Exercise 19

Exercise 19

Unscrambling Some Island Recipes

An Exercise in Logical Order

Directions:

Steps that are followed in cooking preparation must follow logical order. The same is true with regard to writing a paragraph.

The following recipes, which are island favorites, have been intentionally scrambled.

Find the topic sentence, main clause subject & verb, and controlling idea.
Rearrange the recipes in logical order.
Type your answers in the boxes below the recipe.
Check your answers.

A Sample Recipe

Yummy Yam Biscuits

a)Transfer the cooked biscuits to a rack to cool. b) Then, add 1/2 cup of vegetable shortening and 2 17-ounce cans of drained and mashed yams to the flour-sugar mixture. c) Then, with a floured 2-inch cutter, cut out as many rounds of dough as you can. d) First, preheat your oven to 400 degrees. e) Or serve them with unsalted butter drizzled over the hot split biscuit halves. f) Yam biscuits add a tropical touch to a breakfast favorite. g) Form dough scraps into a ball before patting it out and cutting out more biscuit rounds. h) While the oven is heating, combine 2 cups of all purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 2 tablespoons of sugar in a food processor. i) Place all of the cut out rounds on a buttered baking sheet. j) Blend all of the ingredients together until a soft dough is formed. k) And brush them lightly with 2 tablespoons of heavy cream before baking them in the oven for 18 to 20 minutes or until they are lightly colored. l) Pat the soft dough out on a floured bread board until it is 1/2 inch thick.

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Recipe #1

Pumpkin Lovers' Pancakes

a) And spoon 5-inch circles of batter onto the hot grill turning them over with a spatula after bubbles appear on the top. b) And add 2 1/2 cups of packaged pancake mix to the water and pumpkin mixture after it has been combined. c) Place the cooked pancakes on a warmed plate and top them with powdered sugar before they are eaten. d) Blend but do not overmix the dry ingredients in with the pumpkin base. e) Pumpkin Pancakes are an unusual cross between a breakfast and an after dinner treat. f) Stir 1 1/3 cups of water in with the pumpkin and spices. g) Start off by placing 1/2 cup of canned solid pack pumpkin in a mixing bowl. h) When you are ready to cook, heat a cast iron grill on top of the stove after spraying the grill with a non-stick spray. i) Add 1/4 teaspoon of cinnamon, 1/8 teaspoon of ginger, a dash of cloves, 1/8 teaspoon of nutmeg, and 1 tablespoon of white granulated sugar to the pumpkin in the bowl.

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Recipe #2

A Makawao Soup Specialty

a) Then, simmer the meat, bones, and vegetables on the stove for 4 hours. b) Start off by roasting 2 to 3 pounds of lean round steak for 30 minutes in a 400 degree oven. c) Cook the soup stock with its meat and vegetables 1 1/2 hours before serving it to your hungry guests. d) Add 4 stalks of celery with leaves, 1 cubed Kula onion, 2 bay leaves, 4 sprigs of parsley, and 4 crushed unpeeled cloves of garlic to the water in the pot. e) After the soup has been simmered, strain the stock, and remove the solid ingredients. f) And add the cut up meat with bones left over from a roast beef to a large soup pot. g) Add to the drained soup stock 2 15-ounce cans of kidney beans, 1 28-ounce can of whole tomatoes, 2 peeled and chopped carrots, 1/2 head of sliced cabbage, 2 peeled and sliced Kula onions, 6 peeled and cubed potatoes, 2 Portuguese sausages that have been sliced into discs and sauteed, 2 cups of left over roast beef, 1/2 teaspoon of anise, 1/4 teaspoon each of cinnamon, cloves, and pepper and some salt to taste. h) Eating Portuguese Bean Soup in an upcountry restaurant on Maui is an unforgettable delight. i) Cover the meat and the leftover bones with water. j) Cut the roasted meat into bite size pieces.

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Recipe #3

A Jello Surprise Salad

a) Take the jello out of the refrigerator and fold the chopped fruit into the partially jelled mixture. b) After the jello is dissolved, stir in 1 cup of cold water and 1 cup of passion-orange juice or plain orange juice. c) Begin by placing 2 6-ounce packages of powdered lime jello in a 13 by 9 inch glass container. d) When you are ready to serve, cut the jello into 3 to 4 inch serving size squares. e) Lime jello mixed with tropical fruits has a very refreshing taste. f) And stir the jello until it dissolves in the boiling water. g) Peel and dice 1 large ripe avocado and 1 medium size grapefruit into 1/2 inch bite size chunks. h) Add 4 cups of boiling water to the jello powder. f) And stir the jello until it dissolves in the boiling water. i) Cover the jello and fruit with Saran Wrap before chilling it in the refrigerator until the liquid ingredients have thoroughly jelled. j) After the fruit juice has been mixed in with the jello, place the liquid mixture in the refrigerator while you prepare the rest of the ingredients.

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Recipe #4

Chicken in a Boat with Pineapple

a) After fashioning the boats, mix 6 ounces of coconut milk with 6 ounces of guave puree, 6 ounces of pineapple juice, and 2 cups of chicken broth in a sauce pan. b) Serve the pineapple boats alongside of a bed of steamed white rice. c) Chicken in a boat made of pineapple makes for an elegant main course entree. d) Add 2 tablespoons of minced garlic, 2 tablespoons of minced ginger, 1 sprig of fresh thyme, 1/4 teaspoon of white pepper, and 2 ounces each of grenadine and tawny port wine to the liquid ingredients in the sauce pan. e) After seasoning them with salt and pepper, brown the rinsed and dried chicken breasts in a roasting pan for 20 to 30 minutes. f) As a final touch, garnish each boat with a mixture of chopped pineapple, 8 ounces of mandarin oranges, and 1 ounce of coconut flakes spooned onto the chicken. g) Begin by preheating your oven to 350 degrees before you start to prepare the chicken. h) While the chicken is roasting, cut 2 medium pineapples with their crowns intact into 6 lengthwise pieces. i) Stir, simmer, and reduce the liquids and spices in the pan to 1 cup. j) Remove, cube, and set aside the pineapple meat from the shells to create 6 "boats." k) To assemble the boats, place a roasted breast of chicken in each boat, and spoon 2 to 3 ounces of the cooked sauce over the top of each chicken breast. l) Rinse, drain, and pat dry 6 10-ounce chicken breasts.

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Recipe #5

Hilo Hattie's Steamed Fish

a) Place the well-seasoned fish on a greased platter. b) When the fish is cooked, the eyes will portrude slightly and become opaque. c) When you get it home, wash the fish, and pat it dry. d) Your guests will probably ask for seconds. e) Next, mix together 1 tablespoon of fresh minced ginger with 1 tablespoon of sherry, 1 tablespoon of soy sauce, and 1 tablespoon of oil. f) Buy a fresh whole 2 or 3 pound opakapaka or sea bass from your local fish market. g) Put the lid on the pan, and steam the fish for 15 or 20 minutes depending on the size of the fish. h) Hilo Hattie was very fond of preparing fresh steamed fish when she was not singing and dancing on the Mainland. i) Rub the ginger mixture all over the inside and outside of the fish. j) After the fish has been placed in the pan, add water to the pot until it comes up to the level of the platter. k) Before serving the steamed fish, sprinkle it with 2 green onions, tops and all, that you have chopped in advance. l) And set the platter on top of a rack inside of a pan that has a tight-fitting lid.

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Recipe #6

Ice Cream That Tastes Like Perfume

a) Begin by draining 1 20-ounce can of lychees. b) Lychee ice cream is a textured dessert that tastes as good as it looks. c) Cut the whole lychee fruits into halves. d) And then, add the cut fruit and reserved juice together with 1 tablespoon of almond extract to the softened ice cream. e) Let the ice cream soften while you prepare the canned fruit. f) When the ice cream is ready to serve, fill chilled, stemmed glasses with this exotic, fragrant, and refreshing dessert. g) Bring home one-half gallon of rich French vanilla ice cream from your local grocery store. h) Reserve 3 tablespoons of the drained juice before refrigerating the leftover juice for other uses. i) After stirring the fruit and flavorings in with the ice cream, refreeze the mixture.

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Recipe #7

Red Seeds in the Sunset

a) While the sherbet is freezing, take it out and stir it from time to time until the freezing process is complete. b) Put 1 cup of ripe mango cut into chunks and 1/2 cup of pomegranate pulp and seeds in with the buttermilk in the blender. c) After the fruits and the frozen concentrate have been added to the buttermilk, blend all of the ingredients in the blender until the mixture is creamy and smooth. d) Red Sunset Sherbet offers a most unusual rainbow of tropical flavors to be savored and enjoyed. e) And top each portion off with a couple of spoonfuls of Dairy Whip and a small handful of fresh jewel-like pomegranate seeds. f) Begin by placing 2 1/4 cups of nonfat buttermilk in an electric blender. g) Pour the smooth buttermilk mixture into an 8-inch square pan and place it in the freezer. h) Add a peeled and sliced banana to the other fruits in the buttermilk base. i) Spoon the frozen sherbet into chilled ice cream goblets. j) And lastly, add a 6-ounce can of thawed undiluted frozen passion fruit concentrate to the buttermilk and fruit mixture.

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