Mock Chicken Balls

Ingredients

• 1 cup toasted oatmeal

• 2 cups ground, fried gluten

• 1 cup chopped hard-cooked eggs

• 1/2 cup onions, minced

• 2 tablespoons, ground garlic

• 1 cup celery, minced

• 1 cup mashed tofu

• 2 tablespoons soy sauce

• 2 teaspoons savory or poultry seasoning

• 1 tablespoon oil

• 1/2 cup peeled tomatoes, chopped

• 2 beaten eggs

• 1/2 cup crumbs or flour

Procedure

• Mix all ingredients very well.

• Form into small balls.

• Roll in eggs and then in crumbs or flour mixed with 1 teaspoon baking powder.

• Serve with desired sauce.

Variation: Make the balls small. After frying drop in stock.

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Suggested Seasonings for Vegetables

Asparagus: lemon juice, chives, thyme, tarragon
Beans, dried: bay leaf, garlic, marjoram, onion, oregano
Beans, green: basil, dill seed, thyme, onion, tarragon
Beets: lemon juice or lemon peel
Broccoli: lemon juice, dill, oregano
Cabbage: creole, cabbage with tomatoes, green pepper, garlic, and onion
Carrots: parsley mint, dill weed, lemon peel, sesame seeds
Cauliflower: Italian seasonings, paprika, sesame seeds
Celery: stir-fry with low-salt soy sauce, sesame seeds and tomatoes
Corn: bell pepper, pimiento, tomatoes, chives
Okra: try boiling for a crisp texture
Peas: fresh mushrooms, pearl onions, water chestnuts
Potatoes: parsley, chopped green pepper, onion, chives
Spinach: lemon juice, rosemary
Squash: bake with chopped apple and lemon juice
Tomatoes: sprinkle with curry powder; broil with mushrooms, green pepper, and onion

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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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How to Prepare White Sauce

Ingredients

• 2 tablespoons celery, chopped fine

• 1 cup milk

• 1 egg, beaten

• 1/4 cup white bread crumbs

• 1 small onion, minced

• Bouillon stock

• 1 tablespoon olive oil

Procedure

• Scald milk in double boiler; add bread crumbs and cook over low heat for 20 minutes.

• Add milk mixture to beaten egg, stirring well. Set aside.

• Brown minced onion and chopped celery in olive oil. Stir in mixture.

• Add bouillon stock and simmer 10 more minutes.

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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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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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