Hispanic Emphasis Program Manager Cookbook National Hispanic Heritage Month

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1 cup precooked white corn meal

1 cup water

1 T butter

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


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.

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



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.


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.


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.

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.


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.)

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