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day before they are needed. They take
a very long time to cook and should be
so soft as to be almost a jelly.
The garbanzos are soaked the night
before and put on to boil alone until tender
In an earthen vessel. such as is
used for "chiclcen and ' rice" or for
"bacalao a la vizcaina", put the salt
pork and the ham cut in small pieces
and the chorizo (Spanish saussage)
~
let fry in a little fat and then add chopped
onion, garlic, tomatoes, g'reen peppers
and parsley. Simmer for 15 or 20
minutes~
then put in the pig's feet
from which all the bones have been
removed and cut into small pieces. Add
part of broth in which the feet were cooked.
Let stew slowly, add olives, capers and
raisins. Decorate dish with sweet Spanish
red peppers and points of fried bread.
EMPANADAS. (Fritters with minced
meat).
This is a very popular Cuban dish.
Empanadas are often served for luncheon
or taken in the pie nic basket.
l/2
lb. flour
1
tablespoonful lard .
1 tablespoonful butter