1 kg yuca
½ kg granulated sugar
½ cup shredded coconut
½ cup coarsely grated cheese
1 tbsp aniseed
butter
1 small bay leaf
salt
Peel and grate the yuca into a medium-size bowl. Add the granulated sugar, the grated coconut, the cheese, and the aniseed. Mix until you obtain a chunky paste.

In a medium-size saucepan, melt a knob of butter over medium-low heat. Place a bay leaf on the bottom of the pot. Pour the mixture onto the leaf and cook until the mixture turns a golden brown.
Transfer the enyucado onto a greased baking sheet. Allow it to cool, then cut it into small squares.

2 lbs potatoes
1 lb. carrots
1 (16 oz) can English peas
Mayonnaise and Salt to taste.

Cook potatoes and carrots separately in boiling water until tender.

Allow to cool and cut into cubes. Add peas,mayonnaise and salt to taste. Mix well and refrigerate. Serve cold.

1 chopped sweet pepper
1 chopped, skinned and seeded tomato
1 chopped onion
2 chopped garlic cloves
2 chopped bay leaves
2 tablespoons chopped parsley
Separately mix:

1/2 cup oil
1 cup vinegar
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 teaspoon oregano

Combine both mixtures and mix thoroughly. Cover and leave for 12 hours before using. It will keep for several weeks in the refrigerator.

1/2 cup butter
1 cup sugar
1 egg
2 egg yolks
1 tsp. vanilla
2 tsp. lemon rind, grated
1 1/2 cup cornstarch
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt

Cream butter; add sugar and beat until fluffy. Add egg
and egg yolks, one at a time, beating well. Beat in vanilla
and lemon rind. Sift together cornstarch, flour, baking powder
and salt. Add to mixture and mix well. Drop batter by small
spoonfuls onto well buttered baking sheet. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert. Makes 40 cookies.

2 pork tenderloins
2 slices provolone cheese
1 roasted red pepper, seeded and skinned
olive oil, salt & pepper

Cut the pork tenderloins in two cross wise. Butterfly each half and pound it until it's about .5 inches thick. Cut the provolone cheese into thin strips. Slice the roasted red peppers into thin strips.. Place cheese and red pepper strips on the middle of each butterflied tenderloin. Roll and tie it up. Brush olive oil on each roll, season with salt and pepper.

Heat the grill to medium-high. Make sure the grill rack is clean and oiled Grill each tenderloin until done, about 4-5 minutes in each of its four sides.

1 5-lb chicken or cooking hen cut into eighths
3 tsp salt
4 tbs cilantro, chopped
3 cloves garlic, finely chopped
pinch of oregano
1 medium onion, finely chopped
1 hot pepper, finely chopped
2 quarts water
5 lbs yucca, peeled and cut into large piece
Season the chicken with the cilantro, oregano and salt.
Put a heavy pot over medium heat and add the seasoned chicken. Brown the chicken on all sides.
Add the water, onion and hot pepper. Bring to a boil and reduce to a simmer. Cook until the chicken softens, about one hour.Add the yucca and allow to boil until the tubers soften. Season with more salt to taste if needed.
Serve hot.