Ingredients:

4 crushed garlic cloves
2 teaspoons of salt
1 teaspoon of black pepper
-(freshly ground)
-fresh lime juice
4 to 6 tablespoons of water
-peanut or vegetable oil
1/2 pound dried black eyed peas,
-rinsed in cold water, picked
-over, and soaked overnight in
-cold water covered changing the
-water several times.

Directions:

When the peas are softened, remove the
skins (just rub them off), soak for at
least 30 minutes, drain and rinse.

In a food processor fitted with a steel
blade, process peas, garlic, pepper and
salt.

with motor running, add the water through
the feed tube, continue processing until
puree is smooth and thick. Heat oven to
250 degrees F.

In a large, heavy bottomed skillet or a
deep fryer over medium high heat, heat
up 2 to 3" of the oil to 375 F. or until
a drop of batter sizzles when it touches
the oil, and fry 1 tbsp. of batter until
golden brown.

Now in the remaining batter if necessary
taste for seasoning adjustments and drop
the mixture by tablespoonfuls in hot oil
and fry the fritters on all sides untill
golden brown, turning with a slotted
spoon.

The tempperature of the oil will drop if
too many fritters are fried all at once,
they will be very soggy rather than
crisp.

Next place the fritters on a paper towel
lined platter in the oven until all have
been cooked, serve hot or warm sprinkled
with salt and lime juice for flavor.

Makes 20 to 24 Servings

Ingredients:

2 teaspoons salt
2 pounds boneless chuck,
-cut into 1 inch cubes
1 large onion, finely chopped
1 large finely chopped seeded
-green bell pepper
4 cloves garlic, finely chopped
1 tablespoon hot paprika
2 bay leaves
1/4 teaspoon dried oregano
1 cup drained and chopped
-canned whole tomatoes
1 cup dry sherry 1 cup water
-or cuban beef stock
4 large all-purpose potatoes,
-peeled and cut
-into 1-inch dice.
1/4 cup brine-packed Spanish
-capers, drained
1/4 cup loosely packed finely
-minced fresh parsley
-for garnish.
1/2 cup drained canned early
-sweet peas for garnish
1/2 cup pure Spanish olive oil

Directions:

In a large, heavy bottomed saucepan
heat the oil over medium heat until
fragrant, and brown the meat on all
sides.

Add the onions, bell pepper, along
with the garlic and cook stirring,
over low heat till onion is tender
for at least 6 to 8 minutes.

Next add the remaining ingredients,
except for the potatoes, capers, and
garnishes, and cook, covered, for 1
hour.

Add the potatoes and capers and cook
for another hour, until the meat and
potatoes are tender. Note: If extra liquid is needed, add
equal parts of water and dry sherry.

Finally, transfer the beef stew to a
deep serving bowl, and sprinkle with
the parsley and peas, and serve right
away. Enjoy!

Servings 6 to 8