Cornstarch Cookies

Ingredients:

¾ cup butter

1 cup sugar

3 eggs

1 teaspoon vanilla

½ cup all-purpose flour, sifted

4 cup cornstarch, sifted

2 teaspoons baking powder

¼ teaspoon salt

1 cup cheese, grated

Procedure:

Make a creamy mixture of the butter and sugar. Add egg one by one and beat every addition. Then add the vanilla.

Sift the flour, cornstarch, baking powder and salt together. Place the sifted mixture into the mixture of butter and sugar gradually. Whisk slowly using a wooden spoon until smooth.

Place into a cookie sheet that has been previously applied with butter. Add grated cheese on top.  Cook in oven in a 350^oF heat for about 12 -15 minutes or until cook.

Broiled Prawn Recipe

Ingredients:

½ kg prawns

1 teaspoon salt

½ teaspoon pepper

¼ cup lard

1 clove garlic, crushed

Procedure:

Remove body shell of the prawns without removing the head and the tail. Slice the back part of the prawns and take away the black portion. Add flavoring to the prawns and ready them to broil. Melt the lard and add the garlic before brushing it on the prawns. Broil the prawns in 400^oF heat, which 3 inches away from blaze.  Cook around 10 -15 minutes.

Chicken Cacciatore Recipe

Ingredients:

1 (2 ½ to 3 lb.) chicken, cut up

1 medium green pepper, coarsely chopped

1 medium onion, sliced

1 large tomato, seeded and coarsely chopped

1 (15 oz.) can tomato sauce

1 (6 oz.) can tomato paste

¼ cup dry red wine

1 bay leaf

2 cloves garlic, minced

½ teaspoon oregano

¼ teaspoon fennel seed

½ teaspoon salt

¼ teaspoon pepper

½ cup grated Parmesan cheese – Capellini or spaghetti, optional

Preparation:

In 3 quart casserole, place chicken pieces with meaty portions along outside of dish. Add green pepper and onion slices. In 4 cup glass measure, combine tomato, tomato sauce, tomato paste, wine, bay leaf, garlic, oregano, fennel seed, salt and pepper. Mix well and pour over chicken. Cover. Cook for 28 to 32 minutes, until chicken is done and vegetables are tender; rearrange chicken every 10 minutes. Remove bay leaf. Sprinkle with Parmesan cheese. Serve over capellini or spaghetti.

Serving Suggestion:

Makes 6 servings

Cookware Tip:

Spreading cereal mixture over paper towels will help absorb moisture, avoiding a soggy mix. Placing the paper towels over a cooling rack allows for air circulation and faster cooling time. Store cooled cereal mix in large airtight containers, or in re-sealable plastic storage bags.

Cheesy Chicken Soup Recipe

Ingredients:

1 whole small chicken breast, halved lengthwise (8 ounces)

½ cup water

¼ cup chopped onion

¼ cup chopped carrot

¼ cup chopped celery

1 10 ½ ounce can condensed cream of chicken soup

¾ cup milk

½ cup shredded sharp American cheese (2 ounces)

Preparation:

In 1 ½ quart casserole combine water, onion, carrot, and celery. Cook and cover, till chicken and vegetables are tender, about 7 minutes. Remove chicken; cool slightly. Discard skin and bones; cut up meat. Return chicken to casserole. Stir in condensed soup; blend in milk. Cook and cover, till hot, 4 to 5 minutes, stirring once. Stir in cheese till melted.

Serving Suggestion:

Makes  4 servings

Beef and Corn Casserole Recipe

Ingredients:

1 lb ground chuck beef

½ cup chopped onion

¼ cup chopped green pepper

1 can (16 oz) tomatoes

1 can (12 oz) whole kernel corn, drained

1 can (8 oz) tomato sauce

½ cup sliced stuffed sauce

1 to 2 teaspoons chili powder

1 cup coarsely crushed corn chips

½ cup shredded cheddar cheese

Procedure:

In 2 quarts casserole crumble beef. Add onion and green pepper. Cook about 6 minutes, stirring after 3 minutes. Drain tomatoes, reserving ¼ cup juice. Dice tomatoes and add to meat mixture with reserved tomato juice, corn, tomato sauce, olives and chili powder. Cover. Cook for about 6 to 8 minutes or until hot.

Remove cover, sprinkle corn chips and cheese over top. Cook for 2 minutes without covering until cheese melts.

Serving suggestion:

Makes 4 to 6 servings

Cheese Soup

Ingredients:

½ cup sliced cheese

½ cup green peas

½ cup sliced potato

½ cup sliced carrot

6 cups chicken broth

2 teaspoons chopped parsley

salt

pepper

tomato paste

½ cup chopped celery

1 bouillon cube

Procedure:

Clean and wash well the vegetables. Boil the vegetables in the broth of chicken with tomato paste in a casserole. If the chicken is tender place the bouillon cube, salt and pepper. Let the mixture cooks for about 4 minutes. When ready to serve add the cheese and parsley.

Frankfurters

Ingredients:

¼ cup chopped green pepper

¼ cup chopped onion

2 tablespoons margarine

¼ kg sliced frankfurters

¼ tomato ketchup

sliced cheese diagonally

beans

Procedures:

Saute green pepper and onion in the margarine. Combine the beans, frankfurters and ketchup. Transfer in 10x6 inch baking dish. Oven cook in 350^oF for about 25 minutes. Arrange it over sliced cheese. Continue baking until cheese gets melted.

Tausi Lobster

Ingredients:

1 kg flat lobsters

½ cup cooking oil

1 tablespoon garlic

¼ young onion

1 tablespoon tausi (fermented black beans)

¼ cup soy sauce

1 teaspoon lemon or calamansi juice extract

1 teaspoon satay sauce

¼ cup broth

1 ¼ teaspoon cornstarch

¼ cup water

salt

pepper

Procedures:

1. In a pan put oil and heat. Sear fry for 10 minutes the lobster. Set aside for awhile.
2. Put oil in the pan. Saute garlic and young onion. Add soy sauce, broth, lemon juice extract, satay sauce and tausi. Cook it in a medium-low fire.
3. After 5 minutes, add the dissolved cornstarch into the mixture. Season with salt and pepper. Pour the sauce to the flat lobsters. Serve it hot.

Russian Tea Cakes

Ingredients:

1 cup margarine

½ cup confectioner's sugar

1 teaspoon vanilla

2 ¼ cup all-purpose flour

¼ teaspoon salt

¾ cup crushed peanuts

Procedure:

In a mixer bowl, combine margarine, sugar and vanilla and mix until creamy. The mixture must become smooth and fluffy. Sift the flour and salt into the mixture. Add the peanuts. Refrigerate the mixture. Make an inch round shape of the mixture. Place into the baking sheet without applying oil into baking sheet. Distance must be at least 2 inches from each other. Oven cook for about 10 – 12 minutes in 400^oF or until the the cake formed. Roll into confectioner's sugar while the cake is hot. Cool. And roll again into sugar before serving.

Butterfly Salad

Ingredients:

6 leaves of lettuce

6 sliced pineapples

6 asparagus stems

12 stuffed olives

12 sliced long pimiento

1 cup mayonnaise

salt

Procedure:

Place the leaves of lettuce in the platter. Slice the pineapple and form it as in butter wings. Use asparagus as the body. Place the stuffed olives in the top of asparagus to become head. Slice thin the remained olives. Alternately place the remained pineapples. Arrange the sliced pimiento. Add salt if desired. Serve with mayonnaise as dip or dressing.

Hard Sauce Recipe

Ingredients:

1 pkg (1 lb) confectioners sugar

¼ teaspoon salt

¼ cup rum of brandy

½ cup (¼ lb) butter

Procedure:

In 1 ½ quart casserole place sugar, salt and rum. Place butter on top. Cook for 1 ½ to 2 minutes.Beat on highest speed of mixer until smooth. Sauce will be soft and creamy after beating. If a true hard sauce is desired, refrigerate until hardened. Serve over plum pudding or other baked fruit pudding, or with fruit cake gingerbread, applesauce cake and alike. Or use as frosting for fruit cake. Or use ¼ cup milk with 1 to 2 teaspoon vanilla, rum or brandy flavoring.

Servings:

Makes 2 cups

Chicken Vindaloo Recipe

Ingredients:

2 large onions

6 cloves garlic

1 teaspoon ground mustard

2 teaspoons ground turmeric

1 teaspoon ground ginger

1 cinnamon stick, crumbled

2 teaspoons chili powder, or to taste

2 teaspoons ground cumin

6 cloves

2 tablespoons white vinegar

1 tablespoon brown sugar

90g ghee

1 ½ kg chicken pieces

Procedure:

1. Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chili, cumin cloves, vinegar and sugar. Blend until smooth.
2. Combine chicken in a bowl with spice mixture. Marinade for at least 4 hours, preferably overnight.
3. Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
4. Add chicken pieces. Reduce heat to low, simmer for 45 minutes or until chicken is tender, stirring occasionally.

Serving Suggestion:

Makes 4 to 6 servings.

Elegant Fish Roll-ups

Ingredients:

2 pounds fresh or frozen flounder fillets salt

¼ cup chopped onion

1 tablespoon butter or margarine

1 7 ¾ ounce can salmon, drained, bones and skin removed, and flaked

2 tablespoons snipped parsley Dash pepper

3 tablespoons all-purpose flour

¾ cup milk

1 cup shredded Swiss cheese

½ teaspoon paprika

Procedures of Cooking:

Thaw fish if frozen. Cut and piece fillets together to make eight portions. Sprinkle with salt. Set aside. In a small pan cook onion in 1 tablespoon butter until onion is tender, about 1 ½ minutes. Stir in the salmon, parsley, and pepper. Spread about 3 tablespoons of the filling over each fillet. Roll up fillets. Place, seam side down, in 10x6x2 inch baking dish; set aside. In a small pan melt the 3 teaspoons butter about 45 seconds. Blend in flour; stir in broth and milk. Cook uncover in 1 minute; stir. Cook until mixture thicken and bubbles, 3 to 4 minutes longer, stirring every 30 seconds. Pour sauce over fish rolls. Cook and uncover until fish flakes easily when tested with a fork, 8 to 9 minutes, giving dish a quarter turn every 2 minutes and spooning sauce over fish each time. Sprinkle fish with cheese and paprika. Cook, uncover, to melt cheese, about 1 minute longer.

Serving Suggestion:

Makes 8 servings.

Chicken Normandy Recipe

Ingredients:

3 tablespoon butter

2 large apples, sliced

1 cup celery, sliced

3 tablespoons cornstarch

¼ cup apple juice

½ cup sweet and sour sauce

1 cup chicken broth

¼ cup whipping cream

2 tablespoons apple brandy

½ teaspoon salt

¼ teaspoon pepper

6 boneless chicken breast halves, skinned

Procedures of Cooking:

In 3 quart casserole, place butter, apples and celery. Cook for 5 to 6 minutes. In medium mixing bowl, combine cornstarch, apple juice, sweet and sour sauce, chicken broth, whipping cream and apple brandy. Pour over apples. Cook for 8 to 9 minutes, stirring every 3 minutes. Add salt pepper: Arrange chicken breasts over apples. Cover with vented plastic wrap. Cook for 14 to 17 minutes until chicken is thoroughly cooked.

Serving Suggestion:

Makes 4 to 6 servings

Lemon Cup Cakes

Ingredients:

1 cup sugar

5 tablespoons extracted lemon juice

2 tablespoons melted margarine

3 pieces egg yolks

¼ cup all purpose flour

1/8 teaspoon salt

1 ½ cups milk

3 white eggs, beaten

½ cup grated coconut

Procedures:

Combine sugar, flour, salt and margarine in a bowl. Add the extracted lemon juice, mix well. Add the mixture to a combined mixture of egg yolks and milk. Mix well. Wrap the egg white and grated coconut inside the molded batter. Place in custard cups that was previously applied with butter. Oven cook in medium-low temperature for about 35 – 40 minutes. Remove from the oven and cool. One may place butter icing on the top of the cup cakes if desired.