| Beef Tongue Casserole (Lengua)
| Lechon Sauce
Chicken in Milk Sauce
| Rellenong Manok
Adobo with Beer | Avocado Ice Cream | Pink Spaghetti Sauce Migas | Carameled Bananas | Champorado
Palitao | Ginatang Shrimp | Lumpiang Sariwa | Salad Eloisa
CARNING'S PANCIT - a favorite at every potluck!|
2 pkgs. Bihon (rice sticks)
3 cloves garlic, minced
1/2 medium onion, sliced finely
1/2 head cabbage, chopped finely
3 stalks celery, diced
2 pork chops, cut in small cubes, browned
4 chicken thighs, cut in small cubes, boiled
1/4 lb. Small cooked shrimp
1/2 cup chicken broth
1/2 tablespoon soy sauce
Saute garlic until brown; add onion,
continue to saute until onion is soft.
Add cooked meats (chicken, pork, shrimp).
Stir, cooking until medium brown.
Add chicken broth and soy sauce.
Add celery and cabbage. Set aside.
Soak bihon (rice sticks) in water several (10) minutes,
as directed on package, or until soft.
Add bihon (rice sticks) to vegetable-meat mixture.
Mix over low heat until blended -- a few minutes.
Sprinkle and blend paprika to add color,
(to a pink-peach-orange color).
CARNING'S LENGUA (Beef Tongue Casserole)
beef tongue (regular size)
one can Cream of Mushroom soup
green olives, pitted
Boil tongue a bit; until skin turns white-ish,
Remove the tongue from boiling water, peel off the skin.
(This is the most time consuming part.)
After all skin is removed, put in a new pot of boiling water.
Put just enough water to cover half of the tongue.
Boil until tender, about 1-2 hours, check for tenderness.
Poke a fork after an hour and every half an hour thereafter.
Remove tongue from pot when done. Set tongue aside.
Do not throw away the remaining broth.
Put a can of Cream of Mushroom soup into the broth,
Add button mushrooms and pitted green olives.
Slice tongue into ¾” thick slices and arrange inside the pot.
Simmer in low fire until everything is hot. Serve.
Iceberg Lettuce, 1/8 head wedge, chopped to bite-sized
Trader Joe's Unsalted Dry Toasted Sliced Almonds
DiGiorno Shaved Parmesan Cheese
Ken's Steak House Lite Chunky Blue Cheese Dressing
Arrange iceberg lettuce on a salad plate.
Scatter about 2 tbsp. sliced almonds over the lettuce.
Scatter about 2 tbsp. shaved Parmesan cheese on lettuce.
Top with about 3 tbsp. chunky blue cheese dressing.
(Note: DiGiorno brand is all shaved, not crumbled or grated.
Ken's Lite taste better, whether on a diet or not.)
CARNING'S LECHON SAUCE - even good on rice!
1 cup water
1 can Underwood liver paste
1/3 cup native vinegar (Paongbong)
6 tbsp. brown sugar
1 tsp. salt
a pinch of pepper
3 tbsp. breadcrumbs
1 small onion
1 small garlic
1 tsp. Crisco oil
Saute oil, garlic, onion.
Add water, liver pate, vinegar, sugar, salt & pepper.
Bring to boil. Add breadcrumbs.
Simmer for 5 minutes. Remove from heat.
CARNING'S CHICKEN IN MILK SAUCE - yummy!
3 lbs. Chicken, cut in pieces
1 medium-sized onion, chopped
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 cup evaporated milk
1 can Vienna sausage (optional)
In a casserole pan, with a little cooking oil,
saute garlic until brown. Add onion.
When onion is soft, add chicken parts,
salt and pepper, and 1/3 cup water.
Continue to cook, with pot covered
until chicken is cooked.
Add milk and let slow boil for 5 minutes.
Add Vienna sausages, sliced, if desired.
TOTING'S MIGAS - a Spanish breakfast!
one loaf of day-old bread
3.5 ounces of fatty bacon
3.5 ounces of Spanish pork sausage or ham
(preferably Chorizo Bilbao)
2 red or green peppers
2 cloves of garlic
Cut the bread into approx 1" pieces.
Dampen bread in a little water, salt and paprika.
Cover the bread pieces with a cloth.
Leave to stand for 12 hours.
Heat the oil with the garlic cloves.
When it smokes, discard the garlic,
And fry the bacon, ham or Chorizo and peppers.
When they are done, remove them from pan.
Add the cubes of bread to pan.
Lightly fry these for 12-15 minutes, stirring constantly.
When crisp, return the ham or chorizo, peppers, garlic.