FoodGirlOnline.com

1 1/2 pounds new potatoes
6 bay leaves
2 tablespoons olive oil or vegetable oil
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash of pepper….
Pare a narrow strip around center of each potato. Heat 1 inch salted water to boiling. Add potatoes and bay leaves. Heat to boiling; reduce heat. Cover and cook until potatoes are tender, 20 to 25 minutes; drain…..
Heat oil and butter in skillet until butter is melted and bubbly. Add potatoes and bay leaves; stir to coat with oil mixture. Sprinkle with salt and pepper. Cook uncovered over medium heat, turning potatoes frequently, until golden brown, 10 to 12 minutes…..
Remove bay leaves…..
Yields 4 servings

12 mussels
6 clams
1/4 cup olive oil or vegetable oil
8 ounces raw shrimp, shelled and de-veined
8 ounces scallops
8 ounces squid or octopus, cleaned and cut into 1/4-inch rings
1 medium onion, chopped
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (with liquid)
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1/2 teaspoon saffron or ground turmeric
1/4 teaspoon pepper
1/2 cup frozen green peas
1 (2 ounce) jar sliced pimentos, drained….
Clean mussels and clams. Discard any that are not tightly closed. Heat oil in 14-inch metal paella pan or Dutch oven over medium heat until hot. Cook and stir shrimp in oil just until pink, about 2 minutes; remove with slotted spoon. Cook and stir scallops until slightly firm, 1 to 2 minutes; remove with slotted spoon. Cover and refrigerate shrimp and scallops…..
Cook and stir squid until rings begin to shrink, about 2 minutes; remove with slotted spoon…..
Add more oil to pan if necessary. Cook and stir onion and garlic until onion is tender. Stir in squid and tomatoes; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 20 minutes…..
Stir in shrimp, scallops, water, rice, salt, saffron and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes…..
Arrange mussels, clams and peas on top of rice mixture Cover loosely with aluminum foil. Bake at 350 degrees F until liquid is absorbed, about 25 minutes in paella pan, 40 minutes in Dutch oven…..
Discard any unopened mussels or clams. Sprinkle with pimentos. Garnish with lemon wedges if desired…..
Yields 6 servings

Makes 10
2 tablespoons cornstarch
1 cup milk
1 cup flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract….
Preheat the oven to 375 degrees F (190 degrees C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 foil cupcake papers…..
Dissolve the cornstarch in 1/4 cup of the milk; set aside…..
In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds…..
In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon extract, stirring well after each addition. Ladle the custard into the paper cups, filling to 1/4 inch from the top. NOTE: Make sure to stir frequently to keep the coconut well distributed…..
Bake for 25 to 30 minutes or until the coconut is nicely toasted…..
Cool completely in the tin before serving.
Credit goes to: http://www.kitchencookingrecipes.com/recipes/category/portuguese-recipes.html