Cook Book Recipe

Ingredients:

• 2 pieces green or red bell pepper
• 1-cup peanuts
• 1-tablespoon brown sugar
• 1-teaspoon salt
• ¼ cup lime or lemon juice
• 1-1/2 cups finely shredded cabbage
• 1 cup shredded escarole or other greens
• 1-cup thinly sliced bamboo shoots
• ¼ cup thinly slice scallions
• 1 thinly sliced cucumber
• 2 hard-boiled eggs, thinly sliced

Procedure:

• Grind the pepper and peanuts to a paste in a food chopper or blender. Stir in the sugar, salt and lime juice.
• In a bowl, combine the cabbage, escarole, bamboo shoots and dressing, toss until well mixed, garnish with the scallions, cucumber, and eggs.

From the book of Best Recipes

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Ingredients:

• 2-tablespoon brown sugar
• 2-tablespoon butter
• ½ teaspoon tumeric
• 1-teaspoon finely chopped ginger root or ¼ teaspoon powdered ginger
• 2-cups chopped cook gluten
• 2-cups cubed cooked sweet potatoes
• ½-cup pineapple juice

Procedure:

• 4 slices pineappleCombine gluten, sweet potatoes, tumeric, ginger and pineapple juice. Pour into a buttered casserole; lay half slices of pineapple on top.
• Sprinkle with sugar. Dot with butter in a moderate oven about 30 minutes. Serve 4-6

6From the Book of Best Recipes

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Ingredients:

• 1 cup boiled mongo
• 2 cups malagkit rice
• 1 cup brown sugar
• 1/2 cup mashed boiled gabi

Procedure:

• Soak the ricce overnight and grind to stiff dough.
• Pare, boil, mash the gabi and pass through a coarse strainer.
• Mix the rice dough and the mashed gabi.
• Add the sugar to the boiled mongo.
• Use the rice and the gabi mixture as a wrapper for the mongo.
• Form into balls the size of an egg and press down to about 1 1/2 centimeter thick.
• Arrange in a baking pan lined with banana leaf.8. brush the top with thick coconut milk or melted butter.
• Bake in native oven until golden brown or fry. Serve hot.

From the book of Best Recipes for the Home

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