American – Page 6 – Kusina ni Norie

Macaroni Salad

For a small batch of this, cook an 8 oz. package of elbow macaroni according to package direction. Add 1-tablespoon salt in the water. Drain and allow to cool. ½ medium onion minced 1 stick celery minced Add these to the cooked and cooled macaroni: ½ cup mayonnaise. ½ tsp. salt ½ tsp. ground whiteContinue reading “Macaroni Salad”

Potato Salad

4 to 6 Servings Ingredients: 6 medium size Red potatoes or Russet 3/4 cup mayonnaise preferably Hellman’s (NOT Miracle Whip) 1 stalk celery chopped ¼ cup chopped onion 1 TBS prepared mustard 2 hard-boiled eggs chopped 2 TBS chopped dill pickles or Dill Relish 2 TBS juice from pickles salt and pepper (black or whiteContinue reading “Potato Salad”

Purple-Hulled Peas and Black-Eyed Peas

This is another Southern dish that can be eaten alone, with rice or eaten as a side dish for a dish like chicken fried steak. Purple-hulled peas are not commonly sold at the grocery store although they may be available in the frozen section. They are either a small farm crop or a backyard gardenContinue reading “Purple-Hulled Peas and Black-Eyed Peas”

Greens

Mustard, Turnip, Collard, Kale or Any Kind of Greens These mustard greens are so easy to grow. They volunteered from last year’s crop that were loaded with millions of tiny seeds. The seeds self-sowed outside the garden beds and I left them alone to grow this fall. They were not taken care of but stillContinue reading “Greens”

Ratatouille

Vegetable Medley It is summer again and I have several varieties of tomatoes growing in the garden. I strolled in my garden early this morning and picked some eggplants, tomatoes along with some basil, oregano and kangkong (swamp spinach) and decided to make Ratatouille. Traditionally, Ratatouille does not have Kangkong but I have some soContinue reading “Ratatouille”

Fried Eggplants

The garden is at about the last of the season’s crop. I walked to see what I still have bearing and found some small eggplants still hanging. I had enough for supper so I fried them. They are only about 4 long, both regular, purple Japanese eggplants and white finger eggplants. Even though I madeContinue reading “Fried Eggplants”

Nilagang Baka (Boiled Beef)

Also called Nilagang Carne or Bulalo The same as Beef Stew, Mulligan Stew, Boiled Beef and Cabbage and Mexican Caldo de Res. Nilagang baka (boiled beef) is a popular Sunday family dinner, usually eaten at midday. But this particular one in the picture is a simplified version that I cooked for supper. It is actuallyContinue reading “Nilagang Baka (Boiled Beef)”

Pan-Seared Ribeye Steak

For one piece of Ribeye steak about 1” thick. Sprinkle one side first with: Salt, Garlic powder Black pepper and A few drops of Worcestershire sauce (optional). Massage the seasonings well on the meat. Do the same on the other side. Place in a plastic bag or a covered dish and let it marinate anContinue reading “Pan-Seared Ribeye Steak”

Ribeye Roast

A thick piece of USDA Prime or Choice bone-in ribeye, about 4 pounds is perfect for this. USDA Select may also be a good piece of meat and cheaper but I’m not sure if it will be as tender. Just look for the marbling of fat in the meat. The more marbling it has, theContinue reading “Ribeye Roast”

Roast Beef or Pot Roast

1 Chuck Roast 1 Envelope Onion Soup Potatoes, chunks Carrots, chunks Celery, chunks (optional) Place the roast in a roasting pan, add ¼ cup water, and shake the instant onion soup on top of the meat. Cover with aluminum foil and bake or roast in 325°F oven for 1.5 hours. Remove foil carefully (hot steam)Continue reading “Roast Beef or Pot Roast”