Mexican Wedding Cake

You'll need:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
1/2 cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9x13 inch baking pan.
Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

Bake at 350 degrees F for 30 minutes, or until a toothpick inserted into cake comes out clean.

Frosting:
In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn.
Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

No step by step pictures this time...sorry...too lazy.

This recipe was found at Recipe Atlas, and followed to the letter.

Trinidad Saltfish Accra

I found this recipe for Trinidad Saltfish Accra at TriniGourmet.com and decided at the last minute to make it tonight for The Mister's Super Bowl get together, since I had all the ingredients and it's easier, and less labour intensive than my favoured Cod Fish Balls.

It's awesome!
It's settled, I'm adopting Sarina.
Now, I just have to convince her to move to Canada from Trinidad.
It'll be a hard sell, people.

INGREDIENTS: 1 egg
1 small onion, finely chopped
1/2 lb boneless saltfish
1/2 cup water
1 tablespoon pepper sauce
1 1/4 cup flour
1 tsp vegetable oil
3 cloves garlic, finely chopped
2 teaspoons baking powder
1/2 cup water (inc. to 1 cup for gluten-free version)
1/4 cup finely chopped spring onions
1 tsp italian seasoning
Freshly ground black pepper
Pepper and salt to tast

Super Bowl Chili

You'll need:
1 lb ground beef
1 Tbsp olive oil
5 Tbsp med-hot chili powder
1 lb chorizo sausage, sliced 1/4" thick
3 medium onions (chopped)
8 garlic cloves (chopped)
1 Tbsp dried oregano
2 tsp cumin, ground
2 tsp salt
2 tsp Fresh ground pepper
2 large cans crushed tomatoes
2 bottles of beer
6 oz tomato paste
1 650ml bottle of Hot Salsa Sauce
1 650ml can of tomato sauce
2 796ml cans of kidney beans


Brown the ground meat with chili powder for about 5 minutes.
Transfer to a large pot, using slotted spoon.


Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
Reduce heat to med-low. Add oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes.


Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer, salsa, tomato sauce, kidney beans and tomato paste.
Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.

I'll be serving it with Buttermilk Cornbread tonight

Frogs

You'll need:
1/2 cup cocoa
2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1 teaspoons vanilla extract
1 cup flaked coconut
3 cups quick-cooking rolled oats


Line two baking sheets with waxed paper.


In a large saucepan, stir together cocoa, sugar, milk and butter.


Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well.



Drop by tablespoonfulls onto prepared cookie sheets. Refrigerate 1 hour or until set. Keep refrigerated. Makes 3-4 dozen cookies.