Wash the tomatoes, cut the stem end, and scoop out centers. Dice centers and combine with celery, cucumber, onion and enough salt to suit taste. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling and serve at once on crisp lettuce.
Dissolve gelatin in the boiling water; add salt, cool and chill. Meanwhile prepare vegetables. When gelatin is slightly congealed. When gelatin is slightly congealed, fold in onion, cabbage and carrot. Pour into 3 to 4 cup molds or individual molds that have been rinsed with cold water and chill until firm. Unmold and serve on lettuce on individual salad plates. Serve with mayonnaise.
Soak ingredients in half of the French dressing for a few minutes and chill if possible. Arrange on a plate, putting kangkong and malunggay mixture at the center, sweet peppers, singkamas and tomatoes alternately. Pour remaining French dressing and serve.
Dice potatoes and sprinkle with the salt. Add remaining ingredients and mix gently. Season to taste with salt and vetsin. Chill two hours. Makes 8 servings.
Peel mangoes, slice thin. Put in pie pan lined with pastry. Sprinkle with sugar and cornstarch or flour. Pour water over top and dot with butter. Cover with diagonal strips of pie crust and bake 10 minutes in very hot oven (450 degrees Fahrenheit) then reduce heat to 425 degrees Fahrenheit for 30 minutes. Makes nine-inch pie.
Cook Macaroni until tender in boiling salted water. Drain, cut in small pieces.
Measure macaroni after cooking. Add remainder of ingredients. Combine lightly with salad dressing. Serve on lettuce.
Boil the green beans for 7 minutes, chill in liquid, then drain. Add remaining ingredients and toss gently to coat with mayonnaise dressing. Serve immediately on a bed of crisp lettuce.
Sift corn meal, flour, and salt in a bowl. Cut in shortening till mixture resembles coarse crumbs. Add water, slowly stirring meal mixture until pastry can be formed into a ball. Divide pastry into two parts. O a floured board, roll each to form a 9-inch square. Cut each square into four and shape over bottm of a muffin tin. Pleat edges, leaving corners to give tulip effect. Prick surface with fork. Bake in a preheated oven 450 degree farenheight 12-15 minutes. Cool. Remove from tins. Fill cups with Corn a la creme.
Filling
Saute onions in butter. Stir in flour and add milk, stirring constantly until the mixture thickens. Add the corn and continue cooking until the corn is hot. Then add 1/2 cup cheese and green pepper. Stir over low heat till cheese melts. Serve hot in tulip cups.
Squeeze out the juice from the bamboo shoot. Put in a pot with enough water and boil for a few minutes. Continue cooking until it is almost done. Add the saluyot leaves and season it. Add the coconut milk. Let it simmer, then remove from fire.
Wash and parboil the okra. Fry the gluten then add the garlic, onions and the young okra. Add kalamansi juice, soy sauce, salt and vetsin. Cook until the okra is tender.
