The Braille Monitor                                                                                               January, 2004

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This month's recipes have been contributed by members of the National Federation of the Blind of Puerto Rico.

Tortilla Española
Spanish Omelet

by Alpidio Rolón

Alpidio Rolón is president of the NFB of Puerto Rico.

Alpidio Rolon
Alpidio Rolon


4 medium potatoes

6 large eggs

1 medium onion

Oil for cooking

Method: Peel and cut potatoes into 1-by-1/8-inch slices. Slice onion and mix with potatoes. Deep fry in oil for eight minutes or until potatoes are tender. Once done, lift vegetables from oil and allow to drain. Beat eggs thoroughly, throw potatoes and onion into eggs, and mix well. Pour mixture into large nonstick frying pan, and cover. If using a large range, set heat to medium-low. Turn heat to low after fifteen minutes, and let egg mixture cook for another five minutes. Flip omelet into a dish so that the bottom becomes the top. Omelet can be divided into three ample portions. It can be served with a salad of lettuce, fresh onion rings, cucumber, and large olives and dressed with either Italian dressing or olive oil, apple cider vinegar, and lemon juice.


by Odette Quiñones

Odette Quiñones is a founder and active member of the NFB of Puerto Rico.


6 tablespoons rice flour

3/4 teaspoon salt

5 tablespoons sugar

2 cups milk

1 piece lemon rind

Ground cinnamon

Method: Mix rice flour, salt, and sugar together. Add milk and lemon rind. Cook at low heat, stirring constantly to prevent lumps. When mixture thickens, pour into dishes. Let cool and sprinkle with cinnamon. This makes six servings.

Arroz con Dulce
Sweet Rice

by Odette Quiñones


6 cups water

1 piece chopped ginger

1/2 teaspoon anise seeds

1-1/4 cup rice

1 cup sugar

4 tablespoons lard

1 tablespoon salt

1 tablespoon ground anise seeds

2 sticks cinnamon

1 teaspoon ground cloves

3 ounces raisins

Ground cinnamon

Method: Soak rice for two hours, then drain. Bring water and ginger, anise seeds, and cinnamon sticks to a boil and strain. Cook the rice covered in the ginger water over low heat. When rice is tender, add sugar, lard, and salt, and continue cooking. Before removing from heat, add the ground anise seeds, raisins, and ground cloves. Pour into a serving dish and sprinkle with ground cinnamon. This dish is usually eaten as a dessert during the Christmas season. Makes twelve servings.

Barrigas de Vieja
(Old Lady's Bellies)
Pumpkin Fritters

by Lydia Usero

Lydia Usero is first vice president of the NFB of Puerto Rico.

Lydia Usero
Lydia Usero


2 cups cooked, mashed pumpkin
1/2 cup flour

1 teaspoon salt

2 beaten eggs

1/4 teaspoon cloves

1/2 teaspoon cinnamon

2 tablespoons sugar

Fat for frying

Method: Sift together flour, salt, cloves, cinnamon, and sugar. Add flour mixture and beaten eggs to pumpkin and stir to blend well. Drop by spoonfuls into hot oil and pan-fry. Drain. Barrigas de viejas are usually served as an appetizer, and they also taste delicious with milk. Makes sixteen fritters.

Fricasé de Pollo
Chicken Fricassee

by Lydia Usero


1 3-pound ready-to-cook chicken, cut in pieces

1 tablespoon salt

1/2 teaspoon marjoram (oregano)

2 cloves garlic, minced

1/4 teaspoon pepper

2 tablespoons vinegar

1/4 pound chopped ham

1 bay leaf

1/2 cup olive oil

1/2 cup tomato sauce

1 pound potatoes, peeled and quartered

3 ounces onions, sliced

1/2 cup olives

1 tablespoon capers

2 pimentos, sliced

Method: Mix salt, marjoram, garlic, pepper, and vinegar, and rub mixture well all over chicken before cooking. Place in kettle with rest of ingredients except olives, capers, and potatoes. Stir ingredients well to mix, cover, and cook over low heat. Stir two or three times while cooking. When the chicken is almost tender, add olives, capers, and potatoes. Remove from heat when potatoes are tender. Serve over white rice. Serves six to eight.

(Little Coconut)
Puerto Rican Eggnog

by Gerardo Martínez

Gerardo Martínez is a member of the board of directors of the NFB of Puerto Rico and the father of Gerardo Martínez Agosto, a sixteen-year-old blind affiliate member who attended the Louisiana Center for the Blind STEP Program during the summer of 2003.


1 13.5-ounce can of coconut milk (Goya or Coco López)

1 15-ounce can of cream of coconut (Goya or Coco López)

1 14-ounce can sweetened condensed milk (Carnation or Aguila)

1 12-ounce can evaporated milk (Carnation)

10 ounces milk

8 ounces white rum (Bacardí or Don Q)

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

Cinnamon sticks

Method: Mix all ingredients and pour into empty wine or liquor bottles. Insert one cinnamon stick into each bottle before filling it with the Coquito. Refrigerate for one hour and mix vigorously before serving. You can reduce the amount of rum and then add it to taste. Coquito is usually drunk during the Christmas season. It is served in two-ounce glasses and is sipped slowly. Makes a little over half a gallon, almost three liters.

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