Baked Plantains

4 ripe plantains
Vegetable oil
Butter or margarine, melted
Salt

Cut tip off each end of plantains.
Cut lengthwise slit through
peel on one side of each plantain.
Rub peel of plantains with oil.
Arrange plantains, cut side up, in ungreased 13 x 9-inch baking
dish.
Bake uncovered at 350 degrees F until tender when pierced
with fork, about 35 minutes.
Make 1 or 2 lengthwise cuts through
peel; remove peel.
Serve plantains with butter and salt.

Yields 8 servings.

Cebiche de Camarones (Peruvian Marinated Shrimp)

Submitted to Recipe Goldmine by Julio Livia

Hello my dear friends, I’m a Peruvian guy who likes to eat very
well.
This is a very good (and real) Peruvian recipe for Cebiche,
Seviche or Ceviche, as you like to write it.

1 to 1 1/2 pounds cooked shrimp, peeled and deveined
Finely chopped (about 1 tablespoon) fresh hot chile pepper
(red or yellow) without seeds nor veins, to
taste (you could add more)
1 medium size onion, finely sliced along its vertical axis and
washed
4 ounces lemon juice.
1 tablespoon chopped celery
1 tablespoon finely chopped cilantro
1 level teaspoon blended garlic
1 level teaspoon pepper
Salt
2 medium size cobs of corn, boiled
2 medium size sweet potatoes, boiled and cut into thick slices
Lettuce

Prepare 10 minutes immediately before serving.

Put the shrimp into a deep container that will make it easy to
mix the ingredients.
Add the salt, pepper, celery, cilantro, garlic
and mix them all.
Immediately add the chile, lemon and a third part
of the onion, mixing again and tasting to set the right amount of
hotness and salt.
After five minutes serve the cebiche in plates,
topping with the remaining onion, a leaf of lettuce, corn and sweet
potato.
You can add a little bit of chopped cilantro and a slice of
chile to decorate.

Cocada Branca (White Coconut Flake Candy)

This candy is from Brazil.

This is a recipe for white coconut candy.
It is called “white”
because there is also black cocada (cocada preta).
The black cocada
is made with brown sugar and has a dark brown color.

4 cups granulated sugar
1 cup water
2 coconuts
4 cloves (optional)
1 cinnamon stick (optional)

Grate the coconuts with a hand grater (Do not use blender, food
processor.
Coconut flakes already grated will not taste the same as
freshly grated coconuts).

In a large saucepan, combine the water, sugar, cloves and
cinnamon.
Boil for about 20 minutes or until you get a thick syrup.
Test by dropping a full teaspoon of syrup in a glass with water.
The syrup should become a soft candy.
(You can remove the clove and
cinnamon from the syrup at this point).

Remove the saucepan from the heat and mix in the grated coconut
with a wooden spoon.
Return the saucepan to heat and cook
additional 5 minutes.
Perform the water glass test again to make
sure it has boiled long enough.

Use a large spoon to drop amounts of melted cocada onto a
buttered baking sheet.

Let cocadas cool, then serve.

Docinhos de Abobora (Pumpkin Candy)

This delicious treat is from Brazil!

1 cup pureed pumpkin
1 cup granulated sugar
2 cups grated coconut
1/4 teaspoon cinnamon
1/3 teaspoon ground cloves

Cook all together, stirring constantly until the mixture is
thick, or until it reaches the medium-ball stage (238 to 245
degrees F.).
Turn onto a buttered platter to cool.

Shape into small balls and sprinkle with confectioners’ sugar.
Set in paper bonbon cups.

Yields 50.

Brazilian Black Bean Stew (Feijoada)

1 (3 to 4 pound) smoked beef tongue
8 cups cold water
2 (12 ounce) packages dried black beans
1/2 pound dried beef
4 smoked chorizo links
1/2 pound sliced bacon, cut into 1-inch pieces
Sauce
1 large orange, thinly sliced
Hot cooked rice

Place beef tongue in Dutch oven; add enough water to cover beef.
Heat to boiling; reduce heat.
Cover and simmer until tender, about
3 hours.

Heat water and beans to boiling in Dutch oven or large kettle;
boil gently 2 minutes.
Remove from heat; cover and let stand 1
hour.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Remove
and mash 2 cups beans and liquid; reserve mashed beans for
Sauce.

Plunge beef tongue into cold water.
Cut lengthwise slashes in
skin; peel off skin.
Remove any fat and cartilage.
Cut beef tongue
into 1/4-inch slices; stir into unmashed beans.
Cut dried beef into
bite-size pieces; prick chorizos thoroughly with fork.
Stir dried
beef, chorizos and bacon into beans and tongue.
Add just enough
water to cover.
Heat to boiling; reduce heat.
Cover and simmer 1
hour.

Prepare Sauce.
Stir half the Sauce into meat-bean mixture.
Cover
and cook until beans are mushy, about 1 hour, adding 1/2 to 1 cup
water if necessary.

Heat remaining Sauce over low heat.

Arrange beef tongue slices in center of platter; arrange
remaining chorizos around tongue slices.
Pour Sauce over meats.
Cut
orange slices into halves; arrange around meats.
Pour remaining
beans into tureen; serve with rice.

Yields 12 to 14 servings.

Sauce
1 chorizo, cooked with beans
4 jalapeño peppers, finely chopped
2 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Cut reserved chorizo into 1-inch pieces.
Cook and stir chorizo
and remaining ingredients in 10-inch skillet over medium heat 3
minutes.
Stir 2 cups reserved beans into chorizo mixture; heat
until hot.

Ensalada Criolla (Argentina)

2 tomatoes
2 onions
2 green bell peppers
2 tablespoons vinegar
4 tablespoons vegetable oil
Salt and pepper, to taste

Cut all the ingredients in small pieces, then add the dressing.
Chill until serving time.

Serves 4 to 6.