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• 5 large or 7 small apples
• 1 cup sugar (1/2 brown sugar may be used)
• 2 tablespoon all-purpose flour
• 1 1/4 teaspoons cinnamon
• 1/8 teaspoon salt
• 1 recipe plain pastry
• 2 tablespoon salt
• 1 recipe plain pastry
• 2 tablespoons margarine

Peel apples and slice thin. Combine flour, sugar, salt, and spices - mix with apples. Line pie tin with crust, put in the apple mixture, put on small dots of margarine. Roll out top crust, cut into 1-inch wide strips. Place diagonally across pie both ways, sealing to bottom crust. Bake in hot oven (400° F.) 50 minutes till done.

Quick Apple Pie:

When available, use 2 No. 2 cans (5 cups) sliced pie apples, in recipe above.

Hint:

A strip of aluminum foil or brown paper around edge of crust will keep juices in pie, also keep from over-browning.

• 16 graham crackers, rolled fine
• 1 teaspoon flour
• 1/2 softened butter or margarine
• 1 teaspoon cinnamon (optional)

Blend thoroughly. Press one-half mixture firmly in even thin layer to bottom and sides of well-buttered pie pan. It may be baked for 10 minutes at 350° or may be used unbaked.

• 1 cup whipping cream or substitute
• 3 tablespoons sugar
• 1/2 teaspoons sugar
• 4 ripe bananas
• 2 cups strawberries

Whip cream, fold in sugar and vanilla. Peel the bananas and slice into baked pie shell, either graham cracker or the regular kind. Add strawberries and cover immediately with whipped cream. Before serving, garnish with additional ripe banana slices and strawberries. Makes 1 large pie.

• 1 head cauliflower
• 1 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup grated cheese

Wash and cook cauliflower in boiling salted water until tender; drain. Melt butter in saucepan blend in flour and salt and stir until well mixed. Cook 1 minute. Remove from heat, add milk all at once. Cook over low-to-medium heat stirring constantly until thickened. Add cheese, reserving 1/4 cup, and continue stirring until it melts. Pour sauce over cauliflower in casserole pan, then sprinkle remaining cheese over top. bake in 350 degrees farenheight oven until cheese melts.

• 1 medium head cabbage
• 1 cup ground gluten
• 1/2 cup chopped celery
• 1/2 cup chopped onions
• 1/4 cup chopped green pepper
• 1/4 cup cooking oil
• 1 teaspoon vetsin
• 1 cup cooked rice

Steam cabbage till leaves can be removed easily. Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings. Let simmer for a few more minutes. Add mixture to the cooked rice. Mix well. Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll. Arrange cabbage rolls in a baking dish and pour tomato sauce. Bake for one hour at slow oven Serve with tomato sauce. Makes 5 to 6 servings.

• 3 cups water
• 1 cup dry black beans
• 1 cup thick coconut milk
• Crushed ginger
• 1 sweet red pepper cut into strips
• 1 cup kangkong stems and leaves
• Salt
• 1/2 teaspoon vetsin

Bring the water to a boil, add the beans and boil for 2 minutes. Set aside for 1 hour. Add thin coconut milk and ginger. Boil until soft. Add thick coconut milk. Season with salt and vetsin. Add kangkong and sweet pepper. Cover and cook 5 minutes longer.

• 1 cup minced onions
• 1/2 cup shredded carrots
• 2 cups mashed tofu
• 1 tablespoon mayonnaise
• 3 eggs, beaten

Saute onions and carrots and tofu. Combine with other ingredients in a baking dish, and bake.

• 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.