potatoes with a slotted spoon and set aside.
In a bowl, beat eggs with the pepper and ¾ tsp. salt. Stir in onions and potatoes. Turn heat to medium-high. Pour egg mixture into frying pan. Cook over medium-high heat for 2 to 3 minutes, then turn heat to low. Cook tortilla until surface is dry. Gently move pan back and forth to release the edges of the tortilla . Then, put a plate over the top of the pan. Using oven mitts, turn the pan over onto the plate. Once the tortilla is on the plate, slip it back into the pan to cook for 10 minutes on the other side. Remove from the pan and let cool before cutting into 1½-inch cubes. Serve at room temperature.
Makes about 32 appetizers.
Have an adult help you when frying.
Â
Amaliaâs Helado de Coco
C OCONUT S HERBET
P UERTO R ICO
One 14-oz. can unsweetened coconut milk
1½ cups sugar
1 / 8 tsp. salt
3½ cups water
peel of 1 / 8 lime, grated
Mix all ingredients well. Pour in a freezer container and freeze for several hours until the sherbet is half frozen. Remove from freezer and beat the sherbet to break up crystals. For a smoother texture, you can repeat this process. Freeze overnight or until firm.
Serves 10 to 12.
José Manuelâs Surullitos de MaÃz
C ORN F RITTERS
P UERTO R ICO
C ORN F RITTERS
2 cups water
1¼ tsp. salt
1½ cups yellow cornmeal
1 cup grated Edam or Colby cheese
vegetable oil for deep-frying
Combine water and salt in saucepan. Heat to boiling and remove from heat. Add cornmeal and mix thoroughly. Cook over moderate heat for about 10 minutes or until mixture separates from the bottom and sides of pan. Mixture will be thick and steam will rise from it. Remove from heat. Add cheese and mix well. Let cool slightly. Take mixture by the tablespoon, and roll it in the palms of your hands to form ½-inch-thick cylinders with rounded ends. Deep-fry in oil heated to 375° F. until golden brown. Remove and drain on absorbent paper. Serve warm with salsa.
Makes about 50.
Have an adult help you when frying.
S ALSA
½ cup mayonnaise
½ cup ketchup
3 peeled garlic cloves, crushed
Mix all ingredients together and serve as a cold dip for the warm surullitos .
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Susanaâs Alfajores
C ARAMEL S ANDWICH C OOKIES
A RGENTINA
1 1 / 3 cup cornstarch
¾ cup and 3 tbs. all-purpose flour
½ tsp. baking soda
2 tsp. baking powder
7 oz. butter, softened
½ cup and 3 tbs. sugar
3 egg yolks
peel of 1 lemon, grated
1 tsp. vanilla
dulce de leche (see recipe below)
powdered sugar
Preheat oven to 350° F. In small bowl, mix cornstarch, flour, baking soda, and baking powder. Set aside. In a food processor, mix butter with sugar. Mix in egg yolks, one by one. Add flour mixture by spoonfuls, mixing well after each addition. Finally, add lemon peel and vanilla. Mix well. Scrape sides of bowl and transfer the dough onto a floured surface. If dough is too soft,chill until easier to handle. With a floured rolling pin, roll the dough out to a 1/4-inch thickness. Or, roll between two sheets of waxed paper. With a cookie cutter, make 2-inch diameter rounds. Place rounds on a cookie sheet. Bake for 10 minutes or until pale golden-brown. Let cookies cool. Make cookie sandwiches using dulce de leche as a filling. Sift a generous amount of powdered sugar on top of alfajores .
Makes about 16.
D ULCE D E L ECHE
One 14-oz can sweetened condensed milk
1 tsp. vanilla
Place unopened can of sweetened condensed milk in a deep pan. Cover can with water. Bring to a boil. Boil for 2 hours, keeping the can under water at all times. Remove from pan. Let it cool completely. Open can and pour its contents into a small bowl. Stir in vanilla.
Makes enough filling for 16 alfajores.
Have an adult help you remove the can from boiling water.
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Mama Rosaâs Chiles Rellenos
S TUFFED F RIED P EPPERS
M EXICO
12 cubanel or poblano peppers
Monterey Jack cheese, sliced into thick rectangular pieces
3 lg. eggs, whites and yolks
In a bowl, beat eggs with the pepper and ¾ tsp. salt. Stir in onions and potatoes. Turn heat to medium-high. Pour egg mixture into frying pan. Cook over medium-high heat for 2 to 3 minutes, then turn heat to low. Cook tortilla until surface is dry. Gently move pan back and forth to release the edges of the tortilla . Then, put a plate over the top of the pan. Using oven mitts, turn the pan over onto the plate. Once the tortilla is on the plate, slip it back into the pan to cook for 10 minutes on the other side. Remove from the pan and let cool before cutting into 1½-inch cubes. Serve at room temperature.
Makes about 32 appetizers.
Have an adult help you when frying.
Â
Amaliaâs Helado de Coco
C OCONUT S HERBET
P UERTO R ICO
One 14-oz. can unsweetened coconut milk
1½ cups sugar
1 / 8 tsp. salt
3½ cups water
peel of 1 / 8 lime, grated
Mix all ingredients well. Pour in a freezer container and freeze for several hours until the sherbet is half frozen. Remove from freezer and beat the sherbet to break up crystals. For a smoother texture, you can repeat this process. Freeze overnight or until firm.
Serves 10 to 12.
José Manuelâs Surullitos de MaÃz
C ORN F RITTERS
P UERTO R ICO
C ORN F RITTERS
2 cups water
1¼ tsp. salt
1½ cups yellow cornmeal
1 cup grated Edam or Colby cheese
vegetable oil for deep-frying
Combine water and salt in saucepan. Heat to boiling and remove from heat. Add cornmeal and mix thoroughly. Cook over moderate heat for about 10 minutes or until mixture separates from the bottom and sides of pan. Mixture will be thick and steam will rise from it. Remove from heat. Add cheese and mix well. Let cool slightly. Take mixture by the tablespoon, and roll it in the palms of your hands to form ½-inch-thick cylinders with rounded ends. Deep-fry in oil heated to 375° F. until golden brown. Remove and drain on absorbent paper. Serve warm with salsa.
Makes about 50.
Have an adult help you when frying.
S ALSA
½ cup mayonnaise
½ cup ketchup
3 peeled garlic cloves, crushed
Mix all ingredients together and serve as a cold dip for the warm surullitos .
Â
Susanaâs Alfajores
C ARAMEL S ANDWICH C OOKIES
A RGENTINA
1 1 / 3 cup cornstarch
¾ cup and 3 tbs. all-purpose flour
½ tsp. baking soda
2 tsp. baking powder
7 oz. butter, softened
½ cup and 3 tbs. sugar
3 egg yolks
peel of 1 lemon, grated
1 tsp. vanilla
dulce de leche (see recipe below)
powdered sugar
Preheat oven to 350° F. In small bowl, mix cornstarch, flour, baking soda, and baking powder. Set aside. In a food processor, mix butter with sugar. Mix in egg yolks, one by one. Add flour mixture by spoonfuls, mixing well after each addition. Finally, add lemon peel and vanilla. Mix well. Scrape sides of bowl and transfer the dough onto a floured surface. If dough is too soft,chill until easier to handle. With a floured rolling pin, roll the dough out to a 1/4-inch thickness. Or, roll between two sheets of waxed paper. With a cookie cutter, make 2-inch diameter rounds. Place rounds on a cookie sheet. Bake for 10 minutes or until pale golden-brown. Let cookies cool. Make cookie sandwiches using dulce de leche as a filling. Sift a generous amount of powdered sugar on top of alfajores .
Makes about 16.
D ULCE D E L ECHE
One 14-oz can sweetened condensed milk
1 tsp. vanilla
Place unopened can of sweetened condensed milk in a deep pan. Cover can with water. Bring to a boil. Boil for 2 hours, keeping the can under water at all times. Remove from pan. Let it cool completely. Open can and pour its contents into a small bowl. Stir in vanilla.
Makes enough filling for 16 alfajores.
Have an adult help you remove the can from boiling water.
Â
Mama Rosaâs Chiles Rellenos
S TUFFED F RIED P EPPERS
M EXICO
12 cubanel or poblano peppers
Monterey Jack cheese, sliced into thick rectangular pieces
3 lg. eggs, whites and yolks
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