Macarrones con Béchamel

Assemble these supplies:

2 cups macaroni, uncooked
2 tablespoons butter
1 tablespoon olive oil 3 tablespoons flour
salt and pepper, to taste
2 cups cold milk
nutmeg, pinch (optional)
1/2 cup Gruyere or Parmesan cheese, grated
butter


Steps in preparation:

1. Cook the macaroni according to the directions on the package. Drain and set aside.
2. Prepare the sauce by melting the butter in a frying pan; add oil; blend in flour, salt, and pepper. Remove from heat. Gradually stir in the cold milk. Return to low heat and stir constantly until thick and smooth-10 minutes or more.
3. Mix the macaroni with 2/3 of the sauce, the nutmeg and 1/2 of the cheese in a buttered 1 1/2 quart casserole dish. Top with the remaining sauce and cheese. Dot with butter.
4. Bake in 325° preheated oven about 20-30 minutes or until a crust forms.
5. SERVES 6.

Macarrones con chorizo y tomate

Assemble these supplies:

FOR THE SAUCE:

• 3 tablespoons olive oil or other fat 
• 1 medium-sized onion, chopped 
• 3 large tomatoes, peeled and sliced 
• 1 tablespoon sugar 
• 1/4 teaspoon salt 
• 2 cups macaroni, uncooked 
• 4 ounces Gruyere or Parmesan cheese, grated 
• 4 ounces chorizo sausage, or pepperoni 
• 2 tablespoons butter 

Steps in preparation:

1. Heat the fat in a skillet. Saute the onion until it is transparent, about 5 minutes. Add the tomatoes; cook over medium heat about 15 minutes. Pass the sauce through a colander. Add sugar and salt and set aside.
2. Prepare the macaroni according to the directions on the package. Drain. Mix the tomato sauce and cheese with the macaroni in a buttered 1 1/2 quart casserole dish; reserve several tablespoons of sauce and a little cheese for topping.
3. Remove the peeling from the sausage and slice. Mix with the macaroni. Top with the remaining tomato sauce and cheese. Dot with butter. Bake in 325° preheated oven about 20 minutes.
4. SERVES 6.

Arroz amarillo con huevos revueltos

Assemble these supplies:

• 1 cup rice, uncooked 
• 8 cups water 
• 2 teaspoons salt 
• 1/3 teaspoon powdered saffron 
• 2 tablespoons butter 
• 1 (8 1/2 oz.) can green peas 
• 1 tablespoon butter 
• 8 eggs 
• 3 tablespoons milk 
• 1/2 pound shrimp, cooked and chopped (optional)

Steps in preparation:

1. Prepare the rice according to the recipe for "White Rice" on page 89, but add the saffron according to the NOTE at the bottom of the recipe. Add the peas.
2. Melt the butter in the top of a double boiler. Add the eggs beaten with the milk. When the eggs begin to thicken, add the shrimp. Continue to cook, scraping the sides of the pan frequently until the eggs are creamy.
3. Place the rice and peas on half of a platter. Put the scrambled eggs on the other half and serve immedi¬ately.
4. SERVES 6.

Arroz blanco con pechugas de gallina y champhiones

Assemble these supplies:

• 2 chicken breasts 
• 1 small scallion (or onion), cut in half 
• 1 carrot, sliced 
• 1/2 bay leaf salt, to taste 

FOR THE RICE

• 1 cup uncooked rice 8 cups water 
• 3 teaspoons salt 
• 2 tablespoons butter 
• 1/2 pound mushrooms, cleaned and sliced 
• 2 tablespoons olive oil 

FOR THE SAUCE:

• 2 tablespoons butter
• 2 tablespoons olive oil 
• 4 tablespoons flour 
• 1 cup milk 
• 1 1/2 cups chicken broth  
• salt, to taste 
• 2 egg yolks

Steps in preparation:

1. Cook the chicken breasts in enough water to cover with the white part of the scallion cut in half, the carrot, bay leaf, and salt to taste. Cook over medium heat about 45 minutes, or until the chicken is very tender. Debone, slice and set aside.
2. Prepare the rice according to the directions for "White Rice" .
3. Saute the mushrooms in the oil. Cover and cook for 10 minutes, stirring occasionally.
4. In a separate skillet, melt the butter with the oil. Blend in the flour. Slowly add the milk alternating with the chicken broth. Add salt to taste; cook over low heat about 15 minutes until the mixture is smooth. Beat the egg yolks in a cup and add to the sauce. Do not allow the sauce to boil.
5. Add the mushrooms with their juice and the sliced chicken to the sauce.
6. Arrange the rice around the edge of a serving dish. Place the chicken-mushroom sauce in the center and serve immediately.
7. SERVES 6.

Arroz blanco con champinones

Assemble these supplies:

• 1 cup of uncooked rice 
• 2 quarts (8 cups) water
• 3 teaspoons salt 
• few drops lemon juice or vinegar (optional) 
• 1 pound fresh mushrooms 
• 1/8 cup butter
• 1/8 cup olive oil salt 
• 1/4 cup flour 
• 2 1/2 cups milk
• 2 egg yolks

Steps in preparation:

1. Prepare the rice according to the preceding directions for "White Rice." Keep hot in a colander or sieve.
2. Clean the mushrooms and slice them in several slices. Saute the mushrooms in the butter and oil with a few drops of lemon juice and salt. Cover and cook for 10 minutes, stirring occasionally. Blend in the flour. Remove from heat.
3. Stir in the milk gradually. Add more salt if necessary. Cook over low heat until the mixture is smooth, about 10 minutes. Beat the egg yolks in a cup and add them to the sauce. Heat again, but do not boil.
4. Arrange the rice around the edge of a serving dish. Put the mushroom sauce in the center and serve immediately.
5. SERVES 6.

Arroz Mane

For any recipe calling for plain white rice, here is a good basic recipe. Both medium or long-grain domestic rice work well for these recipes. If you are using imported, use the short-grain variety. The Spanish cooks will tell you not to use rice grown in Calasparra for it is not as tender; so I shall warn you NOT to buy rice from Calasparra.

Assemble these supplies:

• 1 cup uncooked rice 
• 2 quarts (8 cups) water 
• 2 teaspoons salt 
• 1/4 teaspoon lemon juice 
• 2 tablespoons butter 

Steps in preparation:

1. Wash the rice, if necessary, by placing it in a sieve or colander under running water. The rice is clean when the water comes out clear.
2. Slowly add the rice to the boiling water to which the salt and lemon juice has been added. These acids help the rice stay white and separated. Boil gently for 15 to 20 minutes. The rice should be tender. Cooking time depends on the type of rice used.
3. Drain in a sieve or colander. Stir in the butter. Keep hot until ready to use.
4. NOTE: For yellow rice as in the paella recipes, add 1/3 teaspoon of powdered saffron while the 1 cup of rice is cooking.
5. SERVES 6 1/2-CUP SERVINGS.

Pilaf de arroz

Assemble these supplies:

• 2 tablespoons olive oil 1 cup
• uncooked rice 
• 1/2 cup onion, chopped
• 3/4 teaspoon salt 
• 1/8 teaspoon pepper 
• 1/2 teaspoon oregano 
• 1 3/4 cups water 
• 2 beef bouillon cubes
• 1 tablespoon olive oil 
• 1/3 cup almonds, blanched and slivered 
• 1 tablespoon parsley, chopped 

Steps in preparation:

1. Heat 2 tablespoons olive oil in a 2-quart saucepan. Add rice. Stir constantly until rice is golden brown.
2. Add onion, salt, pepper, oregano, water, and bouillon cubes. When cubes are dissolved, cover and simmer over low heat 20 minutes or until rice is tender and liquid is absorbed. 
3. Heat 1 tablespoon olive oil in a small saucepan. Stir in almonds and saute until lightly browned. Stir almonds and parsley into rice.
4. SERVES 6.

Arroz de Sevilla

Assemble these supplies:

• 1 cup uncooked rice 
• 1 onion, finely chopped 
• 1 celery stalk, chopped 
• 1 medium-size green pepper, chopped 
• 1/2 cup fresh mushrooms, sliced
• 1/2 teaspoon rosemary 
• 1/2 teaspoon basil 
• 2 tablespoons olive oil 
• 1 tablespoon bacon drippings 
• 1 cup (8 oz.) stewed tomatoes 
• 1 can (10-1/2 ounce) beef broth 
• 1/4 cup stuffed green olives, sliced

Steps in preparation:

1. Saute rice, onion, celery, green pepper, mushrooms, rosemary, and basil in the oil and bacon drippings until the vegetables are tender.
2. Drain stewed tomatoes, reserving liquid. Add enough of the tomato liquid to the beef broth to equal 2 cups. Water may have to be added.
3. Add liquid, tomatoes, and olives to the rice mixture. Cover and simmer 20 minutes.
4. SERVES 6.

RED MULLET NICOISE EN PAPILLOTE

The "en papillote" method of cooking fish is a very good one because it ensures that all the flavours are kept in the paper parcels. Although any fish can be cooked by this method, it is particularly good for small whole fish such as the red mullet above, or for stuffed mackerel and trout.  Always make sure that the paper parcel is well sealed so that none of the juices leak out.




Assemble these supplies:

• 2 teaspoons olive oil
• 1 small onion, peeled and chopped
• 1 small garlic clove, peeled and crushed
• 2 small tomatoes, peeled, seeded and chopped
• 4 black olives, stoned and chopped
• salt
• freshly ground black pepper
• 1 red mullet, gutted and boned
• oil, for greasing
• 1 teaspoon lemon juice

Preparation time: 10 minutes
Cooking time: 20-25 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Heat the oil in a pan, add the onion and garlic and cook for 1-2 minutes. Add the tomatoes, olives, salt and pepper and stir until coated in oil. Cool, then stuff the mullet with the mixture.
2. Cut two circles of greaseproof saber about 30 cm (12 inches) in diameter, put on- el top of the other and lightly grease the top layer. Poi the paper in half and place the fish in the fold. Sprinkle the fish with the lemon juice, then fold and seal the greaseproof paper all around by twisting, rolling or folding the edges to make a parcel.
3. Place on a baking sheet and cook in a preheated oven for 15-20 minutes. Slit the paper parcel, remove the fish and serve immediately.

The fish can be prepared 2-3 hours in advance if kept in the refrigerator.

SALMON WITH WATERCRESS SAUCE

This salmon dish is perfect for a very special summer dinner party. For 4 people, buy 2 tail-end pieces of fresh salmon each weighing about 400 g (14 oz) and ask the fishmonger to bone and skin them to make 4 even-sized fillets. Cook the fish as above; the sauce ingredients need only be multiplied by three. Serve the salmon with small new potatoes, and either a green vegetable such as broccoli or French beans, or a mixed salad. Many large supermarkets now sell ready-prepared salads of different lettuce leaves such as curly endive and red-leaved radiccio lettuce. Such salads need only to be tossed in a bowl with a well-flavoured vinaigrette dressing or, better still, some .nut oil, with a little of the appropriate nuts chopped and sprinkled over the top. Although nut oils like walnut and hazelnut oil are expensive to buy, a little goes a long way and the oils will keep well in a refrigerator after opening.

Assemble these supplies:

• 1 X 175 g (6 oz) salmon steak, skinned
• salt
• freshly ground black pepper
• 50 ml (2 fl oz) dry white wine or dry white vermouth
• 50 ml (2 fl oz ) water
• 1 teaspoon butter, melted
• 1 teaspoon flour
• 1 tablespoon double or whipping cream
• 6 large sprigs watercress, finely chopped

To garnish:

• sprig of watercress

Preparation time: 5 minutes
Cooking time: 20 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. If you have a blender or food processor the whole sprigs of watercress and the rest of the sauce ingredients can be blended for a few seconds, then brought to the boil in a small saucepan and simmered for 2-3 minutes.
2. Place the salmon in a small ovenproof dish, season with salt and pepper and pour over the wine or vermouth and water. Cover with foil, place in a preheated oven and cook for 15 minutes.
3. When the salmon is cooked, strain off the juices into a small saucepan and keep the salmon warm.
4. Mix together the butter and flour and add a little at a time to the liquid in the pan, whisking constantly to make a smooth sauce.
5. Add the cream and watercress to the pan and heat gently.
6. Pour the sauce on to a plate, place the salmon on top and garnish with the sprig of watercress.

SKATE WITH CAPERS AND GHERKINS

Assemble these supplies:

• 25 g (1 oz) unsalted butter
• 225 g (8 oz) skate
• 1 teaspoon white wine vinegar
• 1 teaspoon capers, finely chopped
• 1 teaspoon finely chopped gherkin
• salt
• freshly ground black pepper

To garnish:

• gherkin fan

Preparation time: 5 minutes
Cooking time: 12 minutes

Steps in preparation:

1. Melt the.butter in a small frying pan and cook the skate for about 10 minutes, turning once.
2. Remove the fish from the pan and keep warm.
3. Add the vinegar, capers and gherkin to the butter remaining in the pan. Season with salt and pepper and bring to the boil.
4. Pour the sauce over the fish.
5. Garnish and serve immediately.

BRAISED HALIBUT

Assemble these supplies:

• 1 tablespoon oil
• 175 g (6 oz) halibut fillet, cut into chunks
• 2 slices root ginger, peeled and cut into strips
• 1 spring onion, cut into strips
• 2 tablespoons stock
• 2 teaspoons dry sherry
• 2 teaspoons soy sauce
• 1/4 teaspoon cornflour
• salt
• freshly ground black pepper

To garnish:

• spring onions
• tomato wedges

Preparation time: 10 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Heat the oil in a small frying pan and fry the halibut quickly on all sides until lightly browned. Add the ginger and spring onion to the pan and cook for a further minute.
2. Mix together the stock, sherry, soy sauce, cornflour, salt and pepper and pour , over the fish. Bring to the boil, then simmer for 5 minutes, stirring frequently. Garnish and serve immediately.

MONKFISH WITH HERBS

Assemble these supplies:

• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1/2 teaspoon dried mixed herbs
• 1/2 teaspoon dried dill
• salt
• freshly ground black pepper
• 175 g (6 oz) monkfish

To garnish:

• 1 tablespoon chopped fresh parsley or dill

Preparation time: 5 minutes, plus marinating
Cooking time: 10 minutes

Steps in preparation:

1. Mix together the olive oil, lemon juice, herbs, dill, salt and pepper. Place the monkfish in a shallow dish and pour the marinade over. Leave to marinate for at least 1 hour, turning the fish occasionally.
2. Remove the fish from the marinade and reserve the marinade.
3. Place the fish under a preheated grill and cook for about 10 minutes, turning once and basting occasionally with the reserved marinade.
4. Transfer the fish to a warmed plate and sprinkle with the chopped parsley or dill.

The fish needs to be marinated for at least 1 hour but can be prepared up to 12 hours in advance, if kept covered and chilled.

SKEWERED SARDINES

Assemble these supplies:

• 4-6 fresh sardines, cleaned and scaled
• 1 teaspoon oil
• salt
• freshly ground black pepper

To serve:

• lemon wedges

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Thread the sardines on to a kebab skewer, brush with the oil and season with the salt and pepper.
2. Place under a preheated grill and cook for about 10 minutes, turning frequently.
3. Serve with the lemon wedges.

Tikoy Special

Running out of ideas what food to prepare for your get-together with school friends? You may want to make a mental survey of the food you have been ogling at during special occasions. One such delicacy has always been a part of the Christmas holidays in the Philippines and its variant makes quite a conspicuous presence during Chinese New Year in February—the special tikoy.

Here's how this delicious kakanin is prepared. 

You will need:

• 32 ounces mochiko (flour made from glutinous rice )
• 3 cups brown sugar
• 1/4 teaspoon table salt 
• 3 tablespoons vanilla 
• 5 1/4 cups water
• cooking oil

1. Combine mochiko, brown sugar and salt in a mixing bowl. 
2. Add vanilla and half of the water. Begin mixing and blend it well. 
3. An old-fashioned eggbeater will do the trick, but you can always have an electric mixer to do the job.
4.  Keep on adding water slowly while mixing. 
5. Continue beating until the mixture is smooth. 
6. Spray a round baking glass dish with cooking spray. 
7. Pour mixture into the glass dish. 
8. Place glass dish into steamer pot and steam for one to two hours. 
9. Replenish the water of the steamer as needed. The tikoy is cooked when it is firm to the touch.
10. Cool the tikoy for at least two hours. You may want to refrigerate it to achieve desired firmness.

Done? Almost. Give yourself a few minutes to slice and fry it with beaten eggs. Now you don't have to wait for Kung Hei Fat Choi to enjoy it.

Corn Flakes Bars

A healthful cereal bar that kids can bring with them as "baon" either in school or in their outdoor activities.

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Servings: Makes 12 bars

Assemble these supplies:

• 1 cup Corn Flakes
• 1 cup Almond Clusters
• 1 cup NESTLE Fitness
• 2 cups Full Cream Milk Powder 
• 1/2 cup sugar
• 1/4 tsp. salt
• 3 tbsp. honey
• 3 tbsp. water
• 2 tbsp. Orange flavor gelatin powder

Steps in preparation:

1. Combine Corn Flakes, Almond Clusters and Fitness in a bowl. Add Full Cream Milk Powder, sugar and salt. Mix until fully incorporated. Set aside.
2. Heat honey and water in a pan. Add Orange flavor gelatin to dissolve. Pour mixture into the prepared cornflakes mixture. Mix well.
3. Add a teaspoonful of water at a time until mixture is soft enough to mold.
4. Form into bars and wrap in foil or colored cellophane wrapper.

Cook's Note:

You can experiment and use different combinations of your favorite Breakfast Cereals in preparing this recipe. Other flavors of gelatin such Lemon, Mango, Strawberry can also be used.

Salad Greens in Hot Mango Coulis

Cooking is Bonding Time!

We all know how easily bored kids can get at times. This season, with the kids out of school, challenge them to make or cook these easy-to-follow recipes. Because it is something you can do together, you will have quality bonding time with your kids. Who knows, they might even discover their hidden cooking talents! Nourish them right with these nutrition-packed and child-friendly recipes like the—Green Salad with Mango Coulis and Mango Yogurt Smoothie. Enjoy cooking, eating and drinking all these with your kids. Try them today!

Fresh green salad with a medley of textures and flavors served as an appetizer or a meal in itself

Preparation Time: 20 minutes Servings: 6-8

Assemble these supplies:

• Assorted salad greens
• Mango slices
• Crabsticks, shredded (optional) Chopped roasted walnuts
• Grated cheddar cheese, as needed
• For Mango Coulis — Blend together:
• 1 cup mango slices
• 1 cup mango puree
• 2 tbsp. fresh lime juice
• 1 tsp. sugar or to taste
• 1 piece finger chili, seeds removed
• 1/4 cup coarsely chopped roasted walnuts
• 2 tbsp. grated cheddar cheese
• 2 tbsp. MAGGI Savor Classic
• 1/4 cup MAGGI Chilli Sauce or to taste 1/4 cup olive oil
• salt and pepper to taste

Steps in preparation:

1. Arrange salad greens in a bowl and top with mango slices, crabstick, walnuts and cheese.
2. Drizzle with prepared dressing and serve.

DEVILLED WHITING

Assemble these supplies:

• 15 g ( 1/2 oz) butter
• 2 whiting fillets, approximately 75 g (3 oz) each
• 1 tablespoon chutney
• 1 teaspoon lemon juice
• 1 teaspoon brown sugar
• pinch of mustard powder
• pinch of curry powder
• salt
• freshly ground black pepper
• 25 g (1 oz) fresh white breadcrumbs

To garnish:

• quartered lemon slices
• coriander sprig

Preparation time: 10 minutes
Cooking time: 15 minutes
Oven: 200°C, 400°F, Gas Mark 6
Steps in preparation:

1. Use some of the butter to grease a small ovenproof dish thoroughly. Place the fish fillets in the dish.
2. Mix together the chutney, lemon juice, sugar, mustard, curry powder, salt and pepper.
3. Spread half of the mixture over each fish fillet.
4. Sprinkle the fish with the breadcrumbs and dot with the remaining butter.
5. Place in a preheated oven, and cook for 15 minutes.

Valencia-style Paella (Paella a la Valeneiana)

Assemble these supplies:

• 1/4 cup olive oil 
• 1-3 garlic cloves, crushed 
• 1-3 pound chicken, cut into serving pieces 
• 3 medium-sized tomatoes, peeled and chopped
• 1 medium-sized onion, chopped 
• 1 large red pepper, seeded and cut in strips 
• 1 teaspoon paprika 
• salt and pepper, to taste
• 2 cups medium or long-grain rice, uncooked 
• 1/4 teaspoon powdered saffron 
• 4 cups chicken broth or stock 
• 1 pound raw shrimp, peeled 
• 1 cup green peas, fresh or frozen 
• 12 fresh clams, cleaned and scrubbed (optional) 
• 1 lemon, cut into slices for garnish 

Steps in preparation:

1. Paella is served in the pan in which it is cooked, called the PAELLERA, along with the shells from the clams.
2. Heat oil in a heavy iron skillet (unless you have a paella pan). Add garlic to flavor. NOTICE: you may use from 1 to 3 cloves, and you may prefer to cook the garlic for a few minutes and remove before adding the other ingredients.
3. Add chicken, tomatoes, onion, and red pepper. Coat the mixture with the oil. Sprinkle with paprika, salt, and pepper. Cook over low heat for 10-12 minutes, stirring occasionally. Increase the heat to medium; add rice and stir constantly until the rice begins to brown. Shake the pan frequently.
4. In a separate pan, bring the chicken broth or stock to boil with the saffron. Pour the liquid into the rice mixture and stir quickly to combine. Bring to boil; reduce heat and simmer 15 to 20 minutes. Most of the liquid should be absorbed. Add shrimp, peas, and clams. If you are using clams, push them under the rice to cook. Cover and cook about 15 minutes until the clam shells have opened. Be sure to DISCARD any shells that do not open. Place the lemon slices around the edge of the pan for garnish.
5. Serve immediately.
6. SERVES 6-8.

Hard-boiled Eggs with Anchovies

Assemble these supplies:

• 9 eggs 
• 6 canned
• anchovies 
• 1 tablespoon parsley, chopped
• 1 tablespoon butter lemonjuice, few drops 

FOR THE BECHAMEL: 

• 1 tablespoon butter 
• 2 tablespoons olive oil 
• 3 tablespoons flour 
• 1 1/2 cups cold milk 
• salt and pepper, to taste 
• 3 tablespoons cheese, grated

Steps in preparation:

1. Prepare the eggs according to the directions for "Way of Preparing Hard-boiled Eggs". Shell and cut each egg in half lengthwise. Remove the yolks. Cut a very thin strip from the bottom of the egg white and place on an oven-proof platter.
2. Drain the oil from the anchovies; chop them; mix them with the egg yolks, the butter (should be soft) and the lemon juice. Fill each egg.
3. Prepare a bechamel sauce by melting the butter over low heat. Add oil, and blend in the flour. Gradually stir in the milk. Cook, stirring constantly, until thick and smooth. Add salt and pepper. Pour the bechamel over the eggs.
4. Top with grated cheese and bake in a 325° preheated oven about 10 minutes or until the bechamel begins to brown. Serve immediately.
5. SERVES 6.

Hard-boiled Eggs with Shrimp

Assemble these supplies:

• 1 pound shrimp, fresh or frozen 
• 1/2 celery stalk, chopped 
• 1/4 cup onion, chopped 
• 1 teaspoon salt 
• 9 eggs 

FOR THE SAUCE:

• 3 tablespoons olive oil 
• 1 medium onion, peeled and chopped 
• 3 tablespoons flour 
• 1/3 cup white wine 
• 1 1/2 cups water used for cooking the shrimp
• salt, to taste 

Steps in preparation:

1. If you are using frozen shrimp, prepare according to the directions on the package. For fresh shrimp, bring 3 cups of water to boil with the celery, onion, and salt Add the shrimp; bring to a second boil; remove from the heat and let stand 6 to 8 minutes. Pour off the water but reserve it; cool and remove shells.
2. Cook the eggs according to the preceding directions for "Way of Preparing Hard-boiled Eggs." Shell and cut each egg in half lengthwise. Remove and reserve the yolks.
3. For the sauce: Heat the oil in a skillet; fry the onion until it begins to brown (about 8 minutes). Add the flour and stir with a wooden spoon. Slowly add the wine; then the water, stirring continually for 5 min¬utes. Force through a sieve. Add salt Return to very low heat so the mixture will stay hot.
4. Mix 7 of the egg yolks with the shrimp. Place the egg whites on an oven-proof platter. You may have to cut a little piece from the bottom of the egg so it will be level and won't slide. Mix several tablespoons of sauce with the shrimp and fill each egg.
5. Bake in a 325° preheated oven for about 10 minutes. Garnish with the 3 remaining yolks, which have been mashed with a fork, and serve immediately.
6. SERVES 6.

Hard-boiled Eggs

Put enough water in the pan to cover all of the eggs that you are going to prepare. Bring to a boil and add 1 tablespoon of salt for every 4 eggs. Carefully lower each egg in the water on a spoon. Reduce the heat to simmer. Occasionally move the eggs around with a wooden spoon so that the yolk remains in the center of the egg. Allow 12 minutes of cooking time for medium eggs and 15 minutes for large eggs. Replace the hot water with cold water; let the eggs stay in the water until you are ready to use them.

Fried Eggs with Rice Recipe

Assemble these supplies:

FOR THE SAUCE:

• 3 tablespoons bacon grease 
• 3 medium-sized tomatoes 
• 1 tablespoon sugar
• 1/2 teaspoon salt 
• 3 cups cooked rice 
• 6 slices of bacon, crumbled 6 eggs 
• salt, to taste

Steps in preparation:

1. Heat the fat in a skillet. Continue to prepare the sauce by following the preceding recipe "Fried Eggs in Muffins."
2. Prepare rice according to directions on package. Fry the bacon until crisp; drain and crumble into pieces.
3. On a serving platter or on individual plates, form a mound of rice in the shape of a crown. Fill the center of each with tomato sauce. Garnish the rice with the pieces of bacon.
4. Fry the eggs (you may have to add more bacon grease or oil). Put a fried egg in each mound of rice. Serve immediately.
5. SERVES 6.

Fried Eggs in Muffins Recipe

Assemble these supplies:

FOR THE SAUCE:

• 1 1/2 tablespoons oil or bacon grease 
• 2 medium-sized tomatoes 
• 1 tablespoon sugar 
• 1/2 teaspoon salt 
• 3 English muffins 
•  6 egg yolks 
• 4 egg whites 
• salt
• 4 cups oil 

Steps in preparation:

1. Heat the fat in a skillet Add the tomatoes (that have been peeled, seeds removed, and cut in small pieces), sugar, and salt. Cook over medium heat for 15 minutes; (the mixture should be rather thick) then force the tomatoes through a sieve. Return to low heat to keep warm.
2. Split each muffin in two. Remove a little of the muffin to make a hole for the egg. Put a yolk in each muffin. Salt lightly. Beat the egg whites until very firm. Place a little of the tomato sauce around each egg yolk. Top with egg whites.
3. Deep fat fry the eggs very rapidly in medium hot oil holding them with a slotted spoon or sieve. Or you may prefer to bake the eggs in a 3500 oven 12 to 15 minutes until the egg whites begin to brown.
4. SERVES 6.

Way of Preparing Fried Eggs

Do not fry more than 2 eggs at a time. Heat 3 table¬spoons of olive oil, vegetable oil, or bacon drippings in a frying pan over moderate heat. Break the egg in a cup and slip it into the pan. Baste the egg occasionally with the fat using a spatula. You may prefer to turn the egg after it is partially set and cook it for a moment on the other side until firm.

Remove and serve on individual plates with salt and pepper.

Souffle de patata

Assemble these supplies:

• 2 1/2 pounds potatoes, peeled 
• 4 tablespoons butter 
• 1 cup milk, heated 
• 4 eggs, separated 
• nutmeg, few grains
• salt, a pinch 

Steps in preparation:

1. Cut the potatoes in large slices. Boil them in salted water for 20 to 30 minutes, or until they are very tender when pierced with a knife. Drain and force through a sieve. Dot with half (2 tablespoons) of the butter. Slowly add the hot milk, stirring with a wooden spoon.
2. Grease a 1 1/2 quart casserole with the remaining butter. Stir the slightly beaten egg yolks into the potato mixture with the nutmeg and salt. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the potato mixture.
3. Pile lightly into the casserole. Bake in a preheated hot oven (425°) about 25-30 minutes. The souffle should be raised and golden brown. Serve immediately from the casserole dish.
4. SERVES 6.

Soufflé de queso

Assemble these supplies:

• 6 tablespoons butter 
• 8 tablespoons flour
• 1/2 teaspoon salt 
• 2 cups milk 
• 1 cup cheese, grated 
• 4 eggs, separated

Steps in preparation:

1. Melt butter in a frying pan over low heat; blend in flour and salt. Remove from heat and gradually stir in the milk. Return to heat and stir continually until thick and smooth—about 5 minutes. Add cheese and remove from the heat to blend.
2. Add a little of the sauce to the slightly beaten egg yolks; then stir them into the cheese sauce. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the cheese mixture.
3. Pour into a 1 1/2 quart capacity greased casserole. Bake at 325° for 20 minutes; then at 425° for about 15 minutes or until souffle is raised and golden brown on top. Serve immediately or it will drop.
4. SERVES 6.

Huevos escalfados con cebollos

Assemble these supplies:

• 2 tablespoons olive oil
• 3 medium-sized tomatoes 
• 1 tablespoon sugar 
• salt, to taste 
• 3 medium-sized onions  
• flour 
• 1 cup cooking oil 
• 6 eggs 

Steps in preparation:

1. Heat the olive oil in a skillet. Add the tomatoes that have been peeled, seeds removed, and sliced in small pieces. Mash the tomatoes as they are cooking over medium heat for 15 minutes. Force the tomatoes through a sieve; add sugar and salt. Return to low heat.
2. Peel and cut the onions sideways for rings, loosening each one from the other. Cover with flour and fry in hot cooking oil. Drain on paper towels.
3. Prepare eggs following the directions for "Way of Preparing Poached Eggs". Place a mound of onion rings on each plate. Top the onions with an egg and each egg with a heaping tablespoon of tomato sauce. Serve immediately.
4. SERVES 6.

Huevos escalfadas con champinones

Assemble these supplies:

• 1 1/2 cups mushrooms 
• 1 ounce butter or oleo 
• juice of 1/2 lemon 

FOR THE BÉCHAMEL:

• 1 tablespoon butter 
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• 6 eggs 
• 6 slices of toast 

Steps in preparation:

1. Clean and slice the mushrooms, but reserve six mushrooms whole, with the stems removed. Cook the mushrooms in the butter and lemon juice in a covered pan over low heat for 10 minutes.
2. Prepare the b6chamel sauce according to the directions in the preceding recipe "Poached Eggs with Asparagus" but omitting the nutmeg.
3. Prepare the eggs following the directions for "Way of Preparing Poached Eggs". Place some of the sliced mushrooms over each slice of toast, then add egg. Top each with a whole mushroom, and bechamel sauce. Serve immediately.
4. SERVES 6.

Huevos esealfados con esparragos

Assemble these supplies:

• 2 cups canned asparagus tips 
• 1 tablespoon butter 
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• nutmeg, few grains 
• 1 1/2 cups milk 
• 6 eggs 
• 6 slices of toast 

Steps in preparation:

1. Heat the asparagus in a double boiler. Prepare a bechamel sauce by melting the butter and oil in a skillet over low heat; stir in the flour, salt, and nut¬meg and blend well. Remove from the heat and gradually stir in the milk. Return to heat and stir continually until thick and smooth. Keep the sauce warm by covering the pan and placing it in hot water.
2. Prepare 6 poached eggs according to the directions in "Way of Preparing Poached Eggs". Place each on a piece of buttered toast; carefully place drained asparagus tips on each egg and cover with bechamel sauce. Serve immediately.
3. SERVES 6.

Way of Preparing Poached Eggs

Eggs for poaching should be very fresh. If you are in doubt as to the freshness of the eggs, add 1 tablespoon of lemon juice or vinegar to each quart of water to help coagulate the egg whites.

Put the water in a pan or skillet until it is about two- thirds full. Bring the water, to which a little salt has been added, to a boil. Lower the heat. Break each egg into a cup, then carefully slip each egg into the water. Do not try to crowd the eggs, for each should remain separated from the others. Be sure the water continues to simmer; cook 3 minutes for soft-poached eggs and several minutes longer for harder yolks.

Lift the eggs carefully with a slotted spoon. Poached eggs may be served as they come from the pan with toast or English muffins, or use them with any of the poached egg recipes that follow.

Basque-style Scrambled Eggs (Piperade)

Assemble these supplies:

• 1 small green pepper  
• 1 small onion, chopped fine 
• 1 garlic clove, crushed 
• 3 tablespoons olive oil 
• 2 tomatoes, peeled and chopped  
• 4 eggs 
• 1/4 teaspoon salt 
• pepper, few grains

Steps in preparation:

1. Remove the seeds from the green pepper and slice it very fine. Saute the green pepper, onion, and garlic in the oil until the onion is transparent. Add the tomatoes and simmer for about 5 minutes. Break the eggs in the mixture; stir quickly to mix. Then cook slowly, stirring continually. When the mixture is firm, season with salt and pepper and serve hot.
2. SERVES 2-3.

Variations of Spanish Scrambled Eggs

Other adaptions for serving Spanish scrambled eggs include the following variations. Brown CHORIZO sausage, chicken livers, or shrimp in a small amount of olive oil, then proceed as in any of the basic scrambled egg recipes. For a change in the recipe for "Scrambled Eggs with Asparagus," substitute onions (for the asparagus  fried in a little olive oil until slightly brown. Also, any other vegetable like cooked and diced potatoes, cooked or canned English peas, cooked carrots, canned French-style green beans, or some leftover you find in the refrigerator may serve as a substitution.

Scrambled Eggs with Asparagus (Huevos revueltos con esparragos)

Assemble these supplies:

• 6 eggs 
• 3 tablespoons cream or milk 
• 1 cup canned asparagus, diced 
• 1/2 teaspoon lemon juice  
• 3/4 teaspoon salt 
• 3 tablespoons butter 

Steps in preparation:

1. Beat the eggs with the cream for about one minute. 
2. Add the asparagus, lemon juice, and salt.
3. Melt the butter in a skillet; add the egg mixture and cook until the mixture is thick. 
4. Serve immediately.
5. SERVES 4-6.

Scrambled Eggs with Ham Recipe

Assemble these supplies:

• 6 eggs 
• 3 tablespoons cream or milk 
• 1 cup ham, chopped 
• 3 tablespoons butter 

Steps in preparation:

1. Beat the eggs with the cream for about one minute. Add the ham.
2. Melt the butter in a skillet; add the egg mixture and cook until the mixture is thick.
3. Note that no salt has been added, as most ham is quite salty. Serve hot.
4. SERVES 4-6.

Scrambled Eggs with Mushrooms (Huevos revueltos con champinones)

Assemble these supplies:

• 1 cup fresh mushrooms, chopped
• 3 tablespoons butter 
• lemon Juice, few drops 
• 3/4 teaspoon salt 
• 6 eggs 
• 3 tablespoons cream 

Steps in preparation:

1. Saute the mushrooms in a skillet in the butter, lemon juice, and salt for about 10 minutes.
2. Beat the eggs and cream together with a fork for about 1 minute. 
3. Add to the mushroom mixture and cook until the eggs are thick, scraping the bottom and sides of pan frequently. Serve hot.
4. SERVES 4-6.

Scrambled Eggs (skillet method) Huevos revueltos II

Assemble these supplies:

• 4 eggs (or at least 2 eggs per person) 
• add salt, to taste 
• 2 tablespoons cold milk
• 2 tablespoons butter 

Steps in preparation:

1. Beat the eggs with a fork for one minute.
2. Mix in the salt and milk. 
3. Melt 2 tablespoons of butter in the skillet over low heat 
4. Add the egg mixture and cook until the eggs are thick, scraping the bottom and sides of the pan frequently to keep the eggs from sticking. Serve hot.
5. SERVES 2.

Scrambled Eggs Recipe (double-boiler method)

Assemble these supplies:

• 4 eggs (or at least 2 eggs per person) 
• salt, to taste 
• 2 tablespoons cold milk 
• 2 tablespoons butter 

Steps in preparation:

1. Beat the eggs with a fork for one minute. 
2. Mix in the salt and milk. 
3. Melt 1 tablespoon of the butter in the top of a double boiler over very warm water. 
4. Add the egg mixture and cook until the eggs are thick, scraping the sides of the pan frequently. 
5. Remove from the heat. 
6. Add the additional tablespoon of butter and serve immediately.
7. SERVES 2.

Mushroom Omelet (Tortilla de champinones)

Assemble these supplies:

• 1/4 pound fresh mushrooms 
• 4 tablespoons olive oil  
• 4 eggs 
• 1/2 teaspoon salt 

Steps in preparation:

1. Clean the mushrooms and slice. 
2. Heat the oil in a skillet. 
3. Saute the mushrooms in the oil until they are soft.
4. Beat the eggs with salt; add to the skillet. 
5. Cook over low heat until the bottom is lightly brown. 
6. Cover the pan with a plate to turn. 
7. Brown the other side and serve hot.
8. SERVES 3-4.

Shrimp Omelet (Tortilla de gamba)

Assemble these supplies:

• 1/2 cup cooked shrimp, mashed 
• 3 tablespoons olive oil 
• 4 eggs 
• 1/2 teaspoon salt 
• mayonnaise

Steps in preparation:

1. Blend 1 tablespoon of the olive oil with the Shrimp meat. Add the eggs and beat thoroughly.
2. Heat the remaining oil in a skillet, being sure that there is enough oil to cover the bottom of the pan.
3. Cook the egg mixture over low heat until the bottom is crusty. Cover the pan with a plate to turn the omelet; brown the other side and serve hot.
4. Accompany with mayonnaise.
5. SERVES 3-4.

Crab Meat Omelet (Tortilla de eangrejo)

Assemble these supplies:

• 1/2 cup canned crab meat, mashed 
• 3 tablespoons olive oil 
• 4 eggs 
• mayonnaise 

Steps in preparation:

1. Blend 1 tablespoon of the olive oil with the crab meat. Add the eggs and beat thoroughly.
2. Heat the remaining oil in a skillet, being sure that there is enough oil to cover the bottom of the pan. Cook the egg mixture over low heat until the bottom is crusty. Cover the pan with a plate to turn the omelet; brown the other side and serve hot.
3. Accompany with mayonnaise.
4. SERVES 3-4.

Ham Omelet (Tortilla de jamon)

Assemble these supplies:

• 1/2 cup ham, cubed 
• 3 tablespoons olive oil 
• 4 large eggs, beaten 
• salt, pinch 

Steps in preparation:

1. Fry the ham in the oil. Add the beaten eggs to which a little salt has been added, for the ham may be quite salty.
2. Shake the pan occasionally to keep the omelet from sticking. Continue to cook over low heat for several minutes until it is firm on the bottom. Cover the pan with a plate to turn the omelet; brown the other side and serve hot.
3. The omelet may be folded over, which is a French- style omelet, or served flat, Spanish-style.
4. SERVES 4.

Spanish-style Potato Omelet (Tortilla de patatas a la espanola )

Assemble these supplies:

• 3 medium-sized potatoes 1 cup
• olive oil  
• salt, to taste  
• 4 large eggs 
• mayonnaise

Steps in preparation:

1. This is the most popular omelet served in Spain today.
2. Peel and wash the potatoes. Dry them on paper towels. Cut in two lengthwise; then slice very thin. A food processor may be used for this.
3. Heat the oil in a frying pan. Fry the potatoes slowly until lightly brown. Drain on paper towels; add salt to taste. Remove excess oil from the frying pan.
4. Beat the eggs with some additional salt—about 1/4 teaspoon. Stir in the potatoes. Measure 3 table¬spoons of olive oil to cover the bottom of the frying pan. When hot, pour in the mixture of eggs and potatoes. Shake the frying pan occasionally to keep the omelet from sticking.
5. When one side is brown, cover the pan with a plate to turn the omelet, brown the other side.
6. Serve hot or cold accompanied with mayonnaise served in a separate dish.
7. SERVES 3-4.

Spanish-style Omelet (Tortilla a la espaliola)

Assemble these supplies:

FOR THE FILLING:

• 2 tablespoons olive oil 
• 2 tablespoons
• green pepper, chopped 
• 2 tablespoons onion, chopped 
• 1 large tomato,peeled and chopped flue 
• 3 tablespoons celery, chopped fine 
• 1/4 cup mushrooms, sliced 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/4 teaspoon cayenne pepper 

FOR THE OMELET:

• 4 large eggs, separated  
• 1/2 teaspoon salt 
•  black and cayenne pepper, few grains 
• 5 tablespoons hot water  
• 1 tablespoon olive oil

Steps in preparation:

1. Heat the oil in a heavy skillet. Saute the green pepper and onion until soft. Add tomato, celery, mush¬rooms, salt, pepper, and cayenne. Cook over low heat until the tomato is tender. Prepare the egg mix¬ture while the filling is cooking.
2. Beat the egg yolks until thick and lemon-colored. Add salt, pepper, and hot water. Beat the egg whites until stiff but not dry. Fold the egg yolk mixture into the egg whites.
3. Heat the oil in a skillet. Pour in the egg mixture, spreading it evenly over the pan. Cook over low heat until the omelet begins to brown on the bottom. Finish cooking in a 350° oven for about 10 minutes. The top should be dry.
4. The omelet may be served flat with the tomato sauce as a side dish, or you may prefer to put half of the sauce on a serving plate and pour on remaining sauce. Serve at once.
5. SERVES 4.

Strawberry Shortcake (Torta de f_resas)

Assemble these supplies:

• 3 cups fresh strawberries, cut-up 
• 3/4 cup sugar 
• 1 tablespoon cornstarch  
• salt, a dash  
• 1 cup water 
• shortcake biscuits 
• whipped cream (optional) 

Steps in preparation:

1. Combine strawberries, sugar, cornstarch, salt, and water in a pan. Bring to a boil; simmer a minute or two. Pour into a 1 1/2-quart casserole. Place the shortcake biscuits on top, prepared according to the preceding recipe. Bake in a 4000 preheated oven for 25 to 30 minutes. May be served hot or cold with whipped cream, if desired.
2. SERVES 8.

Almond Cookies Filipino Recipe

Polvorones, or "Wedding Cakes," are so popular in Mexico, and also in the southwestern part of the United States. Although we may think of them as Mexican, they too originated in Spain.

Assemble these supplies:

• 1/2 cup butter (do not substitute) 
• 1/4 cup powdered (confectioners) sugar 
• 1 heaping cup flour, sifted 
• 1/4 teaspoon salt 
• 1/2 teaspoon vanilla 
•  1 cup toasted almonds, ground 
• confectioners sugar for rolling 

Steps in preparation:

1. Cream butter; add sugar, flour, salt, vanilla, and almonds, which have been ground in an electric blender or food processor. Follii into a ball and refrigerate for several hours. Then roll into balls 1 inch or more in diameter.
2. Bake in a 4000 preheated oven about 15 minutes. Roll in the sugar while still hot; cool, and roll in the sugar again.
3. SERVING: 30 COOKIES OR MORE.