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.

Burong Mustasa

A popular fermented vegetable is prepared by allowing fresh leaves of mustasa
(mustard) to wilt under the sun for two hours. Salt is then sprinkled on top of each leaf and the leaves arranged in layers in an earthen container. Use about 1/2 cup salt for for every kilo of leaves. Rice water is then poured to cover the layers of leaves. The mouth of the container is then covered with cheesecloth or sinamay to prevent any insect from entering. Let stand for seven days. It is then ready for consumption.


The juice of the preparation is very sour. This can be used in preparing sinigang.
The burong mustasa may be prepared as:

Salad - wash the leaves once in cold water. Slice crosswise and serve with fresh tomatoes and onions.
Vegetable for sinigang - no need of washing. Use whole leaves as vegetables.

Omelet - wash and slice crosswise. Saute with onions and tomatoes. Add beaten eggs last.

Stuffed Green Peppers

2 cups cooked rice 1 egg
10 medium, green peppers 1 tablespoon butter
1 onion, chopped 1 tablespoon oil
1 cup nuts, choppped 1/2 cup bread crumbs
1/2 cup celery, chopped Salt to taste



Prepare peppers by removing stem end and seeds.
Parboil in salted water. Simmer onion in fat until tender.
Add to other ingredients and mix well.
Fill peppers. Place in baking pan and bake for 20 minutes.
Remove, cover with gravy and return to oven for another 20 minutes.
Yield: 5 servings.

Lentil Patties

3 teaspoons oil 1 1/4 cups mashed potatoes
1/4 cup chopped onion 1/3 cup coarsely chopped nuts
1/3 cup chopped sweet green peppers 1/4 teaspoon sage
1 1/4 cups cooked lentils, drained 1/2 teaspoon salt
well and mashed

Saute onion and green pepper in oil, but do not brown.
Add remaining ingredients and mix together well.
Form into small round cakes. Brush top lightly with oil.
Brown in hot oven (400°F) for 15 to 20 minutes.
Serve plain or with brown or mushroom gravy.
Yield: 5 to 6 servings.

Oatmeal Patties

2 cups tokwa 2 cups cooked oatmeal
1/2 cup chopped nuts 1 tablespoon soy flour
1 1/2 cups grated onions Salt to taste
1 teaspoon soy sauce

Combine all ingredients, mix well.
Make into patties, using two tablespoons of mix per patty.
They may be served with tomato gravy or baked in condensed tomato soup.
Yield: 6 servings.

Mock Meat Balls

1 cup ground vegemeat 2 teaspoons fat
2 cups boiled rice or boiled potatoes 1/2 teaspoon salt
1 teaspoon minced onions Dash of pepper
1 egg Bread crumbs


Chop the vegemeat and the onions fine. Mix with the rice.
Add the egg, slightly beaten, and the other ingredients, mixing lightly with a fork.
Mold into balls or rolls. Dip in beaten egg and then in crumbs.
Fry in deep fat.
Yield: 30 balls.

Mock Sausage

1 1/2 cups cooked navy beans 1 tablespoon butter-flavored oil
1/2 cup flour 1 beaten egg white or whole egg or mayonnaise
1 tablespoon onions, chopped finely Fine crumbs
1/4 teaspoon basil, thyme, or sage
1/4 teaspoon salt


Put the beans through a colander or blender. Mix smooth with the flour, basil, salt and oil.
Shape into little sausages.
Brush with beaten egg white, beaten whole egg, or mayonnaise and roll in fine crumbs.
Bake for about 20 minutes at 400°F.
Brush with oil and serve with gravy.
Yield: 10 to 12 sausages.

Mock Drumsticks 2

1/2 cup mashed potato 1/2 cup chopped peanuts
1/4 cup bread crumbs 1 cup cooked rice
1 hard-boiled egg, finely chopped 2 tablespoons soy sauce
3/4 chopped onion Oil
1 egg beaten Salt to taste


Brown the onion in oil.
Mix all the ingredients thoroughly.
Shape the mixture into the form of chicken legs, using a stick of macaroni as bone
for each leg. Roll the drumstick in bread crumbs and then in egg batter and deep fry.
Yield: about 6 drumsticks.

Mock Drumsticks 1

1/4 cup celery, diced 1/2 cup cooked soybeans
1/4 cup onion, chopped 1 egg
2 tablespoons margarine Toast crumbs
1 cup ground gluten

Brown celery and onions in shortening. Mix gluten with soybeans and egg.
Add onion and celery and enough toast crumbs to make mixture easy to form into patties. Allow two well-rounded tablespoons of the mixture to each serving.
Shape into drumstick; put a short piece of macaroni in one end.
Butter outside of each drumstick. Bake at 350°F until brown.
Yield: 4 servings.

Estofado

1/3 kilo gluten 2 red sweet pepper, quartered
4 ripe bananas (saba) 1 bay leaf
1 carrot cut in pieces 1/2 cup kalamansi juice
3 cloves garlic, crushed Salt
2 onions, quartered

Fry the gluten until golden brown. Cut bananas into 1/2 by 2 inch pieces.
Fry until brown and set aside.
To the gluten, add onions, bay leaf and salt.
When the oil sizzles, add kalamansi juice and enough water to cover.
Let boil 5 minutes and then reduce heat.
Add carrots and quartered peppers.
Continue cooking until vegetables are done and the sauce is of desired consistency.
Serve hot.
Yield: 4 servings.

Merry - Go - Round

1/2 kilo gluten or vegemeat 1 potato, sliced
cut into serving pieces 3/4 cup frozen peas (boiled)
2 teaspoons kalamansi juice 1 onion, diced
1/4 cup soy sauce 4 teaspoons cornstarch
Salt to taste 1 cup water
1 carrot, sliced and boiled

Marinate gluten or vegemeat in soy sauce, kalamansi, and little salt.
Fry in deep fat until brown. Saute onion in oil.
Add fried gluten or vegemeat and add other ingredients
Add water.
Cook for 5 minutes. Serve hot.
Yield: 6 to 8 servings.