Directions:
Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.

Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn’t one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.

In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.

Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.

To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.

You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

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Directions:
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.

In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.

As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.

30 minutes prior to the end of cooking, add the cut up plaintains.

10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.

Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.

Add the roux to the soup and stir to blend well.

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• recipe for Colombian sancocho de gallina

Directions:
Gently but thoroughly combine the corn and its liquid with the flour, sugar, salt and hot sauce. Blend in the egg and cheese. Stir the batter well. Heat the oil to 265F and drop in the batter by teaspoonfuls. Fry until golden brown on all sides. Drain on paper towels and serve very hot.

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Directions:
Cream margarine and butter; add sugar and cream well. Add eggs, one at a time and beat thoroughly after each addition. Add flavoring. Mix in flour gradually. Bake in bundt or tube pan in a preheated 350 degree oven for 45 to 50 minutes. Sprinkle powdered sugar over top when cake is baked.

Directions:
Two cups of coffee A sugar and one cup of butter creamed together;

add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs.

Flavor to suit taste. Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a glass of currant jelly. Any one of these will make a delicious cake.

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1 cup evaporated milk
1 can condensed milk
1 cup cream

Directions:
Beat eggs and sugar until foamy. Add vanilla and beat well. In a separate bowl mix dry ingredients well. Add (w of the flour mixture to the egg mixture and stir well. Add cold milk all at once, and then add the rest of the flour mixture. Stir well. Pour into an ungreased, unfloured 8×11 Pyrex dish. Bake at 350!F for 25 minutes. While the cake bakes, mix in a separate bowl the evaporated milk, condensed milk, and cream. Set aside. It is important that this milk mixture be at room temperature when the cake is finished baking, so do not refrigerate the mixture. As soon as the cake is removed from the oven, pour the milk mixture over the cake. When the dish has cooled, refrigerate the cake for at least one hour (overnight is best). Serve cold. Cake keeps well in the fridge for 2 weeks when tightly covered.

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