Cheese Flan & Sofrito & Arroz Con Gandules
From Denise and Miguel Santo from Holy Cross Parish
As seen on "Our Daily Bread" 11/13/04
"Our Daily Bread" airs every second Saturday at noon on
WKBW Ch. 7
Denise
Gonez-Santos’ Cheese Flan
2 cups
sugar melted in a heavy saucepan.
To a
blender add:
1 can sweetened condensed milk
1 can evaporated milk
4 eggs
1 8 oz. pkg. cream cheese
1 tsp. vanilla
Blend well.
When the
sugar is melted, carefully pour into a metal-roasting pan. Carefully swirl the sugar mixture to coat
sides of the pan. Let sit for about 2 minutes until slightly harden. Then pour the cream mixture on top of the
sugar. Place the roasting pan in a water bath.
Bake at 350* for 1 hour.
To
remove from the pan, slide a knife around the side of the pan and carefully
flip onto a serving plate.
Miguel
Santo’ Sofrito
In a
food processor add:
1 bunch
of cilantro
2 heads of garlic
1 green pepper
1 large onion
Process into fine chunks. (This is used
in the next rice dish)
Denise’s
Arroz Con Gandules – Rice with Pigeon Peas
In a
large saucepan add:
3 Tbsp.
olive oil and a medium sized ham steak, cubed.
Brown the ham.
Rinse 2 ½ cups of rice and set aside.
To the ham add 3 Tbsp. of Miguel’s Sofrito
2 Tbsp. tomato sauce
4 cups of water
Bring this mixture to a boil. Once it
is boiling add:
1 pkg. Sazon seasoning
1 cup while green olives
1 can pigeon peas, undrained
Again, bring this to a boil.
Once it is boiling, add the rinsed rice, stir.
Cook about 20 minutes or until the rice is cooked.
e-mail: daybreak@buffalodiocese.org