SQUASH SOUP

 Ingredients

3 cups diced squash

1 cup milk

2 chopped tomatoes

Salt

2 cloves garlic, crushed

1 cup diced red green pepper

1 medium onion, chopped

Sauté garlic, onion, tomatoes and add the diced squash.

Add water and let boil for about 10 minutes.

Salt to taste

To enhance the flavor, thicken with milk.

 Serve hot

CHICKEN AND VEGETABLE WITH SUPREME SAUCE

Ingredients

6 large chicken broth cooked boned and skinned

¼ kilo onions, sliced

¾ tsp. salt salt

2 ½ cup milk

¼ cup dry sherry

3 med. Carrots, sliced

3 tbsp. butter

¼ cup all- purpose flour

½ cup mayonnaise

1 cup shredded cheese

Cut chicken breasts into chunks.

Arrange with onions and carrots in a 13x9x2-inch baking dish.

Set aside.

In a saucepan melt the butter.

Blend in flour and salt.

Add milk all at once.

Cook, stirring constantly until mixture thickens and bubbles.

Cook 2 more min.

Remove from heat. Stir in mayonnaise and sherry.

Pour sauce over chicken and vegetables.

Bake, covered, in 350f. 25 min or until beaten through.

Uncover and sprinkle top with cheese.

Remove to oven and bake 3-5 min more or until cheese melts slightly.

CORN SOUP WITH CRABS

Ingredients

8 pc. Young corn, scraped

½ onion, mined

6 crabs, boiled and flaked

2 tbsp. salt

5 cup water

Boil corn until tender.

Add half of onion and salt and stir every now and then.

Strain

Sauté the remaining onion.

Add the crab meat and corn pures.

Season with salt.

Stir and cook for five minutes.

Serve hot.

ORDINARY CHIFFON CAKE

Ingredients:

4 ½ cup flour

2tsp. baling powder

2/3 cup oil

2 tsp. vanilla

2 cup milk

1 ½ cup sugar-1/2 sugar white2 tsp. salt

5-6 eggs

2 battle true orange or 2 cup water

Sift together  dry ingredients flour, sugar, baking powder, salt.

Beat the egg white and add the remaining sugar little by little and

   Beating until the mixture become tidy

Add the  egg yolk, oil true orange to the dry ingredients.

Stir until the mixture become fine, add the egg whites to the flour mixture

  And continue stirring until the mixture become fine.

Prepare a baking pan greased with oil, bake in a moderate oven at 250F.

MARBLE CAKE

Ingredients:

2/3 cup butter

¾ cup sugar

2 eggs

2 cup flour

2 tsp. baking powder

¼ tsp. salt

1/3 cup milk

2 tsp. cocoa

Cream butter and add sugar gradually.

Add that eggs one at a time, beating well.

Sift together dry ingredients and add alternately with the milk.

Dissolve cocoa in a water, add ¼ of the cake, butter.

Flavor the remaining butter with lemon extract.

Place white to chocolate mixture by spoonfuls alternately in a greased cake pan.

Bake in a moderate oven.

BANANA CAKE

Ingredients:
 2 1/2cup flour

1 ½ tsp. baking soda

1 tsp. salt

3 eggs

1 ¼ cup mashed banana

   (4-5 pieces  lacatan)

1 2/3 cup sugar

1 ¼ tsp. powder

2/3 butter

½ cup buttermilk (2 tsp. vinegar or calamansi juice and add milk to 2/3 cup.)

Preheat oven to 35 F

Sift together flour, sugar, baking powder, baking soda and salt in a bowl.

Add shortening and half of the buttermilk.

Mix until flour is moistened.

Add eggs, bananas and other half of buttermilk.

Beat until smooth, fold in cashew nuts.

Pour into greased and floured baking pan.

Bake for 35 minutes.

PINEAPPLE UP SIDE DOWN CAKE

Ingredients

½  cup margarine

2 eggs

2 tsp. baking powder

1/3 cup milk

¾ cup sugar

2 cup sifted flour

¼ tsp. salt

  Pineapple slices

  Red cherries

Cream margarine and sugar.

Add eggs.

Sift together dry ingredients add alternately with milk.

Grease well bottom of a cake pan, sprinkle generously with brown sugar.

Arrange pineapple and cherries on top of sugar.

Pour prepare cake batter into pan and bake in a moderate oven.

When cake is baked, immediately turn upside down on serving plate.

OATMEAL BARS

Ingredients

1 cup shortening

½ cup sugar

2 tsp. vanilla

1 cup. dry oatmeal

1 cup chopped nuts

½ cup brown sugar

2 eggs

1 cup flour

½ tsp. salt

Cream shortening with the sugar.

Add eggs and vanilla.

Add flour, salt, oatmeal and nuts.

Mix well.

Turn into a 9x13x2 inch pan.

Bake at 350F for 30 minutes.

Frost if desired with a simple butter frosting.

Allow to cool then cut into about 24 bars.

PLAIN CAKE

Ingredients:
2 ½  cup sifted flour

2 eggs

3 tsp. baking powder

1 tsp. salt

½ cup shortening

1 cup milk

1 ½ cup sugar

1 tsp. vanilla

Sift flour and  baking powder, stines.

Cream sugar and shortening until and fluffy.

Add eggs one at a time bating after each addition. Add salt and mix well.

Ad flour mixture and milk alternately adding one third 1/3 of flour and

   Of liquid at a time, beat each addition.

Repeat until all ingredients have been well blended.

pour

CORN AND BEEF CASSEROLE

INGREDIENTS

4 tbsp. salad oil

1 med. Onion, chopped

2 eggs

1 can ( no.2) whole kernel corn drained

2 small green peppers chopped

1 pound ground beef

2 tsp. salt

1/4 tsp. pepper

4 medium sized tomatoes, cut in ¼ inch slices.

½ cup of bread crumbs

2 tbsp. butter

Heat oil heavy skillet; add onion, green pepper and cook until onion is clear.

Stir in ground beef and continue cooking  till browned; remove pan from heat

  Stir in salt and pepper.

 Beat eggs well, stir into meat mixture.

Put half the meat mixture in bottom of a lightly greased 2 quart casserole,

   Cover with half the drained corn and top with  half the tomato slices.

Spoon the remaining meat mixture, cover with the remaining corn and top with

   The remaining tomato slices.

Toss bread crumbs in melted butter,  then sprinkle over top of casserole.

Bake in a moderate hot oven 375F ( 190C) for 30 min.

Serve 6.

STUFFED PEPPER

Ingredients

½ cup shrimp meat ,chopped fine

8 medium-size pepper (green or red)

2 eggs, beaten to a froth

3 cloves garlic

1 cup ground pork

1 tsp. chopped onion2 tomatoes chopped

 Salt and pepper to taste

Roast pepper then peel and remove the seeds.

Sauté garlic.

When brown, add onion, tomato, shrimp, ground meat and salt

  And pepper to taste

Stuff the pepper with the cooked mixture.

Roll pepper in the beaten eggs

Fry in hot fat and serve hot..

Roll pepper in the beaten eggs.

Fry in hot fat and serve hot.

EGG AND MUSHROOM SOUP

Ingredients

2 ½ cups water

3 eggs beaten lightly

2 beef bouillon tablets or small box seasoning

1 cup button mushrooms

In a sauce, bring water to the boil.

Stir in the beef bouillon tablets or small box seasoning

Add the mushrooms and beaten eggs.

Simmer for 5 minutes.

If desired, a few drops of soy seasoning may be added to anhance flavor.

Garnish and serve.

FISH HEAD SOUP

Ingredients

1 head lapulapu fish

4 slices ginger

2 med. Tomatoes, diced

6 burong mustasa leaves

½ head baguio petsay

1 small onion sliced

2 radishes, quartered

   Sesame oil   patis

Saute ginger and onion.

Add tomatoes and enough water for broth.

Season with patis and simmer.

Add fish head, radish and mustasa.

Cook until done.

Add a few drops of sesame oil before serving.

PEANUT BUTTER CREAM SOUP

Ingredients

2 tbsp. margarine

2 cup evaporated milk

1 cup peanut butter

½ bay leaf

2 tbsp. flour

2 cup water

¼ cup grated onion 1 cup chopped celery

Make white sauce of margarine, flour and 2 cup of milk.

Simmer remaining ingredients together until celery is; tender, press through

  A colander.

Combine white hot sauce; reheat and serve.

PAKLAY

Ingredients

1 kilo tbsp. cooking oil

1 tbsp. ginger, minced

½ cup pork lean, sliced cooked

½ cup pork spleen, sliced, cooked

½ cup pork liver, sliced cooked

2 cup broth 1/3 cup green pepper 2 ½ tsp. salt

1 tsp. garlic, minced

2 tbsp. onion, chopped

½ cup pork kidney, sliced, cooked 1/3 cup pork heart, sliced cooked

¼ cup vinegar, native

¾ pineapple, unripe, cubes

2 tbsp. red pepper

Sauté garlic, ginger, onion pork and variety meats.

Add vinegar and boil.

Add pineapple and peppers.

Season with salt.

Cook 6 min. longer.

Serve hot 6 servings

BONWELOS

Ingredients

4 tbsp. sugar

 1 cup flour

4 eggs whole

Water oil

Mix them all.

Drop in tbsp. in frying

COFFEE ICE CREAM

Ingredients

½ cup granulated sugar                                                        1 tbsp. flour

   Pinch of salt                                                                          1 cup hot double-strangth coffee

1 egg yolk, beaten                                                                   1 tsp. unflavored gelatine

2 tbsp. cold coffee                                                                   1 ½ cup heavy cream

2 tsp. vanilla

Mix ¼ cup sugar with flour and salt. Add to hot coffee.

Cook over hot water 15 min., stirring constantly until thickened , then occasionally.

Pour over egg yolk which has been mix with remaining ¼ cup sugar

Return to heat

Cook 2 min. or until mixture coats spoon.

Sprinkle gelatin on 2 tbsp. cold coffee.

Add hot mixture and stir until geletine  dissolve

Chill thoroughly.

Whip cream stiff.

Fold into chilled mixture.

Add vanilla and pour into refgerator  tray.

Finish freezing  makes 6 serving..

CHOCOLATE ICE CREAM

Ingredients

1 1/3 cup milk

½ cup sugar

2 eggs

   Few grain salt

½ tsp. vanilla

4 ounces squared sweet chocolate shaved or grated

Chill milk thoroughly, then whip until stiff.

Beat egg, add sugar, salt chocolate and vanilla.

Fold into whipped milk.

Pour at once freezing tray of refrigerator and freeze until firm.

SAVORY PORK CHOPS

Ingredients

2 tbsp. butter

5 cloves garlic, crushed

6 pcs. Pork chops

3 cups water

¾ cup shredded cheddar cheese                        

Buttered green beans

1 choriz

1 medium onion minced

1 medium, chopped

Salt and peppero de bilbao, sliced

1 medium onion, minced

1medium tomato, chopped

Salt and pepper to taste

Pineapple slices

Parsley

Melt butter in skillet.

Fry chorizo, remove from fat and set aside.

Sauté garlic, onion and tomato.

Add pork chops, water, salt and pepper.

Cook until chops are tender, adding more water if necessary

Leave about 1 cup broth’

Remove pork chops and arrange on a platter with pineapple slices,

Green beans and parsley.

Brain broth until clean.

Mix with shredded cheese and heat until smooth.

Add chorizo de and adjust seasonings.

Pour over chops and serve immediately.

GREEN PEPPERS STEAK

Ingredients

1 pound round steak

1 clove garlic

1 large onion, coarsely chopped

½ cup coarsely chopped celery

2 tomatoes, cut in eighths

1 tbsp. soy sauce

¼ cup salad oil

 1 green pepper, in 1-inch squared

1 tsp. cornstarch

½ cup water

Cut steak in 1inch cubes.

Mix with any sauce, garlic and salad oil. Let stand about 1.hour.

Fry in very frying pan about 3 minutes or until brown all over.

Add pepper, onion and celery.

 Cook very fast 5 minutes, stir occasionally.

Lower heat, mix cornstarch with water.

Stir into frying pan. Add tomatoes.

Cover, cook 5 minutes.

Serve over hot boiled rice

Good for 4 person.

CHILI CHICKEN

Ingredients

2 tbsp.

Serving pieces of chicken for 6 persons

4 tbsp. tomato paste

2 tbsp. chili powder

½ tsp. pepper

½ cup red wine

2 tbsp. cornstarch

2 tbsp. oil

6 onion, chopped

 1 3- inch stick cinnamon

Grated  rind and juice of lemon

1 tsp. ginger

1 tsp. salt 1 ½ cup chicken broth

1 tsp. salt

Heat butter and oil, and brown chicken in casserole

Remove

In remaining fat, cook onion until translucent

Add cinnamon stick.

Combine and blend well-grated rind, lemon juice, tomato paste,

Chili powder, ginger, pepper, red wine, chicken broth and cornstarch

To onion, add liquid mixture and cook over high het,

Stirring until sauce thickens..

For thickened sauce, use an additional tbsp. cornstarch.

Replace chicken.

Bake, covered, at 350f. jor 1hour or until chicken is tender.

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Eggplant patties

Ingredients:

2 medium eggplants, roasted

Peeled and mashed

Cooking oil

1 egg beaten

3 tbsp. all-pose flour

Salt to taste

Add the egg to the flour and mix well

Add a little water if the batter is too dry.

Add the mashed eggplant and the salt; mix and set aside.

Heat the cooking oil and drop the eggplant mixture in 2 tbsp at a time fry until brown on both sides.

Serve with sliced fresh tomatoes and patis.

Vegetable cream soup

Ingredients:
3 cup water

¼ cup potatoes diced

11/2 tsp. sugar

1 tsp. butter

¼ cup carrots, sliced finely

¼ cup cabbage, shredded

¼ tsp. pepper

¼ cup milk

1 tsp. seasoning

Boil water then add carrots and potatoes.

Let boil until vegetable are half-cooked.

Add cabbage, salt pepper, sugar and frying butter and milk,

Serve hot cracker, if desired.

FANCY PARTY COOKIES

Ingredients:

1 cup margarine or butter

½ cup sugar 1 egg

½ tsp. almond extract

¼  tsp. salt

1 1/8 cup unsifted flour

Cream  margarine or butter and sugar.

Thoroughly mix in remaining ingredients.

Fill cookie press with ¼ dough at a time.

Force dough through cookie press onto ungreased

   Baking sheets in desired shapes.

Bake at 400F 6  to 10 minutes, or until done.

Remove from baking sheets and cool.

BRAISED PORK

Ingredeints:

 1 kilo pork shoulder

¼ cup soy sauce

¼ cup victorias refined sugar

2 cups soup stock

¼ cup mushroom

1 tsp. wine

2 tsp. cornstarch

Wipe pork shoulder until clean and dry.

Add 2 cup stock, soy sauce and sugar. Boil for about 1 ½ hours over slow flame.

Remove pork shoulder and add  mushroom to sauce.

Thicken with cornstarch and serve.

CREAM OF POTOTO SOUP

Ingredients:

½ cup sliced potatoes

2/3 cup milk

1 tsp. sliced onion

1 tbsp. minced celery

3 cups water

1 ¾ tsp. salt

2 tbsp. margarine

Place potatoes, onion, water and salt in a saucepan.

Boil for 5 minutes, or until the potatoes are tender.

Mash the potato in the cooking liquid.

Add margarine, milk and celery.

Cook for another 10 minutes.

Serve hot.

CREAM OF CORN SOUP

Ingredient:

 ½ cup corn

1 tbsp. flour, salt and pepper to taste

1 egg yolk beaten 1 cup milk

½ cup cold water

¼ sliced onion

Add water to the chopped corn and simmer for 20 minutes.

Rub through a sieve or food mill.

Scald the milk with onion.

After scalding remove the onion.

Melt the butter in a sauce pan then add the flour.

Gradually, pour the melted butter and the flour in the scalded milk

Blend all the ingredients seasoned with salt and pepper and cook, thoroughly.

Pour over the beaten egg and serve hot.

         

ESPASOL

Ingredients:

4 cups enriched malagkit or(equal parts of malagkit and pinipig)

1 ½ cups brown sugar

3 cups coconut milk

½ tsp. salt

1 tsp. grated rind of lime

Toast the malagkit until brown and grind into flour.

 Set aside one flour for dreedgins.

Boil the sugar and coconut milk and add the rind of the salt.

Add the rise flour stirring continuously and cook until thick and stick  and sticky.

Remove from the fire to cook.

Roll thin on a floured board cut into serving pieces.

Dredge pieces with then rice flour and serve.

HOMEMAKER’S MEAT LOAF

Ingredients:

½  kilo ground pork

¼ kilo ground ham

¾ cup grated finely

1 onion, chopped finely

1 carrot, ground

½ cup raisins, chopped

   Salt and pepper

¼ kilo hot dog, ground

½ cup drained pickle relish

¼ chorizo bilbao, ground

6 eggs

¾ cup flour

¼ cup beef broth

2 tsp.  vetsin or seasoning

Mix all ingredients.

Season well. Place in a buttered in a baking leaf pan.

Bake at 350 for 30 minutes.

Remove form oven.

Serve with catsup. 

DAINTY TEA COOKIES

Ingredients:

1 cup butter                                       

½ tsp. baking powder

2/3 cup sugar

½  tsp. salt

2 eggs

1 tsp. vanilla

2 ¾ cup flour

Cream sugar or shortening until light and fluffy.

Add the eggs salt and flavoring creaming continuously.

Add the sifted flour, and baking powder. When well blended, pass through a cookies piers.

Bake in moderate hot oven until golden brown.

Barbecued chicken wings

Ingredients:

12 pieces chicken wings

1 tbsp. soy sauce

Dash of pepper

1tbso. Minces garlic

1 tsp. lemon juice

1 tbsp. cooking oil for brushing

Split chicken wings and marinate in seasonings.

Broil over charcoal, brushing skin every now and then with cooking oil.

Broil until brown.

Serve with barbecue sauce or catsup.

Servings 6 persons.

Home made ham

Ingredients:

2 ½ kilos pork preferably leg

2 cup brown sugar

¼ cup soy sauce

2 cup salt

3 tbsp. salt

¼ cup gin

Take 2 ½ kilos upper leg of pork.

Remove all skin and bones.

Make about 12 or more slits through flesh with sharp pointed knife.

Mix the above ingredients in a solution.

Immerse leg of pork in this solution and stand for 20 days,

Turning leg every two days.

Smoke leg for a week and cook.

Longanisa native style sausauge

Ingredients:

¾ kilo lean pork ground

¼ kilo  pork fat, cut into ½ cup cube

1 ½ tbsp. fine salt

1 tsp. salt

1 tsp nacerated garlic

2 tsp freshly ground blank pepper

Paprika or achuate to color

3 meters pig casing

Mix all ingredients very well.

Stuff into casing and link 4 to 5 inch long pieces.

Hang in a cool screened place away from files, if to be

Used in 24 hours.

Otherwise, keep refrigerated.

Egg plant salad

Ingredients:

6 eggplants med.-size

1 tsp. onion, sliced

  Pepper

3 tbsp. calamansi juice

½ cup coconut milk thick

1 salt

Prick eggplants with fork and broil over coals.

When they are remove the skin.

Lay them on a plate.

Spread calamansi juice or  lemon over them.

Over low heat simmer coconut milk with onion and pepper

  Stirring constantly to prevent curdling.

Pour over eggplants.

Garnish with thin tomato slices.

Serve cold hot.

Six serving.

Crab adobo with coconut milk

Ingredients:
3 tbsp. cooking oil

6 crabs

14 cup vinegar

¼ tsp. salt

3 cloves garlic

½  cup coconut milk, firsh extraction                         

½ cup

Wash and drain the crabs

Place the crabs in a  carajay, and add water, vinegar

  Minces garlic and salt

Cover the carajay and bring to a boil.

Cook until all liquid is a absorbed.

Add lard and thick coco milk.

Cook 3 minutes longer, turning crabs allow all the milk to

   Glisten with oil.

CURRIED CRAB

Ingredients:

3 large onions, chipped                                            4 tbsp. butter or margarine   

1 ½ tbsp. chopped ginger                                         3 tbsp. curry powder

1 cup chopped cucumber                                         1 tbsp. lemon juice

1 cup thick coconut milk                                            4 cups cooked, shredded meat

1 tbsp. flour                                                                     cayenne pepper to taste

1 cup water

Sauté onion in butter.

Add ginger, curry powder, cucumber, lemon juice and cayenne pepper.

Add coconut milk and water, and then the crab meat.

When boiling thicken sauce by adding flour dissolved in a little cold water.

Serve in ring and garnish with sweet pickles, slightly ground peanuts

 And sliced hard-boiled eggs.

Baked Clams

Ingredients:

1 kilo fresh clams

½ cup butter

¼ cup grated cheese

2 tsp. pounded garlic

1 tsp. chopped parsley

2 tsp. ve-king seasoning

Clean the clams well.

Steam with a little water and cover.

When it is about to open, remove from fire

Remove clams from shells and discard half the shells.

Place shells on tray or cookie sheets.

Place one clam on each shell. Mix butter, garlic, parsley, ve-king seasoning and cheese.

Place a small amount on each clam and broil until golden brown

5-10 minetes. 

Dilis

Ingredients:
1 kilo dilis

1 cup brown sugar

4 eggs

28 tbsp. cornstarch

1 tsp. salt

1 tsp. red pepper

Beat eggs, add sugar, salt pepper then add cornstarch.

When mix well add the dilis until all is covered or mixed.

Fry in hot lard.

Deep fry.

CHINESE MEAT ROLL

 Ingredients:
1 ½ tbsp. yeast                                                                       

3 tbsp Lukewarm

1/3 cup cornstarch

2 ½ tsp.  sugar

3 1/3 all-purpose flour

1 cup milk

Water may be substituted for milk

1 tsp. sesame  oil.  In the yeast mixture and milk.

Dissolve the yeast in sugar and water.

Let stand 2-3 min.

Sift flour and cornstarch in mixing bowl.

Gradually pour in the yeast mixture and milk.

Stir. Place dough on a lightly floured board and knead till smooth.

Place in a bowl, cover with a damp cloth and let rise in a warm place for 1 ½ to 2 hours.

Punch dough.

Allow to rise for another 30 min.

 Turn dough on an floured board.

Pin into a rectangular sheet.

 Spread thinly with sesame oil and desired meat filling.

Roll.

Steam for 10-15 min.

Cut into desired size. Serves 8-10

Pineapple Ice Cream

Ingredients:

2 quarts milk

1 cup sugar

2 tbsp. vanilla

3 cups thick cream or evaporated milk, chilled

2 cups crushed pineapple

Mix milk, cream ½ cup sugar and vanilla.

Pour into gallon freezer or into freezer tray of refrigerator.

Freeze until thick.

Stir in pineapple to which has been added the remaining sugar.

In refrigerator before adding pineapple, bet with rotary beater, wire whip

Or electric mixer until creamy.

                  VARIATIONS

Strawberries or mangoes or other fruit may be used in place of the pineapple.

PINEAPPLE-CHOCOLATE FLOAT

Ingredients:

1 ½ CUPS COLD MILK

2 TBSP. CHOCOLATE SYRUP

½ (6OZ) CAN PINEAPPLE JUICE CONCENTRATED TRAWED VANILLA ICE CREAM

COMBINE FIRST 3 INGREDIENTS; BLEND WELL.

POUR INTO TALL GLASSES AND TOP EACH WITH A LARGE SCOOP OF ICE CRREAM.

Avocado Ice Cream

Ingredients:

2 eggs

3 cups water

1 avocado

1 can evaporated milk tall size

½ kilo white sugar

3 tbsp. cornstarch

Mash the avocado and mix with the well beaten eggs.

Add the sugar.

 Then place in a large bowl and add the milk and water.

Stir until the mixture is even in consistency.

Place in the refrigerator try and set the control at the maximum.

After an hour, remove tray from refrigerator and scoop the

  Mixture into the bowl  again.

 Beat for 15 minutes with an electric beater until smooth and creamy.

Return to the refrigerator, keeping control maximum.

TORTA CEBUANA

Ingredients:

3 egg yolks

1 cup sugar

½ cup fat, melted

3 cup, sifted cake flour

1 cup milk

1 tsp. vanilla

3 ½ tsp. baking  powder

Beat yolks until thick and lemon colored.

Add sugar gradually and then the melted fat.

Add then floured(which has been previously sifted with the baking powder)

  And milk alternately.

Line small baking pans with paper and grease lightly pour butter mixture

  Then bake in hat oven.

When golden spread butter on top and springkle sugar.

CHEESEBURGER LOAF

Ingredients:

½  cup  evaporated milk

1 cup cracker crumbs

2 tbsp. onion, chopped

1 tsp. dry mustard

1 cup cheese, grated

1 egg

1 ½ lb. ground beef

1 ½ tsp. salt

1 tbsp. catsup

Bleands all ingredients except cheese until thoroughly mixed.

Place thoroughly mixed.

Place ½ of cheese in waxed paper-lined loaf pan, spread evenly cover

  With ½ of meat mixture.

Repeat layers.

Bake at 350F for 1 hour  allow loaf to stand for 10 min, turn out onto platter.

Remove pepper; slice.

OATMEAL-CHIP COOKIES

Ingredients:

1 cup butter or margarine-softened

2 eggs

1 ½ cup all purpose flour

2 tsp. baking soda

1 ½ cup chocolate chips

1 cup chopped casuy or walnuts

1 ½ cup brown sugar

1 tsp. vanilla

2 ½ cup oatmeal

1 tsp. salt

Preheat grease one or two cookies sheets.

In a large bowl, cream butter and sugar

( With wooden spoon or electric beaten)

   Until light and fluffy.

Beat in eggs and vanilla.

Stir in flour, oatmeal, baking soda and salt, mix well.

Then add the chocolate chips and chopped nuts.

With a tsp.  drop the mixture into the greased cookies sheets.

Make each cookies 1 ½ inches apart.

Bake for 10-12 min. or until sides are slightly brown.

Remove from pan and cool.

Make about 40 cookies.

      NOTE;

Instead of chocolate chips you may also use 1 ½ raisins.

TUKWA REBOSADO

Ingredients:

1 cup mashed tokwa

4 eggs, beaten

¼ cup flour

1 ½ tsp. salt

1 tsp. seasoning

Add flour, salt and seasoning to beaten egg.

Blend well.

Add mashed tokwa

Drop in hot oil, tbsp. of mixture at a time.

Remove from pan when golden brown.

Serve with catsup.

Makes 6 servings.

SPONGE CAKE

Ingredients:

1 ¾ cup flour

9 eggs

2 tsp. baking powder

1 tsp. salt

1 ½ cup sugar

4 tbsp. water with lemon juice

Sift the flour measure.

Sift again 3 times with baking powder and salt.

Sift the sugar and set aside.

Separate the egg yolks from the whites.

Beat the white adding ½ cup sugar until stiff but not dry.

Beat egg yolk with rest and the water with lemon juice until lemon colored.

Add the beating  whites and continue until thick.

Lastly fold the flour.

Pour on greased floured pan.

Bake in oven 350 F about 15 minutes or until done.

Baked clams

 

 ingredients:

1 kilo fresh clams

½ cup butter

¼ cup grated cheese

2 tsp. pounded garlic

1 tsp. chopped parsley

2 tsp. ve-king seasoning

Clean the clams well.

Steam with a little water and cover.

When it is about to open, remove from fire

Remove clams from shells and discard half the shells.

Place shells on tray or cookie sheets.

Place one clam on each shell. Mix butter, garlic, parsley, ve-king seasoning and cheese.

Place a small amount on each clam and broil until golden brown

5-10 minetes.