Picnic Potato Salad
3 cups diced cooked potatoes
1 cup sliced celery
½ cup shredded carrot
½ cup chopped green pepper
¼ cup chopped onion
½ cup mayonnaise
½ cup sour cream
¼ cup Del Monte Sweet pickle relish
1 tsp. salt & a dash of pepper
Combine potatoes, celery, carrot, green pepper and onion. Blend mayonnaise, sour cream relish, salt and pepper. Fold into potato mixture. Chill several hours. Makes six servings.
20 pcs. fresh, very young okra
¼ c. water
¼ c. vinegar
½ c. pork, diced
3 tbsps, patis
4 cloves garlic, crushed
1 onion, chopped
1 tsp pepper
Wash and parboil the okra in water. Set aside. Fry the pok. Push to one side of the pan, sauté garlic, onion and okra. Season with vinegar, patis and pepper. Cook until okra is tender crisp. (Vinegar cuts sliminess of okra).
Note: Sustitute for okra may be: kangkong, sitao and puso ng saing (banana heart).
Photo courtesy: wifelysteps
This dish is best made just before serving. Recipe unsuitable to freeze.
Ingredients:
1 cup dried chick peas
30g ghee
2 medium onions, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ teaspoon ground turn=meric
1 teaspoon garam masala
3 cups water
2 medium tomatoes, peeled, chopped
1 small fresh green chilli, seeded, chopped
2 bay leaves,
2 tablespoons chopped fresh coriander
1 tablespoon lemon juice
Procedure:
1. Place chick peas in large bowl. Cover with water, cover, stand overnight. Rinse and drain chick peas.
2. Heat ghee in large sauce pan, add onions, garlic and ginger, stir over medium heat for about 3 minutes (or microwave on HIGH for about 4 minutes) or until onions are soft. Stir in turmeric and garam masala, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute).
3. Stir in water, tomatoes, chilli, bay leaves, half the coriander and all the chick peas. Bring to boil, reduce heat, cover and simmer for about 1 hour (or microwave on HIGH for about 30 minutes) or until chick peas are tender; stir occasionally.
4. Stir in remaining coriander and lemon juice. Serves 6.
Recipe is best made close to serving time. This recipe is not suitable to freeze or microwave
Paste
1 medium onion, chopped
¼ cup coconut
3 cloves garlic, chopped
2 teaspoons coriander seeds
2 teaspoons grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon crushed dried chillies
1 cinnamon stick
1 ½ tablespoons water
¼ teaspoon cardamom seeds
2 teaspoon whole cloves
Curry
30g ghee
2 medium tomatoes, peeled, cchopped
200g carton coconut cream
2 tablespoons plain yogurt
1 medium carrot, sliced
100g green beans, slied
150g cauliflower, chopped
150g broccoli, chopped
150g mushrooms, sliced
150g (10) bay eggplants, chopped
½ cup chopped roasted cashew nuts
Procedure:
Ingredients:
1 lb. ground beef
1 package Hamburger Helper mix for LASAGNA
3-3/4 cups hot water
1/8 teaspoon pepper
2 small zucchini, sliced (about 2 cups)
1 cup garbanzo beans, drained
1 medium tomato, chopped
1 medium onion, chopped (about ½ cup)
Lettuce leaves
Grated Parmesan cheese
Procedure:
Cook and stir ground beef in 10-inch skillet until brown; drain. Stir in Macaroni. Sauce Mix, water and pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Uncover and cook 5 minutes longer; cool 5 minutes. Mix zucchini, garbanzo beans, tomato, onion and dressing in large bowl; toss with ground beef mixture. Serve immediately or, if desired, covered and refrigerate until chilled, at least 4 hours. Serve on lettuce leaves with cheese.
Ingredient:
¼ cup sugar
½ cup vinegar
1 tbsp corn oil
dash black pepper (ground)
1 head cabbage, small, shredded
1 pc onion, medium, chopped
1 pc carrot, small
2 pcs green pepper, medium, strips
Procedure:
Photo courtesy: photobucket
Ingredients:
6 pcs eggplant, medium
1 pcs onion, medium, chopped
3 pcs canned mushroom, chooped
dash black pepper
dash basil
100 gms beef, ground,
2 tbsp margarine
4 pcs tomato, chopped
¼ cup oatmeal
2 tbsp parsley, chopped
Procedure:
Per Serving:
8 gm fats, 15 mg cholesterol, 2 mg sodium, 92 cal calories, 11 gm carbohydrates, 5 gm protein.
Photo courtesy: grouprecipes
