Scrambled Eggs Recipe Variations

Ingredients:

• 6 eggs
• 3/4 teaspoon salt
• 2 tablespoons margarine or oil

Procedure:

• Beat eggs slightly until yolks and whites are broken.

• Add seasonings and mix well.

• Heat oil in skillet until melted and hot enough to sizzle when a drop of egg is added.

• Add eggs, reduce heat and cook slowly, stirring eggs from the bottom as they become firm and cooked (but not dry) throughout.

Makes 4 servings

Variations:

• Cheese - Add 1/2 to 3/4 cup grated cheese before cooking, or add 3/4 to 1 cup cottage cheese and 1 1/2 teaspoons finely chopped tiny green onions when they begin to thicken slightly. Finish cooking.

• Crouton - Saute small bread cubes in margarine until light brown and crisp. Add to scrambled eggs.

• Curried - add 1 to 4 tablespoons (according to taste) curry powder to egg mixture. Serve on toast or biscuits.

• Cooked Vegetable - Add 3/4 cup any cooked vegetable desired.

• Gluten or Tokwa - Add 3/4 cup diced gluten, tokwa or other meat substitute to egg mixture before cooking.

• Mushroom - Add 1/3 cup mushroom soup to egg mixture or 1/2 cup sauteed mushrooms.

• Onion and Parsley - By adding a little onion juice (make by rubbing onion over a fine grater) and finely chopped parsley, a delightfully different flavor will be noted.

• Potato - Make a depression in stuffed baked potato and fill with scrambled eggs.

• Spanish Eggs - Cook chopped green pepper and pimiento with equal parts of chili sauce and grated cheese in butter about 5 minutes. Add to eggs before cooking.

• Unusual Scrambled Eggs - Use 1/2 cup thick sour cream. Add 1/2 teaspoon turmeric powder mixed with 1 teaspoon lemon juice. Beat well before adding to egg mixture.

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Cheese Fondue

Ingredients:

• 4 slices bread, cut in half and buttered (margarine may be used)

• 1 cup cheese - grated or cut in small pieces

• 1/2 teaspoon dry turmeric

• 2 eggs, well beaten

• 2 cups milk

• 1/2 teaspoon salt (if cheese is very salty, this may be omitted)

Procedure:

• Heat oven to 350° F. (moderate).

• Place bread in shallow oblong baking dish, 8" x 12". Two smaller ones may be used.

• Spread cheese over bread; sprinkle with turmeric.

• Mix egg, milk and seasoning - pour over bread.

• Bake 30 minutes until puffy and brown.

• If desired, dish can stand ready for the oven up to one hour before baking.

Makes 4 servings

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Bulgur With Egg

Ingredients:

• 1 cup bulgur wheat

• 3 cups hot water

• 4 tablespoons cooking oil

• 2 teaspoons minced garlic

• 1 tablespoon minced onion

• 12 cups water

• 3 eggs, scrambled till golden brown or hard boiled egg

• 4 teaspoons salt

• 4 tablespoons minced onion

Procedure:

• Soak wheat in hot water for 2 hours.

• Saute garlic and onion. (Reserve part of fried garlic for garnish).

• Add soaked wheat and water, bring to a boil, cook 30 minutes on high fire, stirring to avoid sticking.

• Add scrambled eggs (or hard boiled eggs), sliced into strips, and salt.

• Cook 15 minutes on medium, 7 minutes on low.

• Serve hot with fried, minced garlic and fresh green onions on top.

Makes 12 servings

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Baked Eggs on Toast

Ingredients:

• 4 eggs

• 4 slices buttered toast

• 4 teaspoons butter

• 4 tablespoons water

Procedure:

• Butter thoroughly 4 cups in a muffin tin, using up to 1 teaspoon of butter or margarine. (If some cups 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 well done, probably about 15 minutes.

• Slip from cup onto buttered toast-round toasted buns cut in half lengthwise are nice for this - and serve immediately.

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Baked Eggs on Spanish Rice

Ingredients:

• 1 cup uncooked rice

• 2 1/2 cups cooked or canned tomatoes

• 1/2 small onion, sliced

• 3/4 teaspoon salt

• 2 tablespoons melted butter

• 6 eggs

• 2 tablespoons grated cheese

• 1/2 cup buttered bread crumbs

Procedure:

• Cook the rice.

• Simmer tomatoes, onion and salt, for ten minutes.

• Put through strainer, pressing through as much pulp as possible.

• Blend flour and butter in saucepan, add tomatoes, stirring constantly. Cook till thickened.

• Arrange layer of rice in greased casserole and make 6 depressions in rice.

• Open and drop an uncooked egg into each depression.

• Pour tomato sauce over all and sprinkle with cheese and buttered bread crumbs.

• Bake in moderate oven (350° F.) until eggs are firm, about 15 minutes.

Makes 6 servings

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Rice-Carrot-Peanut Butter Roast

Ingredients:

• 1 1/2 cups peanut butter

• 1 cup milk

• 1/2 cup grated raw carrots

• 1 cup cooked rice

• 1 large or 2 small eggs

• 2 tablespoons oil

• 1 large onion, chopped fine

• 1/2 teaspoon sage or poultry seasoning

• 1 teaspoon salt

Procedure:

• Fry onion in oil if desired.

• Combine milk and peanut butter, mixing well.

• Add other ingredients.

• When well blended, put into greased loaf pan or casserole dish and bake in moderate oven (350° F.) until carrots are done (30-45 minutes).

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Three-Layer Casserole

Ingredients:

• 2 cups mashed potatoes

• 2 cups ground gluten, fried

• 2 tablespoons onions, minced

• 1 tablespoon green and red pepper

• 1/2 teaspoon sage

• 2 cups corn, cream style

• 1/2 cup shredded cheese

Procedure:

• Mix gluten, onions, pepper and sage. Set aside.

• Grease a baking dish with margarine or butter.

• Season mashed potatoes with a little salt.

• Place it in baking dish, add the gluten mixture, then the corn and last the shredded cheese.

• Bake 10 to 15 minutes.

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String Beans in Vegetable Loaf

Ingredients:

• 1 cup finely cut string beans

• 1/2 cup diced carrots

• 1/2 cup finely cut celery

• 1/2 cup cooked rice

• 1 egg well beaten

• 3 tablespoons butter

• Salt to taste

• 2 tablespoons chopped nuts

• 1/2 cup white sauce

• 1/4 cup butter crumbs

Procedure:

• Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery.

• Boil down rapidly so that little water is left. Drain.

• Add rice, egg, butter, salt, nuts and white sauce.

• Shape into loaf. 

• Place into buttered pan; cover with buttered crumbs.

• Bake in hot oven until lightly brown.

Serve with tomato sauce.

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Spaghetti en Franco

Ingredients:

• 1 package cooked spaghetti (1 1/2 cups)

• 1 1/2 cups gluten, small cubes

• 1/2 cup chopped onions

• 1/2 cup finely chopped tomatoes

• 2 tablespoons margarine

• 2 1/2 cups thin cheese sauce

Procedure:

• Fry gluten and onions in margarine.

• Add the tomatoes and let simmer.

• Add the spaghetti and cheese sauce.

• Place in greased pan and bake at 350° F. for 1/2 hour.

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Macaroni Fondue Recipe

Ingredients:

• 1 cup uncooked macaroni

• 4 eggs, separated

• 1/2 cup diced gluten

• 1 cup milk

• 1/2 teaspoon salt

• 1 cup cheese, shredded

• 1 cup soft bread crumbs

• 1/2 cup green chopped pepper

• 6 tablespoons finely cut pimiento

For Sauce:

• 2 cans cream of mushroom soup or

• 2 cans corn, cream style

Procedure:

• Cook the macaroni.

• Beat egg yolk, add milk, salt, cheese, crumbs, pepper, gluten, pimiento and macaroni. Mix well.

• Beat egg whites till stiff, fold gently into macaroni mixture.

• Pour in a well-greased baking dish and bake till knife comes out clean.

• Heat mushroom or corn - serve hot over Fondue.

• Garnish with green and red pepper.

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Gluten and Corn Casserole

 Ingredients:

• 1 cup diced gluten

• 1/4 cup grated cheese

• 1/4 cup chopped onions

• 1 1/2 cups cooked corn (may use canned whole kernel corn)

• 2 cups medium white sauce

• 1/4 cup chopped green pepper

• 1 cup sliced mushrooms (optional)

• 2 egg yolks, beaten

• 1/4 teaspoon paprika

• 1 teaspoon salt

Procedure:

• Saute onions and pepper in 1 tablespoon oil till tender. 

• Add the gluten, then the corn and mushrooms. Cook for 5 minutes.

• Remove from fire. 

• Blend together the sauce, egg yolks, and salt.

• Add the cooked gluten mixture.

• Pour into greased baking dish.

• Sprinkle with grated cheese and paprika.

• Bake at 350° F. for 1/2 hour.

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Gluten Casserole

Ingredients:

• 3 tablespoons butter (or margarine)

• Garlic

• 1 chopped onion

• 1 can condensed tomato soup

• 3 cups ground gluten

• Sage

• Salt

• 3 cups coarsely shredded cabbage

Procedure:

• Saute the garlic and onion in the butter, add gluten, salt and sage.

• Spread the cabbage in a baking dish, cover with gluten mixture and top with 3 more cups coarsely shredded cabbage.

• Pour tomato soup over the top.

• Bake in moderate oven for 30 minutes.

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Creamy Cheese Cauliflower Casserole

Ingredients:

• 1 head cauliflower

• 1 teaspoon salt

• 3 tablespoons butter

• 3 tablespoons flour

• 1/4 teaspoon salt

• 1 cup milk

• 1 cup grated cheese

Procedure:

• Wash and cook cauliflower in boiling salted water until tender; drain.

• Melt butter in saucepan, blend in flour and salt and stir until well mixed. Cook 1 minute.

• Remove from heat, add milk all at once.

• Cook over low-to-medium heat stirring constantly until thickened. Add cheese, reserving 1/4 cup, and continue stirring until it melts. 

• Pour sauce over cauliflower in casserole pan, then sprinkle remaining cheese over top.

• Bake in 350° F. oven until cheese melts.

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Cauliflower and Tomato Casserole

Ingredients:

• 1 head cauliflower

• Boiling water, 1 inch deep in pan

• 2 teaspoons salt

• 5 gluten steaks

• 1/4 teaspoon dill seed

• 3 teaspoons cooking oil

• 2 large tomatoes, sliced

• 2 cups soft bread crumbs

Procedure:

• Wash cauliflower and break into flowerettes.

• Place in the boiling water with one teaspoon salt and boil about 10 minutes or until almost tender.

• Fry gluten, mix with bread crumbs, dill seed and 3 tablespoons of oil.

• Arrange sliced tomatoes, cauliflower, gluten steaks and bread crumbs in 6-cup casserole, sprinkling tomatoes with salt.

• Repeat layer by layer until all ingredients are used, having bread crumbs on top layer.

• Bake in preheated oven 400° F. for 30 minutes or until crumbs are brown.

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Cashew Nut-Cheese Balls

Ingredients:

• 1 cup cashew nuts, ground

• 1 cup cracker crumbs

• 1/2 cup grated cheese

• 1 cup ground gluten

• 3 eggs, raw

• 1/2 cup onions, chopped fine

• 1 tablespoon crushed garlic

• 1 teaspoon salt

Procedure:

• Combine all ingredients.

• Shape into balls and deep-fat fry.

• Place balls in dry pan and cover with tomato gravy.

• Sprinkle with another 1/2 cup cheese.

• Bake at 350° F. for 30 minutes. If no even available, simmer over low fire for 5-10 minutes.

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Tomato Gravy Recipe

Ingredients:

• 2 cup chopped tomatoes
• 1/2 chopped onion
• 2 cups water
• 3 tablespoons dissolved cornstarch
• 1 tablespoon oil
• 1/4 cup grated cheese
• 1 teaspoon salt

Procedure:

• Saute onions in oil. Add the tomatoes and cook tomatoes well.

• Add the water and let boil.

• Season with salt. Thicken with cornstarch.

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Cabbage Rolls

Ingredients:

• 1 medium head cabbage

• 1 cup ground gluten

• 1/2 cup chopped celery

• 1/2 cup chopped onions

• 1/4 cup chopped green pepper

• 1/4 cup cooking oil

• 1 cup cooked rice

• 1 teaspoon salt

Procedure:

• Steam cabbage till leaves can be removed easily.

• Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings.

• Let simmer for a few more minutes.

• Add the mixture to the cooked rice. Mix well.

• Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll.

• Arrange cabbage rolls in a baking dish and pour tomato sauce. 

• Bake for one hour at slow oven.

• Serve with tomato sauce.

Makes 5 to 6 servings

Tomato Sauce
Ingredients:

• 1 cup finely chopped tomatoes

• 1 cup tomato sauce

• 3/4 cup water

• 2 teaspoon salt

• 2 tablespoons oil

• 1/4 cup chopped onions

Procedure

• Saute onions in hot oil.

• Add the rest of the ingredients and let simmer for about 15 minutes.

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Cabbage Au Gratin Recipe

 
Ingredients:

• 1 small, firm head of cabbage

• 1 teaspoon butter

• 2 cups milk

• 4 tablespoons flour

• 4 tablespoons fat

• 1 teaspoon salt

• 2/3 cup grated cheese

• 1/2 cup bread crumbs

Procedure:

• Soak cabbage in cold, salted water for 15 minutes.

• Put enough water in saucepan to partially cover cabbage and bring to a boil.

• Cut cabbage in small pieces, discard core.

• Drop into boiling water, cover, cook 8-10 minutes.

• Prepare white sauce in double boiler, add cheese, cook till cheese is melted.

• Drain cabbage, place in casserole. 

• Pour white sauce over cabbage. Sprinkle bread crumbs over top.

• Bake 25-30 minutes until top is brown.

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Arroz a la Luzonia

Ingredients:

• 4 ripe saba bananas, sliced and fried till brown

• 1/4 cup sliced cooked gluten

• 1/2 cup tokwa, cut in cubes and fried

• 2 raw eggs

• 1 hard-cooked egg, sliced into half moons

• 2 cup boiled malagkit

• 6 slices red, sweet pepper

• 2 tablespoons oil

• 1 teaspoon salt

• 2 sections garlic, crushed

• 1 small onion, diced

• Dash of paprika

Procedure:

• Saute garlic, onion, gluten and tokwa.

• Season with salt, and pepper if desired.

• Add malagkit and mix well. Add paprika for color.

• Remove from fire and cool.

• Add raw eggs, slightly beaten, and mix well. 

• Grease a mold and line bottom with sliced hard-cooked egg and slices of red pepper.

• Fill with sauteed mixture, cover with a piece of wax paper and steam for 30 minutes.

• Unmold and garnish with fried bananas.

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Red Beans with Coconut Milk

Ingredients:

• 2 1/2 cups cooked, drained red beans

• 1 tablespoon oil

• 1 teaspoon crushed garlic

• 1/2 cup sliced tomatoes

• 1 medium onion sliced

• 2 cups thick coconut milk

• 1 teaspoon salt

Procedure:

• Saute garlic and onions in hot oil.

• Add tomatoes, press with back of spoon to cook thoroughly.

• Add the beans and coconut milk, let boil.

• Season with salt.

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Red Beans Corn Creole

Ingredients:

• 2 cups cooked, drained red beans

• 1/2 cup chopped onions

• 1/2 cup chopped pepper

• 1/4 cup margarine

• 1 teaspoon salt

• 2/3 cup catsup

• 1 cup liquid from beans

• 1 1/2 cups cooked corn

• 1/4 cup chopped kinchay

Procedure:

• Saute onions and pepper in margarine. 

• Stir in catsup and the rest of the ingredients.

• Cook over low heat for 5 minutes.

Makes 6 to 8 servings

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Mongo Beans with Ampalaya

Ingredients:

• 2 cups cooked mongo (mung bean)
• 1 tablespoon oil
• 1/2 cup sliced tomatoes, finely chopped
• 1 onion sliced
• 1 teaspoon garlic crushed
• 1 teaspoon salt
• 1 1/2 cups water
• Ampalaya (bitter gourd) leaves

Procedure:

• Saute garlic and onions in hot oil and add the tomatoes.

• When tomatoes are thoroughly cooked add the mongo.

• Season with salt and let boil.

• Add the ampalaya leaves, cooking only long enough to wither the leaves.

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Ovenless Baked Beans

Ingredients:

• 2 cups cooked and drained navy beans

• 2 tablespoons brown sugar

• 1/2 cup tomato sauce

• 1/2 cup liquid from beans

• 1 medium onion, cut in rings

• 1 1/2 teaspoon salt

• 1 tablespoon margarine

Procedure:

• Saute onion ring in hot margarine; save some onion rings for garnish.

• Add the tomato sauce to the sauteed onion rings.

• Add the water, salt, and sugar, and let simmer.

• Add the cooked beans, let simmer over low fire until half of the liquid has evaporated.

• Garnish with onion rings.

Makes 5 servings

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Mock Fillet Recipe

Ingredients:

• 1 cup rolled oats

• 2 cup ground garbanzos

• 1/2 cup hard-cooked eggs

• 1/2 cup chopped celery

• 1 onion, minced

• 1 can chopped pimiento

• Salt

• 2 eggs, well-beaten

• Crumbs to bind

Procedure:

• Mix very well.

• Mold in fish molder or form by hand in form of small fillet.

• Bake or fry.

• Serve with any sauce desired.

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Kidney Bean Loaf Recipe

Ingredients:

• 1 bread crumbs 

• 2 cups red kidney beans, mashed 

• 1/4 pound cheese grated 

• 1 onion, chopped and sauteed in 1 tablespoon oil 

• 2 eggs, beaten 

• Salt, sage 

Procedure: 

• Mix together all ingredients. 

• If too dry, add more bean juice. 

• Bake and serve with tomato sauce.

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