Recipes Included On This Page Freddie's Recaíto Recipe Fresh Spinach Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Freddie's Recaíto Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic recipe: 1/2 small green pepper 1/2 medium yellow onion 2 garlic cloves 1/4 teaspoon black pepper Better recipe add: 2 fresh cilantro sprigs The best recipe also add: 2 recao leaves -- use parsley if recao isn't available Chop up all the ingredients into chunks and process them in your food processor which is the best and process until it's all chopped up to resemble oatmeal. If you don't have a food processor use a blender, if neither chop everything up into very tiny pieces. Recaíto can be used for all types of foods and they don't have to be Puerto Rican. NOTES : Recaíto is always part of the Sofrito base ingredient for many Puerto Rican dishes. It is made of vegetables and a few condiments, it adds a distinctive taste to our foods. I am going to introduce 3 recipes of Recaíto because in some places you can't find some of the ingredients. If you can get all of the ingredients you are very lucky, but the basic recipe will do just fine. You can also make a large batch to store into jars to refrigerate, just double or triple the recipes. Contributed to the FareShare Gazette by Jill; 13 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; trace Fat (4.0% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat. * Exported from MasterCook * Fresh Spinach Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch spinach -- washed 1 pound fresh mushrooms -- cleaned and quartered 1/2 pound blueberries -- washed and dried 1/2 pound bacon --crumbled 2 tablespoons cider vinegar 2 tablespoons sugar 1 egg -- lightly beaten 1/2 cup mayonnaise -- (not Miracle Whip) Wash and dry spinach, dry well and tear into pieces. Mix blueberries and mushrooms and arrange on a plate attractively and top with dressing. Fry bacon crisp, remove all but 1/4 cup of the grease. Turn the heat to LOW on the skillet and add in the order they are listed, stirring constantly. If too thick, add a little water one tablespoons at a time while stirring. Drizzle on the salad. Contributed to the FareShare Gazette by Jennie; 4 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 13g Fat (69.6% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 92mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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