South America: Tortas De Cacao (Columbia)

1/2 Cup Butter
1 Cup Sugar
3 Medium Eggs
3/4 Cup Powdered Cocoa
1 1/2 Cups Flour
1 Tablespoon Baking Powder
1 Pinch Salt
2/3 Cup Milk
1 Teaspoon Vanilla
Directions preheat oven to 375 degrees. beat the butter until creamy. add sugar and continue to beat until the mixture is light and fluffy. add eggs beating well. sift together the cocoa, flour, baking powder, and salt. add the dry ingredients and the milk to the egg mixture and beat until smooth. add the vanilla and beat well. transfer the batter to a greased and floured muffin tin, filling each 2/3 full. bake for 20 minutes. remove from tins and let cool on racks.

Serves 16

South America: Spicy Empanadas (Argentina)

2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Crisco
1/3 Cup Cold Water
1 Medium Egg — beaten
2 Tablespoons Small Chiles — crushed
1 Small Onion — finely chopped
2 Tablespoons Olive Oil
3/4 Pound Lean Ground Beef
1 Medium Potato — parboiled
1 Teaspoon Cumin
2 Medium Hard Cooked Eggs — chopped
Directions sift dry pastry ingredients together. using pastry blender cut in crisco until flour has fine texture of crumbs. add just enough water so that mixture holds together. chill one hour. saute onion in olive oil until softened. add meat and brown. drain all but 2 tablespoons of remaining oil. parboil the potato 5 minutes and grate. add to meat mixture. add chiles and cumin. cook until potato is done. set aside and allow to cool before adding eggs. roll the dough out to 1/8 inch thick. cut in 5 inch diameter circles. place 2 tablespoons filling and fold over moisten and crimp with fork to seal. brush top of each with beaten egg. bake at 400 for 15 to 20 minutes or until golden brown.

Serves 6

South America: Shrimp Stew (Ecuador)

6 Medium Green Onions — finely chopped
3 Cloves Garlic — finely chopped
1/4 Cup Olive Oil
3 Medium Tomatoes — chopped
3 Medium Serrano Pepper — finely chopped
1/2 Teaspoon Allspice
Salt And Pepper — to taste
3 Quarts Chicken Stock
2 Medium Potatoes — peeled and cubed
1 Pound Shrimp — peeled
1/2 Cup Raw Rice
3 Medium Potatoes — peeled and quartered
2 Cups Peas — frozen
1 Cup Corn
1 Pound Fish Fillet — cut in 1-inch pieces
3 Medium Eggs — lightly beaten
1 Cup Half And Half
3 Tablespoons Cilantro — finely chopped
Directions Saute onion and garlic in oil until the onion is soft. Add the tomatoes, chilies, allspice, salt and pepper. Cook for 3 minutes. Add the stock and the chopped potatoes. Bring mixture to a boil. Reduce heat, cover and simmer for 30 minutes. Puree in food processor and return to the pan. Add the rice and the quartered potatoes, cover and simmer for 20 minutes. Add the peas, corn, shrimp and fish. Simmer for 5 minutes. With a fork stir in the beaten eggs. Add milk and continue to simmer just long enough to heat through. Serve, garnished with cilantro.

Serves 6

South America: Seco De Chivo (Ecuador)

2 Tablespoons Olive Oil
4 Pounds Lamb — cubed
1 Cup Raspberry Juice
4 Medium Tomatoes — diced
1 Large Onion — chopped
1 Clove Garlic — finely chopped
1/2 Teaspoon Salt
1 Medium Chopped Aji Chile — or wax pepper
Water — to cover
Rice — cooked
Directions heat oil in large pot and saute meat until brown. add remaining ingredients and bring to a boil. cover pot and reduce heat, simmer for 2 hours or until the water has evaporated. serve over rice.

Serves 8

South America: Salsa Carioca (Venezuela)

2 Medium Serrano Pepper — chopped
1 Small Onion — finely chopped
1 Small Tomato — chopped
1 Medium Avocado — peeled and chopped
2 Hardcooked Eggs — chopped
** Dressing Ingredients — **
3 Teaspoons Hot Pepper Sauce
3 Tablespoons Olive Oil
1 Tablespoon White Vinegar
1 Tablespoon Fresh Parsley — chopped
1/4 Teaspoon Coriander
Pepper — to taste
Directions combine all dressing ingredients. allow to sit for 1 hour to blend flavors. toss salad ingredients with the dressing.

Serves 4

South America: Rum Y Agua De Coco (Venezuela)

1/4 Cup White Rum
2 Teaspoons Sugar Syrup
1 Lime Lime Juice
2 Cups Fresh Coconut Water
1 Cup Crushed Ice
Soda Water
Orange Slices — for garnish
Directions combine all ingredients except soda water and orange slices in cocktail shaker. shake well and pour into cocktail glasses. top with a small shot of soda water and garnish with orange slices.

Serves 4

South America: Roti (Guyana)

2 Cups Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
Enough Water To Make Stiff Dough
Corn Oil
Directions sift the dry ingredients together. mix with enough water to make stiff dough. form 4 to 6 balls. flatten each with rolling pin. spread each roti with corn oil and a bit of flour. roll up and let stand for 30 minutes. unroll into flat crepelike form. heat griddle. cook 3 minutes on each side until lightly browned turning frequently. sprinkle corn oil as necessary to keep it from sticking. when removing roti from griddle place in palm of hand and clap your hands 2 to 3 times. be careful not to burn yourself.

Serves 4

South America: Rice Uruguayan

1 Cup Rice
1 Pound Beef — ground
2 Each Carrots (2-3 re size)
2 Each Potatoes — med
2 Each Onions
1/2 Teaspoon Parsley — chopped
1 Each Garlic — small clove
1 1/2 Cups Water
Salt
Pepper
Directions The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour. Yield: 6 servings From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La.

Serves 6

South America: Raisin Cake (Paraguay)

3/4 Cup Sugar
1/2 Cup Water
1 Tablespoon Cornstarch
1 Cup Seedless Raisins
1/2 Cup Pecans — chopped
1/2 Cup Butter
1/2 Cup Dark Brown Sugar
2 Medium Eggs — beaten
2 Cups Flour
1 1/2 Teaspoons Cream Of Tartar
1 1/2 Teaspoons Baking Soda
1/2 Cup Milk
1 Teaspoon Vanilla
Directions preheat oven to 350 degrees. combine half cup of sugar with water and cornstarch in a saucepan. mix well, cook over low heat until mixture thickens about 5 minutes. remove from heat. add raisins and pecans and set aside. beat the butter until soft. add remaining sugar and brown sugar. beat until smooth. add eggs and beat well. sift together flour, cream of tarter and baking soda. add to butter mixture, along with milk and vanilla. beat well until smooth and batter forms. spoon half of the batter into a greased 8 inch square pan. spread raisin pecan mixture over batter. cover with remaining half of batter. bake for 40 minutes or until cake tester comes out clean.

Serves 8

South America: Pork With Lime (Ecuador)

2 Pounds Pork — cubed
2 Tablespoons Flour
1/4 Cup Olive Oil
1 Tablespoon Ginger — grated
2 Medium Onion — sliced
1 Small Tomato — chopped
2 Tablespoons Parsley — chopped
1/2 Cup Lime Juice
2 Cups Chicken Stock
2 Teaspoons Habenero Pepper Sauce
2 Tablespoons Mayonnaise — optional
Lemon Wedges — for garnish
Parsley — for garnish
Directions in large bowl add pork and flour. coat well. heat oil in large pot, sauce pork and ginger. cook for 3 minutes. add onions, tomato and parsley and cook for a few minutes or until the onion is softened. add lime juice, stock and hot sauce. bring to a boil, reduce heat and simmer, uncovered for 1 hour. stirring occasionally. just before serving stir in mayonnaise if using. garnish with lemon wedges and parsley.

Serves 4