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.