Leen ag yi { Nora 6&, Mariles Daza |: \s4Published by National Book Store COPYRIGHT. 1974 by ‘Nora V. Daza All sights reserved, 1No pat ofthis book may be reproduced in any form or by ay neans, except qottons and must Ye numbered consectively, cothervis/t shal be deemed as proceed from an legal soure, Cover Design by Cal Gulapa 4665 Primed by Cacho Hermanos, Ine Pines Cor Union Sts, Mandaluyong City ISBN 971-08-2474.0 DEDICATION Te my grandchildren: Rafael, Iaabel and Ava Franco, Aléand Arturo Eduardo and Rodrigo Toby, Bettina and Bolo Gio, Billie and Joseph.Foreword 1 the tile of this cookbook has « musica sound tt, et me ge ‘yu 4 smal ancedoe that wl expan. Whiedatening to Ven burn ‘lay Are gain etre” could be heard from his fons. He then asked loa ie please meant and when old it meant vary good, he exclaimed Mat Nora shouldbe the mame of your restaurant im New York." 8 4 Vn Chiburn 1 sey thank you for such an imaginative name for © ookbook Jn the frst two elton, 1 teluded recipes tht hed to wae tm Iny home sn the Phippinee twas to be tort of handbook forthe It foe whale aes ted Pc oo he 10 hase her hotaemald turned cook try her hand the sty Mia chtionging though sometimes tourer cilledoohirg. And wth Me comments 1 received from Bilpinos, pec in the United States, Tihought 1 woul write one juat for them Mery Fiipnos abroad have (oli me that my fst editions were thelr "bes in the chen Ue me tate right mzay thet recipes in all cookbooks are gules ful one's food sense mast come into play in decding the ght amount Uf wasoning. cooking tine and ether medifietion needed for a dah Vor food compoalion te nt the ame allover the Word, and. meats fom from animals ofall ees and brevis, co cooking time, arise fl sasoning need to be medifid fo rll ome’ taster Tienowo When te put "Au les Philipines” Poi, we had to evle roportions for many recipes, Flour wes not the same os tha found tn the Piippines Vinegar di not hove the sre flzvor or he fiity a6 that of eur native tinge. "Soy sauce to not exactly the fume, neither was the “pati ih sauce caled "nyoh mae found In'Vinenamose Stores. Begoong lamang toes not to be found n exocy the same fosion we prepare ifm our country, ee, ete “ving eed tn North and South America ant now in Pari 1 fnd (ut ou food as not yet ound its rightful pace among the “Cuisines ‘ofthe World" Whon F opened the doors of "Aux Ilex Pape,” my Phiippine restaurant in Pars Td 29 with some musginge Truc Thad nied fiends 10 sample our cube foremost tree months more oles dll (so my son reminds me ad my ma iy, {hat my apartment in Pars wae something of «rxturant but i tt tht eit te sco xiowsigice publics poet Boker sot fame f sample this strange new eusine (for many Frenchmen think ‘hatin the Paippines we et with chopeichs er tat our 2.100 fame tre somewhere in the Canbbeans) they dt 50 out of carouty. Whenends about thes. or afer ont rom sugar cane) lo, ine your polite to gute you eecaly when you fis try outa ‘le your own notes end modity the quaniives nugated 1 ‘Yor on tates and thowe of your family. And oe 1 often leture ‘ohn Au Bon’ Vsent, our Prone revtourants in Mania and sl eater to add st toa i thant reduce i That of Ingredients Adling too much of even a good thing can an @ "ook the bat ogy expecta publiestion it Bes nde wtemone thee "30 wed aon 4 forall the Ptpinos abroad and other nationalities intersted in ered in Pipimo homes HAPPY COOKING AND "BON AD wis proud of the recognition “A tpn “more it i, foe of the te ‘ imprint, hae become sere ofthe fa ee iow te iret aol efisonnie to sok out and ak share ted cp rae cen Bee Fe tein ee py 4rd ofa hve land Lae hese resp ete nthe Pipe. uch procuct mey ei det ACKNOWLEDGEMENT Ty book i the culmination of some twenty years of work with people. lta in Batanwas, in 1866, whem my late grandmother, Done ana Reyes de Villanueva, taught me how to market, light a fr osked who tought you how fo coak ree that way. ou cam ota” I there wos my mother Mrs. Encarnacion Guanzon Villanueva ight me ois to make my first Adobo, Singang, Eveabrohe, Co. Baa nectar tyne pea mecmgeaenetnet Matte de ta Paz Gusman, “I 1852, atthe University of the Philippines Cafeteria, where I “word under the direction of Mise Adela Crus Fernando, learned ‘hive about Philippine cuisine and caering. ‘rom 1955 t0 1958, at Corell University im Thaea, New York, Dr. Ui Wanderstock taught me about Meat, Fish an Poultry: Prof ile Ericson, friend and landlady who handles fod courses at the ichiol shored and continues to share with me recipes she teaches / Cornell Hotel studente. Then, there was Dr. Mary K. Bloctien, fa of Institution Management atthe College of Home Economies Who aught me portion contro, recipe standrtzaton,htchen layout fil management Diack n the Philippines in 1957, 0 judge of cooking cntets held Ay the BManita Gas Carporation ovr a period of three years, I dicob- A te diferent types of Phippine cuisine os influenced by the Span. lih, Chinese, American and Japanese through all the years of forctan ‘hcwpation. Tala learned mare about Filipino fod preference. Turing to tletision aan excling medium of demonstrating dif erent pes of foods — Chinese, Spanish, Filpina, and Pench ~prosed {o bea double Bessing. From my TV Show, “At Home with Nova" Was able to Board quite «ealetion of dishes ~ those whic can be re ‘pared from inexpensive easly availabe ingreint a vel asthe mare ‘laborate ones demonstrated by friends, restaurant ouners, gourmet, ‘nd profesional cook.- - As Director of the Monta Gas Cooking Schoo, with the assistance of Home Economist Melanta Almasan Trinidad and cooking “lfc hnadas” Perla Tablane Amp, Viginta Domingo Peres, Katherine Lim ‘and Lina Baleban Batol | selected, modified, checked and hitch {cated over 500 reipes for wome 300 students who enrolled over the {four year the school wat in existence ‘My first experince in pulling out a cookbook war when the Carnation Phiopinen Ine. ested me to htchen tet recip comatle end frganize them for pebtetion. The reul oe the Liberty Milk Cok Book which wa wtdeyeirculted. And so, here finely, io a compilation ofall those years of work ‘with food and people. Classified as Filipina, Chinese and Burepean dishes the recipes inthis Book ae chat I cater the tates, mart Practical, nurtous,reesonably price ent popula i the Philippines. ‘For a mare comprehensive coverage, 1 have ineladed here fe color photos the production of which I had the privilege fo supers, ‘Those on pages 51 and 2 were used inthe Asia Magsine while the ‘ret ofthe pictres ere printed in the Liberty Mik Cooktook ‘To all my elders, mentors colleague, nd fends ~ expel fo Mr. Wiliam 7 Hor of Camation Philippines, Ine. who hae aluoye been in- {erested In good ond beter for, to Mac inidod, Ports Amp Gre {oria de Jeena andthe men and tomen who work sath me athe Bon Vivant, Facknowledge my debt. Without them, this book wuld hae remained what i was a lng He ago ~ distal poesia. Borgel Petters NORA VILLANUEVA, Table of Contents ons b’ OBUVRE & cANarEs (ab od Aranda a! ; Se ae i ee a oer ES ato os See ean a Guinsane Higon or Gra <<. 98 ieee od = 3 = = Sg ee iFie Poon eo Gn ud Ga hich“ Taser Winpped Chiko Ft te Sr io Hany ‘inti ‘o Prd Lg id iow, NOODLES & PABTA feediati, ect MOS eit =, Mier Og Seal ten Te tee ap ears iets B sep E ret Sour suiceet | 95 fro ae ad -” aoe een Redes | = ast ce Tore ene Potato Pork Pia! 5 ‘Othe. Sa tet tape Cae 00 sone Ba Sores sce Bears sara neoen bseose ati aMecca kn fora Sane pn ed " eee a ee sae eo Fn i 2 hp. suger 1 ap ole back popper pa pater (tine) 1 ip Alttermote ly. Mix sais salt pater, Ajbno-oto, sugar and tho Geely pounded bepper. Spelale the mixture ovr the pork cubes. Add the gic and ‘nlon. Mix. Cover and staal in the refrigerator. Heat ay ace thd vnegae” Add bay leaf and oregsno. Contin cooking til mixtre boils Cool Remors bay leaf and eregane. Pour the way sauce mi tre over the pork cubes. Koop in clear, tightly covered gla on hiner, and stare In the rolsgeratr for at leat 20 hours Pu in sautage easing and sore in the refrigerator. To cook longunisa add jus ‘ough water o over Iengania in» frying pan ors wal Cook over ‘Tlow fame and allow watar to evaporate. If pork i not tender 0d ‘more hot water and continue cooking. After water has evaporate, fat {rom the pork wil be rendered andthe longeniaa wil eok in Ove {ts Fry to desired stage and save hotLUMPIA SHANGHAI 44 lan pet ly goimd Tp Alene mete ‘6 sips, chopped focly ih up an 4 onto hopped fly, 50 pe fp we srpenie Ot or dewey meter. Cut to 2.nch paces using very sary ail Dawe fatty. "Serve with soy sauce and clamanl ve Sect Pinseo Frito 100 ps wonton wrappers (an be fines none ae) Seve om Place Ht tp, Lumpia Shanghai fling into corner of ‘ae ot iling and twist wrapper to eal” Deep iat te See ea ting nd Deep fa tye Serve with "Rie for Suet Sour Ste 1,08 pe 5 PORK BALLS WITH GINGER % & finaly ground po 1 249, lahty besten Te coonely chapped weer yea thestnots or dcemes CCovntareh for dusting Ye naly chopped ginger ‘Cooking el fo deep ying Mx lightly the ingens exept the corstarch ad cooking oi ‘Shape the mista into ited bls and dnt wth estan Hat {he coking ei Dey the pork alin ihe nee ‘Serve hot on toothpicks, Soc EMPANADITAS. Hmpanada Crust: 4c ved few W640 he water 2 hips salt 1-2 € corsa to prevent Sift Mour, salt and sugar. Set aide. In a large bowl pace oem. Water and cooking oil. Add dry ingredients and tix’ thoroughly. ead until dough is emooth and satiny. Divide dough int twa por Alona. Cover and le ret fora leat one hou (On'e work table oprinle eorstarch. Rollout dough to form along rip keeping the width to about 10 inches, ol out dough unt es Paper thin. Wind rolled out dough onto an £4 to 20 inch sik (a peor Ot buibos dare very nzsly). When the dourh i about four or ive Inches m diameter (Gepending cn the dered sie of the empansaa Targer diameter for biger mpsmadae) moisten eod of dough and prem fn rolled dough to seal Pua out doug from ele stick sid et 0 Winch thick ows (his wll Iook Uke pinwheel}. Rol gut each pss Ullalmst paper thin, Place fling in the cotar and malate edge with Water: Fold i al, thus forming ellsooon. Cp eg o al with Took tines. Pry in deep hot fat. Crust should be Maks. Drsn out ice fat and seve Note: Pie crust dough may be usd i ead of above recipe for the ‘enpinada 4 dloves gr pounded 2 onlons choppee press 2.3 pottons ee in 2 aps. soy souee YK lem perky greed Tap sat 10 pe ean obver, seeded Heat cooking oil. Brown gale Ughtly add chopped onlons and cubed potatoes Cover and allow to cook for ane minute. Ade froin pork tn bee andthe rst of the Ingredients. Covert slow meat and pote. {est cook, When meat is uliost done, correct searoing. Ustovet an and allow stock to evaporate. Drain out any eters hid. Allow Filing tool. Use for empana lkng. (This i recipe learned from a mush loved grandaant, Dot Lae Vilanvevn)‘Combine and make a spread with the flowing: Rgg-Onion Filling: ‘pe yl, herd coed apt 1p. sth 2 Moope moyonsioes 2 ton loon ocolamar ive 2 hap. finely chopped nine ‘Bgg-Anchovy Filling: tl ‘pe ells, hard cooked egge 2 tps anchovies, mshad 2 tape moyenne” L Shrimps Filling: 4 We. chopped ships 2 hap. moysnais cab mest marinated ene et {in amon [oes or Fam Tsp, movtard Droring Spiced Bgg Filling: Ye swat alah 1 can or Ye ver sree eat of hot chil souce CHEESE DIPS 1 dove of erie 2th 2 phos cream chee ‘team er andlted Corncion Evaporated Mik . ub bow! with the gnc. Mash the ensim cheese and Camation ported Milk together. Add one (1) ofthe folowingconI You oak 1 sp nay chopped onions 1 hp. lmon ie or doyap ice wih some greed id Yi chopped rep bacon 2 haps chewy, mated (wos ne sles eon ot gorhing} "+5 grted Qvve de Bla onda 2 thes. hopped Pnieros one ‘nes (conned ved pappen ‘Mis one oF two ofthe above suggested ingredients to chile cream shew miatum. Serve with dainty cute of tas or crore Teeter P—Seallow suits to make thes own canapes asthe Lost of Gackt oft and soagy if prepared ahead of time. Simply proper dec Ait {ng an suround with buttered toast and crackers, Ireonaeceeey ‘be servd at once, you may sproad the erm minture hat tetera tonst or erackers st This lp prevent sony tou, 4 BEEF TAPA 1k san or ether tender Mees white sug beat coe petra with fet 1 fp sl pot (sli) Ye bewn eager 2 too sl + bee hny ko dese sie oreferbly arom the gan). tha bol inthe at fe teeta apread this the mest Ae Deal (Mnuvinte fora lat 4 hour in regeratar Fry isha nd Note: Use es sun if desire DILIS FANS 14 fresh mall ons re profrble Batter: Ve all perpase we et. pepper Ve caren 1 Mp, Ajenesmete 14 ts behing powder set ater 1 egg, well eoton Cooking i for yng teat epee er ane spite tediousSARDINE CANAPES 2 cant Spanish ering in olive al tema seme We hp lemon fle Tabet seve (omeunt depending on how hot ‘conapos desea) Freshly ground block pepper Sata tone } Seed bread ond bute ‘Druin ol from cans of sardines and math contents of the two cans of , Spanish sardines. Molsten with lemon juice Add a few dope of ; ‘Tabasco sauce and freshly ground pepper. Add salt ta taste, Set acide ‘Buiter faney eut pico of bend a tonst Col one: Spread sardine Iisture and bake thont thr. Serve with lemon weds CHICKEN LIVER WRAPPED IN BACON Yk econ ver 1b ied boron Drop chicken lve in boing water to which 1 tp. salt has bee ade tnd allow to say only uall they aye firm. Desi vers Weap each [ liver with alice of bacon and seeute with cocktail ick, Fry ho {at tl bacon ies. Deop into colander lined with payer towel to ae sorb excess” Serv ik SHRIMP COCKTAIL SAUCE * eae oa 2 i eo ote Tiapltnay teen ys int [es matches agent | aan teeta Combine al ingredients in a widesmouthed bottle and shake, Chil ‘Shake and mix thoroughly before serving. Note: Sauce may be ua for oyster cock « sIoPAO. ¥ 4 pork lord or vepeable ke okewarm water ‘horteing Dissolve yeast in Iokowasm water. When disolve, add sugar and 2c flour to make a salt sponge, Beat thoroughly witha wooden spon Se aside to nse ual doublets bul (abot 30. mina) 98 Femaining our and ¥ evp fa to sponge and mix wall. Turaoato@ Aight sreased board using remaining fat (park Ind for erasing te referable) and Knead until emooth. Divide dough into 24 ta 36 Pecos depending on desire size" Fors int ball. Flatten one ball of ‘ough ith the hee of the baad and put lig inthe center. Gather the edger together and seal Lay eiopso on aunty pisos of paper (rested side mide and st aside one for 20 ta 20 mien Fillin YA. poy et inf sma pen, water aes seed Mic opether soy save, water sugar, sal, anins ad pork Cook over Iie fre util teader” Remove pork from ane Use til op, Add ‘yg slices and stats For SO minutes aunt done. Seve lft verse with sopao. MARINATED PORK STRIPS 2 pork tendering 2 cloves gore minced Wewy ome 2 tas. ground ginger 3 thape. suger top sesame a 2 toepe. mined oie 2th ‘Trim the fat from the tenderloins. Combine the remaining ingdints except the oll nn bowl, Marinate the por inthe miatrefr thre hours inthe refigerator, turning and basting frequently. Drain and ‘eorvo the marinade. eben oven to moderate (276° E) erase ‘Transfer the pork tan oiled roasting pan and Toast wt tender, abo forty-five mines. Simmer the marie for 10 minutas. Cut the pork into thin lees and serve on cockal picks aa an hors oeuvre with he ‘marinade a sauce.CHILI CHRESE LOG 2 mo. pepper tp. gare et 1h tone Woretterahie souce Chih powder ‘Thoroughly combine cheeses, salt, pepper, gale salt, worcestershire ‘sauce, Shape into two thin lps. Spake cil pwr on hase paper then rol each cheese log inthe eb pomder nti therouhy Sate ‘Wrap in waxed paper and let ripen inthe regerstor ford tot dase, Sere logo aboard, sounded with sted chem Sn Ce CABBAGE ROLL SOUP. 1 6 raked pork 2 etal oo Scernled thon cot lo (Chop chicken and pork meat 9 a paste. Blend in water hestuts and Jum. "Add egg white and comsareh, onion, salt and Altao-moto, Blend well. Parbil cabbage aves. Remove the mids, On each ‘ice of cabbage lea pread shout? tbepe of mixture, arangs ham ane Fred ogg atthe center and voll Steam for 15 mlnutes, then ea into pieces Arrange compactly ina cup, Pour ehcken sack, Save seatoned with sal and Afbno moto.PANCIT MOLO Home Made Wanton Wrapper 2c alhprpere flour 2 won 24 tape. water, Make » wel in four, drop in eggs and 2 tbnpe, water: Knead until dough is smooth and elatie, "Roll out 0n outed ard tl paper tl Cutinto Ss 5" aquree Set eid, Filling Ye pet, prod up pepper Ye ahcken cooked nd Ys Clalnghemas or water shopped ‘hesino hopped finely Vee 25 pe wanton wrapper Broth 6 doves gol minced 1% onion chopped 6 cheken bot Mix thoroughly ingredients forthe filing. Weap in wanton wrapper. Set aside. Saute garlic onion and shrimp im hot oi. "Pour in chicken broth and bring to bail. Deop the tuted wrapper into the brat Season according to taste. Cover and lt boil or 19 minutes Serve hot gatnished with chopped peng onions 0 CHICKEN TINOLA 2 taps coating ol 10 cop ice water 1 cloves gate eshed 1 small grooepopave, led 1 enc aie Coin ies imo zorving pee. 1 canton copped 1 capil aves (pepper 1 Secon ickoe weigh tose) 1 ily atte serving pet) 1p salt 1 tsp pti 1 ip. Ai-nermote Py the gain hot coking ol until brown. Ad the ginger and chop ie onion. Cook ustlsof. Drop in pieces of chicken, Season with Pris Cover and lt simmer for Sines, Add the ree water, i fer uni chisken is tender” Add the sliced papaya and cook unl pa mga i tender, Just before emoving from the Hire, season with alt And vetsin, Ad the sil lewves, Serve ot.” Serves SINIGANG NA HIPON? «onion, nd 1 tap cle 6 tomatoes, chopped 1 hp Alenomate 10 peu came” 2. kanghongleeves ond 6 etic water Sendra (amp rach shrimp, (med-aned) —cebbeve) Saute onion and tomatoes, Add the eniat and cook until tender and fucky. Add the ree mater, Lat boil When boiling, drop the Thrips. Season with sat ad Amo-moto. Add kanpkong and cook, ‘ines + svg ey mb ih fh ch ete pte, ich, Roan, ‘Mibsesotln ker moan be na ee n= af HO TO TAY Filling cup singcames or woter_ 4 & green alo, chopped ‘hes, chopped 2 bap vey suce Spe died matoomsooked 1 up Ahern Ton hoped npr ee aaked hom: chepped up papper A thre shop 1 err ese Broth 24 mot wept 1 erotica Cnc 1 pe dnd monhoo soaked 20 large sing pened ee eg 1 chicken beet seed ween por teed ve erate peer and Ab-ne-mote Combine a ingredient for ing together. Wap in wanton wo st aide, Boil chicken trot. Drop shrimps one aa tone, oe Chicken and pork with cormrch sod epgwite. "Add to eee. Sit {Beran dne, “Add the staf nee wrapper Sinner 8 ina ih mushrooms, vegetaben and semen, with aul Ajenene ‘and pepper. Cook until done. Ladle hot soup to indi ronrns ‘break an egg and serve, or ander Meanie, saute mushrooms in 2 thsps. coking ol. Set tide” Remove chicken to plater. Carish with croutons and pour in sauce. Garnish with chopped parsley and sauteed mushrooms, Serve ot 1" FRIED CHICKEN "pero ect in op sl Yee Comation voporied Mak op. Alrnesmate Soak chicken in Camation Baporsted Mil, Mesure bread crumbs, salt Pepper, and Ajinomoto in paper or plate bag. Putin St pices ‘hcken ata me and shake. Deep fat fy. range on a plat, serve ‘vith butted ting Beans ad mashed potatoes. %POLLO ALA NARANJA eetedinee 2 onion, quartered Yeoman fae 1 bey at Tenens 1 spi pontey 1 hp sk Fel of helt on oronge tp peer 1.26 hom bone sock 1 whole chicken (about 1k)" enenge, eed for oaks al semnthing Ye. bier Ina bowl, combine red win, orange juice, paprika, salt and pepper Put in chicken and le stand 30 minaten‘Pary occasionally. let olive ol and butter. Lift chicken from marinade and fry wt gen brown. ‘Pace chicken, olive al end butter lature marinade ond re maining mgredients In a covered casterole,Siminar until ehickon is CHICKEN PASTEL 1 eichen (bout 800 gm), 1 pe hors de iboo, sed 3 tha soy sauce Ve bea ‘hice oF Temen or doyap 1 pe. caret tinfe ebes 5 e-cold water 1 pe: pla, et nt bes ‘ah He gteem lier pepper Me meshroome weber 2 taps floor 2 hard evohad og sled ae th wpe my Marinate chicken in oy see and lefoon juice, Let snd 15 minute, Place chicken na atcepan, add mat, alt and pepper! Simmer ua lene and alpost ll Ue water has evaporated. "Set aide. Malt but- ler in hilt. Brown chicken pisces. Drop in slice of chorizo de Taba, venaa ausage. — Pour broth: cover asd cook until al dene Mir in green alive, cats, potatos and mushrooms, Cook everything {ogether ‘Picken with 2 theps flour i necesanry”Tranafr cooked Imitte toa pote dah garni with ais of ard cooked egpe Cover pyeex dish with ple erat” Bae at 400°P for abut 36-40 minutes ot (il crusts goon brown. Serve hot. * Recipe of py for erat ions 115.CHICKEN MEXICAN STYLE 2 chickens abou! B00 9m], 1 onion, chopped ‘querer Me dry ved wine 2 ips. sl “eps meneram seasoning 2 pes chicken Bouin ‘hopped 3 clover gale crushed 2 Hoge sete sede (ng) "2 pet. aed olive eed ‘Season chicken with salt, pepper and mays seasoning. Dredge in far,” Brown in olive oi” Set aide Saute gare apd onions i satpe Dan, Add wine and marjoram, Simmer 15 nutes Drop chicken, Dur in water and boullon cubes Being to a bol. Put inthe cashew tne, sesame seed and atffed clves “Sinner until done. Prepare the ars. Gravy 2 tops eter 1 chicken bro 2 Whos our tp. meri Mele batter. Blend inflow. Pour broth gradually, tering constant ly. Add marjoram. Combine with eedked ehicken. Arrange ena latter Garnish with Fed potato balls and sprigs of parley 70 PEPITORIA UL 1 large ve shcken (bout 14) Combine the blood of he eben 2p i 1 onion, teed he chen sock 16 eoeo era (eponal vets. pepper (Cut jugular vein of chicken ad cut thru the neck of chicken, Collect ood nko Ve vinegar Cannan out ehicken into serving pieces. Ste the orlc, onion and ehikan in the hot oi. Cover and cook fr 10 Iinutes, Add the vinegar blood mire and ehicken stk and eook n> Ailchicken is tener Aa corn cre and seasings Serve immediate Wy tors.(CHICKEN SAUCE SUPREME Ye Send coed mutroom (Cut boiled chicken into eving piace. Set aide Mel fet or butter hd add sical morkroon. Allow to cok far one minute. ‘Then ad four and mix thoroughly. “Pour hot chicken stock while string ‘ontinwounly. Allow to cook for about mas nore sone wd ‘hicken, white wine and seasonings. Blend egg yolke and erm lojether. " Remove chicken fom fire and str in yollcresm mistune. Corect seasoning. Serve with mounde of ee CHICKEN OR BEEF MOLE. A dish of Mexican influence 23 cloves gle, oceans 1 large onion, chopped 2 dio tre bonchespachey ‘4 ep Toate in, round 2.3 tps cooking ot "Acop toate peanut round Boll bet or chicken with e rock salt, popper, onions and clay uni tender Remove meat from both and ae¢ bot aude, Brown parlicin ht oll and add chopped onions. Ste unt unions ae taneparen ten add {mato sauce and broth about cup). ‘Then add thereat of he ingae= diets except coasted rice and peanots, Cook the misture and when ‘vgetables are haf cooked, ad the tonted rie atd pens.” Correct Seasoning. Continve cooking til meat and vegetables are done, Serve wotGALLINA CON GUISANTES: 1 chicken (aboot 14) 2 cots, et in 1 inh po 43 poltors querered 1 pinch oregano 16 groan pees cone 1 ip: Al-no-ete ‘Mix lou salt and pepper in paper bag, Cut chicken into serving Sud drop afew piecing to cont each piece ry conted ikem febutter il miatare untl golden brown. Add cares and spices at Taek cut into pices. Pour in ot chicken or best stck, Allow chicken to cook ntl ender. When chicken ix bal done, ad potatoe an sreen pean "The tock frm the gree peas may be added too. Allo hicen to cook tl tender, AGA minomcto aid cornet soon Serve hot CHICKEN INDIENNE 1 chick 1 te. supoe 1 flour for dredging chickan 1 tp. Rove When ol tsp. cory powder Kaen 1c water or eho He eoting a He tomelo sever 1 onion ehopped Me Comation ma Sift 1. our with salt and pepper. Cut chicken int serving paces (Coa chicken with sale-slaur mixture by dropping chicken plat it paper bag with slt-flur mixture, Fry chicken to golden brown, He: "ove chicken from pan and ewe. Snite onion in ht ol. Add supe, ‘our, and cuzey powder. Pour in water and ab til ingredient are Uhorouphly blanded. Add tomato soe and chicken. Allow to simmer unt tender, Correct easing. When almost dose 24/8. Camaion Evaporated Milk and serve imentROAST CHICKEN 1 rotting chicken (about 14 1 hop calamensl or omen Kydes ee ; Marinate chicken soy aauce and calamans ule. Lat stad 90min. Remove chicken fom mavinad, ruff. "Sew openings. Tuck neck by pushing in over skin. Trae wings atthe side with pico of ering Lips nth margarine and wrap im aluminum fll. Bake at 325°F for {hoe Unwrap and continue baking until chicken is glden brows, Beste acesinally ith margarine, Serve with gravy. Bread Stuffing ca, in mal pe 1. Coration Evoporated Mik We dipped snore tp at 2 pes bred, torino pcs. 10h fp. l-n-mate Va ep. paper Souk break in Caration Bvapomtad Mik. Sot aide. Cook bacon, Set thie, Ia Baca Sot, ae chopped onions. Ad soaked bread. Put bark Ihcon pecs, Semon with sl, pepper and Ajinomoto, Gravy Sidi i en ear ap. oar e 2 hapa che fo Salt ond pepper ste oil he ehihan abet ad lve in 2cape water until tender. Set aside ‘cup broth." ‘Chop pt and Liver. Set nude. Hest chicken fat in pn Blend in flour. Pour in drippings and 1 cup stock. Add mare, Nock fdesined. Add chopped gible and lve. Season with call un pper.- Cook wl thick 8FRIED PIGEON We toy sevce 2 pigeons oe squab, dened Ve water 1 orp: honey or com eyo 2 taps ce wine Coking el for dep at 1 ep. sor ‘eying 2 bap lever Ye temeny ed steppes Combine first § ingredients vogther. Bring to a boil Cook the pigeon in the above mixtre fr minutes, "Tn oceasonally. Re ‘move and cool. Rub with honey, lt stand 26 tinue, Put pigeon ina strainer o yng baket. Lower basket carefully in exirmely hot sil spoom oll over. Fry 1-2 minutes. Chop pigeons to serving pico fad arrange ons platicr. Garnish with lemon aces. Serve with Pep er Sal *Pepper-Salt "Toss 1 tbp. satin dry sucepan about 2 minutan Add 2 tape lace pepper. Cook until extramaly hat and smoking Serve with fad PATO TIM 1 duck (obout 1b, dtezed 5 pet. eporeave 1 tp. sy see 2 pe anger in pe 2 taps re wine Yc tooking oll for fying 2 ape eomatarch dupa in 1 pes died musroome, 1 tap. worer Soak duck overnight in soy sauce, gingor and rice wine. Brown in hot ooking ol. Make a bed of mushrooms and asparagus on plate, Sprinkle with ginger. Nel fred suck on bed of mshroome nada prague and steam for2 hours Debone and put back onthe plate, Cotlect dripping, add water from asparagus Heng toa bal tke, With eomotarch" Pour over duck "Serve hot oo CHICKEN TETRAZZINI 2 eheken (about 1K eee, 2 hiken broth imo 8 pes sc sealed evaporated ie 4: groted cheese (prmesan ow 1 cam mushrooms, ed Cover chckan with bling water, simmer until tender Seas water Remove chicken from the broth shred meat Finely. St aside, Put Ick bone nsecepan with Bot, bol atl reduced to 2 cups Sa shroomest butter Bet aide,” Boll spaghetti in salted water dente" Melt butter in saucepan. Blend in lou wid gradually ten the hot strained chicken broth stirring constant until smooth. Let foie timer Sir in the scalded milk nad wine, Divide sauce, ‘To fe part, add the shredded chicken. "To another, the well-drained ‘achett and mushrooen, ‘Season both Yo tate wth salt and pepper. Put prepared spegheti in baking dish making a cavity in the can- {rand banking around te se of the dhe Pour the chicken mi fein the enter spine generously with cewe, Bake at 35°F. nth Iygely browned, about 10-12 minutes. Serve right from the balingDINUGUAN 2 taps cooking all pore 3 cover gees minead ‘2 both 1 onion, mined 136 perk blood Yskpadt bead, beled unl Te bea Blood oft then deed 4 pes ana ree pep heer bee hon” pepper fed 1 op 100 gm. pok ve, deed ep Alene-mote ‘Saute pari in cooking cl ad onion, pork head, heart and liver, Pour inegar and boll uncovsse, without string unl vinegar has oFapo- ted Add broth, cover and simmer for 19 minutes Stealn pork ‘Blood, Setasde, ‘Cut bef blood ints eral pleco. Pour in pork end Deaf blood string continuoualy until thick," Drop si. Simmer Iminutes more. Season wth salt and Alto mato, PORK ESTOFADO ee cooking ol 8 peppercorns 3 ever eae {Zonet ct los ‘alk leen pork etn srving 2 ps selva Bonar, co ps ‘gonely bout 1 thick ee ving ‘a . ‘he soy sou 2 pen pa de elo ranch ee woe reed, etn squares cm we weter fed 1 bey tot Brown geri fm hat ol. Drop pork pisces, fry until browa. Add vine: fay, soy snuce sar, water by leat and peppercorns. Allow to bol Srthout sing. Lower fame and cook unt pork is almost. done. [Rid carrots and contine cooking til pork is tender, Before serving, ‘edd fed bananee and pan desl o French breed, Serves 8 EMBUTIDO 1 hard eooked ep, sliced 1 pe thre de Blboe 4 Vienna sousoges cot lengthwise into 4 Ye raion ‘Combine fet 8 ingredionts, Blend thoroughly. Spree pork minture ‘onan 8" x 10” piece of lea lard. Arrange slices of hard eooked eee, ‘horizo de bilo or vienna sausage and rasa on pork mistare Ral ‘for Jelly roll.” Wrap in chese cloth or aluminum fi Boll in soup Sock for 1 houe or if rapped in eluminum fol, bake in » moderate ven (350°F) for I hour.” Chil" Hefore serving remove wrappings end tice, “Make ells 1h pork pigve or por hom, 1 tp lt hele ae We ger 2 doves gate, minced pS ieee % bay leat (leurs!) se ten ieee ee he. Mix ll ingredients and cook until pork is tonder_ Slice pork nt ery ing pices. "Arrange ona platter ot aside, Stan sae end pour over pork. Serve hot. 2 aKILAWIN (Pickled Pork with Soybean Curd) 14 pl’ hed, balled oft ond 1 ig enin, nay scod Sin biesize ps Wap round block pepper 2 pe. ote or sy bean ‘whole peppecorm, punded fords in squoren ond Wed 1 atvevineger Salt toate Mis above ingredients together. This may De a complimentary dish to the Palt Luglog or served separately. HOME-MADE HAM 1 pique orpork hems whole 3 hep. coger LONGANIZA Erase 2 epg tia Yetcpom men wih ope Seip pr st Combine alk, gn and alter. Spread oneal of cing mire 1 op tee oor ‘loverfvah perk Baer inssipeeioe nacovred evo Th 1 Sotto ry tatday arent ctr ta cap aie See ite sna) guna inert sr rete, atom ay eet ake a ncly shaped ham, ‘Min rat 8 ingredients thoroughly. Let stand 12 hours, Using fur se el filenucage easing wih pk ator ‘Tie at 6 itera nd dry in ‘To Cook Hs Ghemun Keep refngerates, "To cook: Ball anosage fa cnough water Te-suner 1 pines jee fo cover util watar har evaporated. Prick several times with fo ‘ut in haps, cooking i. ry until dove, | Pace ham on n4ckast ona rectangular pan. Mix mega and pineapple jnce in a bowl. Pour tht over the mest. Bake at 325°P eo an iter: 5 tomperature of 185" as testi by a moat thermameter. Bastcver 4 minute, This will take about 40-80 motes ‘To Stew Ham Vesuner 1 pines jie Set rack ina eit or on betsy pan and place the ham, Mic sugar tnd pineapple juce. Stew over low to medium flame for 1 hot or {intl the center ofthe ham fa eooked through, NOTH: You may ad tap. cloves and ep. pepper for an intereting ‘avor. Garnish with sliced pineapples and cherieLECHON KAWALI 1 pork aly em) 2 taps, ‘se water 2 tops. Alrne-mote Boit pork bly in water with salt and Ajino-mato wnt skin can bo pinched easly Hemove fom Gre and drain. Cool sn ir dy. Deep fat Sry in Mawall or deep saucepan ntl tiny blisters appese on the Ain. "Chop into serving pieces and serve with Lach Liver Sar. LECHON LIVER SAUCE 4s tv pote Me atl vineger a tor Vacate ih wget Thal seed fine enue (wild soon fed Y+e bend combs cptonal) Mix ive paste 1-% water, brad crumbs, sogu, of kasubha, laura fall and pepper. Blend well and ut side. Saute garlic in cooking al ia the onions ond ry unt tender, Add Us iver mastur. Ball ithe fut sting. Do ack cover the saiepaa. Add breadcrumb disperad Gh e-wuter, Cook wilt tickers Serve, topped with the rest of the ‘cep brown gre and fied karubbe, PAKSIW NA PATA Ys brown sugar We died bonone besos, teoked in weter 1 awrel or boy lat ‘tte bananas ed Clean pata and bitin vinegar, water and psi. Lower heat, simmer "Adi more wale a mended.” Pu i rece ROAST PORK DINNER (LECHON) 1% pk ntve) 1 fap vsin of Alnor ; 1 tp pepper 2 ths 2 hs ger, Clean the por, combine the sssoning, Rub the wagon well nto the pork and Ie stand for one hour ina cool place. Bake in 8 mode- tate oven (30°F) for 1s to 2 hours ov until tender. Serve with La. ‘han Savon Native Acbara and Candied Sweet Yams Native Achara 1 mediated geen Avrerein Popeye, pred 1 sell ginger, ot nse, 1 green popper sled a | bunch native onan. pled Sie 1 sll employe seed ‘ed papper sed in ships 3 haps: rock se 1 mall ear sced spe 36 vinegar ‘imal cauliflower cut ito 86 wpe ‘queen al the vegetables (cept caiflower in alta tan for one Inu them pres ut lgusd Blanch the cauliflower, drain and et aide Place al the strained vegetable ina bow or steric jar.” Meare, ‘combine vinogar salt and sugar and cook over a trong fame tl boing Remove scum, contin Boling for another ? minutes Uses por ite ontniner with vegetablenIfachars ito be stored, seal cotaier i mediately, Candied Sweet Yams sweat ptoose(eomot] 3 thas, mergeine 16 soaor ‘see oF colanaona or ‘tap ealamons or orange Sal and popike | Pare and cut potatoes length ato alice. Cook covered in bol lg water unt neuy tender Drain. Grease baking pan. Arrange potatoes. Sot aside, ‘Caramelive mga. Add is cup water Boll ‘Add the margarine. Pour over sweot potetooe Sprinkle wth salt ‘prk, clamans oie and vind. Bake in moderate oven for 20 mi: Vion inst several ies with y7up. Recipe of Lethon ue on pe 90.PORK AND BEEF SINIGANG 1 tap to 6 ex naive gal 2 eaves gale rashed Sere meter nie 3. kengkong leaves ond 6 medium tomatoes ‘deri ewer 10 pn comioe, rebboge| 1 foe. pin 5 pe longs hot popper) Yalcbet igri ctin aah Seute the gavic in hot laré until golden brown. Add the onions and ‘cook unt they become faneparent. Putin the tomatoes and exis. ‘When tot, crush them and add the patin Drop the bee? and cook ‘avered for § minutos, "Add the pork, cok § minutes more, turing fsecasionlly. Pour in vice water and cover tightly. Let bol. When Doling, reduce the heat and simmer until pork and bec become en~ der Add gai When tender, drop the kangkong and sii. Season With sale and Aji-nosmota. Serve bot PORK ASADO ~ CHINESE STYLE 4 hat oak or water 1 pat Whe soy sane tp. Albno-mete Wee brown ser 2 elves gee curbed 2 tape white ine Terk pie, whole Iva gf. saucepan, combine first 7 ingredients. Put in pork. Cover pan, then bring ta.” Lower eat snd snmner unt meat ender. ‘Soe meat. Serve hot withthe sauce, PORK SUAM {6 pe. whole peppecom ‘hopped ‘cpproximaiely "3 sles 2 bondles mise 1 tp. Al-e-mate wera 1 boneh green onions (Cut pork ito serving pve, Set aside. In hot oil, brown pati and ‘ute anions winger and weason with patiz Add the et pork end turn Averal tien, Cover unt bole its own juice, Add poppereom fd enough rice water to make pork tender. Add previously et eab- Tugs. When done, add mua, Bofore eemoving ad the gre aiont PORK APRITADA Wes timote eave 1 thape vege ste (7-10 cove) We bw eb ‘ce pork into individ pico. Saute in gals, none and tomato. Seam with alt -Add vinegar ad let bell for 8 minutes ‘Then ad ‘enough water or stock to make meat tender snd make up for snc, Wien almost done add sliced pepper and thicken with bead crumbs (Cook for § minutes thereafter. Rersove from fre and garah ith ‘od potatoes. 93,FRIED QUE-KIAM 1p, comer cond 2 sheet of Nowe did oy ‘eon mil sin) Conny for dep a fying 3 he. sper Mix the fist 9 ingreionte together in ¢ bowl Wet edges of tawpe sth water tris and ct in Gra. Wrap the pork mixture wth ape tnd sol with cooked comstarch, esp fat fry about 810 minutes and ‘St ine serving pices Serve with pickled radish” FRIED PINSEC se ground po 139 VO Simp hopped 2 pe corer “shale of sng ents, Saltond Ajemormote ‘horred 2 ihap 9y 0008 1 pe bombo shot chopped 1 ep seme all 4 pes dod mutvoome, king ol for dep fot eked and chopped tering 10 pe, wanton vrepper ‘Mix fiat 10 ingredients togsther. Wrap and fold with the wanton’ wrappers. Deep ft fry ford mincten, Serve with sauce Sauce 2 hap. vinegar Yat tnedded ginger Mix all topther, nace of ole Rada on pape 11 Reap of Wonton Wrapper oe 1 LUMPIA SHANGHAT 4k tog pry rod 1p st Ye hips ialy chopped op pope ‘ae singamos 9p. oem ‘waterharte, chopped 4 pe ded mostrosm, ners ‘ecked thn chopped 30.95 px lumpia wrOpper 09 Ina bow, combine Ses S ingredients, Season with sl, peppee end ‘Nino:noia "Blend in oes end oy sauce. ent miu enw y, At one end ofa lumpia wrapper, spoon about 2 theps. of the pork ‘nixture and rl tightly. Brush end of weapper with mater tose Cut rolls into 2” pieces. Deep ft fry. Serve with Set and Sour Sweet & Sour Sauce 1 2 tps corso dpa in We super 1p, woter top eth 1 tp. cok 2 taps fomete cae Combine vinegar, suger, sal, stack and corastarch, Set aide, Heat ‘voking ol. Bry tomato catap, Add vinegar mature and boil unt ‘hie. STUFFED PATA 2 Woops ce wine or white 1 Wap ave o tote ae 2 taps water mas 1 pest 1 isp sl " 2 ipa ipod Prepare pig lng, Set aside, Cut leah pork into large picece Set side." Distole salspeter in water. Add st. Combine meat from is’ fee, lonn pork ad sllpeter solution, Refrigerate 12 dav Stuf pig tg with lean pork. Yl pata % fll nly or psa wll bea open. "Sew epening. Put stuffed pata ond the rst of the ingredients ‘icept cornstarch ina ucepen and simmer 1-2 hous or unt ender Cool and slice thinly. Arrange ona patter. ‘Thicken sauce with ornatareh. ‘Spach ver inet. Serve 9%SWEET AND SOUR PORK 14. altpupose tow 16 pinopple chika 2 om shy Becton pst pike eed pt 1 green pepper, deed "Wieiaen pork, boi val 1 aro ein rons: then conte V"eoiae 1 eave get chopped fae Cooking ol fo yn Sweet Sour Seve ‘se bth or water 1 fap orstarh dpa in 1 hep woter Make a biter with Dour, egg and anit Dip pork cube in better one Ata time, Fry in hot cooking oil unl golden brown. Remove and “rain in abeorbent paper. Return pork ploces to fying pan, ad pine pple chunks, sweet pickles, green pepper cro, arc and cup TWeth. Covel and sok fr 10 minutes. Prepate Sweet snd Sour Sauce fd post imaascepan. Let boll uncovered for § minutes. Thicken Sith cornstarch, Serve ot Sweet & Sour Sauce 2 Ye wwoe 1 ap soy sence weweer 1p at Ricoto Combine al gzedints ORANGE SPARE-RIBS. 4 arange momalode 1 ap. Aj-ne-mote 2 tape sch fe ‘tp et «coreg ee 1 kerk spar 1 ap raed orange rnd aw pe sy sce Prepare marinade by combining it 7 ingadinate together, Soak Spaeribein marinade overight. Koop regerted, Bake a 30°E ‘Til cf evnade, Une ther a to baste spares, When Thos done, enor to rol, brunt gute dy. leona ples {mish nih comge ss and maraschino cheer 96 FRIED LUMPIA WITH SESAME SEEDS Yk shi 2p yots 2 bunches txng onions 2 ibe our heat veda 1 bop ice wine 5-0 per Chinese mahrooms, Pepper salt Soke in water end co dA nem Ime pes. 10-12 big pes lumpia wrapper |e heme seat 2 eae whites Tishons, cubed Weems Combine first 11 ingredients together, Wrap in k Grosse steamer and steam for 10 minutes.» Rub with sprinkle with sesume sds. Col.” ry in ot fat, POTATO PORK PIE Yb sre eon po Sok gro boat 2 pen chert do blo, Yok. ham chopped 3 cloves gore crushed 5 hops cooking ll | oan, hopped Ye sta wera 1 te Abnemete Salt ond popper te ete Snute garlic and onion ia coking oil until tender, And éamato sauce tl simmer for3 minutes, Add ehorio de bilbwo, ground pork, bet ‘Seomer uni amast done, Add the ham, geen lve, asi slt ae begper. Simmer until done." Add stock as noted, Spon it ex Minh. Set aside, Prepare Mashed Potato, ‘Mashed Potatoes Ye beter Mash potatoes while hot. Add buter;seaton with at, Best in hot maton Erode. Spea ued Pls on topo coed ‘mintre, Gamih with tomato estsup or tomate suce Bees nisi, Ga uP 1 380°F. + Reco of Pork Anat, Chine Soon og 7PORK IN CORNBREAD RING 214 oan oe Pepper salt ad A no.Nor0 ecm bor 1 oot trad torn to pe 1c evaporated mil 3 whole pa! 8 Cvienn soeege, chopped ‘Soak breed in mile until tft, Add remaining ingredints and ex tho- oughly. Pour mixture on a well-geased ring mold and put on pa (vith vaier, Hake at 360°F- ll fm. Cool then untold on «platter Prepare pork with sauce. Pork with Sauce 2 tops onion chapped emp. peer 2 tape beter esp. alienate Vike pork onde deed ee flour "tlc mushroor| we beter Tips 2e broth 2.9 yl, wal beaten CCook onicns in buster. Drop pork, toss 1 mite. Add mushrooms Sud seumningn Cook 6 mlntes mors Set aide. Prepare sauce by owning flour. Blend in butter. Gradually pour in broth siring Conntanly. Cook uot thick. Ada eggyolhs. ‘Blend in anuteed pam, ‘Pour center of mold. Garnish with sips of pimientos. PARTY PORK & BEANS 3 conned perk Aron Tp choo de bib, send T pigwtect orc cooked 1 potter ibe Fists ‘a vonp. elon, seed 1. beth of plas fet ‘spe beeen Boil pi’ foot until very tender, Remove bones and cut into small cibee Fey the bacon fora wile. Don't meke i crsp, Set aide {i's bacon fat saute the onions. Add the pat, chorizo de bilan td potatoes Pour inthe broth ofthe pig's Feet and cook 8 minats, [Aid the pork and beans, Pour in a rectangular pyrex dish. Top with ‘the alight ly fed bacon snd bral unt metres bubbly. PORK KILAWIN ‘pt ‘ani oge Boll pork tempo in 2 water and ome eal ale and ome sl Cook unt emp iste der a kin uly pel ot. Wh ot et lompo na evben” Pace a ‘bowl and ad vinegar soy sxuce and cho orl " nl chopped rw onana Serve ia PORK SPARERIBS e 1% pork pores pak re Vs & sor (or ait os 1 tsp Aibno mote Mic any snc, uge al Ajo mot na ow. Maiinate ork pare =i inte ican orrai Ker covered in th tga Re "purer rom the marine and bake or bral, "Beste sarert all the while with the marinade. Serve hot. .BAKED SPARERIBS IN HONEY SAUCE ‘tp. pepper vectored Yas Combine ingredients togetner in a sawoxpsn Boll 2 hours or unt tarerbeare fonder, Drain. Arrange spaceribs in a baking pan, st tie. Prepare sauce cc » = 1 tap gine ce® 1 tap. salt % 2 taps soy sevee 2 1 enion minced lend ingredients together. Pour over spurvibs. Bake a€ 400°R. fr minutes Serve with Sweet Potato Bacon Balls ‘Sweat Potato-Bacon Balls 1k yall wae potota, Yt. pepper bled and meshes 1 ceonted con, chopped 1 agg, beaten .E pincoppe fie te sa Ye brown suger CCopbine frst 4 ingredients together. Shape into balls and roll inthe ‘hopped bacon. Arrange in reared pan. Bake 2 50°F. 16-20 mi Sater, Bol pineapple juice and browa sugar for § minutes. Use to That weet potato alla Spherion 100 ALMONDIGAS WITH TOMATO SAUCE (@ servings) need 3 doves gore Moe Mowe 1 one enon thopped 2 gps beoton 1 tomato seuce Salt end popper fo teste 14 ood chicken stock rr citer se ee aed Snes ae ciel ena pee beeen ae eae PORK ESTOFADO Tr Fry meat in hot fat; cet aside. Fry garlic to golden brown. Add meat snd the rst of the ingredients, Cover saeopan with bane ea. Sel ‘vith tg Ud and simmer tl meat bs tender Serve ht fr 6 101PICKLED PIGS’ FEET 2 Figs feet quartered and boned 1 e9p seoger 1 tp. soy sauce Ve water 1 hep ce wine 1 ap. Alb-nemmote Combine allingreients in a henvy saucepan. Cook over medium het, simmering unt tender, Remove fem fie and col. Slice blor ering ‘THE BICOL EXPRESS # ee cashing {hits cane PORK APRITADA II a eno SO ite eee (songned warey ed Vik. pn ne aml 1 Yeh an rr adn ch Stopol sie iatete be Whe heh ed ht pope ce ore soot perverted or (sont vey weed 2 eee i oni none Siegal ne Me ced a iiimapeetan 7 tomatoes ted fie le appr ed fork yi 2S hc ens cena 2 nei sed poten Saute pari int i_ Adtoon and cok il tamu. Sin hee aegis etal aesteet ontel pats eer ee Oe Sthec Ad kage dace ack cl, pulpy Sarl te po couaalyevaed hy stir(aous 1 xn) Fournte- icon ce andthe eed bo atm ed oper fe pi eA ec td toa, oe fete Add york and ie war in sitner unl ender, When tear latins cong fr hat 9 mint. A the A mete a ‘add sliced potatoes and cook until done, Add liver and sweet pepper, a aaa: {Std Sheen and cok unt lien oom 68 mine, Servo NOTE: Amn of chile and hot peper 0 be added asoiing to icineas dete 102 103ALMONDIGAS WITH MISUA AND EGt (6 servings) 50 prs. we 150 gem. rae shrimps peeled, lc ond pepper fe txt Se woter {3 bop lol beaten 1p: Alsnoxmato 12 apn cooking al! Mix the pork and flour in 8 bow. Season with a form into sal! balls (about 10 ball) Set ade ‘toking oil until golden brown. Add the onions and che shrine. See on With salt, pats and pepper. Add the water. When ib wd the ‘eat ball. Doni. Cover and simmer for 15 minutes Add the mix fim Add cage into the simmering mitre and sti. Mote pats ma he ‘ied if meeesry. Cover and cook for 5 ta 8 minutes mare. Serve ot SATE BABI (INDONESIAN) 1 tap. black pepper (around) (ibe: ack a Fee ee por eat inte vb Prepare marinade by combining fist G ingredients together. Mavinato pork in mixture averngi in the refrigerator. Sewer pork pos in bamboo slicks. Broil over charcoal, Serve with Sate Stuce and Sate Sauce He tay ote 1 hot pepper minced he water 1 iap 66 alone! lemon vee 1 Mh. chopped native Me maar ‘non oslo Blend Git 6 ingrdionts together. Boil until thick. Sot aside. Saute i, tative onions and unger in ot o. Add to thickened miatare ‘aid water us need Boll nutes more. Corec seasoning ‘Recipe of Acorn. on page 105STUFFED PORK CHOPS thy sce 1 to, Ait-sormote Stuffing i eccookad hom, chopped 2p, pel rah ‘pcx wlenna sosege, Ye coned pineapple eat fo ‘hopped iene pe 2 tha tolene butcher cu cops int 14" thick pees and mae pocket fr tee pare marae by emanngcalaeao ue, sal ep wee ant Aine” Lae pork chops San aaude 30 TShacas” Mix ingredients fr sain SUI pork chop” We in ‘Som fa Be "7 bot 10 mates oft roe Una pork chops bush ith meni Bea atows Strom fa ll ot sen are browned," Serve pane ‘wt plneappe ws ad pare. 106, variety Meats CALLOS 1k goto ot ipa Sponsh sownage, shed 1 pervmulha ng bok or 200 ge, boon ns Sows heed 1 pe morals or bond 1 pes pota de vac (x lag) tavoge, epic! Ssitond vinegor Enaugh water cover 2 stl lake 64 fometoet 2 medium onions quartered 4p carrot quarter he whe wine 1M top. pimenton powder Yeelve at 2 ps cheiae de bilbes or ‘Cea meta with nl nd vngpar. Pt toa ange aatcepan, ad enough water to cover, leks, tomato onions, earrts white wine, pepeteoms {ind pimenton. "Cover, let bol then lower ame, Sizer unl teaia fre tender.” Heat olive oil Drop choraa de blbao and bacoD fry § SBinutes. Pu in morlla, cook ? minutes more. Set aside, Saute ‘alons in ht olive ail Drop in alied peppers "Add tomato sauce and fall Simmer § minutes and strain. Set ange. When mont ete er, debone and cut up into equaree, Put all ingredionts together Ib escepan, simmer 20 minster more. Pour into deep serving pst, pet nish with aaparagu tip and red pepper strips. 10BACHOY. 2 px por dey (abut 00 ome) ato er " perp ee 12 Eon ome or ender { ageets pis copped (Cot pork Ky, liver heart and pork int sss Sot asd Sate tarlcin cooking ol. When golden brown add chopped onions. Con A tender and transparent, Ad pork hides, lve, Dart ad ka pork. "Putin ginger and continue cooking for 3 minutes, Season and ‘ook for 10 minutes. Uncover and pour in 1 cue water. Bol ual ‘meat becomes tender. Garniah with ehopped green onions, Saves B BINANGIS 2 taps cooking 2p pot Keys 4 cover pele minced einer 200 gm pr ver ‘Seute gle, onion and pork in cooking oi. Add the heart and ide: ‘Season with vinegar and alt. When almost dry, edd the liver, weet pepper and cook unt done KILAWIN NA LIBRILLO AT LABANOS: 1 il ripe 1 onan, hopped 26 water Je water Vp sth 4 petite red, seed hea ger, eushod 1 fap Alene-mote Boll ripe in vngge, water, salt end garlic until ender Cu to bite sive pieces. Bante chion aid Votators. Add tripe wad wale, DtoD dhh and simmer unt twoder. Season with at and pepper 108 LENGUA ESTOFADA Batangas Style 2 Yhap. worcestenhire souce Clean anism Gongue and bon 6, mater with 1 anion quartered, 5 ‘epper com, I cart wprig of parley, 1 bay lef and green onion, al {Cat tongue inta 1 eaboxIn' deep saucepan, adel the ol and tthe tongue brows Add the ri, vinegar, coy save, buer, worestshine Satee end lel Longue sitnmer antl fender. ‘Theken sauce with bread ‘rumbe and serve with tid bananas and sweet potatoes, Serve hot LIVER IN SOY SAUCE se ox ver seed We soy see 1.3 hap: Kalamanal ine (a loom be) ‘Matinate liver in soy sauce and Kalamans or emon juice. Pan fry Cam and get aide In the bacon ft sate onion; vet aside. Cook ver {remaining hot ft (about 2-8 minutes per side). When dong add the ‘tinade and parnish with bacon and onions PNBpent Ge tite CARI-CARI DE PATA Y RABO (7 servings) ‘ | 1 po ng esinibuton ke (ox leg) verety) 1 head gee, chopped Wk pert 1 the. gore pounded Whe otchuote weds for 2 enone aiced “hes woter th op alt ‘se onion seed fine Me eaking al he ples Bod We tometos chopped We "bopeeng ame he ews bod 1 ‘4p eggplants ‘ieiarvomd pease “Yoope cooking ot te 1 fated prude Salt and pepper te tste Salt and anno.note ‘oil the banta and pata in water unl tender. Cut into desired eces Boil the pork until sft and tender, Reserve 2. of the broth. Cut pork tnd set aide Soak ateuece sods in water, Rub to bring out olor into small cubes, Combine the broth, the pig's blood, and the cow's Set aside. Cut vegetables into desired pices, Boil water, drop aaa blood, Set aide, Sante the gure until golden brown. ‘Then a the tod parboll Remove, set aside. Do likewise with oggplant and puso ‘onions and the tomatoes, Cook for about 10 minutes, Add the beled ‘gatging. Saute gare and exione in cooking ol Aad bagnong end pork, redish and vinegas. Cok for 5-3 mutes without stirring then ‘ovetowster, Let boll minutes, Blend in ground peanuts eed round Xa the mixture of blood broth, Seazon mith alt and pepper and stir fice. Brig toa boll then putin the meate. Just before somoving ontinvounly to prevent the curdling ofthe blood. Cook for 10 minutes. fhom the re, add the vegetables, Serve with Bagoong Guisado, ‘Serve hot o eld. Bagoong Guisado Ye eaoking a 1% bagoong alemer 1 heed gol, chopped 1 ap one 1 onion chospe| Ye atve vege We Klip ded Me pork bath ‘Saute partic and onion in cooking ol. Add the pork, bagoony and sugar Blend well then add vinegar aud broth, Boiluntilquitediy.. Serve withthe Car-Car, 0 aSWEET & SOUR KIDNEY 4 pais po Kidney 3 tps, vier 1 ap oc st Ye woter St an GeO ET ape 1 pe ith (opin) deed ‘pes taingana dope socked 2 cloves gar ervshed 3 thas 00" Halfkidneyt, Remove white membrane. Score oer side of Kidneys. Cat into pieces Lat soak sm salt 10_rinates, rine. Cook kid Cate ttbohng water for minute. Soak in cold water. Drain. Set te” "Snute leks and kidney in hot ofl Slirin rice wine, cook ‘Shute more. Set aside, Brown gain oll. Add soy sauce, mga, Gnegar, water and Ajfaosmoto. Drop the telly fsh and taingans “Jags Gook 6 minutes. "Thicken with cornstarch, Finally ald the eed Kidneys ad favor Wid sesame ol MENUDONG GOTO ae ge (ote) 1 6 tomate saves “tie cooking 1 peed or oreo pepper Nevcuehed Le coked groan Tian eheppes 26 bom [ete de bee er Spanish 2 potetons,cobed ond ied tage, sev Sarto vst 1p vetin ‘Clean and bo tripe in salt and water unl tender. Gut into sal Gee ERG sctaside, ry the gfe nnd onions in bot ol. Ad the Phaie de bilo nnd pour in tomato sauce. Drop 18 ip, Pepper, coerce and potatoes,” Sitmeruntl sauce sof dsied consistency Teor hefore removing fom the fre, season with alt and Ajeno- mato, ua LENGUA CON CHAMPIGNON Enough broth o wate to Rub tongue wth lt and vinegar Rine and oi § minut hit couting on sare, Marit In clamene ule andy ace tow: ‘Brown i olive oil nd butter” Sot aude. In the came pan mua nim ed tomaton. Pat bck the ange an ‘blend the ibmer hei emer hours or unl tango eer Sra fe de,“ Stce tongue anaes oma plat. Propare mushroom ‘Mushroom-Butter Sauce Ec he butler Ye. ethpurpse flour We mushrooms eed ‘Sine seve fom tongue Mak er lB up Ad he mst ad Stained sac Cook nt baby. Water may te eed oa tov thick, Pour over sliced meat and serve. eS pewe uaOX TONGUE WITH PUREED PEAS 1 ex tongue 2 bla posk 4 bel ‘over 1 Hoape paney, chopped bay leet 1 modiom-ized onion Few peppercree 1 mado eon co inte (claves gule fae 1 Sina con anchovies 1 tg, hard cook ond ead ‘Boil tongue until white coat can be scraped of easily. Bll axa Boil tongue With the bay’ laf ois, peppercos and gv Conk Ri Tot When covked, ranfer to plate and cut dagon- ERE curl Se aie, Stein anchovies to make a smooth pase se enfianed butter blending well with parsley and Aj-no-moto, ee Pieisture between som of tonguc and pres together, “Transfer comet a pyee ich, Pour the melted butter and bake 2 mod. oven HaeE SicetT now, Base ssasonally. Serve with Pea Sauce, De (eet ath aprgs of parley, onion Hoge previously fed in butter, and Slices of har-aooked ee Pea Sauce 1 can green pre s00P 1 ap, Ai-mormole Yeon wor Desh of white pepper ‘af neenery Season soup with Ajino-moto, pepper and alk if mecemary). Bring to Siting bal stieingeonatatly. Boil 1 mint LENGUA ESTOFADA 1 ox tongue (about 1c) hes tomato, quired ete 23 stats fois We white wine Via perso Whe winger inte tene 1 dio anos quartered 2.3 woter 1 heed gol ese 2 pe patos, ebed than 12 pe. peppercors Finan bute {aur eat 1 ecbuton mushrooms, ove ‘ected in bute 1 pe cart, qurterd Spr f pry or gomihing Rub tongue with salt and vinegar. Rinse then bol 8 minutes. Serape fi fone onthe mrface Brows tongue in ot olive oi. Trane, cere sat cepan add the vest ofthe ingsedient except potatoes at ee Shmmer gery unt tongue i tender. Stic into serving weer Pah aide Strain sauce, Put back tongue, ad potatows and Pisce oms, ‘Sime nfl potatoes are cooked. Arrange on platter, {urlch with sprigs of pares aaPASTEL DE LENGUA "2 3 tops Nour dished in Boil the tongue unl soft, then cut ito 1” squares Put back into the Ieoth aod ring to # bil. Add the reat of the ingredients Allow {o simmer in the sucepas until a voqstables are etoke Thicker sauce with dispersed Neur. Det sinner for five inaies and paar into ‘pyrex dish. Cover with pie cust* Brush top with beaten eur and tik. Bake until golden brown ina hot oven, * Pie Crust: 2 oll purpove Hour Ye buner top salt We cooking it 34 top. cld water Sift our and sale together ita a bowl. Blend cooking il and bate. Cut in with pastry blender snl well blended. Sprale water over tmisture and form into a bali, pre frmly, Rell ot dough between 2 Pieces of waxed paper. Ped off paper. Use for pst nsee cokin LULlight “Gradually add sugar and chocolte-ys ature beating wel after each addition. Fllayere Pros top and sides.” Sprinkle nota Chl vermin. 192 ‘CANONIGO 8 ean whites 1 tps behing powder wewwger 1c earemetined sport 2 thos. ber Line 2 loaf pans or devised mold, with caramelized sugar. Rab with butter, ‘Set aide, Bost ogwhiter unl soft peaks form Gradually ‘ad sugar and baking powder, beating continuously until epamhites are ‘very ati. Pour meringue in prepared mol, place in pans hal led ‘Tth water and ake at 950° for 20 minutes rune brown, Cool and mold in platter. Prepare the sauce Sauce 16 Cemation Evaporated Mik ‘Combine first 8 ingrediants together. Cook over double blr nt thick. “Remove from fir and add vanile nd rhum. Cool, Speen Caramelized Sugart Ve senor Ye hot wate ‘Meltsugarin hoavy metal container. Aa 00 ae sugar golden brown, fadd exp hor water to diwalve caromeliedsogar and form sy. May be atered in covered bottle. UBE JAM 2. ube, or yam, bald 1 sugar rocked 2. Coreton Evaporated Mik Combine Carnation Rraporsted Mil, ube and sugar. Cook over alow ‘me unt thick Keep on string to prevent searching. ineSANS RIVAL 6 008 whites 1% «cashew nut: chopped Menger Finely 1 Wp. vonita (Grease and flour heavily 3 inverted 18" x 19° cookie shes, Set aside. Best ogg whiter until tot ponks are formed. Gradually add the gan, ‘eating well after each addition Continue beating until eps whites ‘very lf Fold in eathew nts and vanilla. Spree thinly n reper Dans. Bake at 300°F. for 20 minites or unt golden brown," Cal ‘wafers inthe enter if desired. Loosen and lide wafer fo nat ur fc.” Cool. (Work while wafers are het because they are hard to Toosan as they ar erap when Col) Prepare filing Nescaer ‘Boil suas and water unt apne «thread. Mowe, beat eg yolks ‘util hick. Pour syrup to egeyolks in thin streams while Beating, Cool. Cream butter. "Blend iw ogg yolk tixtro ad tum. Fil an evel wales with lng Sprinkle top wth Soyped ae nee Serve chilled. mh eS 184 ‘TOCINO DEL CIELO 6 009 ys Boil water and ugar ins stucrpan, until syrupy. Uso ¥ cup syrup to Tine mle. Set remaining syrup aside. Beat egg yolks and whol eae Cihul blended," Strin the ret ofthe ryrup. Strain mixture,” Specn rtoold Cook tcinoe in ban marie for 10 minutes. Bake for 10m {ter or unit. Cool, unmet on small paper pe, SUSPIROS DE PILI ee bry Condensate Ye white waar Te chopped ph 1 fom er ‘orgerine fr greasing ie Liberty Condensada, pil and eggyoli in silt, and ook Sorte stately oer ow he hen head be ute’ and end ‘ee Goce pope cape with marge tM iwi he make Shasie Cote supe and water ns maeepen, Conk unl yep teres St bal when eepped cold water Bee wits and when ‘Girtaad the yop Tae Wy ee. bating conmtandy Top each ied SU ois coca Bae x 2 madre oven (80°F) 15 mines oF ms Eckl browned, cup cnad ncapino ray teed, letead ofp mts 195GINATAAN A corte, diced Ve wger ‘Ada cup warm water to coconut: Put in cheeeeath, wring to get 1eup thick coconut milk, Strain and et ade. Repeat using 2 cupe warm water. Strain and boil Add tepocs, abi and ub. Cook unt Ialfdane. ‘Drop catote, bananas and nang, Blend in eugar, Pour ‘thick coconut milk before removing. Cook nti done. Stir ocason aly, MAJA BLANCA Place grated coconuts m cheesecloth, Wring o get 1 cup thik om ‘conut milk, ‘Strain and gt aside. Repeat sing 2 cupe warm wate rain and act side.” Bol thick coconat mille al il eomes ot ad {HK Is Brown But not burnt. Set aside. Blend cornstarch and wi ar thoroughly ne bow. Add the wate. Set aide Bal thin neo: tiring constantly. Ad sugar-cornatarch mixture and wie to prevent lumps. Cook to boiling ati for 3 minutes or anti a cooked favor i obtained. Grease a 13" rectangular pan ith eoconit oi, ‘Spoon maja allow to sel. Slice in squares or diamond shaper. AT. 186 3 eam A Tet t 26 alpuree see Onan lev, ited i eggy on ght and eeu. Add sugar gradually Beating all eet oe ition Sit ura baking pode opts Dt dry fo gh rity with caconst mil" Pou alter into 29° get sar tas have boon eee an fined wih willed aaa lave Sees NO mintes Fake ont pane and spake with chee eae Mati more. Brash fice ith margarine while big. Bake loon brash gain with argerine and sprinkle wih Sag? Serve wit bly erated coconut, aAPPLE PIE, Crust: Prepare pastry for 2-roat pi Prepare the filing Filling “bebe ote omergrne Ws cited cond aps se 810 green tart open Combine frat. 7 ingredients together. Blend well, Coat apples gently with sugarspice mixture. Spon into pe ena. ‘Bake at 426°F. about 40-45 minutes or until rust i golden brown, Cover with crus. pls are cooked and ple ‘Ree pry for tortion Pe, 188 BNSAIMADA ESPECIAL First Beating: 2 pe youth 1 «breed tow Sete. sr 6 lokewarm Corneton Measure into bowl 4c tkewarm water. Spake yeast over water, ‘Str unl stoled, Sir in lukewarm Camation Evaporated Milk, ugar fu flour. Mox with weeden spoon until smooth. Cover the ool with = ‘lena towel (If preferred use 8 large pan or pat). Set Ue bowl nto a fn of warm aber unt the mintore doubles In sae (about 20 to 25 rites. Second Beating: 5 on yolks (pus 1 og 2 bread four ‘ie Beton Menage sz the beaten yolks pur and Aout. est well. Ad tothe above ‘aisture. Knead and shape into a ball. Cover and let ie again ina ‘pan of warn water until double in bulk (20 to 40 minutes), Third Beating: ‘5 608 yells (ols 1 600 sie} been 2% Cersomed beter ‘When above dough is double in volume, add beaten egg yolks and Imhite coon, Hows and creamed butter. Mix. Place in greased board Read uti bul Place ball of dogg isto greased baw! oul in sae (40 to 6 mites) Panel dow. Divide he daagh into Separate pieces. Roll each piece thinly on greased bow. Spread butter and sprinkle grated cheese gu rlled out dough, Staring fiom ave ed tet to form 8 eone. Grease molds and putin the ia fl dough, Gover and let sins pan of warm water wt dough has ‘Seabled (about #0 to AO mingtenPomove from baking mld aed Jet, fal for 6 minutes, Top with creamed butter, ugar and grated cheat {it pretersedaprinke with move sgn 180APPLE STREUSEL PIE Crust Prepare pastry for Lerust 9” ple.* Set aside, Prep filing. Filling: 295. trth opps or can 4p. salt ‘pple seed Sr alan iemeer % tp cinnamon We brown sper (Fal asian eckea) Mix together all dry ingredient, ‘Tos lightly over every layr of ap- les. Arrnge into unbaked pie sell” Set ede, Prepare topring Topping Ye ae for 16 enaray grated We granulated evger sel ented chat 2 Gosia 2 Yh. Coraton Evaporated Mik Gombiae four end sup, Cut in butter and cheese. Moist with Garaion Emporia Mik. Spread to cove pl. Bake st 80°F, 2040 BUCO PIE Crust Follow recipe for 2.6” erst pa"* Prepare Pilling 2 young eaconv meet %c seper Ye comation (bce) inverse ewconat water Sacre Ye comers ‘Blend ingredients together. Cook string continuously until thick. ‘Pour in pastry lined pan." Top with second crust Bake ot dean ‘unl browa, "Serv cll Reco of pay for! i, on pe 204 Rei of mary fr ration page 2 100 SILVANAS 1. pranclted ger Seer ng veal pnpore lor inthe 4 ha gs white wn it, Ad¢ the spar saul, Fold frat cyte On ened ted ke et Pe {itp heh en pe cim nape an a Ba =Soned sven 00° For mint or nt - el Stad lng’ on ne tlie and cover ith note Sara ‘doen on all sd snd roll in eake crumb, BROWNIES 194 blir oF margarine 13S sos 1 pvt Seen thst 294 ral purpose ur taped eho or silica At crete, oii, tart Saree, Ai oro acy as ocala ar i a 191BANANA CREAM PIE ‘Prepare pry for an” ple.” Prick pasty allover with fork and tke st 400"F unt golden brown, Set ade Prepare fling, Banana Cream Filling Ye eager 2-09 yolks, slighty besten 3 tha: erator eet "ee Coration Evaporated Milk J tp wea ‘ealded 2 ripe banenes (laatsn)** ‘Blend in butter and vanla. Cool. Prepare meringwe.*** Atvangy hoes alee bananas on pie shell and cover wi re filing ile rent ‘nd bake at 00°F. 8.10 minute or unl brown. Cll ease 22 4ee fo marcos may bonne fe ananay, Rese of meres at 86 CUSTARD SNOW PrE Crust ‘ake pastry for Lert 8” pie* Prick all aver with a fork and ike at 400°F: for 4 minats or unl brown. Prepase Gasand Custard 4 cop ellpurpse our Bias 6 Comeion Evaporated Mi ‘Vip. vonie Bee of try for ato eg 204 espe of mare, a 192 AU BON VIVANT ORANGE TART Creme Patissiere: he cornoion Evaporated Mk 0 Te weer Rowe ras tp. vale Fee wie a ape Cate orton Bape snd cae sled Milk mwas ie our, re {epihee Pour ia ced mt sd and hogy: Gok to male tmSion ck an: Gol an ood Canes an ste Crust: purpose Hour Ye wger 1 eae, whole Ye. baler oF margarine rd together Kread sn frm inte a ‘Miz all the ingrdiena tor the crust vogeth bm Teall Rell out nnd place nto an &" ple plate. Bake crust. Col Pour evant om pie cst about "thick ‘Topping: 67 Fresh ranges sce atom thinly Yemen befor range orange cei tis form. Spike with sugar. Bal {Oia 18 manute orn done, Brash top wit rp. 193BUTTERSCOTCH PIE Mae pate or era pe Pik al ove wl 40°F. until golden brown. Prepare filling. ewes Filling 6 brown ger 14. allpurpon Rout Me wot The Comaten ie brown ger 3 op yoims boot He omer Marina (metas the mown spt Pour war ala onc, luni earl isd top lio at ie Coton sp af Rw en cae ‘ina eentiuony un ick Remere ge aa Aa ee ‘ita nto gy our ban pn and conte oi al isu conte te soon nd in ura pnb pe Sea "ropa meringue for an 8p crs. Sen nrnge realy ver cooled piling and brown at S80". Tor 180 mints Reser fr at pon ae 206 Rie farmerags ep 168 194 LENGUAS DE GATO Wecbater Ve fowe ewwoer inh felt ‘3 e00 whites tp. vole Psat oven to400°P. Grotes and flour baking sheets, Cream butior nd sugar fopeher. Beat in uabeaton ogg whites, tle a a ima, eftunglwell afer each addition. Lael, fold in lou, salt and vail, Fil potty bo or cookie presr wing the smallest plain tps. Pres ot {hin srps of balter about 2" long. Laave 2" space between cookies for breading. Bate about 7 minutes or until edges of cookies ae gsm ‘own (center shoul emai Hight. Hlemove cookies frm baking host, We nce If allowed to col cone wil tick to pan. Allow tocol {nd wove o tore. To tonntan exepoes, tre in Gry ssled container, SCOTCH SHORTBREAD se powdered wor 2 Moor 1 oer Yt. lt Vp. vote Yep. boking powder [Bin powered suger, Cream butter Add the agar graally until blended. Add 1p. vanilla Combine, then workin 2 cups our, salt fand baking powder with the Inds. Roll out dough to thicknes ‘tine; or volt hotween lees of waxed paper. Caio square, or about 20 ines ‘SPRITZ COOKIES 1 eso bute or morgane 900 70 48 sor ‘ioe voile 1 al purpose four Mix thoroaghly aot butter, ugar, egg yolks end vanilla. Workin ou wrth hands Porce the doogh Uuoush cooky press onto ungens DBeking sect in letter S, rosettes, fated bare or other desied shape Bake unt oat, but nt Brown, (About ? to 10 minutes at 400°F., 198GRAHAM CRACKER CHOCOLATE PIE Crust 1 8 inch pl a 1 6 graham eracker cmb Ye better malted Wenner Combine crumbs, sugar and melted batter together. Pras oft pe plate ovgly. Bake at 800°P.20 minutes Prepare Fling Filling Yet «suger Yip sett We flue 2. Cation Evaported Mil Wecocea 2eag yous 1 ip. vei, Combine sugae Sour, cocos and salt In ssboepan, Str n Carnation Braporsted Wik. Cook owe double bole util miniae tekenn ‘ig constantly. Remove fom host. Add Ys cup hot misture We cap yolk, pour back in saucepan and blend, Cook minaes Longer, Coe ‘nd sd vanilla. Pour into baked erat Set acide, Prepce Maringu Bake in 380°. oven fl merino ie galden own PIE MERINGUE, For 9” Pie 3 ogg whites toe sugar Vai cam of tere 2 hp lverng (if esd) For 8” Pie ap at rar? tp. Mlavorng (i dese) Beat ogg whites with cram of tartar until frothy. Gradually beat in ‘oper, alittle at time. Continve beating unl ff and glam Bent in flavoring, lle meringue onto pie filing, belng earful fool the ‘meringue onto edge of east 9 prevent shrinking and weeping, Swi pull up point fer decorative tap. To evt meringue pe nectiy ap ‘sharp knife nto water, either warm a cold, hake off my aan do, Git Repeat 1. me ma et fr na of rar a merge 196 BOAT TARTS 2. allpupose flor Tap aah 2 ess yoke Yee: meron or bate cut with ‘ft fu, alt and mga ato a bow Aad the margarine and ‘pasty Bender ntl margin is broken ito fine particles, Sprinkle ‘rater, stand gather mitare form adough. Chill Rollout about We" thick. Cut with eutter and fit into bout tart shells. Fill with Ca Not Piling Bake a 50°F far 10 mines or uni brown. Cashew Nut Filling «meri meted "Gfadpe aan Evperaed Mi SE Lihew nee chopped Tepe wie este yols ui mon clare, ld sg cae ts, meng td Gorntion Evaporated ik. So side. Bet em white Fold in cahew nts mixture ast ie aieCARAMEL TARTS: ore 2 a purpese Mout 1 butter of morgrine awe ap ake 2 tonpe. suger [About 2 tops. wot Sift into a bowl the four, sak and sugar. Add ogg yolks ad batter, Mix by hand ani th butter s broken into fis particles Add ust ‘ough water to hold mixture togethr. Chill thoroughly and vl ut bout Winch thick. Shape and fit lnto Bont containers. Bake in hot ven for about 16 minutes Fil with earamel stop wth merengue Filling: 1 brown separ 3-090 yall Ye woter 1c Coration Eveporoted Milk We baller or margarine ‘Caramelize brown sugar Add the Nour, butizr and Camation Evaporated Mik, Cook over slow fire unt lek.’ Add the beaten op ylla of he fire. Cook fr 8 minutes over a slow fre, Cool snd fil lar shal Top ‘with meringue and bake in uslow oven unl ima. Moringa: 3 ge whites : Aplch of sot ‘4 thepe seer ‘Beat the egg whites wal sti but not dry with a pinch of salt wna ‘ream of tartar. Gradually add the sign, boating catty. Top the ‘arta withthe meringue using cake decorator to make them strate. PINIPIG COOKIES 1 butter or margarine 2. oll popone fr The wpe 2 fpr. Bang powder 3 to 4 pe o9gt, bacon empath tp, dayop or lomen 3 init, petfed® Preheat oven to 850°P. Grease the cookie sets, Cram shortening (butter or marque) and vgar. Add besten eye, one ata Gin, Ad AAavoring. Cornbine ou, baking powder and sat. Add the dry ioe lente to the creamed mixture and mix thoroughly Lastly aa aff pip. Drop hy taapoonfale onto the eokie sheet Patan with back of the tines af the fork. Bake ne maderte over fr 18 Iinuten. Cool en wire rack 108. + Dep ft fain tor PILI-NUT PIE Crust Prepare pastry fr one-rt 8° pie. Prepare ling wining 2 one ter ve nated utr we meee tee : Leann eapeated Mi fice "pilots bon vi is Best ‘Combine flour, sgar and salt. Mix in syrup and meld butter, {Sen with fork nd end very wo Aad Caran Baported Mh, Fil mus and vandla. Pour into en 8" pastylined po Pra. SS16°F. for 80 mina Cool before serving. Prom hier Ma abi LEMON CHEESE PIE rast 16. raha crckers 2 Yhps twger 14 blr, mlted ‘Crush graham crackers then sift. Measure int a bow, add the sugar se Sal "Pw tly a cee PINE Giada sche. Seema Pope ine ait eee | seca secs ape Feet ire ce aes crwam 2 howe and butter, Blend in flour and avget and oat. Sti {Ginalion Beporstad mi. str in lemon Juice and vind. Fou nko ‘prepared pie shell Spank top with eracker crumbs Baks at $80") {or 25 minute. Serve chile. + nec of pry for Karat eon pe 204MARSHMALLOW PIE ‘Prepare Str.N-Roll Pastry for an 8 ple” Prick allover with a fork ‘ke at 400"F, until brown, Sethi, Prepare filing, Filling 24 large mershmatlows 1%. whipping eeom, sity Yeoh rah lemon eee Croton ‘rete rind of amon 546 ops yellow food coring TP docend Imsaucepan hast marshmallow, lemon juice rnd and wate, stiri ‘constantly until marshmallowe are melted. Add food coloring. Chill ‘inti mixture mounds slightly when dropped trom spoon. Fold ‘whipped eream. Pile in baked pie shell Chill unt st 2.3 hours, Garnish with marshmallow and breil unt brown. Serve cold ORANGE MERINGUE PIE Pie Shell Follow recip fr 1.8" erat pi.** Price all over with fork, bake at 400°F, for 45 minute or util brown. ‘Set aside.” Prepare flog Orange Meringue Filling {hep ethpurpore flu ap raed orange nd 3 yee 2 thee weter 2 Ihpe lon oe We soger % ovnge flee ‘eee whites Mp. ett (Combine fost Ingredients together. Blend and cosk over doable bol. uni thick. Cool, “Whip egs whites and salt uel sf bt ot dry. Fold into orange costard, Heap unto baked pie sell Broil und brown. {Reap of stb Rol Par. on pte 204. ‘eae of ay for rat, on Pe 304. 200 STANDARD PASTRY FOR TWO-CRUST PIE ee, mongering Whe weer eccentric sore Brehm th an astro eta ‘oll he Mawr intend” Ger dough gti i Enger Si Anes tana tecner one saber bee terete fee Tomi inte pan. vim, lowing "over hanging ie. Set aie ee come eileen BS tee Sere ‘Ss patente to low seam fo np dure aking Cray Stench ae! tategt oma kr moment taatec cirototee aaFRUIT TARTS 2% sifed el-purpose flor 1098 yolk sip helen pt en vo od water peaeeete 1 eat ocala ‘itor, nd salt nx bowl. Cut inshore ati Blonder ot wi wo ives ntl paris are the tee 0 fas ean” Maion wih og yl arnle eld water. at. fine, ‘pars tter when rowed pay” Gate! deg ts pat" Cul into rounds Sn dlancter "Plato mole prc ‘the 50 fr sale” Ch ow Bek "F018 ms uni aden ow, sel Fl ted sls hi il with ea ing fover with uta Top wh wiped cream oer er {st withering topping return oes and ale a 007 fo + esp of évom fg, on page 203 ‘Reis of monngu, ope 138 CREAM PUFFS 1g athpurpete lor Preheat oven to 400"F. Heat water and butter to a rolling boll in ‘cepan, "Add our lla once and stir vigorously over lw best antl ‘Sista forma ball. {about min) Remove from heat. Beat in fae thoroughly, 1 at a time. Drop from a spoon onto ungrened Wiking shect into mounds 8° apart. Bake 49-50 minutes oF until Duffle, goin brown and dry, Split ream puffs ul with ewam fll fg. Daat with confectioners” agar or dribble with caramelized sugar. Cream Filling Yee mwger 12. Cemotion Evporated Mi A itpurpone for 2 ape beston st ap veils Mix sugar, flour and elt in saucepan. Blend in Curation Evepomied Blk: Cock ver medium het, tring anti balls, Boll 30 mints, Remove fem fie, Sur half of cream mitre nto epg yolla. Pour back {nsausepan aod blend Bring jut to bol. Lower heat and cook siring To 'minuiee more cr until mixture coats spoon. Coal, add vanila and ‘im putts. EMPANADITAS 1 oeg yok ‘Combine Ctsnation Evaporated Mile and acid, Let stand until mil ‘irdled Cream maugarino end egg yolk unt ight and fy. i flour ‘Sh ml together tr alteastaly flour mixture and vour cream. Gther {ate » bell: Wrap in wax paper and chil for al lear hour. Ona chtly ‘oured ord rll out dough 1/8” thick and cutinto 2” rounds, Put [Sapoon of filling on one bal side of dough and fold in haf moon Shope, Dent edge its fork, Bake empanaitason a greased aking Sheet at 350°F, 16-20 miaater or unl Brown. Filling 1 chopped pill mute we honey, Combine all ingredient in a saucer sand sugar dissolve.OS STANDARD PASTRY FOR ONE-CRUST PIE V4 enporpate lor Wetat tp al 2 Woop: mergerne 2 haps water Sit four and salt together into & bowl Blend fat and margaron (Cut in with pastry blender until wall bended, Sprinle water over ‘mitre and form into w ball, pres fry. Rall oxt dough etmeen 2 Bicoes of wax paper, eel off top papet. Place crust in pan, paper sldeup, "Pel paper, ft pastry loosely into pa. Tvim, lowing ‘overhanging eae. Fold under and ute sides. Prck crast with fork. Set ple crate, Prepare filing STIR-N-ROLL PASTRY Vise ellpurpese Nowy sited Yb cooking or ald i! Tap aot 3 Yoape. eld Corton vepocates Ml ‘Mix four and wt in » bowl. Pour into measuring cup the cooking of ‘nd Carnation Bvaporsted Milk, but do not ai. Pour alla mixture fll atone into our. tr with fork, antl mixed, Dough should look ‘mob but not sticky. Pres nto a smooth bal ll ow gent to eget Of wax paper. Damen table top to prevent ffom sipping. Pal of top Duper. it paper and pasty by top cormes. Place paerige-op i pe Dan. Pi Pel off paper. Flute all around. Set aie, end pepe ling, 208 ‘TART AUX FRAISES Strawberry Tart Pastry lpm te 1 hp sae ‘emer hee ep salt ix together, Knead and form nto atl Rll ut and place oto teen, Bake util aden brown a 00°F. Prepare Cream Seal mil, Mix four, ugar and opa together forming a paste. Ad ‘allel milk, Cook to make metium thick ere. Pour eam fl ing (fll on cooled pi erst and arrange strawberries on top. Die talve exp apple ely with Hi eup water over medium fire. Use to faze piePINEAPPLE-CALAMANSI PUNCH 2k. pineapple jee 6 thas. suger We calomel oe 0 Mcp rum (depaciog Te ke on desired srngth of) Mix all ingredionts, Serve cold. Garnish with erange slices and mares chino cheer. Server 5 to 8 ‘Note: Multiply to get derived number o servings PARTY PUNCH 24 whe aves #2 inc atte os "bots ginger Ye loh colred vom Combine the juices. Boil water, sugar ples together for five minutes ‘Cool and strain out spices Add pied eyrup to ice. Cl thoaugh 1y. Atoervng time, pour in ice-cold glagr ale sod rum. Gara with ‘orange slices and marmechino cherries. Serves boot 80 cape, FRUIT PUNCH 2 bellng water Ye amon ce Atay tee “boos ginger oe, etd Merwe Ys erange, eed thin Me orange ice alved sromberie (optional) Pour fresh Bolling water over to; step fr 5 minutex Strain. Add ‘orange end temon juices Chil Uhoroughly. Add ginger le and put ‘over fein punch bowl. Float orange lies and halved seawberice BLOODY MARY 4 drops worcstohite soe earaath lash pepoer 1 foger Vos 3 brs heany formate jie Vion fe amen fle ‘Shake well with craked ce and pre FROZEN DAIQUIRI vee 0f 6 me or temon 1 fgg (14 08) ght rm Tip, powdered ger ingen and blo ce 2eape of shaved fein blender, Ad ta vee atecy ofsnows Serve smaiately in champnee 0 cuter ou time Sie Conia a ‘Slice of lemon endl Cherry. Str nd serve in cockall lant Decorale with lice ronan che Dr AM kei doe aorGIN AND TONIC ex Gin inne water Piero omen lc St. George Dry Gin na hgh last bal ed with ect tee pine olson into Fl ls with quinine weer a ae MARTIN 1 mn 2 di ry Vrnot An olive ond lemon peel ps Si wilh raha in inte a ie cata a ‘and a twist of lemon peel aa a ‘TOM COLLINS 1 ap. svgor Voges a dice of lemon ‘Ch Sede ‘es of lon and chery Fil all las with ce cubes, dk sg, of on and en ‘with club soda, Stir. tha = ih a Decorate with aliens of lemon and eben. PINK LADY Horan Grenadine wine 1 98 ‘Shake grenadine and gin with egg white, Stein into cocktail glass, COURTESY: L.A TONDERA, INC. CALORIE CHART OF COMMON FOODS Food Item Calories ttiep. butter 100 Veuve cheddar chee se. eape Teiep cooking al 124 1 tbsp: margarine 100 ‘thay. mavonsnne 2 1 edna bapann 8 1 med, bungulan banana “ med sized ornge 10 med. apple 6 200m. papaya, ripe 9% ‘top. calamara jce 4 {ev eanned pineaple hoe aa sie eubod pineapple in symp ty ‘sfereanned peacnes 87 Terabe enbtage 25 ‘ye. beans (abichue ‘) ae hes Mange beans (w- ‘cooked Food Item Calais 1 mod, baled potato 120, eevataw u ‘ee. Swat Potts (om 100 gms eet abi Ale a 100 gms. chicken 87 100 ge bars 121 100 gm dalag a 100 gms asebase 15 100 gi. apap 100 gms. shrimps 100 ‘he. tuna 198 lice lot read 62 Leveooked tee 178 Lex Peracker 1 aed. eas uM 1 the tae # A2n Bottle beer 162-200 Sor. cole sof deak 110 te milk 100-370210 WEIGHTS AND MEASURES 1 teaspoon tablespoon 3 tablespoon = 3 teaspoons 2 tablespoons = Cap tt once) 4 ‘ablerpooss — Sup 5% tableepeooe — Sup tablespoons = cap 16 tablesoome —T Gup Seon = H6 bles pL) tRioooe dem = et em =F i ‘gum | Sie Sums DT ea 4pete >t Bake 1 pound = 18 ounce 1 iid ounce = "2 tabeopoom 6 id oanes = plat 1 Sigger "Ta. Bald ounces (8 tabtepoom) APPROXIMATE CAN sizEs Can size Contents Serer Peel Re New ii ounces 3.4 cub ieee eee Te No 903 te ounces 3 cuBt No 20 cuncen 2. cupe Noon esunees Sy cule GLOSSARY Chinese Ingredients ‘Ang-Chow — sent ot "le fom hops pacer wi Nowe, Chorus coon ~ Ones ge Kangiodre Min = soe yl town yon Mia — soybean pe ‘pron Sauce ~ cntonee seve made of owt sid opt onl Moosyang oie powder, see kind cen Tete — topoon hese, ot Thre ~ aid wybeon ese Teo "ovate a nd hie spe brad pov mk sn oun lamented tyne er attra — topic bod Toyo = bls ty tues Hom oyobeons Aitne-mote — a trond of monredim ay = peur hace Boot Kebitogon ~ fonk Kodera = root Kaliiven — bat sour onl) Ue = onan (ones NE asc pins ls Ce Pavey poco inet Selomiye~ wedi Tesren | Teotton huben— sin Hest Sten ne = porhowe Heak Vie hood Vek been Fish ond Shellah Abalone — sno to: ‘menos ~ bon ‘Alimange — 2 ‘anchep ~ wa tom alemang — sno sing, ced ween atakong more = Fresh wt prey Dalat = repo eng = nia Bab — rps Biches ding iter Daleg — minh Ea nelecet aleen— om teperope — socted une Mayenaye ~ nsobr rd app ‘Seimp ke =o ssn pound he head "Fainp 0 wl ond rin segpe — her row Thong = ni woe mes ‘aonghe sot ate ‘hapa — moked oh Noodles ikon = rie noes ‘ike = west nodes Miwa foe wht nodes onc Canton — died cows oder Setanghon ~ rong buon sash node Pork Geto = hpe (Spay — perk sen {ed — por bc ot rps a yen — ak eet Umea bthon pon cp ome ~ ein aunPk sles Soon bu Pel tet por hen aden ~ pork sorts Poultry Kelopoti pion — sab Dalrcbalonen ~ gazord Moana pepe ~ ol oat Vegetables ‘Abitwsten ~ 299 byon or “Ampaieya ~ binrrlon ‘Athora~ picid voptbls ‘Apuid wot carmen Bates —hyocrh bear ‘Gabi = treo beng ~ barsoo sheet ‘heres rah tngke — oc larger — nin lace Menge — rung bron Masta — menor plot Niyeg, Boke ~ econ young Petle tik navi ye — dd ban Seana, pore borane hear ‘Suyestagolog ~ nat ano Sls yo bron Show ~ yorsleng bon Snare ~ chore se pe ii tae eee Wi yon ed heart of aim ae ‘Ups — botie gourd Wensory — oronde Sigedion = winged aon Teo of te ‘per — he fee Bodh cope le odie fe bbee~ po se Crevtnt~ bred fenton shee oo id i ranted Condom ~ nein’ condensed mi Boyep — iow Die oe or mere Wes = bi town cow srs i a ABOUT THE AUTHORS NORA DAZA MARILES DAZA econ tpn wire etre 8. 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