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WELCOME TO GRAMMA'S JAMAICAN KITCHEN

CHECK OUR FREE SUMMER 2006RECIPE BELOW...
JUST A SAMPLE FROM OUR FANTASYISLE IRIE COOKBOOK..ON SALE NOW.
 
HERE IS HOW TO ORDER YOUR COPY OF FANTASYISLE.COM'S
JAMAICAN RECIPE BOOK...

"THE FANTASYISLE IRIE COOK BOOK"

IS CHOCK FULL OF TASTY JAMAICAN IRIE RECIPES
STRAIGHT FROM THE ISLANDS, MON!!!

ORDERING IS SIMPLE

1)  INCLUDE YOUR CHECK OR MONEY ORDER FOR $35.00 (Checks must clear before we mail it out)

2)  MAKE PAYABLE TO: fantasyisle.com

3)  MAILING ADDRESS:
  •  
    Fantasyisle.com Recipe Book
  • PO BOX 365
    ARROYO SECO, NM 87514
    WESTMORELAND, JAMAICA, WEST INDIES.
     
    NEW RECIPES ARE ADDED ALL THE TIME FROM OUR
    FANTASYISLE.COM COOKS!!!
    OUR RECIPES INCLUDE AN ARRAY OF
    APPETIZERS, ENTREES AND DESSERTS

    CHOOSE FROM:

    ENTICING  SOUPS AND STARTERS

    DELECTABLE MEAT AND POULTRY DISHES

    TASTY FISH AND SEAFOOD ENTREES

    DELICIOUS CHICKEN DISHES INCLUDING OUR FAMOUS CURRIED CHICEN AND JERK CHICKEN MEALS

    SUCCULENT VEGETABLE DISHES

    FRUIT PLATES AND DESSERTS

    TASTY CAKES AND PIES

    AND OUR TROPICAL AND SLAMMIN' IRIE COCKTAILS


    Our SPRING SPECIAL IRIE RECIPE

    WENDY'S BED AND BREAKFAST
    FOR THE VERY BEST JAMAICAN COOKING
    WITH AN ENGLISH FLAIR

    Write to us at wendybbja@hotmail.com for the best rates, best breakfast, and best irie time in Jamaica.

    PINCH ME ROUNDS
    WENDY'S GREAT GIZZADA RECIPE

    (Pinch-me-rounds) because the edges of the pastry would be pinched together.

    Pastry base

    1 cup flour,3oz marg or butter, 1tbs sugar, 2tbsmilk.

    • combine together

    • rollout to 1/8" thick

    • cut into rounds and fit into muffin tins

    Filling

    1 cup grated coconut,1/2 cup brown sugar,1/2 teasp cinnamon,1/4 teasp nutmeg,1 teasp almond essence,2 teaspwater,1/2teasp lime juice

    • mix well

    • fill pastry case half full.

    Bake @ 400F for 15 mins till pastry golden brown.


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    For Additional Information contact webmaster@fantasyisle.com
    Copyright 1996-2006 Ibis Too Co. Ltd.
    Revised: April 06, 2006.