ressing, a warm loaf of Cuban (pan de flauta) bread or
SSEMBLING THE SANDWICH: Slice the Cuban loaves in half horizontally. Brush
b>Cuban salsa (not hot) I tend to make my own with recipe
To make the Cuban Roast Pork: Mash the garlic
Heat up Panini Grill.
Slice each cuban roll in half and spread a thin layer of butter on outside bottom and top of each sandwich.
Separate the meats and cheeses into 6 portions. Layer bottom half with Ham, Roast Pork, Turkey Breast, and Swiss Cheese.
Top with sliced pickles.
Spread mustard on inside top of cuban roll.
Press down sandwich.
Place on heated grill and smoosh down so sandwich remains even.
Cook until flattened and golden brown.
Makes 6 Cuban Sandwiches.
Enjoy!
efrigerate for 1 hour.
Cuban Pie Crust Directions:
Sift
*Spanish or Cuban supermarkets.
Cut Cuban bread into 6 8-inch
Slice bread down middle lengthwise. Layer ingredients to cover bottom half of bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. cover bottom half and slice sandwich diagonally. Sandwich may be heated in oven or served at room temperature. If Cuban bread is not available, you may use French bread (baguette type) or Italian bread.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, ...
Cut Veal and Ham Steaks into Chunks.
Mince Onion and Garlic
Peel and Cut Potatoes into Cubes.
Skin and cut Choizo into 1/4 inch round slices.
In a Large Soup pot
Add the beans with their liquid.
Then place all remaining ingredients.
Mix well and let Cook over low flame for about 3 hours.
Serve in Soup Bowls with Toated Italian Bread for dunking on the side.
Soak beans overnight.
In a large pot, put the water, ham hock, short ribs, bay leaf and salt.
Boil.
Skim foam, simmer and cook for 30 minutes.
Add beans and cook until tender.
Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
Remove ham bone. Cut ...
Soak navy beans overnight.
Put in large pot with water, chicken broth, ham hocks, onions, sausage, bay leaves and ground pepper.
Simmer until beans are done.
Add water as needed and 4 diced potatoes.
Just before serving, add 1 pound of fresh spinach.
Serve with corn bread.
Wash beans and soak overnight in 8 cups water.
Drain and add 12 to 16 cups water.
Add turnips, ham, saffron, soup base, pepper and bay leaf.
Bring to boil; cook, uncovered, about 2 hours. Stir occasionally.
Then add rest of vegetables and vinegar.
Cook additional 45 minutes to 1 hour.
Serve hot.
Salt to taste.
Add a squeeze of lime juice, if desired.
This is a delicious vegetable soup from Spain.