Vegemeat Spaghetti

1/2 cup butter 2 teaspoons kalamansi peel
1/3 cup finely chopped onions 1/4 teaspoon black pepper
2 garlic cloves, chopped 1 box (8 ounces) spaghetti
4 cups vegemeat,sliced and lightly fried 1 cup grated cheese
3 tablespoons kalamansi juice 6 kalamansi halves
1 tablespoon chopped kinchay


Heat 3 tablespoon butter in a pan. Saute onion and garlic until tender.
Add kalamansi juice, kinchay, kalamansi peel, pepper, bay leaf and 2 cups water;
simmer until liquid is reduced to about 1 cup.
Remove bay leaf. Stir in vegemeat and heat thoroughly.
Add remaining butter; stir until melted.
Cook spaghetti in boiling salted water until tender yet firm, about 8 to 10 minutes; drain.
Pour sauce over spaghetti, sprinkle with cheese and serve with kalamansi halves or lemon wedges.
Yield: 6 to 8 servings.

Spaghetti Ala Diable

1 package 8-ounce spaghetti 1/4 teaspoon sweet pepper
1 teaspoon garlic, minced 1 tablespoon sugar
1/3 cup onion, chopped finely 1 cup vegemeat, fried and diced
2 tablespoons oil 1 cup mushroom, sliced
1 8 ounces can tomato sauce Grated cheese


Cook spaghetti. Drain and arrange in a grease casserole or pyrex dish.
Saute garlic and onion in oil until tender but not brown.
Add tomato sauce, salt, pepper, and sugar. Heat to boiling, then add vegemeat and mushrooms.
Simmer for 3 minutes. Pour over cooked spaghetti.
Toss with a fork and sprinkle with grated cheese.
Bake at 350°F until the mixture is heated through and the cheese is melted.
Yield: 6 to 8 servings.

Sinigang

1 eggplant, cut into 2-inch lengths
2 cups kangkong leaves and stems
1 cup radish, cut into 1 inch lengths
2 pieces tamarind


Boil tamarind in water. Strain the tamarind.
Put eggplant, kangkong and radish. Boil until cooked.
Salt to taste.
Yield 4 servings.

Ginataang Santol

4 cups santol meat (Just ripened), scraped or grated
1 tablespoon shortening, 1/2 cup thick coconut milk
1 cup thin coconut milk

Cook the santol meat in thin coconut milk for 5 minutes.
Add the thick coconut milk.
cook for 5 more minutes, or till done. Add a little shortening, if desired.
Yield: 6 servings.

Potato Picadillo

5 big potatoes 1 medium onion, chopped
2 beaten eggs 1 cup tomato sauce
2 cloves garlic, minced Salt
Dash of black pepper


Peel the potatoes and wash. Cut lengthwise two inches long.
Brown the garlic in vegetable fat. Then add the onion and tomato sauce.
Let it simmer.
Add the potatoes and little salt. For the potatoes to become soft put two cups of water. Let it boil. Add some water just like making soup.
While boiling add the beaten eggs stirring constantly. Flavor with salt and a dash of pepper.
Yield: 8 to 10 servings.

Grated Potato Patties

2 cups potato, grated 1 1/2 cups cooking oil
1/2 cup flour 1 teaspoon salt
2 teaspoon onion, minced


Blend thoroughly the 5 ingredients.
Shape into patties and fry in deep, hot oil until golden brown.
Serve hot.
Yield: 6 servings.

Creamy Cheese Potatoes

1 1/4 cups nonfat milk 1 tablespoon minced onion
1 8-oz. package cream cheese, softened 1/4 teaspoon salt
1 tablespoon snipped chives 4 cups cubed, cooked potatoes


In medium-size sauce pan, over low heat, blend milk into cream cheese.
Stir in chives, onion and salt.
Add cubed potatoes; stir carefully to coat.
Turn potato-cheese mixture into 1 1/2-quart casserole; sprinkle with paprika.
Bake in moderate oven (350°F) for 30 minutes.
cook in sauce pan over low heat till heated through. Serve immediately.
Yield: 5 to 6 servings.

Potato Casserole

1 cup peas 2 tablespoon milk
1 cup gluten, chopped 2 tablespoon salt
2 tablespoons onion, minced 1 tablespoon mayonnaise
1 tablespoon green pepper, chopped 1 cup potato, boiled and mashed
1 tablespoon flour
Dash of pepper


Sauce

1/4 cup mayonnaise 1/4 cup catsup
1/2 teaspoon kalamansi juice 2 tablespoons milk
1/4 teaspoon salt

Mix the first 5 ingredients together.
Add sauce and blend well.
Place in a casserole.
Blend together pepper, salt, milk, mayonnaise and potato.
Place on top of gluten mixture.
Bake at 375°F for 25 minutes.
Yield: 4 servings.

Low - Calorie Topping

2 cups low-fat cottage cheese
1 tablespoon minced onion
1/3 teaspoon salt
Chopped parsley or pimiento, optional

Mix cottage cheese, onion, and salt to a smooth consistency in a blender
or with a rotary beater.
Fold in parsley, pimiento, or other herb seasoning.
Chill several hours before serving for flavors to blend.
Yield: 2 cups.

Baked Potatoes With Low-Calorie Topping

Scrub potatoes well with a brush so that the skins may be eaten.
Prick with a fork to allow steam to escape during baking and to
prevent bursting. (Optional: rub with a little fat to soften skin.)

Bake in hot oven (425 °F); potatoes of medium size will take from 50 to 60 minutes.
Or, if other foods are to be cooked in a moderate oven (350°F to 375°F), potatoes will take from 60 to 80 minutes.

Remove potatoes from the oven as soon as they are done. Slash an X in the top
side of each potato. Force the soft inner portion up through the opening to let the steam escape; this keeps the potatoes dry and mealy.