Con mucho cariño,

Ernesto Mathis

4 Tsp – Butter
3 Cups – Water
1 lb – Brown Rice
1 – Small Carrot (Not baby size)
10 – Eggs (Scrambled)
12 – Green Onions (Cebollino)
4 – Bean Sprouts (Oz)
8 – Vegetarian Shrimp (Veri Soy)
5 – Vegetarian Baked Ham (Light Life)
10 tbsp – Soy Sauce
2 – Vegetable Bouillon Cubes

Cooking Instructions:
1. Scramble the eggs
2. Cook rice in a pan with butter to brown rice for 4 to 5 minutes while stirring
4. Add hot water from the faucet
5. Let it cook for about 20 minutes
6. Add carrots, green onions, bean sprouts, eggs, shrimp, ham & soy sauce.
7. Cook for about 30 more minutes until the rice is ready.

1 1/2 lbs – Lentels
14 cups – Water
2 Large – Malanga (Chopped/slice)
1 – Plaintain (Not too Ripe)
1 Large – Red Bell Bepper
1 Large – Green Bell Pepper
6 – Celery Branches (Not the bunch) Apio
7 – Cilantro Individual Branches
2 – Vegetable Bouillon
1 Med – Red Onion (Chopped)
8 – Garlic Cloves (mashed)
2 – Vege-sal – Dashes
1/2 tsp – Olive Oil (After Served)

Cooking Instructions:
1. Boil Water
2. Add Malanga & Lentels
3. Cook for about 20 minutes
4. Add the Plaintain
5. Cook for another 5-10 minutes
6. Then add everything else (except the garlic and olive oil
7. Cook for about another 20 minutes
8. Turn stove off and add garlic
9. Serve and then add olive oil

1 – Submarine Style Bread (Wheat) – Size Depends
1 – Water Crest Handful or enough for the bread size
1 tbsp – Mayonnaise
1 – Garlic Clove Chopped & Mashed
1 Dash – Black Pepper
1 – Green Lime (Squeeze over complete sandwich)
1 tbsp – Olive Oil

Notes:
Can be served with light slice of cheese

Services: +9 People

6 oz. – Noodles (Iberia) Enriched Pasta
10 cups – Water
1 large tbsp – Miso – Could Mountain Mellow White (Soy Bean Paste – Hawaiian Style)
6 cloves – Garlic cloves chopped
5 – branches of green onions (cebollino)
1 – Bok Choy Pack Group
1/2 – ToFu Block (Chopped)
+15 – Tortellini Pieces (8 oz) – Check package for cook time
1 tsp – Olive Oil (after soup is served
1 – Dash Vege-sol by Gayelord Hauser
1 – Bullion Cube
3 tbsp – Soy Sauce

Cooking Instructions:
1. Boil Water
2. Add cube of bullion & noodles – Cook four minutes.
3. Add – Bok Choy and tomatoes at the same time
4. After a few minutes of cooking, add the tofu, tortellini, miso, cebollino, garlic, bullion cube, soy sauce, vege salt, and olive oil to serve.
5. Cook for about 20 to 30 minutes (After water has boiled)

Notes:
1. Soup can be served with Garlic Rolls.
2. If Bok Choy is not available, you can use Swiss Chard.
3. Galecian Style is is thicker than traditional Japanese Miso Soup

Cooking Instructions:
Dilute the bouillon cubes in hot water first and add to mix. Insert all ingredients into bowl to mix by hand. After all has been well blended/mixed together. Form the patties with your hands just bigger than a golf ball. (1 ¾ diameter) Then flatten by hand to create the pattie. Don’t form to large of a ball because then it becomes a burger size.

Heat the skillet, brow the patties by greasing the skillet first with butter. Cook both sides of the burgers.

Length of cooking is based on the pattie being browned or not. (Approximately 5 – 10 minutes on each side). Check regularly and flip over as needed. Serve with Shredded cheese.

6oz – Goya Enriched Fine Yellow Corn Meal
1 Tsp – Butter
7 Cups – Water
1 – Red Pepper (Medium)
1 – Green Pepper (Medium)
1 – Red Onion (Large)
6 – Garlic Cloves
¼ Cup – Veri Soy – Vegetarian Ham (Smoked Ham Flavor)
½ Tsp – Goya Sazon w/ cilantro & achiote (1/2 tsp)
1 – Rapunzel Vegan Vegetable bouillon w/Sea Salt Cube (10 ½ grams)
1 – Rapunzel Vegan Vegetable bouillon No Salt Added Cube (8 ½ grams)
Salt to Taste

Cooking Instructions:
Boil water and afterwards lower heat. Add Corn Meal & Butter and stir continuously until cooked (about 15 minutes).

All other ingredients need to be cut into ¼ squares and added to the pot. Add the other condiments of salt, bouillon cubes, etc. Keep stirring and cook for about 10 minutes.

Turn off stove and let the pot sit to cool.

Love ,

Jamie Klein

Consuelo Fernández