GOVERNMENT & POLICE NEWS

Service Station Robbed, Owner Injured

Police arrested one man and are seeking another after an armed robbery at the Lower Love Service Station on Queen…

Audio Galleries

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."

 
Currently:Click for Saint Croix, Virgin Islands Forecast

Source Picks

Service Station Robbed, Owner Injured

Police arrested one man and are seeking another after an armed robbery at the Lower Love Service Station on Queen Mary Highway. The robbery was reported just after 7 p.m. Saturday.

READ ENTIRE ARTICLE
2014-11-23 00:21:25
Gerards Shooting for Gold

Ned and Karen Gerard have targeted gold in the 2014 Central American and Caribbean Games underway in Veracruz, Mexico.

READ ENTIRE ARTICLE
2014-11-21 19:09:39
The Bookworm: “H2O” is Not All Wet

While this is an excellent book for teens ages 14 and up, I think adults will enjoy it too. Don’t walk past it, if you’re a fan of post-Apocalyptic novels, because “H2O” is definitely not all wet.

READ ENTIRE ARTICLE
2014-11-20 23:03:13
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

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.

 
Read more stories in Food and Wine»»