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Pollo en Pina
Chicken in Pineapple

3 1/2 to 4 lb chicken cut into serving pieces
1 ripe pineapple peeled cored and chopped
2 med oniosns finely chopped
2 cloves garlic chopped
2 whole cloves
a 1 inch piece of sticjk cinnamon
2 bay leaves
1/2 cup olive oil
1/2 cp white vinegar
1/2 cp dry sherry
2 med tomatoes peeled and coarsely chopped
Salt, ground pepper and chicken stock if necessary

Put chicken pieaces into a heavy skillet or casserole. If
using fresh pineapple, be carefule and save all the juice.
If using canned pineapple, use the juice. Add all the rest
of the ingredients, including salt and pepper to taste. If
usinf fresh pineapple it may be necessary to add chicken
stock to cover the chicken pieces as the fresh fruit will
not have as much juice as the canned. Cover and simmer over
low heat ubtil tender, about 45 minutes. If the sauce is
very abundant, cook partially covered for the last 15 minutes.
Serve with rice

Carne en Jocon
Beef in Tomato and Pepper Sauce
Sometimes called Carne en Adobo

1/4 cp peanut oil
1 med onion finely chopped
2 cloves garlic
2 red or green bell peppers seeded & chopped
1 fresh hot red or green pepper seeded & chopped
3 lbs lean boneless beef chuck cut into 1 inch
A 10 oz can Mexican green tomatoes w/ liquid
4 med tomatoes peeled and coarsely chopped
1 bay leaf
2 cloves
1/2 tsp oregano
Salt and Pepper
1/2 cp beef stock more or less
2 stale tortillas, or 2 Tbs masa harina or
2 TBs cornmeal

Heat oil in heavy saucepan or casserole and saute onion garlic
and peppers until the onion is soft. Add the meat and the other
ingredients except the tortilla. The liquid should barely cover
the meat. Add a little more stock if necessary. Covend simmer
gently until the beef is tender, about 2 hours. If using tortillas
soak in cold water, and crumble like bread crumbs. Add to the
casserole and simmer uncovered, until the sauce is thickened. If
using masa harina or cornmeal mix with a little cold water and stir
into the stew, cooking just until the sauce is thickened. Serve
stew on a bed of rice.

Arroz Guatemalteco

2 cps rice
2 TBL peanut oil
1 cp mixed vegetables (carrots, celery, sweet red peppers
and peas)
4 cps chicken or beef stock

Saute rice in oil, until rice has absorbed the oil but has not changed
color. Add vegetable, salt and pepper, and 4 cups of stock. Bring to
a boil, cover, reduce heat and simmer until liquid has been absorbed
about twenty minutes.

Radish and pork rind salad

24 small radishes
12 fresh mint leaves
3 cps chicharrones (fried pork rinds) finely chopped
salt to taste
1/4 cp Seville (bitter) orange juice; or can use 2/3
orange juice and 1/3 lemon juice

Combine all ingredients in a bowl and serve as a salad first course.
Can omit the pork rinds and it becomes Picado de Rabano (radish salad).


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