after Cannon Félix Kir, priest and hero of the French resistance during
World War II, and mayor of Dijon from 1945 to 1968. He was very fond of the local
white wine mixed with Creme de Cassis (blackcurrant liquor). This fondness has
been variously attributed to:
- His desire to promote local products (which he certainly was known for)
- The fact that local wine was often somewhat acidic, so the sweetness of the liquor
would pleasantly offset this
- Or perhaps just because he liked to drink
Whatever the reason, it became the official aperitif at town hall receptions and
gained increasing fame. Prior to this point the drink was simply known as "vin blanc
cassis" (which translates as white wine with creme de cassis). However, during this
period, it became widely know as Kir, the term which is now commonly used with
France and world-wide.
The drink certainly seemed to agree with Canon Kir, as he was well into his nineties
when he died in 1968. One might mention that blackcurrants have approximately
seven times as much vitamin C as oranges (for comparable weights), much of
which is reputedly preserved within the Creme de Cassis.

Baked Ripe Breadfruit

Baked Ripe Breadfruit
Select a soft ripe breadfruit. Wash, and place whole breadfruit in pan
containing just enough water to keep pan from burning. Bake in moderate
oven 350º F for one hour. Remove from oven. Pull out core and stem. Cut
breadfruit into half and season with margarine, salt and pepper or margarine
and brown sugar. If preferred, remove core and stem before baking.
Note: Nutritional values for this recipe are similar to one cup serving
on the preceding table.