Orange Biscuits

Ingredients:
1/4 cup butter
1/2 cup sugar
1/2 cup orange juice
2 teaspoons grated orange rind
1/2 cup sugar
1/2 teaspoon cinnamon
Dough for 10 biscuits

Procedure:
1. Cook butter, 1/2 cup sugar, juice, and rind for 2 minutes.
2. Pour into greased muffin cups.
3. Roll biscuit dough 1/2-inch thick.
4. Sprinkle with mixture of 1/2 cup sugar and cinnamon.
5. Roll up from long side; slice into 10 sections.
6. Place one section into each muffin cup.
7. Bake for 20 minutes at 375 degrees.
8. Serve hot.

Serves 5 people.

Classy Carrot Apetizer

Ingredients:
8 carrots, peeled and sliced
1 teaspoon salt
1/4 cup chopped onion
1/2 garlic clove
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup undiluted consomme
1/4 cup dry white wine

Procedure:
1. In a saucepan, cover carrots with water and add salt.
2. Bring to a boil and cook 10 minutes or until tender.
3. Drain carrots and return to saucepan.
4. Add remaining ingredients and heat until liquid is partially reduced.
5. Discard garlic and serve immediately.

Serves 8 people.

Strawberry Pie

Ingredients:
1 baked, 9-inch pastry shell
3 ounces cream cheese, softened
1/4 cup lemon juice
1 cup whipping cream
1/2 cup sugar
2 cups whole, fresh strawberries, stems removed
1 cup currant jelly

Procedure:
1. Mix cream cheese and lemon juice.
2. Whip cream and add sugar gradually.
3. Fold whipped cream into cream cheese mixture.
4. Spread onto cooled, baked pastry shell.
5. Arrange strawberries upright over whipped cream mixture.
6. Melt jelly and pour over strawberries.
7. Refrigerate until set, at least 2 hours.

Serves eight people.

Beef Parmigiana

Ingredients:
2 pounds round beef steak
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/2 cup cooking oil
1 large onion, chopped
1 teaspoon salt
1-1/2 teaspoons pepper
2 cans tomato paste
1/2 pound Mozzarella cheese, sliced

Procedure:
1. Cut steak into bite sizes.
2. Dip meat in egg and roll in mixture of Parmesan and crumbs.
3. Heat oil in skillet
4. Fry steak over medium heat.
5. Lay as single layer in baking pan.
6. Cook onions in skillet until soft.
7. Add all seasonings and tomato paste.
8. Add 4 cups water and simmer for 5 minutes.
9. Pour most of sauce over meat.
10. Place cheese slices on meat and add remaining sauce.
11. Bake uncovered at 350 degrees for 1 hour.
12. Serve over spaghetti.

Serves eight people.

Vegetable Dip

Ingredients:
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon vinegar
2 teaspoons salt
1/2 teaspoon mustard
1 teaspoon paprika
Dash of cayenne
2 tablespoons horseradish

Procedure:
1. Combine ingredients and refrigerate at least 1 hour before serving.
2. Serve with raw vegetables such as cucumber and carrots.

Makes one cup.

Galunggong Sa Gata

Ingredients:
1/2 kilo medium sized galunggong
1/2 cup vinegar
1/4 cup water
2 native green pepper
1 tablespoon salt
1 tablespoon MSG
2 tablespoon ginger, minced
1 1/2 cups coconut cream

Procedure:
1. Clean galunggong, arrange in a shallow pan.
2. Add salt, vinegar, water, pepper, ginger and vetsin.
3. Boil, do not stir.
4. Cook for 5 minutes.
5. Add coconut cream.
6. Stir gently so the cream would not curdle.
7. When it boils, cover and lower heat.
8. Cook for 10 minutes and until sauce thickens.

Serves four people.

Cabbage Slaw

Ingredients:
1 medium cabbage head, finely chopped
1 medium onion, finely chopped
3/4 cup sugar
1 cup vinegar
1 tablespoon sugar
1 tablespoon salt
1 tablespoon prepared mustard
1 tablespoon celery seed
1 cup salad oil

Procedure:
1. Alternate layers of cabbage and onion in large bowl.
2. Sprinkle 3/4 cup sugar over all.
3. Boil vinegar, 1 tablespoon sugar, salt, mustard and celery.
4. Add salad oil and bring to a boil again, stirring constantly.
5. Pour over cabbage and onion layers.
6. Cover and refrigerate overnight.
7. Drain before serving.

Serves eight people.

Potato Spinach Soup

Ingredients:
2 potatoes, peeled and diced
1 pound fresh spinach, chopped
3 tablespoons butter
3 leeks, chopped
1 onion, chopped
1 carrot, sliced
2 quarts chicken stock
1/4 cup rice
1/2 cup light cream
Salt and pepper to taste

Procedure:
1. In large saucepan, melt butter and saute leeks and onions.
2. Add potatoes, carrots, and stock and boil 15 minutes.
3. Stir in rice and cook 20 minutes longer.
4. Add chopped spinach and cook 10 to 15 minutes longer.
5. Salt and pepper to taste.
6. Gradually stir in light cream and heat to serving temperature.

Serves six people.

Cherry Dessert Surprise

Ingredients:
2 cups pitted, dark, sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup brandy
Vanilla ice cream

Procedure:
1. In saucepan, blend sugar and cornstarch.
2. Gradually stir in cherry syrup, mixing well.
3. Cook and stir over medium heat until mixture thickens and bubbles.
4. Remove from heat and stir in cherries.
6. Heat brandy small metal pan with long handle.
7. Carefully ignite heated brandy and pour over cherry mixture.
8. Stir to blend into sauce and serve immediately over ice cream.

Serves two people.

Chicken Ratatouille

Ingredients:
1/4 cup olive oil
2 whole chicekn breasts, diced
1 medium cucumber thinly sliced
1 small eggplant, thinly sliced
1 large onion, thinly sliced
1 green bell pepper, seeded and sliced
1/2 pound mushrooms, sliced
5 fresh tomatoes, sliced
1 teaspoon dried sweet basil
1 teaspoon dried parsley
Salt and pepper
Steamed rice

Procedure:
1. Heat oil in large frying pan or wok.
2. Add chicken pieces and stir-fry about 2 minutes.
3. Add cucumber, eggplant, onion, green pepper, and mushrooms.
4. Cook over medium heat until vegetables are tender but firm.
5. Add tomatoes, stirring carefully.
6. Sprinkle basil and parsley.
7. Add salt and pepper to taste.
8. Serve with steamed rice.

Serves six people.

Pinoy Halo Halo

Ingredients:
Cooked tapioca (sago)
Pinipig
Fresh sweet melon
Crushed ice
Ice cream
Ube haleya
Leche flan
Evaporated Milk
White sugar

Sweetened:
Red beans
Garbanzos
Saba banana
Kamote
Langka
Kaong
Macapuno

Procedure:
1. Fill half of a tall glass with all sweetened ingredients, tapioca (sago), pinipig and fresh sweet melon.
2. Add two tablespoons of sugar.
3. Fill the rest of the glass with crushed ice.
4. Pour milk over until it milk layer reaches 1/4 of the glass.
5. Top with ice cream, ube haleya and leche flan.

Serves one person.

Scrambled Eggs With Chicken

Ingredients:
1/2 pound chicken breast, diced
2 tablespoons butter
1/2 cup sauteed, sliced mushrooms
3/4 cup white sauce
8 eggs, scrambled with 1/3 cup milk or light cream
1 cup chopped parsley

Procedure:
1. Fry chicken breast in butter until lightly brown.
2. Add mushrooms and white sauce.
3. Put the mixture in the center of a warmed serving dish and spoon scrambled eggs around it.
4. Garnish with parsley.
5. Put salt and pepper to taste.

Serves eight people.

Baked Cabbage

Ingredients:
1 head shredded green cabbage
1 teaspoon salt
1-inch water in large pan
2 tablespoons butter
1 tablespoon vinegar
1 tablespoon sugar
1 cup sour cream
Salt and pepper
Dash of paprika

Procedure:
1. Boil cabbage in salted water, tightly covered, for 5 to 10 minutes.
2. Drain well.
3. Add butter to cabbage and toss.
4. Add vinegar, sugar, sour cream, and salt to taste.
5. Toss again.
6. Place in a 1-1/2 quart buttered casserole; garnish with paprika.
7. Bake uncovered at 350 degrees for about 20 minutes, or until hot.

Serves six people.

Lemon Pork Chops

Ingredients:
6 pieces pork chops
5 lemons
4 tablespoons brown sugar
1/2 teaspoon cinnamon
3 whole cloves
1/2 teaspoon salt
1 teaspoon prepared mustard
1/4 cup catsup
1 tablespoon vinegar

Procedure:
1. Brown chops on both sides in large skillet.
2. Add drained lemons to skillet, reserving juice.
3. Combine 1/2 to 3/4 cup of reserved liquid with remaining ingredients.
4. Pour over pork chops.
5. Cover and simmer gently for 45 minutes or until chops are done.

Serves six people.

Shrimp Orleans

Ingredients:
4 tablespoons cooking oil
1/2 green pepper, chopped
1 large onion, chopped
1 small clove garlic, crushed
3 ribs celery, chopped
2 tablespoons flour
1/2 kilo tomatoes
8 ounces tomato sauce
1/2 cup parsley, finely chopped
2 or 3 bay leaves, crushed
3 kilos raw shrimp

Procedure:
1. On a skillet, heat oil and saute add onion, green pepper, celery and garlic.
2. Add flour and continue cooking until brown.
3. Add tomatoes, tomato sauce, salt, pepper, parsley and bay leaves.
4. Cook slowly, covered, for 2 hours, stirring occasionally and adding some water when it dries up.
4. While waiting, shell and devein shrimp.
5. Add shrimp to sauce and set until shrimp is cooked.
6. Serve over rice.

Serves four people.

Peach Pineapple Salad

Ingredients:
1/2 envelope plain gelatin
1 tablespoon cold water
3 ounces orange gelatin
3 ounces lemon gelatin
1 cup boiling water
Juice of peaches and pineapple
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon powdered ginger
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chopped celery
1 jar spiced peaches, chopped
1 can crushed pineapple

Procedure:
1. Dissolve plain gelatin in 1 tablespoon cold water.
2. Dissolve flavored gelatins in 1 cup boiling water.
3. Add plain gelatin and juice from peaches and pineapple.
4. Add lemon and orange juice.
5. Add ginger and salt, stir well to mix seasoning.
6. Add nuts, celery, peaches and pineapple, mixing well to distribute throughout the gelatin mixture.
7. Pour in a greased 2-quart mold.
8. Place in refrigerator for several hours prior to serving.

Serves ten people.

Pancit Bihon

Ingredients:
8 oz. pack pancit bihon noodles
1 boiled chicken breast, diced or shredded
2 cups chicken broth
1/4 cabbage head, sliced into strips
1 medium onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper

Procedure:
1. Soak the pancit bihon noodles to soften for 10 minutes.
2. Grease a large pan or wok with oil. Sauté garlic and onions.
3. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
4. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
5. Add salt and pepper to taste.
6. Serve hot with sliced calamansi on the side.

Serves 3-4 people.

Hamburger Stroganoff

Ingredients:
1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons salad oil
1 cup chopped onion
6-ounce can mushrooms
1 can beef bouillon soup
1-1/2 tablespoons flour
1/2 teaspoon caraway seed
Dash of nutmeg
Dash of Worcestershire sauce
Salt and pepper to taste
2 cups sour cream

Procedure:
1. Brown meat.
2. Remove from skillet and pour off fat.
3. Melt butter and oil in skillet and saute onions and mushrooms until onions are clear.
4. Remove from skillet.
5. Add flour to skillet and brown.
6. Add bouillon and blend.
7. Stir in salt, pepper, caraway, nutmeg, and Worcestershire.
8. Return meat, onions, and mushrooms to skillet.
9. Simmer all together for 15 minutes.
10. Before serving stir in sour cream.
11. Serve over noodles.