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Papas Rellenas

List of Ingredients





4 cups mashed potato

l cup picadillo (recipe follows)

1 large egg

1 cup cracker meal or fine bread crumbs

Vegetable oil for frying



Recipe



Take handful of pureed potatoes and shape into 3-inch ball. Push down with a tablespoon to make a well, fill with 2 tablespoons of picadillo and reshape into a ball. Repeat with remaining mixture. Roll the balls in beaten egg and then in cracker meal. Refrigerate 1 hour to set. Fry in large skillet or deep fryer until golden brown on all sides. (I did this at 375 degrees; each ball took 3 to 4 minutes.) Don't fry too many at once or they will be soggy. Drain on paper towels. Serve hot. Makes 8 3-inch balls.


Picadillo

1 pound lean ground beef

1 tablespoon olive oil

1 medium onion, chopped

2 or 3 garlic cloves, finely chopped

One-quarter cup dry sherry

½ cup tomato sauce

1 teaspoon salt (or to taste)

1 tablespoon Worcestershire sauce

One-quarter cup dark raisins

½ cup pimiento stuffed olives

Brown meat in oil, then add onion, garlic, sherry, tomato sauce and salt. Simmer 20 minutes. Add Worcestershire sauce, raisins and olives; heat through. Makes 4 servings.