Home' Trinidad and Tobago Guardian : July 19th 2014 Contents A37
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DJ Casey Kasem has still not been laid to
rest a month after his death due to a legal
wrangle amongst his family.
A Washington state judge granted a tem-
porary court order to Kasem's daughter, pre-
venting his second wife from removing his
remains from a funeral home in Tacoma.
Kerri Kasem is seeking authorisation for a
post-mortem on her father.
Kasem, host of the American Top 40,
died on June 15, after suffering from a form
His daughter has expressed concerns that
his body could be cremated or taken to
Canada by his widow Jean, negating the
possibility of a post-mortem.
The radio host's wife has rights over his
remains, while his daughter held the medical
conservatorship in the final part of his life.
A small, private memorial service for
Kasem was held in California last month, but
his second wife and their daughter Liberty
did not attend.
The children from the 82-year-old's first
marriage are hoping to bury him in California
in accordance with his final wishes.
The judge moved to ensure Kasem's body
was not taken from the funeral home while
a decision is being considered about allow-
ing a post-mortem examination to take
Casey Kasem family row impedes DJ's burial plans
Dumplings as we know them in
the Caribbean are pieces of dough
that are dropped into a boiling pot
of soup or served with stewed fish
But dumplings are much more
than that. Those pieces of dough
can be stuffed with numerous fill-
ings, bathed in tasty sauces and
enjoyed as a light meal in itself.
It s the perfect representation of
Caribbean comfort food!
Here are some wonderful new
twists on traditional favourites.
MEAT FILLED DUMPLINGS
IN TOMATO SAUCE
1/4 lb ground beef, chicken or veal
1 tbsp ground chives
1 tbsp thyme
1 clove garlic, minced
1 dumpling recipe (see recipe below)
1/2 tbsp vegetable oil
Salt and pepper to taste
Parmesan cheese to garnish
Season meat with chives, thyme,
garlic, salt and pepper.
Heat oil in small sauté pan or skil-
let; add seasoned meat and sauté
until meat loses its pinkness. Remove
from heat and cool.
Cut dumpling dough into 12
pieces. Make each piece into a round.
Shape each piece of dough into a
2 1/2- to 3-inch circle. Place about
one teaspoon of meat into the lower
centre of the dough. Fold other half
over and seal. Repeat until all the
dumplings have been filled.
Drop meat filled dumplings into
sauce and cook.
Cook for about 5 minutes until
dumplings are cooked through.
Serve with cheese.
• Serves four
2 tbs vegetable oil
2 cloves garlic, chopped
1 onion, finely chopped
1 carrot, finely chopped
4 cups tomato sauce
1 tsp oregano
1 tbs fresh French thyme
1/2 tsp brown sugar
Salt to taste
Heat oil in a saucepan; add garlic,
onion and carrot. Sauté for a few
minutes. Add tomato sauce, oregano
and thyme. Add salt and sugar.
Simmer for about 30 minutes.
2 cups flour
2 tbsp butter
2 tsps baking powder
1/2 tsp salt
1 tsp sugar
Place all ingredients in a mixing bowl
and rub butter into flour until mix-
ture is grainy, slowly add all water
and knead to a smooth dough. Cover
and let rest for about 30 minutes.
IN OYSTER SAUCE
1 recipe dumpling dough
2 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
1/4 cup water chestnuts, chopped
1 lb shrimp, cleaned and deveined
1 cup shredded cabbage
1 carrot, grated
6 dried Chinese mushrooms, soaked
in water for 30 minutes, caps
removed and chopped
1/2 cup chopped chives
2 tbsp oyster sauce
1 tsp sesame oil
2 tbsp soy sauce
Heat wok, add oil; when hot add
ginger and garlic.
Stir fry for a few minutes, add
chestnuts and mushrooms, stir-fry
for a few minutes more.
Add shrimp and cook until pink,
add cabbage and carrot stir fry for
about 5 minutes more.
Add the sauce ingredients and stir
fry for about 3 minutes more.
Sprinkle with chives, remove to
a plate and cool.
Stuff filling into dumpling dough
as for meat filled dumplings.
Steam dumplings and serve with
additional oyster sauce or Hoisin
21/2 cups all-purpose flour
2 tsp baking powder
1/4 cup sugar
1/2 cup milk
1/3 cup water
1/4 cup vegetable oil
Place flour, baking powder and
sugar in a mixing bowl, add milk,
water and oil, combine and knead
to soft dough, rub with oil and let
rest for one hour in the refrigera-
tor.Divide dumpling dough into about
20 pieces; roll each into a ball and
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