Cachapas (From Venezuela) are traditionally made with fresh corn, and are a summer favorite, but this easy recipe uses canned cream corn, pancake mix and whatever cheese you have on hand. Try this simple appetizer for a taste of Venezuela whenever you like.

1 can creamed corn 3/4 cup pancake mix ¼ cup corn meal 1 egg 2 tablespoons melted butter or margarine 2 tablespoons sugar, or to taste slices of cheese of your choice

1. Blend all the ingredients in the order listed. Let the batter rest for 5 minutes. 2. Heat a non-stick frying pan and drop small amounts of the batter as if making pancakes. 3. Serve the cachapas warm, wrapped about a slice of cheese.

Chickpea salad2 cans of chickpeas Hard-boiled eggs 4 red peppers –the kind that are roastedSmall bunch of spring onions

1. Drain and rinse the chickpeas 2. Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl3. Add the red peppers to the tomato (if you can’t find the roasted peppers you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips)4. Cut the cured ham into small squares and add to the bowl. Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper 5. Add the chickpeas to the salad mixture 6. Garnish with fresh parsley and serve

Puerto Rican Macaroni Salad Makes 6 servings½ cup Mayonnaise 1/2 cup sour cream 1 tablespoon chopped fresh cilantro1 teaspoon GOYA adobo (powder in Mexican section)2 cups (8 oz) corkscrew noodles, cooked, drained2 cups halved zucchini slices1 cup cherry tomato halves½ cup pitted ripe olives, sliced½ cup green onion slices

1. Combine mayonnaise, sour cream, cilantro, and seasoning. 2. Mix well. 3. Add remaining ingredients; mix lightly. 4. Chill. Serve with salsa if desired.

Tuna Rice Loaf

½ kg boiled white rice ¼ kg tinned tunamayonnaise 1 large tomato olives (green and black)

1. Boil the rice for 10 mins until soft then rinse in cold water and drain well2. Prepare a loaf tin by lining it with foil and a bit of olive oil to prevent sticking3. Prepare the tomato by blanching it to remove the skin - chop it up into small cubes and season with salt and pepper4. Once the rice has cooled down sufficiently put a layer of rice in the bottom of the loaf tin followed by a layer of tuna and then tomato repeat this process as many times as necessary finishing with a layer of rice (layers should be about 1cm thick) 5. Press the mixture down gently and place in the fridge for 3 hours 6. Take it out of the fridge and very carefully remove fromthe loaf tin placing it on a plate upside down7. Remove the foil and cover with a little mayonnaise and finish off by garnishing with green and black olives

SPANISH RICE PRONTO ¼ cup oil1 med. onion diced½ med green pepper diced1 1/3 cup Minute Rice1 ½ cup hot water2 8 oz. cans tomato sauce1 tsb. saltdash pepper1 tsp. mustard (optional)

1. Heat fat in skillet. 2. Add onion, green pepper, and rice.3. Cook and stir over high heat until lightly browned.4. Add water, tomato sauce and seasonings. 5. Mix well.6. Bring quickly to a boll. 7. Cover tightly and simmer 10 min.

EASY SPANISH RICE4 cups rice2 cans diced tomatoes2 packets taco seasoningsalt, pepper, chili powder, and cumin to tasteseveral sprigs torn fresh cilantro4 cups water

Put all ingredients in rice cooker and stir, will cook automatically until rice is done.

Mexicali Cheddar Bean Salad1 can (16 oz.) black beans, rinsed, drained1 can (16 oz.) kidney beans, rinsed, drained1 can (16 oz.) navy or great Northern beans, rinsed, drained6 oz. Sharp Cheddar Cheese, cubed1 small red pepper, chopped1/2 cup Thick 'N Chunky Salsa1/2 cup sliced green onions1/4 cup chopped cilantro (optional)1 Tbsp. lime juice12 lettuce leaves

1. TOSS all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled

Rice Salad1 pkg. (14 oz.) instant white rice1 can (15 oz.) black beans, drained, rinsed1 cup corn1 medium red pepper, chopped3 green onions, sliced1 cup Italian Dressing1 cup Thick 'N Chunky Salsa1 cup lightly crushed tortilla chips

1. PREPARE rice as directed on package. Place in large bowl; cool.2. ADD beans, corn, peppers, onions, dressing and salsa; mix lightly. 3. Cover and refrigerate at least 1 hour or until ready to serve.4. TOP with crushed chips just before serving.

Spanish Lentils and Rice Yield: 6 cups1 cup lentils (or I can of prepared lentils)2 cups water1 medium onion, chopped1 tablespoon olive oil2 cloves garlic, minced½ cup rice 2 medium tomatoes, coarsely chopped (You can substitute 1/2 can diced canned tomatoes for the fresh tomatoes)2 cups chicken brothSalt and pepper, to taste

1. Prepare lentils: Rinse and sort lentils. Cook lentils in water for 20 minutes. Drain. If you are using the canned lentils, skip this step.2. Prepare rice: Sauté the onion and garlic in the olive oil until onion is translucent. Add rice and sauté until rice is translucent, stirring frequently.3. Prepare final dish: To the rice mixture, add lentils, tomatoes, and broth. Bring to a boil, lower heat and partially cover. Cook for an additional 30 minutes or until rice and lentils are tender. Add salt and pepper to taste. Let cool and refrigerate.

Spanish Cinnamon Cheesecake A recipe from Mallorca. 6 eggs3 deciliters (1 1/4 cups) granulated sugar500 grams (1 pound) cottage cheeseGrated peel from 1 lemon1 teaspoon ground cinnamonFor the dish1 tablespoon butter or margarine2 tablespoons fine dried breadcrumbs

1. Heat the oven to 175 degrees C/350 degrees F.2. Beat eggs and sugar white and fluffy. 3. Process the cottage cheese in a food processor until very smooth. 4. Mix egg batter and cottage cheese and flavor with lemon peel and cinnamon.5. Grease and "flour" (use the breadcrumbs) a dish with loose edges, diameter 9-10-inches. 6. Pour in the batter and bake in the bottom of the oven for about 45 minutes. 7. If the cake gets too dark, cover with some aluminum foil towards the end.8. Serve cool with whipped cream

Candied Walnuts 1 cup walnut pieces1/3 cup granulated sugar

1. Cook walnuts and 1/3 cup sugar in skillet over low heat, stirring constantly, until sugar is melted and walnuts are coated.

2. Immediately pour mixture onto aluminum foil-covered cookie sheet; carefully spread in single layer.

3. Cool; break apart. Store at room temperature.

Alfajores (almond cookies, makes 15)1 ½ cups almonds, chopped in large pieces2 cups almonds ground1tsp cinnamon½ teaspoon anis2/3 cup honey½ lemon

Mixture 1:Toast the whole almonds in 300-degree oven; turn over so they brown evenlyChop in large pieces.Heat the honey and pour over these almonds.

Mixture 2: Mix the ground almonds with anis and cinnamonGrate the lemon peel over this mixture.

Step 3: Mix the two. Separate into 15 sections and form little cookies or candies.Can wrap in wax paper if you want.

Brazo de Gitano (literally means "gypsy's arm". This filled Spanish sponge cake with cream filling is easy to make and irresistable)This is a classic Spanish chocolate cake roll.

5 eggs, separated1/4 cup granulated sugar1/4 cup flour1/4 cup cocoa powder1 teaspoon vanilla extract4 tablespoons sifted confectioners’ sugar1 cup heavy cream, whipped1 1/4 teaspoons rum extract (not necessary)1 tablespoon superfine sugar (Superfine Sugar: Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds.)

1. Heat oven to 350 degrees F.2. Beat egg yolks and ¼ cup sugar until thick and smooth. 3. Stir in flour, cocoa and vanilla extract. 4. Blend well. 5. Whip egg whites until stiff, but not dry. 6. Fold into yolk and flour mixture. 7. Butter a 15 x 8-inch baking pan. 8. Line with baking parchment paper or wax paper. 9. Butter well again, and dust lightly with 2 tablespoons of the confectioner’s sugar. 10. Pour batter into the pan and spread out evenly. 11. Bake for 15 minutes. 12. Cool for 5 minutes, and then turn onto a cloth to cool. 13. After 10 minutes peel paper off.14. Combine whipped cream, rum and sugar. Adjust to taste. 15. Spread over cake and roll cake like a jellyroll, starting with the long edge. 16. Sprinkle with remaining confectioner’s sugar. Serve in slices.

Brazo de Gitano1 hour 45 min prep 1 cup milk1 tsp vanilla3 tablespoons cocoa2 egg yolks2 cups superfine sugar (Superfine Sugar: Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds.)1 tablespoon of self-raising flour, sifted4 whole eggs3 tablespoons of self-raising flour, sifted1 tablespoon whole almonds1 tablespoon powdered sugar

6. Put the milk, vanilla and cocoa in a pan and whisk, bring to boiling point. 7. Whisk the egg yolks in a bowl with 4 oz. sugar and 1 tbsp. flour 8. Gradually whisk in the hot milk. 9. Return to the pan and stir over low heat until the custard thickens. 10. Put the eggs and the remaining sugar in a bowl and whisk over a pan of hot water

until pale and thick, then whisk until cool. 11. Fold in the self-raising flour. 12. Pour mixture into lined pan and bake at 190C degrees for 15 min until risen and

golden brown. 13. Put a piece of greaseproof paper on the work surface and sprinkle with a little

extra sugar. 14. Turn the sponge into the sugared paper, trim edges, and cover with another piece

of paper. 15. Roll up with paper inside from one of the long edges. 16. Leave to cool. 17. Unroll and spread with the cold filling, sprinkle the toasted almonds over the

filling and roll up again. 18. Decorate with whole almonds and sift icing sugar over the top.

Brazo de Gitano6 eggs separated 75g sugar 75g flour sifted1 tsp grated lemon rind 4tbsp icing sugar whipped cream a few flaked almonds

1. Beat the egg whites until stiff then mix in the egg yolks little by little and then mix in the sugar2. Fold in the sifted flour gradually then add the grated lemon rind3. Line a shallow baking tin with buttered greaseproof paper4. Pour in the batter and bake in a medium oven for approx 10 mins 5. Remove carefully from the baking tray and place on another piece of grease proof paper sprinkled with the icing sugar - leave to cool for a few minutes 6. Cover with the whipped cream and then carefully roll up the cake7. Place on a plate and sprinkle with a little more icing sugar and a few flaked almonds.

Flan Simple ingredients. 1/3 cup sugar 6 eggs 6 tablespoons sugar 2 cups milk 1 teaspoon vanilla extract

1. Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan. 2. While holding down the cake pan so it doesn't float, fill the larger pan with just

enough hot water to come about 3/4-inch up the side of the smaller pan. 3. Then remove the smaller pan and put the larger pan of water in a preheating

350°F oven while you mix the flan. 4. Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will be baked in. 5. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over

or just resting on a burner; shake and tilt the pan, rather than stirring the sugar. 6. Watch carefully. 7. Once melted, sugar will caramelize (brown) quickly; as soon as it does, tilt pan so

that the entire surface is covered. 8. Remove from heat; syrup will harden and crack, but that's okay. 9. Beat together eggs and the 6 tablespoons sugar; add milk and vanilla. 10. Pour the egg mixture into the caramel-lined pan, open the oven door, and

carefully place the flan in the hot-water bath. 11. Bake at 350°F for about 25 minutes; test doneness by gently pushing custard in

center with back of a spoon. 12. When done, a crevice will form. 13. Remove from hot water and chill at once. 14. Bring it in cold and we will slice it.

Easy Flan1 can evaporated milk TOPPING:1 c. water 3/4 c. sugar4 eggs1 c. sugar1 tsp. vanilla

1. Brown 3/4 cup sugar until melted completely. 2. Pour in an un-greased round 1 quart casserole dish. 3. Mix all ingredients together and pour on top of melted sugar. 4. Bake 1 1/2 hours at 350 degrees (to keep flan from getting bubbles in it, place

your dish in a large broiling pan with about 2 inches of water while baking). 5. Refrigerate overnight. 6. Bring it in cold and we will slice it.

Really Really Easy Flan:Go to the section of the supermarket that has Mexican food and find the Flan mixes. (It looks like a box of Jello mix.) Follow instructions.

SPANISH NATILLAS RECIPE(custard cream )Natillas is a traditional Spanish dessert and is similar to cold custard, but creamier and with a hint of cinnamon. Most Spanish restaurants offer natillas in their list of homemade dessert. This is an easy recipe for Spanish natillas that just takes about 30 minutes to do.

8 egg yolks 1 liter milk 200 gr. sugar1 dessert spoon corn flour 1 stick of cinnamon Powdered cinnamon

1. Put the milk in a saucepan with the cinnamon stick and heat. Save a small glass of cold milk.2. Beat the egg yolks with the sugar. Dissolve the corn flour in the cold milk, stir well and then add to the eggs and sugar.3. When the milk is starting to boil, remove the cinnamon stick and add the mixture of flour, milk, eggs and sugar. Stir well over the heat until the custard thickens. Don't boil.4. Put the natillas into individual bowls or dessert glasses. Sprinkle with a little cinnamon powder.

Layered Dulce de Leche Dessert

40 NILLA Wafers, divided1 ¼ cups cold milk2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling1 tub (8 oz.) COOL WHIP Whipped Topping, thawed¼ cup KRAFT Caramel Topping

CHOP 4 of the wafers; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in the whipped topping. Spoon one third of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 Tbsp. of the caramel topping. Repeat layers of pudding mixture, wafers and caramel topping. Cover with the remaining pudding mixture. Sprinkle with chopped wafers; press wafers gently into pudding mixture.

FREEZE 4 hours or until firm. Lift dessert from pan, using foil handles; remove foil. Place dessert on serving plate. Let stand 15 min. to soften slightly before cutting into 12 slices to serve.

PINA COLADA DESSERT SQUARES2 cups vanilla wafer crumbs 1/3 cup margarine, melted8 3/4 oz. can Coco Goya Cream of Coconut8 oz. pkgs. Cream cheese, softened1 tsp rum -flavoring3 oz container frozen whipped topping, thawed8 oz. can crushed pineapple, drained½ cup chopped maraschino cherries, well drained½ cup chopped nuts½ cup flaked coconut, toasted

1. Combine crumbs, margarine, press into bottom of 13 v: 9 inch pan.2. Gradually add cream of coconut to cream cheese, mixing at medium, speed on electric mixer until well blended.3. Stir in flavoring. 4. Fold in whipped topping, pineapple, cherries, nuts.5. Spread over crust. 6. Sprinkle with toasted coconut. 7. Chill several hours or overnight.

Polvorones (ball-shaped cookies) (makes about 60 1-inch cookie balls)

2 cups wheat flour, sifted 2/3 cup sugar

1/2 cup cooking oil 1 egg at room temperature 2 tbsp butter, softened pinch of salt

1. Blend sugar slowly into the oil. Add the egg, salt and butter and blend thoroughly.2. Blend the flour in, slowly and thoroughly. 3. Roll the resulting dough into 1-inch balls and place in an ungreased cookie sheet,

flattening each ball slightly with the palm of your hand. 4. Bake in a preheated oven at 350 degrees Farenheit for 10 minutes. 5. Polvorones will keep in a cookie jar for several days.

Papas Chorreadas1 lb small or medium red potatoes2 medium tomatoes1 cup milk1 bunch of cilantro1 bunch of scallionswhite cheesesalt

1. Peel the potatoes partially leaving some skin on. 2. Boil the potatoes until tender. 3. Chop onions cilantro and tomato into fine small pieces. 4. Shred about 1/2 cup of white cheese. 5. Stir fry the onions cilantro and tomato in a frying pan, until they are mixed and

cooked well. 6. Add the milk, cheese, and salt to taste.

7. Turn heat to low, and let it simmer until it thickens. 8. Drain the water from the potatoes, and add sauce to them, and mix well.

Hearts of Palm Salad A salad from Costa Rica,

2 (16 ounce) cans hearts of palm½ cup chopped red bell peppers

½ cup chopped yellow bell peppers1 tablespoon chopped parsley1 tablespoon fresh lemon juice1 tablespoon Dijon mustard2 tablespoons low sodium chicken broth (remove fat) or vegetable broth1 tablespoon olive oilground peppersalt, very small amount (optional)lettuce leaves

1. Drain the hearts of palm, cut them into half inch pieces, and put them into a large bowl.

2. Stir in the chopped red and yellow pepper along with the chopped parsley. 3. To prepare the dressing, whisk together the lemon juice, mustard, chicken or

vegetable broth, and olive oil in a small bowl. 4. Drizzle the dressing over the hearts of palm mixture and toss gently. 5. Season to taste with salt (optional) and pepper. 6. For best results, let the ingredients sit on the counter for 15-30 minutes before

serving. 7. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

Patacones (Fried Plantains)4 large green platainsvegetable oilsalt

1. Peel the plantains and cut into 3-4 pieces, 2. Fry in hot vegetable oil. 3. When they are golden, take them out of the oil and pound them flat. 4. Return them to the oil and refry for a few minutes. 5. Remove and place on absorbent paper.6. Sprinkle salt to taste.

Beef Empanadas Argentine Serves 4  For the dough:

400g/14oz Plain Flour 1 teasp Salt 175g/6oz Butter

3 tbsp chilled water   For the filling:

1lb Minced Beef 2 Onions, chopped 1 green Capsicum, (sweet pepper), chopped 2oz Raisins, pre-soaked in warm water   2 tbsp chopped Green Olives 1 tbsp Tomato Paste 1 hard boiled Egg, chopped Beaten Egg, to glaze 1 teasp Tabasco Sauce salt and pepper, to taste 2 teasp fresh Thyme Leaves  

  1. Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.   2. Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover and chill for 1 hour.   3. Heat the oil in a frying pan, add the beef and lightly brown on all sides.   4. Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas.   5. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid.   6. Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed.   7. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.  

Empanadas Dough Filing5 cups flour 4 onions chopped

2 tsp baking powder ½ cup oil 1 tsp salt 1 tbsp paprika

1/4 lb lard 1 lb ground beef 1 cup milk salt, oregano, peppeR

1 bouillon cube 3 eggs

Dough preparation1. Sift flour, baking powder and salt together, add melted lard and hot milk, mix

little, mixing well, but not kneading. 2. Let stand for 20 minutes and then roll it. 3. Cut in circles aprox 20 cm diameter, and put in each of them one tbsp stuffing,

one olive, 2 o 3 raisins, one slice of hard boiled egg, moisten the edges and fold shapping them as triangles or rectangles, brush with egg white or milk, puncture in 2 o 3 spots.

4. Place on a baking sheet and bake for 40 minutes at 375 F.

Filing preparation;

1. Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water.

2. Let it simmer for 5 to 10 minutes on low heat. 3. When cold use to stuff the empanadas.

Rice with Coconut2 cups long grain rice, rinsed and drained ¼ cup diced onion 1 ½ cups coconut milk ¾ cup water 2 slices fresh ginger root 2 teaspoons curry powder ½ teaspoon salt

1. In a medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder, and salt.

2. Cover, and bring to a boil. 3. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Buñuelos (Fried Cheese Puffs) Makes 15 buñuelos.

1 lb white cheese or small curd cottage cheese 1 ½ cup cornstarch2 eggs, beaten2 tsp brown sugar½ tsp salt

1. Grind the cheese. 2. Mix the cheese with the cornstarch, eggs, brown sugar and salt. 3. Roll into balls the size o Grind the cheese. 4. Mix the cheese with the cornstarch, eggs, brown sugar and salt. 5. Roll into balls the size of golf balls and drop into medium-hot vegetable oil and

fry slowly. 6. After a few minutes increase temperature and fry until they are golden. 7. Remove and place on absorbent paper. 8. Makes 15 buñuelos. of golf balls and drop into medium-hot vegetable oil and fry

slowly. 9. After a few minutes increase temperature and fry until they are golden. Remove

and place on absorbent paper.

Hojuelas (Fried Puff Squares) Makes about 2 dozen

½ cup (1/4 lb) butter3 cups flour1 tsp aslt1 tsp sugar5 tsp orange juice3 tsp ice cold watercooking oilsugar to sprinkle

1. Mix the butter and flour with two forks. 2. When well mixed, add the salt, sugar, juice and water and blend. 3. Without touching the dough with your fingers, rool it out and fold it in half.4. Repeat this operation two more times and place in the refrigerator until chilled. 5. Roll out very thin and cut into diagonal strips.6. Make a slit in the center of each one7. Deep fry in hot cooking oil until golden. 8. Drain on paper towels.9. Sprinkle sugar generously over the squares.

Enyucado½ lb white cheese1 bag of coconut flakes1 can of coconut milk2 ½ lb yucca¼ lb butter300 ml milk1 tsp anise

125 grams sugar

1. Pre-heat oven to 350 degrees. 2. Finely shred the cheese and the yucca. 3. Blend together, adding the butter, the milk, the coconut, the coconut milk and

sugar. 4. You should end up with a pretty soft dough. 5. Bake for about 15 min.

Alfajores Makes 40 cookies.

½ cup butter1 cup sugar1 egg2 egg yolks1 tsp. vanilla2 tsp. lemon rind, grated1 ½ cup cornstarch½ cup flour1 tsp. baking powder¼ tsp. salt

1. Cream butter; add sugar and beat until fluffy. 2. Add egg and egg yolks, one at a time, beating well. 3. Beat in vanilla and lemon rind. 4. Sift together cornstarch, flour, baking powder and salt. 5. Add to mixture and mix well. 6. Drop batter by small spoonfuls onto well buttered baking sheet. 7. Bake at 350 degrees for 15 minutes. 8. Remove immediately.

Mexican Rollups

6 large flour tortillas8 ounces cream cheese -- at room temperature8 ounces sour cream8 green onions -- chopped16 ounces salsa

Mix cream cheese with sour cream and chopped green onions. Spread on flour tortillas evenly, avoiding the edges. Roll up and refrigerate in large gallon size ziptop plastic bags for at least 2 hours (may store overnight).

Slice half of the tortilla roll-ups into 1" circles. Arrange on platter.

Mexican Rollups

1 oz. package ranch dip mix8 oz. box cream cheese - softened, low-fat okay4.25 oz. can chopped black olives - drained4 oz. can green chili peppers - drained, minced1/4 cup minced green bell pepper(4-6) 12" flour tortillas

1. Combine all ingredients, except tortillas, in a bowl.2. Spread mixture, about 1/8" thick, onto tortillas.3. Roll up tortillas tightly.4. Slice into 1" sections.5. Refrigerate before serving.

TORTILLA ROLLUPS1 (10 ct.) pkg. burrito tortillas3 (8 oz.) pkgs. cream cheese2 bunches green onions12 to 14 green olives12 to 14 ripe olives1/2 c. pecansDash of garlic powder

1. Put all ingredients except tortillas and cream cheese through food chopper. (Process until very fine.)

2. Mix with cream cheese. 3. Cut rounded edges from tortillas. 4. Spread cream cheese mixture on tortillas and roll.5. Chill. Cut into slices and serve with picante sauce.

AMIGO ROLLUPS

1 (15 oz.) can refried beans1 (8 oz.) pkg. cream cheese, softened1 (3 1/2 oz.) can chopped green chilies2 med. garlic cloves, chopped1 (3 1/2 oz.) can chopped olives1 dozen lg. tortillasSalt to taste

1. Mix all ingredients well until smooth and spreadable.

2. Spread thinly on whole warmed tortilla. 3. Roll tortilla tightly. 4. Place on plate and let set.5. When set, cut into 1-inch pieces. 6. Store in refrigerator until ready to serve.

Mexican Roll Ups:

1 8 oz. Pkg. Cream cheese3 Tbsp. Chopped olives 3 Tbsp. Scallions3 Tbsp. Walnuts1 Can Green chiles Garlic powder (to taste) Tobasco sauce (to taste) Flour tortillas

1. Mix together everything but tortillas. 2. Spread mixture on the tortillas. 3. Roll Tortillas and refrigerate lined and wrapped with wet paper towels to

keep moist. 4. Cut and serve.

Mexican roll-ups8 oz cream cheese4 green onions, chopped fine8 oz sour cream1 can (4oz) green chiles, choppedgarlic salt to taste

1. Mix all ingredients. 2. Spread on flour tortillas and roll. 3. Refrigerate for 2 or 3 hours. 4. Slice into bite-size pieces. 5. Serve with taco or picante sauce for dip.

Mexican Rollups6 Mission® Soft Taco Size Flour Tortillas2- 8 oz. pkg. Cream Cheese softened1- 1 oz. pkg. Ranch Dressing mix4 Scallions or Green Onions chopped4.5 oz. can drained Green Chiles chopped4 oz. jar drained Pimento diced1/3 cup Ripe Olives choppedGarnish: whole Jalapenos

1. Beat cream cheese and dressing mix at medium speed with an electric mixer until fluffy.

2. Stir in green onions, green chiles, pimiento and olives.3. Spread cream cheese mixture evenly over tortillas; roll up. 4. Wrap each in plastic wrap, and chill 3 hours. 5. Cut each diagonally into 10 slices. 6. Serve with salsa for dipping

Mexican Rollups6 Mission® Soft Taco Size Flour Tortillas2 cups (8 oz) shredded sharp cheddar cheese1 (4 oz) can diced jalapeño peppers, drained4 Scallions or Green Onions chopped1/3 cup Ripe Olives chopped1 jar of salsa

1. Mix all ingredients except salsa3. Spread mixture evenly over tortillas; roll up. 4. Wrap each in plastic wrap, and chill 3 hours. 5. Cut each diagonally into 10 slices. 6. Serve with salsa for dipping

Mexican RollupsI pack Soft Taco Size Flour Tortillas2- 8 oz. pkg. Cream Cheese softened 4 Scallions or Green Onions chopped 4 oz. jar drained Pimento diceddash of tabasco 1 jar of salsa

1. Mix all ingredients except salsa2. Spread cream cheese mixture evenly over tortillas; roll up. 3. Wrap each in plastic wrap, and chill 3 hours. 4. Cut each diagonally into 10 slices. 5. Serve with salsa for dipping

Pico de Gallo Chicken Quesadillas

2 tomatoes, diced 1 onion, finely chopped 2 limes, juiced 2 tablespoons chopped fresh cilantro 1 jalapeno pepper, seeded and minced salt and pepper to taste 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips 1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced

4 (12 inch) flour tortillas 1 cup shredded Monterey Jack cheese 1/4 cup sour cream, for topping

Directions In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and

pepper. Set aside. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked

through and juices run clear. Remove chicken from skillet and set aside. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced

onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. (ASK MS SORDI about an easier way to do this step)

Serve quesadillas with sour cream and remaining pico de gallo.

Cheese Quesadillas Recipe Flour tortillas Mexican shredded cheese 1 small can of Ortega chopped chilies Salsa Verde (green salsa) Tomato Salsa Sour Cream Vegetable Oil

Put about two tablespoons of oil in a frying pan and heat. Briefly warm the tortilla in the oil - just until it gets some brown spots. Sprinkle cheese and chilies on the tortilla in the pan, then place another tortilla on top of it. Turn it over to brown the other side. Remove with tongs and put on a cutting board. Cut into four triangles. Make as many as you need.

I put these triangles on a platter and set the salsas and sour cream nearby for people to add as they like.

Easy Quesadillas1/4 C. chipotle chile mayonnaise3 T. chopped cilantro 1/2 t. ground cumin 8 (6-inch) flour tortillas 2/3 C. shredded Mexican cheese blend 1 can (2 1/4 ounces) sliced black olives (1/2 cup)

In bowl, stir together mayonnaise, cilantro and cumin. Spread evenly over 4 tortillas. Sprinkle with cheese and olives. Top with remaining tortillas.

Heat 12-inch non-stick skillet or flat griddle over medium heat. Coat with vegetable oil spray. Cook quesadillas, 2 at a time, 3 minutes or until golden, turning halfway during cooking. Cut into wedges to serve. Makes 4 servings.  

Quesadillas

2 to 3 tablespoons oil, for frying8 (8-1nch) tortillas2 cups Monterey Jack cheese

Heat oil in a 8 to 10-inch skillet over medium heat. Place a tortilla into the skillet, then add a generous handful of cheese on top. Allow to cook about 20 seconds, or enough to just brown bottom of tortilla, then fold one edge over the other, pressing down to make a flat quesadilla. Cook another 20 seconds or so, then flip quesadilla. Cook a few more seconds.

Serve with sour cream, salsa or guacamole.

Variations:

• For a vegetable quesadilla, add a few tablespoons of tomato and chopped onion. • For a chicken quesadilla, add a few tablespoons cooked and shredded chicken breast. • For a sausage quesadilla, add a few tablespoons cooked, minced spicy sausage (such as chorizo).

Cinnamon Tortilla Crisps 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 8 8 inch flour tortillas 6 tablespoons butter, melted

In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400F oven for 4 to 6 minutes. Can be made ahead and keep in air tight container. 

Chicken and Green Chile Casserole 1 can cream of chicken or cream of mushroom soup 1 soup can of milk 1 medium onion, chopped 1 (4-ounce) can diced green chiles 1 t. salt 1/2 t. pepper 12 corn tortillas, torn into pieces 2 C. ooked chopped chicken 2 C. grated cheddar cheese

Preheat oven to 375°F. Lightly spray a 2-quart baking dish with vegetable oil. Heat soup, milk, onion, chiles, salt and pepper in saucepan until hot and bubbly.

Add corn tortillas and stir until all tortillas are well coated.

Place half the mixture in prepared baking dish and cover with half the cheese. Repeat layers. Bake 20 minutes.

Baja Lasagna1 lb. ground round 1/4 C. chopped onion2 (14 1/2 oz.) cans ready-cut tomatoes 3 oz. canned diced green chiles1 C. sliced fresh mushrooms 2 2/3 C. drained, canned pinto beans 1 T. chili powder 1 t. cumin 8 corn tortillas, cut in 1 inch wide strips 2 C. shredded Cheddar cheese 1 C. sour cream chopped fresh cilantro

Preheat oven to 350°F. Saute ground beef and onion until meat is not pink. Add tomatoes, chiles, mushrooms, beans, chili powder, and cumin. Simmer uncovered 10 minutes.

In a baking dish, arrange a single layer of tortilla strips. Pour 1/4 of the tomato mixture and 1/3 of the cheese over the tortilla strips. Set aside a little of the cheese for garnishing. Repeat layers. Bake 30 minutes.

For topping, spread layer of sour cream over casserole and sprinkle with chopped cilantro and reserved cheese.

Pina Colada Bread Pudding 1 pound loaf french bread10 ounces frozen pina colada drink mix6 ounces pineapple juice12 ounces evaporated milk1/2 cup cream of coconut2 large bananas, sliced crosswise3 large eggs1/4 cup light rum1 cup raisins8 ounces pineapple, crushed with juice1 teaspoon lemon peel, gratedfresh mint sprigs

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe.

Cut bread into 1 inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the

following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut and banana slices.

Process until pureed; pour puree into a 6 cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and

liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple and the juice; set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon

peel and spread 1 cup of the raisin pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and

raisin pineapple mixture. Pour pureed ingredients into slow cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint

sprigs.

Corn Fritters  (Cuban)Frituras de Maiz tierno, or fresh corn fritters was a favorite side with the lunch menu.

1 cup fresh corn kernels, ground to a pulp1 egg, well beaten1/2 tsp anis seed, ground or pounded w/mortar and pestle5 Tbsp sugar1/2 tsp saltOil for frying

Mix all the ingredients. If too liquid, add just a small amount of all-purpose flour and mix well. Drop in hot (375oF) frying oil a spoonful at a time.

Mexican-Style Ground Beef and Noodle Casserole1 lb. ground beef 1 C. salsa 1/2 C. water 1 green bell pepper, chopped 1 bunch green onions, chopped 1 (8 ounce) package wide egg noodles 1/2 C. sour cream 1/2 C. shredded Cheddar cheese 1 tomato, chopped

In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat. Stir in salsa and water. Simmer for 10 minutes.

Meanwhile, cook pasta in boiling water until al dente. Drain.

Stir in green pepper and onions, and continue simmering until veggies are crisp/tender.

Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.

Serves 4.

Cuban Ropa Vieja recipe 2 1/2 lbs flank steak, cut in strips5 tablespoons oil2 1/2 teaspoons minced garlic or 5 cloves garlic, minced1 large onion, diced1 green pepper, diced1/4 teaspoon black pepper1 (8 ounce) can tomato sauce1 cup water6 ounces sofrito sauce

Heat 3 tbsp. oil in skillet on medium, brown meat on all sides.  Remove from skillet, add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent.   Stir in black pepper, browned meat, tomato sauce, water and sofrito.  Simmer until meat is tender and shreds easily, about 1 hour.  Serve on top of rice.  

Pastelitos Recipe (little pies)Cuban

The word "pastel" means pies in Spanish. Pastelitos is the diminutive and it usually means the small round or triangular pastries with fillings. Pastelitos are made with delicate, flaky puff pastry. I prefer the puff pastry. Pepperidge Farm puff pastry comes two sheets to a package.

TO SHAPE THE PASTELITOS:When using Pepperidge Farm:-Take the sheets of puff pastry and smooth out the folds a little bit (do not oversmooth it)-With a very sharp knife, make cuts across the sheets, as if you were drawing the lines for playing tic-tac-toe. You will have 9 squares per sheet.-Place filling (about a teaspoon full) in the middle of the square.-Fold down from top corner to lower corner to enclose the filling and form a triangle.-Press all around the two open edges with a fork to seal tightly.

-Place pastries on a cookie sheet, not too close so that they can puff up without touching the next one.-Brush the tops with a simple syrup (sugar water-same amount sugar as water) using a pastry brush.-Place in 350oF oven on the middle rack. Takes about 20-30 minutes to puff up and turn golden and flaky NOTE: The less you handle the sheets of pastry the more it will puff up.

FILLINGS:Almost anything can be used as a filling. 1.The traditional filings are small dabs of guava marmalade and cream cheese, "picadillo" (*) style meat fillings, or a sweetened cream cheese filling. or-Mango pieces cooked in sugar to form a marmalade. or-Apple pie filling (I like the Comstock brand)- add a small dusting of cinnamon after you brush tops with the sugar water. or-Cherry pie filling (same brand as above) or-Cream cheese and fresh herbs such as basil or thyme. You need to taste your batch as you add the herbs to the cream cheese to make sure the taste comes through. or-Cream cheese and ground up potted meats, such as Devil's Ham or Chicken. Once, in a pinch, I even used Spam ground up in the cream cheese. it worked, they were good!.  

Banana Casserole recipecourtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez

6 bananas - sliced lengthwise1/2 cup light brown sugar1/2 cup unsalted butter1/2 cup raisins1/2 cup chopped pecans1 tablespoon brandy

Line bottom of heavily buttered 9x13-inch pan with half of the bananas. Sprinkle with brown sugar and dot with butter.

Sprinkle with half of the raisins and pecans. Repeat layers until all ingredients are used.

Bake at 350 degrees for 30 minutes. Let cool for 5 minutes, sprinkle with brandy and serve.

Cafe Con Leche Custard recipeCafe con leche is the traditional "latte" that most Cubans drink for breakfast. It combines a strong espresso coffee with steamed milk and sugar. This recipe serves 4.

4 Tbsp cornstarch3 cups milk1 cup heavy cream2-1/2 Tbsp instant coffee powder1 cup sugar2 eggsWhipped creamChocolate covered espresso beans for garnish

Stir cornstarch into 1 cup milk, stirring until smooth. In top of a double boiler, pour the rest of the milk, cream, instant coffee powder, and sugar. Stir over medium-high heat until thickened. Cover and let simmer 10 minutes.

Beat the eggs well. Slowly add 1 cup of the hot coffee mixture to the eggs, beating continually.

Pour egg mixture into remaining coffee mixture in the double boiler, still over heat, and beat well to incorporate. Cover and simmer 2 minutes.

Remove from heat and pour into cups. Cover with plastic wrap, leave to cool and then refrigerate. When chilled, top with fresh whipped cream and chocolate (chocolate covered espresso bean-optioinal).

Coquitos (Coconut Balls)

1 18 ounce can grated coconut in heavy syrup2 tsp brown sugar1 tsp vanilla extract1/2 cup white sugar

Drain syrup from coconut. Mix coconut, brown sugar, and vanilla in a medium size saucepan. Cook over medium heat for a few minutes then allow to cool.

Make small balls on buttered cookie sheet and set aside. Mix coconut syrup and white sugar in small saucepan and cook over medium heat. Stir frequently until it becomes dark brown.

Pour over coconut balls and allow to cool

Cuban Empanadas Recipe   8 large biscuits (large refrigerated ones are good)1/2 lb ground meat (can use beef, chicken or turkey)1/2 cup tomato sauce1/2 cup whole kernel corn1 cup cheddar cheese, grated1 tbsp sugar1 egg, lightly beaten

Instructions:

1. Brown ground meat. Drain off any fat.2. Add next four ingredients to meat.3. Pat out biscuits 1/2" thick and put a large spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.4. Bake at 375 degrees f for 15 minutes on cookie sheet.