Cook Book Recipe

• Ingredients:
• ½ cup yellow corn meal
• 2 ½ cups sifted flour
• ½ cup shortening
• 1 teaspoon salt
• 4-6 tablespoons iced water or milk
• Procedure:
• Sift corn meal, flour and salt in a bowl. Cut in shortening till mixture resembles coarse crumbs. Add water, slowly stirring meal mixture until pastry can be formed into a ball.
• Divide pastry into two parts. On a floured board roll each to form a 9 inch square. Cut each square into four and shape over bottom of a muffin tin.
• Pleat edges, leaving corners to give tulip effect. Prick surface with fork. Bake in a preheated oven 450 F. 12-15 minutes. Cool. Removes from tins. Fill cups with corn a la crème.
• Filling:
• 2 tablespoons butter
• 2 cups corn, cream style
• 2 tablespoons minced onions
• 1 tablespoon flour
• 1 cup milk
• 2 cups shredded cheddar cheese
• 2 tablespoons minced green pepper or pimiento
• Procedure:
• Sauté onions in butter. Stir in flour and add milk, stirring constantly until the mixture thickens. Add the corn and continue cooking until the corn is hot.
• Then add ½ cup cheese and the green pepper. Stir over low heat till cheese melts. Serve hot in tulip cups.

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Ingredients:

• 4 eggs
• 4 sliced buttered toast
• 4 teaspoons butter
• 4 tablespoons water

Procedure:

• Butter thoroughly 4 cups in muffin tin, using up to 1 teaspoon of butter or margarine. (if some cup in muffin tin remain, fill half full of water to keep from discoloring).
• Drop one egg into each cup. Add 1 tablespoon of water. Place in 350 F. oven and cook till we done, probably about 15 minutes.
• Slip from cup unto butter toast around toasted buns cut in a half lengthwise are nice for this and serve immediately.

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Ingredients:

• 2 bundles of kangkong
• 3 tablespoons soy sauce
• 1 teaspoon vetsin
• ½ teaspoon sugar
• 1 tablespoon kalamansi juice
• 1clove garlic

Procedure:

• Wash and sort kangkong.saute the garlic. When brown, add kangkong. When partially cooked, add kalamansi juice and bring to a boil.
• Season with soy sauce, salt and vetsin. Okra or sigarilyas may be used instead of kangkong.

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Ingredients:

• 4 cloves garlic, crushed
• 1 medium onion, sliced
• 1 tablespoon ginger, cut into strips
• 350g pork pigue, cut into strips
• 2 tablespoons bagoong alamang
• 1 can (140g0 Del monte Tomato Sauce
• 4 cups malunggay leaves

Procedure:

• Saute garlic onions, ginger, pork and bagoong alamang vook for 5 minutes.
• Add 1 cups water and Del Monte Tomato Sauce cook for 5 minutes.
• Add malunggay- cook for2 minutes.

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