MAJA BLANCA

INGREDIENTS:

3 big coconuts 1 can evap

½ kilo of sugar 200 grams of cornstarch

¾ corn kernel

PROCEDURES:

1. Put 1 cup, 1 water to coconut and get the first coco milk and set aside. 2. Put 6 cups warm water to coconut and set aside.

3. In a frying pan, heat the 2nd coco milk and stir. Put the evap and ½ kilo of sugar. Continue stirring.

4. First coco milk stir the 200 grams of cornstarch. Drain the corn kernel. Put the ¾ can of corn kernel in the mixture. Put the first coco milk.

PORK TOCINO

INGREDIENTS:

1 kilo of pork lumo or liempo (thinly size) ¼ cup brown sugar

¼ cup white sugar 2 tbsp. iodized salt

2 tbsp. ajinomoto ¼ tsp. prade powder

PROCEDURES:

1. Mix the curing ingredients and the meat. 2. Spread on the dish or plate.

3. When the curing mixture had liquefied, mix the meat very well. 4. Spread the meat in a freezing container and store.

OATMEAL COOKIES

INGREDIENTS:

3 cups all purpose flour

1 tbsp. baking powder 2 cups oatmeal

½ cup nut 1 cup butter ½ cup brown sugar

1 cup white sugar 3 pieces whole eggs

1 tsp. vanilla

PROCEDURES:

Pre-heat oven for 5 minutes at 350 degree Fahrenheit. Measure and

sift all dry ingredients. Cream butter until light and fluffy. Add sugar little by little and add eggs one at a time. Combine flour and oatmeal, baking powder

and nuts. Add flour mixture to butter mixture and mix, it well. Drop the cookies.

BANANA CREAM PIE

INGREDIENTS:

Graham Crust:

1 ½ cups crushed graham crackers

½ cup melted butter 2 tbsp. sugar

Filling:

¼ cup sugar 3 tbsp. cornstarch

1 ½ cups evaporated milk 2 egg yolks, slightly beaten

1 tbsp. butter ½ tsp. vanilla

3 ripe banana (lacatan)

Toppings:

1.6 oz. can whipping cream

2 tbsp. confectioners’ sugar

PROCEDURES:

Prepare crust by mixing crushed graham crackers, butter and sugar, to sting with a fork until well blended. With the back of a tablespoon, pack into

a 9-inch pie pan and chill for atlas 30 min. Combine sugar and cornstarch. Gradually stir in evaporated milk. Cook over double boiler stirring constantly

until mixture thickens. Remove from heat. Gradually stir half of the mixture into the beaten egg yolks. Put back in sauce pan and blend. Cook until mixture coats spoon. Blend in butter and vanilla. Meanwhile, peel skin of

bananas. Slice into rings directly into prepared pie shell, arranging them in layers. Cover with cream filing and top with whipping cream. But whipping

cream until stiff peaks form. Add sugar gradually and continue beating until stiff. Top pie with whipping cream-chill until to serve.

MOIST CARROT CAKE

INGREDIENTS:

2 C all purpose flour 2 C white sugars

2 t baking powder 2 ¾ c shredded carrots 1 ½ baking soda 1 (8 0z.) can crushed pineapple,

drained 1 t salt ¾ C chopped walnuts or peanuts

2 ½ ground cinnamon 1 C flaked coconut 4 eggs 1 ½ C vegetables oil

PROCEDURES:

1. Pre-heat oven to 325 degrees F. Grease and flour a 9x13 inch pan. Mix

together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2. In a larger bowl, mix sugar, oil and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut.

Pour into prepared pan. 3. Bake in the pre-heated oven for 35-40 minutes or until a toothpick

inserted into the center of the cake cover out clean. Allow to cool.

CHICKEN ALOHA

INGREDIENTS:

1 chicken (approx. 1-3 to 1-5 kg) cut into serving pieces

½ cup rock salt 1 teaspoon fine salt ½ teaspoon freshly ground black pepper

¼ cup melted butter 1 cup well-drained canned crushed pineapple

¾ cup dark brown sugar, spooned lightly into a measuring cup

PROCEDURE:

Preheat the oven to 350 degree F. Rub the chicken with rock salt.

Rinse well and pat dry. Arrange the chicken pieces in an oven proof casserole. Season with salt and pepper. Drizzle the melted butter all over the

chicken. Bake for 1 hour. Combine the crushed pineapple and the brown sugar in a mixing bowl.

Pour the mixture all over the chicken. Increase the oven temperature to 375

degree F. Bake for 30 min. more or until the chicken is done.

CREMA DE FRUTA (REFRIGERATOR CAKE)

CAKE BASE

9 eggs 2 ¼ c sugar

2 ¼ c cake flour 3 t baking powder

6 t water 3 t lemon extract

PROCEDURE: Sift flour and baking powder together. Beat whole eggs until light and

fluppy. Add sugar gradually and continue beating. Fold flour into mixture, slowly. Bake in a pan lined with a cut, rite at 375 degree F.

FILLING:

½ c flour 2 egg yolks

1 can condense ½ t vanilla 2 T butter

PROCEDURE: Combine all ingredients except butter and coke over low fire stirring

constantly. Add butter before removing from fire. Spread filling evenly on top of the cake set on pyrex dish.

TOPPING:

1 can fruit cocktail 1 bar yellow gelatin

2 c water ½ c sugar

PROCEDURE: Drain fruit cocktail and spread evenly on top of filling. Cut gulaman bar

into pieces of boil in two cup water until dissolved. Add ½ cup sugar. Set aside to cool until lukewarm before pouring evenly on top of filling. Chill until gulaman is set. Serve crema de fruta cold.

LUMPIANG HUBAD

INGREDIENTS: carrots kentaki beans

sprouted monggo ubod or singkamas

toasted peanut sweet potato tuyo

garlic chicken knorr

onion salt sayote

cornstarch brown sugar

PROCEDURE:

1. Slice all the vegetables into julliene. 2. Saute garlic, onions then put all the vegetables and knorr, salt, tuyo, then

which stirring. 3. Simmer for about 10 minutes then open and toast then set aside the

sauce. 4. Tuyo, brown sugar, cornstarch mix under the fire.

CHIFFON CAKE WITH BOILED ICING INGREDIENTS:

2 ½ c cake flour (sifted) 8 egg yolks

½ c oil ½ c white sugar 1 c white sugar 1 t cream of tartar

8 egg yolks 1 t vanilla 1 T baking powder 1 c evap milk (diluted) or 1 c orange juice (royal true orange)

PROCEDURES: In a mixing bowl put all ingredients. Make a well. Put egg yolks, sugar,

oil and vanilla and milk/orange juice. Mix all together until it is free of lumps.

In a separate bowl, beat egg whites with cream of tartar until stiff but not dry. Add gradually sugar and continue beating. Pour batter in egg white

mixture with cut and folds technique. Pour into prepared baking pan. Bake at 250 degrees for 45-50 minutes.

BUTTER FROSTING:

4 c (1lb) El primero powdered sugar

1/3 c margarine or butter ¼ t salt 2 to 3 T milk

1 t vanilla

In a large bowl, cream margarine. Add remaining ingredients. Beat until frosting is smooth and of spreading consistency. If necessary thin with additional milk.

From 13x9-inch cake or 2 layer cake

SPANISH PAELLA VALENCIANA

INGREDIENTS:

1 T minced garlic

½ cup chopped onions 1 kg. chicken parts (wings or breast), cut into serving pieces 1-2 pcs. Chorizo bilbao, thinly sliced

Salt and pepper to taste 1 t turmeric powder

3 c glutinous rice 4 c chicken stock 4 c coconut cream

1 medium red bell pepper, julienned 2 heaping tablespoons raisins

PROCEDURES:

1. Saute garlic and onions. Add chicken parts and chorizo slices. Season with salt, pepper and turmeric powder.

2. Add rice and continue sautéing. Pour in stock and coconut cream. Allow to simmer over low heat until rice is cooked. Stir occasionally.

3. Add the red bell pepper strips and raisins. When rice is cooked, allow a

golden brown crust to form at the bottom. Remove from heat and flip onto a large serving platter when ready.

MACAROON BROWNIES INGREDIENTS:

¼ c margarine 2 T coconut powder or ½ c brown sugar ½ t coconut flavoring

¾ c sugar ½ t baking soda 4 large eggs ½ c desiccated or shredded coconut

½ t vanillin 1 c all purpose flour ½ c cocoa

Topping: ½ c desiccated or shredded coconut

PROCEDURE:

1. Preheat oven to 350 degree F or 175 degree C.

2. Prepare all ingredients. Soften butter or margarine. Mix all ingredients, then lastly add flour.

3. Pour oven 8”x8”x2” greased (with shortening) and lined/with grease proof

paper) baking pan. 4. Sprinkle topping.

5. Bake for 25 to 35 minutes.

BUTTER SCOTCH

INGREDIENTS:

3 c all purpose flour 3 pcs. whole eggs ¼ c margarine 2 t baking powder

1 c brown sugar 1 c white sugar 1 t vanilla 1 c chopped nuts

pinch of salt

PROCEDURE:

Preheat oven 3 minutes. Grease button and side of 2x9x13 tray or 2

square pan. Cream butter or margarine and sugar until light and fluffy. Add eggs one at a time beating well. After each addition. Sift flour, baking powder

and half of nuts. Combine it well. Add dry ingredients and add vanilla. Pour into prepared pan then sprinkle the remaining nuts. Bake at 150 degrees for 40 minutes or until done.

BOILED ICING

INGREDIENTS:

2 c white sugar ½ c water

4 egg whites ½ t cream of tartar

PROCEDURE:

Boil water and sugar until thick or thread appearance. Beat egg whites

with cream of tartar until fluffy. Add boiled sugar gradually until peak

formed. Put the boiled icing into the beat chiffon cake.

CHICKEN WITH 40 CLOVES OF GARLIC

INGREDIENTS:

40 garlic cloves (3-4 heads), unpeeled 1 whole chicken (3 ½ pounds to 4 pounds), rinsed and patted dry (giblets

removed) 2 T butter, room temperature coarse salt and ground pepper 6 sprigs fresh thyme

PROCEDURE:

1. Preheat oven to 475 degree f. Place a garlic in a medium bowl; cover with

another same-sized bowl, creating a done. Holds bowl together tightly, and shake vigorously until skin are loosened, about 30 seconds. Remove and discard skins; garlic aside.

2. Place a chicken in a large oven proof skillet or roasting pan. Rub all over with 1 tablespoon butter; Season with salt and pepper. Add thyme, garlic

and remaining tablespoon butter, to skillet. 3. Roast, basting occasionally with juices and stirring garlic, until an instant

read thermometer inserted in chicken part of a thigh (avoiding bone)

registers 165 degree C, about 45 minutes to 1 hour. Transfer to a platter and let rest 10 minutes. Carve chicken and serve with garlic and pan

juices.

GALINHA MUAMBA-ANGOLA

INGREDIENTS:

½ kilo chicken, cut into serving-sized pieces

7 kalamansi 1 nestle all purpose cream 1 onions, chopped

1 cloves of garlic, minced hot chill pepper, chopped

2 tomatoes, cut into quarters 3 okra Salt

¼ squash; seeded, peeled and cut into bite-sized pieces

PROCEDURE:

1. If desired: squeeze lemon juice over the chicken. The chicken can also be

rubbed with a mixture of lemon juice, minced garlic, chopped chili pepper, and salt. Let it marinate for 15 minutes to an hour. Over high heat, bring

the oil to cooking temperature in a deep skillet or a dutch oven. Add the chicken and cook it on all sides until it is slightly browned but not done.

Add the onion, garlic, chili pepper and tomato, stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done. Add the squash or eggplant and cook for an additional ten to fifteen

minutes. Then stir in the nestle all purpose cream and add the okra. Gently simmer for a few minutes, until the okra is done.

2. Salt to taste. Serve with rice.

APPLE BUNDT CAKE WITH NUTS

INGREDIENTS:

¼ c oil 1 ¼ t soda

2 c sugar 2 t vanilla 3 c flour 3 c chopped apples

3 eggs 1 c chopped nuts ½ t salt

PREPARATION:

Combine oil and sugar, add eggs one at a time. Sift dry ingredients together and add to mixture. Mix in vanilla. Fold in apples and nuts. Bake in greased and

floured bundt pan at 325 degrees for 1 hour and 20 minutes. Cool 30 minutes and glaze or frost or desired.

LONGGANISA INGREDIENTS:

3 T brown sugar ½ T rock salt 1 T minced garlic

1 t liquid seasoning 1 t freshly ground black pepper

3 T local white vinegar ½ kilo double ground pork Fresh pork casing

(wash very well in water and vinegar, or use synthetic casing) ¾-1 c water.

PROCEDURE:

1. In a bowl, mix brown sugar, rock salt, minced garlic, liquid seasoning,

cracked black pepper and vinegar until well-incorporated.

2. Add mixture to the ground pork and blend well so the seasoning is well-distributed set aside.

3. Knot one end of the casing using a funnel, slowly stuff the pork, mixture into the casing until the mixture reaches the knotted end, tie the other end to enclosed.

4. Using cooking twine, tie the filled casing at intervals to make 2-inch sausages, refrigerate until ready to cook.

5. To cook; In a pan boil sausages in water until water evaporates. Fry in its own oil or add cooking oil until golden brown yield 12-15 sausages.

CEBUANANG TORTA

INGREDIENTS:

1 c white sugar ½ c water

3 c all purpose flour 1 t anise ½ c melted butter ½ c oil

1 T baking powder 8 egg yolks 1 c condensed milk

PROCEDURE:

Boil water and sugar for 15 minutes. Set aside to cool. Combine flour, baking powder and anise powder in a mixing bowl. Pour in melted butter,

prepared syrup, oil, condensed milk and egg yolks. Stir until smooth. Pour into wax paper lined ensamada molders. Bake for 35 minutes on until inserted toothpick comes out clean.

MERINGUE KISSES

4 egg whites at room temperature ½ t cream of tartar

1c granulated sugar

Preheat oven to 275 degree F (star tube)

SIOPAO

INGREDIENTS:

1 kilo all purpose flour 3 eggs 2 T baking powder 1 can corned beef

1 T salt 3 potatoes 5 T cooking oil ½ sayote

2 ¼ c lukewarm water 5 t dry yeast ½ c white sugar

PROCEDURE:

Soften yeast for about 10 minutes in lukewarm water and sugar. Mix together flour, baking powder and salt. Add soften yeast, stir well and add oil. Knead until dough is smooth for about 15 minutes. From into balls the let

it rise for about 1 ½ hours. Punch down and knead again. Divide dough into 20-24 pieces. Round into balls. Set aside to rise for 30 minutes. Flatten

dough balls; apply filling and seal by gathering all corners together. Let it rise for another 30 minutes. Steam for 20-30 minutes.

SHAKOY OR BUTSI

INGREDIENTS:

2 c all purpose flour 1 T rapid rise yeast

½ t salt water enough to make soft dough 1 c oil

½ c white sugar

PREPARATION:

1. In a bowl, mix flour, salt and yeast. 2. Add enough water and mix thoroughly to form soft dough.

3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.

4. Place dough into bowl, cover with damp cloth. I place my dough in the

oven with light on. 5. Let it rise for 1 hour or until the size is doubled.

6. Punch down dough, knead on a floured surface and form into a log. 7. Cut into pieces, 1 ½ inches long. 8. Roll each piece into a long stick as thick as your finger.

9. Twist. 10.Place it on the baking sheet, cover with damp cloth and let it rise for

another hour.

After Hour

1. Heat oil in a deep pan. I used wok! If you have a flyer the better. 2. Drop shakoy one at a time.

3. Cook each side until brown. 4. Drain, and sprinkle with sugar.

CEBUANO BINANGKAL

INGREDIENTS:

2 ½ c flour 2/3 c water ¼ t salt 2 T oil ½ t baking soda sesame seeds

2 t baking powder ¾ c brown sugar

PROCEDURE:

Sift together dry ingredients. Mix brown sugar, water and oil; Add to mixture. Mix to blend. With a teaspoon, take bits of batter, then roll in

sesame seeds. Fry in deep hot fat until brown.

EGG PIE

INGREDIENTS:

2 deep-dish pie shells 6 large eggs

2 c sugar 2 cans evaporated milk 1 t vanilla extract

1 t lemon extract 2 sticks butter, softened

How to make egg pie

In a large bowl, cream butter, eggs and sugar with mixer until well blended, add evaporated milk, 1 can at a time.

Then add vanilla mix and then add lemon extract and mix for five minutes. Pour half of the mixture into 1 pie shell and the remaining

mixture in the second pie shell. Bake in oven at between 350 and 375 degrees for 30-35 minutes, until

golden brown.

How to brown top of egg pie:

To make nice brown on the top of egg pie, cook longer for an hour or

longer until brown.

DOUBLE PASTRY CRUST:

2 c APF 2/3 c lard

1 t salt 4-6 T cold water

Measure flour without sifting. Sift flour with salt. Cut lard with flour by using a pastry blender. Sprinkle cold water over flour mixture. Roll dough and shape on pie pan.

FILIPINO EMPANADA RECIPE

Shell: Filling: 2 c flour 1 medium sized onion, chopped 2 T sugar 3 cloves garlic, minced

2 t baking powder 4 T vegetables oil ½ T salt 2 tomatoes, peeled

1/3 c shortening 2 c cooked pork, chopped 1/3 c ice water ¼ c raisins 1/8 t ground cloves

3 pieces carrot, minced 3 pieces potato, minced

salt and pepper to taste

Shell: 1. Sift together flour, sugar, baking powder and salt. Cut the shortening

into the flour as though you were making a pie crust by working it in

with your fingertips until the mixture resembles coarse crumbs. 2. Sprinkle dough with just enough ice water so that it will just hold

together. Knead together briefly and allow to rest, covered about 10

minutes. 3. Roll dough oil on a lightly floured board to circles about 3-4 inches in

diameter. 4. Place a spoonful of empanada filling of your choice on one side of the

circle. Moisten the edges of the circle with a small amount of water

and fold the dough over the filling to make a half circle. Press the edges together to seal. Bake at 375 degrees for 15-20 minutes.

Filling: Saute onions, and garlic in hot oil until translucent. Add meat, carrot,

potatoes, tomatoes sauté 10 minutes.

SYLVANNAS

INGREDIENTS:

1 250 ml nestle all purpose cream, chilled

1 c butter, slightly softened ¾ c powdered sugar

1 c chopped cashew nuts, roasted 24 pieces otap (lokal flaky cookie)

PROCEDURE:

1. In a bowl, whip cream with half of the powdered sugar until light

and fluffy. Set aside.

2. In another bowl, cream the butter and remaining sugar until light and fluffy. Fold the whipped cream into the creamed butter.

3. Spread cream mixture on a piece of otap, with sprinkle with chopped nuts and top with another piece of otap. Cover the entire

surface of the otap with more butter-cream mixture. Chill for 30 minutes.

4. Roll on the chopped cashew nuts and chill until ready to serve.

HOPIANG MONGGO

Water Dough Crust:

3 c all purpose flour 1/3 c sugar ¼ c pork lard, refrigerated

½ c water 1 t food color either red or yellow

Procedure: Blend flour and sugar and cut in lard. Add water gradually and the

food color. For into a dough, like ball and refrigerate for one hour.

Oil Dough Crust: 2 c flour (can use third class) 1 c refrigerated pork lard

½ t food color, either red or yellow

Procedure: Blend flour and pork lard. Add the food color and mix until smooth.

Refrigerate for one hour. Divide the oil crust and water crust into 24 parts. Wrap oil crust inside water dough. Roll to strips and rewind. Press flat with

rolling pin and fill with.

Filling: munggo

1 can condensed milk

Procedure: Boil munggo until cooked, then put to the condensed milk until

thick. Add flour when the filling is almost cooked. Fill the crust and press flat.

Brush top with egg wash and bake in pre-heated oven at degree F for 20 minutes.

NAPOLEONES Puff Pastry

2 ½ c all purpose flour

½ c cold water 1 c butter, chilled

1. Make a well in the middle of the flour mixture and pour in the water. Mix

well. 2. With a rolling pin, flatten dough into a rectangular shape. Place chilled

butter in the middle and fold the corners, right over left. Making sure to

seal the edges. Pound dough and flatten into a rectangle. Put in freezer to chill butter inside the dough.

3. After 30 minutes, remove dough from freezer, fold again right over left and pound with a rolling pin to form another rectangular shaped dough. Repeat this process 4 times. Cut into desired shape.

4. Preheat oven to 350 degree F. Bake for about 20 minutes or until crust is golden. Cool completely.

5. Cut puff pastry in half to insert custard filling (recipe below). 6. Pour glaze (recipe below) over the top.

Custard

½ c butter 2 c evaporated milk 5 egg yolks

¾ c sugar 1/3 c flour

1. In a heavy sauce pan, place the butter, evaporated milk, egg yolks, sugar

and flour. Stir to combine. 2. Over low fire, cook the mixture stirring constantly to prevent scorching.

When the mixture has thickened, remove from the heat.

Glaze

2 c sifted confectioners’ sugar Tablespoon vanilla extract

2 to 3 tablespoons boiling water

In a medium mixing bowl, put in the confectioners’ sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency.

Banana nut Cake Ingredients:

1 bar butter

2 cups sugar 2 pcs. egg whites 1 tsp. banana flavor

¾ cup peanuts 4 cups first class flour

2 tsp. baking powder 1 tsp. baking soda 6 pcs. banana lakatan

¼ cup raisin

Procedure:

1. Preheat oven 170 F 2. Put the banana into the mixing bowl, mixing slow speed.

3. Melt the butter, then mix all the ingredients for 5 minutes. 4. Pour into the molder.

5. Spread raisin and peanuts on the top. 6. Bake 25-30 minutes.

Chopsuey Ingredients:

1 cauliflower ¼ kl. kentucky beans

¼ kl. lentils 1 (medium) chinese pechay 1 can young corn

1 can button mushroom 5 packs black fungus

2 pcs. (medium) sayote ½ kl. carrots 1/8 kl. red sweet bell pepper

1/8 kl. green sweet bell pepper 1/8 kl. shrimp (peeled)

1/8 kl. squid (cubed, ink removed) ½ kl. chicken breast (cubed) 2 pcs. onion crushed, salt to taste

cooking oil

Procedure:

1. In a heavy skillet, sauté garlic and onion into oil. Add chicken fish, shrimp

and squid. Cook until tender. 2. Add in sayote and carrots. Leave for 2-3 minutes. Then follow cauliflower,

beans, lentils, young corn, mushroom, pechay, peppers and fungus. 3. Mix well all the ingredients. Season with salt and cook for 5-10 minutes or

until vegetables are still crunchy in texture.

Note: If vegetables can’t produce water, add a little amount of liquid to do the cooking process.

BAM-I

Ingredients:

¼ kl. chicken liver (strips)

¼ kl. chicken gizzard (strips) ½ kl. canton ½ kl. sotanghon

¼ kl. kentucky beans (diagonal) ¼ kl. carrots (strips)

1 medium-sized chinese petchay 2 pcs. red sweet bell pepper (strips)

5 packs black fungus (optional) 10 c chicken stock/water 1 pc medium-sized onion (sliced)

garlic-crushed soy sauce

salt and pepper to taste ½ c cooking oil

Procedure:

1. In a heavy skillet, sauté garlic and onion into cooking oil, then add in chicken

liver and gizzard and cook for a few minutes.

2. Add in carrots and bell pepper. Pour in chicken stocks and simmer for several minutes. Season with salt and soy sauce.

3. Add in beans, and then follow canton and sotanghon. Add pechay and fungus and cook until done.

4. Sprinkle pepper (ground) if desired.

Chicken Curry with milk

Ingredients:

2 T oil 1 T minced garlic

2 T minced ginger ½ c chopped onions

600 gms. chicken cut-ups 1 T vinegar 1 T curry powder

1 ½ t salt 1 c water

1 c potatoes, cut into pieces ½ c carrots, cut into pieces 1 pc. red bell pepper, diced

1 pc. green chili (optional) 1 c carnation evap

Procedure:

Saute ginger, garlic and onions in oil. Sear in chicken and add in

vinegar and curry powder and over medium heat for 2 minutes. Add in salt and water bring to a boil, lower heat and add in potatoes and carrots for 5 minutes. Add bell peppers and chili and cook for another minute. Pour in

carnation evap and simmer for 4 more minutes. Serve hot with rice.

SHRIMP CHOWDER

Ingredients:

¼ c butter or margarine

1 kilo shrimp, shelled and deveined 1 can ALASKA Evaporated Filled Milk 370ml 2 T garlic

1 c chopped onion 5 c water

2 pcs. chicken cube 2 c potato, pelled and cubed 2 c cheese, grated

Salt and pepper to taste chopped parsley for garnish

Procedure:

Saute butter or margarine, garlic, onions, and shrimp, set aside. In the

same pan, boil water. Add chicken cubes, cheese and potatoes. Set it boil.

Add sauted shsrimps and Alaska Evaporated Filled Milk. Boil for a few minutes. Season to taste. Garnish with chopped parsley before serving.

Liberty Condensada Flan

INGREDIENTS:

1/2 cup sugar 4 whole eggs 1 can 300ml Liberty Condensada

1 cup water

PROCEDURE:

1. Caramelized sugar in llanera. Set aside. 2. Combine all ingredients in a bowl. Pour into prepared llanera over a

strainer. Cover with foil (if llanera is without a cover) and cook in a steamer for 45 minutes.

3. Start timing when water boils in the steamer.

FIESTA FLOAT 3-step Ref cake

Ingredients:

200 g(1pack) graham crackers 2 cups(2packs of 250ml) all-purpose cream, refrigerated 168ml (1can) sweetened condensed milk

850g (1 can) DEL MONTE Fiesta Fruit Cocktail, drained

possible substitute: 50-60 pc broas, milk biscuits or chocolate cookies

Procedure:

1. Arrange pieces of graham crackers to cover bottom of an 8”x8” or similar pan.

2. Mix cream and milk. Spread 1/3 portion on top of graham crackers. Arrange 1/3 portion of DEL MONTE Fiesta Fruit Cocktail over cream. Repeat layering

using the remaining graham, cream mixture and fruits. 3. Cover and refrigerate for a few hours or overnight. Slice and serve.

OPTIONAL: Crush remaining graham crackers and sprinkle on top.

STAWBERRY CREPES Filling Crepes 2 cups halved strawberries 1 cup all-purpose flour ½ cup sugar ¼ t baking powder 1 T cornstarch 1 t salt

2 T kirsch (optional) 2/3 cup CARNATION EVAP 1 cup NESTLE CREAM,chilled 1 egg, slightly beaten

1 T melted butter

Place strawberries in a saucepan; stir in sugar. Let stand for 1 hour or until juice comes out of the fruit and sugar is thoroughly wet.

Prepare crepes: Place dry ingredients in a bowl. Dilute milk with 1 cup water. Stir into flour mixture

with egg and butter. Beat until smooth and free from lumps. Let stand in the fridge for 30 minutes.

To cook crepes, pour about ¼ cup of the chilled batter in a lightly greased 8-inch teflon pan. Tilt from side to side to coat bottom evenly. Cook until underside is golden brown. Turn to cook other side. Repeat with the rest of the batter. Set

aside. Add in kirsch heat strawberry mixture in saucepan. Dissolve cornstarch in a small amount of water and stir into strawberries. Cook until thickened, stirring

continuously. Remove from heat. Spoon strawberry pieces onto the center of each crepe. Fold into quarters. Place 2 filled crepes on individual serving plates. Top with a spoonful

of cream just before serving. Pour strawberry syrup over cream. Serve warm or cooled.

RECIPE BOOK

BY

MS. CAMEL JOY M. OLING

BSHRM 2007-2011