Traditional Bermudian recipes for Cup Match

you'll be making to eat either in your camp while watching the game or at the beach. Here are a few traditional picnic style recipes.

you'll be making to eat either in your camp while watching the game or at the beach. Here are a few traditional picnic style recipes.

*** MUSSEL PIE 1 quart mussels 1 small green paw paw (seeded, peeled and sliced) 2 onions (chopped) 3 potatoes (diced) 4 strips of bacon (cut in pieces) 1 tbs lemon juice 1 tbs curry powder 1 pkg frozen mixed vegetables (cooked and drained) sprig of thyme 1 tsp pepper 1 tsp salt ENOUGH pastry for 10'' double crust pie shell. Mussels are usually purchased steamed and shelled. Rinse them in cold water and check for any remaining pieces of shell. Cook mussels in a pressure cooked for about 6 minutes or simmer in a pot for about 20 minutes with green paw paw. Fry bacon pieces until brown. Remove and reserve.

Add onions and potatoes to the bacon grease. Fry until onions are golden. Add curry powder and all seasonings. Add mussels and some of the liquid mussels were cooked in. Cook until potatoes are tender. If you like mixed vegetables add them now. Allow the mussel stew to cool before pouring into pastry lined dish. Cover with another layer of pastry. Bake at 375 F until pastry is brown.

Serve with white rice.

*** FRIED FISH 3-4 lbs. fish fillets lemon juice salt, pepper and paprika (to taste) 4 eggs beaten in a little milk 1 cup flour 1 cup bread crumbs cooking oil SQUEEZE lemon juice over fish and set aside for about 20 minutes. Sprinkle with salt, pepper and paprika. Dip fish in egg and milk then into mixture of flour and bread crumbs. Fry in hot oil until golden. Serve with Tartar Sauce.

*** TARTAR SAUCE 1 cup mayonnaise 1 tbs lemon juice 2 tsp grated onion 1 tbs drained capers 1 cup drained sweet relish 1 tsp salt MIX all ingredients together. Cover and chill.

*** POTATO SALAD 6 medium potatoes (boiled and diced) 2 hard boiled eggs (mashed) 1 small onion (chopped) 1 cup celery (chopped) 2 tbs parsley (chopped) 1 tbs prepared mustard 1 tsp seasoning salt 1 tsp white pepper mayonnaise 1 cup green peas (optional) COMBINE diced potatoes with the egg, onion, celery and parsley. Add seasonings and mayonnaise. If you are going picnicking, it would be wise to add mayonnaise and mustard just before serving at the picnic. Serves 4.

*** COLE SLAW 1 cabbage (shredded) 2 carrots (grated) 1 onion (chopped) 1 green pepper (chopped) pineapple chunks (optional) 2 stalks celery (chopped) 2 tbs cooking oil salt and pepper sugar (to taste) 2 tbs lemon juice mayonnaise 2 tbs parsley (chopped) COMBINE cabbage, carrots, onions, green pepper, celery and parsley. Add cooking oil and lemon juice. Add salt, pepper, sugar and mayonnaise to taste.

Chill and drain before serving. If you would like pineapple add just before serving.

*** PEAS AND RICE 1 cup dried peas (black eye or kidney) 2 cups rice 4 strips of bacon 1 small Portuguese sausage cut in pieces (optional) 1 tomato (chopped) 1 large onion (chopped) 1 tsp thyme leaves 2 tsp salt 1 tsp pepper 1 tsp minced garlic 3 cup water SOAK peas or beans in water overnight. Boil peas or beans with garlic until peas are slightly tender. Fry bacon until brown. Add onions and tomato. Add to peas. Now add rice, sausage and remaining seasonings. Add 3 cups of boiling water. Simmer until all water has been absorbed.

*** CASSAVA PIE 4 lbs. Cassava 3 lb. soft butter 2 cups sugar 1 tablespoon salt 12 eggs (beaten) (This is the recipe used in our family. Many other families add:) I teaspoon nutmeg I teaspoon vanilla PLACE the Cassava in a dish towel and squeeze out all of the liquid. Place the Cassava in a bowl. Cream butter and sugar in a larger bowl, add beaten eggs then Cassava. Mix well.

FILLING: Simmer until cooked 4 to 5 pounds of chicken with 2 teaspoons of salt, a sprig of thyme and a few stalks of celery. When cooked, cool the chicken. Discard bones and skin. Reserve the broth. You may prefer to use 3 pounds of cooked chicken and 1 pound cooked cubed, lean pork.

Our family prefers a filling of chicken only.

Delicious Bermudian recipes for Cup Match Generously grease a deep pan about 11 x 9 x 4 inches with shortening. DO NOT USE butter or oil sprays. These cause the pie to brown too quickly.

Place half of the batter in the pan building it up on the sides.

Place meat filling in the pie. Moisten this with about 3 cup liquid poured evenly over it. Cover with remaining Cassava mixture and smooth down making a design with a knife.

Bake the pie at 300 F for about 3 hours.

If you notice the pie shrinking from the sides of the pan before the 3 hours then the pie is cooked.

Remove the pie from the oven and cool covered with a damp dishtowel and foil.

This will keep the crust from becoming hard. I usually cook my pie on Christmas eve so that it can be eaten at room temperature with baked ham on Christmas morning. Cassava pie can be eaten cold or warmed.

Many calories? Of course! I understand an average slice contains from 500-1000 calories depending on the pie's contents.

The above recipe should be sufficient for a family of 4.

FARINA PIE 1 lb. farina 1 lb. butter.

6 eggs 11 cups sugar 1 level tablespoon salt 3 tin evaporated milk (about 9 ozs.) 2 lbs. cooked chicken 1 cup chicken broth Damp the Farina with 2 cups of water. Let stand for 2 or more. hours. Prepare the Farina pie the same as the Cassava pie. Bake for 2 hours at 325 F *** MACARONI SALAD 4 cups cooked elbow macaroni 1 cup diced cucumber 1 cup sliced celery 1 cup diced green pepper 1 cup sliced scallion 1 tsp salt 1 tsp pepper 3 cup mayonnaise STIR together all ingredients. Cover and chill. Serves 4 VARIATION You may choose to leave out the cucumber and celery replacing them with 4 cooked, sliced frankfurters.

*** BEAN SALAD 2 cups kidney beans (cooked) 2 cups wax beans (cooked) 2 cups green beans (cooked) 2 cups pickled beets cut in julienne strips 1 green pepper (chopped) 1 onion (chopped) 2 stalks celery (chopped) Salt, pepper, garlic salt, sugar (to taste) 1 cup cooking oil 1 cup vinegar MIX all the beans together. Add cooking oil, vinegar, salt, pepper, sugar and garlic salt. Mix well and marinate overnight in the refrigerator.

Before serving blend in beets, chopped green pepper, celery and onion. Garnish with onion rings. Serves 6.

*** SOMERSET SALAD 1 head lettuce 1 onion (sliced) 1 green pepper (sliced) 3 tomatoes cut in eighths 6 radishes (sliced thinly) 1 avocado pear (dipped in lemon juice and sliced) 2 hard boiled eggs cut in eighths 1 cucumber (sliced) strips of cheese strips of ham and toast beef 1 carrot (grated) 3 stalks celery (sliced) TOSS all these ingredients together gently and serve with a basket of fresh warm rolls or stick bread.

DRESSING 1 cup mayonnaise 1 tsp lemon juice or vinegar 1 cup ketchup few drops of Tobasco BLEND lemon juice with mayonnaise until smooth. Add ketchup and Tobasco.


Recipes from The Bermuda Cookbook by Cecille C. Snaith-Simmons.

*** FRIED CHICKEN 1 lbs chicken 2 cups flour 2 tsp garlic powder 1 tsp salt and pepper 1 tsp poultry seasoning 2 tsp paprika Cooking oil Place all ingredients in a plastic bag drop in a few pieces of chicken at a time. Shake well. Pour oil in frying pan, when quite hot add pieces of chicken. Fry on each side until golden brown.

*** GINGERBREAD 3 cups flour 1 cup brown sugar 1 cup molasses 2 tsps. baking soda 1 tsp salt 1 cup melted shortening 4 tsps. ginger 4 tsps. cinnamon 2 tsps. allspice 2 beaten eggs 1 cup hot milk SIFT flour, salt, ginger, cinnamon and allspice in bowl. In another bowl mix molasses, sugar, milk and baking soda, then add all dry ingredients, mixing until smooth. Add beaten eggs and melted shortening, finish mixing, then pour into grease pan. Bake in oven at 350 degrees until done.

Recipes from the Continental Society of Bermuda.

`WORKING HARD!' -- After sweating it out at the Crown & Anchor tables at Cup Match, you will need some good food to keep you going for the rest of the day and night.

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