A-3 green plantains
4 cups water
2 cloves garlic, peeled and crushed (optional)
2 tablespoons salt

B-Lard or vegetable oil (for deep-frying)

1. Peel plantains and cut into diagonal slices 1-inch thick.
2. Add cloves garlic and salt to water included in A. Soak plantain slices for 15 minutes.
3. Drain well and deep-fry in fat, heated to 350 degrees Faraheit, about 7 minutes.
4. Remove from pan and place on absorbent paper.
5. Fold the paper over slices and pound flat with the palm of the hand.
6. Dip in the salted water again and remove immediately. Drain thoroughly on absorbent paper.
7. Deep-fry in fat, heated to 375 degrees Farenheit, until crisp and golden. Remove and drain on absorbent paper. Sprinkle lightly with salt.

A-2 pounds potatoes, peeled and quartered
2 quarts (8 cups) water
1 1/2 tablespoons salt

B-2 ounces (4 tablespoons) butter
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon cornstarch

C-1/4 of recipe for Basic Meat Filling

D-Cornstarch (to coat balls)
Lar or vegetable oil (for deep frying)

1. In a pot, combine ingredients included in A. Cover and boil at moderate heat for 30 minutes, or until potatoes are fork tender.
2. Drain and immediately mash or put through a potato ricer.
3. Add and mix ingredients included in B.
4. Cool to room temperature.
5. Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready.
6. Deep fry in fat, heated to 375 degrees Farenheit, until golden brown. Remove and drain on absorbent paper
   
   Note: Potato balls can also be filled with shredded cheese.

A-1 ounce salt pork
2 ounces lean cured ham

Washed and diced

B-3 tbsp lard or vegetable oil
The following ingredients should be ground or finely chopped...
1 green pepper, seeded
3 sweet chili peppers, seeded
1 clove garlic, peeled
6 fresh culantro leaves
1 onion, peeled

C-2 tbsp tomato sauce
6 olives, stuffed with pimientos
2 tsp capers
2 tsp salt (amount varies according to basic ingredients used in preparing the stewed rice)

D-Basic ingredient (such as: cooked or canned shrimps, cuttlefish, Vienna sausages, beans, corn, etc.)

E-2 1/4 cups rice, thoroughly washed and drained
2 1/4 cups boiling water (use 3 1/4 cups water for long grain rice)

1. In a caldero, or heavy kettle, brown rapidly salt pork and ham. Add ingredients included in B and saute over low heat for 10 minutes, stirring occasionally.
2. Add ingredients included in C and mix.
3. Add basic ingredient and mix. Add rice to kettle. Saute for 2 or 3 minutes.
4. Add boiling water, mix and cook over moderate heat until rice is dry.
5. Turn rice over with a fork from bottom to top, cover and cook for 30 minutes at low heat. Halfway during this cooking period, turn rice over again.

A-1 pound fresh legumes (pinto beans or red beans are best!)
6 cups water
3/4 pound pumpkin, peeled and cut into pieces

B-Sofrito:
1 tbsp lard or vegetable oil
1 ounce salt pork washed and diced
2 ounces lean cured ham washed and diced

1 onion peeled and chopped
1 green pepper, seeded and chopped
3 sweet chili peppers, seeded and chopped
2 cloves garlic, peeled and chopped
6 fresh culantro leaves, chopped
1/4 teaspoon whole dried oregano, crushed

C-1/4 cup tomato ssauce
2 tsp salt

1. Pick over beans, discarding any foreign particles or shriveled ones. Wash in several changes of water.
2. Drain beans and place in an 8-quart pot, together with rest of ingredients included in A. Heat to boiling, cover and cook over moderate heat for 45 minutes, or until beans are almost tender.
3. Meanwhile, prepare sofrito as follows:
   In a small caldero or heavy kettle, heat fat included in B. Brown rapidly salt pork and ham. Reduce heat to low, and saute rest of ingredients included in B, for 10 minutes, stirring occasionally.
4. When legumes are almost tender, mash pumpkin inside ketter and add sofrito, together with ingredients included in C. Mix and boil, uncovered, over moderate heat, about 30 minutes, or until sauce thickens to taste.
   
   Note: Cooking time might vary in instruction 2, according to tenderness of legumes.