Scalloped Gluten and Cabbage

Ingredients

• 2 cups boiling water

• 2 quarters chopped cabbage

• 2 cups evaporated milk

• 1/2 cup cheese

• 1/4 cup flour

• 1 teaspoon salt

• 1 cup gluten, flaked

• 2 cups buttered bread crumbs

Procedure

• Pour boiling water over cabbage, heat to boiling and add 1 cup milk and the cheese, cut into small pieces.

• Cook over hot water until cheese is melted.

• Blend flour, salt, and remaining milk and add to cabbage.

• Add gluten and pour into buttered casserole.

• Top with crumbs and brown in moderate oven (350ºF) for 20 minutes.

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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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Gluten a la King

Ingredients

• 1/4 kilo gluten, cut in cubes and fried

• 2 hard cooked eggs, chopped coarse

• 3 tablespoons margarine

• 1 tablespoon minced onion

• 3 tablespoons flour

• 1/2 green pepper cut in big pieces

• 1/2 teaspoon salt

• 1 cup water

• 1/2 cup evaporated milk

• 1 piece of canned pimiento cut in pieces (optional)

Procedure

• Saute onion and green pepper.

• Stir in the flour and water, little by little, stirring after each addition.

• Add the seasonings and pimiento.

• Let boil, stirring constantly, then add the milk.

• Mix together the sauce, gluten and chopped eggs.

• Serve hot - 4 servings.

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Champorado (Chocolate Gruel)

Ingredients

• 1/4 cup rice
• 5 cups water
• 1/2 cup evaporated milk
• 1/4 cup brown sugar
• 1/2 cup peanut, roasted, finely ground
• 1/4 cup cocoa powder

Procedure

• Boil rice into 4 cups water.

• Melt cocoa in 1 cup of water.

• Add melted cocoa, sugar and peanuts to cooked rice.

• Boil for another 5 minutes, stirring constantly to thicken porridge.

• Add evaporated milk before serving.

Good for 6 to 8 persons. 1 cup per serving.

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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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Ring-Around Gluten Loaf

 Ingredients

• 1/2 kilo ground gluten

• 1 cup soft bread crumbs

• 1/3 cups evaporated milk

• 1/4 cup catsup

• 1 cup cheese, shredded

• 1 egg

• Salt

• 1 teaspoon mustard

• 1/4 teaspoon oregano

• 1/2 cup minced onion

• 3 cups cooked mashed potato

Procedure

• Combine all ingredients except mashed potatoes; blend and turn into greased 5-cup ring mold, place in baking sheet.

• Bake in moderate oven 1 hour. Invert on serving platter.

• Fill the center of the ring with freshly mashed potatoes.

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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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