Merrilee Webb’s Torta de Pina de Caracas (Pineapple Cake)

Sift together:
1 ½ c. sugar
2 c. flour
2 t. soda
dash of salt
Add & mix thoroughly:
½ C. melted butter
2 beaten eggs
1 20 oz can of crushed pineapple (with juice)
1 t. vanilla
Bake in greased cake pan at 350 degrees for 40 minutes.
Remove from oven and poke holes all over top of cake with a fork.

Topping:

Mix in sauce pan, and cook on medium heat for six minutes:
1 cube butter
2/3 c. sugar
2/3 c. canned milk
1 egg yolk
1 t. vanilla
Pour over warm cake.

Miryam Bocanegra’s Venezuela Soup

Boil in water to cover until tender:
potatoes
carrots
zucchini
Puree including water.
Season with salt and butter
Serve with blocks of cheese for garnish

Variation:
Boil in water to cover until tender:
Auyama (Pumpkin or Squash)
Carrots
Red Pepper
Green Onion
Puree including water
Season with salt, butter.
Garnish with Parmesan cheese.

Lori Smith’s Venezuela Cream of Broccoli Soup

Cook in microwave on high for 3 or 4 minutes, covered:
1 cube butter
½ C. finely chopped onion
Stir in to make a smooth paste:
6 T. flour
Stir in:
2 C. chicken broth
1 C. cream
½ t. salt
¼ t. pepper
pinch nutmeg
Cook on high for 8-10 minutes until thick and bubbly, stirring 3 times.
Pour into blender or food processor and add:
1 10 oz. pkg. frozen chopped broccoli, thawed
Puree until smooth.
Return to bowl, cover and cook on high for 4 or 5 minutes until hot, stirring once.

Lori Smith’s Caracas/Mexico Mango-Avocado Salad

Toss together:
2 cups diced mangoes
1 cup shredded coconut
2 cups diced fresh pineapple
3-4 sliced bananas
1 cup diced avocado
1 T lemon or lime juice
Combine & toss into fruit:
1/4 cup orange juice
2 T brown sugar
Dust with:
Nutmeg
Let marinate 30 minutes

Nelly Godoy’s “Buen Nariz” Venezuelan Potato Salad

3-4 C. potatoes, cooked & chunked
3-4 T. chopped onion
2-3 C. cooked chicken
½ - 1 C. Mayonnaise
Cilantro, chopped

Venezuela Pumpkin Pie

Combine:
6 eggs
29 ounces solid pack pumpkin
2 C. brown sugar
1 t. salt
2 t. cinnamon
½ t. cloves
½ t. ginger
½ t. nutmeg
2 C. evaporated milk
Pour into two unbaked pie shells.
Bake 450 degrees for 10 minutes, then 350 degrees for 45 minutes.