LENGUA PASTEL

INGREDIENTS

1/4 cup margarine

3 cloves garlic, pounded

1/2 cup onions, sliced

1 pc. ox tongue, cubed

2 pcs. chorizo Bilbao, cubed

4 pcs. Vienna sauge, cut into 1/2 inch

1/2 cup cream of mushroom powder

1/2 cup mushroom buttons, halved

1 cup carrots, cubed

2 cups potatoes, cubed

1 cup water

1/2 cup red pepper, cut into squares

salt, pepper, vetsin to taste

2 tablespoons wine

PROCEDURE

Boil ox tongue for 5 minutes. Throw away water. Peel off skin. Boil

until tender. Cut into cubes. Set aside. Saute' garlic and onions in

butter. Add cubed ox tongue. Simmer. Add potatoes and water.

Simmer until tender. Add carrots and pepper and simmer for another

5 minutes. Dissolve mushroom powder in 1 cup water. Add into

saute'd mixture. Add rest of ingredients. Place in pyrex dish.

PASTRY

1-1/2 cup all-purpose flour

1/2 cup margarine

1/4 teaspoon salt

3-4 tablespoons cold water

Add salt to flour. Cut in margarine. Add water and mix. Form into a

ball. Roll and fit into pyrex. Flute edges and cut slits on top. Brush

with egg and bake at 350 deg. F. for 30 minutes or until pastry is light

brown.