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.