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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Andrea Gama Santana
  • Tapioca block
  • Salt, to taste
  • 2 TBS shredded mozzarella cheese
  • 2 TBS guava jelly
Shred damp tapioca flour to make about 1/2 cup flour. Cover the bottom of the pan with a layer of the flour. (There is no need for butter or non-stick spray). Salt lightly. Cook on low to medium heat. Cook for 3 to 5 minutes or until the patty is crunchy on the bottom and can be lifted easily off the pan. Flip over.
Sprinkle cheese on one half of the tapioca. Let the cheese melt. Remove from heat. Spread guava jelly on the opposite side of the cheese. Fold closed. Lightly spread butter on the outside of the tapioca to soften slightly.
Serve immediately, preferably with coffee or tea.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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