More Recipes From The Exchange

This is the one I got from Melanie.... Yummmy!!! So, here are some more recipes that I have got from the recipe exchange...




Pumpkin Cobbler
1 lg. can Easy Pumpkin Mix1 sm. can evaporated milk2 eggsMix together and spread into 9X13" pan
Melt 1 cube butterMix into 1 pkg. yellow or white cake mixCrumble on top of pan
Bake 45 min. to 1 hr.350 degrees
Serve warm with ice cream.



These recipes are from Rhonda...

I thought I would share some Cape Verde recipes for all so here there are:

Cachupa -- Cape Verde's National Dish

3 C dried white corn1
1/2 C white beans
1/2 C red beanswater
1 - 2 kg meat (pork, fish, or just vegetables)salt & other spices to taste
1/4 C tomato paste
3 cloves garlic, chopped
1/8 C olive oil
3 - 4 crushed malageta (like cayenne pepper)
2 medium manioc2 C cubed squash
2 C cubed potatoes1 medium cabbageany veggies you want (carrots, couve, sweet potatoes)
2 bouillon cubes
3 med onions, diced

Soak corn and beans in a large pot of water overnight. Marinate the meat, salt, and other spices. Refrigerate or leave aside for a few hours. (If using dried pork, do not marinate. Rinse well and add to cachupa when adding the rest of meat.) Fill a large pot half full of water. Add corn, tomato paste, and garlic, crushed. Bring to boil. Add oil and malageta. The corn needs to boil for about 2 hours or until it begins to get soft. (Try to squeeze a kernel between your fingertips.) As the water boils off, add more to keep the corn covered. After the corn has cooked for about 2 hours, add beans. A bit later, add manioc. A bit later, add the other vegetables, except the onion. 10 minutes later, add meat and bouillon cubes. In a separate frying pan, heat olive oil and saute the onions, adding a bit of tomato paste for color. Add the onion and tomato paste mixture to the pot of cachupa. Once the fish or meat is cooked, the cachupa will be ready to serve.

Cuscus
1/4 C sugar
2 C fine cornmealwater

Mix ingredients, slowly adding water, and stir. After sifting into a steamer, cook over boiling water for about 25-30 minutes. Serve with cinnamon, butter, etc.

Doce de Coco (Coconut Candy)
1/4 C sugar or molasses
1 kg coconut, grated
water
1 kg sugar
1 tsp grated lime peel

Burn the sugar/molasses in a medium sized pot over low heat. Combine with coconut, adding in a little bit of water. Next, add 1 kg sugar and cook. When the mixture is just about done, add lime peel and mix. Remove from heat. Next, pound and stir the mixture well for 5 minutes. Spread in a pan and cut into square shapes. Let harden.