Fish Asparagus Casserole

Ingredients

• 1 kilo fish fillets
• salt, vetsin , pepper to taste
• 1 tbsp. clamansi juice
• 1/3 cup melted margarine
• WHITE SAUCE:
• 1/3 cup margarine
• 3 tbsp. flour
• 1/2 cup evaporated milk
• 1 1/3 cup chicken broth
• salt, pepper, vetsin to taste
• 8 pcs. asparagus spears

Instructions

1. Melt margarine in sauce pan. Add flour and seasonings. Add milk and broth slowly, stirring continously to avoid lumps. Cook until thickened. Set aside.
2. Place fish, seasonings and butter in pyrex. Bake in moderate oven for 15 minutes. Drain asparagus and arrange on top of fish. Cover fish and asparagus with white sauce. Return to oven and bake until top is brown. Serve hot.

Fish with Decorations

Ingredients

• 1 kilo fish, cleaned (sono or badlon)
• 2 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 1/4 cup red pepper, chopped fine
• 1/4 cup green pepper, chopped fine
• 1/4 raisins, chopped fien
• 2 tbsp. pickle relish
• 1 pc. hard boiled egg
• 1/2 cup mayonnaise

Instructions

1. Marinate fish in juice and seasonings. Steam fish for 20 minutes or until done. Place in serving dish and let cool. Spread mayonnaise all over fish. Separate eggyolk and eggwhite. Mash separately. Arrange garnishing on top forming stripes of different colors. Garnish with parsley or curled green onions.

Fish Rolls with Tartar Sauce

Ingredients

• 1 kilo fish fillet (50 grams each)
• 2 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 1/4 cup evaporated milk
• 1/3 cup butter
• 1 cup flour
• 2 pices eggs, slightly beaten
• 1 cup corn flakes, ground
• oil for frying
• TARTAR SAUCE:
• 1 cup mayonnaise
• 2 tbsp. pickle relish
• 1/4 cup red and green pepper, chopped
• 1/4 cup onions, chopped
• 1 piece hard boiled egg, chopped
• salt, pepper, vetsin to taste

Instructions

1. Marinate fish fillet in juice and seasoning. Soften butter, add milk and eggs. Add flour and mix well. Soak each fillet in batter and roll in corn flakes. Fry in hot oil until golden brown. Serve with Tartar Sauce.
2. Tartar sauce:
3. Mix all ingredients and serve with fish rolls.

Fish and Ham Rolls

Ingredients

• 1 kilo fish fillet (50 grams each)
• salt, paprika and vetsin to taste
• 20 slices ham, very thin
• 1/2 cup grated cheese
• 1/4 cup sesame oil
• TARTAR SAUCE:
• 1 cup mayonnaise
• 2 tbsp. pickle relish
• 1/4 cup red and green peppers, chopped
• 1/4 cup onions, chopped
• 1 piece hard boiled egg, chopped
• salt, pepper, vetsin to taste

Instructions

1. Season fish fillet. Sprinkle with grated cheese. Roll a slice of ham around each fillet and secure with a toothpick. Brush each roll with oil and bake at 350 degrees F. for 20 minutes until half done. Turn rolls and continue baking for another 15 minutes or until done. Remove toothpicks before serving. Serve with Tartar Sauce.
2. Tartar Sauce:
3. Mix all ingredients and serve with Fish and Ham Rolls.

Chicken Wings Hot And Spicy

Ingredients

• 5 lbs. bag chicken wings
• 12 fl. oz. Hot Sauce
• 1-2 sticks butter

Instructions

1. Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Stuffed Chicken Breast

Ingredients

• 4 pcs. chicken breast, deboned
• 1 tbsp. calamansi juice
• 2 tbsp. soy sauce
• salt, pepper, vetsin to taste
• 1/2 kilo ground prok
• 2 cloves garlic, pounded
• 1/2 cup onions, diced
• 4 pcs. sausage, diced
• 1/4 cup pimiento, diced
• 1/2 cup raisins
• 2 tbsp. pickle relish
• 1/2 cup cheese, diced
• 1/2 cup evaporated milk
• 5 pcs. sliced bread, cubed
• 1 egg raw
• 2 pcs. hard boiled egg
• 1 pc. Knorr chicken cube
• 1 cup hot water

Instructions

1. Marinate chicken breasts in 1 tbsp. calamansi juice and 2 tbsp. soyauce. Mix gound pork and rest of ingredients except chicken breasts, hard boiled egg, chicken cube and hot water. Flatten chicken breast with skin under. Place 1/4 of mixture and arrange hard boiled egg that has been sliced lenghtwise and wrap with chicken breast. Repeat with rest of chicken breast. Dissolve chicken cube in hot water and place in pyrex dish. Arrange chicken breast in pyrex dish. Cover with aluminum foil and bake for 35-40 minutes at 350 degrees F. or until done. Remove aluminum foil for at least 10 minutes.

Marian Chicken Vegetable Ring

Ingredients

• 1/4 cup butter
• 1/2 cup onion, sliced
• 1 cup chicken, uncooked cut into cubes
• 1 cup carrots, diced
• 1/2 cup red pepper, diced
• 1/2 cup mushroom, diced
• 1/2 cup ham, cut into squares
• 1 1/2 tsp. salt
• 1 tsp. vetsin
• 1 tbsp. Worcestershire sauce
• 1 cup whole kernel corn
• 1 cup frozen sweet peas
• 2 pcs. hard cooked eggs, cubed
• 1/2 cup cheddar cheese, cubed
• 1 tbsp. flour
• PASTRY:
• 4 cups all purpose flour
• 1 cup shortening
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 tbsp. sugar
• 1/2 cup cold water

Instructions

1. Heat butter and saute onions until tender. Add chicken, pepper and carrots. Simmer for 5 minutes. Add ham, corn, peas, and mushrooms and toss for 5 minutes. Thicken with flour dissolved in a little water. Season to taste. Let cool and add eggs and cheese.
2. Pastry:
3. Measure dry ingredients into a bowl. Cut in shortening until size or corn kernels. Add just enough water to form a ball. Refrigerate for 10 minutes. Roll out into a 10 x 20 inch rectangle. Spoon chicken mixture on center of dough lenghtwise. Wrap the dough around the filling. Pinch edges. Form into a ring on a greased baking sheet. Cut slits one inch apart, stretching slightly the dough. Brush with slightly beaten eggs. Bake in pre-heated oven for 25-30 minutes at 350 degrees F. Remove from oven and slide into plate. Serve with mushroom gravy mix or salad in the center of the ring.