Gluten Whirl

Ingredients

• 3 1/2 cups ground gluten   

• 2 boiled eggs, chopped

• 1/2 cup bread crumbs

• 1 teaspoon salt

• 1/8 teaspoon celery salt or 1 tablespoon chopped kinchay (cilantro/Chinese parsley

• 2 eggs, slightly beaten

• Cheese slices

• 1/4 cup chopped parsley

• 1/2 cup tomato sauce

• 3/4 cup water

• Soy sauce

Procedure

• Preheat oven to 375ºF. Lightly mix gluten, boiled eggs, bread crumbs, salt, celery salt, and lightly beaten eggs.

• On wax paper, mold gluten mixture into rectangle. Lay cheese slices on gluten, sprinkle with parsley.

• Roll tightly as for jelly roll, lifting paper with one hand and guiding gluten mixture with the other.

• Press ends to seal. Carefully transfer loaf to shallow baking dish (10" by 6" by 1 1/2"), seam side down.

• Combine tomato sauce, water, and soy sauce. Pour over gluten.

• Bake 30 minutes, basting frequently.

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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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