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CHIFFONADE DRESSING
8 fl. oz French dressing
1 hard-boiled egg, chopped
1 teaspoon finely chopped parsley
1 tablespoon finely chopped pimiento
1 teaspoon finely chopped chives
a pinch of paprika
For vegetable salads
Combine all ingredients.
COTTAGE CHEESE DRESSING
8 fl. oz French dressing
3 tablespoons cottage cheese
2 tablespoons chopped parsley
1 tablespoon finely chopped mango chutney For fruit, vegetable or green salads
Combine all ingredients and chill before serving.
GREEN SAUCE
1 slice white bread
4 fI. oz water
2-3 oz parsley
3 tablespoons drained capers
4 anchovy fillets
2 cloves garlic
2 tablespoons chopped onion
1 small gherkin
4 fl. oz olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
Soak the bread in the water, drain, and mash smooth. Put h except the last four ingredients into a blender and blend into into paste. If a blender is not available, chop the ingredients very finely or put through a mincer, and work Into a paste. Turn the mixture into a bowl and work in 2 teaspoons of the oil, salt and pepper Then add the remaining oil gradually, stirring all the time un the mixture is smooth. Stir in the vinegar and adjust the seasoning to taste.
HERB DRESSING
1 clove garlic, crushed
1 tablespoon each finely chopped parsley,
tarragon, chervil and chives
8 tablespoons olive oil
3 tablespoons white wine vinegar
salt, freshly ground black pepper
Combine garlic and herbs with oil and vinegar. Add salt pepper to taste.
SAUCES
WHITE SAUCE
½ cup butter
½ cup milk
½ cup flour
Salt and pepper to taste
Melt butter in a skillet. Blend flour, stirring well but do not allow to brown. Add milk gradually to form a sufficiently thick sauce which spreads but does not drip. Add salt and pepper to season.
GOLDEN SAUCE
Mix 2 chopped hard- boiled eggs in 1 cup White Sauce (above). Season with salt, vetsin and 34 teaspoon lemon rind.
CREAM SAUCE
Prepare White Sauce (above), thinned Out with cream, well seasoned, and beaten with a spatula. Strain it and instead of butter, mix in ½ cup thick cream away from fire.
TOMATO MAYONNAISE
Mix mayonnaise dressing with tomato sauce to give it a rosy- orange tint. Add butter away from the fire. Serve with eggs, baked fish, boiled cauliflower.
SALZA VERDE
2 or 3 cloves garlic
4 cups broth
1 tablespoon chopped parsley
½ cup cooked peas
½ cup asparagus tips Salt and vetsin to taste
Add 2 or 3 cloves of chopped garlic to hot oil. When the garlic begins to brown, stir in a little flour and add gradually 4 cups of broth and 1 tablespoon of chopped parsley. Season with 4 and vetsin and let It simmer until reduced, by one-half. Add cooked peas and asparagus tips and simmer for 10 minutes longer. Se over boiled egg, gluten or tokwa.
TARTARE SAUCE
1 cup mayonnaise or sour cream
2 tablespoons tomato sauce
Juice of 1/4 onion (may be made
by grating on fine-size grater)
1 teaspoon sweet mixed pickles, chopped
1 teaspoon chopped pimiento
Celery seeds (optional)
Combine ingredients immediately before serving.
SWEET SOUR SAUCE
½ cup sugar
1 cup of liquid from sweet pickles
2 tablespoons soy sauce
¼ cup strong vinegar Salt
Mix all ingredients and simmer in saucepan, then thicken l cornstarch. Garnish with thinly sliced red and green peppers and carrots. Pour over vegetable medley.
THIN CHEESE SAUCE
1¼ cups grated cheese
2 teaspoons salt
2 teaspoons vetsin
1 cup water
½ cup milk, evaporated
2 tablespoons flour
2 tablespoons margarine
Melt margarine hi tow fire, add flour. Add salt, vetsin and cheese. While stirring, slowly add water and milk. Continue stirring until smooth.
TOMATO SAUCE NO. 1
½ kilo fresh, ripe, unpeeled tomatoes
1 large onion
1 carrot, finely sliced
1 tablespoon cornstarch
1 bay leaf
Salt and vetsin to taste
Cook onion and carrot in melted butter. Add bay leaf. A minute later add a spoonful of cornstarch. Add, mixing well, ½ kilo of tomatoes that have been crushed and only their tops removed. Add salt, vetsin and sugar. Cover and cook in the oven, if possible, 3 hour, stirring 2-3 times to prevent the tomato from burning at the bottom. Put through a very fine sieve. Add butter.
When only preserved tomato puree is available, again mace a little mixture with butter, onion and cornstarch. Add the puree, thinning with a little stock, if it is to be concentrated. Stir gently until it boils. Cook for 15-20 minutes and sieve. Add butter, season and bring to the desired consistency.
TOMATO SAUCE NO. 2
1 cup finely chopped 2 teaspoons salt
tomatoes (seeded, skinned) 1 teaspoon vetsin
1 cup tomato sauce 2 tablespoons oil
¾ cup water ¼ cup chopped onions
Saute onions in hot oil. Add the rest of the ingredients and let simmer for about 15 minutes.
EGGPLANT SAUCE
3 large eggplants, broiled or boiled
½ head garlic, macerated
¼ cup vinegar
1 teaspoon salt
½ teaspoon pepper
Peel and mash the eggplants. Combine with the rest of the ingredients and serve as sauce for pochero or cocido.
PEANUT SAUCE
1 6-oz. jar crunchy peanut butter
1 tablespoon oil
1 onion, minced
1 clove garlic, minced
1 cup coconut milk or evaporated milk
1 teaspoon Tabasco
1 tablespoon soy sauce
2 teaspoons sugar teaspoons lemon juice
to taste
Heat oil in a saucepan, add onion and garlic. Fry until light brown. Add chili powder and fry 1 minute longer. Blend in peanut butter. Add soy sauce, sugar, and lemon juice, mix in well, Stir in coconut milk and heat gently until boiling. Season. Sauce should be thin enough for dipping. If needed add a little milk.
LECHON SAUCE—1
1 small can liver pate
⅓ cup vinegar
1¼ cups water
6 cloves Tagalog onions, chopped fine
8 cloves garlic, pounded
2 tablespoons lard
⅓ cup powdered biscocho
⅓ cup sugar
¾ teaspoon black pepper
Salt to taste
Mix liver pate, vinegar, water, biscocho, sugar, salt and pepper and blend well. Saute garlic in lard. When brown set aside, leaving only about 1 teaspoon (garlic) in lard. Add onions and fry un ill tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest of the browned garlic.
LECHON SAUCE—2
Grind all these ingredients through a meat grinder:
¼ kilo roasted pork liver
10 pieces biscocho
4 medium-size onions
8-10 large cloves garlic
2 tablespoons whole peppercorns
½ cup sugar
Salt to taste
In a carajay, fry the garlic till crisp adding the ground on ions and cooking slowly to brown the onions.
Extract the juice of the ground liver in a solution of 2 cup of strong vinegar and 1 cup water. (Discard the ground liver bits or reserve for dinuguan.) Pour the liver-vinegar liquor over the browned onions and garlic. Season with ground pepper, sugar, and salt. Test for good blending of flavors. Continue simmering. Thicken with ground biscocho crumbs.
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