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Plantain Tortilla

Jorge Budez's Plantain Tortilla

3 eggs
2 cloves garlic, crushed
A pinch of salt
1 plantain, peeled and sliced
1 1/2 slices of swiss cheese, shredded

Combine all ingredient in a bowl and gently whisk. Cover the bottom of a small frying pan with oil and heat. Add egg mixture and cover. Cook for 10 minutes. Remove from heat and flip tortilla. Place back into the pan, cover and cook an additional 4 minutes until eggs are set. Then turn out onto a plate.

Hint: Add ham, onions or peppers for a different flavor.

Gloria's Nutty Sticky Buns - Rebecca Stowell's Mom

2 loaves frozen bread
1 stick margarine
1 cup brown sugar
1 tsp. cinnamon
1/2 cup light corn syrup
1 pkg. butterscotch pudding (not instant)
1 cup coarsely chopped pecans (optional)

Partially thaw 2 loaves frozen bread (approximately 30 -40 minutes)

Cut each loaf in half lengthwise and then cut into 1 -1 1/2 inch chunks. (Bread is easier to cut if still somewhat frozen.) Let bread chunks sit for about 45 minutes to finish deforesting.

In a saucepan, melt margarine. Add brown sugar, cinnamon and corn syrup. Bring to a light boil.

In a lightly greased bundt pan, arrange one layer of bread chunks. Drizzle with half of syrup mixture, sprinkle with half the pecans and half a package of butterscotch pudding. Repeat above steps for second layer. Cover bundt pan with a clean towel and allow bread to rise for approximately 1 hour. (Until bread has risen near the top of the pan.)

Bake in a preheated 375* oven for 20 - 25 minutes. Remove from oven and let cool on rack for 5 - 10 minutes. Turn out onto a large plate. Enjoy!