Christmas Paella

Ingredients:
2 cups ordinary rice
1 cup glutinous rice
1/2 cup olive oil
3 minced onions
1/2 kilo chicken
6 pieces chorizo sausage
1/2 kilo big shrimps
3 medium size crabs
1/2 kilo squid, sliced into rings
1 cup clams
3 hard boiled eggs
1 can tomato paste
1 small can tomato juice
4 tablespoons sugar
2 big red bell pepper
Salt and pepper to taste

Procedure:
1. Cook rice. Set aside.
2. Saute garlic in olive oil. Add minced onions and cook until very soft.
3. Add chicken, chorizo and cook until brown.
4. Add shrimps (unpeeled), crabs (whole), squid and clams.
5. Continue stirring 5 minutes.
6. Add tomato juice and tomato paste and simmer for a 5 minutes.
7. Remove chicken and other seafood. Set aside.
8. To the sauce, add the rice. Mix well.
9. Top with the chicken and seafood you set aside.
10. Decorate with hard-boiled eggs.
11. Bake at 350 F for 30 minutes.

Serves 6 people.

Tuna Pasta

Ingredients:
1 pack Angel Hair Spaghetti
2 cans tuna in oil
1 can tomato sauce with herbs and spices
1 can button mushrooms
1/2 bottle pitted olives
Lots of garlic and onion
Herbs and spices (thyme, salt, pepper) to taste

Procedure:
1. Saute garlic and onion using the Century tuna's oil - until golden brown. Add Century tuna, button mushrooms, Tomato sauce, olives, herbs and spices.
2. Wait to boil then simmer for 15minutes for the sauce to get all the herbs flavor. Set aside.
3. Boil pasta, put a tablespoon of oil, and a pinch of salt.
4. Mix everything and serve.

Serves 4 people.

Spinach and Orange Salad

Ingredients:
1 pound fresh spinach, washed and patted dry
8 whole scallions, cut into pieces
3 oranges, peeled, cut into bite-sized pieces, and reserved
8 slices bacon
3 Tablespoons bacon drippings
3 Tablespoons lemon juice
3 Tablespoons vegetable oil
1 Tablespoon sugar
1/2 teaspoon salt
1 teaspoon tarragon

Procedure:
1. Stem spinach and tear leaves into bite-sized pieces.
2. Toss with scallions in a salad bowl.
3. Fry bacon, reserving drippings.
4. Drain well, crumble, and set aside.
5. Mix three Tablespoons drippings, lemon juice, oil, sugar, salt, and tarragon in a small saucepan.
6. Bring to a boil and pour over spinach and scallions; toss.
7. Add orange pieces and bacon.
8. Toss again and serve immediately.

Serves eight people.

Banana Nut Cake

Ingredients:
1 cup mashed bananas (about 3 small bananas)
1/2 cup sour cream
2-1/4 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1-1/2 teaspoons cinnamon
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1-1/4 teaspoons vanilla extract
Powdered sugar (optional)

Procedure:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9x13-inch pan.
3. Mash bananas well and stir in sour cream.
4. Sift together flour, baking soda, salt, nutmeg and cinnamon.
5. Stir in the chopped nuts and set aside.
6. Cream butter for 1-1/2 to 2 minutes.
7. Add the sugars, blending well.
8. Add the eggs one at a time.
9. Stir in vanilla.
10. Add the flour mixture alternately with the banana mixture.
11. Mix well.
12. Spoon batter into the prepared pan and smooth surface.
13. Bake for 40-45 minutes or until cake is golden brown on top and comes away from sides of pan.
14. Cool completely on cake rack.
15. Just before serving, dust top with powdered sugar, if desired.

Serves eight people.

Steak with Gingersnaps

Ingredients:
2 pounds beef round steak
Seasoned flour
Bacon drippings
2 onions, finely chopped
2 fresh tomatoes, peeled and chopped
Salt and pepper
2 bay leaves
6 peppercorns
4 whole cloves
2 cups beer
6 gingersnaps, crushed
2 or 3 Tablespoons lemon juice

Procedure:
1. Cut steak into cubes or bite-sized strips.
2. Dredge in seasoned flour and brown on all sides in small amount of bacon drippings.
3. Add onions, and saute until soft.
4. Add tomatoes, salt and pepper.
5. Tie bay leaves, peppercorns and cloves in a cheesecloth bag and add to beef.
6. Stir in beer.
7. Cover and simmer slowly 2 to 3 hours, or until beef is tender.
8. Thicken gravy with crushed gingersnaps; add lemon juice.
9. Serve with buttered noodles.

Serves six people.

Red Beans

Ingredients:
1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 Tablespoons parsley, chopped
1 large bay leaf, crushed

Procedure:
1. Cook beans in water.
2. Season with salt and bacon drippings, ham or other seasoning meat.
3. Cook for 1-1/2 to 2 hours.
4. Add onion, garlic, celery, and bay leaf.
5. Continue to cook over low heat for 1/2 to 1 hour.
6. If beans become too dry, add heated water.
7. Two tablespoons of sugar improve the whole effect.
8. Serve with rice.

Serves four people.

Scrambled Eggs in Sour Cream

Ingredients:
4 Tablespoons butter
8 large eggs
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

Procedure:
1. Melt butter in top of double boiler over hot, not boiling, water.
2. In bowl, lightly beat eggs, sour cream, salt, and pepper with a rotary beater.
3. When combined, pour mixture into top of double boiler with butter.
4. Stir occasionally, scraping the bottom as mixture begins to set.
5. Serve as soon as cooking is completed.

Serves six people.

Pepper Cheese Spread

Ingredients:
8 ounces cream cheese
4 ounces bleu cheese
5 Tablespoons butter
1 clove garlic, minced
1 Tablespoon olive oil
Dash hot pepper sauce
Dash Worcestershire sauce
Salt and pepper to taste

Procedure:
1. Soften cheese and butter. Mix well.
2. Add remaining ingredients, stirring in enough bourbon to make a spreadable paste.
3. Refrigerate 24 hours.
4. Serve with crackers.

Makes two cups.

Simple Orange Chicken

Ingredients:
2 chickens, cut in pieces
Salt
Pepper
1 cup butter or margarine
2 (6-ounce) cans frozen orange juice
1 can slivered almonds
1 (11-ounce) can mandarin sections, or 1 bunch seedless grapes

Procedure:
1. Salt and pepper chicken.
2. Brown in butter. Arrange in large shallow baking dish.
3. Into remaining butter, pour frozen undiluted orange juice.
4. Mix and pour over chicken.
5. Bake at 300 degrees for 45 minutes or 1 hour.
6. In the last 5 minutes, add mandarin sections, or grapes, and almonds, just to get them warm.
7. Extra gravy can be made with orange juice and butter.

Serves six people.

Broccoli Bisque

Ingredients:
1 large bunch broccoli
1 large onion, chopped
1/8 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter
28 ounces chicken broth
2 to 3 Tablespoons lime juice

Procedure:
1. Wash and trim broccoli.
2. Simmer broccoli, onion, curry powder, salt, pepper, and butter in broth about ten to fifteen minutes or until tender.
3.Process in blender or food processor until coarsely chopped. Do not puree.
4. Can be served hot or cold.
5. Pour lime juice on top before serving.

Serves eight people.

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Easy Fettucine

Ingredients:
1/4 cup butter or margarine (room temperature)
2 Tablespoons dried parsley
1 teaspoon dried basil
8 ounces cream cheese
Freshly ground pepper
2/3 cup boiling water
1/4 cup butter or margarine
1 clove garlic, minced
8 ounces fettucine (cooked al dente and drained)
3/4 cup grated Romano cheese

Procedure:
1. Combine 1/4 cup butter, parsley, and basil in a medium bowl.
2. Blend in cream cheese; season with pepper.
3. Mix in water; blend thoroughly.
4. Set bowl in large pan of hot water to keep warm.
5. Melt remaining butter in large skillet over low heat.
6. Add garlic and cook 1 to 2 minutes being careful not to burn.
7. Add pasta and toss gently. Sprinkle with one-half cup cheese and toss again.
8. Transfer to serving platter and spoon sauce over top.
9. Sprinkle with remaining cheese and serve immediately.

Serves four people.

Goat Cheese and Garlic

Ingredients:
2 large heads garlic
16 ounces olive oil
11-ounce log Montrachet goat cheese
1-1/2 Tablespoons dried rosemary
2 bay leaves
1 Tablespoon black peppercorns
French bread

Procedure:
1. Carefully separate garlic into cloves.
2. Peel, leaving cloves whole.
3. Place peeled garlic in a small saucepan and add just enough olive oil to cover well.
4. Cook very slowly over low heat until garlic cloves soften.
5. Remove from heat and cool.
6. Meanwhile, slice goat cheese in 1-inch rounds and place in a crock or jar with a tight-filling lid.
7. Add remaining olive oil, herbs, pepper and cooled garlic with its cooking oil.
8. Cover and leave at room temperature for 24 hours.
9. Store in refrigerator for up to 2 weeks.
10. Serve at room temperature with lightly toasted French bread.

Serves eight people.

Cheese Salad Sherbet

Ingredients:
1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
4-ounce package Bleu cheese, crumbled
2-1/2 cups milk

Procedure:
1. Combine sugar and lemon juice.
2. Blend cheese, milk and cream.
3. Add to sugar mixture.
4. Pour into 2 ice cube trays.
5. Freeze until firm. Break into chunks and beat with mixer until smooth.
6. Return to trays and freeze until firm.
7. Serve sherbet in small scoops with fresh fruit.

Serves eight people.

Oven Barbecued Chicken

Ingredients:
2 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 cup ketchup
1 cup water
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
1/8 teaspoon pepper
1 chicken, cut into pieces
Salt, to taste

Procedure:
1. Preheat oven to 350 degrees.
2. Saute onion, celery, and green pepper in butter.
3. Add remaining ingredients except chicken, mixing well.
4. Bring mixture to a boil and remove from heat.
5. Arrange chicken pieces in a baking pan and salt to taste.
6. Cover with sauce and bake 1 hour.

Bean Soup

Ingredients:
1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Procedure:
1. Place beans in large pan and cover with water.
2. Cook on high temperature until beans are tender (about 1-1/2 hours).
3. Check water level frequently.
4. Add remaining ingredients.
5. Simmer 30 to 40 minutes.

Serves eight people.

Sausage and Peppers Pasta

Ingredients:
1 pound mild Italian sausage
4 Tablespoons olive oil
2 onions, sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
3/4 teaspoon salt
2 cloves garlic, minced
8 ounces linguine, cooked to package directions
Salt and Pepper to taste

Procedure:
1. Cut sausage into chunks and brown in a large frying pan over medium-high heat.
2. Remove with a slotted spoon and drain on paper towels.
3. Add oil to pan.
4. Reduce heat to medium, add onions and saute until golden.
5. Add pepper strips and salt and cook until softened.
6. Stir in garlic and add sausage and cook for 2 minutes.
7. Add drained pasta to sausage mixture and toss to combine.
8. Add salt and pepper.

Serves four people.

Garlic Artichoke Dip

Ingredients:
1 can artichoke hearts, drained, chopped
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon garlic powder

Procedure:
1. Combine the artichoke hearts, cream cheese, Worcestershire sauce, Parmesan cheese, mayonnaise and garlic powder in a bowl and mix well.
2. Spoon into a greased baking dish.
4. Bake at 350 degrees for 25 to 30 minutes or until bubbly.
5. Serve with melba toast.

Serves ten people.

Peanut Butter Bars

Something to keep you company while watching the UFC 104 live stream.

Ingredients:
4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
12 ounces semi-sweet chocolate chips, melted

Procedure:
1. Butter an 11x15-inch pan, and spread with cereal.
2. In a saucepan, combine sugar and corn syrup; bring to a boil.
3. Remove from heat and stir in peanut butter.
4. Pour over cereal and mix.
5. Spread melted chocolate on top.
6. Chill two hours and cut into squares.

Makes twenty four pieces.

Herbed Butter Corn

Something to eat while you watch the UFC 104 live stream.

Ingredients:
2 Tablespoons butter
2 cups fresh corn, cut from about 3 ears
2 Tablespoons fresh finely shredded basil
1/2 cup chopped green onions
Salt and pepper to taste

Procedure:
1. In a medium skillet, heat the butter over medium high heat until the foam subsides.
2. Saute the corn for approximately 4 minutes. The corn will be partially browned.
3. Place corn in a serving bowl and add basil, green onions, salt and pepper. This can be served warm or cold.

Serves four people.

Bacon Shrimp Corn Bread

Ingredients:
3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Procedure:
1. Cook the bacon in a 10-inch cast-iron skillet until crisp.
2. Remove the bacon to paper towels to drain.
3. Crumble the bacon.
4. Drain the skillet, reserving 1 Tablespoon bacon drippings.
5. Wipe the skillet clean with a paper towel.
6. Return the reserved bacon drippings to the skillet.
7. Place the skillet in a 375-degree oven.
8. Beat the eggs in a large bowl.
9. Add the milk, butter, corn bread mix and hot sauce and mix well.
10. Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.
11. Pour into the hot skillet.
12. Sprinkle with the remaining 1/2 cup cheese.
13. Bake at 375 degrees for 30 to 35 minutes or until golden brown.
14. Sprinkle with the crumbled bacon.
15. Garnish with chopped fresh parsley.

Serves eight people.

Crispy Cornmeal Snack

Ingredients:
1 cup cornmeal
1/2 cup flour
2-1/2 teaspoons baking powder
1 small onion, finely chopped
1 egg
1/2 cup milk
1/2 teaspoon salt

Procedure:
1. Mix all ingredients.
2. Cook in hot cooking oil until golden brown on one side, then fry the other side.
3. Then turn and cook until brown on other side.

Makes twenty pieces.

Apple Custard Pie

Ingredients:
CRUST:
1-3/4 cups all-purpose flour, sifted
1/4 cup granulated sugar
1 teaspoon cinnamon
2/3 cup butter
1/4 cup water

FILLING:
1 egg
1-1/2 cups sour cream
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2-1/2 pounds Macintosh apples, pared, quartered, cored and sliced

TOPPING:
1/2 cup butter, room temperature
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
3 teaspoons cinnamon
1 cup walnuts, coarsely chopped

Procedure:
CRUST:
1. In a large bowl, combine flour, sugar and cinnamon.
2. Cut in butter with a pastry blender until mixture has the consistency of coarse meal.
3. Sprinkle in just enough water to moisten dough.
4. May add additional water if necessary to form ball.
5. Preheat over to 450 degrees.
6. Roll out dough on a lightly floured surface to a 12-inch diameter circle.
7. Fit into a 10-inch pie plate.
8. Fold under overhanging pastry flush with rim.
9. Flute to make a stand-up edge.
10. Chill until ready to fill.

FILLING:
1. In a large mixing bowl, beat egg slightly.
2. Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.
3. Add sliced apples, stirring gently just to coat apples.
4. Spoon filling into shell.
5. Bake at 450 degrees for 10 minutes, lower heat to 350 degrees and bake 35 minutes longer.
6. While pie bakes, prepare topping.

TOPPING:
1. In a small bowl, combine butter, flour, sugar, brown sugar, cinnamon, and walnuts and blend well.
2. Remove pie from oven and sprinkle topping evenly over filling.
3. Return to oven.
4. Bake for 15 minutes longer or until topping is lightly browned.
5. Cool pie on wire rack.

Serves eight people.

Steak Provencal

Ingredients:
2 red bell peppers, sliced
3 yellow bell peppers sliced (2 seeded, 1 with seeds)
2 green bell peppers, sliced
2 jalapeno peppers, diced
8 mushrooms, sliced
1 Tablespoon diced garlic
3 medium onions, chopped
1/4 cup butter
1/4 cup olive oil
4 tomatoes, peeled, seeded and chopped
1/2 cup white wine
8 ounces tomato puree
1/2 teaspoon bouquet garni
4 steaks, individual fillets or strip steaks

Procedure:
1. Combine peppers, jalapenos, mushrooms, garlic and onions in a large skillet and saute in butter and oil until almost tender.
2. Add tomatoes, wine, tomato puree and bouquet garni to vegetables and simmer 10 minutes.
3. Broil or barbecue steaks.
4. Pour sauce over steaks and serve.

Serves four people.

Tomato Corn Soup

Ingredients:
1 medium onion, chopped
2 Tablespoons butter
1 Tablespoon flour
2 bay leaves
10 peppercorns
1 pound tomatoes
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish

Procedure:
1. In saucepan, sauté onion in butter; add flour.
2. Mix in bay leaves and peppercorns.
3. Slowly cook 2 minutes, stirring constantly.
4. Add tomatoes, sugar, salt, pepper and water.
5. Simmer 20 minutes.
6. Add corn; cook 10 minutes longer.
7. Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.
8. Add milk to soup and heat.
9. Serve hot, topped with croutons or parsley.

Serves four people.

Eggs in Spinach

Ingredients:
1 package frozen chopped spinach
Nutmeg to taste
Pepper to taste
1 can cream of shrimp soup
2 Tablespoons milk
4 eggs

Procedure:
1. Cook spinach according to package directions.
2. Drain well.
3. Add nutmeg and pepper.
4. Blend 1/4 cup soup with milk.
5. Mix remaining soup with spinach.
6. Heat.
7. Place spinach mixture in four greased 1-cup individual baking dishes.
8. Break an egg into each dish. Spoon the soup-milk mixture over eggs.
9. Bake in a 350 degree oven for 15 to 20 minutes or until eggs are set.

Serves 4 people.

Cinnamon Pecan Bread

Ingredients:
1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

Procedure:
1. Combine the sugar, flour, baking soda, salt and cinnamon in a bowl.
2. Mix well.
3. Add the egg and butter, stirring just until moistened.
4. Fold in the banana, fresh fruit and pecans.
5. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray.
6. Bake at 350 degrees for 50 minutes or until the loaves test done.
7. Cool in the pans for 15 minutes.
8. Remove to a wire rack to cool completely.

Serves twenty-four people.

Chocolate Pecan Pie

Ingredients:
9-inch pie crust, unbaked
2 squares bitter chocolate
3 Tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped

Procedure:
1. Melt chocolate and butter over hot water.
2. Combine syrup and sugar in saucepan.
3. Bring to boil over high heat, stirring until sugar is dissolved.
4. Boil 2 minutes.
5. Add chocolate mixture.
6. Pour slowly over eggs, stirring constantly.
7. Add vanilla and nuts.
8. Stir to mix well.
9. Pour into unbaked pie shell.
10. Bake at 375 degrees for 45 to 50 minutes.
11. Cool.
12. Top with unsweetened whipped cream.

Serves eight people.

Parmesan Chicken

Ingredients:
2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic salt
1-1/2 teaspoons pepper
3/4 cup unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 boneless skinless chicken breasts

Procedure:
1. Line a 9x13-inch baking dish with foil.
2. Mix the bread crumbs, Parmesan cheese, parsley, paprika, garlic salt and pepper in a bowl.
3. Melt the butter in a saucepan.
4. Stir in the Worcestershire sauce and dry mustard.
5. Dip the chicken in the butter mixture.
6. Roll in the crumb mixture until coated.
7. Arrange in the prepared baking dish.
8. Pour the remaining butter mixture over the chicken.
9. Bake at 350 degrees for 50 to 60 minutes or until the chicken is cooked through.

Serves twelve people.

Shrimp and Corn Soup

Ingredients:
1/3 cup oil
3 Tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 Tablespoons parsley
Salt, black pepper and red pepper to taste
1 pound can whole peeled tomatoes, undrained
1 pound can whole kernel corn (drain off one-half of liquid)
1 cup water

Procedure:
1. Make a roux with oil and flour.
2. When roux is golden brown, add onions.
3. Cook for 10 to 15 minutes.
4. Add bell pepper, shrimp, parsley, salt and pepper.
5. Simmer for 5 to 10 minutes.
6. Add tomatoes, corn, and 1 cup water.
7. Simmer at least 1 hour adding more water gradually until desired consistency.

Serves six people.

Linguine with Bacon and Mushroom

Ingredients:
6 slices bacon
1 onion, chopped
1 small green bell pepper, cut into strips
1/2 pound mushrooms, sliced
2 ounces caper-stuffed anchovies, drained and chopped
1 (6-ounce) can pitted black olives, chopped
1/2 cup chopped parsley
1 pound linguine
1 stick unsalted butter, cut into pieces
1/2 cup Parmesan cheese

Procedure:
1. Cut bacon into 1-inch pieces, saute and drain.
2. Saute onion and green pepper in bacon drippings until soft.
3. Add mushrooms and anchovies, and cook over moderate heat for 10 minutes.
4. Stir in olives, parsley, bacon, salt and pepper.
5. Cook linguine in boiling, salted water for 10 to 12 minutes until tender.
6. Drain.
7. In a serving dish, toss linguine with butter and pour sauce over it.
8. Sprinkle with Parmesan cheese.

Serves six people.

Tex-Mex Dip

Ingredients:
2 cans (10-1/2 ounces each) jalapeño bean dip
3 medium avocados, ripe
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package (1-1/4 ounces) taco seasoning mix
1 bunch green onions with tops, chopped
3 medium tomatoes, peeled and chopped
2 cans (3-1/2 ounces each) pitted ripe olives, chopped
8 ounces Cheddar cheese, shredded

Procedure:
1. Spread bean dip in large shallow serving dish.
2. Mash avocadoes with lemon juice, salt, and pepper.
3. Spread over bean dip.
4. Mix sour cream, mayonnaise, and taco seasoning.
5. Spread over avocado layer.
6. Sprinkle with onions, tomatoes, and olives.
7. Cover with shredded cheese and refrigerate.
8. Serve chilled with round tortilla chips.

Serves sixteen people.

Simple Basic Pound Cake

Ingredients:
Butter and sugar to prepare pan
1 cup butter
1-3/4 cups sugar
2 cups sifted cake flour
5 eggs
1 teaspoon vanilla
1 teaspoon lemon extract

Procedure:
1. Heat oven to 350 degrees.
2. Grease Bundt pan with butter; sprinkle generously with sugar.
3. Cream 1 cup butter and 1-3/4 cups sugar, using electric mixer.
4. Continue to beat, adding flour and eggs alternately.
5. Mix in vanilla and lemon extract.
6. Pour into prepared pan and bake in preheated oven for 1 hour.
7. This airy cake needs no glaze as the butter-sugar coating gives it a glossy crunch.

Serves eight people.

Simple Meatloaf

Ingredients:
1-1/2 pounds ground beef
1 envelope dry onion soup
1 (6-ounce) can evaporated milk
1 egg, slightly beaten
1 teaspoon salt
1 teaspoon Worcestershire sauce
Pepper to taste
Sharp cheese slices (optional)

Procedure:
1. Mix all ingredients together, except cheese, and form into a loaf.
2. Bake in lightly greased shallow pan at 350 degrees for 1 hour.
3. Slices of cheese may be placed on top of meatloaf to melt just before serving.

Serves six people.

Cheese Soup

Ingredients:
4 Tablespoons butter
1/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped carrots
5 Tablespoons all-purpose flour
3 (10-3/4 ounce) cans condensed chicken broth
3/4 pound sharp cheddar cheese, grated
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup croutons
chopped parsley

Procedure:
1. In 3-quart saucepan, saute onion, green pepper and carrots in butter for 10 minutes, stirring occasionally.
2. Remove from heat.
3. Blend in flour and cook 1 minute, stirring constantly.
4. As soup can burn easily, cook over low heat or transfer to a double boiler at this point.
5. Stir in broth, heating to a boil.
6. Add cheese by handfuls, allowing each to melt before the next one is added.
7. Add milk, salt and pepper.
8. Heat until boiling.
9. Serve with croutons or chopped parsley.

Serves eight people.

Shrimp Casserole

Ingredients:
2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 Tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

Procedure:
1. Preheat oven to 375 degrees.
2. Mix all ingredients except bread crumbs in a 2-quart buttered casserole.
3. Sprinkle with bread crumbs and bake at 375 degrees for 30 minutes.

Serves six people.

Broccoli Salad

Ingredients:
Salad:
2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese

Dressing:
1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar

Procedure:
1. Cook broccoli until crisp, yet tender, then drain well.
2. Toss all ingredients together, including dressing, and refrigerate for 24 hours.

Serves six people.

Caramel Custard

Ingredients:
1/2 cup sugar
3 eggs
1/4 cup sugar
1/2 teaspoon vanilla
Dash salt
2 cups milk

Procedure:
1. In a small skillet, cook 1/2 cup sugar over moderate heat until it forms a light caramel-colored syrup.
2. Pour the syrup into 6 custard cups or into a 6- to 7-inch ring mold.
3. In a bowl, beat 3 eggs lightly and stir in 1/4 cup sugar, vanilla and salt.
4. Gradually beat in the milk that has been scalded.
5. Pour the mixture into prepared cups or mold and set in a baking pan.
6. Pour hot water around the cups/mold to reach three-quarters of the way up the sides.
7. Bake the custard in a 350 degree oven for about 45 minutes.
8. Remove from water and let cool on a wire rack.
9. Refrigerate and invert when ready to serve.

Serves six people.

Pork Tenderloin Pesto

Ingredients:
1 (1-1/2 pound) pork tenderloin
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts, to garnish

Marinade:
1/2 cup white wine
2 cloves garlic, minced
1 Tablespoon olive oil

Pesto:
4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil

Procedure:
Marinade:
1. Combine all marinade ingredients and set aside.
2. Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish.
3. Top with marinade, cover and refrigerate overnight.

Pesto:
1. In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree.
2. Slowly add olive oil until mixture thickens.

Main:
1. Remove from marinade and spread half of pesto mixture over tenderloin.
2. Sprinkle grated cheese over pesto.
3. Reform tenderloin and tie with kitchen twine to secure.
4. Spread remaining pesto over tenderloin and chill for several hours.
5. Preheat oven to 400 degrees.
6. Place tenderloin on a rack and bake until firm.
7. Remove from oven and cover to keep warm.
8. Reserve all juices.
9. Remove string and cut tenderloin into slices.
10. Fan slices on a platter.
11. Top with warm juices and sprinkle with toasted pine nuts.

Serves six people.

Noodle Casserole

Ingredients:
1/2 pound sliced bacon
16-ounce package very fine egg noodles
3 cups cottage cheese
3 cups dairy sour cream
2 cloves garlic, crushed
2 onions, mined
2 Tablespoons Worcestershire sauce
Dash liquid hot pepper seasoning
4 teaspoons salt
3 Tablespoons horseradish
1 cup grated Parmesan cheese
Extra sour cream

Procedure:
1. Fry bacon until crisp; drain on paper towels and crumble.
2. Cook noodles in boiling salted water until tender, according to package directions; drain well.
3. Mix all remaining ingredients, except Parmesan cheese and extra sour cream, in a large bowl.
4. Add noodles and bacon and toss with two forks until well mixed.
5. Turn into a deep 3-1/2 quart buttered casserole.
6. Cover and bake in a 350 degree oven for 30 to 40 minutes, or until heated through.
7. Remove cover, sprinkle surface with 1/4 cup Parmesan cheese, broil until golden.
8. Serve remaining Parmesan to sprinkle over each portion, and extra sour cream if you wish.

Serves twelve people.

Cherry Butter Cookies

Ingredients:
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dried whole cherries
1-1/4 cups good-quality white chocolate chunks

Procedure:
1. Cream butter and sugar together with an electric mixer.
2. Add eggs, mixing well, followed by vanilla extract.
3. In a separate bowl, combine oats, flour, salt and baking soda.
4. Add to creamed mixture in several additions.
5. Stir in dried cherries and white chocolate chunks.
6. Drop by teaspoonsful onto ungreased baking sheets, 1 inch apart.
7. Bake in a 375-degree oven for 10 to 12 minutes or until golden brown.

Makes 30 cookies.

Cauliflower Parmesan

Ingredients:
1 head cauliflower
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1 egg
1 Tablespoon milk
2 Tablespoons melted butter

Procedure:
1. Wash and separate cauliflower into 12 pieces.
2. Cook cauliflower for 7 minutes in salted water, drain.
3. Mix bread crumbs with cheese.
4. Beat egg with milk
5. Dip cauliflower in egg mixture, then in bread crumbs.
6. Arrange in buttered casserole and pour melted butter over cauliflower.
7. Cover and bake at 350 degrees for 30 minutes.

Serves eight people.

Nachos

Ingredients:
Doritos or tostados
Refried beans or bean dip
Old English or Cheddar cheese, grated
Slices of jalapeno pepper

Procedure:
1. Spread Doritos (or tostados) with the mashed beans.
2. Sprinkle cheese over beans.
3. Top with a small slice of jalapeno pepper.
4. A small dab of sour cream may also be added.
5. Bake at 350 degrees for 10-15 minute, or until cheese melts.

Serves a bunch of hungry guys.

Classic Pork Chops

Ingredients:
6 pork chops
3/4 teaspoon sage
1/2 teaspoon seasoned salt
2 Tablespoons shortening
1 beef bouillon cube
1/4 cup water
2 medium onions, sliced
1/2 cup sour cream
1 Tablespoon flour
2 Tablespoons parsley flakes

Procedure:
1. Rub chops with sage and salt.
2. Brown in hot shortening. Drain.
3. Dissolve bouillon cube in water.
4. Add bouillon and onions to pork chops.
5. Cover and simmer 30 minutes.
6. Place pork chops on serving platter.
7. Combine sour cream, flour, and parsley flakes in separate bowl.
8. Slowly add meat drippings.
9. Return this mixture to skillet.
10. Cook and stir until desired consistency.
11. Serve over chops.

Serves six people.

Spinach Potato Soup

Ingredients:
1 package frozen spinach souffle, thawed
1 can cream of potato soup
1-1/2 cups lowfat milk
1/4 cup lowfat yogurt
2 green onions, chopped
1 teaspoon lemon juice
1/4 teaspoon dried thyme
Pepper to taste

Procedure:
1. Place all ingredients in blender and blend until smooth.
2. Transfer to large saucepan.
3. Bring soup to boil over medium-high heat, stirring frequently.

Serves four people.

Breakfast Casserole

Ingredients:
1 pound ground sausage
4 slices white bread, cubed
6 eggs
2 cups milk
1 teaspoon dry mustard
Salt and pepper to taste
1 cup grated Cheddar cheese
1 cup grated Swiss cheese

Procedure:
1. Brown the sausage in a skillet, stirring until crumbly; drain.
2. Layer the bread cubes in a buttered 9x13-inch baking dish.
3. Beat the eggs in a mixing bowl.
4. Stir in the milk, dry mustard, salt and pepper.
5. Add the sausage, Cheddar cheese and Swiss cheese and mix well.
6. Pour over the bread cubes.
7. Bake at 325 degrees for 45 minutes.

Serves twelve people.

Puto | Puto Ube | Puto Pandan

Ingredients:
2 cups rice flour
1 tablespoons baking powder
3/4 cups sugar
a pinch of salt
2 cups coconut milk
2 tablesppons water
1 tablespoons anise extract

Procedure:
1. Blend flour, sugar, salt, and baking powder.
2. Add milk and water, and anise extract, if using, mix until smooth.
3. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes.
4. Serve hot with butter or shredded fresh coconut.

Serves four people.

Cranberry Salad

Ingredients:
1 can whole cranberry sauce
Juice of 1/2 lemon
1/2 pint whipping cream
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup mayonnaise
1/2 cup chopped pecans

Procedure:
1. Mix cranberries and lemon juice.
2. Spread this mixture in shallow pan or ice cube tray.
3. Whip cream.
4. Add sugar and vanilla.
5. Mix in mayonnaise.
6. Spread over cranberries and sprinkle top with nuts.
7. Freeze.
8. Serve on lettuce leaves.

Serves eight people.

Chocolate Ref Cake

Ingredients:
18 lady fingers
2 Tablespoons water
6 ounces semi-sweet chocolate chips
1/2 cup butter
1/2 cup powdered sugar
4 eggs, separated
1 teaspoon vanilla
Whipped Cream
Shaved chocolate

Procedure:
1. Split lady fingers.
2. Line bottom and sides of 9 x 5 x 3-inch loaf pan with wax paper.
3. Arrange lady fingers against sides and along bottom of pan.
4. Save remaining to use between filling.
5. Add 2 Tablespoons water to chocolate and melt over hot water.
6. Stir until smooth. Cool.
7. Cream butter; add powdered sugar.
8. Beat egg yolks until thick.
9. Add to the butter and sugar mixture.
10. Add chocolate and vanilla.
11. Beat egg whites until stiff; gently stir into chocolate mixture.
12. Alternate layers of filling and lady fingers in lined pan.
13. Chill overnight.
14. Garnish with whipped cream and shaved chocolate.

Serves eight people.

Quick Beef Casserole

Ingredients:
2 Tablespoons margarine
2 pounds ground beef
2 cloves garlic, minced
2 teaspoons salt
Pepper to taste
2 teaspoons sugar
15-ounce can tomato sauce
8-ounce package wide noodles
12 green onions, chopped
8 ounces cream cheese, softened
2 cups sour cream
Nonstick cooking spray
1/2 cup shredded Cheddar cheese

Procedure:
1. Melt the margarine in a large skillet.
2. Add the ground beef.
3. Brown, stirring until crumbly; drain.
4. Stir in the garlic, salt, pepper, sugar and tomato sauce.
5. Simmer for 20 minutes.
6. Fill a large saucepan with water, and bring to a boil.
7. Add the noodles.
8. Cook, uncovered, until al dente; drain.
9. Rinse with cold water.
10. Combine the green onions, cream cheese and sour cream in a bowl.
11. Coat a large baking dish with the cooking spray.
12. Layer the noodles, sour cream mixture and ground beef mixture in the baking dish.
13. Top with the Cheddar cheese.
14. Bake at 350 degrees for 30 minutes or until bubbling and heated through.

Serves ten people.

Baked Red Snapper

Ingredients:
1 large red snapper (5-8 pounds)
4 Tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes
4 slices bacon

Procedure:
1. Melt the butter and saute the green pepper and onion gently.
2. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes.
3. Place fish in a greased baking dish and top with strips of bacon.
4. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes.
5. Baste with the sauce and a little additional red wine.

Serves eight people.

Zucchini Au Gratin

Ingredients:
2 pounds zucchini, cut diagonally into 1/4-inch slices
3 Tablespoons unsalted butter
1 large onion, halved and thinly sliced
Salt
Freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs

Procedure:
1. Preheat oven to 350 degrees.
2. Grease a 9 by 13-inch baking dish.
3. Boil zucchini in salted water until tender, but still crisp, about 2 minutes.
4. Drain and pat dry.
5. Melt butter in a skillet.
6. Add onion and saute until translucent.
7. Arrange one-third of zucchini in prepared dish.
8. Season with salt and pepper.
9. Spread half of onion over zucchini.
10. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
11. Crumble chevre into top of a double boiler.
12. Stir in cream.
13. Cook until smooth and thick, 3 to 4 minutes.
14. Thin with an additional 2 to 4 Tablespoons cream if too thick.
15. Pour over zucchini layers.
16. Combine Parmesan and bread crumbs.
17. Sprinkle over gratin. Bake 35 to 40 minutes.

Serves six people.

Ingredients:
3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice

Procedure:
1. Cook shrimp in boiling salted water until pink.
2. Drain and transfer to a large bowl.
3. Combine remaining ingredients and pour over warm shrimp.
4. Toss well so that every shrimp is coated.
5. Cover and refrigerate for at least 8 to 10 hours (overnight is best).
6. Drain excess sauce from shrimp before serving.
7. Serve in a large bowl lined with lettuce and kale.

Serves eight people.

Chicken Provincale

Ingredients:
5 pounds of chicken
1/2 cup butter
1 large onion, chopped
1 large green pepper, chopped
1 pound fresh mushrooms, chopped
1 clove garlic, crushed
28 ounces tomatoes
1/3 cup flour
1/2 teaspoon paprika
Salt and pepper
1/4 cup melted butter

Procedure:
1. Simmer chickens until tender.
2. When cool, bone and cut into large pieces.
3. Melt butter in Dutch oven; sauté onion, green pepper, mushrooms and garlic until tender.
4. Add tomatoes and simmer briefly.
5. Mix flour, paprika, salt and pepper.
6. Dip chicken pieces in flour mixture and brown quickly in melted butter.
7. Mix chicken pieces with the tomato mixture and serve over rice.

Serves eight people.

Chocolate Pecan Cake

Ingredients:
Cake:
12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground

Frosting:
1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream

Procedure:
Cake:
1. Preheat oven to 300 degrees.
2. Melt the chocolate and butter in a saucepan, stirring to blend.
4. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler.
5. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.
6. Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form.
7. Fold in the egg yolk mixture.
8. Fold in the melted chocolate and the pecans.
9. Spoon into a 10-inch springform pan.
10. Bake for 1-3/4 hours.
11. Let cool in the pan.
12. Remove the pan side.

Frosting:
1. Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth.
2. Let stand until thick enough to spread, stirring frequently.
3. Level the cake top, using a serrated knife.
4. Frost the cooled cake.
5. Decorate with pecan halves.
6. Serve topped with whipped cream.

Serves twelve people.

Ratatouille

Ingredients:
1 medium eggplant, peeled and cubed
2 zucchini, cut in 1/2-inch slices
2 teaspoons salt
1 cup olive oil
2 onions thinly sliced
2 green peppers cut in thin strips
2 to 3 fresh garlic cloves, pressed
3 tomatoes peeled and diced
Pepper to taste
1/4 teaspoon fresh basil
1/4 teaspoon thyme
1/4 teaspoon parsley

Procedure:
1. Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes.
2. Drain and dry on paper towels.
3. Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices.
4. Remove with slotted spoon and set aside.
5. Add remaining oil to skillet; cook onions and green peppers until tender.
6. Stir in garlic.
7. Put tomatoes on top; cover and cook 5 minutes.
8. Gently stir in eggplant, zucchini, and remaining seasonings.
9. Simmer, covered, until desired tenderness.
10. Uncover and cook 5 minutes, basting with juices from bottom of pan.
11. Serve hot or cold.

Serves eight people.

Heartland Pasta

Ingredients:
1 to 1-1/2 pounds fettuccine, cooked
3 Tablespoons olive oil
6 Tablespoons cooked diced bacon
1 Tablespoon chopped garlic
1 large onion, chopped
1 Tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

Procedure:
1. In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.
2. Saute until tender.
3. Add spinach and continue to saute.
4. Remove mixture and deglaze pan with white wine.
5. Return mixture to pan and add salt, pepper and red pepper flakes.
6. Toss with fettuccine and serve with freshly grated Pecorino cheese.

Serves six people.

Blueberry Muffins With Yogurt

Ingredients:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained

Procedure:
1. Preheat oven to 350 degrees.
2. Line muffin tins with paper cups.
3. In a large bowl, cream butter and sugar.
4. Add egg, cinnamon, nutmeg and vanilla.
5. Add flour, baking power and salt alternately with milk and yogurt.
6. Do not over mix.
7. Carefully fold in blueberries.
8. Spoon into paper-lined muffin tin.
9. Bake in a 350-degree oven for 20 to 30 minutes.

Makes twelve muffins.

Pork Chops with Apple Sauce

Ingredients:
6 pork chops
1 large can or jar apple sauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste

Procedure:
1. Brown chops in skillet.
2. Remove to baking dish.
3. Mix applesauce, spices and sherry.
4. Spoon 1/2 of this mixture on chops.
5. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce.
6. Return to oven for another 20 minutes.

Serves six people.

Minestrone with Parmesan Soup

Ingredients:
1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

Procedure:
1. Heat oil in a large stockpot and saute onions, garlic, cilantro and smoked ham until onions are soft.
2. Add boiling beef broth and simmer on medium-low heat for 20 minutes.
3. Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once.
4. Cover and barely simmer until vegetables are tender.
5. Add pasta and spinach and cook until pasta is al dente.
6. Season with pepper.
7. Stir in freshly grated Parmesan cheese and serve hot.

Serves twelve people.

Classic Quiche

Ingredients:
1 9-inch pie shell
1/4 cup red bell pepper, seeded, deveined and chopped
1/2 cup green bell pepper, seeded, deveined and chopped
1 cup Cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup cooked chicken, cubed
1/4 cup butter
1/2 cup onion, coarsely chopped
1 Tablespoon all-purpose flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
1/4 teaspoon ground nutmeg
1 Tablespoon parsley, chopped

Procedure:
1. Preheat oven to 350 degrees.
2. In a pie shell, layer chopped peppers, cheeses and chicken.
3. In a saute pan, melt butter and saute onions until soft.
4. Whisk in flour thoroughly.
5. Stir in half and half and simmer until thickened, about 3 to 5 minutes.
6. Let cool.
7. In a large bowl, combine sour cream, eggs, nutmeg and parsley.
8. Stir into sauteed onion mixture.
9. Pour filling into pie crust. Bake 35 to 40 minutes or until set.

Serves six people.

Green Bean Casserole

Ingredients:
4 cups fresh green beans, cut into 2-inch pieces
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded American cheese

Procedure:
1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes.
2. Reduce heat, cover and cook 20 to 30 minutes more.
3. Drain and set aside.
4. Fry bacon until crisp.
5. Remove from pan and crumble.
6. Saute onion in bacon drippings until tender.
7. Combine everything except cheese, tossing gently.
8. Spoon into greased 2-quart casserole dish.
9. Sprinkle with cheese.
10. Bake for 15 minutes at 350 degrees until cheese is slightly browned.

Serves six people.

Fish With Lemon and Thyme

Ingredients:
6 fish steaks, 1/2-inch thick, skin removed
Juice of 2 lemons
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse mustard
1/4 cup olive oil
4 sprigs of fresh thyme, minced
Freshly ground pepper

Procedure:
1. Place the swordfish in a shallow bowl.
2. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl.
3. Season with the pepper.
4. Pour over the swordfish.
5. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.
6. Fire up the grill.
7. Brush the grill rack with oil.
8. Arrange the swordfish on the rack.
9. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.

Serves six people.

Chevre Mushrooms

Ingredients:
24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Procedure:
1. Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish.
2. Set aside.
3. Melt butter in a medium skillet.
4. Add minced stems and onion.
5. Saute over medium heat until soft.
6. Remove from heat and add bread crumbs, parsley, lemon juice, and salt.
7. Mix well, then cool to room temperature.
8. Stir in cheeses until combined.
9. Preheat over to 450 degrees.
10. Spoon cheese mixture into mushroom caps.
11. Brush with melted butter.
12. Bake 5 to 7 minutes until lightly browned.

Serves eight people.

Skinless Longganisa | Longanisa

Ingredients:
2 lbs ground pork
2 cloves garlic, crushed until pasty
1/2 cup bread crumbs
1/2 cup pineapple juice
1 teaspoon salt
Ground black pepper
8 tbsp sugar

Procedure:
1. Mix all the ingredients in a large bowl.
2. After thorough mixing, divide into four portions.
3. Place each portion in a sandwich bag.
4. Close the sandwich bag flap and using fingers and palm, press the meat to flatten it to 1/4 inch, making all areas even in thickness.
5. While in the plastic sandwich bag, create grooves using the back of a knife to make Longganisa shapes.
6. Put the bag in the freezer to harden a little, about 10-20 minutes.
7. Slice the meat following the groove marks.
8. Remove plastic skin.
9. Grill Longganisa or fry in a skillet

Serves six people.

Beef Stew

Ingredients:
1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 Tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt

Procedure:
1. In a large stockpot, heat oil.
2. Add beef and brown evenly on all sides.
3. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt.
4. Bring to a boil.
5. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.
6. If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth.
7. Add to stew and stir.

Serves six people.

Zesty Gazpacho

Ingredients:
1 can diced tomatoes
1 can tomato juice
1 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
4 cloves garlic, minced
2 red bell peppers, sliced
1 cucumber, peeled, seeded, diced
4 ribs celery, diced
1 medium red onion, minced
salt and Tabasco sauce to taste
1 avocado, sliced

Procedure:
1. Combine the tomatoes, tomato juice, vinegar, oil, Worcestershire sauce, pepper, garlic, bell peppers, cucumber, celery and onion in a large bowl.
2. Season with the salt and Tabasco sauce.
3. Stir gently until mixed.
4. Chill, covered, in the refrigerator for 3 to 4 hours.
5. Ladle into individual soup bowls.
6. Garnish with avocado slices.

Serves twelve people.

Blue Cheese Quiche

Ingredients:
9-inch pastry shell
6 ounces each cream cheese, softened
3 ounces blue cheese
2 Tablespoons butter, softened
3 Tablespoons heavy cream
2 eggs, slightly beaten
1/2 teaspoon minced onion
Salt and pepper

Procedure:
1. Mash and blend cheeses.
2. Add butter, cream, eggs, onion, salt and pepper and mix well.
3. Pour into pastry shell.
4. Bake at 375 degrees for 30 minutes.
5. Serve hot for hors d'oeuvres or first course.

Serves six people.

Classic Cornbread

Ingredients:
1 cup white cornmeal
1/2 cup flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 Tablespoons corn oil
1 egg
1-1/2 teaspoons baking powder

Procedure:
1. Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl.
2. Use a cutting motion with spoon so that oil will be well blended with other ingredients.
3. Stir in the boiling water. Mix well.
4. Add cold milk.
5. Stir and let stand, if necessary, until batter has cooled to at least room temperature.
6. Mix in egg and then baking powder.
7. Beat briskly.
8. Pour into preheated greased pan and bake at 425 degrees for 20 minutes.

Makes a 9-inch square cornbread.

Peanut Oatmeal Chocolate Chip Cookie

Ingredients:
1 cup butter
1-1/3 cups sugar
1-1/3 cups brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
1 teaspoon soda
3-1/2 cups quick-cooking oats
1-1/2 cups salted peanuts
6 ounces chocolate chips

Procedure:
1. Cream together butter and sugars.
2. Beat in eggs.
3. Stir in vanilla.
4. Add flour and soda.
5. Stir in oats, nuts and chocolate chips.
6. Drop onto ungreased cookie sheet by teaspoonfuls.
7. Bake at 350 degrees for 12 minutes.

Makes 5 dozen cookies.

Cream Cheese Brownies

Ingredients:
4-ounce package German sweet chocolate
5 Tablespoons butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 Tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract

Procedure:
1. Melt chocolate with 3 Tablespoons butter over low heat, stirring constantly.
2. Cool.
3. Cream remaining butter with cream cheese until soft.
4. Gradually add 1/4 cup sugar.
5. Blend in 1 egg, 1 Tablespoon flour, and 1/2 teaspoon vanilla.
6. Set aside.
7. Beat remaining eggs until thick.
8. Gradually add remaining sugar.
9. Add baking powder, salt, and remaining flour.
10. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla.
11. Measure 1 cup chocolate batter and set aside.
12. Spread remaining chocolate batter in a greased 9-inch square pan.
13. Top with cheese mixture.
14. Drop measured chocolate batter from Tablespoon onto cheese mixture; swirl to marbleize.
15. Bake at 350 degrees for 35 to 40 minutes.
16. Cool.
17. Cut and store in refrigerator.

Makes 18 squares.

Hungarian Goulash

Ingredients:
2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 Tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 Tablespoons paprika
1-1/2 Tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream

Procedure:
1. Season meat with salt and pepper.
2. Heat oil and butter in skillet and brown meat on all sides.
3. Transfer meat to heavy casserole.
4. Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary.
5. Stir in paprika and flour.
6. Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil.
7. Add salt to taste and pour mixture over meat.
8. Cover and bake at 350 degrees for 1 to 1-1/2 hours.
9. Just before serving, stir in sour cream.

Serves six people.

Seafood Spaghetti

Ingredients:
8 ounces spaghetti
2 cups tomato juice
1 pound raw shrimp
1-1/2 pounds scallops
2 teaspoons salt
1 teaspoon caraway seeds
2 Tablespoons vinegar
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1/4 cup sherry

Procedure:
1. Cook spaghetti until tender.
2. Drain.
3. Pour tomato juice over it and cook slowly 30 minutes.
4. Stir frequently.
5. Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar.
6. Cook 20 minutes.
7. Make a cream sauce melting butter and stirring in flour until smooth and bubbly. Add milk and stir.
8. Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture.
9. Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown.
10. Serve hot.

Serves eight people.

Basil Spinach Salad

Ingredients:
6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Procedure:
1. Combine the spinach and basil in a large salad bowl.
2. Heat the olive oil in a skillet over medium heat.
3. Add the garlic and pine nuts; mix well.
4. Saute until the pine nuts are brown.
5. Add the prosciutto; mix well.
6. Cook just until heated through, stirring constantly.
7. Pour over the spinach mixture, tossing to coat.
8. Season with the salt and pepper; sprinkle with the Parmesan cheese.

Serves six people.

How to make Shawarma? I give you the Shawarma recipe.

Ingredients:
Main:
1 1/2 lbs beef, thinly cut
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon

Sauce:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

Fillings:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped

Procedure:
1. Combine all ingredients except for beef, fillings and sauce ingredients.
2. Marinate beef in solution for at least 8 hours.
3. Roast beef, set aside.
4. Combine sauce ingredients and mix well then set aside.
5. Take the onions, tomatoes, cucumbers and sprinkle with sumac.
6. Place enough beef on pita bread together with the vegetables.
7. Add the sauce.

Serves eight people.

Lamb with Rosemary

Ingredients:
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice

Procedure:
1. Place flour, salt, and pepper in a large plastic bag.
2. Add lamb, shaking to coat evenly.
3. Heat oil in a large skillet over medium heat.
4. Add lamb, reserving flour.
5. Saute 5 to 10 minutes, or until lamb is browned evenly.
6. Add reserved flour and stir to blend.
7. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley.
8. Bring to a boil.
9. Reduce heat to medium-low.
10. Cover and simmer 30 minutes.
11. Remove bay leaf.
12. Stir in peas.
13. Cover and let rest 5 minutes.
14. Serve over rice and garnish with remaining 1 Tablespoon parsley.

Serves four people.

Oyster Stew

Ingredients:
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce

Procedure:
1. Drain oysters and save liquid.
2. Melt butter.
3. Add onions, celery and bell pepper.
4. Saute until tender.
5. Add flour and stir until smooth.
6. Gradually add milk and oyster liquid.
7. Add salt and pepper.
8. Heat to boiling point.
9. Reduce heat and let cook for 15 to 20 minutes.
10. Add oysters and Worcestershire sauce.
11. Let cook until oysters curl, about 3 to 5 minutes.

Serves twelve people.

Grouper In Pecan Crust

Ingredients:
1/2 cup pecan pieces
1/2 cup bread crumbs
1-pound grouper fillet, cut diagonally into 4 pieces
Salt and pepper to taste
1/3 cup flour
2 eggs, beaten
3/4 cup butter
Juice of 1 lemon
1 bunch Italian parsley, chopped

Procedure:
1. Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.
2. Season the fillet pieces with salt and pepper.
3. Dredge in the flour; dip in the egg.
4. Coat with the pecan mixture.
5. Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat.
6. Saute the fish on 1 side until brown.
7. Turn the fish.
8. Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily.
9. Remove the fish to a warm platter; wipe the skillet.
10. Add the remaining butter to the skillet.
11. Cook over high heat until the butter is foamy and dark brown, stirring constantly.
12. Add the lemon juice and parsley, stirring until combined.
13. Pour over the grouper.
14. Serve immediately.

Serves four people.

Greek Salad

Ingredients:
3 tomatoes, cut into wedges
1 cucumber, sliced
1 red onion, sliced into rings
2 green peppers, cut into rings
6 Tablespoons olive oil
2 Tablespoons wine vinegar
Salt and pepper
1/3 pound feta cheese, crumbled or sliced
2 dozen ripe olives
Dried oregano, crumbled

Procedure:
1. Place tomatoes, cucumber, onion, and pepper in large salad bowl.
2. In a small bottle or jar, shake together oil, vinegar, salt and pepper.
3. Pour over salad.
4. Arrange sliced feta cheese and olives on top of salad.
5. Sprinkle with oregano.

Serves four people.

Banana Pudding

Ingredients:
2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
1-1/4 cups plus 1 Tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Procedure:
1. Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon.
2. Set aside.
3. Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler.
4. Place over simmering water. Do not let water boil or touch bottom of top pan.
5. Stir continuously until thick enough to heavily coat back of a metal spoon.
6. Place top of double boiler in a bowl of ice water.
7. Stir about 5 minutes to stop the cooking.
8. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish.
9. Repeat layers.
10. Whip cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla.
11. Spread whipped cream over pudding.
12. Sprinkle remaining 1/2 cup crumbled toffee bars over top.
13. Refrigerate before serving.

Serves twelve people.

Lemon Garlic Chicken

Ingredients:
1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 teaspoon salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 Tablespoons chopped onion
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon Tabasco sauce

Procedure:
1. Pour 1/4 cup oil into 9x13x2-inch pyrex baking dish.
2. Flour and salt chicken pieces and place the pieces, skin side down, in a single layer.
3. Bake 30 minutes at 400 degrees.
4. Turn chicken and pour sauce over chicken.
5. To make sauce, use the 1/4 cup olive oil and add all other ingredients to it.
6. Bake another 30 minutes.

Serves six people.

Easy Eggs Creole

Ingredients:
2 onions, thinly sliced
2 green peppers, finely chopped
2 cups celery, finely chopped
2 Tablespoons butter
1 can mushrooms, drained
1 can tomatoes, drained
2 Tablespoons flour
8 eggs, hard-boiled and sliced

White Sauce:
4 Tablespoons flour
2 cups milk, divided
4 Tablespoons butter
1 cup grated sharp Cheddar cheese

Procedure:
1. Saute onions, green peppers, and celery in butter.
2. Add mushrooms and tomatoes.
3. Add flour, and stir until thickened.
4. Arrange mixture alternately with sliced hard-boiled eggs in a baking dish.
5. Set aside.

White Sauce:
1. In a jar, mix flour and 1/2 cup milk.
2. In a saucepan, heat butter and remaining milk until butter is melted.
3. Stir in flour mixture, and cook over medium heat until thickened.
4. Pour white sauce over top of eggs and sprinkle with Cheddar cheese.
5. Bake at 350 degrees for 30 minutes

Serves eight people.

Ham Cream Cheese Puff

Ingredients:
1/2 pound cream cheese
1-1/2 teaspoons baking powder
Salt
1 teaspoon fresh onion juice
1 egg yolk
Cayenne pepper to taste
2-1/4 ounce deviled ham
3 to 4 drops Worcestershire
Dash of Tabasco
24 small bread rounds

Procedure:
1. Mix cheese, baking powder, salt, onion juice, egg yolk, and cayenne.
2. In separate dish mix ham, Worcestershire, and Tabasco.
3. Toast bread rounds on one side.
4. Spread untoasted side with ham mixture; cover with a mound of cheese mixture.
5. Place on cookie sheet and bake 10 minutes at 375 degrees or until brown.
6. These can be prepared a few hours before baking.

Serves 8 people.

Exotic Mushroom Soup

If you enjoyed cooking my easy mushroom soup, then you'll also enjoy this one.

Ingredients:
2 medium shallots, minced
1 Tablespoon olive oil
1 Tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 Tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 Tablespoons sliced almonds, toasted

Procedure:
1. Saute the shallots in the olive oil and butter in a saucepan until tender.
2. Add the mushrooms; mix well.
3. Saute until the mushrooms are tender and most of the liquid has been absorbed.
4. Sprinkle with the flour.
5. Cook for 2 to 3 minutes or until mixed, stirring constantly.
6. Stir in the vermouth.
7. Add the beef stock, water, salt and pepper; mix well.
8. Simmer for 30 minutes.
9. Stir in the rosemary.
10. Ladle into soup bowls.
11. Top each serving with sour cream, parsley and almonds.

Serves four people.

Simple Lemon Squares

Ingredients:
Crust:
1 cup butter, melted
2 cups sifted flour
1/2 cup powdered sugar
1/4 teaspoon salt

Topping:
4 eggs, beaten
2 cups granulated sugar
4 Tablespoons sifted flour
5 Tablespoons lemon juice
1-1/2 Tablespoons grated lemon rind

Procedure:
Crust:
1. Mix ingredients and pat into bottom of 13x9-inch baking pan.
2. Bake at 350 degrees for 20 minutes.

Topping:
1. Mix above ingredients and pour on top of baked crust.
2. Put back into 350 degree oven for 25 to 30 minutes.
3. When cool, sprinkle with powdered sugar and cut into squares.

Makes 24 small lemon squares. Simple right?

Orange Chicken With Basil

Ingredients:
8 boneless skinless chicken breast halves
1/3 cup orange juice
3 Tablespoons canola oil
3 Tablespoons honey
3/4 teaspoon dried basil
3 Tablespoons vegetable oil

Procedure:
1. Rinse the chicken and pat dry.
2. Place in a sealable plastic food storage bag.
3. Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat.
4. Seal tightly.
5. Marinate in the refrigerator for 6 to 8 hours, tossing occasionally.
6. Drain, reserving the marinade.
7. Brown the chicken on both sides in the vegetable oil in a skillet; drain.
8. Arrange the chicken in a glass baking dish.
9. Pour the reserved marinade over the chicken.
10. Bake at 350 degrees for 25 minutes or until tender.
11. Serve hot or cold.

Serves eight people.

Puto Bumbong

Ingredients:
5 kilos malagkit / galapong or glutinous rice
1 cup ordinary rice
1 tablespoon of lilac / purple / violet food color
1 kilo shredded mature coconut / niyog
margarine
sugar

Procedure:
1. Mix the glutinous rice, ordinary rice and food coloring.
2. Soak it in water for four hours.
3. Slowly grind using a stone or manual grinder. Do not to put too much water while grinding so the mixture will not become too sticky.
4. Put everything on cotton cloth. Tie the corners of the cloth and let it drip until all excess water is removed.
5. Let stand overnight.
6. The next day, mix and crush the ingredients using your hand.
7. Boil some water in a steamer. Cover it with the custom-made puto bumbong cooker.
8. Grease the cylinders with margarine then half-fill them with the milled ingredients.
9. Cover the other end of the cylinder with cotton cloth and fit the opposite end into the nozzle.
10. Steam will come out of the cylinder when the puto bumbong is cooked.
11. Before removing the puto bumbong from the cylinder, invert the cylinder to ensure proper cooking.
12. To remove the puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate. Put the sugar and freshly grated coconut as toppings.

Serves ten people.

Stuffed Tomatoes

Ingredients:
8 large tomatoes
3 Tablespoons olive oil
1 cup chopped onions
10 ounces chopped spinach
1 cup ricotta cheese
2 egg yolks, beaten
1/2 cup parsley, chopped
1/2 cup mozzarella cheese, grated
2/3 cup freshly-grated Parmesan cheese
1/2 cup almonds, toasted and slivered
Salt and pepper

Procedure:
1. Preheat oven to 350 degrees.
2. Wash tomatoes, remove tops and scrape out pulp.
3. Salt cavity of tomatoes and turn upside down to drain for 30 minutes.
4. In a saute pan over medium heat, cook onions in oil for 20 minutes or until softened.
5. Add spinach to onions and stir until heated through.
6. Remove from heat and set aside.
7. In a mixing bowl, beat together ricotta cheese and egg yolks.
8. Add parsley, mozzarella cheese, Parmesan cheese and slivered almonds.
9. Season with salt and pepper.
10. Stir in sauteed onion and spinach mixture and blend until all ingredients are well combined.
11. Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish.
12. Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven.
13. Bake for 20 minutes or until tops are brown.

Serves eight people.

Siopao Adobo

Ingredients:
Filling:
leftover adobo, potatoes and bones removed
3 tablespoons cider vinegar
1 tablespoons sugar

Dough:
1 package active dry yeast
1 cup warm water
1/3 cup sugar
2 Tablespoons salad oil
1 teaspoon salt
3 1/4 cups all-purpose flour

Procedure:
Filling:
1. In a saucepan, heat the cider vinegar.
2. Add the sugar, stir until sugar is dissolved.
3. Add the leftover adobo.
4. Mix well and let cook for a few minutes until liquid is reduced and thickened.
5. Set aside to cool while you make the dough.

Dough:
1. In a large bowl, dissolve yeast in water.
2. Blend in sugar, oil, and salt.
3. Let stand in a warm place for 15 minutes.
4. Add 3 1/4 cups of flour and mix until dough holds together.
5. Place dough on a lightly floured board and knead for 10 minutes.
6. Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours.
7. Turn dough out onto a lightly floured board and knead for 1 minute.
8. Shape into a rectangle.
9. Cut rectangle in half lengthwise.
10. Cut crosswise 6 times to make 12 equal pieces.
11. Roll each piece into a round about 4 inches in diameter.
12. Place about 1 tablespoons of filling in the center of each round and pull edges of dough up around the filling and twist to seal.
13. Place each bun, sealed side down on a 3-inch square of wax paper.
14. Let buns rise for another 30 minutes.
15. Place in a steamer and let it steam for 12 to 15 minutes.

Yields 12 siopao buns.

Baked Italian Sausage

Ingredients:
5 cups cubed day-old bread
4 links Italian sausage, casings removed, browned, and crumbled
1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup chopped onion
2 Tablespoons chopped fresh rosemary
6 ounces cheese, shredded (1 to 1-1/2 cups)
6 large eggs
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg

Procedure:
1. Spray a 9-inch square baking dish with nonstick cooking spray.
2. Sprinkle bread cubes in casserole.
3. Sprinkle sausage evenly over bread cubes.
4. Pour 1 Tablespoon reserved sun-dried tomato oil into skillet.
5. Add onions and saute until tender.
6. Add tomatoes and rosemary, stirring until blended.
7. Place onion mixture over sausage.
8. Cover with cheese.
9. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended.
10. Pour egg mixture over casserole.
11. Cover.
12. Refrigerate 8 to 10 hours or overnight.
13. Bring to room temperature before baking.
14. Preheat oven to 350 degrees.
15. Bake 30 to 45 minutes, or until set.

Serves 6 people.

Kinilaw Na Isda | Tuna Kilawin

Ingredients:
1 kilo tuna cut into cubes
1 cup of gata ng niyog or coconut cream
1 cup calamansi juice
3 cups vinegar
4 onion heads, chopped
8 medium ginger, sliced
2 head garlic, minced
2 red bell pepper, coarsely chopped
2 green bell pepper, coarsely chopped
6 chili peppers
salt and pepper to taste

Procedure:
1. Season tuna with salt and pepper.
2. Pour vinegar and put inside ref for 4 hours.
3. Drain.
4. Mix in onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice.
5. Add the coconut cream.
6. Serve chilled.

Serves 4 people.

Baked Flounder

Ingredients:
4 small flounder
2 Tablespoons butter
1 Tablespoon onion, chopped
3 Tablespoons parsley, chopped
Salt
Freshly ground pepper
1/2 cup dry white wine
1/4 pound small mushroom caps
Bread crumbs
Lemon slices

Procedure:
1. Prepare the flounder by removing the skin only.
2. Put butter in large shallow oven-proof platter.
3. Place the flounder on platter and spread with onions and parsley.
4. Sprinkle with salt and pepper.
5. Moisten flounder with wine and mushroom caps.
6. Cover with bread crumbs, dot with butter.
7. Bake in 350 degree oven for 30 minutes.
8. Serve with lemon slices.

Serves four people.

Beef Casserole

Ingredients:
2 pounds ground beef
1 cup chopped celery
1/4 cup chopped green pepper
3/4 cup chopped onion
1/2 cup margarine
2 cans tomatoes
1 can mushroom pieces, drained
1 can water chestnuts, drained and sliced
1 cup cubed American cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces egg noodles, uncooked
2 cups shredded Cheddar cheese

Procedure:
1. Brown ground beef; drain.
2. Saute celery, green pepper, and onion in margarine.
3. Add tomatoes and their juices.
4. Add all remaining ingredients, except Cheddar cheese, and simmer 20 minutes. Pour into 13 x 9-inch pan.
5. Sprinkle Cheddar cheese on top and bake at 350 degrees for 40 minutes.

Serves twelve people.

Easy Pound Cake

Ingredients:
Cake
1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature

Icing
1 ounce baker's unsweetened chocolate
1/2 cup water
1 egg white
16 ounces boxes confectioners' sugar
1/3 cup milk
chopped pecans

Procedure:
1. Cream butter and add sugar, beating until light and smooth.
2. Add vanilla and almond extracts.
3. Add eggs one at a time, beating at medium speed after each addition.
4. Add flour and heavy cream alternately, mixing well.
5. Pour batter into a greased and floured 10-inch tube or Bundt pan.
6. Place in a cold oven and immediately turn heat to 350 degrees.
7. Bake 1-1/4 hours. Cool on wire rack before icing.
8. To prepare icing, melt chocolate and butter in top of double boiler.
9. Beat egg white until stiff and add to chocolate mixture.
10. Remove from heat and add confectioners' sugar.
11. Gradually add milk while beating to a creamy consistency.
12. Stir in optional pecans.
13. Frost cooled cake.

Serves sixteen people.

Potato Casserole

Ingredients:
3 large potatoes
1/4 cup margarine
1 cup grated sharp cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion and tops
Salt and white pepper to taste
1/4 cup chopped pimiento

Procedure:
1. Boil potatoes in jackets until almost done.
2. Chill until very cold.
3. Peel and shred with a grater.
4. Melt margarine in double boiler.
5. Add cheese, a small amount at a time.
6. Mix together the sour cream and milk.
7. Add to cheese mixture.
8. Add onions and stir.
9. Add salt and pepper to taste.
10. Add the shredded potatoes.
11. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.

Serves six people.

String Bean Salad

Ingredients:
1/2 kilo string beans
6 tablespoons olive oil
3 Tablespoons vinegar
1/2 teaspoon salt and pepper
1 onion, minced
4 hard cooked eggs, chopped
2 teaspoons vinegar
3 Tablespoons mayonnaise
1 teaspoon prepared mustard
4 strips bacon, sauteed

Procedure:
1. Cook beans. Cool and drain.
2. Add next four ingredients and mix; cover and chill.
3. Combine next four ingredients; cover and chill.
4. When ready to serve, toss the crumbled bacon lightly with the beans.
5. Heap in lettuce lined bowl and top with egg mixture.

Serves five people.

Talangkanin | Aligue Rice

Ingredients:
3/4 kilo shrimp
3 tablespoon of sugar
1 cup of butter
1 jar of taba ng talangka (crab fat) or aligue
6 cups of cooked rice
1/2 cup chopped spring onions
1/2 cup chopped garlic

Procedure:
1. Melt butter in a stir fry pan or wok.
2. Saute onions and garlic.
3. Add crab fat and cooked rice.
4. Add the shrimps.
5. Mix and cook for 3 minutes while stirring.
6. Add salt and pepper to taste.

Serves 6 people.

Strawberry Lady Finger Dessert

Ingredients:
2 packages lady fingers
6 eggs, separated
1 cup sugar
1 pint whipping cream
Pinch of salt
1 teaspoon vanilla
Strawberries for topping

Procedure:
1. Line a spring mold pan with split lady fingers, covering the bottom first, then sides.
2. Beat egg yolks until thick and lemon-colored.
3. Add sugar gradually and beat until light.
4. Beat whipping cream until thick.
5. Fold into egg mixture.
6. Add salt to egg whites and beat until stiff.
7. Fold into cream mixture, adding vanilla.
8. Pour mixture into lined pan of lady fingers and freeze immediately.
9. Top with fresh or frozen fruit to serve.

Serves 10 people.

Cheesy Chicken Casserole

Ingredients:
2 cups cooked diced chicken
1 can tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp Cheddar cheese

Procedure:
1. Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole.
2. Add chopped onions.
3. Repeat layers and onions.
4. Sprinkle grated cheese over top and bake at 350 degrees for one hour.

Serves 8 people.

Cheesy Rice With Broccoli

Ingredients:
1/3 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped celery
2 Tablespoons butter
1 package frozen chopped broccoli, cooked
1 can condensed cream of mushroom soup
1 small jar (8 ounces) Cheez Whiz
Pepper

Procedure:
1. Cook rice until tender.
2. Saute onion and celery in butter.
3. Stir in rice and well-drained broccoli; then add soup and Cheez Whiz.
4. Season with pepper.
5. Spoon into greased baking dish and bake at 350 degrees for 20-30 minutes, or until thoroughly heated.

Serves four people.

Coffee Sugar Cake

Ingredients:
2 cups brown sugar, lightly packed
2 cups flour
1/2 cup butter, softened
1 egg, beaten
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup sour cream
1/2 teaspoon cinnamon
1/2 cup chopped nuts

Procedure:
1. Thoroughly mix together brown sugar, flour and butter.
2. Spread half of mixture into 9-inch square pan.
3. To remaining brown sugar mixture, add egg and nutmeg.
4. Mix baking soda into sour cream and add, stirring well.
5. Spread batter over first mixture in pan.
6. Sprinkle cinnamon and nuts over batter.
7. Bake at 350 degrees for 40 minutes.

Serves six people.