Crispy Cheese Snack

Ingredients:
1 cup margarine
1/2 pound Cheddar cheese, grated
2 cups flour
2 cups Rice Krispies
Salt and red pepper to taste

Procedure:
1. Mix margarine and cheese.
2. Add flour, salt and red pepper and Tabasco.
3. Stir in Rice Krispies last.
4. Roll into a ball and then flatten.
5. Place on ungreased cookie sheet and bake for 15 minutes.
6. Cut into squares.

Makes 36 pieces.

Chess Cake

Ingredients:
1 cup margarine
1 pound box brown sugar
1 cup granulated sugar
4 egg yolks
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped nuts
1-1/2 teaspoons vanilla
4 egg whites
Powdered sugar

Procedure:
1. Melt margarine and add both sugars.
2. Blend well.
3. Add egg yolks.
4. Beat well.
5. Sift flour, baking powder and salt together and add to mixture.
6. Fold in nuts and vanilla.
7. Beat egg whites until stiff.
8. Fold into mixture.
9. Spread batter in greased and floured 9x12-inch pan.
10. Bake at 350 degrees for 30 to 45 minutes.
11. When done, sprinkle with powdered sugar and cut into squares.

Makes 20 squares.

Mushroom Chowder Soup

Ingredients:
1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese

Procedure:
1. In Dutch oven, saute onion in butter until tender.
2. Add vegetables, salt, and pepper.
3. Cover and simmer for 15 minutes.
3. Mix flour and water until smooth, and stir into vegetable mixture.
4. Add chicken stock and simmer 10 minutes.
5. Stir in milk and Parmesan cheese. Cover and heat.
6. Garnish each serving with additional Parmesan cheese, if desired.

Serves six people.

Crab Meat Omelet

Ingredients:
6 eggs
6-1/2 ounce can crab meat, drained
3 tablespoons milk
4 ounces American cheese, crumbled
2 tablespoons butter
Salt and pepper to taste

Procedure:
1. Beat eggs until lemon colored.
2. Add crab meat, milk, cheese, butter, salt and pepper.
3. Put in top of double boiler over barely boiling water.
4. Cook and stir until eggs are done.

Serves four people.

Pork Chops Wine Deluxe

Ingredients:
2 onions, thinly sliced
6 tablespoons butter
6 thick pork chops
1 cup chicken stock
1 cup white wine
1 bay leaf
Carrots, peeled and sliced
Potatoes, peeled and quartered
Salt and pepper, to taste

Procedure:
1. In an electric frying pan, brown onions in butter.
2. Sprinkle chops with salt and pepper; brown.
3. Add stock, wine, and bay leaf; cover and simmer 1-1/2 hours.
4. Add vegetables and simmer 1-1/2 hours longer.

Serves six people.

Banana Muffins

Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
3 pieces ripe bananas, mashed
1-1/2 cups sifted flour
1 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon vanilla

Procedure:
1. Cream shortening and sugar.
2. Add eggs and bananas; mix well.
3. Stir in flour and nutmeg.
4. Dissolve soda in hot water; add to banana mixture.
5. Stir in vanilla.
6. Fill greased muffin pans, or paper baking cups, about half full.
7. Bake in 350 degree oven for about 20 minutes, or until golden brown.

Makes 24 muffins.

Cassava Cake

Ingredients:
1 large bowl of freshly grated cassava
1/4 cup sugar
1/2 teaspoon vanilla
1/2 can coconut milk
1/2 cup butter
1/2 can condensed milk
grated cheese

Procedure:
1. Mix sugar and butter until smooth.
2. Add the cassava and coconut milk.
3. Add vanilla and stir.
4. Bake for 30 minutes at 400 degrees.
5. Pour the condensed milk on top of the cassava cake
6. Sprinkle the grated cheese on top.
7. Place back in the oven and brown the topping.

Serves six people.

Chess Pie

Ingredients:
3 eggs
1-1/2 cups sugar
1/2 cup butter or margarine, melted
1 tablespoon yellow corn meal
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon vinegar
1 unbaked 8-inch pastry shell

Procedure:
1. Preheat oven to 350 degrees.
2. Lightly beat eggs with a whisk.
3. Stir in remaining ingredients, mixing well.
4. Pour into pastry shell and bake 50 minutes.

Serves six people.

Pepper Steak

Ingredients:
1-1/2 pounds sirloin steak, 1/2-inch thick
1/4 cup olive oil
1 cup beef bouillon
1 onion, cut into 1/4-inch slices
1 clove garlic, minced
2 green peppers, cut into 3/4-inch strips
1 tablespoon cornstarch
1 tablespoon soy sauce

Procedure:
1. Trim fat from meat and cut into strips.
2. Heat oil in large skillet. Brown meat in oil, turning frequently while cooking.
3. Stir in bouillon, onion and garlic.
4. Reduce heat; cover and simmer 4 to 8 minutes.
5. Add green peppers during last 5 minutes of simmering.
6. Blend cornstarch and soy sauce. Stir into meat mixture.
7. Cooking, stirring constantly, until mixture thickens and boils.

Serves six people

Green Beans Casserole

Ingredients:
2 cans green beans
8 to 10 slices bacon
1/2 cup chopped onion
5 tablespoons vinegar
3 tablespoons browned, slivered almonds
Salt and pepper to taste

Procedure:
1. Drain beans early in day and set aside.
2. Fry bacon, dice and save.
3. Brown onions in bacon fat; add beans, vinegar, salt and pepper.
4. Heat ingredients, then refrigerate all day.
5. Just before serving, add bacon and almonds and heat.

Serves six people.

Vigan Longanisa

Ingredients:
1 kilo ground pork
1/4 cup crushed garlic
1/2 cup chopped onions
2 1/2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup soy sauce
3 tablespoon vinegar
2 yards sausage casing
1/2 cup water
2 tablespoon cooking oil

Procedure:
1. Mix pork, garlic, onions, salt, black pepper, soy sauce and vinegar in a bowl.
2. Stuff the mixture into the sausage casing and hang under direct sunlight for at least 3 hours or until fat drippings stop.
3. Heat pan and pour water and cooking oil.
4. Place longganisa and cook under low heat until all water evaporates.
5. Pan fry until golden brown.

Serves eight people.

Sweet Cole Slaw with Asparagus

Ingredients:
1 cabbage head
3 large white onions
3/4 cup sugar
1 cup white vinegar
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dry mustard
1-1/2 teaspoons celery seeds
1 cup salad oil
2 cans asparagus

Procedure:
1. Shred cabbage into a large container.
2. Top with the onions sliced into thin rings.
3. Sprinkle with 3/4 cup of sugar.
4. Combine vinegar, salt, sugar, mustard, and celery seeds and bring to a boil.
5. Add salad oil and pour over cabbage mixture while hot.
6. Cover and refrigerate overnight.

Serves ten people.

Baked Chicken Asparagus

Ingredients:
2 tablespoons butter
1 cup uncooked rice
8 chicken pieces
1 can asparagus soup
1 carton sour cream
1/2 cup white wine
1 can mushrooms
Parmesan cheese
2 cans asparagus
Salt and pepper to taste

Procedure:
1. Melt butter in bottom of pan.
2. Put in uncooked rice.
3. Lay chicken pieces on top.
4. Add salt and pepper to taste.
5. Mix soup, sour cream, wine and mushrooms.
6. Pour half of mixture over chicken.
7. Sprinkle Parmesan cheese on top.
8. Place drained asparagus on top and cover with remaining soup mixture.
9. Bake for 55 minutes at 350 degrees.

Serves six people.

Squash Casserole

Ingredients:
16 pieces medium yellow squash
8 pieces zucchini
1 onion
2 teaspoons sugar
1 teaspoon salt
1/4 cup butter
1 cup grated Cheddar cheese
1 cup grated Velveeta cheese
1/2 cup milk
1/2 cup cream

Procedure:
1. Cook sliced squash, zucchini and onion in small amount of water, with sugar and salt, until tender.
2. Drain.
3. Add butter and mash well.
4. Season with salt and pepper.
5. In a deep 2-quart casserole, make four layers of vegetables and mixed cheeses, ending with cheese layer.
6. Combine milk and cream and pour over all.
7. Sprinkle more cheese on top, if desired.
8. Bake at 300 degrees for 15 minutes or until bubbly.

Serves twelve people.

Shrimp Marinade Supreme

Ingredients:
1-1/2 pounds shrimp, boiled and peeled
1/2 cup butter or margarine
1 cup finely chopped shallots
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup white wine
1 egg yolk, beaten

Procedure:
1. In a medium skillet, melt butter.
2. Saute shallots until tender.
3. Blend in flour and cook slowly 3 to 5 minutes more, stirring constantly.
4. Stir in milk until smooth.
5. Add salt, pepper and wine. Cook for 10 minutes.
6. Remove from heat, add shrimp and quickly stir in egg yolk.
7. Return to heat and slowly cook until heated through.
8. Serve over rice.

Serves four people.

Pecan Balls

Ingredients:
1 cup pecan nuts, grounded
1/2 cup butter
2 tablespoons sugar
1 cup flour
1 teaspoon vanilla
Powdered sugar

Procedure:
1. Cream butter and sugar.
2. Add remaining ingredients and mix together.
3. Roll in balls.
4. Bake on greased cookie sheet for 15 to 20 minutes at 350 degrees.
5. Roll in powdered sugar while hot and again when cool.

Makes 2 dozen.

Spinach Fandango

Ingredients:
2 packages chopped spinach
1 pound lean, ground beef
1 medium onion, chopped
8 ounces mushrooms, drained
1 or 2 cloves garlic, crushed
1 teaspoon oregano
1 can condensed cream of celery soup
1 cup sour cream
1 tablespoon uncooked rice
6 ounces sliced Mozzarella cheese
Salt and pepper

Procedure:
1. Brown meat, onion, mushrooms, garlic and oregano.
2. Spoon into 2-quart casserole.
3. Stir in spinach, soup, sour cream, rice, salt and pepper.
4. Put cheese (grated, or cut in strips) on top of casserole.
5. Bake in 350 degree oven for 35-45 minutes.

Serves four people.

Easy Mushroom Soup

Ingredients:
2 cups chopped fresh mushrooms
1 cup chopped green onions
5 tablespoons butter
2 tablespoons flour
3 cups chicken broth
3 cups of milk

Procedure:
1. Saute onions in butter until tender.
2. Add mushrooms and cook for 2 minutes.
3. Add flour and chicken broth and simmer for 5 minutes.
4. Add milk.
5. Add salt and pepper to taste.

Home Made Egg Casserole

Ingredients:
12 hard-boiled eggs, sliced
1 cup fresh bread crumbs
1 pound bacon, cooked and crumbled
2 tablespoons bacon drippings
4 cups sour cream
2 cans mushroom stems and pieces, drained
2 teaspoons salt
4 teaspoons chopped parsley
4 teaspoons chopped chives
1/2 teaspoon paprika
1-1/2 cups grated cheese

Procedure:
1. Preheat oven to 350 degrees.
2. Spread crumbs over bottom of a greased 9x12-inch casserole
3. Put sliced eggs on top.
4. Mix remaining ingredients except cheese, and pour over eggs.
5. Sprinkle cheese on top.
6. Bake for 30 minutes.

Serves twelve people.