1/2 c. olive oil
2 1/2 lbs. onions, peeled and sliced
1 1/2 c. water
24 olives, stuffed with pimentos
2 tbsp. capers
1 (4 oz.) can pimentos, tiny sliced in their own juice
2 (8 oz.) cans tomato sauce
2 tbsp. vinegar
1 tbsp. salt
2 bay leaves

B:
4 lbs. fish slices, 1 inch thick
2 tbsp. salt
1 c. olive oil
1 lg. clove garlic, peeled and crushed

1. Prepare sauce by mixing ingredients in A and cooking over moderate heat about 1 hour.

2. When sauce is nearly done, season fish with salt included in B and fry as follows:

Put oil and garlic (from B) into a frying pan. Brown garlic over moderate heat. Remove garlic and place in the pan as many slices of fish as will fit. Brown at moderate heat on both sides, reduce heat to low and cook 15 minutes or until fish flakes easily when tested with a fork. Follow same procedure with remaining fish. Cover with the sauce and serve. Serves 12.

8-10 chicken drumsticks
1 can tomato sauce
1 med. size onion
1 tsp. paprika
1 1/2 tsp. garlic, ground
1 green bell pepper
1/2 red bell pepper
2 med. size potatoes
1 sm. chicken bouillon cube
Salt & pepper to taste
1/2 c. water

Wrap the inside of a 10″x15″ mold with aluminum foil. Place drumsticks, diced onion, diced bell peppers, chicken bouillon cube, salt and pepper and 1/2 cup water. Then add paprika, one can of tomato sauce covering chicken and ground garlic. Place sliced round potatoes on top of chicken. Cover tightly with aluminum foil and place in oven at 400 degrees for 1 1/2 hours. Turn over the chicken every 45 minutes. Serve hot with steamed white rice.

a Traditional Puerto Rican Breakfast
1½ cup cornmeal
1½ cup milk
1½ cup water
3/4 tsp. salt
3 tablespoons butter

Boil all ingredients, except cornmeal. Remove from heat and gradually add cornmeal continually stirring. Cook over medium-low heat until it thickens. Serve warm. Add more sugar or milk if desired

Habichuelas Guisadas

2 slices bacon, diced
½ cup ready made sofrito
3 - 29oz. cans beans (Habichuelas Rosita, or any other bean)
1 - 15oz can diced or sliced potatoes, drained
1 - 8 oz can tomato sauce
¼ cup sliced olives with pimentos
1 tsp. capers
8 oz water, appx.Cook diced bacon until done - don’t drain.
Add the sofrito and cook this for about 3 minutes over low heat. Add the rest of the ingredients, bring to a boil, lower heat and simmer for approximately 5-10 minutes or so. It should not be too thick. Puerto Rican prefer habichuelas Rositas or pink beans. Freeze any unused portions for future use.

Serve over rice.

“This is the sorbet version of a favorite summertime drink — Pina Colada! It’s creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.”

Ingredients:

Directions: