Plain and Fancy Cookbook
Plain and Fancy Cookbook
Plain and Fancy Cookbook
© 2012 SIL
Third edition 1978 (print); Fourth edition 1988 (print); Fifth edition 2012
(electronic: PDF, ePub, Kindle)
What's the same? The content remains the same as the 4th edition (1988).
What's different? All versions are searchable (so there is no index), the recipes
are hyperlinked, and the PDF version is repaginated so that recipes do not split
over two pages.
Attribution-NonCommercial-ShareAlike
CC BY-NC-SA
This license lets you remix, tweak, and build upon this work non-
commercially, as long as you credit SIL and license the new creations
under the identical terms.
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Preface to the fourth edition
This new expanded edition of the Plain and Fancy Cookbook is now available for your
cooking and eating pleasure. We have not only added a number of new recipes, we
have also kept all of your old favorites except for a few about which we had
complaints. The editor wishes to thank all of those who contributed recipes and
those who gave advice on improving certain recipes that had problems. For obvious
reasons, some contributors wish to remain anonymous. All of these recipes have
been tried by someone or other at some time or other. However, the editor disclaims
any credit. I have merely collected them and put them together in book form.
I especially wish to thank Marilou Weaver, the first editor of this cookbook for her
work in making the original collection. We have endeavored to maintain the style of
recipe presentation.
Any comments·good or bad·and any additions or corrections will be gratefully
accepted and will be incorporated into future editions should the demand be great
enough to warrant such.
We have tried to present these recipes in such a way as to make them easy to use. A
list of abbreviations follows for your convenience. CAUTION: Unless otherwise
specified as milk powder, measurements for “milk” indicate the powder recombined
with water. We mention this because it came to our attention that one of our cooks
attempted to make cookies with milk powder and was mystified when they turned
out as little piles of powder instead of the succulent morsels she was expecting. Our
story does have a happy ending however. We understand that she scraped together
all the little piles of powder, added the required water, and recooked them. (We
haven't heard what they tasted like.)
We have also tried to refrain from using the term “butter” because of its ambiguous
connotations. We do this on behalf of our member who neglected to tell her cook that
when she said, “Fry the cheese sandwiches in butter,” she really meant margarine.
You can imagine her cook's frustration in searching the house and finding nothing
closer to “butter” than “peanut butter.” We hasten to add that “Toasted Cheese
Sandwiches Fried in Peanut Butter” is not one of the recipes included herein. So
have fun and good eating.
Contents
Fruits and Vegetable Drawings
Recipe List
Helpful Hints
Vegetable, Fruits
Salads, Salad Dressings, Pickles
Filipino Dishes
Main Dishes, Casseroles, Sauces
Meat, Poultry, Fish
Breads, Cereals
Cookies
Cakes, Frostings
Pies, Pastries
Desserts
Candy, Jam
Sugar Free
Miscellaneous
Fruit Drawings
Fruit Drawings
2
Fruit Drawings
3
Fruit Drawings
4
Vegetable Drawings
Vegetable Drawings
5
Vegetable Drawings
6
Vegetable Drawings
7
Recipe List
Contents 1
Fruit Drawings 2
Vegetable Drawings 5
Recipe List 8
Helpful Hints 23
Abbreviations & Weights - Measures 23
Uncooked Equals Cooked 23
Cooking Terms 23
Cockroach “Cookies” 25
Vegetables, Fruits 27
Sayote (Ways to Serve) 27
Scalloped Cauliflower (or Sayote) 27
Baked Carrots 28
Carrots And Pineapple 28
Green Pechay (Swiss Chard) 28
Company Pechay (Swiss Chard) 29
Everyday Pechay (Swiss Chard) 29
Eggplant Au Gratin 29
Eggplant Casserole 29
Eggplant Pie 30
Broiled Eggplant With Tomatoes 30
Sassy Green Beans 30
“Super Squash” Pudding* 31
Golden Eggplant 31
Eggplant Burgers 31
Oriental Stir-Fried Vegetables 32
Formosan Fried Cabbage 32
Scalloped Corn Supreme 32
Green Papaya 32
Upo 33
Squash Casserole 33
Family Squash 33
Squash Casserole With Coconut Milk 34
Cabbage Casserole 34
Spanish Cabbage 34
Baked Cabbage 35
Fried Okra 35
Corn Pudding 35
Corn Pudding Casserole 36
Kamoteng Kahoy (Cassava) 36
Tomato Soup Deluxe 36
8
Sweet Potato Carrot Soup 36
Cream Of Tomato Soup 37
Fried Green Tomatoes 37
Hasty Tasty Stewed Tomatoes 37
Green Cooking Bananas 37
Banana Fritters 38
Cooking Bananas 38
Glazed Cooking Bananas 38
Banana Crackers (or chips) 38
Pineapple Fritters 39
Salads, Salad Dressings, Pickles 41
Helpful Hints 41
Golden Glow Salad 41
Tuna Rice Salad 41
Sinkamas-Papaya Salad 41
Janie Voss' Potato Salad 42
Chicken Salad 42
Grated Cheese Pineapple Salad 42
Finger Jello 42
Avocado Jello 43
Tangy Vitamin C Jello 43
Sweet-Sour Slaw 43
Pomelo Salad 44
Kamote Tops Salad 44
Marinated Garbanzos 44
Bean Salad 44
Beet Salad 45
Seafood Salad 45
Shoestring Potato Salad 45
Marinated Vegetable Salad 46
Tuna Mousse 46
Mock Applesauce-Jello Salad 46
Tuna-Lemon Jello Mold 47
Edith's Salad 47
Pineapple Banana Frosted Salad 48
Cole Slaw 48
Frozen Fruit Salad 49
Taco Salad 49
Dely's Salad 49
Elna's Macaroni Salad 50
Macaroni Salad 50
Fumi Salad 50
Young Coconut (Buko) Jello 51
Cherry Banana Salad 51
Canadian Pickled Beans 51
9
Cold Pickled Beets 52
Pickled Pineapple 52
Frozen Pickles 52
Cucumber Pickles 52
Pickled Mangoes 53
Refrigerator Pickles 53
Atsarang Kapayas (Pickled Papaya) 53
Mongo Bean Sprouts 54
Sayote Sauce (Mock Applesauce) 54
Green Papaya “Applesauce” (see Applesauce Cake) 54
Banana Sauce (Mock Applesauce) 54
Avocado-Yoghurt Dip 55
Avocado Guacamole 55
Summer Salad Dressing 55
Fruit Salad Dressing 55
Etta Nyman's French Dressing 56
Batad Salad Dressing 56
Papaya Seed Dressing 56
Garlic Salad Dressing 56
Thousand Island Dressing 57
Salad Dressing Or Mayonnaise (In Blender) 57
French Dressing 57
Russian Dressing 57
Yoghurt Dressing 58
Oil And Vinegar Dressing 58
Avocado Dressing 58
Filipino Dishes 60
Sotanghon Guisado 60
Rellenong Bangus (Stuffed Milkfish) 61
Special Baked Chicken 61
Pancit Molo (Dumpling Soup) 62
Barbecue Special 62
Escabeche (Pickled Fried Fish) 63
Escabecheng Isda (Fish) 64
Broccoli Sauted With Ginger 64
Menudo 65
Buko Salad 65
Pork Adobo 65
Pancit 66
Special Fried Lumpia 66
Sweet Sour Sauce 66
Lumpia 67
Banana Lumpia 67
Lumpia Shanghai 67
Sweet Sour Sauce (for Lumpia) 67
10
Siopao 68
Siopao Filling 68
Eggplant Scramble 68
Guisado Corned Beef 69
Mongo Bean Soup 69
Fried Mongo Beans 69
Basic Viand 70
Sardine Viand 70
Chicken With Cashew Nuts 70
Egg And Garlic Soup 71
Main Dishes, Casseroles, Sauces 73
Hawaiian Sweet 'N Sour Pork 73
Harvest Medley 74
Favorite Rice Casserole 74
Curried Rice 75
Shepherd's Pie 75
Encore Casserole 75
Macaroni Soup 76
Dinner-In-One Hamburger (Or Tuna) Pie 77
Hamburger-Potato Casserole 77
Beef Stew 78
Beef Curry Stew 78
Beth's Baked Beans (with hamburger) 78
Hamburger-Corn Casserole 79
Jumbo Cornburger 79
Pork And Noodle Casserole 80
Chinese Pork And Vegetables 80
Chinese Style Hamburger Hash 81
Greek Moussaka-Eggplant Casserole 81
Hearty Leftover Soup 82
Marc And Lee's Favorite Soup 82
Corned Beef Casserole Au Gratin 82
Hamburger (Or Tuna) Roll 83
Tuna Boats (From the Manila House) 83
Tuna Burgers 83
Tuna Puff Sandwiches 84
Jackie Maier's Apricot-Sweet Potato Casserole 84
Tuna Noodle Casserole 84
Tuna Cracker Casserole 84
Chicken Enchilada Casserole 85
Simple Simon Tuna Pie 85
Sweet-Sour Tuna 86
Tuna Rice Casserole 86
Sardine Savory 87
Tuna Eggplant Loaf 87
11
Onion Quiche 87
Mexican Corn Pie 87
Eggplant And Tomato Casserole 88
Browned Rice 88
Tamale Loaf 88
Baked Macaroni And Cheese 89
Skillet Macaroni And Cheese 89
Tuna Macaroni Casserole 89
Special Spaghetti 90
Lasagne Noodles 90
Lasagne 91
Acapulco Casserole 91
Tortillas 92
Tortillas 92
Flour Tortillas 92
Enchiladas 92
Enchilada Sauce 93
Tacos 93
Fried Rice-Mexican Style 93
Rice Pilaf 93
Texas Hash 94
Spicy Chili Corn Chip Casserole 94
Cheese And Egg Bunwiches 94
German Pizza 95
Quick Pizza Dough (Yeast) 95
Quick Pizza Dough (Baking Powder) 95
Barbecue Sauce For Chicken 95
“A-1” Barbecue Sauce 96
Tangy Barbecue Sauce 96
Basic White Sauce 96
Cheese Sauce (for baked potatoes) 97
Catsup Plus Sauce 97
Spaghetti Sauce 97
Pizza Sauce 98
Tartar Sauce 98
Kamote Sauce 98
Pork B-B-Q Sauce 98
Meat, Poultry, Fish 100
Tougth Meat??!! 100
Tangy Tender Coffee Beef (or carabao) 100
Barbecued Meat 100
Meatball Stroganoff 101
Beef Stroganoff 102
Chicken Tetrazzini 102
India Chicken 103
12
Ernie Lee's Turkey (Part 1) 103
Ernie Lee's Turkey (Part 2) 103
Barbecued Pork 104
Pork Meal-In-A-Dish 104
Island Broiled Chicken 104
Alice Maryott"S Chicken 105
Sesame Baked Chicken 105
Walnut Chicken (Cashew) 105
Mother Smith's Swiss Steak 106
John Miller's Meatloaf 106
Dot's Eye Of Round Roast 106
Pepperette Steak 106
Swiss Steak 107
Beef Stroganoff 107
Gourmet Ground Beef 108
Garden Meat Loaf 108
Meat Marinade 108
Five Hour Stew 109
Swedish Meatballs 109
Cabbage Rolls Supreme 110
Barbecued Hamburger With Cheese 110
Cheese Meat Balls 111
Hasty Tasty Hamburgers 111
Superburgers 111
Quick 'N Easy Meat Loaf 112
Cheeseburger Pie 112
Sloppy Joes 113
Curried Beef 113
Barbecued Franks 114
Chicken Fried Liver 114
Curried Hamburger 115
Corned Beef Special 115
Corned Beef Cutlets 116
Sausage 116
Sweet 'N Sour Sausage Balls 116
Sausage Casserole 117
Pork Kabobs Supreme 117
Pork Kabobs Deluxe 117
Pork Chops And Stuffing 118
Imitation Sukiyaki 118
Barbecued Pork Or Chicken 119
Pork Chop Supper 119
Spanish Pork Chops 119
Savory Chope En Brochette 120
Tangy Pork 120
13
Creole Pork Chops 120
Party Bake Pork Chops 121
Dried Beef Or Pork 121
Crunchy Crisp Fried Chicken 121
Crispy Baked Chicken 122
Charpy's Rice Pot Baked Chicken 122
Charpy's Rice Pot Pork Roast 122
Chicken & Dressing Casserole 123
Easy Sweet & Sour Chicken 123
Chicken Casserole 124
Fast 'N Easy Roast Turkey (Or Chicken) A La Florence Wen 124
Shoyu Chicken 124
Imperial Chicken Or Fish 125
Chicken Pot Pie 126
Lazy Lady's Chicken Ginataan 127
Creamed Tuna 127
Party Tuna Loaf 128
Tuna Loaf 128
Tuna Tomato Sauce 128
Tuna Cutlets 129
Tuna Croquettes 129
Tuna Fritters 130
Jambalaya 130
Tuna Calcutta 130
Steamed Fish 131
Sweet And Sour Sauce For Fish 131
Barbecued Fish 131
Mackerelettes 131
Mackerel Loaf 132
Batter Fried Shrimp 132
Breads, Cereals 134
Master Mix 134
Dumplings 134
Shortcake 134
Welsh Griddle Cakes 135
Cinnamon Roll 135
Pancakes 135
Favorite Pancakes 136
Rice Pancakes 136
German Hotcakes 137
Brown Bread 137
French Bread 138
No-Knead, Never-Fail French Bread 138
Kalamansi Bread 139
Special Swiss Sunday Bread 139
14
Arab Bread 140
White Bread 141
Dilly Casserole Bread 142
Herb Rolls 142
Oatmeal Bread 142
Dark Bread 143
Lillian's Cinnamon Bread 143
Easy No-Knead Rolls 143
Pull-Apart Rolls 144
Stir-N-Roll Biscuits 144
Jiffy No Yeast Cinnamon Rolls 144
Sour Milk Corn Bread 145
Squash Bread 145
Cracked Wheat Bread 146
Overnight Wheat Bread 146
Mother's Nut Bread 147
Papaya/Mango Bread/Muffins 147
Banana Bread 147
Mango Bread 148
Pineapple Cheese Loaf 148
Juana's Sweet Rolls 149
Raised Cornmeal Muffins 149
Rice Muffins 149
Sweet Muffins 150
Banana Muffins 150
Banana Bran Muffins 150
English Muffins 151
Neil's Doughnuts 151
Muesli (A Breakfast Treat) 152
Crunchy Granola 152
Toasty Nut Granola 152
Granola 153
Fried Oatmeal Or Pinipig 153
Granola Cereal (a variation of fried oats) 153
Puffed Pinipig 153
Chocolate Flavored Oatmeal 154
Cookies 156
Griddle Cookies 156
Coconut Macaroons 156
Easter Eggs 156
Quick 'N Easy Coconut Macaroons 156
Almond Slices 157
Ginger Cookies 157
Raisin Cookies 157
Coconut Cookies 158
15
Banana Oatmeal Cookies 158
Chocolate Chews 159
Whoopie Pies 159
Lemon Bars (with kalamansi) 160
Banana Snowflake Puffs 160
Good Sugar Cookies 160
Gerry's Chocolate Chipped Cookies 161
Kokosbusserl 161
Dream Bars 161
Puffed Pinipig Peanut Butter Bars* 162
K-Lusters (No bake!) 162
Orange Crispies 162
Eugenia Fuller's Brownies 162
Butterscotch Bars 163
Date Oatmeal Bars 163
Mocha Spice Bars 164
Butterscotch Squares 164
Pineapple Bars 165
Chocolate Oatmeal Bars 165
Graham Cracker Brownies 165
Crumble Bars 166
Strawberry Bars 166
Mailanderli 166
Boterkoek (Shortbread pie) 167
Cakes, Frostings 169
Substitutions 169
Heavenly Chocolate Cake 169
Heavenly Chocolate Spice Cake 170
Company Coffee Cake 170
Red Velvet Cake (or Valentine Cupcakes) 171
Mary's Cake 171
Democrat Cake 172
Jello Cake 172
Banana-Choco Bit Cake 173
Crushed Pineapple Cake 173
Oatmeal Cake (moist and rich) 174
Nameless Cake (chocolate-spice) 174
Carrot Cake 175
Banana-Mock Applesauce Cake 175
Carrot-Pineapple Cake 176
Buttermilk Frosting Glaze 176
Buttercup Cake 177
Shoo-Fly Cake 177
Applesauce Cake (with green papaya) 178
Applesauce Cake Sauce 178
16
Busy Day Banana Cake 178
Kamote Cake 179
Favorite Cake (No eggs) 179
Unbaked Chocolate Layer Cake 180
Gingerbread 180
Kalamansi Sauce (Good with Gingerbread) 180
Banana Cake 181
Chocolate Chiffon Cake 181
Apple/Mango Cake 181
Wacky Banana Cake 182
Wacky Spice Cake (no eggs) 182
Wacky Cake (no eggs) 182
Peanut Butter Cake Topping 183
Richmond Frosting 183
Rich And Creamy Icing 183
Quick Fudge Frosting 183
Coconut Pecan (Walnut) Topping 184
Pies, Pastries 186
Helpful Hints: 186
Easy Caramel Custard Pie 186
Green Parrot French Silk Chocolate Pie 186
Mango Custard Pie 187
Coconut-Butterscotch Cream Pie 187
Heavenly Pie 187
Vanilla Pudding Pie Deluxe 188
Kamote Pie 188
Peanut Butter Pie 189
Pumpkin Chiffon Pie (using squash) 189
Mango Pie 189
Macopa Pie 190
Pink Velvet Pie 190
Cashew Praline Pie 190
Pineapple Pie 191
Mock Mince Pie 191
Mock Apple Pie 192
Mock Pecan Pie 192
Green Papaya Pie 192
Peanutty Crunch Pie 193
Banana Pie 193
Squash Pie 193
Rhubarb Meringue Cream Pie 193
Rhubarb Cream Pie 194
Speedy Kalamansi Meringue Pie 194
Coconut Crust 194
Graham Cracker Pie Shell 194
17
Quick Oil Pie Crust 195
Butter Crumb Crust 195
No Roll Pie Shell 195
Desserts 197
Short 'N Simple Freezer Ice Cream 197
Ice Cream 197
Mocha Fudge Ice Cream 197
Chocolate Marble Ice Cream 197
Mrs. Landis' Ice Cream 198
Fudgecycle Freeze 198
Nice 'N Easy Sherbet 198
Orange Sherbet 199
Ambrosia 199
Whipped Topping 199
Cherry Icebox Dessert 200
Graham Cracker Cake (no bake) 200
No Bake Cheesecake 201
Jello Cubes 'N Creme 201
Lemon Sponge Pudding 202
Lemon Fluff Dessert 202
Vanilla Pudding Deluxe 202
Coconut Cream Pudding 202
Marshmallow Cream (without marshmallows) 203
Marshmallow Treats 203
Fudge Nut Freeze 203
Chocolate Parfait 204
Squash Crumb “Cake” 204
Kalabasa Pie Squares 205
Upside-Down Mango Cobbler 205
Mother's Cherry Sponge 206
Apple Crisp 206
Frozen Pineapple Torte 206
Fish Eye Royale (Also called "Sago (Tapioca) Dessert") 207
Rhubarb Torte 207
Rhubarb Crisp 207
Rhubarb Ambrosia Betty 208
English Trifle 208
Trifle 208
Cracker Pudding 209
Quick 'N Easy Rice Pudding 209
Quick Sticky Rice Cakes 209
Pink Velvet 209
Mint Velvet 210
Raspberry Bavarian 210
Leche Flan (Caramel Custard, with whole eggs) 210
18
Caramel Custard (Leche Flan) 211
Caramel Cream 211
Chocolate Fudge Pudding 211
Lime-Yoghurt Dessert 212
Graham Cracker Pudding 212
Lemon Sauce 212
Candy, Jam 214
Testing Candy In Cold Water: 214
Colored Marshmallows 214
Never Fail Fudge 214
Chocolate Fudge 215
Mints 215
Cinnamon Candy 215
“Mounds” Candy 216
Pink Mint Taffy 216
Lollipops 216
Quick 'N Easy Fruit Candy 217
Peanut Brittle 217
Quick 'N Easy Peanut Brittle 217
Jiffy Caramels 217
Caramel Ice Cream Sauce 217
Coconut Ice 218
Coconut Candy 218
Green Papaya Marmalade 218
Banana Butter 218
Rhubarb Jam 219
“Apricot” Jam 219
Santol Butter 219
Papaya Butter 219
Santol Marmalade 220
Guava Jelly 220
Kalamansi Marmalade 220
Coconut Jam 220
Halo Halo (Mixed) Fruit Jam 220
Papaya-Guyabano Jam 220
Sugar Free 222
Granola 222
Yoghurt Pancakes 222
Lunch-In-One 223
Mock Applesauce 223
Guacamole 224
French Dressing 224
Yoghurt Dressing 224
Tartar Sauce 224
Yoghurt 225
19
Oatmeal Muffins 225
Quick Biscuits 226
Ambrosia 226
Pumpkin Meringue Pie 227
Meringue 227
Squash Pie 227
Speedy Kalamansi Meringue Pie 228
Oatmeal Crust 228
Spanish Cream 228
Milk Shake 229
Fruit Shake 229
Lemon Ice Cream 229
Vanilla Ice Cream 230
Cheesecake (Cream Cheese) 230
Tapioca Fruit Juice Dessert 230
Minute Tapioca 231
Vanilla Pudding Deluxe 231
Creamy Chocolate Pudding 231
Custard Creme 232
Whipped Cream 232
Lemon Chiffon Pudding 232
Meat Loaf 232
Meat Loaf 233
Hamburger Hash 233
Deluxe Beef Patties 234
Vegetable Soup 234
Pizza Sauce 234
Pizza Dough (Baking Powder) 235
Egg Foo Yong 235
Harvard Beets 235
Diet Root Beer 236
Diet Ginger Ale 236
Snacks For High-Protein/Low-Carbohydrate Diet 236
Miscellaneous 238
Spice Tea 238
Favorite Punch 238
Pineapple/Banana Yoghurt Shake 238
Banana French Toast 238
Caramel Corn 239
Easy Caramel Corn 239
Popcorn Balls 239
Chocolate Sauce #1 239
Chocolate Sauce #2 240
Fudge Sauce 240
Mock Whipped Cream 240
20
Pancake Syrup 240
Coconut Honey 240
Cheese Balls 241
Cottage Cheese 241
Hommus* 241
Dried Fruit And Vegetables 241
Dried Fruit 242
21
Recipe List
22
Helpful Hints
Helpful Hints
Abbreviations & Weights - Measures
Abbreviations Weights - Measures
t Teaspoon 3 t = 1 Tablespoon
T Tablespoon 4 T = 1/4 Cup
C Cup 16 T = 1 Cup
pt Pint 2 C = 1 Pint
qt Quart 2 pt = 1 Quart
gal Gallon 4 qt = 1 Gallon
lb Pound 1.1 lb = 1/2 Kilo
K Kilo 1 K = 2.2 Pounds
pwd Powdered 2 T = 1 Fluid Ounce
lg Large 2 1/4 C Sugar = 1 lb
sm Small 4 C Flour = 1 lb
BP Baking Powder 2 1/3 C Rice = 1 lb
oz Ounce 3 C Corn meal = 1 lb
chp Chopped 2 C Fat = 1 lb
opt Optional 8 oz = 1 C
Cooking Terms
Boil - To cook in water or liquid at boiling temperature.
Cream - To mash or mix one or more foods together until creamy.
Knead - To press, stretch, and fold dough or similar mixture to make it smooth.
Roast - To bake in hot air without water or cover.
Scald - To heat liquid to just below the boiling point.
Saute - To brown or cook in small amount of fat in skillet.
Simme r - To cook in liquid just below the boiling point.
23
Helpful Hints
Rice
Filipinos rinse their rice a couple of times in the rice pot. Then they add water to the
depth of one knuckle (index finger) above the rice (for new rice 1-6 mo.) or 1 1/2-2
knuckles above the rice level for old rice (6 mo.-1 yr. or more). If this is too vague for
you, try the following:
Place 2 C rice in rice pot with 2 1/2 C water (use only 2 C if it's new rice). Put lid on
saucepan over high flame. When rice comes to a boil, remove lid and let boil rapidly
until most of the water is absorbed (no puddles of water are left on top!). Cover
tightly, turn fire very low and let steam 10-15 minutes. If desired, remove saucepan
from stove, with lid still on, and place on a wet cloth for about five minutes. This
keeps the rice from sticking to the bottom of the pan.
N ote : Once it starts to boil, DO NOT STIR.
Coconut Milk
Coconut milk as used in the Philippines is extracted from grated coconut and should
not be confused with the watery liquid found in the coconut. Coconut milk is easily
made by either of the following methods:
Fresh Coconut - Pour 2 C boiling water over 4 C freshly grated coconut. Let stand 20
minutes, stirring occasionally. Strain through a double thickness of cheese
cloth (or fine strainer), pressing hard to remove all liquid.
Prepared Coconut - Pour 2 C milk over 1 can or package of coconut. Slowly bring to a
boil; remove from heat and let stand 20 minutes, stirring occasionally. Strain
through a double thickness of cheese cloth (or a fine strainer), pressing to
remove all liquid.
N ote : Coconut milk does not keep and will sour overnight in the refrigerator.
However, it may be frozen and thawed before using.
Eggs
To separate whites from yolks of eggs easily, break over funnel; the whites pass
through, the yolks remain. To prevent eggs from cracking when boiling, add salt to
water or prick small hole with straight pin in large end of egg. Egg yolk which by
accident gets into white may be removed by touching with corner of damp cloth.
CAUTION: Some international authorities advise against the use of raw eggs or egg
whites on the basis that typhoid can be carried in them. However, I have been
unable to discover if this holds true for the Philippines and I've talked to many
veteran missionaries. If you get your eggs from a doubtful source (i. e. native
chickens that have the run of the village) better play it safe and make sure they're
cooked.
Miscellaneous
Banana Leaves - Good for wrapping meat to barbecue. May be used for lining baking
pans instead of greasing.
Cheese - If cheese is a good brand commercially packed, it will keep as long as it is in
the wrapper. Melt some wax (small white candles can be bought almost
anywhere) in a small can and spread on cut end with a spoon. Then bring up
sides of the wrapping around this. If this is done each time a piece is cut off, it
will last for at least six months.
Eggs - When buying eggs, test them by shaking. A bad egg will have a thumping
sound.
Egg Stretcher - About 1/2 t baking powder and a little water will make up for the
lack of an egg in some cake recipes. A small amount of baking powder (1/8 t)
plus a little water may be used in meringue to make it go farther and make it
fluffier.
24
Helpful Hints
N ote :
The Filipino term VETS IN refers to Monosodium glutamate or MSG. Some
people suffer adverse reactions to MSG and some tests show it may be harmful to
health. MSG may be left out of recipes that call for it.
25
Helpful Hints
26
Vegetables, Fruits
Vegetables, Fruits
Sayote (Ways to Serve)
1. Cook in salted water; peel, remove fibrous center, and serve like boiled potatoes.
May eat seeds.
2. Cook and remove fibrous center. Fill center with grated cheese. Bake until cheese
melts, or broil.
3. Cook, peel, cut up and use in salad similar to bean salad or potato salad. Curry
powder and kalamansi spice this up.
4. Cook, peel, cut in quarters, dip in beaten egg, then salted flour or cracker
crumbs. Fry until golden.
5. Peel, cut in small pieces, cook till tender, serve as vegetable with salt, pepper, and
margarine.
6. Serve with white sauce (see index for recipe) and grated cheese.
7. Peel, boil, and mash. Mix with uncooked oatmeal and egg and fry.
8. Peel grate on large grater or cut up, and fry with onions, salt and pepper, like
hash brown potatoes.
9. Peel, cut up and add to sauted garlic, onion, and tomato. Simmer for 15 minutes.
Baked Carrots
27
Vegetables, Fruits
Baked Carrots
Peel, boil, mash and set aside
5 or 6 lg carrots
In frying pan saute
1 T margarine
1 T chp onion
1 T chp celery (opt)
Cook slightly, then add
1 T flour
Cook, stirring over low heat about 1 minute. Add slowly
1 C milk
1/2 t salt (or 1/4 t salt, 1/2 t celery salt)
1/2 t vetsin
Cook, stirring constantly until mixture thickens. Remove from heat.
Add
carrots
1 or 2 pieces soft bread, cubed
2 beaten eggs
chp parsley (opt)
Pour into greased baking dish and bake at 350° for about 30 minutes, or until light
brown.
28
Vegetables, Fruits
Company Pechay (Swiss Chard) Peggy Pittman
Cut up
4-5 bunches washed pechay
Cook in 1/8 C water over med heat, covered 4-5 minutes.
Add and cook an additional 3-5 min over low heat
1/2 can cream of mushroom soup*
6-8 servings.
*Or 1/2 pkg soup plus 1 C water
Eggplant Pie
29
Vegetables, Fruits
Eggplant Pie Anne West
Make a standard recipe for a 2-crust 9'' pie adding 1/4 C grated sharp
cheddar cheese. Divide into 2 portions. Roll out one portion to a circle 1
1/2'' larger than pie pan; fit loosely into pan.
Filling: Pare and cut into 1/8'' thick slices
1 med eggplant (about 1 1/4 lbs)
Quarter slices and saute in
1/2 C butter
Add and cook until tender (about 5 min)
1/4 C chp green pepper
2 T chp onion
1 8 oz can tomato sauce
Add
1 T vinegar
Pour mixture over drained beans. Season with salt and pepper.
30
Vegetables, Fruits
“Super Squash” Pudding* Jan King
Cut squash, clean out seeds. Place in pressure cooker with 1/2 C water.
Pressure for 5 min; let pressure drop. (Or cut in pieces and simmer in small
amount of water until soft.) Scoop squash out of peel; freeze what you don't use for
the recipe.
Blend or mash until smooth
2 C cooked squash (pumpkin type)
Add
2 eggs
1 C evap milk
1/3 C brown sugar
1 t salt
2 T melted margarine
1 measure of orange or mandarin orange
(Sunquick) marked on bottle
Blend or mix well. Pour into greased baking dish. Top with marshmallows if desired.
Bake at 350° for 45 minutes. Serves 6.
*So named by John Rollo who hates squash but likes this!
1/2 t salt
1/4 t pepper
1 C evaporated milk
Turn into greased casserole. Top with reserved crumbs. Bake 45 minutes at 350°
Serves 4-6.
31
Vegetables, Fruits
Oriental Stir-Fried Vegetables
Cut up in thin equal-sized strips about 2 C of any combination of the following:
carrots
green beans
sayote
green pepper
onion
shredded cabbage
Add 1/2 t salt and mix well. Let stand 15-20 minutes. When almost ready to eat,
heat 1/2 T margarine very hot in a heavy skillet. (Star or Sunshine is good because it
doesn't smoke.) add vegetables and saute stirring constantly over high heat 1-2
minutes until crispy-tender. Serve at once.
Green Papaya
1. Peel and boil as a vegetable. Add salt.
2. Fry like potatoes.
3. Cut up and simmer with meat, especially tough chicken, beef, or carabao. Acts as
a tenderizer.
Upo
32
Vegetables, Fruits
Upo Lori Petro
(Large, pale green squash, bland in taste)
Fry in a little oil or margarine
4 cloves garlic in skin
When skin pops off add
2 med onions, chp
Fry until onions are brown, then add
6 tomatoes, chp
Cook and stir till tomatoes are cooked. Add and cook until tender
1 med upo, peeled and cut
salt and pepper to taste
Serve with rice. (You can add cut-up pork. Fry pork first, then add rest of the
ingredients.) Serves 8-10.
Squash Casserole
Combine and cook until tender
3 C sliced squash
1 med onion, chp
1 t salt
1/4 t pepper
1 C water
Mash well. Add and pour into buttered baking dish
2 well beaten eggs
3 T margarine
1/4 C evap milk
1/2 C fine cracker crumbs
Bake at 350° for 30 minutes or until firm. 6 servings.
33
Vegetables, Fruits
Squash Casserole With Coconut Milk
Cook until tender in boiling salted water
2 C sliced squash
Drain and set aside. Simmer together
1 1/2 T margarine
2 T flour
Add
2 C coconut milk (see helpful hints for how to make)
salt and pepper to taste
Cook, stirring, until smooth and medium thick (Don't overcook!)
In casserole dish, alternate squash, sauce, and
1/2 C chp onion
Top with
1/2 C bread or cracker crumbs
Bake at 375° until browned. Serves 6.
Baked Cabbage
34
Vegetables, Fruits
Baked Cabbage Ramona Milling
Chop or shred
1 med head cabbage
Boil 7 minutes till tender and drain. Add and mix well
3 T margarine
Put into greased casserole. Mix together and pour over cabbage
1 C milk
2 eggs, slightly beaten
3/4 t salt
pepper, paprika
Top with
1/2 C grated cheese
Bake at 350° for 1 hour until knife inserted comes out clean. Makes 8 servings.
Fried Okra
Cut okra into sections. Roll in corn meal. If not sticky enough for meal to cling to,
first dip okra in beaten egg. Fry. Serve plain or with kalamansi juice and catsup or
with Mafran (banana catsup) sauce.
Note: If slimy okra turns you off, try frying it whole, stem and all.
Variation: Cook with sauted garlic, onions, tomato for about 15 minutes.
35
Vegetables, Fruits
Corn Pudding Casserole Shirley Cottle
Beat slightly
3-4 eggs
Add
2 C milk
2 T sugar
1 t salt
Mix and add to milk mixture
2 C cream style corn
2 T margarine
1 T minced onion
1/4 C minced green pepper
2 strips bacon, cut and fried almost crisp
Bake in greased casserole 1 hour at 325°.
Stir in
3 T flour
2 t sugar
1 t salt (less with margarine)
1/8 t pepper
Cook over medium heat until bubbly, stirring constantly. Remove from heat.
Gradually stir in
2 C tomato juice
Bring to a boil, stirring constantly, and boil 1 minute. Stir hot tomato mixture
gradually into
2 C cold milk
Serve warm.
Banana Fritters
37
Vegetables, Fruits
Banana Fritters Marilyn Smith
Put through sifter
1 C flour
2 t BP
pinch of salt
Mash with fork and add to flour
4 large or 8 small ripe bananas
Add
1/3 C sugar
Add a little milk if too stiff. Heat oil in pan. Drop by T into oil. Serves 4 to 6 (If it is to
sticky to turn, add more oil so balls will rise.)
Pineapple Fritters
38
Vegetables, Fruits
Pineapple Fritters Joyce Hoff
Mix
1 C sifted flour
1 t salt
1 t BP
Combine
1 C drained, crushed pineapple
2 eggs beaten
1/4 C milk
1 T melted shortening or oil
Add dry ingredients, mixing lightly. Drop from a teaspoon into deep shortening
heated to 365°. Fry until brown and cooked in center (about 4-5 minutes). Remove
and drain. Sprinkle with powdered sugar if desired. Serves 4.
39
Vegetables, Fruits
40
Salads, Salad Dressings, Pickles
Sinkamas-Papaya Salad
Mix together
3 C cut-up papaya
2 C cut-up sinkamas
1 C green pepper, sliced thin
1/2 C red pepper, sliced thin
1/2 C vinegar
1/4 C sugar
salt and pepper to taste
Makes about 7 servings.
41
Salads, Salad Dressings, Pickles
Janie Voss' Potato Salad via Marilyn Smith
Potatoes cut up and marinated overnight in: mustard, vinegar, salt,
celery salt or nutmeg, and pepper. Add boiled egg (one egg per
person), salad dressing, relish (grated onion) just before serving. Carol Fuller makes
a macaroni-chicken salad very similarly.
Avocado Jello 42
Salads, Salad Dressings, Pickles
Avocado Jello Betty Elkins
Dissolve in
1 C boiling water
1 pkg lime jello
Add and chill until set
1/2 C cold water
1 med well-mashed avocado
1/4 C mayonnaise or salad dressing
1/4 C evap milk
1/4 t salt
1/2 t kalamansi juice
Variation: Add one can tuna, drained and cut up and leave the avocado cut up in
chunks.
Pomelo Salad
43
Salads, Salad Dressings, Pickles
Pomelo Salad
Remove thick outer skin and thin inner skin from 1 pomelo. Break sections into
small pieces. Add 1 or 2 sliced bananas and a handful of roasted shelled peanuts.
Dressing:
1/2 C mayonnaise or salad dressing
1 t kalamansi juice or vinegar
1 t sugar
1/4 t salt
Marinated Garbanzos
Combine several days ahead
4 cans garbanzos
1/4 C kalamansi
1/4 C vinegar
1 C oil
1 clove garlic (smashed)
1/2 C onion, chp
1/2 C celery (opt)
4 T chp parsley (opt)
Bean Salad
Mix
2 C each: cooked green beans, cooked wax beans (opt), garbanzos (chick peas), kidney
beans (rinse if using canned)
Add
1/2 C chp onion
1/2 C chp green pepper
Marinate 24 hours in
1/2 C oil
1/2 C vinegar
1/2 C sugar
1/2 t salt (or more to taste)
Stir occasionally.
Beet Salad
44
Salads, Salad Dressings, Pickles
Beet Salad Virginia Kramer
Simmer in water until tender
3/4 C beets, grated or sliced julienne
(or used canned beets)
Add water to beet juice to make 1 1/2 C. Heat to boiling and add to juice
1 pkg lemon jello
Add
1 1/2 T vinegar
1 t salt
Chill until partially set. Stir in
beets
2 T grated onion
2 T finely grated radishes
2 T sweet pickle relish
3/4 C chp celery or pechay stalk
Chill.
45
Salads, Salad Dressings, Pickles
Marinated Vegetable Salad Shelley Bailey
Combine in a bowl and stir to mix well
6 C total of cooked carrots and/or green beans
1 can garbanzo beans, drained
1 chp med onion
2 sm chp green peppers
Mix together in saucepan
3 T flour
2 t sugar
1 t salt
1/8 t pepper
Add and mix well. Bring to a boil stirring constantly.
1 C tomato sauce
1 C water
Dressing:
3-4 T salad dressing
slice of fresh ginger, chp fine
1/4 t onion salt (opt)
1 T vinegar
1 t sugar
pepper
47
Salads, Salad Dressings, Pickles
Pineapple Banana Frosted Salad Marge Moran Lou Hohulin
Dissolve in
2 C boiling water
2 pkg lemon jello
Add and chill until firm
1 C crushed pineapple, drained
3 large bananas, cut up
12 marshmallows (opt)
2 C cold water or 2 C 7-UP
Topping: Mix in saucepan
1/2 C sugar
2 T flour
2 T margarine (may omit and add 1 egg + 1 T flour)
1 C pineapple juice*
Add
1 well beaten egg
1/8 t salt
Cook over low heat until thick. Cool. Fold in 1 pkg whipped Dream Whip or 1/2 C
thoroughly chilled and whipped evap milk. Pour on jello and sprinkle with 1/4 C
sharp grated cheese or 3 T parmesan cheese.
*add water to make full cup if necessary.
48
Salads, Salad Dressings, Pickles
Frozen Fruit Salad Helen France
Dissolve in
1 C boiling water
1 pkg gelatin (strawberry, lemon, or orange)
dash salt
Drain can (8 3/4 oz) of pineapple tidbits and add 1/2 C of juice (add water if
necessary) to the jello.
Also add
1/4 C kalamansi juice
1/3 C mayonnaise or salad dressing
Blend well. Chill until thick. Fold in
2 sm cans (1 lg) sour cream*
1 med banana, diced
2 C canned fruit (a combination of pineapple tidbits and
tropical fruit cocktail is nice)
1/4 C diced maraschino cherries (opt)
Pour into 2 freezing trays or 1 loaf pan. Freeze until firm--4-5 hours or overnight.
Makes 4 1/2 cups or 8 servings.
*Sour cream may be made by adding 1-3 t kalamansi juice or vinegar to cream. Mix
well and let stand 10-20 minutes.
49
Salads, Salad Dressings, Pickles
Elna's Macaroni Salad Elna Serbo
4 C cooked macaroni
1 C cooked carrots, diced
1 C cooked chicken, cut in fine strips
1/2 C raisins
1 large can pineapple tidbits, drained
1 C diced cheese
1/2 C ground peanuts
1 C pickle relish
5 C salad dressing
Mix all ingredients and refrigerate for an hour or two. You may add diced apple to
blend the taste.
51
Salads, Salad Dressings, Pickles
Cold Pickled Beets Jacque Swaney
Cook until tender
2 qts beets
Skin, slice, and put in jars. Mix
3 T mustard
3 T salt
1 1/4 C brown sugar
1 1/2 C vinegar
1/4 C cold water
Pour over beets. Refrigerate. Ready to eat after 24 hours. Keeps well for several
weeks in refrigerator.
Pickled Pineapple
Mix
1 C water
2 C sugar
1 1/4 C white vinegar
2 T whole cloves*
1/3 t cinnamon
Boil about 15 minutes. Add
12 C fresh pineapple
Cook until tender or add cooked pineapple. Seal in jars or keep in refrigerator.
*If pickles are to be stored a long time, tie cloves in cheesecloth and remove to
prevent darkening.
Cucumber Pickles
Combine and mix well
4 qts sliced cucumbers (3 kilos)
6 med onions, sliced
2 green peppers, sliced
3 cloves garlic, sliced
1/3 C coarse salt
Cover with cracked ice, let stand 3 hours; drain. Combine and bring to a boil
5 C sugar
1 1/2 t tumeric
1 1/2 t celery seed
2 T mustard seed
3 C vinegar
Add cucumbers and bring to a boil. Put in sterilized jars. Makes 8 pints.
Pickled Mangoes
52
Salads, Salad Dressings, Pickles
Pickled Mangoes
Peel and cut into 1'' chunks
5-6 qts green mangoes
Make brine with
2 qt water
10 T salt
Change brine every three days for nine days and keep stirring them about in the
brine. Boil for 10 minutes in
2 qt vinegar
4 T peppercorns
6 T fresh ginger, chp
6 T whole cloves
4 T mustard seed
few flakes of mace
Strain and pour over mangoes in pickle jars.
53
Salads, Salad Dressings, Pickles
Mongo Bean Sprouts
Wash dry mongo beans and cover with water. Place in a dark place. Add a little
water occasionally to keep damp. Check at least two times a day, and change the
water to prevent souring.
Beans should be ready in two or three days. Pour into a basin of water. Agitate and
pour off skins. Cook in viand or chop suey or use raw in salads. Start small with only
a tablespoon or two or you'll have beans sprouting all over the place! 1 T dry beans is
enough for one person for two meals. Bean sprouts are very high in protein, vitamin
C, and iron.
Avocado-Yoghurt Dip
54
Salads, Salad Dressings, Pickles
Avocado-Yoghurt Dip
Combine
1 med ripe avocado
1/2 C plain yoghurt
1/2 t salt
1 t Worchestershire sauce
Serve with vegetables or Chippies.
Gently fold in
1 med tomato, finely chp
Cover and refrigerate until served. Can be used as a a salad dressing or dip.
55
Salads, Salad Dressings, Pickles
Etta Nyman's French Dressing Kay Pittman
Mix together
1 C oil
1/3 C vinegar
1 T Worchestershire sauce
1/4 C sugar
3 T catsup
1 t salt
1/2 T grated onion
1/2 t prepared mustard
This mixes best in a blender or use a tightly covered jar and shake well.
Avocado Dressing
Blend
1 T kalamansi juice
4 T evap milk
Add
1/2 t salt
1 t mustard
6 drops hot sauce
1 C strained avocado
Yield: about 1 1/3 C. Good with tomato or vegetable salads.
58
Salads, Salad Dressings, Pickles
59
Filipino Dishes
Filipino Dishes
There are so many really good Filipino cookbooks available on the market at
reasonable rates that we have not tried to include all the good recipes we have
sampled. In fact, we have included only a few. May we urge you to purchase a
separate Filipino cook book.
60
Filipino Dishes
Rellenong Bangus (Stuffed Milkfish) Dely Velasco
1 large deboned Milkfish (now available in the supermarket.) If you cannot
buy deboned, follow these instructions. Clean 1 large bangus, removing
the scales and gills, leaving the head and tail. Gently pound body of fish with rolling
pin until soft. Break spine near the tail and just below the head. Carefully pull out
skeletal bones from head opening (they will come off easily if the fish has been
pounded thoroughly). Turn fish shell inside out carefully, remove as much meat as
possible from skin without breaking it. Return shell to right position, marinate in 2 T
soy sauce, 3 T kalamansi juice. Set aside. Boil the fish meat for 5 minutes and
remove the bones (if you are cooking a boned bangus).
Heat
2 T cooking oil
Saute in the oil
1 clove chp garlic
2 T chp onions
2 T chp tomatoes, peeled
IN THAT ORDER
Add
1/4 C cooked pork, finely cut
When brown, add and cook for 10 minutes
Bangus meat
1/2 C frozen peas or canned peas without juice
1 sm box raisins
2 t soy sauce
salt to taste
Put all mixed ingredients inside the bangus skin passing it through the neck. Fry in
deep hot oil until brown. Garnish it with celery, sliced tomatoes and onion rings.
Slice the bangus for serving.
61
Filipino Dishes
Pancit Molo (Dumpling Soup) Dely Velasco
Combine for Filling
1/2 K ground pork
1 C chp shrimp
3 beaten eggs
1 t chp green onions
1 T patis
1/2 t salt
Place 1 tsp of this mixture in the center of
30-50 wonton wrappers (available at the supermarket)
Wrap and cover with a dry kitchen towel.
For Soup saute until light brown in
1 T margarine
1 clove garlic, minced
1 small chp onion
Add and bring to a boil
1 C cooked chp chicken meat
2 T patis
1 1/2 t salt
8 C chicken broth
Drop stuffed wontons in boiling broth. Add
1 C evaporated milk
Let simmer for 15 minutes and add
1/8 t pepper
1/2 t MSG
3 chp green onions (less the 1 t in filling)
Serve hot as a soup or merienda dish.
62
Filipino Dishes
Escabeche (Pickled Fried Fish) Dely Velasco
Rub all over with 6 sliced kalamansi
1 med size fish (talakitok, maya-maya or lapu-lapu)
Sprinkle fish with
1 t salt
Let it stand for 10-20 minutes. Fry fish until brown in
1/2 C cooking oil
Transfer to a serving dish and set aside.
Pour into pan
2 T cooking oil
Saute
2 cloves minced garlic
1 small sliced onion
1 T salt
1 T ginger strips
Add
1 small green pepper, seeded and cut into strips
5 pieces green beans, cut into strips
1 small carrot, cut into strips
Cook for 2 more minutes and then add
1/4 C vinegar
1/2 C water
1/4 C sugar
1 T soy sauce
2 T catsup
Bring to a boil and stir in
1 t cornstarch, dissolved in
2 T water
Cook until thick as gravy. Pour sauce over fish and serve.
63
Filipino Dishes
Escabecheng Isda (Fish) Diane Moore
Soak
1 K white tuna fish (lapu lapu, etc.)
for 30 minutes in
1 T kalamansi juice
2 T soy sauce
1 T salt
Fry the fish in oil until it is browned. Remove the fish from the pan.
Saute the following
3 cloves of garlic, mashed
2 onions, sliced
4 med tomatoes, sliced
3/4 of piece of med size ginger, sliced
1 med green pepper, diced
Mix, pour into pan and stir until mixture becomes thick
1 C water
1 T vinegar
1 T brown sugar
1 T soy sauce
1 T cornstarch
1 T kalamansi juice
1 t salt
If you like the sauce thin, reduce the cornstarch to 2 tsp. Add the fish and continue
to heat until the fish is warm. Serve over rice.
Menudo
64
Filipino Dishes
Menudo Mary Murray
Marinate
1 1/2 K pork, cut in small pieces in
1/3 C vinegar
1/4 C soy sauce
2 T sugar
When ready to cook add
1/2 clove garlic, crushed
3-4 fresh tomatoes, chp
1 bay leaf
1 t peppercorns
1 onion, sliced
Simmer until meat is tender. Add and simmer 2 minutes
4-5 sweet green peppers, cut in strips
Then add
2 C cooked peas, drained
Heat thoroughly and serve. Serves 6-8.
Lumpia
66
Filipino Dishes
Lumpia Linda Pittman
Mix together
1/2 K ground beef
1/2-1 t salt
1/4 t pepper
1/2 t Vetsin (MSG)
1/2 C chp onion
1 C chp cabbage and/or
1/4 C chp sinkamas and/or
1/4 C bean sprouts
Steam covered until meat is cooked. Cool. Wrap in lumpia wrappers in small rolls
and fry in deep fat (at least 1/2-1'' deep in frying pan).
Banana Lumpia
Cut in half lengthwise ripe saba (cooking bananas). Dip each half in a mixture of
brown sugar and cinnamon. Wrap each half in one lumpia wrapper. Fry until crisp.
Nice to serve on bamboo barbecue sticks.
Siopao
67
Filipino Dishes
Siopao Loida Torres
Dissolve
1 t sugar in
1 1/2 C lukewarm water
Add and set aside to soften
3 t dry yeast
Sift together
3 1/2-3 3/4 C flour
3 T BP
1/2 t salt
1/4 C sugar
Add softened yeast to half of flour mixture and blend well. Add
4 T shortening and remaining flour
Blend well. Knead on floured board until smooth. Divide dough in half and roll into 1
1/2'' wide strips. Cover with a damp cloth and let rest for 10 min. Prepare 2''
squares of brown paper. Set aside. Cut dough into desired pieces. Roll out or flatten
each piece and fill with prepared meat filling. With thumb and forefinger, gather
edges into pleats and seal at the center. Place a piece of brown paper under each
siopao to prevent sticking to the steamer. Let rest for 15 minutes Cover each layer of
steamer with cheesecloth and steam for 15-20 minutes, depending on size of siopao.
Siopao Filling
Mix together
2 C pork, cut up
4 T soy sauce
2 T Worchestershire sauce
2 bay leaves, crumbled
2 t sugar
1/4 t pepper
1/4 t cinnamon
2 1/2 C water
Bring mixture to a boil. Lower heat and simmer until pork is tender (about 30
minutes). When pork is tender, add
1 T flour dissolved in
1/2 C water
Continue to cook until mixture is thickened.
Basic Viand
69
Filipino Dishes
Basic Viand
Saute in about
1 T fat or oil
1 clove garlic, mashed
1 med onion, chp
Add and brown slightly
1/2 K ground beef, cut-up beef, pork, or chicken
Add
1/2 to 1 C water, depending on how much juice you like
1 med tomato, peeled and cut up (opt)
1 beef boullion cube or 1/2 Knorr chicken cube (opt)
Cover and simmer until the meat is tender, adding water as necessary. When meat
is tender, cut up 1/2 to 1 C of whatever vegetables you have on hand--cabbage and
green beans are good; you can also add carrots or green pepper or leftover
vegetables or pechay or kangkong, or okra, or sayote, or whatever. Add
salt and/or soy sauce to taste
Serve with rice.
Note: Add any leafy vegetables last as they cook more quickly and need only be
steamed about 5 minutes.
Sardine Viand
Follow recipe for basic viand above. Except omit chp tomato and add 1/2 to 1 small
can sardines (depending on how much you like them!) in place of the meat. You can
add the vegetables right away since the sardines are already cooked.
70
Filipino Dishes
Egg And Garlic Soup Eileen Ortega
Fry until golden brown*
2-3 cloves garlic in
1/2 T oil or margarine
Add and bring to a boil
2 C water
salt to taste
Turn down heat. To simmering liquid add one at a time
2 whole raw eggs (minus shell)
Simmer 3-4 min and serve. Serves 2.
*You may remove the fried garlic before adding the water.
Variation: Scramble the eggs slightly with a fork. Add to hot liquid stirring
constantly.
71
Filipino Dishes
72
Main Dishes, Casseroles, Sauces
Harvest Medley
73
Main Dishes, Casseroles, Sauces
Harvest Medley Barb Musgrove
Mix and shape into 1'' balls
1 1/2 lbs ground beef
1/2 C minced onion
3/4 C dry bread crumbs
1 T minced parsley (opt)
1 1/2 t salt
1/4 t crushed basil (opt)
1/8 t pepper
1 t Worchestershire sauce
1 egg
1/2 C milk
Brown in
1/3 C margarine
Remove from pan. Cook in margarine
1 med onion, sliced
Remove from pan. Repeat with each of the following and cook separately
1 green pepper, cut in 1/2'' pieces
3 eggplant, peeled and cubed
1/2 med squash, peeled and cubed
(For squash add small amount of water, cover till tender). Lightly mix vegetables,
meatballs, and
4 (or less) tomatoes, peeled and cut into 8ths
Pour into 2 qt casserole. Top with
1/4 C grated cheese
1/4 C bread crumbs (opt)
Bake 20-25 min at 350°. Great with corn bread. Serves 4-6.
Curried Rice
74
Main Dishes, Casseroles, Sauces
Curried Rice Natalie Earp
Melt in heavy skillet
3 T margarine
Add and cook slowly until tender
1 C chp onion
1/2 C chp green pepper
1/2 C raisins (opt)
Stir in and brown slightly
2 C uncooked rice
1 t salt
1/2 t pepper
1 t curry pwd
Encore Casserole
Brown together
1 med onion, chp
1 lb ground beef
Add and simmer
1 can tomato sauce
3/4 C water
1/2 t salt
1/2 t chili powder
1/8 t garlic powder or 1 clove, crushed
Cook and mix with meat in casserole
3/4 C noodles
Add
3/4 C corn or kidney beans (opt)
Top with
1/2 C grated cheese
Bake 30 minutes at 350°.
75
Main Dishes, Casseroles, Sauces
76
Main Dishes, Casseroles, Sauces
Dinner-In-One Hamburger (Or Tuna) Pie Marilou Weaver
Cut up
2 med onions
1 clove garlic
Saute in
1 T margarine or oil
Cut up and add
4 med potatoes
3 sm, 2 med or 1 lg carrot
1/2 C green beans
1 T green pepper (opt)
2 or 3 med tomatoes, peeled
2 C water
2 boullion cubes or 1 Knorr chicken cube
1/2 t onion salt*
1/4 t garlic salt*
1/2 t vetsin (MSG)
salt to taste
Simmer until almost cooked. Pour into unbaked pie shell.
Top with
1/2 lb cooked and seasoned hamburger.
Top hamburger with grated cheese. Cover with foil and bake at 400° for 20-25
minutes. (Uncover for last 5 minutes.)
Note: May substitute for water and fresh tomatoes
1 C water
1 sm can of tomatoes
Note: May also substitute tuna drained and flaked for ground beef.
*Substitute a little extra salt for the onion and garlic salt.
Hamburger-Potato Casserole
To
1/2 K hamburger
Add
1 boullion cube dissolved in
1/2 T boiling water
1 egg
1/2 t onion salt (opt)
pepper
Shape into thin patties. Brown lightly. Slice very thin
4 large (or 5 medium) peeled potatoes
Slice thin
3 med onions
Cook until almost done
3 slices of bacon
In greased baking dish, alternate hamburger, potatoes, and onions. Top with bacon;
pour 1 C boullion (1 C boiling water with 1 cube) and 1/2 t salt over casserole. Bake
covered 1 1/2 hours at 350°. Uncover last 15 minutes.
Beef Stew
77
Main Dishes, Casseroles, Sauces
Beef Stew Marilyn Smith
Saute in hot oil
2 cloves garlic, minced
1/2 t ginger, minced
Add and brown
2 lb beef (1/2 C per person minimum)
Salt and pepper
Add
1 chopped onion
2 t brown sugar
2 t vinegar
1/3 C soy sauce
Add water to cover meat and cook for an hour/pressure 15 minutes. Add potatoes,
beans, and carrots--cut up. No need to make gravy.
Hamburger-Corn Casserole
78
Main Dishes, Casseroles, Sauces
Hamburger-Corn Casserole
In ungreased 2 qt casserole place
3/4 C uncooked rice
Add
1/2 Knorr cube dissolved in
1 C boiling water
1/2 t salt
8 oz can tomato sauce
Add a layer of
1 C chp onion
1/2 C chp green pepper
Then add a layer of
1 lb hambuger
Sprinkle with
1 t salt
1/2 t MSG (vetsin)
Top with
1 can drained whole kernel corn
Add and pour over corn
2-3 t chili powder to
1 8 oz can tomato sauce
Top with 4 bacon slices; cover and bake in 375° oven for 1 hour. Uncover and bake
15 minutes longer or until rice is done. Makes 5-6 servings.
79
Main Dishes, Casseroles, Sauces
Pork And Noodle Casserole Lou Hohulin
Cut in small pieces and brown in a little oil
1 K pork
Add and cook in water to cover 1 hour
1 minced union
salt and pepper to taste
Cook and drain
1 pkg noodles
Add and pour into greased casserole
meat mixture
1 T chp green pepper
1/2 C chp celery or pechay stalk
1 can chicken rice soup or 2 C thin white sauce
1 can corn
Mix
1/2 C bread crumbs
2 T grated cheese
Top casserole with bread and cheese. Bake at 350° for 30-40 minutes
80
Main Dishes, Casseroles, Sauces
Chinese Style Hamburger Hash Lily Sutherland
Brown
1 lb hamburger in
2 T oil or shortening
Add
2 med onions, chp
1 C sliced celery (or pechay stalk or sinkamas)
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 1/2 C warm water
Stir in
1/2 C uncooked rice
1/4 C soy sauce
1/4 t pepper
Pour into greased casserole and bake covered 30 minutes at 350°. Remove cover and
continue baking 30 minutes. Top with crisp chow mein noodles and bake 15 minutes
more. (You may substitute crisp toasted pancit noodles for the chow mein noodles
but add only at the last minute or they get soft.)
Add
1 pkg chicken noodle soup* or 4 boullion cubes (2 if using
Knorr)
1 t Worchestershire sauce
1/2 t onion salt (opt)
salt and pepper to taste
Add any or all of the following leftovers: cut-up beef, pork or chicken, gravy,
spaghetti, cooked vegetables, coleslaw (without pineapple of course), vegetable salad,
viand. In fact, you can add anything except leftover eggs or fish. If you add all of the
preceding in large amounts, you'd better double the first part of the recipe. Simmer
15-20 minutes.
*pork or beef noodle OK too.
82
Main Dishes, Casseroles, Sauces
Hamburger (Or Tuna) Roll Anne Pallesen
Brown and cook
1/2 K hamburger*
1/2 t salt
Add
4 T salad dressing
1 T Worchestershire sauce
1 T catsup
2 T finely chp pickles
3 T finely chp celery or other vegetable
Pastry: Cut in together
2 C flour
3/4 C margarine
Add enough water to make a stiff dough. Roll pastry out to 2 rectangular sheets.
Spread meat mixture over and roll up; seal ends. Glaze with milk. Bake at 450° for
10 minutes. Reduce heat to 350° and bake 20 minutes more.
*May substitute 2 cans tuna, drained and flaked for the hamburger.
83
Main Dishes, Casseroles, Sauces
Tuna Puff Sandwiches Marilyn Smith
1 6 1/2 oz can tuna
1 t Worcestershire sauce
1 T green pepper, chp
1/2 t mustard
1 t chp onion
1/4 c salad dressing
Mix together and spread on
6 half humburger buns
Place on top of each spread bun
tomato slice
Top with a mixture of
1/2 C salad dressing
1/2 C shredded cheese
Broil until top mixture is slightly brown or in 350° oven 1/2 hour.
Cover with
mashed potatoes.
Place on top of potatoes a layer of
grated cheese
Season with salt as desired. Bake at 350° for 45 min-1 hour until heated through.
*May substitute cream sauce with chicken boullion cube (see index) but increase
flour to 1 1/2 T.
Sweet-Sour Tuna
85
Main Dishes, Casseroles, Sauces
Sweet-Sour Tuna
Drain
1 #2 can pineapple chunks (save liquid)
Combine
1/4 C sugar
2 T cornstarch
Stir in
1/2 Knorr chicken cube dissolved in
1 C hot water
Add and cook until mixture thicken
reserved pineapple juice
2 T vinegar
2 t soy sauce
1/2 t salt
1 sm piece finely chp ginger (opt)
Add
pineapple chunks
2 C green pepper strips
2 cans drained tuna, broken in chunks
2 T margarine
Heat for 5 minutes stirring occasionally. Serves 6-8.
Sardine Savory
86
Main Dishes, Casseroles, Sauces
Sardine Savory New Zealand
Beat well
2 eggs
Add
1 small can sardines in oil, drained
1 t margarine
2 t Worchestershire sauce
1/2 t kalamansi juice
1/2 t nutmeg
pinch of salt
Cook slowly till mixture thickens. Cool slightly. Add
1 T evap milk
Serve on hot toast.
Top with
1/4 K cooked ground beef
1 diced green pepper
1 diced onion
(1 C grated cheese sprinkled on top is also good.) Bake 30 min (or until crust is set)
at 350°. Serve with favorite taco sauce and salad.
87
Main Dishes, Casseroles, Sauces
88
Main Dishes, Casseroles, Sauces
Baked Macaroni And Cheese Linda Pittman
Cook until tender in salted water
2 C macaroni
In the meantime, prepare
1 1/4 C cheese, diced or grated
Beat
2 eggs
Add to eggs
3 C milk
In a greased casserole, put layers of macaroni and cheese. Sprinkle each layer with
salt and pepper. Dot with 2 T margarine or oil. Pour milk mixture over casserole.
Sprinkle with paprika, if desired. Bake at 350° until golden. (To speed things up, use
hot milk.)
Special Spaghetti
89
Main Dishes, Casseroles, Sauces
Special Spaghetti Dely Velasco
Cook according to directions and drain
1 small pkg spaghetti
Blend together
2 C shredded cooked chicken
2 C grated cheese
1/4 C whole tomatoes, chp
1 C tomato sauce
salt and pepper to taste
4 hard boiled eggs, chp
1 1/2-1 3/4 C chicken stock
2 T onion, chp
Add spaghetti. Put in greased baking dish. Sprinkle top with
3/4 C grated cheese
Bake in 350° oven 20-30 minutes until cheese melts. Serve with garlic bread.
Lasagne Noodles
Combine and mix well
1 C flour
2 egg whites
1/4 t salt
Add small portions of water until dough forms a soft ball. Divide dough into 2
sections. Roll each half into a rectangle 1/4'' thick on a floured board. Cut into strips
2'' wide and 4-6'' long. Cook noodles in 2 qts salted water 3-5 minutes. Use as you
would regular lasagne noodles. For a 9''x13'' pan you will need a double recipe.
Lasagne
90
Main Dishes, Casseroles, Sauces
Lasagne Bobie McKaughan
Brown
1 lb ground beef
Add
1 t MSG (vetsin)
3/4 t salt
1/8 t pepper
1 t basil
1/2 t oregano
1 small onion, chp
Mix together and add
2 8 oz can tomato sauce
Water may be added if sauce is too thick or needs to be stretched further. Bring to
boil. Reduce heat and simmer 20 minutes.
Cook according to package directions
1 8 oz pkg lasagne noodles
Prepare if necessary
1 lb cheese (any or all of the following: cottage, parmesan, sliced mozarella, grated
cheddar)
In a 9''x13'' baking dish alternate layers of
beef mixture
noodles
cheeses
Begin and end with beef mixture. Bake in 375° oven for 20 minutes.
Opt: During the last 5 minutes arrange slices of mozzarella or cheddar cheese on
top. Heat until cheese is slightly melted. Makes 6-8 servings.
Note: Sauce tends to get soupier as lasagne bakes.
Note: Allowing lasagne to cool for 5-10 minutes before serving will result in neater
servings.
Tortillas
91
Main Dishes, Casseroles, Sauces
Tortillas Jean Kemp
Combine
1 C flour
1/2 C corn meal
1 egg
1/3-1/2 C water
1 T shortening
1/2 t salt
1/4 t BP
Mix ingredients together until they clean the bowl. Divide into 12 pieces and roll out
very thin on floured board. (Use lots of flour.) Pre-cook on a moderately hot
ungreased griddle for about 30 seconds on each side.
Tortillas
Combine together
1 C flour, sifted
1/2 C corn meal
1/4 t salt
1 egg
1 1/2 C cold water
Beat until smooth. Spoon 3 T batter onto a mod hot ungreased griddle to make a
very thin 6'' pancake. Turn tortillas when edges begin to look dry, not brown. Bake
other side; keep warm in covered pan. Makes 12 tortillas.
92
Main Dishes, Casseroles, Sauces
Texas Hash
Saute in large, deep, covered skillet or rice pot
2 onions, chp
1 C diced green pepper (less if you don't like it!)
3 T fat or oil
Add and stir to break meat
1/2 K ground beef
Add
1 #2 can whole tomatoes
1 1/4 t chili pwd
1/8 t pepper
1 C water
1 C rice
1 T salt (1 t salt plus 1 Knorr cube)
Dissolved in
1 T boiling water
Cover and simmer about 20 min or until rice is tender.
German Pizza
94
Main Dishes, Casseroles, Sauces
German Pizza Jacque Swaney
Slice
4 potatoes (boiled in skins, cooled and peeled)
Fry with
1/4-1/2 C chp onions
Add, cover and heat through over low heat
1 lb pre-cooked hamburger (or leftover roast) salted to taste
Add, cover and keep cooking until eggs are set
3-4 beaten eggs
salt to taste
Then add, cover and cook until cheese melts
1/4-1/2 C grated cheese.
Serve hot.
95
Main Dishes, Casseroles, Sauces
“A-1” Barbecue Sauce Marilou Weaver
(Good with meats, lumpia, etc.)
Mix together and bring to a boil
1 C catsup
1/4 t cloves
1 T vinegar
2 t Worchestershire Sauce
dash pepper
2 t hot chili sauce or 1/4 t hot sauce
1/4 C onion, chp fine
Remove from heat. Keeps well in refrigerator.
96
Main Dishes, Casseroles, Sauces
Cheese Sauce (for baked potatoes) Jean Kemp
Soften to room temperature
1/2 C margarine
Add and beat only enough to mix
2 C grated cheddar cheese
Spaghetti Sauce
Saute in
3 T oil
1/2 C chp onion
1 clove minced garlic
Add
1 can whole tomatoes
1 can tomato sauce
1 can tomato paste
1 C water
1 t Worchestershire sauce
1 med bay leaf (opt)
1/2 t oregano
2 t salt
1/4 t pepper
Simmer over low heat 1 hour. If desired, 1 lb ground beef may be added to onions
and garlic and browned before tomatoes, etc. are added.
Pizza Sauce
97
Main Dishes, Casseroles, Sauces
Pizza Sauce
Saute in
2 T oil
1 med onion, chp
Add
3 C tomato sauce
1/2 t sugar
1 1/2 t brown sugar
1/2 t salt
1/4-1/2 t oregano
1 Knorr cube dissolved in
1 T boiling water
3-4 cloves of garlic, minced
Simmer sauce until thick. Cool thoroughly before spreading on pizza dough. Bake
pizza.
Tartar Sauce
Mix together
1/2 C salad dressing or mayonnaise
1 T pickle relish
juice of 1-2 kalamansi or 1 t vinegar
1/2 T minced onion (opt)
98
Main Dishes, Casseroles, Sauces
99
Meat, Poultry, Fish
Meatball Stroganoff
100
Meat, Poultry, Fish
Meatball Stroganoff Jan King
(A meat extender recipe)
Grind in meat grinder using fine cutter
1 C cooked soybeans
Combine with and mix completely
1/2 K ground beef
Add and form into balls
1/2 C bread crumbs
1 t oregano leaves
1 T parsley flakes
1 clove minced garlic
1 t salt
dash pepper
2 eggs, beaten
Makes about 30 walnut size. (Without soybeans makes about 20.) Brown meatballs
in oil on all sides in a large, heavy skillet. Remove from pan into serving dish.* Saute
1 onion, sliced in rings
4-6 pieces mushrooms, sliced
1 clove minced garlic
Remove from pan and place on top of meatballs. Dissolve
1 Knorr beef cube in
1 C boiling water
Add and pour into skillet with pan drippings
2 T tomato paste
Bring to boil. Shake together in jar
3 T flour
1 C cold water
Pour quickly into skillet and stir until thickened. Add and stir until heated through
1/2-2/3 C sour cream or yoghurt
Pour over meatballs and vegetables. Serve over parsleyed rice, browned rice with
pimento, or noodles with caraway seed.
* May be done ahead. If so, add meatballs to sauce to reheat before adding yoghurt.
Remove meatballs, then add yoghurt.
Beef Stroganoff
101
Meat, Poultry, Fish
Beef Stroganoff Carolyn Dale
Marinade
2 T soy
2 T honey
2 T vinegar
1 T fresh grated ginger or 1/2 t pwd. ginger
1/4 t garlic pwd. or 2 cloves fresh, minced
1/4 C salad oil
In the mor ning: Put 1/2-3/4 K beef*, sliced thin, in marinade. If time is limited
marinate at least 1 hour.
Then brown meat in a little oil and add
1 C water
1 beef Knorr cube
India Chicken
102
Meat, Poultry, Fish
India Chicken Marilyn Smith
Coat with flour and brown in oil or just put in pot
chicken pieces
Add and saute until transparent
chp onion
minced garlic
Add
1 can tomatoes or tomato sauce
1 C sour milk or yoghurt
Add
1 t salt
1/2 t ginger
1/8 t pepper
1/8 t chili pwd
Cover and cook over low heat until done. If desired, remove chicken and thicken
sauce with flour. Stir in
1/2 C coarsely chopped cashew nuts (opt)
Serve over cooked rice.
1 C raisins (opt)
2 1/2 T poultry seasoning (or to taste)
Barbecued Pork
103
Meat, Poultry, Fish
Barbecued Pork Marilyn Smith
Cook in water until done
1 lb pork
1 chp onion
Shred meat and keep enough broth to make sauce thin. Add
1/4 C brown sugar
1 can tomato sauce or 1/2 C catsup
2 T mustard
2 T vinegar
1 t cinnamon
1/2 t salt or 2 T soy sauce
pinch of allspice
Cook until sauce and meat are well blended. Can add more broth.
104
Meat, Poultry, Fish
Alice Maryott"S Chicken Marilyn Smith
Fry in oil
2 cloves garlic
Flour and brown chicken in oil (opt)
Place in pot with water
chicken
onion
celery leaves
1/4 C soy souce
bay leaf
curry powder
salt
Good gravy without adding anything. Simmer 1/2 hour or so.
105
Meat, Poultry, Fish
Mother Smith's Swiss Steak Marilyn Smith
Cut into serving pieces
round steak
Flour and brown in oil. Add
1 chp onion
1-2 C water
Cook two hours or 15 minutes in pressure cooker. Add some soy sauce.
Swiss Steak
106
Meat, Poultry, Fish
Swiss Steak Judy Carlson
Using mallet, pound
1/2 C flour
1 t salt into
2 lbs thinly sliced beef
Brown meat in
3 T oil or shortening
Reduce heat and add
1 boullion cube in 1/2 C hot water
1 C tap water
1/4 C catsup
1 t prepared mustard
1 med onion, sliced
Simmer, covered 1 1/2 hours adding water as necessary.
107
Meat, Poultry, Fish
Gourmet Ground Beef
To improve the flavor of almost any ground beef recipe.
To
1/2 K gr beef
Add the following before cooking
1 egg
1/2 Knorr cube dissolved in a little
boiling water
1 T Worchestershire sauce
1/2 t vetsin
1/4 t pepper
1 T chp onion
1 T chp green pepper
Meat Marinade
Combine and mix well
1/2 C salad oil
1/4 C kalamansi juice (vinegar, if necessary)
1 t salt
1 t crushed oregano
1/2 t coarse pepper
1 clove garlic, minced
Yields 3/4 C. Good for tenderizing and for flavoring. Use for pork or beef chunks.
108
Meat, Poultry, Fish
Five Hour Stew Jean Kemp
DO NOT BROWN MEAT
Dump the following raw in a large casserole or roaster and bake covered at
275° for 5 hours. (Or simmer over very low heat in a Dutch oven on top of the stove.)
1 K stew meat
1 lg carrot, cut in lg pieces
2 med potatoes, quartered
2 t salt
1 can cream of chicken or mushroom soup
1 soup can water
Swedish Meatballs
Soak 5 minutes
1 1/2 C soft bread crumbs in
1 C milk
Cook till tender
1/2 C chp onion in
1 T margarine
Mix together
1/2 K gr beef, crumb mixture, onion
1 egg
1 1/2 t salt
dash of pepper
1/8 t each, grd ginger, nutmeg
109
Meat, Poultry, Fish
Cabbage Rolls Supreme Marilou Weaver
Follow “Gourmet Beef” recipe for 1/2 K ground pork or ground beef.
Remove carefully and boil until limp
about 10 leaves from head of cabbage
To each leaf add
1 T of meat
1 t grated cheese
1 t chp onion
Roll and secure with toothpick. Put in frying pan and add
1 can tomato sauce
1 C water
1 beef or chicken boullion cube
1/2 t onion salt
1/4 t garlic salt (opt)
1/2 t vetsin
1/2 T Worchestershire sauce
salt to taste
1/4 C grated cheese (opt)
Simmer about 30 minutes. Serve with rice.
110
Meat, Poultry, Fish
Cheese Meat Balls
Mix and form into balls
1/2 K hamburger
1 egg
1/4 C minced onion
1 C shredded cheese
2 T flour
1/2 t salt
Brown in a little oil and remove from pan.
For sauce, saute
1/2 T margarine (if needed)
1/2 C onion, chp
Add
1 C catsup or tomato sauce
1 C water
1/4 C chp celery or chp pechay stalk (not leaves)
1/2 C milk
1/2 C shredded cheese
salt, pepper, sugar to taste
Add meat balls and simmer 10 minutes. Serve on spaghetti or noodles.
111
Meat, Poultry, Fish
Quick 'N Easy Meat Loaf Marilou Weaver
To
1/4 C cooked cold rice or 1/4 C cracker or bread crumbs
Add
1 egg
1 T Worchestershire sauce
1/2 t chili powder
1/2 Knorr cube dissolved in
1 T hot water
1/4 t salt
1 sm onion, chp
1 clove garlic, minced
Add mixture to
1/2 K hamburger
Shape into loaf and bake at 350° for 1 hour. Or brown on both sides in heavy skillet,
add 1/4 C water, cover and steam over low heat 30-40 minutes. (Add a few peeled,
sliced potatoes and carrots before covering to complete your meal.) This is a good
recipe to double for family size meals. If doubling, shape into 2 loaves before cooking.
Serves 4.
Cheeseburger Pie
Lightly brown
1 lb ground beef
Add
1/2 C evap milk
1/3 C fine dry bread crumbs or cracker crumbs
1/2 C catsup
1/4 C chp onion
1/2 t oregano
3/4 t salt
1/8 t pepper
Prepare pastry for 8'' pie pan. To uncooked pie crust add meat mixture. Bake at 350°
for 35-40 minutes. Toss
1 C shredded American cheese* with
1 t Worchestershire sauce
Put on top of pie and bake 10 minutes more or until cheese is melted. Remove from
oven and garnish with pickle slices or serve it as is.
*Mozzarella is even better, or you can use Cheese Whiz, but don't try to toss it with
anything!
Sloppy Joes
112
Meat, Poultry, Fish
Sloppy Joes
Brown until it loses its red color
1/2 K gr beef in
1 T shortening
Add
1 C finely chp onion
1 T sugar
2 T prepared mustard
1 T vinegar
1 t salt
1/2 t cloves
1 C catsup
1 C finely chp green pepper
garlic to taste
Simmer covered about 30 minutes; serve on split toasted buns or toasted bread.
Serves 4-6.
Curried Beef
Saute in
1 1/2 T oil
1 med onion, chp
1 clove garlic, minced
Add and cook 1 minute
1 1/2 t curry powder
Add
1 1/2 lbs cubed beef
1 peeled diced tomato
2 t salt
2 t sugar
Mix and add
2 T cornstarch
2 C water
Simmer until beef is cooked. Serve over rice with the following condiments: Chp hard
cooked egg, fresh grated coconut, raisins, sliced bananas, chp peanuts.
Barbecued Franks
113
Meat, Poultry, Fish
Barbecued Franks Barb Musgrove
Brown in
3 T shortening
1/3 C chp onion
1/3 C chp celery or pechay stalk
1/2 clove garlic, minced
Stir in and simmer a few minutes
1 can tomato soup (or tomato veg. or other kind, or
1 sm can tomato sauce + 1/2 can water)
2 T brown sugar
2 T Worchestershire sauce
2 T vinegar
2 t prepared mustard
4 drops tabasco or other hot sauce
Add, cover and simmer 20 minutes
1 lb franks
Serve over rice.
Curried Hamburger
114
Meat, Poultry, Fish
Curried Hamburger Helen France
Saute in
2 T margarine
4 med onions, chp
1 clove garlic, minced
Add and brown
1 lb hamburger (1/2 K)
Stir in
1 T flour
4 T raisins
1/4 C chp peanuts or cashews
1 t ginger pwd or fresh minced
3 t curry powder
1 beef (1/2 Knorr) boullion cube
1 1/2 C or more water
Stir until thickened. Add
1 C cooked peas or cut-up green beans
salt and pepper to taste
Serve over hot rice. Serves 4-6.
115
Meat, Poultry, Fish
Corned Beef Cutlets
Mix and set aside
1 beaten egg
1 1/2 C bread crumbs
Melt
2 T margarine
Blend in
2 T flour
Add, stirring constantly
1/2 C milk
Cook until thick. Remove from heat. Add
1 small can of corned beef
1/2 T Worchestershire sauce
1 t salt
pepper
bread and egg mixture
Mix well and shape into patties. Refrigerate at least 2 hours. Dip in
beaten egg
Then in
cracker crumbs
Fry in a little fat or margarine. Yield: about 10 medium patties.
Note: These are good to make on Saturday and fry for Sunday night supper. Quick
and easy and good with soup or salad. Serve with a mixture of catsup and pickle
relish if you like, or serve with salad dressing mixed with a little pickle relish and
minced onion.
Sausage Casserole
116
Meat, Poultry, Fish
Sausage Casserole Carol Brock
In an ungreased casserole, layer
potatoes, sliced
carrots, sliced
onions, sliced
1/4 C uncooked rice
carrots, potatoes, etc.
Season with salt and pepper while layering. Arrange sausage on top.
Pour over
1 can tomato sauce or soup
1 can water (more if using tomato sauce)
Bake at 350° about 1 1/2 - 2 hours covered until vegetables are tender. Uncover last
1/2 hour.
117
Meat, Poultry, Fish
Pork Chops And Stuffing Gayle Worley
Lightly brown
4 pork chops
Pour off excess drippings then saute
2 T chp onion
1/4 C chp celery (opt)
1/4 C melted margarine
Add
1/4 C water
1/2-1 t poultry seasoning
1/4 t sage
Toss with
3 C soft bread cubes
Mound dressing on top of each pork chop. Pour over chops and stuffing
1/2 pkg Knorr cream of mushroom soup (made according to
directions on pkg)
Cover with foil. Bake 1 1/4 hrs at 350°.
118
Meat, Poultry, Fish
Barbecued Pork Or Chicken Mary Murray
Marinate for 1/2 hr
1 K pork cut up (or 1 med chicken cut in pieces)
In
1/2 C vinegar
1 C water
1/2 C soy sauce
1 sliced onion
3 small hot peppers
1/2 t black pepper
juice of 15 kalamansi
5 T sugar
1 t salt
1/2 t vetsin
1 clove garlic, crushed
Fry or barbecue over open fire.
119
Meat, Poultry, Fish
Savory Chope En Brochette Barb Musgrove
(Grilled Pork and Kamote)
Peel, cook in water and drain
8 kamote
1-3 T brown sugar
Combine
1 t Worchestershire sauce
1 T kalamansi juice or lemon
1/2 t pwd ginger or crushed fresh
1/2 t salt
1/8 t pepper
1/4 t rosemary, crushed or oregano
Marinate in mixture 1 hour or more
4-6 pork chops
Broil meat about 6 inches from heat for about 10 minutes on each side. Broil kamote
about 6 min on each side. Use oven broiler or outdoor grill.
120
Meat, Poultry, Fish
Party Bake Pork Chops Barb Musgrove
Brown
4 pork chops or 1/2 K pork slices
Top each slice or chop with
1 slice onion
1 T uncooked rice
Cover with
1 can (1 lb 13 oz) whole tomatoes and juice
1/2-1 t salt*
Cover tightly and simmer over low heat or bake in foil covered baking dish at 350° for
1 1/2 hours.
*If desired, omit salt. Add 1 boullion cube (1/2 if using Knorr chicken cubes)
dissolved in 1 T hot water and mixed with tomatoes.
121
Meat, Poultry, Fish
Crispy Baked Chicken Dely Velasco
Wash, pat dry and cut up
1 med chicken
Melt in baking pan in oven
1/4 C shortening
1/4 C margarine
Mix
1/2 C flour
1 t salt
1 t paprika
1/4 t pepper
Coat chicken pieces with dry mixture. Place chicken skin side down in melted
shortening and margarine. Bake at 425° for 20-30 minutes. Turn chicken, bake 20-
30 minutes more (depending on size of pieces) till tender.
122
Meat, Poultry, Fish
Chicken & Dressing Casserole Willie Grable
Stew until tender
1 large chicken (or 2 small, or pieces) in 3-4 C water
Cool and remove all bone and skin and cut up if desired, or just leave in large pieces.
Set aside, save broth. Prepare
8 C bread cubes
Saute in
1-2 T margarine
2 large stalks celery (opt)
1 large onion, chp fine
Add and cook slightly, stirring
7 C bread cubes (reserving 1 C)
1 t salt
pepper
1 t poultry seasoning or 1 t sage
Dampen bread with some of chicken broth. Set aside.
For sauce, melt
3/4 C margarine
Blend in
3/4 C flour
Add and cook until thick
3 1/2 C broth (use boullion + water if needed)
1 C milk
2 t salt
Butter a large casserole, put in bread mixture, 1/2 of sauce mixture, then chicken
pieces, rest of sauce. Cover with remaining 1 C bread cubes. Bake at 350° for 25
minutes (uncovered).
Chicken Casserole
123
Meat, Poultry, Fish
Chicken Casserole Jean Kemp
Mix in a large bowl
2 C diced cooked chicken
1 C sliced celery
2 T chp onion
1/4 - 1/2 C cashews
1 1/2 C cooked rice
1 can cream of chicken soup
1/2 t salt
1/4 t pepper
1 T kalamansi juice
Combine and add to chicken mixture
3/4 C mayonnaise or salad dressing
1/4 C water
Gently stir in
3 hard cooked eggs, sliced
Turn into greased 9'' square pan. Bake at 375° for 20-30 minutes or until bubbly. Put
2 C crushed potato chips on top during last few minutes, or use buttered bread
crumbs.
124
Meat, Poultry, Fish
Imperial Chicken Or Fish Shirley Cottle
Wash and dry
3 lbs cut-up chicken or fish fillets (2-3 lbs)
Coat pieces with
1/3 C melted margarine
Roll in
1 C fine cracker crumbs
1/4 C parmesan cheese
2 T chp parsley (opt)
1/4 t garlic (opt)
1 t salt
1/4 t pepper
Bake skin side up uncovered at 375° for 20-50 minutes.(Shorter time for fish)
Note: Fresh fish is especially good if marinated in kalamansi juice before dipping in
seasoned flour and frying.
Note: This is good even without the cheese, but better with it.
125
Meat, Poultry, Fish
Chicken Pot Pie Carol Brock
Cut and wash 5 1/2 lb chicken (I use 3 or 4 lbs). Remove skin. Simmer
chicken with following ingredients for 1-2 hours until meat falls from
bones
1/2 med onion
4-5 C water
celery tops or celery salt
parsley
1 1/2 t salt or 2 Knorr chicken cubes
1 t vetsin (MSG)
1 t rosemary or sage
1/4-1 t black pepper
Remove chicken from bones when cool. Strain stock (broth) and add water to make 4
C. Cook 20 min
1 med onion, chp
3-6 carrots, cut up fine
3-4 potatoes, cut up
1 pkg frozen peas or 1/2 C cut-up green beans
Add paste of
1/2 C flour
1 t salt
1/8 t pepper
1/2 C milk
Stir into stock mixture. Stir constantly and bring to a boil. Add chicken and place in
a casserole. Cover with biscuit dough. Sift
1 C flour
1 1/2 t BP
1/4 t salt
Add at once stirring quickly with a fork until dough stiffens
3 T margarine
1/3 C milk
Turn dough onto lightly floured board and knead half a dozen times and roll out to fit
top of casserole 1/4'' thick. Put chicken and vegetables in casserole dish. Cover with
dough. Cut slits into pastry to allow steam to escape. Bake at 450° for 20-30 minutes
or until crust is golden brown and chicken mixture is bubbly.
126
Meat, Poultry, Fish
Lazy Lady's Chicken Ginataan Felicia Brichoux
Blend together in a blender
1 C water
1/4 of a mature coconut, cut in cubes
(no need to remove brown skin, only shell)
Repeat until you have a total of
4 C water
1 mature coconut
Squeeze coconut well with your hands to remove the thick white milky liquid that
forms. Discard pulp. Simmer the liquid, plus
2 t garlic salt or 1-2 cloves garlic, finely chp
1 chicken, cut into pieces
Until chicken is tender. (May use pressure cooker.) Salt to taste. Serve with rice.
Fruit salad and green beans are good with this. (Unlazy ladies can grate the coconut
by hand!)
127
Meat, Poultry, Fish
Party Tuna Loaf Marilou Weaver
Mix together
2 cans tuna, drained, flaked
2 C fine bread cubes
1 t salt
2 T chp onion
2 T melted margarine
1 T kalamansi juice
Add and mix well
1/2 C evap milk
1 egg
2 T chp green pepper (opt)
Pour into greased loaf pan.
Tuna Loaf
Mix
1 C bread crumbs
1 egg
2 T milk
Add and mix well
1/4 Knorr chicken cube dissolved in
1 T hot water
1 t Worchestershire sauce
2 T or 1/8 C chp onion
1 can drained, flaked tuna
Pour into greased baking pan. Bake 50-60 minutes at 350°. May top with quick-melt
cheese during last few minutes.
1 t chili powder
1/2 t salt
Bring to a boil stirring constantly. Reduce heat, simmer 7 minutes. Serve with hot
rice, spaghetti, or hot buttered noodles.
Tuna Fritters
129
Meat, Poultry, Fish
Tuna Fritters
Mix together
1 1/2 C cooked rice
1/2 t salt
1 can tuna, drained and flaked
1/4 C milk
1/2 t onion salt or 1 T chp onion
1/2 t Worchestershire sauce
2 egg yolks
2 T flour
1/8 t pepper
Fold in
2 stiffly beaten egg whites
Drop by tablespoon into deep hot fat; fry until golden brown. Drain well. Good with
catsup or Catsup Plus Sauce (see index).
Steamed Fish
130
Meat, Poultry, Fish
Steamed Fish Molly Johnson
In a deep pan put
1/2 C oil
1/2-1 C water
Add
1/2 t Worchestershire sauce
chp onion
garlic (opt)
Add
1 K fresh or frozen fish (tangigui or lapu-lapu is good)
Steam over medium heat 15-20 minutes. Pour off excess fluids. Add kalamansi juice.
Mackerelettes
Drain into measuring cup
1 large can mackerel-in-oil
Set juice aside. Bone and skin mackerel. Add
1 egg and mix well
1/4 C flour and mix well
pepper to taste (NO salt)
To 1/2 C mackerel juice, add 1 heaping t BP
Beat juice with a fork until it foams up. Add to mackerel. Drop by spoonful into deep
hot fat and cook until golden. Drain well. Serve with Catsup Plus sauce (see index).
Mackerel Loaf
131
Meat, Poultry, Fish
Mackerel Loaf Carol Brock
Mix together
2 eggs, beaten
1 15 oz tin mackerel (boned and skinned)
3/4 C cracker crumbs
1/2 C milk
1/4 C diced celery (opt)
1/2 t salt
dash pepper
2 t kalamansi juice
2 t melted margarine
1/2 chp onion
Put in greased loaf pan. Bake at 375° for 40 minutes.
132
Meat, Poultry, Fish
133
Breads, Cereals
Breads, Cereals
Master Mix Purdue University
Mix together
5 lb all purpose flour
2 1/2 C dry milk solids
3/4 C double acting BP
3 T salt
2 T cream of tartar
1/2 C sugar
Cut in
2 lb vegetable shortening (Lady's Choice is good)
Mixture should look like coarse cornmeal. Store at room temp in one large tightly
covered container such as 1 giant canister (Tupper) or 2 Econo canisters or even 2
five lb milk cans.
Note: 1 lb flour = 4 C flour
1 lb shortening = 2 C shortening
This mix can be used for cookies, muffins, chocolate and yellow cake, pancakes,
waffles, coffee cakes, gingerbread and biscuits. Also can be substituted for Bisquick
or when recipes call for a biscuit mix. Keeps very well.
Dumplings
Mix with fork
2 C Bisquick or master mix
3/4 C milk
Spoon onto boiling stew. Cook over low heat 10 min uncovered, 10 min covered.
Makes 10-12 dumplings.
Note: Stew should be boiling when dumplings are dropped; the steam helps them to
rise. Drop dough onto meat or vegetables, not into the liquid, to avoid absorption of
moisture from the stew. To drop dumpling dough easily, dip spoon into broth each
time before spooning dough. Use rubber scraper to slide dough from spoon.
Shortcake
Mix
2 C Bisquick or master mix
3/4 C evap milk or 1/2 C milk plus 1/4 C melted margarine
2 T sugar (opt)
Beat vigorously with a fork for 20 strokes. Knead 8-10 times on lightly floured board.
Roll dough 1/2'' thick and cut with floured 3'' cutter (a glass will do). Bake on
ungreased baking sheet at 450° for 10 min.
134
Breads, Cereals
Welsh Griddle Cakes via Joyce HoffDavid Hortop
(Good in place of coffee cake)
Cream
2/3 C shortening
1/2 C sugar
Sift in and mix
2 C flour
2 t BP
Add
1/2 C raisins
Mix in just enough milk so mixture will adhere when pressed (not more than 3 oz or
6 T). Form into balls and pat into cakes about 2'' by 1/4'' thick. Press onto floured
griddle and cook until well browned, then turn and brown other side. Should be flat
and firm--tap with spatula to see if they're done.
Cinnamon Roll
Beat
1 egg
Add
3 C Bisquick or master mix
3/4 C milk
Stir to make soft dough. Turn onto lightly floured board. Knead lightly, just until
smooth. Pat or roll out into a 10''x8'' rectangle. Spread with 2 T softened margarine.
Sprinkle with 1/4 C brown sugar and 2 t cinnamon. Roll up tightly beginning at wide
side. Seal well by pinching edge of dough into roll. Place sealed side down on
ungreased baking sheet. Make cuts with scissors almost through roll at intervals of
1''. Bake at 400° for 20 min. While warm, glaze top with mixture of 1/4 C
confectioners (pwd) sugar and 2 T warm water. Makes 10-12 slices.
3 T oil
2 C mix
*2 C wheat flour can be used with 4 C white flour.
Favorite Pancakes
135
Breads, Cereals
Favorite Pancakes
Sift into a bowl
2 C flour
2 T sugar
4 t BP
1 t salt
In a separate bowl combine
2 eggs beaten
1 1/2 C milk
1/4 C oil or melted shortening
Add liquid ingredients to dry ingredients. Stir quickly only until just blended. DO NOT
BEAT.
Variations: To 1 recipe above, add
Banana Pancakes
3/4 to 1 C mashed ripe bananas
1/2 T kalamansi juice
2 T sugar
Good sprinkled with pwd sugar
Cheese and Bacon Pancakes
1/2 C grated sharp cheese and crisp bacon crumbled. Good with applesauce (see Index
for "mock applesauce" or banana sauce.)
Pineapple Pancakes
Instead of milk use pineapple juice (or water if not enough juice) and add milk powder to
dry ingredients. When batter is ready, add about 1 C well-drained chunks or crushed
pineapple.
Raisin Pancakes
Add about 1 C raisins. Good with jelly or jam.
Makes 15 3'' pancakes
Rice Pancakes
Mix
1 C cooked rice
1/2 t salt
Add
1 C milk
Beat
2 egg yolks and add with
1 T oil
7/8 C flour
Beat until stiff and fold in
2 egg whites
Makes 15-18 pancakes.
German Hotcakes
136
Breads, Cereals
German Hotcakes Jacque Swaney
Beat until fluffy
4 eggs
Beat in
4 t sugar
3/4 t salt
1/8 t nutmeg
2/3 C sifted flour
2/3 C milk
2 T oil
Pour in two well-oiled 9'' layer pans, or one 9'' x13'' pan. Bake at 400° for 20-25 min.
or until puffed. Cut in wedges. Serve hot with butter and syrup, or butter, kalamansi
juice and powdered sugar.
French Bread
137
Breads, Cereals
French Bread Helen Johnston
In large bowl combine
2 C flour
5 t yeast
1 T sugar
1 T salt
With mixer at low speed, gradually pour 2 1/2 C warm water into dry ingredients,
beat until mixed. Increase speed to medium and beat 2 minutes, occasionally
scraping bowl. Gradually beat in 2 C flour or enough to make a thick batter;
continue beating 2 minutes. With spoon, stir in enough additional flour (about 2 C) to
make soft dough. Turn dough onto well-floured surface and knead 10 minutes until
smooth and elastic, adding more flour while kneading. Shape into ball and place in
greased bowl, turning dough to grease it. Cover with cloth. Let rise until double, then
punch down dough. Turn dough onto floured surface and cut into 4 equal pieces.
Cover with cloth for 15 minutes. Grease two large cookie sheets.
With lightly floured rolling pin, roll one piece of dough into 12''x8'' rectangle. Starting
at 8'' end, tightly roll dough, jelly roll fashion; pinch seam to seal. Press ends to seal
and tuck under; place roll, seamside down, on one half of large cookie sheet. With
sharp knife, cut 4 diagonal slashes 1/4'' deep on top of loaf. Repeat with other
loaves.
Brush loaves with beaten egg white. Let rise until double.
Bake 15 minutes at 400°. Brush again with egg white and continue baking 15
minutes longer. Makes 4 loaves.
Kalamansi Bread
138
Breads, Cereals
Kalamansi Bread Donna Kipp
Cream
1 C white sugar
6 T shortening
Add
kalamansi rind and juice (of 4 large kalamansi)
Beat in
2 eggs
Sift together
1 1/2 C flour
1/2 t salt
1 1/2 t BP
Add alternately with
1/2 C milk (beginning and ending with flour)
Stir in 1/2 C nuts (opt)
Pour into greased loaf pan and bake at 325° for 40-50 minutes.
After baking: dissolve
1/4 C sugar in the juice of 4 more kalamansi
Pour over hot bread. Makes 1 loaf.
Allow to cool, slice and serve with sweet butter.
Arab Bread
139
Breads, Cereals
Arab Bread Jacque Swaney
Place in a large mixing bowl
3 C flour
2 T dry yeast
1 1/2 t salt
Pour in
2 1/2 C warm water (120-130°)
3 T oil
Beat well until ingredients are moist (may use electric mixer at low speed, then turn
to high speed for 3 minutes). Blend in 3 C flour, 1 C at a time until dough holds
together and cleans the sides of the bowl.
Turn out on a floured surface and knead for 10 minutes or until dough is smooth
and satiny. If it is sticky in the early stages of kneading, add a bit more flour, 1/4 C
at a time till it no longer sticks to the counter surface or the fingers.
Return dough to bowl and grease the ball lightly so a crust will not form as it rises.
Cover bowl with plastic wrap and put in a warm place (80-85°) until dough has
doubled in bulk.
Punch down and turn out on a lightly floured surface. Knead for a minute or two to
work out bubbles. Form into a round ball and divide into 16 equal pieces. Now comes
the moment of truth. Form each piece into a round ball, then with a rolling pin roll
each one into a circle 6 1/8 '' in diameter and 1/4'' thick. It is important to work for
uniform thickness--whatever the measurement--so when it puffs with steam it will
rise uniformly and not be lop-sided. Don't worry about the shape of the circle.
Irregularity adds charm.
Place each circle of dough on a piece of aluminum foil and let stand uncovered at
room temperature for 1 hour. (Do not place in a warm spot to hurry the rising.)
Preheat oven to 500° and place oven rack at lowest possible position. Place 3 or 4
breads at a time on foil directly on the oven rack. Bake 5 minutes or till they are
puffed and start to brown.
Remove from oven and either serve at once or keep them warm and moist by slipping
them into a plastic bag till serving. Or, let cool and freeze. Thaw before using. To
reheat, stack several in a pile, wrap with foil and place in 375° oven for 10-15
minutes.
Note: Good with Hommus (see Index)
White Bread
140
Breads, Cereals
White Bread
To
3 C warm water
Add and stir to dissolve
2 T sugar
Sprinkle on top but do not stir
2 T dry yeast
Set aside until mixture foams up. (If nothing happens, your yeast may be too old or
the water too hot. Try again!)
Measure and sift into a large bowl or pan,
7-8 C flour
Add to the flour
1 T salt
1/4 C sugar
3/4 C dry milk powder
To the yeast mixture add
6 T oil
1-2 eggs slightly beaten (opt)
Pour yeast mixture into dry ingredients. Mix all together until thoroughly mixed. It
may be necessary to add more flour to make the dough stiff enough to knead. Turn
the dough out onto a liberally floured cloth or counter top. Knead dough until satiny,
being careful not to work in too much flour.
Test to tell when the dough has been sufficiently kneaded: Flour fingers and press
them into the dough. If dough sticks to fingers, more flour is needed.
Return kneaded dough to pan (smooth side up), grease pan and top of dough with oil
or melted shortening, cover with clean cloth and set in warm place away from drafts.
Let rise until double in bulk. (Press fingers into dough. If impression remains, dough
has risen sufficiently.)
When dough has risen to double its bulk, punch down by plunging fist into center of
dough and folding edges toward center. Turn the dough upside down for the second
rising period. Punch dough down again and turn out onto floured cloth or counter
top. Knead for about 2 minutes. Shape into rolls, loaves, etc., let rise until double in
size; bake at 425° for 25-30 minutes or at 350° for 40-50 minutes. Baked bread
should be well browned and shrink slightly from the edge of the pan. When baked,
remove immediately from pan to prevent a soggy crust. For a soft crust spread with
butter while hot.
141
Breads, Cereals
Dilly Casserole Bread via Shirley FunnellJoyce Hoff
Sprinkle
1 T yeast over
1/4 C warm water
Set aside to bubble (about 10 minutes).
In a large bowl combine
1 C cottage cheese or 1 C yoghurt, heated to lukewarm
1 T margarine
2 T sugar
1 t salt
1/4 t soda
Then add
1 T instant minced onion or fresh
2 t dill seed or caraway seed
1 egg
Yeast mixture
Oatmeal Bread
Mix and set aside for 30 minutes
1 C oats
2 C boiling water
Sprinkle (DO NOT STIR!)
2 T yeast into
1/3 C warm water
Let rise. To oatmeal add
2 1/2 t salt
1/2 C corn syrup
2 T soft margarine or oil
Add yeast, then add and knead in
6 C flour
Let rise, knead and shape into 2 loaves. Bake at 400° (for more detailed instructions,
see 30 min. recipe for white bread.)
Dark Bread
142
Breads, Cereals
Dark Bread Shirley Cottle
Mix together
1 heaping C uncooked oats
2 t salt
4 T bacon fat or oil
1/2 C medium molasses or 1/4 C Wilpak molasses
and 1/4 C corn syrup
2 C boiling water
Set aside until cool, then add
2 T dry yeast dissolved in
1/3 C warm water
5 1/2 C sifted flour
Let rise until double in bulk; shape into two loaves. Let rise again. Bake for 30 min.
at 400°.
Pull-Apart Rolls
143
Breads, Cereals
Pull-Apart Rolls Margaret Rhoads
Combine
1 pkg butterscotch pudding
1 C brown sugar, firmly packed
1 t cinnamon
1/2 C soft shortening
Stir with a fork until crumbly. Place a layer of unbaked bread dough (cut in 1'' cubes)
in bottom of 2 greased 9''x5'' loaf pans. Sprinkle with 1/2 the crumb mixture. Repeat
layers. Cover and let rise in warm place for 1 hr or until double in bulk. Bake at 350°
for 35-40 minutes. Remove from pan.
Stir-N-Roll Biscuits
Sift together and set aside
2 C flour
3 t BP
1 t salt
144
Breads, Cereals
Sour Milk Corn Bread Shirley Cottle
Mix together
1 1/2 C corn meal
1 1/2 C flour
2 t BP
1 T sugar
1 t salt
Add
1 beaten egg
4 T melted shortening or oil
145
Breads, Cereals
Cracked Wheat Bread Arlette McGrigg
Soak 2 T yeast in 1/2 C lukewarm water til foamy. Soak 1/2 cup
cracked wheat in 1 C water overnight. Simmer in morning until pieces
are softer. Set aside to cool. Sift in large bowl and stir
4 C white flour
2 C whole wheat flour
1/2 C bran
1/4 C wheat germ
1/4 C cornstarch
3/4 C dry skim milk
1/2 C sesame seeds
Add
3 T margarine and 1 T oil
2 T molasses
1 egg, beaten
3 t salt
1 1/2 C hot water and 1 1/2 C cold water
Add yeast and cracked wheat mixture and stir together by hand first.
Sift and set aside
4 C white flour
1-2 C white flour
Mix in with beaters or Mix Master dough-beaters, 4 C white flour. Then knead in the
1-2 C white flour til dough is not real sticky and has a glossy look. Place in greased
container and let rise til double.
Make into 4 loaves (or 3 loaves and rolls). Bake at 350° for 25-30 min. Butter tops
and let set to cool. (I put bread in the frig overnight, then slice it the next day and
put into the freezer to keep fresh.)
Have ready
1 egg
4 to 6 C white flour
Beat egg and yeast mixture with an egg beater. Add 2 to 4 cups of white flour and
mix with a spoon until thick. Place on a floured surface and knead in more flour
(until it is firm and smooth and pushes back). Place in a large greased bowl, grease
top of dough and cover. Refrigerate overnight. Punch down in the morning and
shape loaves. Let rise until double, then bake an hour at 350°. Butter top.
146
Breads, Cereals
Mother's Nut Bread Marilyn Smith
Beat together
1 egg
1 C brown sugar
1 T melted margarine
Sift
2 C flour
3/4 t soda
1/2 t BP
1/4 t salt
Add alternately with
1 C sour milk
Add
1/2 C broken nut meats
Pour into greased loaf pan. Bake at 350° degrees for 45 minutes.
Banana Bread
Mix and set aside
1/2 C oil
1 C sugar
Dissolve and add to sugar and oil
1/2 t salt
1 t soda in
1/4 C cold water
Add
1 egg
2 large mashed bananas or 3 small
Sift and add
2 C flour
Add
1 t vanilla
Bake in greased loaf pan at 350° for 1 hour.
Mango Bread
147
Breads, Cereals
Mango Bread Susan Bayha
Mix together
2 C sifted flour
1 t soda
1/2 t salt
1 C oil
In separate bowl mix
1/2 C brown sugar
1 C white sugar
3 eggs
1 t vanilla
1 t cinnamon
1 C nuts, chp
1/2 C raisins (opt)
Mash or blend slightly
2 C ripe mangoes, cubed (about 4)
Mix all ingredients together. Bake in a well greased loaf pan at 350° for 1 hour.
148
Breads, Cereals
Juana's Sweet Rolls Marilou Weaver
Mix and set aside
1/4 C warm water
2 T yeast
1 T sugar
1 T flour
Mix
4 C flour, sifted
1 t salt
Cut in and set aside
1 C margarine
Mix
1 C milk
2 eggs
1/3 C sugar
Mix together all the above. Cover and let rise. When double in size, divide in half and
roll out. Spread with margarine on one half, cover with mixture of cinnamon and
brown sugar; raisins or nuts. Roll and cut like cinnamon rolls. To second half add
brown sugar with 1 1/2 t pwd cardamom or cinnamon and nuts; also roll and cut
up. Bake at 375° for 20 minutes. Frost while hot.
Frosting: About 1 C powdered sugar and just enough boiling water added to 1/2 t
maple flavoring or vanilla to make a thin icing. (May also flavor with 1 t orange Quick
or 1 t kalamansi juice).
Rice Muffins
Combine
1 C cold cooked rice
1 C milk
2 eggs, well beaten
4 T oil
2 T sugar
Sift and add
1 1/2 C flour
1/2 t salt
3 t BP
Stir until just mixed--don't overmix! Fill well oiled muffin tins 2/3 full. Bake at 400° for
20-25 minutes.
149
Breads, Cereals
Sweet Muffins
Beat slightly
1 egg
Add
1/2 C milk
1/4 C oil or melted shortening
Sift together and add
1 1/2 C sifted flour
1/2 C sugar
2 t BP
1/2 t salt
Don't overmix. Batter should be lumpy. Fill well greased muffin tins 2/3 full. Bake at
400° for 20-25 minutes.
Banana Muffins
Mix
1/2 C margarine or shortening
1 C sugar
Add
2 beaten eggs
1 C mashed bananas
Sift and add
2 1/2 C flour
1/2 t nutmeg (opt)
1/2 t salt
Dissolve and add
1 t soda in
1 T water
Add
1 t vanilla
Stir until blended. Don't overmix. Fill greased muffin tins 2/3 full. Bake at 350° for
30 minutes.
Neil's Doughnuts
Soften
1 T yeast in
1 C warm water or milk
1/4 C sugar
Add and mix well
1 t salt
1 egg
1/4 C margarine
3-3 1/2 C flour
Let rise 1 1/2 hours. Roll out on floured cutting board. Cut out with doughnut
cutter.* Let rise on floured surface for 40 minutes. Fry in deep hot fat. Makes about
1 dozen doughnuts. Dip warm doughnuts into warm glaze.
Glaze: Add and mix well
1/4-1/3 C hot water to
1 C confectioners sugar
*Or use clean tuna can for the doughnuts and Sunquick cap for the holes.
151
Breads, Cereals
Muesli (A Breakfast Treat) Eunice Diment
Pour milk over
1 C oats (enough to soak oats well)
Add
raisins
nuts
sliced fruit (banana, papaya, mango, pomelo, etc.)
Add sugar or honey as desired.
Note: More milk may be added; yoghurt may be substituted for milk.
Granola
152
Breads, Cereals
Granola Marilyn Smith
Heat together
1 C brown sugar
3/4 C oil
3/4 C honey
1/2 C water
1 t salt
1 t cinnamon
1 t vanilla
Pour this over
10 C oats
1 C wheat germ
1 C coconut, grated
sesame seeds, nuts (opt)
Bake at 300° until dry. Stir often.
Puffed Pinipig
Puff dry pinipig by cooking small amounts in deep fat. Using a large strainer and a
small rice pot almost full of oil, puff about 2 T dry pinipig at a time. Drain well on
absorbant paper. Serve with milk and sugar as cereal.
153
Breads, Cereals
Chocolate Flavored Oatmeal
Mix
2-3 T cocoa
2 T sugar
1/2 t salt
1 C rolled oats
Add it to
2 C boiling water
Cook stirring occasionally. Makes 2-3 servings
154
Breads, Cereals
155
Cookies
Cookies
Griddle Cookies
Mix
1 C sugar
1 1/2 t salt
3 1/2 C flour, sifted
1 1/2 t BP
1/2 t soda
2 t cinnamon
3/4 t cloves
3/4 t ginger
Beat slightly
1/2 C milk
1 egg
Add
1 t vanilla
2/3 C oil
1 1/4 C raisins (opt)
Add wet ingredients to dry ingredients and mix well. Make into round, thin patties.
Fry in ungreased covered frying pan over low heat about 8-10 minutes.
Almond Slices
156
Cookies
Almond Slices Carol Kuiken
Crust:
1/2 C (1 stick Dairy Creme) butter or margarine
1/2 t salt
1/2 C shortening
1/2 C cold water
2 C flour
Roll out 1/2 crust and place in 9''x13'' pan.
Filling:
4 egg yolks
1/2 C milk
2 C sugar
1/2 C flour
4 t almond extract
1/2 C coconut
Place filling over crust, put on remaining crust. Bake at 350° for 30 minutes.
Raisin Cookies
Boil 10 min, drain and set aside
1 1/2 C raisins
1 C water
Mix
1 C oil or shortening
1 1/2 C sugar
3 eggs
6 drops almond flavoring or 1 t vanilla
Sift and add
1 t soda
3 1/2 C flour
1/2 t salt
Add raisins, shape into balls the size of walnuts; roll in granulated sugar. Bake at
375° for 10-12 min.
Coconut Cookies
157
Cookies
Coconut Cookies
Mix
1 C brown sugar
1 C white sugar
2 eggs, beaten
1/2 C shortening plus 2 T margarine
Sift and add
1 1/2 C flour
1 t BP
1 t salt
Add
1 t vanilla
2 C shredded coconut
Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° 10-12 minutes.
Add
3/4 C oatmeal
1/2 C raisins
1/2 C nuts
Mix thoroughly. Add flour mixture and blend. Bake on an ungreased pan at 400° for
15 minutes. Makes 3 1/2 dozen cookies.
Chocolate Chews
158
Cookies
Chocolate Chews Marilyn Jones
Mix together in a saucepan
1 1/2 C sugar
1/2 C cocoa
1/2 C milk
1/3 C margarine
Stir over medium heat until mixture bubbles all over. Boil and stir 3 minutes more.
Remove from heat. Add and stir until dissolved
1/3 C peanut butter
Stir in
1 t vanilla (opt)
1 1/2 C uncooked oats
1/2 C salted (not garlic) peanuts or raisins
Drop by teaspoonful on waxed paper. Let stand until firm.
Add
1 egg
1/2 C sour milk*
1/2 C hot water
Add flour mixture. Mixture will be thin. Put by tablespoonfuls on greased cookie
sheet. Bake 8 minutes at 350°. Cool. Frost with filling and put another cookie on top.
*Sweet milk plus 1 t vinegar.
Filling: (Enough for 2 batches Whoopie pies)
Cream
1 egg white
1 t vanilla
2 T flour
2 T milk
1 C pwd sugar
Beat well and add
1 C pwd sugar
1/2 C margarine (Daricreme, etc.)
159
Cookies
Lemon Bars (with kalamansi) Judy Carlson
Mix together
1 C margarine
2 C flour
2 T pwd sugar
Pat with hand on cookie sheet (15''x10''). Bake 15-20 min at 350°.
Beat until thick
4 eggs
Gradually add
2 C sugar
Then add
juice of about 10 med kalamansi or 1/4 cup
Fold in
4 T flour
1 t BP
Add mixture to baked crust. Bake 25 min at 350°. Cool and cut in squares.
Orange Crispies
Mix
1 1/4 C sifted flour
1 C sugar
1 C margarine (Royal is best)
1 egg
1 1/2 t orange extract (grated rind opt)
Beat together at high speed 3 minutes. Drop by spoonfuls on cookie sheet. Bake at
325° for 10 min. Keep refrigerated. Delicious right out of the freezer.
163
Cookies
Mocha Spice Bars Shirley Cottle
Cream together
1 C margarine or shortening
1 1/2 C brown sugar
Add
2 eggs
Sift together
3 C flour
1 t cinnamon
1/2 t cloves
1 t soda
1 t BP
Add alternately with
1 C cold coffee
Add
1 C raisins
1/2 C nuts
Bake in greased 9''x13'' pan for 30 min at 350°. Frost with thin mixture of pwd sugar
and juice and grated rind of 1 orange.
Pineapple Bars
164
Cookies
Pineapple Bars Marge Moran
Combine (A pastry blender or wire whisk is good for this.)
1/2 C margarine
1/2 C shortening
1 C sugar
2 C flour
Spread 2/3 of the crumb mixture over bottom of a large cake pan.
Combine
1 C sugar
2 T cornstarch
Stir in and cook until thick
2 1/2 C crushed pineapple and juice
2 beaten egg yolks
Pour pineapple mixture over crumbs. Sprinkle remaining crumbs over top and bake
at 350° for 20 min. Cool before cutting.
Crumble Bars
165
Cookies
Crumble Bars Jean Kemp
Mix together
1 1/2 C flour
1 t cream of tartar
1/2 t soda
1/2 t salt
3/4 C brown sugar
Blend in
1/2 C shortening
1 unbeaten egg
1/2 t vanilla
Press 3/4 of mixture in 8''x8'' pan. Melt together
3 T cocoa
1/2 t vanilla
1 1/2 C pwd sugar
3 T evap milk
3 T margarine
Pour over above mixture and sprinkle with remaining crumbs. Bake at 375° for 25-30
minutes.
Strawberry Bars
Sift together
1 1/2 C flour
1 t BP
1/4 t salt
Stir in
1 1/2 C quick-cooking rolled oats
1 C brown sugar
Cut in until crumbly
3/4 C margarine
Pat 2/3 of crumb mixture into 11''x7'' pan. (or 8'' square). Spread with preserves.
Cover with remaining crumb mixture. Bake at 375° about 35 min or until brown.
Cool and then cut into bars.
166
Cookies
Boterkoek (Shortbread pie) Riska Bosshardt Schagen
Mix with hands until butter is well-blended
2 C sifted flour
2 C sugar
1/2 lb soft butter
Grease a 9'' or 10'' cake or pie pan. Put mixture in pan. Beat up
1 egg
Spread it on top of the mixture just before it goes into oven. Bake in 350° oven for 25
min. Serve in small wedges...it is very rich!
167
Cookies
168
Cakes, Frostings
Cakes, Frostings
General Rules For Cake Pan Sizes
Recipes requiring 1-1 3/4 C flour
Use 7''x10'' or 8''x8'' pans or 2 (8'') layers
Recipes requiring 2-3 C flour
Use 9''x13'' or 10''x12'' or 2 (9'') layers
Fill cake pans 1/2 to 2/3 full.
Helpful Hints
Substitutions
1 t BP = 1/2 t cream of tartar + 1/4 t soda
or 1/4 t vinegar + 1/2 t soda
or 6 parts cream of tartar +3 parts
baking soda + 1 part cornstarch.
1 C cake flour = 1 C less 2 T all purpose flour
or replace the 2 T flour with cornstarch
1 C milk = 4 T milk powder + 1 C water
1 C sour milk = 1 C sweet milk + 1 T vinegar
or 1 T kalamansi
or 1 3/4 t cream of tartar
Cakes
Cakes will come out perfectly flat on top if batter is poured into the corners first,
then around sides leaving a slight depression in center.
Sprinkle powdered sugar over top of sponge cakes before baking to insure a rich,
brown crust.
Dust a little cornstarch over cake before icing and icing will not run off.
To remove cake from tin easily, place cake tin on cold, damp cloth for a few minutes
after removing from oven.
1 t pwd cloves
1 t cinnamon
Add
2 C sour milk
Alternately with
3 C sifted cake flour
2 t soda
1 t salt
Add
1 t vanilla
Bake in large pan 30 minutes at 375°.
Note: Use a soft icing as this cake is so light and fluffy it crumbles easily.
170
Cakes, Frostings
Red Velvet Cake (or Valentine Cupcakes) Ramona Milling
Cream together
1/2 C shortening or margarine
1 1/2 C sugar
Add
2 eggs
1 t vanilla
Make a paste of
3 T cocoa
1 T (That's right!) red food coloring
1 t water (if needed)
Add to first mixture. Sift
2 1/2 C cake flour or 2 1/4 C regular flour, sifted
1 t salt
Add alternately with
1 C milk plus 1 t vinegar
In a small bowl mix
1 T vinegar
1 t soda
Add to batter and blend. Bake in 3 9'' pans or a 9''x13'' pan or in cupcake tins for
about 20-25 minutes at 350°.
Frosting:
Mix and cook until thick, stirring constantly
3 T flour
1 C milk
1/2 t salt (omit if margarine is used)
Cool. Beat well
1 C shortening or magarine
1 C sugar
Add
2 t vanilla
Add to milk mixture and beat well.
Mary's Cake
Beat together
2 eggs
1/2 C margarine
2 C sugar
Add
1 C milk or coconut milk
2 C flour
1 C cornstarch (that's right)
1 1/2 t baking powder
1 t salt
Pour into greased tube pan. Bake at 350° for 35 min.
Democrat Cake
171
Cakes, Frostings
Democrat Cake Willie Grable
(Self-glazing--no frosting needed!)
Cream together
1/2 C shortening
2 C sugar
2 eggs
Add
1 C milk
2 C sifted flour
4 T cocoa
1/2 t salt
1 t vanilla
1 t soda dissolved in
1/2 C hot water
Mix well. Pour into 9''x13'' greased pan. Bake at 350° for 40-45 minutes.
Jello Cake
Mix together
1 pkg cake mix (white or yellow)
1 pkg lemon jello
Beat until stiff
4 eggs
Add
3/4 C oil
3/4 C water
Fold the jello and cake mix into the egg, mixing a little at a time. Pour into a greased
13''x9'' pan and bake 40 minutes at 350°.
Glazed topping: Heat
1/3 C kalamansi juice
Add
2 C pwd sugar
Make holes in cake with fork while hot. Pour topping over the cake.
172
Cakes, Frostings
Banana-Choco Bit Cake Ramona Milling
Combine and set aside
2 C sifted flour
1 t BP
1 t soda
1/2 t salt
Cream together
1/2 C margarine
1 C sugar
Blend in
2 unbeaten eggs
Beat well. Add
1 C mashed bananas
1 t vanilla
Combine
1 C milk
1 T vinegar
Alternate milk and dry ingredients. Stir in
2 regular size plain chocolate bars, chopped with a knife
Add
1/2 C nuts
Bake in large pan at 350° for 45-55 minutes.
173
Cakes, Frostings
Oatmeal Cake (moist and rich) Virginia Kramer
Pour
1 1/2 C boiling water over
1 C uncooked oats
Set aside to cool. Mix together
1/2 C margarine
1 C white sugar
1 C brown sugar
2 T molasses
2 eggs
Add oatmeal mixture. Sift together and add
1 1/2 C flour
1 t soda
1 t cinnamon
1/2 t salt
1/4 t nutmeg
Bake in 9'' square pan at 350° for 45 minutes.
Caramel Topping: In saucepan put
1/2 C margarine
3/4 C brown sugar
3 T milk
Heat till margarine melts and add
1 C flaked coconut
1 C chp cashews
Boil 1 minute stirring constantly. Put on cake and broil 1 minute to brown.
1 t vanilla
3/4 C sour milk
Bake for 30 min at 350° in 2 well greased layer pans or 9''x13'' pan.
Icing:
3 C pwd sugar
6 T margarine
1 egg
1 1/2 T cocoa
1 t cinnamon
1 1/2 T hot coffee
Carrot Cake
174
Cakes, Frostings
Carrot Cake Kay Pittman
Mix
1 C oil
2 C sugar
Add one at a time and beat well
4 eggs
Add
2 T kalamansi juice
2 T fruit jam or jelly (any flavor)
Add
3 C finely grated carrots
Sift and add
2 C flour
2 t soda
1/4 t BP
1 t salt
1 t cinnamon or 3-4 drops oil of cinnamon
1/2 t cloves
Also add
1 t vanilla
1/2 C raisins (opt)
Bake in two greased bread pans or one tube pan at 350° for about 1 hour. Good with
thin powdered sugar and kalamansi glaze.
Carrot-Pineapple Cake
175
Cakes, Frostings
Carrot-Pineapple Cake Joyce Hoff
Mix together
1 1/2 C oil
2 C sugar
3 eggs, beaten
2 C grated carrots
1 C crushed pineapple
1 t vanilla
1 C chp nuts
1 C flaked or shredded coconut
2 C sifted flour
2 t soda
2 t cinnamon
1 t salt
Bake in a 9''x13'' pan at 350° for 1 hour. Do not open oven until time for cake to be
done. Frost when cool with “Buttermilk” Frosting Glaze.
Buttercup Cake
176
Cakes, Frostings
Buttercup Cake Joanne Cochran
Get ready
1 C sour milk* or yoghurt
Add
1/2 t soda
Cream
1/2 C shortening
1/4 C butter
Add and cream well
1 C sugar
Add
2 eggs, well beaten
Sift and add alternately with milk and soda
2 1/4 C flour
1/2 t BP
1/2 t salt
Add
1 t vanilla
1/2 t almond flavoring (opt)
or 1/2 t lemon flavoring (opt)
or 1/2 t orange flavoring (opt)
If made in layers bake 30-35 minutes at 350°. If 9''x13'' pan, bake 45-50 minutes (or
less).
*To make sour milk add 1 T vinegar to 1 C sweet milk
Add
3 C flour
Alternately with
1 t soda dissolved in
1 C lukewarm water
Mix well and pour into 9''x13'' pan. Sprinkle crumbs on top and bake at 375° for 40
min.
Crumbs:
1 C flour
1/2 C sugar
1/2 t salt
1/4 C margarine
177
Cakes, Frostings
Applesauce Cake (with green papaya) Lois Kyle
To prepare papaya sauce: Peel and dice one green papaya. Add water and
simmer until tender. Drain and mash until smooth. (Use blender if available.)
Add about 1/2 C sugar to each 2 1/2 C of mashed fruit. Let cool.
Cream together
2 1/2 C brown sugar
1 1/3 C shortening
Add and beat well
2 eggs
(If no mixer is available, beat eggs until lemon colored with egg beater; then add to
shortening mixture). Set aside.
Sift and set aside
4 C sifted flour
1/2 t cinnamon
1/2 t nutmeg
1/2 t salt
Mix
2 1/2 C papaya sauce
4 t soda
Add flour mixture and papaya sauce alternately to sugar and egg mixture, beginning
and ending with flour. Carefully fold in
1 1/4 C raisins (simmered in water, drained and cooled)
Bake in large tube pan at 350° for about 1 1/4 hr.
Kamote Cake
178
Cakes, Frostings
Kamote Cake Marilou Weaver
Combine and beat until smooth
1 1/2 C oil or shortening
2 C sugar
179
Cakes, Frostings
Unbaked Chocolate Layer Cake via Jean KempCarol Froelich
Line bread loaf pan with foil. Beat
3 eggs
Gradually add
1 C sugar
1/2-3/4 C cocoa
Add
1/2 lb soft margarine*
Add and beat a little more
1 t vanilla
Place layer of graham crackers in bottom of lined loaf pan, then spread with
chocolate mixture, another layer of crackers and chocolate until all is used up.
Should have 4-5 layers. Chill and cut in thin slices and put between two cookies. (I
use Graham crackers, Marie cookies, or any cheap creme cookies.)
*Daricreme, etc. Star is too salty
Gingerbread
Moist and very good! Shirley Cottle
Mix together in order
1 C white sugar
1 C salad oil
1 C molasses (if Wilpak, use only 1/2 C plus 1/2 C corn syrup)
Dissolve
2 t soda in
1 C boiling water
Add alternately with the following to the sugar mixture
2 1/2 C flour
1 t pwd ginger
1/2 t cinnamon
1/2 t cloves
1/4 t salt
Add
2 eggs, well beaten
Bake in greased square pan at 350° for 40 minutes.
Banana Cake
180
Cakes, Frostings
Banana Cake
Mix together
1 1/2 C sugar
2/3 C oil
2 eggs
1 t soda
Add
1/4 C sour milk*
1 C mashed bananas
1 C nuts (opt)
1 t vanilla
1 1/2 C sifted flour
1/4 t salt
Pour into greased loaf pan and bake at 350° for 35-40 minutes.
*1/4 C milk plus 1 t vinegar
Add
2 C water
3/4 C oil
2 T vinegar
Mix well. Bake in 9''x13'' pan for 25 minutes at 350°.
182
Cakes, Frostings
Peanut Butter Cake Topping Faith Boyce
Mix
4 T peanut butter
1/3 C sugar
1 T flour
dash salt
Sprinkle over unbaked cake batter. Bake as directed for cake.
183
Cakes, Frostings
Coconut Pecan (Walnut) Topping Donna Kipp
In medium pan combine
2/3 C brown sugar
2/3 C evaporated milk
2 egg yolks
1/2 C shortening or margarine
Cook and stir over med heat until mixture is boiling. Remove from heat. Add
1 tsp vanilla
1 1/3 C desiccated coconut or fresh
1 C chopped pecans or walnuts
Cool 15 minutes and spread over cake.
184
Cakes, Frostings
185
Pies, Pastries
Pies, Pastries
Helpful Hints:
To avoid soggy lower crust when baking pie, sprinkle sugar over lower crust before
filling. Unbeaten egg white brushed over lower crust is also effective.
Bake two-crust pies in hot oven. Lower crust must bake quickly before filling soaks
in.
Meringue will stand up high if a generous pinch of soda is added to beaten whites.
When ready to fill pumpkin (or custard) pie, place empty pie shell on oven rack and
then pour in filling.
186
Pies, Pastries
Mango Custard Pie Willie Grable
Put into a bowl
1 1/2 C flour
1/2 t salt
1/2 C margarine
Mix until mixture looks like coarse meal. With back of spoon, press mixture firmly on
bottom and half-way up sides of greased 8'' square pan. Drain
1 14 oz can sliced mangoes, saving 1/2 C syrup
(GINA is best)
Arrange drained slices on crust in pan. Sprinkle with mixture of
1/2 C sugar
1/2 t cinnamon
Bake in 375° oven for 20 minutes. Meanwhile mix
1/2 C reserved syrup
1 egg
1 C evap milk
Pour over mangoes. Bake 30 minutes more or until custard is firm except in center;
center becomes firm on standing. Serve warm or cold.
187
Pies, Pastries
Vanilla Pudding Pie Deluxe Shirley Cottle
Mix
4 T cornstarch
1/3 C sugar
188
Pies, Pastries
Peanut Butter Pie Donna Kipp
Have ready 2 baked pie shells.
Mango Pie
Make crust for 2-crust pie (see Index).
Cut up 5-7 mangoes or enough to fill pie tin. To mangoes, add
1/2 C sugar
1/4 C flour
1/4 t salt
Add
1 T kalamansi juice (opt)
Mix well and pour into unbaked pie shell. Dot with margarine and add top crust.
Bake at 350° for 35-45 minutes.
Macopa Pie
189
Pies, Pastries
Macopa Pie Lois Ashley
Wash, remove the seeds and slice
3-4 C macopa
Place in waterless cooking pan or heavy pan with
2 C brown sugar
Cook slowly until tender. Taste for sweetness and add more sugar according to
taste.* Place sweetened fruit in prepared unbaked pie crust. Sprinkle with
cinnamon
kalamansi juice (about 2 T)
Add several dots of butter. Cover with top crust and cook until crust is brown.
*If there is much syrup it may be thickened with a little corn starch or tapioca before
adding fruit to the crust.
Pineapple Pie
190
Pies, Pastries
Pineapple Pie
Chop into small pieces and cook for 5 minutes
1 lg pineapple or 1 1/2 sm pineapples*
Mix together and stir in
1-1 1/4 C sugar
1 t cinnamon
1/4 t salt
2 T cornstarch
Add and continue cooking, stirring constantly until mixture is thickened
1 T margarine
1/2 T kalamansi juice (more if you like)
Cool mixture then pour into unbaked pie crust. Cover with top crust and bake at
425° until done.
Variation: A little shredded coconut may be added to the mixture.
*Canned pineapple with juice may be substituted for fresh pineapple; reduce sugar
to 1/2-3/4 C.
191
Pies, Pastries
Mock Apple Pie Jean Kemp
Peel and slice
5-6 medium sayote
Cook well and drain. Combine
1 1/2 C sugar
5 T flour
1 heaping t citric acid (available at drug store)
1 t cinnamon
1/4 t nutmeg
dash salt
Mix with cooked sayote. Line 9'' pie pan with pastry and fill with sayote mixture. Mix
1/2 C sugar
3/4 C flour
Cut in
1/3 C margarine
Sprinkle over pie. Bake at 400° for 40 minutes.
192
Pies, Pastries
Peanutty Crunch Pie Virginia Kramer
Mix well
1/3 C peanut butter
1/3 C corn syrup
Add
2 C Rice Krispies
Press into 9'' pie shell and chill.
Spead 1 qt slightly softened ice cream into shell. Freeze until firm, preferably
overnight.
Banana Pie
Prepare pastry for 2 crust pie.
Soak for 20-30 minutes
4 C sliced ripe but firm bananas in
1/2 C pineapple juice
Drain, saving juice. Toss bananas with
1/2 C sugar
1 t cinnamon
Put in pastry lined pan. Add
2 T pineapple juice
Dot with
1 T margarine
Cover with top crust. Bake at 400° for 30-45 minutes until crust is brown.
Pour into
2 C boiling water
Stirring constantly and boil 4 minutes, Remove from heat. Pour into 9'' baked pie
shell. Mix and beat
3 egg whites
4 t sugar
When stiff add to pie. Bake at 400° for 10 minutes or until meringue is golden.
194
Pies, Pastries
Quick Oil Pie Crust
For Two-Crust Pie: Mix together
2 C flour
1 1/2 t salt
195
Pies, Pastries
196
Desserts
Desserts
Short 'N Simple Freezer Ice Cream
Mix
1 1/2 C whole milk powder
2 C sugar
1/2 t salt
Add
6 C water
2 large cans evaporated milk
6 eggs
1 t vanilla
6 drops almond flavoring (opt)
197
Desserts
Mrs. Landis' Ice Cream Audrey Landis
Beat together
3 C water
1 1/2 C whole milk powder
1 scant C sugar
1 t vanilla
dash salt
Pour into 2 ice cube trays and freeze till solid (or overnight). 1-3 hours before serving
place mixture in large bowl, break into chunks and let stand until almost thawed.
Beat well. When you finish beating, mixture should be the consistency of a very thick
milk shake. Return to freezer trays and freeze until serving time. (The amount of
time between beating and serving will depend on how cold your refrigerator is.)
Variations: At time of second beating add
Lemon - Add juice of 10 small kalamansi, few drops yellow food coloring (or green,
orange, or red).
Maple - Add 1 t maple flavor.
Nut - Chp plain (not garlic) peanuts.
Cherry - Add 1 t almond extract, red food coloring.
Banana - Add 3/4 C mashed banana, juice of 10 small kalamansi, few drops yellow
food coloring.
Mango - Add pulp of 2 mangoes mashed.
Mocha - Dissolve 2 T instant coffee in a little boiling water and add.
(Refreshing on a hot day!)
Orange Sherbet
198
Desserts
Orange Sherbet
Mix together
2 family-size bottles orange pop
1 can sweetened condensed milk
1/2 C Sunquick orange concentrate
Pour all ingredients in hand freezer, mix and freeze.
Alternate plan: Mix together ingredients, pour into ice cube trays or loaf pan. Freeze
in the freezing compartment of frig until a firm slush is formed. Beat until smooth.
Quickly return to freezer. Freeze till firm.
Variations:
1. Add 1 #2 can crushed pineapple
2. Use grape pop and grape concentrate
3. Use your imagination!!
Whipped Topping
Dissolve
1 pkg (any flavor) jello in
3/4 C boiling water
Add
2 T sugar
1 t lemon Sunquick or 2 t kalamansi juice
Cool but don't chill. Whip
2/3 C well-chilled evap milk
Fold in
1/3 C jello mixture
Makes about 2 cups (Note: Add 3/4 C cold water to remaining jello. Chill and serve
separately or with topping.)
199
Desserts
Cherry Icebox Dessert Mae Zook
Melt in top of double boiler
20 lg marshmallows
1/2 C hot milk
Cool. Prepare 1 pkg Dream Whip according to instructions.
Mix with cooled marshmallow mixture. Crush very fine
20 graham crackers
Add to crackers
3 T powdered sugar
1/4 C melted margarine
Place 1/2 crumbs in 8''x12'' pan. Spread 1/2 cream mixture; pour on
1 can prepared cherry pie filling
Spread on rest of cream mixture. Top with remaining crumbs.
No Bake Cheesecake
200
Desserts
No Bake Cheesecake Duday Reyes
Mix
2 2/3 C crushed graham crackers
4 T sugar
2/3 C melted butter or margarine
Line Pyrex dish or two pie pans with graham cracker mixture.
Dissolve
1 pkg lemon jello in
1 C boiling water
Beat
2 small pkg Magnolia cream cheese
Add and set aside
1 C white sugar
2 t vanilla
Beat until thick
1 small can cream (well-chilled)
1/2 C frozen evap milk
Add cream cheese mixture and cooled jello. Pour jello mixture on top of graham
cracker crust. Freeze. Before serving top with
blueberry pie filling
Or, Cook until thick
3 large mangoes, cut up
2 T cornstarch dissolved in 1/4 C water
2/3 C sugar
juice of 1 kalamansi (opt)
Cool. Add to cheesecake before serving.
Then fold in
2 egg whites, beaten until stiff
Place in baking dish. Stand dish in hot water. Bake at 350° for 50 min or until knife
inserted comes away clean.
Chocolate Parfait
203
Desserts
Chocolate Parfait New Zealand
Mix together
3/4 C sugar
1/2 t pwd coffee
1 1/2 T cocoa
1 T (1 envelope) unflavored gelatin
Add
3/4 C milk
Cook over low heat stirring until mixture boils. Boil 4 minutes. Cool and add
1/2 t vanilla
Whip until stiff
1 can well-chilled evap milk*
Fold cooled mixture into whipped milk. Freeze several hours or overnight and serve.
*Several hours; if in a hurry, empty can into bowl and put in freezer for 15-20
minutes.
204
Desserts
Kalabasa Pie Squares Carol Kuiken
Combine
1 C flour
1/2 C oatmeal
1/2 C brown sugar
1/2 C margarine
Press into ungreased 13''x9'' pan and bake at 350° for 15 min.
Pour into crust
2 C cooked kalabasa
1 C evaporated milk
2 eggs
3/4 C sugar
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t cloves
Bake at 350° for 20 minutes. Combine
1/2 C chopped cashews or walnuts or pecans
1/2 C brown sugar
2 T butter/margarine
Sprinkle over filling and bake 15-20 minutes or till set.
205
Desserts
Mother's Cherry Sponge Marilyn Smith
Separate and beat yolks until thick
2 eggs
Add gradually and beat until smooth
1/2 C sugar
Add
1/4 C hot water
1/4 C more sugar
1 t lemon juice
Add and beat well
3/4 C flour, sifted
1 1/2 t BP
1/8 t salt
Fold in beaten egg whites (beaten until stiff and dry). Pour batter over
1 can #2 size cherries*
in 12''x7'' pan. Bake at 325° for 50-60 minutes.
*If using water pack cherries, sprinkle cherries with 1 C sugar.
206
Desserts
Fish Eye Royale (Also called "Sago (Tapioca) Dessert")
Bring to a boil Shelley Bailey
5 C water
Stir in and boil 10 minutes, stirring occasionally
1 C smallest size sago balls
Remove from heat. Keep covered 10 minutes. Stir in
3 oz pkg cherry jello
1 scant C sugar
Rhubarb Crisp
Cut up enough rhubarb to fill a 9'' square pan (about 2/3 K).
Mix and add
1/2 T orange Sunquick or 1/4 T kalamansi
1/2 T lemon Sunquick or 1/4 T kalamansi
1/4 C water
1 C sugar
Top with
2/3 C brown sugar
1/2 C sifted flour
1/2 C uncooked oats
3/4 t cinnamon
1/3 C soft margarine
Bake at 375° for 30-35 minutes.
207
Desserts
Rhubarb Ambrosia Betty Lanita Boettcher
Mix together
5 C chp rhubarb
1 3/4 C sugar
1 T flour
1/4 t salt
1 1/2 t grated orange rind and sections from 1 orange
or 2 t orange Sunquick
Set aside. Mix
4 C small bread cubes (without crusts)
1/2 C melted margarine
1 t orange Sunquick (opt)
Mix half of the buttered bread and the rhubarb mixture in an 8'' square buttered
pan; top with remaining bread. Spread 1/2 C flaked coconut and orange rind on top.
Bake at 375° for 40 minutes uncovered. Serve warm.
Cracker Pudding
208
Desserts
Cracker Pudding Pennsylvania Dutch
Warm over low heat until hot
4 C milk
Meanwhile beat until frothy
2 egg yolks
2/3 C sugar
Add gradually to hot milk stirring constantly. Stir in
2 C broken Sky Flakes or soda crackers
1 C grated coconut
Cook until thick, stirring constantly. Remove from heat and cool 2-3
minutes, then fold in
2 stiffly beaten egg whites
1 t vanilla
Chill and serve.
Mint Velvet
209
Desserts
Mint Velvet
Dissolve
1 pkg lime jello in
1/2 C boiling water
Add
1/3 C sugar
1/2-1 t mint-peppermint flavoring
Whip
1 lg can evap milk, well-chilled*
When stiff, fold jello mixture into the milk. Pour into bread pan or pie pan lined with
graham cracker crust and freeze several hours or overnight.
*2-3 hours in frig or 15-20 minutes in bowl in freezer.
Add
1 3/4 C scalded evap milk
1 t vanilla
Line bottom of mold with 1/4 C melted sugar.* Pour in egg-milk mixture. Cover with
foil. Set in large pan with hot water in bottom. Cover and steam 40-60 minutes.
Invert on platter and cool.
*Melt sugar in heavy pan over medium heat stirring constantly until all sugar melts.
Be careful, it burns easily!
210
Desserts
Caramel Custard (Leche Flan) Anne Pallesen
Cook until slightly thickened
1/2 C sugar
3 T water
Pour into ovenware dish and stand in pan of cold water to aid setting of caramel.
Heat to nearly boiling
2 C milk
Remove from heat and add
1/2 t vanilla
Beat
4 eggs
1/4 C sugar
Pour the egg/sugar mixture into the hot milk. Then pour this mixture onto the
caramel. Stand in pan of hot water and bake at 300° for 45-60 minutes or until knife
inserted comes out clean.
Lime-Yoghurt Dessert
211
Desserts
Lime-Yoghurt Dessert
Dissolve
1 C lemon or lime jello in
1 C boiling water
Add and stir until jello thickens
4-6 ice cubes
Add
1/2 T kalamansi juice
1 C plain yoghurt
Chill and serve.
Lemon Sauce
Mix in saucepan
5 T flour
1 C sugar
dash of salt
Add and stir well
2 egg yolks, beaten
3 T lemon juice
1/2 t grated lemon rind
3/4 C boiling water
Cook until thick over low heat, stirring constantly. Add to hot sauce
2 T butter or margarine
Yeilds 1 1/2 C.
212
Desserts
213
Candy, Jam
Candy, Jam
Testing Candy In Cold Water:
Dip about 1/2 t of the boiling syrup into a cup of cold water and shape it with your
fingers. Use fresh water for each testing. When candy is nearly ready, take the pan
from the heat while you are testing so that cooking will stop. The stages are:
Soft ball (234° to 238°). The ball of candy flattens out somewhat.
Medium soft ball (238° to 240°). The ball of candy barely holds its shape.
Firm ball (244° to 250°). The ball is firm, not hard.
Hard ball (265°). Ball is firm and hard.
Hard crack (270° to 310°). Ball is brittle when tapped against side of cup. Syrup
threads when poured from spoon.
Chocolate Fudge
214
Candy, Jam
Chocolate Fudge Bobie McKaughan
Combine
2 C sugar
1/2 C cocoa
1/4 t salt
Mix together and add
1/2 C milk
1/2 C Karo syrup
1 t margarine
Boil until soft ball forms in cold water. Remove from heat. Add
1 t vanilla
Beat until candy starts to thicken. Add
1 C chp nuts
Continue beating until it just loses its gloss. Pour immediately into pan; spread with
margarine.
Note: Because of the Karo this fudge takes longer to beat so be sure to have
someone around to help you.
“Mounds” Candy
215
Candy, Jam
“Mounds” Candy Lauretta DuBois
Mix in a large bowl
4 C grated coconut (packaged dry)
4 C confectioners sugar (1 lb)
Add
3/4 C mashed potatoes
Press mixture into 9''x9'' square pan lined with waxed paper. Freeze 3-4 hours. Cut
into squares. Coat with chocolate icing.
Icing: Melt*
1 square chocolate
1 t margarine
1/4 C hot water
Add
1-2 C confectioners sugar
Pour over each piece. Keep in refrigerator.
*Or use 1 12-oz pkg chocolate chips.
Lollipops
Butter sides of heavy saucepan. Add
1 C white sugar
1/3 C white Karo syrup
1/3 C water
Cook stirring until sugar is dissovled and mixture boils. Cook without stirring to hard
crack stage (290°). Butter cookie sheet and place round toothpicks on it 2'' apart.
When syrup is done, remove from heat and add
red coloring, 2-4 drops oil of cinnamon or cloves
green coloring, oil of peppermint or wintergreen
yellow coloring, orange or lemon extract.
Pour a spoonful on each toothpick. Makes 30 lollipops.
216
Candy, Jam
Quick 'N Easy Fruit Candy Marge Draper
Mix until smooth
1 lb desiccated coconut
1 large can sweetened condensed milk
1/2 pkg flavored jello
Chill if necessary, then form into balls. Be creative and form into the shape of the
fruit of the jello used, i.e. strawberry--strawberries, making indentations with a
toothpick. The same for cherry, orange, lemon, etc. Let your imagination go and have
fun! (You can use green toothpicks for stems.)
Roll the balls of fruit in
1/2 C sugar mixed with
1/2 pkg jello
Peanut Brittle
Boil together until it threads
1 1/2 C sugar
1/2 C water
1/4 C corn syrup
Add
2 T margarine
1 C raw peanuts
Cook slowly stirring occasionally to hard crack stage (300°). Add
1/2 t soda (It will foam up)
1/2 t vanilla or 1/2 t maple flavoring
Spread on buttered cookie sheet; Pull out thin as it cools. When cool, break in pieces
with a knife handle.
Coconut Ice
217
Candy, Jam
Coconut Ice Anne Pallesen
Mix together
1 C fresh grated coconut
1 C sugar
1/2 C evap milk (tinted red or green, if desired)
Boil 20 minutes. Put in greased pan. Cool, cut, and serve.
Coconut Candy
Slice meat from one mature coconut into long slices with potato peeler. Put into
heavy saucepan. Rinse under cold water. Pour off excess water. Add 1 C sugar and
cook over med heat, stirring constantly, until coconut has been coated by melted
sugar and barely begins to brown. Turn out on a plate and separate as much as
possible. (Can add 1 t vanilla or other flavoring)
HELPFUL HINT
Preserves are kept air-tight if covered with a piece of tissue paper, dipped in milk.
When dry, it becomes like parchment.
Banana Butter
Simmer in
1/2 C water
5 C sliced ripe cooking bananas
When tender mash and add
1/2 t allspice
1 1/2 t cinnamon
1-2 T kalamansi juice
4-5 C sugar
Bring to a boil slowly and continue to simmer until thick and clear, stirring frequently
to keep from sticking. Pour into jars and seal.
Rhubarb Jam
218
Candy, Jam
Rhubarb Jam
Wash and cut up
5 C rhubarb
Place in large bowl and add
4 C sugar
Cover and leave at room temperature overnight, stirring occasionally. Bring rapidly
to a boil and boil over med heat for 10 minutes. Skim white foam from surface.
Remove from heat.
Stir in until dissolved
1 3 oz pkg strawberry jello
Pour into sterile jars and cover with parafin.
Santol Marmalade
219
Candy, Jam
Santol Marmalade Mary Granaas
Cut santol in half. Scoop out the seeds, rub in colander. There will be
very little pulp, but it adds flavor to mix it with the skins which have
been sliced very thin like orange peel. (If the fruit is fresh, there is no need to peel it.)
Barely cover with water and boil about 40 min before adding sugar. For every cup of
pulp, add at least one cup of sugar. For each 10 cups of pulp, also add 1/2 C
kalamansi juice. Boil until thickened. Pour in clean jars and cool.
Guava Jelly
Pick guavas on a dry day if possible. Guavas must be ripe but firm. Cut into
quarters, place in a saucepan and cover with water. Boil until tender. Strain
through a colander, and then through muslin. To every 3 C syrup add 3 C of white
sugar. Boil very briskly for 10 minutes. Now add 2 T pure kalamansi juice. Boil until
it jellies, usually another 10 minutes. The jelly must be boiled very briskly the whole
time.
Coconut Jam
Mix together
1 C water
2 C sugar
1/4-1/2 t vanilla
Add
grated meat of 1 coconut
Cook over medium heat, stirring occasionally until coconut is transparent.
220
Candy, Jam
221
Sugar Free
Sugar Free
These recipes have been adapted for use especially for those on a hypoglycemia diet,
but others will enjoy them as well.
Note: Artificial sugar equivalents--12 tablets (Hermesetas is one brand) equals 1 C
sugar; 1 tablet equals 1 + T sugar; 4 t sucaryl liquid equals 1 C sugar.
Note: Local authorities advise adding artificial sweetener after recipe has boiled, as
boiling with sweetener often makes it bitter.
Yoghurt Pancakes
Beat well
2 egg yolks
Add
1 C yoghurt
2 Tablets artificial sweetener (equivalent to 2 T sugar)
1/4 t water
Combine and add
1 C quick-cooking oatmeal
1/4 t soda
1/4 t BP
1/4 t salt
Fold in stiffly beaten (but not dry)
2 egg whites
Melt 1 T margarine in frying pan, pile mixture in pan and bake 20 minutes at 350°.
Can fry in frying pan also, but they have to cook a little longer than regular
hotcakes. Serve plain or with “applesauce” (see index for "Mock Applesauce"). Also
good with peanut butter, butter, and yoghurt.
Lunch-In-One
222
Sugar Free
Lunch-In-One Frances Weathermon
Mix in saucepan
3/4 C cold water
1 envelope Knox unflavored gelatin
Place over low heat; stir constantly until gelatin dissolves, about 3 min. Cool slightly.
In mixing blowl gradually blend
dissolved gelatin
2 T Lemon Sunquick
1 t Worchestershire sauce
1/2 C mayonnaise or salad dressing
3/4 C yoghurt
If necessary, beat with wire whisk until smooth. Add and mix well
1 t dry mustard
1/2 t salt
2 T minced onion
Chill stirring occasionally, until mixture thickens slightly.
Stir in prepared salad ingredients
1 1/2 C chopped ham, chicken, hard cooked
eggs, or seafood
3/4 C chopped celery or cabbage
Guacamole
223
Sugar Free
Guacamole Frances Weathermon
Put 1 or 2 ripe avocados in blender after peeling and removing
seed.
For each avocado add
2-3 T salad dressing
2-3 T yoghurt
dash celery salt
salt
pepper
1/2 small minced onion
1 T vinegar or lemon juice
1 T Lemon Sunquick
Blend until smooth. Excellent as a dressing for salads or as a dip. Can add more
yoghurt if it seems too thick.
Yoghurt Dressing
Combine
1 1/2 t kalamansi juice
1 t vinegar
1/4 t salt
2 tablets art sweetener (equiv 2 T sugar)
1/4 t mustard
Stir into
3/4 C yoghurt
Yoghurt
224
Sugar Free
Yoghurt Frances Weathermon
Scald your bowl, spoon, measuring cup with boiling water.
Measure 4 C boiled water into a saucepan to cool. Don't let get
cold, but put in blender while still quite warm and add
1 C powdered skim milk
1/4 C powdered whole milk
Mix well. (Use an egg beater if you don't have a blender.)
Put in bowl and stir until smooth
1/2 C yoghurt starter*
When your milk mixture is lukewarm add the two together, gradually stirring
constantly to keep smooth.
Scald jars by placing the jars and lids in cold water and boiling for 10 min. Remove to
towel and cool upside down. Pour mixture into scalded jars. Place the filled jars in a
warm place such as over the grating of your frig (if not too hot), or in a pan of water
kept at 115° with water up to the neck of the jar.
Or easier yet, take a warm quilt or several bath towels and wrap your jars in it and
put in a warm corner out of a draft. (This method takes a little longer to set.)
The yoghurt is ready when like the consistency of pudding. It will get thicker in frig.
Remove soon as set to frig. If you begin with a dry starter follow directions first on
package.
*Or use commercial yoghurt, natural flavor
Note Yoghurt that has soured may be used for sour milk in most recipes.--Dick
Elkins
Oatmeal Muffins
Sift together
1/2 C rye flour
1/2 C soy flour
(or any combination you like such as whole wheat and white and a few T wheat germ
in place of some of the flour)
1 1/2 t BP*
1/2 t soda
1/2 t salt
Stir in
1 C rolled oats
Add and stir only until dry ingredients are moistened
1 t liquid artificial sweetener (= 1/4 C sugar)
3 T oil
1 egg
1 C milk or yoghurt
Fill greased muffin cups 2/3 full. Bake in preheated oven at 425° about 15 or 20 min.
Makes 12 medium-sized muffins.
*If you use milk, use 2 t baking powder and no soda.
Quick Biscuits
225
Sugar Free
Quick Biscuits Audrey Schumacher
Sift together
1 C whole wheat flour
1/2 C white flour
2 T wheat germ
4 T soy flour
(Use any combination of flours and wheat germ to equal 2 C)
3 t BP
1 t salt
1 t soda (omit if use milk)
Pour into measuring cup but don't stir
2/3 C yoghurt or milk
1/3 C cooking oil
Pour all at once into flour. Mix only until dry ingredients are moistened. Mixture will
not form together.
Turn out onto lightly floured board. Pat to 1/4'' thick and cut with floured cutter.
Place on ungreased baking sheet. Bake at 450° for 10-12 min.
May cook in electric skillet. Fit 4 layers of aluminum foil, heavy duty, or 6 layers
regular in the bottom of a frying pan. Preheat covered with vent closed to 420°. Place
biscuits directly on the foil, cover, bake 10 min. Uncover and turn, cover again and
open vent. Bake 10 min longer. This makes a crusty-type biscuit.
226
Sugar Free
Pumpkin Meringue Pie Betty Elkins
(The filling is artificially sweetened, the meringue is sweetened. Dieters
can remove the meringue, and it is still tasty for non-dieters.)
Mix the equivalent of 3/4 C sugar of whatever artificial sweetener you use with
2 T sugar
3 T cornstarch
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/4 t cloves
Gradually stir in
1 C mashed squash
2 C milk
Cook and stir until mixture thickens and comes to a boil. Boil for 2 min. Remove
from heat and stir small amount into 3 beaten egg yolks.
Return to hot mixture and boil 2 more min. Place in baked pie shell and top with
meringue. Bake 10 min at 350°.
Meringue
Beat until all sugar is dissolved and the meringue holds stiff peaks
3 beaten egg whites
1/4 t cream of tartar
6 T sugar, added very gradually
1 t vanilla
1 C milk (vary milk with size of pie plate)
Beat all with egg beater till smooth. Bake at 350° 45 min or till silver knife comes out
clean. Use with oil crust. Makes one pie.
227
Sugar Free
Speedy Kalamansi Meringue Pie Audrey Schumacher
Mix
4 T cornstarch
14 tablets artificial sweetener (equiv 1 C sugar)
1/4 C water
Add
1/3 C kalamansi juice
1/4 t lemon extract
3 egg yolks
2 C water
Bring to a boil, and boil 4 min, stirring constantly. Remove from heat. Pour into 9''
baked pie shell.
MERINGUE : Mix and beat until stiff
3 egg whites
1/8 t cream of tartar
Add to pie. Bake at 400° for 10 min or until meringue is golden. Good with coconut
crust.
Note: You may want to crush artificial sweetener tablets equiv to 1/4 C sugar and
add; whites may not whip with liquid.
Spanish Cream
Mix thoroughly in top of double boiler
1 envelope unflavored gelatin
1-1 1/2 t artificial sweetener (equiv 3/8 C sugar)
1/8 t salt
Beat and add to gelatin
2 egg yolks
2 C milk
Cook over boiling water, stirring constantly until gelatin is dissolved, about 5 min.
Remove from heat and stir in
1 t vanilla
Chill to unbeaten egg white consistency. Beat until stiff
2 egg whites
Fold gelatin mixture into egg whites. Turn into a 4 C mold or individual molds and
chill until firm. Unmold on serving plate and serve plain or with whipped cream or
fruit.
Milk Shake
228
Sugar Free
Milk Shake Lil Underwood
Combine in blender
1/3 C pwd milk
3 tablets art sweetener (equiv 2-3 T sugar)
1/3 C water
1/2 t flavoring (vanilla or other)
1/2 tray ice cubes
Crush ice before putting it in the blender unless your blender takes ice cubes. Use
liquify speed and blend until smooth.
Note: May add 3 t unsweetened cocoa, more ice if desired.
229
Sugar Free
Vanilla Ice Cream Audrey Schumacher
Combine
2 eggs
1/8 t salt
9 tablets art sweetener(equiv 3/4 C sugar)
2/3 C water
1/2 C whole milk powder
Cook over medium heat, stirring, until first sign of lumpiness.
Add
1 envelope (1 T) gelatin softened in
1/3 C cold water
Then add
2 6 oz cans cream
1 can evap milk
1 T vanilla
Freeze until nearly firm. Beat. Return to refrigerator and freeze until done.
Variation : Sprinkle 2 t instant decaffeinated coffee over mixture the first time it is
put in the freezer.
Minute Tapioca
230
Sugar Free
Minute Tapioca
Mix in saucepan
3 T tapioca
1 C whole milk powder
1/8 t salt
Add
2 3/4 C water
4 tablets art sweetener (equiv 1/3 C sugar)
1 egg, slightly beaten
Let stand about 5 min. Cook over med heat, stirring constantly until mixture just
comes to a full boil. Remove from fire and add
3/4 t vanilla
Serve 4-5.
Custard Creme
231
Sugar Free
Custard Creme
Scald in top of double boiler
2 C heavy cream (canned cream)
Beat well
4 egg yolks
Add and mix well
liquid art sweetener equiv 3 T sugar
1/8 t salt
Pour a small amount of the scalded cream into the egg yolks and blend well. Pour
egg-cream mixture into the remaining cream and cook, stirring constantly, until the
mixture is thickened and coats the spoon--
4 min or less. Stir in
1 t vanilla
Pour into individual serving dishes. Chill thoroughly.
Whipped Cream
Shake well and chill 1 can cream (4-6 oz) in frig (not freezer) several hours. Add
vanilla and sugar/sweetener to taste. May whip to thicken.
Meat Loaf
Combine
1 1/2 lb ground beef
3/4 C uncooked oats
1 1/2 t salt
1/4 t pepper
1/4 C onion, chp
1 8-oz can tomato sauce
1 egg, beaten
1 T prepared mustard
Heat oven to 350°. Shape into 6 individual loaves; place in shallow baking pan. Bake
35 min. Or pack into loaf pan. Bake 1 hour. Let stand 5 min before slicing.
232
Sugar Free
Add celery/onions to
3/4 K ground beef
1 C uncooked oatmeal
1/2 C milk
1 t seasoned salt
1/2 t garlic pwd
1 egg
Mix well. Make 6 3 1/2'' patties. Saute and set aside
3 med onions, sliced
Cook patties (10 min each side) med heat. Remove. Reheat sliced onions in skillet
with
2 t steak or Worchestershire sauce
Serve over patties.
Add
1 C bean sprouts
1/2 C chopped pork
2 T chopped onion
1 T soy sauce
Heat skillet with 2 T salad oil. Pour 1/4 C mixture at a time into skillet. With broad
spatula, push cooked egg up over meat to form a patty. When patties are set, turn to
brown other side. Serve hot with sauce.
Sauce : Combine
1 t cornstarch
1 tablet art sweetener (equiv 1 t sugar)
1 t vinegar
2 1/2 T soy sauce
1/2 C water
Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 min.
Makes 5 servings.
Harvard Beets
Mix in saucepan
1/4 C vinegar
1/2 C juice from canned beets
6 tablets art sweetener (equiv 1/2 C sugar)
1 1/2 t cornstarch
Boil 5 min then add
1 No. 2 can drained beets
Let stand 30 min or more. Just before serving, bring to the boiling point. Add
2 T margarine
236
Sugar Free
237
Miscellaneous
Miscellaneous
Spice Tea
Mix and store
2 C Tang
1 1/2 C sugar
1/2 C instant tea
1 t ground cloves
1 1/2 t cinnamon
1 t dried lemon peel
Caramel Corn
238
Miscellaneous
Caramel Corn Marianne Lambert
Have ready
8 C popped corn (about 1 small or 1/2 large unpopped, local-size bag)
Mix together
2 C brown sugar
1 C margarine (Star is OK)
1/2 C corn syrup
1 t vanilla
1 t salt
Bring to a boil and boil 5 minutes. Stir in 1/2 t soda (it will foam up). Pour over
popcorn and mix well. (A plastic basin works well if you don't have a large enough
pan.) Put into a large flat pan and bake at 250° for 1 hour, stirring every 15 min.
Store in a tight container. Keeps well.
Popcorn Balls
Mix
1 pkg jello (any flavor)
1/2 C sugar
1 C light corn syrup
Bring to boil, stirring constantly. Remove from heat and allow to cool slightly. Mix
with popped popcorn (about 3 qt).
Chocolate Sauce #2
239
Miscellaneous
Chocolate Sauce #2
Mix
1/4 C cocoa
1/2 C sugar
1/4 t instant coffee powder (opt)
Add and bring to a boil
1/2 C evap milk
2 T corn syrup
Remove from heat. If too thick add a little extra milk or corn syrup. Cool and serve.
Coconut Honey
Combine
1 C rich coconut milk
2 C sugar
Boil slowly until thickened. Good on pancakes or waffles.
Dried Fruit
241
Miscellaneous
Dried Fruit
Bananas: Dry ripe but still firm bananas cut 1/8"" thin.
Guavas: Cook fruit in small amount of water with sugar to taste (or pressure) until
soft enough to mash or sieve. Drain juice and set aside. Sieve, mash, or blend fruit
until smooth. Spread on well-greased trays in about 1/8"" layers spread very evenly.
When dry it should peel off tray easily using a knife or spatula dipped in boiling water
(if necessary), and gently eased under fruit.
To reconstitute fruit: Soak about 2 hours in hot water. For pureed fruit, pour
boiling water over and soak for 1/2 hour. Bring to boil for 1 minute until it becomes
a thick sauce.
242