Recipe: 5 Recipes Using Yucca

MANDIOCA PUDDING
2 lbs. mandioca or yucca (1 quilo)
1 can condensed sweetened milk (see
index)
1 can fresh milk (use same can to
measure)
1 c. coconut milk (fresh or bottled)
3 eggs
1/2 c. sugar
1/2 c. grated Parmesan cheese
Put enough water to grate the raw mandioca into the blender; add small pieces of the cleaned and peeled root and blend only until grated. Do a part at a time, empty and continue until all is grated. Squeeze out the water. Coconut milk can also be made in the blender or use the bottled (see index for coconut). Wash the blender well after grating the food. Mix the grated root with the other ingredients and slightly beaten eggs. Add vanilla and bake in buttered mold in low oven. Bake for about one hour. To keep it from drying on the bottom, place the pudding in a pan of water during the baking. This is different and good. Especially where white flour is very expensive.

CONSOMME
--#1:--1 or 1 1/2 lbs. stew beef or chicken
(in pieces)
Salt
Pepper
3 cloves garlic
1 tbsp. vinegar--#2:--1/2 bunch water cress or 1/2 box
frozen spinach
3 carrots, sliced
3 med. potatoes
1 Chayotte
1 lb. yucca or 2 extra potatoes
1 plantain
1/2 box green beans--#3:--1/2 med. onion
3 tbsp. oil
Clean meat and marinate with ingredients in #1 above; set aside for about 1 hour. In a large stew pot put 4 quarts of water and boil the meat until tender. Remove the meat from the broth (to be browned later). There should be about 2 quarts of broth still in the pot, if not add water necessary to obtain 2 quarts. Prepare vegetables in #2 above. Put in broth and simmer on medium heat 1/2 hour to 45 minutes. Add seasoning if needed along with the onion slices. In skillet warm the oil and 1 tablespoon tomato paste. Add meat and brown. When the vegetables are well cooked, put it in the consomme.

COLUMBIAN SOUP
Meat soup bone or desired meat (beef
stew meat or ox tail or chicken wings, or breast, peel skin
6 red radishes sliced thin
4 celery sticks, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1/4 c. cilantro chopped, if desired
2 plantaines peeled and cut at angle
(green bananas)
1 yucca peeled and cut into strips
(you may use corn on the cob and
potato's in place of plantain and
yucca)
In a dutch oven, add meat and vegetables fill with water to 3/4 full add garlic, salt and pepper to taste. Boil for 30 minutes. After meat is tender add plantain's and yucca. Boil for 20 to 30 minutes more. Follow same if corn on the cob and potato's are added. This should take 1 1/2 hours, the secret to good soup is the more you boil the better the taste. Serve with Colombian white rice on a side dish.

CASSAVA (YUCCA) BIBINGKA
4 c. fresh grated yucca
2 c. coconut milk
2 tbsp. melted butter
3 eggs
2 c. sugar
1 tbsp. salt
1/2 c. coconut cream
Grated cheese
Peel and grate yucca. Beat eggs, add sugar, butter and salt. Add the grated yucca and coconut milk. Mix well and place in baking dish. Bake until almost done (light brown), about 1 hour, at 350 degrees. Then brush with coconut cream, sprinkle with grated cheese and brown under broiler.

CARRIBBEAN SOUP-SONCOCHO
3 qts. (12 c.) water
1 tbsp. salt
1 onion, peeled, coarsely chopped
2 tomatoes, coarsely chopped
1 green pepper, seeded and coarsely
chopped
3 fresh culantro leaves,
coarsely chopped
2 fresh corn kernels, halved and
coarsely choppedB:
1 lb. lean beef
1/2 lb. lean pork meat with boneC:
1/2 lb. white yautia, peeled and diced
1/2 lb. yellow yautia, peeled and
diced
1/2 pumpkin or squash, peeled and
diced
1/2 lb. potatoes, peeled and diced
1/2 lb. nome, peeled and diced
1/2 lb. sweet potatoes, peeled and
dicedD:
1 lg. green plaintain, peeled and
quartered
1 lg. ripe plaintain, peeled and
quarteredE:
1 tbsp. salt
1/2 c. tomato sauce
1. In a large, 12 quart kettle, combine ingredients included in A. Bring rapidly to boil. 2. Clean and wash meats. Cut into 1 inch cubes. Add meats and bone to kettle. Cover, reduce heat to moderate, and cook for 1 hour. 3. Wash vegetables included in C and add to the kettle. 4. Rinse green plaintain rapidly in salted water. Drain and add to kettle together with ripe plaintain. 5. Add salt and tomato sauce and bring rapidly to a boil. Cover, and cook over moderate heat for 45 minutes. 6. Uncover, remove pieces of green plaintain, mash turn into small balls, and add to kettle. Boil rapidly for 1 minute. Serves 8. Note: Yautia as known in PR is known in panama as Otoe and in Hawaii and U.S. as tarot root.