EVERYDAY RECIPES
The practical cook feels greatly concerned with day-to-day cooking since this routine is part and parcel of daily living. Her goals would be the following:
a. to keep food expenses well within the limits of the food
budget:
b. to carefully plan meals in order to meet the nutrition requirements for the working adults, the active teens, the growing children, even senile grandparents;
c. to provide variety in the weekly menu in order to insure good eating, thus providing satisfaction for the entire family.
With these guidelines in mind, the cook keeps abreast with the prices of food items which are forever soaring and finds way to meet the problem of budgeting food money properly. First of all, which food sources (market, tiangge, super mart, grocery, corner tali papa) offer the lowest prices? What time would be the best marketing time: very early, at about 10 a.m., or late in the afternoon? The budget wise homemaker feels the market pulse with accurate efficiency.
I have tried many methods in meal planning but wise buying seems to stand out as the following pointers will illustrate:
a. buy cereals wholesale (corn, rice)
b. buy cooking oil by the gallon if possible
c. take advantage of the abundance of the following during
summer:
1. shallots (native onions) which keep long
2. garlic heads
3. alamang, dilis for bagoong*
4. green mango for dill*
5. green papaya for pickle*
6. other vegetables for pickle*
7. mustard and radish for buro*
8. ripe mango for mango*
9. calamansi for syrup*
10. pineapples for jam*
11. ginger for kitchen pot*

When the rains come, how convenient it would be to have the pantry stocked with burong mustasa, mango, papaya, and vegetable atchara, radish, bagoong alamang, dilis, pineapple, mango jam and shallots and garlic dried to perfection when there are scarce.
d. In rainy or dry season, buy only foods in season; it is not only impractical to buy- off season foods but present problems of properly condimenting them. Besides, off-season goods are not as palatable as when in season. When ripe guavas abound they are cheap and may take the place of more expensive table fruits. When calamansi is off-season, tomatoes are in or vice versa. Other fruits like melons, pakwan,sinkamas, guayabano are fine sources of Vitamin C.
e. Foods cannot be preserved or processed easily find their
substitutes. Vegetables help us meet the mineral-vitamins requirement,
if fruits are expensive. But in our country, there is a round-the-year
season for fruits. We always have fruits in season and this should
present little problems, if at all, in purchasing them. Expensive cuts of
meat may be substituted by the less expensive ones like the sweet
meats (internal organs)
f. The low protein foods can find many supplements. Fish,
squid, alamang should be combined with dried beans or legumes (pod
vegetables). The protein in beans and seeds like mongo, cadios, patani, utong will supplement the incomplete proteins from seafood or
shells. There is an abundance of sitaw, Baguio beans, lowland sitsaro
and other pod vegetables coming from local gardens as well as the
gourds: patola, upo, ampalaya.
g. In some regions dried seeds (sitaw, bataw, patani) are cheap and can be bought in bulk by the ganta. These come in handy when the budget is stretched quite far. The cook feels relieved to be able to dip her hands into a jarful of dry bean seeds which would make a delectable dish when combined with the slice of fat pork and seasoned with the strained juice of bagoong.
The preparation of food, however, calls for much ingenuity and art. Food presented at the table should first or look attractive, then, as palatable as it is nutritious. It is good to remember that appetizing, nutritious food need not necessarily be expensive as the everyday recipes in this chapter will prove to you. Not only are they cheap, but they are easy to prepare and therefore take less cooking time and eventually minimal fuel expense. Remember always to (a.) cook beans or other dried seeds only after they have been soaked overnight, (b.) tough cuts of meat better be simmered slowly over low fire or an charcoal stone, (c.) deep fry food when the oil is really hot. (Test this by dropping a grain of cooked rice. The oil is hot if the rice puffs readily and rises on the surface.), (d.) cook vegetables in very little water with the lid on. Leaves are better steamed.
The practical cook should be on the lookout for substitute which can replace ingredients called for in the recipes which are off-season or too expensive. Here are a few suggestions:

for garbansos…………………………………………patani seed (lumpia)
for garbansos…………………………………………canned peas( menudo)
cubed potatoes……………………………………….white camote
sampaloc,fruits in sinigang green mangoes alibangbangleaves, calamansi juice, camias fruit, batuan
(Visayan)
commercial bacon…………………………………..homemade soft pork
glutinous rice……………………………………………long-grained California variety commercial lumpia wrapper
or wanton wrapper…………………………………….homemade wrappers*
imported fruit cocktail………………………………..locally canned fruits
The wise cook experiments, discovers, and passes on the top other amateurs a new discovery thereby is sincere gesture. Be wary of too secretive cooks!

SOUPS

SOUPS TO WHET THE APPETITE
I would like to classify soups into two general types: the thin, aromatic appetizers and the thick, hearty, sumptuous ones that can be meals in themselves. Julienne, served warm in demi-tasse cups, makes a fine starter for a heavy dinner. The brothy garlic soup falls under this category being a aromatic and delicately flavored. In general, delicately flavored first-course soups are made from the broth of beef, chicken, ham bones, even fish heads boiled over and over. Billion cubes (instant!) of chicken, beef, veal are now popular with the working wife, so are the dehydrated, packaged soup mixes that can be prepared in a jiffy. The addition of some barley, glutinous rice, vermicelli, flour threads (misua), egg noodles (miki), long rice (bijon) or sotanghon to a good substantial stock (beef, chicken, fish) plus flavouring and spice makes the appetizer soup so easy to prepare. The family of thick soups like bisque, the puree, the cream of vegetables, cream of chicken, meat-noodle-vegetables combinations, egg-vegetable-noodle combinations, the shellfish or fish chowders, the thick gruels (linugaw) are popular among children as a morning recess recess snack or among the adults as afternoon snacks (merienda). We shall then draw the line between the appetizer soups and the the creamy, rich, hearty soups.

THE HEARTY SOUPS
On cold days, the children adore the thick, rich gruels (linugaw) which are popular among children as a morning recess snack or afternoon snacks eaten with the puto and grated coconut. However, the truly creamy soups made from vegetables like peas, beans, ripe tomatoes are better served with crackers or dry melba toast. Sumptuously thick meat and vegetable soups, chicken and noodles, bean and bacon combinations are really delectable lunch dishes served with buttered toast or crusty pan de sal. A few rich, hearty soups in this collection are familiar to you, since these have been picked out form my grandmother’s kitchen files and some from my aunt’s and my mother’s.

FIRST COURSE* SOUPS

JULIENNE
2 cups mixed cabbage, potato, carrots, celery, cut julienne style (shoestring)
8 cups chicken or beef stock
½ teaspoon pepper
1 teaspoon vetsin
salt to taste
Measure the stock into a saucepan. Add the vegetables, pepper, salt, and vetsin. Bring to a boil, then lower the flame to simmering point. Cover, cook slowly till the vegetables are done.

MISUA-PATOLA SOUP
6 cups chicken stock (or shrimp liquor or fish head broth)
2 packages (rolls) fine misua
1 large sliced patola
1 tablespoon minced garlic
1 minced onion
2 tablespoons cooking oil
3 tablespoon patis
pepper to taste
Sauté the garlic first and then the onions in hot cooking oil till golden brown. Add the stock, patis, pepper, and vetsin. Cover and boil for 15 minutes. Drop in patola. Cover and cook for 5 minutes. Uncover. Break misua into short lengths and drop into the boiling broth. Cover. Remove from fire immediately.

GARLIC SOUP
6 cups beef stock
4 cloves garlic, minced
2 tablespoons chopped onion
6 slice day-old bread or 4 pieces pan de sal
2 tablespoon melted butter
salt and pepper to taste
In one tablespoon oil fry the garlic and onions till brown. Pour in the 6 cups of rich beef stock. Season well with salt and pepper.
Just before serving, let float a few hot croutons atop the soup. To make croutons: Cut the slices of bread into cubes (1″). In a fairy hot skillet melt 2 tablespoons of butter. Brown the bread cubes till crisp.

LIVER-MUSTARD SURPRISE
½ cup finely sliced chicken liver
1 cup sliced fresh mustard (1″)
2 cloves garlic minced
5 cups chicken stock
vetsin, pepper, salt to taste
Brown the garlic in 2 tablespoon oil in a deep skillet. Sauté the liver quickly: then add chicken stock. Cover, cook for 10 minutes. Drop in the mustard. Season with pepper, salt and vetsin. Cover again, cook for 5 minutes. Remove from fire. Uncover. Too long cooking will toughen the liver.

CLAIM* BROTH
½ cup shucked clams
1 cup sayote or upo, cut in strips
2 tablespoons cooking oil
1 tablespoon macerated young ginger
6 cups rice washing
Patis and pepper to taste
Heat the oil in a saucepan. Brown the ginger quickly adding the shucked clams. Cover to cook. Add the seasonings and water. Shimmer with the lid on for 20 minutes. Remove from fire.

QUAIL** EGGS IN MISUA
12 peeled hard-boiled quail eggs
8 cups chicken stock
2 tablespoons fat or oil
2 tablespoons minced onion
2 bundles flour threads (misua)
2 tablespoons chopped kinchay
Patis-pepper-vetsin to taste
Brown onions in hot oil in a deep skillet. Add kinchay, patis, pepper and vetsin along with chicken stock. Bring to a boil. Lower heat and simmer about 10 minutes. Drop eggs, vetsin and misua broken in short lengths into the simmering mixture. Stir and cover. Remove from fire at once.

VEGETABLES SURPRISE
1 cup shredded Baguio pechy
1 cup diced squash
1 large potato, cubed
½ cup peas
10 cups beef chock
¼ cup shell macaroni
Patis or salt, pepper, vetsin to taste
In a medium sized saucepan put all the ingredients together and simmer gently till flavors have blended.

LEMON-RICE DELIGHT
2 cans condensed chicken broth
2 cups water
¼ cup uncooked rice
3 eggs
¼ cup lemon juice
chopped parsley
Heat broth and water in a saucepan to boiling. Add rice; reduce heat, cover and simmer until rice is tender about 15-20 minutes. Remove from heat. In a bowl, beat eggs with a rotary beater until light and frothy. Slowly beat lemon juice into eggs, then gradually beat in 1 cup of the broth mixture. Stirring constantly, slowly add egg mixture to remaining broth in pan. If making ahead, chill at this point. Just before serving, heat soup until hot, but do not boil. Serve with a sprinkle of parsley.

SHRIMP-CORN MEXICALI
¼ cup chopped shrimp
2 tablespoons butter
2 cups shrimp liquor
2 tablespoons minced onion
1 cup diluted milk
dash of Tabasco and paprika
¼ cup sweet cream corn
½ teaspoon ground pepper
salt and vetsin to taste
Brown the onion in 2 tablespoon butter adding the shrimps, shrimp liquor, salt. Stir slowly with spoon. Bring to a boil. Simmer for 15 minutes. Add vetsin and remove from fire.

THE RICH, HEARTY SOUPS

BEAN-BACON PUREE
2 cups cups strained, boiled
dried white beans
8 rashers bacon
1 tablespoon vetsin
3 cups beef stock
2 tablespoon vetsin
salt and pepper to taste
Wash, then soak the dried beans overnight. Boil in a deep kettle till mushy. Strain bean pulp through a wire strainer. Discard tough bean outer skin. To the strained bean mush, add the beef stock, salt and pepper, vetsin and 5 rashers of bacon chopped fine. Bring to a slow boil and simmer until flavors have blended. Thicken with flour.
Before serving, fry the 3 bacon rashers to a crisp and crumble these over the soup.

CREAM OF TOMATO SOUP
1 cup tomato paste
½ cup onions, pounded to a pulp
2 square inches of butter
3 Knorr chicken bouillons
1 cup evaporated milk
½ cup water
3 tablespoons flour dispersed in water
Scald the milk but do not boil. Dissolve chicken bouillons in milk; add onion pulp. Simmer, stir until onion has blended into milk-buillon mixture. Strain. Save onion pulp for other soups.
Return buillon-milk mixture to saucepan adding butter and stirring till melts. Now add tomato paste, stirring constantly to blend well. Thicken with flour dispersed in water. Remove from fire. Serve with brown toast, saltine crackers, or Graham crackers.

CRABMEAT BISQUE
1 cup (packed) cooked crab meat
1 cup chopped raw shrimp meat
1 stalk celery, chopped fine
2 cups evaporated milk
1 large potato, diced
4 tablespoons onion, minced
2 tablespoon flour
2 bouillon cubes ( chicken)
½ cup chopped mushrooms
1 cup fine cracker crumbs
salt, pepper, vetsin
In a double boiler cook the crabmeat, shrimp, celery, mushrooms, and potatoes with 2 cups milk seasoned with salt and pepper until done.
In a deep skillet, fry the onions in 1 tablespoon oil. Add ¼ cup water and bring to a boil. Dissolve the chicken bouillon cubes. Season with vetsin.
Blend the two mixtures in a deep baking dish, stirring in the fine cracker crumbs. Bake in a moderate oven (350°) till the top is slightly browned. This is a nutritious meal in itself.

LEMON-RICE DELIGHT
2 cans condensed chicken broth
2 cups water
½ cup uncooked rice
3 eggs
¼ cup lemon juice
chopped parsley
Heat broth and water in a saucepan to boiling. Add rice; reduce heat, cover and simmer until rice is tender about 15-20 minutes. Remove from heat. In a bowl, beat eggs with a rotary beater until light and frothy. Slowly beat lemon juice into eggs, then gradually beat in 1 cup of the broth mixture. Stirring constantly, slowly add egg mixture to remaining broth in pan. If making ahead, chill at this point. Just before serving, heat soup until hot, but do not boil. Serve with a sprinkle of parsley.

SHRIMP-CORN MEXICALI
¼ cup chopped shrimp
2 tablespoon butter
2 cups shrimp liquor
2 tablespoon minced onion
1 cup diluted milk
dash of Tabasco and paprika
¼ cup sweet cream corn
½ teaspoon ground pepper
salt and vetsin to taste
Brown the onion in 2 tablespoons butter adding the shrimp liquor, salt. Stir slowly with spoon. Bring to a boil. Simmer for 15 minutes. Add corn, diluted milk, paprika, Tabasco, and pepper. Cover. Simmer for 10 minutes. Add vetsin and remove from fire.

THE RICH, HEARTY SOUP
2 cups strained, boiled,
dried white beans
8 rashers bacon
1 tablespoon vetsin
3 cups beef stock
2 tablespoons flour
salt and pepper to taste
Wash, then soak the dried beans overnight. Boil in a deep kettle till mushy. Strain bean pulp through a wire strainer. Discard tough bean outer skin. To the strained bean mush, add the beef stock, salt and pepper, vetsin and 5 rashers of bacon chopped fine. Bring to a slow boil and simmer until flavors have blended. Thicken with flour.
Before serving, fry the 3 bacon rashers to a crisp and crumble these over the soup.

CREAM OF TOMATO SOUP
1 cup tomato paste
½ cup onions, pounded to a pulp
2 square inches of butter
3 Knorr chicken bouillons
1 cup evaporated milk
½ cup water
3 tablespoons flour dispersed in water
Scald the milk but do not boil. Dissolve chicken bouillons in milk; add onion pulp. Simmer, stir until onion has blended into milk-buillon mixture. Strain. Save onion pulp for other soups.
Return buillon-milk mixture to saucepan adding butter and stirring till it melts. Now add tomato paste, stirring constantly to blend well. Thicken with flour dispersed in water. Remove from fire. Serve with brown toast, saltine crackers, or Graham crackers.

CRABMEAT BISQUE
1 cup (packed) cooked crab meat
1 cup chopped raw shrimp meat
1 stalk celery, chopped fine
2 cups evaporated milk
1 large potato, diced
4 tablespoons onion, minced
2 bouillon cubes (chicken)
½ cup chopped mushrooms
1 cup fine cracker crumbs
salts, pepper, vetsin
In a double boiler cook the crabmeat, shrimp, celery, mushrooms, and potatoes with 2 cups milk seasoned with salt and pepper until done.
In a deep skillet, fry the onions in 1 tablespoon oil. Add ¼ cup water and bring to a boil. Dissolve the chicken bouillon cubes. Season with vetsin.
Blend the two mixtures in a deep baking dish, stirring in the fine cracker crumbs. Bake in a moderate oven (350°) till the top is slightly browned. This is nutritious meal in itself.

CHICKEN-ASPARAGUS SOUP
2 large chicken breasts, diced
2 cups chicken stock
2 stalks green onions
egg-batter mixtures:
2 raw eggs
1 tablespoon white wine
½ flour
1 large onion, minced
8 asparagus spears
salt, pepper, vetsin
Place the chicken stock in a deep skillet; let simmer for 15 minutes. Beat the eggs into the flour adding the white wine to blend well. Into this batter mix the diced raw chicken meat. Stir. Drop by spoonfuls into simmering soup. Add seasonings, asparagus spears. Thicken with remaining batter. Remove from fire.

ARROZ CALDONG GOTO
½ kilo tripe (thick kind)
½ cup glutinous rice
1 cup ordinary rice
2 onions, chopped
1 head garlic, minced
½ cup green onions, sliced
pepper, patis, vetsin
Wash and clean the tripe in running water removing all suet (sebo) that clings to it. Cut in 1½-inch squares. Boil in salted water in a deep caldron until very tender, it can be cut with a spoon.
Fry the garlic to a golden brown crispness. Set aside in a saucer. Sauté minced onions in the garlic-flavored oil till just limp. Add rice. Stir open adding two cups of broth from the meat. Season with patis and cover. Pour this sautéed mixture into the caldron with the tenderized tripe. Add more patis, pepper and vetsin. Bring to a soft boil. Lessen the heat and simmer until rice is cooked.

SPECIAL CHINESE CRUEL
Boil the head of the pork ( after it has been cleaned thoroughly) in a deep caldron. Strain the white broth into the another caldron freeing it of bone bits.
Sort and wash 2 cups of quality rice.
Sauté a tablespoon of pounded garlic, 1 large chopped onion in 2 tablespoons lard. Add rice, 2 tablespoons patis, pepper and 1 cup of pork broth. Cover. Simmer to cook until just half done. Pour this rice mixture into the strained pork broth adding ½ cup dried shrimps (hibe). Cover. Simmer gently till he rice is cooked. Season with vetsin and some more pepper.
Serve with kulao* and vegetable sauté**.

BEEF-VERMICELLI SOUP
2 cups ground beef
1 onion, minced
2 cloves garlic, macerated
2 bundles fideos (vermicelli)
8 cups water
patis, pepper, vetsin to taste
Fry the garlic in hot oil till slightly browned. Sauté the onions, add the beef, some salt and stir to blend well adding ¼ cup water. Cover and cook for 15 minutes. Now add the rest of the water and simmer gently. Add vermicelli. Season with patis, pepper, and vetsin.

OIL-TAIL PEPPER POT
4 cups diced ox-tailed meat (cooked)
1 large red pimiento, diced
1 large green pepper, diced
8 cups beef stock
2 large potatoes, grated
2 large onions, quartered
salt and vetsin to taste
Accommodate all ingredients in a deep caldron. Simmer gently till the ingredients are tenderly mushy and thick. Season and serve.

CALANDRACAS
½ kilo beef brisket, cut in 1-inch cubes
10 cups water
2 bilbao sauges, coarsely sliced
6 chicken livers, cut in halves
4 potatoes, cubed
1 thick slice (4 inches) squash, cubed
2 stalks pechay, sliced
¼ head cabbage, sliced
1 large sayote, cut in strips
½ box macaroni, cut in 2″ lengths
vetsin, patis, pepper to taste
Boil the beef cubes in a deep kettle till tender. Add chicken livers and sliced bilbao sausages along with all the other ingredients except macaroni and seasonings.
When the vegetables are done, season with patis, pepper, and vetsin. And cut macaroni. Cook until mushy. This makes the soup thick and very savory.

CLAM CHOWDER
2 tablespoons butter
2 potatoes, diced
2 cups thick, rich milk
1 small bunch celery, chopped
½ cup chopped Chinese cabbage
½ cup minced onions
1 cup shucked clams
½ cup fine biscuit crumbs
salt and pepper to taste
In a deep casserole or saucepan mix all the ingredients except milk, clams and biscuit crumbs.
Simmer gently till all ingredients have blended into a mushy consistency.
Add clams and biscuit crumbs and seasonings. Simmer again. Add milk last. Do not boil to avoid curdling the milk. Serve very hot.

“LO-MI”
1 cup shelled, deveined shrimps
½ cup sliced, lean pork
1 sliced bitcho-bitcho*
½ cup finely sliced pork liver
1 sliced patola
½ cup chopped Chinese cabbage
A large stalk of celery
2 tablespoons soy sauce
1 large onion, minced
3 tablespoons cooking oil
1 macerated garlic clove
½ kilo egg noodles (mike)
2 large raw eggs
salt, pepper, vetsin to taste
In a large deep skillet, brown the garlic and onions. Sauté the shrimps, pork, bitcho-bitcho, and pork liver, stirring often. When half done, season with soy sauce and add ¼ cup water. Bring to a quick boil. Drop in all vegetables. Cover to cook over medium heat. Cut noodles in short 2- inch lengths and add to boiling mixture adding only little water to make a thick soup. Add seasonings. Cover. When noodles are tender divide the soup into 2 deep soup tureens. Break the eggs and drop one into each tureen. Cover. Serve hot.

CORN-CHICKEN SOUP
bony chicken parts
4 cups water
3 ears young fresh corn
dash of pepper
1 big onion, sliced
½ cup evaporated milk
½ teaspoon salt
giblets
Boil bony parts of chicken in 4 cups water. Cook for 30 minutes. Add giblets. Remove meat from bones and add chicken pieces to the broth. Remove kernels from 3 ears of fresh, young corn. Add to soup. Add onion, seasoning, and milk. May be thickened with cornstarch.

CREAMED CHINESE CABBAGE SOUP
½ kilo Chinese petsay
1 cup broth or water
½ cup evaporated milk
3 tablespoons chicken oil (rendered from chicken fat)
4 mushrooms, cooked (fried) diced
1 tablespoon chopped boiled ham
1 teaspoon salt
¼ teaspoon vetsin
1 tablespoon cornstarch, mixed with 3 tablespoons water
Cut petsay into small sections. Boil until tender and drain. Heat 3 tablespoons chicken oil and sauté petsay. Add broth, milk, salt, and vetsin and bring to a boil. Add cornstarch mixture and stir well. Remove to serving dish and sprinkle with chopped ham and mushrooms. Serve hot.

STEAMBOAT OR FIRE KETTLE*
¼ kilo pork, sliced thin
¼ kilo boned chicken, sliced
¼ kilo small-size fish, boned
¼ kilo fresh oysters
½ cup shrimp, shelled and cleaned
½ cup dried scallops, soaked and drained
½ head Chinese cabbage, chopped
10 cups broth or water
1 bamboo shoot, sliced thin
1 teaspoon salt
1 oz. bijon, dipped in boiling water and drained
2 tablespoons grated ginger
3 tablespoons chopped leek
3 tablespoons wine
6 dried mushrooms
Use steamboat pan. If none is available you can substitute a rice cooker. Prepare all meat, sea food (oyster should be washed in salt water), and vegetable ingredients are directed above. Arrange all the ingredients in a platter. Place broth in steamboat and heat, other ingredients are cooked in broth.
Dish should be cooked at the table so that diners may help themselves from it when ingredients are sufficiency cooked. Food is eaten from small individual bowls along with soup in which it is cooked. Season the soup with salt and wine.

FISH HEAD WITH BEAN CURD SOUP
1 piece of fish head (lapu-lapu or tanguingue)
4 slices of ginger
1 big onion
2 tomatoes
½ teaspoon salt
½ kilo petsay, sliced
2 cups broth or water
2 cakes tokwa
3 tablespoons oil
1/8 kilo sotanghon
Heat oil and fry the ginger and fish head for 5 minutes. Add to cups broth and oil. Add tomatoes, onion, and petsay. Lastly, add tokwa cut in cubes and the sotanghon. Simmer for 20 minutes. Remove fish heads from soup. Season.

HEARTY HOLIDAY SOUP
1 package ROYCO chicken noodle soup
4 cups water
1/3 cup margarine or butter
1 medium-sized onion, sliced
1 red bell pepper sliced thinly lengthwise
1 package ready-to-cook fish balls
¼ kilo shrimps, peeled whole
½ teaspoon salt
pepper to taste
Sauté onions bell pepper in margarine. Add water and ROY CO chicken noodle soup. Let boil. Add fish balls and shrimps. Cover for 5 minutes. Add salt and pepper to taste. Serve hot.

SALADS AND VEGETABLE DISHES

SPECIAL COMBINATION SALAD
1 cup thin strips of ham
1 cup thin strips of chicken
3 cups finely shredded cabbage, lettuce and chopped cucumber
salt and pepper to taste
1 cup mayonnaise or salad dressing
Combine all ingredients and toss lightly. Chill. Serve in lettuce bed.

TUNA SALAD ROYALE
1 cup flaked tuna fish, drained
2 cups pineapple tidbits, drained
½ cup shredded lettuce or cabbage
1 cup mayonnaise
salt and pepper to taste
Toss together tuna, peanuts, shredded lettuce, mayonnaise and seasonings to taste. Lightly fold in the shredded cheese. Chill well, and serve in crisp lettuce cups. Garnish as desired.

TAHONG RAINBOW SALAD
1½ cups very young tahong, shucked
1 cup potatoes, diced
1 cup carrots, diced
1 cup beets, diced (available in cans)
1 big apple, diced
1 small can pineapple chunks
1 cup red pimientos, diced
5 spoons relish
1 small onion, minced
1 cup mayonnaise
1 small can asparagus
2 hard-boiled eggs
In a mixing bowl, thoroughly mix first ten ingredients except the shucked tahong. Add tahong later and stir very slowly to prevent tearing apart of meat. Add salt to taste.
Remove salad mixture into a tray with tahong shells arranged in a open flower formation and smooth with a spoon. Garnish rainbow fashion with egg whites, egg yolk, asparagus, pimientos, beets, and carrots all finely mashed. Serve cool.

CABBAGE AND TUNA
3 cups shredded cabbage
1½ cups flaked tuna
1½ cup diced celery
½ cup cashew nuts
mayonnaise dressing
lettuce leaves
Mix all ingredients and let stand one hour. Chill. Serve on a bed of fresh lettuce leaves.

DINENDENG
2 tablespoons cooking fat
½ cup tomatoes, sliced
2 tablespoons bagoong alamang
3 cups rice washing
1 teaspoon salt
1 cup sitao, cut into 2- inch lengths
1 cup
quash, cubed
1 cup okra, cut into 1- inch lengths
2 cups squash tops
1 medium bangus, broiled
Sauté tomatoes and alamang. Add rice washing and cover. When the mixture boils, add salt, sitao and squash fruit. Cook 5 minutes. Add okra, squash tops, and broiled bangus. Cover and cook for 5 minutes longer.

PINAKBET
6 young eggplants, cut into 4 lengthwise but not separated
6 small ampalaya (cut same as eggplants)
10 okra pods, cut in two crosswise
A bundle of fresh sitao, cut in 2-inch lengths
1 cup calabasa, diced
6 small gabi roots, cut in halves crosswise
A piece of young ginger, sliced thinly
2 slices pork belly, sliced
8 pieces shallots, sliced fine
3 tablespoons bagoong dilis
In a palayok lay the vegetables in layers in this order: ampalaya, calabasa, eggplants, sitao, shallots, tomatoes, pork, gabi, ginger, okra.
Over these layers pour ½ cup water wherein teaspoon of salt has been diluted. Cook over a very slow fire with the cover on. When the vegetables are done, dilute the bagoong into ½ cup hot water. Strain and pour over the vegetables. Cover tightly. Cook for 25 minutes more.

SAULTED HEREBILLA
¼ kilo herebilla
2 cloves garlic, chopped
½ cup sliced onion
3 tablespoons shortening
½ cup sliced tomatoes
1 cup pork, cut into pieces
½ cup shrimps
salt to taste
2 cups shrimp juice
Wash the herebilla and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shrimps. Add the shrimp juice, stirring constantly, and bring to a boil. Add herebilla and boil again until crisp-tender. Season with salt.

GREEN GARLIC WITH SOTANGHON
2 cloves garlic, minced
¼ cup sliced onions
½ cup sliced tomatoes
30 bawang stems, cut crosswise finely
3 pieces tokwa, cubed and fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tablespoons shortening
salt to taste
2 cups shrimp liquor
100 grams sotanghon, soaked
Sauté the garlic, onions, and tomatoes in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stir constantly until it boils. Add bawang stems and fried tokwa and cook for a few minutes or just until bawang is crisp-tender. Add salt to taste. Add soaked sotanghon, cut in short pieces, last. Cook for another 15 minutes or until sotanghon is done.

CABBAGE-BAGUIO BEANS SAUTE
1 small bunch celery, cut into pieces
½ small cabbage, sliced thin
2 cups sliced Baguio beans
½ cup shelled shrimps
1 cup ground pork
3 cloves garlic, minced
½ cup sliced onion
1 cup shrimp juice
½ cup sliced tomatoes
2 tablespoons shortening
salt to taste
Saute the garlic, onions, tomatoes, pork and shrimps in shortening. Add salt to taste. Add the shrimp juice, and stirring constantly bring to a boil. Cover and cook for a few minutes then add the cut beans and the cabbage. Cook till limp, then add the celery. Cook until the vegetables are crisp- tender.

CABBAGE-SITSARO SAUTE
1 small cabbage, sliced fine
30 pieces sitsaro
3 cloves garlic, chopped
½ cup sliced onion
½ cup sliced tomatoes
½ cup pork, sliced
½ cup shelled shrimps
1 cup shrimp juice
2 tablespoons shortening
salt to taste
Wash cabbage well and drain. Saute in shortening the garlic, onion, pork and tomatoes. Add shrimps then shrimp juice. Stir until it boils. Add the sliced cabbage and sitsaro. Season to taste. Cook until sitsaro $ cabbage are crisp- tender.

Tokwa-Vegetable
4 tokwa cakes, sliced fine (shortening style)
3 cups finely shredded cabbage
1 large sincamas, shredded
4 camotes, cubed
½ cup chopped fresh shrimp
1 bunch kinchay, chopped
Salt, pepper, vetsin

Same procedure as No.3

SUAM NA MAIS WITH AMARGOSO LEAVES
3 tablespoons lard
1 teaspoon minced garlic
2 tablespoons sliced onion
1 cup sliced pork
1 cup shelled shrimps
4 cups shrimp juice
3 teaspoons salt
Dash and pepper
1 cup shredded young and fresh corn
2 cups amargoso leaves, washed
Sauté garlic, onion, pork and shrimps. Add shrimp juice. Cover and allow to boil. Season with salt and pepper, add corn and cook until the corn is tender. Add amargoso leaves. Cover and cook 5 minutes longer without stirring.

INALAMANGAN SANTOL
½ kilo pork
2 tablespoons lard
2 segments garlic
½ cup bagoong alamang or fresh alamang
1 sliced onion
2 small tomatoes, chopped
2 pieces santol, peels and cut in quarters
¼ cup water for fresh alamang
Boil pork with vinegar until tender. Cut into small pieces. Saute garlic, onions and tomatoes. Cook 2 minutes, and pork. Cover. When the pork is browned, add santol and alamang. Cook 5 minutes. Place in relish dishes, and serve with sinigang.

AMPALAYA-1
½ kilo ampalaya, sliced fine
¼ kilo shrimps, peeled
¼ kilo pork, cut in strips
1 onion
2 cloves garlic, crushed
4 ripe tomatoes
? cup miso*
3 tablespoons lard
1 cup shrimp liquor
Salt and pepper to taste
Divide the ampalaya and remove the seeds. Slice them thin, crosswise. Peel the shrimps. Cut the pork into small pieces. Roast tomatoes, peel and remove seeds, then chop. Saute the garlic, onion and tomatoes in frying pan. Add the pork and shrimps and miso; then the shrimp liquor. Simmer until meat is tender. Add the sliced ampalaya and continue simmering until ampalaya is crisp-tender. Season to taste.

AMPALAYA-2
1 kilo ampalaya, sliced fine
1 cup tenderloin (beef), sliced thin
? cup tausi or miso
3 tablespoons cooking oil
2 onions, chopped
3 cloves garlic
3 tablespoons soy sauce
1 tablespoon flour
Salt and pepper to taste
Saute the garlic and onion in hot lard. Continue cooking until lard begins to sizzle. Add beef and when almost cooked add tausi and soy sauce stirring well. When mixture starts to boil, add ampalaya. Continue cooking until ampalaya is crisp-tender. Add salt and pepper to taste. Thicken with flour dispersed in water.

PASTA LENTEJAS MADRILENA
1 cup dried lentils
2 cups canned tomatoes or tomato sauce
¼ teaspoon pepper
8 rashers bacon, fried crisp
2 tablespoons bacon fat
1 onion, chopped
Vetsin
Pressure cook the lentils for 8-10 minutes (about 30 minutes of regular cooking). Saute onion in bacon fat and cook slowly until brown. Add tomatoes, pepper, and vetsin, then the lentils and simmer 30-40 minutes. Serve over rice or noodles. Garnish with crisp bacon.
Note: If you use mongo beans, soak them first for several hours or overnight and then cook them until they are soft. Then proceed with the recipe.

MEATLESS HAMBURGER
1 banana blossom (puso ng saging)
2 eggs
½ cup shrimps (dried)
Diced onions
Diced garlic
2 tablespoons soy sauce
Salt to taste
2 tablespoons flour
Dice the banana blossom and rub it in salt. Blanch for 3 minutes in boiling water. Press out the water. Mix all the other ingredients with the diced puso. Form into patties and fry in deep hot fat. Serve hot with catsup.

STUFFED VEGETABLES
2 large firm tomatoes
2 large onions
2 large green peppers
1 pound ground beef
1½ cups soft bread crumbs
2 tablespoons catsup
1 tablespoon snipped parsley
¾ teaspoon salt
? teaspoon pepper
1 tablespoon cooking oil
? cup catsup
? cup water
½ cup (2 ounces) shredded process Swiss cheese
Cut tops off tomatoes; scoop out pulp. Chop tops and pulp; drain and set aside. Peel onions. Cut off tops of green peppers; remove seeds and membrane. Precook onions and peppers in boiling salted water for 5 minutes; drain. Cool. Remove centers from onions; chop ¼ cup of onion centers and reserve ( use remaining onion centers another time). Brown ground beef in skillet; drain of excess fat. Stir in reserved chopped tomato, reserved chopped onion, bread crumbs, the 2 tablespoons catsup, parsley, salt, and pepper. Stuff tomatoes, onions, and peppers with meat mixture. Place onion and peppers in hot cooking oil in skillet. Add the remaining catsup and water. Cover; simmer 10 to 15 minutes. Add stuffed tomatoes to skillet. Cover and continue to simmer 15 to 20 minutes more. Sprinkle shredded cheese over stuffed vegetables. Cover; heat till cheese melts, about 5 minutes.

FISH AND SEA FOODS
The traditional Friday menu consists of mongo and fish (paksiw, escabeche, or tinapa with salted eggs). As a concession to the younger generation, a pot of beans or a dish of pasta may replace the mongo but no meat is served as a main dish on this day.
At any rate, the budget-conscious housewife deserves a respite, if only for one day of the week, from her daily struggle to stretch her food allowance to the limit. By following tradition of serving meatless dishes on Friday, she does not have to rack her brains planning a menu that is both within her budget and acceptable to her family.
A meatless dish does not mean using fish alone. Other alternatives for meat are eggs (which can be prepared in many different ways), legumes or beans and pasta made with cheese and milk to make it protein-rich. Fish, however, is always the first choice of most housewives when do not want to use meat, for fish, being light, is a welcome change from the usual rich heavy meat dishes. Unfortunately, fish and other sea foods are no longer so cheap as before. Even the lowly galonggong and dalagang bukid now cost P5 to P7 a kilo. Many varieties of fish which are in great demand cost of much as meat, while large shrimps and prawns cost more than beef tenderloin.
To get the most out of the money that you can spend on fish, you must learn to do two things: how to buy them wisely and how to cook them so that they will be acceptable to your family, specially when they are not over fond of fish. Perhaps these suggestions would help.
But fish in your neighborhood market where you will find more varieties and at wider price range. Go to market early for in these days the supply of fish, specially from the deep seas, is rather on the short side. If you are not a working housewife, go to the market often if not everyday, to buy fish and vegetables. Before buying anything, go around first, to compare the prizes. Don’t be afraid or ashame to bargain but don’t reduce the prize of the vendor to half. Because cooking oil has more than doubled in price, learn to cook fish without using any or just very little cooking oil. Trim off the fat from the pork you buy, render into lard, and use this fat for sauteeing fish and vegetables.
Do not overcook fish. It is done as soon as its flesh can be flaked with a fork. Cook just enough fish one meal, for reheating left-over develops an undesirable strong fish odor.
Always serve a fish dish, even the lowly paksiw or tinola, with a flourish, never with an excuse. Take some effort to fry rice, with eggs, or prepare a filling dessert.
Now that the tomatoes are plentiful and cheap, prepare plenty of sauce for the fish first, drop it into the tomato sauce and let simmer in the sauce until done. Serve while hot.
Fuss with fish, that is, give more time and effort when you buy, cook, and serve fish, to make it more palatable, more attractive. The trouble you take will be repaid when you see your husband and your children enjoy eating fish instead of leaving it on the table.

FISH LOAF
2 cups flaked fish minced
2 beaten eggs 1 clove garlic, mashed
1 cup fine bread crumbs Salt and pepper to taste
2 tablespoon kinchay
Combine all ingredients and mix well with a fork. Turn this mixture into a well-greased baking pan and bake in a moderate oven until firm or steam in a kawali with boiling water as you would leche flan. Serve with any fish sauce.

TUNA TART
Line a tart with your favorite pastry and arrange pieces of drained tuna on top. Season a rich cream sauce well with salt and cayenne pepper and combine with two lightly beaten egg yolks. Beat the two egg whites until stiff and fold them gently into the sauce and pour it over the tuna. Bake in a pre-heated, moderately hot oven for 30 minutes or until done.

FISH LUMPIA FILLING
1 onion, sliced
2 cloves garlic, minced
1 large tomatoes, sliced
2 cups flaked fish
2 tablespoons minced kinchay
Salt and pepper
Saute the onion and garlic in a little lard. Add the sliced tomatoes. Drop in fish and season mixture with salt and pepper. Add minced kinchay at end of cooking. When cold, use as lumpia filling, using 2 tablespoons for each wrapper.

TUNA SCALLOP
3-4 medium potatoes
1 small tin tuna, broken into pieces
1 small onion, finely chopped
Salt and pepper
Paprika and parsley
Boil the potatoes until barely tender, slice them in rounds and saute in hot oil or butter together with the onion. When potatoes and begin to brown, add the tuna (drained). Let these brown lightly, then season with salt and pepper and serve hot garnished with a sprinkling of paprika and generous amount of finely chopped parsley.

TUNA-STUFFED TOMATOES
1 onion, finely chopped
1 small tin tuna, broken into pieces
5 large tomatoes
6 ounces cooked rice
Breadcrumbs
Butter
Saute the onion in a little hot oil. Blend in cooked rice and tuna pieces. Season well. Fill tomato shells with this mixture, sprinkle with fine breadcrumbs, dot with butter, arrange in a well-buttered, shallow casserole and bake in a moderately hot oven until tender and well-browned.

TUNA CASSEROLE
1 onion, chopped
1 small green pepper, chopped
1 tin cream of celery soup
¼ pint milk
4 ounces cheddar cheese
1 teaspoon Worcestershire sauce
1 large tin tuna, broken into pieces
4 ounces cooked macaroni
Seasonings
Saute onion and green pepper in butter or oil until tender. Blend with cream of celery soup, milk, cheese, Worcestershire sauce, tuna pieces, cooked macaroni and seasonings to taste. Turn into a well-greased casserole, sprinkle with extra cheese, adding a few tomato slices and bake in a moderately hot oven.

TUNA TIPS
For added flavor and economy, use the oil from tin of tuna to grease the dish when making tuna casseroles. Blend onion soup, tuna and sour cream for a quick party dip.
A tin of drained tuna blended into a tin of tomato soup and well-seasoned with oregano makes a super sauce to serve with spaghetti.
To make a quick snack, blend drained flaked tuna with mayonnaise to moisten and a tablespoon each of sweet chopped pickled and minced onion. Spread on split hamburger buns, top with grated cheese and place under the grill to lightly brown.
Drained tuna pieces placed in the center of a serving plate and encircled with potato salad, tomato salad or green salad makes a simple, delicious and classic meal starter.

BOSTON LOBSTER THERMIDOR
6 large lobster tails
¼ teaspoon lemon-pepper seasoning
½ cup cooking sherry
2 cans condensed chicken broth or
3 chicken bouillon cubes dissolved
in 2 cups water
½ cup butter
4 tablespoons flour
½ cup diced pimiento
½ teaspoon nutmeg
1 cup heavy cream, canned or fresh
Salt and paprika
Cook lobster tails in salted water. Remove from shells ( there should be 2 cups of meat). Cut in small pieces. Chop the lobster meat.
Use the pan you will serve in. Melt butter in pan. Add onion and cook for 5 minutes. Add flour, lemon-pepper, and nutmeg. Stir and cook in 1 minute. Add chicken broth slowly and cook until thick. Add cream slowly. Do not boil. Add sherry and pimiento then add salt and pepper if needed. Add lobster. Just before serving, sprinkle with sprinkle with paprika and broil until golden brown.

TILMOK
1 cup crab fat (aligui)
2 cups shredded young coconut
Chopped garlic
½ cup chopped green onions
3 crushed labuyo peppers
3 oregano leaves (optional)
Salt to taste
Banana leaf for wrapping
Mix the ingredients together. Pass the banana leaf over a flame to make it pliable. Divide the coconut-aligui mixture into about six portions and wrap each banana leaf. Cook the packets in a saucepan in 1 cup water until the water dries up, but do not let the pan become smoky.

FISH BALLS
2 cups flaked fish
4 tablespoons flour
Enough milk
Salt and pepper to taste
2 tablespoons finely chopped kinchay
or green onion leaves
Combine flaked fish, flour and milk. Season with salt and pepper to taste and finely chopped kinchay or green onion leaves. Place the mixture in refrigerator to harden, then form into smell balls. Drop balls into boiling water and then saute in a little lard to brown. Serve with sweet-sour sauce of vinegar, soy sauce and sugar.

MEATS AND POULTRY

WHAT IS BEEF

What is known as beef is the meat or flesh of a steer a castrated bull, from 4 to 5 years old. This is the age that gives the best beef, neither too young nor too old. By the way, veal is the flesh of a calf (young cow), killed when 6 to 8 weeks old. Veal, therefore, is the equivalent of chicken squab: beef, or capon.
The quality of beef depends on the age of the animal and its feeding. Beef should be firm and fine-grained in texture, well-marbled and covered with fat. The fat is firm and creamy white, the whiter the better. The suet (sebo) should be dry and crumbly.
Top quality or choice grade beef in the Philippines comes from animals that have been scientifically fed so that there will be an even distribution of fat all over the animals when they reach the age slaughtering. It is the fat that gives flavor to meat. If there is too little fat, the meat will dry up when cooked (unless fat is added to it by larding-mechado) and it will not be flavorsome. On the other hand, too much fat adds useless and expensive weight to the animal because beef is sold wholesale by the weight, bones and fat included. The retailer has to trim off excess fat and remove bones and sell them at a loss, the loss being recovered through the scale of the more demanded cuts, hence the high price of these cuts.
Here in the Philippines, Batangas beef is considered the best and is much in demand, specially on Sundays and holidays. The fat of Batangas beef is yellow, the brighter the color, the more appreciated is the meat dealers, to color with achuete or other harmless coloring the white fat of the beef they are selling, let us say not to deceive but to attract customers who are apt to bypass such as meat. I do not know what Batangas cattle eat or are fed with but it certainly is the cause of their yellow fat.
Many young homemakers are unfamiliar with the variety of cuts they can buy. Reading cookbooks and magazine articles written by Americans and intended for Americas would not help them because beef is cut differently here in our country and the names of the cuts are different too. Thus, if you ask for T-bone or Porterhouse steaks in local markets, chances are that the meat dealers would not understand you or would not be able to give you such steaks cut as they are in the United States. Such steaks may be obtained in cold stores, from frozen beef imported from Australia.
I learned to buy beef through the expensive way- by costly mistakes. For carne frita, I would buy cuts so tough no one could chew the and they had to be given to the dogs. For stew, I would get meat so lean it turned into threads that were difficult to swallow and were are tasteless as old wood. The meat dealers took advantage of my ignorance and gave me cuts because I could not tell one cut from another.
Experience is still the best teacher- even in buying meats. Take the meat dealer into your confidence. Tell him what you want the meat for- whether for pan frying, broiling or for stewing. Go to the market at the time when the animals are delivered from the slaughterhouse (in Manila, around five o’clock in the afternoon) so that you can see them whole. This article will give you the location of the various cuts or sections and the uses of each. Ask the meat dealer to show you where he will cut off the meat you have asked for. If the meat dealer is anxious to have you for a regular customer, he will not try to fool you but will serve you honestly. After a time, you will be able to tell just by looking at the meat from what cut it has been sliced off.

ESTOFADO
1 kilo lean beef, cut in 1-inch cubes
1 tablespoon cooking oil
1 cup dry white wine
1 large onion, sliced ¼- inch thick
1 green pepper, cut in strips
¼ cup raisins
1 clove garlic, minced
1½ teaspoons salt
? teaspoon pepper
½ cup sliced fresh mushrooms
¼ cup sliced olives
1 tablespoon all-purpose flour
1 cup cold water
Hot cooked rice
In large skillet, brown meat in hot oil. Add wine, tomatoes, onion, green pepper, raisins, garlic, salt and pepper. Simmer, covered, 1 hour. Add mushrooms and olives; simmer 30 minutes more. Combine flour and cold water; stir into stew. Cook, stirring constantly, till mixture thickens and bubbles. Serve hot over cooked rice.

CORN BURGER CASSEROLE
¼ kilo ground beef
1 medium size onion, chopped
2 tablespoons cooking oil
Pepper
1 teaspoon Worcestershire sauce
2 cups corn kernels, cooked
1½ cups cheese, grated
1 cup tomato sauce
2 egg yolks
½ kilo boiled potatoes, mashed and seasoned
Brown beef and onion in hot cooking oil in a large skilled. Drain off meat drippings. Stir in seasonings, corn, cheese and tomato sauce. Spoon mixture into well-greased casserole. Blend egg yolk into mashed potato. Spread over meat mixture. Bake in over 350°F for about 30 minutes

BEEF STRONGONOFF
½ kilo fillet of beef
½ cup sliced mushrooms
Salt, pepper, and nutmeg
1½ cups beef broth
3 tablespoons butter
1 small onion
½ cup sour cream (or evaporated milk
with 1 calamansi squeezed into it)

Cut meat in ½ inch slices. Pound with mallet or edge of a plate until thin. Melt 1 tablespoon butter. Saute onion for 2 minutes. Remove. Fry beef quickly- 5 minutes.
Remove and add to onion. Add 2 tablespoons butter to pan and saute mushrooms. Add beef, onions, and seasoning. Add sour cream. Heat but do not boil. Serve with rice or noodles.

BEEF CHI-CHOW
1 tablespoon cooking oil
1 teaspoon strips of peeled ginger
5 cloves garlic, crushed
1 medium onion, sliced
½ kilo tender beef, sliced into strips
3 cups water
1 small carrot, cut into strips
1 small sincamas, cut into strips
1½ cup sliced celery
1 small green pepper, cut into strips
2 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon cornstarch, dissolved in water
Salt, pepper and vetsin to taste
Heat oil and saute ginger, garlic and onion. Add beef; stir-fry, then pour in water. Cover and simmer. (Add more liquid if needed but leave about 1 cup of broth to the mixture).
Stir in carrot, sincamas, and bean sprouts; cook 10 minutes. Add the rest of the ingredients and simmer for 5 minutes more or till sauce is thickened.

BEEF AND NOODLE STRATA
1½ lb. ground meat
2 tablespoons Worcestershire sauce
¾ teaspoon salt
5 cups cooked noodles
2 cans (10 oz.) condensed vegetable soup
¾ cup water
Saute 1½ lb. ground beef. Stir in 1 tablespoon Worcestershire sauce and salt. Place 3 cups cooked noodles in 2-quart casserole. Spoon meat over noodles. Blend condensed soup, water and 1 tablespoon Worcestershire sauce; pour over all. Cover. Bake in 350° oven for 30 minutes.

BARBECUE IN PINEAPPLE JUICE
3 lbs. cross-cut blade steak ¼ teaspoon ground ginger
½ cup pineapple juice 1 chopped clove garlic
¼ cup salad oil 1 teaspoon salt
1 teaspoon dry mustard Freshly ground black pepper
Cut meat into cubes. Mix all ingredients in a deep bowl. Marinate meat for at least 4 hours before cooking.
Light the fire and allow it to burn down until glowing coals remain. Place meat over coals far enough from the heat to avoid fat flares. Avoid fast cooking over flames. While cooking, brush marinade sauce over meat. Continue cooking until done. Serve hot with broiled corn on the cob.

TERIYAKI

a. Steak

1½ kilos sirloin or top round steak
cut into ¼- inch steaks
1 cup soy sauce
½ cup water
¼-½ cup brown sugar
¼ cup white rum
2 tablespoons Worcestershire sauce
2-3 teaspoons ground ginger
2-3 cloves finely minced garlic
2 tablespoons salad oil
¼-½ teaspoon onion salt
Cut steak into large serving pieces and place in a small bowl (just to hold the steak). Combine all the sauce ingredients and mix well. Pour over the steaks so it will cover the meat. Make sure that all surfaces have been wet by the sauce. Cover and allow to stand for 8hours. (Prepare in the morning if for an evening meal.) Turn the meat at least 6-8times during the day. Grill, broil or barbecue the meat to individual taste and, while cooking, baste with the sauce.

b. Pot Roast
1½-2 kilos pot roast
2 tablespoons flour
1½ teaspoons salt
? teaspoon pepper
½ teaspoon curry powder
2 tablespoons chopped candied ginger
3 tablespoons shortening
¼ cup water
¼ cup honey
¼ cup soy sauce
2 tablespoons flour
Combine flour, curry powder, salt and pepper. Dredge the meat in the seasoned flour. Brown the dredged meat in hated shortening, then pour off any surplus shortening. Add the water, soy sauce, ginger and honey. Cover tightly and cook slowly for 3½ hours. Thicken with 2 tbsps. flour.

c. Roast Beef
1-3 kilos rolled rib toast of beef
2 cups beef broth (bouillon cubes can be used if you
have no broth on hand)
? cup soy sauce
½ cup red wine
2 teaspoons powdered ginger
¼ cup finely chopped spring onions
3 tablespoons brown sugar
2 tablespoons lemon juice (or dayap)
3-4 cloves crushed garlic
Place the meat in a deep bowl. Mix broth, soy sauce, wine, green onions, sugar, lemon juice, ginger and garlic. Stir the sauce until sugar is dissolved. Pour over meat and marinate in refrigerator overnight, or for at least 10 hours. Turn the meat occasionally. Remove the meat from marinade and place on a rack in an aluminum-foil-lined pan. The sugary marinade tends to burn the bottom of the pan, so the foil is a great work-saver. Allow 70 minutes per kilo for rare meat, 85 minutes for medium and roast in preheated oven at 325ºF. While it is roasting, brush the meat 3 or 4 times with the marinade. Remove the meat from the oven about 10-15 minutes before serving. Just before serving, heat the remaining marinade and serve in a bowl with the meat.

DELICIOUS SAUERBRATEN
1 kilo pot roast of beef
2 tablespoons oil water
? cup vinegar
1 teaspoon salt to taste
1½ tablespoons brown sugar
pinch each of ground cloves and all spice
½ teaspoon vetsin
½ teaspoon ground ginger
1 piece bayleaf
¾ teaspoon coarsely ground pepper
? cup chopped onions
¼ kilo small potato balls or large potatoes,
quartered
1 cup shredded cheese
2 tablespoons chopped pimiento
2 tablespoons flour dissolved in small
amount of water
Brown meat in hot oil; drain off fat. Add ¾ cup water; cover and simmer for 1 hour. Remove meat and cut into ½ inch thick slices. Return to kettle and add ¾ cup water and remaining ingredients except last four. Cover and simmer till fork tender, adding more water if needed.
Add potatoes, cheese and pimiento. Cook till potatoes are tender. Strain gravy and thicken with flour paste and adjust seasonings to taste. Pour over meat and potatoes.

SURPRISE DUMPLING STEW
16 ounces (2½ cups) dry pinto beans
2½ quarts water
¼ pound salt pork, diced (1 cup)
1 cup chopped onion
1 clove garlic, minced
1 teaspoon salt
Dash pepper
½ pound ground beef
¼ cup chopped onion
1 tablespoon chili powder
¼ teaspoon salt
Dash pepper
1 recipe Cornmeal Dumplings
Rinse beans; place in Dutch oven. Add water. Bring to boiling and simmer 2 minutes remove from heat. Cover let stand 1 hour. (Or, add beans to cold water; soak overnight.) Do not drain. Add salt pork, the 1 cup chopped onion, the garlic, the 1 teaspoon salt, and the first dash pepper to the beans. Cover and simmer for 3 hours or till tender. In skillet, cook ground beef and remaining onion till meat is browned and onion is tender. Drain off excess fat. Season with chili powder, the ¼ teaspoon salt, and remaining pepper. Cool.
To make Cornmeal Dumplings: Spoon 1 cup liquid from beans. Cool slightly. In bowl, combine 1½ cups yellow cornmeal, ¾ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon sugar. Add the 1 cup bean liquid, stirring constantly, till well mixed. Divide mixture into 16 portions. With lightly floured hands, shape each portion round a teaspoon of meat filling to form a ball. Stir any remain meat filling into beans. Drop dumplings into simmering beans. Cover tightly; cook 30 minutes. Serve in bowls.

BATCHOY
2 tablespoons cooking fat
1 teaspoon garlic, minced
2 tablespoons onion, sliced
½ teaspoon ginger, cut into fine strips
½ cup sliced pork
½ cup sliced pork liver
½ cup sliced pork heart
¼ cup pork kidney, boiled and sliced
4 cups meat stock
2 teaspoons patis
1 teaspoon salt
A dash of pepper
½ cup sweet red and green pepper,
cut into strips
1 bundle misua, broken into pieces
¼ cup green onions, cut fine

Saute garlic, onion and ginger. Add pork, liver and kidney. Cover and cook 5 minutes over moderate heat. Add meat stock and bring to a boil. Season with patis, salt and pepper. Add sweet red and green pepper and cook 2 minutes. Add misua and cook 3 minutes. Serve hot with green onions.

ALMONGIDAS
1 cup ground pork
1 egg
½ cup ground shrimp meat
1 tablespoon shortening
2 bundles fine misua
2 cloves garlic
1 minced onion
3 cups shrimp liquor
Salt or patis to taste
1 tablespoon chopped green onion
Pepper t taste
To the pork and shrimp add green onion, egg and seasonings ad shape into small balls about the size of calamansi. Saute garlic and onion and shrimp extract with 3 cups water. When the mixture boils, drop the meat balls into mixture. Simmer until meat balls are cooked, add misua and remove from fire. Add patis or salt to taste.

MENUDO (PORK)
1 pork lomo, sliced into fine strips
1 pork heart, cut into cubes
1 cup pork liver, sliced
1 pork pancreas, chopped fine
3 canton sausages, sliced crosswise
½ cup chopped onions
1 green pepper, diced
1 red pepper, diced
1 cup cooked garbanzos, peeled
1 small can tomato paste
½ cup water
¼ cup soy sauce
3 tablespoons calamansi juice
½ teaspoon ground pepper
Vetsin to taste
Place all the cut meat in a deep skillet. Add the liquid ingredients, black pepper and vetsin and bring to a slow boil over a slow fire. In a smaller skillet, fry the sliced canton sausages and the cooked garbanzos. Set aside. Saute the onions till almost brown. Add the red peppers and tomato paste diluted in 1 cup water. Cook this sauce for 10 minutes. Then add to the meat mixture in the deep skillet. Add fried canton sausages and garbanzos. Continue cooking till a rich thick sauce forms.

ASADO PAMPANGO

1 kilo fresh ham (pata)
2 bay leaves canela
calamansi juice
peppercorns
lard
oregano
minced garlic
Saute the garlic in lard and when brown, remove from the lard. Fry the ham in the same lard. When brown add the rest of the ingredients and cook over a slow fire ( about 2 hours) until the ham is tender. Slice to serve.

“PILAFF”

4 kidneys (pork)
2 oz. butter
4 rashers bacon, chopped
1 onion, peeled and finely chopped
¼ lb. mushrooms, sliced
4 fl. oz. stock or water
4 fl. oz. tomato juice
2 teaspoon corn flour
2 tablespoons red wine or water
Skin and core the kidneys and cut into small pieces. Heat the butter in a frying pan, add kidney, bacon, onion and mushrooms and cook until the onion is soft and golden brown. Add stock or water, tomato juice and seasoning and simmer over low heat for about 10 minutes. Blend corn flour with wine or water, add to the kidney mixture and stir for 2 minutes. Serve in a border of the boiled rice, or on toast.

BEAN CURD FISH
2 cakes soft bean curd (¾ lb.)
¼ lb. diced lean pork
16 pcs. large shrimps
3 tablespoons oil
1 clove garlic, cracked
1 tablespoon chopped leek
2 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons cornstarch, mix with
½ cup water or broth
3 tablespoons chopped cashew nuts
Cut bean curd into small squares. Shell, devein and split the shrimps in halves lengthwise. Heat oil and fry garlic and leak. Add meat. When the meat changes color, add shrimp, bean curd, soy sauce and sugar. Cover and cook for 20 minutes. Add cornstarch mixture. Turn out onto serving dish; sprinkle with chopped cashew nuts and serve hot.

PIED PEPPERS
6 large green bell peppers
½ kilo ground pork
3 cloves garlic, minced
1 medium size onion, chopped
1 can No.211 DEL MONTE tomato sauce
½ cup bread crumbs
¼ cup melted butter
Salt and pepper
Parboil peppers until medium soft. Trim off the stems and tops.
In a skillet, saute onion and garlic. Add ground pork; season with salt and pepper.
Stuff peppers with this mixture. Sprinkle with bread crumbs and melted butter. Place in a baking dish. Pour tomato sauce into prepared peppers. Sprinkle again with bread crumbs, salt, pepper and remainder of melted butter.
Bake in medium oven (350°F) for about 20 minutes or until stuffing is well done.

BREADED PORK CHOPS
6 large pork chops
Salt and pepper to taste
2 teaspoons calamansi juice
½ cup bread crumbs
1 egg beaten
Cooking oil
Season chops with salt and pepper and calamansi juice, about 20 minutes before cooking. Roll in bread crumbs, dip in egg just to moisten and roll in crumbs again. Pan fry in oil over moderate heat. Serve hot.

FRITADA
½ kilo pork tongue, cut into regular pieces
¼ kilo pork liver, cut into regular pieces
and sliced thin
1 large red pepper, cut into strips
6 medium size potatoes, quartered
Garlic, onion and tomatoes
Soy sauce and vinegar to taste
Salt to taste
Season pork tongue with vinegar, salt and garlic after moving the outer skin. Cook until tender and sauce thick. Set aside. Soak liver slices in soy sauce. Saute in the order given the garlic, onions and tomatoes. Add the red pepper, then the potatoes. Mix thoroughly with a spoon cover pan and simmer over low heat until potatoes are tender. Add pork, salt, vinegar and soy sauce and enough stock to cover meat. Simmer three minutes. Add the liver slices, increase heat slightly. When gravy thickens, remove at once and serve.

SARCIADO DE COSTILLAS
Ask the butcher to make ½-inch thick chops. This will be around 10 chops to a kilo.
Trim the skin and part of the fat and store this for future use.

10 pork chops
4 large ripe tomatoes, chopped
1 cup tomato sauce
2 large onions, ground through food grinder
3 cloves garlic, minced
1 large red pimiento, sliced
Salt, pepper, vetsin to taste

Boil the chops in 1 cup water and ½ cup vinegar. Season with 1 teaspoon salt and ½ teaspoon pepper. Simmer until all liquid has dried up.
Saute garlic, onions in hot oil till brown. Add chopped tomatoes, tomato sauce, slice pimiento. Drop the cooked chops into the tomato mixture and cook till bubbly. Serve hot with a green salad.

EMBUTIDO-1
1 kilo ground pork loin
1 cup bread crumbs, soaked in ½ cup milk
2 Vienna sausages, chopped fine
2 eggs, beaten
3 tablespoons sweet pickle relish
3 tablespoons seedless raisins
Salt and pepper to taste
Mix all ingredients. Wrap up in a clean piece of cheesecloth. Tie securely at both sides ends. Sew up opening. Place in saucepan with just enough chicken or meat broth to cover. Bring to boil and simmer until set. Cool. Wrap before serving, slice into pieces and serve with tomato sauce or thickened gravy from pan drippings. To make gravy, boil drippings in which roll was cooked, simmering it down to desired thickness. Thicken with tomato puree and season with salt and pepper.

EMBUTIDO-2
1 kilo ground pork loin
½ cup finely ground ham
2 raw eggs
salt and pepper to taste
4 biscocho crumbs
Chopped sweet pickles
3 hard-cooked eggs
2 Vienna sausages, cut in two lengthwise
Chicken broth
Mix the first 5 ingredients. On a piece of clean cloth, spread the mixture. Arrange sliced pickles, hard-cooked eggs and sausage on mixture. Roll into shape and wrap. Tie at both ends, sew up opening. Cover with broth and simmer until done. Cool. Unwrap before serving and slice. Serve with tomato sauce.

GLAZED CHINESE SWEET HAM
Boil Chinese-style ham for 20 minutes in enough vinegar and water to cover. Remove from liquid and scrape off all dirty parts. Boil again (with thyme, cloves, cinnamon, laurel, oregano, 1 head juice) in enough water to cover. Cook until ham is tender. Remove skin and glaze with brown sugar. Brown top under broiler or by applying a red-hot pancake turner on sugar coating.

PIGS IN BLANKETS
6 foot-long hot dogs, cut into 3 pcs.
1 package honey cured bacon
Prepared mustard
Pieces of processed cheese
Slit each of the 18 pieces of hotdogs lengthwise up to only ? through. Insert a strip of cheese through each slit (just correct lengths of cheese). Brush each sausage piece with prepared mustard, Blanket each piece with enough length of bacon to wrap it around. Skewer with toothpicks. Fry till the bacon blankets are crisp. Serve with a good hot catsup-based sauce.

CROWN RIB ROAST OF PORK
1 crown roast of pork, about 14-16 chops
¾ lb. ground pork, for stuffing
1½ cups soft fresh bread crumbs
1 egg
¼ cup milk
¾ teaspoon onion salt
½ teaspoon rosemary, crumbled salt and pepper
The meat should be at room temperature when it goes into the oven so take it out of the refrigerator about an hour and a half before roasting. Remove paper frills and save. In a bowl, combine ground lamb, bread crumbs, egg, milk, onion salt, rose roast with salt and pepper; place on a small rack in roasting pan. Fill center of crown loosely with ground meat mixture. Wrap tips of bones tightly with foil to prevent burning. Roast at 450°F for 20 minutes, reduce oven temperature to 325°F; continue roasting for 1 hour longer for medium-rare (add 10-15 minutes for well-done). Remove foil from bones; cover with paper frills; surround crown with roasted potatoes. To carve, insert fork at side of crown with roasted potatoes. To carve, insert fork at side of crown at an angle to steady it; using a sharp knife, slice between rib bones into single chops. Remove cord used to tie crown. Spoon out some center stuffing for each serving.

LECHON DE LECHE
Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig on rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over the pig. Roast in a moderate oven hours, basting every 15minutes with liquor from the pan and roast turning slowly until the skin is crisp and ready. Serve with lechon sauce No.2*

LECHON KAWALI
Liempo (belly) is the perfect cut for this recipe. The cooking should start Saturday evening if the lechon is to be served at Sunday lunch or dinner.
For a family of six- 1½ kilos liempo will do.
Wipe the meat. Boil in a mild salt solution (2 tablespoons salt to 8 cups of water) in a deep carajay (skin side down) until the skin is soft but not mushy.
Cool on a rack. Wrap in foil and freeze in the interior of the freezing compartment of your refrigerator.
The liempo should be unwrapped early in the morning the day after for easy thawing.
Heat the oil (enough to deep fry meat) in a deep pan. Immerse (skin side down) in boiling oil. Cover and cook turning only when skin is crisp enough so the flesh will be evenly fried. Cook some more until the lechon is evenly browned. Serve with hot papaya sauce*.

PAKSIW LECHON
The head and feet of the lechon make good paksiw. The gelatin in these portion are of the best and most nutritious.
A good amount of lechon sauce is added last for special flavor.
Chop the meat to desired pieces. Cook in a deep caldron in a 50-50 solution of vinegar and water adding a few whole pepper corns, 1 bay leaf, 2 onions quartered, 1 head garlic crushed and a sprig of oregano. Remember to add ½ cup brown (or white) sugar and to simmer slowly until the brittle skin has turned soft. By such time, the sour sweet flavor and spices has seeped into the meat. For a special bouquet add a good amount of lechon sauce, as a special insurance on flavor and palatability plus the tempting aroma. Keep covered always.

KULAO
Clean the head of the pig of hair especially around the snout. Attend to the ears; scrub very well till clean.
Boil the head in a big caldero in enough water and some salt till tender.
Separate all meat from bones. Cut into squares of less than an inch. Marinade these in a dip sauce of vinegar, soy sauce and minced garlic. Add 1 or 2 finely sliced onions. Serve with pancit or lugaw along with fried, cubed tokwa.

PATA CON GARBANZOS
1 medium-sized pig’s feet
1 large can tomato sauce
½ cup minced onions
½ cup catsup
2 cups cooked, skinned garbanzos
1 large green pimiento, sliced
1 tablespoon soy sauce
Salt to taste
Boil pig’s feet in salt water till just cooked but not too soft. Cook the boiled pata with the garbanzos and all other ingredients and seasonings in a deep casserole pan. Cover and simmer gently until done. Serve with hot rice or brown toast and green crisp salad.

TINOLANG MANOK
1 medium chicken, cleaned and cut
into 6 pieces
2 tablespoons cooking fat
1 teaspoon garlic, crushed
2 tablespoons onions, sliced
1 tablespoon crushed ginger
2 tablespoons patis
1 teaspoon salt
5 cups rice washing
2 cups green papaya, cut into 1-inch cubes
2 cubes sili leaves, washed and sorted
Saute garlic, onion, ginger and chicken. Season with patis, salt and pepper. Simmer over moderate heat fro 5 minutes. Add rice washing and bring to a boil. Simmer for 15 minutes. Add green papaya and cook 20 minutes. Add sili leaves and cook 3 minutes. Serve hot.

PAKSIW NA PATA
1 large pig’s feet, cut and cleaned
50 dried banana flowers
2 cups vinegar
½ cup sugar
10 whole peppercorns
4 tablespoons good soy sauce
Bouquet of oregano}
1 head garlic
1 tablespoon salt
Pickle the cut pieces of pig’s feet in a solution of 2 cups vinegar,2 cups water, and 1 tablespoon salt. Allow to tenderize by cooking only at simmering point. When skin is tender enough, add sugar, soy sauce, banana flowers and peppercorns. Sink oregano and garlic head under the meat. Continue simmering. Test or tenderness and blending of sweet-sour flavor. Cook until a thick broth forms.

ESTOFADA DE PATA
1 large pig’s feet
2 large onions quartered
2 cups vinegar
½ cup sugar
4 tablespoons soy sauce
1 laurel leaf
1 sugar cane stalk, cut in 4-inch pieces,
1 inch thick
1 teaspoon ground pepper
1 teaspoon salt
Fried camote slices, pan de sal $
saba bananas
Lay the sugar cane pieces at the bottom of the caldero. Mount all the ingredients on the cut sugar cane except the last three. Cook as you would the paksiw. When the meat is tender, add the fried pieces of pan de sal, camote and saba bananas. Cover the simmer till almost dry. Allow the fried pieces to absorb the aromatic liquid from the meat. Serve hot.

TRIPE MINUDO
½ kilo tripe (goto)
2 tablespoons cooking oil
2 cloves garlic, crushed
1 onion, chopped
1 chorizo de bilbao, sliced
1 cup tomato sauce
1 piece red or green pepper
1 cup cooked garbanzos
2 cups broth
2 potatoes, cubed and fried
Salt to taste
1 teaspoon vetsin
Clean and boil tripe in salt and water until tender. Cut into small pieces and set aside. Fry the garlic and onions in hot oil. Add the chorizo de bilbao and pour in tomato sauce. Drop in tripe, pepper, garbanzos and potatoes. Simmer until sauce is of desired consistency. Just before removing from the fire, season with salt and vetsin.

TRIPE WITH BEANS
½ kilo stripe
1 liter dried beans
3 onions, quartered
1 cup fresh tomatoes, skinned and seeded
1 cup tomato sauce
Salt, pepper, vetsin to tast
Remove every trace of sebo attached to the tripe. Wash well in running water. Cut to 2-inch square pieces and boil in salted water till very tender. Beans are sorted, washed and soaked overnight. When done, add fresh tomatoes, tomato sauce, salt, pepper and vetsin. Cook slowly until a sauce forms. Serve hot.

TRIPE AND RADISH KILAWIN
½ kilo librillo or tripe
½ kilo lapay or pancreas
2 cups vinegar
2 cups water
1 tablespoon salt
1 head garlic, crushed
1 onion, chopped
1 cup water
6 pieces white radish, sliced
1 teaspoon vetsin
Boil tripe in vinegar, water, salt and garlic until tender. Cut into narrow strips. Broil the pancreas. Cut in slices. Saute garlic and onion. Add tripe and water. Drop radish and simmer until tender. Season with salt and pepper.

TRIPE CARI-CARI
2 kilos tripe
6 cups water
½ cup achuete seeds for coloring
½ cup water
4 pieces eggplants
2 bundles sitao
1 “puso nang saging” (butuan variety)
1 head garlic, chopped
2 onions, sliced
¼ cup cooking oil
½ cu “bagoong alamang”
1 cup ground peanuts
1 cup toasted, ground peanuts
1 cup toasted, ground rice
Salt and vetsin
Boil the tripe in water until tender. (Use very low fire.) Cut into desired pieces and set aside. Soak achuete seeds in water. Rub to bring out color. Set aside. Cut vegetables into desired pieces.. Boil water, drop sitao and parboil. Remove, set aside. Do likewise with eggplants and puso ng saging. Saute garlic and onions in cooking oil. Add bagoong and achuete water. Let boil 5 minutes. Blend in ground peanuts and ground rice. Bring to a boil then put in the tripe. Just before removing from the fire, add the vegetables. Serve with bagoong guisado.

CALF’S BRAINS TORTILLA
1 whole calf brain
½ finely minced onion
Salt and pepper to taste
4 well-beaten eggs
oil for frying
Clean brains, removing membrane. Steam brains in very little water with salt until cooked. Season to taste. Cut into cubes and add onion. Beat eggs until frothy ( white first). Divide brains into add 4 portions. Heat enough oil in frying pan, about 1 tablespoon and pour about ½ of the beaten eggs. Place cooked brain on eggs when eggs begin to set. Turn eggs over to completely cover brains. Make 4 good-sized tortillas. Serve hot.

SAUTÉED CALF’S LIVER
¼ kilo calf liver, sliced thinly
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 large salt
1 large onion, sliced crosswise
1 tablespoon brown sugar
1 tablespoon soy sauce
Oil for deep frying
½ cup bread crumbs
Soak the liver in mixture seasonings. Roll each slice in bread crumbs and deep fry to a light brown. Fry onion rings. Use as garnish. Serve hot.

PICADILLO BOPEZ
1 small bopez (pork)
¼ kilo pork liver
1 whole pancreas
½ cup cooking oil
1 tablespoon macerated garlic
1 cup chopped onions
2 cups chopped fresh tomatoes
1 cup miso
1 teaspoon ground pepper
Annatto water for coloring
Salt to taste
In a deep skillet boil the cleaned bopez and pancreas in enough salt water, till tender but not mushy. Let cool in a broad platter. Slice the liver into fine slices ( as for tapa) and parboil in the bopez liquid in the pan with the lid off. Now chop the cooked meat the size of small peas.
Saute the garlic in the hot oil till crisp enough adding the chopped onion and cook till golden brown. Blend in chopped tomatoes. Cook till bubbly. The miso should come next, then the chopped meat, salt, black pepper, annatto water. Bring to a slow boil with the cover on. When flavors have blended well, lift off the liver slices from the thick meat broth. Chop fine and add with broth to meat mixture. Finish cooking for 15 minutes covered over a slow fire. Serve hot with boiled rice and a bland salad.

BEEF LAUYA

1 kilo punta de pecho, 1 cup boiled garbanzos
cut 2″ square pieces 1 onion, quartered
4 medium potatoes Vetsin and salt to taste
½ cabbage, quartered 8 whole peppercorns
2 bunches pechay

Boil the beef in enough water to cover it until tender. Add all ingredients and seasonings. Fish out the vegetables when done. Arrange on a platter. Cook the beef for another 20 minutes, simmering slowly. Arrange the tender beef cubes and garbanzos with the vegetables. Serve with laoya* sauce. Laddle the broth in individual cups and serve along with the beef-vegetable tray.

POTATO BURGERS
1 lb. cooked mashed potato
1 teaspoon chopped chives
Salt black pepper, nutmeg
Butter fro frying
½ lb. minced raw beef
½ small onion, chopped fine
1 teaspoon chopped horseradish
Egg to bind
Combine the potato and chives, with salt, pepper and a pinch of nutmeg. Roll out on a floured surface about ¼ inch thick inch and cut into 3-inch rounds. Fry in hot butter until brown on broth sides. Remove from he pan and keep hot.
Combine the beef, onion and horseradish, season and add enough eggs to bind. Form into flat rounds the same size as the potato cakes. Fry until cooked brown on both sides about 5-7 minutes. Sandwich a hamburger between two potato cakes and serve at once.

PINWHEEL BURGERS
1 slightly beaten egg
1 teaspoon salt
1½ pounds ground beef
3 tablespoons butter or margarine
2 cups chopped fresh mushrooms
½ cup finely chopped green pepper
¼ cup finely chopped onion
6 hamburger buns, split and toasted
In a bowl, combine egg and salt. Add ground beef; mix well. Roll or pat mixture into 10-x 4-inch rectangle. In small skillet, melt butter or margarine. Add mushrooms, green pepper, and onion; cook till tender but not brown. Spread over meat. Roll up jelly-roll fashion, starting from narrow end. Seal edges. Cover; chill one hour. Slice into six pinwheels. Place in burger basket. Cook over medium-high coals for 5-6minutes. Turn and cook 5 minutes or till done. Serve on toasted buns.

CHICKEN PIMIENTO
1 frying chicken, cut into
½ medium size onion, chopped
1 teaspoon salt
¼ teaspoon pepper
1½ cup Cheeze Whiz with pimiento
Fry chicken, remove hot platter. Pour off all but 2 tablespoons of the fat remaining in skillet. Add onion; cook over low heat until soft and light browned. Add seasonings. Stir in Cheeze with pimiento. Heat thoroughly. Pour sauce over chicken. Garnish with chopped spring onions.

PASTEL DE GALLINA
1 young chicken
2 pieces chorizo de Bilbao
1 can frankfurters
1 can drained peas
1 large red pimiento, sliced fine
1 lemon or dayap
3 tablespoons soy sauce
2 hard-boiled eggs
6 tablespoons butter
5 cups cold water
Salt and pepper
Dress the bone the chicken. Cut into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the soy sauce. Let stand for 15 minutes. Put in a saucepan with water and salt and pepper to taste simmer until the meat is tender and the most of the liquid ahs evaporated. Slice the hard-boiled eggs, frankfurters, pimiento and chorizo. Fry the cooked chicken and chorizo in butter until brown. Remove from pan and place in a serving dish with the remaining sauce. Arrange the sliced eggs, peas, pimiento, frankfurters on top of the chicken, then let it cool. Cover top with pie crust. Press edges. Bake in moderate heat (275°) until brown. Serve with green salad.

SINAMPALUKANG MANOK
1 chicken fryer
1 cup 2-inch pieces sitaw
1 cup quartered small radishes
½ cup sliced tomatoes
6 pieces gabi root
¼ cup sliced onion
2 cups tamarind tops and flowers
1 tablespoon salt
Patis to salt
Clean chicken, cut to serving pieces, sprinkle with salt and set aside. Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender. Remove tamarind from mixture, mash and extract juice and add to chicken. Discard leaves and flowers. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are crisp-tender. Add patis to taste.

CHICKEN FRICASSE

1 kilo chicken. cut into Sauce:
serving pieces 1? cup milk
3 teaspoon flour 1 teaspoon salt
½ teaspoon salt ¼ cup flour
2 tablespoons cooking oil Pinch of nutmeg
2 cups chicken broth Dash of cayenne
2 teaspoons chopped parsley 1 cup grated cheese
5 small carrots, cut to chunks
2 pieces onions, quartered
Coat the chicken pieces with flour and sprinkle with salt and pepper. Brown slowly in oil in a heavy skillet. Pour in chicken broth and add parsley, then add carrots and onions. Cover and allow simmer over slow heat until chicken is tender and the vegetables are done. Arrange in a serving dish and keep warm. Reserve stock for sauce.
Sauce: Mix flour and ? cup of milk to a smooth paste. Add to stock, stirring constantly. Gradually add seasonings and cheese. Continue cooking until cheese has melted. Pour over chicken and soups brings a perfect weekend to a perfect close.

CHICKEN WITH MILK
1 chicken, cut into serving pieces
½ cup vinegar
5 medium-size fresh tomatoes, minced
3 cloves garlic, crushed
1 large onion, minced
3 cups water
Mix the above ingredients in a saucepan. Cover and simmer until the chicken is tender. Add: 1 cup blanched bichuelas or green peas. Simmer down the sauce to the desired quantity and add a mixture of: 1 tablespoon flour ¼ cup evaporated milk, salt and pepper to taste.

CHICKEN CASSEROLE

½ kilo stewing chicken 2 cans tomatoes sauce
6 cloves garlic ¼ lb. bacon
3 tomatoes 1 small can mushroom
2 chopped onions ? cup Parmesan cheese
? cup evaporated milk 1 tablespoon salt
½ lb. macaroni 1 teaspoon pepper
1 can Vienna sausage
Boil chicken until tender. While cooking chicken, prepare garlic for sauteeing. Dice onions and tomatoes, sausage into fourths. Saute garlic, onion and tomatoes for about 5 minutes. Cut tender chicken meat into strips and add to the mixture with tomato sauce, sausage and mushrooms. Add salt and pepper to taste. Simmer chicken mixture for about ½ hour. Stir in milk. Water boil and add 1 tablespoon salt and oil to prevent macaroni from sticking. Add macaroni to boiling water and cook for 15 minutes or until tender. Drain and rinse immediately with cold water.
In a casserole, put a layer of macaroni and then a layer of chicken mixture alternately and sprinkle cheese between each layer. Place bacon strips on top of the mixture and bake in moderately hot oven for 20 minutes.

TERIYAKI CHICKEN
3 chicken breasts, quartered
½ teaspoon vetsin
1 cup soy sauce
¼ cup honey
2 cloves minced garlic
½ teaspoon powdered ginger

Mix all the ingredients except the chicken breast. When well mixed, add chicken and allow to marinate overnight or all day. Place on grill about 6-8 inches from live coals. Turn the chicken every few minutes and grill for about 30 minutes or until done. Baste with sauce while grilling.

POLLO NEGRENSE

1 spring chicken, cut into pieces seasoned
with ½ teaspoon pepper,
1 teaspoon salt, ½ teaspoon vetsin
1 teaspoon vinegar, ½ cup vino
blanco and a piece of macerated ginger.
Leave to soak 1 hour.
1 chopped onion
¼ cup shortening
1 cup coconut milk
Salt and pepper to taste
2 tablespoons flour
4 potatoes
Boiled spinach

Heat the shortening. Add onion and chicken and cook slowly until chicken is tender. Add coconut milk and season with salt and pepper to taste and let simmer. Do not boil. Thicken with flour diluted in 4 tablespoons water. Put on a dish and serve with mashed potatoes and boiled spinach.

TINOLANG MANOK

1 medium chicken, cleaned and cut
into 6 pieces
2 tablespoons cooking fat
1 teaspoon garlic, crushed
2 tablespoons onions, sliced
1 tablespoon crushed ginger
2 tablespoons patis
1 teaspoon salt
5 cups rice washing
2 cups green papaya, cut into 1-inch cubes
2 cubes sili leaves, washed and sorted
Saute garlic, onion, ginger and chicken. Season with patis, salt and pepper. Simmer over moderate heat fro 5 minutes. Add rice washing and bring to a boil. Simmer for 15 minutes. Add green papaya and cook 20 minutes. Add sili leaves and cook 3 minutes. Serve hot.

BREADED CHICKEN
1 chicken, cut into serving pieces
2 tablespoons salt
2 tablespoons soy sauce
½ teaspoon pepper
? cup calamansi juice
1 tablespoon vetsin
1 egg, beaten
? cup milk
2 tablespoons water
¾ cup all-purpose flour
1½ teaspoon salt
2 teaspoons melted shortening
¼ cup flour for coating
Wash the chicken and set aside. Make a marinade by combining salt, soy sauce, pepper, calamansi juice and vetsin. Marinate the chicken overnight. Wrap the chicken in aluminum foil and steam for 30 minutes. Remove form steamer and cool. Beat egg, add milk, water, flour, salt and melted shortening. Beat well. If batter becomes thick on standing, thin out with 1-2 tablespoons of water. Dip each piece of steamed chicken into batter, allowing to dip slightly. Roll in flour and fry in medium hot oil until golden brown. Serve hot.

CHICKEN ADOBO
1 kilo chicken
¼ kilo liver
1 head garlic, minced
Salt to taste
1 bay leaf
½ cup native vinegar
2 cups water
Peppercorns
Soy sauce to color
1 tablespoon lard or oil
Clean the chicken and cut into pieces. Put in a sauce pan with all the ingredients except the lard. Lower the heat and cook until the chicken is tender. Take the pieces of chicken and fry in the lard. Take the liver and pound. Return to the saucepan and simmer for a few minutes more. Take liver will thicken the sauce.

FABADA
½ kilo chicken, cut into halves
½ kilo white beans, soaked in water
overnight
¼ kilo tocino or salted pork
¼ kilo ham
2 pieces of chorizo del Rey
2 morcillas or blood sausage
1 whole onion
1 head garlic
¼ cup olive oil
? teaspoon grain pepper
Pinch of azafran
Boil white beans in a pot with enough water for an hour. Then add all ingredients and boil slowly until tender. Season with salt and pepper to taste. Add a pinch of azafran. Heat olive oil, add 2 tablespoons flour, cook until flour is brown. Put into the pot, stir until thick. Serve hot in a pot.