-=> Quoting "green" to All <=- > I have.... found chile leaves make a fine herb. Whenever I over- > winter plants in pots indoors, I prune them and I always save the > leaves to cook with. "g> Is this safe? (Must be, you're not dead and are telling us about "g> it...) I mean, I'd not cook with potatoe/tomatoe/egg plant/deadly "g> nightshade leaves, and the smell o'tomatoe leaves makes me drool far "g> more than the smell o'chile leaves. "g> But then, folks' cats are noshing on these puppies all the time... So "g> must be otay. Because chilies are nightshades I was hesitant in trying the leaves until I was reassured by an Australian, who had spent decades living in Papua New Guinea and the Philippines, that they were in fact edible and common fare over there. I have been using them for 8 years now. Chile becomes "sili" there. ---------- Recipe via Meal-Master (tm) v8.05 Title: Filipino Pinatisang Manok Categories: Filipino, Chicken Yield: 4 Servings Chicken 2 tb Pork lard 1 ts Ginger root, cut into strips 1/2 c Patis Handful of sili leaves Cut chicken into serving pieces. In a heavy saucepan with cover, heat pork lard. Saute ginger strips and add chicken pieces. Brown chicken pieces lightly and add patis. Cover pan tightly and lower flame. Allow patis to be absorbed. Watch carefully to prevent the chicken from drying. If all patis is absorbed and chicken still isn't tender, add some chicken stock. There should be enough liquid. When chicken is tender, add sili leaves and continue cooking for two mins. more. Serve hot. From: Cooking with Nora, Nora V. Daza Typed by: Joell Abbott 9/94, OZ ----- Cheers, YK Jim