Vo DeMelo's Biscuit Recipe

Vo's biscuit recipe that Cheryl passed on to me. Thanks, Cheryl!


Ingredients:

3 cups flour

3 eggs

1 stick butter

1/2 cup sugar, plus a little bit more

3 tsp baking power

pinch of baking soda

1 tsp vanilla

Directions:

Preheat oven to 325 degrees.  Mix ingredients together. Shape.  Bake until starting to brown.

Peas and Chourico

I got this from my college roommate (and cousins cousin) Sonia a long time ago.  It's an approximate recipe from her Mom so there aren't any specific measurements. I need to make this again soon!

Ingredients:

2 links of chourico, chopped

1 onion, chopped

olive oil

garlic powder

adobe

crushed red pepper

1 can beer

16 oz tomato sauce

paprika

chicken cube

bag of frozen peas

1 egg

2 large potatoes, diced

Directions:

In a sauce pan, boil water and cook frozen veggies.  In a large pot saute the chourico and onion in olive oil;.  Add the garlic powder, adobe, crushed red pepper, paprika and the chicken cube. Mix everything together and saute a bit longer.

Add the beer, tomato sauce, potatoes and enough water to cover the potatoes.  Mix it all.  Cover and let cook until potatoes are done.  When the potatoes are almost done drain the veggies and add them to the stew.  Continue to cook until the veggies are tender and potatoes are done.  Taste and add more seasoning if you'd like.

Crack an egg over it and replace the cover while the egg poaches.  Mix after the egg is done and you will get egg pieces throughout.

Portuguese Kale Soup

Ingredients:

1 onion, minced fine

1 garlic clove, minced

4 Tbsp olive oil

6 potatoes, peeled and sliced thin

2 quarts cold water

6 oz. dry chorizo sliced paper thin

2 1/2 tsp salt

1 tsp Portuguese chili pepper

1 lb kale washed, trimmed, rolled up and sliced into extra fine shreds (in a pinch, slightly defrost frozen kale and finely shred it with a sharp knife)

Directions:

1. Sauté the onion, garlic and olive oil, add the water and potatoes.

2. Once the potatoes are cooked blend them (the broth looks like watered down mashed potatoes). Add the chorizo and kale.

3. Let simmer for 35 minutes or until ready to serve.

This recipe is from my dear friend, Rita. You can also cut the potatoes in chunks and have more of a clear broth to the soup.  Either way it's a wonderful start to a meal, or served with Portugues rolls it's a meal in itself!