African Peanut Soup
1½ tbsp (22 mL) olive oil, divided
1 lb (500 g) lean ground pork
1 tsp (5 mL) salt, divided
¼ tsp (1 mL) freshly ground black pepper
1 onion, chopped
2 cloves garlic, minced
2 tsp minced gingerroot
¼ tsp hot pepper flakes
1 tbsp curry powder
2 can (15oz) diced tomatoes, with juice
3 cups diced peeled sweet potatoes
5 cups chicken stock
1 can (14 oz/400 mL) unsweetened coconut milk
2/3 cup chunky peanut butter
1 tbsp packed brown sugar

In a large pot, heat 1½ tsp of the oil over medium heat. Add pork and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Season with ½ tsp of the salt and the black pepper. Add onion and sauté until softened, about 6 minutes. Add garlic, ginger, hot pepper flakes and curry powder; sauté for 1 minute. Add tomatoes with juice, sweet potatoes and stock; bring to a boil. Cover, reduce heat to low and simmer gently until potatoes are almost tender, about 30 minutes. Whisk in coconut milk and peanut butter. Stir in brown sugar and the remaining salt; simmer until sweet potatoes are tender and flavors are blended, about 20 minutes.

Nancy’s Goulash

2 lb lean ground hamburger
8 oz mushrooms, quartered and thinly sliced
4 cloves garlic, minced
1 large onion, diced small
1 each red and yellow pepper, diced small
1 TB – 2 TB Italian Seasoning
1/4 tsp red pepper flakes
1/4 tsp chili powder
1/4 tsp curry powder
Salt and pepper to taste
1 – 28 oz can of diced tomatoes
2 – 10 oz cans of tomato soup
2 1/2 cups uncooked macaroni
1/2 cup frozen peas
1/2 cup frozen corn
1 bag of shredded Double Cheddar Cheese

Brown hamburger until cooked, drain fat.  Add mushrooms, garlic, onion, peppers, spices and cook until veggies are tender.  Add diced tomatoes and soup.  Simmer for about 30 minutes.  While it is simmering, cook macaroni.  Once macaroni is done, drain well (do not rinse with water).  Add frozen veggies and let simmer for another 5 minutes.  Add cooked macaroni and then the whole bag of shredded cheese.  Stir well.  Serve with crusty bread.  Serves 6.  Freezes great.


Corn Chowder
1 lb bacon (thick slice), chopped and fried until crisp
1 TBSP butter
2 TBSP bacon fat
1 medium onion, diced
2 stalks celery, choppped
1 large potato, peeled and diced
1 cup chicken stock
4 – 19 oz cans of cream corn
1 litre Blend
Sea salt & fresh pepper to taste

Over medium, melt butter with the bacon fat in large pot. Add onion, celery and potato and saute until onions are slightly browned. Add chicken stock to de-glaze the pan. Reduce liquid to half and add cream corn, blend, crispy bacon and salt & pepper. Simmer on low heat for 2-3 hours to let the bacon flavor go through the chowder. Add milk or more blend if the chowder is too thick.

Sweet Potato & Mango Bisque
6 sweet potatoes – peeled and cut up in chunks
2 fresh mangoes – peeled, pit removed, cut up in chunks
Chicken stock
1 L Blend
curry and ginger powder
salt and pepper

Put sweet potato and mangoes in large pot and add enough chicken stock to cover. Cook until potatoes are soft then add blend. In batches, put in blender and mix until smooth. Pour into another pot and continue with remaining soup. Once complete, season with salt & pepper and a pinch of curry and ginger (or to taste).

Bermuda Banana Walnut Rum Cake
1 cup chopped walnuts
1 heaping tablespoon of sugar
3 sticks butter (softened)
2 cups rich dark sugar (muscovado)
3 – 4 eggs
About two cups of mashed ripe bananas (8 – 10 Bananas)
1 tablespoon pure vanilla extract
3 cups all-purpose flower
1 heaping teaspoon salt
2 teaspoons baking powder
1 cup light brown sugar
6 ounces Goslings black rum

Preheat oven to 325F. Grease a bundt pan. Sprinkle a cup of chopped walnuts over the bottom of the pan. Dust the walnuts with about a heaping tablespoon of sugar. Set aside.

In a mixing bowl, cream 2 sticks of softened butter together with 2 cups of rich dark sugar (muscovado sugar preferred). Add three or four eggs, depending on size, and beat mixture well. Throw in 2 cups of mashed ripe bananas. Add vanilla. Beat for a bit at low speed.

In a separate bowl, sift together 3 cups of flower, a heaping teaspoon of salt, and a couple teaspoons of baking powder. Add the dry ingredients to the wet until well blended. Beat for a minute or so, very slowly. Spread carefully over the walnuts in the bundt pan. Level it out with a spatula. Pop it in the oven and cook for about an hour and 20 minutes. Stick a toothpick in. If it doesn’t come out clean, keep cooking and tooth-picking in 5-minute increments until the toothpick comes out clean. Let it cool for ten minutes.

While it is cooking, throw another stick of butter in a pan and melt it. Add a cup or so of sugar and a splash of water – maybe a couple tablespoons full. Bring it to a boil, ensure sugar is dissolved and remove from heat. Do not boil too long or rum sauce will harden. Mix in 6 ounces of Goslings Black. Let cool.

Poke holes in the cake with something bigger than a toothpick but smaller than a chopstick. Space them evenly. Carefully spoon about ½ or the rum/sugar/butter mixture on the cake and give it ten minutes to soak in. Spoon slowly so it soaks in. Flip it out of the pan and onto a plate. Be careful that the bottom doesn’t stick or you’ll only flip out half a cake. Loosen it a bit first, if possible. Put an inverted plate on top before flipping will help keep it from breaking up as it falls to the plate when flipped. Poke some more holes in the cake, through the walnut crust. Spoon the rest of the mixture over the walnut crust and let it soak in.

Best served warm.

Bermuda Mac & Cheese (The Best EVER!!)

4 cups macaroni elbows
4 cans cream of mushroom soup
1 ½ – 2 cans milk
2 – 340g bags shredded cheese
1 tsp seasoning salt
1 tsp garlic powder

Cook macaroni in large pot until almost done. Drain in colander, do not rinse. Put macaroni back into the pot with heat on low and add the cream of mushroom soup, milk and 1 ½ bags of cheese. Add the seasoning to taste and stir gently.

Once cheese is melted, spray a casserole dish with Pam then add the mac & cheese. Top with remaining cheese. Sprinkle with parsley & paprika then cover with lid or tin foil.

Baked in a 350° F oven for 30 – 40 minutes. Remove lid and bake for another 10 minutes or until the cheese is nicely melted.

This theme is sponsored by Country Radio along with Things to do in Miami, Headquarters and penny stocks pick