Recipe(tried): Typical Puerto Rican Dinner

Typical Puerto Rican Dinner

My dear adopted sister (87 years old) is coming soon from New York to visit on Memorial Day weekend. She will be accompanied by Billie & Lizzie (son & wife) & she wants me to cook as a welcome dinner a typical Puerto Rican feast. I am inviting part of the family from my father s side, that fortunately are still alive & well. They are so excited to see our dear Sarah after so many years. Seilita & Jos Luis are going to help me with the serving of the food & drinks. Here is the MENU. Buen Provecho!

7-Layer Salad (not typical but delicious)

1 bag lettuce
2 Green peppers cut and diced
1 Red onion cut and diced
1 lb Bacon, (fried)
1 box frozen peas
2 cup Shredded chedder cheese

SAUCE RECIPE :
1 cup Mayonnaise
1 cup Sour cream
1/2 cup Hidden valley ranch dressing

I am not sure if these measurements on the dressing are correct. I will send the correct amounts tomorrow. Sorry. In a 13" x 9" pan layer it with the lettuce, then cut the green peppers and layer them next. Next is to cut the onion and add it, then the box of frozen peas. Fry the bacon till it is nice and crispy. Crumble it and layer it on the salad. Add the cheese. On top of all of this you add the sauce. It tastes best when it is cold.

Fricase de Pollo
Chicken in a Pot. Hearty chicken stew with potatoes, olives and peas.

2 tbsp.olive oil
2 ounces ham, finely diced
1 medium onion, diced
1 green pepper, diced
2 tsp. minced garlic or 4 cloves garlic, minced
1 tsp. dried oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup tomato sauce
1 bay leaf
12 stuffed olives
1 tsp. capers
1 tbsp. vinegar
3 tsp. Adobo Seasoning with Pepper
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 can (15.5 oz.) sweet peas, drained, liquid reserved


Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally. Stir in the peas. Cook uncovered for 5 minutes or until sauce reaches desired consistency. Makes 4 servings

Arroz Con Gandules (Pidgeon Peas)
It's easy - give it a try.

2 cups short grain rice (rinsed) - long grain will work too
3 cups of hot water - approximately.
1/2 cup ready made sofrito (I use homemade)
16 ounce can of gandules (cooked green pigeon peas)
2 tablespoons of alcaparrado (cappers and olives mixed together - if not available improvise)
1 packet of Sazon with achiote - optional
1 can tomato sauce
3 tablespoons of oil
Salt to taste
Pepper to taste - only use if your sofrito does not have pepper.

In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water so the rice is submerge one inch below the liquid. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.

"Amarillos" (Side Dish)

Select plantains that are very yellow - orange in color with black spots - these are very ripe. Peel and slice ripened plantain in half. Slice each half lengthwise into 4 slices each. Fry each slice in vegetable oil over medium heat until tender and brown.

Cazuela
Excellent Dessert

1 1/2 lbs. white sweet potato
1 1/2 lbs. pumpkin
2 quarts water
1 1/2 tsp. salt
1 cup coconut milk
1 1/2 cup sugar
1/4 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
/4 cup wheat or rice flour
3 large beaten eggs

8"x 8" x 2" mold, greased

Boil the pumpkin and sweet potatoes in 2 quarts of liquid for appx. 20 minutes. Drain and puree. Add the rest of the ingredients and blend well. Pour into greased mold and bake at 350 degrees for 50-60 minutes until done. Put in broiler for a few minutes until golden. Cool in mold and refrigerate until serving. You may caramelize mold and invert after baking.