from:The Art of Caribbean cookery by Carmen Aboy Valldejuli Prepare soup stock fresh or canned. Peel Platains, cut into 1 inch slices, and saok in salted water for 15 minutes. Drain plantains and deep-fry in lard for 15 minutes at a temperture of 350 deg F. Remove slices of plantain from lard, mash in a mortar, and add to soup stock. Cook for 10 minutes. Add grated cheese, boil for 1 minutes, and serve. serves 8 Posted to Recipe Archive - 15 Sep 96 submitted by: LeiG@aol.com Date: Thu, 1 Aug 1996 00:34:50 -0400
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 1|
|Calories from Fat: 108 (18%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 33mg||10 %|
|Sodium 587.7mg||20 %|
|Potassium 1833.3mg||48 %|
|Total Carbohydrate 115.7g||34 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 107.5g|
|Protein 19.1g||27 %|
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Calories per serving: 598
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