You will need 2 lb. Top round tea (about ½ inch thick) Mixture A: 1 teaspoon salt 1 teaspoon chile powder 1 teaspoon black pepper ½ cup flour
¼ cup lard 4 tomatoes, chopped 2 onions, chopped 1 green pepper, chopped 3 jalapeño chiles (optional) 3 tablespoons chopped pimentos 1 teaspoon chile powder Salt and pepper ½ cup red wine ¼ cup sherry 1 cup cooked beans 10 ripe olives, sliced (as a garnish)
Combine Mixture A. Dredge steak in flour mixture. Beat steak with a wooden handle or mallet. Heat lard and brown steak rapidly. Remove steak. Sauté onions and peppers. Add 1 teaspoon chile powder, tomatoes, pimentos and red wine. Simmer vegetables 10 minutes. Marinate browned steak in sherry 10 minutes. Place steak in baking dish. Add beans to cooked vegetable sauce. Spoon mixture over steak. Cover and bake at 350°F. for one hour. Garnish with olives slices or strips.
You will need 4 large, ripe bananas 1 cup orange juice 4 tablespoons butter ½ cup brown sugar 2 teaspoons cinnamon Optional: cream or whipped cream as a topping.
Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.
You will need 4 red snapper fillets 1 large onion, thinly sliced 2 cups tomato purée ¼ cup capers ½ cup green olives stuffed with pimento 2 yellow chiles in vinegar (optional) 3 tablespoons oil salt and pepper lemon and parsley as garnish
Sauté onion in hot oil until transparent. Add tomato purée, salt and pepper. Simmer 10 minutes. Add fish, capers, olives and chiles. Simmer over low heat 15 minutes or until fish is done and the sauce is thick. Garnish with lemon and parsley.