TRES LECHES CAKE

INGREDIENTS
1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups whipping cream
1/4 cup powdered sugar

PREPARATION
Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

TOSTONES (fried plantains)

INGREDIENTS
Vegetable oil for frying
3 Green plantains, peeled and cut into 1 inch slices
Salt to taste

DIRECTIONS
In about ½ cup oil in a large heavy skillet, heat oil over medium heat. Place the plantains in the oil and fry until light golden brown on each side. Remove the plantains from the pan, draining on paper towels. Flatten each plantain by placing a small plate over the plantain, pressing down into approx. 1/3 inch thickness. Then return the flattened plantains to the hot oil and fry again until nicely brown and crispy on both sides. Drain and salt to taste. Serve immediately.

SOUTHWESTERN GREEN CHILI WITH PORK STEW

INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
2 pounds pork loin, cut into 1 inch cubes
1/2 cup all-purpose flour
3 (14.5 ounce) cans chicken broth
4 cups water
4 potatoes, peeled and cubed
8 green chile peppers, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, drained
3 cloves garlic, minced
salt and pepper to taste

DIRECTIONS
In a large pot over medium high heat, combine the oil and onion and sauté for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Sauté quickly until browned. Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

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