MEAT, POULTRY and SEAFOOD
Kadun Manok - Chicken Soup 
 By: Bertha Taimanglo 
Ingredients: 
8 medium chinese cabbage leaves, cut  
into 1 1/2 inches long  
salt and pepper to taste  
1 chicken, cut up  
1/2 medium onion, chopped 		 Preparations:  Saute onion in oil in 3 quart sauce pan.  Add cut up chicken, salt,  
pepper, and brown. Cover pan and reduce 
to medium heat.  Steam chicken until most of the juice is gone. Then,  add enough water to cover the chicken and cook until done. Add chinese cabbage to boiling broth and cook about 5 minutes.  Serve over hot rice. 
 
Turkey Giblet Stuffing -  Motsiyas 
By: Bertha Taimanglo

Ingredients: 
1 lb. mint leaves  
1 lb. pumpkin tips  
1 lb. pepper leaves  
1 lb. tomato leaves  
1 medium onion, diced  
4 cups turkey or chicken gizzards  
1/2 Tbsp lemon juice or to taste  
5 to 10 hot  peppers (optional)  
salt and black pepper to taste  
3 cubes chicken stock 

 Preparations:  Saute onions and gizzards.  Let cool.  Mix all ingredients into large bowl. Add lemon juice,  stuff combined ingredients into turkey necks and tie ends. Boil in chicken stock for 1/2 hour.  4 - 6 servings.
 
Shrimp Patties
By: Liz Molina 
Ingredients: 
1 lb med. shrimp  
(cleaned, deveined, chopped or mashed)  
1 10-oz frozen mixed vegetabes  
(chop green beans).  
2 eggs  
1 c green peppers  
1 1/2 c evaporated milk  
garlic powder to your taste 
salt and black pepper to your taste  
1 C flour   
1 tsp baking powder 		 Preparations:  Beat eggs and add milk, flour, baking powder, black pepper, salt and  garlic powder.  Blend well and combine the remaining ingredients with eggs.  

Heat oil in frying pan to medium heat.  
Use Tbsp to pick up batter and drop into  
hot oil  and fry until golden brown, turning once. *Requires Oil for frying. Makes 5 dozen. 
 
Pancit  
By: Maria Meno  

Ingredients: 
6  8-oz.pkgs.  of Rice Noodle  
1/2 lb. med shrimp  
1 whole  white onion  
1 whole cabbage  
1 bundle of celery  
6 large carrots  
1 cube of butter  
2 8-oz oyster sauce  to your taste 

 Preparations:  Soak rice noodles in water, chop onions, cabbage, celery, and carrots. Heat pan, and melt butter.  Add onions, cabbage, celery and carrots, and stir.  Add oyster sauce to your taste and stir well.  Drain water from rice noodles and  
add to mixture.  Let it simmer for 15  
minutes.  May add more oyster sauce to your taste and stir well.  Let simmer for another 15 mins.