Tuesday, June 14, 2005
- 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
- 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
Baked Hawaiian Hash
- 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
- 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
Thursday, June 02, 2005
- 1 cup boiled mongo
- 2 cups malagkit rice
- 1 cup brown sugar
- 1/2 cup mashed boiled gabi
- 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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