Best Recipes For You

KIDNEY BEAN BARBECUE

2 cups cooked and drained kidney beans
1/4 cup margarine
2 teaspoons garlic,pounded
1/4 cup chopped onions
1 cup tomato sauce
1/4 cup lemon-lime drink
1/4 cup pineapple juice
1 teaspoon vetsin/magic sarap
1 teaspoon salt
1/2 cup liquid from beans
2 teaspoons sugar

Melt margarine over low fire, add the onions and the rest of the ingredients, except the beans. Let boil, then add the beans. Cover and let simmer till half of the liquid is absorbed.

KIDNEY BEAN LOAF

1 cup bread crumbs
2 cups red kidney beans, mashed
1/4 pound cheese grated
1 onion, chopped and sauted in 1 tablespoon oil
2 eggs, beaten
salt, sage

Mix together all ingredients. If too dry, add more bean juice. Bake and serve with tomato sauce.

MOCK FILLET
1 cup rolled oats
1 cup ground garbanzos
1/2 cup hard-cooked eggs
1/2 cup chopped celery
1 onion, minced
1 can chopped pimiento
vetsin, salt
2 eggs, well-beaten
crumbs to bind

Mix very well. Mold in fish molder or form by hand in form of small fillet. Bake or fry. Serve with any sauce desired.

OVENLESS BAKED BEANS
2 cups cooked and drained navy beans
2 tablespoons brown sugar
1/2 cup tomato sauce
1/2 cup liquid from beans
1 medium onion, cut in rings
1 1/2 teaspoons salt
1 teaspoon vetsin
1 tablespoon margarine

Saute onion ring in hot margarine; save some onion rings for garnish. Add the tomato sauce to the sauted onion rings. Add the water, salt, sugar and vetsin and let simmer. Add the cooked beans, let simmer over low fire until half of the liquid has evaporated. Garnish with onion rings. Makes 5 serving

MONGO BEANS WITH AMPALAYA

2cups cooked mongo
1 tablespoon oil
1/2 cup sliced tomatoes, finely chopped
1 onion sliced
1 teaspoon garlic crushed
1 teaspoon salt
1 teaspoon vetsin
1 1/2 cups water
ampalaya leaves

Saute garlic and onions in hot oil and add the tomatoes. When tomatoes are thoroughly cooked add the mongo. Season with salt and vetsin and let boil. Add the ampalaya leaves, cooking only long enough to wither the leaves.

CABBAGE ROLLS

1 medium head cabbage
1 cup ground gluten
1/2 cup chopped celery
1/2 cup chopped onions
1/4 cup chopped green pepper
1/4 cup cooking oil
1 taspoon vetsin
1 cup cooked rice
Steam cabbage till leaves can be removed easily. Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings. Let simmer for a few more minutes. Add the mixture to the cooked rice. Mix well. Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll. Arrange cabbage rolls in a baking dish and pour tomato sauce. Bake for one hour at slow oven. Serve with tomato sauce. Makes 5 to 6 servings.

TOMATO SAUCE
1 cup finely chopped tomatoes
1 cup tomato sauce
3/4 cup water
2 teaspoon salt
1 teaspoon vetsin
2 tablespoon oil
1/4 cup chopped onions

BEST RECIPES FOR THE FAMILY

GLUTEN AND TOKWA BOLA-BOLA
INGREDIENTS:
1 CUP ground gluten
1 cup mashed tokwa
1 small onion
2 tablespoons oil
2 eggs, well beaten
2 cups water
1 bunch each of kinchay and green onion
3 tablespoon cornstarch
1 tablespoon vetsin
1 tablespoon salt

PROCEDURE:
Add cornstarch, salt and vetsin to the ground gluten and mashed tokwa. Add well-beaten eggs to the mixture. Mix well. Make into small balls. Put oil in a pan . Add onions and water. When the water boils drop in the balls and boil for a few minutes. Then add chopped kinchay and green onion. Salt to taste.


SWEET POTATO GLUTEN BALLS

INGREDIENTS:

1 kilo yellow sweet potatoes, boiled, mashed
1 egg beaten
1 cup gluten loaf (left-over)
½ cup pineapple juice
¼ teaspoon salt
I teaspoon vetsin

PROCEDURE:

To mashed potatoes add salt, pepper, sugar and egg, mix very well. Shape into ball and roll in crumbled gluten loaf. Bake in greased pan at 3500 F. 15 minutes. Baste balls with syrup made by boiling pineapple juice with ½ cup brown sugar for 5 minutes. Make a hole in the loaf and insert hard cooked eggs cut into stars. Serve on a platter garnished with lettuce leaves.


CORN GLUTEN BALLS MEXICALI

INGREDIENTS:
1 ¼ kilos ground gluten
2 raw eggs
4 tablespoons chopped pepper
4 tablespoon chopped onions
2 cans tomato sauce
1 ½ cups water
1 ¼ teaspoons chili powder
2 cans whole kernel corn
Craker crumbs- as needed
Salt
1 ½ teasponns vetsin

PROCEDURE:
Mix the ground gluten, salt vetsin, eggs and cracker crumbs and make into small balls. Fry and set aside. Saute the onions and pepper , add the tomato sauce, water and chili powder. Let boil, season with salt and vetsin. Add the balls and corn. Let simmer. Keep in the oven to keep warm. Makes 8 to 10 servings.


LUMPIA SUPREME

INGREDIENTS:

1 cup ground gluten
1 tablespoon finely chopped green onions
½ cup ground mushroom
1 teaspoon vetsin
Salt to taste
1 can tomato soup
3 lumpia wrappers
6 small onions
1 tablespoon green pepper, cut in cubes
Bread crumbs

PROCEDURE:

Mix gluten, green onions, mushroom, vetsin, pepper, salt. Cut lumpia wrappers in halves. Roll gluten mixture in wrapper into a roll one centimeter in diameter. Cut 2 inches long. Dip both ends in egg then in bread crumbs and fry. Peel the onions. In 1 tablespoon oil, sauté green peppers. Add tomato soup and a little salt to taste. Arrange lumpias in a casserole alternately with the onions. Pour tomato sauce over them. Bake 10 minutes and serve hot.


GROUND GLUTEN LUMPIA

INGREDIENTS:

½ cup ground gluten
1 onion, sliced
1 medium-sized tomato
1 small box raisins
½ teaspoon vetsin
2 potatoes, finely cubed
2 cloves garlic, crushed
20 lumpia wrappers
½ cup oil
Salt

PROCEDURE:

Heat oil in frying pan and sauté the garlic, onion and tomato. Add potatoes and ground gluten and cook till done. Add raisins and season to taste. Transfer to shallow plate and cool. Drop 1 tablespoon mixture on each lumpia wrapper; fold and fry in hot oil. Serve with sauce.


GLUTEN ROAST ESPECIAL

INGREDIENTS:

2 cups ground gluten
½ cup ground sentai mushrooms (buttons)
½ cup oatmeal
½ cup mushroom soup
1 teaspoon vetsin, salt
½ teaspoon dry turmeric
1 tablespoon onions, minced
1 tablespoon mayonnaise
1 tablespoon sweet pickels, minced
1-2 eggs, beaten

PROCEDURE:

Mix very well. Mold into patties and fry in deep oil, or place in roast pans and bake. Serve with catsup.


KARI-KARI

INGREDIENTS:

2 cups gluten in serving sizes
1 block tawho, cut in serving sizes and fried
1 bunch sitaw ( 10 long pieces)
2 eggplants, cut in strips
4 cloves garlic, crushed
½ cup roasted rice
½ cup atsuwete water
3 tablespoon vegetable shortening
1 banana bud
½ cup roasted peanuts
1 onion, cut in pieces
Soybean oil
Salt to taste
1 teaspoon vetsin

PROCEDURE:

Roast peanuts and pound in a mortar. Roast rice and pound. Saute in oil the garlic ,onions, gluten and tokwa. Add broth, rice flour, peanuts, vegetables, and atsuwete water. Continue cooking until vegetable are of proper tenderness.


KALDERETA

INGREDIENTS:

1 kilo gluten cut into pieces ( precooked in soy sauce broth)
¼ cup oil
5 segments garlic, crushed
6 potatoes, quartered
1 large onion
Slice of hard-cooked eggs
6 tomatoes, sliced
Paprika, salt to taste
1 teaspoon vetsin
1 cup cooked peas (guisantes)
Sliced pimientos
Bread crumb mixture (see below)

PROCEDURE:

Heat oil and brown garlic. Remove garlic and sauté onion and tomatoes, then add gluten and seasonings. When partly done, transfer into a deeper pan, then add gluten stock to cover the mixture. Add potatoes and continue cooking. When potatoes are tender add bread crumb mixture, pimientos and peas. Serve hot and garnish top with slices of hard cooked eggs.


Bread Crumb Mixture

½ cups gluten, sliced thin
2 tablespoons kalamansi juice
1 cup gluten stock
Vetsin, sugar, to taste
Mix well.