Uruguay Torta Pascualina Egg and Spinach Hors D'oeuvres

http://www.recipezaar.com/161772

Ingredients:

12 filo pastry

8 tablespoons butter, melted

6 tablespoons grated parmesan cheese

2 cups cooked spinach, squeezed dry

1/2 teaspoon salt

fresh ground black pepper

1/4 teaspoon nutmeg

1/4 cup cream

1 tablespoon flour

6 hard-boiled egg, sliced

Directions:

1. Brush a 9 x 12 x 2 inch baking pan with butter.
2. Cover with 3 layers filo dough, brushing the surface of each layer with melted butter.
3. Sprinkle 1 tablespoon grated cheese over the third layer. Cover with 3 more layers, brushing each layer with butter.
4. Combine 4 tablespoons grated cheese, with the spinach, salt, pepper, nutmeg, cream and flour and mix well.
5. Spread over the layered dough and cover with the egg slices. Repeat the procedure with the remaining 6 leaves of dough brushing each layer with butter, brush the top layer generously with melted butter.
6. Bake in a preheated 350 degrees F. oven for 50 minutes until crisp, flaky and golden. Cut into serving pieces and serve hot or cold. Serves 8.

Budincitos Marineros (Budincitos Mariners)

http://www.reduruguaya.com/recetas/budincitos-marineros.asp

Ingredients:

3 / 4 kilo of bifes fish (hake, cazón, etc.)
4 carrots
1 / 2 cup grated cheese
4 eggs
1 / 3 cup oil
1 / 4 cup ketchup
1 tbsp. Of cornstarch
1 / 2 CTA. Salt and pepper

Preparation:

Cooking fish with water and salt and lemon juice. Desmenuzarlo and then mixed with shredded carrots, beaten eggs, oil, cheese, ketchup, corn starch, and the pepper.

Mix well and place in individual moldecitos previously enmantecados and enharinados.

Bring to moderate oven for 40 minutes. Soon after, remove and allow to cool. Once strip. Decorate to taste and serve.

Albóndigas de Carne (Albóndigas Meat)

http://www.reduruguaya.com/recetas/albondiga-de-carne.asp

Ingredients:

1 / 2 kilo of minced beef
1 onion
2 tomatoes
1 chili
1 garlic
Parsley
3 or 4 slices of bread
2 eggs, raisins and olives
Flour
2 scoops broth

Preparation:

It fry onions, tomatoes seasoned with salt, garlic and chopped parsley.

The mincemeat he adds 1 tablespoon frying, salt, pepper and nutmeg, bread remojado milk with 2 eggs, raisins and olives. Mixing everything and form meatballs with a little flour.

In the remaining sauce is added and the soup was thrown meatballs are cooked leaving 30 minutes.

Rice Uruguayan

http://fooddownunder.com/cgi-bin/recipe.cgi?r=214185

Yield 6.

Ingredients:

1 cup Rice
1 lb Beef, ground
2 x Carrots (2-3 re size)
2 x Potatoes, med
2 x Onions
1/2 tsp Parsley, chopped
1 x Garlic, small clove
1 1/2 cup Water
1 x Salt
1 x Pepper

Directions:

The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour.

Stuffed Zucchini (Zapallitos Rellenos)

http://fooddownunder.com/cgi-bin/recipe.cgi?r=249774

Yield 4 - 6.

Ingredients:

2 x -3 medium zucchini (courgettes)
2 tbl (30 ml) olive oil
1/2 med onion, finely chopped
3/4 cup (180 ml) bread crumbs, preferably fresh
1/2 cup (250 ml) milk
1 x egg, beaten
Salt and freshly ground pepper to taste

For the topping:

1/4 cup (60 ml) bread crumbs, preferably fresh
2 tbl (30 ml) butter, melted

Directions:

Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy. Set aside to cool. Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown. Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine. Slice the zucchini in two lengthwise and scoop out the pulp. Chop the pulp coarsely and stir into the bread crumb mixture. Fill the zucchini shells with the mixture. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini. Bake in a preheated 375F (190C) oven until the topping is golden brown, about 25 minutes.