Prepare jello and let cool.
Add mayonnaise and sour cream and beat with egg beater.
Add corn beef that has been broken into small pieces.
Add celery and green pepper.
Chill until firm.
Heat oven to 350 degrees.
Crumble up corn beef.
Mix all of the above.
Add cheese in cubes.
Add to buns.
Wrap in aluminum foil.
Heat for 20 minutes.
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
ix and serve.
(in Puerto Rico, it is traditional to
Cut corn beef into small pieces and mix with cream cheese. Roll into a ball.
Make Jello and set aside to cool.
Break corn beef apart with a fork and add chopped vegetables, eggs, salt and mayonnaise.
Mix all with Jello and garnish with chopped pimento and chill until set.
In a deep frying pan, heat the oil. Shred the corn beef into the skillet.
Add the beans and half of the water from the beans. Add the spices and cook on medium heat until hot. If too dry, add more of the bean water. Adjust the seasoning if required.
Serve with crusty bread.
Open can of beef; break apart.
Place in 2-quart saucepan with onion and enough water just to cover, cook until onions are tender then add salt and pepper and tomatoes.
Let simmer for 25 minutes. Serve with mashed potatoes.
inutes.
Stir in corned beef, horseradish and potatoes; mix well
br>The Adobo seasoning this recipe mentions is not the one
Clean the chittlins by removing most of the fat attached to each piece, rinsing well as you go along.
Leave on a very small amount of fat.
Wash each piece thoroughly.
Place each cleaned piece in a very large pot.
When all are done, fill pot with water. Add red pepper, garlic, salt and regular pepper (black or white). Place the white potatoes on top of the chittlins and other ingredients, then cover the pot.
Cook until the chittlins are tender and well done.
Drain off the chittlins liquid.
Transfer the chittlins to a large ...
ull; add tomato sauce and beef bouillon.
Mix green beans
ettle, place the beef broth, oxtais, tomatoes, onions, corn, peppers, garlic, coriander
In a 12 ounce glass, put ice, then add in this order:
Pineapple juice, sweet and sour, blue curacao (preferably Bols), vodka.
Then the Puerto Rican rum (\"It's a better taste,\" Harry says.).
Stir gently, garnish with pineapple slice and vanda orchid. Serve with aloha.
ot. Cover with 2 quarts beef broth, adding water as needed
Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
ircles.
FILLING: Brown ground beef (drain excess grease), or saute
our wine into skillet with beef. Add crushed garlic mixture, sofrito
Oil in heavy pan on medium heat.
Add garlic, onion, rice, corned beef and green pepper.
Stir about 2 minutes on high heat. Add 1 can Gondulas, 3 cups of water, Sazon, cilantro, tomato sauce and salt for five minutes then lower heat, cover lid with foil and place on pan, about 10 minutes; stir one time only, another 20 minutes done.
Serve with main dish.
nd stir in the ground beef. Cook and stir until the