GOVERNMENT & POLICE NEWS

Early Voting Extended Until 8 p.m. Today

Friday, Oct. 31, is the last day for early voting, and early voting hours have been extended to 8 p.m

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With schools across the territory getting ready for a Sept. 2 opening date, V.I. Education Commissioner Donna Frett-Gregory told the community the Education Department is focused on "putting in the framework we need to support our students, our teachers and our administrators."

 
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Best Beginnings Early Childhood Conference Brings Change

The 16th annual Best Beginnings Early Childhood Conference on St. Thomas showcased a new program style, two keynote speakers, and an emphasis on continuing education and teacher certification.

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2014-10-30 22:38:35
Jewels of the Virgin Isles – One Year Later

When I decided to bring this column to life on Nov. 1, 2013, it was to raise awareness about the incredible contributions that men and women from the U.S. Virgin Islands are making to American life and on an international scale.

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2014-10-30 22:33:41
DeJongh, Atlantic Basin Official, Sign Operating Agreement for Refinery

Gov. John deJongh Jr. and principals of Atlantic Basin Refining VI signed an operating agreement Wednesday that, once approved by the Legislature, will begin the process of restarting the oil refinery on St. Croix's south shore.

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2014-10-29 20:13:06
Food and Wine — St. Croix
Potato Stuffing Recipe for Carter Clan

While spending the week vacationing on St. Croix, former President Jimmy Carter tried some Crucian style potato stuffing.

"It reminds me a bit of the sweet potato soufflé we have at home, but with a little spiciness to it," Carter said, expressing a hope he could get Virgin Islands first lady Cecile deJongh's family recipe.

Just in case deJongh is hesitant to give up her culinary secret, here is one recipe for potato stuffing for the Carter family. This comes from "Native Recipes," the University of the Virgin Islands Cooperative Extension cookbook of traditional Virgin Islands cuisine.

Potato Stuffing

Ingredients:

  • 3 pounds potatoes
  • 6 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium onion, minced
  • 1/2 stalk celery, minced (optional)
  • 1/4 medium sweet pepper, minced OR
  • 6 Puerto Rican sweet peppers
  • 1/4 teaspoon thyme
  • 1/2 cup tomato sauce
  • 2 teaspoons parsley
  • dash black pepper
  • 3-4 tablespoons brown sugar
  • 1/4 -1 cup milk
  • 1/4 cup raisins
  • 2 eggs

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Peel potatoes, boil in salted water, drain and mash. While potatoes are boiling, warm frying pan and add oil and butter. (Pan should not be too hot or butter will scorch). When oil is heated add minced onion, celery and sweet pepper. Cook over low flame until tender. Add thyme, tomato sauce, parsley, black pepper and sugar. Cook about three minutes.

Add this mixture to mashed potatoes and mix thoroughly. Add milk, raisins and eggs. The mixture should be a little more moist than mashed potatoes. If not sufficiently moist, add a little more milk and butter. Pour in a greased flat baking pan of the type used for puddings and bake at 325 degrees for about 45 minutes to one hour. Top should be golden brown when done. Makes 12 servings.

 
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