Dutch Cheese Wafers

1 3-oz. package cream cheese
1/2 cup butter
1/2 cup sugar
1 cup flour

Thoroughly blend cheese, butter, sugar and flour. Shape in rolls one inch in diameter; wrap in waxed paper and chill thoroughly or over-night. Slice thin with sharp knife. On one slice, place thin piece of dried fruit. Cover with another slice. Press edges together. Brush top of cookies with milk; sprinkle with sugar and bake on greased cookie sheets in moderate oven 350° F. for about 7 minutes. Makes 40 wafers.

Swedish Gluten Balls

1 1/2 pounds gluten
2 eggs
1 1/2 cups soft bread crumbs (3 slices)
1/4 cup milk 1/2 cup chopped onion
1 3/4 cups half-and-half evaporated milk
1/4 cup finely chopped parsley
1 teaspoon salt
1 teaspoon vetsin
1/4 teaspoon ginger
1 teaspoon soy sauce

Have gluten ground. Soak bread in milk 5 minutes. Cook onion in 2 tablespoons butter till tender but not brown. Combine ground meats, crumbs, onion, 1 cup of the half-and-half, parsley, and seasonings plus eggs. Beat vigorously till fluffy (about 5 minutes at medium speed on electric mixer). Mixture will be soft. Form in 1-inch balls (for easier shaping, wet hands when necessary). Brown lightly in 2 tablespoons oil, shaking skillet to keep balls round. May be deep fat fried in oil; the shape is better. (Don't try to brown too many at a time). Re-move "meat" balls. Stir 1 table-spoon flour into drippings; add re-maining milk, soy sauce, and dash vetsin; heat and stir till gravy thickens. Return "meat" balls to gravy; simmer uncovered about 10 min-utes. Add more evaporated milk if needed. Makes 5 dozen.

Red-and-White Salad

 4 cups tomato juice
 1/3 cup chopped onion
 1/4 cup chopped celery leaves
 2 tablespoons brown sugar
 1 teaspoon salt
 2 small bay leaves
 4 whole cloves
 2 envelopes unflavored gelatin
 3 tablespoons lemon juice

Combine 2 cups of the tomato juice, onion, celery leaves, sugar, salt, bay leaves, and cloves. Simmer uncovered 5 minutes. Strain. Meanwhile, soften gelatin in 1 cup of remaining cold tomato juice; dissolve in hot mixture. Add rest of tomato juice, lemon juice. Chill firm in 5-cup ring mold. 

Snowy Cheese Mold

1 I2-ounce carton (I 1/2 cups) cream style cottage cheese
2 3-ounce packages cream cheese, softened
1/2 cup finely chopped celery
2 tablespoons finely chopped chives
1/4 teaspoon salt
1 envelope tuiflavored gelatin
1 cup mayonnaise

With electric or rotary beater, beat together cottage cheese and cream cheese till fluffy. Stir in celery, chives, and salt. Soften gela-tin in 1/4 cup cold water; dissolve over hot water. Stir into cheese mixture. Stir in mayonnaise. Chill firm in 5-cup ring rnold. Unmold both salads; cut in wide slices, alternate slices, red and white, reassembling 2 identical sal-ads. Makes 12 servings.

Swedish Pancakes

Beat 3 eggs till thick and lemon-colored.
Stir in 1 1/4 cups milk.
Sift together 3/4 cup sifted en-riched flour,
1 tablespoon sugar,
and 1/2 teaspoon salt.
Add; mix till smooth.

Drop small amount batter (1 tablespoon for 3-inch cake) onto moderately hot, buttered griddle (or bake on special Swedish griddle). Spread batter evenly to make thin cakes. Turn when under-side is delicately browned. (To keep first pancakes warm, place on towel-covered baking sheet in 250° F. oven.) Spoon melted butter over; sprinkle with sugar. Stack in chafing dish. Makes 3 1/2 dozen.

Strawberry Sauce

Drain 4 cups strawberries or other berries; wash. Place in sauce-pan. Add 1/2 cup water; bring to boiling. Add 1 cup sugar; stir to dissolve. Simmer 10 minutes. Place pan in cold water; stir sauce a min-ute or two. Makes 3 cups. Serve on pancakes.

Scalloped Corn Supreme(Maïs festonnée suprême)

1 No. 2 can (2 1/2 cups) cream style corn
1 cup milk
1 well-beaten egg
1cup cracker crumbs
1/4 cup minced onion
3 tablespoons chopped pimiento
3/4 teaspoon salt Dash pepper
2 tablespoons butter or margarine
1/2 cup cracker crumbs

Heat corn and milk. Gradually stir in egg. Add 1 cup crumbs, onion, pimiento, and seasonings. Mix well. Pour into greased 8 1/2 x 1 1/2- inch round pan. Melt butter and pour over 1/2 cup crumbs. Sprinkle buttered crumbs over corn. Bake in moder-ate oven (350° F.) 20 minutes. Gar-nish with pimiento strips. Makes 6 servings.

Mint-glazed Carrots 'n' Peas(Monnaie-carottes glacées 'n' Pois)

3 medium carrots, cut in strips
2 cups fresh peas or frozen or canned
2 tablespoons butter or margarine Salt
2 tablespoons sugar
1/4 cup butter or margarine
1/2 tablespoon chopped mint leaves (may be omitted)

Cook carrots in boiling, salted water 15 minutes; drain. Cook peas in boiling, salted water, 8 to 10 min-utes; drain (omit when using canned peas) season with 2 table-spoons butter, salt. Glaze drained carrot strips in mixture of sugar, 1/4 cup butter, and mint leaves. Place peas in serving dish; bor-der with carrot strips. Makes 4 to 6 servings.

Harvard Beets

2 tablespoons butter or margarine
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon salt
2 cups cubed canned or crooked beets
1 cup pineapple chunks may be added
1/2 cup lemon juice

Melt butter; add cornstarch, sugar, and salt; blend. Add vinegar; cook until thick. Add beets; heat thoroughly. Makes 4 to 6 serv-ings. Frozen lemonade may be used in place of lemon juice and sugar.

Southern Okra

1 cup cut okra
1 medium onion, chopped
1 green pepper, chopped
1/4 cup salad oil
3 tomatoes, peeled and quartered
1 tablespoon sugar
1 teaspoon enriched flour
1/2 teaspoon salt

Cook okra in boiling, salted water 10 minutes; drain. Brown onion and green pepper in salad oil; add tomatoes and cook slowly 5 minutes. Add okra and remaining ingre-dients; cook over low heat until vegetables are just tender, stirring as little as possible. (One cup canned tomatoes may be used in place of fresh tomatoes.) Makes 4 servings.

Mashed Potatoes (pommes de terre en purée)

6 medium potatoes
3 tablespoons margarine
1/3 cup hot milk (More may be added to make potatoes creamy and light)
1 teaspoon salt

Peel potatoes and cut into 1/4 inch slices. Cook in pan with tight fitting lid, with approximately 2 cups water. If any water is left after cooking, it may be saved for the gravy. If an electric mixer is available, put potatoes into bowl and add the other ingredients, beat-ing till all the lumps are gone and the potatoes are light and creamy. Potatoes may be cooked in the skins until well done, then peeled and put through a ricer or coarse strainer. This is not necessary if you have an electric mixer. Place directly into mixer bowl and follow directions above. One im-portant thing, potatoes will not cream well and be light unless they are creamed immediately after peeling and cooking, while very, very hot.

Variation: Potato Boats—Scrub potatoes well . .d oil skins, bake in 350° F. oven until well done. Cut in half being careful to preserve the skin intact. Scoop out the potato pulp following directions for mashing potatoes above. After pulp has been mashed, put back into the skins and sprinkle grated cheese on top. Return to oven to allow cheese to melt. These keep well, and may be prepared in advance, being placed in oven to reheat when needed, even overnight.

Cherry Pie

For 8-inch pie:
1/2 cup cherry juice
3/4 cup sugar
4 tablespoons enriched flour or 2 1/2 tablespoons cornstarch
Dash salt
2 tablespoons butter or margarine
Few drops red food coloring
2 cups canned, pitted sour cherries* * drained
1/2 teaspoon almond extract may be added
1 recipe Plain Pastry

Combine juice, 1/2 cup sugar. flour or cornstarch, and salt; cook until thick; add butter, remaining sugar, red food coloring if you like redder color. Pour over cherries in 8-inch pastry-lined pie pan. Make lattice top crust. Bake in hot oven (400° F.) 45 minutes to 1 hour.
*If canned cherries are packed in syrup, sweeten to taste.
*For fresh cherries: Combine 3 cups pitted sour cherries, 1 to 1 1/2 cups sugar, 1/4 cup enriched flour, and dash salt. Put in 8-inch pastry-lined pie pan. Dot with 2 table-spoons butter or margarine.

For 9-inch pie:
3/4 cup cherry juice
1 cup sugar
6 tablespoons enrich flour or 3 1/3 tablespoons cornstarch
Dash salt
3 tablespoons butter or margarine
Few drops red food coloring
3 cups canned, pitted sour cherries, drained
1 recipe Plain Pastry

Follow the method used for the 8-inch Cherry Pie above.

Tamale Pie

1 cup gluten burger, saute until quite brown then add onions
1 cup oil and 3 tablespoons butter—saute
Add can tomatoes (21) and 1 small can tomato paste
1 can creamed corn
1 1/2 teaspoons chili powder
1 1/2 cups dry cornmeal
3 eggs
1 cup milk
1 1/2 cups olives, chopped or sliced
1 teaspoon salt

Mix all together and add to first mixture. Pour into greased pan, sprinkle 1 cup cheese on top and bake 1 1/2 hours at 350° F.

Mexican Eggplant

2 cups gluten burger
1/4 cup chopped onion
1 tablespoon flour
1 cup seasoned tomato sauce
1/4 cup chopped green pepper Seasonings to taste
1 small eggplant
1 cup giated cheese
1/4 cup chopped celery

Brown onion and celery and burger in frying pan. Add flour and mix well. Stir in tomato sauce, green pepper, seasonings. Blend. Arrange 1/2" eggplant slices over burger-tomato mixture. Simmer slowly 10-15 minutes or bake in casserole until vegetable is tender. Sprinkle cheese on top and brown under broiler. Garnish with parsley.

Fried Tortillas
If canned or frozen tortillas are available, cut into four pieces and fry in oil to cover till they are crisp but not brown. Serve as an accom-panying side dish, or they may be served whole fried crisp.

Tortilla Filling
Mix thoroughly . . .
2 cups grated yellow cheese
1 cup minced onion
1/2 teaspoon salt

After tortillas are fried, dip into hot oil, then dip into Enchilada sauce. Place a large spoonful of Tortilla filling on each and roll up. Arrange in serving dish or baking dish. Cover with remaining sauce, reheat, and sprinkle with remain-ing filling. Serve at once or reheat before serving in quick moderate oven (375° F.).

cannelle riz (Cinnamon Rice)

2 cups cooked rice
1 cup milk
Sugar to taste
2 tablespoons butter or margarine
1/2 teaspoon cinnamon

Heat rice, milk and sugar over low heat. Add butter and cinnamon and stir until combined. Serve hot with a pitcher of cream, for a de-licious and filling breakfast or sup-per dish.

Espasol

Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

1 1/2 cups cooked malagkit, ground
2 1/2 cups sugar
2 1/2 cups toasted malagkit, powdered
1 cup coconut milk

Make syrup of the coconut milk and sugar. When quite thick add the ground, cooked rice. Then add the powdered, toasted rice little by little until the mixture is dry enough to roll. Transfer to a board sprinkled generously with pow-dered malagkit. Roll with the rol-ling pin and cut into rounds or any desired shape. Sprinkle with rice powder to keep from sticking.

Kalamay Pinipig

3 cups pinipig
1 1/2 cups sugar
2 cups rich coconut milk
A pinch of toasted anise

Soak the pinipig, after cleaning, in one cup coconut milk or water for 30 minutes. Boil the rest of the coconut milk with sugar. When the syrup is thick, add the pinipig. Stir while cooking until thick and sticky. Place in a receptacle lined with banana leaf. Serve with coco-nut toast made as follows: Toast one cup of the coconut from which the milk has been extracted, with 2/3 cup sugar in a frying pan. Stir continuously until brown and crisp.

Maja With Ubi ( maja de ube)

1 kilo ubi
1 cup rice
3 cups coconut milk
2 1/2 cups sugar
A pinch of powdered anise

Pare the ubi, slice thin, cover with water and boil until very soft. Mash well and strain through a coarse strainer. Soak and grind the rice with 1 1/2 cups water. Mix the ground rice, ubi, sugar, coconut milk and anise. Cook over medium heat until thick and smooth. Transfer to a greased deep plate and allow to cool. Serve in slices with toasted grated coconuts.

Maja Blanca (מאיה בלנקה)

1 cup rice
1 cup white sugar
3 cups coconut milk
A pinch of powdered anise

Soak the rice in 1 1/2 cups water for at least 4 hours and grind very fine. Add the coconut milk and sugar. Boil until thick and smooth over medium heat for about 25 minutes, stirring constantly. Place in deep greased enamel plates and allow to cool. Serve in slices with toasted coconut.

Baked Buchi (coxit Buchi)

1 cup boiled mongo
2 cups malagkit rice
1 cup brown sugar
1/2 cup mashed boiled gabi

Soak the rice overnight and grind to stiff dough. Pare, boil, mash the gabi and pass through a coarse strainer. Mix the rice dough and the mashed gabi. Add the sug-ar to the boiled mongo. Use the rice and the gabi mixture as wrap-per for the mongo. Farm into balls the size of an egg and press down to about 1 1/2 centimeter thick. Arrange in a baking pan lined with banana leaf. Brush the top with thick coconut milk or melted but-ter. Bake in native oven until gold-en brown, or fry. Serve hot.

Bibingkang Malagkit (Sticky Rice Cake) Homemade recipe

Assemble these supplies:

• 2 cups malagkit
• 1/2 cup brown sugar
• 3/4 cup rich coconut milk
• 3 1/2 cups diluted coconut milk
• 1 teaspoon salt
• 1/4 teaspoon powdered anise

Steps in preparation:

1. Boil the diluted coconut milk in a carajay. Add malagkit rice and salt. 
2. Boil until quite dry, stirring constantly to keep from burning. 
3. Lower the heat, and add 2/3 cups sugar. 
4. Line a clay oven with wilted banana leaf and place mixture on it. 
5. Pour the rich coconut milk on top and the rest of the sugar and anise seeds. 
6. Place cover of the bi-bingkahan with live coals on top and bake until brown.

Palitaw

Palitaw is a small, flat, sweet rice cake eaten in the Philippines. Palitaw is made from sticky or glutinous rice washed, soaked, and then Palitaw ground. Cooking is very easy to just scoop batter Palitaw then dropped it in boiling water when it floats on the surface of flat discs is a hint they're done.

2 cups malagkit
1 small coconut, grated
1 cup sugar
1/2 cup roasted linga

Soak the rice for at least 4 hours and grind to a stiff dough. Form into small balls, and flatten with a finger. Drop into boiling water. When they float, skim mid drop in cold water to prevent from stick-ing to each other. Drain and serve with grated coconut and pounded roasted linga.

Putong Puti (Filipino Food)

Putong Puti, steamed and served with grated coconut. THIS type of crown still in Tagalog cooking up now.

2 cups rice soaked and ground with
2 1/2 cups water
1 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt

(Note: Rice should either be wag-wag or Milagrosa.) 

The ground rice should have the consistency of a thick batter. Add the sugar, salt, and one teaspoon of baking powder for every cup of the mixture. Fill molds (cups) two-thirds full of the mixture. Arrange in a steamer and steam for half an hour or until done. It is done when a toothpick inserted into it comes out dry. Remove from the molds and serve with grated coconut.

Philippine Savory Rice (Sabroso Arroz de Filipinas)

2 cups rice
1 head garlic
1 onion, minced
2 tablespoons oil
3 ripe sliced tomatoes (scalded and peeled)
1 teaspoon salt 1 teaspoon vetsin
1/2 cup cubed gluten on scrambled eggs

Saute the garlic till brown. Add the onion. Stir in well-washed raw rice and add the tomatoes. Stir until rice is browned. Cover with water, season and finish cook-ing as in cooking plain rice.

Rice Pilaf With Mushrooms ~ Pinoy Recipe

Pilaf is a class of rice dishes, most commonly referring to rice cooked in a seasoned broth with meat or mushrooms.

3 1/3 cups uncooked rice
2 cups sticky rice
2 cups margarine
1 1/2 teaspoons ginger
1/4 cup onion
3 raw eggs
11 cups water
2/3 cup sliced mushrooms
2/3 cup green onions
Salt and yetsin

Brown eggs in hot margarine, add the onions and ginger. Add the water and let boil, add the rice and the sticky rice. Cover over medium heat till rice is well cooked. Season with salt and vetsin. Just before serving, heat a small amount of margarine and saute the green onions and the mushrooms and add to the rice mixture. Makes 8- 10 servings.

Sinukmani

The sinukmani is a type of food which is cooked in coconut milk sinaing coconut (coconut milk) which apparently laid karamelong syrup.

3 cups malagkit
3 1/2 cups sugar
3 coconuts
1 teaspoon salt

Boil the rice in the usual way with 3 or 4 pandan leaves. Grate the coconuts and squeeze out the milk without adding water. Extract two more times by adding one cup hot water for each extrac-tion. Boil the diluted coconut milk until it curdles with the sugar. Then add the thick coconut milk until it curdles again. Then add the rice and continue cooking, stirring constantly over slow fire until the mixture is very thick and does not stick to the side of the cooking vessel. Transfer to a receptacle lined with banana leaf. Serve hot or cold.

The secret in good Sinukmani is in the preparation of the coconut milk.

Suman Pinipig With Latik (Suman Cum Pinipig) Filipino food

Suman Pinipig With Latik(Tagalog pronunciation) refers to two different ingredients in Philippine cuisine. In the north it refers to solid coconut curds, the byproducts of coconut oil production, used as garnishing for a variety of desserts. In the Visayan region it refers to a thick syrupy caramelized coconut cream used as a dessert condiment.It is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar. Suman is also known as Budbud in Visayan dialects in other parts of the Philippines.

Assemble these supplies:

• 4 cups pinipig
• 2 cups sugar
• 1/2 teaspoon salt
• 3 cups coconut milk A.
• pinch of toasted anise

Steps in preparation: 

Soak the pinipig in 1 1/2 cups thin coconut milk or water for 1/2 hour. Boil the rest of the coconut milk with sugar. When the syrup is thick add the pinipig, the salt and anise, stir and cook until thick. Remove from the fire and allow to cool. Roll and wrap a portion of this mixture in pieces of banana leaf dotted with latik and fold the 2 ends under. Put together in pair and tie.

Tamales

"A tamale (Spanish: tamal, from Nahuatl: tamalli) also tamal is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can themselves be filled with meats, cheese, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned."

2 cups roasted rice soaked
1 1/2 cups water and ground
1/2 cup brown sugar
1 cup rich coconut milk
4 cups diluted coconut milk
2 hard-cooked eggs
1/4 kilo gluten—boiled and sliced
2 tablespoons atsuwete seeds soaked in 1/4 cup water
2 tablespoons salt 1 cup finely chopped peanuts

Mix the rice, diluted coconut milk, sugar, salt and atsuwete water. Cook until smooth and thick stirring constantly. Add the rich coconut milk and stir well until smooth. Add the chopped peanuts before removing from fire. Prepare wilted banana leaves by cutting in-to pieces about 10 inches wide. Put two pieces together. Place one spoonful of the mixture in the center of the leaf. Place a slice of gluten and a slice of egg on top and wrap. Wrap again with a nar-row piece of banana leaf and tie around. Boil water in a cooking vessel that will accommodate all the tamales. Drop in the tamale while the water is boiling. Cover and let it boil for 1/2 hour. Trans-fer to a tray or basket and allow to cool before serving.

Salade d'avocat (Avocado Salad)

1 package lime jello
1 cup hot water
1/2 cup chopped celery
3/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon onion juice
2 cups avocado (cubed)
1 cup whipped cream

Dissolve jello in hot water, add rest of ingredients. Fold in whip-ping cream (whipped) last and pour into mold.

Waldorf Salad(ウォルドーフサラダ)

2 cups diced apples
1 cup chopped celery
1/2 cup broken nuts
1/2 cup Cooked Dressing or Whipped-ct eam Dressing

Pare apples, if desired. If prepared in advance, squeeze juice of one-half lemon over apples to keep their color light. Combine in-gredients and chill thoroughly. Serve on crisp lettuce. Makes 6 servings.

Cauliflower With Almonds (BRASSICA Cum amygdalum)

1 medium head cauliflower
1/2 cup salted almonds
1 cup Medium White Sauce

Trim leaves from stalk, leaving 1 inch of stem for support. Steam, tightly covered. Let water cover stem but not head. Cook till tender, about 25 minutes. To serve, cut off stalk and place cauliflower in serving dish. Stick almonds into cauliflower and pour White Sauce (page 74) over all. Sprinkle with paprika. Makes 6 servings.

Southern Okra (australi Okra)

1 cup cut okra
1 medium onion, chopped
1 green pepper, chopped
1/4 cup salad oil
3 tomatoes, peeled and quartered
1 tablespoon sugar
1 teaspoon enriched flour
1/2 teaspoon salt

Cook okra in boiling, salted water 10 minutes; drain. Brown onion and green pepper in salad oil; add tomatoes and cook slowly 5 minutes. Add okra and remaining ingre-dients; cook over low heat until vegetables are just tender, stirring as little as possible. (One cup canned tomatoes may be used in place of fresh tomatoes.) Makes 4 servings.

Asparagus Salad (Asparagus MORETUM)

6 leaves of head lettuce
18 stalks cooked asparagus
6 green peppers, cut
1 cup cooked sliced carrots
1/4 cup diced celery
1 teaspoon salt
1 cup mayonnaise
Vetsin to taste

Arrange lettuce on a salad plate. Place asparagus tip on lettuce leaves. Mix the pepper, cooked carrots, celery, salt and mayonnaise. Surround the asparagus tips with the mixture. Sprinkle paprika on top and serve.

(Bamboo propagines MORETUM) Bamboo Shoots Salad

Here is where the kitchen artist can show her talent!

2 cups bamboo shoots
1 cup sweet potato,
boiled 3 tomatoes
1 onion, chopped
French dressing
Salt and vetsin to taste

Boil the bamboo 311 oots and sweet potatoes separately. When done, press the bamboo shoots with your hands to remove water. Cut sweet potatoes into cubes. Mix with bamboo shoots and add salt. Top with French dressing and sea-son with vetsin. Garnish with tomatoes and onions.