Portuguese American Cultural Association

of Port Richey, Fl.

11205 Areca Drive

Port Richey, Fl. 34688

727-697-1019

 PLEASE CLICK THE LINK BELOW:

PORTUGUESE STEW

2 lbs. Pork Meat, cut into bite size pieces

3 Bay Leaves

Juice of 3 oranges or 1 cup orange juice

1 tsp. Paprika

Salt and Pepper to taste

1/4 tsp. allspice

1 tsp. ground red pepper sauce

1 Tbsp Crisco

2 cloves of garlic (maybe 3)

3/4 to 1 lb. pork liver (optional)

Rinse pork and place in bowl or a one gallon plastic zip top bag. Mix orange juice, garlic and spices and place over the meat. Then cover or close and refrigerate overnight.

Put the marinated meat in a pan and cook over medium heat for about 1 hour, adding warm water as needed. When the meat is 1/4 done , add the cut up pork liver. Then add some cut up potatoes and diced carrots if desired. Cook until tender. this should serve approximately 6 people.

THIS RECIPE WAS SUPPLIED BY TONY VICTORIA

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ARROZ DOCE

2 copos de arroz

4 copos de leite

4 copos de agua

2 copos de acucar

Meia barra de manteiga

Casca de limao verde

1 pitada de sal

1 caixa de Jell-O Pudding Instant Lemon

Poe-se num tacho o leite, a agua, o arroz, e a manteiga, casca de limao.  Vai a cozer e lume brando, depois de cozido junta-se o acucar com o pudim e vai a cozes por volta de 10 minutos.

THIS RECIPE WAS SUPPLIED BY DIANA ANDRADE

(please note that the proper Portuguese accents on the words could not be added due to the computer key board used)

 

(All Photos by Ed Magardo)