Embutido

1/2 kilo lean pork, ground
1/2 cup vienna sausage, chopped
1 1/2 tsps. salt
 1/8 tsp. pepper
1 tsp. seasoning
2 tsps. all purpose flour
1/4 cup sweet relish
2 eggs
1/4 kilo leaf lard or sinsal
1 hard boiled egg, sliced
1 pc. chorizo de bilbao, or 4 vienna sausages cut lengthwise into 4
1/4 cup raisins

Combine first 8 ingredients. Blend thoroughly.
Spread pork mixture on an 8"x10" piece of leaf lard. Arrange slices of hard boiled eggs, chorizo de bilbao or vienna sausages and raisins on pork mixture. Roll as for jelly roll. Wrap in cheese cloth or aluminum foil. Boil in soup stock for 1 hour or if wrapped in aluminum  foil, bake in moderate oven (350°F) for 1 hour.
Chill.
Before serving, remove wrappings and slice.
Makes 2 roll.

TINOLANG MANOK

You will need:
1 whole chicken
2 tomatoes
2 tbsp. lard
Pepper
2 onions
1/2 upo or papaya
Salt to taste
2 tbsp. toyo

Slice the chicken, onion, upo and tomatoes.

Boil the chicken until tender. Saute the garlic, onion, tomato, then add the chicken, and cover and let it simmer. Then drop the upo, and toyo or salt. Add enough broth and cook till done.

RELLENONG BANGUS

Ingredients:

1 med-sized bangus or milkfish (about 800 grams)

1 tbsp. soy sauce

1 tbsp. calamansi or lemon juice

1/8 tsp. pepper pinch of salt

1/4 c. water

2 tbsp. cooking oil

2 cloves garlic, crushed

1 onion, finely chopped

1/3 tomatoes, finely chopped

1 tsp. salt

1/8 tsp. pepper

1 tbsp. butter or margarine

1/3 c. peas, drained

1/4 c. raisins

1/4 c. potatoes, diced finely then fried

2 eggs, beaten

1/2 c. flour

1/2 c. cooking oil

Clean fish. Pound to soften. Slit back to open and remove backbone. Scrape meat with a spoon or knife. Keep skin in 1 piece. Soak skin in mixture of calamansi juice, soy sauce and pepper. Set aside.

Boil bangus flesh with pinch of salt and 1/4 cup water, until color changes. Set aside. Drain. Pick bones.

Saute garlic, onion and tomatoes in hot oil. Add fish and season. Cook for 5 minutes. Remove from fire. Put in margarine, peas, raisins, fried potatoes, and eggs. Mix thoroughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or Chinese celery, tomatoes, and slices of lemon