Puerto Rican Cheese Fritters
Puerto Rican Cheese Fritters
1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)
Combine the cheese, egg, cornstarch and cayenne in the bowl of an electric mixer and beat on high speed until well blended. Roll into small balls using 1 teaspoon of mixture. Coat with the bread crumbs and fry in oil heated to 350 degrees F until golden brown. Drain on paper towels and serve immediately.
Serves 4 to 6 as an appetizer.
Cuban Roasted Pork
Cuban Roasted Pork
1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, sliced
Marinate pork roast in sour orange or lemon juice for 2 to 3 hours.
Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.
Increase oven temperature to 350 degrees F.
Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.
Makes 6 servings.
Fruit Filled Chimichangas With Cinnamon Custard Sauce
Fruit Filled Chimichangas with Cinnamon Custard Sauce
Yield: 12 servings
Cinnamon Custard Sauce
1/3 cup granulated sugar
2 tsps cornstarch
1/2 tsp ground cinnamon
1 cup NESTLe CARNATION Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 tsp vanilla extract
Chimichangas
1 1/2 cups water
1 cup (6 oz) dried apricots, chopped
1 cup (3 oz) dried apples, chopped
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 tsp ground cinnamon
12 (8-inch) soft taco-size flour tortillas, warmed
Vegetable oil
Confectioners’ sugar (optional)
Fresh mint leaves (optional)
Cinnamon Custard Sauce: Combine sugar, cornstarch & cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water & egg yolk
Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened
Remove from heat; stir in vanilla extract
Cover; keep warm
Chimichangas: Combine water, apricots, apples, nuts, sugar & cinnamon in a medium saucepan
Bring to a boil
Reduce heat to medium; cover
Cook, stirring occasionally, for 10 to 15 min or until excess moisture is absorbed
Cool for 15 min
Place 1/4 cup filling in center of each tortilla
Fold into burritos; secure ends with wooden picks
Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 min
Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 min or until golden brown
Place on paper towels to soak
Remove wooden picks
Serve with Cinnamon Custard Sauce