Sunday, July 30, 2006
Corn in golden Tulip cup
- ½ cup yellow corn meal
- 2 ½ cups sifted flour
- ½ cup shortening
- 1 teaspoon salt
- 4-6 tablespoons iced water or milk
- 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.
- 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
- 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.
Wednesday, July 26, 2006
Baked Eggs on Toast
- 4 eggs
- 4 sliced buttered toast
- 4 teaspoons butter
- 4 tablespoons water
- 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.
Tuesday, July 25, 2006
- 2 bundles of kangkong
- 3 tablespoons soy sauce
- 1 teaspoon vetsin
- ½ teaspoon sugar
- 1 tablespoon kalamansi juice
- 1clove garlic
- 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.
Sunday, July 16, 2006
Pork with Bagoong
- 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
- 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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