CREAMY CORN SOUP

Ingredients:

3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
Salt to taste

• Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
• Boil 3 1/2 cups water.
• Add all ingredients.
• Stir in diluted cream of corn powder-cornstarch mixture.
• Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water may be added if a thinner soup is desired.

GLUTEN EN PINEAPPLE

3/4 kilo gluten, cubed, slightly fried
1 cup pineapple chunks, drained
2 tablespoons cornstarch
1/4 cup water
1/4 cup pineapple chunk syrup
1/4 cup calamansi extract
2 tablespoons vegetable oil
1 cup red and green bell peppers, cut into strips
2 tablespoons raisins
Salt to taste
Dash of brown sugar

1. Mix cornstarch in water, syrup, and calamansi extract.
2. Cook mixture in vegetable oil until sauce thickens.
3. Add fried gluten and pineapple chunks. Mix gradually.
4. Season with salt and a dash of brown sugar.
5. Remove from fire and garnish with bell peppers and raisins.