TRIPE KARI-KARI

Ingredients
1 kilo tripe or librillo                            6 cup water
1/2 cup achuete seeds                         5 pieces eggplants (med-sized)
1 bundle sitaw                                    1 banana blossom (poso)
1/2 head garlic, macerated                  2 onions sliced
1/4 cup cooking oil                             1 cup ground peanut or peanut butter
1 cup toasted ground rice                        salt
Clean the tripe and boil in water over a very low fire until tender.
Cut into desired pieces and set aside.
Soaks achuete seeds in water and rub to bring out color.
Set aside. Sauté garlic and onions in oil.
Add the tripe, then the water,including the achuete water for coloring.
Add the ground peanuts or peanuts butter and the toasted and continue
   boiling until the broth thickens.
Add the vegetables an continue boiling until vegetables are cooked.
Serve hot with bagoong guisado..            

CHICKEN WITH MUSHROOM (Chinese Style)

Ingredients
1 cup dried mushrooms                                1 cup chicken broth
1 medium onion quartered                            1 medium green pepper sliced
2 cup diagonally sliced celery                        2 tbsp. oil
2 cup cooked chicken pieces                        1 1/2 tbsp. soy sauce
    hot cooked rice
Cover mushrooms with warm water let stand 15 minutes.
Drain and clip off stems; quarter or slice large mushrooms.
Add broth cover and simmer 10 minutes.
Sauté onions, green pepper and celery on oil about 5 minutes stirring constantly.
Add mushrooms with broth and chicken and cook 5 to 10 minutes longer just until
        vegetables are crisp, tender.
Stir cornstarch into soy sauce.
Add to vegetables and simmer 2 to 3 minutes until clear and slightly thickened.
Serve with hot rice.        

HARVEST STUFFED CHICKEN

Ingredients
2.5 kg. or lb. whole chicken                          1/3 cup worcestershire sauce
1 tbsp. salt                                                    1/2 cup butter
1 cup carrots, shredded                                 1 cup celery, chopped
1 medium onion chopped                              1/4 cup wheat germ
1/2 tsp. cinnamon                                          1/8 black pepper
5 cup dry whole wheat bread                        1/2 cup cashew nuts, chopped
2 cup apples, peeled ans finely chopped        1/2 cup chicken broth
Marinate the chicken in salt and worcestershire sauce overnight.
In a skillet cook carrots, celery and onion in butter till tender but not brown.
Stir in salt, pepper and cinnamon.
In a large mixing bowl combine bread cubes, chopped apples, cashew nuts and wheat germ.
Add cooked vegetable mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Spoon some stuffing into the neck cavity, skewee neck skin to back.
Lightly spoon remaining stuffing into the body cavity.
Tuck the drumsticks under band of skin across the tail or tie the legs to the tail.
Twist the wing tips under back.
Place poultry breast up, on rack in shallow heating pan.
Brush skin of bird with cooking oil or melted butter.
Roast for 45 minutes to 1 hours at 350F  or until golden brown.

OYSTERS WITH BACON

    2 dozen large oyster and have ready as many thin strips of bacon.
       After the oyster have been cleaned, squeeze the juice of 1 calamansi
             over them. then roll each in a strip of bacon.
       Fasten the ends of the bacon with toothpick.
       Place these pieces in a hot pan and brown on one side: turn and
              brown the other.
       Serve hot.

SAUSAGE AND MEAT LOAF

Ingredients
4 ounces grated cheese                               1/2 kilo ground ham
3 raw eggs                                                  1 cup chopped pickles
1/2 cup celery chopped                               1 kilo ground pork
2 bilbao, sausage, ground                            1 box raisin
   salt and pepper to taste
Mix all the ground ingredients.
Add cheese, pickles, celery raisins and raw eggs.
Season to taste.
Grease a loaf thin and pour the mixture.
Cover with greased paper.
Bake for 45 minutes a moderately hot oven.

CALLOS

Ingredients
6 segments garlic, crushed                                 1/2 medium onion, sliced
5 tbsp. lard                                                       1/4 cup tomatoes sliced
1 chorizo de bilbao sliced                                  1 cup liver, sliced
3/4 cup lapay, sliced                                          1/4 kilo potatoes, cut into cubes
1 medium carrots, cut into cubes                        1/2 cup peas
1 medium green red pepper, cut into narrow strips
1/2 pork pata, cooked, boned and sliced
Cook pata in 5 cup water until tender.
Sauté garlic onion, tomatoes and chorizo.
Add pata, liver, potatoes and carrots.
Cover and cook over low heat for 5 minutes.
Add broth.
Covers and cook 5 minutes.
Serve hot.
Serve 6.
        

CHOW MEIN SHANG-HAI STYLE

Ingredients
1 cup ground beef                            4 dried black mushrooms
1/2 cup spinach                                1/3 cup shredded green onion
1/2 kilo dry noodle                           2tbsp. soy sauce (to marinate noodles)
2 tbsp. sesame oil                             1 tbsp. soy sauce for beef
2 tbsp. soy sauce                              2 tsp. salt
20 tbsp. oil                                       2 cups soup stock
2 tbsp. sesame oil
Marinate ground beef in soy sauce.
Cut soaked mushroom into strings.
Cut spinach 1 inch long.
Cook dry noodles in boiling water for 3 minutes, only remove and immediately
     rinse with cold water.
Drain well. Place in bowl, add soy sauce and sesame oil.
Mix well. Heat oil in frying pan.

DUTCH RICE CURRY CASSEROLE

Ingredients
2 cup uncooked brown rice                               2 lbs. blade steak. diced
1 clove garlic, crushed                                       2 large onions, cut into large pieces
1/2 cup desiccated coconut                               1 small can pineapple pieces (and syrup)
2  cup beef stock                                              1 cup sliced celery (large pieces)
2 tbsp. oil                                                         2 large carrots, cut into large pieces
3 tbsp. curry powder                                             salt and pepper
Heat the oil in a casserole-dish and sauté the curry powder with the clove of garlic.
Add the meat and brown thoroughly on all sides.
Add the vegetables to the casserole and sauté them, by which time the oil should
         have been absorbed.
Now add the pineapple and juice, the stock, pepper, salt and rice, stir lightly to combine
        everything and cover with a good-fitting lid.
Bake in an oven at moderate temperature for 2 1/2-3 hours.
Sprinkle with coconut, and serve very hot.

SOYBEANS BALLS (TOFU)

Ingredients
1 cup mashed tofu                                        2 cloves garlic, minced
1/2 kilo ground pork                                    1 medium onion, finely chopped
2 tbsp. soy sauce                                         1 tbsp. salt
1/2 tsp. pepper                                            1/2 cup cooking oil for frying
Mix well all ingredients except oil.
Form into small balls and fry until golden brown.
Serve with sweet-sour sauce.
Serve 21 balls.

MACARONI WITH CHILI CON CARNE

Ingredients
1/4 kilo ground beef                                 1/2 tsp. salt
100 g. ground pork                                  1-8 oz. can tomato sauce
300g. elbow macaroni                              3 cup water or meat broth
1/2 cup green peas, booked                     2 tbsp. hot chili sauce
1/2 cup kidney beans, cooked                 1/4 cup atsuete juice
4 segments garlic, crushed                        2 tbsp. oil
1 onion, chopped                                     2 tbsp. soy sauce
2 red bell peppers, chopped                     1/4 cup grated cheese (optional)
1/4tsp. black pepper                                1 tsp. oregano
1/4 tsp. seasoning                                     2 tbsp. flour dissolved 2 tbsp. water
Marinate:
1 tbsp. soy sauce with dash of pepper.
Marinate beef and pork for at least one hour.
Cook macaroni in salted water until soft but firm.
Drain and wash with cold water.
Set aside.
Saute garlic, onion, beef and broth.
Add kidney beans, green peas and atsuete juice.
Simmer until meat and beans are tender.
Add bell peppers, oregano and other seasonings.
Thicken with flour.
Combine booked macaroni with this mixture but reserve 1 cup for topping.
Sprinkle grated cheese. Serve hot.

FIESTA CHICKEN

Ingredients
2 tbsp. butter                                2 cup water
1 tsp. garlic, crushed                     1/2 cup white kidney beans
1 tbsp. onion, sliced                      1 tsp. fine salt
2 pcs. chorizo de bilbao                1/4 tsp. pepper
6 stalks native pechay 150 gms.    1 bhicken, cut into pieces
1/2 cup tomato sauce                   1/3 cup baguio beans, remove ends 75 gms.
Soak white kidney beans in water.
Boil until tender.
Drain and set aside. Heat margarine.
Sauté garlic until golden brown.
Add onions chorizo and chicken pieces.
Continue to sauté until chicken pieces become slightly brown.
Add tomato sauce. Stir well, let simmer for 3 minutes.
Add water, kidney beans and seasoning's, and continue to cook until chicken
     is tender.
Finally, add native pechey and baguio beans.
Serve hot.

ONE-DISH MEAL (Company Beef Stew)

Ingredients
1 kilo beef chunks                                        1/4 cup flour
1/2 tsp. pepper                                            2 tsp. salt
3 tbsp. cooking oil                                       1 cup water
1/2 cup cheese                                            1/2 cup tomatoes sauce
4 pieces medium size onions, quartered        4 medium size carrots, cut into half
1 cup frozen sweet peas                              1 cup sliced celery
1 cup water
Coat neat with mixture of flour, salt and pepper.
Slowly brown in cooking oil in a large skillet, about 30 minutes.
Add water, tomato sauce and cheese.
Cover. Simmer for 1-1/2 hours.
Add onions potatoes and carrots.
Covers. Simmer 45 minutes longer.
Add remaining vegetables and water
Continue for 1`5 minutes until vegetables, are tender..

EGG FU YUNG

Ingredients
1 cup boiled cubes lean pork                                    1 medium onion, shredded
2 tbsp. soy sauce                                                     1/2 cup bean sprouts (tague)
2 tbsp. sugar                                                             4  stalk celery cut in one-inch section
8 eggs beaten with 1 tsp. salt                                     4 tbsp. lard or oil
1 tbsp. cornstarch blended with 1/4 cup water
Cook pork for one minutes over medium heat.
Add soy sauce and sprouts.
Cook 1 minutes   more; add celery and sugar.
Beat eggs until frothy.
Heat lard in a skillet and fry the beaten eggs into thin omelets 5 inches in diameter.
Do not stir but cook over medium heat, lifting the edges and moving the skillet over the five
     to keep the eggs from burning.
Remove from fire.
Place 4 tbsp. of the bean sprout mixture in the center of each egg wrapper.
Roll and serve on individual plates with brown sauce.
Brown sauce:
Mix cornstarch with cold water; add liquid from vegetables.
Cook until translucent about 1 1/3 minutes.
Pour over egg roll.
                                

ALMEJAR CON SALZA VERDE

Ingredients
2 cloves garlic, crushed                                 1 onion, chopped
1/4 cup parsley, chopped                              2 tbsp. olive oil
1 1/2 cup clams broth                                   2 hard-boiled eggs, chopped
1/2 cup green peas                                       50 pcs. "halaan" or clams boiled
1 tsp. salt                                                     1 tsp. seasoning
2 tsp. cornstarch dispersed in water              1/8 tsp. pepper
Saute garlic and onions in olive oil..
Add parsley and broth.
Blend in chopped eggs and peas.
Cook for one minutes.
Add halaan..
Season with salt, seasoning and pepper.
Thicken with cornstarch.
Serve hot.

POLLO ASADO DE CARAJAY

Ingredients
1 young chicken                                      1/2 vinegar cut native
1/2 water cup                                          1 large tomato
1 large onion                                           1 head garlic macerated
1/2 cup shortening                                   1/2 tbsp. paprika
      laurel leaf                                           chicken liver
      salt and pepper
Disjoint chicken and simmer in vinegar and water with the garlic, salt and pepper
         and laurel.
When the liquid has evaporated, add the shortening and brown the chicken
         and the garlic.
Add the chopped tomato, sliced onion and paprika.
Cover and continue simmering until tender.
Chop the liver and add to the mixture.

SWEET CHICKEN WINGS WITH OYSTER SAUCE

Ingredients
1/2 kilo chicken wings                                  4 tbsp. oyster sauce
1 1/2 cup chicken stock                               1 1/2 tbsp. soya sauce
     salt to taste                                             1 tsp. brown sugar
     pinch black pepper                                      ginger
1 tsp. coarse salt
Wash and dry the chicken wings.
Put into a pan with enough water to cover.
Bring to the boil; cover and simmer for 10 minutes. Drain.
Put the chicken wings back into a clean pan.
Add the sauce, the chicken stock, salt and sugar.
Bring gently to the boil and simmer for 20-25 minutes.
Chop the very finely add the salt and pepper.
Sprinkle over the chicken and serve.

CHICKEN CALDERETA

Ingredients
3 medium chicken into serving                             1 medium onion chopped
3 segments garlic, minced                                    6 medium tomatoes, sliced
   an inch ginger, peeled and minced                     2 red and green bell pepper, cut into strips
2 medium potatoes peeled and quartered             1 small can sweet dry peas
   soy sauce and salt to taste
In a bowl, combine the 1st 9 ingredients, mixing and squeezing well until some liquid appears.
In an earthen pot, cook the chicken mixture over a slow fire until it boils; stir
       occasionally to prevent scorching.
Continue cooking until little liquid is left, add the peas and season to taste
Cook until the liquid has dried up.
Transfer to a platter and garnish with chopped onion leaves..

GALANTINA ESPECIAL

Ingredients
1 large chicken                                         2 cup ground pork
    calamsi juice                                        1 pieces chorizo de bilbao, sliced
1/2 cup chopped ham (optional)               1/3 cup sweet peas
1/4 cup red pepper, chopped                   1 cup cheese
3 eggs slightly beaten                                    salt and pepper to taste
2 hard cooked eggs                                  1 medium size carrots, sliced lengthwise
Bone chicken as you would for a relleno.
Soak in calamansi juice, salt and pepper.
Meanwhile, mix the ground pork, chorrizo de bilbao, ham,
        sweet pepper and cheese.
Add raw eggs and season with salt and pepper. Blend well.
Fill the boned chicken with the mixture and insert at desired places the hard
          cooked eggs, and carrots.
Wrap the chicken in cheese cloth and tie securely.
Steam for 1 1/2 hour.
When done, remove from; fire, allow to cool in the refrigerator.
When ready to serve, slice and arrange on a platter and garnish.

POZHARSKY GIBLRTS (RUSSIA)

Ingredients
500g. chicken gizzards
1 tbsp. flour
4 tbsp. butter
2 cup chicken
2 tomatoes, skinned seeded and chopped
1 tbsp. tomato pure
500g. potatoes. peeled
2 carrots, chopped
1 onion, chopped
   salt and pepper
3 tbsp. chopped parsley
Remove skin and gristle  from chicken gizzards and wash thoroughly.
Sprinkle with salt and flour and sauté in 2 tbsp. butter until light brown.
Place in sauce, add stack, tomatoes pure.
Bring to boil and simmer for 1hour.
Then add the potatoes which have been cut into chunks and fried, carrots,
     onion and salt and pepper.
Cook for 1/2 hour or until gizzards are cooked.
Serve in bowls sprinkled with chopped parsley.
Serve.

PINEAPPLE CHICKEN

Ingredients
pieces of chicken for  6 person                              season flour
2 tbsp. oil                                                             2 tbsp. butter
1 cup orange juice                                                1 cup white wine
1 tsp. cinnamon                                                    2 tbsp. sugar
1/4 tsp. ground clove                                           1/2 cup seedless raisins
1/2 cup toasted casuy nut                                    1/8-oz. can crushed pineapple
Dredge chicken in seasoned flour.
Heat butter oil, and brown chicken in casserole.
Sprinkle with 2 tbsp.. of remaining seasoned flour.
Combine orange juice wine, sugar, cinnamon and clove.
Blend well.
Pour over chicken.
Over contents of casserole, arrange a layer of raisins, then of pineapple.
Bake, covered, at 350F. for 1 hour or until chicken is tender.
Top with sprinkle of casuy nuts before serving.

CHICKEN WITH GARLIC AND GINGER

Ingredients
1 pc. chicken breast, de-boned and cut into bite size pieces.
1 pc. ginger thumb size, sliced
2 cloves garlic mashed2 stalks onions leaves, cut finely
1 cup flour
1 eggs beaten with a dash of salt
1/4 tsp. baking powder
3 tbsp. tapioca starch or cornstarch
1/2 cup beer
1 tsp. lauriat soy sauce
1/4 cup water
2 cup oil deep frying
2 tbsp. for sautéing
Sauce:
1 tbsp. tapioca starch or cornstarch                    1/4 cup water
1/4 tsp. sugar                                                     1 tbsp. oyster sauce
In a deep bowl, prepare batter mix with eggs, flour, tapioca starch, baking powder,
        1/2 cup ,beer and 1/2 cup water.
Stir into a smooth consistency.
Dip chicken into batter and deep fry pieces one by one hot oil until brown. Set aside
Sauce ginger and onion.
Pour in sauce 1/4 cup water and lauriat soy sauce.
Bring to a boil and pour over chicken.
Serve hot.

BUTIFARA ( A Spanish Sausage)

Ingredients

1 kilo ground pork                                 2 tbsp. Butter

1 tbsp. coarse salt                                3 meters sausage casing

1 tbsp. freshly ground pepper           2 eggs

Mix all ingredietns thoroughly and stuff into sausage casing.

Link-2 inch long pieces.

Refrigerate and serve within two days.

To store for a longer period, keep frozen in a plastic bag.

NOTE:

The presence of eggs in this sausage renders it more perishable than the

         Native sausage. No saltpeter is used to give this sausage the cured

        reddish color but the sausage is a good variation of a sausage product.

MIDNIGH JOES

Ingredients
1/2 kilo ground beef                                          1/4 cup onion, chopped
3/4 barbecue sauce                                           1 1/2 cups cooked kidney beans
1 tbsp. chili powder                                           1/2 tsp. salt
3 cup shredded lettuce                                        12 frankfurter buns, split, toasted
    Velveeta pasteurized cheese, sliced, cut in half diagonally.
Brown meat drain.
Add onion, cook until tender.
Stir in beans, barbecue sauce, chili powder and salt.
Cover, simmer for 15 minutes.
For each sandwich, melt velveeta sliced on bottom half of buns.
Top with lettuce and meat mixture.
Serve with top half of bun.
Make 12 sandwiches.

PIGS IN A BLANKET

Ingredients
1 kilo of lean pork meat into serving pieces and set aside.
    combine together 1 tbsp. prepared mustard
3 tsp. patis a dash of black pepper
1 tsp. brown sugar
1 tbsp. calamansi juice
6 tbsp. olive oil
2 cloves of garlic finely crushed
Put the pork meat into this marinade and let for a couple of hours or overnight preferably.
Remove pork places from marinade  and wrap each piece all around with a slice of bacon,
          secure with toothpicks.
Put wrapped pork on rack and broll on moderate hot oven 350F. till done.
Baste now and then with the marinade while brioling.
Heat remaining marinade and serve as sauce.
Patis with calamansi juice may also be used as dipping sauce.
 

PRUNE-STUFFED PORK LOAF

Ingredients
1/2 kilo ground pork                                        400 gram. ham, ground
1 medium sized chopped                                  1 125-grams. can sausage, ground
   onion                                                            1/2 cup sweet pickle relish
2 cloves minced garlic                                      1/2 cup sweet pickle relish
1 tsp. salt salt                                                    4ggs, beaten
1/2 cup flour                                                     1/2 tsp. pepper
1 tsp. mono- sodium glutamate
Stuffing:
1 cup pitted prunes, chopped
100 grams bacon, chopped
4 ounces cheese, cut into strips
Topping:
1/2 225-grams bottle cream cheese spread
Gravy:
1/2 300 grams can cream mushrooms soup
1/2 tbsp. cornstarch
1/2 cup chicken broth
Mix ground pork, ham. onion, garlic and pickle, relish.
Add seasoning's, flour and beaten eggs.
Lines an over proof oat pan with half of the mixture.
Fill center with the stuffing of prunes, bacon and cheese.
Cover with remaining meat mixture.
Cover pan with greased foil and bake at 350F. in a bainmarie for 1 1/2 hours.
Turn out in an over-proof serving dish and top with cream cheese spread.
Bake for a few minutes cheese melts.
Serve with gravy, if desired if desired, prepare thus;
Blend cream of mushroom soup with cornstarch dispersed in broth; bring to boil
           and cook stirring until thick.
Garnish as desired.

                        

FRIED RICE NOODLES (SINGAPOREAN)

Ingredients
1/2 cup sliced pork fat                                     4 cloves garlic crushed
2 chinese sausages slices                                 150 gm.chinese cabbage
3/4 cup bean sprouts                                       500 gm. cooked rice noodles
     chili or hot sauce to taste                                    salt seasoning to taste
2 eggs, beaten                                                 1 cup clam meat
    chopped scallions or green onions
Render pork fat in a wok.
Set aside cracklings and sauté garlic in the lard until golden brown.
Add sausage and vegetables.
Stir fry until vegetables are wilted.
Add noodles and seasoning's.
Mix thoroughly.
Add the clams and stir in beaten eggs.
Cook a few more minutes.
Serve hot topped with chopped scallions.

LASAGNE ITALIANO

Lasagne:
      2 cup all-purpose flour
      4 cup cold water
      2 eggs, slightly beaten
Meat Sauce:
      2 tbsp. butter                                         1 tbsp. garlic, minced
      500 grams ground beef                          1 60x tomato paste
      1/2 tsp. pepper                                      1 1/2 cup water
      1 tbsp. salt                                             3/4 tsp. oregano leaves
Toppings:
       1 cup creamy spread
       1 egg
       1/2 cup cheese grated
       1/2 cup milk
Prepare the noodles; mix the flour, eggs and cold water form into a dough.
Make into "baston" (spindle shape dough) and rest for 10 minutes.
Sheet out into 1/6 inch thick.
Dry under the sun or expose them until dry.
Boil until soft but still firm.
Soak in cold water until needed.
Set aside.
Drain the noodles from soaking water.
In a rectangular ort square baking dish, arrange the noodles alternately with meat
           sauce and a little of creamy sauce and grated cheese (set aside some for toppings),
          on each layers.
Top with creamy sauce and grated cheese.
Bake at 350F.  for 20 to 25  minutes.

CALLOA CASERA

Ingredients
4 pieces ox feet                            1 kilo ox tail
3 pieces medium size onions         3 pieces red pepper
10 strips bacon                            3 slices ham
1 clove garlic minced                   2/3 cup olive oil
   salt                                                  pinch of sugar
1 can red pimientos                     1 can chorizo bilbao
1 can garbanzos                          2 cans tomato paste (small size)
1 can tomato sauce (medium size)
Saute garlic in olive oil.
Add onions, red and green peppers, chorizo bilbao, red pimiento, ham and bacon.
Simmer for 10 to 15 minutes, stirring constantly.
Add pre-softened and diced ox tail and feet.
Add tomato paste tomato sauce, garbanzos, salt sugar and vetsin to taste.
Simmer till cooked.

TOCINO A LA CAGAYAN

Ingredients
1 kilo sliced pork                                    6 tbsp. sugar
1/2 tsp. saltpeter                                     2 tbsp. salt
1/2 tsp. black pepper                             1/4 tsp. red food coloring
Wash sliced pork and drain.
Mix the 5 different ingredients and rub on the sliced pork.
Refrigerate or soak overnight then fry over slow fire.
The longer the refrigeration, the better.

CANADIAN BACON (Cured Smoked Boneless Pork Loin)

Ingredients
1 kilo boneless pork loin with 1/4-inch fat
3 tablespoons coarse salt
1 tbsp. sugar
1 tsp. salt peter
1/4 tsp. freshly ground cloves
Combine salt, sugar saltpeter and cloves.
Rub over all surfaces of pork loin.
Roll up pork and tie up around the entire length for a shapely cure product.
Insert in polyethylene bag and place in a  dish pan and keep refrigerated for
      at least 5 days or a week.
Wash and smoke from 3 to 5 hours at 70 to 75C. or until surface of pork
      becomes light brown

FESTIVE PORK CHOPS

Ingredients
1/4 cup seasoned flour                                  6 pieces pork chop (around1/2 kilo a little  less than 1/4 thick)
2 tbsp. cooking oil prepared mustard            6 1/2" thick yellow sweet potato slices
2 tbsp. brown sugar                                      6 1/2" thick unpaired, cored red apple slices
2 tbsp. raisins                                               2-3 dashes pepper sauce
1 tsp. salt                                                     1/4 tsp. pepper
   melted butter                                             1/2 cup evaporated milk
   garnish
Season flour with salt and pepper.
Dredge lightly each chop.
Brown the pork chop in oil, then place in a shallow fire-proof dish.
Spread each with mustard cover with a sweet potato slice, and top with apple slice.
Fill apple center with brown sugar and raisins.
Add pepper sauce, salt and pepper to evaporated milk and pour into dish.
Cover. Bake at 325F. for one hour.
Baste once or twice during cooking with a little melted butter
Garnish with parsley before serving..

HUNGARIAN GOULASH

Ingredients
1/2 kilo beef cut into strips                      1 onion
1 cup tomato sauce                                2 potatoes sliced
1/2 cup green peas                                 2 tsp. vetsin
1 carrots, sliced                                     2 tsp. paprika
  salt and pepper to taste                           cornstarch
  water
Cut meat into strips or desired size.
Brown garlic and onion in oil.
Add vetsin, paprika, salt, pepper, tomato, sauce, water and beef.
Cover and bring to boil.
Simmer for 30 minutes.
Add potatoes carrots and peas.
Cook until half done.
Thicken the mixture with cornstarch.
Season again.
Serve on tray with cooked rice.

BEEF CHI-CHOW

Ingredients
4 tbsp. oil                                 5 cloves garlic crushed
1 1/2 cup bean sprouts             12 cup slice celery (or chinese pechay)
3 tbsp. soy sauce                      3 tbsp. sugar
3 cup water                              1 pieces ginger, sliced strips
1 carrots peeled & cut into strips
12 kilo beef (most tender part) sliced into strips
1 green pepper, sliced into strips1 tbsp. cornstarch dissolved in a small amount of water
    salt and pepper
Heat oil and ginger, garlic and onion.
Add beef; stir-fry, then add water.
Cover and simmer till tender.
Stir in carrots, celery, baan sprouts and pepper.
Cook for 10 minutes.

GOLDEN-TOPPED MEAT LOAF

Ingredients
1/4 kilo  ground beef
1 clove crushed garlic
2 tbsp. chopped onions
2 tbsp. chopped kinchay or parsley
3/4 peeled and chopped eggplant
2 tsp. salt
1/8 tsp. pepper
2 cloves crushed
2 slightly beaten egg yolks
1/2 cup milk
1 tbsp. vinegar
Fry beef, pork, garlic and onion for around 5 minutes, then add eggplants kinchay,
      salt, cloves and pepper.
Cook until mixture is tender.
Pack well into a small greased loaf pan (6"x3").
Add egg yolks to soured milk and spread this mixture over top of meat.
Bake at 325F.  for around 30 inch or until topping has baked to custard consistency.

FROZEN SUB

Ingredients
1/8 kilo each bologna salami                               1 small can viena sausage, diced
     sweet ham. diced coaesely                             1/2 tsp. iodized salt
1/2 can peeled pimiento, diced                            1/2 tsp. ground pepper
2 hard-boiled eggs, chopped                               1/2 crushed pineapple
1/4 cup sweet pickle relish                                  1 cup butter
10 hot dog buns
Cream the butter until light and fluffy.
Add the rest of the ingredients excerpt buns. Blend well. Set aside.
Slice off ends of buns.
Remove the middle part of each bun without breaking the outer crust.
Coarsely flake the soft brad that was removed from buns.
Mix the bread with the creamed mixture.
Pack firmly into the the buns, about 3/4 cup each.
Close buns with sliced ends.
Wrap each firmly in full.
Wrap in plastic.
Freeze for 2 days. make 24 servings.

CHINESE SWEET AND SOUR SPARERIBS

Ingredients
Slice 6 pounds lean spareribs into serving portion and brown them on all sides in
      hot skillet in 1 tbsp. bacon fat.
Add 4 tbsp. each of vinegar and sugar, 2 tbsp. soy sauce, salt and pepper to taste,
      1 cup crushed pineapple and 4 tbsp.water.
Cover the pan and simmer the ribs in the sauce about 45 minutes until meat is
       cooked tender, and the sauce has formed a thick coating over the meat.

GREEN CORN WITH BALLS AND SILI LEAVES

Ingredients
1/2 kilo ground pork                                1 onion, chopped
1 egg                                                       2 tbsp. flour
    salt and pepper                                    2 cup green screpped off the cod
2 handfuls sili leaves                                 5 segments macerated garlic
Mix the first six ingredients thoroughly in a bowl.
Form the meat balls (1 tsp. of the mixture for every ball) and fry in hot oil.
Set aside.
Fry the macerated garlic in oil brown, add enough water and allow to boil.
Add the corn and meat balls continue boiling.
Let the soup thicken and add sili leaves.
Serve hot.

DAING NA BANGUS (FISH)

Ingredients
1 large, fat bangus fish salt or soy sauce
2 tsp. vinegar
3 cloves garlic
pepper to taste
Clean the fish and cut lengthwise along the back from head to tail
      and spread fall in the mixture a few hours and dry in the sun.
To serve, fry in fat oil and serve with tomato and onion salad.

BROCCOLI CON SOTANGHON

Ingredients
1 tsp. garlic minced                              1/2 cup onion, sliced
1/4 cup butter                                      1/4 killo chicken liver, sliced
1/4 kilo bacon, sliced                           1/4 kilo ham, cubed
1 tsp. salt                                             1/2 tsp. oregano powder
1 tsp. seasoning                                   1/2 tsp. black pepper
2 doz eggs, hard-boiled                       1 kilo broccoli, sliced diagonally
3 stalks celery, sliced diagonally           2 cup broth
1 20-grm package sotanghon               1 tbsp. flour
1/2 cup cashew nuts
Sauté garlic and onion in heated butter
Add liver cook for a few minutes, then add ham, bacon, and seasoning.
Add broccoli, celery, add quail eggs.
Add broth and bring to a boil.
Add sotanghon and when nearly cooked, add flour dissolved in small amount of
      water to thicken.
Adjust seasoning.
Arrange on a platter and top with cashew nuts.
Serve hot.

ORANGE CHICKEN EVERGLADES

Ingredients
1 pc. roasted chicken                                   1/2 head lettuce
2 pcs. orange (1 to be cut in small dice)        3 oz. mayonnaise
2 slices pineapple, cut in small dice               3 branches of celery cut in small dice
2 oz. coarsely chopped cashew nuts             2 slice pineapple, cut in  small dice
De-bone the chicken and cut into small dice.
Mix the diced chicken with the nuts, celery, pineapple and dice-orange in the mayonnaise.
Line a p[late or individual small bowls with lettuce leaves and make a mound with the salad
      and decorate with the orange slices and a few springs of parsley.
Refrigerate and serve cold.

CHIICKEN ADOBO SA GATA

Ingredients
1 medium-sized chicken cut into serving pieces
1 medium onion sliced
3 cloves garlic, minced
8 pieces peppercorn, crushed
     salt
1 big coconut, grated
1/3 cup vinegar
1 piece laurel leaf
Marinate chicken pieces in a mixture of onion, garlic, peppercorn, salt and vinegar;
      all to stand 1-2 hours.
Extract thick coconut milk from coconut; obtain a second extraction with 1 1/2 to 2 cups water.
Simmer chicken mixture with laurel leaf in the second coconut extraction until meat is almost
      tender and liquid gone.
Pour in thick coconut milk and continuum cooking until chicken is tender and oil comes out.
Serve hot with pickled green papaya 6 serving.

CHICKEN PARMIGIANA

Ingredients
3 tbsp. fine dry bread crumbs                                3 tbsp. grated cheese
     dash of white pepper                                       1/4 tsp. salt
1 egg, slightly beaten                                            3 tbsp. flour
2 tbsp.  butter or oil                                                     1 lemon, cut in quarters
2 whole boned and skinned chicken breasts
     cut in halves
Combine and mix well first 4 ingredients.
Dip chicken breasts first in flour, then egg and finally in first mixture.
Heat butter and oil in skillet until hot.
Add chicken and brown over medium heat about 5 minutes on each side, or until crisp,
     golden brown and done.
Garnish each piece with a lemon quarter.
Good with frozen creamed spinach (heated in pouch) and cooked rice.
Serve hot.                          

CHICKEN HAM CORQUETTES

Ingredients
1 cup chicken ham chopped
1/2 kilo potato boiled peeled and mashed
1 onion, chopped
2 tbsp. butter
1/4 cup grated cheese
   salt and pepper to taste
1 tsp. salt
2 eggs slightly beaten
    oil, flour
Saute onions in butter.
Add chopped chicken ham, salt pepper.
Cook till dried and set aside.
To the mashed potato add butter grated cheese, pepper and salt.
Mix until smooth.
Add then chicken ham mixture, blend well and shape into small oblongs.
Roll in flour then in the beaten eggs and dee-fry.
          CHICKEN HAM BAKED WITH TOMATOES AND CHEESE
Preheat oven to 350F. in a baking dish place in following:
Slice of chicken ham preferably the breast, about 1/4 inch thick.
Pour over one cup chopped caned tomatoes.
Sprinkle over a little sugar.
Cover the dish.
Bake the chicken ham for 30 minutes.
Uncover the dish after and then sprinkle over the chicken ham 1/4 cup grated cheese.

CHICKEN ALFREDO CASSEROLE

Ingredients
2 cups cooked, chopped                           1 cup chicken gravy
3 tbsp. heavy cream                                  1/2 cup chopped casuy nuts
1 tbsp. chopped parsley                            1 tbsp. lemon juice
1/2 tsp. salt                                               1/4 tsp. curry
1/3 cup dry bread crumbs                         1/8 tsp. onion salt
2 tbsp. butter, melted
About oven to 350F.
In medium bowl, mix all ingredients except bread crumbs and butter; spoon into 2 greased
      10-ounce oven-proof casseroles.
Mix bread crumbs with butter ; sprinkle on top of chicken.
Bake, uncovered 30minutes on middle rack of oven.
(Place a sheet of foil just slightly larger than casserole on rack below to catch any drippings).
Make 2 serving.

CHICKEN A L'ORANGE

Ingredients
1 2-pound chicken, cut in pieces             1 1/2 tbsp. regular flour
1/2 tsp. salt                                             1 tsp. chili powder
3 tbsp. butter                                          1 cup orange
1 tbsp. grated orange peel                       1 cup orange juice
1 orange, sectionned                               1 tsp. sugar
About 1 hour before serving.
Combine flour with chili powder and salt; coat chicken pieces in mixture.
In large skillet, in hot butter, brown chicken on all sides.
Stir in remaining flour mixture, orange peel, orange juice and sugar; simmer, covered, 45
      minutes or until chicken is tender.
Remove cover, add orange sections and heat 5 minutes.
Make 2 or 3 servings.

YOGHOURT-CHICKEN ADOBO

Ingrediets

1 medium chicken, cut up

1 6-oz. yoghourt natural

1 ½ tsp. salt

1 head garlic pounded

3 tbsp. soy sauce

1 tsp. peppercorn, freshly pounded

    cookinh oil

1 bay leaf

Combine first 7 ingrediets in a saucepan and allow to marinate overnight.

Cook to boiling point; simmer until tender.

Strain sauce.

Set aside.

Chop chicken liver finely and combine with sauce.

Fry garlic and chicken in cooking oil.

Return everything to saucepan, cover and simmer until sauce thickens.

Serve hot.

FRIED CHICKEN WITH PINEAPPLE JUICE

    

Ingredients

1 medium-sized chicken dressed                  1 ½ pints water

1 tsp. Sugar                                                       1 cup pineapple juice

   piece of ginger crushed                                  fat for deep frying

   salt to taste

Combine water, ginger, sugar, pineapple juice and salt in a deep sauce pan.

Add chicken and simmer until tender.

Drain and cool.

Fry in deep hot fat. Serve with a sauce.

       SAUCE FOR FRIED CHICKEN

`1/2 cup peanut butter

    chicken stock

    chile sauce to taste

    dash of worcestershire sauce

Melt peanut butter in frying pan, add a little stock to thin the paste.

Add worcerstershine sauce, chili sauce and little salt to taste.

Simmer and remove from fire.

EMPRESS CHICKEN

Ingredients

1 samll bamboo shoot                      1 nedieum onion

6 chicken legs                                    4 slices ginger

3 tbsp. Peanuts oil                           1 tbsp. dry sherry

2 cup stock or water                       3 tbsp. soy sauce

2 tsp. sugar                                       1 cup green, fresh or frozen

Cut bamboo shoots and onion into small ½-inch legths.

Heat oil in a pan and fry onion and ginger for a few minutes.

Add chicken and bamboo shoots and fry until chicken changes color.

Add the wine, soy sauce, and sufficients stock or water to cover chicken.

Add sugar and simmer for 1 hour or until chicken is nearly tender.

Add green peas and seasoning and simmer until chicken is well done.

EMPEROR’S CHICKEN

         

Ingredients

1 broiler chicken, cut into serving pieces

1 cup mayonnaise

1 ½ cup finely crrushed potato chips

11/2 cup dry crumbs

1 tsp. Salt and pepper

Dip chicken in mayonnaise coat with crushed potato chips,n bread crumbs, salt and pepper.

Place in a 15-1/2x101/2 “ jelly roll pan.

Bake at 350 for 55 to 60 minutes or until tender.

CHICKEN SUKIYAKEN (JAPANESE)

Ingredients

3 whole chicken breasts, boned and skinned

2 tbsp. butter

1 medium onion. peeled and thinly sliced

1 cup sliced celery

1 cup noodles

¼ cup chicken broth

½ tsp. sugar

2 tbsp. soy sauce

½ pound fresh spinach, washed  and torn into 1-inch pieces

6 large muhrooms, sliced

Cut chicken  breast into thin slices.

Heat butter in a large skillet over moderate heat about 250F.

Add chicken to skillet and cook over moderate high heat about 275F.,

      turning chicken occasionally until pieces are lightly browned.

Reduce heat to moderate low about225F. Stir in onion, celery, noodles,

      chicken broth, soy sauce and sugar.

Cover and cook mixture 5 minutes, stirring occasionally.

Add spinach and mushrooms, cover and cook about 5 minutes, stirring occasionally,

      until spinach is wilted and mushrooms are crip-tender.

(It may be necesary to add spinach, adding more as it wilts.)

Make 4 servings.

CHICKEN ROYALE

Ingredients:

¾  cup flour                            

½ tsp. pepper                        

2 pcs. potatoes, quartered

1 tomato, quartered

1 tsp. Salt

1 chicken, quartered oil for frying

1 head garlic, crushed

1 big onions, sliced

2 pcs. green pepper, qeartered

1 carrot, quartered

1 ½ cup tomato sauce

 ½ tsp. oalt

¼ tsp. pepper

½ cup pineapple tidbits pickles,

 ½ worcestershire sauce

   olive and asparagus, for garnishing

Combien flour, salt and pepper.

Dredge the chicken in this mixture and fry in deep hot fat.

Set aside.

In a separate pan, deep fat fry potatoes. Set  aside.

Remove excess oil from pan. Leaving about a tbsp. of oil.

Sauce garlic, onion.

Add tomatoes, fried potatoes, cooked chicken, green pepper,

      carrots and tomato sauce, simmer for 5-10 minutes.

Add salt, pepper and worcestershire sauce.

Lastly add pineapple tidbits.

Garnish with pickles. Olives and asparagus.

PORK A LA CARACAS

Ingredients

½ kilo liver, cut into serving pieces                   ½ kilo pork liempo. Cut into serving pieces

¼ kilo potatoes diced                                          1 bay leaf

2 cups water (add more if desired)                   2 tsp. Vetsin

     Oil for frying                                                           salt and pepper

     Raisins

Put all the ingredients in a saucepan (except raisins).

Cover.

Cook slowly until pork and liver are tender.

Add potatoes.

Cook until broth is almost dry or until sauce mbecomes thick.

Add raisins.

Add oil desired.

Season with vetsin, salt and pepper.

MADELON CORDON BLEU

            

Ingredients

1 kilo beef, cut into cubes and boiled until tender

2 tbsp. Oil

½ cup water or beef broth

1 onion

1 small can mushrooms, sliced and drteained

1 cup tomato sauce

1 bay leaf

½ cup grated cheese

2 tsp. Vetsin

   Salt and pepper

   Oil for frying

Saute onion and mushrooms in oil.

Add beer and cook for 10 minutes.

Add tomato sauce, bay leaf, cheese and vetsin.

Simmer for 10 minutes and add broth.

Correct seasoning.

CABBAGE ROLLS

Ingredients

Filling:

1 cup ground pork                       1 tsp. Astsuete juice

1 cup malagkit rice, cooked       1 cup chicken meat, rw chopped

1 small onion, chopped              1 tbsp. Powdered milk

1 tsp. White sugar                       ¼ tsp. Vetsin

1 ½ tsp. Salt                                   ¼ tsp. Black pepper

1 whole egg

Sauce:

1-8 oz can tomato sauce             10 cabbage leaves, big

4 segment garlic, crushed           3 tbsp. Cookimg oil

1 tsp. Flour (optional)                  ½ tsp. Salt

2-3 cups chicken broth               1/43 tsp. Vetsin (optional)

Cut cabbage leaves in half, lenghtwise.

Remove the hard middle portion.

Dip each leaf in boiling water until limp.

Set aside.

In a bowl, combine pork, chicken meat, egg onion, powdered milk, cooked malagkit, natsuete juice,

      Vetsin, salt and pepper.

Mix thorouhly.

Place two tbsp. Of meat mixture in each cabbage leaf.

Wrap very well.

Secure ends with tootpick.

Saute garlic.

Add tomato sauce and chicken broth.

Season with vetsin.

Thicken with flour, if desired.

Bring to a boil.

Add cabbage rolls.

Simmer uncovered for 20-30 minutes.

Remove toothpicks.

Serve hot.

BEEF STEW WITH BEER

Ingredients

2 lb. Stewing, cut into cubes 1”                 2 cup flour

½ tsp. Pepper                                               1 tsp. Salt

3 sliced bacon, diced                                  2 small onions

1 lb. Mushrooms, sliced                             1 cloves garlic, crushed

1 bottle beer                                               1 tbsp. Soy sauce

1 tbsp. Worcestershire sauce                  1 tsp. Thyme

½ tsp. Bay, leaves, cruembled

Mix flour, salt and pepper together and coat beef cubes with mixture.

Fry bacon bits until crisp; discard fat.

Mix together beer and seasonings.

Place beef, bacon, garlic, onions and mushrooms in cooker. Pour liquid mixture over them.

Cook on low 10 hours, on highh 6 hours or an autametic 7 hours.

BAKED MACARONI CHILI

Ingredients

1 box elbow macaroni  (cook per package directions)

3 cloves garlic, minced

1 samll green pepper, diced

¼ kilo ground pork

1 tsp. Soy sauce

3 tsp. Sugar

1 small can tomato sauce

2 tsp. Chili powder

2 tbsp. Grated cheese

Saute, garlic, onionm green pepper and cook for 3 minutes.

Add ground pork and cook until done.

Add seasoning tyomato sauce, chili powder and soy sauce.

Add sugar.

Simmer 3 minutes.

Pour macaroni and top with grated cheese.

Bake in 350F. Over 10 minutes.4-6 servings.

ASADO ALIMANGO

Ingredients:

2 big alimango parboiled, halved                 1 small head garlic, minced

1 medium, onion , chopped                          3 small tomatoes, chopped

½ cup water                                                     1/3 cup vinegar

1 tsp. Ground pepper                                    2 tsp. Salt

¼ tsp. Vetsion

Scrape aligue of alimango.

Set asiode.

Saute garlic until brown; add onions, tomatoes and water.

Add vinegar and seasason with salt and vetsin.

Add the alimango and simmer for a few minutes.

Add the a;igue and cook for 2 minutes while stirring continously.

ARROZ ESPECIAL

Ingredients

½ kilo “taslangka” boil and get the alige                     1 hard-boiled eggs, sliced

1 cup cooked clams                                                        1 cup cooked shrimps

1 green pepper cut into strips                                     8 cups cooked rice        

1 onion                                                                            2 tsp. vetsin seasoning

    salt and pepper                                                                garlic

Oil for frying

Saute garlic until golden brown.

Add onion and cook  until tender.

Add rice “talangka alige” and stir for 15 minutesa.

Add the rest of the ingredients.

Season with vetsin salt and pepper.

Serve hot.

TINILMOK

Ingredients

4 cup finely chopped grated malakanin buko             1 cup shelled and hopped shrips

1 medium-sized onioon, chopped                                 1 tbsp. chopped yerbabwena (optional)

   Salt and pepper  of  6” x 6” square banana

    Leaves, wilted over fire

Bleand first 5 ingredients thorouhly and add sesoning.

Place 2-3 heaping tbsp. of the mixture at the center of each piece of banana leaf.

Wrap securely forming a square.

Repeat process with the rest of the mixtutre.

Steam for 25-30 minutes.

Serve.

SPAGHETTI WITH TAHONG

Ingrediets

200 g. ground beef                                1 egg lightly beaten

¾ kilo tahong                                          ¾ tbsp. flour with ½ tsp. Salt

400 g. spaghetti                                     ¼ cup bread crumbs.

1 red bell pepper, cut into strips          1 ½ tsp. Salt

4 segments garlic, crushed                   ½ tsp. black pepper

1 medium size onion, chipped             1 tsp. hot sauce

1-8 oz. tomato sauce                            ¼ cup cooking oil

2 cup tahong broth                               ¼ cup grated cheese (optional)

2 tsp. Atsuete juice

Boil spaghetti in salted water until just tender.

Ser aside.

Steam open the tahong in 3 cups salted boiling water.

Remove tahong from shell.

Dredge in flour, dip in dip in egg and coat with bread crubs.

Fry until golden brown.

Set aside.

Saute garlic, onion and beef.

Cook until beef turns light brown.

Add tomato sauce, tahong broth and atsuete juice.

Simmer for 20-30 minutes.

Add red bell pepper and tahong meat.

Season with salt, pepper and hot sauce.

Pour on top of spaghetti.

Sprinkle with grated cheese, if desered.

Serve hot.

LUMPIA WRAPPER AND LETTUCE

Ingredients:

Blanch the shrimps, boil the pork until tender.

Slice and cut otrher ingredients, pound shrips heads and mash in 2/3 cup pork broth.

Strain liquid.

Fry tukwa until golden brown then add the pounded garlic, onion, shrips, pork and green lima beans.

Add meat-shrips liquid, sausage, toyo on 1 tsp. Sugar.

When the lima beans are half done, add the potatoes, ham carrots, ubod, cabbage and garbanzos

And let boil for 5 minutes.

Season with salt pepper.

Let cool and wrap in lettuce and wrapper.

LUMPIA WITH UBOD

                                       

Ingredients

1 cup shrimps                                   1 cup pork

2 cups shedded cabbage                ½ cup garbanzos

3 cloves garlic                                    2 cakes tukwa

1 tbsp. sugar                                         toyo and pepper to taste

2 cup ubod                                        1 small onion

½ kilo ham                                        1 spanish sausage

1 cup potatoes                                1 kilo lima beans

1 carrots cut into strips                 ½ cup shrimps juice

BAKED TAHONG SUPREME

Ingredients

1 kilo tahong                          ¼ cup bread crumbs

1 tbsp. garlic  crushed             dash of pepper

½ cup grated cheese             3 tbsp. melted butter

Steam tahong until partly open.

Remove half of the shell.

Arrange in a tray.

Mix all other inegredients well except butter.

Sprinkle mixed ingredients on top of tahong and spoon melted butter.

Bake at 350 F. For 25 miutes.

Serve hot in a bed of lettuce.