Baked Eggs on Toast

Assemble these supplies:

• 4 eggs
• 4 slices buttered toast
• 4 teaspoons butter
• 4 tablespoons water

Steps in preparation:

1. Butter thoroughly 4 cups in a muffin tin, using up to 1 teaspoon of butter or margarine. 
2. (If some cups in muffin tin remain, fill half full of water to keep from discoloring.) Drop one egg into each cup. 
3. Add 1 tablespoon of water. Place in 350° F. oven and cook till well done, probably about 15 minutes. 
4. Slip from cup onto buttered toast—round toasted buns cut in half lengthwise are nice for this—and serve immediately.

Baked Eggs On Spanish Rice

Assemble these supplies:

• 1 cup uncooked rice
• 2 1/2 cups cooked or canned tomatoes
• 1/2 small onion, sliced
• 3/4 teaspoon salt
• 1 teaspoon vetsin
• 2 tablespoons melted butter
• 6 eggs
• 2 tablespoons grated cheese
• 1/2 cup buttered bread crumbs

Steps in preparation:

1. Cook the rice. Simmer tomatoes, onion, salt and vetsin, for ten minutes. 
2. Put through strainer, pressing through as much pulp as possible. 
3. Blend flour and butter in saucepan, add tomatoes, stirring constantly. 
4. Cook till thickened. 
5. Arrange layer of rice in greased casserole and make 6 depressions in rice. 
6. Open and drop an uncooked egg into each depression. 
7. Pour tomato sauce over all and sprinkle with cheese and buttered bread crumbs. 
8. Bake in moderate oven (350° F.) until eggs are firm, about 15 minutes. 
9. Makes 6 servings.

Rice-Carrot-Peanut Butter Roast

Assemble these supplies:

• 1 1/2 cups peanut butter
• 1 cup milk
• 1/2 cup grated raw carrots
• 1 cup cooked rice
• 1 large or 2 small eggs
• 2 tablespoons oil
• 1 large onion, chopped fine
• 1 teaspoon yetsin
• 1/2 teaspoon sage or poultry seasoning
• 1 teaspoon salt

Steps in preparation:

1. Fry onion in oil if desired. Combine milk and peanut butter, mixing well. 
2. Add other ingredients. 
3. When well blended, put into greased loaf pan or casserole dish and bake in moderate oven (350° F.) until carrots are done (30-45 minutes).

Trois-couche Casserole

Assemble these supplies:

• 2 cups mashed potatoes
• 2 cups ground gluten, fried
• 2 tablespoons onions, minced
• 1 tablespoon green and red pepper
• 1/2 teaspoon sage
• 2 cups corn, cream style
• 1/2 cup shredded cheese

Steps in preparation:

1. Mix gluten, onions, pepper and sage. 
2. Set aside. 
3. Grease a baking dish with margarine or butter. 
4. Season mashed potatoes with a little salt. 
5. Place it in baking dish, add the gluten mixture, then the corn and last the shredded cheese. 
6. Bake 10 to 15 minutes.

String Beans in Vegetable Loaf (Haricots verts à Pain de légumes )

Assemble these supplies:

• 1 cup finely cut string beans
• 1/2 cup diced carrots
• 1/2 cup finely cut celery
• 1/2 cup cooked rice
• 1 egg well beaten
• 3 tablespoons butter Salt to taste
• 2 tablespoons chopped nuts
• 1/2 cup white sauce
• 1/4 cup buttered crumbs
• 1/2 teaspoon vetsin

Steps in preparation:

1. Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery. 
2. Boil down rapidly so that little water is left. Drain. 
3. Add rice, egg, butter, salt, vetsin, nuts and white sauce. Shape into loaf. 
4. Place into buttered pan; cover with buttered crumbs. 
5. Bake in hot oven until lightly brown. 
6. Serve with tomato sauce.

Spaghetti en Franco

Assemble these supplies:


1 package cooked spaghetti (1 1/2 cups)
1 1/2 cups gluten, small cubes
1/2 cup chopped onions
1/2 cup finely chopped tomatoes
2 tablespoons margarine
2 1/2 cups thin cheese sauce

Steps in preparation:

Fry gluten and onions in margarine. Add the tomatoes and let simmer. Add the spaghetti and cheese sauce. Place in greased pan and bake at 350°F. for 1/2 hour.

Glu-Rave Fondue

Assemble these supplies:

1 cup uncooked macaroni
4 eggs, separated
1/2 cup diced gluten
1 cup milk
1/2 teaspoon salt
1 teaspoon yetsin
1 cup cheese, shredded
1 cup soft bread crumbs
1/2 cup green chopped pepper
6 tablespoons finely cut pimiento

For Sauce:

2 cans cream of mushroom soup or
2 cans corn, cream style

Steps in preparation:

Cook the macaroni. Beat egg yolk, add milk, salt, vetsin, cheese, crumbs, pepper, gluten, pimiento and macaroni. Mix well. Beat egg whites till stiff, fold gently into macaroni mixture. Pour in a well-greased baking dish and bake till knife comes out clean. Heat mushroom or corn—serve hot over Fon-due. Garnish with green and red pepper.

Gluten Corn Casserole

Assemble these supplies:

• 1 cup diced gluten
• 1/4 cup grated cheese
• 1/4 cup chopped onions
• 1 1/2 cups cooked corn (may use canned whole kernel corn)
• 2 cups medium white sauce
• 1/4 cup chopped green pepper
• 1 cup sliced mushrooms, (optional)
• 2 egg yolks, beaten
• 1/4 teaspoon paprika
• 1 teaspoon salt

Steps in preparation:

1. Saute onions and pepper in 1 tablespoon oil till tender. 
2. Add the gluten, then the corn and mushrooms. 
3. Cook for 5 minutes. move from fire. 
4. Blend together the sauce, egg yolks, and salt. 
5. Add the cooked gluten mixture. 
6. Pour into greased baking dish. 
7. Sprinkle with grated cheese and paprika. 
8. Bake at 350° F. for 1/2 hour.

Gluten Casserole

Assemble these supplies:



3 tablespoons butter (or magarine) Garlic
1 chopped onion 1 can condensed tomato soup
3 cups ground gluten
Vetsin
Sage
3 cups coarsely shredded cabbage

Steps in preparation:

Saute the garlic and onion in the butter, add gluten, vetsin and sage. Spread the cabbage in a baking dish, cover with gluten mixture and top with 3 more cups coarsely shredded cabbage. Pour tomato soup over the top. Bake in moderate oven for 30 minutes.

Crémeuse au fromage de chou-fleur cocotte (Cheese Cauliflower Casserole )

Creamy Cheese Cauliflower Casserole is an example of how even vegetables can be made into a main course dish.


Assemble these supplies:



1 head cauliflower
1 teaspoon salt
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup grated cheese

Steps in preparation:

Wash and cook cauliflower in boiling salted water until tender; drain. Melt butter in saucepan, blend in flour and salt and stir until well mixed. Cook 1 minute. Remove from heat, add milk all at once. Cook over low-to-medium heat stirring constantly until thickened. Add cheese, reserving 1/4 cup, and continue stirring until it melts. Pour sauce over cauliflower in casserole pan, then sprinkle remaining cheese over top. Bake in 350° F. oven until cheese melts.

Chou-fleur et tomate cocotte (Cauliflower and Tomato Casserole )

Assemble these supplies:



1 head cauliflower Boiling water,
1 inch deep in pan
2 teaspoons salt
5 gluten steaks
1/4 teaspoon dill seed
3 teaspoons cooking oil
2 large tomatoes, sliced
2 cups soft bread crumbs
1/2 teaspoon vetsin

Steps in preparation:

Wash cauliflower and break into flowerettes. Place in the boiling water with one teaspoon salt and boil about 10 minutes or until almost tender. Fry gluten, mix with bread crumbs, dill seed and 3 tablespoons of oil. Arrange sliced tomatoes, cauliflower, gluten steaks and bread crumbs in 6-cup casserole, sprinkling tomatoes with salt and vetsin. Repeat layer by layer until all ingredients are used, having bread crumbs on top layer. Bake in preheated oven 400° F. for 30 minutes or until crumbs are brown.

Tomato Gravy and Tomato Sauce

Assemble these supplies:

2 cups chopped tomatoes
1/2 chopped onion
2 cups water
3 tablespoons dissolved cornstarch
1 tablespoon oil
1/4 cup grated cheese
1 teaspoon salt
1 teaspoon vetsin

Steps in preparation:

Saute onions in oil. Add the tomatoes and cook tomatoes well. Add the water and let boil. Season with salt and vetsin. Thicken with cornstarch.

Tomato Sauce


Assemble these supplies:

1 cup finely chopped tomatoes
1 cup tomato sauce
3/4 cup water
2 teaspoon salt
1 teaspoon vetsin
2 tablespoons oil
1/4 cup chopped onions

Steps in preparation:



Saute onions in hot oil. Add the rest of the ingredients and let simmer for about 15 minutes.

Cashew Nut-Cheese Balls (Noix de cajou-fromage Balls)

Assemble these supplies:

1 cup cracker crumbs
1/2 cup grated cheese
1 cup ground gluten
3 eggs, raw
1/2 cup onions, chopped fine
1 tablespoon crushed garlic
1 teaspoon salt
1 1/2 teaspoon vetsin

Steps in preparation:

Combine all ingredients. Shape into balls and deep-fat fry. Place balls in dry pan and cover with tomato gravy. Sprinkle with another 1/2 cup cheese. Bake at 350° F. for 30 minutes. If no oven available, simmer over low fire for 5-10 minutes.

Cigares au chou (Cabbage Rolls )

Assemble these supplies:

1 medium head cabbage
1 cup ground gluten
1/2 cup chopped celery
1/2 cup chopped onions
1/4 cup chopped green pepper
1/4 cup cooking oil
1 teaspoon Netsin
1 cup cooked rice

Steps in preparation:

Steam cabbage till leaves can be removed easily. Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings. Let simmer for a few more minutes. Add the mixture to the cooked rice. Mix well. Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll. Arrange cabbage rolls in a baking dish and pour tomato sauce. Bake for one hour at slow oven. Serve with tomato sauce. Makes 5 to 6 servings.

Cabbage Au Gratin

Assemble these supplies:

1 small, firm head of cabbage
1 teaspoon butter
2 cups milk
4 tablespoons flour
4 tablespoons fat
1 teaspoon salt
2/3 cup grated cheese
1/2 cup bread crumbs

Steps in preparation:

Soak cabbage in cold, salted water for 15 minutes. Put enough water in saucepan to partially cover cabbage and bring to a boil. Cut cabbage in small pieces, discard core. Drop into boiling water, cover, cook 8-10 minutes. Prepare white sauce in double boiler, add cheese, cook till cheese is melted. Drain cabbage, place in casserole. Pour white sauce over cabbage. Sprinkle bread crumbs over top. Bake 25-30 minutes until top is brown.

Arroz a la Luzonia

Assemble these supplies:

4 ripe saba bananas, sliced and fried till brown
1/4 cup sliced cooked gluten
1/2 cup tokwa, cut in cubes and fried
2 raw eggs
1 hard-cooked egg, sliced into halt moons
2 cups boiled malagkit
6 slices red, sweet pepper
2 tablespoons oil
1 teaspoon salt
2 sections garlic, crushed
1 small onion,
diced Dash of paprika

Steps in preparation:

Saute garlic, onion, gluten and tokwa. Season with salt, and pepper if desired. Add malagkit and mix well. Add paprika for color. Remove from fire and cool. Add raw eggs, slightly beaten, and mix well. Grease a mold and line bottom with sliced hard-cooked egg and slices of red pepper. Fill with sauteed mixture, cover with a piece of wax paper and steam 30 minutes. Unmold and garnish with fried bananas.

Haricots rouges au lait de coco ( Red Beans With Coconut Milk )

Assemble these supplies:

2 1/2 cups cooked, drained red beans
1 tablespoon oil
1 teaspoon crushed garlic
1/2 cup sliced tomatoes
1 medium onion sliced
2 cups thick coconut milk
1 teaspoon salt
1 1/2 teaspoons vetsin


Steps in preparation:

Saute garlic and onions in hot oil. Add tomatoes, press with back of spoon to cook thoroughly. Add the beans and coconut milk, let boil. Season with salt and vetsin.

Red Beans maïs créole

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Assemble these supplies:

2 cups cooked, drained red beans
1/2 cup chopped onions
1/2 cup chopped pepper
1/4 cup margarine
1 teaspoon salt
2/3 cup catsup
1 cup liquid from beans
1 1/2 cups cooked corn
1/4 cup chopped kinchay
1 teaspoon vetsin

Steps in preparation:


Saute onions and pepper in mar-garine. Stir in the catsup and the rest of the ingredients. Cook over low heat for 5 minutes. Makes 6 to 8 servings.

Haricots Mongo Avec Ampalaya (Mongo Beans With Ampalaya )

Assemble these supplies:

2 cups cooked mongo
1 tablespoon oil
1/2 cup sliced tomatoes, finely chopped
1 onion sliced
1 teaspoon garlic crushed
1 teaspoon salt
1 teaspoon vetsin
1 1/2 cups water
Ampalaya leaves

Steps in preparation:

Saute garlic and onions in hot oil and add the tomatoes. When tomatoes are thoroughly cooked add the mongo. Season with salt and vetsin and let boil. Add the ampalaya leaves, cooking only long enough to wither the leaves.

Ovenless Fèves au lard (Ovenless Baked Beans )

Assemble these supplies:

2 cups cooked and drained navy beans
2 tablespoons brown sugar
1/2 cup tomato sauce
1/2 cup liquid from beans
1 medium onion, cut in rings
1 1/2 teaspoons salt
1 teaspoon vetsin
1 tablespoon margarine

Steps in preparation:

Saute onion ring in hot margarine; save some onion rings for garnish. Add the tomato sauce to the sauteed onion rings. Add the water, salt, sugar and vetsin, and let simmer. Add the cooked beans, let simmer over low fire until half of the liquid has evaporated. Garnish with onion rings. Makes 5 servings.

Mock Filet

Assemble these supplies:

1 cup rolled oats
1 cup ground garbanzos
1/2 cup hard-cooked eggs
1/2 cup chopped celery
1 onion, minced
1 can chopped pimiento
Vetsin, salt
2 eggs, well-beaten
Crumbs to hind

Steps in preparation:

Mix very well. Mold in fish molder or form by hand in form of small fillet. Bake or fry. Serve with any sauce desired.

Pan de haba de riñón (Kidney Bean Loaf )

Assemble these supplies:

1 cup bread crumbs
2 cups red kidney beans, mashed
1/4 pound cheese grated
1 onion, chopped and sauteed in
1 tablespoon oil
2 eggs, beaten
Salt, sage

Steps in preparation:

Mix together all ingredients. If too dry, add more bean juice. Bake and serve with tomato sauce.

Barbecue Bean rein (Kidney Bean Barbecue )

Assemble these supplies:

2 cups cooked and drained kidney beans
1/4 cup margarine
2 teaspoons garlic, pounded
1/4 cup chopped onions
1 cup tomato sauce
1/4 cup lemon-lime drink
1/4 cup pineapple juice
1 teaspoon vetsin
1 teaspoon salt
1/2 cup liquid from beans
2 teaspoons sugar

Steps in preparation:

Melt margarine over low fire, add the onions and the rest of the ingredients, except the beans. Let boil, then add the beans. Cover and let simmer till half of the liquid is absorbed.

Cubed Tofu

Steps in preparation:

Cut tofu in 1 inch cubes. Soak in a mixture of soy sauce, lime juice, garlic, savory, vetsin and salt for an hour. Dip in egg and bread crumbs, then back in egg again, and fry in hot oil.

Sarciado Tokwa

Assemble these supplies:


4 tokwa (cut in four parts)
2 cloves garlic
1 big onion Green onions
2 tomatoes
2 tablespoons cornstarch
Vetsin
sage
3 tablespoons sugar
2 tableToons lime juice

Steps in preparation:

Fry tokwa until brittle. Saute garlic, onions and tomatoes. Sea-son with salt. Add a little water, and sugar to sweeten. Add the lime juice, then mix in the fried tokwa. When it boils pour in the cornstarch. Mix briskly. Season with vetsin and sage. Garnish with onion leaves.

Ukoy

Assemble these supplies:

2 cups rice flour
2 eggs
2 cups water
4 cloves garlic
1/4 cup atruwete water
1/4 cup green onion
1 cup fried sliced tokwa
2 cups sprouted mongo

Steps in preparation:

Mix rice flour with eggs, water and garlic. Add atsuwete water, salt, and green onions. Fill a saucer half full. Place the sliced tokwa and mongo sprouts in the center. Drop in deep hot oil and cook until brown.

Spanish Tokwa Balls

Assemble these supplies:


1 pound mashed tokwa
1 cup bread crumbs tablespoon chopped onion
1 tablespoon chopped green pepper
1 teaspoon salt 1egg beaten
1 small can tomato soup
1 cup water
1 teaspoon vetsin

Steps in preparation:

Mix tokwa, crumbs, onion, salt, egg and vetsin. Form into small balls and brown in butter. Heat soup to boiling and pour over the balls. Simmer slowly about 30 minutes. Thicken gravy and serve on platter with boiled rice.

Pancit Guisado

Assemble these supplies:

1/4 kilo bihon
3 pieces tokwa squares
2 tablespoons chopped kinchay
2 tablespoons chopped green onions
2 cups cabbage, sliced thin
1 cup carrot strips
1/2 cup chayote strips
1 cup chicharo
1/4 cup sliced onions
1 raw egg
1 teaspoon crushed garlic
1/2 cup cooked dried mushrooms
1/3 cup atsuwete water
2 tablespoons soy sauce
1 tablespoon vetsin
Salt to taste

Steps in preparation:

Dry tokwa strips lightly. In 1/4 cup oil, scramble the egg till golden brown or until oil bubbles. Add the garlic, onions, mushrooms and at-suwete water. Let simmer till the odor has gone. Add the tokwa, carrots, chayote, chicharo and cab-bage. Let simmer till half done. Add a little oil as necessary so it won't scorch. Add bihon, soy sauce, salt and vetsin; mix thoroughly. Cook for about 5 more minutes. Remove from fire, add the kinchay. Serve in a platter, garnish with chopped green onions and sliced hard-cooked eggs.

Pancit Luglug

Assemble these supplies:


1/2 kilo fresh bihon
2 pieces tokwa squares, cut in strips and fried
2 cups cabbage, shredded
1 cup cut cauliflower
1 cup sliced green beans (chicharo may be used instead)
1/4 cup chopped kinchay
1/4 cup chopped green onions
1/4 cup crushed garlic
1/2 cup sliced onions
1 raw egg beaten
1/4 cup atsuwete water
2 tablespoons soy sauce
3 cups water
1/4 cup cornstarch, dissolved in little water
2 tablespoons vetsin Salt to taste
1/4 cup ground peanuts
1/2 cup carrots, sliced Saute onions in small amount of oil.

Steps in preparation:

Add the tokwa, cabbage, cauli-flower, green beans (or chicharo), carrots. Season with 1 teaspoon salt and 1 teaspoon vetsin. Cook till vegetables are tender but not over cooked. Remove from fire and add the kinchay. Set aside. Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.

Make sauce:

Heat 1/4 cup oil.Brown the garlic till golden brown. Remove garlic from oil, leaving a small amount in oil. Add the atsuwete water, water, soy sauce, vetsin, and let boil. Add salt to taste. Dissolve cornstarch in small amount of water and stir in the boiling mixture. Cook for about 5 minutes. Stir in the beaten egg. How to serve: Place the bihon on a plate, then the sauce, then top with the cooked vegetables. Sprinkle on top the ground peanuts and the browned garlic and chopped green onions. Serve with sliced kalamansi. Makes 6 to 8 servings.

Ripe Olives Carrot Sticks

Assemble these supplies:

I cup gluten, cut in strips
2 tablespoons flour or cornstarch
3 tablespoons soy sauce
1 egg Salt

Steps in preparation:

Beat egg, fold in flour or cornstarch. Add salt and soy sauce. Mix well. Dip each gluten piece into egg batter and fry in deep hot fat until brown.

Make the following sauce:

3 tablespoons soy sauce
3 tablespoons vinegar
3 tablespoons brown sugar
1/2 cup water Salt

Steps in preparation:

Mix all ingredients and cook over low fire until thick, stirring all the time. Put fried gluten into the sauce and stir together. Place in a platter, garnish with onions and green pepper cut into fine strips.

Tofu Roast

Assemble these supplies:

Garlic
1 onion
1 carrot 1 block, mashed tofu
1 cup rolled oats
1/2 cup bread crumbs
3 beaten eggs
Salt
Soy sauce Sage
Vetsin
Fry garlic, onion and carrots.

Steps in preparation:

Mix in the remaining ingredients. Put in a well greased loaf pan and bake for 30 minutes in moderate oven.

Soy Cheese Balls

Assemble these supplies:

1 onion
1 tablespoon oil
1 cup soy cheese
1 cup bread crumbs Sage
1/4 cup milk
2 tablespoons nuts, pounded

Steps in preparation:

Saute onion until slightly brown. Add soy cheese, bread crumbs, sage, milk and nuts. Blend well. Form into balls and bake in moderate oven until brown. Serve with tartar sauce (below).

3/4 cup mayonnaise
3 tablespoons chopped pickles
2 tablespoons olives, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon onion, finely chopped
Vetsin to taste

Steps in preparation:

Combine all ingredients; blend well. Serve with fried gluten or tokwa.

Tokwa Croquettes

Assemble these supplies:

1/4 cup chopped onion
2 tablespoons margarine
2 tablespoons flour
1/2 cup milk
2 1/2 cups finely chopped tokwa
1 slightly beaten egg
1/2 cup shredded cheese
1/2 teaspoon salt
1 cup toasted bread crumbs

Steps in preparation:

Cook onion in margarine till tender, blend in flour. Add milk, cook and stir until mixture thickens and bubbles. Add remaining ingredients. Chill several hours. Shape into patties. Roll in crumbs. Brown in hot oil.

Tokwa Barbecue Style

Assemble these supplies:

7 tokwa squares, cut in half and fried
1/4 cup margarine
1 teaspoon pounded garlic
1 medium onion, chopped
1 cup tomato sauce
1/4 cup lemon-lime drink
1/4 cup pineapple juice
1 teaspoon salt
1 teaspoon vetsin
1/4 cup water
1 tablespoon cornstarch
2 teaspoons sugar

Steps in preparation:

Melt margarine, add the onions, and the rest of the ingredients except the tokwa and cornstarch. Let boil. Thicken with the dissolved cornstarch. Add the fried tokwa and cover. Let simmer over low fire until half of the liquid is absorbed.

Tortilla de Tokwa

Assemble these supplies:


1 1/2 cups mashed tokwa
1 medium chayote, sliced fine
2 teaspoon crushed garlic
3 eggs, beaten
1/4 cup chopped onions
1 teaspoon salt
1/4 teaspoon vetsin
3 tablespoons oil

Steps in preparation:

Saute garlic and onions in hot oil. Add the mashed tokwa and the chayote. Season with salt and vet-sin. Cook till vegetables are tender and drain in a clean frying pan. Heat 3 tablespoons oil. Pour the beaten eggs and allow to spread to the sides of the pan. Pour the cooked tokwa onto one side of the egg, fold other side of the egg over. Place in a platter and serve hot. Makes 6 to 8 servings.

Tokwa Rebosado

Assemble these supplies:

1 cup mashed tokwa
4 eggs, beaten
1/4 cup flour
1 1/2 teaspoons salt
1 teaspoon vetsin

Steps in preparation: 

Add flour, salt and vetsin to the beaten egg. Blend well. Add the mashed tokwa. Drop in hot oil, one tablespoon of the mixture at a time. Serve with catsup. Makes 6 to 8 servings.

Tofu misua

Assemble these supplies:

1 block tofu, cut in small cubes
1 tablespoon oil
1 teaspoon garlic pounded
1/2 sliced onion
2 ounces miswa
2 beaten eggs
3 cups of water
1 teaspoon salt
1 1/2 teaspoons vetsin
1/2 cup chopped green onions

Steps in preparation:

Fry tokwa cubes till crisp. Saute garlic and onions in 1 tablespoon oil. Add water and let boil. Add seasonings Stir the beaten eggs vigorously into the boiling mixture. Add the fried tokwa and the miswa. Top with green onions. Serve hot.

Ground Steak Rolls

Assemble these supplies:

Filling:

1/2 kilo gluten
2 tablespoons onion
2 tablespoons oil
1 tablespoon parsley
4 cup catsup
3 tablespoons flour
1 teaspoon pepper

Pastry:

4 cups pastry flour
1 tablespoon dry yeast
1/3 cup warm water
2 tablespoons sugar
1 teaspoon salt
3/4 cup milk
1 egg
1/4 cup shortening

Steps in preparation:

Mix all the ingredients for the filling. To prepare the pastry: dissolve yeast in warm water, combine shortening, sugar, salt and milk; add unbeaten egg and soften yeast, add flour to a stiff dough. Knead dough on the floured board until smooth. Roll to about 1/4 inch thick. Cut into small rounds. Brush with butter. Place 2 table-spoons filling and cover with another round dough. Seal edges and brush with milk. Allow to rise until dough doubles in bulk, about 45 minutes. Bake at 400° F., 12 to 15 minutes.

Peanut Butter Tofu Balls

Assemble these supplies:

1/2 cup peanut butter
1 cup mashed tofu
1/4 cup finely chopped onions
1 teaspoon salt
1 teaspoon vetsin
2 tablespoons flour

Steps in preparation:

Place all ingredients into a bowl and mix well. Shape into balls of desired size and deep fat fry. Serve with any kind of gravy. Makes 6 to 8 servings.

Golden Tofu Roast

Assemble these supplies:

1 cup mashed tofu
1/2 cup mashed hard-cooked
2 eggs, beaten
1 teaspoon sage
1 tablespoon mayonnaise
1 tablespoon soy sauce
1 tablespoon onions, minced
1 teaspoon vetsin
1/2 teaspoon dry ttuneric Salt to taste
eggs

Steps in preparation:

Mix very well. Pour in a well-greased pan and steam.

Fried Tokwa With Sweet-Sour Sauce

Assemble these supplies:

12 tokwa squares, cut lengthwise and fried
1 cup pineapple tidbits
1 medium size green pepper, cut in strips
1/2 cup pineapple juice
2 tablespoons lime juice
1 teaspoon pounded garlic
3 tablespoons soy sauce
3 tablespoons cornstarch
2 cups water
1 1/2 teaspoons salt
1 teaspoon vetsin

Steps in preparation:

Saute garlic in a little of oil. Add the pepper, pineapple, tidbits, water, pineapple juice, lime juice, soy sauce, salt and vetsin. Let boil. Dissolve the cornstarch and add. Cook for another 3 minutes, stir-ring constantly. Pour mixture on fried tokwa. Makes 6 to 8 servings.

Bulanglang

Assemble these supplies:

1 cup malunggay leaves
1 cup squash, cubed
1 cup upo, sliced Salt
1 teaspoon vetsin
1 cup tolova, cubed, fried
1/2 onion 1 cup rice water Tomatoes

Steps in preparation:

Mix tomatoes, onion, and squash in deep saucepan or pot. Add rice water and boil. After 5 minutes cooking, add tokwa and upo. When upo is almost tender, add malung-gay and cook 2 minutes longer.

Cardillo

Assemble these supplies:

1 block tokwa (1 pound)
2 tablespoons oil
1/2 cup water Salt
1 teaspoon vetsin
1 clove garlic
1/2 cup sliced tomato
1/4 (up chopped onion
2 eggs

Steps in preparation:

Cut tokwa into pieces suitable for serving, salt to taste and fry in oil until golden brown. Remove from pan and fry the garlic in the remaining oil. When golden brown add the onion, tomatoes, and salt. When tomatoes are cooked, add water and boil from 3-5 minutes. Drop the fried tokwa into the mixture, remove from heat and add well-beaten eggs. Serve hot.

Patola with sotanghon

Assemble these supplies:

4 fresh young patola
1 onion, minced
1 cup gluten
2 segments garlic Salt to taste
1/2 teaspoon vetsin

Steps in preparation:

Peel the patola, divide length-wise into pieces 1 centimeter thick. Saute the garlic in hot fat until golden brown. Add onions and tokwa and 1/4 cup of water. Let it boil, then add the patola, salt and vetsin. Continue cooking until done, adding more water if necessary.