Philippine Recipe

CRUNCHY COOL SLAW
3 cups shredded cabbage
1 teaspoon salt
1½ cups shredded sincamas
2 tablespoon sugar
1 medium carrot, shredded
¼ cup chopped peanuts
1 small onion, sliced thinly
½ cup KRAFT MIRACLE
1 small green pepper, cut into strips Sandwich Spread
Combine cut-up cabbage, sincamas, carrot, onion, and green pepper. Mix in salt and sugar and chill until ready to serve.
Blend Kraft mayonnaise and Miracle Sandwich Spread. Just before serving toss salad with dressing and sprinkle with chopped peanuts.

LABONG RELISH
2 cups bamboo shoots
3 tomatoes
1 onion, chopped
French dressing
salt and vetsin to taste
Boil the bamboo shoots and press with your hands to remove water. Add salt. Top with French dressing and season with vetsin. Garnish with tomatoes and onions.

KANGKONG RELISH
2 cups kangkong, steamed
2 big tomatoes, sliced
2 sweet red and green peppers
½ cup French dressing
Soak ingredients in half of the French dressing for a few minutes and chill if possible. Four remaining French dressing and serve.

PAKO RELISH
Select young fresh pako tops. Blanch the leaves and press until dry. Put on a salad plate and pour French dressing. Garnish with onions and tomatoes.

AMPALAYA RELISH
3 fresh young ampalaya
1 sliced red pimiento
Tomatoes
Soy sauce
Vinegar and salt
Wash ampalaya well, remove seeds, sliced thinly in crosswise strips. Squeeze in salt. Mix with sliced red pimiento, onions and tomatoes, vinegar and soy sauce. Chill before serving.

INDONESIAN VEG-MEDLY
2 carrots
2 medium potatoes
2 large tomatoes, peeled
½ cup crisp fried onion flakes
¼ cabbage, shredded
8 oz. cauliflower
6 lettuce leaves
1 small cucumber, sliced
Hard-boiled eggs
Peel and slice carrots and potatoes. Cook in boiling salted water until tender. Drain and cool under running old water. Divide cauliflower into flowerettes. Cook with the cabbage in boiling salted water for 5 minutes only.
Line a salad platter with lettuce leaves. Arrange cooked vegetables, tomatoes cut in wedges, and cucumber slices attractively. Sprinkle with crisp fried onion flakes and serve with slices of hard-boiled eggs and peanut dip sauce. The accompaniment to this vegetable salad in the Indian-style peanut sauce. This is poured over the salad just before serving.

CUCUMBER RELISH
3 Baguio cucumbers, sliced thin
3 tablespoons chopped sweet pickles
¾ teaspoon black pepper
1 tablespoon water
1 tablespoon salt
2 tablespoons sugar
½ cup vinegar
Place cucumber in bowl. Mix the salt in thoroughly with our hands. Press plate down on cucumbers and let stand for 1 hour. Drain off juice. Mix remaining ingredients. Pour over cucumber and let stand 15 minutes or more. Refrigerate. Serve with meat or fish.

SPECIAL SALAD BOWL
½ medium cucumber, sliced
3 tomatoes, cut in wedges
1 grapefruit, peeled and sectioned (1cup)
2 avocadoes, seeded, peeled and thinly sliced
1 green pepper, thinly sliced
4 fresh peaches, peeled, pitted, and thinly sliced
? cup plain yogurt
? cup dairy sour cream
? cup salad oil
¼ cup chopped onion
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 egg yolk
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dry mustard
1 head lettuce, torn in bite-sized pieces
Arrange vegetables and fruits in large salad bowl. Combine remaining ingredients except lettuce; mix very thoroughly. Pour enough dressing over fruit and vegetables to moisten. Chill hour. Just before serving, add lettuce. Toss with salad.

ROCAMBOLE
5 good-sized tomatoes
1 cup diced celery
1 cucumber, peeled and diced
1 tablespoon finely chopped onion
? cup mayonnaise
½ cup chopped cashew
Lettuce
Salt to taste
Wash the tomatoes, cut in stem end, and scoop out centers. Dice centers and combine with celery, cucumber, onion, cashew and enough salt to suit taste. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling just before serving.

PANCIT KAWALI
½ kilo bijon
½ cup sliced pork
½ cup shelled shrimps
1 large onion, minced
2 tablespoons garlic, minced
3 cakes tokwa, cubed
1 bunch pechay, sliced
1 large sayote, cut in thin strips
1 cup cabbage, sliced
1 bundle green onions
? cup cooking oil
Patis, vetsin, pepper to taste
Anatto water
Pound the heads of the shrimps to make 2 cups shrimp liquor. Brown the sliced pork and tokwa in the cooking oil. Push aside. Fry the garlic and onions. Add the shelled shrimps, tokwa and pork, shrimp liquor and ¼ cup anato water. Cover to cook. Drop vegetables (sayote, pechay, cabbage). Bring to a boil over low heat. Season with patis, vetsin and pepper as bijon ( broken into short pieces) is drooped in last. Cover. Simmer gently till bijon is cooked. Garnish with sliced green onions. Serve with kilawin puso.
Kilawin Puso: Cut puso in thin slices, roundwise. Boil in a solution of vinegar and salt till puso is cooked.

PANCIT BUKID
1 kilo mike
2 large patola, sliced
1 cup shelled shrimps diagonally
1 bundle kinchay, cut
1 large sayote, sliced
in 1″ lengths in thin strips
2 onions sliced fine
3 cakes tokwa, cubed
1 tablespoon garlic, minced
4 tablespoons cooking oil
1 bunch pechay sliced patis, pepper, vetsin
Pound the heads of the shrimps to make 2 cups shrimp liquor. Fry tokwa cubes. Saute in ht cooking oil the garlic, onions until just limp. Put in the shrimp and as soon as these turn pink, add shrimp liquor. Stir continuously till boiling point. Drop sayote, pechay and fried tokwa together with the mike cut into short lengths. Cover to cook. When almost done, stir in sliced patola. Season with patis, pepper and vetsin. Cook just enough in order not to mush the patola. Serve with calamansi.

BULANGLANG
1 bangus, broiled whole
3 small eggplants, halved
1 small ampalaya, quartered
½ cup 2-inch slices sitaw
½ cup malunggay or sitaw tops
6 pieces small gabi roots, halved
½ cup sliced onion
½ cup sliced tomatoes
1 cup rice washing
Bagoong to taste
Place eggplants, ampalaya, sitaw, onion, tomatoes with rice washing and bagoong in clay pot saucepan. Bring to a boil. Add fish and malunggay or sitaw tops. Add gabi halves. Cover and simmer just until vegetables are crisp-tender.

SITAW-CALABASA GUISADO
1 bunch sitaw, cut up
Calabasa, cut up in 1″ squares
1 onion, sliced
3 cloves garlic, crushed
½ cup pork, cubed
½ cup shelled shrimps
salt and vetsin to taste
3 tablespoon oil
3 regular-sized tomatoes, sliced
Heat the oil in a skillet. Saute the garlic, onion, tomatoes, shrimp and pork. Season with a little salt. Drop in sitaw and 5 tablespoons water. Simmer for 3 minutes. Add the calabasa and continue cooking until done. Season with salt and vetsin.

VEGETABLE SAUTE
1 cup chopped kinchay
2 cups sliced Baguio pechay
1 cup finely shredded string beans
4 cakes tokwa, cubed
1 cup cut-up lean pork
1 cup whole fresh, shelled shrimps
½ cup shrimp liquor
½ cup anatto water
2 cloves minced garlic
1 onion, sliced fine
salt and pepper
Fry tokwa cubes till crisp. Fry lean pork. Set these aside on a plate. Saute the garlic, onions, and shrimps. Add shrimp liquor and anatto water. Stir to avoid curdling till it boils. Add vegetables. Cover to cook till the vegetables are crisp tender. Season with salt and pepper adding tokwa and lean pork last. Cook some more till mixture is almost dry. Serve with Chinese special lugaw or over pancit luglug.

ADOBONG SITAW
Prepare the pork cut into inch pieces. Cook as you would adobo but sharpen the seasonings and let the meat cook to tenderness.
Cook the cut, stringed sitaw in a week solution of water and vinegar, ground pepper and soy sauce. When the sitaw is done, blend the pork adobo with it and cook a bit more.

COLIFLOR EN SALZA BLANCA
3 large cauliflowers, divided into flowerettes
2 cups thick white sauce
1 teaspoon onion juice
½ cup grated processed cheese
1 teaspoon white pepper
Steam the flowerettes in a double boiler till tender. Season with a dash of salt, 1 teaspoon onion juice and 1 teaspoon white pepper. In a salad bowl blend the steamed cauliflower with the thick white sauce. Arrange in a serving dish and top with grated cheese. A fine accompaniment to roast chicken or baked fish steaks.

RELISH TRAY
Arrange the following cut vegetables on the sections of a lazy susan:
stalks of leeks(4 inches)
wedges of head lettuce
boiled green pechay (native)
Chinese radish strips
boiled green beans

Serve with this dip sauce:
juice of 3 calamansi
3 tablespoons soy sauce
1 teaspoon Worcestershire sauce
Mix together.

LUMPIANG SARIWA-1
(Mixed Vegetables)
6 medium size camote, diced
2 cups shrimp liquor
2 large potatoes, diced
Enough anatto water for coloring
2 tokwa, sliced
Enough oil for sauteeing
2 med. size sincamas,
Salt and pepper to taste
sliced thinly
24 pcs. lumpia wrappers
1 clove garlic, crushed
24 lettuce leaves
1 onion, minced
Springs of wansoy (coriander)
1 cup pork, cubed
Macerated garlic
1 cup shelled patani
Pounded chicharon
20 pcs. young sitsaro
Lumpia sauce*
2 cups sliced cabbage
Fry the camote and potatoes. When almost done, color with 3 tablespoons anatto water and season with a pinch of salt. Set aside. Fry tokwa till almost crisp. Set aside. Fry sincamas; color with enough anatto water and season with a pinch of salt. Lay potatoes, camote, turnip, tokwa at the bottom of a large frying pan.
Pound the heads of shrimp to extract 2 cups of thick shrimp liquor. Strain.
Fry the pork bits to extract the fat. Push to one side of the pan. Fry the garlic till golden brown. Add onions and cook till limp. Add the shelled shrimp and mix the fry bits. Gradually pour in the shrimp liquor, stirring constantly and bringing the mixture to boiling point. Add 3 tablespoons of anatto water. Drop the remaining vegetables: sitsaro, patani, cabbage. Season with salt and pepper. Pour this mixture into the large frying pan where the potatoes, sinkamas, tokwa and camote are. Add the rest of the shrimp liquor and cook till the mixture is sufficiently dry and oily. Spread on a broad platter to cool.
Moisten the wrapper with the lumpia sauce with the case of a spoon. Spread out a fresh lettuce leaf. Place a tablespoonful of the lumpia mixture, roll and seal with a spread of sauce to close the wrapper. Lay lumpia on a dish. Spoon sauce over it and sprinkle with pounded sitsaron and finely pounded garlic. Garnish with wansoy.

LUMPIA SARIEA-2
(Togue)
4 cups mongo sprouts (togue)
2 medium size potatoes, diced
4 medium size camote, diced
4 tokwa cakes, sliced
1 bunch celery, sliced fine
1 cup cooked garbanzos
1 cup shelled fresh shrimps
½ cup fat pork, sliced
½ cup cooking oil
Salt and pepper to taste
1 garlic clove, minced
1 onion, minced
1 cup shrimp liquor
½ cup anatto water
Fresh lettuce leaves
½ cup ground peanuts
16 lumpia wrappers
4 hard-boiled eggs
Lumpia Sauce
Follow the same procedure as in 1.
Use a quarter of an egg for each wrapped lumpia. Sprinkle ground peanuts over each lumpia.

LUMPIANG SARIWA-3
(Labong)
5 cups young bamboo shoots, sliced
4 large potatoes, diced
2 med. size sayote, cut shoe-string style
2 cups pork cut in strips
½ cup shelled shrimps
2 cups shelled patani
3 cups Chinese pechay, sliced
Salt and pepper to taste
1 garlic clove, minced
1 onion, minced
1 cup each shrimp liquor and anatto water
Lumpia wrappers and lettuce leaves
Lumpia Sauce
Follow the same procedure as 1 & 2.

LUMPIANG SARIWA-4
1 kilo finely sliced ubod
2 cloves garlic, macerated
1½ cups sliced pork
2 cups fresh, shelled shrimps
2 cups shrimp liquor
½ cup anatto water
Enough oil for sauteeing
Salt and pepper to taste
Vetsin
24 lumpia wrappers
Lettuce leaves
Lumpia sauce
Macerated garlic

Same procedures as 1, 2, 3.

KILAWIN PUSO
2 cups shucked tahong (shelled, raw)
3 banana blossoms, sliced fine
2 cups strong vinegar
3 cloves garlic, minced
2 large onions, sliced
1 cup miso
4 tablespoons cooking oil
Pepper and salt to taste
Mash sliced banana blossoms in salt. Squeeze out juice; discard.
Fry the garlic to a crispy golden brown; then add sliced onions. Cook until just limp. Add shucked tahong and miso. Stir to even the mixture, then put in sliced banana blossoms, vinegar and pepper. Season with salt. Cook covered until done.

FRIED LUMPIA
1 Bangus* Filling
meat of 1 large bangus
1 small can raisins
1 small can peas
1 large onion, minced
1 large stalk celery, chopped
Salt, pepper, vetsin to taste
24 lumpia wrappers
4 hard-boiled eggs
Fry the garlic till brown. Saute onions, fish, peas, and celery. Season with vetsin, salt and pepper adding 2 tablespoons water. Add raisins last. Spread out on a plate to cool. (Never wrap the filling when hot. The wrapper will break.)
Cut the eggs into 6 slices each. Put a spoonful to the fish mixture. Allow a slice of boiled egg per lumpia. Wrap in lumpia wrappers. Seal the edges. Fry in deep hot oil till crisp. Serve with sweet-sour sauce.

2. Shrimp-Vegetable
1 cup chopped fresh shrimps
1 cup (packed) finely shredded cabbage
1 large carrot, shredded
2 large potatoes, diced
1 bundle kinchay, chopped fine
1 clove garlic, macerated
1 large onion, minced
24 lumpia wrappers
2 beaten eggs
Same procedure as No.1 but edges of lumpia are sealed with beaten egg.

3. Meat-Vegetable
2 cups ground beef-pork
1 large sincamas, chopped fine
1 large potato, shredded
1 can sweet peas (or cooked garbanzos)
1 large red pimiento, chopped fine
1 large onion, minced
Soy sauce and pepper to taste
24 lumpia wrappers
Macerated garlic
Strong vinegar
Fry the sincamas. Set aside. Saute onions in hot oil. Add ground meat, soy sauce, ground pepper and peas and liquid from peas, pimiento. Cover to cook over medium heat. Add potatoes, fried sincamas. Season with more salt if necessary. Cook for 10 more minutes, covered. Spread out mixture on platter to cool. Wrap in lumpia wrappers by tablespoonfuls. Seal. Deep fat fry. Serve with vinegar-garlic dip sauce.

4. 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
Saute 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, peeles 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.

GUMBO PUFF PIES
1 can stewed tomatoes
1 medium onion, sliced
½ cup chopped green pepper
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon bastil, crushed
¼ teaspoon pepper
Few drops hot pepper sauce
10 oz. frozen sliced okra
1 lb. frozen sliced shrimp
Combine all ingredients, except okra and shrimp. Bring to boil and cook only to separate okra. Divide equally into six 10 oz. baking dishes. Spoon flour into dry measuring cup; level. Do not scoop.
1½ cups enriched flour
¾ teaspoon salt
½ cup shortening
3 to 6 tablespoons cold water
Stir together flour and salt. Cut in shortening until pieces are size of small peas. Remove ¼ cup flour mixture; reserve. Sprinkle with water, a tablespoon at a time, mixing lightly until dough begins to stick together. Press into ball. Roll out on lightly floured surface to 7 x 16-inch rectangle. Sprinkle on reserved flour mixture. Starting at short end, roll up jelly-roll fashion; cut into 7 equal slices. Press 6 slices down slightly and roll to fit top of 10-oz. baking dishes. Roll out remaining slice to 1-8-inch thick; make 6 cutouts. Place cut-outs on center of circles and cover Gumbo. Bake in pre-heated 425° oven 20 to 25 minutes or until done.

PAKSIW WITH BANANA BLOSSOMS
1 medium-size tulingan
1 medium-size banana blossom
½ cup vinegar
1 medium-size onion, sliced
Crushed garlic and ginger
3 cups water
Salt to taste
Clean the tulingan and cut into pieces of desired sizes. Remove the outer covering of the banana blossom, leaving the yellowish and tender part. Quarter it and slice crosswise. Place the fish and blossom in a saucepan with the other ingredients, except for the vinegar. Cook until the blossoms are tender. Before removing from the fire, add the vinegar.

NANGKA WITH CRABS
4 large crabs (alimango)
2 cups finely- sliced unripe nangka
crushed tanglad
1 cup thick coconut milk
1 cup thin coconut milk
crushed garlic
Green onions
Salt to taste
Clean the crabs and cut into leaves. Cook with the nangka, thin coconut milk, garlic, and tanglad, until nangka becomes tender. Add the thick coconut milk, stirring constantly. Salt to taste and remove from the fire. For serving, garnish with finely chopped green onions on top.

TEMPURA
1 lb. medium- raw shrimps
3 sweet potatoes, pared
4 carrots
¼ lb. fresh green beans
12 scallions
1 bunch parsley
1 cup flour
1 cup water
1 egg, slightly beaten
½ teaspoon salt
½ cup soy sauce
1 tablespoon prepared horse-radish
Peanut oil
Peel and devein the shrimps. Split them part of the way, butterfly fashion, leaving the tails on. Cut the sweet potatoes in diagonal slices ½- inch thick, the carrots into long strips, the beans slantwise and the scallions into 8-inch pieces. Separate the parsley into clusters. Blend the flour, water, egg and salt. Dip the shrimps and the vegetables into the batter and fry them in the deep peanut oil until they are golden brown. Drain on absorbent paper. Mix the soy sauce and the horse-radish together and serve the mixture with the fried shrimps and vegetables.

SEAFOOD TRAY
1 pkg. fillets of founder fillets
½ kilo fresh medium-size shrimps
1 cup drained, shucked oysters
Bread crumbs
Salt, pepper, vetsin to taste
Oil for frying
Dredge separately into a mixture of fine crumbs, pepper, salt and vetsin. Fry separately. Arrange well on a tray. Serve with sweet-sour sauce.

SINIGANG NA ISDA
2 cups rice washing
4 medium pieces green tamarind
(¼ cup green tamarind pulp)
2 tablespoon onion, sliced
½ cup green sitao, cut into 2-inch lengths
6 slices bangus
1 cup kangkong cut into 2-inch lengths
3 tablespoons salt
A dash of pepper
Boil the tamarind in ½ cup rice washing. When soft, mash the strain and add the remaining rice washing. Cover and bring to a boil. Add onions, tomatoes, sitao and bangus. Cover and cook for 5 minutes. Season with salt and pepper.

BAKED FISH
3 pieces one-kilo fish 2 cups bread crumbs
2 teaspoon salt ¼ cup minced parsley
¼ teaspoon pepper 1 tablespoon fresh dill
½ cup chopped onions 2 teaspoon lemon juice
1 cup chopped celery lemon wedges
4 tablespoon butter
Leave the head and tail on, wash the fish, and pat dry. Sprinkle inside and out with 1teaspoon salt and ? teaspoon pepper. Make the stuffing. Saute onions and celery in 2 tablespoons butter until transparent but not brown. Add remaining salt and pepper, crumbs, parsley and most of the dill. Fill the fish and close the pocket with toothpicks. Brush on both sides with 2 tablespoons melted butter mixed with ¼ cup boiling water and the lemon juice. Place the fish on a piece of foil or cheesecloth in a roasting pan to facilitate taking it out when done. Sprinkle with remaining dill. Bake in a moderate oven (350°) for 40-60 minutes until the fish flakes. Serve hot.

FISH FILLETS WITH SSS
Have the fishwife skin and debone a large labahita. The flesh of the fish should weigh more or less, one kilo. Refrigerate this for 2 hours to assure easy, uniform cutting of fillets.
Roll the fillets over a mixture of 50/50 flour and cornstarch highly seasoned with salt, vetsin and ground black pepper.
Deep fry. Drain. Serve with sweet-sour sauce.

FISH DUMPLINGS
Bidbid is best suited for dumplings. Remove scales and entrails. Wash clean and slit crosswise across the tail. Press down from head to tail slit with dull side of knife. Use quick, single strokes.
Mash the fish with 2 raw eggs, salt, pepper, a bit of flour (for binding) and very finely chopped kinchay. Form into small balls.
Steam as you would put or drop into rapidly boiling water. It is done when it rises to the top of the water.

BANGUS TAUCHO
Bangus
1 cube tajure
3 cloves garlic, sliced
½ onion
2 cm. cube vinegar
4 tomatoes
2 small eggplants, sliced crosswise
½ cup lard

Fry the fish until half done. Soak the tajure in a little water and vinegar. Saute the garlic, onion, tomatoes, ginger, eggplants, and add the tajure mixture. Add the fish and a little water. Boil for 3 minutes.

BANGUS IN TAUSI
1 large, fat bangus
oil or lard
2 tablespoons ginger, cut very thinly
2 sections garlic, chopped fine
6 fair-sized tomatoes, sliced
1 cake tajure, mashed in 2 tablespoons vinegar
4 tablespoons tausi
2 onions, sliced in narrow strips
Sugar and salt to taste
2 tablespoons vinegar
Clean the fish and cut into serving pieces ½ inch thick. Salt and let stand 15 minutes. Drain. Fry in hot lard until just cooked (malasado) and set aside.
Fry the onion and the tokwa and set aside. Saute in remaining lard the garlic, ginger, and tomatoes. Add to this tajure dissolved in 2 vinegar, then the tausi and onions, sugar to taste. Simmer 5 minutes. Add 2 tablespoons of vinegar and simmer 5 minutes longer. Drop the fried fish into this mixture and continue cooking for 5 minutes.

TANGUINGUE A LA VISCAINA
1 kilo tanguingue steaks
1 No. 2 can tomato or 2 cups stewed tomatoes
4 large onions, minced
4 sweet red pepper, chopped fine
2 cups boiled, skinned garbanzos
6 potatoes, diced
4 tablespoons oil
4 tablespoons minced leeks
1 bay leaf
? teaspoon powdered paprika
(or ½ cup anatto water)
Salt and pepper to taste
Soak the dried fish steaks for two hours. Skin and debone. Cut into squares about 1 inch.
In a skillet arrange the ingredients by layer as follows: onions, tomatoes, seasonings, garbanzos, fish, potatoes and peppers. Finish with tomato and onions, seasoning and salad oil and anatto water (paprika)
Cook slowly until flavors have blended. Test for saltiness. Add more chopped onions to neutralize all saltiness. It is done when the sauce is thick enough and the oil goes up to the surface.

SELEÑASE CON TOYO

3 cups fresh selenyasi
Salt and pepper
Fat for frying
1 small onion, sliced
2 tablespoons soy sauce
Juice of 3 calamansi
Clean the selenyasi well. Rub with salt and pepper and let stand about 1 hour. Fry in fat to cover. Set aside.
In about 2 tablespoons of fat, sauce the onion, then add soy sauce and the juice of calamansi. Pour over fried fish.

COLD FISH A LA LORRAINE
1 piece white tanguingue
2 cups mayonnaise
4 pieces sweet pickles, sliced lengthwise
½ kg. lettuce, chopped fine
2 cans mushroom soup
Boil fish in celery, onions and tomatoes. When cooked separate from broth and remove skin and let it stand.
Boil mushroom soup and let cool. Meanwhile flake fish and put in a tray fish shape. Put mushroom soup and cool it in a refrigerator until firm. Remove fish from tray and shape it. Put on a tray decorated with bed of lettuce, tomatoes and sliced lemon.

BROILED BANGUS
1 large bangus (fat, broad type)
1 cup chopped onion
1 cup chopped tomatoes
Salt and pepper
Banana leaves
Slit the fish from head to above the tail line thereby removing all entrails and blood. Wash well. Rub with salt inside. Stuff with chopped onions and tomatoes and pepper to taste. Wrap tightly with wilted banana leaves and tie securely. Broil over hot coals till done.

POACHED FISH
1 kilo fresh fish (medium-sized)
4 cups water
2 calamansi (juice only)
1 tablespoon vinegar
Salt to taste
1 bay leaf
3 whole black peppers
1 small carrot, chopped
1 small celery rib, chopped
1 onion, chopped
A sprig of kinchay
Bring the water to a boiling point, then reduce heat. Put all the ingredients except fish. Cook for 2 minutes. Put the filleted fish and simmer for 1 hour. If the fish is to be served with a sauce. Carefully take it out of the broth and lay it on the serving platter. Strain the broth and use it in making the sauce.
BEEF AND LIVER TURNOVERS
1 lb. chopped cooked beef steak
½ lb. chopped cooked liver
¾ l. flour
4½ oz. beef dripping or shortening
3 medium potatoes
2 onions
1 small turnip
2 carrots
1 egg
Sift flour into a bowl with salt. Mix in dripping or shortening with a knife or pastry blender. Then rub in lightly with the fingers, and mix with 3½ liquid oz. cold water to make a firm dough. Put into refrigerator in polythene bag for at least 15 minutes. remove, cut into 6-8 equal pieces and roll squares about ¼ inch thick.
Mix chopped beef and liver together, with salt and pepper. Peel and dice vegetables and mix together. Cook in a little water for 4-5 minutes, drain and let cool. Put a heaped spoonful of the vegetable mixture on half of each square, top this with a spoonful of meat mixture. Brush the edges of each pastry square with egg white beaten with a pinch of salt. Fold over and press the ends together. Crimp with fingers to make a scalloped edge and take the patties for 30 minutes in a 400º oven.

BEEF TORTILLA

1 cup refried beans 4 oz. sharp process
1 4-oz. can mild green American cheese
chillies, drained and chopped 8 flour tortillas
¼ cup chopped onion 1 cup chopped lettuce
1½ lb. ground beef 1 medium tomato, chopped
Combine beans, 2 tablespoons of chillies, onion, and ¾ teaspoon salt. Add beef; mix well. Divide mixture into 8 portions; shape in 8 5-inch patties. On one side of each patty, place half a cheese slice. Fold over forming semi-circle; seal. Grill over medium gal 5-6minutes; turn and cool 4-5 minutes more. Place tortillas on grill to heat. On each tortilla, put a patty and serve with lettuce, tomato and remaining chillies.

CROUTONS A AIL
8 slices French bread, cut ½ inch thick
1 large clove garlic, halved
¼ cup cooking oil
4 tablespoons butter, softened
Rub both sides of bread slices with the cut clove of garlic. Gradually blend into softened butter; spread both sides of bread with oil- butter mixture. Toast on griddle over medium-low heat for 2-3 minuets on each side.

IRANIAN GROUND BEEF
1 lb. lean ground beef
1 medium apple, pared,
cored and finely chopped
¼ cup finely chopped onion
1½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
1 clove garlic, minced
1 cup frozen peas
¼ cup water
1 cup dairy sour cream
Hot cooked rice
In large skillet, cook the ground beef, apple, onion, coriander, salt, turmeric and garlic till meat is browned and onion is tender. Stir in peas and water; cover and cook 5 minutes. Stir in sour cream; heat through but do not allow mixture to boil. Serve ground beef mixture over hot cooked rice with baked bananas alongside, if desired.
ROAST BEEF

1-3 kilos rolled rib roast 2 teaspoons powdered ginger
of beef ¼ cup spring onions, chopped
2 cups beef broth 3 tablespoons brown sugar
? cup soy sauce 2 tablespoons calamansi juice
½ cup red wine 2-3 cloves garlic, crushed
Place the meat in a deep. 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 the 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 great work-saver. Allow 70 minutes per kilo for rare meat, 85 minutes for medium and roast in preheated oven at 325ºF. While roasting, brush the meat 3-4 times with the marinade.

MINUTE STEAK TOSS
1 tablespoon cornstarch 2 carrots, cut in julienne
2 tablespoons soy sauce strips
1 teaspoon Worcestershire 2 tablespoons cooking oil
sauce 1 tablespoon soy sauce
½ teaspoon lemon-flavored 10 cherry tomatoes, halved
pepper seasoning Hot cooked rice
½ cup water
1 lb. beef cube steaks, cut
in ½-inch strips
In bowl, combine cornstarch, the 2 tablespoons soy sauce, Worcestershire, lemon-flavored pepper seasoning, and water; blend till smooth. Add meat, stirring to coat. Cover; let stand at room temperature for 1 hour, stirring once or twice. Drain well, reserving marinade. In skillet, cook meat and carrots in hot oil, stirring constantly, about 5-6 minutes. Push meat and carrots to one side; add green pepper. Cook and stir 2-3minutes more. Add to mixture in skillet along with remaining soy sauce. Cook and stir till thickened and bubbly. Stir in tomatoes; heat through about 1 minute. Serve on a bed of fluffy hot cooked rice.

FLEECY PIE
1½ lbs. diced cooked beef Nutmeg
2mediumonions Worcestershire sauce
1-2 tablespoons oil 4-6 medium size potatoes
4-6 liquid oz. beef stock ¾ oz. butter
1 tablespoon chopped Milk
mix herbs
Cook chopped onions in oil until golden brown. (Do not over brown or this will make dish bitter). Add meat, stock, seasoning, herbs, and a grating of nutmeg, and a dash of Worcestershire sauce. Peel potatoes and boil until tender in salted water. When soft drain and dry of in a saucepan. Mash, and beat in butter and then a little milk, making sure not to make the puree too soft. Season to taste. Put meat mixture into an ovenproof dish, smooth down and pile hot potato on top to make a slightly domed over. Rough surface evenly with a fork, and sprinkle with small pieces of butter. Bake in a 375°F oven for 30-40 minutes, by which time the top should be crisp and brown.

CHEESY MEAT RING
½ kilo ground beef 1 tablespoon chili powder
½ cup fine bread crumbs ½ teaspoon ground cumin
1 egg, slightly beaten seed
¼ cup milk ¼ cup tomato catsup
1 medium onion. minced Salt and pepper to taste
1 small carrot, finely diced 3 bacon slices, cut up
½ cup cheese spread
Mix beef, bread crumbs, egg, milk, onion, carrot, chili powder, cumin seed, catsup, salt, and pepper. Pat into a greased ring mold. Arrange bacon slices on top and bake at 375°F for 45 minutes.
Allow to cool for 10 minutes before inverting onto a platter. Remove pan juices ( strain if desired) and mix with cheese spread in a small saucepan; heat and stir well until smooth and blended. Pour over meat ring.

HOMEMADE PORK AND BEANS

1 kilo navy beans
4 cups tomato sauce
4 cups soaking liquid from beans
1 tablespoon salt
Pieces of salted pork
Sort and wash the dry beans, then soak them in a water for 5 hours or overnight. Immerse then in a boiling water for fiver minutes, and drain, saving the liquid from the soaked boiled beans with a proportion of 1:1. Fill glass jars ? full of with hot prepared beans. Add small pieces of salted pork and the tomato sauce, leaving ½ inch at the top of each jar for head space. Exhaust at slow boiling about 15 minutes. Seal and process in steam scanner at 10 lbs. pressure (340°F) for 65 minutes.

CHILI CON CARNE
½ kilo hamburger
1¼ cup minced onions
2 cups dried kidney beans
1 8-oz. can tomato sauce
3 tablespoons oil
6 rashers of bacon
2 tablespoons chili powder
1 tablespoon flour
1 teaspoon salt
3 tablespoons water
Cover kidney beans with water in a pan and boil until tender. Brown hamburger and onion in hot oil. Add the cooked kidney beans and tomato sauce and continue cooking for 10 minutes. Make a paste out of the chili powder, flour, salt and water and blend into the mixture. Cook over low heat, stirring frequently for half an hour more.
Fry the bacon rashers crisp enough for crumbling. Spread out the crumbled bacon crisps over the dish of hot chili con carne before serving.

CRISPY PATA
Large pig’s feet are appropriate for this recipe. Boil the cleaned pata in salt water until tender but not mushy. It must retain its shape and meat layers from skin to bone.
Refrigerate in the freezer compartment for a day or two. This is necessary to dry the meat up. Thaw before frying in deep hot fat until the skin puffs up into small bubbly blisters all over. Serve with your favorite pickle sauce.

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 adn 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 taste
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 ngg 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
Anatto 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, anatto 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.