food

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=3 height=50 BGCOLOR="#336699" TEXT="#080000"> <div> <A HREF="index.htm" TARGET="_top" TITLE="Gringos Guide to Colombia"><U>Colombia</U></A></div> </td> </tr><tr> <td valign="top" width=125 BGCOLOR="#FFFFCC" TEXT="#080000"> <div> <A HREF="aguardiente.htm" TARGET="_top" TITLE="aguardiente"><U>Aguardiente</U></A></div> <div> <A HREF="http://arepas.com/history.shtml" TARGET="_top" TITLE="http://arepas.com/history.shtml"><U>Arepas</U></A></div> <div> <A HREF="sugar.htm" TARGET="_top" TITLE="sugar"><U>¡Azúcar! (sugar)</U></A></div> <div> <A HREF="http://gourmetsleuth.com/molinillo.htm" TARGET="_top" TITLE="http://gourmetsleuth.com/molinillo.htm"><U>Chocolate caliente</U></A></div> <div> <A HREF="http://www.exoticlandfruits.com/products.htm" TARGET="_top" TITLE="http://www.exoticlandfruits.com/products"><U>Exotic fruits</U></A></div> <div> <A HREF="http://www.bogota-dc.com/food/bog-rec.htm" TARGET="_top" TITLE="http://www.bogota-dc.com/food/bog-rec.ht"><U>Dishes of Bogotá</U></A></div> <div> <A HREF="http://www.uniandes.edu.co/Colombia/Recetas/recetas.html" TARGET="_top" TITLE="http://www.uniandes.edu.co/Colombia/Rece"><U>Other regions</U></A></div> <div> <A HREF="http://comidacolombiana.com" TARGET="_top" TITLE="http://comidacolombiana.com"><U>Recipes & photos</U></A></div> <div> <A HREF="http://maelisa.home.sprynet.com/recetas/index.html" TARGET="_top" TITLE="http://maelisa.home.sprynet.com/recetas/"><U>More recipes</U></A></div> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="1a264590.jpg" border=0 width="100" height="89" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="1d064460.jpg" border=0 width="100" height="70" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="1d2643e0.jpg" border=0 width="100" height="62" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="1fe644a0.jpg" border=0 width="100" height="74" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </td> <td valign="top" height=430 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> food</div> <div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="523" BORDERCOLORLIGHT="#000000" BORDERCOLORDARK="#000000" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 165 ><NOBR><div> <B><IMG SRC="3a8f08e0.jpg" border=0 width="240" height="142" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> Bandeja paisa - a very popular dish</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <B><IMG SRC="3a9f08e0.jpg" border=0 width="240" height="142" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> Chuleta de cerdo (pork chops)</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 14 ><NOBR><div> Photos courtesy of <FONT SIZE="1" COLOR="#6666CC" FACE="Verdana" ><A HREF="http://www.mariascafe.com" TARGET="_top" TITLE="http://www.mariascafe.com"><U>Maria's Cafe</U></A></FONT> in Minneapolis and the <FONT SIZE="1" COLOR="#6666CC" FACE="Verdana" ><A HREF="http://cuban-food-usa.com/index.html" TARGET="_top" TITLE="http://cuban-food-usa.com/index.html"><U>Three Guys from Miami</U></A></FONT></div> </NOBR></tD> </tR> </TABLE></div> <bR> <div> <B>Recipes - Univ. of Colorado Latin American Student Organization</B></div> <bR> <div> <B>1.  Sancocho de Gallina (Chicken Soup)</B> </div> <div> <I>Ingredients</I><B> </B><FONT SIZE="3" COLOR="#000000" FACE="Times New Roman" ><IMG SRC="15a01010.gif" border=0 width="1" height="1" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></FONT></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">chicken stock (1 and 1/2 qts.)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0"><IMG SRC="15a01010.gif" border=0 width="1" height="1" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">yucca, peeled and cut into 1" cubes</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 plantains, peeled, halved, and sliced into thirds </div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 red potatoes, peeling optional, cut into chunks</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 whole chicken breast, skinned and quartered with bones left in</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">juice from two lemons</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">cumin, 1 tsp</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">scallions, 1 bunch</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">cilantro, 1 bunch</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">roux (2 T. all-purpose flour and 2 T. butter; mix and microwave for 30 seconds)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">salt and pepper </div> <bR> <div> In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes. Set it aside till cool, then process it into a smooth, green-colored flavoring element to be added to the final soup. In the remaining 1 and 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts. Particulates, which float off the chicken breasts as they start to cook, may be skimmed off with a ladle and discarded. The chicken will take about an hour to cook. As the chicken starts to simmer, add cut-up, peeled yucca and cut-up potatoes. </div> <bR> <div> You may continue to skim off particulates after the yucca and potatoes are in the soup. About a half hour from completion time, add cut-up plantains. Plantains are more delicate and require less cooking time that other elements of the soup. 10 minutes before completion time add the processed scallions-cilantro-cumin and the juice from 2 lemons. Add roux to "bind" the soup, stirring to mix it well. Make sure the potatoes and yucca are cooked to softness and examine a piece of chicken to check for doneness. If overcooked, the yucca, potato, and plantain disintegrate, but their rich flavors remain. Add salt and pepper to taste. </div> <bR> <div> <B>2.  Carne en Polvo (Ground Beef)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 lb. beef, cut in chunks</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Garlic and onion</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">5 T. oil</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 onions, finely chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 small tomatoes, chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cup water</div> <bR> <div> The night before, marinate the meat with garlic, onion and salt. Fry the meat in hot oil in a covered frying pan with the onions, scallions and tomatoes. Add water and stir to make a sauce. Replace the cover and cook the meat for another five minutes. Remove the pieces of meat and grind. Then add the ground meat to the sauce. Blend thoroughly. Serve hot with beans and rice. </div> <bR> <div> <B>3.  Arepas </B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cup precooked white corn meal</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cup water</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. butter</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">salt</div> <bR> <div> NOTE: This is a "quick and dirty" way to prepare arepas. They don't taste exactly like the traditional arepa, but they're pretty close.</div> <bR> <div> 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 top them with tuna salad, chicken, ham and cheese, sauteed tomatoes and onions, beef.</div> <bR> <div> <B>4.  Arepas de Chocolo (Fresh Corn Tortillas)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Corn on the cob</div> <bR> <div> Remove the corn from the cob and grind. Knead it until it forms a firm ball. With your hand, form into several round, flat tortillas (3-6 mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove. Serve hot with butter, salt and white cheese. </div> <bR> <div> NOTE: You can also put the corn in the blender (don't use canned corn) and add some salt and cornstarch to reduce the watery consistency. Then, you can prepare the arepas the same way you would prepare pancakes on a pan. Serve hot with butter, salt and white cheese.</div> <bR> <div> <B>5.  Empanadas Paisas (Meat-Filled Turnovers)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 lb. each of pork and beef</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. each of onion and scallion, chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 t. each of ground cumin seed and salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">dash of pepper</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 T. vegetable oil</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 cups water</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 cup each of chopped onions and chopped scallions</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 small tomatoes, peeled and chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 lb. (4 medium-sized) potatoes, boiled with skin</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 T. fresh cumin seed, ground</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 T. salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 t. pepper</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 lb. dry yellow corn</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 T. cornstarch</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 T. brown sugar</div> <bR> <div> The night before, marinate the meat with the onions, scallions, salt, pepper and ground cumin seed. Cover the pan. The next day, brown the meat in the vegetable oil. Then return the marinade and add water. Cook until meat is tender (40 min). Remove and grind meat. Save the water. Sauté the onions and scallions in 4 T. oil. Add the chopped tomatoes and fry an additional 3 or 4 minutes. Mix in the ground meat and meat stock and cook for about 10 minutes. Peel and mash the cooled, boiled potatoes and add them to the meat and vegetable mixture. Mix the salt, pepper and ground cumin seed into the meat and potato mixture. Apart, boil the dry yellow corn in sufficient water to cover the corn, for about half an hour. </div> <bR> <div> Put the cooked corn through a grinder. To the ground corn add the salt, the cornstarch and the brown sugar. Knead the dough until it is thoroughly mixed and forma a firm ball. Pick off small pieces and form into the size of small balls. Flatten each piece thin. Put about 1 teaspoon of the meat mixture in the center of the flattened ball. Fold over and pinch edges together to close and form a pretty edge. Place in deep, hot vegetable oil and fry about 3 or 4 minutes until golden brown. Remove and put on paper towels in a colander. Serve immediately or reheat in a paper bag in the oven prior to using. The meat mixture can be made in advance and stored in the freezer, but the dough must be made fresh the day of use. Makes about 60 empanadas for hors d'oeuvres. </div> <bR> <div> <B>6.  Aji</B></div> <div> <I>Ingredients</I> </div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">300 ml of vinegar</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 bunch green onions</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 bunch cilantro</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 red hot chili peppers</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 medium yellow onions</div> <bR> <div> Finely chop the onions and cilantro. Blend the chili peppers with the vinegar. Mix everything together adding salt and cumin to taste.</div> <bR> <div> <B>7.  Ajiaco (Bogotá's Chicken and Potato Soup)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 chicken breasts</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">garlic and onion</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">chicken stock</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">12 small yellow potatoes, cut in halves</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 ears of corn, cut in halves</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">8 medium potatoes, peeled and cut into 5 mm slices</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 bunch scallions</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 bunch cilantro</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">8 T. guascas</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cups of heavy cream</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 T. capers, drained</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 avocados, peeled, pitted and thinly sliced</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">salt</div> <bR> <div> The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.</div> <bR> <div> NOTE: You definitely have to use guascas if you want to call your soup Ajiaco. It's not easy to get them outside of Colombia, but they give this soup its characteristic flavor. </div> <bR> <div> <B>8.  Patacones (Fried Plantains)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 large green plantains</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">vegetable oil</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">salt</div> <bR> <div> Peel the plantains and cut into 3-4 pieces, Fry in hot vegetable oil. When they are golden, take them out of the oil and pound them flat. Return them to the oil and refry for a few minutes. Remove and place on absorbent paper. Sprinkle salt to taste. </div> <bR> <div> <B>9.  Arequipe </B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 quarts milk</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 lbs. sugar</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">pinch of salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/4 t. baking soda</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 egg yolks</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">cinnamon stick</div> <bR> <div> Combine ingredients in a saucepan and simmer until thickened. Stir constantly, preferably with a wooden spoon, until you see the saucepan while stirring (4-5 hours). Add the egg yolks and let cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. This recipe must be watched constantly.  <I>(comment: this was copied from the web site; is 4-5 hours correct?)</I> </div> <bR> <div> NOTE: There is also a shortcut for preparing arequipe. Put a can of sweetened condensed milk in a pot of boiling water. The water should fully cover the can, which must not be opened. Boil it for about 5 hours adding water constantly to compensate evaporation. Let it cool down for 30 min before opening the can and you'll get a pretty good arequipe.</div> <bR> <div> <B>10.  Natilla </B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 quart milk</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 1/2 cups cornstarch</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3/4 lb. (1 1/2 cups) brown sugar</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 or 5 cinnamon sticks or ground cinnamon to taste</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 small coconut, shredded</div> <bR> <div> Dissolve the cornstarch in the milk. Add the brown sugar. Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon and coconut. When the natilla is very thick pour onto a large serving dish. </div> <bR> <div> <B>11.  Buñuelos (Fried Cheese Puffs)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 lb. white cheese or small curd cottage cheese (quesito)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 1/2 cups cornstarch</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 eggs, beaten</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 T. brown sugar</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 t. salt</div> <bR> <div> 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.</div> <bR> <div> 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.</div> <bR> <div> <B>12.  Hojuelas (Fried Puff Squares)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 cup (1/4 lb.) butter</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 cups flour</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 t. salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. sugar</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">5 T. orange juice</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 T. ice cold water</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">cooking oil</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">sugar to sprinkle</div> <bR> <div> Mix the butter and flour with two forks. When well mixed, add the salt, sugar, juice and water and blend. Without touching the dough with your fingers, roll it out and fold it in half. Repeat this operation two more times and place in the refrigerator until chilled. Roll out very thin and cut into diagonal strips. Make a slit in the center of each one. Deep fry in hot cooking oil until golden. Drain on paper towels. Sprinkle sugar generously over the squares. Makes about 2 dozen. </div> <bR> <div> <B>13.  Rice with Coconut</B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 fresh coconut</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 cups boiling water</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 1/2 cups water (including coconut water)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 cups of rice</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. salt (to taste)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. sugar (to taste)</div> <bR> <div> Take a fresh coconut, open the "eyes" with a nail and drain the coconut water in a cup and reserve. Break the coconut, remove the hard core, cut it in rather small pieces and divide in two portions. Put one portion at a time in the blender with one cup of very hot water and liquefy for 2-3 minutes (carefully cover the top of the blender with a folded kitchen towel to avoid getting splashed with the hot mixture). Pour through a sieve and squeeze all the water out in a pan. Blend again the squeezed coconut with another cup of hot water and squeeze again. Discard the residue. Repeat procedure with second portion.</div> <bR> <div> Set this coconut milk to boil until it is almost reduced and the oil starts showing. Reduce the heat to medium and stir the bottom continuously with a wooden spoon to avoid sticking to the pan; let the cream brown. Do not let it get too dark, this cream should not be bitter. Add the 3 1/2 cups of water, which include the coconut water reserved from the beginning. Increase the heat to high and when the water starts to boil, add the two cups of rice, the salt and the sugar (it should taste a bit more sweet than salty). When the rice is starting to dry, reduce the heat to simmer, stir gently with a long fork, cover and let it cook for about 20 to 25 minutes. </div> <bR> <div> NOTE: You can add one cup of raisins when the rice is starting to dry. Depending on how fresh the coconut is, you may get enough oil to make three cups of rice; then add 5 1/2 cups of liquid. I find it is excellent to serve with ham or any spicy meat, fish or shrimp. </div> <bR> <div> <B>14.  Antioquian Beans</B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 lbs. kidney beans</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 slices chopped bacon or 1/2 lb. piece of salt pork</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 green plantains, finely chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 T. cooking oil</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 small tomatoes, peeled and chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 onions, chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 clove garlic, minced</div> <bR> <div> Wash the beans and let soak overnight. Put beans and bacon or salt pork in a pressure cooker with enough water to cover. Cook for about an hour or until tender. Add the plantains and cook until they are soft. Add the salt and mix well. Apart, sauté the tomatoes, onions and garlic until soft; then add to the beans. Cook another half an hour until all flavors are absorbed. These beans are even better the day after. </div> <bR> <div> <B>15.  Sobrebarriga (Flank Steak)</B><FONT SIZE="2" COLOR="#080000" FACE="Arial" > </FONT></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 lbs. flank steak, trimmed of all fat</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 1/2 t. salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">freshly ground pepper</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 T. vegetable oil for marinade</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cup coarsely chopped onions</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 cup finely diced celery</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/1 t. minced garlic</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 small tomatoes, finely chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 T. oil for frying</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 cups water</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 bottle of beer</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 t. salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 t. ground cumin</div> <bR> <div> Marinate the meat overnight with salt, pepper, vegetable oil, onions, celery, garlic and tomatoes. The next day, heat 3 T. of oil over high heat in a heavy casserole and add the flank steak; brown it quickly on both sides without burning. Transfer the steak to a plate and sauté the vegetables until they are soft but not brown. Return the meat to the casserole. Pour in the water and beer and bring to a boil. Cover the casserole and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final 1/2 t. of salt and the 1 t. of ground cumin. Finally, remove the flank steak and put it on an ovenproof plate. Top with onions, etc. and brown under the broiler. Serves 4. </div> <bR> <div> <B>16.  Mantecada</B></div> <div> <IMG SRC="15a01010.gif" border=0 width="1" height="1" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0"><IMG SRC="15a01010.gif" border=0 width="1" height="1" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">1 lb. butter</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 lb. sugar</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">400g. yellow corn flour</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">100g. wheat flour</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0"><IMG SRC="15a01010.gif" border=0 width="1" height="1" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">10 eggs</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 t. baking powder</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 shots aguardiente or rum</div> <bR> <div> Preheat the oven to 350 degrees. Beat butter and sugar to a creamy consistency. Gradually incorporate eggs, one at a time. Add the flour and the baking powder slowly to blend. Finally add the aguardiente and mix thoroughly. Bake for 30-60 minutes in a baking pan.</div> <bR> <div> <B>17.  Papas Chorreadas</B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 lb of small or medium red potatoes</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 medium tomatoes</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cup of Milk</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 bunch of cilantro (also known as Chinese parsley)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 bunch of scallions</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">white cheese</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">table salt</div> <bR> <div> Peel the potatoes partially leaving some skin on. Boil the potatoes until tender. Chop onions, cilantro and tomato into fine small pieces. Shred about 1/2 cup of white cheese. Stir-fry the onions, cilantro and tomato in a frying pan until they are mixed and cooked well. Add the milk, cheese and salt to taste. Turn heat to low and let it simmer until it thickens. Serve the potatoes on a plate and add the sauce on top, or drain the water from the potatoes, add sauce to them, and mix well. </div> <bR> <div> <B>18.  Pandeyuca</B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cup of yucca flour (or cornstarch)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 cups of fresh white cheese</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 tsp of baking powder</div> <bR> <div> Preheat the oven to 400 degrees. Shred the white cheese and mix with the yucca flour and baking powder. Knead the mixture until the dough is soft. Depending on the moisture and salt content of the cheese, add salt and water to taste while mixing the dough. Cut small amounts of the mixed dough, roll and shape into a "U". Place the pieces on a greased baking pan and bake for about 20 min.</div> <bR> <div> 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.</div> <bR> <div> <B>19.  Carne Desmechada</B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 lbs. flank steak, trimmed of all fat</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 cup of chopped onions  </div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">4 small tomatoes, finely chopped</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 t. minced garlic</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">3 T. vegetable oil</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 t. salt</div> <bR> <div> Marinate the meat overnight with salt, 1/2 t. of the minced garlic, and 1/4 of the chopped onions and tomatoes. Put the flank steak in a heavy casserole, cover with water and cook until tender. Drain steak and let it cool down. Shred the meat by pulling it apart with your fingers into "strings". Put the oil, remainder of the onions, tomato, garlic and salt in a frying pan. Add the shredded meat and stir-fry on medium heat for about 10 min. </div> <bR> <div> <B>20.  Panderos</B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 lb of soft Butter</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 cup of sugar</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 cups of Yucca flour (or corn starch)</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 T. wheat flour</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 tsp of baking powder</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 1/2 tsp of salt</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 egg</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 T. aguardiante (or anisette)</div> <bR> <div> Pre-heat oven to 350 degrees. Mix the butter and sugar until smooth and creamy. Add the yucca flour (or corn starch), salt, baking powder, and egg. Mix well then add the aguardiente to the mix. Make small balls and place them in a greased baking pan. Bake for about 15 min. </div> <bR> <div> <B>21.  Enyucado</B></div> <div> <I>Ingredients </I></div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/2 lb of fresh white cheese</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 coconut</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">2 1/2 lb of yucca</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1/4 lb butter</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">300 ml milk</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">1 t. anise</div> <div> <IMG BORDER="0" SRC="Wing0a73007700c800000000.gif" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">125 grams sugar</div> <bR> <div> Pre-heat oven to 350 degrees. Finely shred the cheese, the coconut and the yucca. Blend together, adding the butter, the milk, the coconut water and sugar. You should end up with a pretty soft dough. Rub the anise in your hands before adding it. Bake for about 15 min.</div> <bR> <div> Note: If I ever learn enough Spanish to decipher the instructions on my almojabana<B> </B>baking mix, I will insert recipe number 22.</div> <bR> <div> <FONT SIZE="2" COLOR="#000000" FACE="Arial" >Recipe source: </FONT><FONT SIZE="2" COLOR="#6666CC" FACE="Arial" ><A HREF="http://www.colostate.edu/Orgs/LASO/" TARGET="_top" TITLE="http://www.colostate.edu/Orgs/LASO/"><U>www.colostate.edu/orgs/laso</U></A></FONT><B> of the most famous dishes of Columbian cuisine.</B><FONT SIZE="3" COLOR="#000000" FACE="Arial" > </FONT><B>The thiThe bandeja paisa Colombian is one of the most famous dishes of Columbian cuisine.</B><FONT SIZE="3" COLOR="#000000" FACE="Arial" > </FONT><B>The thin layer of fat on the chuleta de cerdo (pork chops) is crispy and the meat is very tender.</B></div> <div> <B>n layer of fat on the chuleta de cerdo (pork chops) is crispy and the meat is very tender.</B></div> <bR> <bR> <bR> <bR> </td> <td valign="top" width=125 BGCOLOR="#FFFFCC" TEXT="#080000"> <div> <IMG SRC="196644b0.jpg" border=0 width="100" height="75" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="1a064580.jpg" border=0 width="100" height="88" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="1a364530.jpg" border=0 width="100" height="83" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="1a5643f0.jpg" border=0 width="100" height="63" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="19f64590.jpg" border=0 width="100" height="89" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> </td> </tr></table></body>