Participants: Jill Morikone (Host), Ozella Head
Series Code: LCT
Program Code: LCT000101
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00:01 Have you ever wanted to take a trip to a
00:03 warm, sunny island, I know I have. 00:04 Today we're gonna take a trip to an 00:06 Island, the Island of Jamaica. 00:09 Why don't you come along and join us 00:10 as we cook Jamaican food for you. 00:44 Hello friends, and welcome to another 00:46 program of Let's Cook Together. 00:48 I'm your host Jill Morikone and we 00:50 have an exciting program planned 00:52 for you today at home full of Jamaican food 00:54 with lots of flavor. First, I wanna 00:56 introduce you to my special guest here 00:58 with me in the study my friend Ozella Head. 01:01 Welcome Ozella, we're so glad to have you here. 01:03 Thank you I'm so happy to be here. 01:06 Before we get cooking Jamaican food, 01:07 tell our friends at home just a little bit 01:09 about your Made Whole Ministries. 01:11 How it got started and what it is and stuff? 01:13 Made Whole Ministries. Made Whole is like 01:17 twice make us whole and so the Lord 01:21 always, always begin with the physical 01:24 before the spiritual. So the Lord was 01:27 teaching us a lesson Jill, you know a lot of 01:29 times, you know when we're in the 01:30 world, we really don't know so God gives us 01:34 an example in the Bible. When he asked the 01:36 disciples do we have meat. Yeah. 01:39 You know and the disciples looked and 01:40 said Lord, all these people. Right. 01:43 You know how can, you know we do not 01:44 have food. Absolutely. But they did not know 01:47 that they have the provider right there 01:48 with them. That's right. 01:50 So God wanna to teach a lesson to 01:53 show that he is our provider in all things. 01:56 Absolutely. So you know the Lord 01:59 provide for us physical and spiritual. Amen. 02:03 And so he wants to make us home, so that 02:05 we can ready to go kingdom with him. 02:08 Amen, that's right and you know the 02:10 physical makes gives us clear minds, yes 02:13 then we can hear Jesus voice. 02:14 Exactly, you know the body cannot do 02:17 anything without the mind. 02:19 So they works hand in hand. 02:20 Oh yeah, absolutely that's right. 02:22 Now you travel around and do cooking schools. 02:24 We do cooking schools, we do 02:27 what you call it was a health expo. 02:29 Fun, tell us about that? Okay the health expo, 02:34 this is the time when you have all the 02:36 presenters coming and you have, 02:38 we've had doctors, nurses, different 02:41 health professional, they're all there. 02:43 And they always call us 02:44 and ask you know each year. 02:46 Now there was two years that I did not go 02:48 because we had other you know plans 02:50 but, obligation and some stuff right. Yes, 02:52 so she called me, Sister Monica called 02:55 me and she said Ozella, I really want 02:57 you to come, you know and present. 02:58 So we did, we came and you know did 03:00 some cooking classes and we met some 03:03 wonderful people there and Jill, they do 03:06 like juicing there, oh fun, different things. 03:08 I mean they are set up you know you do all 03:11 type of, they even sell the nature health 03:13 products you know, nice yeah. 03:15 So it was fun. Yeah and now when you 03:18 do your cooking school, do people get to eat. 03:19 Yes. Wow that's the best part. 03:22 I like that. Oh! You know what they're 03:24 lined up, yeah to try and take demonstrations. 03:27 Exactly. Oh that's wonderful. 03:29 But today we are making Jamaican food. 03:31 Jamaican. Oh! yummy. 03:32 Lets read our first recipe. Okay. 03:36 For the Jerk Chicken Breast you need, 03:39 10-12 pieces of vegetarian chicken 03:41 breast that's been cooked and seasoned, 03:44 2 tbsp. chicken style seasoning, 03:47 2 tbsp. jerk seasoning, 1/4 tsp. sea salt, 03:52 1 tbsp. olive oil. For the Jerk sauce 03:56 you need 1/4 cup water, 1 tsp. jerk seasoning, 04:01 1 tsp. margarine that's non-hydrogenated variety, 04:06 ½ tsp. chicken style seasoning, 04:09 1 medium onion, cut into strips and 3 garlic 04:14 cloves that have been chopped. 04:15 Okay this looks fun we're making chicken. 04:18 Alright. Now you have been to Jamaica. 04:21 Girl no, I wish. Oh! But now I have 04:24 friends, okay, you know tell me so much 04:26 about it and they tell me Ozella, once you 04:30 go Jamaica, you don't wanna comeback to, 04:32 but you know I can dream about it. 04:34 They tell me all the wonderful things they 04:36 do over there. That's right, that's right. 04:37 And they said if you ever wanna get lost, 04:39 get lost in Jamaica, because you know 04:41 they have all the types of fresh fruits and 04:43 everything that you can eat. 04:45 Oh! That's pretty nice. Yeah. You can just sit 04:47 and eat the fruit and stuff yeah. 04:48 Oh mostly happened, the mango. 04:50 Oh that's nice. But you know what 04:53 now when we talk about Jerk Chicken, yeah. 04:56 Okay this is something that's 04:58 called dry chicken breast, okay, and it's 05:03 made from soy. Oh fine. Whole soy, yes. 05:07 So you know this stuff has no taste at all 05:11 can I feel it. Yeah sure. Now can you make it 05:14 if you, well you know what now you can use 05:19 gluten, okay, okay. If you cannot, viewers 05:22 if you cannot get this, you're gonna always 05:24 use gluten instead okay, okay, alright so 05:27 the first thing we do with the jerk, with the 05:29 dry chicken. We put it in water and just cook 05:32 it until it's tender, you don't have to season 05:34 anything okay. Okay, but the steps once 05:37 you get ready to do the chicken, the Jerk 05:38 chicken that's when you use the season. 05:40 Okay the first ingredient is that 05:42 the first set of ingredients that you read. 05:44 Okay, that was the first step after the 05:47 chicken is cooked okay. Alright then the 05:49 second step we're gonna do now, okay 05:52 we already have it here in the bowl okay, 05:55 now the first seasons they're already there. 05:59 Okay you already put them on. 06:00 Right. Okay good. Now the second we're 06:03 gonna make, this is for the sauce. 06:04 The Jerk sauce that was the second page. 06:06 Exactly. Okay good. 06:07 Alright we're gonna mix our water in there. 06:12 We're gonna add the jerk seasoning first. 06:17 Okay, now where can our friends 06:18 at home get the Jerk seasoning. 06:19 It's in the grocery store right? 06:20 Grocery store. Okay good. Yeah. 06:22 Good, here we go. In the grocery store. 06:25 We're gonna add non-hydrogenated. 06:31 Margarine good. Add salt, chicken 06:39 style seasoning, yes, onion and garlic. 06:45 Okay, yeah you just minced it. 06:49 Your right and the onion, oh yeah. you don't 06:51 have to, I mean we didn't have the red 06:53 onion, but it doesn't really matter about the onion. 06:55 Okay, we use purple. Right. 06:57 So either one can work. Exactly. 06:59 Just sauce and onion and we just 07:01 mix the ingredients together and we're 07:05 gonna coat the skillet just a little. 07:09 Now we're using olive oil. I'm trying to 07:11 remember what it said on the, okay olive oil, okay. 07:13 Well you can use olive oil or canola. 07:15 Okay, what ever you like for the flavor. 07:18 Exactly, now you see how the sauce look thick Jill. 07:21 It is thick. Okay and it's very smelly. 07:26 Yeah, jerk you can really smell that. 07:29 Okay, we're gonna pour it into the skillet. 07:37 And just put all the liquid out of there. 07:41 Now, your friend who went to Jamaica 07:43 taught you this or, no you came up with 07:45 this yourself or? I came up with myself 07:47 they always talking about Jamaica and 07:50 I ask about, you know I always ask them, 07:51 I said tell me something about some of the 07:53 Jamaican dishes. Yes. And you know what 07:55 I prayed about this recipe. So while this is heating 07:59 up, I'm gonna tell you a little bit about this. 08:00 Yeah okay. I prayed about this recipe and 08:02 I asked, I said Lord I wanna do different 08:05 cultures of recipes, because you know 08:07 you wanna relate to everybody. 08:09 So with this recipe, I said the chicken 08:13 breast will be a good thing, because it has 08:14 no flavor dry, no flavor at all. 08:17 So you took it and then you season it, 08:18 so when I have seasoning it I said 08:21 wow this tastes good, but I don't really 08:23 know what Jamaican taste like. Exactly. 08:26 So I took some to church and I asked 08:27 some of my Jamaican friends and I said tell me. 08:29 I said, give me your honest opinion. 08:31 I said does this taste like what you're 08:33 accustomed to and they was like oh wow, 08:35 this is great, good, the same flavors. 08:38 Wow, and then he was like you know what he 08:40 said the flavors are great Ozella, he said, 08:43 now I can stand a little more heat, 08:45 but I think we're on the low here, so. 08:48 Okay so its kind f spicy. Yes. 08:51 Yeah Jamaican. Okay if you like more spicy 08:53 they could add more jerk sauce. Exactly. 08:55 Okay. but when my husband I like it just 08:59 like that, because if we do too much then we're not. 09:03 Yeah I'm not in the hot sauce so. 09:05 So but we let it you know just. 09:08 Just kind of cook there. Yeah and let the 09:11 onion salted on. Okay you want them to 09:14 get kind of a little bit crisp tender. 09:16 Tender right, but it really doesn't matter 09:18 you know because we're gonna put it 09:20 once we sauteed, get all the flavors mixed in. 09:23 We're gonna saute it just a little bit, 09:25 it doesn't have to a lot. Okay. And then we 09:27 can turn this all and we're gonna pour it 09:30 over our chicken. Alright. 09:35 You know once we pour it over the chicken. 09:37 Then what do we do? We just go. 09:40 We're gonna mix it all. Good. 09:43 All together, yeah, now once we get it all 09:46 mixed in here. What we do is we pour 09:49 it in a casserole dish and we bake it. 09:50 Oh okay. And so we gonna pour it in a 09:54 dish, we're gonna bake it and viewers 09:57 you will see it later on okay. 09:58 How long do we bake it for. 09:59 We bake it for about 15 or 20 minutes. 10:01 Okay 350, hmm on 350 that's right. 10:04 That's my favorite temperature 350. 10:05 and you know I have gas. It depends really 10:09 because you know I cook with gas, yeah, 10:11 and gas, I love my gas. Yeah. 10:13 The gas oven are really great. Yeah. 10:15 So whatever you have, so you just you know. 10:18 If you have electric that's okay. 10:19 Yes exactly, right, so viewers again if you 10:22 happy like it still try to 350 okay. 10:26 For 15 or 25 minutes okay and then we're 10:31 gonna serve this with peas and rice. 10:34 Oh nice, that sounds good, okay 10:36 That's a little Jamaican too. Yes. 10:38 But we are not making the peas and 10:39 rice now, we're making corn bread. 10:40 Exactly. Good, okay, okay let's read our 10:43 recipe for that Cornbread. 10:46 For the Southern Cornbread you will need, 10:48 1 cup cornmeal, 1 cup stoneground 10:52 cornmeal, 2 tbsp. egg replacer, 10:56 1 tbsp. baking powder, 1 tsp. sea salt, 11:00 1 tbsp. honey, 1 tbsp. sour cream 11:05 that's dairy free, 2 tbsp. margarine 11:08 the non-hydrogenated variety, 11:11 2 cups soy milk and 2 tbsp. oil. 11:16 Well I don't know about cornbread being 11:18 Jamaican or not, because I've never 11:19 been to Jamaica, but I love cornbread and 11:21 so does my husband Greg. 11:22 It's one of our favorite dishes. 11:23 And I love it too Jill. But you know the 11:25 reason I'm serving cornbread, 11:27 I wanna show cornbread because 11:28 actually the jerk chicken, I mean its Jamaican, 11:32 but it's still the cornbread is Southern, 11:34 Yeah absolutely. So we wanna mix 11:37 Southern with. There you go. Jamaica okay. 11:39 Yeah absolutely. Now when you read 11:41 the recipe, yeah, there were two types of set 11:44 cornmeal and then, ground, stoneground. 11:47 Stoneground okay. What's the difference 11:48 between them? Well, the difference is 11:51 one is very fine and that was the first one, 11:53 very fine like flour like. The cornmeal. 11:56 The first one. Okay and the second one is 11:58 stoneground it's more of a coarse meal 12:01 and so when you mix the two together you 12:03 get more fiber. Yes. And the stoneground, 12:06 it absorbs more of the liquid once you put it 12:10 in, yeah, so it have to be pretty liquided 12:12 when you mix it up, but when you bake it. 12:16 It permeates the whole house. 12:17 Oh yeah, I love the smell of cornbread 12:20 baking in the oven, it smells so good yeah. 12:22 So, go ahead. So when you do that, 12:26 mixing the two together. You have such a 12:29 wonderful recipe and remember, we add in 12:32 a little honey to the cornbread. 12:34 That's right. So you like the sweet and the 12:36 spicy. Oh yeah, absolutely alright. 12:39 That sounds oh yes, I can't wait to try this. 12:42 I just wondering if the stoneground, yes, 12:45 is supposed to have more fiber and stuff. 12:47 Then why wouldn't we use all stoneground. 12:49 Well you can use all stoneground, 12:52 but I like to mix it because it makes it 12:55 a little, it balance it out okay. 12:58 Less coarse maybe. Well coarse but not so 13:02 coarse okay. Okay. It's kind of like the 13:04 fine flour, yes, okay, alright. 13:07 It's kind of like the fine flour. 13:08 That's right. But this meal is 13:09 you know its ground is so fine okay so then 13:13 when you mix the fine with the coarse you 13:15 have a balance. Yeah, absolutely, 13:17 that's nice I like that. Yeah. 13:18 And lets see what we do here. 13:19 Okay we're gonna mix in all our liquid, 13:22 which is our soy milk. You have the dry 13:25 ingredients in here right okay. 13:27 I mix all the dry ingredients, 13:28 the corn meal right all of them. 13:29 okay if you would Jill, put this side. 13:35 Add oil, good, and now earth balance. 13:42 Now I like to use the non-hydrogenated 13:46 margarine, yes, and mix it with the oil also. 13:50 It makes the cornbread taste good also. Yes, 13:55 absolutely. Now remember we're doing 13:57 Jamaican so we're gonna add a little 13:59 honey to balance out the heat. Oh yeah. 14:03 And you know Southern Cornbread, 14:06 you know people normally put butter 14:08 milk, but we're gonna use a non-dairy soy, 14:13 okay, sour cream. Do you want some 14:17 paper towels? Please, yeah. So is that in 14:18 place of the butter milk. Yes. 14:22 There we go. In the place of the butter milk. 14:24 Yeah. And so the sour cream, thank you, 14:28 The sour cream gets it the same flavor as the 14:31 butter milk, because you know its kind 14:32 of like sour, okay. Yeah. And we're gonna mix 14:37 all of these ingredients together. 14:40 Now you can't make corn muffins. 14:42 Oh yeah that sounds good. I like corn muffins. 14:44 But now again we're doing a cross between 14:47 Jamaican and Southern. Yes, yes. So normally 14:50 we would bake this in a cast iron skillet. 14:52 Oh yeah. And we bake it for on 350 to 14:56 375 for about 30 to 35 minutes, okay, 15:00 and once it's brown on the, golden brown 15:04 on the top, that's right, that's right. 15:06 It's golden brown on the top. Yeah. 15:08 Then we, we gonna show some Southern 15:12 colors ourselves. Yes. Now in Jamaican 15:14 Jill you know that they serve some 15:16 called Callaloo similar to coral grains. 15:19 Callaloo? Callaloo. Okay. But we're not 15:22 gonna do the Callaloo we're gonna show the 15:25 viewers later on about coral, Southern coral 15:28 grains okay. Okay we will show it with 15:30 the final products. Yes. We'll do our 15:31 final products. You need to see them, 15:32 our complete meal here. Right but also now 15:35 we're gonna comeback to Southern again and 15:37 we're gonna show the viewers something 15:40 called Sweet Potato Cobbler later on okay. 15:43 Oh that's pretty interesting, so yeah. 15:46 This was one of my childhood favorites. 15:47 Because I've had sweet potato pie, 15:49 but I have never heard of Sweet Potato 15:50 Cobbler. Well let me tell you Sweet Potato 15:53 Cobbler and you want to try this. 15:57 What's the difference between the pie and 15:58 cobbler? Okay, now let me tell you 16:00 when we were growing up, 16:01 we always say a Sweet Potato pie but 16:03 a pie, you know we were taught in the 16:05 school you cut it okay, but we always 16:08 called the Sweet Potato Cobbler a pie, 16:10 but actually it's a cobbler, because the 16:12 cobbler you're gonna put across the over the top. 16:15 Okay, okay. Or you gonna put corms on it. 16:19 Now I'm gonna show two. Oh fun. 16:21 I'm gonna show two. You can do one or the 16:23 other. Okay. But this one was my mom's 16:25 own recipe okay and let me tell you 16:28 something about her Sweet Potato pie now. 16:31 Normally when you make a Sweet Potato 16:32 Pie you know you mash the potatoes and 16:34 this, you know putting all the 16:35 seasonings and stuff, absolutely right. 16:37 But when you mix the Sweet Potatoes with 16:39 the butternut squash you have such a 16:42 wonderful pie, I'm telling you. 16:45 Yeah absolutely. Now also Southern, 16:48 my mom would always make coconut 16:52 sweet potato pie. You mix the coconut in, 16:55 oh dear. Oh coconut pieces or coconut milk. 16:56 No coconut. The real coconut. 16:59 Yeah, grated coconut you mix it in with 17:01 sweet potato, girl you will have something good. 17:03 Oh that sounds good. That sounds fantastic 17:06 wow, okay, now you have some of these 17:08 recipes in your cookbook? Yes. Yeah what's 17:10 your cookbook called? It's called Ozella 17:12 vegetarian cooking nutritious 17:14 and delicious yeah. Oh! That's nice. 17:16 Now you have two of them that's the name 17:18 of your second. That's the name of second, 17:20 but the first one is Homemade Vegetarian. 17:22 Homemade Vegetarian. So, the sweet potato 17:25 cobblers in there. The sweet potato cobblers 17:27 in the second one. In the second one. 17:28 Yes. That's nice and for our friends at 17:31 home at the end of the program here we'll 17:32 give you the address you can contact us 17:34 and then we'll get you in touch with Ozella. 17:35 If you want one of those cookbooks. 17:37 And I want one of those cookbooks. 17:38 Okay. Now does this have to go in the pan. 17:40 Yes, we got to put this in the pan. 17:42 And then lets go, read our recipe for, okay 17:45 sweet potato cobblers. Oh yeah. Oh, it looks 17:48 good. You said we bake it what temperature? 17:51 350, okay, about 30 to 35 minutes, okay. 17:57 And, it smells good. It smells good already. 17:59 Doesn't it, I can smell that, yeah. 18:04 Okay, that's right and at the end of the 18:05 program we'll get to see what it looks like 18:07 all baked, but now we're gonna go read 18:09 our recipe for the sweet potato cobbler. 18:12 For that you need 3 large sweet potatoes 18:14 diced, 1 ½ cup of water, 1 ½ cup of 18:19 natural cane sugar, 3 tbsp. margarine, 18:23 1 tbsp. pineapple flavoring, 18:26 1 tbsp. butter flavoring, 1 tbsp. vanilla flavoring, 18:32 ½ tsp. coriander & cardamon, 18:36 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 18:40 and 2 tbsp. cornstarch & water. 18:45 Alright, we're here with our sweet potato cobbler. 18:48 Southern style. That's right. Now okay, 18:51 now Jill with the sweet potato cobbler 18:53 like I said this is a childhood favorite okay. 18:57 Yeah. And what you do, we already have 18:59 our potatoes in the pot, okay, and they're 19:01 they're cooking basically, you know 19:02 they're red, because you let them cook 19:03 until tender okay. Now you peel them 19:05 and like steam them on the stove. 19:08 Exactly. Okay. Okay and we have all our 19:10 ingredients here that we're gonna add in there. 19:12 We're gonna add our cup and half of 19:15 Florida crystals. Okay now Florida crystals 19:18 you can get that in the grocery store. 19:20 Regular grocery store okay. 19:22 Thanks, for everything you see here, 19:23 you get it in a regular grocery store. 19:25 That's a good thing. Okay. Easily accessible. 19:27 Exactly we're gonna add our 19:29 non-hydrogenated margarine. 19:33 Now if you're looking for non-hydrogenated 19:35 margarine can you read on the 19:36 ingredients would it say non-hydrogenated. 19:38 Yes, it will. Okay, okay. It will say 19:41 non-hydrogenated. Okay. But you know 19:43 a lot of time, this misleading too 19:45 because I once said the non-hydrogenated, 19:48 okay, but like recipes like for your breads 19:51 and different things you have really be a 19:54 label reader because really, yes we've been 19:57 looking to store some ingredients that was, 20:03 what was the, the nutmeg. 20:04 That was the nutmeg and the cinnamon 20:06 and, exactly, okay. Okay and this is the 20:08 flavoring, alright, because you know as 20:10 we were saying about the hydrogenating 20:13 yeah. Yeah. They say non-hydrogenated, 20:15 but when you read the ingredients, yes, 20:18 something totally different and I mean 20:20 you really have to be carefully about that. 20:21 Be a label reader. Yes. Yeah, that's 20:23 right. Okay, alright, now this is beginning 20:28 to you know. Now you have some 20:30 water left in there. Okay. Where we're 20:32 gonna leave the water in it. 20:33 You want the water. Yeah because we 20:35 want to make sure that the potatoes 20:40 have enough to you know when we're 20:42 mixing the cornstarch, yeah, they thicken. 20:45 Absolutely, how do you know how much 20:48 water they have in there. Basically you're gonna 20:50 put maybe a cup, okay, because 20:52 potatoes have water also. Yes, right. 20:55 And so once you put the potatoes in, 20:57 you start to cook it and we add the sugar 20:59 to it, yes, it draws the water out okay, 21:02 so now we're gonna mix our cornstarch 21:05 and water. We're making a slurry. 21:06 Yes, okay. So we just mix it you know 21:11 make sure you get enough water to mix 21:12 all the cornstarch. Yes. But ought to 21:14 play with it. Because on the recipe I was, 21:16 I was asking Ozella it says 2 tbsp. 21:19 cornstarch and then the water you just add 21:20 just enough what you need to just mix it. 21:22 Exactly. Okay. So we just gonna mix it up 21:24 until we get it all dissolved. 21:26 Just keep adding a little bit more. 21:29 And once we get it all dissolved we just add 21:31 it to the pot, yes, and let it kind of thicken. 21:34 Because that's your thickener. Yes. 21:36 And once it thickens its ready to pour into 21:39 your casserole dish or whatever paying your, 21:43 you know bake it okay. And that should 21:47 bake it in just a moment. 21:49 Very nice. Oh it already began. 21:53 Yes, isn't that nice. I love vegetables. 21:55 Oh I'm such a vegetable person. 21:58 I just love you know salad or any kind of 22:00 vegetable eating, so this is really nice with 22:02 the sweet potatoes. Well you know what 22:03 I love anything, basically. And when it comes to 22:08 food, healthy food I really love food. 22:10 Yeah. I'm a food person, I'm a people 22:12 person and I love, I really love food so 22:15 you know with this recipe you know 22:17 when I like to invite people over. Yes. 22:19 And you know we sit down and we 22:21 fellowship, you know with the Lord and just 22:23 enjoy each others company and 22:25 knowing that you know we have people 22:27 that really enjoy healthy cooking and 22:30 perhaps there's one thing that really thrills 22:32 my heart to know that when God gave 22:35 us recipes like this you know we can 22:37 share them and people are amazed and you 22:39 know what I want viewers, I want you 22:41 all to know that this is God's blessing. 22:45 Ozella is not the one. Yeah. I know who my 22:49 helper is, yeah that's right, and it's the 22:50 Lord. Amen that's right, that's right. 22:53 Everything we do is because of God. 22:54 Exactly. You know its not because of us or 22:56 who we are or anything you know. 22:58 God is the one who made us, amen, and 22:59 God is the one who knows what food will 23:01 make us feel good and yeah he made our 23:04 taste buds, yes, so that encourages me too, 23:06 you know if you're having a hard time 23:07 and struggling you know with changing 23:09 your diet and you think oh its really 23:10 hard and I just can't do this, but keep at it 23:12 because God will help you, exactly. 23:14 Absolutely, I know because he helped me. 23:18 That's right. Okay, yeah okay. 23:21 Now, is it starting to thicken. Yeah. 23:23 Oh I can see it. Beginning to thicken. 23:26 Yeah very good. So, but you know 23:28 I want the viewers to get the general idea of this. 23:31 You know once it thicken all the way, 23:32 yes, then we pour into our pot. 23:36 Our casserole dish, good, okay. 23:39 Yeah just bring it over little bit. There we go. 23:43 Now this casserole dish maybe a little, 23:45 if you take the spoon. And just kind of. 23:50 Now normally it would be a little bit 23:51 thicker than the. Yeah it will be. 23:53 Because of the time. Exactly and once you 23:55 put it in the oven you will see it will thicken up. 23:57 Good. It really thicken up. 24:00 There you go. Okay, now at this particular 24:02 point of time. Let's put our corm 24:04 topping on real fast, because we're almost 24:05 out of time, okay alright. Go ahead and 24:08 put that in, you know we just wanna put that 24:10 and wash my hand. Oh fun, yeah she did. 24:13 And this is the general idea that you put the 24:16 topping over it. Okay. Yeah also viewers 24:19 you can roll out a pack roast. 24:22 Okay and put that. And top it, yes. 24:24 And then Jill at the last minute you 24:26 wanna sprinkle just a tad little bit of sugar, 24:30 okay, and probably a little cinnamon on the top. 24:34 And you bake it at what temperature? 24:35 375. 375 for how long? About 20 to 35 minutes. 24:41 Okay good. Well in just a moment friends 24:43 we will back we wanna show you this 24:45 final peach cobbler and all the other 24:46 dishes that we made. Sweet potato. 24:48 Sweet potato. Why did I say peach, 24:50 because I'm thinking peach I don't know 24:51 any ways, but first we wanna give you the 24:54 address, so you can contact us and we will 24:56 get you touch with Ozella. We will be right back. 25:00 We hope you have enjoyed cooking with 25:01 Ozella, now lets take a moment to review 25:04 the Jamaican and Southern style recipes. 25:07 For the Jerk Chicken Breast you will need 25:09 10-12 pieces of vegetarian chicken breasts, 25:12 2 tbsp. chicken style seasoning, 2 tbsp. jerk 25:16 seasoning, 1/4 tsp. sea salt, 1 tbsp. of olive oil. 25:22 For the Jerk sauce you need 1/4 cup water, 25:26 1 tsp. jerk seasoning, 1 tsp. margarine, 25:30 ½ tsp. chicken style seasoning, 25:34 1 medium onion, cut into strips, 3 garlic cloves. 25:39 For the Southern Cornbread you will need, 25:41 1 cup of cornmeal, 1 cup of stoneground 25:44 cornmeal, 2 tbsp. egg replacer, 25:48 1 tbsp. baking powder, 1 tsp. sea salt, 25:53 1 tbsp. honey, 1 tbsp. dairy- free sour cream 25:58 2 tbsp. margarine, 2 cup soy milk and 2 tbsp. oil. 26:06 For our Sweet Potato Cobbler you will need, 26:08 3 large sweet potatoes diced, 1 ½ cup of 26:12 water, 1 ½ cup of natural cane sugar, 26:16 3 tbsp. margarine, 1 tbsp. pineapple 26:20 flavoring, 1 tbsp. butter flavoring, 26:24 1 tbsp. vanilla flavoring, ½ tsp. coriander 26:29 & cardamon, 1/4 tsp. cinnamon, 1/4 tsp. 26:34 nutmeg, 2 tbsp. cornstarch & water. 26:38 If you would like information on how to 26:40 contact Ozella, or if you would like to 26:43 receive today's recipes please write to 26:46 3ABN, PO Box 220, West Frankfort, 26:51 Illinois, 62896 or you may call us at 1-800-752-3226. 27:00 Welcome back friends we're here with our 27:02 delicious spread of Jamaican Southern 27:03 food. Okay. Let's look at what we have made 27:05 today. Okay first we started off with the 27:08 Jerk Chicken, that's right, it looks so good 27:11 and then the Cornbread. And then our Southern 27:13 Cornbread. Oh yeah. And then we have 27:17 our dishes that are linked with the collards. 27:19 Southern collards okay and also we 27:22 want to add the rolls. Yes the rolls, but also 27:26 the rice, peas and rice Jamaican style. 27:28 Jamaican style good. And then the cobbler. 27:31 Yes remember before we did the topping 27:34 one, we want to topping also we show 27:36 the crust. The crust and you have the 27:38 corm topping you have both of them. 27:39 Alright. Oh well thank you for coming 27:41 Ozella and for sharing your talents with our 27:43 friends that are at home. We had a really good time. 27:44 I'm so glad to share them. That's right. 27:46 Alright. Well we hope friends you had as 27:48 much fun as we had fun here in the kitchen 27:50 cooking Jamaican Southern food for you. 27:52 We hope that you take this recipes that you 27:54 share them with your family with your 27:55 friends for a get together and we will 27:57 see you next time on Let's Cook Together. |
Revised 2014-12-17