On a recent visit to our veterinarian to get shots for our cat I found this receipe on the waiting room bulletin board. After recovering from hysterical laughter-I obtained a copy from the office staff so that my wife could make it, which she refused to do. I took it to work and gave the receipe to a lady at work who loves cats. The pictures below show the results of her work, which looks like S#%* but it's actually quite tasty, so I decided to pass it along.

CAKE INGREDIENTS
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent
SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1. Prepare and bake cake mixes, according to directions, in any size pan, Prepare pudding and chill.
2. Crumble cookies in small batches in blender. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
3. When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.
4. Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
5. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.
6. Place box on a sheet of newspaper and serve with scooper. Enjoy!

INGREDIENTS
6 cups of water 24 Taro leaves. (good with spinach or broccoli instead of taro)
1½ Cup thick coconut oil
1 Cup thin coconut oil
1 Large tomato chopped
1 Tablespoon grated fresh yellow ginger
1 Clove chopped garlic
1 Medium onion sliced
1 Lime or Lemon (3 to 4 tablespoons juice)
Salt to taste
Red hot pepper (optional)

1. Take a dozen leaves at a time and roll into bundle, then chop into ½ inch slices.
2. Put leaves into 6 cups boiling water. Boil about 1 hour or until leaves are mushy. Drain
3. If using canned spinach, drain and begin at this point, if using frozen broccoli, prepare according to package directions.
4. Add to the vegetable the thick coconut milk, lemon or lime juice, ginger, garlic, onion, and tomato. Boil together about six minutes and then add a cup of thin coconut milk and boil an addtional three minutes.
5. Remove from stove and serve hot with rice.
6. Serves eight

INGREDIENTS
1½ cups of water
3 Pork chops
1 carrot
1 Bell pepper
4 stems celery
1 4½ ounce can shrimp
1 8 ounce package bijon (pancit noodles)
1 Large onion
3 Cloves garlic
3 tablespoons soy sauce salt and pepper to taste
2 tablespoons salad oil
1 Teaspoon monosodium glutamate.

1. Saute garlic and onion until tender
2. Brown chopped pork chops. Add 1½ cups water, cook 30 minutes or until chops are tender.
3. Add sliced carrots and cook 3 minutes.
4. Add sliced bell pepper, celery and shrimp with shrimp juice.
5. Rinse bijon and add to pot.
6. Add soy sauce, salt, pepper and monosodium glutamate. Cook 5 minutes, remove from heat and serve

INGREDIENTS
1 pound of both pork and shrimp
½ cup chopped apulid (or water chestnut)
2 Egg yolks
30 lumpia wrappers
3 Tablespoons chopped mushrooms
3 Tablespoons chopped onion and sliced chives

1. Mix all ingredients well.
2. Wet with egg yolks and season with salt, pepper and vetsin (monosodium glutamate).
3. Wrap in lumpia wrappers so that small rolls are closed at both ends.
4. Fry in deep fat until golden brown.
5. Serve with sweet and sour sauce.

Sweet and Sour sauce

1. Mix vinegar, water, a little sugar, toyo (soy sauce) to color and a little salt.
2. Bring to a boil in a pan and add a little tomato sauce.
3. Thicken with cornstarch diluted in water. Add a little pepper and ground garlic

Wrapper INGREDIENTS:
Water & flour

1. Mix water and flour until it makes sticky paste.
2. Take a small amount and rub on a medium temp cast iron dry pan, making thin circular motion. Wrappers should be very thin and about 3 - 4 inches in diameter.
3. When edges start to curl, peel and turn over until slightly dry, then remove and cover with towel until cool.
4. Repeat until about 24 wrappers are made.

Filling INGREDIENTS:
½ cup onion.
2 - 3 garlic cloves
1 cup diced pork and/or chicken.
Water
2 tablespoons of soy sauce.
1 can bean sprouts (drained).
1 stalk of celery. (slivered)
1 grated carrot.
½ - 1 package french green beans.
6 minced shrimp.
1/3 cup finely cut cabbage.
Salt, Pepper, dash of accent.

1. Fry onion and garlic until done, not brown.
2. Add meat (except shrimp) and soy sauce simmer with little water about 15 minutes.
3. Add other incredients, season to taste. Simmer, don't over cook vegetables.
4. Let it cool.

Sauce INGREDIENTS:
6 tablespoons of lemon juice.
½ cup of water,
6 tablespoons sugar
1 tablespoons of cornstarch.
2 tablespoons of worchestershire sauce,
2 tablespoons of catsup
1 tablespoons of chopped red pepper or pimento.

1. Mix all ingredients well.
2. Cook until it thickens.

Bringing it together:

1. Place small amount of cooled filling on wrapper.
2. Roll lumpia wrappers so that small rolls are closed at both ends.
3. Fry in deep fat until golden brown. Drain.
4. Serve with sauce either hot or cold.

INGREDIENTS
2 - 3 pounds of pork cut into bite size chunks
6 - 10 garlic cloves (crushed and, with the skin removed)
1 Large bay leaf
2 Tablespoons of soy sauce
½ cup of white cider vinegar
2½ cups of water
cornstarch

1. Mix all ingredients well into a large sauce pan, bring it to a boil then cover and turn heat down to low and let simmer mixture until meat is very tender.
2. Remove meat and garlic (discarding garlic if you like), drain well.
3. Fry lightly in hot oil just to crisp outside of meat.
4. Dilute broth with ½ to 1 cup of water, bring to a boil and thicken with cornstarch.
5. Salt to taste.
6. Return meat to gravy or serve separately.

INGREDIENTS
¼ cup light soy sauces
¼ cup dark brown sugar
1 teaspoon molasses.
½ teaspoon grated ginger root.
½ teaspoon cornstarch
1 tablespoon of water
4 cups cooked white rice, cooled.
¼ pound snow peas, trimmed, blanched and cooled**
4 scallions, chopped.
1 teaspoon sesame oil.
10 ounces crab-flavored surimi chunks cut into ½inch pieces ( 1½ cups)
½ red bell pepper, diced. 2 tablespoons toasted seasame seeds.##

1. In a small sauce pan, combine the soy sauce, brown sugar, molasses, giner root, and cornstarch. Turn heat to medium and bring to a boil, strirring. Cool this sauce.
2. Combine remaining incredients except the sesame seeds in a bowl.
3. When sauce is cool, toss with rice mixture. Sprinkle with sesame seeds and serve.
4. Makes 6 - 8 servings

** To blanch the peas: Place the peas in boiling water and cook just until they turn bright green. Drain and cool immediately in cold water. You can substitute frozen snow peas that have been thawed.

## To toast sesame seeds: Place seeds in a skillet over medium heat, tossing the pan often to turn the seeds. Cook until golden. The seens burn quickly so be sure to keep an eye on them.

Return to Main index	Return to home page

---