Pao de Queijo

Brazilian cheese bread. These are my favorite. We never have leftovers! The best place to get tapioca startch is an asian market.

2 cups tapioca startch
1 cup milk
1/4 cup butter
1 tsp salt
1 1/2 cups Parmesan cheese
1 egg

Preheat oven to 325. Bring milk, butter and salt to a boil. Remove from heat. Slowly add flour--stirring constantly until mixed. Add cheese and egg. Knead until smooth. Form into small balls. (about the size a melon baller would make) Place on a baking sheet. Bake about 25 minutes or until golden. Serve hot.

Makes 70-80

Nutrition info:
Serving size 2 pao de queijo

Calories 68
Total Fat 4.5 g
Cholesterol 16 mg
Sodium 178 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugar 0 g
Protein 2 g

Panquecas

We love Brazilian foods. Wholesome goodness with basic ingredients. What could be better? These Brazilian dinner crepes are wonderful.

Crepe:
1 cup flour
1 1/2 cups milk
2 eggs
1 TBS oil
1/2 tsp salt

Filling:
1 TBS oil
1 onion, chopped
4-6 cloves of garlic, minced
2 chicken breasts, cooked and shredded
1 large tomato
salt and pepper to taste (I use about 1 tsp salt and a dash of pepper)

For the filling: heat oil in a large nonstick skillet. Saute onion and garlic until golden. Add remaining ingredients. Cook 4-5 minutes or until liquid evaporates.

For the crepes: mix all ingredients until smooth. (If you mix the flour and milk first, then add the remaining ingredients you get a much smoother batter.) Over medium heat cook crepes like you would pancakes.

Fill the crepes with the chicken mixture and roll burrito style. Place panquecas in an 8x8 baking dish. Cover with 8 oz tomato sauce and sprinkle with Parmesan cheese. Bake at 350 for 25-30 minutes, or until heated through.

Makes 16 panquecas

Nutrition info:
Serving size 1 panqueca

Calories 114
Total Fat 3 g
Cholesterol 55 mg
Sodium 237 mg
Total Carbohydrate 11 g
Dietary Fiber .5 g
Sugar 2 g
Protein 10 g