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.