Cheese Arepas

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            FOOD FUNNY
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Thanks to Harriet St. Amant for sharing this with us:

'Twas the night of Thanksgiving, but I just couldn't sleep.
I tried counting backwards, I tried counting sheep.
The leftovers beckoned -- the dark meat and white,
But I fought the temptation with all of my might.

Tossing and turning with anticipation...
The thought of a snack became infatuation...
So I raced to the kitchen, flung open the door,
And gazed at the fridge full of goodies galore.

I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
'Til all of a sudden, I rose off the ground!

I crashed through the ceiling, floating into the sky...
With a mouthful of pudding and a handful of pie,
But I managed to yell as I soared past the trees...
"HAPPY EATING TO ALL -- PASS THE CRANBERRIES PLEASE!"

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            TODAY'S RECIPE
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"Arepas" are sort of a cross between flatbreads and fritters and are
very popular in Venezuela, Colombia, and parts of the Caribbean. This
cheesy version is a classic variation on the basic theme.

Cheese Arepas

2 cups (500 ml) yellow or white cornmeal
2 cups (500 ml) boiling water
3 Tbs (45 ml) butter, melted
2 tsp (10 ml) salt
1/4 cup (60 ml) grated mozzarella, cheddar, gouda,
or firm cheese of your choice

Combine the cornmeal, water, butter, and salt in a bowl and stir to
make a dough. It should be soft and a little sticky - add a little
more water or cornmeal as needed. Add the cheese, mix well, and let
stand for 15 minutes. Divide the dough into eight equal parts and
roll into balls. Flatten the balls between layers of plastic wrap to
make patties about 1/2 inch (1 cm) thick and 4 inches (10 cm) in
diameter. Fry in a lightly greased skillet or griddle until golden
brown on both sides, 2 to 3 minutes per side. Serve immediately.
Makes 8.
Received on Thu Nov 25 08:03:06 2004