Rec. Peanut Soup from the Hotel Rorarica, Suriniam, South America

[marsha-tbay]

4 c water

1 small chicken fryer, cut up

1 oz cured ham

1 lg onion, chopped

1 stalk celery, chopped

1 clove garlic, mashed in mortar

salt and pepper to taste

3/4 c creamy peanut butter

tabasco

Put first seven ingredients in saucepan; bring to boil. Cook until meat is tender. Pour roth into heavy pan. Cool. Skim off fat.

Blend peanut butter in slowly, stirring constantly until mixture is smooth. Bring to boil. Season with Tabasco. Serve hot.

Presented in Gourmet Gallery cookbook

 

[marsha-tbay]

Rec. Carne Mchada (Stuffed Eye Round Roast)

1 med onion
1 green pepper, seeded
1 tbsp capers
6 green olives, pited
2 oz salt pork
1 oz cured ham
1/2 Chorizo (spanish sausage)
1 tbsp oregano
1 tbsp spanish olive oil
1 tbs red wine vinegar
4# eye of round roast
4 tbsp Spanish olive oil
6 c water
1 Tbsp salt
1 lg tomato, peeled, seeded, chopped
1 lg onion, chopped
1/2 green pepper, chopped
3 leaves fresh coriander or parsley (1 tbsp)
1 lg clove garlic, mashed
1/2 c red wine
12 small new potatoes, peeled
1/2 c tomato paste
parsley to garnish

Put first 7 ingredients through food chopper. Mix well with next 3 ingredients.

Remove skin and fat from beef; wip with damp cloth. With sharp, slender knife, make several deep cuts almost through meat. Stuff with ham mixture, forcing filling in with fingers.

Heat 4 tbsp spanish olive oil in heavy pan; sear meat on all sides. Brown slowly for about 10 minutes. Add next 8 ingredients. Cover, cook over medium heat 1-1/2 hrs, basting and turning occasionally.

Skim excess fat from top of sauce. Add last ingredients. Cook uncovered over high heat until sauce thickens and potatoes are done. Remove roast. Cool.

Slice into thick slices. Place on serving platter in form of whole roast. Surround with potatoes; garnish with parsley. Strain hot sauce into gravy boat and serve with meat.