1. Transfer the corn puffs to a large bowl and gently crush them with your hands, but not into fine crumbs. Add the pine nuts and mix. 2. Melt the butter in a small saucepan. Let it cool slightly. 3. Combine the melted butter with the boiled condensed milk. Stir until smooth. 4. Pour the cream mixture over the corn puffs and nuts. Mix well. 5. Transfer the mixture onto plastic wrap and shape it into a tight log using the wrap. (Alternatively, spread the mixture evenly onto parchment paper and roll it tightly to form a log.) 6. Refrigerate the log for at least 2 hours. 7. Remove the plastic wrap or parchment and slice the corn puff, dulce de leche, and nut salami into portions using a sharp knife. SERVING IDEAS: - Roll the mixture into small truffle-sized balls before chilling. - Dip one end of each slice in melted dark or milk chocolate. - Wrap the chilled log in parchment and tie the ends with twine like a rustic sausage. - Slice, stack, and wrap in clear cellophane with a ribbon. It becomes a charming homemade treat for neighbors or teachers.

   1. GRILL - 160-180 degrees. C. (320 - 356 F) - 3/4 starter 2. GROUND MEAT - cottage cheese - chili - thyme - white pepper - salt - parsley leaves - garlic 3.CHICKEN - cut in half and unfold - beat off to 5-7 mm. flat hammer - place 4 bacon on the edge - put the minced meat in the center - sprinkle with grated cheese for gluing - roll into a roll 4.FRYING - put the pallet - place the rolls on indirect heat - add wood chips - set the upper damper to 50 percent. - fry for at least 1 hour - temperature inside 74 degrees. C. (165 F)