PINOY READERS

INGREDIENTS Nutrition SERVINGS   8 UNITS   US 1 ⁄ 2 cup butter 1 ⁄ 2 cup flour 2 teaspoons salt 1 ⁄ 2 teaspoon pepper 3 cups milk 3 cups ham, cooked 1 large green pepper, chopped 1 large onion, chopped 1 ⁄ 2 cup cheddar cheese, shredded 5 cups potatoes, pared and sliced DIRECTIONS Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup INGREDIENTS Nutrition SERVINGS   4 UNITS   US 6 -8 medium potatoes 1 ⁄ 4 cup butter 1 ⁄ 2 cup flour 6 cups milk 2 teaspoons chicken bouillon 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon pepper 1 ⁄ 2 lb cheddar cheese DIRECTIONS Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces). In separate pan, melt butter, add flour and cook while stirring for about a minute or so. Add half the milk and stir until lumps are out of flour mixture. Add remaining milk and on med-high heat, heat to a boil. Stir almost constantly or it will scorch. After boiling, turn heat off and add remaining ingredients.

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over. INGREDIENTS Nutrition SERVINGS   8 UNITS   US 4 lbs red potatoes 5 hard-boiled eggs, separated 1 teaspoon salt, divided 3 green onions, sliced 1 cup mayonnaise 2 tablespoons sweet pickle relish 1 tablespoon prepared mustard 1 ⁄ 2 teaspoon pepper 1 ⁄ 2 teaspoon celery seed DIRECTIONS Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into 1 inch pieces. Chop egg whites. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. Cover and chill 2 hours (it is even better if you can chill this overnight and serve t...

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook. INGREDIENTS Nutrition SERVINGS   6 UNITS   US 4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1  1 ⁄ 2 cups milk 1 teaspoon salt 1 dash cayenne pepper 1 cup grated sharp cheddar cheese 1 ⁄ 2 cup grated cheese, to sprinkle on top DIRECTIONS In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and ch...

INGREDIENTS Nutrition SERVINGS   3 UNITS   US 1 garlic clove, minced 1 teaspoon salt 1 ⁄ 2 teaspoon white pepper 1 ⁄ 4 teaspoon thyme 1 lb pork tenderloin 1 tablespoon olive oil DIRECTIONS Mix garlic, salt, pepper & thyme in small bowl. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. Remove pork and place in a 9x13x2 pan. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water. Cover with foil and bake at 350 for approximately 45 to 50 minutes. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want alot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole. INGREDIENTS Nutrition SERVINGS   2-3 UNITS   US 5 -6 chicken drumsticks garlic powder pepper salt olive oil DIRECTIONS Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ). Add drumsticks (space enough apart so they aren't touching each other). Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Bake another half an hour (or until cooked til 160 degrees)).

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 2 tablespoons extra virgin olive oil 1  1 ⁄ 2 lbs boneless skinless chicken thighs 1 lb andouille sausage, cut into 1/4 inch slices 1 large onion, chopped 2 celery ribs, diced 1 ⁄ 2 green bell pepper, diced 1 ⁄ 2 red bell pepper, diced 1 ⁄ 2 teaspoon dried thyme 1 ⁄ 4 teaspoon dried oregano 1 ⁄ 4 teaspoon sweet paprika 1 ⁄ 2 teaspoon salt 1 ⁄ 4 - 1 ⁄ 2 teaspoon cayenne pepper(optional) 1  1 ⁄ 2 cups long grain rice 1 (14 ounce) can tomatoes, chopped,with juice 2 cups chicken broth or 2 cups stock 8 ounces medium shrimp, peeled and deveined 2 tablespoons chopped fresh parsley 3 green onions, finely chopped DIRECTIONS Preheat oven to 350 degrees F. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking a...

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 12 ounces tomatoes, very ripe and cored 1 medium white onion 3 medium jalapenos 2 cups long grain white rice 1 ⁄ 3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1  1 ⁄ 2 teaspoons salt 1 ⁄ 2 cup fresh cilantro, minced 1 lime DIRECTIONS Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR ...

Cincinnati chili, sometimes referred to as 5-way chili, is served layered with spaghetti, cheese, onion and beans. Equally good, our simplified version can be prepared in minutes making it the perfect weeknight meal. ingredients 1/2 pound spaghetti 1 tablespoon vegetable oil 1 cup chopped onion 1 pound ground beef 1-ounce package chili seasoning 1/2 teaspoon cinnamon One 16-ounce can tomato sauce One 14-ounce can black or kidney beans, drained and rinsed 1 cup beef broth directions In a large saucepan set over high heat bring 2 quarts salted water to a boil, covered. Add pasta and cook according to package directions. Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion. Cook, stirring, 2 minutes. Add beef and cook until no longer pink. Stir in chili seasoning and cinnamon. Cook, stirring, 1 minute. Add tomato sauce, black beans and broth. Bring to boil, reduce heat to medium-low and simmer 10 minutes. Serve over pasta. Non-Restaurant Food-Server Job Duties...

Lighter in calories but no less tasty, this retro chicken salad can be put together in minutes. ingredients 1 cup low-fat mayonnaise 1/2 cup reduced-fat sour cream 3 cups cooked shredded chicken 1 cup diced celery One 8-ounce can water chestnuts, drained and chopped 1 cup grated sharp cheddar 1/2 cup sliced scallion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crushed baked potato chips, unsweetened corn flakes or crackers directions Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray. Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling. Non-Restaurant Food-Server Job Duties Food-servers who work in a non-restaurant environment may be employed at such places as hospitals and hotel. They use carts or trays to carry and deliver...