Village Salad

Ingredients:

3 Tomatoes

2 oz. Of feta cheese

8 Black olives

1 Large cucumber

1 Onion, peeled and chopped

4 Tablespoon olive oil

1 Tablespoon lemon juice

Dried mint

Salt

A few washed lettuce leaves

Method

                       Cut the cucumber and tomatoes into ¼ in. dice. Place the lettuce in a salad bowl and add the diced vegetables and the onion. Cut the cheese into small cubes. Prepare the dressing with lemon juice, oil, mint and salt. Mix throughout, pour the dressing over the salad in the bowl, toss. Arrange the olives around the side and the cheese in the center.

Gallo Pinto

Ingredients:

Butter

1 Onion, finely chopped

1 lb. Cooked beans

2 Cups white rice, cooked

Salt and pepper

Method

                In a large frying pan melt the butter and fry the onion until golden and transparent. Add the beans and continue frying. Add the rice and cook over low heat until the mixture is dry.

Chines Pot Roast

Ingredients:

3-to-4 Pound beef arm or blade pot roast.

3 Tablespoon lard or dipping

¼ Teaspoon pepper

¾ Cup of water

2 Quart shredded cabbage

flour (optional)

Preparation:

              Brown meat on all sides in lard or drippings; pour off drippings. Add pepper, soy sauce and water. Cover tightly and cook slowly, about 3 hours, or until meat is tender. Add cabbage steam for 7 minutes. Thicken cooking liquid with flour for gravy if desired.

Empanadas

Ingredients:

3 ½ Cups of flour

1 Pack of yeast dissolved in ¼ cup lukewarm water

2 Eggs

½ Cup lukewarm milk

Pinch of salt

1 Stick softened butter

½ LB. Ground beef

2 Onions, chopped

1 Clove garlic, minced

1 Dried red pepper, crushed

2 Hard-boiled eggs chopped

8 pitted green olives

½ Cup raisins

Paprika, marjoram to taste

Cooking oil

1 Beaten egg

Method

                Place flour in a bowl, make well in center. Pour in the milk, eggs, and dissolve yeast; mix thoroughly. Add butter to obtain a smooth dough. Cover with plastic wrap and let stand for 2 hours. To prepare the stuffing: mix in the meat, onions, garlic and red pepper. Heat 2 tablespoons oil in a pan and cook the stuffing in it. Let it cool and add the chopped eggs, olives, raisins, paprika and marjoram to taste. Roll out the dough to a quarter inch thickness as if you were making a pie. Cut circles 4 inch diameter. Cover each half-circle the stuffing; brush the edges with the beaten egg. Fold each circle in two and press sides. In a pan, brown turnovers.

Scones

Ingredients:

1 ¼ Cup all purpose flour
2 Tablespoons baking powder
2 Tablespoon superfine sugar
2 Tablespoon seedless raisins
½ Cup of milk
Butter
Jam

 Method

                  Sift the flour and baking powder in a bowl. Add sugar. Add butter cut into pieces; rub it into the flour it into the flour. Clean the raisins by adding a little flour in a strainer and shaking over the sink. Add them to the flour and butter mixture. Add milk a little by little and mix with your fingers. Turn the oven to 400. Fine a baking tray with aluminum foil and grease it slightly. On a flour board, roll out the dough to ½ inch in thickness. Cut out in triangle with a knife. Arrange them on the baking sheet and bake it for 10-12 minutes. Serve your scones lukewarm with butter and jam.

Chimichurri

Ingredient

4 Tablespoons of olive oil 

1 Cup of red wine vinegar 

4 Tablespoons of cayenne pepper 

4 Garlic cloves, crushed 

1 teaspoon black peppercorn 

1 teaspoon oregano 

1 bay leaf, crumbled 

½ teaspoon of salt

Preparation, 

Combine all ingredients in a bottle, shake well to mix, and put in a cool place, or refrigerate, for 4 or 5 days for the flower to develop. Shake a few drops on meat or poultry.

Argentina Fritters

Ingredients 

3 tablespoons of salt 

¼ teaspoon of salt 

Boiling water 

1 egg, well beaten 

3 cups of flour 

2 teaspoons of baking powder 

Preparation 

              Put fat and salt into a cup and fill to top with boiling water. In a bowl sift flour and baking powder together twice. When first mixture is lukewarm stir in beaten egg and work in flour mixture. Kneading to a smooth elastic dough.
Roll on thin cut in any shape desired and fry in deep hot fat. Drain and sprinkle with sugar.