Corn Sticks

2 cups cornmeal
1 cup sifted flour
4 tsp. baking powder
1 tsp. salt
3 cups milk
4 beaten egg yolks
4 stiffly beaten egg whites
2 teaspoon oil

Into a large bowl sift dry ingredients. Combine milk, yolks, and oil. Add to dry ingredients; blend. Fold whites into batter. Pour into a greased corn stick pan. Bake at 425 degrees for 30 minutes. Serve immediately. Yields 24 stick.

Tinowa de cebu

1/2 kilo fish with white meat
1 piece onion
3 pcs. tomato
4 pcs. sili labuyo
sibuyas dahon
malunggay leaves
lemon grass
msg
1 tsp. salt
5-6 cups of water

Put the water in the pot, then followed by all the spices and lemon grass allow to boil for 10-15minutes. Then add the fish and season salt and msg. to taste. Add the malunggay leaves. Serve hot.

Curried Meatballs

1 pound ground beef
2 tsp. curry powder
1 cup stuffing mix
1/2 cup butter
1/2 tsp. salt
Freshly ground pepper

Mix Beef, Curry powder, Stuffing mix, salt and saute in butter over high heat for 5 mins. or until brown. Drain

Pork or Crab Torta

1/2 k. pork or crab shredded
1/2 c. inion, chopped
4 pcs. garlic, chopped
1 pc. tomato, cut into small pcs.
4 whole eggs
salt and pepper to taste

Combine all ingredients above and fry in oil. Try to form circles and fry little by little, somewhat like a pancake. Place on absorbent paper. This is usually served as a side dish, very useful when you have a leftover crabmeat.

Pork Adobo

1 k. pork shoulder
3-4 pcs. garlic, crushed
1/4 c. vinegar
1/2 c. water
1 tbsp. coarse salt
Dash of black pepper and Msg.

Cube pork shoulder and place in a pot. Add the rest of the ingredients and cook over low heat for about 1 1/2 hours until meat is tender. Liquid in pot will reduce almost nothing. Heat oil in a deep frying pan and fry pork brown. Serve.

Pork Afritada

1 1/2 k. pork chops
1 med sliced onion
6 cloves garlic, crushed
1/4 cup achuete* liquid
3 tbsp. soy sauce
3 pcs. red bell peppers
1 can peas
3 pcs. potatoes, wedged
1 tsp. salt
Msg.
breadcrumbs

In a heavy pot, saute garlic; add onois, then pork. Brown slightly and add strained achuete liquid, soy, peas, and slat. Simmer gently, covered, until pork chops are tender and soft. Add potatoes before cooking ends. Add a very little water during cooking. thicken with breadcrubs, usually 1-2 tbsp. If using frozen peas, add last.

Pork Estofado

Another family favorite!

1 k. pork shoulder
1 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. coarse salt
4 tbsp. light brown sugar
3 big cloves garlic, crushed
1 pkg. pinacut
Potatoes, cut into cubes, fried
bananas, cut into 1" pcs., fried

Cut pork in cubes. Place all ingredients together into pork, except potatoes and bananas. Marinate for a while. Remove meat from marinade, strain out condiments and fry brown. Add a little water and the strained marinade to meat. Simmer till soft and the sauce syrupy. Add more water if needed to soften meat. Add fried potatoes and bananas, the amount of both not more than twice amount of meat. If meat is not tender at the beginning, pressure cook.

Margarita Grande

1 1/2 oz. Tequila
1 1/2 oz. Triple Sec liqueur
1 oz. lemon or lime juice
pieces of shave ice

Prepare a salt-rimmed glass by chilling glass and rubbing edge with lemon or lime slice. Then dip the top of the glass in coarse salt. Pour in liqueurs and lime juice and stir in shaved ice. You may also wish to place above mixture in a blender and use bigger pieces of ice blend to a slush. Very refreshing!

Crispy Fried Shrimp

Clean and slice into strips 1/2 k. fresh squid. Pat dry to remove water. Set aside and make a batter.

BATTER:

1/2 c. all purpose flour
1 Tbsp. cornstarch
1/2 tsp. coarse salt
1/2 tsp. sugar
1/2 tsp. msg.
1 tsp. baking powder
3/4 c. water
1/4 c. vegetable oil

Mix all ingredients together for batter, except oil. Add oil to batter last. Dip squid, strip by strip, into batterand deep-fry. Ser ve immediately.

Hawaiian-Style Spareribs

Ingredients:

1 k. pork spareribs
1/3 c. soy sauce
3 tbsp. sugar
1/4 crushed pineapple juice
1 tbsp. sesame oil
1 tbsp. dry vermouth
2 stalks green onion
1 cup water
Dash black pepper
Dash msg.

Procedure:

Blanch pork spareribs in water. Remove water and fry the ribs brown. Place brown ribs in a pressure cooker and add the rest of the ingredients. Pressure cook for about 15 mins. Remove cover and simmer until sauce is thick and pork is tender.

Scallop-bacon Bites

Ingredients:

1/4 pound boiled scallops
8 slices bacon
4 slices white bread
1 4-ounce package sliced cheddar cheese
Paprika

Procedure:

Cut large scallops in half. Cook bacon until crisp; drain on absorbent paper. Save drippings. Trim crusts from bread. Place a slice of cheese and two slices of bacon on each peice of bread. Cut into quarters. Place scallops on top of bacon. Brush with bacon drippings. Sprinkle with paprika. Place on a greased broiler 3 minutes until brown.

Butterfly Shrimp

Ingredients:

2 1/2 pounds peeled, deveined, raw jumbo shrimp
dash pepper
1 tbsp. garlic salt
9 tbsp. cornstarch
3 1/4 tbsp. dry sherry
3 1/4 tbsp. soy sauce
4 slightly beaten eggs
3/4 cup baking powder
oil for deep frying
Lemon wedges

Procedure:

Cut shrimp lengthwise and spread. Sprinkle with pepper and garlic salt. Combine sherry and soy sauce in a small bowl. Add shrimp; stir to coat. Combine eggs, cornstarch and baking powder; Stir until smooth. Dip Shrimp in egg batter. Deep fry for 3 to 4 minutes on each side until brown.

Lasagna

Tomato Meat sauce Ingredients:

1/4 cup olive oil
1/2 cup butter
2 cloves garlic
2/3 cup onion, chopped
3/4 kilo ground pork
2 bay leaves
1/4 tsp. nutmeg
1/4 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1-2 cups hot water
1 cup tomato sauce

Meat Sauce Procedure:

Heat olive oil and butter. Brown the garlic, add the onions and cook gently until soft. Put in the ground pork and spices. Allow to cook for a while then pour in the hot water and tomato sauce. Simmer gebtly for 1 hour or until thick. Set aside.



Bechamel Sauce Ingredients:

1 cup butter
2/3 cup flour
3 cup hot water
3 cup evaporated milk
2 tsp. salt
1/2 tsp. pepper
2 cups grated cheese

Procedure:

Melt butter in pan. Blend flour. Gradually stir in the hot water and evap milk. Cook until buubly. Season with salt and pepper. Grease a pyrex dish with butter, pour about 1/3 of the bechamel sauce. Arrange a layer of pasta. Spoon in tomato sauce and sprinkle generously with cheese. Repeat. Bake at 350 degrees F. until top is golden brown. Let stand 10 mins. To set layers.

Bisayan Beefsteak

Ingredients:

1/2 kilo beef steak
1/2 cup vinegar
1 cup chopped onion
2 cloves garlic
6 pcs. calamansi
1/2 cup soy sauce
5 tbsp. oyster sauce
cooking oil

Procedure:

pound first the meat. Marinate the ,eat with the onion, vinegar, garlic, calamansi, oyster sauce, soy sauce. Pre-heat the cooking oil in the pan; cook first the meat, when the meat is tender get the oil. Then pour the marinate mixture.

Honey-Orange Sauce

Ingredients:

1 cup honey
1/4 cup chopped orange peel
1/2 cup orange juice
Dash salt

Procedure:

Combine all ingredients. Place over a double boiler. Bottom pot should not be boiling. Cook 30 mins. stirring constantly. Spoon over baked fruit cocktail.

Sour Grapes

Ingredients:

1 pound seedless green grapes
1/2 tbsp. grated cheddar cheese
1/4 tbsp. lemon juice
3 tbsp. brown sugar
1/2 cup sour cream

Procedure:

In a large bowl combine all ingredients except grapes. Chill. Toss grapes in mixture to serve.

Wine Hints

Store wines in a cool place standing up. If wine is corked, store on its side.

Sweet-Sour Cucumbers

Ingredients:

2 medium peeled cucumbers, thinly sliced
1/4 cup sugar
1/2 cup vinegar
1/2 tsp. salt
1 tbsp. minced parsley
1/4 cup water
Lemon juice

Procedure:

Wash slices; dry slices on absorbent paper. In a bowl combine all ingredients except cucumber and lemon juice. Cover; chill for 3o mins. Pour chilled mixture over cucmbers; sprinkle with lemon juice.

Fruit Salad Topping

Ingredients:

1/2 cup sugar
1 tbsp. flour
1 egg
3 tbsp. lemon juice
3/4 cup. pineapple juice

Procedure:

In a pot combine all ingredients; mix well. Cook slowly, stirring constantly, until mixture is thick. Chill.

Raspberry Milk Shake

Ingredients:

1 cup instant nonfat dry milk
4 1/2 cups cold milk
1 10 ounce package raspberries
Mint leaves
1 quart vanilla ice cream

Procedure:

Crush raspberries. Combine berries in a large bottle with milk and nonfat dry milk; blend. Add ice cream; shake vigorously to blend. Pour into tall iced glasses; garnish with mint leaves. Serve immediately. Serve 6.

Creamy Garlic Tomatoes

Ingredients:

3 small ripe tomatoes
1 minced clove garlic
Toast rounds tomato slice size
3/4 cup mayonnaise Chopped chives

Procedure:

Pell and slice tomatoes. Cut as many toast rounds as tomato slices. Put a slice of tomato on each toast round. Mix mayonnaise with garlic; spread on tomatoes. Broil for 3 minutes until brown. Sprinkle with chives. Serves 6.

Crabmeat Stuffed Eggs

Ingredients:

6 hard cooked eggs
3/4 cup crabmeat
1/2 cup chopped celery
1 tsp. dry mustard
1/2 tsp. salt
1/3 cup mayonnaise
Paprika

Procedure:

Cut eggs in half lengthwise; remove yolks; mash. Remove any cartilage from crabmeat; break meat into small pieces. Combine crabmeat, egg yolks, celery, mustard, salt and mayonnaise. Mix well. Stuff whites with mixture. Sprinkle with paprika. Serve 6.

Scallop Cocktail Sauce

Ingredients:

2 tbsp. lemon juice
1/4 cup catsup
2 tbsp. grated cucumber
2 tbsp. minced onion
1/4 tsp. salt
dash cayenne

Combine all ingredients; chill.

Scallop Cocktail

Ingredients:

1/2 pound cooked scallops
6 lettuce leaves
2 cups shredded lettuce
scallop cocktail sauce

Procedure:
Cut large scallops in half. Put one lettuce leaf in each cocktail glass. Add 1/2 cup shredded lettuce. Place scallops on top; cover with cocktail sauce.

Mocha Shake Special

Ingredients:

1/2 cup warm water
4 tbsp. instant cocoa
1 cup instant nonfat dry milk
4 1/2 cups cold milk
1 quart slightly softened coffee ice cream

Procedure:

In a large bottle combine nonfat dry milk with cocoa and milk; blend . Add ice cream; shake vigorously to blend. Pour into tall iced glasses.

Quick Apple Punch

Ingredients:

2 quarts chilled apple cider
2 cups cranberry juice
2 teaspoons lemon juice
4 cups ginger ale
crushed ice

Procedure:

In a large bottle combine all ingredients. Add chilled ginger ale just before serving. Add crushed ice to tall glasses. Fill with punch. Serve immediately. Serves 15 tall glasses.

Iced Cocoa

Ingredients:

1 cup instant coffee
1 cup instant cocoa mix
5 cups instant nonfat dry milk
10 cups water
sugar
crushed ice

Procedure:

In a large bottle combine coffee, cocoa, milk and 4 cups water. Shake vigorously. Add remaining water; shake. Add crushed ice to tall chilled glasses. Fill glasses with mixture. Serve immediately. Serves 12 to 15.

Chilled Mango - Custard Cake

ingredients:

1 c. fresh mango bits
1 c. mango balls


for custard ream:

1 c. sugar
1/3 all purpose flour
3 c. full cream milk
1/2 tsp. vanilla
1/4 c. butter
2 egg yolks

Procedure:

Prepare custard cream by combining sugar and flour in a thick saucepan. Mix well, while stirring pour in milk and egg yolks. Cook over moderate heat while stirring, when mixture is slightly thickened, stir in vanilla and butter. Cook further until mixture is very thick.
Remove from heat and allow to cool. To assemble spread about 1/2 c. cooled custard cream on a dish. Arrange grahams crackers on top. Spread about 1/4 c. of mango bits on top.
Repeat layers sequence to make a total of layers more. Finish with a last layer of custard cream then arrange mango balls on top. Chill for at least 3 hours before serving.