Ingredients:

• 1 (10 oz.) pkg. frozen chopped spinach
• 3 eggs, lightly beaten
• 1 1/2 c. Pepperidge Farm Herb Bread Crumbs (stuffing mix)
• 1/2 c. Parmesan cheese
• 1/3 c. melted butter

Directions:

Cook spinach as directed on package; drain well. In large bowl, mix together all ingredients. Form into balls and freeze. Bake at 350 degrees for 10 minutes or until lightly brown.

Ingredients:

• 1 lb. Braunschweiger
• 1/2 c. chili sauce
• 2 tsp. horseradish
• 8 oz. cream cheese

Directions:

Mix together well, shape into a ball. Cover with cream cheese. Note: Cream cheese may be thinned with mayonnaise.

Ingredients:

• 8 oz. uncooked lasagna
• 16 oz. Ricotta cheese
• 2 eggs
• 10 oz. frozen chopped spinach (thaw & squeeze dry)
• 2 c. (8 oz.) shredded Mozzarella cheese
• 1 tsp. basil
• 1 tsp. marjoram
• 1 jar (26-32 oz.) spaghetti sauce
• 1 1/2 tsp. Parmesan cheese

Directions:

Cook lasagna according to package and drain. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagna strips. Cut strips in half crosswise. Roll strips jelly-roll style. Cut each roll in half, leaving ruffled edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of sauce. Arrange roll ups (curly edges up) on sauce. Top with remaining sauce and Parmesan cheese. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot. (Can be frozen for later baking.)

Ingredients:

• 1 c. Monterey Jack cheese
• 1 (3 oz.) pkg. cream cheese, cubed
• 1/3 c. butter or margarine
• 2 egg whites
• 35 (1") cubes French bread

Directions:

In saucepan, combine cheese and butter. Cook and stir until melted. Remove from heat. Beat egg whites until peaks form. Fold cheese mixture into egg whites. Dip bread cubes into it, scraping excess with a spatula. Put on waxed papered baking sheet and freeze until firm (1 hour). Transfer to bag and refreeze. At serving time, put on greased baking sheet. Bake at 400 degrees about 10 minutes or until puffy and golden brown. Keep close watch while baking. Serve immediately. Makes 35-40.

Ingredients:

• 2 Gouda cheese cakes
• 1 pkg. crescent rolls
• 1 egg white
• Sesame seeds

Directions:

Wrap half the crescent rolls around each cake. Dip in egg white, place on ungreased cookie sheet and sprinkle with sesame seeds. Bake at 350 degrees for 15-20 minutes. Cool 10 minutes. Cut into wedges.

Ingredients:

• 6 eggs, beaten
• 3/4 c. soft butter
• 1/2 c. Parmesan cheese
• 1/2 c. Romano cheese, shredded
• 2 c. Pepperidge Farm Herb Stuffing Mix
• 2 (10 oz.) pkgs. frozen chopped spinach

Directions:

Thaw and drain spinach. Mix all of above ingredients together and let sit in refrigerator 2 hours. Roll into small bite-size balls. Bake at 350 degrees for 15 minutes on large greased cookie sheets. Serve warm as hors d'oeuvre. May be kept in refrigerator up to one week. Even if you don't like spinach, you'll love these!

Ingredients:

• 2 pizza dough (2 lbs.)
• 1/2 lb. salami
• 1/2 lb. Capocollo or Pancetta (Italian bacon)
• 1 1/2 green bell peppers
• 1 1/2 onions
• 1/2 lb. Provel cheese
• Oregano & peppers to taste

Directions:

Note: Make two individual rolls, split ingredients evenly. Roll out pizza dough to make a square sheet, about 12x12 inch or thinner. Layer above ingredients in order listed and roll to make one big loaf. Make sure the seam is at the bottom. Brush top of loaf with egg wash or water. This will give a nice shine on top. Bake at 350 degrees until golden. Let it get cool and slice. Serve warm or cold. This can be frozen in slices and reheated just before serving.

Ingredients:

• 7 oz. round Gouda
• 8 oz. crescent rolls
• 1 egg, beaten

Directions:

Heat oven to 350 degrees. Cut cheese into 2 circles and remove wax. Separate dough into 4 rectangles and press seams. Seal all edges around cheese, brush with beaten egg. Bake for 18-22 minutes or until golden brown. Cool for 10 minutes and cut into pie shape.

Ingredients:

• 1 can Progresso artichoke hearts, chopped
• 1 c. mayonnaise
• 1 c. Parmesan cheese
• Dash Worcestershire sauce
• Garlic salt to taste

Directions:

Mix all ingredients but artichoke hearts until well blended. Add chopped hearts and mix. Bake at 350 degrees until lightly browned. Spread warm on crackers. Recipe can be doubled.

Ingredients:

• 2 (8 oz.) pkgs. crescent rolls
• 2 (8 oz.) pkg. cream cheese
• 3 tbsp. mayonnaise
• 1/2 tsp. basil leaves
• 1/4 tsp. garlic powder
• Chopped fresh vegetables (broccoli, cauliflower, shredded carrots, green onion)
• Salad Supreme Seasoning by McCormick

Directions:

Press crescent rolls into a 15x10x1 inch baking sheet to form a crust. Preheat oven to 350 degrees. Bake crust for 12-15 minutes or until golden brown. Combine cream cheese, mayonnaise, basil leaves and garlic powder. Spread over cooled crust. Top with fresh chopped vegetables. Sprinkle generously with Salad Supreme Seasoning. Cut into squares and enjoy.

Ingredients:

• 16 oz. cream cheese
• 1 c. mayonnaise
• 1 env. Hidden Valley Ranch Dressing
• Crescent rolls
• 1/2 c. chopped celery
• 1/2 c. chopped cauliflower
• 1/2 c. black olives

Directions:

Preheat oven to 350 degrees. Press out crescent rolls in a jelly roll pan and bake for 8 to 10 minutes. Mix together the cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Pour on top of cooled crescents. Spread the chopped vegetables over pan and top with shredded cheese. Chill several hours or overnight. Note: You may substitute any other fresh vegetable if you like. Sandy Wilburs Lisa Woody

Ingredients:

• 1 can crab meat
• 1 jar English or Bacon flavored processed cheese
• 1 stick margarine
• 2 tbsp. mayonnaise
• 1/2 tsp. seasoned salt
• 1/4 tbsp. garlic salt
• 1 pkg. English muffins

Directions:

Mix the ingredients together and spread on English muffins. Bake for 15 minutes at 350 degrees. Cut in fours. Marge Ott Shirley Ross

Ingredients:

• 2 (10 oz.) pkgs. frozen chopped spinach, thaw & drained
• 2 c. herb seasoned stuffing mix, crushed
• 1 c. grated Parmesan cheese
• 6 eggs, beaten
• 1/2 c. butter (margarine), softened
• Dash of nutmeg
• Sweet red pepper rings (opt.)
• Spicy Mustard Sauce (recipe follows)

Directions:

Place spinach on paper towels and squeeze until barely moist. Combine spinach and next 5 ingredients in a bowl. Mix well. Shape into 2 1/2 inch balls with an ice cream scoop. Place on waxed paper lined baking sheet. Cover and refrigerate 8 hours. To bake, place spinach balls on a lightly greased baking sheet and bake at 350 degrees for 15 minutes until hot. Drain on paper towels. Place on red pepper rings on plate, if desired. Serve with Mustard Sauce.

Ingredients:

• 1/2 c. flour
• 1/4 c. oleo, melted
• 1/4 lb. grated cheddar

Ingredients:

Mix ingredients. Work with hands and form into small balls. Place on cookie sheet and sprinkle with paprika. Bake at 425 degrees for 10 to 12 minutes. Do not brown. Serve warm. This recipe is easily doubled.

Ingredients:

• 1 can mushroom soup
• 1 c. chopped celery
• 1 sm. onion, chopped
• 8 oz. cream cheese
• 1 c. mayonnaise
• 1 tbsp. knox gelatin, soften in 3 tbsp. warm water
• 1 can crab, approx. 6 1/2 oz.

Directions:

Warm soup, add gelatin. Add all remaining ingredients. Pour into mold.

Ingredients:

• 1 lb. sharp cheddar cheese, grated
• 3/4 c. mayonnaise
• 1 med. onion, finely chopped
• 1 clove garlic, pressed
• 1/2 tsp. Tabasco sauce
• 1 c. chopped pecans
• 1 c. strawberry preserves

Directions:

Combine all ingredients except strawberry preserves and mix well. Put in ring mold. Chill thoroughly. (Mixture will form together when chilled.) Unmold and fill center with preserves. Serve with Stone Wheat Thins.

Ingredients:

• 1 (6 1/2 oz.) can crabmeat
• 1 jar Old English cheese spread
• 1/4 lb. (1 stick) margarine
• 3 tbsp. mayonnaise
• 1 tsp. garlic salt
• 6 English muffins, split & cut in quarters

Directions:

Mix and spread on English muffins. Broil 5 to 10 minutes. Watch carefully!

Ingredients:

• 1 lb. Owens sausage
• 1 c. cheddar cheese
• 1 c. Bisquick

Directions:

Mix together and shape into small balls. Bake on cookie sheet in 350 degree oven until done.

Ingredients:

• 1 lb. ground round
• 1/4 lb. sausage
• 1/4 c. bread crumbs
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. garlic salt
• 1/8 tsp. pepper
• 1/4 c. light cream
• 1 egg
• 1/2 c. grated Parmesan cheese

--SAUCE:--

1 (10 oz.) jar grape jelly
1 (12 oz.) bottle chili sauce

Directions:

Combine all ingredients except the jelly and chili sauce. Form into small cocktail size meatballs. Brown in oiled electric skillet at 300 degrees. Meatballs may be refrigerated or frozen until served. Melt grape jelly on warm setting in electric skillet. Add chili sauce and mix. Add meatballs to sauce. Heat and hold on warm to serve. Serves 12 for appetizers.

Ingredients:

• 16 oz. cream cheese
• 4 oz. chopped ripe olives
• 4 oz. chopped green chilies
• Chopped green onions
• 1/4 tsp. seasoned salt
• 1/4 tsp. chili powder
• 6 to 8 flour tortillas

Directions:

Mix all ingredients in softened cream cheese. Spread on tortillas. Roll up and refrigerate. Slice and serve with picante sauce.

A. Ingredients:

• 2 cans water chestnuts, cut in halves
• 2 lbs. bacon, cut in halves

B. Sauce:

• 8 rounded tbsp. brown sugar
• 1 sm. bottle catsup
• 1 tbsp. fresh lemon juice

Directions:

A. Wrap bacon around chestnuts. Insert toothpick to hold. Bake on rack over foil-lined pan for 30 minutes at 350 degrees. Can be prepared day ahead and frozen.

B. Mix sauce and allow to sit 15 minutes. Pour over chestnuts in clean pan. Bake 45 minutes at 350 degrees. Serve immediately. This is originally from the UMW of Walnut Hill UMC Cookbook - 10 years ago or so.

Ingredients:

• 1 lb. mushrooms, stems removed
• 1 stick butter
• 1/2 c. Pepperidge Farm stuffing mix
• 1 tbsp. onion, chopped
• Dash garlic powder, oregano, parsley and black pepper
• 1 oz. Blue cheese

Directions:

Beat Blue cheese until smooth. Melt butter. Saute onion in some of the butter. Mix all ingredients together. Fill mushroom caps. Top with small piece of cooked bacon if desired. Bake 10 - 15 minutes at 400 degrees.

Ingredients:

• 1/2 lb. shrimp, cleaned, deveined
• 5 water chestnuts
• 1 egg
• 1 tsp. sherry
• Dash pepper
• Oil for deep frying
• 4 scallions
• 1 1/2 tsp. cornstarch
• 1/2 tsp. salt (optional)
• 4 slices white bread

Directions:

Mince shrimp, water chestnuts and scallions. Beat egg lightly. Mix minced ingredients and egg with cornstarch, sherry, salt and pepper. Blend well. Spread shrimp mixture evenly on bread. Cut into 4 triangles. Heat oil to smoking. Place bread, shrimp side down, on a slotted spoon, then gently lower into oil. Reduce heat slightly and deep fry a few pieces at a time until bread is golden brown. Turn each piece over and fry a few seconds more. Drain on towels. Serve with Duck Sauce and hot mustard. May be frozen and reheated in toaster oven. Excellent appetizer.

Ingredients:

• 1 lb. mushrooms, cleaned and stems removed
• 1 can chopped clams
• 3/4 c. Pepperidge Farms stuffing cubes
• 1 garlic clove, crushed
• 1 tbsp. parsley
• 3 slices American cheese, cut into sm. pieces
• 1/2 tsp. oregano
• 1/4 c. oil
• 3 tbsp. Parmesan cheese

Directions:

Mix all ingredients. Fill caps. Bake at 350 degrees for 15 - 20 minutes.

Ingredients:

• 2 c. flour
• 2 eggs
• 1 tsp. salt
• 1/2 tsp. oregano
• 12 oz. shredded cheddar cheese
• 1 1/2 c. milk
• 1 stick pepperoni, sliced thin & cut up

Directions:

Mix all together in one bowl. Grease 9 x 12 inch pan and pour mix in. Bake at 350 degrees for 35 to 40 minutes. Slice in squares when cool.

Ingredients:

• 1 pkg. raw broccoli, cut sm.
• 1 c. cider vinegar
• 1 1/2 c. oil
• 1 tbsp. sugar
• 1 tbsp. dill weed
• 1 tbsp. Accent
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic salt

Directions:

Mix all ingredients well, except broccoli. Add broccoli and marinate 24 hours, stirring occasionally. Drain and serve. HINT: I like to use a variety of vegetables, zucchini, cauliflower, cucumbers, mushrooms, carrots.

Ingredients:

• 1 can refrigerated buttermilk biscuits
• 1 egg, slightly beaten
• 1/2 c. shredded cottage cheese
• 1 tsp. caraway seed

Directions:

Roll each biscuit to a 10 inch strip. Twist 2 strips together. Seal ends. Brush with egg. Sprinkle with cheese and caraway seed. Place on greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes until golden brown. Serve warm. Yield: 5.

Ingredients:

• 1/2 c. catsup
• 1/4 c. horseradish
• 2 tbsp. lemon juice
• 1/4 c. chopped pepper
• 1/2 tsp. sugar
• 1/2 tsp. curry powder
• 1 tbsp. prepared mustard
• 2 (6 1/2 oz.) cans white crabmeat

Directions:

Rinse crabmeat in cold water; remove ligaments, if any. Blend remaining ingredients. Mix with crabmeat just before serving. Serve with crisp crackers. Serves: 6.

Ingredients:

• 3 med. zucchini
• 1/2 c. wheat germ
• 1/2 c. finely chopped almonds
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 c. margarine or butter, melted

Directions:

Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes. Preparation time: 30 minutes. Serves: 6.

Ingredients:

• 2 lbs. fresh whole mushrooms
• 2 c. water
• 1 1/2 c. dry white wine
• 1/2 c. olive oil
• Juice of 2 lemons
• 2 lg. onions, sliced
• 2 bay leaves
• 1 tsp. whole peppercorns
• 2 unpeeled cloves garlic, washed & crushed
• 4 sprigs Italian parsley
• 1 stalk celery, coarsely chopped
• 2 tsp. salt
• 1 tsp. oregano
• 1 1/2 tbsp. finely chopped fresh parsley
• 1 tbsp. finely chopped fresh dill
• 1 tsp. crushed black pepper

Directions:

Wash mushrooms well and set aside. In a 4 quart Dutch oven combine water, wine, olive oil, lemon juice, onion, bay leaves, peppercorns, garlic, parsley sprigs, celery, salt, and oregano. Bring mixture to a boil and add mushrooms; cover and boil for 8 to 10 minutes. Remove mushrooms from broth and place in a deep bowl. Continue boiling broth 15 minutes longer, strain broth and discard vegetables. Cool. Quarter large mushrooms and add cooled broth. Sprinkle with chopped parsley, dill and crushed pepper; marinate in refrigerator for several hours before serving. Makes 4 servings. HINT: Be sure to dry mushrooms thoroughly after washing. The caps tend to be more tender than the stems. If you wish to use only the caps, turn each mushroom on its side and cut the stem so some remains in the cap - this way the cap will hold its shape. Use the stems in a sauce or casserole.

Ingredients:

• 1/3 c. red wine vinegar
• 1/3 c. salad oil
• 1 sm. onion, thinly sliced & separated in rings
• 1 tsp. salt
• 2 tsp. dried parsley flakes
• 1 tsp. prepared mustard
• 1 tbsp. brown sugar
• 2 (6 oz.) cans mushroom crowns, drained

Directions:

Simmer 5 to 6 minutes. Chill in a covered bowl several hours, stirring occasionally. Drain. Makes 2 cups or about mushrooms.

Ingredients:

• 15 lg. fresh white mushrooms
• 1/4 c. melted butter
• Salt & freshly ground pepper to taste
• 2 tbsp. butter
• 3 tbsp. chopped green onions
• 1 tbsp. flour
• 1/4 c. milk
• 3 tbsp. finely chopped parsley
• 1 clove garlic
• Salt & pepper to taste
• 3 tbsp. crumbled feta cheese
• 1/4 c. grated Kasseri cheese
• 2 tbsp. butter

Directions:

Brush the mushrooms clean. Remove the stems and reserve them. Brush caps with butter melted; arrange hollow side up in a baking dish. Sprinkle with salt and pepper. Mince reserved mushroom stems. Heat small frying pan and add the butter. Add the stems and onions and saute until liquid has been absorbed. To the frying pan add the flour and mix well. Add the milk, stirring until thickened a bit. Add parsley, garlic and salt and pepper to taste. Mix well. Add feta cheese to mixture and fill mushroom caps. Top with Kasseri cheese and a few dots of butter. Bake at 375 degrees for 15 to 20 minutes or until stuffing has browned lightly and cheese has melted. Preparation time: 45 minutes. Servings: 15 mushrooms.

Ingredients:

• 2 tbsp. cream cheese
• 2 tbsp. milk
• 2 c. powdered sugar, without lump
• 1/2 tsp. vanilla

Directions:

Put the cream cheese in a bowl and let it soften at room temperature for half an hour. Stir in the milk a little at a time. Gradually add just enough powdered sugar to make a firm dough. Add the vanilla. Mix the batch thoroughly and knead it with your hands. Slit prune-date lengthwise and stuff with mixture.

Ingredients:

• 2 c. cream cheese or sour cream
• 1/4 c. minced chives
• 1 sm. jar black caviar

Direction:

Blend all ingredients well. Serve as a dip.

Ingredients:

• 1/4 c. olive oil
• 4 med. shallots, chopped fine
• 1/4 c. American golden caviar
• 1 1/2 tbsp. finely chopped fresh chives

Directions:

In medium skillet, heat the oil with the shallots over moderate heat. As soon as the shallots sizzle, pour them with oil over individual servings of pasta. Top each serving with a dollop of caviar and a sprinkling of chives. Serve over angel hair or spaghettini. Preparation time: 15 minutes. Serves: 4.

Ingredients:

• 1 lb. chicken livers
• Butter or oleo
• 3 tbsp. mayonnaise
• 2 tbsp. lemon juice
• 2 tbsp. butter, softened
• 1 tbsp. chopped onion
• 8 to 10 drops bottled hot pepper sauce
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• Dash of pepper

Directions:

Cook livers, covered in small amount of butter, stirring occasionally until no longer pink. Put livers through meat grinder, blend with remaining ingredients. Place in 2 cup mold. Chill several hours. Garnish with chopped chives or hard-cooked eggs. Serve with crackers.

Ingredients:

• 1 pkg. (8 oz.) cream cheese, softened
• 1/3 c. chopped stuffed green olives
• 1/4 c. chopped black olives
• 1 tbsp. instant minced onions
• 1/4 tsp. Tabasco sauce
• 3/4 to 1 c. chopped fresh parsley

Directions:

In medium mixing bowl, combine softened cream cheese with both types of olives, onions and Tabasco sauce; mix thoroughly. Set cheese mixture in refrigerator about 15 minutes to harden slightly for easier handling. Shape cheese mixture into ball. Roll in chopped parsley to coat well. Return to refrigerator, chill 15 to 20 minutes or until serving. Serve with assorted crackers. If made day ahead, wrap loosely in wax paper. Leftovers can be used as a sandwich spread on rye bread for lunch.

Ingredients:

• 4 c. shredded cheddar cheese
• 2 pkgs. (3 oz. each) cream cheese
• 1/3 c. mayonnaise
• 2 tsp. sherry flavoring
• 1 tsp. Worcestershire sauce
• 1/8 tsp. onion salt
• 1/8 tsp. garlic salt
• 1/8 tsp. celery salt
• 1/2 c. chopped walnuts

Directions:

Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce, and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5 inch ball. At holidays, I add a few green olives with pimentos for color.

Ingredients:

• 8 oz. cream cheese, softened
• 1 tbsp. lemon juice
• 1 tsp. prepared horseradish
• 1 sm. onion, chopped finely
• 15 oz. can salmon, drained
• Chopped parsley
• Chopped pecans

Directions:

Mix together salmon with cream cheese, lemon juice, horseradish, and onion. Refrigerate until firm. Mix parsley and pecans together. Form salmon mixture into ball and roll in pecan-parsley mixture. Serve with crackers.

Ingredients:

• 2 tsp. vanilla
• 2 lbs. ricotta cheese
• 6 eggs
• 6 tbsp. sugar
• 8 tsp. baking powder
• 2 c. sifted flour
• 1 tsp. salt
• Oil

Directions:

Mix all ingredients together and let stand for about an hour. Shape into balls and fry in oil.

Ingredients:

• 2 (8 oz.) pkgs. Pillsbury crescent rolls
• 12 oz. cream cheese
• 3/4 c. mayonnaise
• 1 pkg. Ranch dressing
• 4 oz. mushrooms, diced
• 3 med. carrots, diced
• 5 to 7 med. broccoli florets, chopped
• 5 to 7 med. cauliflower florets, chopped

Directions:

Pat crescent roll dough into a 17 x 11 1/2 x 1 inch jelly roll pan. Bake until golden brown. Cool. In a separate bowl mix cream cheese, mayonnaise and Ranch dressing until creamy. Spread over cooled crescent and sprinkle with chopped vegetables. Pat into cream cheese. Cut into squares. Prepare 8 hours prior to serving for seasoning to bloom in the cream cheese. Preparation time: 30 minutes. Serves 8 to 12.

Ingredients:

• 1 lb. scallops
• 1 c. French dressing
• 1/2 clove garlic, crushed

Directions:

Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole. Simmer 4 to 5 minutes in a little salted water. Drain and place them while hot in a jar with the French dressing and garlic. Marinate and chill for several hours. Drain and serve with toothpicks as an unusual appetizer. 8 servings.

Directions:

Roll hamburger into 1/4 to 1/2 inch balls, bite-size. Brown meatballs in a deep frying pan using butter and a tablespoon of flour. Add: 1 c. Welch's grape jelly
1 bottle of Heinz ketchup

Simmer for 1/2 hour or until meatballs are thoroughly cooked. Place meatballs and sauce in a chafing dish with toothpicks.

Ingredients:

• 4 tbsp. butter
• 3 eggs
• 1 c. flour
• 1 c. milk
• 1 tsp. salt
• 1 tsp. baking powder
• 1 lb. grated cheddar
• 20 oz. cooked spinach
• 1 tbsp. chopped onion
• Seasoned salt (opt.)

Directions:

Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking dish in oven. Remove dish. Beat eggs well, then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach, onion and mix well. Spoon into dish and level off. Sprinkle with seasoned salt if desired. Bake 35 minutes at 350 degrees. Cool and cut into squares.

Ingredients:

• 1/2 c. red or green bell pepper, chopped
• 1/4 c. scallions, chopped
• 2 eggs, beaten
• 2 egg whites, beaten
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/8 tsp. ground red pepper
• 1/2 c. cheddar cheese, shredded

Directions:

Oven at 425 degrees. Saute bell pepper and scallions until tender in skillet (preheated to hot). Beat ALL eggs slightly. Stir in sauteed veggies with eggs and then all remaining ingredients. Spoon 1 tablespoon of mix into muffin tins (small ones = 1 3/4 x 1 inch cups). Bake until centers are set - about 8 to 10 minutes. Allow to cool a minute and then remove from tin. (They may need a bit of persuasion with a knife around the edges.) Serve hot or warm. Makes around 20 little quiches (a bite full).

Ingredients:

• 2 c. gruyere cheese
• 2 c. Swiss cheese (not processed)
• 3 tbsp. Kirsch or cooking sherry
• 1 tbsp. lemon juice
• 1 c. white wine
• 1 clove garlic
• 1 tbsp. cornstarch
• White pepper
• Salt

Directions:

Grate cheeses and toss with cornstarch, reserve. Rub inside of fondue dish with garlic. Add wine. Do not bring to boil. Heat until tiny bubbles form in fondue dish. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add kirsch or cooking sherry, white pepper and salt to taste. Serve with cubed crusty French bread.

Ingredients:

• 1 pkg. refrigerated rolls
• 1/4 stick margarine
• 3 1/2 oz. pkg. Bleu cheese

Directions:

Cut each roll in 4 quarts. Place on a round baking pan. Crumble cheese into melted margarine and pour over rolls. Bake until golden brown. Makes 40.

--MEAT BALLS--

1 lb. chuck
1/2 c. bread crumbs
1 onion, diced
1 egg
2/3 c. half and half
All spice (to taste)

--SAUCE--

11 1/2 oz. chili sauce
1/2 c. grape jelly

Directions:

Roll meat balls into small balls. Put in pan. Heat chilli sauce and grape jelly and pour over meat balls. Bake 1 to 1 1/2 hours at 300 degrees.

Ingredients:

• 1/2 lb. sirloin steak
• 1/3 c. teriyaki sauce
• 1 can (8 oz.) Pillsbury Crescent Rolls
• 1 c. water chestnuts, drained and sliced

--TERIYAKI SAUCE--

1/4 c. soy sauce
1 tbsp. sugar
1 tsp. grated onion
1 clove garlic, crushed
1/4 tsp. ginger
1 crushed bay leaf

Procedure:

Slice steak into 1/4 inch strips (partially frozen meat easier to slice). Marinate meat at least 1 hour. Separate dough into 8 wedges. Cut each in half lengthwise. Place meat strip and water chestnut on each wedge of dough. Roll up and place on cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Serve hot.

Ingredients:

• 2 cans consomme'
• 2 envelopes gelatin
• 1 lb. liverwurst
• 8 oz. cream cheese
• 1 tbsp. grated onion
• 4 drops Worcestershire
• 2 dashes garlic salt
• Sliced green olives

Procedure:

Dissolve gelatin in consomme and heat. Spray a chilled mold with Pam and arrange olive slices on the bottom and secure with cooled consomme; chill. Mix remaining ingredients with consomme in a blender or processor until smooth. Pour into mold. Chill until firm (4 to 5 hours) and unmold approximately 15 minutes before serving on crackers or melba toast. The Pate may be kept, refrigerated, securely wrapped for 3 weeks. Serves 20 or more. The easy way to a gourmet appetizer.

Ingredients:

• 1 to 2 lbs. fresh white mushrooms
• 1 bottle inexpensive sherry

Procedure:

Lightly saute the mushrooms in several tablespoons of butter or margarine. Once sauted cover mushroom caps with wine. Lower heat and cover saucepan. As the wine reduces, add more wine. The wine/butter sauce thinkens and the mushrooms take on the sherry flavor. Served as an appetizer there may be flambee' in a chafing dish or, as I prefer, serve the mushrooms and sauce over a steak, London broil especially.

Ingredients:

• 8 oz. cream cheese
• 1 tbsp. A1 sauce
• Macadamia nuts crushed (4 oz.)

Procedure:

Mix ingredients. Roll in parsley. Serve with Ritz crackers. Croddy, RN

Ingredients:

• 1 sm. package of shelled/ deveined shrimp (thaw)
• 1/2 sm. onion
• 8 oz. cream cheese (softened)
• Juice of 1 lemon
• Black pepper
• 1 tbsp. butter/margarine

Procedure:

This should be made at least one day ahead. Preparation: Beat softened cream cheese to shining. Chop onion. Method: Saute onions and shrimp in 1 tablespoon butter/margarine until onions are golden and shrimp is cooked. Fold drained shrimp and onions into the cream cheese. Add lemon juice & pepper. Chill. Serve as a dip on cocktail ryes.

Ingredients:

• 2 (1 lb.) egg plants
• Oil for deep fat frying
• 2 c. milk
• 2 c. flour
• 2 1/2 c. fresh breadcrumbs
• Powdered sugar

Procedure:

Peel egg plants and cut into 1/2 inch strips. Heat oil to 375 degrees. Dip egg plant into milk, then flour, milk again then breadcrumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar.

Ingredients:

• 1 can crab meat
• 1/4 #(lb) butter
• 1/2 c. margarine
• 1 jar Kraft Old English Cheese (or other soft cheese spread)
• English muffins

Procedure:

Combine ingredients and spread on English muffins. Cut into quarters. Place under broiler until heated. (May place on cookie sheet and freeze if desired. Put in to zip lock bag when frozen.)

Ingredients:

• 3/4 lb. sharp Cheddar cheese, grated
• 2 oz. Roquefort or Blue cheese, crumbled (I really like to use Gorgonzola for this.)
• 1 tbsp. butter
• 1/2 tsp. dry mustard
• 1/8 tsp. Tobasco sauce
• 1/2 tsp. Worcestershire sauce
• 3/4 c. beer or ale
• 1 tsp. onion, grated
• 1 sm. loaf (round) or Italian bread (if I can't find a small loaf, I'll use a regular size cut in half, but that does require a double batch of the cheese mixture.)

Procedure:

Place all of the ingredients except the beer and the bread in a large bowl. Let this mixture stand at least 30 minutes at room temperature to soften. Then, either with a wooden spoon or more easily with an electric mixer, blend in the beer, adding it slowly. Keep beating until the mixture is smooth, light and fluffy. To make the "bowl", cut a slice from the top of the loaf of bread and scoop out the center, leaving a "bowl" of the sides and bottom. Fill the bowl with the cheese mixture, rounding it on top. Cover with a kitchen wrap and refrigerate until time to serve with crackers. This can be frozen for a later use. We're always searching for unique, but simple ideas for "Hostess Gifts", well here is one that has both attributes.

Ingredients:

• 8 oz. cream cheese
• 10 oz. shredded Cheddar cheese
• 1 tbsp. lemon juice
• Tobasco sauce to taste
• 1/4 tsp. salt
• 1/4 grated onion
• 2 green chilies, minced
• 1/2 to 1 jalapeno, minced
• 1 to 2 tbsp. Worcestershire sauce
• Nuts and pecans, chopped

Procedure:

Mix cream cheese with all other ingredients. Form into a ball and roll in nuts. Serve with crackers.

Ingredients:

• 2 lbs. sharp Cheddar cheese, at room temp.
• 2 cloves garlic, mashed
• 3 tbsp. Worcestershire sauce
• 1 tsp. dry mustard
• Tabasco to taste
• 1/2 bottle beer, or more as rec.
• 1 tsp. salt, to taste

Procedure:

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

Ingredients:

• 2 pkgs. cream cheese
• Green onion stems
• 1 pkg. Buttig pastrami, diced
• 1 pkg. powdered Ranch dressing
• Chopped pecans

Procedure:

Mix first 4 ingredients together and into a ball. Roll in chopped pecans. Best if made a day earlier than needed.

Ingredients:

• 1/2 lb. American cheese
• 1/2 lb. cheddar cheese
• 1 c. pecan chips
• 5 to 6 green onions, chopped
• Mayonnaise
• Raspberry preserves, about 6 oz. jar

Procedure:

Grate American and cheddar cheese. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together mold. Refrigerate until ready to use. Then unmold on tray and cover with raspberry preserves. Serve with Ritz crackers.

Ingredients:

• 1 1/2 c. shredded carrots (3 to 4 lg. carrots)
• 1 (8 oz.) pkg. Neufchatel cheese, softened
• 2 c. (8 oz.) shredded low-fat cheddar cheese
• 2 lg. cloves garlic, minced
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco sauce
• 3 to 4 tbsp. fresh parsley, chopped

Procedure:

Press carrots between paper towels to remove excess moisture; set aside. Combine Neufchatel cheese and cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill 1 hour. These ingredients may also be combined in a food processor and mixed. Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill at least 1 hour.

Ingredients:

• 2 c. grated cheddar cheese
• 1/2 c. butter
• 1 c. & 1 tbsp. flour
• Salt
• 1/4 tsp. paprika
• 1/4 tsp. cayenne pepper

--FILLING:--

Green olives
Sausage meat
Or pecans

Procedure:

Mix cheese and butter. Add flour, salt, paprika and cayenne pepper. Roll into 1 inch balls. Poke hole with your finger and put in some filling. Close hole and bake at 400 degrees for 20 minutes.

Ingredients:

• 1 lb. breakfast sausage
• 1 1/2 c. shredded cheddar cheese
• 1 1/2 c. Bisquick mix

Procedure:

Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350 degrees.

Ingredients:

• 1/2 onion, chopped
• 2 med. tomatoes, chopped, drained
• 1/2 c. fresh cilantro, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 4 green onions, chopped
• 2 cans (14 oz. each) black eyed peas, drained
• 1 can (14 oz.) hominy, drained
• 1 bottle (8 oz.) "Kraft Zesty" Italian dressing
• 1 fresh jalapeno pepper, chopped
• 3 or 4 bags blue corn chips

Directions:

Combine first 10 ingredients and chill. Serve with spoon and blue corn chips on side. Serves 20 to 24 persons.

Ingredients:

• 1 lg. eggplant
• 1 c. finely chopped onion
• 1 c. finely chopped bell pepper
• 2 tbsp. olive oil
• 1 tomato, finely chopped
• Salt & pepper to taste

Directions:

To cook eggplant: Roast on BBQ grill until the skin of the eggplant is brittle, turning occasionally to insure that it cooks thoroughly. Once cooked, let it cool, then peel. Scrape all insides into a bowl and set aside. Discard the skin. (If you do not have access to a BBQ grill, you can boil the eggplant for 25 minutes.) In a large skillet, brown the onion and green pepper in the olive oil. Add eggplant and tomato and stir often. Cook until the mixture is well done. Add more oil if it begins to stick. Salt and pepper to taste. Once the mixture is cooked, put it in a serving dish and chill. Serve as a spread for pumpernickel bread, French bread or crackers.

Ingredients:

• 1 1/2 doz. eggs, hard boiled
• 1 can tuna
• Dash of salt
• Dash of pepper
• 3 tbsp. salad dressing
• 2 tsp. mustard
• Chopped onion to taste

Directions:

Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture.

Ingredients:

• 2 doz. lg. mushrooms
• 1/2 c. butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1/2 c. minced parsley
• Juice from 1/2 lemon
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions:

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.

Ingredients:

• 1 (15 oz.) mini brie
• 1/2 c. chutney
• 1/4 c. bacon bits

Directions:

Remove rind from top of cheese, cutting to within 1/2 inch of outside edges. Put on microwave safe dish, spread chutney on top, sprinkle with bacon. Microwave uncovered on high for 1 1/2 to 2 minutes or until brie softens to desired consistency, giving dish a half-turn after 1 minute (or bake at 325 degrees for 20 minutes). Serve with crackers or fruit.

Ingredients:

• 2 tsp. garlic, chopped
• 2 med. tomatoes, sliced
• 2 tbsp. olive oil
• 1 dash of salt
• 1 dash of pepper
• 6 oz. Mozzarella cheese, sliced
• 2 med. wheat flour tortillas
• 2 tbsp. fresh basil, minced
• 1/2 c. fresh Parmesan, grated

Directions:

In a small bowl place the garlic, tomatoes, olive oil, salt and pepper. Thoroughly coat the tomatoes. Place the cheese slices over the tortillas. Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan. Preheat the oven to 350 degrees. Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is melted. Cut the pizza into wedges. Serves 2 as an appetizer or 1 as a main course.

Ingredients:

• 6 English muffins, split
• 1 stick softened margarine
• 2 tbsp. mayonnaise
• 2 (5 oz.) jars Old English spread
• 1/4 tsp. garlic powder
• 1 (6 oz.) can crabmeat

Directions:

Mix above ingredients together and spread on English muffin halves. Cut each muffin into quarters. Freeze, then package and store.

TO SERVE: Remove from freezer (do not thaw) and bake at 350 degrees for 15 minutes. Serve warm.

Ingredients:

• 1 can white crab meat
• 1 jar Old English cheese spread
• 1/2 tsp. mayonnaise
• 1 stick margarine, softened
• 1/2 tsp. garlic salt
• 1 tsp. chopped green onion
• Tabasco, cayenne to taste
• 6 English muffins, split

Procedure:

Mix together all ingredients, except muffins, adding the crab meat last. Spread on the English muffin halves. Put in freezer 45 minutes. Take out and cut in 4ths. You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive. May also serve these whole with soup. Cook for 10 minutes at 450 degrees.

Ingredients:

• 1 can artichoke bottoms, drained
• 1 bottle Wishbone Italian dressing
• 1 pkg. Stouffer's Spinach Souffle, thawed
• 1/4 c. bread crumbs, mixed with 1/4 c. melted butter

Procedure:

Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at 400 degrees for 20 minutes. Serves 6 to 8.

Ingredients:

• 1 sm. onion, minced
• 1 (1 lb.) can red salmon, skinned & boned
• 1 (8 oz.) pkg. cream cheese (low-fat is fine), softened
• 3 tbsp. lemon juice
• 1 tbsp. horseradish
• 2 tsp. dried dill
• 1/4 c. parsley leaves, firmly packed (1/8 c. minced)
• 1/4 tsp. liquid smoke
• 1 tsp. Worcestershire sauce
• Dash of Tabasco
• Salt & pepper to taste

Optional: Scallions, sliced; black
olives, sliced; mushrooms,
sauteed, chopped

Directions:

Prepare in food processor. Mince onions, add remaining ingredients and mix until smooth. Stir in scallions, black olives or mushrooms if desired. Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw vegetables. (Can be prepared with an electric mixer.)

Ingredients:

• 1 c. finely chopped pecans
• 2 c. diced cooked chicken or turkey
• 8 oz. cream cheese, cut into chunks &softened
• 1 clove garlic, minced
• 6 tbsp. mayonnaise
• 4 tsp. fresh dill or 2 tsp. dried dill
• Salt

Directions:

Combine chicken, cream cheese and garlic with chopped pecans in food processor or blender and blend just until smooth. Add mayonnaise, dill and salt to taste and blend again. Form into a ball and arrange on a bed of lettuce. Sprinkle with additional dill. Serve with crackers.

Cantaloupe, honeydew, watermelon or other available melons

Fresh fruits

--FRUIT DRESSING:--

1 pkg. (3 oz.) cream cheese
1/4 c. orange juice
1/4 c. lemon juice
1/4 c. crushed pineapple
1/4 c. sugar
1/4 tsp. salt
1 thin slice orange peel
1/4 c. heavy cream

Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping.

Ingredients:

• 1 1/2 tbsp. Amaretto liqueur
• 2 tbsp. packed dark brown sugar
• 1/2 c. sour cream
• 2 c. fresh fruit

Procedure:

In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small souffle dishes. Drizzle with sauce. Especially good with strawberries, blueberries and green grapes. Serves 4.

Ingredients:

• 2 lb. ground beef
• 2 eggs
• 1/2 tsp. salt
• 3/4 c. oatmeal, uncooked
• 1/3 c. chili sauce

Sauce:

• 1 c. chili sauce
• 1/2 - 3/4 c. grape jelly

Procedure:

Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

Ingredients:

• 1 lb. sm. mushrooms
• 4 slices bacon, cooked and diced
• 5 tbsp. green pepper
• 1/8 tsp. sugar
• 1 tbsp. butter
• 1 med. onion
• 1 tsp. salt
• 2 (3 oz.) cream cheese, room temperature
• 1/2 c. buttered bread crumbs or
• cracker crumbs

Procedure:

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.

Ingredients:

• 8 - 12 flour tortilla
• 1 (8 oz.) block cream cheese
• 1 sm. can black olives, chopped
• 1 sm. can diced green chilies
• Dash Tabasco sauce

Procedure:

Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

Ingredients:

• 1 lb. won ton skins OR
• 1 lb. egg roll sheets, cut in quarters

Filling:

• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 (8 oz.) water chestnut, chopped fine
• 3 stalks green onion, chopped fine
• 2 tsp. sesame seed oil
• Salt and pepper to taste

Procedure:

Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

Ingredients:

• 1 lb. bacon
• 4 cans whole water chestnuts
• 1/4 c. soy sauce
• 1/2 c. brown sugar

Procedure:

Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

Ingredients:

• 12 oz. cream cheese
• 1 tsp. Worcestershire sauce
• 3 tbsp. liquid smoke
• 4 oz. sharp Cheddar cheese, finely grated
• 1/4 c. EACH celery and bell peppers, finely chopped, mixed
• 1/3 c. pecans, finely chopped
• 2 tbsp. dried minced onions
• Dash Tabasco sauce
• 1/2 tsp. garlic powder

Procedure:

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.

Ingredients:

• 1 (5 oz.) jar Old English sharp
• pasteurized cheese spread
• 1/2 tsp. seasoned salt
• 1 1/2 tsp. mayonnaise
• 1/2 tsp. garlic powder
• 1 stick margarine, melted
• 1 can (6 1/2 or 7 oz.) tuna or crabmeat
• 6 English muffins

Procedure:

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna. Spread mixture onto English muffin halves. Cut each half into 4 wedges. Broil until mixture melts. Watch carefully as it burns easily. Makes 48 wedges.

A Western Visayas Region VI dessert delicacy mae from toasted pinipig, coconut water and grated young coconut.

Ingredients:

• 2 cups pinipig
• 1 cup coconut water
• 1/2 cup sugar
• 1 1/2 cups butong (young coconut), grated

How to make baye-baye:

1. Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong.
2. Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.

Polvoron or short cake made from cake flour,powdered milk,sugar and fried pinipig.

Ingredients:

• 1/2 cup cooking oil
• 1/2 cup melted butter
• 1/2 cup pinipig
• 3/4 cup sugar
• 1-1/2 cups cake flour
• cellophane, cut in 4" squares
• 3/4 cup powdered milk

Procedure:

1. Fry pinipig in heated cooking oil then set aside.
2. Brown cake flour in heated skillet for about 5 to 10 minutes until light golden brown.
3. Add powdered milk. Toss for another 2 minutes then add in sugar, fried pinipig and melted butter.
4. Mix well. Mold and wrap polvoron in cellophane.

A variety of turon saba, dipped in yema and drizzled with melted chocolate and sprinkled with chopped toasted cashew nuts and garnished with cherries.

For the Yema:

• 1 can condensed milk
• 2 tbsps butter
• 4 pcs egg yolks
• 1 tbsp rum

For the Turones:

• 9 pcs banana, saba variety
• 33 pcs lumpia wrapper
• 17 pcs langka strips
• 3-1/3 cups vegetable oil

For the Topping:

• roasted cashew nuts
• cherries for garnishing
• chocolate candy

Procedure:

1. Make yema. Combine egg yolks and condensed milk in double boiler.
2. Cook until thick, mixing continuously. Remove from heat. Add butter and rum. Cool.
3. Make turones. Peel bananas and cut into four lengthwise pieces. Pat-dry.
4. Wrap 1 piece banana and 2 to 3 strips langka in lumpia wrapper. Seal.
5. Fry in oil over medium heat until golden brown. Drain. Dip turones in yema.
6. Drizzle melted chocolate over turones with fork, then sprinkle with chopped toasted nuts.
7. Garnish with cherries.

Glutinous rice or malagkit rice and scraped corn from a cob then cooked in coconut milk.

Ingredients:

• 3 coconuts, grated
• 1/2 kilo corn, scraped from the cob
• 12 cups hot water, divided
• 1-1/4 cups sugar
• 1 cup malagklt (glutinous rice),washed well
• 1/2 kilo sliced langka
• 1 cup regular rice, washed well

Procedure:

1. Squeeze grated coconut to extract the cream. This is the first extraction. Set aside.
2. Make second extraction: Add 4 cups of the hot water to the grated coconut and squeeze to obtain coconut milk.
3. For third extraction: Add remaining hot water and squeeze grated coconut again to obtain more milk.
4. Boil washed malagkit and rice in third extraction of coconut milk.
5. When rice is half-cooked add corn and second extraction. Cook until rice is tender, stirring occasionally.
6. Remove from heat. Add sugar, langka and some of the first extraction (coconut cream).
7. Save part of the coconut cream to top each serving.

A no bake pie made from ripe mangoes,gelatin,eggs.

Ingredients:

• 400 gms sugar dough
• 100 gms cornstarch powder
• 450 gms pastry cream
• 1 tbsp vanilla essence
• 2 pcs ripe mangoes
• 2 pcs eggs
• 2 pcs clear gelatin

Procedure:

1. Prepare sugar crust, pastry cream, cornstarch, vanilla and eggs.
2. Cook for 30 minutes and place in molds.
3. Decorate with mangoes and glaze with gelatin.
4. Let stand for a while until gelatin is set.

Glutinous rice cooked in coconut milk with camoteng ube, brown sugar, buko.

Ingredients:

• 3 cups malagkit rice, boiled
• 2 cups brown sugar
• 1 cup camoteng ube, boiled
• 1 cup coconut milk
• 1 cup butter
• banana leaves
• 1 cup buko, shredded
• 1 cup latik

Procedure:

1. Mix malagkit, camoteng ube, butter, buko and sugar in pan with coconut milk.
2. Cook until thick. When cooked, spread sinocmane on banana leaves and slice into squares.
3. Garnish with latik on top.

Ginataang malagkit (glutinous rice cooked in coconut milk) with toasted monggo beans.

Ingredients:

• 1/4 cup monggo beans
• warm water
• 2 cups glutinous rice (malagkit)
• 1-1/2 cups sugar
• 2 mature coconuts (niyog),
• grated (reserve milk and cream)

Procedure:

1. Toast monggo beans until golden brown. Remove mongo skin.
2. Wash malagkit in water until grains swell. Combine malagkit with toasted mongo beans.
3. To prepare coconut milk, add 1 cup of warm water to grated niyog then squeeze out coconut cream.
4. Set aside. Add 6 cups of warm water and extract coconut milk from grated niyog.
5. Strain coconut milk and coconut cream separately.
6. Add sugar to coconut milk then cook malagkit and mongo beans.
7. Stir until mixture is set. Remove from heat and add coconut cream.
8. You may adjust sugar or add salt according to desired taste.

A variety of maruyang saba (fried banana patties), mixed with special batter, fried and poured with rum butter sauce.

Ingredients:

• 1 cup banana, saba variety, mashed
• 2 eggs, beaten
• 1 cup saba, sliced thinly
• 1/2 cup sugar
• 1 cup sifted all-purpose flour
• cooking oil for frying
• 1 tsp baking powder
• salt to taste

For Rum Butter Sauce:

• 1/4 cup Anchor butter
• 1/2 cup brown sugar
• 1/2 cup all-purpose cream
• 2 tbsps rum

,Procedure:

1. In a mixer, lightly beat eggs and sugar until thickened.
2. Sift together flour, baking powder and salt, and fold into egg and sugar mixture.
3. Follow with mashed and thinly sliced saba. Stir to turn mixture into a smooth batter.
4. Heat oil in skillet. Fry patties of maruya until golden brown and crisp.
5. Make sauce by melting butter in saucepan.
6. Combine cream and brown sugar and add into melted butter.
7. Stir until thick and smooth. Let cool and add rum.
8. Pour sauce over warm maruya and serve.

Turn your over ripe saba bananas to a gourmet dessert, sticky turon saba caramelized, crispy and sticky.

Ingredients:

• 1 bunch of over ripe saba bananas (soft to the touch, peel is almost blackened)
• native lumpia wrapper
• white sugar (or light brown sugar )
• A little bit of salt (if desired), to counter the sweetness.
• flour and water to seal the edges
• Pandan leaves or langka fruit or basil leaves

Procedure:

1. Top and tail saba bananas,then peel. If you wish, add some salt to the sugar.
2. Prepare the lumpia wrappers by cutting some of these in half.
3. This "half wrapper" will be used to "double wrap" the turon in case of tears and small holes where the oil might seep through.
4. Place on one end where you will roll the turon.
5. In a working bowl, press one saba banana with fingers (like playing the piano) onto the sugar-salt mix making sure all sides are covered. In other words, bruise the saba banana with sugar, as much as you can.
6. Then, if you want a different kind of turon, press one o basil leaves on top.
7. Start to roll the saba. Place sugared saba on the doubled side of the wrapper.
8. Roll as for lumpia and seal with four-water slurry. Leave to sweat out the sugar syrup beads for about an hour or more. (Hint: Faster sweating if you keep in the freezer even for half a day.
9. When the turones are sweating, heat oil and pan fry gently till all sides are caramelized and crispy and sticky. Drain well to lessen the oiliness.

A variation of cassava cake with pili pulp, pili nuts, cheese, eggs, milk.

Ingredients:

• 1 kilo cassava (grated, juice extracted)
• 6 pcs eggs
• 3 cups pili pulp
• 3 tbsps vanilla
• 1 bar grated cheese (1/3 grated as topping)
• 1 kilo sugar
• 6 cups milk (evaporated or fresh milk)
• 2 cups pili nuts (1/2 cup toasted and chopped add to mixture
• and 1/2 cup whole pili as topping)

Procedure:

1. Add together cassava, pili pulp, grated cheese, milk, sugar, chopped toasted nuts, vanilla and eggs.
2. Stir to mix evenly. Pour to mold, bake halfway. Arrange whole pili into flower.
3. Add grated cheese and return to bake until golden brown.

Our very own kamote or sweet potato made and baked into a delicious pie.

Ingredients:

• 1/3 lb kamote (sweet potato)
• 1 egg, beaten
• 1/3 cup margarine, softened
• 2/3 cup milk
• 3 tbsps granulated sugar

• 1-1/2 tsp vanilla essence
• 3 tbsps brown sugar
• water (for boiling sweet potatoes)
• 1/4 tsp salt
• 1 pie case

Procedure:

1. Boil camote on salted water. Mash when cooked.
2. Mix margarine, salt and sugar in a large bowl.
3. Whisk until creamy. Place camote and mix well.
4. Add beaten egg, milk and vanilla and whisk at low speed.
5. Pour mixture onto unbaked pie case. Bake at 350° F until done.
6. Cool for several minutes before serving.

Pancake with specially prepared syrup(bignay brandy , passion fruit concentraste) and garnished with sweetened mangoes and sago.

Ingredients:

• 1 big ripe mango
• 1 pck hot cake mix
• 14 tbsps sugar
• 1 small Nestle cream
• 3 tbsps cornstarch, dissolved in

• 12 tbsps passion fruit concentrate
• 2 tbsps water
• 3 tbsps bignay brandy
• pinch of salt
• mango slices
• 4 tbsps margarine
• 1/4 cup sago

Procedure:

1. Puree 1/2 of big ripe mango. Add 6 tbsps of sugar. Heat to simmering point.
2. Add cornstarch dissolved in water. Add a pinch of salt to taste and margarine.
3. Remove from fire. Prepare hot cake mix as directed. Brush pancake with Nestle cream.
4. Measure 6 tbsps passion fruit concentrate.
5. Add 8 tbsps sugar and cook to simmering point until sugar melts.
6. Add bignay brandy; remove from fire. Pour syrup into pancake.
7. Garnish with mango slices and sago.

Pastillas made from saba bananas, sugar and butter.

Ingredients:

• 1 kg ripe banana (saba)
• butter or margarine
• 300 gms sugar

Procedure:

1. Boil ripe saba banana; slice 3 cm thick.
2. Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.
3. Mix sugar and banana in pan. Let simmer under low fire.
4. Mix evenly. Transfer to mixing board lined with waxed paper.
5. Flatten and even up mixture with rolling pin until 1 cm thick.
6. Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.
7. Let cool then wrap in candy wrapper.

Made from glutinous or malagkit rice flour,coconuts,molasses,sesame seeds, wrap in banana leaves and baked over live charcoal.

Ingredients:

• 4 pcs mature coconut, shredded
• 1 pc young coconut, shredded
• 1/4 cup toasted sesame seeds
• 4 cups water
• 1 kg malagkit flour
• banana leaves, wilted
• 3/4 cup molasses

Procedure:

1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain and set aside. Add remaining ingredients to coconut milk. Mix well.
3. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
4. Bake over live charcoal 15 to 20 minutes or until done.

Made from ground rice, nestle cream, macapuno, langka floating on syrup.

Dough:

• 1 kilo galapong (ground rice)
• 2 drops violet food color
• 170 gms Nestle Cream
• 1/4 cup macapuno preserve
• 2 drops yellow food color
• 1/4 cup langka preserve

Syrup:

• 2 cups water
• 1/2 cup white sugar
• 5 pcs pandan leaves
• 1/2 cup latik

How to cook sapin sapin palitaw especial:

1. Mix galapong and Nestle Cream.
2. Divide into three mixtures and individually drop food color on each mixture.
3. Arrange mixtures in layers into pan and steam until done.
4. For syrup: Mix water, pandan leaves and sugar; simmer until thick. Pour latik.
5. To arrange: Cut sapin-sapin palitaw espesyal into serving pieces then float on syrup.

Made from glutinous or malagkit rice, ordinay rice, coconut milk, peanuts.

Ingredients:

• 100 gms glutinous rice
• 200 gms Star Margarine
• 200 gms ordinary rice
• 50 gms peanuts
• milk from 3 pcs coconut
• 1 tbsp Hershey's syrup
• 400 gms white sugar
• banana leaves

Procedure:

1. Mix glutinous rice with ordinary rice and boil with coconut milk until mixture becomes fine.
2. Add remaining ingredients, except banana leaves, and boil until sticky.
3. Wrap in banana leaves by serving portion.
4. Boil in pot until suman is cooked.

Made out of young gabi or taro root,condensed milk sugar.

Ingredients:

• 2 cups young gabi, boiled and
• coarsely chopped
• 1 (300 ml) can condensed milk
• 1 cup confectioner's sugar
• 1/2 cup granulated sugar

Procedure:

1. Blender gabi and condensed milk until smooth.
2. Cook over low heat in saucepan.
3. When thick, add confectioner's sugar.
4. Continue cooking until almost dry.
5. Transfer into butter-greased pan. Then cut into desired pieces.
6. Roll in granulated sugar.
7. Serve or wrap in colorful Japanese paper or cellophane.

Deep fried puto made from flour, shrimp, pinipig.

Ingredients:

• 1/2 cup flour
• 1 cup small shrimp
• 1/2 cup cornstarch
• 1 cup pinipig
• 1/2 cup water
• 1 pc onion, sliced very thinly
• 1 cup squash, sliced into thin strips
• oil for deep-frying

Dip:

• vinegar
• garlic
• salt and pepper

Procedure:

1. Mix flour, cornstarch and water to make batter.
2. Add remaining ingredients except oil. Mix well.
3. Heat oil in a skillet.
4. Deep-fry puto caramba by scooping round spoonfuls of batter mixture into skillet.
5. Cook until golden brown and crispy. Serve with vinegar, garlic, pepper and salt dip.

A sweet delicacy made out of buko, condensed milk,egg yolks,glazed fruit.

Ingredients:

• 2 cups grated buko
• 1/2 tsp vanilla
• 1 (300 ml) can condensed milk
• 2 tbsps butter
• 4 egg yolks
• Evaporated milk for brushing
• 1 tbsp cornstarch
• glazed fruit

Procedure:

1. In saucepan, combine first 2 ingredients; cook over low heat15 minutes or until thick, stirring constantly.
2. Beat next 3 ingredients together in bowl and stir into buko mixture.
3. Continue cooking and stirring over low heat until mixture separates from sides of pan.
4. Remove from heat and stir in butter. Pour into muffin pan lined with 1-1/2 inches paper cups.
5. Brush top with evaporated milk and garnish with diced glazed fruit.
6. Bake at 350°F 15 minutes until golden brown.
7. Makes 2 dozen servings.

A sweetened grated coconut, a famous delicacy with a slight variation.

Ingredients:

• 2 pcs. coconuts, meat grated
• pandan leaves
• 1 kg. brown sugar
• 2 tbsps. vanilla extract
• buco juice
• all-purpose flour or cornstarch

Procedure:

1. Boil together bum juice, sugar and pandan leaves until sugar dissolves completely and mixture thickens.
2. Add vanilla extract. Remove pandan leaves.
3. Cook grated coconut in a pan with a little oil until it turns slightly brown.
4. Add syrup and thicken with a little flour or cornstarch diluted in water.
5. Keep stirring so that syrup coats the grated coconut completely, mixture thickens and bukayo gets cooked completely.
6. When cooked, transfer bukayo to a bowl.
7. Form into small balls while hot.
8. Use plastic wrap or wax paper to cushion your hands from the hot mixture.

A unique no meat tamales which is famous in Pampanga and Cavite.

Ingredients:

• 2 cups raw rice, roated and soaked in 1-1/2 cups water then ground
• 1 cup rich coconut milk or coconut cream
• 4 cups coconut milk, diluted
• 1 cup finely chopped peanuts
• 1/2 cups brown sugar

• banana leaves cut into 10" wide pieces
• 2 tbsps salt
• 1/4 kg gluten, boiled and diced
• 2 tbsps atchuete seeds, soaked in
• 1/4 cup water
• 2 pcs eggs, hard-boiled and shelled

Procedure:

1. In saucepan, combine rice, coconut milk, sugar, salt and achuete water.
2. Simmer until mixture is smoother and thick, stirring constantly.
3. Then pour in rich coconut milk, stirring well until smooth in consistency.
4. Add peanuts. Remove from heat. Put banana leaves together.
5. Drop 1 tablespoonful of mixture on center of banana leaf.
6. Top mixture with a slice of gluten and a slice of egg.
7. Wrap mixture with banana leaf and tie around.
8. Do the same with remaining mixture.
9. In a big cooking pan, boil water and drop tamales.
10. Cover and let boil 30 minutes.
11. Transfer to tray and let cool before serving.

Made of glutinous rice and panocha.

Ingredients:

• 1 liter glutinous rice (malagkit), soaked in water overnight
• 1/2 cup water
• 15 pcs banana leaves, 7"x7"
• 4 cups coconut extract
• 1 glass water
• 1 pair big size panocha (store bought)

Procedure:

1. Grind soaked glutinous rice finely (remove excess water before grinding).
2. Mix ground glutinous rice and 1/2 cup water.
3. Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.
4. Put in steamer until cooked.

For sauce:

1. Cook coconut milk in pan until latik turns brown.
2. Remove half latik and separate little oil for banana leaves.
3. Add water and panocha into pan with half latik and coconut oil.
4. Continue cooking until panocha melts (sauce thickens when removed from fire).
5. Add remaining latik to mixture.

A sweet cake made from squash, coconut milk, evaporated milk, corn starch and sugar.

Ingredients:

• 2 cups boiled squash, mashed
• 2 cups corn starch
• 2 cups coconut milk
• 1 big can evaporated milk
• 3 cups coconut cream
• 2 tablespoons kalamansi
• 2 cups sugar
• 1 teaspoon margarine

Procedure:

1. In a saucepan, combine all ingredients except margarine.
2. Mix well and allow to boil.
3. Stir lightly to prevent scorching.
4. Add margarine when mixture becomes thick and transparent.
5. Pour the mixture into desired mold.
6. Allow to cool. Refrigerate and serve cold.

Made from mashed boiled sweet potatoes, ground pili nuts, egg, coconut milk and vanilla.

Ingredients:

• 2 cups mashed kamote (sweet potato) : about 5 medium kamote
• 2 cups refined sugar
• 2 cups coconut milk
• 1 egg, well beaten
• 1 cup pounded pili
• 1 teaspoon vanilla

Procedure:

1. Mix the mashed kamote with other ingredients, and cook in a carajay over low
2. heat, stirring constantly to prevent scorching, until the consistency is thick.
3. Remove from the fire and flatten with a rolling pin on a greased board to about 1/2-inch thickness.
4. Cut into desired sizes and shapes. Cool, and store in a glass jar.

A native candy made from condensed milk, ground nuts and corn syrup.

Ingredients:

• 1 can condensed milk
• 1 tablespoon corn syrup
• 1 cup ground nuts (pili or peanuts)
• 1 teaspoon flavoring

Procedure:

1. Combine all ingredients and cook until paste-like in consistency.
2. Transfer unto buttered board and roll out 1/2 inch thick.
3. Cut into pieces and roll in wax paper.
4. Wrap in waxed paper.

Yield: 2 dozens.

A nutty candies made out of pili nuts, sugar butter and egg yolks.

Ingredients:

• 2 cups ground pili nuts
• 6 egg yolks
• 1 cup sugar
• 1/2 cup butter

Procedure:

1. Combine ingredients in a saucepan. Cook until thick.
2. Place in small paper cups and brush tops with beaten egg yolk.
3. Bake in a hot oven until brown.

Yield: 3 dozens.

A native dessert made from pounded rice flakes, grated young coconut, milk and sugar.

Ingredients:

• 1-3/4 cups toasted, ground pinipig
• 3/4 cup sugar
• 3/4 cup grated young coconut
• 1/2 cup evaporated milk

Procedure:

1. Toast the pinipig and then grind by mortar and pestle.
2. In a bowl, mix 1-1/4 cups pinipig, grated young coconut and sugar.
3. Moisten with evaporated milk, adding little by little.
4. Roll mixture to 1/2-inch thickness between two pieces of banana leaves or waxed paper.
5. Cut into serving portions and dust with remaining toasted ground pinipig.

Yield: 24 pieces.

Boiled ripe guavas with coconut milk and sugar.

Ingredients:

• 3 cups seeded and sliced ripe guavas
• 1-1/2 cups coconut milk
• 1/2 cup sugar
• 1/2 cup coconut cream
• 1/4 teaspoon salt

Procedure:

1. Boil the guavas, coconut milk and sugar.
2. Add salt and stir; boil until guavas are cooked.
3. Remove from fire and add coconut cream.
4. Serve cold.

A native steamed cake made out of brownie mix, eggs, cheese.

Ingredients:

• 500 gram pack Butterscotch Brownie Mix
• grated cheese
• 4 eggs
• salted egg or kesong puti
• 1/2 cup oil
• grated coconut
• 2/3 cup water

Procedure:

1. Prepare a steamer and two 8-inch round baking pans.
2. In a bowl, combine brownie mix, eggs, oil and water. Beat until smooth.
3. Pour into pans. Top with grated cheese, sliced salted eggs or kesong puti.
4. Steam 20 to 30 minutes or until done.
5. Serve with grated coconut.

A powdery dessert made out of flour, powdered milk, cream, coffee, chocolate.

Classic Polvoron

Ingredients:

• 1 cup cassava flour or all-purpose flour
• 1/4 cup powdered milk
• 1/3 cup sugar
• 5 tablespoons melted butter

Procedure:

1. Toast flour to light brown.
2. Mix sugar and powdered milk.
3. Melt butter and add to the mixture.
4. Mix thoroughly and mold in polvoron molder.
5. Wrap individually in cellophane, if desired.

Mocha Choco Polvoron

Ingredients:

• 180 grams powdered milk
• 1 tablespoon instant coffee
• 100 grams all-purpose flour or bread flour
• 150 grams heavy cream
• 1 tablespoon butter
• pili nuts for topping
• chocolate coating

Procedure:

1. In a carajay, toast the flour by stirring constantly to prevent burning.
2. Add sugar and milk powder. Set aside.
3. Melt the butter and add to the bread flour mixture. Mold.
4. Dip into the chocolate coating.
5. Top with pili nuts.

A native dessert made out of glutinous rice, coconut milk, shredded coconut, rice flour.

Ingredients:

• 1 cup malagkit (glutinous rice)
• 4 cups rice flour, toasted until light brown
• 2 cups sugar
• 1 cup coconut milk
• 1-1/2 cups toasted shredded coconut
• Anise seeds

Procedure:

1. Boil the malagkit.
2. Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
3. Add toasted shredded coconut and cook for 3 minutes.
4. Add boiled malagkit, stir and cook until thick.
5. Remove from fire and add 3 cups toasted rice flour.
6. Mix with a wooden spoon and pass through a cornmeal grinder.
7. Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
8. Slice into 1/2-inch thick pieces.

Yield: 30 pieces.

SIMPLE CUCHINTA

Ingredients:

• 1-1/2 cups water
• 1 cup rice flour
• 3/4 cup sugar
• 1 teaspoon lye solution

Procedure:

1. Combine sugar, lye and water and bring 10 a boil.
2. Cool. Add to rice flour and stir until smooth.
3. Pour unto cuchinta molds and stream for 15 minutes.
4. Serve with grated coconut.

Homemade lye:

• Burn wood till all turns unto ash. Sift and save fine dust. Place in a bottle till needed. When needed, boil enough with equal part of water. Strain in double thickness cloth and save water. Use water as lye.

ATCHUETE (ANNATTO) KUTSINTA

Ingredients:

• 4 cups all-purpose flour
• 4 cups white sugar
• 7 cups water
• 1 tablespoon lye (lihia)
• 1 tablespoon atchuete(annatto) seeds

Procedure:

• Soak atchuete in 1/3 cup water to extract color.
• Mix flour, sugar, lye and the rest of water together. Stir until smooth.
• Blend atchuete extract.
• Fill muffin cups 1/3 full.
• Steam for from 15 to 20 minutes or until firm.

Yield: 8 dozens.


BROWN SUGAR CUCHINTA

Ingredients:

• 1 cup all-purpose flour
• 1 cup brown sugar
• 1 teaspoon lye (lihia)
• 1-1/2 cups water

Procedure:

1. Mix all ingredients together.
2. Pour in muffin cups 1/3 full.
3. Steam for from 15 to 20 minutes or until firm.
4. Serve with grated coconut.

Yield: 2 dozens.

A native gruel made out glutinous rice, cocoa, milk and sugar.

Ingredients:

• 1 cup malagkit(glutinous rice)
• 3 tablespoons cocoa
• 5 cups water
• 1 cup sugar
• 1 cup milk, evaporated

Procedure:

1. Wash malagkit and drain.
2. Add cocoa and water. Boil, stirring constantly.
3. Add sugar and milk.
4. Stir and cook 2 minutes more.

Yield: 6 cups.

A cake made out of rice flour,coconut milk, grated young coconut.

Ingredients:

• 3 cups grated fresh young corn
• 5 cups coconut milk
• 1 cup rice flour
• 2 cups sugar

Procedure:

1. Combine all ingredients and pass through a strainer.
2. Cook over low fire, constantly stirring until thick.
3. Pour and let cool.
4. Serve with toasted sweetened shredded coconut.

A rice cake made out of glutinous rice,coconut milk, brown sugar etc.

Ingredients:

• 2 cups malagkit (glutinous rice)
• 2-1/4 cups coconut milk
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1/4 teaspoon anise
• 3/4 cup coco cream
• 1/2 cup sugar

Procedure:

1. Boil coconut milk and malagkit with salt.
2. Boil until quite dry.
3. Lower heat and add brown sugar.
4. Place in banana leaf-lined baking pan.
5. Pour on top the coco cream and sugar.
6. Bake until a golden crust is formed.

A rice cake made out of rice flour,coconut milk, eggs.

Ingredients:

• 4 eggs, well beaten
• 2 cups coconut milk
• 1 cup sugar
• 1/4 cup melted margarine
• 2 cups rice flour

• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup coco cream,
• 1/4 cup sugar for topping

Procedure:

1. Add sugar to beaten eggs.
2. Combine salt and flour; add to egg mixture.
3. Add melted margarine, coconut milk, and baking powder.
4. Pour into banana leaf-lined mold.
5. Bake in 375 degrees Fahrenheit oven.
6. When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.

Yield: 3 large bibingkas.

source: filipinovegetarianrecipe.com

Traditional cunchinta with squash.

Ingredients:

• 1/2 cup sugar
• 1 cup + 3 tbsp. water
• 3/4 cup all purpose flour
• 1/2 cup squash, boiled and mashed
• 1/2 tbsp. lihia
• oil for greasing mould
• coconut, freshly grated

Procedure:

1. Dissolve 1/2 cup sugar in water. Boil and cool. Sift flour and add little
2. by little to the cooled syrup while stirring.
3. Add the mashed squash. Blend and strained the lihia. Mix thoroughly.
4. Line cuchinta molders (muffin pans can be used as substitute) with oil.
5. Pour 2 tablespoons of squash mixture into each molder. Cover with cheese
6. cloth or waxed paper.
7. Steam for 2 minutes or until set. Serve with grated coconut. Serves 15

Bilo-bilo stuffed with monggo mixture, poured with coconut sauce and then baked.

Ingredients:

• 1/2 cup mongo, boiled and mashed
• 1/2 cup white sugar
• 2 cup ground pure malagkit rice soaked in water
• refined white sugar

Sauce:

• 3 cup coconut milk
• 3 /4 - 1 cup white sugar divided
• 1-1/2 tbsp. cornstarch
• 1 cup coconut cream
• Banana leaves

Procedure:

1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
2. Place ground malagkit in a cheese cloth and squeeze out water.
3. Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
4. Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease a square pan and line with banana leaves. Arrange the balls on the pan. Set aside.
5. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
6. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
7. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
8. Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce. Bake for 5-10 more minutes.

Halo - Halo recipe that uses coconut milk instead of evaporated cow's milk, mashed boiled ube and shredded young coconut meat.

Ingredients:

• 1 cup coconut cream
• 1 small pc ube, purple yam, mashed
• 1 small pc kamote ( sweet potato ) boiled and cubed
• 1 cup buko, young coconut meat, shredded

• 4 Tbsp. white sugar
• crushed ice
• 1 cup pinipig, fried
• red kaong
• ice cream (optional)

Procedure:

1. Refrigerate coconut cream. In 4 tall glasses, distribute the mashed ube, boiled kamote and shredded buko.
2. Add 1 tablespoon of sugar and fill each glass with crushed ice. Top with ice cream,coconut cream and pinipig.
3. Garnish with red kaong. Makes 4 servings.

Steamed puto made from ordinary rice.

Inredients:

• 2 cups rice
• 1-1/2 cups water
• 1-1/2 cups white sugar
• 1/2 tsp salt
• 3 tbsp. baking powder

Procedure:

1. Soak rice in water and grind to consistency of thick batter. Add sugar, salt and baking powder. Mix thoroughly. Pour into molds 2/3 full.
2. Arrange in steamer and steam 30 minutes or if toothpick inserted in center of puto comes out dry.

Puto with Cheese

Ingredients:

• 1/2 cup all purpose-flour
• 1/2 cup cake-flour
• 2 tsp.baking powder
• 1/2 tsp.salt
• 2 pcs egg yolks
• 3/4 cup white sugar, divided
• 1/3 cup water
• 1/3 cup evaporated milk
• 1/4 tsp. vanilla
• 2 pcs egg whites
• 2 tbsp. cheese, grated

Procedure:

1. In a medium mixing bowl, sift all purpose flour, cake flour, baking powder and salt three times. Set aside.
2. Beat yolks until lemon colored. Add 1/2 cup sugar gradually and continue beating.
3. Fold in flour mixture to egg yolks alternately with water and milk. Add vanilla. Set aside.
4. Meanwhile, beat egg whites until soft peaks form. Add 1/4 cup white sugar and continue beating until stiff. Fold in egg batter. Blend well and pour mixture in a 9-inch cake pan.
5. Sprinkle grated cheese on top. Cover with cheese cloth. Steam for 30 minutes or until a tester inserted in the center comes out clean.

This is a Visayan delicacy. Sweetened shredded gabi tuber with coconut and condensed milk then cooked in coconut shells and wrapped in banana leaves.

Ingredients:

• 3/4 cups shredded raw gabi (Taro root)
• 1 cup rich coconut milk (2 medium coconuts)
• 3/4 cup brown sugar
• 4 clean medium coconut shells (4-1/2" diameter and 2" high)
• 1/2 can (1 oz) full cream condensed milk
• 4 egg yolks
• Wilted banana leaves
• String for tying

How to make binagol:

1. Mix first three ingredients and cook over moderate heat for 6 minutes, constantly stirring. Lower heat and continue cooking for 10 minutes.
2. Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.
3. Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.
4. Steam half an hour 12 servings.

An Eastern Visayas sweet made from sweetened grated coconut with eggs and milk.

Ingredients:

• 1-1/2 cups sugar
• 2 cups grated coconut
• 1/2 cup evaporated milk (undiluted)
• 2 eggs, slightly beaten
• 1 tablespoon calamansi juice

How to make bocarillo:

1. Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning. Add milk little by little, mixing thoroughly.
2. Add slightly beaten eggs, continue mixing over moderate heat. Flavor with kalamansi juice.
3. Remove from fire and drop by teaspoonfuls on wilted banana leaf or wax paper. Yield 50 pieces.

This delicacy is from Northern Mindanao Region 10

Ingredients:

• 1/2 cup sugar
• 1/4 cup powdered milk
• 1 teaspoon baking powder
• 5 ears young corn, grated and ground.
• Enough water to cover for boiling

How to make binaki:

1. Combine sugar, powdered milk and baking power. Add corn and mix thoroughly. Pile 2 corn husks and put in 2 tablespoons of the mixture.
2. Wrap and tie. Repeat the same procedure with the rest of the mixture. Arrange in a saucepan and add just enough water for boiling. Cook for 35 minutes.
3. Six servings ( 2 pieces per serving.)

This native delicacy is from Bicol region V

Ingredients:

• 7 to 10 pcs yellow kamote peeled
• 1/2 cup brown sugar
• 3 cups rice flour
• 1 cup water
• 1-1/2 cups coconut oil for deep frying

How to cook kalingking:

1. Cut the kamote into strips. Add the sugar and flour to the water and stir until well blended.
2. Combine kamote strips with the flour mixture and mix well with a spoon until well coated.
3. Heat coconut oil in a frying pan. Spoon about 3 tablespoons of kamote and flour mixture into a saucer.
4. Pat to flatten, then from saucer slip into hot cooking oil. Fry until golden brown. Makes six servings.

A native delicacy from Bicol region V a combination of cassava and sweet potatoes with coconut milk and brown sugar then wrapped in banana leaves.

Ingredients:

• 1-1/2 cups grated kamoteng-kahoy (Cassava)
• 1-1/2 cups grated yellow kamote (Sweet potatoes)
• 1/4 cup coconut milk, 1st extraction
• 7 tablespoons brown sugar
• Banana leaves for Wrapping

How to cook iraid:

1. Squeeze the grated kamoteng-kahoy and yellow kamote to extract some of the juice.
2. Add the extracts to the coconut milk, then the brown sugar and stir until the sugar dissolves.
3. Mix the kamoteng-kahoy and yellow kamote very well and combine with the coconut mixture.
4. Wrap 3 table spoons of this mixture in a piece of banana leaf (8" x 5") which has been wilted over an open flame.
5. Tie in pairs and steam for 30 minutes. Allow to cool and serve.