Embutido Recipe - Panlasang Pinoy

Another way of making the popular Spanish dish Embutido.

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Ingredients

• 1 ¼ kilos ground pork 9 medium semi-ripe saba (cooking bananas)
• 6 pcs eggs - boiled and grated • 6 medium onions
• ½ kilo carrots - chopped
• 3 medium red bell pepper - chopped
• ¾ cup sweet pickle relish - chopped
• 1 pouch (250 g.) Tomato Sauce
• 9 slices bread, diced to make three cups

Method

• Combine ground pork, banana, eggs, onions, carrot, red bell pepper,pickle relish, tomato Sauce, Bread, 1 Tbsp. iodized salt(or 3 TBSP. of rock salt), 6 Tbsp. soy sauce and 1 ½ tsp. pepper.
• Mix thoroughly.
• Place every 1 (½ cups of mixture) on aluminum or colorless cellophane.
• Roll and tie (for cellophane) both ends with thread.
• Steam for I hour.
• Let cool and chill overnight.
• Sliced diagonally just before serving.

Makes 25 servings.

Sunny Vegetable Salad

A delicious vegetable salad.

Another favorite recipe of my wife.

Ingredients

• 5 cups broccoli florets
• 5 cups cauliflower florets
• 2 cups shredded cheddar cheese (8 ounce pkg)
• 2/3 cup onion, diced
• 1 cup mayonnaise
• 1/2 cup sugar
• 2 tablespoons red wine vinegar
• 6 slices bacon, cooked and crumbled
• 1/4 cup sunflower seeds (optional)

Directions

• In a large bowl, toss broccoli, cauliflower, cheese and onion.
• In a small bowl combine mayonnaise, sugar and vinegar.
• Pour over salad; toss to coat.
• Cover and refrigerate for 1 hour.
• Sprinkle with the bacon and sunflower seeds, if desired.

VARIATION: Add 2 cups spiral macaroni may be added if you want a pasta salad.

PREP Time:20 mins
READY IN; 20 mins
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Luncheon Meat: Beans Aloha

A perfect dish for whenever surprise guests arrive at your place. Also, a quick and easy-to-prepare menu for the amateur cook. Whenever my wife is out of town for a week and I and my son are left to take care of our meal, here is on of several easy-to-prepare dishes that I can handle at ease. Hope you like it.

Ingredients

• 4 cloves garlic, crushed
• 1 small onion , sliced
• 1 can (165 g.) luncheon meat, cut into large cubes
• 1 can (439 g.) Fresh Cut sliced Pineapple, drained and quartered, • (reserved ¼ cup syrup)
• 3 cans (390 g, each) Pork and Beans

Preparation

Sauté garlic, onion and luncheon meat. Add pork and beans, Freshly cut pineapple and pineapple syrup. Season with 1 tsp. iodized salt (or ¼ tbsp. rock salt), soy sauce and ¼ tsp. pepper. Simmer for 3-5 minutes.

Makes 14 serving.