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April 28, 2017



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Lemonade  Classic Guyanese Recipe

Ingredients

Juice of 12 large limes or lemons (approx. 3 cups juice)
12 pints water
6 cups sugar
Rind of 3 limes or lemons

Preparation

  • Stir the sugar and rind in the water until the sugar is dissolved.
  • Add the juice and stir well.
  • Serve at once in glass with cracked ice.
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Lemon Scones

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

1 large lemon
4 oz flour
1 tsp baking powder
Pinch of salt
½ oz margarine
1 oz sugar
1 egg

Preparation

  • Grate rind of lemon. Squeeze out and strain the juice.
  • Sift the flour, baking powder, and salt into a bowl. Rub in the margarine.
  • Stir in the sugar, lemon rind, egg, and enough lemon juice to make a fairly soft dough.
  • Roll out to half inch in thickness.
  • Use a small glass or cookie cutter to cut out as many as it will make and bake until golden brown.
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Lemon Sherbet

Ingredients

1 can sweetened condensed milk
Juice of 3 - 4 lemons
Rind of 2 lemons
6 oz cordial
3 cups water

Preparation

  • Beat the milk and lemon juice together, then beat in the cordial and water.
  • Pour into ice cream trays and freeze.
  • When partially frozen, remove, beat in a chilled bowl until smooth, and add lemon rind.
  • Pour back into trays and re-freeze.
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Lemon Squash

Ingredients

6 oranges
3 grapefruits or 9 large lemons
4½ lb white sugar
1½ gallons water
6 tsp tartaric or citric acid

Preparation

  • Grate the rind of 2 oranges and the grapefruits or lemons.
  • Squeeze the juice from all the fruits.
  • Stir the sugar and water over a gentle heat until the sugar is dissolved.
  • Pour this hot syrup over the grated rind. Add the acid and leave overnight.
  • Stir in the fruit juices, strain, and pour into bottles or serve on crushed ice.
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Lettuce and Tomato Salad

Ingredients

1 head lettuce
3 large tomatoes
2 tbsp olive oil
1 tbsp vinegar
¼ tsp salt

Preparation

  • Wash the lettuce carefully and drain well.
  • Arrange the lettuce in a salad bowl. Slice the tomatoes and place on the leaves.
  • Mix oil, vinegar and salt and pour over the salad.

Note: A variety of vegetables may be used, e.g. cabbage, diced pumpkin, cucumber, etc.

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Lime Syrup

Ingredients

1 lb sugar
¼ pt water
½ pt lime juice
1 small piece of spice or mace

Preparation

  • Put the sugar, water and mace to boil (without stirring) for about 5 minutes.
  • Add the lime juice, bring to a boil and skim.
  • Continue to boil until the liquid spins a thread when poured from spoon.
  • Remove from the heat and cool before bottling.
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Liver Loaf

Ingredients

1½ lb beef or pork liver
8 oz bacon
1 clove garlic
1 eschallot
15 oz bread crumbs
2 eggs
2 tsp salt
¼ tsp black pepper
1/8 tsp grated nutmeg
1 onion, grated
2 bay leaves (optional)

Preparation

  • Remove the skin and tubes from liver, put it into a pan, add a little water and simmer until partly cooked.
  • Put the partly cooked liver, half of the bacon, the garlic and eschallot through a mincer.
  • Add the bread crumbs, beaten eggs, onion and seasoning, and mix thoroughly.
  • Lay bay the leaves in the bottom of a loaf pan and line with the remaining bacon slices.
  • Fill the pan with the mixture. Cover with buttered grease-proof paper or foil and bake in a moderate oven at 350°F for 1 hour, or until mixture is cooked.
  • Unmould onto a platter and garnish with parsley and tomatoes.
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Loaf Cake

Ingredients

1½ lb flour
1½ lb sugar
1½ lb margarine
1 - 2 eggs
3 tsp baking powder
1 tsp vanilla essence
2 - 3 tbsp milk or water

Preparation

  • Cream the margarine and sugar together until light and fluffy. Add the eggs one at a time, creaming thoroughly after each addition. Add essence.
  • Sieve the flour with the baking powder.
  • Lightly fold in the flour alternately with the milk or water. The mixture should be soft enough to drop easily from the spoon.
  • Bake in a greased loaf pan for 30 - 40 minutes, in a moderately hot oven. Turn out and allow to cool.

Variations

A variety of coloured preserved fruit may be used. The cake may be cut horizontally in two or three layers, then sandwiched together with butter cream filling (see Demerara Gateau).

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Low Mein  Classic Guyanese Recipe

Ingredients

2 lb pork in one piece
¼ lb lap chung
12 bundles pakchoy (bok choy)
½ lb pumpkin
2 lb low mein noodles
4 tbsp oil
Salt
Vetsin
Black pepper
Shee yow
Chopped eschallot
Omelette
2 eggs
½ tsp salt
Black pepper
½ tsp vetsin
Seasoning for Pork
3 tbsp sugar
½ tsp Chinese spice
2 tbsp shee yow
½ tbsp vetsin
2 tsp salt

Preparation

  • De-bone the pork, remove the skin and excess fat, and season with all the seasonings listed.
  • Heat a little oil in a baking pan, put the pork in, and roast at 400°F for 1 hour.
  • Cut the pakchoy coarsely, and cut the pumpkin lengthwise.
  • Cook the lap chung in boiling water for 15 minutes, then thinly slice diagonally.
  • Boil the pakchoy and pumpkin for 5 minutes. Remove from the pan and add 2 teaspoons of salt and 4 tablespoons of oil.
  • When the pork is cooked, remove and cut into thin strips.
  • Put the noodles into boiling salted water, then remove and strain when the water comes back to a boil.
  • Add 3 tablespoons of oil, the vetsin and 4 tablespoons of shee yow to the noodles.
  • Place the noodles on a dish. Arrange the vegetables on top with sliced pork and lap chung.
  • Garnish with shredded omelette and chopped eschallot.



RECIPES ON THIS PAGE
Lemonade
Lemon Scones
Lemon Sherbet
Lemon Squash
Lettuce and Tomato Salad
Lime Syrup
Liver Loaf
Loaf Cake
Low Mein

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Last Updated on : Saturday, May 29, 2010
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