DULCE DE LECHE
4 liters milk,
1 kilo sugar,
1 teaspoon baking soda,
vanilla extract a few drops.
Boil the milk. Add sugar, baking soda and vanilla essence. Stir constantly with a wooden spoon. Boil over high heat, all the time. As it boils, the sweet starts to thicken, stir with wooden spoon to prevent sticking to the bottom of the pan. When about to be carmel sauce, remove from heat and let cool.
FLAMBRE
5 eggs
1/3 c. grated Cheddar cheese
2 tbsp. butter
1 (3 lbs.) flank steak
1/2 tsp. salt
1/2 tsp. pepper
1 sm. pimento, diced
1/2 c. cooked green peas
6 c. broth
Beat eggs and cheese together. Melt butter in skillet; add egg mixture and cook, stirring constantly, until eggs are dry. Sprinkle salt and pepper on flank steak. Cover with cooked eggs, pimento, and peas. Roll from short side and sew with string. Wrap in cheesecloth and sew again. Place in large saucepan and add stock. Bring to a boil; skim and turn heat down. Simmer, covered, 1 1/2 to 2 hours or until steak is tender. Remove from stock and press with a heavy object. Cool in Bread Server. Cut in slices and serve with vegetables marinated in a vinaigrette sauce. It makes a very attractive tasty dish. The filling retains its shape very well and each slice is a perfect circle of meat with a center of egg and peas. Serves 6.
SWEET ANISE BREAD
This is a breakfast bread served in Uruguay. It is delicious eaten with homemade butter and large mugs of hot coffee and scalded milk.
1/2 c. lukewarm water
1/2 c. sugar
1 tsp. salt
1 egg yolk
4 to 5 c. flour
1 tbsp. anise seed
1/2 c. butter
3 eggs
2 tbsp. light corn syrup
Sprinkle the yeast over the lukewarm water; stir until the yeast is dissolved. Beat the eggs in a large mixing bowl with a fork until slightly beaten; add sugar, yeast mixture, salt, anise seed, butter, and 2 cups of flour. Beat with electric beater until well beaten and smooth.
Stir in additional flour to make a soft dough. Turn out onto a well floured pastry board and knead until dough is soft and elastic. Do not add too much flour.
Place in a greased bowl and cover with a damp warm cloth. Allow to rise until double in bulk.
Punch down the dough and make a round loaf, smooth on top with the folded edges on the bottom of the loaf. Place in a deep round cake pan.
Beat the egg yolk with the corn syrup and brush the top with a pastry brush.
Bake in a preheated oven at 350°F for 15 minutes or until done.
