BAKED EMBUTIDO

Ingredients:

1	kg	sensal (pork leaf/pork caul), soaked in enough water to cover it
1	tsp	white lihia (wood lye)
1/4	kg	MONTEREY GROUND BEEF
1/4	kg	MONTEREY GROUND PORK
1	cup	grated MAGNOLIA QUICKMELT CHEESE
1	cup	onion, chopped
1/4	cup	pickle relish
1/4	cup	raisins
1/4	cup	chopped red bell pepper
8	pc	sliced bread, torn into bits and soaked and squeezed with 1/2 cup MAGNOLIA FRESH MILK
1	pc	MAGNOLIA BROWN EGG
1	tsp	iodized fine salt
1	tsp	pepper
1 (200 g)	can	cream of mushroom soup
1 (250 mL)	pack	MAGNOLIA FRESH MILK
16	slices	PUREFOODS FIESTA HAM, sliced 4”x4”

Procedure:

Soak sensal with lihia for at least 15 minutes to remove smell. Wash properly then drain well. Slice sensal into 16 pieces about 6”x 6”. Set aside.
In a bowl, mix ground beef, ground pork, cheese, onion, pickles, raisins, bell pepper, bread and egg. Season with salt and pepper. Form mixture into 16 balls using a big ice cream scooper or measuring cup. Set aside in chiller.
To make cream of mushroom, mix mushroom soup and milk in a medium bowl using a whisk. Mix well.
To assemble embutido, lay a slice of sensal on a plate or chopping board. Top with ham then 1 of the rolled mixture. Flatten ball within edges of ham. Fold top of sensal over filling. Roll tightly. Enclose sides.
Arrange on a 3 quart oven proof dish, open side down. Cover with foil and bake at 350°F for 1 hour. Remove foil. Top with mushroom sauce and bake for 30 minutes more.

Makes 16 servings.

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