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• 1/4 cup flour
• 1 tablespoon salt
• 1 teaspoon paprika
• 4 cups gluten, cut in 1 inch chunks
• 2 cups tokwa, cubed
• 1 medium onion, sliced
• 2 cloves garlic
• 1 teaspoon sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon kalamansi juice
• 3 1/2 cups water
• 6 medium carrots, halved
• 1 cup bias-cut celery slices
• 8 medium potatoes, halved
• 8 small white onions

Mix first 4 ingredients, dredge gluten mixture. Brown nicely on all sides in 3 tablespoons hot fat. Add sliced onion, garlic, sugar, Worcestershire sauce, kalamansi juice and water. Cover and simmer (don’t boil) 20-30 minutes. Add vegetables, cover and cook till all is tender.

• 1 small onion
• 1 clove garlic
• bay leaf
• 1/4 teaspoon thyme, optional
• 2 teaspoon lemon juice
• 1 can or 10 ounces tomato soup
• 1 cup soup water
• 2 cups fried sliced tofu
• 4 slices French bread

Cook garlic, onion, bay leaf and thyme in oil until tender. Add the sliced tofu, soup water, lemon juice and tomato soup. Bring to boil, cover, simmer 5 minutes. Ladle over toast in bowls.

• 2 tablespoons oil or margarine
• 1 large onion, chopped
• 2 cups water
• 2 potatoes, chopped
• 2 large stalks celery and leaves, chopped
• 1 1/2 teaspoons salt
• 2 cans creamed corn
• 2 cups evaporated milk

Heat oil and cook onion till transparent, in large kettle. Add next 4 ingredients, cook until potatoes are done. Add corn and milk, heat slowly till very hot, stirring often. Serve with chopped parsley sprinkled on top.

• 2 tablespoons oil
• 1 cup diced celery
• 1 cup diced carrots
• 1 small onion, grated
• 1 1/2 cups cooked or canned corn
• 1/2 cup water
• 1 teaspoon salt
• Celery salt
• 1 teaspoon sugar
• 2 cups evaporated milk and 2 cups water
• 1 cup cooked peas
• 2 tablespoons chopped parsley
• Grated cheese

Heat the oil, add the onion, celery, carrots, corn, water, salt, celery salt and sugar. Cover until cooked, add milk and peas. Heat. Add parsley. Sprinkle with cheese.

• 8 medium sized potatoes, diced
• 2 teaspoons salt
• 3 cups milk or cream
• 1/8 teaspoon nutmeg, optional
• 2 medium sized onions, sliced
• 2 tablespoons butter
• 1 tablespoon chopped parsley
• 1 teaspoon vetsin

Put potatoes and onion into saucepan with enough water to cover them. Add salt. Cover and cook until potatoes are tender. Mash them in the liquid. Add remaining ingredients. Repeat stirring constantly, but do not let boil. Garnish with parsley and serve immediately.

Ingredients:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups evaporated milk and 2 cups water
• 1 teaspoon vetsin
• Salt to taste

Instruction:

Put the corn into a double boiler with 3 cups milk cook for 20 minutes. make a white sauce of butter, flour, and the milk and corn mixture. Add salt to taste and cook for 5 minutes. beat the egg yolks well and add to the remaining cup of cold milk. Stir this mixture into the soup. Cook for 1 to 2 minutes, stirring constantly. Water maybe added if a thinner soup is desired. beat and serve.