1 : /2 lb Stew Beef
1/2 : c Brown Sugar
1 : /2 lb Pork -- Cubed
1/4 : c Chili Powder
3 : Green Peppers -- Chopped
1/4 : c Cider Vinegar
2 : Onions -- Chopped
2 : ts Salt
6 : oz Tomoto Paste
1 : ts Dry Mustard
1 : c Water
2 : ts Worcestershire Sauce
4 : Swordfish steaks
2 : Cloves garlic; minced
3 : tb Extra virgin olive oil
4 : c Prepared or homemade chunky
-tomato : -tomato sauce
3 : tb Cilantro; finely chopd
Fresh : Fresh ground pepper; to
-taste : -taste
4 : tb Black olives; minced
1 : ts Sugar
1/3 : c Lime juice
Parsley : Parsley sprigs; for garnish
4 : Scotch Bonnets; seeds and
-stems : -stems removed; diced
1/4 : c Finely chopped onion
6 : Green onions; white part
-only, : -only, chopped
1/4 : c Red wine vinegar
1/3 : c Vegetable oil
2 : tb Dark rum
1 : tb Brown sugar
1 : tb Minced fresh thyme
1 : ts Freshly ground black pepper
1/2 : ts Ground cloves
1/2 : ts Ground nutmeg
1/2 : ts Ground allspice
1/4 : ts Ground cinnamon
1 : cn (4-oz) chopped Plum
-tomatoes : -tomatoes
2 : Limes; juice of
Some : Some chiles; chopped
2 : Cloves garlic; crushed
6 : Spring onions (scallions);
-chopped : -chopped
1 : ts Sugar
2 : tb Unsalted butter
1/4 : c Egg beaters¨ 99% egg
16: Cool on rack before serving
0: In large bowl combine sugar, flour, nutmeg, and cinnamon
1: Add peaches and toss till well coated
2: Let mixture stand for 5 minutes
3: Carefully stir in grenadine and lemon juice
4: Turn mixture into a 1 1/2 quart casserole or a 10 inch round deep baking dish, spreading peaches evenly
5: Dot with butter or margarine
6: Prepare and roll out pastry to an even 9 inch or 11 inch circle (depending on dish size)
7: Cut slits in pastry
8: Place over peach mixture in baking dish
9: Trim pastry
10: Flute to sides of dish but not over edge
11: To prevent overbrowning, cover edge with foil
12: Place dish on baking sheet in oven
13: Bake in 375 degree oven for 25 minutes
14: Remove foil
15: Bake for 30 to 35 minutes more or till crust is golden
17: If you want a bottom crust also, simple line bottom of dish with pastry, and trim to edge of dish
18: Posted to bbq-digest V5 #353 by Danny/Carolyn Gaulden <DGaulden@carlsbadnm
19: com> on Jul 02, 1997