Ingredients:

1 Picadillo
6 cups of water
-cuban canned beef broth
-or beef stock, cold or
-at room temperature.
2 finely chopped garlic cloves
1 cup yellow cornmeal (stone ground)
3 tablespoons spanish olive oil (pure)
-salt and freshly ground black pepper
-to taste

Directions:

Heat the olive oil into a large, non stick
sauce pan over the low heat till fragrant,
then cook the garlic stirring for at least
1 minute.

Add cornmeal, water, and the pepper along
with salt, cook over medium heat, whisking
occasionally, after the cornmeal starts to
thicken, for 20 to 25 minutes.

Reduce the heat to low, cover, and simmer
until thick for 20 to 30 minutes. Cooking
time for corn meal can vary considerably.
Preheat the oven to 350 F.

Lightly oil a 3-quart baking dish, spread
half of the cooled cornmeal mixture on the
bottom, top with all of the picadillo, and
then spread the remaining cornmeal over
it.

Bake covered, until heated through, for 40
to 45 minutes. Serve immediately, or keep
warm in a 200 degrees F. oven until ready
to serve.

Makes 6 to 8 Servings

Ingredients:

1 teaspoon of sugar
1 ounce fresh lime juice
2 ounces Bacardi light rum

Directions:

Blend all of the ingredients in a blender
or a food processor except for the garnish
until frosty.

Finally, pour into a chilled cocktail glass
and garnish with the lime slice along with a
1/2 a cup of crushed ice.