Gluten-Tokwa Relleno

Ingredients

• 6 thin slices of gluten 6" by 4"

• 1 cup mashed tokwa (tofu)

• 1/4 cup raisins

• 1 small onion, minced

• 1/4 cup chopped, stuffed olives

• 2 hard boiled eggs, chopped

• 2 ripe tomatoes, sliced

• 2 tablespoons chopped pickles

• 1 can peas

• 2 tablespoons ketchup

• 2 tablespoons butter

• 1/4 teaspoon pepper

Procedure

• Saute onions, add tomatoes, catsup; simmer for 5 minutes in slow fire.

• Add tokwa, raisins, olives, pickles, eggs, and pepper.

• Cook over slow fire, stirring constantly for 5 minutes more. Remove from fire.

• Put a tablespoonful or two of the mixture in each gluten slice and roll.

• Dip in eggs and crumbs. Fry.

• Slice 1/2 inch wide. Serve with desired sauce.

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Gluten Patties with Cheese

Ingredients

• 3/4 kilo ground gluten

• 1 cup evaporated milk

• 3 tablespoons minced onion

• 6 tablespoons quick-cooking rolled oats

• 2 tablespoons minced parsley

• 2 teaspoons salt

• 2 tablespoons butter

• 3 thin slices cheese

Procedure

• Mix together everything but the cheese and shape into 6 patties.

• Place in buttered baking pan and dot with butter.

• Bake in moderate oven (350ºF) for 45 minutes, basting twice with drippings in pan.

• Cut cheese slices into halves, place a strip on each patty and bake 10 minutes longer. Serves 6 people.

• Another method of preparing it is to spread gluten mixture on pie plate. Cover with 6 thin onion slices. Top with cheese and cut the whole into wedge-shaped pieces. Bake in oven as above and serve when the cheese is melted.

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Boiled Camote (Sweet Potato)

Ingredients

• 1 small piece sweet potato (1/2 of 11 cm long by 4 1/2 cm or 1/2 cup) per serving

Procedure

• Boil camote. Remove skin.

• Cut into desired size.

• Coat with either jam, jelly, peanut butter or butter/margarine.

• Serve hot.

Note: Butter/margarine is not allowed for low-fat diet.

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Gluten Pot Pie

Ingredients

• 1/2 cup chopped onion

• 1 1/4 cups butter

• 1 1/4 cups flour

• 6 cups gluten broth

• 2 kilos cooked gluten, diced

• 2 cups diced potatoes

• 25 biscuits - uncooked dropped biscuit topping

• 2 cups diced carrots

• 2 cups diced celery

• 2 cups cooked or canned peas

• 1 tablespoon salt

• 10 cups undiluted evaporated milk

Procedure

• Saute onions lightly in butter in heavy skillet over low heat.

• Add flour, stir until smooth.

• Slowly add gluten broth and stir until thickened.

• Stir in remaining ingredients and continue to heat until thoroughly blended.

• Place in individual casseroles or large pans.

• Drop biscuits from spoon to casserole, leaving space between biscuits.

• Bake for 20 minutes at 425ºF. Makes 25 servings.

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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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