CHAYOTE PICADILLO
4 Chayote ( chow-chow )
1 Cup Milk
40g Butter
Salt to Taste

Simmer the chayote for 15 minutes. Peel and chop. Melt the butter in a pan.
Add the chayote, milk and salt. Cook for about 10 minutes and serve.



YUCA CROQUETTE
( 12 Sticks )
500g Yuca ( cassava )
1 Clove of Garlic
100g Ground Beef
1tbsp Margarine
2 Beaten Eggs
200g Shifted Flour
3g Ground Bread
1oz Worchestire Sauce
70g Parmesan Cheese

About the Ground Beef : Melt the margarine in a casserole. Saute the garlic and add the
ground beef. Season the beef with salt and pepper to taste. As an option, you can also
add a can of tomatoe paste. If so, simmer for 15 minutes.

About the Yuca : Remove the brown outer skin and the pinkish inner skin of the yuca
with a knife. Cut in a half and remove the center string. Bring to a boil, thenlower
heat and simmer for about 15 minutes. When the yuca is done, drain thoroughly. Let
it cool down and mash the yuca with a fork.

About the Sticks : Mix the yuca, the ground beef, the parmesan cheese and the worchestire
sauce until it becomes a dough. Take a spoonful of dough and roll as a stick. Pass the sticks
through the flour, the eggs and the ground bread. In a casserole, heat ( not boil ) some vegetable oil ( just enough to cover the sticks ). Fry the sticks until golden. Place the sticks on an
absorbent paper to drain the exceeding oil. You can serve the sticks with a dipping cream.

CARAMEL PUMPKIN
11/2kg Pumpkin ( ayote )
10 cloves ( clavos de olar )
1oz Cinnamon
1oz Vanilla Extract
1 Grated Lemon Peel
1kg Sugar

Peel the pumpkin and cut into cubes. Simmer the pumpkin until it is tender. Drain the water.
Add all the other ingredients. Stir occasionally during steaming to allow even cooking.
Cook at a low temperature without stiring. It has to reach the caramel point. You can keep
it in the refrigerator but always warm it before serving.