APPLE FIESTA SALAD

½ cup evaporated milk
1 tbsp. calamansi juice
1 tbsp. condensed milk
2 meduim (380 g) red apples
3 stalks celery, sliced thinly croowise
1 can (439g) fiesta fruit cocktail drained (reserve syrup)

PROCEDURE

1. Combine evaporated milk and calamanse juice. Let stand for 15 minutes. Add condensed milk.
2. Cut apples into tidbits and soak in fiesta fruit syrup. Drain and combine with celery and fiesta fruit cocktail.
3. Add milk mixture and toss until well blended. Chill until ready to serve.

BANANA SHAKE

½ cup evaporated milk, cold
1 cup ice
1 banana, peeled
2 tbsp. white sugar
1/8tsp. vanilla flavoring

PROCEDURE

1. Pour all ingredients in a blender. Blend thoroughly.
2. Pour in a glass, garnish with chocolate syrup.

SAGO'T GULAMAN

3 tbsp. red gelatin, diced
3tbsp. small sago
2 tbsp. simple syrup
Crushed iced
1/3 cup evaporated milk

PROCEDURE

1. Fill the 12 oz. cup with red gulaman, sago, simple syrup and crushed ice. Pour in evaporated milk.
2. Serve cold.

SIMPLE SYRUP

1 cup brown sugar
1 cup water
1/8 tsp. banana flavoring

PROCEDURE

1. In a thick bottom pan put all ingredients. Let it boil or heat until sugar is dissolved.
2. Let it cool.

PANNA COTTA WITH STRAWBERRY

3/4 tablespoon unflavored gelatin
2 tablespoon water
1 cup evaporated milk
½ cup water
¼ cup sugar
½ cup all purpose cream

Strawberry pile filling (optional)

PROCEDURE

Combine gelatin and water. Let stand for 3 minutes. In a saucepan, heat together evaporated milk water and sugar. Simmer for 5 minutes. Remove from heat. Add all purpose cream. Whisk in gelatin until dissolved. Pour into ramekins. Chill for at least 3 hours. Top with strawberry pie filling before serving.

CHOCOLATE MOUSSE

1-7 gram envelope unflavored gelatin
¼ cup cold water
1 tablespoon sugar
1 ½ cup evaporated milk
2 cups semi-sweet chocolate morsels
1 tablespoon vanilla extract

Whipped cream and cherries for topping

PROCEDURE


Combine gelatin and water in a saucepan. Stir over low heat until gelatin is dissolved. Add sugar and evaporated milk. Continue stirring until milk is steaming hot. Do not boil. Place morsels and vanilla in a large bowl. Add streaming milk. Blend using a hand mixer. Transfer to a large liquid measuring cup. Pour into molds, Refrigerate for at least 3 hours or until set.
Top with whipped cream and cherries. Serve chilled.

LECHE FLAN

¾ cup sugar
1 ¾ cups evaporated milk
7 eggs yolks
2 eggs
1-380 gram Condense milk
¼ teaspoon grated dayap rind

PROCEDURE

Preheat oven to 350f. Pour the sugar into two llaneras, then heat the oven medium flame until sugar caramelizes. Set aside. In a bowl, mix together the rest of the ingredients. Stain twice. Pour into the llaneras. Cover with aluminum foil. Cook in a bainmarie or steam for 1 ½ hours or until firm.

MAKES 2 TO 3 ILLARES
* Also called water bath, this is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed to bake in an oven or a stove.

TOCINO HAWAIIAN RICE

300g tocino
2 tbsp. garlic, minced
1tbsp. ginger, minced
2tbsp. green onion, chopped
4cups cooked rice
1tbsp. oyster sauce
220g canned pineapple chunks
2tbsp. fresh wansuy, chopped
½ cup carrots
1pc. Egg, beaten
3tbsp. vegetable

PROCEDURE

1. In a large wok, sauce garlic and ginger in oil until fragrant. Add Tonico.
2. Season with oyster sauce. Add carrots, pineapple chunks and green onions.
3. Toss in the cooked rice with the mixture. Blend in the egg, then add green peas and continue to cook until warm. Garnish with fresh wansuy.

HOLIDAY FRUIT CAKE

8 eggs
1c melted butter
1c vegetable oil
2c granulate sugar
1c brown sugar
½ c molasses
½ c honey (corn syrup)
½ c marmalade

5c all purpose flour
2t. baking powder
1t. cinnamon
2t nutmeg
1t. salt
5t. sherry or brandy

2c all purpose flour
2c raisens
1c prunes
2c glazed fruits
2c nuts and cashew
1c fruit juice

PROCEDURE

1. Prepare pans by lining with wax paper, or grease thoroughly if foil pan is used.
2. Mix eggs, oil, butter, sugar, molasses, honey, marmalade in a bowl. Best for 4 minutes at medium speed.
3. Combine the 5c flour with baking powder, salt, cinnamon and nutmeg.
4. Stir into the first mixture alternately with fruit juice and sherry.
5. Dredze fruit and nuts with two(2) cups of flour.
6. Pour butter and fruit mixture and mix well.
7. Pour into prepare pans 2/3 full and bake for 1 ½ hour in moderate slow oven (325 F) or less depending upon the size of the pan.

YEMMA BALLS

1 can condensed milk
½ cup eggyolk (at list 3 pcs.)
¼ t lemon extract

PROCEDURE

Mix together condensed milk, eggyolk and cook for 20 minutes until stirring constantly. Cool for 5 min roll in sugar and wrap.

MACAROONS

Mix the following.

¼ kilo dessicated coconut
1 bar butter
4 eggyolks
¼ cup cake flour
1 can condense milk

PROCEDURE

Beat ½ cup eggwhite with ¼ cup sugar. Fold in butter and pour into small paper cup. Baked in moderate oven.

BAKED MACARONI

5 clovers garlic minced
1 med. Onions, chopped
¼ cup margarine
2 pcs. Green pepper bell, cubed
½ kl. Ground beef
¼ kl. Spiced ham . diced
2 pcs. Beef cubes
1 pack 400g elbow macaroni (cooked)
1 can 170g nestle cream
½ tsp marjoram
½ tsp paprika
½ tsp oregano
1 8oz tomato sauce
1 6oz tomato paste
2 tsp. sugar to taste
1 tbsp. soy sauce
1 ½ cup grated quick melt cheese

PROCEDURE

Saute garlic and onions in margarine. Add bell pepper. Stir in ground beef, spiced ham and crushed beef cubes. Season with soy sauce, herbs and spices. Cook meat until well done. Pour in tomato sauce and tomato paste plus 1 cup water and simmer until thick. Adjust seasoning with sugar, salt and msg to taste. Stir in noodles to meat sauce. Remove from heat and pour Nestle cream. Arrange in pyrex dish, top with grated cheese and bake at 300F for 20 minutes or until cheese has melted.