CHICKEN EMBUTIDO

INGREDIENTS:

200 to 300 grams of ground chicken
2 slice of day old bread
3 tbsps.ofmilk
1 small carrot,peeled and chooped
2 small (or 1 big) green bell pepper,cored,seeds removed and chopped
1 small onion,peeled and finely chopped
2 tbsps.of sweet pickle relish, drained well
4 eggs, beaten,salt and pepper

COOKING PROCEDURE:

Tear the bread into small pieces,place in a bowl and pour in the milk,
mix and soak for about 10 min. squeeze out the excess milk.
Mix the breadwith the of the ingredients.season w/ about a teaspoonful
and a half of salt and half a teaspoonful of pepper,
Stand the prepared tns cans (covering on both sides removed)
on a baking tray .stuff them w/ the embutido filling,pressingdown w/
a spoon to make sure the mixture is compact.cover the top of the cans
w/ pieces of aluminum foil.bake in a 180'c ovenfor 30 minutes.
Cool before removing from the cans,to remove,run a long thin knife
around the cans and lightly push one end of the embutido w/
the back of a spoon.
You can steam your embutido instead of baking them but you may need to cover,
both ends of the cans w/ aluminum foil.

NOTE:
Aluminum foil cut into pieces can also be used to wrap embutido mixture,
fill the foil w/ the embutido mixtures,then roll it up.press harder to obtain
the long rounded shape and seal both ends by pressing the foil tightly.

YELLOW MELLON SOUP

ENGREDIENTS:

1 whole yellow melon cut in big chunks
8 pcs. red dried dates soaked in water for 10 min.
8 pcs. honey brwon dates soaked in water for 10 min.
tangerine peel soak in water for 10 min.
1/2 cup rice bean (red mung beans)
10 cups of water
1 catty pork bones and muscle

PROCEDURE:
In a big saucepan, boil tha water together with all the ingredients,
boil for about 20 min.remove the bubles on top of the boiling
soup until its clear,then simmer it for about 2 -1/2 hour until the pork
is tender. the soup has reduced, seasoned w/ salt . serve.

SPINACH W/ GARLIC

IN 3 MINUTES COOKING

INGREDIENTS:

1 catty of spinach wash them well,
cut the roots then drain no excess water
10 gloves of chopped garlic
2 tbs. vev.oil
pinch of chicken powder
splash of chinese wine
light soy sauce for seasoning.

PROCEDURE:
Heat the oil in frayin pan on high heat,add the spinach and garlic
stir them well, add chicken powder and wine, stir, season w/ light soy sauce
then serve:

RATATOUILLE

ENGREDIENTS:
2 tbs.olive oil or veg.oil
2 gloves of garlic,chopped
1 med.size onion,chopped
1 med.size eggplant cut them in ruonds
1 small succhini cut them in ruonds
1/2 green pepper cut in cube
1/2 red pepper cut in cube
4 large diced tomatoes
1 tsp. mixed herbs
1/2 cup fresh basil leaves
1 cup of chicken stock or just plain water
pinch of salt and pepper

PROCEDURE:
heat the oil in saucepan,add the garlicand onion until translucent,
add the tomatoes,cook for about 5-7 minutes until soften, then
add some water,stir,cover,cookfor about 5 min. or until the vegetables
are nicely cook but not very soft.Seasoned with salt and pepper,add
the fresh basil leaves just before serving.