Recipe: Caldo Santo(Medicinal Broth of the Saints) and Guava Cheesecake (Bizcocho de Crema con Guayaba) - As Puertoricans boys & girls go to the American army & Puerto Rico

As Puertoricans boys & girls go to the American army and Puerto Rico is a possession of the United States, and we are American citizens by birth, I will like, if I may, include 2 of our recipes, for everybody's enjoyment in this important day when we remember all our boys and girls lost in the field of battle:

---

CALDO SANTO(MEDICINAL BROTH OF THE SAINTS)
This is a wonderful cure all for all maladies, including heartbreak.
Servings 8-10

7 cups coconut milk
1/2 cup annatto seeds
1 cup basic recaito (SOFRITO)
3 quarts water
1 cup alcaparrado or manzanilla olives
1 pound each yuca (cassava), yautia (taro root), batata (Puerto Rican sweet potato), calabaza (West Indian pumpkin), and name (yam), peeled and cut into 1-inch cubes.
3 green plantains, peeled and shredded, shaped into 1-inch balls (12 to 14 balls)
salt to taste
1 pound medium shrimp, peeled and cleaned
1 pound bacalao (salt codfish), cooked and shredded
8 blue crabs
1 pound boneless fillet of red snapper, cut into pieces

Heat 1 cup of the coconut milk with the annatto seeds. When the milk turns bright red, remove it from the heat and strain. Set the milk aside and discard the seeds.

In a big soup pot, combine the annatto-colored milk, the remaining coconut milk, and the recaito. Bring to a simmer.

Add the alcaparrado, root vegetables, and plantain balls. Add the salt and bring to a boil.

Add all the seafood and simmer for 30 minutes, or until the root vegetables are cooked.

Let the soup cool a little before serving.

---

GUAVA CHEESECAKE (BIZCOCHO DE CREMA CON GUAYABA)
Source: A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community by Yvonne Ortiz, 1997
Servings 8-10

CRUST:
4 ounces vanilla wafers, crushed
2 tablespoons butter, melted
FILLING:
1 1/2 pounds cream cheese, softened
6 eggs
1 cup frozen guava juice concentrate, thawed
3 tablespoons sugar
4 tablespoons all-purpose flour
1 (18-ounce) can guava shells, drained and cut into thin slices,
FOR GARNISH:
(optional) fresh mint leaves for garnish

Preheat the oven to 400 F.

Combine the vanilla wafer crumbs with the melted butter. Press into a 10 or 12-inch springform pan. Refrigerate while you prepare the filling.

In a food processor or with an electric beater, beat the cream cheese until it is fluffy. Add the eggs one at a time. Continue beating until the eggs are well incorporated into the cream cheese and the mixture is light.

Add the guava concentrate, sugar, and flour, and beat until well mixed. Pour the batter into the pan.

Bake for 1-1/2 hours, or until a knife inserted in the center comes out clean. (If the top starts to brown too quickly, place a piece of aluminum foil loosely on top.)

Cool at room temperature. Refrigerate for at least 1 hour before serving, or overnight.

To serve, arrange the guava-shell slices and mint leaves on top of the cake.