GOVERNMENT & POLICE NEWS

VIEDA and Subsidiaries Hold Governing Board Decision Meeting Oct. 24

The V.I. Economic Development Authority, along with its subsidiaries -- the Economic Development Commission and the Economic Development Bank, will…

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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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Documentary Examines Holes in V.I. Mental Health System

Many heart-wrenching aspects of mental health care in the Virgin Islands are examined in a new film by award-winning St. Croix documentary filmmaker, Johanna Bermudez-Ruiz.

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2014-10-23 22:46:58
WAPA Board OKs Funds for Propane Conversion

The board of the V.I. Water and Power Authority approved a $4.2 million contract for design and upgrade of the fire protection systems needed for the conversion to propane gas.

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2014-10-23 20:55:56
Educational Complex Holds Spanish Spelling Bee

Top spellers in the St. Croix Educational Complex foreign language classes competed in a Spanish spelling bee as their cheering classmates filled the school’s library last Thursday -- a culminating activity for the school’s observance of National Hispanic Heritage Month.

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2014-10-23 00:04:54
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.

 
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