AMARETTO COFFEE - GGhol

Servings: 2
Ingredients:

1 1/2 c  Warm water
1/3 c  Amaretto
1 tb Instant coffee crystals
Dessert topping

Dessert topping should be in a pressurized can. In a 2-cup measure stir
together water and instant coffee crystals. Micro-cook, uncovered, on 100%
power for about 4 minutes or just till steaming hot. Stir in Amaretto.
Serve in mugs. Top each mug of coffee mixture with some dessert topping.

—–

—–Meal-Master
Title: Fried Fish with Puerto Rican Sauce (Mojo Isle?o) - RL
Categories: main dish, fish, sauces
Servings: 12 servings

—–Sauce (A)===========================
1/2 C olive oil
2 1/2 lb onions, peeled and sliced
1 1/2 C water
24 stuffed olives with
-pimientos
2 T capers
1 cn 4 oz pimientos, cut in tiny
-slices in their juice
2 cn (8 oz) tomato sauce
2 T vinegar
1 T salt
2 bay leaves
—–The Rest (B)========================
4 lb fish slices 1 inch thick
-white meat fish ‘Chillo’
2 T salt
1 C olive oil
4 lg cloves garlic, peeled and
-crushed

Let’s start with some fish (this is a normal all year around recipe.):

1. Prepare sauce by mixing ingredients (A) and cooking over
modearte heat about 1 hour.

2. When sauce is nearly done, season fish with salt included in B
and slightly cover with flour and fry as follows:

Put oil and garlic into a frying pan. Brown garlic over moderate heat.
Remove garlic and place in the pan as many slices of fish fit on it.
Brown at moderate heat on both sides, reduce heat to low and cook for 15
minutes or until fish flakes easily when tested with fork Fry remaining
fish the same way.

3. Place fish in a mold and cover with hot sauce and let it stand
for 5 minutes.

Ricardo Landrau, Carolina PR, Fidonet 1:367/28
—–Meal-Master
Title: Puerto Rican Ricemeal Buns (Almojabanas) - RL
Categories: breads
Servings: 24 buns

—–A===================================
2 C milk
2 oz butter
3/4 t salt
—–B===================================
2 C very fine ricemeal
2 t baking powder
3 eggs
—–C===================================
1/2 lb mild white cheese
—–D===================================
lard or vegetable oil for
-deep frying

Here is something to eat with it:

1. In a saucepan, heat to boiling, ingredients in ‘A’ and remove from
heat.

2. Combine ricemeal and baking powder and mix with contents in saucepan.
Add eggs ONE AT A TIME and mix.

3. Cook over moderate heat, stirring constantly with wooden spoon,
until mixture separates from sides and bottom of sauce pan.

4. Remove from heat. Mash cheese with fork and add. Mix thoroughly.

5. Drop mixture by spoonfools in fat, heated to 375 degs, until brown.
Remove and drain on absorbent paper.

Ricardo Landrau, Carolina PR, Fidonet 1:367/28
—–Meal-Master
Title: Puerto Rican Rice With Chicken (Arroz Con Pollo) - RL
Categories: main dish, chicken, rice
Servings: 8 servings

—–A===================================
2 1/2 lb chicken pieces
—–B*Crush and mix in mortar===========
2 peppercorns (whole black
-pepper)
2 cloves garlic peeled
1 t dried oregano (pref. fresh)
4 1/2 t salt
2 t olive oil
1 t vinegar
—–C===================================
1 T lard or vegetable oil
1 oz salt pork
2 oz lean cured ham (wash and
-dice salt pork and ham)
—–D===================================
1 onion peeled
1 green pepper, seeded
3 sweet chili peppers, seeded
1 tomato
6 fresh cilantro leaves
-(chop everything in small
-pieces)
—–E===================================
1/2 t salt
10 olives stuffed with
-pimientos
1 T capers
1/4 C tomato sauce
2 T fat or ‘achiote coloring’
3 C rice
—–F===================================
1 cn (17 oz) green peas (petit
-pois)
—–G===================================
1 cn (4 oz) pimientos

1. Wash chicken and divide each chicken piece in two. Dry and rub with
seasoning included in B. Set in refrigerator overnight.

2. In a ‘Caldero’ or heavy kettle, heat fat and brown rapidly salt pork
and ham. Reduce to moderate and add chicken. Cook for 5 minutes.

3. Reduce heat to low. Add ingredients in D and saute for 10 minutes
stirring occasionally.

4. Meanwhile drain liquid from can of peas into a measuring cup and
enough water to make 2.5 cups, if regular rice is used or 3.5 if long
rice is used. Reserve peas. Heat liquid and wait.

5. Add to kettle ingredients in E and mix over moderate heat for 2
minutes.

6. Add hot liquid to kettle and mix well and cook uncovered over
moderate heat until rice is dry.

7. With a fork turn rice from bottom to top.

8. Cover kettle and cook over low heat for 40 minutes. Halfway during
this cooking period turn rice over again.

9. Add peas, turn rice once more and cover, cooking for 15 minutes in
low heat.

10. Spoon rice into a serving platter.

11. Heat pimientos in their juices, drain and garnish the rice. Serve
at once.

Ricardo Landrau, Carolina PR, Fidonet 1:367/28