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Eggs, Meats, Grains Puerto Rican Eggs 4 Servings

INGREDIENTS

3 Very ripe plantains
Oil for frying
1 Onion, chopped
1/2 Green pepper, chopped
2 Cloves garlic
1/2 lb Ground beef, I usually omit
1/4 c Tomato sauce
1 T Capers
1 T Sliced green olives
optional
Salt and pepper
1/2 lb Green beans, fresh or
frozen cut in 3-inch
pieces
6 Eggs
1/4 c Butter, I reduce this by
about half

INSTRUCTIONS

From: dmcmenam@mtholyoke.edu (Dianna McMenamin)  Date: 2 Nov 1993
14:44:29 GMT Here is a recipe from "The Total  Banana" by Alex Abella
(Harcourt, Brace, Johanovich, 1979). The book  has lots of other
plantain recipes, too.  The recipe is a little heavy in the fat
department, so I usually  leave out the meat, and skimp on the oil and
butter. (I don't know  how authentic the veggie version is!) Also, the
author wants us to  boil the beans to death. I have taken the liberty
of changing that in  the body of the recipe.  Peel the plantains, cut
into 2-inch thick legthwise slices, and fry  in oil till golden brown.
Remove, drain, and keep warm.  In a frying  pan, saute the onion, green
pepper, and garlic until soft but not  brown. Add the ground beef and
fry at high heat for 3 minutes. Pour  in the tomato sauce and add the
capers and olives, if desired. Cook  15 minutes over medium heat,
stirring occasionally. Season with salt  and pepper to taste. Wash the
string beans and steam till tender.  Beat the eggs, adding salt and
pepper to taste. Butter the sides and  bottom of a round casserole and
melt the remaining butter in the  bottom. Pour in half of the beaten
eggs and cook over medium heat for  about 1 minute or until slightly
set. Cover the eggs with one-third  of the plantain slices, following
with layers of half the ground meat  and half the string beans. Add
another layer of plantains, the  remainder of the ground beef, another
layer of beans, and top with  plantains. Pour the rest of the beaten
eggs over the top. Cook over  low heat for 15 minutes, uncovered, being
careful not to let the  omelette burn. Then place in a preheated
350-degree oven for 10 to 15  minutes to brown the top of the pin~on.
Serve with rice and beans.  Excellent for lunch. Serves 4
REC.FOOD.RECIPES ARCHIVES  /EGGS  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 279mg
Sodium: 282.3mg
Potassium: 300.5mg
Carbohydrates: 29.7g
Fiber: 2.3g
Sugar: 15.9g
Protein: 10.9g


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