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SINIGANG NA BANGUS (Milkfish in Sour Broth)

Ingredients: 1 1/2 Pound(s) Bangus (milkfish) 1 cn Banana heart, drained(14 oz) or white fish, dressed 2 c Green bean 2 Cup(s) Water -cut diagonally in half 3 medium Tomatoes, sliced 1 c Spinach leaves (or cabbage, 1 medium Onion, sliced -mustard greens or 6 Pods green sampaloc -watercress) (tamarind) [available as 1 ts Salt powdered packages] Directions: 1. Slice fish and cut into 4-6 pieces. Salt all over. 2. Boil water and tamarind pods until pods are tender. Remove tamarind, mash and strain back into the boiling water. (optional) 3. Add tomatoes, onions and green beans to boiling mixture and cook 15 minutes or until vegetables are almost cooked. Add fish, banana hearts, and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Remove from heat, add spinach leaves, and let stand for 5 minutes. 4. Serve with bagoong or patis (fish sauce). Preparation and cooking time: 30 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94)
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Shake well, strain into sour glass. Garnish with orange slice. Suss-saures kartoffelgemuse (sweet-and-sour potatoes) Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tar Sour cream taco dip Stir together sour cream, taco seasoning, and chopped green onion. Place in a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and tomato. Serve with tortilla's or Nacho's chips. Sweet 'n sour beets In a small saucepan, mix cornstarch with water and vinger. Stir over medium heat until mixture thickens. Add beets and Sweet 'N Low. Let stand for 30 minutes. Just before serving, reheat until hot. Serving size: (1/3 cup) Food Exchange Slow cooker vegetable broth Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8 to 10 minutes. Place in a slow cooker with water, leek tops, celery, turnip, mushroom and se Apple and sausage-stuffed sweet and sour cabbage Cook onion and garlic in the butter until soft. Add sausage and cook over high heat until it loses it's raw look. Add celery, sage, rosemary and apple and cook another few minutes until the apple softens. Season to taste. Place a blanched r Broth cooked orzo with lemon and parsley Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve immediately. Hot & sour chicken soup * Chicken breasts should be skinned and boned. ~--------------------------------------------------------------------- ~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. 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