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COSTA RICA

Enyucados

Ingredients:

1 lb. Yuca, fresh or frozen

2 Eggs

1 Tablespoon butter

2 Tablespoons flour

Salt and coriander to taste

Oil

Preparation:

              Peel the yuca and boil it in salted water. Once cooked, remove from heat and drain. Make a puree and add eggs, butter, flour, cilantro and salt. Form little cakes and fry in hot oil.

Gallo Pinto

Ingredients:

Butter

1 Onion, finely chopped

1 lb. Cooked beans

2 Cups white rice, cooked

Salt and pepper

Procedure:

                In a large frying pan melt the butter and fry the onion until golden and transparent. Add the beans and continue frying. Add the rice and cook over low heat until the mixture is dry.

Stuffed Chayotes

Ingredients:

3 Chayotes, peeled halved

Salt and pepper

3 ½ Cups soft breadcrumbs

2 Cups munster cheese, grated

2 Eggs beaten

3 Tablespoon parmesan cheese, grated

Butter

Procedure:

                 Parboil the chayotes in salted water for 10 minutes. Drain and carefully scoop out the pulp, leaving at least at ¼ inch shell. Chop pulp and add 3 cups of breadcrumbs, cheese, salt, pepper and eggs. Fill chayotes shell with this mixture. Mix the rest of breadcrumbs with parmesan cheese and sprinkle over the stuffed cayotes. Dot with butter. Bake in a 450 oven for 15-20 minutes or until browned.

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