Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingredients

• 1 tbsp flour
• 1oz butter
• ½pt milk, warmed
• 2oz finely grated parmesan cheese or 1oz each of parmesan and gruyère
• 4 large egg yolks
• 5 large egg whites
• salt and freshly ground pepper
• cayenne pepper

Method

1. Prepare the basic mixture by stirring one generous tablespoon of flour into 1oz of butter melted in a heavy saucepan. Gradually add just under ½pt of warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for close on 10 minutes. Now stir in 2oz of finely grated parmesan cheese (or if you prefer, 1oz each of parmesan and gruyère) and then the very thoroughly beaten yolks of 4 large eggs. Remove the mixture from the fire, and continue stirring for a few seconds. Now add a seasoning of salt (always to be added after the cheese) and quite a generous amount of freshly-ground pepper, plus if you like, a scrap of cayenne. This basic mixture can be made well in advance.
2. When the time comes to make the souffle, preheat the oven to 200C/400F/Gas6. Have the shelf placed fairly low in the oven, and a baking sheet on the shelf. Butter 1½pt souffle dish (the size is important).
3. Whisk the whites of the eggs, in a large scrupulously dry and clean bowl, until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture. With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass. Add the remainder of the whites in the same way. All this should take only a few seconds and as you pour the whole mixture, without delay, into the dish, it should look very bubbly and spongy, but if the whites have been over-beaten or rammed into the main mixture with a heavy hand, it will already begin to look flat. With a palette knife, mark a deep circle an inch or so from the edge, so that the souffle will come out with a cottage-loaf look to the top. Put it instantly into the oven.
4. As to timing, it depends so much upon the size and type of both the oven and the dish that it is misleading to give precise details. I can only say, as a general guide, that in the oven of a representative domestic gas cooker, this souffle is perfectly cooked at 200C/400F/Gas6 in 23 to 35 minutes.

Ingredients

• 8 leaves romaine lettuce, torn into bite sized pieces
• 1 cucumber, peeled, seeded, and sliced
• 1 tomato, chopped
• 1/2 cup sliced red onion
• 1/2 cup crumbled reduced fat feta cheese
• 2 T extra virgin olive oil
• 2 T fresh lemon juice
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt

Ingredients

• 2 lbs (.9 kg). beef round steak, sliced or pounded to 1/4 inch thick
• 3 tbsp (45 ml). prepared mustard
• 1/4 cup (60 ml) finely minced onion
• 1 large dill pickle
• 4 slices bacon
• 2 tbsp (30 ml). flour
• 1-1/2 tsp (7 ml). salt
• 1/8 tsp (1 ml). pepper
• 3 tbsp (45 ml). oil
• 1 8 oz (224 grm). can tomato sauce
• 1 tsp (5 ml). Worcestershire sauce
• 1 tsp (5 ml). beef gravy base
• 1 cup (225 ml) hot water
• 1 tsp (5 ml). brown sugar
• heavy cord or skewers
• flour, for thickening
• cooked noodles, potatoe dumplings, or mashed potatoes

Preparation

• Cut round steak into 8 rectangular pieces and flatten with meat mallet.
• Spread steak rectangles with prepared mustard to within 1/2 inch of edges.
• Sprinkle all with minced onion, but stay on mustard.
• Cut dill pickle into 8 lengthwise strips.
• Halve slices of bacon crosswise.
• Top each steak with bacon half and pickle strip.
• Roll up jellyroll fashion and tie with cord or skewer securely.
• In a seperate bowl, combine flour, salt and pepper.
• Coat meat rolls and brown in a large skillet with oil.
• In another bowl, combine tomato sauce, Worcestershire sauce, beef gravy base, hot water, and brown sugar.
• Pour tomato sauce mixture over meat rolls in skillet.
• Cover and simmer for 1 1/4 hours.
• Remove meat from sauce and remove cord or skewers.
• If sauce is too thin, combine 1 tbsp (15 ml) or 2 tbsp (30 ml). of flour with an equal amount of cold water and stir into sauce.
• Cook sauce until thick an bubbly.
• Serve meat rolls with hot buttered noodles, potato dumplings or mashed potatoes.
• Top with sauce.

Ingredients

• 1/2 cup (125 ml) butter
• 3/4 cup (175 ml) sugar
• 2 eggs
• 1 tsp (5 ml) vanilla
• 3/4 cup (175 ml) flour
• 1/2 cup (125 ml) chopped nuts
• 2 tbsp (30 ml) cocoa
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) baking powder
• 2 cups (475 ml) mini marshmallows
• 1 pkg. (6 oz (168 grm).) semi-sweet chocolate chips
• 1 cup (225 ml) peanut butter
• 1-1/2 cups (350 ml) Rice Krispies

• Cream butter and sugar.
• Beat in eggs and vanilla.
• Stir together flour, nuts, cocoa, baking powder and salt.
• Stir into egg mixture.
• Spread in bottom of greased 13x9" pan.
• Bake at 350 degrees (175 C.) F. for 15-20 minutes.
• Sprinkle marshmallows on top and bake 3 minutes or until golden brown.
• Cool.
• In a saucepan combine chocolate chips and peanut butter.
• Cook and stir over low heat until blended.
• Stir in cereal.
• Spread on top.
• Chill.
• Cut into bars.