25 egg roll wrappers
Heat oil and saute onion and tomato.
PANSIT
6 oz. rice sticks (thin noodles)
Boil chicken breasts separately. Shred and set aside.
PORK BARBECUE (PHILIPPINE STYLE)
1 lb. cubed tender pork loin
Mix ingredients in a bowl and marinate overnight.
MOM'S LASAGNA
1/2 lb. ground beef
In a large kettle or Dutch oven, cook beef, sausage & onion
In a greased 13-in. x 9-in. baking dish,
FESTIVE CRANBERRY SALAD
1 can (14 oz.) sweetened Condensed Milk
In a bowl, combine milk & lemon juice; mix well.
CHICKEN ADOBO
12 chicken pieces (whole drumsticks recommended)
Put chicken in a saucepan and add vinegar, soy sauce, garlic, bay leaves, sugar, and pepper.
CHEESEBURGER SOUP
1/2 lb. ground beef
In a 3-qt. saucepan, brown beef; drain & set aside.
Meanwhile, in small skillet, melt remaining butter.
HOT GRAPEFRUIT TODDY
2 tbsp. superfine sugar
Combine sugar and spices in a saucepan.
8 oz. *crab meat
8 oz. *finely chopped shrimp (cooked)
8 oz. *fish (cooked)
{*or any seafood of choice}
1 large chopped onion
1 large diced tomato
4 cloves finely chopped garlic
2 tsp. soy sauce
2 beaten eggs
1/4 cup dried cilantro
1/2 tsp. oil
salt and pepper (to taste)
Add seafood, garlic, and soy sauce.
Add salt, pepper, and cilantro. Stir thoroughly.
Remove from heat and set aside until cool.
Add equivalent of 1 egg and mix thoroughly.
Place 2-3 tbsp. of mixture and place on wrapper or
follow directions on wrapper package.
Use remaining egg to seal wrapper.
Deep fry in hot oil until brown.
Drain excess oil on paper towel.
Serve with sweet and sour sauce or with banana ketchup.
3 shredded chicken breasts (boiled)
2 tbsp. oil
1 inch finely chopped ginger
1 medium chopped onion
3 cloves minced garlic
3 cups shredded bok choy or cabbage
1/2 tsp. crushed red pepper
2 tbsp. oyster sauce
1 large green minced onion
Cook noodles according to directions on package.
Heat oil and add onions, garlic, and ginger.
Saute for 2 minutes or until brown, stirring occasionally.
Add bok choy, oyster sauce, pepper, and 1/4 cup water.
Add chicken and cook for 2 minutes.
Pour bok choy and sauce over warm noodles.
Garnish with minced green onions and lemon.
1/4 cup soy sauce
5 cloves minced garlic
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 cup tomato ketchup
Thread pork cubes with bamboo skewers.
Place pork skewers on hot grill.
Turn each side until brown or well done.
1/2 lb. bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (6 oz.) tomato paste
1-1/2 cups water
1 cup salsa
2 tsp. sugar
1-2 tsp. chili powder
1 tsp. fennel seed
1 tsp. dried oregano
1 tsp. dried basil
9 Lasagna noodles
1 carton (16 oz.) cottage cheese
4 cups (1 lb.) shredded Mozzarella cheese
3/4 cup grated Parmesan cheese
until the meat is browned & onion is tender; drain.
Stir in the next 10 ingredients.
Simmer, uncovered, for 3 hours, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions;
drain & rinse in cold water.
layer a third of the noodles & meat sauce,
half of the cottage cheese, 1/3 of the mozzarella &
1/3 of the Parmesan.
Repeat layers.
Top with remaining noodles, meat sauce, mozzarella & Parmesan.
Cover & bake at 350° for 45 minutes;
Uncover & bake for 20 minutes.
Let stand 20 minutes before cutting.
1/4 cup Lemon Juice
1 can (20 oz.) crushed Pineapple, drained
1 can (16 oz.) whole-berry Cranberry Sauce
2 cups miniature Marshmallows
1/2 cup chopped Pecans
Red Food Coloring, optional
1 carton (8 oz.) frozen Whipped Topping, thawed
Stir in pineapple, cranberry sauce, marshmallows,
pecans & food coloring if desired.
Fold in whipped topping.
Spoon into a 13-in. x 9-in. x 2-in. baking dish.
Freeze until firm, 4 hours or overnight.
Cut into squares.
Yield: 12 - 16 servings.
7 cloves of garlic (crushed)
4 tbsp. soy sauce (or more to taste)
ground black pepper
3 cups water
3 tbsp. white vinegar or rice vinegar
4 bay leaves
2 tbsp. sugar (or more to taste)
Partly cover and cook over medium-high heat until simmering.
Lower heat to low-medium and keep saucepan partly covered until the chicken is done (about 30 minutes).
Remove the bay leaves and serve over rice.
Serve with beer! :)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb.)
1/4 cup all-purpose flour
8 oz. processed American cheese, cubed
1-1/2 cups milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 cup sour cream
In the same saucepan, saute onion, carrots, celery,
basil & parsley in 1 tbsp. butter
until vegetables are tender, about 10 minutes.
Add broth, potatoes & beef; bring to a boil.
Reduce heat; cover & simmer 10-12 minutes
or until potatoes are tender.
Add flour; cook & stir 3-5 minutes or until bubbly.
Add to soup; bring to a boil.
Cook & stir for 2 minutes.
Reduce heat to low.
Add cheese, milk, salt & pepper;
cook & stir until cheese melts.
Remove from the heat; blend in sour cream.
Yield: 2-1/4 qts.
1 2-in. cinnamon stick
1 tsp. whole cloves
6 cups grapefruit juice
Stir in the grapefruit juice and heat slowly.
Pour into 6-ounce mugs.
Makes 8 servings.
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