Craft and Recipe Corner

Guatemala - Pollo en Pina (Chicken in Pineapple)

2Ľ hours 30 min prep

Pollo en Pina Ingredients

3 1/2-4

lbs skinless chicken, cut into serving pieces

1

ripe pineapple, peeled,cored and chopped (save juice)

1

medium onion, finely chopped

2

cloves garlic, minced

4

fluid ounces lime juice

4

fluid ounces olive oil

4

fluid ounces white vinegar

chicken stock (if necessary)

salt and pepper

1/2

cup mixed salad greens, for garnish

red peppers (to garnish)

Guatemalan Fried Rice Ingredients

2

tablespoons shortening

2

cups rice

1

small onion, chopped

1

clove garlic, minced

1

tomato, chopped

2

tablespoons peas

1/2

carrot, finely chopped

24

fluid ounces water

1

teaspoon morton lite salt

---To Prepare the Pollo---.

Marinate chicken in lime and garlic for two hours.

Grill chicken pieces in a heavy skillet or on a barbecue.

Add remaining ingredients to skillet containing chicken.

If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.

Cover and simmer over low heat until tender, about 45 minutes.

---To Prepare the Rice---.

Wash the rice and allow to dry.

Heat shortening, then add rice and fry until well browned, stirring constantly.

Add tomato and onion.

Cook slightly.

Add water, salt and other vegetables.

Cover and bring quickly to a boil.

Lower heat and cook for 45 minutes or until well done.

---And Now the Hard Part---.

Serve chicken with rice, garnish with peppers, and enjoy!

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Colombian Torta De Coco (Coconut Cake)

1˝ hours 30 min prep

1 1/2

cups sherry wine (a drinkable not too dry sherry(NOT cooking sherry)

8

ounces raisins

2

cups sugar

3

cups water

2

cinnamon sticks

7

ounces shredded unsweetened coconut (dessicated is fine)

1

poundcake (the recipe I use provides a 10-inch cake)

10

eggs, separated

2

teaspoons ground cinnamon

butter, for the pan

Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake
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Chinese Pan Fried Dumplings

Ingredients

    1/2 lb ground pork
      2 oz baby shrimp
      2    or 3
    1/2 md green onion -- finely
      1    chopped
      1 tb light soy sauce
      1 tb oil -- of your choice
      1    salt and pepper
      1    shitake mushrooms -- diced

Instructions

Mix all the above ingredients together and depending on the size of
your wraps, use either teaspoon of tablespoon to fill the wraps. Fill
and fold it into a half moon shape. From here, you just fry them up
on a low to medium heat for about 10 minutes, flipping every so
often. Keep in mind that you'll also have to be careful about making
sure the pork is well done too.

You can also steam or deep fry them too.

As for sauces...

1 oz of light soy 1 oz of the cooking oil of your choice 1 Tbsp of
sugar

Mix the sugar and soy together, heat the oil up and then pour it
into the sugar/soy mixture. I'm not sure why this is done, but I
just remember my parents doing it that way.

You might also want to try Chinese chili sauce, rice or malt vinegar

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