Steamed "GLUFU"

Ingredients:

• 1 cup ground gluten
• 1 cup mashed tokwa
• 1 small onion, minced
• 1 tablespoon green onion, minced
• 1 tablespoon green pepper, minced
• 2 eggs, well-beaten
• Vetsin, salt, soy sauce
• 4 eggs, well-beaten Oil

Steps in preparation:

Saute onion till brown. Add pepper, gluten, tokwa, salt, vetsin, soy sauce, pepper. Cook in slow fire till all juice is gone. In another pan or skillet, cook half of beaten egg as thin and as wide as possible. Remove and place on a wide plate, being careful not to tear the egg. Do the same with the other half. Place half of "glufu" mixture on one piece of egg and roll tight. Repeat with the other egg. Place in a baking dish or pan and steam. Slice and arrange in a platter. Serve with any sauce desired.

Savory Drumstick a la Cor Recipe

Savory Drumstick a la Cor is a tasty meatless meal.

Ingredients:

1 cup ground, fried gluten
1/2 cup almond or cashew nuts
1/2 teaspoon sage
1 teaspoon salt
Vetsin or savory seasonings
1 tablespoon soy sauce
2 tablespoons onions, minced
1 cup white sauce

Steps in preparation:

Brown the onion and sage and combine with all other ingredients. Mold or shape into drumsticks. Roll in egg and then in crushed cornflakes or bread crumbs. Fry and cover with white sauce.

White Sauce:

Ingredients:

2 tablespoons celery, chopped fine
1 cup milk I egg, beaten White bread
1 small onion, minced Bouillon stock
1 tablespoon olive oil

Steps in preparation:

Scald milk in double boiler; add bread crumbs and cook over low heat for 20 minutes. Add milk mixture to beaten egg, stirring well. Set, aside; brown minced onion and chopped celery in olive oil. Stir in milk mixture. Add bouillon stock and simmer 10 more minutes.

Swiss Steak à la suisse

Ingredients:

• 6 pieces gluten steak
• 1/2 cup flour
• 2 teaspoons salt
• 1/4 teaspoon crushed garlic
• 1 cup minced onion
• 1 bay leaf
• 1/2 cup margarine
• 1 1/2 cups lemon-lime drink
• 2 tablespoons tomato catsup
• 2 cups diced potatoes, fried
• 1/4 cup water

Steps in preparation:

1. Combine the flour and salt. 
2. Roll gluten in it. 
3. Brown the steaks on both sides in the melted margarine. 
4. Add the rest of the ingredients, including the leftover flour-salt mixture. 
5. Cook till thickened.

Fried Gluten in Tahure Sauce

Ingredients:

2 cups gluten strips
2 tablespoons oil
1 teaspoon pounded garlic
1/2 onion sliced
1 cube tahure
1 cup sliced tomatoes
1/4 cup water
1/2 teaspoon salt
1 teaspoon vetsin

Steps in preparation:

Lightly fry gluten and set aside. Saute the garlic and onions in oil. Add the tomatoes and cook for about 3 minutes. Add the water and the tahure. Mash with the back of the spoon. Season with salt and vetsin. Simmer for 5 minutes. Add the fried gluten and let simmer for 5 more minutes. Makes 5 to 6 servings.

Escalope au four (Baked Cutlet )

Ingredients:

1 small can gluten cutlet (6 to 8 cutlets)
1 small can tomato juice
1 onion
1/4 cup flour
3 tablespoons oil
3 eggs Vetsin
2 cups water
Salt

Steps in preparation:

Drain cutlet, keeping the soup for the gravy. Arrange cutlets in baking dish. Fry eggs and cut into pieces. Saute garlic, onions, add the flour. Mix them well, then add the fried eggs and continue mixing, season with salt. Remove from fire and mix the soup of the cutlet. To the mixture add water, stirring well. Bring to boil and stir until it is thick. Add tomato juice and vetsin. Remove from heat and pour mixture on to the cutlet. Bake for about 30 minutes in moderate oven.

Gluten à l'ananas (Gluten With Pineapple )

In Gluten With Pineapple, the fruit adds just the right flavor to brighten up the dish.

Ingredients:

1 kilo gluten
1can (No. 2 1/2) pineapple chunks
2 cups green pepper
2 cups celery
2 eggs
1/2 cup kalamansi juice
Salt to taste
1 teaspoon vetsin

Steps in preparation:

Cut precooked gluten into desired pieces. Cut celery and pepper. Saute the gluten in onion and oil until gluten is golden brown. Add a little cornstarch and mix well. Season with salt and vetsin. Put the pineapple and celery into a pan with hot oil and fry for 2 minutes. Add gluten, mix well and add beaten eggs. Cook 5 minutes longer.

Asado de Carajay

Ingredients:

1/3 cup fried tokwa
3 segments garlic crushed
1/2 medium onion, sliced fine
2 small tomatoes, sliced
3 tablespoons oil
1 cup gluten, cut into cubes
1/4 kilo yellow kamote, cut into cubes
4 teaspoons soy sauce
1 small red pepper, cut into strips
5 laurel leaves

Steps in preparation:

Saute garlic, onion, tomatoes and add 1 cup broth. Add tokwa, gluten and kamote. Season with soy sauce, cover and cook 5 minutes. Add pepper and laurel leaves. Cover and cook for 1 minute. Makes 6 servings.

Arroz a la Valenciana Homemade Recipe

Assemble these supplies:

• 1 cup cooked malagkit
• 2 cups cooked rice
• 1 cup mushroom, sliced
• 1 cup garbanzos
• 1 cup gisantes
• 2 cups fried sliced gluten
• 1 box spaghetti, cut in pieces and boiled
• 1 can pimiento, sliced
• 1 cup tomato sauce plus
• 1/2 can stock or water
• 2 tablespoons onions, minced
• 1 teaspoon sage
• 2 teaspoons vetsin 6 hard-cooked eggs

Steps in preparation:

Saute oritons in 2 tablespoon oil. Add tomato sauce and pimientos, cook a few minutes, and add mushroom, gluten, garbanzos and peas. Season with salt, vetsin and sage. Mix well and cook 5 minutes, then add rice and spaghetti. Mix very well. Garnish with eggs, pimientos and green onions.

Arroz a la filipina Recipe

Ingredients:

• 1/2 cup boiled malagkit
• 1/2 cup boiled rice
• 1 cup sliced gluten
• 3 cloves garlic Small onion
• 3 ripe tomatoes
• 3 tablespoons oil
• 3 medium-sized green peppers
• 1 small package raisins
• 1 hard-cooked egg
• Atsuwete
• Salt to taste
• 1 teaspoon vetsin

Steps in preparation:

Cook gluten and cut into small pieces. Slice the tomatoes and onions. Soak the atsuwete in a little amount of water and set aside. Saute the garlic, onion, tomatoes and gluten. Add salt and vetsin to taste. Add sliced pepper. Cook for a few minutes. Add atsuwete water for coloring, then boiled rice, malagkit and raisins. Stir mixture from time to time to prevent burning. Continue cooking on low heat. Garnish with slices of hard-cooked eggs and red and green pepper.

Arroz a la Cubana

Arroz a la Cubana makes an attractive dish when prepared with a border of cooked eggs.

Ingredients:

1/2 kilo ground gluten
1 onion, chopped
1 clove garlic, bruised
3 hard-cooked eggs
Salt and vetsin to taste
1 cup water
1 tablespoon oil
6 saba bananas
1/2 cup bread crumbs

Steps in preparation:

Saute the garlic, onion and gluten. Add the water and cook until it boils. Add the bread crumbs. Season with salt and vetsin to taste. Slice the bananas lengthwise and fry. Place the cooked gluten in the center of a platter. Arrange a border of cooked rice around it. Garnish with fried bananas and hard-cooked eggs.

Almondigas Recipe

Ingredients:

1 cup ground gluten, raw
1 egg
1/2 cup mashed tokwa
1 tablespoon oi
1/2 cup misua
2 cloves garlic
1 minced onion
1 teaspoon vetsin Salt to taste
1 tablespoon chopped green onion

Steps in preparation:

To the ground gluten and mashed tokwa add green onion, egg and the desired seasonings and shape into small balls about the size of a kalamansi. Saute garlic and onion and add vetsin with about 3 cups water. When the mixture boils, drop the mock meat balls one by one into the boiling mixture. When balls are cooked, add misua and immedi-ately remove from fire. Add salt, vetsin and pepper to taste.

Adobong Labong (Bamboo Shoots Adobo) Simple recipe

Assemble these supplies

• 3 cups labong, minced and blanched
• 1 cup minced gluten or tokwa
• 5 segments garlic, chopped
• 4 tablespoons kalamansi juice Salt to taste
• 1 medium onion, chopped
• 1 1/2 tablespoons soy sauce
• 2/3 cup gluten stock
• 5 tablespoons oil

Steps in preparation:

1. Brown garlic and onion in oil. Add gluten or tokwa. 
2. Continue cooking mixture in oil, stirring constantly. 
3. Add soy sauce and labong. Simmer until labong is cooked. 
4. Add kalamansi juice and continue simmering until almost all of the liquid has evaporated. 
5. Add oil and continue about 6 minutes more. Season to taste.

Creamed Fruit dressing (Pansement de fruits à la crème)

Assemble these supplies:

• 1 3-ounce package cream cheese
• 1 tablespoon lemon juice
• 3 tablespoons currant jelly
• 3/4 cup heavy cream, whipped (or whipped topping)

Steps in preparation:

Blend cream cheese, lemon juice and currant jelly. Add whipped cream and mix. Chill. Makes 1 1/2 cups.

Sunshine Dressing Recipe

Assemble these supplies:

• 1/2 cup pineapple juice
• 3 tablespoons lemon juice (or calamansi juice)
• 1/4 cup orange juice
• 1 teaspoon butter
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1 egg yolk, beaten
• 1/8 teaspoon salt
• Whipped cream

Steps in preparation:

Place fruit juices and butter in saucepan.
Bring to boil. Add sugar and cornstarch (made smooth with a little water) and beaten egg yolk to juices.
Let thicken and add salt.
Use 1 part whipped cream to 2 of above mixture. Makes about 1 cup.

Fruit Salad dressing

Assemble these supplies:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup sour cream
• 1 cup sweet cream
• Juice of 1 lemon (or 1 calamansi)

Steps in preparation:

Melt butter, add flour, and cook slightly. Add sour cream and cook a few minutes longer. Cool. Add sweet cream and lemon juice. Makes about 2 cups.

Vinaigrette cuit (Cooked Salad Dressing)

(Mayonnaise when sugar is omitted)

Assemble these supplies:

3 tablespoons flour
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon paprika
3/4 cup water
1/4 cup lemon juice
2 tablespoons butter
2 whole (or 4 yolks) eggs, beaten

Steps in preparation:

Mix dry ingredients with enough water and 1 tablespoon lemon juice to make a paste. Combine mixture with remaining lemon juice and water. Bring to boil and let boil 5 minutes or may be cooked 10 minutes in double boiler without having to be stirred. Remove from flame, add eggs, stirring to combine thoroughly. Return to fire and cook until egg thickens, stirring constantly (about 2 minutes). Add butter. Makes about 3/4 cup of smooth dressing of the consistency of thick white sauce, without starch flavor, tart and well-seasoned. Variations: May be thinned with cream or folded into whipped cream.

Thousand-Island Dressings-Simple Homemade Recipe

Assemble these supplies:

• 1 cup mayonnaise (cooked salad dressing may be used or sour cream)
• 1 tablespoon minced onion
• 1 tablespoon minced dill or sweet pickle
• 1 tablespoon minced beets
• 1 tablespoon chopped green pepper
• 1 tablespoon minced pimiento
• 1 tablespoon minced parsley
• 1 tablespoon hard cooked egg

Steps in preparation:

1. Add all or any combination of the last six ingredients to the mayonnaise. 
2. Do not omit the beets—they give a lovely color to the mixture, and delicate flavor. 
3. Many times a good dressing may be made by using only two or three of the suggested ingredients. 
4. Learn to improvise!

Salade de fruits congelés (Frozen Fruit Salad )

Luscious fruit provides a welcome salad in any kind of weather.

Assemble these supplies:

1 tablespoon (1 envelope) unflavored gelatin
1/4 cup cold water
2 cups fruit cocktail
1/2 cup mayonnaise
1 cup heavy cream, whipped (or whipped topping)
1/3 cup maraschino cherries

Steps in preparation:

Soften gelatin in cold water and dissolve over hot water; cool slightly. Add fruit cocktail with syrup. Fold in whipped cream and mayonnaise and pour into refrigerator tray. Place cut cherries on top and freeze until just firm. May be chilled in molds until firm instead of being frozen. Makes 6 servings.

Lime Jello Salad Recipe (Lime Jello Salade)

Assemble these supplies:

• 1 box lime gelatin dessert powder
• 1 cup nuts
• 1 small size package cream cheese
• 1 cup crushed pineapple

Steps in preparation:

Dissolve gelatin powder in 1 cup boiling water. Slowly blend softened cream cheese into gelatin. Add nuts, pineapple (drained) and pour into mold. This may be used as dessert with a serving of whipped cream, or as a salad it may be garnished with avocado slices or with other things as desire.

Salade de melon miel (Honeydew Salad )

Assemble these supplies:

1 3-ounce package lemon or lime-flavored gelatin
1 cup hot water
1 cup cold water
2 teaspoons lemon juice, fresh, frozen, or canned
1 cup honeydew melon balls

Steps in preparation:

Dissolve gelatin in hot water. Add cold water and lemon juice. Let stand 10 to 15 minutes, then strain. Chill till slightly thickened. Add melon balls. Pour into 2 1/2 cups melon mold. Chill until firm. Unmold onto ruffle or lettuce. Garnish platter with watercress, if desired. Makes 4 to 6 servings.

Buko-Mango Salad

Assemble these supplies:

3 ripe mangoes
1/2 cup finely chopped sliced onion
1 cup mayonnaise
1 cup cream or chilled evaporated milk
1 stick white gulaman
1 1/2 cups water
1/4 cup sugar Salt
1 cup shredded buko (young coconut)

Steps in preparation:

Cut the meat of the mangoes into cubes or scoop with potato bailer. Shred the buko. Mix and season with salt and sugar (about 1 tea-spoon salt and 1/3 cup sugar) according to taste. Beat the cream with 1/2 teaspoon salt and 1/4 cup sugar. Cool in refrigerator. Mean-while, cook the gulaman with 1 1/2 cups water and 1/4 cup sugar. When the gulaman is ready, mix the mayonnaise and the cream in the mango mixture, then pour the gulaman. Mix well. Pour this mixture into a mold. When set, put on a platter and garnish with red cherries and parsley. If the cherries are not available, red gulaman may be prepared as a substitute (the man-go can be substituted with other fruits).

Tossed Green Salad (Ballotté Salade verte)

Assemble these supplies:

• 1 cup lettuce
• 1 cup string beans, cooked and drained
• 1 peeled onion, sliced
• 1 hard-boiled egg, sliced
• 1/2 cup kalamansi juice
• 3 tomatoes
• 2 cups diced, cooked potatoes
• 1/4 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon vetsin

Steps in preparation:

1. Wash the lettuce, separating the leaves. 
2. Arrange in salad bowl. 
3. Arrange alternate layers of string beans, tomatoes cut in eights, potatoes and onion. 
4. Thoroughly toss the salad with a dressing made by beating together with fork the remaining ingredients, garnish with hard-cooked eggs.

Stuffed Tomato Salad

Stuffed Tomato Salad, using fresh, ripe tomatoes, will be very welcome in warm weather.

Assemble these supplies:

5 good-sized tomatoes
1 cup diced celery
1 cucumber, peeled and diced
1 tablespoon finely chopped onion
1/3 cup mayonnaise Lettuce Salt to taste

Steps in preparation:

Wash the tomatoes, cut the stem end, and scoop out centers. Dice centers and combine with celery, cucumber, onion and enough salt to suit taste. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling and serve at once on crisp lettuce.

Molded Vegetable Salad/ Salade de légumes moulé

Assemble these supplies:

• 1 package lemon-flavored gelatin
• 2 cups boiling water
• 1/2 teaspoon salt
• 1 teaspoon grated onion
• 2 cups shredded tender, crisp cabbage
• 1/2 cup grated raw carrots Lettuce Mayonnaise

Steps in preparation:

1. Dissolve gelatin in the boiling water; add salt, cool and chill. 
2. Mean-while prepare vegetables. 
3. When gelatin is slightly congealed, fold in onion, cabbage and carrot. 
4. Polk into 3 or 4 cup molds or individual molds that have been rinsed with cold water and chill until firm. Unmold and serve on lettuce on individual salad plates. 
5. Serve with mayonnaise.

ananas moulés (Molded Pineapples)

Assemble these supplies:

1 can sliced pineapple (drain juice)
1 box strawberry gelatin dessert

Steps in preparation:

Boil juice and add gelatin powder. Put back in can and chill till hard. Loosen from can and slice—one sliced pineapple for each slice. Serve on lettuce leaves.

Salade de macaroni

Assemble these supplies:

2 cups cooked macaroni
1 cup chopped celery
6 sweet pickles, chopped
1 green pepper, chopped
3 pimientos, chopped
1 cup cheddar cheese, cubed
1/2 cup cooked peas
Mayonnaise Lettuce

Steps in preparation:

Cook macaroni until tender in boiling salted water. Drain, cut in small pieces. Measure macaroni after cooking. Add remainder of ingredients. Combine lightly with salad dressing. Serve on lettuce.

Salade de pommes de terre (Potato Salad )

Assemble these supplies:

5 medium pared, cooked potatoes
1 teaspoon salt
2 tablespoons chopped green onion
2 tablespoons chopped pimiento
3 hard-cooked eggs
1 1/4 cups mayonnaise
1/4 cup diced celery

Steps in preparation:

Dice potatoes and sprinkle with the salt. Add remaining ingredients and mix gently. Season to taste with salt and vetsin. Chill two hours. Makes 8 servings.

Katuray Flower Salad (Salade Fleur Katuray)

Assemble these supplies:

3 cups blanched katuray flowers
1 onion Salt to taste
3 tablespoons gluten, fried
3 tablespoons French dressing

Steps in preparation:

Remove the unnecessary parts of the katuray flower. Pour hot water and press to remove the water. Arrange on a salad plate and pour French dressing. Garnish with onion and fried gluten strips.

Kangkong-Tomato Salad (Kangkong-tomate Salade)

Give rein to your artistic ability in creating attractive salads.

Assemble these supplies:

2 cups kangkong, steamed
2 big tomatoes, sliced
1/2 cup malunggay leaves, steamed
2 sweet red and green peppers
1 cup shredded singkamas
1/2 cup French dressing

Steps in preparation:

Soak ingredients in half of the French dressing for a few minutes and chill if possible. Arrange on a plate, putting kangkong and malunggay mixture at the center, sweet peppers, singkamas and tomatoes alternately. Pour remaining French dressing and serve.

Green Bean and Celery Salad ( De haricots verts et salade de céleri)

Assemble these supplies:

2 cups green beans,
cut in halves lengthwise
1 hard-cooked egg, diced
2 tablespoons cut radishes
1 tablespoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped sweet pickles
1 cup boiling water
1/2 teaspoon salt
1/4 cup sliced celery Lettuce
Vetsin to taste

Steps in preparation:

Boil the green beans for 7 minutes, chill in liquid, then drain. Add remaining ingredients and toss gently to coat with mayonnaise dressing. Serve immediately on a bed of crisp lettuce.

Swiss Steak

6 pieces gluten steak
1/2 cup flour
2 teaspoons salt
1/4 teaspoon crushed garlic
1 cup minced onion
1 bay leaf
1/2 cup margarine
1 1/2 cups lemon-lime drink
2 tablespoons tomato catsup
2 cups diced potatoes, fried
1/4 cup water

Combine the flour and salt. Roll gluten in it. Brown the steaks on both sides in the melted margarine. Add the rest of the ingredients, including the leftover flour-salt mixture. Cook till thickened.

Light Chicken Fettuccine Alfredo

Can't resist creamy dishes? With our version, you'll never have to. Here's our healthy and energy-boosting take on your pasta Favorited.

Serves 5 Prep Time 20 minutes
Cooking Time 10 minutes
Nutritional Info Per Serving
Calories: 375,
Fat: 7 grams,
Carbohydrates: 58 grams,
Protein: 30 grams

Assemble these supplies:

For the sour cream substitute

1/4 cup cottage cheese
1/4 cup nonfat milk
2 tablespoons white vinegar


2 boneless chicken breasts
1 tablespoon calamansi juice
salt and pepper to taste
1 1/4 cups broccoli florets
2 red bell peppers, cut into strips
300 grams whole-wheat fettuccine
1 clove garlic, minced
1 tablespoon canola oil
2 tablespoons chicken broth
1/2 cup Parmesan cheese, grated

Steps in preparation:

1 Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.
2 Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.
3 Blanch broccoli and red bell pepper.
4 Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.
5 Sauté minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.
6 Add broccoli, pepper, and grated Parmesan cheese.
7 Top with chicken strips and serve.

For a fancy gathering Tuna Crunch Open Sandwich

This vitamin- and fiber-rich sandwich is elegant enough to serve to guests, but oh-so simple to make! For a fancy gathering, cut bread with a round cookie cutter.

Serves 2 Prep Time 10 minutes

Nutritional Info Per Serving
Calories: 278,
Fat: 8 grams,
Carbohydrates: 20 grams,
Protein: 30 grams

Assemble these supplies:

• 4 tablespoons light mayonnaise
• 1 teaspoon whole grain mustard MI 100-gram can tuna in water III 1 celery stick, chopped
• half a Granny Smith apple, cored and chopped
• 1 tablespoon unsalted almonds or walnuts, chopped
• 2 slices whole-wheat bread
• a brinch of mesckin or baby spinach

Steps in preparation:

1. In a bowl, mix together light mayonnaise and mustard. Stir in tuna, celery, apple, and nuts.
2. Place mesclun or baby spinach on each bread slice.
3 Top with tuna mixture. Serve.

Mini Asparagus Ai Mint Frittatas

Great as an appetizer or snack! Other vegetables can stand in for the asparagus. Try blanched spinach, grated carrots, or bell peppers.

Assemble these supplies:

Serves 8 Prep Time: 10 minutes
Cooking Time: 15 minutes
Nutritional Info Per Serving . Calories: 37, Fat: 11 grams
Carbohydrates: 76 grams,
Protein: 4.2 grams

200 grams fresh asparagus,choppep
2 whole eggs plus 3 egg whites
2 tablespoon light sour cream
2 tablespoons skimmed milk
1/8 cup Parmesan cheese,grated
2tablespoons- fresh mint, finely chopped
salt and pepper to taste

Steps in preparation:

1. Blanch asparagus in a pot of lightly salted boiling water for 3 minutes. Drain and cool in an ice bath. Drain well and pat dry with a paper towel.
2. Get a nonstick muffin pan, and divide asparagus equally in each cup.
3. In a bowl, beat whole eggs and egg whites together with the sour cream and milk. Stir in the grated parmesan Icheese and mint. Season with salt and pepper. Pour mixture into a muffin pan.
4. Bake in a preheated oven at 400F for 15 minutes or until firm and lightly golden.
5 Carefully remove frittetas from the pan and cool slightly before serving.