Featuring...

• Hardcover, spiral-bound cookbook

• 250 delightful recipes (samples below!)

• Cooking, baking and microwaving tips

• Measurement and substitution charts

• Large quantity conversion charts... and more!

Note to shoppers:  These cookbooks make GREAT gifts!  Copies can be purchased by sending a $14.50 check (includes shipping) made payable to the Allen Family Reunion to P.O. Box 1704, Key West, FL 33041-1704.  Please include your mailing address.  Proceeds benefit our scholarship fund!

The Allens have always been great cooks.  It's not just the fact that our traditional Caribbean-style dishes make use of the bounty of the surrounding sea, or that we take advantage of the fruits and vegetables grown on our islands.  The beauty of our brand of Caribbean Cookin' is that it truly is cooking from the heart.

 In the warm spirit of the people of the Bahamas and South Florida, we invite you to join us as we celebrate our history, our heritage and the very best of "Caribbean Cookin'."

Enjoy these samples of the recipes contained in our cookbook:

Appetizers

Hot Plantain Crisps

4 firm plantains                                          

4 tsp. lemon juice                                       

4 tsp. ground ginger

4 tsp. cayenne pepper

oil for frying

     Slice the plantains into rounds about half-inch thick.  Sprinkle lemon juice over pieces, stirring to moisten.  In a separate bowl, combine ginger and cayenne pepper.  Heat about a quarter-inch oil in a heavy skillet until hot and a test piece of plantain sputters.  Roll plantain pieces a few at a time in spice mixture to coat, then transfer to skillet.  Fry until outsides are crisp and golden.  With a slotted spoon, remove plantains to an absorbent cloth.  Cool slightly and serve hot.

     Recipe by Amanda Moncur, great-granddaughter of W.W. Allen.

Smoked Fish Dip

2 cups smoked fish                                     

1 Tbsp. minced onion                                 

1/2 cup mayonnaise                                   

Worcestershire sauce, to taste

Tabasco sauce, to taste

2 Tbsp. lemon juice

     Flake fish with a fork.  Combine fish and remaining ingredients.  Mix well and serve with crackers or toast points.

     Recipe note:  Eureka recommends that you use a hearty, steak-like fish such as King Fish or Cobia for this delicious seafood dish.

     Recipe by Eureka Allen Stevens, granddaughter of Rev. George W. Allen.

Soups & Salads

Abaco Conch Chowder

8 medium conch, ground                           

1 tsp. all-purpose flour                               

1/2 cup cooking oil                                     

1 tin mixed vegetables                                

2 fresh tomatoes, chopped                         

2 Tbsp. honey BBQ sauce

2 Tbsp. Lea & Perrin's sauce

2 medium potatoes, peeled & diced

2 carrots, peeled & diced

1 celery stalk, chopped

6 cups water

Salt & pepper, to taste

     Parboil the conch, then discard the water.  In a large pot, brown the flour in the hot oil.  Combine the remaining ingredients along with the parboiled conch in the pot.  Simmer gently for 1 hour before serving hot.

     Recipe by Tonya McCartney Tynes, great-granddaughter of W. W. Allen.

Ma's Rockin' Potato Salad

5 lbs. potatoes, peeled & diced                  

2 onions, diced                                              

1 jar sweet relish                                           

1/2 cup mustard                                           

1 green bell pepper, diced                           

Salt, to taste                                                     

Hellman's Mayonnaise, to taste

1/2 cup Wishbone Creamy Caesar

Crushed red pepper (optional)

6 boiled eggs (divided)

1 lb. rock shrimp, peeled & de-veined

Paprika

     Bring a large pot of salted water to boil.  Add diced potatoes and lower heat slightly.  Cook until potatoes are tender, yet firm.  Drain and cool completely.  In a large bowl, add cooked potatoes, onion, relish, mustard, bell pepper, salt, mayonnaise, Wishbone dressing and red pepper.  Chop four of the six boiled eggs and add to bowl.  Gently mix everything thoroughly until all ingredients are evenly distributed.  Spoon salad into a sturdy serving bowl.  Slice remaining two boiled eggs; arrange slices and steamed shrimp over salad in a decorative pattern, sprinkling with paprika for a splash of color.  Cover and chill.  Enjoy!

     Recipe by Mary Allen, widow of Alexander Allen, Jr., son of Rev. Alexander Allen.

Vegetables & Side Dishes

Green Beans in Garlic Butter

2 lbs. fresh green beans                                   

1 cup chicken broth                                          

Salt, to taste                                                        

1/2 stick butter

4 cloves garlic, sliced

Pepper, to taste

     Rinse and string the green beans.  Bring chicken broth and salt to a boil in a large pot, then add green beans.  Cover and reduce heat slightly, cooking until beans reach desired tenderness.  When beans are done, drain and set aside, keeping warm.  Melt butter in a small skillet over medium heat; add garlic and cook until garlic is lightly browned.  Pour melted butter and garlic over green beans, tossing to evenly coat.  Season with pepper and serve hot.

     Recipe by Carmen Turner, great-granddaughter of Rev. George W. Allen.

Shrimp & Rice

2 lb. shrimp, peeled & de-veined                   

1/4 lb. slab bacon                                              

1 medium onion, chopped                               

Half a green bell pepper, chopped                 

Bird pepper, to taste

8 cups uncooked white rice

9 cups water

Kitchen Bouquet sauce, to taste

Salt & pepper, to taste

     Cook shrimp in a large pot until just done, then remove shrimp and set aside.  In the same pot, fry the bacon, then add the onion and green bell pepper; cook until vegetables are softened and bacon is browned.  Return shrimp to pot and add bird peppers to taste.  Stir in rice, water, Kitchen Bouquet, salt and pepper.  Bring to a boil, then cover and reduce heat to low, steaming until rice is done.

     Recipe by Barbara Dickerson, great-granddaughter of Mary Allen Carey.

Main Dishes

Drunken Shrimp & Sausages

1 lb. shrimp, peeled & de-veined                    

2 Tbsp. Mrs. Dash Italian Season (divided)   

Salt & pepper, to taste                                       

4 smoked hot sausages                                     

1/4 cup olive oil                                                

Half a white onion, chopped                            

Half a green bell pepper, chopped

2 Tbsp. minced garlic

4 bay leaves

1/2 tsp. garlic powder

2 (8 oz.) cans tomato sauce

1 lg. can stewed tomatoes

1/2 cup Corona beer

     Season shrimp with salt, pepper, and 1 tablespoon of the Mrs. Dash Italian seasoning; set aside.  Cut sausages into bite sized pieces.  In a large skillet, fry sausage until done; drain excess oil.  Add olive oil, onion, green bell pepper, garlic, bay leaves, remaining tablespoon Mrs. Dash Italian Seasoning, garlic powder and salt to taste; sauté until onion is browned.  Stir in tomato sauce and stewed tomatoes.  Add beer to skillet (and drink the rest of the beer!).  Simmer over low heat for 45 minutes.  Add shrimp and cook until shrimp are done.  Serve over white rice or your favorite pasta.

     Recipe by Donna Allen Moore, great-granddaughter of Mary Allen Carey.

Joy's Roast Pork

3 to 5 lb. fresh pork shoulder roast                 

3 cups Mojo Criollo marinade (divided)       

10 cloves garlic, sliced                                      

Onion powder, to taste

Salt & pepper, to taste

1 lg. onion, sliced

     Three days before serving, rinse a large plastic bag and add pork and 2 cups of the Mojo Criollo marinade.  Marinate in refrigerator for 2 days, turning bag every night.  On the third day, remove pork from bag and discard marinade.  With a small knife, poke holes in pork and insert garlic pieces into each hole.  Season with onion powder, salt and pepper; place pork in roasting pan and cover with sliced onion.  Pour remaining cup of Mojo Criollo over pork and cover with aluminum foil.  Roast at 350 degrees for 3 hours, basting every 30 minutes.  Remove foil and continue to roast for 25 minutes, or until browned.

     Recipe note:  This tender Cuban-style pork will just fall apart when served.  The Mojo Criollo is a citrus-based marinade found on the ethnic food aisle of your market.

     Recipe by Joy Allen-Torrence, great-granddaughter of Mary Allen Carey.

Desserts

Coconut Flan

1 can sweetened condensed milk                    

1 (12 oz.) can evaporated milk                        

6 eggs                                                                  

1/8 tsp. salt                                                        

1 tsp. vanilla extract

1 lg. can coconut preserves

1/2 cup sugar

2 tsp. water

     In a large bowl, mix together the milks.  Beat the eggs and stir them in, adding salt and vanilla.  Drain the coconut preserves well and fold into the milk mixture.  Place the sugar in a heavy saucepan over medium heat.  When sugar turns amber-colored, add 2 teaspoons water, then pour hot sugar mixture into flan mold or a 9-inch cake pan.; cool.  Pour milk mixture into pan.  Place flan mold or cake pan in a larger roasting pan containing enough hot water to come 1 inch up the sides of the mold.  Place both in the oven and bake at 350 degrees for 60 to 90 minutes, or until flan tests done.

     Recipe by Mary Turner, great-granddaughter of Rev. George W. Allen.

Gina's Guava Bread Pudding

1/2 loaf Cuban bread, cubed                             

Water                                                                      

1 can Carnation evaporated milk                       

Half a can sweetened condensed milk              

2 eggs, beaten                                                         

1 stick butter, melted

1 tsp. vanilla extract

1 tsp. nutmeg

1 tsp. cinnamon

Half a box guava paste

1/2 cup raisins

     Pre-heat oven to 350 degrees.  In a large bowl, soak the Cuban bread in water; drain water off, reserving bread in the bowl.  Add the Carnation milk, sweetened condensed milk, beaten eggs and melted butter.  Stir in vanilla extract, nutmeg and cinnamon.  Mix well.  Pour into a buttered baking dish.  Cut guava paste into chunks and drop them into the mixture, being sure to evenly distribute them.  Sprinkle with raisins.  Bake at 350 degrees until pudding is firm.

     Recipe by Gina Allen Rivas, great-granddaughter of Rev. George W. Allen.

Cookies & Candy

Candy Apples

3 cups sugar                                                             

1 cup light corn syrup                                            

1 cup water                                                               

Red food coloring

Cinnamon flavoring

12 apples

12 wooden popsicle sticks

     In a medium sized pot, add sugar, syrup and water.  Stir to dissolved.  Once the sugar is dissolved, do not stir.  Cook over medium heat until mixture reaches hard crack stage on a candy thermometer (310 degrees).  Remove from heat and stir in food coloring and flavoring.  Line a cookie sheet with buttered wax paper.  Wash and dry the apples; remove stems and insert sticks.  Dip each into hot candy mixture until well coated and rest each on wax paper.  Allow each to cool completely.  Wrap each with plastic wrap to store, or enjoy immediately.

     Recipe note:  Be very careful handling the candy mixture - it's extremely hot!

     Recipe by Patricia Allen, wife of Alfred, son of James A. Allen.

Candy Cane Cookies

1/2 cup shortening                                                  

1/2 cup butter, softened                                         

1 cup powdered sugar                                            

1 egg                                                                           

1-1/2 tsp. almond extract                                        

1 tsp. vanilla extract

2-1/2 cups all-purpose flour

1 tsp. salt

Red food coloring

Peppermint candies (crushed)

     Pre-heat oven to 325 degrees.  Mix together the shortening, butter, powdered sugar, egg, extracts, flour and salt.  Divide dough in half and color one half with the red food coloring.  For each cookie, take approximately a teaspoon of red dough and a teaspoon of the remaining white dough.  With your hand, roll each separately into a 2-inch tube.  Twist both tubes together to create a candy cane effect.  Place on an un-greased cookie sheet 2 inches apart, hooking the top of each to resemble a candy cane.  Bake at 325 degrees for 8 to 10 minutes.  As soon as cookies are removed from oven, sprinkle with crushed peppermint candy.  Remove from cookie sheet and cool on a wire rack.

     Recipe by Debra Hayes, great-great granddaughter of Mary Allen Carey.

  visitors have viewed this page.