JERK CHICKEN

1 Tblsp ground allspice

1 Tblsp dried thyme

1 ½ tsp cayenne pepper

1 ½ tsp freshly ground black pepper

1 ½ tsp ground sage

¾ tsp ground nutmeg

¾ tsp ground cinnamon

2 Tblsp salt

2 Tblsp garlic powder

1 Tblsp sugar

¼ cup olive oil

¼ cup soy sauce

¾ cup white vinegar

½ orange juice

juice of 1 lime

1 Scotch bonnet pepper, finely chopped (optional)

1 cup chopped white onion

3 green onions, finely chopped

6-8 boneless, skinless, chicken breasts, cut lengthwise into smaller pieces

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice and lime juice. Add the Scotch bonnet pepper, onion, and green onions. Mix well. Save part of the marinade in two separate containers and use one portion to baste chicken while grilling and use the other portion as a dipping sauce. Pour the remaining marinade mixture over the chicken breasts, cover and marinate for at least 1 hour; or overnight if possible. Preheat an outdoor grill. Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the first extra container of marinade. Heat the other extra container of marinade and serve on the side for dipping or spoon over the chicken.

ORZO SALAD

2 cups uncooked orzo

1 can black eyed peas or garbanzo beans

1 can black beans

1 can red beans

½ cup minced green bell peppers

½ cup minced red bell peppers

½ cup minced yellow bell peppers

¼ cup chopped green onion

Seasonings:

1 ½ tsp dried dill weed

1 ½ tsp onion powder

1 tsp paprika

1 tsp ground cayenne pepper

1 tsp salt

½ tsp ground cumin

Vinaigrette:

2 Tblsp light brown sugar

¼ cup vegetable oil

¼ cup cane vinegar (or white vinegar)

2 Tblsp fresh lime juice

2 Tblsp seasoned or blended pepper

2 Tblsp sesame oil

Cook orzo in 2 quarts boiling water for 10-12 minutes. Drain, rinse under hot water for 1 minute, then under cold water until pasta is cool.

Combine beans and pasta in a large bowl. Set aside. Combine seasoning ingredients in a small bowl and mix well. Combine vinaigrette ingredients in a medium bowl; add the seasonings and whisk until well combined. Pour over salad. Gently toss and refrigerate. Best if made the night before serving.

MISSISSIPPI MUD BARS

1 ½ cup flour

2 cups sugar

1 cup melted butter

4 eggs

1 tsp. Vanilla

1 ½ cup chopped English walnuts

2 Tblsp. cocoa

1 cup coconut

7 oz. jar marshmallow creme

Mix ingredients together and pour into greased and floured 9”X13” pan. Bake 20 minutes at 400 degrees. Remove from oven and immediately spread with 7 oz. marshmallow crème. Cool. Spread icing on top.

Spread with following icing:

½ cup coca

½ cup evaporated milk

½ cup melted butter

1 lb. Powdered sugar

Beat with mixer to make fluffy.