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Pan Bati
2 cups cornmeal 14 1/2 oz. can evaporated milk
2 tbl. baking powder 2 tbl. sugar
1/4 tbl. salt corn oil for frying
4 cups flour water as needed

Mix all ingredients, except corn oil in a bowl until well blended. Heat oil in a large cast iron skillet over medium heat. Pour in batter and cook until golden on the bottomw. Turn and continue cooking. Cut into pie shaped wedges.
(do not overcook this)

Aruban Red Snapper
3-4 tbl. cooking oil 20 pitted olives
1/2 cup finely chopped onion 1 lemon squeezed
1/2 cup finely chopped green pepper pinches of saffron
2 tsp. finely chopped garlic
1 cup chopped tomatoes 4 snapper fillets
salt & pepper to taste

Heat the oil in a large skillet. Saute the onion, green pepper and cook for about 5 minutes over medium heat. Add garlic and cook for 1 minute. Stir in the tomatoes and cook for another minute. Mix in the olives and lemon juice. Crush the saffron in your fingers, then stir and cook further 5 minutes.

Lay the supper fillets in the skillet, and cook 3 mintues. Turn fish over and sprinkle with some lemon juice, plus salt & pepper. Cover and cook another 3-5 minutes, depending on fillet thickness.

I do not use snapper but a dover or lemon sole. I also do not have a cast iron skillet and you can use canned diced tomatoes instead of fresh. Delicious together!

Funchi

1 1/4 cups cold water
1 1/2 cups corn-meal
1 tsp. salt Stir in:
1 1/2 cups boiling water
1 tbs. butter
Preparation Directions
Mix in heavy saucepan:
1 1/4 cups cold water
1 1/2 cups corn-meal
1 tsp. salt Stir in:
1 1/2 cups boiling water
1 tbs. butter
Bring to a brisk boil over high heat and cook for three minutes. Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out in to a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter. For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

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