###### Hispanic Emphasis Program Manager Cookbook

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###### National Hispanic Heritage Month

September 15 -- October 15

The U.S. Government, in wanting to recognize the accomplishments of
Hispanic-American citizens created Public Law 90-498 National Hispanic
Heritage Week on September 17, 1968. The law was later amended by Public
Law 100-402 expanding the event to National Hispanic Heritage Month on
August 17, 1988.

***What is a Hispanic?***\
Let\'s start by saying what it is not. It is not a racial
identification. Hispanic is more of a regional identification like
saying \"North American.\" What is a Hispanic? Hispanics come in all
sizes and shapes. There are Jewish, Arab, Asian, Indian and White
Hispanics as well as *brown*. What most Americans perceive as *brown* is
actually a mix of Indian and White. When Spanish explorers settled the
Americas, they did not bring families with them like the English
settlers did when they arrived in the U.S. The Spanish explorers were
mostly soldiers and priests, etc. As a result, the soldiers intermarried
with the Indian women they found in the countries they explored. The
result was a new racial identity known as ***mestizos***. In time,
mestizos became the middle class and the largest population.

Who is a person with Hispanic Origin? The U.S. Census Bureau defines
Hispanic Origin as:\
\
*Persons of Hispanic origin were identified by a question that asked for
self-identification of the person\'s origin or descent. Respondents were
asked to select their origin (and the origin of other household members)
from a \"flash card\" listing ethnic origins. Persons of Hispanic
origin, in particular, were those who indicated that their origin was
Mexican, Puerto Rican, Cuban, Central or South American, or some other
Hispanic origin. It should be noted that persons of Hispanic origin may
be of any race.*

### Spanish Speaking Countries in the Americas

  ------------- ---------------------------------------------------------
  **North       Mexico
  America**     

  **Central     Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica,
  America**     Panama

  **Caribbean   Cuba, Dominican Republic, Puerto Rico (U.S. Territory)
  Sea**         

  **South       Colombia, Venezuela, Ecuador, Peru, Chile, Bolivia,
  America**     Argentina, Paraguay, Uruguay
  ------------- ---------------------------------------------------------

For more information visit the following website:
http://www.evergreen.edu/library/govdocs/hotopics/hispanicheritage/

Note: If you are unsure of what a word means, visit this site and
translate it!!

[[http://www.freetranslation.com/]{.underline}](http://www.freetranslation.com/)

####### ***Table of Contents***

***Puerto Rican Recipes***

**Arroz con
Gandules\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--1**

**Tostones\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--2**

**Alcapurrias de Platano Rellenas de
Carne\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--3**

**Tres
Leches\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--4**

**Mofongo\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--5**

**Mofongo Turkey
Stuffing\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--5**

**Sofrito\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--6**

**Arroz Con Gandules (Rice with Pigeon
Peas)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--6**

***Argentina***

**Argentine Chimichurri Sauce (BBQ
Sauce)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--7**

**Chicken
Estanciera\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--7**

**Fruit Salad with Frozen
Yogurt\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--8**

***Bolivia***

**Saice\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--8**

**Picante de Pollo (Spicy
Chicken)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--9**

***Chile***

**Pastel de Choclo (Chilean corn & meat
pie)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--9**

**Ensalada Chilena (Chilean
salad)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--10**

**Seafood
Stew\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--10**

***Colombia***

**Arepas\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--11**

**Bunuelos (Fried Cheese
Puffs)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--11**

**Mango
Delight\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--12**

***Costa Rica***

**Arroz
(Rice)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--12**

**Sopa de Frijoles Negros (Black Bean
Soup)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--13**

***Cuba***

**Black
Beans\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--13**

**Moros Y Cristianos (Moors & Christians) Black Beans &
Rice\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--14**

***Dominican Republic***

**Sancocho\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--14**

**Dominican
Mangu\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--15**

***Guatemala***

**Arroz Con Pollo Chapina (Chicken &
Rice)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--16**

**Arroz
Guatemalteco\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--16**

***Honduras***

**Plantain
Pancakes\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--17**

***Mexico***

**Spicy Black Bean Chili with Tortilla
Chips\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--17**

**Mexican
Lasagna\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--18**

***Panama***

**Ceviche de
Corniva\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--18**

**Tentacion (Candied Plantain
"Temptation")\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--19**

***Paraguay***

**Zoo-tosopy (Ground Beef
Stew)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--19**

**Winter Squash
Soup\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--20**

***Peru***

**Peruvian Fried
Rice\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--20**

**Potatoes a la
Huancaina\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--21**

***Salvador***

**Salvadoran
Turnovers\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--21**

**Pupusas\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--22**

***Spain***

**Paella\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--23**

***Venezuela***

**Arepas Rellenas Con Carne (Meat Stuffed Corn
Flour)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--24**

***Ecuador***

**Red Pepper and Garbanzo Bean
Salad\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--24**

***Nicaragua***

**Chicken Tamales with all the
Extras\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--25**

***Others***

**Abondiga
Soup\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--26**

**Tortilla de
Patata\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--27**

**Tamales\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--28**

**Ceviche\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--29**

**Chile Relleno
\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--30**

**Carmelite
Flan\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--31**

**Chicken
Enchiladas\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--32**

**Cochinita\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--33**

**Envueltos de Mazorca (Corn
Wrap)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--34**

**King Ranch
Casserole\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--35**

**Nachos\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--36**

**Cucumber
Cooler\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--36**

**New Mexico Red
Chile\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--37**

**Flan de Calabaza o Panapen (Pumpkin
Flan)\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--38**

**Easy Salsa
Recipe\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--39**

**Taco
Soup\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\--39**

### Thank you all who volunteered their dishes and recipes!!!

*Special thanks to Astrid Martínez & Arturo Carvajal who submitted
numerous recipes.*

![](media/image1.wmf){width="2.0277777777777777in"
height="1.6388888888888888in"}**PUERTO RICAN RECIPES**\
(Recetas Puertoriqueñas)

Lynnette A. Dominguez

Agricultural Engineer, HEPM

Pauls Valley, OK

**Arroz con Gandules in English**

Ingredients:

2 cups rice\
3 cups water or beef stock\
1 can of gandules\
1/3 cup of sofrito\
2 Tablespoons of tomato sauce\
2 Tablespoons vegetable oil\
1/2 tsp salt

Procedure:

A. In a deep sauce pot, simmer the sofrito in the oil for 2 minutes
while stirring. (medium heat)

B. Add the rest of the ingredients: the gandules (and their broth),
tomato sauce, water (or stock), the rice and the seasonings. Stir to
completely mix ingredients.

C. Cook on high heat until the water evaporates and the surface of the
rice is exposed, but not completely dry.

D. Lower the heat immediately to \"low,\" and cover.

E. Cook, covered, approximately 20 minutes.

Remove cover, taking care to not let the water that\'s condensed on the
cover drip back into the pot!

\[This might lead to what is know as arroz mogollado (pronounced
moh-go-yao) - soggy rice! The cardinal sin of any good Puerto Rican
cook! \] F. Using a large serving spoon, carefully mix the rice by
taking scoops from the side furthest from you, and gently placing them
towards the center of the pot. Then turn the pot 1/4 turn. Repeat 3
times.

G. Taste the rice. It should be slightly firm, but not hard. If it\'s
hard, cover and let cook another several minutes and test again. If
it\'s soggy (uh-oh!), cook uncovered several minutes, turn again, test.
Repeat if necessary ¡Buen Provecho!

-1-

(Recetas Puertoriqueñas)

**Tostones in English**

Ingredients:

2 green plantains\
2 cups of vegetable oil

Procedure:

Peel the plantains and cut them diagonally 1 inch. Place the pieces in
salt water so they won\'t oxidize. In a deep frying pan heat the oil.
Before adding the plantain pieces to the hot oil dry them with paper
towels. Fry the plantain pieces until they turn a light golden color.
Leaving the heat on remove them from the frying pan and lightly flatten
them with a brown paper bag, wax paper or a tostone flattener to about
1/2 to 1/4 of an inch. Add them to the frying pan again and fry until
golden brown on both sides. Place on towels to blot, sprinkle with salt
and serve them hot.

![](media/image2.wmf){width="3.65625in"
height="3.8666666666666667in"}You can put ketchup, mojito (garlic, olive
oil and salt mixture) or a slice of anchovy on them if desired.

Serves 5

-2-

**Puerto Rican Recipes**\
(Recetas Puertoriqueñas)

**Alcapurrias de Platano rellenas de Carne (in English)**

Ingredients:

3 green plantains\
3 tablespoonfuls anniato oil (achiote)\
2 cups filling (may be lobster, shrimp, beef, chicken, turkey\--see
below)\
1 1/2 lbs yautia (tanier, tannier)\
1 tablespoonful salt\
frying oil

Ingredients

(A)\
1 garlic clove\
1 tablespoonful diced pitted olives, pepper or onion-stuffed\
1 small green bell peppers, chopped\
1 tablespoonful chopped onion\
1 tablespoonful olive oil\
1 bay leaf

\(B\) 1 1/2 cups lean ground meat\
1 tablespoonful raisins

Procedure:

1\. Wearing gloves is strongly recommended. Peel the yautias and remove
the rinds from the plantains.\
2. Grate to a fine paste.\
3. Add anniato oil and salt. Stir well.\
4. Prepare the filling.\
5. Place about two tablespoonfuls of the paste on a greased plantain
leaf (traditional) or waxed paper (convenient). Spread the mass and
place about two tablespoonfuls of the filling in the center. Fold the
mass unto itself so that the mass remains outside and the filling
inside.\
6. Fry in hot oil in a deep fry pan until golden brown.\
7. Allow to shed excess oil. Serve while still reasonably hot. Warn your
diners that the filling may be hotter than the outside.

The filling:\
Procedure: Pour the olive oil in a medium saucepan and heat over medium
heat. Add the remaining ingredients included in (A). Sauté for about
five minutes. Stir the ground meat into the ingredients already in the
saucepan. Cook for about five minutes. Add the raisins. Continue to cook
for another five minutes or until the meat is cooked but not dry. You
may want to remove the bay leaf at this time.

Other fillings may be used. Lobster, shrimp and chicken are among the
most popular.

-3-

**Puerto Rican Recipes**\
(Recetas Puertoriqueñas)

**Tres Leches in English, Dessert**

Ingredients:\
5 eggs\
1 cup white sugar\
1 cup self-rising flour\
1 teaspoon vanilla extract

1 (14 ounce) can sweetened condensed milk\
1 (12 fluid ounce) can evaporated milk\
1 cup milk\
1 tablespoon vanilla extract\
3 egg whites\
1 cup white sugar\
1 teaspoon vanilla extract

Procedure:

1\. Grease and flour an 8 x 12 inch pan. Preheat the oven to 350 degrees
F (175 degrees C).

2\. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add
1 cup sugar slowly to the egg whites, beating constantly. Add the yolks
one by one, beating well after each addition. Stir in the 1 teaspoon
vanilla. Sift the flour, and stir it into the egg mixture. Pour the
batter into the prepared pan. Bake the cake for 20 minutes, or until
done. Cool.

3\. Blend the sweetened condensed milk, evaporated milk, milk, and 1
tablespoon vanilla. Pour this syrup over the cooled cake.

4\. To make Meringue Frosting: Beat 3 egg whites to soft peaks.
Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1
teaspoon vanilla. Frost the cake.

Servings per Recipe: 10

![](media/image3.wmf){width="1.8888888888888888in"
height="1.6111111111111112in"}

-4-

## Mofongo

3 green plantains

3 tablespoons crushed garlic

1 tablespoon olive oil

½ lb. chicharrón (fried chicken skin)

Vegetable oil for frying

Procedure:

Peel the plantains, slice into 1 inch slices and fry over medium low
heat until tender in the middle. Using a pilón (mortar) mash the garlic
and the chicharron together stir in olive oil and salt, and set aside.
Mash the plantain slices in the pilon adding a little bit of the garlic
mixture. You will have to work a few slices at a time. When all done mix
all the batches together for even distribution of seasoning. This is a
side dish that needs to be served warm.

Serve with fried pork chunks..... Oh, my God..!!!) Use this same recipe
to make \"Bolitas de Mofongo\" to add to stews. Shape the mixture into
balls and drop in any soup.

## Mofongo Turkey Stuffing 

5 large green plantains

Vegetable oil

\* Use 5 large green plantains & oil to make tostones.

1 lb bacon, sautéed and chopped into small pieces (discard large chunks
of fat)

3 tsp. chopped garlic

3 sweet chili peppers (ajíes dulces), seeded and chopped

1/3 cup olive oil

Procedure:

\* Combine the bacon, garlic, peppers, and olive oil. Mash 5 tostones
with about 1/5 of the oil mixture in a pilon. Repeat the process until
all ingredients are used up.

To make stuffing:

Mofongo

1/3 cup chicken broth

Combine mofongo and broth. Add more broth if not moist enough. Stuff the
bird and follow instructions that came with your bird.

-5-

**Sofrito**

2 bell peppers

1 red bell pepper

3 tomatoes

30 stems of culantro

25 stems of recao

4 onions

3 heads of garlic

3 tbsp oregano

10 ajíes dulces

1 tbsp of salt

1 tbsp black pepper

Procedure:

Wash, peel, seed and chop everything. Put in a blender and puree. Store
in a glass jar covered in the refrigerator for later use. You can freeze
it in ice-cube trays and later dump the frozen pieces in a freezer bag.
That way you can use just what you need. This will be fried in achiote
or tocino as the first step in recipes.

## Arroz Con Gandules (Rice with Pigeon Peas)

2 cups long or short grain rice (rinsed) 3 cups of water

2 Tablespoons of sofrito

16 ounce can of gandules (pigeon peas)

2 tablespoons of alcaparrado (green olives with seed) without liquid

1 packet of Sazon with achiote

1 ounces of tomato sauce

2 Tablespoons of oil

Salt to taste

Procedure:

In a medium size pot add the oil, tomato sauce, alcaparrado, sofrito and
sazon. Cook at medium heat for 4 minutes. Add all other ingredients and
enough water into the pot so the rice is submerged one inch below the
water. Start with 1 teaspoon of salt stir and keep adding and mixing
well until you are satisfied with the taste. Bring to a boil and allow
most of the water to be absorbed. Once the water has been absorbed, stir
gently from bottom to top, cover and turn the heat down to low. Stirring
once in between cook for 25 to 30 minutes or until the rice is tender.

-6-

# 

# ARGENTINA

![](media/image10.wmf){width="0.8333333333333334in"
height="1.0472222222222223in"}

## Argentine Chimichurri Sauce (BBQ Sauce)

1 onion, finely diced

1 tablespoon minced garlic

2-3 tablespoons minced parsley

1-2 tablespoons minced jalapeno pepper or 1 teaspoon cayenne (optional)

1-2 tablespoons minced fresh oregano

2 bay leaves

1/2 teaspoon freshly ground black pepper

1/2 cup vegetable oil

3/4 cup white wine vinegar

1 1/2 teaspoons salt

Procedure:

Finely mince onion, garlic, jalapeno (if used) and oregano. Mix together
with all remaining ingredients and refrigerate for at least 2 hours to
allow flavors to meld.

## Chicken Estanciera

1 whole chicken, (about 4 lbs.) rinsed, patted dry and cut into 9-10
equal-size pieces

2 small onions, peeled, quartered and thinly sliced

1 cup minced parsley

1 Tablespoon minced garlic

1 Tablespoon fresh oregano, chopped

1/4 - 1/2 lb. pancetta, diced small

2-3 large fresh tomatoes, sliced

Juice of one lemon

1 1/2 cup dry white wine

Salt, freshly ground black pepper

Procedure:

Salt and pepper the chicken pieces well and lay them side by side in a
roasting pan. Mix together the parsley, garlic and oregano. On each
piece of chicken lay a portion of the herb/garlic mixture, a little pile
of onions, and a spoonful of the diced pancetta. Top each piece with a
tomato slice; salt lightly. Pour the lemon juice and white wine around
the chicken. Cover well with aluminum foil and bake at 450° F. for 40
minutes. Remove foil and roast for another 20 minutes, spooning the
cooking juices over the meat several times as it cooks. With a spoon or
turkey baster, draw off cooking juices and boil them down to about 1/2
cup before pouring them over the chicken and serving hot. Serves 4-5

-7-

ARGENTINA

Fruit Salad with Frozen Yogurt

8 servings

3 tablespoons honey

3 tablespoons lemon juice

1 medium apple, cored and chopped

1 medium plum, pitted and sliced

1 large orange, peeled with a knife and sliced into ¼-inch rounds

1 large grapefruit, peeled with a knife and sectioned

1 medium banana, peeled and sliced into rounds

1 quart of frozen nonfat vanilla yogurt

 

Procedure:

In a large bowl, whisk together the honey and lemon juice, stir in the
fruit. Serve the fruit topped with a scoop of frozen yogurt. Serve with
empanadas. 

**BOLIVIA**

## Saice

2 lbs lean beef

I tablespoon ajì (Bolivian red chili powder - try hot paprika instead)

4 medium onions, chopped

2 tablespoons finely chopped parsley

1 clove garlic, finely chopped oregano, cumin, pepper & salt to taste

1 medium tomato, peeled and chopped

1/2 cup peas

3 cups water

Vegetable oil

Procedure:

Cut the beef into very small pieces. (You can cheat and use mince but
the result is not so good.) Fry the onion and garlic until tender but
not brown. Add the parsley, tomato, ajì and condiments. Cook until the
fat separates from the paste, then add the peas and water. In a separate
frying pan brown the meat in the rest of the oil. Add to the ajì mixture
and cook until almost all the water has evaporated.

Serve with chuno (if you can get it), boiled potatoes and salad garnish
(in Bolivia this is chopped tomato, finely sliced onion, parsley and
salt).

Serves 12

-8-

**Picante de Pollo (Spicy chicken)**

1 whole Chicken (4-5 lbs)

3 lbs. peeled potatoes

1 cup green peas

1 large onion, diced

3 tablespoons of red chili pepper powder (ají)

1 tablespoon paprika

½ cup of spring onion, chopped

2 tablespoons of parsley, chopped

1 tablespoon coriander, chopped

1/2 cup vegetable oil

Salt and pepper to taste

Procedure:

Cut the chicken into large portions and place in a pan. Add the salt,
spring onion, coriander and enough water to cover the chicken. Boil for
45 minutes. Boil the potatoes in a separate pan and drain. Lightly boil
the peas and drain In a large pan lightly fry the onion, red chili
pepper, paprika, parsley, salt and pepper until the onion is soft. Add 2
cups of the chicken broth and simmer for 10 minutes. Add the chicken
pieces, potatoes and peas. Simmer for 10 more minutes. Serve with rice
and a tomato and onion salad. You may serve the potatoes on the side
instead of adding them to the chicken.

# CHILE

# ![](media/image13.wmf){width="0.8194444444444444in" height="1.3472222222222223in"}PASTEL DE CHOCLO - Chilean corn and meat pie 

6 large ears of corn, grate the kernels

8 leaves of fresh basil, finely chopped

1 tsp. salt

3 tbsp. butter

1/2-1 cup milk

4 large onions, chopped

3 tablespoons oil

1 lb. (1/2 kg) finely ground lean beef

Salt and pepper to taste

1 tsp. ground cumin

4 hard-boiled eggs, sliced

1 cup black olives

1 cup raisins

12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and
cumin

2 tablespoons confectioners\' sugar

Procedure:

Heat the grated corn, chopped basil, salt and butter in a large pot. Add
the milk little by little, stirring constantly until the mixture
thickens. Cook over low heat for 5 minutes. Leave to one side while you
prepare the meat filling. Fry the onions in oil until transparent, add
the ground meat and stir to brown. Season with salt, pepper and ground
cumin. To prepare the pie use an oven-proof dish that you can take to
the table. Spread over the bottom of the dish the onion-ground meat
mixture. Arrange over this the hard boiled egg slices, olives and
raisins. Put the chicken pieces on top, bone the chicken if you like.
Cover the filling with the corn mixture. Sprinkle the confectioners\'
sugar over the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30-35
minutes until the crust is golden brown. Serve at once. In Chile more
sugar is served to sprinkle over the \"pastel\" as it is eaten. Serve
with \"Ensalada Chilena.\" Serves 12

**Ensalada Chilena (Chilean Salad)**

4 cups finely sliced, onion

4 cups finely sliced peeled tomatoes

1 tsp. salt

Pepper

3 tablespoons oil

Lemon juice to taste

1/2 cup chopped fresh coriander leaves

Procedure:

Put onions in a bowl. Cover with cold water and leave for an hour. Drain
well. Mix with the tomatoes on a large platter. Sprinkle with salt and
pepper. Pour on oil and lemon juice. Mix and serve with chopped
coriander on top.

![](media/image14.wmf){width="2.0in" height="1.6111111111111112in"}

Seafood Stew (CHILE)

10 servings

 

4 cups water

2 cups white wine

2 celery stalks, coarsely chopped

2 carrots, coarsely chopped

1 pound crayfish, washed

½ pounds medium shrimp, washed

1 tablespoon olive oil

2 medium onions, finely chopped

2 medium red bell peppers, finely chopped

4 medium tomatoes dipped in boiling water for 30 seconds, peeled and
chopped

2 tablespoons tomato paste

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh oregano

1½ pounds see bass fillets, cut into chunks

1½ pounds small squid, cleaned and sliced

Pepper to taste, very small amount of salt (optional)

** **

Procedure:

1\. In a large, non-aluminum saucepan, stir together the water, white
wine, celery, and carrots. Bring to a simmer and cook for 5 minutes. Add
the shrimp and crayfish and simmer for 3 to 4 minutes. Strain the
shellfish and vegetables from the broth and set the broth aside. Peel
the crayfish and shrimp and discard the shells and vegetables. 

2\. Warm the olive oil in the large saucepan over medium-high heat. Cook
the onions and peppers until tender, about 6 minutes. Stir in the
tomatoes, tomato paste, thyme, and oregano. Add the reserved broth and
bring it to a simmer. Stir in the sea bass and squid and simmer for 2
minutes. Return the crayfish and shrimp to the broth and simmer 1 more
minute. Season to taste. Ladle into bowls and serve immediately. Serve
with bread.

# COLOMBIA

## 

## Arepas

1 cup precooked white corn meal

1 cup water

1 T butter

Salt

Bring water to a boil and add it to the corn meal, stirring thoroughly.
Add the butter and salt to taste. Form into several flat tortillas
(around 3mm thick) and roast over a low charcoal fire or on a wire rack
over the burner of the stove. Serve hot with butter and fresh white
cheese. You can also top it with tuna salad, chicken, ham and cheese,
sauté tomatoes and onions, beef.

**Buñuelos (Fried Cheese Puffs)**

1 lb. white cheese or small curd cottage cheese (quesito)

1 1/2 cups cornstarch

2 eggs, beaten

2 T. brown sugar

1/2 t. salt

Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar
and salt. Roll into balls the size of golf balls and drop into
medium-hot vegetable oil and fry slowly. After a few minutes increase
temperature and fry until they are golden. Remove and place on absorbent
paper. Makes 15

buñuelos.

WARNING: This recipe is highly dependent on the type of cheese you use.
It might be a good idea not to try it if you are not really sure you
have the right type of cheese.

-11-

COLOMBIA

Mango Delight

 

1 cup orange juice

3 packets unflavored gelatin

5 medium, very ripe mangoes

1 cup sugar

1 cup evaporated skim milk

2 cups light whipped topping

 

1\. Put the orange juice into a small heat-proof bowl and sprinkle the
gelatin over it. Set aside for 5 minutes.

2\. Peel mangoes, cut fruit from pits and puree in blender or food
processor. You should have 4 cups of puree. Transfer puree to a large
mixing bowl and stir in the sugar and evaporated milk.

3\. Warm the juice and gelatin over a bowl of hot water until liquid and
smooth. Whisk the gelatin into the mango mixture.

4\. Stir in the whipped topping.

5\. Fill a 10 cup mold with cold water and pour all the water out. Fill
the mold with the mango mixture, cover with plastic wrap and refrigerate
until set, at least 2 to 3 hours.

6\. To serve, wrap a warm, damp towel around the mold. Invert a serving
plate over the mod and, holding plate and mold together, turn plate
upright. Lift the mold away carefully. Garnish with fresh fruit if
desired. Serve cold. Serves 15

 

![](media/image19.wmf){width="2.013888888888889in"
height="1.7777777777777777in"}**COSTA RICA**

**Rice (Arroz)**

2 cups of uncooked rice

4 cups of water

3 tablespoons cooking oil

1/4 cup finely shredded carrots

1/4 cup finely chopped onions

1/4 cup finely chopped celery

1 ripe, finely chopped tomato

Salt and pepper to taste

1 small can of sweet peas

Raisins (optional)

Add oil to frying pan, sauté all vegetables lightly (except for peas).
After 2 or 3 minutes add uncooked rice, salt and pepper. Fry rice and
vegetables over medium heat for about 3 minutes until rice is golden in
color. Add water; simmer for 12-15 minutes. When rice is almost done,
add the can of sweet peas and raisins and carefully fold and blend
together. \*If you wish, you can use cooked pieces of chicken with this
recipe or substitute water with chicken broth.

-12-

## Black Bean Soup/Sopa de Frijoles Negros

1/2 cup of diced onion

2 cloves of garlic (chopped)

1 chopped green or red bell pepper

1/2 cup chopped celery

1/2 cup fresh cilantro (use fresh only!)

Salt and pepper to taste

1 pound black beans (turtle beans)

Rinse beans, cover with water and soak overnight

Next day cook with at least 7 cups of water for 3 hours

Add more water if necessary

When almost soft add: 1 tablespoon of cooking oil

Hints for serving: Add fresh lemon juice, Tabasco, sour cream, chives,
or green onions to enhance flavor Or add one or two eggs, cook for
another 3 minutes and serve with flour or corn tortillas.

# ![](media/image22.jpeg){width="2.2777777777777777in" height="1.4305555555555556in"}CUBA

## Black Beans 

1 pound dried black beans

4 cups of water

3 cloves of garlic, peeled and crushed

1 medium onion, peeled and chopped

¼ pound salt pork, chopped

1 pound smoked ham hocks, cut in 1 inch pieces

2 teaspoons paprika

3 teaspoons ground cumin

2 bay leaves

4 cups chicken stock

½ teaspoon chili powder

1 tablespoon vinegar

Salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two
minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar,
salt and pepper. There should be enough water to just cover the beans,
so if necessary add a bit or water. Cover and simmer until the beans are
tender, about 2 hours. Take out the hocks and remove the bones. Return
the meat to

the pot. Add the vinegar, salt and pepper. Simmer long enough to heat
the vinegar.

-13-

**Moros Y Cristianos (Moors and Christians) Black Beans and Rice**

2 cups of cooked white rice (1 cup of dry uncooked rice)

1 cup of cooked Cuban black beans (recipe above)

Drain the beans. Does not have to be well drained, just get rid of the
excess liquid. Stir with the white rice until evenly incorporated.

## DOMINICAN REPUBLIC

## SANCOCHO, the national dish

1 2-lb. frying chicken, cut into pieces

3 lbs. fresh pork chops, cut into pieces

4 tablespoons oil

3 green plantains

1 lb. mapuey

1 lb. ñame

1 lb. potatoes

1/2 lb. white yautía

1/2 lb. yellow yautía

1/2 lb. auyama

3 ears corn, halved

1 green pepper, chopped

1 large onion, sliced

3 sprigs cilantrico

3 coriander (cilantro) leaves

1/2 teaspoon oregano

3 cloves garlic, crushed

1/4 teaspoon ground all-spice

2 tablespoons vinegar\*

Marinate the meat for two hours in all the ingredients in the second
section (from green pepper on). In a large kettle, sauté meat in the
oil. Peel and dice the other vegetables. Stir with the meat. Add water
to cover. Cook until broth thickens. Taste for salt. Unavailable
vegetables may be substituted by larger quantities of those that are
available. Serve from the cooking kettle. Spoon two spoons of cooked
rice on top of each bowl of stew. Serves 8-10 (Allow 1/2 lb. meat per
person in planning the sancocho. Do not use ham or smoked pork. For
vinegar, Dominicans use the squeezed juice from the naranja agria (an
orange with pocked surface) or agrio (juice from the naranja agria
poured over marble-sized onions, green pepper, and garlic which sets for
a week or so.)

-14-

## 

## Dominican Mangu - Our Answer to Mashed Potatoes

4 green Platano bananas (remove the skin and cut in 3 inch pieces)

2 teaspoons of salt

1 cup of water

½ cup of whole milk

½ cup of cold water (place water in your refrigerator before using, so
it is cold)

5 Tablespoons of American cheese or other cheese that you like (grated
or cut into small pieces so it will blend well and melt easier)

½ stick of butter (cold)

5 strips of bacon

Salt to taste

In a large saucepan, place your cut Platano bananas and add sufficient
room temperature water (or from tap) to cover the bananas for boiling.
Add 2 teaspoon of salt to the water. Cook or boil the bananas for 20 or
25 minutes, until soft. You do not need to boil the water first, simply
place the bananas on the stove with water to begin. Add additional water
to replace the water that has boiled off, and with a lid now on the
saucepan, cook for another 15 minutes. Remove from the stove and drain
off the water in your saucepan completely. Mash the bananas with a
potato masher (or something similar) adding the cold water from the
refrigerator, ½ cup of whole milk and your cheese that you like (you may
also add chopped sweet onions if you like). After this mixture has come
to the consistency of what else mashed potatoes add ½ stick of lightly
salted butter. In a frying pan, fry the 5 bacon strips. Drain off the
fat from the bacon and add it to your already prepared Mangu, blending
well with a wooden spoon. If you like, you may also cut the bacon into
small pieces and add this also (this is optional).

# ![](media/image25.wmf){width="2.125in" height="2.0972222222222223in"}

# 

# 

-15-

# 

# ![](media/image26.wmf){width="2.375in" height="3.125in"}GUATEMALA

## ARROZ CON POLLO CHAPINA (Guatemala Style Chicken and Rice)

3 lbs chicken pieces, skin and fat discarded

1 Tbs. corn oil

1 tsp. salt

1/4 tsp. black pepper

1/2 cup chopped onion

1 garlic clove, chopped fine

1/2 cup chopped ripe tomato

1 1/2 cups raw rice

1 cup sliced carrots

1/3 cup stuffed green olives

1 Tbs. caper

2 1/2 cups chicken broth

1 cup green peas

1/2 cup sweet red pimiento, cut into strips

1 hard cooked egg, sliced

2 Tbs. grated Parmesan cheese

In a large skillet brown the chicken in the oil over medium heat for 20
minutes. Sprinkle with 1/2 tsp. salt and the black pepper. Remove the
chicken and set aside. In the same skillet with the chicken fat, fry the
onion, garlic and tomato for 2 minutes. Add the rice and fry for 2
minutes more. Add the carrots, olives and capers and mix everything
together. Pour in the broth and chicken pieces. Bring to a boil, reduce
heat to low, cover skillet and simmer until broth has been absorbed,
about 10 minutes. Add the green peas. Cover skillet with aluminum foil
and punch 8 holes in the top to allow steam to escape. Bake in a 300F
oven for 30 minutes. Fluff up the mixture once or twice during the
baking time. Serve warm. Decorate the surface with the pimiento strips
and egg slices and sprinkle with the cheese. The rice should be dry,
loose and not sticky. Serve with fried ripe plantain slices, a hot salsa
and pickled vegetables. Serves 6

**ARROZ GUATEMALTECO (Guatemala Style Rice)**

2 cups long grain rice

2 Tbs. oil

1 cup mixed vegetables (carrots, celery, sweet red peppers, finely
chopped, and green peas)

Salt and pepper to taste

4 cups chicken stock

Heat oil in heavy saucepan and add rice. Sauté lightly until rice has
absorbed the oil, being careful not to let it color. Add mixed
vegetables, salt, pepper, and chicken stock. Bring to a boil, cover, and
reduce heat to low. Cook for about 20 minutes until rice is tender and
the liquid has been absorbed. Serves 6-8

# 

-16-

# ![](media/image27.wmf){width="1.3194444444444444in" height="0.6805555555555556in"}HONDURAS

## PLANTAIN PANCAKES 

3 very ripe plantains

3 tbsp. flour

4 tbsp. melted butter

2/3 cup cooked beans

2/3 cup shortening or lard

Boil and mash plantains; add flour and butter and mix thoroughly. Fry
the beans in 1 tbsp. shortening for about 5 minutes. Heat remaining
shortening in another frying pan, add plantain mixture, 1 tbsp. at a
time, and spread with a fork so that it will take the shape of a small
pancake. Fry the \"pancakes\" for about 5 minutes, place a teaspoon of
the fried beans on each and fold. Fry the stuffed pancakes, covered,
three minutes on each side or until brown.

# MEXICO 

## Spicy Black Bean Chili with Tortilla Chips 

1 pound black beans

1/8 vegetable oil

2 medium onions, chopped (about 4 cups) use one red and one white)

8 large garlic cloves, chopped

3 jalapeños chilies, seeded, chopped

1/4 cup chili powder (Ancho chili powder)

1 Anaheim pepper, chopped, seeded) (another addition)

4 t ground cumin

1 28-ounce can Italian plum tomatoes with juices, chopped

2-1/2 cups or more of water1 T. sugar or sugar substitute

1 t minced canned chipotle chili in adobo sauce

Tortilla chips

Fat Free sour cream

-17-

**Mexican Lasagna**

Hamburger Ricotta cheese

pack of Taco Seasoning Sour Cream

Can of Spaghetti sauce Lasagna noodles

Can of Olives/Whole Monterey Jack (white cheese)/Cheddar (yellow cheese)

1\. Cook hamburger meat, add taco seasoning, drain oil.

2\. (Mix entire cup of Sour Cream)

3\. Layer dish with Dry Lasagna Noodles

4\. Cover Noodles with Spaghetti sauce

5\. Add hamburger meat, add ricotta

6\. Drain Olives - Add olives

7\. Shred Cheese- Add cheese

8\. REPEAT layer from step 3.

9\. Dry Noodles

Cover with aluminum. Bake at 350 for 1 hour.

Serve with potato salad and French bread.

# 

# 

# 

# PANAMA

## CEVICHE DE CORVINA 

1 lb. boneless fish, preferably White Sea Bass (Corvina)

1 1/2 cups finely chopped onion

1 1/3 cups fresh lemon juice

1/2 cup finely chopped celery

1/4 cup finely chopped fresh cilantro

Salt to taste

1/2 hot pepper finely minced (optional)

Cut the fish into bite-size pieces and place in a glass bowl or
container of at least 2 inches high. Add all the other ingredients,
mixing well. The lemon juice should cover the fish. Cover with plastic
wrap and place in the refrigerator. Allow one day for fish to cook in
the lemon juice and onions. Serve with crackers or saltines.

-18-

![](media/image32.wmf){width="1.9861111111111112in"
height="1.375in"}**Tentacion (Candied Plantain \"Temptation\")**

3 large ripe plantains

1 cup sugar

1 ½ cup water

1 tablespoon oil

1 tablespoon butter or margarine

½ teaspoon vanilla

Dash of cinnamon, optional

Hit the plantains on all sides with a wooden spoon to soften. Peel and
cut into 5 pieces each. In a large skillet, melt butter and oil on high
heat; add plantains. Fry until brown. Combine sugar, vanilla, cinnamon
and water. Reduce heat to low and pour liquid over plantains. Continue
cooking until the liquid thickens, about 15 minutes. 4-5 Servings

# 

# 

# PARAGUAY

![](media/image33.wmf){width="1.0694444444444444in"
height="1.1527777777777777in"}

**Zoo-tosopy (ground beef Stew)**

1 lb. coarsely ground or finely chopped beef

6 cups of water

½ cup of vegetable oil

2 large onions, coarsely chopped

2 large tomatoes, peeled and coarsely chopped

2 green bananas, sliced crosswise into large chunks

¼ cup of white long grain rice

1 teaspoon salt

Several dashes of Tabasco or other hot pepper sauce, or to taste

In a large heavy pot, mix the beef with the water, cover, and simmer
over low heat. Separately, heat the oil in a skillet and fry the onions,
tomatoes, and green bananas until the vegetables are slightly soft.
Combine the vegetables with the beef in the pot and add the rice is just
tender, about 20 minutes. Serve very hot in bowls. Serves 4

 

-19-

PARAGUAY

![](media/image34.wmf){width="1.9027777777777777in"
height="2.0277777777777777in"}Winter Squash Soup

8 servings

 

2 tablespoons butter

2 medium onions, chopped

2 medium carrots, chopped

2 cloves of garlic, chopped

1 cup tomato puree

2 fresh, hot chilies, seeded and chopped

2½ pounds butternut squash, peeled and cubed

5 cups low-sodium, chicken broth (remove fat)

Pepper to taste

Very small amount of salt (optional)

Lime wedges

 

1\. In a large, non-aluminum saucepan, warm the butter over medium heat.
Stir in the onions, carrots, and garlic. Cook for 3 minutes and then
cover the pan. Lower heat and cook for 3 or 4 more minutes, until the
vegetables are very tender. Stir in the tomato puree, chilies, butternut
squash, and chicken broth. Bring the soup to a simmer and cook for 30
minutes. Mash the squash pieces with a potato masher or the back of a
spoon (the soup does not need to be completely smooth), season to taste
(optional) and serve. Pass lime wedges to be squeezed into each bowl of
soup.

![](media/image35.wmf){width="1.7777777777777777in"
height="3.25in"}Serve with corn bread.

# PERU

**PERUVIAN FRIED RICE**

4 cups of rice soaked overnight

1/2 bunch of green onions cut in thin rounds

1 LB. of pork cut in pieces and fried with soy sauce

4 TBS. of Oil

3 eggs scrambled

1 TBS. of Soy Sauce

1 TBS. of salt

Cook the rice as follows:

Wash the rice and put it in a pan with equal quantities of rice and
water. Let the rice boil at a low temperature until it is dried. If you
place a piece of rice between your fingers it should be soft and smooth
without lumps.

In a large frying pan warm up the oil and fry the scrambled eggs. Cut
the eggs in chunks and add the pork, cooked rice and mix well. Season
with salt and soy sauce and finally add the green onion.

-20-

Potatoes a la Huancaína (PERU)

6 servings 

2 pounds white potatoes, washed

1 tablespoon olive oil

½ medium onion, sliced

½ tablespoon yellow chili

1 cup nonfat cottage cheese

2 ounces grated cheese

½ cup skim milk

1 head romaine lettuce

2 tablespoons chopped fresh parsley

6 black olives

 

1\. In a large saucepan, cover the potatoes with water. Bring to a boil
and cook until tender when pierced with a skewer. Drain and cool. Peel
and slice into ½-inch rounds. 

2\. Prepare the sauce. In a medium non-stick skillet, warm the olive oil
over medium heat. Add onion and chili and cook until the onion is
tender, about 6 minutes. Put the onion in a blender or food processor
and add the cottage cheese, grated cheese, and skim milk. Puree until
smooth. 

3\. To serve, arrange some lettuce leaves on each of 6 salad plates.
Arrange some potato slices on top of the lettuce and spoon sauce over
them. Sprinkle with chopped parsley; decorate each with an olive and
serve. Serve with grilled fish. 

# 

# EL SALVADOR

**Salvadoran Turnovers**

½ cup chickpeas, mashed

½ cup diced, cooked potatoes

½ cup green beans, cooked and chopped

½ cup diced, lean, cooked pork

1 tablespoon chopped onion

4 tablespoons tomato paste

½ teaspoon salt

In a medium-size bowl, mix all ingredients through ½ teaspoon salt
together and set aside.

2 cups masa, available in some grocery stores and in Latin-American
grocery stores

1 teaspoon salt

1¼ cup 1½ cup lukewarm water oil for frying

In another medium-size bowl, combine masa and 1 teaspoon salt. Gradually
add enough water, stirring constantly, to make a stiff dough. Divide
into 24 pieces, form each piece into a ball and place under a damp
towel. Place one ball between two sheets of plastic wrap and flatten
dough with a flat plate. Remove top plastic and place a tablespoon of
filling in the center of the dough. Press filling down. Pull up one side
of plastic to flip one part of the dough over the other, covering
filling and creating a crescent shape. Press edges together and place
under a damp towel. Repeat with remaining turnovers. Place about ¼ to ½
inch of oil in a non-stick frying pan and heat. Place turnovers in hot
oil and fry over low heat until each side is golden, about 5 minutes on
each side. Drain on paper towels. Makes 4 turnovers

-21-

![](media/image38.wmf){width="1.9861111111111112in"
height="1.2777777777777777in"}

### Pupusas

### (EL SALVADOR)

Makes 25 *Pupusas*

1 pound ground turkey breast\
½ large onion, finely diced\
1 clove garlic, minced\
1 medium fresh green chili, seeded and minced\
1 small tomato, finely chopped\
¼ teaspoon cumin\
¼ pound low-fat white cheese, grated\
½ teaspoon salt\
5 cups flour\
water, about 4 cups\
1 teaspoon vegetable oil

1\. In a large, non-stick saucepan, over high heat, cook the turkey,
onion, and garlic until cooked through. If necessary, add small amounts
of water to the turkey to prevent sticking. When the meat is firm,
reduce heat to low and add the chili, tomato, and cumin. Let mixture
cook until all liquid has evaporated. Set aside to cool. Stir in the
cheese and salt.

Brush the skillet with a little oil. Cook the *Pupusas* on each side for
4 to 5 minutes until nicely browned. Serve immediately

2\. Put the flour in a large mixing bowl and stir in enough water to
make a tortilla-like dough. Divide the dough into 25 pieces and roll
each into a ball. Flatten each ball between the palms of your hands to
½-inch. Put a spoonful of the meat mixture in the middle of each disk of
dough and enclose it firmly. Flatten the *Pupusas* again until they are
about ½-inch thick.

3\. To cook, heat a flat, heavy-bottom skillet until it is very hot.

*Serve with curtido.*

-22-

# ![](media/image39.wmf){width="4.347222222222222in" height="3.75in"}

# 

# 

# SPAIN

## PAELLA

## 1/3 cup of Olive Oil

1 Small Onion, minced

2-3 cloves of garlic, crushed

3-5 tablespoons minced fresh parsley

1 generous pinch of saffron

2 tablespoons of chicken bullion

3 skinless Chicken Breasts cut in large chunks

2 green peppers, sliced

1 red pepper, sliced

1 tsp. of yellow food coloring (optional-saffron is very expensive, a
pinch of it is all you need for taste but a richer color is desired)

8 oz. tomatoes sauce

1 tsp. sugar

4 cups of rice

7 cups of water

Salt

1/2 lb - 1 lb. shrimp, leave shell on

1 lb scallops

Sauté onion, parsley, and garlic in olive oil until the onion begins to
become transparent. Add saffron, chicken bullion, chicken, peppers and
sauté until chicken has become white. Add tomato sauce, sugar, food
coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil
5 minutes, stirring occasionally. Add shrimp & scallops; boil an
additional 5 minutes, stirring occasionally. Simmer 10 minutes covered,
stirring occasionally. If the rice appears to be getting too dry during
the last 10 minutes, add more water. If the rice is too wet at the end
of the 10 minutes, uncover and evaporate unwanted liquid. Serves 6

-23-

# ![](media/image40.wmf){width="2.6666666666666665in" height="3.013888888888889in"}VENEZUELA

**Meat stuffed corn flour (Arepas rellenas con carne**)

1 Basic arepa dough

1/2 tsp. Achiote powder

2 tbsp Oil

1/2 tsp. Ground cumin

1/2 lb Ground beef (454g)

1/4 tsp. Thyme leaves

1/2 lb Ground pork (454g)

1/4 tsp. Black pepper

1 medium onion -chopped

1 tsp. Salt

1 Garlic clove-minced

8 Pimento-stuffed olives -sliced

1 sm Green chile-chopped

1 tbsp Capers

2 lg tomatoes; peel, seed -chop

Heat oil in a heavy skillet over medium heat, add meat, onions, garlic,
green chile, tomato, achiote, cumin, thyme, black pepper and salt, and
cook, stirring occasionally, for 20 minutes, or until tomatoes have
formed a thick sauce. Stir in olives and capers. Prepare a recipe of
basic arepas (Venezuelan corn flour), shape into 3-inch (7.5cm) discs
(3/4-inch/1.9cm thick) and cook. When done, split in half, fill with
meat sauce and serve hot. Serves 10

![](media/image41.wmf){width="1.7916666666666667in" height="1.625in"}

**ECUADOR**

Red Pepper and Garbanzo Bean Salad

 

1 medium red bell pepper, chopped

1 cup cooked garbanzo beans

1½ cups chopped celery

1 small red onion, sliced

½ medium cucumber (peel if waxed), thinly sliced

 

In a large bowl, stir together all ingredients. Add the vinaigrette and
toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just
before serving.

 

-24-

![](media/image42.wmf){width="2.5in"
height="2.3194444444444446in"}NICARAGUA

Chicken Tamales with all the Extras

Makes 20 tamales 

30 corn husks or 20 pieces of aluminum foil cut into 10-inch squares 

[Dough]{.underline}

4 cups (1 pound) flour

2 cups skim milk

1½ cups low-sodium chicken broth (remove fat)

½ cup mashed potatoes

1 tablespoon vegetable oil

1 tablespoon lemon juice

½ teaspoon salt 

[Filling]{.underline}

¼ cup lemon juice

½ teaspoon salt

2 cloves garlic, minced

½ pound boneless, skinless chicken breasts cut into 20 strips, ½-inch by
2 inches 

[Garnishes]{.underline}

2 medium potatoes, peeled, and thinly sliced (20 slices)

40 raisins

2 tomatoes, thinly sliced (20 slices)

1 onion, thinly sliced

½ red bell pepper, thinly sliced (20 slices)

2 fresh green chilies, thinly sliced (20 slices)

20 fresh mint sprigs

 [To make the dough]{.underline}

In a large saucepan, stir the dough ingredients with a wooden spoon.
Cook the dough over medium-low heat for 20 to 25 minutes, until firm but
still moist. Cool to room temperature and wrap in plastic until needed.
The dough may be made one day in advance and refrigerated.

[To make the filling]{.underline}

In a medium mixing bowl, stir together the lemon juice, salt, and
garlic. Stir in the chicken. Cover and refrigerate for at least 2 hours
and up to 24 hours.

[To assemble and cook]{.underline}

1\. If you are using packaged corn husks, separate them, put in large
bowl, cover with water and set aside for several hours or overnight.\
2. Divide the dough into 20 pieces. Form each piece into a cylinder
about 3 inches long and place it in the center of a husk or foil. Press
into the dough a piece of chicken, 2 raisins, and a slice of potato. On
top of the dough place a slice of tomato, some onion slices, and slice
each of chile and pepper. Top with a sprig of mint. 

3\. Fold the ends of each foil or husk wrapper over the filling and
garnishes, and then fold the sides of the wrapper tightly. To tie them
into waterproof packages, use thin strips torn from several husks or use
5-inch pieces of string. If you are using foil instead of husks, tying
is not necessary. 

4\. Fill the bottom half of a large steamer with water. Stand all the
tamales upright in the top of the steamer and cover them with corn
husks. Cover the pot tightly, bring the water to a boil, adjust heat to
maintain a simmer, and let the tamales cook for about 1½ hours. To check
for doneness, open a tamale; the dough should come away solidly from the
husk or foil. As the tamales cook, check the water level occasionally
and replenish if necessary.

5\. Unwrap and serve immediately.

-25-

![](media/image43.wmf){width="1.9861111111111112in"
height="1.1111111111111112in"} OTHERS

## 

## 

## Albondiga Soup

**(Meat Ball Soup)**

### By Rachel Lopez

I was taught how to make this soup by my mother when I was a child. My
mother would mix the ingredients and then we (sisters) would be allowed
to form the meat balls for the soup. Growing up, I remember every meal
we ate consisted of meat mixed with something like rice, potatoes,
vegetables, etc. Why you might ask? I think that most Mexican mother's
would try to stretch the meat to feed her own children and those that
might drop by. Every meal was also accompanied with homemade flour
tortillas, beans, Spanish rice and chili (salsa).

So here is my mother's recipe and I hope that you all can enjoy making
it with your families as I enjoy and have memories of making it with my
mother and sisters.

**[Ingredients --]{.underline}**

2 Pounds Ground Beef

1 Yellow Onion (Chopped in Small Pieces)

1 Cup Cooked White Rice

1 Egg

Salt and Pepper to Taste

1 Can Tomato Sauce

Optional: Noodles, Chopped Vegetables (carrots, celery, potatoes)

Mix together hamburger meat, onions, rice, egg, salt and pepper. This
needs to be done with your hands (no spoons). Once the mixture has been
mixed, form into meat balls. You determine the size of the meat balls.
Set aside.

**[Soup Broth --]{.underline}**

Water

1 Can Tomato Sauce

Salt and Pepper

In a Medium/Large soup pan -- add water, tomato sauce, salt and pepper
to taste. Bring to a boil. Once the broth has come to a boil, reduce and
start dropping in the meat balls. It is important that the broth is hot
so that the meat balls will not fall apart. Add optional noodles and
vegetables to broth. Continue to cook for 10-15 minutes. Serve in a bowl
with Spanish rice.

-26-

![](media/image44.wmf){width="2.0416666666666665in" height="2.625in"}

# Tortilla De Patata

**[Ingredients:]{.underline}** 4-5 Potatoes

1 Onion (Red, White or Yellow)

2-3 teeth of Garlic

5-6 Eggs

Salt

Pepper

Olive Oil

**[Preparation:]{.underline}**

Peel and thinly slice the potatoes. Heat up a frying pan (ideally a
non-stick frying pan) with a few tablespoons of olive oil and a few
teeth of garlic (diced or pressed). Once the pan is hot (medium to high
heat), add the potatoes, let them fry and frequently turn them to
prevent any burning. Dice the onion into small pieces and add to the
potatoes, continue turning them. Season the potatoes, onion and garlic
with salt and pepper, as desired.

In a large to medium sized bowl, scramble the eggs and season them as
well. Once the potatoes, onions and garlic (vegetables) are fully
cooked, remove them from the heat. Let the vegetables cool down a bit
and add them to the eggs. Mix the vegetables and eggs together.

Clean the frying pan and add more olive oil and garlic (once again a
couple of tablespoons of oil and a couple teeth of garlic). With
medium/high heat pour the eggs/vegetables (batter) into the frying pan.
Push the sides of the batter down (with a wooden spoon) to ensure that
the batter does not stick to the sides of the frying pan. Also, lift up
the pan and shake back and forth to make sure the bottom has not stuck
either. Do not stir or break the batter, let the bottom side cook. After
the batter has cooked, place a large plate (large enough to overlap the
top of the pan) over the pan. Firmly hold the plate with one hand and
the frying pan with the other. Flip the pan upside down with the plate
tightly pressed on the top of the pan. Slide the tortilla back into the
pan with the cooked side up. Let the tortilla fully cook on low/medium
heat so that the middle of the tortilla is not runny. Let the tortilla
cool a bit and enjoy!!!

Feel free to add any type of ingredients (mushrooms, carrots, chorizo,
red bell peppers....).

-27-

#### Tamales

Red tamales are a Christmas tradition in Mexico. Masa harina is
available in Latino markets. Masa is made from dried corn kernels cooked
in lime water and soaked overnight. The wet corn is then ground into
masa and the dough is used to make corn tortillas.

Filling

![](media/image45.wmf){width="1.8888888888888888in" height="1.75in"}2 lb
(1 kg) lean beef or pork, cubed

3 garlic cloves, minced

2 tablespoons lard or vegetable shortening (vegetable lard)

2 tablespoons all-purpose (plain) flour

1 cup (8 fl oz/ 250 ml) Red Chili Sauce (recipe on page 195)

1 cup (8 fl oz/250 ml) reserved broth

Salt and freshly ground pepper to taste

Masa

1 1/2 cups lard or vegetable shortening

3 ½ cups masa harina

½ cup red chili mixture reserved from filling, above

¾ cup reserved broth or more as needed salt to taste

25 corn husk, soaked in hot water for 30 minutes additional red chili
sauce for topping (optional)

To make the filling, in a large, heavy saucepan over medium heat, place
the beef or pork and add water to cover. Add 1 of the garlic cloves and
bring to a boil. Reduce heat and cook, stirring occasionally, for 1-2
hours, or until the meat is tender. Drain and let meat cool; reserved
the broth.

In a large skillet, melt the lard or shortening; add the remaining 2
garlic cloves and cook until slightly browned; add the flour and cook,
stirring, for 2-3 minutes, or until lightly browned. Stir in the red
chili sauce and the reserved broth; simmer for 10 minutes. Remove ½ cup
of the liquid and set aside. Shred the meat and add to the simmering
liquid and set aside. Shred the meat and add to the simmering liquid;
cook over low heat for 5 minutes. Add salt and pepper and let cool.

To make the masa, in the bowl of an electric mixer, cream the lard or
shortening until light and fluffy about 5 minutes. Add the masa harina
and reserved red chili mixture from the filling. Add the reserved broth.
If too dry to spread, add additional broth until the mixture is of
spreading consistency. Add salt to taste.

Open the soaked corn husks, rinse and drain on paper towels. Spread
about 2 tablespoons of masa over the bottom half of each corn husk. Top
with 1 ½ tablespoons of meat mixture. Fold the side of the husk toward
the center, one side at a time. Fold the sides of the husk toward the
center, one side a time. Fold the bottom of the husk up and the top
down, tying with a strip of soaked corn husk. Continue until all the
filling and masa are used. If not cooking immediately, freeze
individually and, when frozen, place in freezer bags.

Cook the tamales in a steamer for 25-35 minutes, or until the masa is
firm and the filling is heated through. Serve with additional red chili
sauce, if desired.

If you do not have the time or the patience and would like to skip any
of these steps, just do what I did and purchase the tamales at your
local Mexican Restaurant.

##### 

##### -28-

##### Ceviche

1 pound fresh skinless striped bass, snapper, halibut, or other white
ocean fish fillets, cut into ½ -inch cubes

1 ½ cups freshly squeezed lime juice, plus more if needed

1 medium white onion, cut into ¼ -inch dice

2 medium-large tomatoes (1 pound) cut into ¼ -inch dice

2 jalapeños, stemmed, seeded, and finely chopped (or raw)

^1^/~3~ cup chopped fresh cilantro, plus a few leaves for garnish

½ cup chopped, pitted green olives, preferably manzanillos

1 to 2 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed orange juice

1 large ripe avocado, peeled, pitted, and diced

Coarse salt (to taste)

Tortilla chips, for serving

1.  In a small bowl, combine fish, lime juice, and onion. Be sure the
    fish is covered with lime juice; add more if necessary. Cover with
    plastic wrap, and refrigerate until fish no longer looks raw when
    broken open, about 4 hours. Drain in a colander.

2.  In a large bowl, combine tomatoes, jalapeños, cilantro, olives, and
    oil. Add the fish and orange juice; stir to combine. Season with
    salt. Cover, and refrigerate if not serving immediately.

3.  Just before serving, add avocado, and stir gently, being careful not
    to break up pieces. Garnish with cilantro leaves, and serve with
    tortilla chips.

Chef Rick Bayless recommends marinating the seviche for at least 4 hours
or up to 2 days before serving.

Serves 8 as an appetizer

##### ![](media/image46.wmf){width="2.017361111111111in" height="1.1041666666666667in"}

##### 

##### 

##### -29-

**Chili Relleno Casserole**

Ingredients**[:]{.underline}**

1 can 27 oz. Ortega whole green chilis

One and 1/2 cup milk

1 cup of flour

2 eggs

Dash of salt and pepper

At least 3 cups of real (no non fat stuff) cheese
(Monterrey/Jack/Cheddar)

Topping

2 - 8 oz. cans of tomato sauce

Directions

Rinse chilis and remove seeds and lay flat on paper towels to remove
excess water

Mix milk, flour, eggs, salt and pepper together

Lightly butter/grease 9 X 13 pan

Layer bottom of pan with chilis, then a layer of cheese, pour part of
milk mixture over cheese, then repeat until those ingredients are
complete/finished. Then pour two cans of tomato sauce over top. Sprinkle
last bit of cheese on top, if any, or you may save some for the top.

Middle of oven for one to one and a half hours at 375 degrees. Let cool
to set, then cut and enjoy.

Anita Lopez

Rural Development

##### ![](media/image47.wmf){width="2.8381944444444445in" height="2.3743055555555554in"}

##### 

-30-

##### Carmelite Flan

This recipe comes from Carmelite Nuns who ran a nursing home. The
original recipe serves 50, but I reduced the amounts while retaining the
proportions. Making Flan has always intimidated me, but I made this
recipe several times with great results. It may indeed be foolproof!

Sandra Marcotte, Farm Service Agency

5 eggs

1 can (14 ounces) sweetened condensed milk

1 can water

1 tablespoon vanilla

½ cup granulated sugar

5 servings; 1 hour 15 minutes preparation time

-   Place eggs, sweetened condensed milk, water and vanilla in a blender
    jar

-   Blend until well mixed and frothy, 30 to 45 seconds. Then set aside.

-   Melt sugar over medium-low heat in small skillet, stirring
    constantly, until caramelized (sugar melts and turn light brown)

-   Pour egg mixture on top of caramelized sugar; equal amounts in cups

-   Set custard cups in a larger pan and pour hot water into the larger
    pans to come halfway up the sides of the custard cups.

-   Bake at 350 F for about 45 minutes or until a knife inserted in the
    center comes out clean.

-   Cool to room temperature, then chill completely in refrigerator

-   To serve, run a thin knife or spatula around the rim of each flan to
    loosen. Then, turn custards out on individual dessert plates, with
    caramel on top.

![](media/image48.wmf){width="2.2916666666666665in" height="2.125in"}

-31-

##### ![](media/image49.wmf){width="2.25in" height="2.5833333333333335in"}Chicken Enchiladas

### INGREDIENTS:

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

3/4 cup shredded Cheddar cheese

### 

### 

### DIRECTIONS:

**1.** Preheat oven to 350 degrees F (175 degrees C).

**2**. In a medium, non-stick skillet over medium heat, cook chicken
until no longer pink and juices run clear. Drain excess fat. Cube the
chicken and return it to the skillet. Add the onion, sour cream, Cheddar
cheese, parsley, oregano and ground black pepper. Heat until cheese
melts. Stir in salt, tomato sauce, water, chili powder, green pepper and
garlic.

**3.** Roll even amounts of the mixture in the tortillas. Arrange in a
9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before
serving.

-32-

### Cochinita

### 

### This dish originates from the State of Yucatan in Mexico.

### [Ingredients:]{.underline}

1 Red onion (call it purple if you like, it looks purple to me)

2 pounds of boneless pork shoulder

1 achiote seed paste tablet, 100 grams, 3.5 ounces

3 bay leaves

1 tsp Rosa Blanca (Chicken bouillon) powder

Salt to taste

Habanero chili sauce

Corn tortillas

1 t Red Wine vinegar

**[Pre-cooking:]{.underline}**

-   Cut the onion in thin, long slices

-   Open the kitchen windows

-   Boil the pre-cut onion for 10 minutes or until fully cooked in a
    mixture of half Red Wine vinegar and half water, just enough to
    cover the onion in the sauce pan

-   Did I mention that you had to add the bay leaves to the mix before
    you cook the onion?

-   Put the onion mix in the refrigerator, it should be served cold.
    This is best done overnight.

-   Cut the pork meat in chunks and discard big pieces of fat, leave
    some fat as it adds to the flavor

-   In a separate container, mix half a cup of Red Wine vinegar, one and
    a half cups of water, and some salt

-   Add a tea spoon of chicken bouillon to the water mix, and dissolve
    the achiote paste tablet in it. This may take a while to mix.

### [Cooking]{.underline}:

-   Set tall frying pan in mid-high heat

-   Add the pork and the achiote-water mix

-   Bring to a boil, reduce heat to low and simmer for about 3-4 hours
    or until the meat is very soft and pulls apart easily

-   Pull apart the meat and cook for a little while longer, add a little
    water whenever necessary to keep the meat covered

-   Heat the tortillas and enjoy, Cochinita Pibil is served in a plate
    where everyone makes \"tacos\" from it.

-   To each tortilla, add some of the Cochinita, some pickled onions and
    Habanero sauce. The tortilla should get a little wet with the
    Cochinita sauce. It should not be dry.

### [Tips:]{.underline}

**A Pressure Cooker really helps here. If you like making dishes like
this one often you should consider the pressure cooker. It will cut
cooking time to half hour.**

**Heating tortillas on a microwave**: To heat tortillas you can wrap
them in a kitchen towel and put them inside a container. Microwave 15
seconds per tortilla. If you can\'t get some sort of pork. Check out
your neighbors pets.

**Habanero** sauce can be very hot. Some have great taste and others are
simply heat. Avoid the extreme heat.

**Achiote** seeds or Annatto seeds can be used to make the paste if you
can\'t find it in paste form. You must mush them into a paste and it
will be hard to do.

-33-

**Envueltos de Mazorca**

 

***Submitted by Martha Nunez-Hagius***

![](media/image50.wmf){width="1.125in" height="2.0in"}*HEPM, Idaho*

(Preparación y cocción: 1 1/2  Receta para 8-10 porciones / calorías por
poción: 222)

[**Ingredientes**:]{.underline}

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}1 libra de queso blanco rallado

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}10 mazorcas tiernas

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}1 huevo batido como para perico

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}1 lata pequeña de crema de leche Nestle

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}Azúcar y sal al gusto

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}Hojas de maíz.

**[Preparación:  ]{.underline}**

Desgranar las mazorcas y molerlas con el queso; amasar bien, incorporar
el huevo, la crema de leche Nestle, el azúcar y la sal, continuar
amasando hasta que quede una masa firme.

En cada hoja de maíz, colocar un poco de la masa preparada. Doblar la
hoja y sujetarla con una pita.

Colocarlos en una olla con agua, llevar al fuego durante 30 minutos
aproximadamente.

NOTA:

Se recomienda colocar algunas tusas en el fondo de la olla para evitar
que se peguen los envueltos.

**Envueltos de Mazorca (Corn Wraps)**

***Submitted by Martha Nunez-Hagius***

*HEPM, Idaho*

(Preparation and baking: 1 1/2 Recipe for 8-10 servings/calories per
serving: 222)

[**Ingredients**]{.underline}

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}1 pound of grated white cheese

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}10 ears of corn

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}1 egg (beaten)

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}1 small can of cream milk.

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}Sugar and salt to taste

![](media/image51.png){width="0.24861111111111112in"
height="0.1673611111111111in"}Husks

**[Preparation:]{.underline}**

Remove the grain from the corn and grind them with the cheese; to knead
well, add the egg, the cream, the sugar and the salt, continue kneading
until the dough is firm.

In each husk placed a little bit of the prepared dough. Fold the husk
firmly around the dough.

Steam them in a pot with water for approximately 30 minutes.

**NOTE:**

Place some cobs at the bottom of the pot to avoid the corn wraps from
sticking together.

-34-

**King Ranch Casserole**

Submitted by Judy Tschetter, Beadle Conservation District, Huron, South
Dakota. I got this recipe from my sister-in-law when I visited my
brother and family in Singapore. They had lived in several different
towns in Texas and I think she got it from someone in Texas.

1 pkg. flour tortillas, cut in bite size pieces

2-3 cups cooked chicken, cubed

½ lb grated cheddar cheese

1 can Rotel tomatoes, drained

2 cans cream soup

½ cup chopped onion

1 bell pepper, chopped

1 tsp chili powder

Mix all together. Pour in casserole dish and bake at 375 for 30-45
minutes (until hot and bubbly). Place beans in large bowl. Add enough
water to cover. Let stand overnight. Drain well. Place beans in large
saucepan. Add enough water to cover. Bring to boil and cook until beans
are almost tender, about 30 minutes. Drain. Heat oil in large skillet
over medium high heat. Add onions, garlic and jalapeños and sauté until
tender, about 4 minutes or so. Add chili powder and cumin and stir until
fragrant, about 1 minute. Add beans, tomatoes with juices, 2-1/2 cups
water and sugar. (I used the bean broth). Bring to a boil. Reduce heat
to medium-low and simmer 20 minutes. Add chipotle to black bean chili.
Simmer until chili is very thick, stirring frequently and adding more
water by 1/2 cupfuls if chili is dry about 1 hour 15 minutes. Season
with salt and pepper.

Divide tortilla chips among bowl. Ladle chili over chips. Spoon dollop
of sour cream atop each and serve hot. Serves 6

# 

![](media/image52.wmf){width="2.0416666666666665in"
height="1.3055555555555556in"}

-35-

![](media/image53.wmf){width="2.0972222222222223in"
height="2.013888888888889in"}**Nachos**

Rosa L. Reyes

Soil Conservationist, LaBelle, FL

Hispanic Emphasis Program Manager for Florida

Serves 6

Ingredients

1 cup well fried beans or canned

1 14 ½ ounce bag round corn tortilla chips or one recipe Tortilla Chips

4 ounces shredded Monterey Jack cheese

3 pickle jalapeño chilies, sliced

For Toppings (optional)

Guacamole or chunky fresh tomato

Shredded chicken or beef

Sour cream

Chopped green onions

Preheat oven to 100 degrees F.

Spread a thin layer of beans on each chip and place on a heatproof
platter or baking pan. Sprinkle on the cheese and top with the chilies.
Bake in the oven for about 5 minutes, until the cheese is melted. Serve
immediately as is or add the toppings, alone or in a combination.

**Cucumber Cooler**

Serves 4 to 6

Ingredients

2 large cucumbers, peeled, seeded, and roughly chopped

Juice of 3 limes

6-8 tablespoons sugar

For the Garnish

Springs of mints or long sticks of cucumber (optional)

Blend the cucumber, lime juice, sugar and 2 cups of cold water in a
blender until frothy.

Pour into a glass pitcher and add 4 additional cups of cold water. Taste
for sugar and lime, adding more if needed. If not drinking immediately,
store in the refrigerator, covered, for no more than 2 hours. Before
serving, put ice cubes into tall glasses, stir in the cucumber water,
and pour. For a special touch, add a garnish of mint or cucumber.

-36-

**New Mexico Red Chile**

Margaret Gigante

Colorado HEPM

NRCS Soil Conservationist

3590 E. Main Street

Trinidad, CO

-   ½ Lb Ground beef (can be made with almost any kind of meat)

-   ½ Fresh Onion or dried minced onion

-   Salt

-   Pepper,

-   Garlic Salt

-   2-3 Tbs Red Chili Powder^\*^

-   2-3 Tbs Crushed Red Chili (Chili Caribe)^\*^

-   ½ Cup Flour or 1/3 cup cornstarch

-   ½ can Tomato Sauce

\*Availability may vary depending on geographical location. Red Chili
powder and Crushed Red Chili can usually be found at most grocery stores
but you may have to search at specialty stores.

In medium sized sauce pan, brown ground beef until well cooked, drain
excess grease. Season to taste with salt, pepper, onion (fresh or dried
minced onion) and garlic. Add 2-3 Tbs of red chili powder and 2-3 Tbs of
crushed red chili. Add 1 quart of water and ½ can of tomato sauce. Bring
to a rolling boil. In a separate container, mix flour or corn starch
with COLD water to make a slightly thick mixture, make sure to dissolve
all lumps. Pour mixture into boiling chile while stirring to thicken to
a gravy-like consistency (make sure to stir well or you will get lumps).
If chile is not thick enough, add more flour or cornstarch mixed with
water. Bring to a boil again and it is ready to serve. The amount of
chili powder or crushed chili added can be adjusted to make a hotter or
milder chile.

Chile can be served many ways:

-   Eat as is with tortillas, sopapillas, crackers, bread or corn bread

-   Chile Fries---serve Chile over French fries and top with cheddar
    cheese, lettuce and tomatoes

-   Smothered Burrito---Serve Chile over a bean burrito and top with
    cheddar cheese, lettuce and tomatoes

-   Chile Beans---Mix Chile with Pinto Beans and eat with tortillas,
    sopapillas, crackers, bread or cornbread

-   Frito Pie---Serve Chile over Fritos or corn chips and top with
    cheddar cheese, lettuce and tomatoes

Family Recipe Submitted by Margaret Gigante, CO NRCS

-37-

![](media/image54.wmf){width="2.013888888888889in"
height="1.6666666666666667in"}

**[Flan de Calabaza o Panapen (Pumpkin Flan)]{.underline}**

Misty Falcon, OR

**Ingredients**

1 cup of boiled and mashed pumpkin

2 cups of sugar (1 cup for the flan mix and the other for the caramel)

1 can of evaporated milk (13oz --non diluted)

5 whole eggs

1 tsp. vanilla

1 tsp. pumpkin powder or cinnamon

**Process**

In a blender, mix the evaporated milk, pumpkin, 1 cup of sugar, 5 eggs,
1 tsp. of vanilla, and 1 tsp of pumpkin powder or cinnamon. You can add
more cinnamon or pumpkin powder depending on how you'd like the flan to
taste.

Pre-heat oven at 350\' along with a larger pan (larger than the 8" round
dish you will be using for the flan) filled with at least an inch of
water. The process will be called "Baño Maria."

To make the caramel, warm the last cup of sugar until it is golden
brown. Do not let the sugar burn, as it will sour the flan. Once you
have mixed all the ingredients and browned the sugar, coat the bottom of
the 8" round dish you will use for the flan with the caramel. Afterward,
pour in the flan mix into the 8" dish and place this dish into the
larger pan filled with an inch of water. After about 45 minutes, check
the flan by inserting a knife in the center. If the knife is clean, the
flan is done. 

-38-

 

**Easy Salsa Recipe**

1 can diced Tomato

1 clove garlic

1 jalapeño

1/2 onion

1/4 bunch cilantro

1 teaspoon salt

1/2 teaspoon pepper

2 dashes cumin powder

1/2 squeezed lime juice

Place all items in blender with tomatoes last and blend to the
consistency you like. Best if served right away. You may want to start
out with 1/2 jalapeno first and see how hot you like it.

![](media/image55.wmf){width="1.9861111111111112in"
height="1.5972222222222223in"}

**Taco Soup**

Ingredients:

1 lb. ground beef

1 pkg. taco seasoning

2 cans whole kernel corn drained

2 cans pinto or red beans drained

1 can dice tomatoes

1 large can tomato juice

4 medium potatoes cubed

Brown ground beef, drain. Mix taco seasoning with meat. Mix corn, beans,
dice tomatoes, cubed potatoes and tomato juice. Add meat mixture. Simmer
1 hour or until potatoes are tender. Serve with Tostitos or Tortillas.
Serves 8 -10

Barb Lutrell

IL HEPM

-39-