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carrot onion and grcenpepper. Cook untilvegetables are tende4 about 4 minutes.> Stk in macaroni. Cover and retum to aboil, about 2 minutes. Lower heat andsimmer until macaroni is almost tender.) Lr a small bowl. dissolve flour in water.Add dissolved flour to macarcni mixturcand stir well.) Gradually pour in milk. Stir mixtureconstantly unti l f lour taste hasdisappeared. Bring mixture to a low boil.Cook and sfu 2 more minutes. Stir in thecheese and simmer until cheese hasmelted. Season to taste with salt andpepper. Serve hot.* For a healthy option, substitute low-fatmilk and cheese..

FISH Al{D UEGETABTE SOUP8-10 Servings

714 cup extra virgrn olive oil1 cup minced onionsll2 head garlic, chopped2 medium canots, diced2 stalkscelerydiced1 large red bell peppe4, diced1 large green bell peppe4, diced1 cup cubed potatoes, boiled until

tender712 ktlo lapu-lapu fillet, cut into cubesL cup tomato sauce712 cup white wine (optional)

1 tablespoon all-purpose flour8 cups fish broth or watet

Salt and pepper to tastePinch of saffron (optional)

)In a large casserole, over medium heatheat olive oil 1 minute. Saut6 the onionsuntil golden, 1 to 2 minutes.) Lower heat and add garlic. Let cook 1minute. Stir in carrots, celery red andgreen peppers and potatoes, and sautdfor 2 minutes.>Add lapu-lapu and cook for 1 minute.Pour in tomato sauce and white wine(if using).l Lr a separate bowl dissolve flour infish stock or water. Pour into casserole.lTum heat to high. Season mixture withsalt and pepper and saffron (if using).!As soon as mixtule boils, lower heat tosimmer. Let simmer for about 3 minutes oruntil fishfillets are firlly cooked.) Remove from heat and ladle intoindividual serving bowls.

HOT AIIO $OUR SOUP10-12 Servings

This is comfort food often serzedby Mr*

Alice Dee to her family. lt is so good it makes

eaen her nieces and grandchildren want tostay home for dinner.

2 teaspoons cooking oil4 shallots, chopped15 cups water7112 cups wood ear mushrooms

(tmga ng ilaga)1 canChinesepreserved

vegetables*1 kilo ground pork tenderloin or

pork loin\12 tablespoon soy sauce1 teaspoon sugarU4 cup vinegar34 tablespoonscomstarctr,dissolved

in 1-2 tablespoons cold water2 teaspoons salt7-2 tablespoons black peppel,

ground5 blocks tofu, sliced into l-inch

piecesScallions, sliced for gamish

) kr a large deep casserole, heat cookingoil and saut6 shallots. Pour in water. Bringto aboil and stir inwood ear mushroomsand preserved vegetables.)Reduceheattomedium then add groundpork, soysauce, sugarandvinegar. Simmeruntil pork is cooked. Stir in comstarchdissolved in water. Let mixture simmeruntil thickened, stirring occasionally.Season with salt and pepper and heatthrough.> Add toftr, cook for 3 minutes. Gamishwith scallions. Serve hot.tanned Chinese preserved vegetables areavailable in supermarkets and gncceries inChinatown..

FISHERMAil'S SOUP4 Servings

2 tablespoons com oil orvegetable oil

1 mediumonion,dropped1 dove garlic, crushed3 tablespoonsflour1 chicken broth or bouillon cube4 cupswater2 largepotatoes,peeledand

diced1 kilo cooked lapu-lapuormaya-

maya ,boneless and skinless,cutinto smallpieces

1 canwholekemelcom,undrainedChoppedparsleySalt and Pepper

! hr a saucepot heat oil and saut6 onionand garlic over mediumheat until tender.> Stir in flour and cook for one minute.Dissolve chicken cube in water and pourinto saucepot stirring often to prevent.lumps. Cook unti l thick, stirringoccasionally. Add potatoes and simmeruntil soft.) Stir in fish and com, and cook for 2-3minutes. Gamish with chopped parsleybefore serving..

CALIIORI{IA CHOWDER12 Servings

A dwwder is a thick soup, usunlly made utith

.th s t o ck and milk. ln this r ecip e, the s e afo o d isr a.Lt'ed by ground beef and tlre milk by heauycrtlm. Mnke sure not to bnng the liquid to ahr, ,'ir,:e the ueamhnsbeen added.

Zfl grams sliced baconUZ cup diced onion3 cupspeeledanddicedcelery4m grams ground beef2 beef btoth or bouillon cubes3 cups of water4 cups peeled and diced potatoes2 cups diced cartots1 medium can (apptox.250 g)

cream of mushroom2 cups heal"v cream

Salt and pepper to taste

D In a pot , cook bacon unt i l cr isp.Remove and set aside. Spoon out someof the o i l , resen' ing about 3tablespoons of the o i l in the pan.Reheat oil and saut6 onions and celeryin same oil until soft. Add ground beefand cook thoroughly.) Stir in broth cubes, wate4, potatoes,broth and carrots; bring to a boil.Reduce heat; cover and simmer for 20minutes or until vegetables are tender.l Whisk in the cream of rnushroomsoup and heavy cream and heatthrough over low heat. Season to tastewith salt and pepper before serving. o

PUMPKII{ SOUP6 Servings

The lowly kalab asa is part of the squash

family and can be substituted for thepumpkin used in this recipe.

'I..12 medium sized pumpkin orkalabasa

1 tablespoon butter1 medium onion, sliced3 cloves garlic, sliced4 cups vegetable stock or broth

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FREilCH 01{r01r S0UP6 Servings

This recipe requires only a few simplesteps but takes long to make because of thetime it takes to brown the onions eaenly. Butthe resulting broth is rich and s atisfy ing, withthe perfectly mellowed flauor of thecaramelized onions blending so well with theaged cheese. This soup is perfect for sit-doznndinners with family and guests.

114 cup butter4 cups thinly sliced white onions1. cup white cooking wine4 cups beef broth1 teaspoon salt, or to taste1 loaf French bread, sliced 1/4

inch thick, toastedGruyEre dreese, or any agedcheese

) hr a large thick-bottomed po! meltbutterover medium hea! add onions. Let oniorscook over low heat until they caramelizeor turn golden brown, about 30 to 40minutes. Stir onions occasionally, beingcarehrl not to bum them or the soup willacouire abumed taste.

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> Add wine to caramelized onions andstir. Pour in beef broth. Let soup simmerfor 25 minutes. Season with salt.) Ladle soup into 6 ceramic or oven-proof bowls. Place a slice of Frenchbread over the soup. Break pieces ofbread, if necessary to fill in remainingspaces. Grate cheese over bread slices,covering them completely.) Broil soup in turbo broiler for about 5minutes, or place bowls in the oven andbake for 8 to 10 minutes at 475"F, untrlcheese bubbles and tums golden brornrn.Remove frombroiler or oven and serve..

VEGETABTE.SAUSAGE STEW6 to 8 Servings

216

tablespoons olive oilmedium onion, choppedcup minced garlicKielbasa or Italian sausage/sliced diagonally 7/2 inch thickcups diced potatoescup chopped wax beanscups beef stock OR water withtwo broth cubescup chopped carrots

240-gtam can whole ortomatoes, with the juice

cup diced celery432-gram can whole kernelsweet corntablespoon dried basil, ORcup chopped fresh basiltablespoons chopped parsleySalt and pepper to tasteGrated Parmesan cheese orgrated cheese

) hr a deep saucepan heat olive oilmedium heat. Saut6 onion untiltender. Stir in garlic and saut6 for 3)Add sliced sausages and fry 5 miSpoon off sausages and set aside,the onion and garlic in the saucepan.) Put the potatoes, wax beans anstock OR water and broth cubes in thsame saucepan. When it starts to boil,lIower heat and let simmer, covereduntil potatoes are tender, around 1minutes.) Stir in carrotg canned tomatoes withthjuice and celery. Let simmer 10 minutes.

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foil so the bread becomes brown andcrisp. Bake 5 to 8 minutes more. Seryeat once..

PAil FNED MUSSETS4-6 Servings

2 dozens large mussels6 cups water7 egg, slightly beatenU4 cup milk'1.12

cup dried bread crumbsL12 cup Parmesan cheese"J.12 cup butter

)Cleanmussels with a metal brush andrinse mussels to remove sand and dirt.Place in a deep casserole and pour inwater. Heat over high heat, cook musselsjust unti l shells open, about 5 to 6minutes.! Remove mussels from casserole andcool. With a small knife, remove meatfrom the shells and set aside. Reservethe shel ls . (Discard unopenedmussels.)> With a fork, beat together egg andmilk in a bowl until well mixed. Onwaxed paper, combine bread crumbsand cheese. Dip mussels in egg mixturethen dredge with the bread crumb-cheese mixture.) Over medium heat, melt butter infrying pan. Pan fry the mussels, turningonce, 2 to 3 minutes or until goldenbrown on both sides. Drain on papertowels.) Place one pan fried mussel into eachreserved shell. Arrange shells on a platterand serve immediately.o

KIIAWI]{G PUSIT(Recipe of Mayee C. Pulido)6 Servings

1 kilo medium size fresh squid*(make sure squid is really fresh)

3-4 cups water for boiling7 cup diced, firm tomatoes112 cup finely chopped onionsU2-1 silinglabuyo,veryfinely

chopped1.13 cup soy sauce2 tablespoons fresh calamansi

juicei, tablespoonsukanglloko ot cane

vinegar1 tablespoonsugar

lWash and clean the squid, removingthe membranes and ink sacs.

) Boil water in a casserole. Cook squid inboilingwateruntil they tum white, about1 minute. Immediately remove squid fromthe water with a slotted spoon.! Slice squid into rings. Discard thetentacles and heads if you do not wishto use them.) In a serving bowl, combine tomatoes,oniors, sili, soy sauce, calamansi, iTrregarand sugar. Stir to distribute the ingredientsand dissolve the sugar. Add squid ringsand gently stir the mixture. Serve.

*If the heads and tentacles are notincluded, increase amount of squid to11 /2k i l os .o

BUTTERED SPII{ACH6 Servings

712 kilo spinachll4 cup butter1 tablespoon minced garlic

Salt and pepper to taste

) Wash and drain spinach leaves severaltimes. Remove tough stems and wiltedleaves.) Put spinach in a bowl and pourenough boil ing water to cover. Letstand 1 minute. Drain wel l thenplunge spinach leaves into a bowl ofcold water. Let stand about 1 minutethen drain well, squeezing out anyexcess water. Set aside.) Irr a deep pan, meltbutter over mediumheat. Stir-fry garlic until crisp brown.> Add drained spinach, stirringconstantly until evenly coated with themelted butter. Season with salt andpepper before serving. e

lflilil.Aw 1{A BAiloUS4 Servings

Restie Bachar describes himelf as apractical cook who cqn Toork rnith anyingredient he sees in the refrigerator. Herehe shares a recipe for a family faaorite -

deboned milkfish cooked in oinegar.

kilo deboned bangus, choppedinto squares (remove bonesfuorrn. bangus before chopping)cup coconut vinegal, plusadditional for pouringcloves gatlic,very, very finelychoppedteaspoon finely chopped gingermedium onion, very, very finelychoppedcelamansi

Pinch of sugarSiling labuy o (optional)Finely ground black pepper

1 medium oniory sliced into ringsand soaked in ice water for 20minutes

) Marinate bangus in coconut vinegarfor 15 minutes. This wi l l fur therremove smaller bones from thebangusthat may have been left behind afterinitial deboning.) Strain the bargus and press with fork untilfish is dry. Arrange fish on a plate and mixin garlic, ginger and the finely choppedonion. Squeeze calamansi ontop of bangusand let stand for five minutes.) Pour additional coconut vinegar ifdesired. Add sugar and siling labuyo.Sprinkle with black pepper. Top withsliced onion rings.r

SHRIMP HUSH PUPPIES6-8 Servings

Chef and restaurateur Niclcy Camcamshared this faaorite recipe in a feature articleon fathers who cook.

1 kilo small shrimp1 cup milk2 eggs2 tablespoons melted butter1 cup flour1 cup cornmeal1 teaspoon salt1 teaspoon baking powder'I.14 teaspoon dried thyme114 teaspoon baking powder

Pinch of cayenne pepper1 teaspoon chopped garlic112 cup chopped scallions5 cups vegetable oil for frying

Lemon wedges (optional)

l Remove shells from shrimp, deveinand chop the shrimp flesh coarsely.) In a deep bowl, whisk together milk,eggs and butter until well combined.Add the shrimp and remainingingredients except oil. Whisk gently untilevenly incorporated.) Cov er bowl with plastic film andchil l in refrigerator for at least 30minutes.) \{hen ready to cook heat oil in a wokor skillet until hotbut not smoking.l \AAth a tablespoor; form shrimp mixtffeinto dumplings and fry 2 to 3 pieces at atime inhot oil. Remove from pan and drainon paper towels. If desired, serve withlemonwedges on the side..

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before edges of wrappers. Sprinkle witha little Parmesan cheese.) Arrange a second layer of zuontonwrapper at a right angle to create a star

shape. Brush again with butter andsorinkle with Parmesan cheese. Put

another sheet of zuonton wrapper butdon't brush with butter.) Arrange into greased muffin pans,keeping edges pointing up to form a flat-

bottomed tulip shape.) Bake until crisp and golden, about 10minutes. Tiansfer to a wire rack to coolslightly.) Divide shrimp mixture evenly amongcases and top with remaining cheese. Setaside.) In a bowl, mix mayonnaise withlemon juice and drizzle a little overeach wonton case. Gamish with parsley

sprigs before serving..

RAIilBOW STUFFED GRABS6 Servings

Crabs are perishable and spoil easily sokeep them stored in the ref'rigerator duringwaiting time of prEaration. Make sure youbuq the crabs liae in the market.

6 medium crabs, cooked'1.12 cup mayonnaise

Salt and pepper to taste2 hard-cooked eggsll4 cup finely chopped parsley

Papdka

) Carefully remove the meat from the

cooked crabs. If not mixing immediately

chill crab meat to maintain freshness. Wash

the empty crab shells and dry them well.) In a bowl combine mayonnaise andcrabmeat. Toss light$ and seasonwith saltand pepper. Stuff this prepared filling intothe crab shells and retumto refrigerator to

chilI. Separate the whites and the yolks of

the hard-cooked eggs. Chop into fine

oieces.I Atrange whites andyolks andtheparsleyside by side on top of the stuffed crab shells.

Serve with buttered bread or rice.'

GHIIIESE STEAMED EGG6 Servings

This saztory custard recipe of Mrs.Conchita Go, mother of FOAD contributorRachel Go, was handed dorun to her by her

mother. She then passed it on to Rachel, who

shared it zuith readers in the May 2002 issue

of FOOD. It's a bit triclcy to do, but zoell

worth the ffirt. The secret to preparing this

dish successfully is to use low heat during

the steaming process.

714 cup corn oil, divided3 shallots, sliced into rings2 shallots, chopped'I."12 cup ground pork or chicken

Salt and pepper to taste

5 dried Chinese mushrooms,soaked in hot water until soft,drained and sliced thinly

2 tablespoons soy sauce6 medium eggs1 cup milk1,12 cup waterL teaspoon sugar

Scallions (optional)

llnawok,heat2 tablespoons of the com

oil. Saut6 the shallots rings until golden.

Remove from heat and drain on PaPertowels. Set aside for garnish.> Add remaining oil to the wok and

saut6 the chopped shallots. Seasonground pork or chicken with salt and

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with salt and pepper. Garnish with adash of extra-virgin olive oil, fresh wholedill leaves and a few kalamata olives.Note: Tzatsiki can keep for a few dayswhen refrigerated. Howevel, the flavorof the garlic gets increasingly strongerby the day.* If not available, substitute with regularyoghurt, strained in cheesecloth for 2 to3 hours, in the refrigerator**If not available, use fresh mint.

SRAB GAKESMakes 8 patties

4 cupscookedandflakedcrabmeat

714 cup flour'I..12 cup bread crumbs712 cup chopped parsley'I."14 cup chopped onions3 tablespoons mayonnaise1,12 teaspoon salt1,14 teaspoon nutmeg2 eggsU3 cup cooking oil for frying714 cup butter or margarine

For sour cream dip:1 cup sour creamL clove garlic

1 teaspoon finely chopped onion2 tablespoons grated Cheddar or

Parmesan cheeseLemon slices for ganish

Make the crab cakes: ) In a borvl mixcrab meaf floul, bread crumbt parslerionions, mayonnaise, salt nutmeg and

eggs. Chill 10 minutes in freezer foreasier handling.) Divide crab mixture into 8 equalportions. Shape into rouird 1 12" tfuckpatties.) Heat oil in a skillet. Add butter ormargar ine. Fry crab pat t ies overmedium heat, turning them withpancake turner when undersides turngolden. Continue frying until otherside turns light brown. Drain on papertowels and keep warm in an oven.Serve with sour cream dip and lemonslices.Prepare the sour cream dip:) [ra smallbowl combine allingredientsexcept lemon and mix well. Pour into a

small servingbowl and serve with crabcakes. Garnish with lemon slices..

MII{I COCKTAII. KABOBS WITHHOI{EY MAPTE DRESSIilG8 Servings

lNhen prEaring this dish, cut the aVples lastso they don't turnbrownbefore they nre seraed.Or, soak them in watu with a squeae of lanon.

For the honey maple dressing:'1,L12 cups light cream or yoghurt

(plain)

1.12 tablespoonmustard3-4 tablespoons maple syrup2-3 tablespoonshoney

Pinch of salt

For the fruit kabob:4 oranges, peeled and flesh cut

into wedges112 large pineapple or l small

pineapple, peeled and cut intolarge cubes

4 pears, cored and diced4 apples, peeled, cored and cut

into large cubes1G20 small skewers or long toothpicks

ingredients for the honey mapledressing and chill 1-2 hours.D Thread the fruits on the skewers orlong toothpicks, altemating oranges and

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UEGETABTE TERRII{EL2 Servings

A terrine is an attractiue dish to seraeon the table. But it can be quite a challengeto make. FoIIont these steps carefully andyou just may be able to make your firstterrine.

) Brush a rectangular terrine moldgenerously with butter. Line terrinemold with plastic wrap, leaving anoverhang of three inches of plastic wrapon all sides (the plastic wrap shouldextend over the sides of the terrine moldabout three inches).) ' In a sk i l le t , heat o l ive o i l . Fryeggplant and zucchini slices in hot oiluntil soft, about 2 to 3 minutes. Removefrom heat and drain on paper towels.Set aside.) Pour the soup stock into a mediumsaucepan and sprinkle gelatin on top. Letstand for five minutes to soften gelatin.Heat over low heat, stirring until gelatinis completely dissolved. Remove fromheat and pour into a glass bowl. Seasonwith salt and pepper.) Dip the eggplant slices into the soupstock. Set as ide two s l ices of theeggplants.) Arrange the rest of the eggplant slicesin the prepared terrine mold crosswise,slightly overlapping so that the endsof the eggplant hang over the sides ofthe terrine mold.) Arrange the two reserved eggplant

slices lengthwise on both ends of themold, letting them hang on both endsof the mold about 1/ 2 inch.) Dip the strips of red bell peppers intothe soup stock. Layer them lengthwiseover the eggplant slices.l Do the same for the fried zucchini,basil leaves and greenbell pepper strips.) Pourthe remaining soup stockinto themold. Fold the overhanging eggplantsonto the top of the terrine, pressingdown gently so they don't stick out.) Fold the sides of the overhangingplastic wrap over each other to seal.Place a weighf such as piece of ply'r,voodor a heary dish, on top of the mold tocompress the terrine. Chil l in therefrigerator at least 24 hours to let terrineset.To unmold: ) Remove from refrigerator.Open the plastic wrap. Place a servingplatter over the mold and invert themold onto platter. Gently ease out theterrine from the mold and remove theplastic wrap.To serve: > With a serrated knife, slicethe terrine crosswise about half an inchthick..

Buttercup olive oilmedium eggplant, slicedlengthwisemedium zucchini, slicedlengthwisecup soup stock, OR dissolve 1chicken or beef cube in 1 cuphot watertablespoon + 1 teaspoonunflavored gelatintablespoon coarse saltteaspoon freshly ground blackpepperred bell peppers, roasted thenpeeled and sliced into 1-inchwide stripsfresh basil leavesgreen bell peppers, roasted thenpeeled and sliced into 1-inchwide strips

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>Marinate b€efbriskei in $y sauce, sugararld p€ppcr tu about 1s minut€s.>ln a ca-sserclel€at soyabem oil and saut6gdlic. Add mannaied beef and drok overL,dLL-"r r . - "1 F, .^ .

> Stirin water md over casserole. Simmeruntil b€€f is alJnosi tender>Add anise and sea cucun$e and simmerfoi amiher 15 to 20 minutes.> ]ianstur to a serving dish. Gamish with

frcsh le€ks and roasted sesamc sccds.

ROAST STUFFED TEIIDER[OIiI2-3Servjngs

This uinning rccipe cones framEd do M|ddela, who prepnred it Iar the2000 Pinolt Noul)elLe Ctisinc s Bottlc olthe Chanps canpttitian. ]t ran faf CheJEduffdo the cookJest s siLwt cup 'n1d ahandsane cash award.

500 grams beel tenderloin2 tablespoons butt€r5 cloves garlic1 white onion diced2 sayote, cut into cubes2 large carrots, cut into cubes300 grams spring onions,

cut into 4-inch stripssalt and peppel

2-3 rablespoons cooking oil

Beef tenderloin dripphgs2U2 cups watel

Saut6ed vegetables (se€ above)2 tablespoons soy sauce

2 tablespoonscornstarchdissolved in 1/4 cup water

> Preheai oven to 375'F. Clean beeftenderloin and slit it len8thwise. Heatbutier and saut€ garlic, onion, snyoie a.dcarots until half cooked. Stu ln springonions and heat about 1 minute thcnrcmorc from hcat. Scason wiih sali and

To assembte > Shrfi 3 /4 o{ th€ vegetablesnlto the tenderloin. Rcsere remainingvegeiables for the sauce. Roll and ii€[t1derloin wlth kitchcn siring. Scason with

> Heat cooking oil in a large pan and s€artcndcrloh on all sides. Arrange in aruasiing pan. Roasi h prchcatcd ovor forabut 10 minut€s. Remove from oven a ndrcserve pan drippings.To make the s.uce: > Mix roast beef.trippinSs with water and boil $,ithrcsew€d veSetables. S€ason with soy sauceand thicken with cornstarch dissolved n1waicr. Blcnd until smooth and of sauc€consist€ncy. Serve with pumpkin and

Pumpkin and Potato Pancakes2-3 Servings

3 potatoesffo grams pumpkin squash or

1 efjSart and pepp€r to tasteBufter

> Pe€1 and shred ihe potatoes andpumpkini mix well wlih egg. S€ason withsali and pepper Sei aside. Heat a mcdimskillet and meli the butter. Add thcvegetables and prcss on dle pai so dryadhere together. Let cook until lightly

To sener > Put pumpkin and potatopancake on th€ center of a plate. Cutienderloin and aran8e on top of thepmpkin poiato cake. Spoon sauce on theside.Add vegctables such as carrots if

CORl{EO BEEFCASSEROTE6 8 Seruings

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The basiL lealres add a pleasing arcma to

1 kilo sirloin, trimmed and slicedthinly into 4" x 5" piecesSalt and pepp€r to taste

3-4 tablespoons .alaua'6t juiceU2 cup chopp€d fresh basil leaves7/2 cup gated Parmesan cheeseU4 cup olive oil2 tablespoons clopped garlic

Com oil for frying

> Season sirloin slices with salt andpeppex Marinate in .alrfidrsi jrrice for afew hours or ovel l l ight. (Kcep inrcfrigerator so they don't spoil.)> In a bowl, combine basil leaves, chees.,olive oil and garlic. Mix well and rub 1tcaspoon of lhis mixture on €ach sirlonlReserve remaining basil sauce.> Roll sirloh sliccs as in a j€lly roll andfasten with toothpicks.> When rc.dy to cook, preheat oven k)350"F. Heat corn oil in a shallow ftyingpan and brown ihe rolled sirloin ovcf

> Arrango thc rolied sirloin slices in abakint dish and pour the r€seNed basilsauce. Bake in prcheaied oven for 5 to 10minuies or until sirloin is fork tendef andjusi cooked through. D() not over bake asrie m€ai wilt be$mc tough.> If desirecL serve wiLh buttered grcenbeans and mashed poiatoes..

Pork

SIMPTE SISIG III'ITH A GRUIICH8-l0Servhgs

I&ile pork eorc and lowls are used inthe tadiliaml Panpa go recipe, this onemade with pork heLlv ls just ns llelectablein taste and Ertute, and narc rcceptubLe

1 kilo sliced pork belly llie'npo)

2 tablespoons salt1 cup mayonnaise3 t€aspooN liquid seasoning3 tablespoonsclllltmltrstjuice1/2 teaspoon salt3/4 t€aspoon bla& pepper1V2 cups chopped onions1 fresh chili,.hopped (optionar)

Com or .mola oil lor deep fryingChopp€d onion for Bamish

> Boil pork in water and salt until tenderbui skin is still firm. Drain.> Crill cooked pork over hot charcoaluntit iight bror{n and skinpops slighdy.

> Chop pork into smal l pieces.Refrigerate uniil thoroughly dnlled.Mak€ sauce: > In a smal l pan,conbine nayonnaise with l iquidseasoning, caldr'"flst juice, sali, pepper,onions and chili. Heaimixturo, stirringoccasionaly until onions are ljmp andmi\turc turns slightly transparent. Set

>In a wok heaioil. over medium heat,deepjry chilled pork pieces until sknrpops, much like cricrrlor. Translerimmediatelyto ahotironplaie or tray.> Coai pork picces in sauce. Garnishwith chopped onion. Serveimmediaiely. S;slg should be crunchy

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> Season hrkei/ agajn rlith salt iid p€pperhLert ncai ihennomet€r on tl1e thickestpart of the turkerr rihich Nould be thethigh, closest to tl,l€ bodt Bc sure meatthemometer d(xsn't touch iie bone.> Pui turke| in preh€ated ovcn. Turno\'€r iemper.turc dos,n to 350.F.> Check after 45 mhut€s to see ifturkeyis broh ning too lasi. If so, lo$.er h€at to315"F Yorl nay also cover the turkeyloos€Lv siih a icnt of aluminumfoil.> For a 9'b l|)-polnd turk€), check fordon.ncss af ier 21/2 hours. Thc meatihermonreter shor d rc8istcf 180''F. tf ithasn't reached that i€mperature yet,r€turn turkev io oven ancl continuecheckmg afiu cvcrv few mhutes.> While turkcy is fonsting, ),ou na).Lr.sic ii occasionally with dripPings.for ih is purpose, you should use abasi j rg brush s i th lo lg hahdle. ( l t isalso okny not b trasle turke),, if y r

> lvhcn turkey is fully cookcd (jrFi toilakc slrr, prick thickest part rvith anr€tal ske\a'er. lf juiccs fuf clea! it'scookecl). Removc l(rn p.rn and LescLvcUle d4)pnlgs I(,1 thc griqr Allow hrrkoyio rcst abo!t30 mifutes bcforc cafving.Sol.vc turkcy with gravy ond cranbcfrysauc€ (availatrle in supcnnarkets).Mak€ the gravyr > l 'u t t l fkey rcck,

Bitrlet,livci (jf using) and s"lli n1a hrgosauccpan. Potlf in wntcr. Simnrcf lbf

> Remove giblet and livor and poundont ofvery fine consistenc]'. Set aside.> Lct tuikcy ncck contnrue io simmrr foranothef 30 nrnrutes.> Ilemove turkey nock lrom saucep,rlanci ium ofiheai. Pry the meai tuor11 thebones. Chop mcat f ine ly . Set . rs idetogether with thc pouncled giblet andliver Makc sure you also sei asidc ihcs imr:ner in l i l iqu id, r ,h ich wouldconstitute the broth.> After turkey has cooked, pour theddppngs in the tuasting pan nft a bowlStrain the ddppings into a measurhgbowl, b separate the lntuid from ihe fat.> Spoon about 2 tablespoons of tl€ fatnlto a d€ep sauccpan. Add florll andcook over lolv heal shuing corsidilyuntil ihe fat and the flour are ivcll

> Pour enough of the broth inio thereseNed ddppnEs io rnake fivo (xps.Add the pounded turkev rneaL giblet

> Gradually pour mixture into the flour-fat mixtur€ ihe saucepan. Stu ovei low

heat urtil ofsnooih consisteng. Seasonr.iihaddiiional sali ifneeded. StIain trndsen'e rriih roastturk€\r .

Chestnut-Bread Stuff ingl5 20 Se ings

A perJect iccontntlinlent ta r.rst ttuke.v,lhis aLd fnshiancd stL4fing is nctunllv caokedsqnntdu fo|1 the htrkt'lt. Yar nn

"nklhis t1 tlalt ahead, tlten starc it n1 thcrct'ri*ntor itn.tilnmlt"ne. Slicea d t.hnliia trrctun.E, or E to',.ie f o1il I cf iso rtolr ttaur btfore scftinry iwl scrlr at rcont

1 loaf bread slices (preferablyday-old white or wheat bread)

'tlz cup butter or margarine1 clove garli€, minced1 cup chopped onions11/2 cups chopp€d roasted chestnuts2 cups chopped fr€sh button

1 cup chopped veal chipolata(snall sausag€s, available inbig supemmrk€ts and delis)

2 tablespoons chopped celery2 tablespoons chopp€d parsl€y2 tablespoons chopped shallots2 cups sto.lt OR l bouillon cub€

dissolved in 2 cups hot wat€r1 . .up evaporated milk2 eggs, whole1 tablespoo dried snge114 teaspoon grou d pepper

Dash of nutmeg

>Prcparethree4" xtl" loafpans, ol iwo5" x 9" loaf pans. Grease lnnioms andsi.tesof pa$ lightly. Puta shcetof&'axedpaper to tit thc boildn of the F.nr foreasier removal of thc stuffing aft€rbaking. Pr.'hcat oven to 350"F.> Shred brea d slices into little cubes rvidla fork or by hand. Measurc and Packlightly io makc 7 cuPs. Pul in born and

> Ina casscrole deep enough to lrcld the7 cups ofshredded bread, heat buiter orma rgarnr on nedium lrat, making sureit cloesn't bum. Sauta garljc and onions

> Add chopped cl1esh1uts and siir for 1minlrte. N,Iix in mushnroms l]nd conihuesautding f or anofier minute.> Add chipolaia and sauti I minute.Add the celery parslel' and shallots andconiinue cookjnS for another mn'rute,siilaing frcquently. Sti. in brcad and mi1well with ihe saut6ed mixture. Sloidtpour in the stock. Add milk and eggs and

nix thomugH!:> Season with sage, pepper and nutmeg.

> Polll mto prepared loaf pans. Bake nlpreh€ated ov€n for 20 minut€s. Tesi ihcc€nter of the mi\tur€ bt' prickhg widl afork or kfrf€. II fork or knif€ .omcs out. l c : n + ,p .h ,16nc i . . 1 , . . ,

> Cool bakcd stuffnrg slightly, ihen cutloaves nrto I /2-inch slices. An.nge on aplaiter and seNe }'ith the rcast turkey..

Caiun Rice Stuffing1s ScNnss (1/2 cup per sering)

Like tk.hlitu ! brcnd stLtJftlg, thk riccdis, fr"kcs n g,?trr dc.omfr ifircnt to rcn:l

1 1/2 cups whol€'grain rice11/2 cups glutinous ric€ |ralaSktf)6 cups stock OR 2 bouillon cubes

dissolved in 5-6 ctlps hotwater1/4'112 kilo chicken giblets

314 cup butter or margarin€2 pieces Hungarian sausages/

sliced diagonally 1/4-inch thiclgfor gamish

6 .loves garlic, minced2 .ups chopp€d onions2 cups coarsely chopp€d grcen

PEPP€I2 cups coarc€ly chopp€cl

Hungarian sausages114 cup chopped parsl€y114 cup thinly sliced celery114 cup chopped shallots1 tablespoon mild Cajun

seasoningi or to taste1 teaspoon salt, orto taste

> \\hsh thc 2 kinds of dce gra sandcook together h siock or broth for 20ftnutes or unhl tully cookcd. Renrovefrom hcat and set asid€.>\A/ash.nd clean giblets very well. Putin a medium pot rdth about 4 .uPs *'aicrand let boil Silnmer for 15 minutcs oruntil tender. Discad waier Allow gibletsto cool. Chop giblets. Measur€ to make2.Lrps.> Heat butter or margarhc nr wideskjllei and saui6 HlDgarian sausageslices. Renove ftom pan and set asid€

> In same skilleL saut6 garLic ar1d onionsuntil tender. Acld gr€en peppcr and cook1 minute. Mx in chopped giblets and

> Comlrine pasl.lr celery and shallotsand add to sauia€d mixturc. Contrftle

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1 tablespoon salt1lz teaspoon black pepper

2 ie6poon clili peppelcdola oil {or {rying

> Trim chick€n wings, removn'rg the

> In a bowl combine chili sauce, hoisalce, sa l t , b lack p€pper and chi l ip€pper. Mar inate chickcn winBS inmixiure for at least 2 hours.> In a wok or skillct, heat oil. Drainchrcken $,ings frcm ma rinade and fty inhoi oil. Sene hot wiih baftecue saucc

BUTTERED DHICKEil6 Se nrgs

For FaoD's spttiattat )eo h(rbsnt 1spicrs, tontribrtor ToLn Collcct)cia Diizi,isitedlhc AsanlMitiMr'rt a dLI cleEd'sCrcctty, ltoth E r}hich tnrnt aU ki11ds tt

+1nts std fat llldinn coakins. It linltntiotlal Int h BLtani ntld hcr dnrghtu Rati,

I'ol, loll3-fnrrc,csr.lc,,isdlhc Phi1\jt i ls,shnt"d tltk RipN for r ttpical I diatl dislttrltich tnukcs rs( rf aranntlc ,rfrudic,rlst1t]i l oflttdin aki g.

1 t€aspoon chili powder/ divided2 teaspoons lemon juice112 kilo chicken pieces, debo'red1/2 cup butter, divided

1/2 tablespoon crushed Barlic112 tablespoon crushed ginger2 nediumonions,Iinelychopped2 bay leaves6 tomatoes, purded3/4 teaspoon salt, orto taste1 t€aspoon coriander powdel,

divided114 t.aspoon cumin seed powder1/2 teaspoon caraway seeds1/2 teaspoon turmeric powd€r2 tablespoon cashew nuts,

Frcsh .oriander leaves folgamish

> P€pdr€ dr Ddimdc by rnixing togethel1 / 2 ieaspoon of the r€d dili powder adthL l€.nonjuieinabowl.htindrchickenpicces one at a time, mal<n1g srm ihat eachpjece is irnmersed nl fic marinirde. Setaside fol about 10 minuies.> In a pan, ovcr medjum h€at, nelt halfof ihe but ter and saut6 mar inaicdchicken for about 5 minutes. Add 1/2cup waier and bdng to a sinxncr> In another pan over medim heai, melt

remaining butter. Saut6 garlic, gingerand onions over low heat lrtil garlic anc{ginger tum golder bros,n.> Mi1 in bay lcaves, iomato purde, salt,coddder powdca cumin sccd powdercaraway secds, iurmedc powder andremaining chili poi{del Stir mixturc forone minuie th€n add to ihe chickensimm€r ing in hot pan. Cook overnedium heat Ior 8 to 9 minutes.> Stir in cashew nuts. Cook lurtil sauce isihick. Gamish wift ft€sh oriand€r leavesard s€ e hot with steam€d ilHte nce.

HOlIEY CHICKElI WITHct[1{AM0ll6 to 8 servings

It n1nll scctl lnusual blt thc citlitutbn( hnnc|s tht: hancv cittus Ilalior al th!

1 cup chickenbroth.ll2 cup cooking win€714 cup honey2 tablespoonsct]it]rl"rstjuice1 tablespoon minced garlic1 tablespoon cinnamon powder1/2 teaspoon salt

Dash p€ppef1 whole chicken, cut into s€rvtug

Cooking oil for frynrg

> In a docp bor4, mir k)gether Llroih,$, jno, honcy, c ir /d i rr"- i ju ice, grf l ic,cin na mon, sa lt and pepper. Add chickeislicesand ioss to coat. Marinaie clickcna fes hours orovornight in rofrigcratof.> Drain chicken from mnln1a.te an.lrcseNe ma u.te. Pourn1ainadeinio asmall saucepan tuld boil over mcdilunheat lrltil slightly tlickercd, about 8 to

>P lcat ovcn to350'F.In a de€p fryingpan, heat oil over high heai. Bromcltcken on all sides (take notc ihat lDneycauses fasi chanhg). Placc brorlncdchicken sliccs in a bakin8 pan and poulnckencd marinade. Bake, uncovere4

30 minutes or until clncken is cookedthrough SeNc hot wiih ricc..

EALSAMIC CHICKEII THIGHS6 Sen'ings

6 bonelesschi(kenthighs1 teaspoon oushed garlic

Salt and pepper to taste1 cup r€d wine1 tablespoon sugal't/4

cup balsami( vinegar

2 tablespoons butt€r1 lalge oniorrsliced1 teaspoon dried thJme

> Rub chicken thighs sith gadic, sali andpepper AreS€ in a medim bowl andmarinate in wine, sugar and vinegar Coverard marinaie a few hows in rcfrigerator.> With a slott€cl spoon remov€marinated dnckei thighs ard resene then1a lade. Prelrat oven to 350"F> Mclt th€ buitcr in a skillct and saut6ihc onion 2 io3 mirruies.> Add chick€n thighs and brown on alls ides,3to4ninutes.> Afange dn.ken in a traking dish andpour ihe rescNcd mainadc.) Cover widr alumnrum foil and bake in

Prchcatd oven 25 to 30 minutes, or untilchicken is tully crrcked, bastug occasiona ywith pan juic€s. Iust before rcmovingdnckcn 6om ovq sprinklc with ihyme.> Sene hd wiih boiled rice..

CHICKEI{ Al{D MUSIIROOMCREPES6Srf f ings

Rlijh ntxl danmt,lhcsrsn1)orv ct6|ts itcr $tttct t tlil ]rrt. t'or bt fich at n lisht

1 cup flour1 .up milk

1 egg, slightly beaten1 tablespoonmeltedbuttel

1 tablespoon butt€r2 .ups diced chicken breast1 cup cream of mushroom soup1 cup milk1 tablespoon chopped gre€n

Salt and p€pper to taste

Make the cr6pes: > In a mixingbos'],placc ihc flour and make a lvell at thecenter. I'our the mi1k, lvater, egg and

> With a wirc s'hislt whisk the mixtureuniil smooih. Let stand for 20 ninut€stoallow the batter to relax (this makes forlighter clepes).)> In a nonstick paa pour 1 / I cup of themixiure and albw it io spread evenlyovcr dlc paa iilting the pan if necesstrry.(If using ordinary fryi.g pan, brush itr.iih a little oil to pre\€nt cr6pe ftom

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> Cut li\'€I into bite'*e chur*s.> lvrap each bacon s l ice around achunk of l i \er , a p icc€ of & 'ater.hestnut and leek. Securc lv i ih a

> Ii a mediurn borl combine soy sauce,iuice oi lemon o. L?1nn"ilsl, sugar ardglnger Ad.i bacon liver pi€oes and toss.Co! €r and marinate about t hou!, mixing

> Prchc.ri Erill or brciler Draln liver piecesrrom nrarinade and brcil over mediumheat. i{ith tongr tum piec€s oft'n untilltr ersarcjustcook€da bacon is slightlymsp but noi dry. S€Ne widr sour cream

ROASTED CHICKEI{ WITIIMAI{GO OI.AZE1-6 Sel./ings

Clref rcstn nlta| Niclnt Gn.a1n shn1ldthis tlrtre h FaOD\ JLrl! 2tn2Jinroeon dldsIt'ho cook This is a In:raik dish al liis dtildrcn.

1 cup oranse iuice7/4 teaspoon salt1/4 cup pure olive oil1/4 cup brown sugar1/4 cup chopped springonions2 tablespoons lightsoy sauce11/2 kilos whole chicken1 bayleaf2 tablespoons oliv€ oil3 cloves garlic, finely chopped1 teaspoon thyme1 tablespoon Diion mustard1/2 teaspoon salt1/2 teaspoon coarse ground pepper1 lalge ripe mango, peeled and

choppedluice of l remon

1/4 cup manso iuice

> ln a blendei, pulse ihc orange juic€,salt, olivc oi], b.own sugai, sprng onioBard soy sauc€. Clean rvholc chicken r'€llundcr cold running water and pai drywiih paper iorqels. ln a deep baking dish,place t]1e chickcn and pour the blendedorange juice and bay leaf inside thechickcn. Marinate chicken ovenight,tuning at least tlvice.> Pieheat oven to 350'F. In a separatcsaucepan lTeat ol ive oi l and saut6chopped garlic on m.dium heat. Addthyme, Dijon musiard, salt, peppei,chopped mangoes, lenon juice andmargo juice and sinmer for 5 mnlutes.Sei aside iorbasiing.> Arrargc chicken in a balnrg dish ard

pour s'ater on ihe baking dish. Coverwi th fo i l and bake for 30 mhutes.Remove fo i l and cont inue cookinguntil chicken is tendcr, basiing $-ithmango mixiureevery 10 ninutes or at

> Itemove chicken ftom oven. Transferl iqu id in baking d ish to a dccpsauccpan and bring to a rapid troil.Simmcr and add ihc rcmainhg mangosauce and coitinue simnledng for 5

> Serve chicken in a de€p dish rvithmango saucc on ihc sidc. .

BUI.ACAI{ SIIIAMPATUXAI{GMAl{OK6 S€rvhgs

Tiltt-blt! Btrlakelin E1'n SllhE lpnpo-Syil,:o sharcd this tccipc ,t thc Nal)c'ttbcr2002 isstc E FOOD, 10tEn slrc rurcte nltatltthe licst deLicrcies af hcr trolit1cc.

6 cups rice washingCooking oil

1 inch ging€r, p€eled and sliced3 cloves garlic. chopped1 medium onion, choppecl2 medium tomatoes,

.hopped1 whole native chi.ken, cutinto8-

10 pieces1/2 cup ric€ nixed with chicken

blood, boil€d separat€ly until

'u4 kilo young tamarind l€aves,

3 pieces long chili (silirrgpanpaksiw)

2 teaspoons fin€ salt

> Roi l6 cupsl ice washing andkeep toa low boi l $ 'hi le preparing the othelingredients.> ln another pan, heat oil and sar1t6 theginger garlic, onion and tomabesuniiltomatoes are fr lv mash€d.> Add thc clicken and cover ihe pan.Simner until mixture is n.arly dryr> Poui ihe sauided .hicken into theboiling pot of rice washhg and cook

> Arcund 10 minutes before chickenbecomes tendea st i r in pre cookedchicken blood with rice, tamarindleaves and long chili. Season *'iih sali.Cook until dicken is iend€rNote: Native chicken takes a longer

Forthe Dip: Chicken liver cooked andground, mashed with p,l;s..

BOASTElt CHIDKEII6 Seflings

rhe se aJ sil.isa fLator mix nowmJailnbl. nt stores an,l supernatkets mnk s.fot t:t lictv tnsty tlish. Shtfing the chi.ken10ith lenongrass ( ianglad) gl . ,cs i t

JtaghtE a t1 a .ittusy fln1)ot. It 1ut' d bighit i.t |m |'OAD fluh'itionist Cec;.le EspffnflzallLxl th:'s trcElestetl btr th. stal

1 whole chicken, about l kiloCoarse salt

114 cup soy sauce1 teaspoon #oundpeppei2 tablespoons minc€d gallic

Cntisd flavor mixLemongrass

> Rub chickcn with coa.sc salt insidcout, then wash chicken ver), well.> Marinate clicken in .dln nrsi juicc,soy sauce/ pepp€r and garlic a fewhours or overnight 1n the refrigerator.> When rcady to cook, preheat ovenro 375'F> Rcmovc chickon from marinadc thcnrub al l over $' i th gi , i isa f lavor mix.> Stuff la lnongrass inside the chicker.>Roast in p|rhoatcd ovcn.>l f chickon gois dry, brush with. :hickcn dr ippinSs.> Bake urtil crisp and golden brown,

ROAST CIIICKEiI STUFFEOWITH STICKY RICE4 Servings

Wier thtr ghsdtoolst dtttth nAwa.aakal thi. enl)ant Llish, it |.11s Ll hig hit ioith h.tjilt ttil|. Shc s ralu cottpkti,g her sl tles rt tl ECulitlary Inst)tt!!e ofArtricn i Nelavo*.

For ihe shrffing:1 cup diced chicken meat2 tablespoons soy sauce1,12 cup sugar1 teaspoon sesam€ oil2 clrps nalagkit nce3 cups water OR broth to cook ric€1 tablespoon oil3 Chinese sausages, di€€d5 black mushrooms, soaked and

diced10 dried shrimp, soak€d in 3

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3 tablespoons soy sauce

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Senson with salt ancl pepp€r'Make the vegetables:> In a bowl conbine zucchini, bellpepFcrs and iomaiocs. Sct asidc.> Saut6 onion in I tablespoon of the olivooil and add vnrgar drd mustard. Slowlyadd remaining oil wlilc wliskhg tlHradd the l€mon iuice. Toss thc vogctablcswith the dressing.To assembl€: >In a saucepanhcaimaplcsyrup rurtil leduced in ha1f. Sti| in butterand parslcy. Lct cool.> Arl"nge vegetabler ch icken and garlictapenade on a plate. Top wilh maplc

CHICKEI{ WITH GREEI{ PEAS4-6 Servings

Lydin Cas ila shtrrcs thk rccipe uhich10as n Jmtotitu of ha daughtel Dorce.''s.Warkitl,g itl the U.S. nt1Ll ketpitlg housc lotthe frn tin?, sh. asked hu ,tathtr hau tacaok this frt dimer uith liiends. atr thetetephollc, this tcci|1e has tr )eLetl JiotlMonill ta Satl Francisco.

Cooking oil5 cloves Barli., crushed

1 large onion, cut for saut6ing1 whole chicken (11/2 kilos), cul

into serving pieces3 tablespoons soy sauce1 teaspoon ground p€pper7/4 cup water (optional),'tl2 cup k€tchup100 grams $een peas

> In a skillet l,leat oil and saut6 garlic mdonjon. Add chicken and season wiih soysauce and pepper. Cover and let simmer.> If chicken is watery, let it boil untiltcndei and Liquid is red uced. If noi, add

> When chickcn is tender add ketchup.Slmn1er for about 10 minuies or untilliquid is reduced. Stir in grcen peas andheai through aboui 3 morc minutes.(From Lydia Casiillo's In Mrl Basftet

ROAST DUCKIIl{G WITHCARAMETIZED PII{EAPPtESMakes 12 Setrnrgs

Chef UeLi I'tiltindm af Hans Gaulmetshlirulhis rcapefrr th]6 SuisshntLLl! syeciatryin thc Decenba 2a0l itsue 1JFOAD.

hlck6n wllh Groon Peas

ducklings (2 kilos each)Salt and white ground pepp€r

teaspoons orange zestCooking oil to brown theducklingscups brown sauce orsubstitutewith 1/4 cup red wine and 5cups chick€n brothcup white sugar for the saucecup red wine vinegarcups orange iuice

teaspoon cornstalchteaspoon6 orang€ liqu€ul(tdple sec), optionalteaspoon iulienned orang€ dndteaspoon juliemed lemon rindkilos lre6h pineapplecup clarified butt€rcup white sugal for pineappte

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cups.hicken broth (or 2chicken broth cubes dissolvedin 5 cups hot water)

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PASTA CASSEBOTE8 io 10 S€rvings

5,00 graEs psta €ooked as perpackage diEctions

2 tablespooB olive 04 divided1 tablespoon minced garlic2 cups diced cooked chi&en

1 cup fmzen greenp€as, thawedL/2 cup diced canotsL/2 cup sliced oysrei mushrooms

1 can (10 ounces) cream ofmushroom soup

2 cups milkSalt and peppel ro taste

> Add I rab16?<x)n olive oil to the cookedp€sta and to6s to Pre!€rt sticking. Set asidein a baking dish. Irr€heat oven to 375T.> In a p€a heat rernaining oi1 and stir-fiy

> Add chi.ken and conijnue stirring for 1mioute. Si in peas, cairots and

mushrooms. Continue cooking for 3-4minutes or tmtil the vegetables are tenderAdd waier to prevent ihe mjxtu€ lrcmd]],rnC.> r-ow€I heat and add tu mushrcom souPand milk. Stir occasionaly io Preveniscon&ing at ihe boitom ol ihe pan. Seasonio iaste with sali dd pepper> Pour the mixiure over the pasta andblmd w€[. Cover dish with aluminum foiland bakeinpreheated ovenfJI 15 minutesSene hot wiih garlic brcad. .

PAI{CIT PATABOK6 Senjngs

ThEre is no t'ixen rccipe lat the noadtesbrought to our sharcs b1t Chinese tradefs.This'aercian gets ils nane fon t|1e rariatstappi:|Es and gatllishings, at palabok, ,sedto top the coaked pancit.

For the noodles:400 glams &itror noodles

712 ctp grotl dchicharon114 crp p&tis

1 teaspoon ground P€PPer114 .tp atsuete oil*2112 rabtespoons a anansi itricea cups shrimp juice..

For toppings:1 Baguio /ec7ray, julienned and

1/2 kilo small shrimp, p€eled andcook€d (rcserve h€ads ard shels)

1 ctlp crumbled chi.harcn2 cups groundpo&cooked

1/2 kilo 6quid, cooked ddoLd stYleand slic€d into rings

3 hard-cooked esgs, peeled andsliced

1/2 kilo oysters, shelled and cookedin boiling water

t head garlic, minced and toastedin oilwdltsuy leaves

> Soften noodles in a bowl of a'aier'When softene4 cook in a pot ol boilingwater until iender but sdll firr11.> Drain noodles and set asideMake the sauce > ha largpbowl, drmbine

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1/2 .up.ape16, washed and dEined1 cup black olives, pitted or

sliced,wash€d3 teaspoorc min edfteshparsley

2 teaspoons ledpepper flakes (or

3 teaspoons min.ed fresh basil

3 teaspoons minced ftesh

Saltfteshly $ound bla.k pepper to

2 tabl$poons balsmic vinegar(optional, depending on thelevel of sourness desired)

1 kilo dry semolina pasta(spaghetti No. 3 or penne rigate),cooked al dmteChopped parsleyGrat€d Parmesan OR Romano

> In a saut6 pan, heai olive oil io highheai. Add onions and saut6 for 1 minute.Add garlic and saut€ for another minxte.>B€6rc onions and gadic iurnbrcM, siil

in margarine. when margarine isdissolved, add anchovies and nush to a

> Sin in the whole peeled iomatoes mdtomato pasie and bdng to a boil.> lnwer heat md simmer for 15 minutesor mtil tomato sauce is reduc€d to desir€dconsisiency. Wlile simeiin& blend inbeef brcih cube, if usin& capels, olives,parsley leaves, pepper flales, basil andorcgano, stiring constani\t> Season to taste with salt, pePper mdbalsmic vinegaa if desil€d.> Anange cooked pasta in individualbowls (soup bowb w do), md top withputtanesca sauce. Sprinlde widl choppedparsley and grated Parm€sanORRonr,anocheese. Sefl e immediaiely..

PASTA WITH CREAMYBAColtl SAUCE6 Seflings

1/2 .up diced bacon1/2 head gaiic, chopped2 cups liquid qeam

],/2 cup glated Cheddarcheese1/2 cup diced cooked ham

1/2 cup sliced button mushrooms1 500-#am pack past4 cooked as

per packaged dl€ctions

>Inalargeskiletcookbaconunt cnspand fat is rcleased. Remove ftom skiltet

> Saut6 gartc in bacon fai until slighdybrown, 1 minute. Sth in liquid deam,baco& cheese, h"m and mushrconrs.> Cook o\.er 1ow heat, siirringoccasionally uniil cheese is melted.S€ason to taste wirh salt.> Remove tuom heat and selve with

PASTITSIO12 servings

Thls Ctetk dish is ser..en h Mati, a Ge&rcst'urant in RaahLEll Pouer Pknt ounal WGeni Psinnkis, uho is of Filipino-Grcekparcnt"ge. Far the 1 kna af graund neat in thercdpe, Gtni $!s ha ga dmathn aluays useshatfakila aJ yound ktnbe4llakjto a.fsroundpotk and 1/1kilo af grolnd Lanb. Thecatnbination no lloubt makes this bakednaalloni c'-r..nte ti,:h and laLyditl.

For ihe fillng:t heaping tablespoon butter1 kilo ground meat1 onion, finely chopped2 cloves garlic2 teaspoons satt1/2 teaspoon glourd pepP€r,2 cup chopped pa$ley1-l2 cup white wine3-3 medium tomatoes, peeled and

diced (or use 1 cup cann€d

2 egg whites

For the white sauce:al2 cup butter3/4 cup flour4 cups whole milk, hot

Sart md peppelcround nutmeg (optional)

2 eEBs2 egg yolk62 cups grated Kefalatori cheese*,

divided

500 grams macaroni or any tube t}?e

8-10 cups water1 teaspoon s.lt

Make the Iiling > In a large pan heatthe buttei Saut6 the ground meat and

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any ercess oil. AEange on a platter.Cover to keep lvarm until s€Ivhg time.Sene wlth the dip.Make the dip: > In a smal bo{l mixtogether ma!'onnaise, pickle relish,onion, sugar, salt and pepper SeNe l'iihfishlillets. .

GREEK STYTE SCAMPI(Recipe of \Idjjo Parldl4-6 S€n,jngs

1 teaspoon olive oil1 tablespoon minced gailic2 400-glamcanswholetomatoes,

drained and coarcely chopped,resering 1/4 cup of liquid*

1/2 cup €hopp€d pa$let divided3/4 kilo large shrimp, p€eled and

1 teaspoonsalt or to tasle1 cup crumbled fela deese**1/4 teaspoon black peppel2 tablespoons fresh lemonjuices00 gramspasta, cooked a€cording

to package d ections

> Prcheat ol€n io 350'F. In a large pan,heai olir-e oil and saut6 garlic. Addtomaioet rcsened liquid and 1/4 cupof ih€ p; rsle} Reduce heat and simm€i

' Add shrimp and cook for anoiher 5minuies. Pour mixiure lnto a bakingdish. Season with salt. Spdnkle topwith crumbled feta cheese. Bake 10

> Rsnove fiom ov€n. Spri*le rcmainingparsley, pepper ;nd lemon jLdce on top.Se.rve ov€r cooked pasta.

" You may subsiitute 1/2 kilo rcd npetomato€s, blanched, peele4 seedad ddchopp€cl, and 1/2 cup iomato sauce.** You may subsiituie 1 cup kesollg puti

0BuuEGtAl{ SAtMot{ hlCREAM TABRAGOII SAUCE4-6 Senings

1 cup all-purpose cream'tl4 teaspoon dried tanagorr

1 lablespoon chopped parsl€y1/8 teaspoonwhit€pepper1 1/2 teaspoons salt. divided1 teaspoon melt€d butter1 kilo salmon belly, bones and

fins l€moved

> Prcheatoven io 40m. L]1a medium bo$4

combin€ c1€a4 taraagoa parslE; peppermd 1/ 2 teaspoon of th€ sa1t. Set aside.> Brush melted buitd on a glass bakingdish. Sprlnkle remajning 1 ieaspoon salion salmon and arange on ihe bakingdish. Pour cream mixture over salmon,spreading ii evenlr Bake foi 20 io 25minutes. R€mole from olen and sen€.\oler L rou n ant io use ih€ sauc€ asioFFing iLi. -J.e raLrion. bake the saFnonNithoutihe cr€am ior:D minut€s \\'hilet f a - . 1 " . , . r - L : l i n c m a l r r f a 1

tablespoon butter in a medium pan,blend in 4 teaspoons all-purpose flouJusing a sma rvire \^'hsk. Add the creamand &'hsk until smooth. Add tar1agor!parclet', pepper and sa1t. Cook ov€r lowheal stirring constantly llntjl thick, about3-5 minutes. Remove toom tue. Pour o!,er

GRITIEO PRAWIIS

24 large prawns112 .te calamansi jui.e1 tablespoon crushed garlic1/2 tablespoon oregano powder

Salt and peppel to taste'tl4 cup oil for brushing

> Prepare prawns by naklng a deeplengthv,'ise cut ftom top to bottom downthe cenier of the back but noi cliiing aIihe $-al' ihJough. Remo!€ veiis ihai runalong the back side of lhe praaars .> ln a bowl, combine calffrnrst juice,garlic, or€gano, salt and pepper.Marinaie praaau in mixture, iossing tocoat well, for about 15 minutes.> Brush grill€r h'ith oil. Set griller iomedium high setting. Grill the prarars,op€ned flat, urtil just cooked through,aboui 2 minuies on each side.> Sen'e at once with radish chuiney and

STICED TAilGUI!IGUEII{ BTACK BEAII SAUCE4 Sen'ings

s00 #ams tanguiflgue, sliced 111/2inch thi&)

1,/2 teaspoon salt!4 cup all-purpos€ floul'1/2 cup v€getabl€ oil112 t€aspoon €hopp€d gingel112 t€aspoon garlic, crushed1 tablespoon chopped fermented

1/2 t€aspoon sugar

2 teaspoons soy sauce1 cup fish stock ol watei2 teaspoom comstdch, dissolved

in 1 1/2 tablespoons water2 medium green onions,

chopped114 cup diced and blanchedred bell

> season fish lighdy wi$ salt and dr€dge

> In a pm heai oil io mediun. Fry fishaboui a minuies on each side or untilLhoroughly cooked and gold€n brorvn.Remove toom pan and setaside.> In same pan saut6 ginger garlic andblack beans. Stir in sugar, soy sauce, stockand dissolved comsiarch. Bring to a boilrl14n r,l. l orpon ^ninnc

> Spoon over fish and gamish wiL\ redbell peppei.

STEAMED TOBSTERS2 to 3 Servings

These crustaceans are Sloriaus i theirsimplicity. A llarorcd rinegff 0t lenonbuttet sauce would be enhancement enaugh.

2 tabl€spoons salt2-3 small lobsters

> In a large heaq' keitle polrl in i{aierand sali md arrmge a sieaming rack.Brjng water io a boi1.> With tongs, put lobst€r on steamingrack. Cover kettle and rciu:n to a boi1.> Let lobsier steam for 20 minutes.> Remove lobster from kettle andarrange on a large cutting board.To seiv€: > With a shary knife, splitlobster down the middle fiom head totai1. This a11oi{s diners to pick oui lheIobster flesh from the shells. .

BACATHAU FBIT0 A RESTIII|BA6-8 Selvings

Bacalhan(otbacdlao) E salted adfsh thatE a Lfliquel! Pattuyese i@mtian. As ealuas thi 1 6 th century, P or tupase fsh.emat htt ebeen salhng.nd uhile at set. Thise Lve thinsun4ti?d ifl skbs lo presefiie lhznld llle lnngvoyuge hon. This Portuguese sh usingbacaJaou\ts r€tryd nnIthe Portugur:€EF@dF esttli\ldd it Hotel Inter 1:ontituznt al Mitlilt

1-1 1-l2 cups all-purpose flour112 teaspoon b.king powder

112 cup water

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SHRIMP SATE W|TH DIP6 Serings (4 to 5 pieces per sering)

1 kilo (24-30) pieces)mediumshrimp, shelled and dev€ined

3 clov€E girlic, chopped1/4 cup olive oilla .1,p cdldnansi il,ice

Salt and pepper to raste

For he Dip:1 cup cottage cheese1 tabl$poon olive oi11 teaspoon hot pepper sauce1-2 tablespooru bottled lime jui€e1/2 cup chopped cashew nuts1 tabl€spoon chopped coriandel

Bamboo Skewerc

> Slit rhe sltrimp drough tI1e ba.k butnoi aI ihe way dowa butie ly siyle.Toss wiih garlic, olive oil a\d calanansijuice. Season with salt and pepper.> Marinate stuimp in mixture for t hour

Makedrcdip; > La a deep bowl cffnbinecheese, the 1 iablespoon olive oil, hotpepper sauc€, lime juice and cashew nuis.Mia in .oriande1 Sto€ in rcfrig€rator andkeep chiled lllriil ready to us€.> PlEheai the broiler. Thrcad ihe slyimplengthwise into skewers. Broil thethreaded shrimp until just cookedthrough, aboui 3 minutes. Do notovercook or the shrimp will becometough and rubbery Serve with thepr€pared dip. .

MISO MABII{ATEDtAPU.LAPU FItI.ET5-8 Se ings

For the fish:1 kilo lapu^utpl fill€ts, skinned

and deboned1 cup Chinese ric€ wine, divided1/4 cup Japanese mlso pa6t€

Ground black pepper1/3 cup com oil1/4 cup clopped spfrg onions1 ,or'r 6heet, cut into Etrips

> Rinse lrpr-lap, fillets in half of the

Chinese wine to remove fishy smell.> Combine rfllso paste and remaining ricewine and mixuntil smooth.> Rub ihe paste onto fish filets and dustwithpepper. Sei aside.> Heat com oil in fiying pan. Fry filetsuntil lightbroM. Do not overcook.> Place on sering plate and iop withspring onions md ron strips. Se e hot$'ittL mango salsa.

For the Mango Salsa:1 kilo ripe mn8oes, peele4

seed€d and diced1 kilo tomatoes, se€d€d and diced1 tablespoon chopped white

3 tablespoons chopped spring

3 tablespoons zrrrsrry, stem6

2 tabl$poons balsardc YinegarSalt and pepper to taste

> In a larg€ bor'l combine all salsaingredients except salt and peppel Chilfor a fs minuies in the refrig€iator forflavorc to blend.

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CAPOIIATA6 Seffings

vo11 cin nakt this Italian ugetable dishin adL,ance since it tastes better chiLLeA. Grentta seftie with rcast or Vied neats ar fsh. Itcan also be a pasta twing; just serce tpithplenty of gtated cheese.

3/4 cup olive oil2 cups sliced zucchini3/4 kilo eggptant, cub€d 1"2 medium green beu peppers,

seeded and cubedL/4 kilo Iresh button mushrooms,

sliced3 cloves garlic/ min€€d2 cups chopped onion1 cup sliced celery stalks1/4 €up chopped parsley1/4 cup chopped basil, or 2

tablespoons alded basil leaves2 cups cubed ripe tomatoee,

se€ded3 tablespoons Salt3 tablespoons suga1 or to taste

1/4 cup red wine vinega.2 tablespooru bla.k olives, stced2 tablespoonB green olives, sliced2 tabl€spoons drained capers

(optional)

> In a la€e saucepot heat oiive oil overhiBh heat. Add zucchini, eggplant, belpeppers, mushrooms, garlic, onion,ceIery a]ld parsley. Cook 10 minutes,stinin8 often wiihoui maBhing ihevegetables.> Blend inbasil, tomatoes, sali, sugarand vinegar. Donot st untilmixiureboils. Reduce heai, cover and simmer10 minutes or until vegetables aretender. Add ol ives and capers, i f

> Spoon cooked vegetables into a svingbowl. Cover and refrigerate until we[-dilled. Sen'e cold. .

PII{AI(BET IiUITH BAEI{ET6 Servings

'Ihis L,egetable stat' ij fupbnlafAbftrcubinqa ru\led countr! up narth ullitE, C,orEmar\Icente h edxs Uatrht strVs, peopb a1e 16ed taexotic Iaod wiL\ a s?on8 Srynish fat)ar.

1 kilo native eggplants (2 to 3inches each in length)

1/4 kilo bitter gou1d (nativearyloloya, snall, and rcuad)

1/4 kilo sliced tomatoes2 c1lps boiled patani

2 .\ps konpitis loptio al)1/3 cups spring onions (sliced)1/4 kito chicharcn bdgnet)

1/2 cup bagoorg (fish pa6te)1/4 c\p oil oI chicharcn

>Wash and slice all the vegetables.> Cook chicharon with a smal lamount of $ 'ater and pdtts unt i l

> Remove ftom heat and reseNe the

>Layer all ingredients in a clay pot

> Cover and cook on m€dium heatuniil vegeiables are tender but still

>Season to taste and selveimmediately. .

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cup flourkilos lamb stew cut, or lambshoulder, cut into 4-inch cubescup olive oilt€aspooff chopp€d garliccups dopped onionsteaspoon Italian seasoningt€aspoon dded basilbayl€aIpork broth cubesm€dium belt peppers, quarteredcups water OR beef stock

tabl€spoon Worcest€rshne

Salt to tast€

> Put flour inio a pie plate or shalowdish and dredgethe Lambpi€ces jnfloutcoating all sides.> Heat olive oll in a casserole and saui6lamb |rlhl goldenbrown. Remove from

> I1r sme paa saut6 gdlic ard onions uniiltender Retum lamb to cass€rcle and addItalian s€asonin& basil, bay leal and brodrcubes. lvlix $'e[ sr:iaping bottom of pmoften to loosen flour particles.> Add peppers and cook 1mjnute. Poulin ater OR stock and stt ihoroughly.Cover c.ss€rcle and bing liquid to a bon.Lower heai to simmer for 30 minutes,sijring often and ssaping pan boiiom.> Stir in mushroons, Worcestershiresauce and sali if desired. Continuesimmeiing 10 more minuies or until

0ss0 Bucco D'AG]{Etro(Braised Lamb Shanks)4 Senlngs

Btiising in uine Nul habs hlakes thenrcat falL off the banes tefldcr. Carpttcclorcstrwafltk chef othnat Ftit uith cheJArnel A1L1ez nade this recipe far a lanb

Jesfil,al of Mldt and Lbesto.k Austh:tLia.

4 lamb shanksSalt and pepper to ra6te

1/4 cup olive oil

t head of ga ic, choppeda/2 cup chopped onions1 cup diced canots

1 cup cooking red wine2 cups chick€n orveg€table sro&

Fresh rosemaryThymeParsl€yBay L€af

1 1/2 cups chopped roma tomatoes orfresh tomatoes

1 whole head of gdli., peeled dd

> Season the lamb shal*s with salt and

PEPP€1> Heat olive oil in a pan. Sear lambshanks in olive oii on medium heat untilgolden brol^'r.> Remove dr shar*s toom i]1e pan. Addgarlic, onions, carrcis md celery Saui6

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minutes or until ii begins to thicken,stjiring constanily to prevent scorching.> Remove saucepan from heat. In abowl, slowly stir in hau of the mixtureinto the e8gs.> Beat until smooth and rctulrl io the hotmixture in saucepan. Cook lmtil L\ick,

> Remove from heat and add vanilla.Cool slightly.To assemble the pie: > Preheat oven to400'F. Brush pre baked pie crust withraw egg white to pr€vent ft from turningsoggy. Po1l] ihe ,rco fiIing into the custSmoodrn the surface.> Add cooked aeam custard filling overbr.o layer and smooihen d1e top.> To male lattice top, with a rolling pi&rol oui remaining pie dough inio an 11-inch circle 1/4" thick. Cut it into stripsaboui 1/2-inch wide. Aflange stdpsaltemately onto ihe pie suface to mal<ea lati:ice design.>?in h edges decoratively around thepie rim. If desired, glaze iop with megg whiie dituied in a tablespoon ofwater Bake 20 minutes or until crusttums light brown. .

POACHEO GUAVA WITHSTBAWBERRY SAUCE1 Seruing

Ch4 L&nr Cibrinad subnitkd this rcciryashis entry ta t\e2(fn Phn! Naaldk Cl.ti$iirCoovest, nn nnn al cooking canpetitianspansared bV The Daily Manila ShilnbunCulturdCdtd. 'Ihe dishis relturk'bteftt thewaV it iansfatns the lauly gua,a into ash.Lnning dessett ilat Lnl6 \nn fr$Es nsftEltae

1 medium guava

1 1./2 tablespoons white sugd1-l2 cup ftesh strawbenies

> Peel i]le B1ava. Slice intohaffand rcmovethe seeds. Sei aside. Combine &e gin andsugarina sauc€pan ddbringto aboil. Addihe guava and poach ii until tender.Car€fi y remove guava.> Poui strawbenies into a blender andblend rmiil they lique4r Add to dt gin-swar mixtute. Heat lmtil sauce is of sltuPmnsistency. Remove toom heat> Arrange guava oi side up on a seringplate. Pour strawberry sl,rup inside Euavaand on side ofplate..

I{UT Al{D CHOCOLATE CUPSMakes 60 pieces

Bakt this yumnV ti"4t our the weeLadEn t !ou'11haae a ueek's mtth ofbao alcf,xr schoats acks for the Ms.

2 cups blltter softene4 divided1 240-gram pack deam cheese,

cups flourcups right bmwn sugarteaspoon vani a extractDash of saneggs, slightly beatenops chocolate chipgcups .oa$ely chopped nuts(cashew, pecan or walnut)

> In a Jarge bowl, cream 1 cup of thebutter and rhe cheese until light ddtluq/ Add flour and mix witl hmdsmtil we[ blended but don t over mix.Ch dough for about I hour.> In a deep parr over medium h€at, meltremaining 1 cup butter. Stir in bmwnsugaa vmila and salt. Remove fromheat and stii in eggs, one at a time,stining well after each addition. Set

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banarus. Armge browned cmolis in dovenprcof dish. Bake in ihe oven for 5minuier tumjng the carclies constani\rMake the sauce >kL a saucepanmix sugathoney and $'ater Cook over lowheat urtilmjxbrc {:aramelzes. Add $conut miu!whipping,r€am, cdlrmrrri ju1c'' ard Wdanleaves. Simmei s1ow1y until sauce ttickensslighq,. Remove paldra 1€av€s. Set sauceaside mtil rcady to use.Presentation: > Pour 1 / 4 of the sauce onthe center of a plat€ then drizzle $'ithsonr clEam. Cut a banana canoly intothree, then tie the pieces wlth pandanstrings. Araange on center of ih€ sauce..

DOBOS TOBTE8 to 10 Servings

Inxented by A strian patissier JoselDabos, this cdk coflsisls oflJery thift spangecdke laters sprcaA uith chocolate creanJrosting. Mak! surc to chill the ukebetueenserL, ings to maintain i ts texturc andJteshnus. Herc Danthy Feftnn shares herrccipe hr th classic dessert.

1 clrp butter

1 teaspoon vanila eatract1 cup sugar4 whole eggs1l-l2 cups sift€d all-puryose flour

For ihe chocolaie buitercream:200 glams bittersweet baking

1 cup butte.1 tablespoon coffee lique.rr3 egg yolks2 tablespoons sifted porvdered

sugal

For the gamishing:. Toffee Crunch (see lecipe on

pag€s 62-63)

Make the cake: > Pfeheat oven to 350'F.Line ihe boiioms of seven 9-inch roudcake pans,1 1/4 inches higb widlbakingpaper. Gease and noul $e sides of thepan. Sei aside.> La a borvl, wiih d electric miler c]Eambuiier and vdilla extract Ldtif Lighi andfluffy. Add sugar md beai until ivel1

> Add eggs one at a time, beating well

afier each addition. Sth in flour and beat

> Div ide cake bai ier anong theprepared baking pans. Spread ase\-enl)' as possible using a small metaloffsei spaiula. Laycn wil be vert' thjn.Bake for 7 to 9 minutes or until ihclayers are iightly brown around iheedges.> Immediately r€move the cak€ layersfrom ihe pans and allow to cool on

Note I{ thelE is not enough oven spaceio acconmodate aI the baldng pans atone time, rcmaining calG layers can waitat room emPerarure.Mak€ the chocolate buttercream:> Meltihe chocolaie ovef lo&' heat in a thicksaucepan. Set aside to cool. Using anelectric mixer, cream butier wiih ihecoffee liqueur untjl light and fluffy. Addegg yolks and beat until blended. Pourin the powdered sugar and meltedchocolate and beat ihoroughly.To assembler > Plae a cake layer on asell ing plate. Sprcad a thin amouni ofchocolat€ butt€rneam. lbp with anodrcrcate la,ver. Repeatiayering Plocedffe wittl

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electric mixer, aem butter until soft andt'luf+ cradualy add milk and sugaraltemately while continuing to b€at themi\turc. Add the colodng and beai againuntil miyture is smooih md even in color.> Utroll cake and with a spatula sprcadll,e frosting on surface oi cal€. Ro[ againand sp1€ad rcmaining Aosiing on top ofcake, covering the sides as we]l Use cal<ecomb to mal€ deslgns or a piping bagwith a stal tip to mak€ roseites andscols over the fiosting. .

ATM(II{O TECHE FLAI{12 sefl/ings

Ifyou re t ed ol the s al toste o|tecl,eflal,, W this ftrreshitlg wriation.

1/4 cup water1 cup white sugds whole eggs1 cup evaporated milk1 cup condensed milk1 t€aEpoon almond exkact

> In a smal saucepar! combine warerand sugar. Heat over low heat untilsugar is completely melied. Pour

immediatelyinto two llrrclirs orina loaJpan, swirling pans to cover bottomscompletely wi$ ihe slaup. Sei aside.> ln a bowl, combire eggs, evaporatedmilk and condensed milk. Stir in

> Sirain mixture inio preparcd llarcrasor loaf pan. Steam 40 minutes to one

THREE-1{UTS TART8 S€rvings

This latt lasles sonelnhat lik the peanutcakzs sold in Chinese goceties. The recipeuas slwed by Philiqe lL.yet, n French ch4wha soneharr found his way ta thePhiLippines aJtet tualreli g thtough sexJujcountries on his !rusfu bicycle. Philirye uasinterriewed by FOOD contibutot CynthiaAlberto Diuz in *tgadd, wherc he runs arestawant cltlLed Alfeda's.

For ih€ short oast dough:1 240-gram pack cream cheeseV2 cup butter, softened2 cups floul

For the pie fiIin8:

1-l2 cup peanut butter1-l2 cup m€tted butter1/2 cup bro$ar sugar

2 tabl€spoons sush€d mixed nutsGrmonds, cashe r andwarnub)

Make the ciusl > In a bowl, using awooden spoon or electric mixe! creamcheese and butier until soft and smoo$.> Add flouI gradually and mix untilmixiir]e tunrs into dough.> RoI dough thir y then mold into acrusr on a 9' romdbakingpd. Set aside.Make the fillingr > Preheat oven to375"F. Mix the peanut butter, meltedbuttel, sugar and eggs into a batter> Pour baiter in the crust-lined pan.Spdnlde nuis on top.> Bat€ in preheat€d oven for 30 to 40

> 1J1ow to cool b€fore ia]-jng the tart out

IiI A SiIAP GOOEY MUD PIE12 Servings

2 lso-glam packs or about 212

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HOIEY BAIIAIIA FRITTERS

1r: cups pancake mix11 cup honey1 rablespoon sugar2 cup6 vegetabte or com oit6 bananas (lakrtar), sliced

horizonlally inlo 1/2 inch pieces6 scoops vmilla ice cream

> Mate panci:ke n1ix follo\a'ing packagednections. St in honey and sugar.> Heai oil in a 1vok. lvfix balmas widlpmcake batter md fr_,r in hot oil utilgolden brcwn, working inbaiches andshaining oil once in a while.> Remov€ banana 6'itt€rs fiom oil anddnfi on paper towels. Sene wiih ic€

BRAIIOY BAISII{ BREAOPUDOIl{GMakes 24 one-indr slic.s

FAOD mdndging editat Cherie Mijaresrccrll' herfathet wtking thn puddi gewryChrishntrs eue.TIE risins soti,trd in brandvat tum nake this lnltlalt, taste like a nakt

For the caram€l syrupl2 rups sugar1/2 hot cup watel

ForPudding:2 cups laisins1,/2-1 cup brmdy OR rlm2 loaves day-old bread6 cups evaporated milk1 cup sugar10 eggs,lightly beaten2 830-granls caru fruit cocktajl,

1 medium can pineapple tidbits,

3 teaspoons vanilla1 teaspoon lemon extract

Whipped creamRed and $een chenies

Prepare the caram€l syrup: > In a hea\'y

sauceparr heat sugar until melted. Turndown heat io keep sugar ftom buming.wlen sugar tums lighi brom, addwater slolvly while mixing uniil sugarcrystals are dissolved. Pour syrup oniobottom of bating pans of desired shapesand s;es. Let syrup cool and hardcn.> Preheat over to 350'F.Make the pudding: > In a bowl soakthe raisins in the brandy (or ronif notavailable).> Shrcd or slice bread into eb6 io make15 cups. Putin a la€e mixing boa'l Addremaining in$edienis. Mix thoroughlyAdd handv soaked raisins md stn we[.> PouI into prepared p;m util duee-fourths tufl. Cover pans snih allminrmfoi1. Bak€ % to 30 minuies or until rop isgolden brc'ln and kniJe inserted in the

> Remo\€ from oven. To sene, loosenpudding ftom sides of pan and inverionto a sefl/ing platter. (The puddingdoes noi need y sauc€ because ihecaramel syrup glazes the pudding).Serve warm or cold. Gamish withwhipped cream and rcd and Ereen

FI.AI{ DE OUESO WITH GTMEOTBOPICAT FRUITS2 Servings

FOOD ':alhihutor lundy CtE:o dtrelorydthisrccipeJoriUale trlc issue, laking it jltstgaad ennugh far a nnutntic dinner fot fiLn.

3 whole eggs2 egg yolks13/4 cups condensed milk13/4 cups whole milk2 teaspooru vanilla extract5 ounces cream cheese1 cup sugai

2 tablespoons butter112 cup sugar1 mango, cubed4 setoata bananas, sliced into

2 slices pineapples, cut into bite-

1 kiwi, peeled and cut into cubes

> In a blender combine $'lDle eg8s, yolks,cond€n-s€d milk, $'hole milk, \-anila and@an che€se. Blend {or 10 to 15 miftltes.> In a saucepar! meli ihe 1 cup sugaruntjl golden brown without stiring.Slowly add water to make slap.> Divide slrup into individual fle dishes.Pour egg yolk mi\ture and steam over

medium heat miil fld sets.> In a skillet, hear together buiier a]dthe 1 / 2 cup sugar. Saut6 iru irs briefly in

> Unmold flm ad top $4th glazed turits..

1{tLUBl6 Esetrings

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a ctlp nalagkit icePan.la leaves

5 cups water for boiling1 cup roasted morsgo beans1 cup pure coconut milk1 cup white sugar

> Boil ndlagkit al1d pdndr, leaves inwater until soft md flaky Add roasted,ldrggo and boil until nr,sgo softens.> Pour in coconut milk md sugd, sil]rmrlor5 minutes. Renove prrdfl lea\€sbeforc

MOCHA CHEESE PIE8 Selvings

To {ind crnctun ea,eilv, tut the"L i asenled plasticbng. Mak swe the bag k sealetlanri Ritless. Crush u1e ctacktts usrlg a rc1\it1.pin. Keep rclli S a.,s the plasti( bn!, untild ackers arc linelv grcuwt.

11/2 cups ground graham .ra&ers1/3 cup melted butter

Fo dre filLnrg:1 22s-gram pa.k a€am cheese1 225-gram pack al-purpose

'1J2 cup sugar2 tablespoons instmt coffe€,

disBolved in 1/4 cup hot water2 envelopes unflavored gelatin,

dissolved in l-l2 cup water1/4 cup chocolate Bj.rup

Mak€ the crust:> In a bow1, combine crackers and

butter. Blend r'€11 until crumbs ar€coated with butier> Prcs, over bottom and sides of a 9-inchpie plaie. dil $'hne l)I€parhg dle Iiling.M.le the 6tling:> Wiih anelectric mixer, cream togedrcrthe cheese and aI purpose cream untilsoft and flutry. Gradually add the sugar.> ?our ii€ dissolved coff€e and gelatino\-er mixiure. Coniinue mixing uniilwell blended.> Pour ihe cheese-cream mixtue into the

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Ft0REl{Tr1{ESMales 1416 cookies

using a wooden spoon. Add al,.nonds.Stir in flour.> Line cookie sheets wiih nonstickbaking paper Using a iablespoorr dropmounds of cookie mixture 3 inchesapart onto cookie sheei. Wiih ihe backof a spoorr spread the mixture io make3-inch circles. Bake in preheated oven{or 10 minutes or unt i l edges are

> l€i stand for 1 minute to tum up thecookies. Using a pancake turner car€fulybaistur io a cooling rack md cool..

SEVEI{.I.AYER TOFFEE CRUI{CHCAKE IIUITH STRAWBERRIESAiID CREAM10 to 12 Serings

Daftthy Fetretia nade this rccipe fatEaod's snenth annivercary iss e.Thekyarsof this cake arc very soft and |iel|ietV, uithreal meltin the mouth Sndfles! Serie inthin slices because tach slice is sa rich.

For ihe l€mon chiffon cake:2?4 cups sifted cake flour11-l2 cups white sugar divided1 tablespoon siJt€d baking powdel

1 t€aspoon pule lemon eitract1 teaspoon fine salt'u2 cup con o

5 egg yolks8 egg whites1/2 teaspoon cr€am of tartai

For the toffee crunchl11./2 cups white sugar1/4 cup light com slnp

1 tabl€spoon well sifted bakinS

For the whipped crem:1 225-gram bar cream cheese2 tablespoons orange liqueu2 cup6 al-purpose cee2/3 cup sifted powdeled sugar

For the gamishing:1 kilo {resh strawberries

Make the lemon chitror caks > PrEheatoven to 350Tr. Line the boriom of ser€i 9"rclmdcakepansilurarel 1/4incheshEhwiL\ baking paper. Sei aside.

cup buttercup flesh milkcup white sugar

cup red candied ch€nies, fin€lychoppedcup green candied cheries,finely choppedcup slivered almondscup all-purpose flour

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1 flattening eich ball nlto disks. \{rapnr plasfic wrap ancl chill for 30 ninutcs

> Using a flolmd tuling pn1 ro doughonto liolu€d surlace to 1 ,/+inch ihi&ness.Lifi dough once in a \!'lile .nd rutate tokecp ii 6om sticknB on the sl]rfice. Dustsurface md rcIhg pn1$ ith flotr.rs neededor when dough stdts to stick.> Dip cookie cltters in flour and use tocui cookie shapes R€roll scmps of.loughurtilall doughisusedup. fo ke€p fronls t retching the cui oui dough, use apancake turnerto llii ih. dough n1b anungreased cookie sh€ei.> Dccorate sl-Lap€s l\1th cand) sprnrHcsand usc cmd\-coate.l cho.ohte for theeyee nose .ud moudr of the gingelbrcad.Bake in Frchcatcd o\€n 10 to 12 ninut€sUsing a panake tumcr, cdefullv haisfercookies to n flat su facc and cool

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Make the sof t royal ic ing: > PlaccpoNderell sugar in a mixjng bo$n. Add€gg \\'ltt€s and beai at m€diun spe€d

> Tlni icing rLsirg desired colors. Placcfrostnlg i| af i.ing bag with desir€ddccoraiing tip l]t1d d€cor ai. baked cookes.> Lci hlstjng .hy ior se!.€ral holts beforc

Note: If(ru do not l-Lare cooke cuiicrs. otout a patiern fron a cardlroard. J'l.ce orcrrcned cookie dough . nd ot dmugh usins

CIIEWY CHOCOLATE CIIIPc00KrEsVlakes 30 36 cookies

21/4 cups all-purpose flour, sifted112 c.rp skim milkpowder, siftedalz teaspoon baking soda111 teaspoon salt1 cup buttel, softened1/2 cup brown sugar1/3 cup white sugar2 tablespoons light conl syrup1 e8g1 1,/2 cups seni-sweet chocolate chips

> Preheat or€n to 300'f. In a medi!'nlboiL combine flout skjm milk, bakingsoda an.l salt Whisk wcli $ih a wir€i!'hisk Sct aside.> ]'lacebuticr, sugars ar-L.L com syrup ina mix gbol\t. \1lx on bw speed untilcombincd" scrapnB dor\.n sidcs ofborl.Add eEE and mix on meclitlm spccduntil wcll hcorporated.) Add f lour n ture and chocola icchips into blrtter mirture. Nl on loi{speed uniil just combined. Covcr r!ithplastic s'rap and chill for 30 minutes

> Lnle a cookie shcci with nonstickbaking paper. Using a tcaspoon or .1smal l icr crean scoop€r, scoop outnounds of cookic dough and pl;rce 2Dches .tpart on cookie shc.t. Flatten tl-Lemounds rLithrlo red fingers.t Bal<c for 18 to 20 mhutes. Cookicsshould *ill bc soft to the rouch. liemol€f m the oven and lcisiandior 1ntnutekr finn up the cookies. Transier cookies1o a cooling rack.rnd cool.\/a riahons: Nutqv Chocolate Chip:r\dd1 1/2 cups chopped wahuts, c.shei! oral onds nrnbutter nixture.

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> Add egg yolks and flour to cooleclnixiurc. Siir rrith a wire lyhisk until

> f l i , - - q s , . l r l r P \ l n : q ' a ; ! p - f r P p

mixnrgbowl. BcatNith clcciric nixer onmediun h igh speed unt i l foamy.Craduall add suEar Incrcasc speed tohjgh and continu€ beating until stiffbut

> \\ith a 1\,iic whisk" genily iold n1.hocolate egg rn ix turc in to s-h i lcsPou r inio sp ringiorm pan, lapping pang€ntl! on the table to femove an,v air

> Bake for 20-22 mnlutes. Remove fromoven and cool on wirc rack Cakc willsh i .k as i tcools. l rut the cakeback ink)

Make the mousse; > In a smal lsaucep.n, over low heat, heat th€ 1/2cuF a l l -purpose cream thars NOTchilled. Add chocolaic cliPs and siir

> Stir a little of th. choLlnaic mixturc intoegg yolks to prevent ihe yolks fromcurdling. Irour temp€red yolks back to

> In a bowl, combinc gclafin ald coldNater A.1.1 to chocolate-jrolk nixtureand heai io dissolve g€ldtin. R.novctoom heat . nd transfer to a ]1tdium bol\tto cool rullil just r,a rm.> l lace egg whi tes in a greasei rccnixhg bowl B€ai i{ith elechic mixer atmcdium high sFe€d unt i l foant .Gradual lv add sugar and cont inu€b€athg lrntil stifi bui not dryr Gently foldin chocolate 'yo lk mixture uni i luniformlv blcnded. Set asicle.> Placc thc 1 cup clilled cream in an€dium bowl. With a wne whsk, mixcrenm Lrntil smooth but do t1ot \{'hip.Add a liitle egg whlte mixtu r€ io lighten

> Add the rcsi of ihe egg i{hite mixturcal]d fold lntil lnifon yblcnded. Pourmixturc o\€r cake, iapping paD or1 tl1€table to renore ai| pockets.> Snooihen top with a k jle or angledmeia l spaiu la. Chi11 ovemight in

To put topping: (iiusirlg) >After thecnk€ has rh i l led o\ ' . rn ight , run a wetm € t a 1 s p a t u l a a r o u n d s j d e s o f

mo!sse. ltel€asc sides of spdngformpan> Ushg a fine sifier, sift 1 tablespooncocoa over cake. Sj f i aboui 1/2 io 1tablespoon of &e por,dercd sugar o1.ercake blrt not entirclv covcring the cocoa

> Whip chiled crcam with remainingpowdercdsugar and pipe cream aroundihe cdges of inousse cake. Trafsfer caketo a plalter bcfore serljng..

MAI{CO BR(iTEE

2 cups fruit cocktail, dlainedI small ripe man8oes,peeledand

diced2 cups fruit yoghuit1 teaspoonpa{datressen(e2 tablespoonsconfectioners'

sugar1 cup blown sugar1 cup drained fruit cocktail for

> I'reheat the broiicr In a Dlediun boe l,mix tog€ther fru it cockiail and mm8oes.

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make sure there's no air beiween ihedough and drc pan io preveni blisteis.> With kitchen scissorc tlim any excessdough hanging ftorn sides of pan buileave 1 1 / 2-inches o{ overhang. Chi[ theshaped clust about 15 minures in freezer> Meanwhn€, rofl out second dough ballfor the iop crust, following similardirections. Set aside.Make the filling and assemble pie:> Place sliced apples in a large bowl.Combine sugar comstarch and cirmamon.Toss apples in mixtu€ lmtil well coated.Let siand to alow flavorc to blend.> Preheat oven 425'F. Sprinkle thebotiom crusi lightly with four to keep itfrom getting soggy. Spoon preparedfilling inio cl11si. Dot with butter anddizzle syrup over filling.> Fold second cm* inro half. Place overpie filling and unlold, co\-edng filling

> Fold edges of iop cmst under lowercrust, pressing cnsis ioge*rcr io sealtightly. Flute or decoraie edges asdesired. Cut sliis on cenier of iop cmsttoa ow steam to escape when bakin8.> Brush top of pie wiih nilk or crean.

Sprinlde sugar on iop. Cover edges of piewiih stdps of foil to preveni excessive

> Bake jn preheated oven 10 minuies.Reduce heat to 350"F and bake 35 to 40minuies of until golden brosn. .

I.ASAiIG PII{OY FRUIT SALAD15 Servings

1 454-gram can fruit co&tail1 565-gram can lyche€s in syrup1 s+gram can peaches in qaup1 mediumbottle nata de coco1 red apple, unpeeled and cubed2 tablespoons lemon juice1 22s-glam pack crcam cheese,

1 383-gam can thick ceam1/2 cup tull cream condensed mi]k

> In separate colanders, drain the fruiicocktaif lycheer peaches andntrtn de co&.> Toss apple cubes s'id11enon juice tokeep from bro\^.nin8.> In a large mixing bowl combine ihecrearn cheese, thick cream andcondensed milk. Toss with ihe lruits

and mi l we1l . Keep chi l led uni i l

> SeNe as is of with pdfldan (lepes,

meringue oi phylo pashy cups..

Pandan Cr€pesFOOD calumnist Dorothy Ferrcria

suggests serL,ing fuit satad in dilfercntuays u,raryedinpedan-fuurcd crcpes,ofl netingue cups ar in ph!|lo pas*V cups.

1 cup sifted all-purpose flour2 whole €ggs (1/2 op)1/2 cup fresh milk114 $ppa dl'nwalef1/4 teaspoon fine salt1/4 cup melted buttel

Drops of green liquid food

For the top:Chocolate syrup

> Pour all cr6pe ingredients jnto amixing boa'l. Mix well r'ith a wirewhisk mtil smooth and lump iree.> Heat a 6- or 8- inch diameternonstick pan over 1ow heat. Lift the

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Banana leaves, cut i oA'wide

cl1p refined sllgar

> Wili bdlm leaves by passing themover a hot flame for 1 to 2 minutes.> In a bowl combine cassava, coconutand sugar. Mix well uniil texture is

> A rrange two layers of bmana leaveson a t ray and spoon some of ihecassava-coconut mixture on the leaves.Rolt leaves to enclose cassava fillingand tie securely wiih siring. Repeatwith remaining cassava arld banana

> Arrang€ on a steamer and steam thecassava stflrn uniil done, about 30

DEEP OISH BROIIII{IES20-24 Servings

Btche de Natl uas shnred by DorothyFerretia in the Nooenbet 2002 issue afFAOD.

For L\e .hocolate chiffon cake:1 ctlp t 1i11 sztablespoons sifted

!1. 'rr

1 c u p b u t t e r , - P1 tablespoon cofiee liqueur2 tablespoons sifted Dutch _-. \n'

processed cocoa powder *rl

1V2 cups Femium powdered sugd /\314 cup Iresh nilk

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cup .aster suga. tor egg yolksteaspoon sifted baking soda

eggs, sepdated

ieaspoons .off€e powder€up sifted Dutch pro.essed

teaspoon cream oI tntarcup caster $gar fo. egg whites

For ihe 61ling:1 teaspoon urflavored gelatin2 tablespoons water1 cup al?urpose creaEr1/4 cup premium powdered sugd

Bottled chocolate syrup

For the chocolaie butteicrcm:.up butter o! margdine

t€aspoon vaniltacup flour

teaspoon baking sodacup chocolate 6yrupcup chocolate .hips

> Preheai oven io 350'F Line a 13" x 9"pan lined with pariment paper or foil.ln bowl o{ €leclric mixer, ci:am butterand sugar uniil fluffy. Add eggs mdvanilla.> ]n a separate bowl, combine floutcocoa and baking soda and add tooeamed mi\ture altemately with thechocolate syrup. Stn in chocolate chips.> Spread the batier in prcpared pan.Bake for -30 minutes or uniil a caketesier or iooihpick inseried in centercomes oui with a few moist crumbs.> Cool ihe bmwdes il,l the pan, then cut

BiiCHE DE I{OEI8 io 10 Servings

Alsa knaun is a Christmas Yuk Lo& theBAche de NoA is a ,adirianal cake prepaftdi, unous couflfties aroufld the uorld. lEhistal dates back to Pansidn bakers in the1840s uho dreu inspifl:ttion Jrom the renllogs but ing in the hearth. This recipe hl

Bake the cake > Pre]rcat oven to 350'F.Line dr bottom and sides o{ a jenyolpan measuring 10" by 1s" widr balingpaper. Set aside.> In a lalge mixing bowl combine caleflou, ihe 1/3 cup castd sugal, bakingsoda com oil, egg yolks, vanilla, watetsal! coff€e md cocoa. Beai with a wirewhisk until smooth. Sei aside.> h anothermixing bowl using anelechicmixe! beat ilE egg whiies and the o€amof tand iogeiher tmtil bubbles aie fine.Gradualy add ihe rcmaining l/2 cupGster sugar while conrinuing to beat atmedium speed. After adding all of thesugar inaease dr speed of ilte mixer andcontinue to beat rhe eg8 whiies mtil siiff

> CaretuUy fold the beaten egg whitesinto Orc egg yolk mixture. Transfer thecale batter to Plepaled baldng pan. Balefor 20 minutes in pieheat€d oven or udla cake tester inserted in ihe center of ihecake comes out clean.> Invert the cal€ on a sheet of bakingpaper. RoI the cat€ whne wam together

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i'ith the paper siarting from the long€nd. Set aside.Pr€pa1e the filling: > Disperse thegelatin jn lvater and 1et stand io auowthe gelatin grmul€s to swe11. Place overlow heat to dissolve the gelaiin. Do noiallo$' the mi\ture to boil.> Wiih an eleciric mixer, beat the a1lpurpose cream and powdered sugartogether miil soft peals form. Cradualypour the gelatjn mixture in ihin srreamswlile continuing to beai the crcam aimedium speed. Continu€ to beat lmhlsiifi peak siage.> Uffoll the cake md iljm the edges iInecessary Spread the cem 611ing overthe surface. Drizzle with an adequaieamouni of chocolate symp. Roll tightl),and rap in a shei foil. Frceze for at least30 ninutes.Piepare the buttercreamr > With.anel€ctdc mix€rbeat togeiher dre butterand liqueur at medlum speed until

continuing to beat ihe mixture atmedium speed. Beai urtil o{ splEading

To ass€mbte: > Transfer ih€ rclled cak€to a ser\nng platter. Us€ the preparedbuttefcream to frost ih€ surface of the

> If desired gamish with chocolateshavings, meringue mushrooms andfinely chopped & alnuts. .

I'IO-BAI(E (lRATIGE-CHERRYCHEESECAXE12 Serings

113 cups finely crushed #ahamcra&er tumbs

3 tablespoons bulter melted

For the filing:1/4 cup cold water2 envelopes unflavored gelatin2 225'gram packs cream che€s€, at

room temPernure3/4 cup granulated sugar1 cup all-purpose orwhipping

3/4 .up fteshly squeezed orangejuice

1 t€aspoon grated orange peel

Topping and garnishes:4 medium4iz€ oranges, rind

and white pith lemovedthinly sliced into roundsMaraschino cherries, quarteredFresh mint leaves

Make the cruBt: >Lightly gr€ase theboitom and sides of a g- inch

springform pan.> Mi{ cracker ffumbs and butter untilblended. Press over bottom and aboui3/4inch up th€ sides ofpan. Covq wiihplasric wrap and place jn fr€ezer l\'hnemaking ile 6llnrg.Mak€ the f i l l ing: > ln a smal lsauc€pan, pour waier and spriiklegelatin on it. Let stand until spongy,aboui 1 minute. Sttu over lo ' heai 2 io3 minuies, until completely dissoh'ed.Remove from h€at.> In a large bowl wiih an e1€ctric mi\e!beat o€am cheese and sugduntil l8ht andfluJ4r. Stir in aI purpose oi whipping

fluffy.

> Add the milk

powder and theBeai ai low speed

graduall,v, while

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3 cups si{ted c.ke nour2 teaspoons sifted baking powder1/2 teaspoon salt

crated rind of lemon3 tabrespoons poppy seeds

1 tablespoon orange liqueui2 cups caster sugar, divided4 €gg yo]lc1 crp ftesh milk4 egg whiies1/4 teaspoon cream ol t.rtar712 op .astei sugar

for the lemonglze:

Juice of 2lemons (apprcx. L/3 cup)1 tablespoonorangeliqueul3/1 cup caster suSar

Bake the cake > Preheat oven to 350,T.Grease a 12 clrp capacity bundt pan or 4medium loaf paN measlr]mg 7'btr 4"Fith lard. Dusi ihe glEased areas $'ithflour and tap off exiess. r using the loaJpan Ine ihe bottoms of the pans wiihbaking paper. Grease md floff the sidesof Lrre ptrns. Set aside.> In m€diun mixing bo&l combinesjft€d cake nour baking powder, sa1t,lemonrind and poppvseeds. Setaside.> In a large mixing bowl, using anelec i r ic mixer , cream but ter andliqueur together until light and fluffl.Gradually add I 1/2 cups of the sugarwhile beaih8 the butter ai mediumsp€ed.Increase the speed ofth€ mi{erand continue to beai for 5 minuies oruntilthe mlxturcbecomes very pale.> Add dt egg )'olks to dt butter mixtue.Beat ai medium speed untjl blended.Alienar€ly adddr drying€die sddihemilk io the butber miture, b€ating a€after each addition. Siari and end with thedry ing€dients. Sei aside.> Ii mother nixing bosn, pour n1 ileegg whites and tle cream of taiar Beatat medlum speed mtil turthy. craduallyadd remaining 1/2 cup casier sugatwhile continujng to b€ai ai mediumspeed. Incease the speed of the mixermd continue to beai uniil egg whites areshff and stll1 gloss)'.> Caretul1y fold the b€aien egg whitesinto the buiier mixture. Trdsfer to thepr€parcd baking pan. I{ using the buldrpan, bake for about t hour and 10minutes. If using loaf pans, bake {orabout 35 ninuies. Insert a cake tester inth€ center of ihe cak€ to chcck doneness.It shotrld come out clean.> Umold th€ cal(e immediatelv to a

caie rack dd prcparc ihe lemon gldze.Mak€ the glze:> Combine lemon jLlic€, liqueur andsugar in smal l mix ing bowl . U thea m o u n t o f l e m o n j u i c e i s n o tsui t ic ient , compensaie by addingfreshly squeezed cilan si ot dayapju ice. Mix n 'e l l wi th a spoon andimmediate ly brush thc n i \ ture a1l

> When apptr'rg ihc glze the cale mutstill be hot so that ihe glaze $ill bcabsorbed complctelv AUo$, the cale ios iand for 1 2 hours be{ore s l ic ing.Ovemight chi ing ho*'ever, is highlyrecomrended. Besi sercd.old..

FIESTA FRUIT R(IIT8 Servngs

1 firm ripe mango, peeled and cut

2 slices fresh pineapples, peeledand cut into cubes

1 large apple, peeled and cut into

Y4 cup raisins3 kiwi fruit, pe€led and cut into

1/2 cup pea.hes, cut into cubes1/2 kilo seedless $apes1./2 kilo shawberries, sli.ed2 tabl€spoons orange liqu€ur8 large spnng roll wrappers1 egg white, beaten

Vegetable for deep frying8 scoops vanila i.e .rem

> Lr a borvl combine mango, pincapple,apple, raisins, kiwi peaches, grapes andstrawberdes. Spriilde a'id1 liqueur and1ei stmd for 15 minut€s. Dmin.> Put about 2 tablespoo.Juls of mi\edfruits in sprjng rcl] a'rapper Brush edgeso{ l\'lappcis r.ith egg whte. Roll as inordinary spdng rolls.> ln a pan heat !,egeiable oil. Fry rollsuniil wrappers tun bro('n. Drain on

> Anangc on indir.idual plaies wjih Iscoop of vanila ice cream cach. .

CHERRY tAiIE CAKEE Sen ings

Tht se afcl.Enl.t syfilp dnd albndv gi:,stlE cak! a narc pnno\ncd .hn! fmw thitbtends pctJcct4t 1u t E chrc)Lite cak tav.$.Tinn DiE daeloped ths rccipc kr FaOD'sMother's Data LsLe aJ A4av 20U.

processed cocoa : ,2/3 cup sug{, dinided4 eggB/ separatedl/4 cup.anola oil14 op plus 3 tablespoons cherry

sFup" (s€e abov€)1/2 teaspoon cr€am of tartar

For ihe chocolaie glazei1J2 cup all-puryose cr€am1 cup semi-sweet chocolate chips2 tablespoons cherry brmdy OR

resered cherry syrup

For the crcam filLin8 / icing2 cups all-purpose deam, chilled

solid112 cup powdeled suga

> Prcheat ovell to 325"F. Lin-. the boftom sof fir'o 9" r 2" round or 9" x 5" loafbaknB pm rlith nonstick bakjng papeiSet aside aboui I2 pieces o{ cheries withsiems. Halve the remaining cherdes,rcmoving tl1e sierns. Set asid€.> In a mediun boi\.], using a lvin whiskm;\ flour, baking soda, salt, cocoa, and1 / 3 op of the sugdr. Make a well jn thecenter and add egg yolks, o i l andresen-ed cheq' slaup. Mix until smooft.5€t asid€.> Place egg lvhites and cream of tartarin a grease-tuee mixjng bowl. Beat eggwhites at medium high speed untilfoamy. Craduallv add femaining 1/3cup sugar. Continue beatlng ai highspeed mtil stif pedl<s fom1.> Scoop about 1 cup of whiies and mirinto egg yotk mixtu re to lighten ii. Pourmixture inio whiies and gentlv blendushg a $'ne s'hisk.> Di!'idc mixtlre into prepared pansand tap the pals genily io remove anyair bubbles. Bake in pr€heated oven for20-25 minuies. Remove {rcm or.en andinvelt on cake racks. Cool.Make the chocolate glu e: > Heat demover low h€at. Add chocolate dnps. \\itha small sire a.hisk, sth gcnily until.hocolate is mel i€d and mixture issrnooth. Remove tuom heat .nd h.aisfcrio a smallbon l. Siirinbra.dy or cher,vsyrup urtil jusi warn al]d the mixiuie

3/43/41,t41,t4

large bottle manschino chenieswith stems, draine4 reserve the

cup alhurpose flouteaspoon baking soda

cup plus 1 tablespoon Dutch

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2 cups mocha ice cream, softened1 cup orange juice

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1 tablespoon chocolate sltup1/4 cup whipped cl€am

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> Top wlth c]Eam and chocolate mo$els.Sp nkle wiih fir.e-spice powd€r.

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How To Make Stocks

omemakers and cook of oldknee' the wisdom of thelong, slow piocess ol

simm€ring siocks and broth, the bestwa]r they say, io bring out the tuIl fla\.ors of ingredienis in then cooking.

No ser-respecting cook was withouta stockpot kept on ihe back bu:mer lniofiis she ttLrew in a varietv of fiesh neatscraps and choice vegetables, cleanedcarefully in cold lvater, then set tosimrner fo1 hours. She always had thismagic brcw handy for a varicty of dishes.

Much of th€ cooking in today'shouseholds no*' depend on quickermethods, using bouillon cubes, condensed brod! flavor $andes dd otherstock substitutes. The impression is thatstock-making is something best left in thehands of professional chefs and coolqt.

While stock substitutes har-e theirplace jn today's fast-paced lives, nothingrea lly comes quiie dose to dishes cookedwith the t'aditional stoclt a flavor€d liq-uid that is key to making Sood souptsauces and other dishes.

This is th€ ieason ihe Frcnch rcfer tostocks as/ond, the foundation or basis formany dassic and modem dishes.

The thought of prepanng a stock mayseem intimidating bui the prrcedures arequit€ simple alihough they tale a lot ofume. By using fresh high-quality ingr-dienis and folowing ihese steps, evsthe ordinary homemaker or cook canelevate the level of her cook;ng wit\ theuse of stocks always at hand.

In this cookbook some rccipes caU forthe use of various kinds of stocks. Herwe plEs€nt basic stock recipes which onecan use with coffidence in a vdiety of

TIPS FOR MAKING STOCKSy' Use cold water to start the stock.Siartjng with cold water ensurcs ihat asthe water heatr the blood and otherimpurities in ihe ingredienis dissolvethe.rt coagnlate and rise to the su#acewhere one can skim them. Also makesurc all su#aces of the bones are im-

mersednr$'aterbecause fl avors canlotbe extracted from bones not covered in

y' Skim the stock flequently. The latsand impuities that nse to ihc surface ofthe stock dur ing cookin8 nust b€skimmed. Othe ise ine siock \\'lI becloudy.y ' Do nor add sal t to the l iqu id.R€ducing ih€ liquid concentraies theflavor, and if there is salt, the siock I'ill

y' Strain the sto.k. \ hen cooking isfinished, let the siock settle a bit d1enskim all fats and impuriiies on ihesu ace. Separate the liquids ftom thesolids, being caretul not to disiurb th€solids while ladhl8 out the stock to ametal container. Sirain the remainingstock through several lavers of cheese-

y' Cool the stock. Keep the stock in ametal, noi plastic, container to preventspoiling. Plasticconiainersinsulate anddelay the cooLing process. Stir the stockhequenilv io speed up the cooling

y' Degrease the stock. Stocks can ke€pin urc refrigeraior up io a week and jn

ihe frcezer {or monihs. Before re-heat-ing the stock foi use in a dish LiJt off myfat that has congealed on dre surface.

RECIPES FOR MAKING STOCKS

cHrcKEl{ sTocKMakes 5 liiers

31/2

5 7J21J41J21/21112114

4

kilos chicken pa.ts (theneck and back are best)

kilo onions, choppedcup chopped carrotscup chopped celerybayleafteaspoon dried thlre

parsley stems

> Wash the chicken parts well undercold running waier Chop into 3- to 4 -inch pieces th€n place in a stod<pot. Pouenough water to cover bones.

> Bing the a'ater to a qo and skim offscun that rises to th€ suiace. Turn offheat and discard the water and inpurihes. Add the 5 1/2 liters of cold waterand the rest of thc ingredlents. Wh€nstock begins io boil lo$€r heat to sim-

> Contrnue sinrmering and skimmingth€ stock foi 5 to 6 hours.> Renove from heat. Straln and uscirnmediately or cool and r€fi.igeraie up

BEEF STOCKMakes 5 liters

3l,/2 kilos bee{ bones (the neck,back and shank bones

5 1/2 liters cold water1/4 kilo onions, choppedU2 cup chopped canots112 cup chopped celery1 bay leaf1/2 teaspoon thlme1/4 teaspoon crushed

peppercoms2 cloves garlic6 stems parsley

> Cui bon€s into 3- to 4-inch pi€ces.Place bones in a sbckpoi .nd cover s,ithcold $-ater. Bring I'ater to a boil andskim off scum on the surface. Tum offheat and discard water> Add the 5 1/2liiers aarer and dlerest ot th€ inFedients. Cover pot andbdng to a boil. Reduc€ ro simmeaskmming surface scuin fi€quently Letsirnmer for 6 io 8 hours.> Tul:n off heai. Sirain the stock. Useimmediately or cool and stor€ in ihem+i 'F 'h ' ' , . . r^ , - ' " .1 .

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Glossarvrt

Adobo porK pordhy or fish stewed invinegar &'ith garlic, salt, soysauce,PePp€rcons andsometimes coconut milk

Aligue fai exFact€d from ffabs,usually i€d in color

Bacalhau also spelled bacalao, saltedcod, used in Spanisb Portugueseand Sorth Aneri.an nrisines

Bachoy a Visayan (nonggo) porknoodle soup iopped with cookedmeat sirips, Livea shimps, hardcooked egg sljcer garlic, spdngonions and pork oacklngs

Bagn€t the llocano's vercion of thecllrrnror or crispy pork bely

Bain'marie also caled Bano Mada.

mafier one is a pan sitting nlanother larg€r pan 611ed $'id1simmedng wate' the oiher is apan halJ- filled widr hot lvaierar1d placed in dle or€n beneaihthe pai of baiier being bakcd.Theb.in m6ie is rsed whenpreParrnS sauces/ cieams anofood liable to bum iJ cook€d ov€rdnect heai as wel as for heaq,cakes io preve,at batier fromd+nS uP too much while

. baking.Bdgus - milkJish, a popular pond-

raised fish in the PhilippjnesBibingka Filipino sticky rice cakeBind io add €gg or flour paste or oth€r

crumbly mixlure so that it cdhold its shape dujng cooking

Blanch to iflmels€ {oods such as meaisandveg€tablesinrapidlybo hgH'ater {or a fe$' minut€s then toplunge these into cold water tostop turiher cooking.

Boil - io cook food in water bubblingvigolously ai 212Tr (100'C)

Broil - to gril] on or undcl direci dry heaiBuco - Filipino te]m for yomg coconuiCaramelize - to meli sugar, or a Dixiure

of sugar and water over low heatuntil ii tums to a clear tofie€bro$'r color. Alsq the method ofcoating food with carameLizedsugai orsyrup.

Chutney a pungent rclish made b]'mixlng sLiced fiuits or vegetables,h€rbs and spices

Coat to cover $ith flour, blead crlunbsor other dry in$edi€nts or acombjnation of liquid and solid,such as egg and brcad crun$s,beforc cooking

Double-boiler - blo saucepans that fitiogeiher, one on iop of the other.l{rater is sinfrered ni the lowerpan \rhne the upper pan holdsdelicate, cr.irdl€ pronein$edients. The simmeringwater heats the curdle proneingredients in th€ upper panwithoui al]ordns them to reachihe poini $'herc th€t, rvi]] curdle

Ensalada Spanish/ Filipino telm forsalad

Glaze - to coat food with beaten eg8,syrup, jam, gelatin or milk to givert a shrny surtace

Kahlua - a dark broi\n, cotr€e-flavorcdMexican liqueur

Kilawin - or h;tl"ur a seaJood or meatdish prcpared by mainating incoconui vjnagat Line jLdce ortala ,,rsijuice, finel)' choppedgarlic, onion ald ginger ultil iibecomes traNlucent

Lumpia FiLipino-s5-le egg mtl or spiingroll

Malagkit literall,\r meMs sticky. Whenused in lilipino oisinq it refersto sticky rice.

Miso lapan€se telm for fermented iofuand grains left 1o marure mdgmduaq' darken in color fromcream through red to dark brormfinaly becoming a d kbron'rsalty pasie tasting rather lik€ soysauce. Also a vellowish so-vbeanpasrc used for souring Filipinodishes like st;qrrs.

okoy - a ftitter made'with babv shrimpand jLrrieined vegetables

Osso Bu.o - in Italirn dish of vealshanks or shinbones braised widrvegetabler stock and $nnc

Pandan aronatic screNpine Leaves;used to fla\.or foods.

Pan de Sal oblong -shaped popularFilipino veasi bread eaten hoi f orbre;Lklast or as a snack 'iih orrvithout filLings.

Parboil - to boil rurtil food is haff'cookedPastitsio - a Gr€ek dish of cooked pasta

lavei:d wiih a cooked meatsauce, usually lamb, an €gg

etdched and cinnamon-flavolr]ed Bechamel sauce andgrated cheese, finishing with afinal lat/er of grated chccse aldtoesh breadcrumbs then bakcdmtn the top is golden brown.

Pusit - Filipino teln1 for squid or

Scald - to plmgc foocl, such as tomatoetquickly in boiling wat€I for easlrpeeln& or to bring a Liquid tonear boilhg until tiny bubblesfol.ln near the edge of rhe pan

SiDm€r - io cook belo$'boiling pointwhere bubbles occasionallybrcak duough ihe sudace

Sisig a dish made iriih Filed mhcedpork that is thorcugHy mixedwirh cooked livo paste,chopped dili peppels, .rinr?arsrjuice, sali and peppcY md topped$.ith chopped onions

Steam to cook by allowing thc sicdof a smtrll amount of bojljngwater to circulaie aioud foodelevated above ihe waicr

Suman $r'eetened or salted gluiinousdce or other starchv mateiialpossibly mi\ed wi$ coconuicr€anr, wrapped in i'oungbanana leav€s, oiled and servedrvith grated coconut as a dessert

Tahong - Filipino ie1]11 for musselTanguingne - Spanish mackerelTapinade a Prc1'enqale pure ofblack olives, caperc andanchovi€s in olive oll. Oiher

ingredienis are sometimcsadded. Thisis uscdas dip orspread, or to fillhard-cookedeggs and hollowed out

TeEine - a dish orighal1f, made ofeaithalwarc used for ihecooking and moldhg of coa6egrourd meat, v€g€tables orpat6s. It also re{ers to th€ dishiiself i{hich can be nl mmrdifferentsg/les.

Unagi lapanese tenn for fresh('ater eelZucchini a vegetable ofthe sqlash

lanilywhich rEsembles a largecucumb€i It has thin smoothskin that car be j€[or. or $eeasometimes with $ayish #een l)1yelorvish speckles or shipes

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FOOD sPEcrAL RECTPE colrEcnoN

Chicken Cordon Bleu,33Chicken Paprika,31Chicken Rumaki, 31Chicken a'ith Crecn Peas,

34

Chinese Beef Stew, 2lComed Beef Casserole, 22Fileio a ]a Gino, 21Fish a la Kiert 45Carides m€ Feta (Pras'ns

with Feia Cheesc),45Carlicky Meaiballs wiih

Mushroom Saucc,23Greek Siyle Scampi, 42Grilled Peppery Chicken

Breast rVi th Garl icTapenade,33

Cdlled Prar.ns,42Cui l t -Frce lvorking

Mom's Ste$', 23H o n e v C h i c k e n w i t h

Kiampong, 51Lain& 47Lamb Stelv, 48Menudo,25Miso Marinated Lapu

lapu Fillet, 44Nor$'egian Salmon in

Cr€am TarragonSauce, 42

Osso Buco d'Agnello,,18Pa€lla Val€nciana,51Pan Roasted Grouper

i,ith Si,eet Pe. Plreeand Black BeanChodzo Sauce, 43

Pancit Palabok, 36

Pasta Put ianesca a la

r rlr wjth Aligue Sauce,39

Pasta with Cream BaconSauce, 38

Past i ts io (Bakedw i r h

Ground Meat), 38I'inakbet $'ith Eagnet, 46Pinoy Confetti Rice, 51Pork Parmigiana 25Rainbo$'Fish Sa1ad, 45Roast Chicken Stuf fed

with Sticky Rice, 32Roast Duckl ing wi th

C a r a m e l i z c dPjn.apples, 34

Roast Pork Loin $- i ihNIango PlneappleSaucc, 24

Roast Siuffed Tenderloin(wi ih potato and

pumpkin pancakes),22Roasi Turke)t 27Roasied Chicken,32Roasted Chicken wi ih

Mango Claze,32Rosemary Rack of L;mb,

49Shdmp Sate $'itl-L Dip, 44Simple Sisig rvi th a

Crunch, 2'1Sliced Tanguingue s jth

Black Bean Sauce, J2Snow Peas and Chicken

Liver with Quail Eggs,47

Spaghett i rv i th FourCh€eses, 39

Spic)' Chicken lvings, 29Steameci Lobster 42Unagi Pasta,37Week€nd Adobo,2l

N'Iaja Blanca,58Mango Brii16e, 66Mango Gelatin, 56Mango Kani Salad, 17Menudo, 25Meingue Cups, 69Midnight Drcam, 65Mni Cockiail Kabobs,16Mjso-Ma naied Lapulapu

Fillet 44Mocha Chcese Pie, 60

N

Nilubi, 60No Bake Orange

Nori{egian Salmon inCrcam Tarragon Sauce, 42

Nut and Chocolaie Cups, 54

oOctopus Salad, 13Okoy,13Orange Yoghuri Sherbei, 79Oicntal lvlocha |Iappucino,

80Osso Buco d'Agnello, 48

P

Paella Valenciana, 5lPan Fried Mussels, 12Pan Roasted Grouper s-ith

Sweei P€a Puree and

Sauce, 43Pancit Palabok,36Pandan Crep€s, 68Pasta Casserole, 36Pasta Put tanesca a la

Chan*a, 37Pasta wiih Aligue Sauce,39Pasta i { i ih Cream Bacon

Sauce,38Pastitsio (Baked Macaroni

'ith Ground Meat), 38

Peach SunseL 8lPhylo Pashy Cups, 68Pina Colad4 80Pinakbet with BagneL 46Pinoy ConJetti 51Plantain in Crepe Cup,61Poached Cuava e' i th

Strawberry Sauce,54Pork Parmigiana,25Pumpkin Soup,8

R

Radish Chuhey and Mint,9

Rainbo\! Fish Salad, 45Rainborv fruiis, 73Rainbo$' Siufied Crabs, 14Roasi Clncken Stuffed lLith

stickY Rice, 32Roasi Duckl ing &' i th

Caramelized Pineapples,3,1

Roast Pork Loin withMango Pineapple Sauce,24

Roast Stuffed Tcnderloin(a' i th potato andpumpkin pancake),22

Roast Turkey,27Roasted Chicken,32Roast€d Chicken wi ih

ivlango Claze, 32Itoasted Nuis with

Rosemary,17Rosemary Rackof Lamb,49Rum Butt€r Cake, 76

S

Sangria Punch,80Seafoods in Wonton Case,

13Seven Layer Toffee Crunch

Cake, 62Sluimp Hush Puppies, 12Sluimp Sare e ith Dip, ,1,1Simple Sisig with a Crunch,

24Sl iced Tanguhgue $' i th

Black Bean Sauce,42Snow Peas and Chicken

Liver s'ith Quail Eggs,47SOUPS AND STARTERS

Bachoy, 7Butier€d Spinach, 12Califomia Chowder 8Cheese and Mushroon

Terdne, 19Cheesl Spoon Br€a4 11Chineiie Steam€d EgS, 14Crab Cakes,16Ensaladang Taion& 9

Fish and Vegetable Soup,8

r i - l o -n l n ' < q^ . . n n

Frenchonion S:up, l0 ,

Eggplani Slicer 15Carlic Pan de Sal, 11CarlickyS:tk;d Potatoes,

1 7Hot and Sour Soup, 8Hot Herbed Loat 11Kilawing Pusii, 12Kinilar.na Bangus, 12Macaroni and Cheese

Soup, 7Mango Kani Salad, 17Mini Cocktail Kabobs, 1 6Octopus Salad, l3Okojt 13Pan Fried Mussels, 12Punpkin Soup,8Radish Chutney and

Mint, 9Rainbon' Stuf f ed Ciabs,

t4l < o a \ t e d N x t s w r t h

Rosemary, lTSeafoods in Wonton

Case, 13Shdmp Hush Puppies, 12Tanguhgue and Potato

Terine,20Tzatsiki, 15Vegeiable Terdne, 18Vegeiable-Sausage SteW

t 0Sour Crcam Coffee Cake, 73Spagh€tt i i r i ih Four

Cheeses, 39Spicy Chjcken Wings, 29Steamed Lobstea 42

T

Tanguingue and PotatoTe ine, 19

Three Nuts Tari, 57Tzatsiki, lS

U

Lrbe RoI,56Unagi Pasta 37

Vegetable Terine, 19Vegetable-Sausage Stew, 10Vieinamese lced Coffee, 79

lveekend Adobo,21 .

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