GOVERNMENT & POLICE NEWS

Board of Elections to Hold Voter Registration, Voter Machine Demo

The St. Croix Board of Elections will hold a voter registration drive and a voting machine demonstration from 9 a.m.…

Audio Galleries

Half a dozen young people, local artists and music producers have created a peace song for Carnival 2014. To read more about the song, click here.
 

 
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Beach Advisory for April 25-29

The Department of Planning and Natural Resources (DPNR) announces that the Beach Water Quality Monitoring Program, which evaluates weekly water quality at popular swimming beaches throughout the territory by sampling for Enterococci Bacteria and Turbidity, which is a measure of water clarity, advises the public of the following:

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2016-04-29 00:50:08
PSC Forces Innovative to Accept Payment at Business Offices

The PSC ruled this month to require Innovative to reinstate customer payment at its business offices. Innovative announced this week it would soon accept payments on a limited basis.

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2016-04-27 23:55:49
The Bookworm: Have Your 'Cake' and Read it Too

In "Cake," readers will be entertained by tales of adventure and spices, the advent of the “domestic goddess,” and how bakers came to love a woman who “never actually existed.”

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2016-04-27 23:52:09
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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