MIX: 1/3 C. TOMATO CATSUP WITH 1 1/2 TSP. CARIBBEE HOT SAUCE ADD 1 TBS. SALAD OIL. THIN TO DESIRED CONSISTENCY WITH WATER, WINE OR VINEGAR. (GINGER-GARLIC VINEGAR IS ESPECIALLY GOOD.) AN ADDED TOUCH : DASH OF SEASONED SEA SALT AND STEAK SPICE OR JERK SPICE

2 C. ROASTED SALTED PEANUTS
4 C. CORN CHIPS
1 TBS. PLUS 1 TSP. ISLAND FISH SPICE
1/2 C. UNSALTED BUTTER, MELTED
1 C. PRETZEL STICKS
2 C. CHEX CEREAL
1 C. GOLDEN RAISINS
1-1/2 TSP. GARLIC POWDER

PREHEAT OVEN TO 250 DEGREES. IN LARGE BOWL COMBINE NUTS, RAISINS, CORN CHIPS, CHEX AND PRETZELS. ADD ISLAND FISH SPICE AND GARLIC POWDER TO MELTED BUTTER AND MIX WELL. POUR SEASONED BUTTER OVER NUT MIXURE AND LIGHTLY BUT THOROUGHLY TOSS UNTIL EVENLY COATED.

BAKE ON LARGE COOKIE SHEET FOR 1 HOUR @ 250 DEGREES. STIR EVERY 15 MINUTES

ACCURATE OVEN TEMPERATURE IS ESSENTIAL. TOO HOT AN OVEN WILL BURN THE "FIX"

FIRST SERVED IN HARRY'S BAR IN PARIS, THE BLOODY MARY IS A CLASSIC...EASILY PREPARED WITH OUR BLOODY MARY MAGIC.

1/2 TSP. "BLOODY MARY MAGIC"
6 OZ. V-8 JUICE OR BEEF BOUILLON
1-1/2 - 2 OZ VODKA

FOR EACH DRINK, COMBINE ALL INGREDIENTS AND STIR THOROUGHLY. ADD ICE, A SQUEEZE OF LEMON AND A DASH OF WEST INDIAN RUM PEPPERS or CARIBBEE HOT SAUCE, IF YOU WANT MORE HEAT!!!

1 MEDIUM ONION (OR MORE) PER PERSON
1 TSP. BUTTER
1 HEAPING TSP. CARIBBEE CURRY

QUARTER OF 1 MEDIUM ONION PER PERSON. PLACE EACH ONION IN FOIL

BEFORE CLOSING THE FOIL, ADD TO EACH PACK:
1 TSP. BUTTER
1 HEAPING TSP. CARIBBEE CURRY

CLOSE FOIL SECURELY. COOK ON GRILL OR IN HOT OVEN FOR 20-30 MINUTES. SERVE IN FOIL.

NOTE: SEVERAL QUARTERED ONIONS CAN BE PLACED IN LARGER PACKET OF FOIL AND COOKED TOGETHER. FOR A TASTE ALTERNATIVE, TRY OUT PRESTO PESTO OR STEAK SPICE IN PLACE OF THE CARIBBEE CURRY. DELICIOUS !!

MELT 2 TBS. BUTTER IN MEDIUM SAUCE PAN. ADD 1 CUP RICE STIRING UNTIL TRANSLUCENT BUT NOT BROWN. ADD 2-3 TBS. CARIBBEE CURRY AND COOK FOR ABOUT 1 MIN. ADD 2 1/4 CUPS WATER, BRING TO BOIL OVER MEDIUM HEAT, COVER, REDUCE HEAT, SIMMER UNTIL TENDER (ABOUT 20-25 MINUTES). FLUFF WITH FORK AND SERVE. (4 SERVINGS)

10 OZ. GRATED SHARP CHEDDAR
8 OZ. CREAM CHEESE (LITE)
2 TBS. CARIBBEE CURRY
SUNNY CARIBBEE CHUTNEY
1/2 C. FINELY CHOPPED SCALLIONS

BLEND FIRST THREE INGREDIENTS WELL. PRESS MIXTURE INTO SMALL LOAF PAN LINED WITH PLASTIC WRAP. REFRIGERATE FOR AT LEAST 8 HOURS. TURN ONTO A SERVING PLATE AND TOP WITH SUNNY CARIBBEE CHUTNEY. EDGE PLATE WITH SCALLIONS. SERVE AT ROOM TEMPERATUIRE WITH CRACKERS.

1 PKG 8 OZ. CREAM CHEESE
2 TBS. CARIBBEE CURRY
4 TBS. CARIBBEE CHUTNEY (THE MANGO IS GREAT)

MIX ALL INGREDIENTS. (IF CHUTNEY IS IN LARGE PIECES; MASH WITH FORK OR IN FOOD PROCESSOR.) CHILL FOR 24 HOURS FOR BEST BLENDING OF FLAVORS.

4 CHICKEN BREASTS, BONED & SKINNED
1/2 CUP ITALIAN DRESSING
2-3 CLOVES CHOPPED GARLIC
1/4 CUP SUNNY CARIBBEE YELLOW HOT SAUCE

LET MARINADE OVER NIGHT. THROW ON BARBEQUE GRILL OR UNDER BROILER. ABVOLUTELY DELICIOUS & EASY!!!

1 TSP. CARIBBEE TEA(HEAPING)
1 CUP BOILING WATER
SUGAR TO TASTE

POUR BOILING WATER OVER TEA. LET STEEP FOR 5 MINUTES. STRAIN AND ADD SUGAR TO TASTE. TO MAKE ICED TEA, ADD 1/4 TSP. LIME OR LEMON JUICE. CHILL AND SERVE.

ENJOY HOT OR AS ICED TEA!!!

LIGHTLY COAT FISH (STEAK OR FILETS) WITH MAYONNAISE. LIBERALLY SPRINKLE ISLAND FISH SPICE OVER BOTH SIDES. BROIL AT HIGHEST HEAT QUICKLY UNTIL JUST DONE. FISH MAY ALSO BE DIPPED IN BUTTER, SPRINKLED WITH ISLAND FISH SPICE AND QUICKLY COOKED IN VERY HOT CAST IRON PAN.

DO NOT OVER COOK FISH. FISH IS DONE AS SOON AS TRANSPRENCY IN CENTER DISAPPEARS.

8 OZ. CREAM CHEESE
4 OZ. UNSALTED BUTER
3-4 TSP. HERB PEPPER BLEND

BLEND SOFTENED CHEESE AND BUTTER. ADD HERB PEPPER BLEND AND MIX WELL, LET MELLOW IN REFRIGERATOR FOR SEVERAL HOURS, (THE LONGER THE BETTER!). SERVE AT ROOM TEMPERATURE.

LIGHTLY COAT FISH (STEAK OR FILETS) WITH MAYONNAISE. LIBERALLY SPRINKLE ISLAND FISH SPICE OVER BOTH SIDES. BROIL AT HIGHEST HEAT QUICKLY UNTIL JUST DONE. FISH MAY ALSO BE DIPPED IN BUTTER, SPRINKLED WITH ISLAND FISH SPICE AND QUICKLY COOKED IN VERY HOT CAST IRON PAN.

DO NOT OVER COOK FISH. FISH IS DONE AS SOON AS TRANSPRENCY IN CENTER DISAPPEARS.

3 LBS. CHICKEN DRUMSTICKS (ABOUT 18 MEDIUM)
1 TBS. OIL
1/2 C. JERK SAUCE
2 CLOVES GARLIC, MINCED
1 1/4 C. WATER
JERK SPICE (DRY)

MIX JERK SAUCE, OIL AND GARLIC IN A ZIPLOCK BAG.
PLACE DRUMSTICKS IN BAG, CLOSE TIGHTLY AND MARINATE
FOR AT LEAST 1 HOUR. PLACE CHICKEN, MARINADE AND WATER IN A LARGE POT. SIMMER, COVERED, OVER VERY LOW HEAT, STIRRING OCCASIONALLY FOR 1-1 1/2 HOURS, OR UNTIL VERY TENDER. REMOVE FROM SAUCE. SPRINKLE JERK SPICE ON EACH DRUMSTICK. GRILL, TURNING ONCE, UNTIL BROWN AND CRISPY. THESE CAN BE HELD, COVERED WITH FOIL IN LOW HEAT OVEN FOR A LONG TIME.

1 LBS. GROUND BEEF OR TURKEY
1-1/2 TO 2 TBS. JERK SEASONING
1 TSP. SEASONED SEA SALT
1/4 - 1/2 CUP CHOPPED ONIONS

MIX MEAT, SEASONING AND ONIONS WELL. MAKE INTO 4 PATTIES. SLIGHTLY OIL (OR USE NON-STICK) FRYING PAN. COOK TURKEY OVER MEDIUM HEAT FOR 5-7 MINUTES EACH SIDE. TURKEY SHOULD BE WELL DONE BUT JUICY. COOK BEEF TO DESIRED DONENESS. CAN ALSO BE GRILLED.

2 CUPS WATER
2 TBS. JERK SPICE
1/2 TSP. SEASONED SEA SALT
1/2 TSP. HERB PEPPER BLEND
1-2 TBS. OLIVE OIL
1 CUP LONG GRAIN 20 MIN. RICE
1/2 MED. ONION, DICED
1/2 MED. GREEN OR RED PEPPER, DICED

ADD THE FIRST FOUR INGREDIENTS TOGETHER IN 2 QT. SAUCE PAN AND BRING TO BOIL. MEANWHILE, SAUTE ONION AND PEPPER IN OIL. ADD TO SEASONED WATER WITH RICE WHEN WATER BOILS. COOK OVER LOW HEAT UNTIL WATER IS ABSORBED, ABOUT 15-20 MIN. (SERVES 4). TO ADD MORE ZIP, USE A DASH OR TWO OF TANGY TROPICAL TING OR CARIBBEE HOT SAUCE.

WITH THE ADDITION OF MEAT (BEEF, SAUSAGE, PORK OR CHICKEN), THIS BECOMES A JAMAICAN MAIN DISH CALLED "DIRTY RICE".

3/4 C. SOFTENED BUTTER OR MARGARINE
1/4 C. GRATED PARMESAN CHEESE
1-2 CLOVES GARLIC MINCED
2-3 TSP. MIXED HEARTY HERBS
6 (7 INCH) PITA BREAD

PREHEAT OVEN TO 375 DEGREES. CREAM FIRST 4 INGREDIENTS TOGETHER. SPLIT PITAS. SPREAD ROUGH SIDE OF PITAS LIGHTLY WITH BUTTER MIX. CUT INTO PIE SHAPED WEDGES (8) AND PLACE ON BAKING SHEET. BAKE FOR ABOUT 8-10 MIN. OR UNTIL CRISP AND GOLDEN BROWN. THESE MAYBE MADE AHEAD AND FROZEN OR KEPT IN COVERED TIN. REHEAT TO CRISP.

1 1/2-2 TBS PRESTO PESTO
1/2 C. SOUR CREAM (LITE)
1/2 C. MAYONNAISE (LITE)

COMBINE ALL INGREDIENTS AND LET MELLOW SEVERAL HOURS. SERVE WITH CRUDITES, CELERY STICKS, CARROT STICKS, RADISHES, BROCCOLI, CAULIFLOWER "FLOWERETTES", ZUCCHINI OR CUCUMBER STICKS, MUSHROOMS, BELGIAN ENDIVE LEAVES.

1 CAN STRONG CHICKEN BROTH
1 TBS. CHOPPED CHIVES OR SCALLION STALKS
1/2 TSP. SEASONED SEA SALT
1/4 TSP. SPICED PEPPERCORNS
1 PK FROZEN PEAS
1 TSP. LEMON JUICE
1 TBS. CARIBBEE CURRY
1/2 CUP YOGURT
GARNISH: CHOPPED CHIVES

IN A SMALL SAUCEPAN, BRING BROTH TO A BOIL, ADD PEAS, BRING TO A BOIL AGAIN; COVER AND SIMMER FOR 10 MINUTES. ADD THE CHIVES, LEMON JUICE, CURRY, SALT AND PEPPER, AND PUREE IN FOOD PROCESSOR.

CHILL FOR 4 TO 6 HOURS OR OVERNIGHT, ADD YOGURT AND SERVE GARNISHED WITH CHIVES (Serves 4).

1/2 LB. MONTRACHET OR OTHER CHERVE (GOAT CHEESE ROUNDS) CARIBBEE SPICED PEPPERCORNS

GRIND CARIBBEE SPICED PEPPERCORNS 'TILL YOU HAVE 3-4 TSPS. CUT CHEESE INTO 2 ROUNDS AND ROLL IN GROUND PEPPER, COATING WELL. SERVE AT ROOM TEMPERATURE.

5-6 LBS. SIRLOIN OR GOOD QUALITY TOP ROUND STEAK CUT 1 1/2-2 IN. THICK

MOISTEN STEAK LIGHTLY WITH WATER, B2 OR SOY SAUCE. SPRINKLE BOTH SIDES LIBERALLY WITH STEAK SPICE PRESSING INTO MEAT.

COOK ON OUTDOOR GRILL OR UNDER BROILER TO DESIRED DONENESS. APPROX 10-12 MIN. EACH SIDE FOR MEDIUM- RARE (USE MEAT THERMOMETER). SLICE CROSSWISE.

HEAT 16 OZ. CAN CHOPPED TOMATOES. COMBINE WITH 3-4 TBS. SUNSHINE SALSA. LET MELLOW FOR AT LEAST 1/2 HOUR. CHILL AND SERVE WITH TORTILLA CHIPS. ADD CHOPPED FRESH VEGGIES IF YOU WANT MORE "CRUNCH". SALT & SUGAR-FREE

1/4 C. VINEGAR (LEMON GRASS, GINGER GARLIC OR HOT PEPPER)
3/4 C. VEGETABLE OIL
3 TSP. SUPER SPICE

PLACE INGREDIENTS IN COVERED JAR AND SHAKE WELL TO BLEND. SUPERB ON GREEN OR MIXED SALADS AS WELL AS A ZESTY MARINADE OR DRESSING FOR COLD VEGGIES.