MANDIOCA FRITA (DEEP-FRIED CASSAVA)

This is commonly served as an appetizer in bars and restaurants in most parts of Brazil. It goes great with beer!
· 1 lb cassava
· 3 cups water
· salt
· oil for deep-frying
Place the cassava, water and salt in a pirex bowl. Cover and microwave for 20-25 minutes (HIGH). Cut the cassava into small pieces and fry until golden brown.

ACARAJE
· 1 lb black-eyed peas
· 1/2 cup water
· 1 large onion, minced
· salt and pepper to taste
· oil for deep-frying
Let the peas soak overnight in 8 cups of cold water. Rinse and drain. Rub the peas between your hand to peel of the skins. Puree the peas (use a blender or food processor), adding the water gradually until you have a thick paste. Mix with the onions and season with salt and pepper. Heat the oil in a heavy pot (medium-high heat). Drop in the bean paste, one spoon at a time and ry until golden brown. Drain on paper towel. Serve plan or with Acaraje sauce .

Sauces

MOLHO PARA ACARAJE (ACARAJE SAUCE)
· 1/2 cup smoked shrimp, minced
· 1 small onion, chopped
· 1 tsp coriander
· 1/2 tsp ground ginger
· 2 tbs azeite de dende
· malagueta peppers to taste
Puree all the ingredients together, except the dende. Heat the dende in a saucepan over medium heat. Add the mixture and cook for 5 to 7 minutes. Cool and serve on split acaraje.

BASIL VINAIGRETE SAUCE
· salt and pepper to taste
· 1 1/2 tablespoons red wine vinegar
· 5 tablespoons olive oil
· 1 tablespoon fresh basil (minced)
· 1/2 teaspoon miced garlic
Mix the salt, pepper and vinegar until the salt is completely dissolved. Add the olive oil, stirring constantly. Add the basil and garlic, stirring. Cover with plastic wrap and let it sit for half hour. Serve over salads.

BASIC SALAD SAUCE

· 1/4 cup red wine vinegar
· salt and pepper to taste
· pinch of sugar
· 1 tablespoon fresh parsley (minced)
· 1/4 teaspoon miced garlic
· 9 tablespoons olive oil
Combine all the ingredients except the oil in a small bowl. Add the oil gradually, stirring until the sauce is well mixed.

CANJA (CHICKEN SOUP)
· half chicken (3-4 lb)
· 1 onion, chopped
· 4 tomatoes, peeled, seedes, coarsely chopped
· 1 celery stalk, chopped (with leaves)
· fresh parsley, minced
· 10 cups water
· 3 carrots, sliced
· 1/2 cup white rice (uncooked)
· salt and pepper to taste
Place the chicken, onion, tomatoes, celery, parsley and 8 cups of water in a large stockpot. Bring to a boil. Cook for one hour in low heat. Remove the chicken and strip the meat from the bones. Discard the bones. Force the cooking liquid through a colander. Return the liquid to the stockpot. Add the chicken meat, carrots, rice and remaining water. Bring to a boil. Cook for half hour in low heat. Season to taste. Serve hot.

SOPA DE MILHO (CORN SOUP)
· 1 16 oz. corn can (drained) or 2 cups fresh or frozen corn
· 4 cups milk
· 1 small onion
· 1 slice white bread
· salt and pepper to taste
· 4 small cooked shrimp
· fresh parsley, minced
Place the corn, milk, onion and bread in a blender and blend until you have a smooth liquid. Place the liquid misture in a large saucepan and bring to a boil over medium heat. Season to taste. Serve garnished with the shrimp and parsley.

CREME DE PALMITO (CREAM OF HEARTS OF PALM)
· 1 16 oz. can of heats of palm (drained, 1 tbs of the liquid reserved)
· 2 cups vegetable stock
· 3 teaspoons flour
· 1 egg yolk
· 3 cups water
· 3/4 cup yorgurt
· salt and pepper to taste
· fresh parsley to garnish
Mix the hearts of palm liquid, stock, flour and egg yolk. Cut the hearts of palm into 3/4 in thick rounds. Place the liquid misture and the hearts of palm in a large saucepan. Add the water and cook for 2 to 3 minutes over medium heat. Gradually add the yogurt while stirring constantly. Season to taste. Serve hot garnished with a sprinkling of parsley.

SALADA DE PALMITO (HEARTS OF PALM SALAD)
· 1 16 oz. can of heats of palm (drained, cut into 1 in pieces)
· 1/2 head romaine lettuce
· croutons
· salt, pepper, lemon and olive oil to taste
· 1/4 cup parmesan cheese
Mix all the ingredients in a large salad bowl. Serve immediately.

SALADA DE TOMATE (TOMATO SALAD)
· 4 ripe tomatoes
· 2 onions, thinly sliced
· salt and pepper to taste
· 1 clove garlic, minced
· 1 cup basil vinaigrete sauce
Arrange the tomatoes and onions on a plate. Season to taste. Mix together the garlic and vinaigrete and drizzle over the tomatoes and onions. Serve immediately.

SALADA DE ARROZ (RICE SALAD)
· 2 cups cooked white rice
· 4 teaspoons minced pimiento
· 1/4 cup green bell pepper, minced
· 1/4 cup minced onion
· 1/4 cup basic salad sauce
· salt and pepper to taste
Mix the rice, pimiento, pepper and onion and place them in a large salad bowl. Pour the salad sauce over them. Season to taste. Cover with plastic wrap and refrigerate for one hour. Serve cold.

ABOBORA REFOGADA (STEWED PUMPKIN)
· 1 lb pumpkin, seeded, peeled and cut into 1 in square pieces
· 2 talespoons butter or cooking oil
· 1 clove garlic, minced
· 2 scallions, minced
· salt and pepper to taste
Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over medium heat, stirring, until the butter melts. Cover, reduce the heat and cook until the pumpkin is fork tender. Stir the mixture occasionally so that it does not stick. Season and cook for 3 more minutes. Serve warm.

MOQUECA DE PEIXE
· 2 lb fillets of sole, flounder, plaice or any white fish cut into 2 inch pieces
· 1 medium onion, chopped
· 1 or 2 fresh hot chilli peppers, seeded and chopped
· 2 medium tomatoes, peeled and chopped
· 1 clove garlic, chopped
· 1 tbsp fresh coriander leaves
· salt
· 3 tbsp lime or lemon juice
· 1/4 cup dende or olive oil
Put the fish into a large bowl. In a blender or food processor combine the onion, chilli pepper, tomatoes, garlic, coriander, salt to taste, and lime or lemon juice. Reduce to a puree and add to the fish, mixing lightly. Stand for 1 hour. Transfer to a saucepan and add 6 tbsp of water and half of oil. Cover and simmer for about 5 minutes until the fish is done. Pour in the remaining oil and heat for 1 more minute. Serve with rice.

BRIGADEIRO
· 1 can condensed milk
· 1 tablespoon butter
· 3 tablespoons cocoa powder
Mix the condensed milk, butter and cocoa in a pan. Cook in medium heat, mixing vigorously, until the mixture thickens. Let the mixture cool and form small balls (grease your hands with butter in order to form the balls). Roll the balls on granulated chocolate.

QUINDINS
· 3/4 cup sugar
· 1 cup grated coconut
· 1 tablespoon butter
· 5 egg yolks
· 1 egg white, beaten into stiff peaks
Preheat the oven to 350 oF. In a large bowl, mix the sugar, coconut and butter. Add the egg yolks, one at a time, mixing well. Add the egg white. Grease 12 muffin pans and distribute the mixture among then. Add boiling water to a large baking dish to form a "bain marie". Place the muffin tin in the dish and bake until the top is golden brown (30-40 minutes).

AMBROSIA
· 4 cups milk
· 2 cups sugar
· 9 large egg yolks
· 1 tablespoon fresh lemon juice
· 4 whole cloves
Place the milk in a large saucepan and bring to a boil over medium-high heat. After removing it from the heat, add the sugar and one egg yolk at a time, whisking well. Add the cloves and lemon juice. Cook over medium heat for one hour, until the mixture becomes grainy and golden. Chill.

OLHO DE SOGRA (MOTHER IN LAW'S EYES)
· 1 cup water
· 1 1/4 cups sugar
· 1 cup grated coconut
· 2 large egg yolks
· 1/2 teaspoon vanilla extract
· 1 pound pitted prunes
· whole cloves for garnish
Place 1 cup of sugar, the water and coconut in a saucepan and cool over low heat until the mixture thickens (~ 15 minutes). Let the mixture cool. Whip the egg yolks till lemon-colored and ribonned and add them to the coconut mixture. Add the vanilla and return the mixture to low heat. Cook, stirreing, for about 5 minutes. Let the mixture cool again. Spread the prunes open lengthwise. Stuff the prunes with the mixture. Dot a clove in the middle of the mixture. Roll the prunes in the remaining sugar and place them in individual paper confectinary cups.

AVOCADO ICE CREAM
· 3 medium ripe avocados (peeled and pitted)
· 2 tablespoons milk
· 1/2 teaspoon vanilla extract
· 1/4 cup sugar
· 2 egg whites
Place the avocados, milk and vanilla extract in a blender. Liquefy. Beat the egg whites into stiff peaks, adding the sugar a little at a time. Fold the egg mixture into the avocado mixture in ice cube trays. When the mixture begins to freeze, remove and beat until smooth. Return it to the freezer. Serves four.

BOLO DE LARANJA (ORANGE CAKE)
· 3 cups flour
· 2 cups sugar
· 4 tb. spoons of butter
· 4 eggs
· 2 teaspoon of baking powder
· 1 cup orange juice
Combine the yolks and orange juice. Add sugar and butter, beat until creamy. Add flour and baking powder. At the end, add the egg whites and bake. That is it! Natalia Ronstadt, Tucso, AZ.