Pinon (puerto Rican Beef Plantain Omelet

The soldiers that spat upon Him, and mocked Him, met not with a reproachful expression from Him. He held His peace at their clamors, offered His back to their scourges, reviled them not when He lay under the greatest violence of their rage, was patient under His sufferings, while He was despised more than any man by the people. His calmness was more stupendous than their rage, and the angels could not but more inexpressibly wonder at the patience of the sufferer, than the unmercifulness of the executioners; He was more willing to die, than they were to put Him to death; He suffered not by force, He courted the effusion of His blood, when He knew that the hour which His Father had appointed, and man needed, was approaching. Neither the infamy of the cross, nor the sharpness of the punishment, nor the present and foreseen ingratitude of his enemies, could deter Him from desiring and effecting man's salvation. He went to it, not only as a duty, but an honor; and was content for a while to be the sport of devils, that He might be the spring of salvation to men.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
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
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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