Esfiha da Tia Sandra

Massa:
3 xic de leite morno
3 ovos
3 colheres acucar
1 colher de sal
2 pacotinhos (60 g) fermento de pao (biologico)
1 xic de oleo
Farinha de trigo ate dar o ponto

Numa bacia grande misturar o leite, acucar, sal, oleo, e fermento. Bater os ovos e acrescentar. Adicionar farinha aos poucos ate ficar massa de pao homogenea. Cobrir e descansar ate dobrar de volume. (Nos USA, por causa da altitude, levar ao forno 125 degrees por 30 minutos para a massa crescer)

Recheio:
600 g carne moida crua
4 tomate picados, sem pele e sem semente
2 cebolas picadas
2 dentes de alho picados
1 maco cheiro verde
3 limoes espremidos
sal e pimenta a gosto
hortela picada a gosto

Misturar tudo e cobrir ate a massa estiver pronta.

Montagem:
Abrir a massa com um rolo e cortar circulos do tamanho desejado para fazer as esfihas. Rechear as esfihas. Em uma forma untada colocar as esfihas com emendas para baixo, pincelar-las com gema batida, e levar ao forno 350 degrees ate dourar.

Aquela

Primeiro Creme:
1 lata de leite condensado
2 latas de leite
4 gemas
1 colher de sopa de maizena

Despejar o leite condensado e adicionar as gemas, misturar bem; acrescentar 1 1/2 lata de leite. Levar ao fogo, mexer sem parar ate levantar fervura; tirar do fogo. Acrescentar 1/2 lata de leite reservado misturado com a maizena. Voltar ao fogo ate cozinhar a maizena.
Acrescentar ao creme 200 gramas de bolacha maria picada, misturar, reservar.

Segundo Creme:
4 claras
4 colheres de sopa de acucar
2 colheres de sopa de chocolate em po
2 colheres de sopa de margarina

Bater as claras em neve, acrescentar o acucar, bater bem. Acrescentar o chocolate em po dissolvido em maragarina derretida (misturar bem essa mistura), misturar levemente e colocar o creme em cima do primeiro creme com bolacha. Colocar na geladeira, servir gelada.

Obs.: Antes de preparar o primeiro creme, picar as bolachas.

Bolo de Banana da Moomie

Ingredientes:
2 bananas
2 xic de acucar
1 xic de oleo
4 ovos
1 colh. de sopa de fermento
2 xic farinha de rosca
2 bananas cortadas em fatias longas

Modo de Fazer:
1. Esquentar o forno (350 degrees Fahrenheit)
2. Leve ao liquidificador 2 bananas, acucar, oleo, ovos, e fermento. Bater bem. Adicione a farinha de rosca e misture com uma colher.
3. Despeje a mistura em uma forma untada e coloque as fatias de bananas em cima. Polvilhe com canela e acucar.
4. Leve ao forno quente por mais ou menos 30 minutos, ou ate dourar.

Gnoque Gaucho da Vovo Vilma

Calda:
2 xic. de agua
2 xic. de acucar
--Ferver ate o ponto de calda media

Massa:
1 kg farinha de trigo
2 xic acucar
2 ovos
2 colheres de sopa de margarina
2 colheres de sopa de fermento
2 xic de queijo ralado
leite

Modo de Fazer:
1. Em uma tigela grande adicione a farinha, o acucar, os ovos, a margarina, o fermento, e o queijo ralado. Adicione o leite, uma xicara por vez, ate dar o ponto de massa de pao e poder amassar.
2. Sovar a massa e enrrolar em rolos cumpridos e finos. Cortar os rolos com cortes na diagonal do tamanho desejado.
3. Em uma forma untada juntar os biscoitos cortados e assar no forno (350 degrees Fahrenheit) ate dourar.
4. Depois de frios, passar na calda e polvilhar com canela e acucar.

Pão de Mel da Bi

Ingredientes:

Bolo:

1 xic. de mel

1/2 xic. açúcar mascavo

1/2 xic. açúcar branco

1 colher de chá de cravo em pó

1 colher de chá de canela em pó

3 colheres de chá chocolate em pó (dissolvido em um pouco de leite)

1 xic. de leite

3 xic. de farinha de trigo

1 colher de chá de bicarbonato de sódio (baking soda)

Recheio:

1 lata de leite condensado

Coco ralado a gosto

Cobertura:

1 barra de chocolate ao leite derretido

Modo de Fazer:

1. Misturar o mel com o açúcar mascavo e branco. Adicionar o cravo em pó, canela em pó, chocolate em pó dissolvido, e o leite. Mixturar bem. Adicionar a farinha e o bicarbonato.

2. Levar ao forno quente por uns 20 minutos, até ficar pronto (como um bolo).

3. Esfriar o bolo completamente e cortar em cubos (~ 10 cm x 10 cm) e na metade como um sanduíche.

4. Rechear com a mistura de leite condensado e coco ralado.

5. Mergulhar os cubos de bolo recheados no chocolate derretido com um garfo e deixar escorrer um pouco quando retirar. Colocar em papel alumínio até secar.

Obs. Quando for derreter o chocolate ao leite no microondas não deixe respingar nem um pouco de água e nem use uma colher húmida. O chocolate pode ficar duro e náo derreter direito.

Canjica da Bi

Ingredientes:

1 lata de leite condensado

100 ml leite de coco

3 gemas (passadas na peneira)

1/2 pacote de coco ralado (a gosto e opcional)

1litro de leite

500 g de canjica

pitada de sal

Modo de Fazer:

1. Em uma panela de pressao cozinhar a canjica na agua (3 dedos acima da canjica) por aprox. 20 minutos ou ate ficar bem molinha.

2. Depois que canjica estiver cozida, adicionar o leite e ferver (sem pressao)

3. Em uma vasilha media colocar as gemas peneiradas, o leite de coco, e o leite condensado. Misturar bem. Adicionar essa mistura a canjica e colocar a pitada de sal.

4. Deixar esfriar ate engrossar um pouco.

Obs. Na hora de servir adicionar um pouquinho de canela por cima (opcional)

Madalena da Sogrinha

Ingredientes:

carne moida temperada a gosto

vagem cortada em pedacos pequenos

pure de batata

queijo em fatias

queijo ralado

Modo de Fazer:

1. Refogar a carne moida. Cozinha a vagem. Fazer o pure de batata.

2. Em uma travessa colocar em camadas a carne, vagem, e o pure.

3. Adicionar queijo fatiado e depois o ralado.

4. Levar ao forno quente ate o queijo derreter e gratinar.

Pavê de Amendoím da Sogrinha

Ingredientes:

1/2 kg de amendoim descascado

200 g de bolacha maria

Creme:

3 gemas de ovos

3 colheres de sopa de acucar

1 lata de creme de leite

Modo de Fazer:

1. Em uma tigela grande bater as gemas, o acucar, e o creme de leite.

2. Em outra tigela molhar a bolacha em leite ou guaraná.

3. Em um terceira tigela (a de servir o doce) fazer três camadas na seguinte ordem: creme, bolacha, amendoim. Repetir duas vezes. Levar a geladeira.

Maria Mole

Ingredientes:

1 caixa de maria mole sabor coco (desculpa que nao tenho acentos..heheh)

1 lata de leite condensado

1 lata de creme de leite

1 xic. de agua morna

1 pacote de coco ralado (50 g)

1 xic. de leite

Modo de Fazer:

1. Dissolver a maria mole com a agua morna.

2. Bater todos os ingredientes no liquidificador.

3. Despejar em uma vasilha e por na geladeira.

"Lazy Chicken Pie" - Torta Preguicosa

COLD CHICKEN PIE

INGREDIENTS:

Dough:

3 eggs

1 cup Parmesan Cheese

2 cups milk

2 cups all-purpose flour

1 1/8 cup vegetable oil

1 tsp. salt

1 tsp. bread yeast

DIRECTIONS:

- In a blender mix the eggs, cheese, milk, oil, and salt. When mixed well and dough is homogenous add flour little by little.

- In a large bowl combine the above mix and the yeast. Mix one time with a wooden spoon and set aside. Do not mix this too much!

Filling Options:

Ham, Cheese, & Tomatoes

Shredded Chicken

Veggies

Pizza Toppings

- In a greased casserole dish pour half of the mix, layer the filling, and pour the rest of the mix.

- Bake at 350 for 30 minutes

Cod Croquettes

Bolinho de Bacalhau

10 ½ ounces codfish cleaned and ready to use
10 ½ ounces potatoes cooked and mashed
1 small finely chopped onion
2 tbs chopped cilantro
4 eggs
salt and pepper
flour
egg white
bread crumbs
oil to fry

- Lightly boil the codfish, crumble and set aside. Add the mashed potatoes, and the chopped onion, chopped cilantro, the salt and pepper and eggs to hold the mixture together. Add the eggs one at a time until the mixture holds a ball, but it should take about 4. Season with salt and pepper.
- Let the mixture cool until it can be handled. When cool, form the small croquettes into a ball. Roll in flour, beaten egg white, and bread crumbs and fry in oil that is not too hot. Serve immediately

Mini Cheese Balls

Bolinhos de Queijo

2 tbs butter
½ c flour
1 bouillon cube
1 c water
1 egg
1 egg yolk
1 ½ c grated Parmesan cheese
2 tbs chopped parsley
flour
1 egg white lightly beaten
bread crumbs
oil to fry

- Dissolve bouillon in boiling water and set aside. Heat the frying pan and melt the butter. Add flour and brown lightly. Add bouillon mixture rapidly to the flour and butter mixture so that it will not become lumpy. Cook stirring constantly until thick and smooth. Remove from the heat.
- Whip together egg and egg yolk and add to the thickened mixture. Add the parmesan cheese and return to the low heat.
- Cook, stirring constantly, until the mixture comes loose from the bottom of the pan, forming a ball. Add the parsley, and let cool until the mixture can be handled. When cool, form the small croquettes into a ball. Roll in flour, beaten egg white and bread crumbs and fry in oil that is not too hot. Serve immediately.

Empadinhas

Mini Pies

3 ¾ c flour
1 ½ tsp salt
4 ounces cold butter
3 whole eggs

- Cut the butter into the flour mixed with the salt until the butter is the size of peas. Add one egg at a time until the dough forms a consistency that you can flatten in your flowered hand. Cover with a damp cloth and let rest 2 hours. This dough should not be handled too much.
- Roll into balls and flatten and place in little 1-inch ungreased pie tins. Fill with beef, shrimp, chicken or cheese filling (see below). Make a small ball of dough, flatten and place on top of little pie. Squeeze around the edges to seal. Beat an egg yolk and paint the top of the little pies.
- Bake in a hot oven—400 degrees for 20 minutes and then reduce heat and bake at 350 degrees for 30 more minutes and serve immediately. These pies may be made in any size pans. The small pies are made for appetizers, the larger pies for a main course cut into serving pieces. If it is a large pie, you could call in an empadão. The individual meal size pies are called empada. The baking time will vary according to the pan size.

Fillings:

GROUND BEEF
1 tbs cooking oil
1 chopped onion
1 crushed garlic clove
2 chopped tomatoes
2 lbs ground beef
3 tbs chopped parsley

Heat a frying pan with the cooking oil, onion, garlic and cook until brown. Add the ground beef and cook until done. Add the tomatoes and cook until tender. Add the parsley. Add the white sauce.

WHITE SAUCE
2 tsp butter
2 tsp flour
2 c milk
2 eggs beaten
6 tbs bread crumbs

- Heat the frying pan. Melt butter and add flour and stir until well blended. Add milk until well blended, remove from the heat and let cool. Add the mat mixture and then the well beaten eggs and bread crumbs. Mix very well. Should not be too stiff. Check to see if it needs more salt. Let cool. Mixture should be cold and thick before putting into the little pastry shells.

CHICKEN
1 chicken
1 tbs butter
2 medium tomatoes
1 medium onion
2 c chicken broth
1/3 c flour
1/3 c green olives
2 eggs boiled
3 tbs chopped parsley
1 small green pepper
1 can palmitos or a can of peas

- Boil the chicken, when tender remove meat from bones and skin. If necessary, continue to boil the broth until it reduces to 2 cups. Heat the frying pan and melt butter, and chopped tomatoes without skin or seeds. Add the chopped onion and stir fry. Add the chicken broth and simmer until tender. Add the flour that has been dissolved in ½ c water—it should be thick. Add the chopped green olives, grated boiled eggs, chopped parsley and the chopped green pepper, chopped palmitos or peas. Add the chicken cut into small pieces. Let cool. Mixture should be cold and thick before putting into the little pastry shells.

CHEESE
4 eggs
2 c milk
8 ounces grated Parmesan Cheese
salt and pepper

- Beat the eggs and add to the hot milk. Add the Parmesan cheese and season with salt and pepper. Continue to boil, stirring constantly so it won’t scorch. Do not put a top on this empadinha. Mixture should be cold and thick before putting into the little pastry shell.

SHRIMP FILLING
1lb shrimp
1 tbs cooking oil
1 medium onion, chopped
1 clove garlic, finely chopped
salt and pepper
2 tomatoes
1 c milk
1 tbs flour
2 egg yolks
1 can palmitos or can of peas
2 boiled eggs
1/3 c green olives 3 tbs chopped parsley

- Use shrimp that has been cleaned. Heat the frying pan. Add the cooking oil and stir-fry the shrimp, add the finely chopped onion and season with garlic, salt and pepper. Add the chopped tomatoes without seeds or skin. Add a little water and let simmer. Whip the egg yolks, add the milk and flour in a blender. Stir into the shrimp mixture. Continue to stir so it will not scorch. When thick, add the chopped palmitos, grated coiled eggs, chopped green olives and chopped parsley. Let cool. Mixture should be cold and thick before putting into the little pastry shells.

Coxinha de Galinha

Chicken "Drumstick" Appetizer

1 lg chicken, about 3 lbs
1 bay leaf
1 medium onion
1 tsp salt
1 clove minced garlic
1 chopped tomato (without skin or seeds)
1 tbs chopped parsley
5 lg potatoes
1 egg beaten
2 ½ c of flour
bread crumbs
oil to fry

- Cook the chicken with the chopped onion, garlic salt and parsley and bay leaf. When tender, remove from broth and either add water or boil down to u cup. Save 1 tbs chopped onion to use later.
- Peel the potatoes and boil until tender. Mash the potatoes. Beat the egg and add to the potatoes. Add ½ c of the chicken broth to the mashed potato mixture and salt to taste. Add 2-3 c of flour. It should look like bread dough. Set aside.
- Remove chicken from the bones and skin and cut the chicken meat into small pieces. Thicken the other ½ c chicken broth with a little flour. Add the cut up chicken to make the filling.
- Make dough into small circles about 2 inches by 2 inch in diameter. Place a spoon full of filling on the circle and close and shape to look like a chicken leg. Roll in bread crumbs and deep fry. Insert decorated tooth pick into narrow end.

Ground Beef Croquettes

2 tbs cooking oil
1 sliced onion
finely chopped clove of garlic
salt and pepper
6 diced tomatoes (w/o skin or seeds)
2 lbs ground round
1 tbs chopped parsley
bread crumbs

Brown the onion in cooking oil, add the garlic, ground round. When done, add the tomatoes, salt and pepper, and parsley.

White Sauce:
1 tbs butter
2 tbs flour
2 c milk
2 beaten eggs
salt and pepper to taste
bread crumbs

Add 6 tbs bread crumbs, and the meat mixture to the white sauce. Let cool until thick. Shape into small round croquettes. Roll in bread crumbs, egg and in the bread crumbs again.
Deep fry in hot oil and serve immediately. Arrange on a platter of butter lettuce. Can be made small to use as an appetizer or larger for the main meal.

Canja - Chicken Soup

1 fat chicken, cut up
2 tbs cooking oil
1 onion sliced
2 tomatoes
2 bay leaves
1 tsp sweet basil
5 sprigs of cilantro
1 green onion
1 c rice
Cooked ham

1. Fry the chicken in hot cooking oil. Add sliced onion. Cover with water, add other listed ingredients, except the rice and the ham. Let cook until the chicken is tender.
2. Remove the chicken from the bones and skin and strain the broth. There should be about 3 quarts of broth. If necessary, add water to make that amount. Cut chicken meat into small pieces. Return the broth to the stove and add 1 c rice to the broth and cook until the rice is nearly tender. Add the cut up chicken and ½ c cooked ham cut into small pieces. Continue cooking until the rice looses its shape. Serve very hot.

Tutu de Feijao

Brazilian Refried Beans

1 lb black beans
½ lb bacon, cut up into inch-square pieces
½ lb smoked sausage, cut up
1 sliced onion
1 crushed clove garlic
salt and pepper
½ c coarsely ground bread crumbs

- Let black beans soak overnight in a large pan. Change the water. Cover the beans with water without salt and cook over low heat until tender. (use pressure cooker if you have one)
- In a frying pan cook bacon, sausage, onion, garlic. Add salt and pepper to taste. Cook until golden.
- Take 1 c beans with juice from the large pan, place in a mixing bowl and mash them with a wooden spoon. You may choose to use a blender. Add bread crumbs (farinha de milho). In Brazil, ground mandioca is used instead of breadcrumbs. Add to frying pan mixture.
- Add this mixture to the large pan of beans and serve hot over a bed or Brazilian Rice.

Moqueca de Peixe

Fish Stew

3 lbs of fish fillets
½ c lemon juice
2 tbs cooking oil
1 sliced onion
salt and pepper
3 chopped green pepper
3 tbs cilantro
1 clove garlic crushed
2 sliced tomatoes

- Clean and wash fish fillets.
- Marinate with a little lemon juice, salt and pepper.
- Heat heavy frying pan and add cooking oil, sliced onion, salt & pepper, tomatoes, green peppers, cilantro, and garlic. Add the fish fillets.
- Cover the pan and simmer. Do not overcook the fish.
- When nearly ready to serve remove the fish and thick the sauce with a little cornstarch.

Frango na Moranga

Pumpkin Chicken

1 medium sized pumpkin (about 5 lbs)
8 ounces Philadelphia cream cheese
3 tbs cooking oil
1 chopped onion
1 c sliced mushrooms
3 c cut up chicken
6 large ripe tomatoes
1 tbs chopped parsley
1 clove of garlic finely chopped
salt and pepper

- Cut the lid off the pumpkin and clean out the seeds. Use your hands to rub the room-temperature cream cheese inside the pumpkin.
- In a frying pan cook the onion, and garlic in the cooking oil.
- Add the cut up chicken and fry, seasoning with salt and pepper. Add mushrooms.
- Whip the tomatoes in a blender and add to the chicken mixture with the chopped parsley.
- Pour this mixture into the pumpkin, replace the lid and bake for about an hour in a 350 degrees oven, or until the pumpkin is tender, but not overcooked.

Serve with Brazilian rice. When you dish this up from a buffet table, be sure to scrape some of the pumpkin into the chicken mixture as it is delicious. This is a real favorite at our house and with all of our married children when pumpkins are ready for sale.

Fried Rice Cakes

Bolinhos de Arroz

2 c cooked rice
2 eggs
1 tsp butter
½ c freshly grated parmesan cheese
1tbs cilantro finely chopped
several inches of hot deep fat
a few leaves of bibb or butter lettuce.

This recipe is good for leftover rice.
Grind cooked rice and add eggs, butter, and parmesan cheese. If necessary to hold together, add a little milk and cilantro.
Fry in hot deep fat and serve immediately.
Garnish with bibb or butter lettuce.
Serves 6