HOT CAKE

Ingredients
2 cup flour
1/2 tsp. salt
14 cup milk
1/2 cup water
2 tbsp. baking powder
2 eggs
2 tbsp. butter
Sift, then measure flour.
Combine with dry ingredients and sift again.
Beat eggs, mix water and milk then add and melted butter.
Add dry ingredients.
Mix well.
Cook in hot greased pan over slow fire.
Serve hot.
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YELLOW-GREEN WITH CASHEW NUTS

Ingredients
3 cups broccoli flowers
4 cups small whole baby corn
1 cup cashew nuts
1 clove garlic, finely chopped
2 tbsp. vegetable oil
  salt to taste
Steam broccoli and baby corn until half done.
Season with salt, and arrange on a platter.
Heat vegetable oil in heavy skillet over medium fire.
Stir-fry cashew nuts and garlic for 3 minutes or until golden brown.
Scatter on top of baby corn-broccoli mixture before serving. Serve hot

HOT SPICED CAULIFLOWER

Ingredients
6 cups cauliflower, steamed or blanched                      4 tbsp. butter
2 tbsp. tomato paste                                                   3 tbsp. fresh cilantro, chopped
1/4 tsp. chili powder                                                   1 bell pepper, cut into strips
   salt to taste
Melt butter.
Add the tomato paste,cilantro and chili
powder and cook over low fire for about 10 seconds.
Add the cauliflower.
Season with salt.
Garnish with bell pepper.

HOT AND SPICY SPINACH

Ingredients
1 kilo spinach
2 red bell peppers, cut into 1"
1 clove garlic. minced
1 tbsp. mustard
1 tsp.lemon extract
2 tsbp. vegetable oil
1/4 tsp. chile pepper, flaked
 Salt to taste
Whole hot chili (optional)
Heat vegetable oil over medium fire.
Add boil pepper and garlic.
Stir 1 minutes.
Add spinach and cook until done.
Stir in mustard. lemon extract, and chili pepper.
Season with salt
Garnish with hot chilI.
Serve immediately.

BROCCOLI AND RED PEPPER SAUTÉ

Ingredients
4 cups small broccoli florets
2 red bell pepper, cut into strips
1/4 cup cashew or almond nuts, toasted
1/2 clove garlic, finely chopped
1 onion, sliced
2 tbsp. vegetable oil
1 cup water
Salt or seasoning to taste
Heat vegetable oil then add broccoli, bell pepper, onion and garlic.
Cook for 5 minutes or until onion is tender, stirring occasionally.
Add water and season with salt or seasoning.
Simmer for 5 minutes.
Sprinkle with cashew or almond nuts.
Serve hot.

BROCCOLI CON MAIS

Ingredients
5 cups broccoli florets, cut into bite sizes, blanched          1 cup canned whole kernel corn or boiled corn,
2 tbsp. cream of asparagus powder                                     blanched
1 tbsp. cornstarch                                                           1 tbsp. cornstarch
1/2 clove garlic, minced                                                   1 onion, sliced
2 tbsp. butter                                                                  1 cup water
   salt  to taste
Sauté garlic and onion ion butter.
Dissolve cream of asparagus powder and cornstarch in 1 cup water.
Stir into sautéed mixture and cook until sauce thickens.
Season with salt.
Place the blanched broccoli top with white sauce.
Serve hot.

BRAIN OMELET

Ingredietns
1 cup pre-cooked brain dice                       1 tbsp. oil
1 med-size tomato                                      2 cloves garlic, minced
1 tsp. sliced onion                                       3 egg slightly beaten
Wash brain in cold water.
Simmer the brain togerther with salt for 15 minutes.
Then drop it cold water.

Drain and remove all fibers.
Saute garlic, onion and brain in a frying pan.
Season with salt and remove mixture from fire.
When partially cool add the slightly beaten eggs.
Heat the lard and cook 1/3 of the brain mixture.
When the brain is evenly brown turn carefully the omelet
  and cook the other side.
Do the same with the rest of the mixture.
Its very delicious especially when served hot.