Gluten with Pineapple

 Ingredients

• 1 kilo gluten, cut into cubes

• 1 can (No. 2 1/2) pineapple chunks, drained

• 2 small onions, sliced

• 2 cups red and green pepper, cut into square and stripes

• 2 cups celery, sliced

• 2 eggs, beaten

• 1/4 cup kalamansi (lemon) juice

• 1 tablespoon cornstarch

• Salt to taste

Procedure

• Saute 1 tablespoon cornstarch, onion and gluten in oil until gluten is golden brown.

• Mix cornstarch in some of the pineapple juice, kalamansi juice and a little water.

• Add to gluten and mix well. Remove from fire.

• Season with salt. Put the pineapple and celery into a pan with hot oil and fry for 2 minutes.

• Add gluten, mix well and add beaten eggs.

• Cook 5 minutes longer. Garnish with pepper stripes and onion rings.

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Baked Cutlet

 Ingredients

• 1 small can gluten cutlet (6 to 8 cutlets)
• 1 small can tomato juice
• 1 onion
• 1/4 cup flour
• 3 tablespoons oil
• 3 eggs
• 2 cups water
• Salt

Procedure

• Drain cutlet, keeping the soup for the gravy.

• Arrange cutlets in baking dish. Fry eggs and cut into pieces.

• Saute garlic, onions, add the flour.

• Mix them well, then add the fried eggs and continue mixing, season with salt.

• Remove from fire and mix the soup of the cutlet.

• To the mixture add water, stirring well. Bring to boil and stir until it is thick.

• Add tomato juice (and MSG optional). Remove from heat and pour mixture on to the cutlet.

• Bake for about 30 minutes in moderate oven.

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Arroz a la Valenciana

Ingredients

• 1 cup cooked malagkit (glutinous or sticky rice)
• 2 cups cooked rice
• 1 cup mushroom, sliced
• 1 cup garbanzos
• 1 cup gisantes (sweet pea)
• 2 cups fried sliced gluten
• 1 box spaghetti, cut in pieces and boiled
• 1 can pimientos, sliced
• 1 cup tomato sauce plus 1/2 can stock or water
• 2 tablespoons onions, minced
• 1 teaspoon sage, optional
• 6 hard-boiled eggs, sliced or quartered
• Salt

Procedure

• Saute onions in 2 tablespoons oil. Add tomato sauce and pimientos, cook a few minutes, and add mushroom gluten, garbanzos and peas.

• Season with salt, MSG (optional) and sage.

• Mix well and cook 5 minutes, then add rice and spaghetti.

• Mix very well. Garnish with eggs, pimientos and green onions.

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Asado de Carajay

Ingredients

• 1/3 cup fried tokwa (tofu)
• 3 segments garlic crushed
• 1/2 medium onion, sliced fine
• 2 small tomatoes, sliced
• 3 tablespoons oil
• 1 cup gluten, cut into cubes
• 1/4 kilo yellow kamote (sweet potato), cut into cubes
• 4 teaspoons soy sauce
• 1 small red pepper, cut into strips
• 5 laurel leaves

Procedure

• Saute, garlic, onion, tomatoes and add 1 cup broth.

• Add tokwa, gluten, and kamote. Season with soy sauce, cover and cook 5 minutes.

• Add pepper and laurel leaves.

• Cover and cook for 1 minute. Makes 6 servings

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Arroz a la Filipina

 Ingredients

• 1 cup boiled malagkit (glutinous or sticky rice)

• 1 cup boiled rice

• 1 cup sliced gluten

• 3 cloves garlic, crushed

• Small onion, sliced

• 3 ripe tomatoes, sliced

• 3 tablespoons oil

• 2 medium-sized red and green peppers, cut into strips

• 1 small package raisins

• 1 hard-cooked egg

• 2 tablespoons atsuwete (Annatto), soaked in small amount of water

• Salt to taste

Procedure

• Saute the garlic, onion, tomatoes, and gluten.

• Add salt (and MSG - optional) to taste. Add sliced pepper. Cook for a few minutes.

• Add atsuwete water for coloring, then boiled rice, malagkit and raisins.

• Stir mixture from time to time to prevent burning. Continue cooking on low heat.

• Garnish with slices of hard-cooked eggs, and red and green pepper.

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Arroz a la Cubana

 Ingredients

• 1/2 kilo ground cooked gluten
• 1 onion, chopped
• 1 clove garlic, crushed
• 3 hard-cooked eggs
• Salt to taste
• MSG (optional)
• 1 cup water
• 1 tablespoon oil
• 6 saba (cardava) bananas
• 1/2 cup bread crumbs
• 3 cups cooked rice

Procedure

• Saute the garlic, onion and gluten.

• Add the water and cook until it boils.

• Add the bread crumbs. Season with salt and MSG (optional) to taste.

• Slice the bananas lengthwise and fry.

• Place the cooked gluten in the center of a platter. Arrange a border of cooked rice around it.

• Garnish with fried bananas and hard-cooked eggs.

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Almondigas

Ingredients:

• 1 cup ground gluten, raw
• 1 egg
• 1/2 cup mashed tokwa (tofu)
• 1 tablespoon oil
• 1/2 cup misua (very thin flour noodles)
• 2 cloves garlic, crushed
• 1 minced onion
• Salt to taste
• 1 tablespoon chopped green onion

Procedure:

• Work into raw ground gluten, tokwa, green onion, egg and desired seasonings. Shape into small balls about the size of a lemon.
• Saute garlic and onion with about 3 cups water.
• When the mixture boils, drop the mock meat balls one by one into the boiling mixture. When balls are cooked, add misua and immediately remove from fire. Add salt and pepper to taste.

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Adobong Labong

Ingredients:

• 3 cups labong (bamboo shoots), minced and blanched
• 1 cup minced gluten or tokwa
• 5 segments garlic, chopped
• 4 tablespoons lemon juice
• Salt to taste
• 1 medium onion, chopped
• 1 1/2 tablespoons soy sauce
• 2/3 cup gluten stock or soy sauce-water mixture
• 5 tablespoons oil

Procedure:

• Brown garlic and onion in oil. Add gluten or tokwa.
• Continue cooking mixture in oil, stirring constantly. Add soy sauce and labong.
• Simmer until labong is cooked. Gluten stock may be added at this point if labong is not yet done.
• Add lemon juice and continue simmering until almost all of the liquid has evaporated.
• Add oil and continue about 6 minutes more. Season to taste.

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Vegetable Stew

 Ingredients:

• 1/4 cup flour

• 1 tablespoon salt

• 1 teaspoon paprika

• 4 cups gluten, cut in 1-inch chunks

• 2 cups tokwa, cubed

• 1 medium onion, sliced

• 2 cloves garlic

• 1 teaspoon sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon lemon juice

• 3 1/2 cups water

• 6 medium carrots, halved

• 1 cup bias-cut celery slices

• 8 medium potatoes, halved

• 8 small white onions

Procedure:

• Mix first 4 ingredients; dredge gluten in mixture.

• Brown nicely on all sides in 3 tablespoons hot fat.

• Add sliced onion, garlic, sugar, Worcesthershire sauce, lemon juice and water.

• Cover and simmer (don't boil) 20-30 minutes. Add vegetables, cover and cook till all is tender.

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Quick Chowder

 Ingredients:

• 1 small onion

• 1 clove garlic

• Bay leaf

• 1/4 teaspoon thyme, optional

• 2 teaspoons olive oil or corn oil

• 1 teaspoon lemon juice

• 1 can or 10 ounces tomato soup

• 1 cup soup water

• 2 cups fried sliced tofu

• 4 slices French bread

Procedure:

• Cook garlic, onion, bay leaf and thyme in oil until tender.

• Add the sliced tofu, soup water, lemon juice and tomato soup.

• Bring to boil, cover, and simmer 5 minutes.

• Ladle over toast in bowls.

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Corn Chowder

Ingredients:

• 2 tablespoons oil or margarine
• 1 large onion, chopped
• 2 cups water
• 2 potatoes, chopped
• 2 large stalks celery and leaves, chopped
• 1 1/2 teaspoons salt
• 2 can creamed corn
• 2 cups evaporated milk

Procedure:

• Heat oil and cook onion till transparent, in large kettle.

• Add next 4 ingredients, cook until potatoes are done.

• Add corn and milk, heat slowly till very hot, stirring often.

• Serve with chopped parsley sprinkled on top.

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Vegetable Chowder

 Ingredients:

• 2 tablespoons oil

• 1 cup diced celery

• 1 cup diced carrots

• 1 small onion, grated

• 1 1/2 cups cooked or canned corn

• 1/2 cup water

• 1 teaspoon salt

• Celery salt

• 1 teaspoon sugar

• 2 cups evaporated milk and 2 cups water

• 1 cup cooked peas

• 2 tablespoons chopped parsley

• Grated cheese

Procedure:

• Heat the oil, add the onion, celery, carrots, corn, water, salt, celery salt, and sugar.

• Cover until cooked, add milk and peas. Heat and serve.

• Add parsley. Sprinkle with cheese.

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Squash Soup

 Ingredients:

• 3 cups diced squash

• 1 medium size onion, chopped

• 2 cloves garlic, crushed

• 2 chopped tomatoes

• 1 cup milk

• 1 cup diced red and green pepper

• Salt

Procedure:

• Saute crushed garlic, onion, tomatoes and then add the diced squash.

• Add water and let boil for about 10 minutes, add the salt.

• To enhance the flavor thicken with milk. Serve hot.

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Green Pea Soup

 Ingredients:

• 2 cups shelled peas

• 4 cups water

• 1 small onion, minced

• 2 small potatoes, peeled and sliced thin

• 1 tablespoon butter or margarine

• 1 egg yolk

• Salt

Procedure:

• Boil the peas until they are tender. Drain and save the water, about 4 cups.

• Press the peas through a fine sieve, discarding the skins.

• Brown the onion in the butter.

• In a saucepan put the cooking water, peas, onion, butter and sliced potatoes.

• Season with salt. Bring to a boil and simmer until the potatoes are dissolved or mashed.

• Stir in the well-beaten egg yolk.

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Fruit Soup

 Ingredients:

• 2 tablespoons quick-cooking tapioca

• 1 tablespoon sugar

• 1/2 cup orange juice

• 2 1/2 cups diced fresh fruits

• 1 1/2 cups water

• Dash of salt

Procedure:

• Place tapioca and water in saucepan.

• Bring to a boil, stirring costantly.

• Remove from heat. Add sugar, salt, and concentrated orange juice; blend and cool, stirring once after 15-20 minutes.

• Cover and chill.

• Before serving, add fruits.

If a thinner soup is desired, add more juice or lessen the fruits; garnish the bowl with halved strawberries, orange sections and bananas.

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Garlic Soup

Ingredients:
For each person allow -

• 1 clove of garlic
• 1 thin slice of bread
• A little oil
• 1/2 cup water
• 1 egg

Procedure:

• Fry the garlic in a little oil till it begins to brown, then add the bread.

• Season with salt.

• Pour the boiling water over this.

• Boil for 1 minute and serve

A beaten egg may be added if the soup is preferred thick.

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Cream of Cucumber Soup

 Ingredients:

• 3 medium-sized cucumbers
• 3 tablespoons butter
• 1 tablespoon flour
• 3 cups evaporated milk and 3 cups water
• 2 beaten egg yolks
• Salt to taste

Procedure:

• Peel cucumbers, cut in halves lengthwise, remove seeds and slice very thin.

• Melt butter in the saucepan and cook the cucumbers until transparent but not brown.

• Blend in the flour and stir well.

• Gradually add the milk, stirring constantly.

• Pass the mixture through a sieve and simmer again in the saucepan. Season with salt.

• Remove from fire and add the beaten egg yolks. Serve with crackers.

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Cream of Potato Soup

 Ingredients:

• 8 medium sized potatoes, diced
• 2 teaspoons salt
• 3 cups milk or cream
• 1/8 teaspoon nutmeg, optional
• 2 medium sized onions, sliced
• 2 tablespoon butter
• 1 tablespoon chopped parsley

Procedure:

• Put potatoes and onions into a saucepan with enough water to cover them. Add salt. 
• Cover and cook until the potatoes are tender. Mash them in the liquid. 
• Add remaining ingredients. 
• Repeat, stirring constantly, but do not let boil. 
• Garnish with parsley and serve immediately.

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Cream of Corn Soup

 Ingredients:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoon flour
• 2 cups evaporated milk and 2 cups water
• Salt to taste

Procedure:

• Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. 
• Make a white sauce of butter, flour, and the milk and corn mixture. 
• Add salt to taste and cook for 5 more minutes. 
• Beat the egg yolks well and add to the remaining cup of cold milk. 
• Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly. 
• Water may be added if a thinner soup is desired. Beat and serve.

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How To Make Gluten

Quite a number of recipes call for the use of gluten. Gluten is a substance occurring naturally in wheat. When extracted and cooked with appropriate protein-rich food, it has the consistency of some types of meat and can thus form an excellent substitute for flesh in the diet, especially when complemented with other foods.

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How To Cook: Vegetables - Conserving the Minerals and Vitamins

To conserve the minerals and vitamins, vegetables should be put to cook in water already boiling. Use only enough water to cook the vegetables without allowing them to scorch, and continue cooking only until the vegetable is done.

The more of the color of the vegetables that can be preserved, the more attractive and appealing they will be to the appetite, especially when teaching young children to enjoy vegetables. Try to keep the white of onions, cauliflower and cabbage; the green of "greens;" the yellow of carrots; the reed of beets.

The white vegetables should be cooked only until they are tender. Cabbage can be cooked in twenty minutes, or fifteen if it is young. Pressure cooking will reduce the time still more. Hard water, that is, with much minerals, will discolor vegetables more than soft water.

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How To Measure Ingredients in Cooking or Baking

Flour. Fill cup to overflowing, level off with straight-edged knife.

Sifted flour. Some recipes call for flour to be sifted before measuring. Sift onto paper, then spoon into cup. Level off with knife.

Granulated (refined) sugar. Sift it first if lumpy. Spoon into measuring cup, level off with knife. Do not pack or tap the sugar down.

Brown sugar. Pack into cup just enough for sugar to hold its shape when turned out of cup. Level off with knife before emptying cup.

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What the Well-Equipped Kitchen Will Have

• 2 measuring cups
• 2 sets measuring spoons
• Egg beater
• Flour sifter
• Grater
• 2 wooden mixing spoons
• Scissors 
• Can opener
• Bottle opener
• 2 small paring knives
• Bread knife
• Chopping knife
• Spatula

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Kitchen Hints: Choosing Your Utensils

Any workman can do a better job when he has the correct tools. This holds true for the cook in the kitchen as well. When buying your new equipment you will want to consider several things besides the price only.

Aluminum is probably the best for all-around utensil use. It requires a bit more care to keep it shiny and clean, but that is more than compensated for by giving even heat distribution no matter what kind of range you have. Aluminum ware is usually less expensive than some of the other kinds. It can be obtained in sheet or cast aluminum.

There are still some who may have doubts about the safety of using aluminum. It is possible that very minute quantities of aluminum may be absorbed into the food. The same thing happens with iron or copper pots. But these minerals also occur naturally in many foods. Authorities agree that these small quantities have no harmful effect.

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