Kidney Bean Barbecue Recipe

Ingredients

• 2 cups cooked and drained kidney beans
• ¼ cup margarine
• 2 teaspoons garlic, pounded
• ¼ cup chopped onions
• 1 cup tomato sauce
• ¼ cup lemon-lime
• ¼ cup pineapple juice
• 1 teaspoon salt
• ½ cup liquid from beans
• 2 teaspoons sugar

Procedure

• Melt margarine over low fire; add the onions and the rest of the ingredients, except the beans.
• Let boil, then add the beans.
• Cover and let simmer till half of the liquid is absorbed.

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Mock Beef Loaf

Ingredients

• 2 cups ground gluten

• 1 cup ground mushrooms

• 1 onion, minced

• 1 can (8 oz) tomato sauce

• 1 small can peas

• 1 small box raisins

• 1/2 cup chopped sweet pickles

• 2 tablespoons green pepper

• 1 can crushed pineapple

• 1 cup crumbs

• 1 teaspoon crushed sage

• Salt

• 2 hard-cooked eggs

Procedure

• Combine all ingredients except pineapple and eggs.

• Grease well a loaf pan.

• Line bottom with slices of hard-boiled eggs and then with crushed pineapples.

• Pack well gluten on top of it.

• Bake in a moderate oven 350ºF. until cooked.

• Serve with ketchup.

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Lumpia Supreme

Ingredients

• 1 cup ground gluten

• 1 tablespoon finely chopped green onions

• 1/2 cup ground mushroom

• Salt to taste

• 1 can tomato soup

• 3 lumpia wrappers

• 6 small onions

• 1 tablespoon green pepper, cut in cubes

• Bread crumbs

Procedure

• Mix gluten, green onions, mushroom, pepper, and slat.

• Cut lumpia wrapper in halves.

• Roll gluten mixture in wrapper into a roll one centimeter in diameter. Cut 2 inches long.

• Dip both ends in egg then in bread crumbs and fry.

• Peel the onions.

• In 1 tablespoon oil, saute green peppers.

• Add tomato soup and a little salt to taste.

• Arrange lumpias in a casserole alternately with the onions.

• Pour tomato sauce over them. Bake 10 minutes and serve hot.

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Corn Gluten Balls Mexicali

Ingredients

• 1 1/4 kilos ground gluten

• 2 raw eggs

• 4 tablespoons chopped pepper

• 4 tablespoons chopped onions

• 2 cans tomato sauce

• 1 1/2 cups water

• 1 1/4 teaspoons chili powder

• 2 cans whole kernel corn

• Cracker crumbs - as needed

• Salt

Procedure

• Mix the ground gluten, salt, eggs and cracker crumbs and make into small balls. Fry and set aside.

• Saute the onions and pepper, add the tomato sauce, water and chili powder.

• Let boil, season with salt.

• Add the balls and corn. Let simmer.

• Keep in the oven to keep warm.

• Makes 12-14 servings.

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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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