2 medium-ripe dark-skinned (Haas) avocados
2 1/4 c vegetable stock
1 1/2 to 2 ts curry powder
3/4 ts salt
1/8 to 1/4 ts white pepper
1/2 c heavy cream
2 tb fresh lemon juice

Split avocados in half with a knife and remove the pits. Set aside
one half. Scoop out the insides of the other three halves with a
spoon and blend with 1 cup of the stock in a blender until smooth.
Stir in the curry powder, salt, pepper, cream, and remaining stock.
Chill.

When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice.

1 whole chicken, cut into pieces
1 cup rice; uncooked
1/2 cup oil
1/4 cup tomato sauce
1/8 teaspoon saffron
1 yellow onion, chopped
2 1/2 cups chicken stock
1 clove garlic; minced
Salt and pepper to taste
Preheat oven to 350 F Degrees.
Heat oil in a frying pan and brown chicken on all sides. If all of the chicken does not fit into the pan, cook in batches. Add onion and garlic and continue to cook for about 5 minutes on medium heat. Add saffron to chicken stock and mix until dissolved. Place rice, tomato sauce, and chicken stock in a medium to large casserole pan and stir until the rice is even on the pan and well coated with stock mixture. Place chicken and onion mixture on top. Cover with a casserole lid or aluminum foil and cook for 25 minutes or until chicken is cooked and the rice is tender. If chicken or rice has not been fully cooked by the time the liquid has been almost fully absorbed, add water in small amounts and continue to cook until done.

10 green onions, chopped
1 medium-size onion, diced
1 bell pepper, seeded and diced
1 Scotch bonnet pepper or jalapeno pepper, seeded and minced
3 to 4 cloves garlic, minced
2 tablespoons butter, softened
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh parsley
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 chicken thighs
4 chicken drumsticks
In a food processor fitted with a steel blade, place all of the
ingredients except the chicken. Process for 30 seonds, forming a
paste. Scrape the sides at least once during the processing.
Place the chicken in a bowl, covering it with the paste. Force
the paste into any crevices in the chicken. Marinate for 4 to 6
hours.

3 1/2 lb. frying chicken, cut
1/2 c. onions, chopped
1/2 c. celery
1 c. Spanish olives, sliced (reserve the liquid)
1 small jar chopped pimientos
1 can peas and carrots with water
1 small can tomato sauce
1 1/2 c. rice
2 Tbsp. olive oil
Brown chicken pieces in olive oil and then drain. Saute onions,
celery and Spanish olives; add the browned chicken pieces.
Combine the rest of the ingredients. Cook slowly, covered, stirring
frequently because rice will stick. This delicious main course
is ready when the rice is fully cooked.

4 oz tomato sauce
1/8 Lb chopped salted pork
1/8 Lb chopped ham
1 small minced onion
1/4 minced bell pepper
1 crushed garlic clove
1 envelope "Sazon" or substitute with achiote
1 chicken bouillon cube
few minced sprigs cilantro
few minced sprigs parsley
1 tablespoon olive oil

Heat olive oil in a sauce pan. Then add salted pork and ham. Cook
for 4 minutes on medium high heat. Add remaining ingredients and
lower heat to medium. Cook until onions are softened. Use in recipe calling for sofrito.

3 thin slices (almost shaved) boiled ham
3 thin slices turkey (optional)
3 thin slices roast pork hot or cold
3 thin slices salami
3 thin slices Swiss cheese
3 or 4 slices pickles
1/3 cut Cuban bread hard crust

3 thin slices tomato, optional
4 thin slices green bell pepper, optional
3 thin slices onion, optional

1/3 cut French or Cuban bread
1 leaf romaine lettuce
mayonnaise
mustard