CABBAGE SOUP

46 oz plain tomato sauce
4 cups shredded cabbage
1 medium onion, sliced/chopped
2 pcs carrot, shredded
1 cup finely chopped celery

Mix all ingredients together and bring to a boil. Reduce heat and simmer for 30 minutes. Best served chilled with sour cream

OYSTER MISUA

12 pieces fresh oysters
salt brine
wonder powder
2 cups water
salt and vetsin to taste
1/2 bunch misua
one length leek, chopped
1 thumb-size ginger, chopped
4 stems parsley, chopped
1 piece onion, chopped

Wash oysters with salt brine thoroughly, then rinse. Add wonder powder to oyster. Boil 2 cups water. Add oyster to broth. Add salt and vetsin. Bring out the oyster to prevent from over cooking. Add misua to broth, then leek, ginger, parsley and oyster. Simmer. Add some fried or chopped onion. Serve hot.

CRABMEAT SALAD

The ingredients:

1 lb crabmeat, fresh or canned
2/3 cup mayonnaise
1/8 teaspoon cayenne
lettuce leaf

For the Garnish:

tomato, slices
cucumber slices
black olives
paprika

Mix crabmeat, mayonnaise and cayenne together. Arrange mixture on lettuce leaf. Garnish with tomato, cucumber and black olives. Sprinkle with paprika. Others may opt for a little bit of salt. But that's ok.

POTATO SOUP

2 cups diced potatoes
1/2 cup diced celery
1/4 cup minced onion
1 teaspoon salt
3/4 cup water
1 cup milk
1 tablespoon butter
dash of pepper

Over the moderate heat, cook potato, celery and onion in salted water until tender. Mash vegetables slightly in liquid. Add milk and butter. Heat it again. Add pepper, if desired.

CARROT PINEAPPLE RAISIN SALAD

INGREDIENTS:

1-1/8 cups grated carrot
crushed pineapple, reserve juice about 3 oz
1/8 cup raisin
3/4 tablespoon mayonnaise
3/4 tablespoon pineapple juice
1/8 tablespoon sugar
salt

Place carrot, pineapple and raisin in medium bowl. In another bowl, combine remaining ingredients; pour over carrot mixture and stir well. Chill before serving.