Pleasure Mai Tai

1 oz. Light rum

1/2 oz. Creme de almond

1/2 oz. Triple sec

Sweet and sour mix

Pineapple juice

1/2 oz. Myers dark rum

Pour light rum, creme de almond and triple sec, in order, into a collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum, a large straw, and serve unstirred.

Island Chicken

Ingredients:

1 ½  pounds chicken, chopped into 1-inch pieces

1 yellow onion, julienned

1 green bell pepper, julienned

¼ c. cashews

8 oz. chicken stock

1 tbs. mustard

½ stick butter

4 tbs. olive oil

2 tbs. Jamaican curry

salt

1 tsp. crushed red pepper

In a medium skillet, saute chicken in oil with salt and crushed red pepper for 8 minutes over medium-high heat, then add onion and bell pepper and saute until al dente. Mix in butter and curry and simmer until sauce turns dark gold.  Add cashews, chicken stock and mustard, and simmer for an additional 20 minutes, stirring occasionally.

Serve over rice; garnish with parsley flakes. Makes 4 servings.