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PINEAPPLE FRITTERS
1 small can crushed pineapple
1 kilo flour
2 fresh eggs
¼ cup evaporated milk
2½ cups sugar
¾ cup water
4 tablespoons baking powder
Vetsin
Cooking oil
Beat eggs and mix with flour. Add milk stirring flour continuously at the same time (stir in one direction only). Add sugar and water. Mix well until flour is dissolved. Add crushed pineapple and baking powder. Put a dash of vetsin, then mix well. Heat the frying pan before heating oil. When oil is already hot, drop In the mixture in tablespoonfuls. Deep fry until golden brown. Roll in white sugar. Serve warm or cold.
SABA FRIT
6 fairly ripe saba bananas
1 egg
½ cup evaporated milk
⅔ cup sifted flour
4 tablespoons sugar
enough oil for frying
Make a stiff dough by blending egg, milk, flour and sugar. Make a well in the center of flour in a deep bowl. Break the egg into it, add milk and sugar. Beat vigorously to even up dough texture. Cut the bananas into two lengthwise. Coat each piece with the stiff dough. Fry in deep fat or oil. Serve hot with syrup or powdered
CORN FRITTERS
To 1 cup grated fresh young corn, add a cup of -sifted flour, 1,4 cup milk, 4 tablespoons sugar and a beaten egg plus ½ teaspoon baking powder. Blend all these Ingredients in a bowl and work into an even semi-stiff dough. Drop by the spoonfuls in deep hot oil and fry till a golden brown.
Note: Other substitutes for corn:
1½ cups shredded raw camote
1½ cups shredded cassava
FONDUE A LA FRANCAISE
1 clove garlic
8 oz grated cheddar cheese
2 oz grated Gruyere cheese
4 ft. oz condensed tomato soup
1 teaspoon Worcestershire sauce
3 tablespoons dry sherry
1 small can cocktail frankfurters
French bread
Rub the inside of the fondue pot with the cut clove of gad Put in the cheese, tomato soup and Worcestershire sauce, stir continuously over a low heat until the cheese has melted ii the mixture is creamy. Stir in the sherry, and cook 2-3 minutes. Adjust the seasoning before serving.
The frankfurters are then speared on to the fondue forks a dipped Into the fondue. Serve with plenty of French bread.
FONDUE, ENGLISH STYLE
8 11. oz beer
8 oz grated cheddar cheese
1 clove garlic, crushed
1 oz butter
2 tablespoons corn flour
4 teaspoon dry mustard
a little extra beer
Put the beer, cheese and crushed garlic into the fondue and stir over low heat until the cheese has melted. Stir in burn Blend the corn-flour and mustard smoothly with a little extra and stir into the fondue. Continue stirring until the thick and creamy.
PAN DE SAL PIZZA
6 large pan de sale split In halves
Butter for spreading
Salt and pepper
Filling:
1 cup chopped salami
1 teaspoon celery see Is
1 tablespoon chopped sweet mixed pickles
½ cup tomato paste
1 cup grated sharp processed cheese
1 teaspoon chopped pimento (or fresh
sweet pepper)
1 teaspoon hot barbecue sauce
2 large frankfurters, sliced in oblique rounds
1 hard-boiled egg, sliced
Butter the bread inside after removing the soft inside parts leaving the crusty portions. Season with salt and pepper. Mix together chopped salami, celery seeds, sweet mixed pickles, pimiento, barbecue sauce and tomato paste. Fill each half of pan de sal with this mixture. Cover each piece with grated cheese. Garnish each with 2 slices frankfurters and a slice of hard-boile4 egg. Bake in a slow oven at 250°F until the cheese melts.
HAM SANDWICH LOAF
1 loaf uncut bread
1/2 lb ham, chopped
1 can pimientos, drained and chopped
Mayonnaise
8 fI. oz sweet pickle
2 hard-boiled eggs
Butter
12-16 oz cream. cheese
Remove all crusts from the loaf and cut lengthways into slices of equal thickness. Combine ham and pimientos, and add enough mayonnaise to make a spread able paste. Chop the pickle and eggs together and moisten with mayonnaise.
Spread one slice of bread with butter, then with half the ha mixture. Butter both sides of the second slice of bread and prep over the first slice. Spread with the egg and pickle mixture. Butt both sides of the third slice of bread, press on top of the egg pickle and spread with the remaining ham and pimiento mixture$ Butter the bottom of the top slice and press into position.
Place the re-shaped loaf on to a serving platter and spread in top and sides with a thick layer of cream cheese. If this does spread easily, soften it with a little cream or milk. Refrigerate for 3-4 hours.
CHEESE AND PIMIENTO SPREAD
4 oz grated cheddar cheese
1 canned pimiento, drained and chopped
3-4 tablespoons mayonnaise
a pinch of paprika pepper
Blend ingredients together to form a spreadable paste.
PIZZA
1¼ cups sifted best enriched flour
1 teaspoon salt
2 tablespoons shortening
¼ cup scalded milk
1½ teaspoons active dry yet
1½ tablespoons warm water
3 teaspoons oil
¼ cup minced onion
¼ cup tomato sauce
¼ cup tomato paste
1/4 teaspoon oregano
1/16 teaspoon garlic salt
1/16 teaspoon black pepper
¼ pound cheese
2 tablespoons chopped parsley
2 tablespoons grated cheese
Sift together flour and 34 teaspoon salt. Melt shortening in milk In large bowl. Cool to lukewarm. Soften yeast in warm water. Let stand for 5 minutes. Add to milk. Blend in flour and salt. Mix to form stiff dough. Cover, let rise in warm place (85 C to 95 C) until double in bulk, 45 to 65 mm. Saute onion in 2 teaspoons oil until golden brown. Add tomato sauce, tomato paste. ½ teaspoon salt, oregano, garlic salt, and pepper. Simmer sauce slowly until needed. Divide dough in half. Roll dough to two 9- inch circles. Place in 2 greased 9-inch pie pans. Brush with remaining oil. Cut cheese in thin slices. Arrange half the cheese on dough. Cover with sauce. Top with remaining cheese. Add anchovies, sardines, salami or mushrooms. Native white cheese may also be added. Sprinkle chopped parsley and grated cheese. Bake at 450 F for 15 to 20 minutes. Serve hot.
SOY-BEAN “BURGER”
1½ cups ground cooked soybeans
½ cup bread crumbs or flour
2 eggs
½ teaspoon salt
¼ teaspoon onion, chopped
1/2 teaspoon soy sauce
Mix all ingredients together. Drop by spoonfuls in deep cooking oil. Cook slowly in deep hot oil until golden brown. These may be served with tomato sauce, or plain between buns.
CASSAVA UKOY
2 cups cassava, finely grated
2 segments garlic
½ cp small shrimps (optional)
1 medium-size onion, minced
1 teaspoon salt
Pinch of pepper
Mix all ingredients. Form into patis. Fry in hot fat.
CHEESE RICE SQUARES
3 cups cooked rice
4 ounces sharp process American cheese,
shredded
½ cup snipped parsley
¼ cup minced onion
1 teaspoon salt
½ teaspoon monosodium glutamate
3 beaten eggs
1½ cups milk
1 teaspoon Worcestershire sauce
Mix rice, cheese, parsley, onion, and seasonings. Combine eggs, milk, and Worcestershire; add to rice mixture and mix thoroughly. Pour into greased 10 x 6 x 36-inch baking dish. Bake In slow oven (325°) for 40-45 minutes or just till set. Cut In squares; top with your favorite creamed chicken or tuna.
FRITELLE
2 egg yolks
1/4 cup sugar
1 cup sifted cake flour
1¼ teaspoons baking powder
1/8 teaspoon salt
36 cup milk
2 egg whites
Cooking oil for frying
Sugar
Beat egg yolks and sugar together. Sift together cake flour, baking powder, and salt; add to egg mixture alternately with milk. Beat egg whites till stiff; fold into flour mixture. Drop by tablespoonfuls into 1/2 -inch hot cooking oil (3 750) in heavy skillet. Fry till golden on one side, about 1 minute; turn with fork. Cook remaining side about 1 minute more. Drain on paper towel. Sprinkle generously with sugar; serve warm.
SALMON-CHEESE ROLLS
1 small can salmon 4 baps
1 can peas Butter
1 small can evaporated 4 slices Cheddar or
milk processed cheese
Lemon juice
Drain and flake the fish. Add peas and evaporated milk and season with salt, pepper and lemon juice. Stir over low heat un the mixture is smooth and creamy. Split the baps, spread with butter and put a slice of cheese on one half of each bap. Pick some of the hot fish mixture on top and cover with the other ha of the hap. Serve at once.
SAVORY TOAST
1 oz. butter 1 teaspoon lemon juice
6 oz. grated cheese Salt, cayenne pepper
4 tablespoons beer A pinch of celery salt
1 teaspoon Worcestershire 4 eggs
sauce 4 slices buttered toast
Melt the butter in a small frying pan; add cheese, beer, Worcestershire sauce, lemon juice and seasoning. Stir over low he until smooth and creamy. Beat the eggs lightly and stir into the mixture. Stir until the eggs are lightly set, then spoon on to the hot toast.
SANDWICH LOAF
4 slices bread 2 teaspoons mayonnaise
Butter 1 teaspoon grated onion
1 can (6 oz.) crab meat 2 oz. grated
Cheddar cheese
Remove the crusts from the bread and toast on one side only. Lightly butter the untoasted side. Flake the crab meat, combine with the mayonnaise and onion, and spread on the buttered side of the toast. Sprinkle generously with cheese. Put under a hot grill for 1-2 minutes until the cheese melts and is lightly browned. Serve at once.
SIOPAO
2 teaspoons yeast
1½ cups warm water
¾ cup sugar
¼ teaspoon salt
1 tablespoon baking powder
3 tablespoons shortening
4 cups flour
Soften yeast and 1 tablespoon. sugar in lukewarm water. Set aside 10-15 minutes.
Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well. Add remaining flour and continue mixing till well blended, kneading on flour board until smooth. Shape into a ball and place it In a greased bowl. Grease surface of dough. Let it rise for 30-40 minutes in a warm place.
Punch down, divide it into desired sizes, form Into balls and let them rise again for 30 minutes.
Flatten dough pieces. Fill with prepared meat filling into the center. Seal dough and shape into small balls. Place a piece of newsprint on one side to prevent them from sticking to the steamer. Let the balls rise for 1-134 hours or until double in bulk.
Steam for 10-15 minutes. (Period of steaming depends on the size.)
FILLING
2 cups pork (34 kilo diced)
½ cup soy sauce
2 tablespoons sugar
½ cup water
2 teaspoons flour for the sauce
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