STUFFED POTATO BALLS

Steps:

• Place water, potatoes and salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are fork tender. Drain and immediately mash or put through a potato ricer. Add butter, egg, salt and cornstarch and mix well.Cool to room temperature.Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready. Deep fry in fat, heated to 375°F, until golden brown. Remove and drain on absorbent paper. Note: Potato balls can also be filled with shredded cheese.MEAT FILLING CONTINUED-6 olives, stuffed with pimientos1 teaspoon capers1/4 cup tomato sauce (see note)2 tablespoons seeded raisins (optional)6 dry prunes, pitted and chopped (optional)2 hard-cooked eggs, chopped (optional)2 cans pimientos, chopped(optional)In a caldron or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low. Add lard or vegetable oil, green pepper, chili peppers, onion and garlic and sauté for 10 minutes, stirring occasionally.Add oregano, salt, vinegar and ground beef or pork and mix. Stir over high heat until meat loses its red color. Turn heat to low. Add olive, capers, tomato sauce and any optional ingredients of your choice. Mix, cover and cook 30 minutes for beef or 1 hour for pork.Note: Amount of tomato sauce varies according to use given to filling. (For fritters and turnovers, it should be quite dry)