Fortuna Cooks

Ingredients:

4 to 5 lbs. lean beef brisket
4 medium onions
1 tablespoon paprika
2 teaspoons salt
2 teaspoons minced garlic
½ teaspoon pepper
½ cup WATER (broth or wine)

Procedure:

Trim off outside fat from beef brisket. Grate enough onion, catching juice, to get a measure of 1/3 cup. Slice remaining onions. Make a paste with grated onion, paprika, salt, minced garlic and pepper. Put brisket flat in broiler or baking pan. Spread with half of paprika paste. Roast in 500 F oven 15 minutes. Turn beef, spread with remaining paprika paste and return to 500 F oven 15 minutes longer. Cover beef with onion slices. Add water, cover pan tightly with foil. Return to oven and reset temperature control to 325 F. Bake 2 1/2 hours longer.

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Ingredients:

2 cups soft bread crumbs
¼ cup water
1 ½ teaspoons salt
½ teaspoon pepper
2 tablespoons chopped onion
1 small clove garlic (minced)
3 tablespoons minced parsley
1 egg
1 tablespoon soft butter
1 lb. ground raw lamb
3 tablespoons fat

Procedure:

Soak bread crumbs in water. Add egg, lamb, butter, salt, pepper, onion, garlic and parsley. Shape lightly into 8 patties. Dip in flour and simmer 15 minutes in hot fat. Turn to brown.

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Ingredients:

1 cup dried apricots
1 cup dried prunes
1 cup walnuts
4 cup navy beans
2 tablespoons butter
1 cup water
½ lime (sliced)
1 tablespoon curry powder
12 lamb chops (shoulder cut may be used)

Procedure:

Soak apricots and prunes for a while. Soak walnuts and beans separately several hours or overnight. Brown meat in butter. Add water and let stew for 15 minutes. Add tenderized fruits, nuts and beans and simmer on low heat for two hours. During last hour of cooking add curry powder and the lime.

Fortuna Cooks

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1/2 cup Water

1/2 cup mild flavored Honey

1 teaspoon Cinnamon

In small mixer bowl. cream butter until fluffy.  Continue the creaming process, while adding Honey in a thin stream.  Store in refrigerator .  ( for added variety , try adding 2 tablespoons fresh Lemon Juice or Orange Juice) and 1 teaspoon grated fruit peel)

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4 to 5 lbs Lean Beef Brisket

4 medium Onions

1 tablespoon Paprika

2 teaspoons Salt

2 teaspoons minced Garlic

1/2 cup Water ( broth or wine)

Trim off outside fat from beef brisket.  Grate enough onion, catching juice to get a measure of 1/3 cup.  Slice remaining onions.  Make a paste with grated onion, paprika, salt, minced garlic and paprika, salt minced garlic and pepper.  Put brisket flat in broiler or baking pan.  Spread with half peprika paste.  Roast in 500 F oven 15 minutes.  Turn beef, spread with remaining paprika paste and return to 500 F oven 15 minutes longer.  Cover beef with onion slices.  Add water, cover pan lightly with foil.  Return to oven and reset temperature control to 325 F.  Bake 2 1/2 hours longer.

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Ingredients:

2 cups Pinion Nuts

3/4 cup Water

1/4 to 1/4 teaspoon Salt

2 tablespoon OIL

Chop mute coarsely and roll with rolling pin. Mix the meal with water and salt till batter is stiff. Let batter rest for an hour before frying.

Let batter rest for an hour before frying. Pour oil into skillet and heat to sizzling. Drop batter from tablespoon into heated oil and form into six pancakes, shaping with greased pancake turner. Lower heat and flip cakes to brown evenly on both sides.

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Ingredients::

1/3 cup Lard

2 pounds of Mesa

2 teaspoons Baking Powder

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Tamales

Monday, May 28th, 2007

24 Corn Husks

2 lbs Tamale Dough

Tamale Filling

Cover Corn Husks with warm water and soak till softened; drain. Open husks individually and spread a thin layer of tamale dough on smooth side of husk. Spread a tablespoon of meat filling down center of tamale dough. Fold filled husk into thirds lengthwise (To prevent leaking from the husk, prepare another husk with mass dough and wrap it around the first. Bottom and top of each husk will be unfilled; tie these ends with a string.) Place Tamales upright (or set them in layers for about 45 minutes. (Tamales are ready when husks pull away from the Tamale dough. Makes about a dozen)

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