Two more Cuban recipes, then that's it on the Cuban recipes for awhile LOL

Cuban Eggs

8   hard boiled eggs

1   cup shredded sharp cheddar cheese - divided

3   tablespoons nonfat milk

1/2 teaspoon salt (optional)

1    dash pepper (you can add more, adjust this to your taste)

1/2 cup chopped onions

1/2 cup chopped sweet green bell peppers (or red or yellow LOL)

1    tablespoon butter

2    8 ounce cans of tomato sauce

hot cooked rice

parsley sprigs

Preheat oven 350*

Cut eggs in half lengthwise,  remove yolks and set white's aside.

In a small bow., mash yolks with fork;  Stir in 1/2 cup of cheese, milk, salt & pepper until well blended.

Fill each half egg with one heaping tablespoon yolk mixture & place in a 8x8x2 inch baking dish.

In a medium saucepan over medium heat, cook onion & pepper in butter until crisp-tender, about 3 minutes or so; stir in tomato sauce and bring to boiling point; pour over eggs; sprinkle with remaining cheese & bake until hot and bubbly & cheese is melted, about 15 minutes - serve over rice and garnish with parsley if you want.

 

Cuban Picadillo

2    pounds ground beef

1    28 ounce diced tomatoes, drained, reserve juice

1/2 can of beef broth

1    large onion, chopped.

1    tablespoon olive oil

2    cloves garlic, crushed

2    tablespoons tomato paste

3   scallions (green onions), finely chopped

1   red chili pepper, seeded & finely chopped (or just use dried red pepper flakes)

2   tablespoons chopped fresh parsley leaves (no stems)

1   teaspoon dried oregano

1/2 teaspoon ground cumin

1    pinch sugar

      salt and fresh ground black pepper.

Heat the oil in a large saucepan, add the garlic & onion; cook over very low heat until onions are almost tender, about 10 minutes.  Turn the heat up to medium, add the ground beef and brown, stirring constantly with a fork to break up the meat.  Next, stir in the tomato paste, chile (or pepper flakes), cumin, oregano, half the chopped parsley & scallions (green onions) & sugar, mix well.  Season to taste with salt & pepper.  Bring to a boil, reduce heat & cook for about 20 minutes or so.

Add the broth and potato & continue cooking, uncovered for approx. 20 minutes or until the potato is tender & most of the liquid is gone; use the reserved juice from the drained tomatoes if you need extra liquid.  Mix in the remaining chopped parsley & scallions.  Serve with crusty bread or rice.  (you can also use warmed flour tortilla's burrito size, put the meat mixture in and wrap as you would a burrito).