an use it for the pasteles.
If using ground beef
Wrap the fish with the hoja santa leaves. Place on a
For the salmon en papillote:
Preheat the oven
egularly.
Serve the beef en croute with the sauce poured
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
lling, and for wrapping the pasteles. (on Day 2).
ectangular pastel.
Stack 2 pasteles and tie them together with
dges shut.
Place the pasteles onto a cookie sheet and
gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles
laps over.
Tie two pasteles together, with folded edges facing
eed, oregano, avocado leaves, and hoja santa or mint into a
Crumble bay leaf.
I use a spice grinder for this but the recipe says to use a blender so.
Mix together in blender until it becomes a fine powder.
Store in small jar with tight fitting lid.
Heat up some oil in a medium pot.
Add sofrito and cook past the point where it releases all its juices.
To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible.
Next, add the beans.
And splash in water or stock(stock preferred).
Simmer gently until the beans are tender and flavorful. This takes about an hour.
Season generously!
o use. This adobo sauce recipe will keep for several weeks
la Provencale, see my recipe #355446.
o other parts of the recipe.
Bring a large non