Makes 4 to 6. Recipe is from Margarita Wetzel. Arepas can be stuffed with cheese, lunch meat, chicken salad, butter or any of your favorite fillings.
21/2 cups lukewarm water
1 tsp. salt
2 cups PAN-brand cornmeal or similar, precooked cornmeal
2 tbls. margarine or butter, softened
1. Pour the water in a bowl and add salt. Slowly add cornmeal while mixing with your hands to avoid lumps. Knead in the bowl until the dough is smooth and does not stick to your hands. You may need to add more water or cornmeal.
2. Make balls with the dough and shape into patties.
3. Cook in a hot, lightly oiled skillet, turning when they no longer stick. Serve immediately.