Caper Sauce
Caper Sauce
6 Tbsp vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 tsp mashed garlic
1 tsp dried tarragon leaves
Salt
Pepper
1/2 cup water
1 tbsp instant chicken bouillon granules
1 tsp granulated sugar
1/2 cup capers, washed & drained
Heat oil in a Dutch oven & saute onion with tomatoes
Cook, stirring often, over low heat
Add garlic & tarragon & season with salt & pepper
Add water, bouillon granules, sugar & all but 2 Tbsp of the capers
Cook, covered, for 3 min
Cool
Pour mixture into a blender & puree
To use, pour over cooked meat or chicken & heat in a 350 deg F oven until bubbly
Arrange on a serving platter, pour sauce over all, & garnish with reserved capers
It is also good with cooked shrimp
Bolitas
Bolitas (Sweet Christmas Tamales)
2 lb hojas (corn husks)
2 lb masa
1/2 cup solid vegetable shortening
1 cup granulated sugar
1/4 cup warm water, as needed
2 Tbsp cinnamon
1 cup dry raisins
4 tsps aniseed
Soak corn husks in hot water for 20 or 30 min until pliable
St& in a pan to let them drain
Mix masa with shortening, then add sugar, kneading & adding a little warm water at a time to make a smooth dough
Then add cinnamon, raisins & aniseed, blending into dough
Lay softened husks on a large table
Put 4 Tbsp of mixture on bottom half of each husk
Fold as for regular tamales
St& assembled tamales in a small roaster pan half filled with water
Cover with lid, bring water to a boil, & cook over medium heat for 1 hour
Masa will separate from husks when cooked
Lemon Banana Cloud
Lemon Banana Cloud
4 egg whites
1/2 cup granulated sugar
3 very ripe bananas, mashed
Grated rind of 1 lemon
1 tsp vanilla extract
Beat egg whites until stiff
Still beating, slowly add sugar, banana pulp, lemon rind & vanilla extract
Pour gently into a buttered casserole
Bake at 350 deg F until set & brown, about 25 to 30 min
Serve cold
This is better if made the day before serving