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    Scott Adams
    This recipe comes to us from Paula Santos.
    1 medium sized cooked mashed potato
    1 egg yolk
    4 tablespoon rice flour
    2/3 cup cornstarch
    ½ stick margarine (50g)
    1 teaspoon baking powder
    ½ teaspoon salt

    Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.

    Scott Adams
    Ingredients:
    2 cup Tapioca Flour (or starch - same thing)
    1 tablespoon Baking powder
    ¾ teaspoon Salt
    1 cup Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use ½-1 cup sharp cheddar for crackers.)
    3 Large Eggs
    1 tablespoon Olive oil
    3 tablespoons Milk
    Directions:
    Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tablespoons at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour.
    For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes.
    For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly.
    For cheese crackers - You want the dough to be more like Playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375F for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.



    Destiny Stone
    Plantains are commonly used for cooking in most tropical regions. Under ripe plantains or green plantains have a starchy texture, whereas overripe plantains have a sweeter taste; both are delicious.  This recipe works best with green plantains, and it is dairy, egg, corn and gluten-free.
    Crispy Plantain Patties (gluten-free)
    Serving Size:
    Makes about 4 large  patties
    Patty Ingredients

    3 cups mashed small green bananas (approximately 4 plantains) ½ Cup Gluten-free all purpose flour 1 teaspoon gluten-free baking powder cooking oil
    Topping Ingredients
    ¾ cup grated carrot ¼  cup cilantro, chopped 1 avocado sliced
    3 green onions chopped into ¼ inch pieces Nutty Filling Ingredients
    2 cups soaked cashews 5 cloves garlic 3 Tablespoons fresh squeezed lemon juice 6 Tablespoons olive oil ⅓ cup gluten-free soy sauce To Make plantain patties:
     Do not peel the plantains yet. Cut off plantain ends and make cuts along the side by scoring the plantain. Boil in large pot for approximately 20 minutes with peels (until you can  poke a fork through them). Drain and let cool. Remove peels and mash plantains. Add flour and baking powder to plantains to create a dough. Roll into four balls and then into 5” patties on a floured counter or cutting board. Combine cashews, lemon, soy sauce, garlic, and  olive oil in a food processor or blender and blend  until smooth. Heat a small amount of cooking oil in a skillet over medium and fry cakes until golden brown. Add  nutty filling and veggie toppings to each patty and serve hot. Serving suggestion: Serve with a side of beans and  rice for a traditional Puerto Rican meal.

    Jefferson Adams
    For anyone looking to turn a culinary corner into slightly more exotic fare, consider this wonderful Brazilian-style Fish Stew. This is an easy version of a common Brazilian dish that never fails to please, even among people who don't usual enjoy fish. It's not only tasty, it's easy to make, healthy, nutritious and yummy.
    This recipe combines fresh fish, coconut milk, lime juice, peppers, onions and garlic in a cumin-infused broth. The recipe makes enough to feed 8-10 people, making it excellent for larger gatherings. Cut the recipe in half for smaller groups or families. 
    Ingredients:
    2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
    3 tablespoons olive oil
    3 onions, chopped
    5 large bell peppers, sliced
    2 can diced tomatoes, drained (16 ounces)
    2 cans coconut milk (16 ounces)
    5 tablespoons lime juice
    1½ tablespoon ground cumin
    1½ tablespoon paprika
    3 cloves of garlic, minced
    1½ teaspoons salt
    1½ teaspoons ground black pepper
    1 bunch fresh cilantro, chopped (optional)
    Directions:
    Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.
    Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.
    Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.
    Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.
    Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.
    Serve with warm rice, hot corn tortillas, or both.


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