By Helga Parnell
Introduces the background, land, and meals of the nations of South the US, and contains recipes for such dishes as black bean casserole from Brazil, pork soup from Argentina, and almond meringue from Chile.
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Introduces the background, land, and foodstuff of the international locations of South the USA, and comprises recipes for such dishes as black bean casserole from Brazil, pork soup from Argentina, and almond meringue from Chile.
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Extra info for Cooking the South American Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Trim crusts from bread. 1 3-oz. container whipped cream cheese with chives* 2. Spread a thin layer of cream cheese on bread. ¥ cucumber, thinly sliced 3. Garnish with cucumber slices, shrimp, cherry tomatoes, and/or olives. 4 to 6 precooked shrimp 4 cherry tomatoes 4 pimento-stuffed olives, sliced *To reduce the fat content of this dish, use reduced-fat cream cheese. 56 Preparation time: 30 minutes Serves 6 Holiday and Festival Food As you may expect, food plays a major role in holiday and festival celebrations in South America.
Powdered sugar æ tsp. lemon extract 3 tbsp. melted butter 3 to 4 tbsp. hot water *If you do not have a lemon zester, use a cheese grater to grate only the top yellow layer from the lemon peel. 54 1. Preheat oven to 350°F. Lightly grease a 9-inch-square baking pan. 2. Sift together flour, baking powder, cornstarch, and salt. Set aside. 3. Beat eggs until light and creamy. Add sugar to eggs, ø c. at a time, beating well after each addition. 4. Add lemon and water to egg mixture and beat well. Then fold in the flour mixture, a little at a time.
Can sweetened condensed milk ¥ c. whole milk ∂ c. sugar 1. With a hand mixer or in a blender, beat eggs. 2. Add condensed and whole milk and blend well. Set custard mixture aside. 3. Heat sugar over medium-high heat in a small saucepan, stirring constantly, until the sugar carmelizes (turns brown and syrupy). This may take 20 minutes. 4. Quickly pour sugar mixture into bottom of ovenproof 2-quart mold or bowl, coating the bottom and sides of container. 5. Pour custard mixture into the mold. 6. Bake at 350°F for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cooking the South American Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Helga Parnell