Here are some Recipes from mother's two cookbooks (1943, 1986)



 Mojito (Tío Miguel)

  In highball glass put:
    1 jigger rum
1-teaspoon sugar
juice of ½ lime
sprig of mint
  Mix well. Add plenty ice cubes. Fill glass with soda water.

 Daiquiri (Olga B. Skarbrevik)

  Place contents of 6-ounce can frozen lemonade in blender.
Fill empty can with rum.
Add to the lemonade.
Add large ice.

 Conejo Estofado / Stewed Rabbit (Miguel)

  1 rabbit (5 lbs.) in serving pieces
2 cups flour
¼ lb. ham
¼ lb. bacon
1/8 pound butter
10 small onions
cubed potatoes
½ bottle red wine
parsley-thyme-bay leaf-salt-pepper
  Flour the rabbit.
Sauté together the ham and the bacon.
Add the butter and sauté the rabbit in this mix.
Add all else. Cook for 1-½ hours.

 Bouillabase / French Fish Soup (Papa Karman)

  Ingredients:  grouper (sea bass), red snapper, lobster, olive oil, saffron, salt, pepper, bay leaf, thyme, garlic, onion, tomatoes, slices of bread which have been dried out in the over.
  Make a broth with fish heads, lobster, salt, pepper and spices Half an hour before the meal, sauté garlic, onion, and finely chopped tomatoes in the oil (2 tablespoons per person) for 15 minutes. Add the broth and bring to a boil on relative high heat for 15 minutes. Cut the raw fish and the lobster in slices and place them in the broth. As soon as the broth begins to boil, note the time. Turn off heat after 10 minutes. Place the slices of bread on the bottom of each soup bowl. Ladle the bouillabaise over the bread slices.

 Arroz Frito / Fried Rice (Manuel el Chino)

  2 lbs cooked rice
1-bunch scallions chopped fine
2 lbs boiled shrimp
5 eggs
2 tablespoons soy sauce
peanut oil
10 ounces smoked pork
  Make a very thin omelet with the 5 eggs, and cut in thin strips.
Sauté shrimp and pork.
Add the rice and cook 2-3 minutes in oil, high flame.
Add the soy sauce, the omelets in strips, and the scallions.
Cook over low heat.

 Frijoles Negros / Black Beans (Rinconcito)

  1 lb black beans
1 sliced green pepper
2 chopped onions
3 minced garlic cloves
salt and pepper
  Wash, and then soak beans overnight.
Cook in the same water with the green pepper until tender.
Sauté onions and garlic cloves in olive oil.
Add to the beans along with salt and pepper and a little sugar.
Mash some of the beans against the side of the pan with a spoon.
Cook slowly until they are somewhat thickened.
Before serving, add a tablespoon or two of good olive oil.

 Chicken Breasts Pompeya (Mother)

  (From the kitchen of her friend Pompeya Davidson, who opened her home to Mother in Mexico City after she left Cuba. Mother waited there for her permit to enter the United States.)
    ½ chicken breast per serving
1 slice ham per serving
Pretty thick cream sauce (2 cups)
Parmesan cheese
  Rinse and dry the chicken breasts well.
Sprinkle with very little salt (if the ham is salty, do not add salt) and with pepper.
Wrap each chicken breast with a slice of ham.
Place half the cream sauce in the bottom of a Pyrex dish.
Place the chicken breasts on the sauce, and cover with the rest of the sauce.
Sprinkle plenty of Parmesan cheese over everything.
Bake at 350 degrees for 45 minutes.

 Cake de Tortilla / Omelet Cake (Olguita)

  This is my recipe…in Mother’s cookbook, p 12
    12 eggs
1 large potato, sliced thin
5 mushrooms, sliced
1 medium onion, minced
1 can small shrimp
½ clove garlic, minced
pimentos, chopped
curry powder
olive oil
    1 hard-boiled egg, chopped parsley, pimento in strips
  Salt potatoes lightly and cook in olive oil.  Do not brown. Add garlic and onions. Cook thoroughly, but do not brown. Set aside. Sauté the mushrooms in oil, but do not brown. Oil a heavy, small frying pan (cast iron if possible). Beat 4 eggs. Start the omelet. Add potatoes, onion, and garlic. When it is set but still undone, slide it onto a plate. Flip it, and slide it back onto the pan so that the other side cooks.

Second omelet: Oil pan again. Beat 4 eggs. Make an omelet with the shrimp, chopped pimento, and curry powder.

Third omelet: Beat 4 eggs. Make an omelet with the mushrooms. Cool the omelets.

Begin to make the “cake” like this: Spread the first layer/omelet with mayonnaise. Top with the second layer. Spread the second layer/omelet with mayonnaise. Top with the third layer/omelet. Frost the “cake” with mayonnaise. Over the “cake,” grate the hardboiled egg, sprinkle the parsley, and create a design with pimento slices.

 Guinea Hens in Chocolate Sauce (Tío Miguel)

  1/2 cup oil
1 chopped onion
1 chopped carrot
1 cup red wine
1 1/2 cups water
1/2 square bitter chocolate
1/4 teaspoon salt
  Make a sofrito sauté with onion and carrot in oil.
Add wine, water, ground chocolate.
Season the guinea hen and brown it.
Cook it in the sauce for about 1 1/2 hours