These are my very best recipies ......... enjoy !!

Mandarin Orange Cake

1 Pkg. Duncan Hines all butter recipe cake
4 Eggs
1 Stick of butter
1 Can mandarin oranges with juice

Mix all of the ingredients, at medium speed, beat everything for about 2 minutes, batter will be a little lumpy. Pour into 2 greased round 9 inches pans. Bake at 350º for about 25 to 30 minutes. Cake is done when you insert a wooden pick near the center of cake, if the pick comes out clean,then the cake is done. After 5 minutes of cooling time, invert cake and let cool off completely before putting icing.

Icing
1 lb. container of cool whip
1 lb. crushed pineapple
1 lg box of vanilla instant puding

Empty all the ingredients in a plastic large bowl. By hand, with a large wooden spoon, mix everything until is all well blended together. Place the first layer of cake in serving dish. spread over top some of the icing; cover with the other layer of cake and spread icing on top and sides of whole cake.

Mostaccioli Casserole

1 pd mostaccioli
¼ pd margarine of butter
1 Cup water
1 Cup milk
4 Slices of bacon fried and crumbled
1 Can cream mushroom soup
1 Can cheddar cheese soup
1 Large chicken bouillion
2 Tbsp. oil

Boil mostaccioli in salted boiling water. Add oil to avoid sticking. Boil until tender but firm. Drain mostaccioli and add margarine and bacon. Heat water and dissolved chicken bouillion, add to the mostaccioli. Mix all the soup with cup of milk and add to the mixture of mostaccioli. Pour everthing into a large pyrex, cover with aluminum paper and bake at 350º for about 45 minutes

Paella Valenciana

2½ Pd chicken cup up in small pieces.
¼ Pd pork blade diced
¼ Pd beef filet diced
2 Cups cleaned shrimp
5 Ounces of lobster drained and broken apart
2 Cups uncooked rice
3 Tbsp garlic crushed
3 Cups chicken broth
1 Tbsp saffron
1 Cup chopped red onion
2 Tsp. salt
¼ tsp. white pepper {optional}
¼ Cup olive oil
1 Can green peas
½ Cup green peper chopped
½ Cup red pepper chopped
2 Tomatoes peeled and quartered
1 Jar sliced pimientos, drained to garnish

Mix together chicken, beef and pork, season with salt, pepper, 2 tbsp garlic, onions, red and green pepper; let it stand covered for about ½ hour. Shake off the seasonings of meat; in large skillet heat oil, brown chicken, reserved. In same oil brown beef and pork. Return chicken to skillet and add all the seasonings and tomatoes. Stir, cover and cook for 10 minutes. Add rice and broth, stir well, when boiling lower heat, cover and cook for 15 minutes. Add the rest of garlic with saffron, lobster, shrimp and green peas to the rice stir well and cook for and additional 10 to 15 minutes, until rice is tender but firm. Pour rice into serving dish and garnish with sliced pimientos.

Stuffed Cabbage {Niño Envuelto}

1 Large cabbage head
1 Cup cooked but firm rice
1 Pd ground beef
1 Cup tomatoes, peeled and seedless
½ Tbsp allspice
1½ Tbsp salt
½ Tsp pepper
½ Cup tomatp paste
1 Large beef bouillion
2 cups water
1 Tbsp mash garlic
¼ Cup lemon juice
1 Tbsp brown sugar

In large duch oven boil salted water and cook cabbage head for 5 to 6 minutes. Removed and separate leaves, cutting hard part. Mix rice, meat, tomatoes, allspice, salt, pepper, garlic. Place a little bit of this stuffing in center of cabbage leaves and fold a little bit loose. In large pyrex arrange the small cabbage leaves and on top arrange the stuffed leaves. In small pan heat to boil the 2 cups of water, tomato paste and the bouillion. Pour over cabbage and cover tight with lid or aluminum foil. Bake on a preheated oven at 350º for one hour. Uncover and pour over the mixture of lemon juice with brown sugar. Bake for and additional 15 minutes. Serve with Egg-Plant Caviar. Recipe below

Egg-Plant Caviar

1 Pd egg-plant
1 Medium onion chopped
1 Tbsp garlic crushed
2 Tomatoes peeled and chopped
½ Cup olive oil
1 Tsp salt
1/8 tabasco

Wash egg-plant and bake at 375º for 45 minutes. Removed, and under cold running water pell and then smash. Mix onion, tomatoes, salt , garlic, tabasco; sautee in heated oil until onion is tender, add this mixture to the egg-plant, mix well and refrigerate. You can also serve cold over crackers, french fries or toast.
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Chicken Yolanda

1 3pd Chicken cup up
1½ Tsp adobo {spanish seasoning}
1 Tbsp vinegar
2 Tbsp smash garlic
½ Tbsp basil
1 Large onion, sliced
1 Large bell pepper, sliced
1/3 Cup oil
1 Tbsp butter or margarine
1 Can alphabet soup
1 Can mushroom soup
½ Can of milk
1 Tbsp ground oregano

wash chicken with lemon juice or sour orange juice. Drain well. Season chicken with vinegar, garlic, adobo, oregano,onion, bell pepper. Let it stand for ½ hour. In skillet heat oil, brwon chicken. Arrange in baking pan; top it up with onion and bell pepper slices. Mix together the soups with the milk and pur over chicken. Bake for 1½ in a preheated oven at 350º. Serve over white rice.

Rice and Read Beans { Moro}

2 Cups of rice
½ Oil
½ Pd red beans, tender but firm
1½ Tbsp adobo {spanish seasoning}
1 Tbsp smashed garlic
1 Tsp ground oregano
1 Large onion, sliced
1 Large bell pepper, sliced
2 Tbsp tomato paste
1 Bunch verduras,{ coriander, cilantrico}
1 Large bay leave

In dutch oven heat oil. sautee all the seasonings, add beans without the liquid, and stir, add rice, stir well. Measure the liquid where you cooked the beans and complete 3 cups, dissolved the tomato paste in it. Add this liquid to the rice mixture, stir well a couple of time until liquid is all absorved, at this moment lower heat, cover, and cook for about 20 minutes or until rice is tender.

Arroz con Pollo { Locrio }

2½ to 3pd stwing chicken, cut up
2½ Adobo {spanish seasoning}
1 Tbsp smashed garlic
1 Large onion, sliced
1 Large bell pepper, sliced
2 Tbsp english sauce
1 Large chicken bouillion
½ Oil
½ Cup tomato paste
1 Tbsp vinager
2 Cups of rice
1 Tbsp caper, chopped
8 Olives chopped

Wash chicken and pat dry; season with adobo, garlic, enlish sauce and chicken bouillion. In dutch oven, heat oil and brown chicken, add the remainings ingredients plus tomato paste dissolved in 1 cup water; lower heat, cover and cook for about ½ hour. Removed chicken pieces. Pour off the sauce into a bowl to complete 3½ cups or liquid. Add to the dutch oven ¼ cup more of oil and brwon the rice. Pour over rice the boiling broth, stir, cover and cook for about 15 minutes. Stir again in folding motion as to the rice that is on top will go to the bottom. Arrange on top the chicken pieces and cook 10 minutes longer or until the chicken is heated throughtly.

Tres leches...... Three Milk Cake

4 Eggs white
4 Eggs yolk
1 Cup of flour
1 Tbsp lemon juice
1/3 Cups of water
3/4 Cup sugar
1 Tsp baking powder
½ Tsp salt
1 Can condensed milk
1 Can carnation milk
1 Can of homogenised milk

Beat eggs white at high speed until picks form; lower speed, add sugar and eggs yolk one at a time, mix well Add baking powder and salt to flour. Mix lemon juice with water. Alternating add flour and water to eggs white mixture and beat for about 2 minutes. Pour into and greased rectangular pyrex, bake ina preheated oven at 350º for about 15 minutes or until light brown. Let it cool, with a fork Make rows of holes all over the cake {to absorved better the milk mixtures}. Mix the 3 milks well and pour over the cake, it will be absorved by the cake. Cake will be always
more than moist, wet, refrigerate.

Icing: ¼ Cup of water , 1 3/4 Cup of sugar, 1 Tbsp. lemon juice, 4 Eggs white
Beat eggs white until stiff picks form. At the same time pour the sugar in a small bowl with handle, cover with ¼ water, do not stir,
Boil until when inserting a wooden pick a thing thead form. While beating pour this syrup slowly to the eggs white, add the lemon juice, beat a few more seconds. Spread over the cake and decorate to taste according to season.

Asopao de Pollo
3-4 lbs. chicken
2 Cups of rice
8 Cups of water
1 Lg can tomato sauce
1 Tbsp garlic, smashed
1 Tsp oregano
4 tsp adobo{seasoned salt}
2 tbsp vinegar
½ Cup oil
2 Bell pepper; 1 green, 1 red
1 Lg red onion
1 Bunch verduras{coriander, parsley, cilantrico}

Cut chicken in size bite pieces and wash with lemon juice. Add 2 tsp adobo garlic, vinegar and oregano. Let it stand for ½ hour. In dutch oven heat oil and brown chicken, add verduras, red and green pepper, onion, stir well, cover and lower heat, cook for about 15 minutes. Add water, 2 tsp adobo, vinegar, and tomato sauce. Cover and cook for about 30 minutes, stirring occasionaly. Add the rice, stir well,rice should not stick to bottom of dutch oven cook until rice is tender, adjust water and adobo if necessary, asopao is a soupy chicken rice not a pasty rice. Serve with tostones {Recipe below}

Tostones {Green Plantain fried twice}
2 Green plantain

Peel the plantain, cut about 1 inch thick pieces. Heat oil enough to cover the plantain in a small pan. Brown the plantain on both sides. With a wooden smasher or two sauces smash plantain until about ¼ thick, fry again until for about 2 more minutes, immediately sprinkle with salt and parmesan cheese {Optional}

Dominican Mangu {smashes Plantain}
1 small red onion, sliced
¼ Cup vinegar
1 Tsp salt
¼ Cup of olive oil
In boiling salted water, add (this is the hardest part) " peeled" plantain. Cook until tender, about 20 minutes. Transfer to a big bowl and smashed well, reserved. In a skillet, heat oil over medium heat and cook onion until transparent, add vinegar, and 1 cup of liquid where the plantain were cooked. Simmer for 3 minutes. Add this liquid to smashed plantain mix well and arrange the onions on top.

Beef Stew

1½ Beef for stew, cut in bite-size pieces
2 Tbsp garlic, smashed
1½ Tsp adobo {spanish seasoning}
1 Tsp ground oregano
1 Large onion, sliced
1 Large bell pepper, sliced
1 Bunch verduras {coriander, cilantrico}
1 Bay leaf
1 Tbsp english sauce
2 Tbsp tomato paste
2 Tbsp oregano
½ Cup oil
Water as needed it.

Season meat with garlic, oregano, adobo, let it stand for ½ hour. In skillet over medium heat, het oil, brown meat, to retain juices. Add english sauce and tomato paste, cook a few minutes and add 1 cup water, onion, bell pepper, verduras, bay leaf and cover, lower heat and cook for about 1½ hour or until tender stirring occasionaly and adding ½ cup of water at a time as needed it. About 10 minutes before removing from heat add vinegar. Serve over white rice.

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