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Pan
Relleno - Libia's Stuffed Bread |
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| The day before: | |
| 1. Combine the following ingredients over low heat in frying pan: | |
| Large onions, chopped | 4 |
| Pimientos, chopped | 2 - 3 |
| Garlic cloves, chopped | 3 |
| Very lean ground beef | 3 lbs. |
| Salt & pepper to taste. | |
| 2. Cover, drain liquid (maybe keep for soup). Add: | |
| Fresh oregano | 2 - 3 Tbs. |
| Tomato paste | 2 Tbs. |
| 3. Continue to cook. At the end, when mixture is very dry, add: | |
| Cooking wine | 2 - 3 Tbs. |
| The next day: | |
| Margarine | 1 lb. |
| Water | 1 cup |
| Active yeast | 2 pkg. |
| Milk | 3/4 cup |
| Sugar | 3 Tbs. |
| Eggs | 3 |
| Flour | 8 cups |
| salt | dash |
| sesame seed | |
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1. Dissolve yeast and sugar in warm water. |
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| 2. In separate bowl combine melted margarine, 2 eggs, and milk. | |
| 3. Combine all ingredients, adding flour gradually by sifting. | |
| 4. Cover with towel and allow to rise. | |
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5. Divide evenly into 6 parts and roll out into squares. |
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6. Place meat mixture in each section of dough and roll. |
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| 7. Pour 1 beaten egg and sprinkle sesame seed on top. | |
| 8. Place loaves in greased pans and cook at 350° for 35 - 40 minutes until light brown. | |
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From Chef Libia, TVC resident and cook extraordinaire. |
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Takoma
Village Cohousing
6827 4th Street NW, Washington, DC 20012-1901 June 14, 2005 |
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