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Soups, Salads, Dressing,
Stuffing and Vegetables
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This page contains the following recipes:
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Next Page:
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Chicken Kelaguen
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Chamorro Stuffing
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Sweet Potatoes in Coconut Milk
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Corn Chowder/Soup
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Bananas in Coconut
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Chicken Soup
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Black Beans
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Cranberry Salad
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Chicken Kelaguen
By: Maria Meno
Ingredients:
- 5 lb. chicken thighs
- 1½ pk. lemon powder
- 5 Tbs. salt
- 1 whole white onion
- 2 bundles green onions
- 5 pieces hot pepper (optional) |
Preparations:
Broil, boil, or barbecue chicken, let cook then cool. While chicken
is cooling, chop onions (white and green). Debone chicken, and chop chicken
into small pieces. Mix chicken, onions, lemon powder and salt together.
Add pepper if desired. |
Chamorro Stuffing - Rejeno
By: Bertha Taimanglo
Ingredients:
- 4 cups cooked potatoes, cubed
- 4 cups toasted bread crumbs
- 1 cup pimentos, diced
- 2 cans chopped olives
- 1 lb. ground beef
- salt and black pepper to taste
- 4 stalks celery diced
- 1 large bell pepper
- ½ tsp. sage
- 1 cup chicken stock (optional) |
Preparations:
Sauté onions, bell pepper and ground beef.
Let cool.
Mix sautéed ingredients with other ingredients in a large
bowl.
Stuff turkey, then roast. |
Sweet Potatoes in Coconut Milk Golai Apan Kamuti
By: Bertha Taimanglo
Ingredients:
- 5 medium sweet potatoes
- 2 grated coconuts to make
- 2 cups coconut milk
- 1 tsp. sugar |
Preparations:
Peel sweet potatoes. Place in pot, add sugar and coconut milk.
Boil until potatoes are tender. |
Corn Chowder - Soup
By: Bertha Taimanglo
Ingredients:
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1 cup flour with enough water to make a thin paste
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1½ lbs.frozen corn
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3 cubes chicken bouillon or ½ chicken chopped up.
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½ gal. water
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salt and pepper to taste
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1 cube margarine
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Preparations:
Bring water and corn to a boil over medium heat. Add chicken bouillon
cubes and salt and pepper to taste.
If cooking with chicken, it should be cooked along with water and corn.
Add margarine, flour, and water paste.
Heat until thickened. Serve hot |
Teriyaki Marinade
By: this is a family recipe compliments of the Newbury family of Washington State (south colby
washington)
Ingredients:
5# sirloin tip (sliced 3/16")
2 cups aloha soy sauce
2 cups white sugar
1 stalk green onions chopped
1 bulb garlic finely chopped
1 ginger (1"x2") ( coarsely chopped)
1 tablespoon sesame seeds
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Preparations:
mix all ingredients except sirloin tip roast.
make sure the sugar has dissolbed thoroughly.
cut grizzle from meat and cut meat up into bite size pieces.
marinate meat in teriyaki sauce for about 24 hours (refrigerated)
put meat on sis kabob sticks
broil or barbecue till done..
do not discard sauce..
use the remaining sauce for teriyaki chicken
marinate for 24 hours again.. and then barbecue or broil chicken
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