Recipe(tried): Menu for a Family Visit.

MENU FOR A FAMILY VISIT

On Monday, a local holiday here in Puerto Rico, I received the cherished visit of some family members from Ponce. My niece asked for some of her favorites among my usual dishes, so I prepared the following Menu. Remember that these are family dishes, nothing fancy, but good to prepare and enjoy with company. Buen Provecho!

Assorted Stuffed Olives (drained, washed and dried, sprinkled with seasoned salt, some olive oil and some balsamic vinegar)
Manchego Cheese and Gorgonzola Cheese, in slices
Green seedless grapes
Apple slices (bathed with lemon juice to prevent de-coloration)
Assorted breads, including at least a white bread, some rye or dark, and some onion cheese buns, sold in the supermarket.

SALMON BISQUE
Serves 6

2 tb butter
cup chopped onion
2 tb flour
4 cups milk, divided
2 cans salmon, drained and flaked fine
Salt and pepper to taste

In medium saucepan heat butter; add onion; cook until tender but not browned. Stir in flour, then 2/3 cup milk until smooth. Bring to a boil, stirring constantly. Gradually stir in remaining milk and the salmon. Cook until slightly thickened. Check the seasoning and add salt and pepper to taste.

MARINATED TOMATO AND BEAN SALAD
Serves 8

cup olive oil
1 tsp grated lemon rind
3 tb lemon juice
1 garlic clove crushed
2 tsp salt
2 tsp prepared mustard
1 can chickpeas, drained
1 can red kidney beans drained
1 pkg frozen baby lima beans, thawed
1 cup chopped sweet red pepper
cup chopped red onion
8 oz mozzarella cheese, cubed
8 tomatoes, chopped
Black Olives for garnish

Combine oil, lemon rind, lemon juice, garlic, salt and mustard. Blend the dressing well. Combine chickpeas, kidney beans and lima beans with red pepper, onion, cheese and tomatoes in a large bowl. Pour dressing over; toss to coat well. Cover and chill. Garnish with olives. Yummy salad!

POTATO FROSTED MEAT LOAF

2 lbs ground beef or a mixture of ground beef, veal and pork
cup beef broth (canned or prepared with a cube)
1/3 cup catsup
2 eggs
1 cup packaged Italian Seasoned breadcrumbs
cup minced celery
cup finely chopped onion
3 tsp dried parsley
1 tsp salt
tsp ground pepper
2 cups hot, seasoned mashed potatoes
1/3 cup grated Parmesan cheese
2 tb butter, melted

Combine meat, broth, catsup, eggs, breadcrumbs, celery, onion, parsley, salt and pepper in a large bowl; mix well. Press mixture into a lightly greased loaf pan. Bake in a 350 F oven, for 1 hour or until loaf shrinks from sides of pan. Remove from oven; pour off drippings. Unmold loaf into cookie sheet. Combine mashed potatoes with cheese in a bowl; frost meat loaf with mixture. Brush potatoes with melted butter. Bake in a hot oven (400 F) for 20 minutes, or until potato topping is golden.

BROCCOLI WITH LEMON AND GARLIC
Serves 4

1 lb broccoli, separated into flowerets and stems peeled, and cut into 1 inch pieces
1 mashed garlic clove with tsp salt
2 tb julienne lemon rind, blanched for 30 seconds and patted dry
2 tb fresh lemon juice combined with cup olive oil and 1 tb sesame oil

In a steamer, steam the broccoli, partially covered, for 10 minutes, or to taste. Transfer to serving bowl. Toss the broccoli with the garlic paste, the lemon rind and the lemon juice mixture while still warm. Serve at room temperature. This recipe is good for steamed cauliflower or a mixture of steamed broccoli, carrot slices and cauliflower.

FRIED RICE
5 servings.

2 cups uncooked long grain rice
2 cups chicken broth
1 cup water
2 tb Worcestershire Sauce
1 tb margarine
2 tsp salt
2 garlic cloves, minced
3 tb sesame oil
3 cups assorted chopped fresh vegetables (carrots, onions, green pepper, Zucchini)
5 eggs, lightly beaten
1 cup small ham cubes

Combine rice, broth, water, Worcestershire Sauce, margarine, salt and garlic in large saucepan. Bring to boil uncovered; cook in medium heat until craters form in the surface of the rice and is almost dry. Lower the heat; move from the bottom up; cover; simmer for 15 additional minutes. Heat 1 tb of the oil in large skillet; add the vegetables and stir fry until al dente. Remove with slotted spoon to bowl. Add 1 tb of oil to skillet. Scramble the eggs, breaking them in small pieces. Remove from skillet and add to vegetables. Add remaining 1 tb oil to skillet; stir in rice, ham, vegetables and eggs. Stir until heated through. Serve at once with soy sauce, added to taste.

This recipe can be shortened using already cooked rice. Also, you can use soy sauce since the beginning instead of the Worcestershire Sauce.

For dessert, native guava paste with white cheese.