GULAMAN WITH FRUIT COCKTAIL

Ingredients

1 big can fruit cocktail or leaches

2 cans condensed milk

4 sticks royal gulaman

4 tbsp. white sugar

8 cups water to boil the gulaman or 8 1/2 water. 2 eggs

Boil the gulaman to 8 1/2 cups water. 

Mix in big bowl all other ingredients with fruits drained of  juice.

Beat eggs and add to no. 2. 

Mix 1 and 2 put into molds.

REAMED HAM

Ingredients
2 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1 tsp. dry mustard
2 cups milk
2 cup cooked diced ham
1 cup drained cooked peas
1/4 cup sliced piminto
1/2 cup thin strips green pepper (if desired)
Mke a while sauce of the butter, flour, salt mustard and milk.
Add ham, peas, pimiento and (if used) the green pepper.
Cook slowly 10 minutes longer, stirring often.
Use as filling for oatmeal puffs.

HOLIDAY PRAWN SPECIAL

Ingredients:
9 pieces medium-sized prawns                                    3 pieces calamansi or lemon
3 cloves minced garlic                                                 1 tbsp. soy sauce
1 medium sized onion, finely chopped                          1/2 big green pepper, finely chopped
1/2 cup celery, finely chopped                                     1/2 big red pepper, finely chopped
3 slices ham, chopped                                                 3 pieces bacon chopped
1 cup shrimps, shelled and chopped                            3/4 tsp. seasoning
1 cup bread crumbs                                                    1/4 cup grated cheese
SAUTE:
2 yolks of hard-cooked eggs                                      
1/2 green pepper, finely chopped
1 tbsp. chili sauce
3 tbsp. catsup
1/2 red pepper, finely chopped
Wash prawns and dip in boiling water until slightly red.
Set aside to drain.
With a sharp scissor cut shell bank lengthwise from head to tail very carefully so as not to destroy
  the shell.
Cut through the meat, open and marinate in mixture of calamansi or lemon juice, and soy sauce.
Set aside for a few minutes before removing meat from shell, then chop them finely.
Heat butter in a frying pan; saute garlic until brown add onions, celery,peppers, ham chopped shrimps
  and prawn meat then seasoning.
Stuff prawn shells with above mixture.
Cover with bread crumbs and top with grated cheese.
Bake in hot oven for 20-25 minutes.
Prepare sauce.
Mash egg yolks and combines with the rest of ingredients, blend well.
If sauce is too thick, add hot water as needed.

RELLENO ALIMANGO (CRABS)

Ingredients
6 alimango or crabs
1 tbsp.. margarine
2 slices tocino
1 tbsp. milk
1 tbsp. beer
  garlic and onions
Boil alimango or crabs and flake all the fresh (about 1 cup).
Saute garlic and onions in oil; add the crab meat and cook for a few minutes.
set aside.
Combine margarine milk beer and salt in a dish, and mix in the crab meat.
Beat one egg, and half of it to the crab mixture.
Clean the cram shells stuff them with the filling.
Garnish with slices of tocino (orbacon)  on top.
Dip the shells in the remaining beaten egg, and fry in hot oil.

STEAM PUTO

Ingredients:
2 cup all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 1/2 cup sugar
2 cup coconut milk
1 tsp. anise  2 eggs
Sift together dry ingredients into a mixing bowl.
Add coconut milk to make a smooth mixture; add anise and a
 few drops of desired food colouring.
Pour into muffins tins and steam for 15-20 min.

TUNA FISH SALAD

Ingredients:
1 cup boiled tuna fish flaked
2 pieces sugar beets, boiled and diced
3 tbsp. vinegar from sweet pickles
  mayonnaise to mix
1/4 cup minced celery
1 cup crisp cucumber, diced
1/2 tsp. salt lettuce leaves
Combine flaked fish and vinegar just before servings.
Combine well the flaked fish, cucumber, celery sugar beets,
   vinegar, salt and mayonnaise.
Serve with lettuce leaves.

RUSSIAN SALAD

Ingredients:
1/2 kilo potatoes                                               1/2 kilo string-beans
1/2 kilo cucumber                                             1/4 kilo carrots
1 head lettuce                                                   2 pcs. sugar beets
1 chicken breast, boiled and chopped               1 slice, chopped ham
2 eggs, hard-boiled                                           3 pcs. tomatoes
1/3 cup pickle relish                                          1/2 cup mayonnaise
Boil string-beans and cut 1" long.
Set aside.
Boil carrots, potatoes and cut into cubes.
Peel cucumber and remove seeds.
Cut into cubes.
Boil the sugar beans beets separately, cut into cubes.
Soak lettuce in ice water for two hours.
Set aside.
Mix together the potatoes, carrots string-beans and cucumber and sugar beets.
Add the chopped ham, chicken,  mayonnaise and pickle.
Mix well and season with salt and pepper to taste.
Line salad bold with lettuce; place salad mixture.
Decorate with slice of eggs and tomatoes.