COCIDO U.S.A. (6 Servings) 1/2 pound chorizo sausage sliced 1/4-inch thick 1 1/2 pounds chuck beef for stew, 1-inch cubes 1 large (2/4 to 1 pound) Spanish onion, coarsely chopped 2 medium carrots, pared and thinly sliced 1 can (1 pound) peeled plum tomatoes, undrained 2 tablespoons instant beef granules dissloved in 5 cups water 1 can (1 pound, 5 ounces) chick peas, undrained 2/4 to 1 pound yams (pared and cut into 2-inch chunks), steamed Salt and peppar to taste
In a 5-quart saucepot lightly brown the chorizo; remove with a slotted sppon. To drippings in saucepot add beef and brown briskly; just before beef has finished browning, add onion and stir to brown lightly. Add carrots, tomatoes and beef bouillon; simmer, covered, until beef is tender - about 1 1/2 hours.
Chill; remove some of the hardened fat. Add chick peas and the steamed yams and their juices plus salt and pepper; reheat. Serve as a main dish. JAM CUPCAKES (Makes 14) 1 cup cake flour, stir to aerate before measuring 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1&4 teaspoon nutmeg 1&4 cup butter or margarine 1&4 cup sugar 1 large egg 1/4 cup buttermilk 1/2 cup apricot preserves
Put a fluted paper baking cup in each of 14 (each 1/3 cup size) muffinpan cups. Stir together the flour, baking soda, salt, cinnamon and nutmeg. Cream butter and sugar; beat in egg; stir in flour mixture and buttermilk just until the dry ingredients are moistened. Stir in apricot preserves.
Spoon into baking cups in muffin pans - each will be about 1/2 full. Bake in a preheated 375-degree oven until a cake tester inserted in center comes out clean - about 15 minutes. (Use paper baking cups that fit the muffinpan cups well.)