Baked Bermuda Onion

BAKED BERMUDA ONIONS
2 lg. onions Honey Butter Cut onions in half crosswise. Place in baking dish, cut side up. Place on top of each onion 1 teaspoon honey and 1 teaspoon butter. Sprinkle with salt and pepper. Surround onions nearly to the top with tomato juice, cover and bake at 350 degrees for 1 1/2 hours or until soft. May use beef bouillon instead of juice.

Tea Biscuits

BERMUDA TEA BISCUITS

2 c. whole wheat or white flour 3 tsp. baking powder 1 tsp. salt 1/2 c. butter 3/4 c. milk 1 egg, beaten Combine flour, baking powder, and salt. Cut in butter thoroughly, add milk and egg and stir. Add additional flour as needed to make the dough stiff enough to handle. Knead it a little, then roll out 1/2 inch thick and cut out with biscuit cutter. Place on cookie sheet and bake at 450 degrees for 12 to 15 minutes.

Salad Bowl

BERMUDA SALAD BOWL

1 sm. head cauliflower broken into flowerts 1/2 lg. bermuda onion, sliced and separated into rings (I use red onion for color.) 1/2 c. sliced pimento stuffed olives 2/3 c. French salad dressing 1 sm. head iceberg lettuce torn (4 c.) 1/2 c. crumbled blue cheese (2 oz). Slice flowerts in large bowl. Combine cauliflower, onion and olives. Pour French dressing over to coat vegetables. Cover and refrigerate 30 minutes. Just before serving add the lettuce and blue cheese, toss lightly. Add extra French dressing if needed. Makes 8 to 10 servings.

Syllabub

 Yields: 6 servings

 Ingredients
• 1/4 cup mango jam
• 1/4 white rum
• 1 1/4 cup heavy cream
• 6 tbsp. Icing sugar
• Fresh grated nutmeg


Directions
Mix the mango jam and rum together until smooth.

Whip the whipped cream until it forms soft peaks, then add the sugar and whip again.

Fold the mango rum mixture gently into the whipped cream.

Fill wine glasses and grate some nutmeg on top.

Chill until ready to serve.

Serve cookies.

Crab and Turbot Stew

2 lg. onions, finely chopped
2 tbsp. olive or salad oil
3/4 c. catsup
2 1/4 c. chicken broth (I use unsalted or low-salt)
1 (6 1/2 oz.) can crab meat or equivalent fresh cooked crab
1 inch piece cinnamon stick
1/2 tsp. thyme leaves
1 tbsp. Worcestershire sauce
3 or 4 thin lemon slices
2 lbs. turbot filet (thawed)
(Other very firm whitefish will do)
Lemon wedges & salt, if desired

In 4 quart size kettle cook onion in oil until soft, stirring constantly. Add catsup, broth, cinnamon, thyme, Worcestershire and lemon slices and bring to a boil. Add turbot (cut in bite-sized chunks) and crab meat, cover, and simmer for 15 minutes. Remove and discard lemon slices and cinnamon. Serve in bowls. Garnish with lemon wedges. A green salad and hot French bread accompanying the stew make a hearty and satisfying meal.

 

 

 

 

 

Sweet Potato Pudding

•  2 lbs sweet potatoes boiled and mashed
• 1 small cup sugar
• dash salt
• 2 tbspns butter
• 1 tbspn cinnamon
• 1 egg
• 1 tspn lime juice
• grated rind of lime or lemon
• 1 tsp allspice

Beat all ingredients into hot mashed potatoes and bake in a well greased tin. It was an old custom to serve this with 'cedar berry beer' on November 5th, Guy Fawkes Day.