Soup and Salad

                                Ensalada de Repollo
                                    (Cabbage Salad)

 Ingredients   
 2 cups cabbage, shredded
1 cup ripe tomato - diced
3 tablespoons fresh coriander (cilantro)-finely chopped
2 teaspoons lemon juice
1/2 teaspoon salt
A dash of freshly ground black pepper


Mix ingredients - serve immediatly
6 servings

                              Heart of Palm Salad

Ingredients:
1 (14 ounce) can hearts of palm, drained & rinsed
2 medium tomatoes, seeded & chopped
3 garlic cloves, finely chopped
2 green onions, chopped (use white & green parts)
2 tablespoons extra virgin olive oil
salt and pepper (Use fresh cracked pepper)
2 ounces parmesan cheese, freshly shaved
2 tablespoons fresh basil, chopped

Directions:
Cut the hearts of palm into 1/2" wide pieces Combine all but the parmesan ingredients in a large bowl.
Toss and allow to sit at room temperature for 30 minutes.
Serve with shavings of Parmesan on top of the salad.

                                   Crema de Maiz
                            (Cream Of Corn Soup)

Ingredients
1 can of corn
1 cup half & half
1 cup milk
1 package chicken broth or 2 bouillon cubes
1/2 tablespoon butter or margarine
1 tablespoon of flour
1/2 teaspoon salt
A dash of freshly ground black pepper
Grated parmesan cheese 

Drain the corn and add half of it to all other ingredients. 
Blend for one minute.
Place in a pot and bring to a boil at medium heat, stirring constantly.
Add the remaining corn.
Garnish witih parmesan cheese.

4 servings

                                    Sopa Negra
                             (Black Bean Soup)

Ingredients
2 cups black beans
6 cups water
2 tablespoons onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
2 tablespoons fresh coriander (cilantro) finely 
   chopped
4 hard boiled eggs, minced
1 tablespoon Worcester Sauce

Cook black beans in salt water with coriander, onion, and garlic for 45 min. in a pressure cooker.
Strain, and set broth aside.
Blend  one cup of beans and return to broth.
Add Worcester Sauce and the rest of the beans.
Bring to a boil.
Garnish with minced hard boiled eggs. It's best if made the day before serving.

6 servings