Boil string beans; when tender remove from fire and rain. Saute garlic, onion and tomatoes, add remaining ingredients. Simmer for 5 minutes. Pour over cooked green beans.
Cut off ends of the blossoms. Wash very well and lay them flat. Dip in beaten eggs and then in crumbs and fry in margarine or oil.
Saute onions in oil or margarine. Add mushrooms, then the beans. Cover and let it simmer a few minutes. Add broth from mushrooms. Cook till beans are tender. Add salt and vetsin. Serve hot.
Mix all ingredients and shape as big as fingers, and coat with flour. Roll in egg diluted with milk, and then roll in crumbs. Fry Serve hot with gluten cutlets or fried tokwa.
Saute the garlic until light brown, then add the onions. Add all the vegetables. Season with salt and vetsin. Cover and cook till tender. Add the curry powder when vegetables are half cooked. Serve hot.
Pare eggplants and slice. Sprinkle with salt and pepper and dredge with flour. Fry slowly and drain. Saute garlic and onion, add tomato soup and water. heat and season with salt and vetsin. Arrange eggplant, tomato mixture and cheese in alternate layers in greased baking pan. Bake in moderate oven for 20 minutes.
Combine the peas, onion and salt in a saucepan. Add the boiling water and cover. Cook until peas are almost done. (about 15 minutes). Add the cucumbers and continue cooking until these are also tender. Drain, cream and let boil once. Add vetsin. Serve very hot.
Saute garlic and onion. Add water and let it boil then add the corn, stirring often to avoid burning. When cooked, add the patola and malunggay. Serve hot.
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.
