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home > recipes > meat > tequenos
pastelitos. Roll out very thin and cut in 1/2-inch strips. Take 1/2 kilo firm white cheese and cut it in strips 1/2 by 1/2 by 2-1/2 inches long. Roll the dough strips around the cheese tightly in a spiral form completely covering the cheese strips and sealing the ends. Fry quickly to brown lightly in deep fat that is not very hot (the inside should be just soft) and serve at once. These can be frozen uncooked."/>
Dave: I prepared the following for a school teacher who wanted to teach a class how to make some Venezuelan foods for a social studies class, then later adapted it to send to Carole Walberg as a thank you for recipes she sent to me. As I was sending it, I thought it might be something of interest for your International Foods List. Use it as you see fit, or whatever. Sincerely, Ward Williams Caracas, Venezuela 24@ssebbs.uunet.ve VENEZUELAN FOODS The ingredients necessary to make traditional Venezuelan foods may be very difficult to find in the United States. Much of it contains roots, such as yuca, or a type of sweet potato (called batata) and a whole variety of other things that I have never seen in the U.S. The ever-popular *arepa* is made with ground, cooked white corn meal, which may be impossible to find. As you can see, this could be a challenge. (When we lived in Connecticut, we had to go to the Cuban section of Hartford in order to find plantain bananas and black beans.) Here are some of the most popular *criolla* dishes that are readily available in local restaurants and made by Venezuelans at home. TEQUENOS Tequenos (Tea-cain-yo; with the accent on the second syllable: the n has a tilda over it) are served as an hors douvre, or - made larger, the size of a small hot dog - they may be found served on the street corners and at the beach. Use the same dough as for pastelitos. Roll out very thin and cut in 1/2-inch strips. Take 1/2 kilo firm white cheese and cut it in strips 1/2 by 1/2 by 2-1/2 inches long. Roll the dough strips around the cheese tightly in a spiral form completely covering the cheese strips and sealing the ends. Fry quickly to brown lightly in deep fat that is not very hot (the inside should be just soft) and serve at once. These can be frozen uncooked.

Tequenos


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keyword: tequenos
ethnicity: south american
recipes for meat
recipes by Ward_Williams
Email Address:
(posted May 9, 1995)

Dave:

I prepared the following for a school teacher who wanted to teach a class how to make some Venezuelan foods for a social studies class, then later adapted it to send to Carole Walberg as a thank you for recipes she sent to me. As I was sending it, I thought it might be something of interest for your International Foods List. Use it as you see fit, or whatever.

Sincerely,

Ward Williams
Caracas, Venezuela
24@ssebbs.uunet.ve

VENEZUELAN FOODS

The ingredients necessary to make traditional Venezuelan foods may be very difficult to find in the
United States. Much of it contains roots, such as yuca, or a type of sweet potato (called batata) and a whole variety of other things that I have never seen in the U.S. The ever-popular *arepa* is made with ground, cooked white corn meal, which may be impossible to find. As you can see, this could be a challenge. (When we lived in Connecticut, we had to go to the Cuban section of Hartford in order to find plantain bananas and black beans.)

Here are some of the most popular *
criolla* dishes that are readily available in local restaurants and made by Venezuelans at home.

TEQUENOS

Tequenos (
Tea-cain-yo; with the accent on the second syllable: the n has a tilda over it) are served as an hors douvre, or - made larger, the size of a small
hot dog - they may be found served on the street corners and at the beach.

Use the same
dough as for pastelitos. Roll out very
thin and cut in 1/2-inch strips. Take 1/2 kilo firm white cheese and cut it in strips 1/2 by 1/2 by 2-1/2 inches long. Roll the dough strips around the cheese tightly in a spiral form completely covering the cheese strips and sealing the ends. Fry quickly to brown lightly in deep fat that is not very hot (the inside should be just soft) and serve at once. These can be frozen uncooked.


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from Marietta, United States wrote:1  1

I tried the repice and it was a hit at my 30th birthday party. Thank You.
5 starsMarch 15, 2004


 
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