Guest Author - Susan Stewart

Fillet Steak in Bitter Chocolate ( Filete enchocolatado)
(for 10 people)

2 lb. fillet steak
½ white onion
2 cloves garlic
½ cup dry white wine
3 tablespoons butter
1 bar bitter chocolate
7 oz. soft white cheese
1 bunch parsley
salt and pepper

Chop the onion and garlic finely. Grate the chocolate. Mince the parsley leaves. Season the steak with salt and pepper.
Saute the steak in the butter, until browned on both sides. Add the onion and garlic, the wine, and one cup of water. Simmer until the meat is cooked to desired doneness. Remove the steaks and add the chocolate. Cook 10 minutes more.
To serve, sprinkle with the crumbled cheese and the parsley.

Special White Rice
For 6 people

2 cps rice
2 cups milk
10 oz. cream cheese (optional)
5 oz butter
1 quarter onion
3 cloves garlic
2 ears fresh sweet corn, or 1 10 o. can or 10 oz. frozen kernels.
4 tablespoons lard or vegetable shortenng

Soak the rice for 20 minutes, changing the water as it becomes cloudly. Rinse in a colander under running water. Drain. Chop the onion and mince the garlic. If using fresh corn, boil , and remove the kernels. If using frozen, cook according to package directions. If using canned corn, drain.
Melt the lard in a large pan. Lightly saute the chopped onion, minced garlic, and rice in a pan. Remove any excess lard or shortening before the ingredients start to brown. Add 2 cups of cold water and cook over medium heat. Once the water is absorbed, add 2 cups milk and season with salt. Once almost all the milk is absorbed, add the corn kernels, cover, and cook over low heat until the rice is dry and separated. Dot with butter and cover once more until the butter melts. To serve, spread with the cream cheese.

Quelites (Greens)
(Serves 4)

2 poblano chilies,, roasted, peeled, seeded, and deveined (or 1 10 oz can)
1 pound mustard greens or kale
2 tablespoons lard or vegetable oil
2 tablespoons chopped onion
2 garlic cloves, minced
8 oz. tomatoes, peeled, seeded, and chopped
salt and pepper

Cut the chilies into thin strips and set aside. Remove any tough stems from the greens and wash and drain thoroughly. Cook in boiling salted water until just tender. In a large skillet, sauté the onion and garlic in oil until translucent. Add the chili strips and tomatoes and cook for about 5 minutes over medium heat. Add the mustard greens and cook over low heat for 2-4 minutes. Season to taste.