Lasco recipe booklet faw

  • View

  • Download

Embed Size (px)


Delectable and easy recipes from LASCO Jamaica. Discover quality and affordable recipes made with some of LASCO's manufactured in Jamaica products such as LASCO Food Drink, French vanilla Chocolate, canned products and so much more. Enjoy!

Text of Lasco recipe booklet faw

  • EASYEASYDelicious RecipesAffordableDelicious RecipesAffordable

  • Sweet Sauted Corned Beef in Egg Blanket 2

    Sweet and Spicy Mackerel and Beans 4with Cinnamon Toast

    Vienna Pineapple Pizza Bits 6

    Tropical Chicken Surprise 8

    Sorrel Pineapple Glazed Pork Chops 10and Crunchy Rosemary Slaw

    Tropical Curry Shrimp 12

    Peanut Fish Stir Fry Noodles 14

    Vanilla Coffee Custard Dessert 16

    LASCO Food Drink Chocolate Squares 18

    LASCO Shot Put 19


  • Sweet Sauted CornedBeef in Egg Blanket

    2 tbsps LASCO Vegetable Oil cup Sweet peppers (finely diced) cup Onions (finely diced) cup Tomatoes (finely diced)1 sprig Thyme 2 stalks Scallion (finely chopped) cup Grated mozzarella cheese cup LASCO Pineapple Slices (cut in chunks)1 can LASCO Corned Beef

    8 large eggsSalt and pepper to tasteCooking spray


    Heat oil in a saut pan and saut half of the onion, sweet peppers, tomatoes, scallion and thyme until flavours are combined. Stir in corned beef and mix well. Add remaining seasonings and pineapple. Sprinkle on cheese and use as directed.


    Beat eggs until light and fluffy, add salt and pepper. Pour of the beaten egg into a pan, then roll to coat the pan. As soon as the mixture appears dry and can be lifted, spoon of the corned beef mixture into the centre. Fold the ends closest to you then the other side, then opposite of the one folded. Give a turn over until it is all wrapped around. Re-move from pan to plate.

    Serves 4

    Sweet Sauted Corned Beef

    Egg Blanket


  • Cinnamon Toast2 tsps Cinnamon3 tbsps Sugar4 tsps LASCO Soft Margarine4 slices Hard dough bread


    Mix together the cinnamon and sugar. Spread the margarine on the slices of bread and sprinkle the cinnamon and sugar on each. Toast slices in a toaster oven.

  • Sweet and Spicy Mackereland Beans1 can LASCO Hot and Spicy Mackerel 200g 3 tbsps LASCO Tomato Ketchup 3 tbsps Brown sugar1 tsp LASCO Browning 2 tsps LASCO All-Purpose Seasoning 2 tsps Cinnamon1 tsp LASCO Hot Pepper Sauce1 can LASCO Butter Beans (drained)

    Sweet and SpicyMackerel and Beanswith Cinnamon Toast


    Add mackerel to a saucepan on medium heat. Add ketchup, brown sugar, browning, all-purpose seasoning, cinnamon and hot pepper sauce. Using a heatproof spoon, combine all ingredients together while breaking the mackerel into smaller pieces. Add the beans and gently combine with the other ingredients.

    Serve sweet and spicy mackerel and beans with the cinnamon toast.

    Serves 4


  • Vienna PineapplePizza Bits1 loaf White hard dough bread3 tbsps LASCO Soft Margarine2 cups LASCO Tomato Ketchup2 tbsps Dried oregano2 cups Grated cheddar cheese4 large Plum tomatoes (chopped)2 medium Sweet peppers (chopped)2 large Onions (chopped)2 cans LASCO Vienna Sausages (chopped)4 slices LASCO Pineapple Slices (drained and chopped)


    Slice bread horizontally, to yield 6 broad slabs. Flatten with rolling pin. Spread margarine on to one side of the bread. Place the buttered side down on a cookie sheet.

    Combine tomato ketchup and oregano, brush generously over bread. Sprinkle small amount of grated cheese over the entire surface.

    Add tomatoes, sweet peppers, onions, vienna sausages and pineapple. Top with additional cheese. Place in the oven at 375F for 15-20 minutes. Remove from oven and cut in squares with pizza cutter.

    Makes 48 squares


  • Tropical Chicken Surprise2 Chicken breasts (skinned and cut in cubes)1 tsp LASCO Curry Seasoning1 tsp LASCO Crushed Pepper2-3 tbsps LASCO Vegetable Oil cup LASCO Tomato Ketchup cup Cranberry Apple Juice 1-2 tsps Cornstarch3 tbsps Cashews3 tbsps Raisins1 large each Sweet pepper, tomato, onion (cut in strips)


    Combine chicken, curry seasoning and crushed pepper. Marinate for 20 minutes.

    Heat pan with oil. Add chicken and saut for 2-3 minutes. Meanwhile, combine ketchup, cranberry juice and cornstarch. Pour over chicken.

    Sprinkle on cashews, raisins, sweet pepper, tomato and onion. Heat through for 1 minute.

    Serves 4


  • Crunchy Rosemary Slaw

    1 cup Purple cabbage1 cup White cabbage1 cup Carrots1 cup Apples cup Purple onion

    1 cup Sweet pepper2 tsps Sugar2 tsps LASCO Pork Seasoning cup LASCO Mayonnaise2 tbsps Fresh rosemary leaves


    Combine all ingredients (except rosemary) in a large bowl. Toss in rosemary leaves. Chill in refrigerator.

    Serve with Sorrel Pineapple Glazed Pork Chops

  • Sorrel Pineapple Glazed Pork Chops and Crunchy Rosemary Slaw

    Sorrel Pineapple Glazed Pork Chops

    3 small Pork chops3 tbsps LASCO Vinegar1 tsp Salt 1 tsp LASCO Black Pepper 2 tsps LASCO Garlic Powder 2 tsps LASCO Pork Seasoning

    1 cup Sorrel jam cup Pineapple juice2 tsps Grated ginger1 whole Medium onion (sliced)LASCO Vegetable Oil for greasing


    Clean pork chops with vinegar. Season with salt, black pepper, garlic powder and pork seasoning. Allow to marinate.

    To make glaze, empty sorrel jam in a saucepan on medium heat. Pour in pineapple juice. Whisk until smooth. Add the grated ginger and allow to reduce. Add sliced onions to sauce.

    Place pork chops on a lightly oiled non-stick skillet. Allow pork chops to brown on one side for about 5 minutes, then another 5 minutes on the other side. Remove from heat and place in a casserole dish. Brush pork chops with the pineapple sorrel glaze. Cover with foil.

    Bake in a pre-heated pan for 15 minutes at 350F. Turn pork chops over, brush once more with the glaze and bake for another 15 minutes. Remove the chops from the oven. Insert a meat thermometer into the meat. When done, it should read an internal temperature of 160F or when cut with a knife the juices should run clear.

    Serves 3


  • Tropical CurryShrimp2 tbsps LASCO Curry Seasoning2 cups Medium shrimp (cooked)2 tbsps LASCO Vegetable Oil 4 cloves Garlic (chopped)3 tbsps LASCO Coconut Cream Powder4-5 slices LASCO Pineapple Slices (reserve juice) 1 medium Onion (chopped)3 medium Tomatoes (cut in wedges)1 large Sweet pepper (cut in strips)


    Combine curry seasoning and shrimp. Allow to marinate for 20 minutes.

    Heat oil in frying pan. Add garlic and saut for 1 minute. Dissolve coconut powder in 1/4 cup pineapple juice. Add to pan along with onions. Heat for 1 minute.

    Fold in shrimp and simmer for an additional 2 minutes. Add pineapple slices, tomatoes and sweet pepper, heat thoroughly and serve with your choice of LASCO Pasta.

    Serves 4


  • Peanut FishStir Fry NoodlesSalt and LASCO Black Pepper to season fish2 packs Maruchan Pack Soup - Oriental Flavour 1 tbsp LASCO Vegetable Oil cup Chopped scallion cup Sweet pepper (julienned) cup Purple onion (julienned)1 lb Snapper fillets cut into 2 inch cubes1 cup Broccoli (cut into small florets)2 tsps Chinese 5 Spice powder 1 tsp Grated ginger1 tsp Grated garlic1 tbsp LASCO Soya Sauce 1 tbsp LASCO Gourmet Fish & Meat Sauce 2 tbsps LASCO Peanut Punch Food Drink (dry) cup LASCO Sweet Corn (drained) cup LASCO Green Peas (drained)


    Clean and season fish with salt and pepper. Boil noodles according to package directions but do not use the packaged flavouring. In a wok, saut scallion, sweet pepper and onion.

    Add fish and allow to cook for 3 minutes (turning each piece occasionally) then add broccoli, Chinese 5 spice powder, ginger, garlic, soya sauce, fish and meat sauce, Peanut Punch LASCO Food Drink and 2 tsps oriental powdered seasoning from the soup and stir fry.

    Once the fish is cooked and broccoli is tender toss in the noodles, corn and green peas and gently mix ingredients together.

    Serves 4


  • Vanilla CoffeeCustard Dessert2 cups LASCO Vanilla Food Drink (mixed)2 heaped tbsps Jamaican Mountain Peak Instant Coffee3 whole Eggs1 tsp Grated lime rind2 capfuls Rum (coconut or overproof)1 tsp Grated nutmeg


    In a pot, heat about cup LASCO Food Drink. Stir in coffee until dissolved. Add the remaining LASCO Food Drink and cool completely.

    Beat eggs, then pour into the coffee mixture and stir. Add lime rind and rum. Pour mixture into a greased ovenproof dish or individual custard containers then sprinkle with nutmeg.

    Bake at 350F for 30 minutes or microwave on medium for 12 minutes.

    Chill thoroughly then decorate with whipped cream and enjoy!

    Makes 4-6 servings.


  • LASCO Food DrinkChocolate Squares3 large Eggs (beaten)1 tbsp Vanilla extract 2 tbsps LASCO Browning1 cup LASCO Soft Margarine (melted)1 cups LASCO Chocolate Food Drink (powder)* cup Icing sugar 1 cups Flour 3 tsps Baking powder 1 tsp Salt 3 - 4 Cherries (cut in quarters)


    Beat the eggs, then add vanilla, browning and melted margarine.

    Combine all dry ingredients. Whisk egg mixture and gradually add dry mixture.

    Scrape onto a sheet pan and bake for 20 minutes at 350F. Allow to cool and then cut into squares.

    Top with cherries.

    * cup of LASCO Instant Chocolate Mix with Nutmeg Flavour may be added for additional sweetness.

    Makes 10 - 12 squares


  • LASCO Shot Put1 packet LASCO Milky Soy2 cups Party ice cup Clear syrup1 cup Rum cream cup White Overproof Rum1 tsp Chocolate syrup to decorate tsp Cinnamon or