BUNDLE OF RECIPES

GARLIC BREAD WITH MOZZARELLA

Ingredients:
1 very good homemade or store-bought focaccia bread
1/2 cup salted butter, softened
3 tablespoons grated Parmesan cheese
2 cups shredded mozzarella
6 cloves garlic, very thinly sliced
1 teaspoon dried oregano
Procedure:
             1. Slice focaccia bread in half through the middle and spread approximately 1/4 cup of the softened butter on the faces of each half of the loaf.
             2. Sprinkle about 1 & 1/2 tablespoons of Parmesan cheese over the butter on each half.
             3. Sprinkle 1 cup of the mozzarella cheese on the face of each half of foccacia.
             4. Arrange about 3 cloves of very thinly sliced garlic on each face of the bread, and then sprinkle about 1/2 teaspoon of dried oregano over the top of each half.You can also mince the garlic instead if you like
             5. Bake bread on a baking sheet for 10 - 12 minutes or until top begins to brown. Slice and serve.
                        

CHICKEN – CORN SOUP

(Soup)

  Ingredients:

1 sachet Chicken- Corn Soup (knorr)

1 pc        Egg

 Procedure:   

              1. Bring to boil per pack direction. Add 1 egg stirringly in it. Serve hot.

                    

MANGO PEARL LAYER

Yield 5 to 6 small glasses  Prep Time 15 minutes  Chill Time 20 to 30 minutes

Ingedients:

 2 cups all-purpose cream

1 1/4 cups (300 ml) condensed milk

2 ripe mangoes, thinly sliced

1 1/2 cup cooked sago, small1 pack crushed graham crackerschocolate wafer sticks for garnish

Procedure:  

             1  In a bowl, pour in all-purpose cream and gradually add condensed milk (you may opt to add more or less to achieve your desired sweetness). Mix until well blended.          

              2 Fold in half of the sago to the cream mixture.              

              3  Assemble the layers: Start by putting a thick layer of crushed graham crackers on the bottom of individual glasses, pour cream mixture, top with sliced mangoes, and sprinkle with sago. Repeat process to make 2 or 3 layers, ending with sprinkle of crushed graham crackers on top.             

               4  Garnish with sliced mango, a dollop of sago, and chocolate wafer stick (if desired). Chill and serve.

 PEARL – MANGO DELIGHT 

(Dessert)

 Ingredients:

¼ kilo        Pearl Sago

1 kilo         Ripe Mango (shredded)

1 pack       Gelatin powder (cook in pack directions)

1 box         Cheese (Cubed)

2 boxes      Nestle Cream

1 can          Condensed Milk 

Procedure:     

               1. In a casserole boil Pearl Sago. Rinsed and set aside           

               2. Cook Gelatin per pack direction, put in a molder, let it stand for 3 minutes and cut in dice  size. Set Aside.      

               3.  In a bowl, mix all ingredients. Refrigerate for 30 minutes or more before servings. 

MIXED FRUITY – VEGETABLE SALAD

(Salad)

  Ingredients:

1 whole          Lettuce

1 big size       Cucumber

1 big size        Carrots

2 pcs.             Turnips

1 can (225g)    Pineapple Chunks

2 boxes           Raisin

2 pcs              Bell Pepper (red and green, cubed)

1 big size        White Onion (ringed)

2 pcs              Cooked Eggs (ringed)

½ box             Cheese (Cubed)

Optional          Ground black Pepper

1 1/3 cups       Mayonnaise or Salad Dressing

3 Tbsp             Nestle Cream

5 Tbsp             Condensed Milk

 Procedure:      

                1. Wash vegetables, peel and slice to any desired cutting. Set aside.    

                2. In a bowl mix Salad Dressing with Nestle Cream, Condensed Milk, Ground Black Pepper and Cheese.       

                3. Toss with Fruits and Vegetables and rest of the ingredients    

                4. Garnish with ringed egg. Let it cool for 20-30 minutes before servings.