No Bake Fruity Cheesecake

INGREDIENTS:

Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter/margarine
1 tbsp brown sugar
½ tsp ground cinnamon

Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup
1 can Fruit Cocktail, well drained (reserve syrup)

Filling:
1½ tbsp unflavored gelatin
⅓ cup fruit cocktail syrup
¼ cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
½ cup all-purpose cream, chilled

PROCEDURE:

1. Crust: Combine ingredients for the crust. Mix well. Press into 9” pie plate (or removable bottom pan). Cover and freeze for 30 minutes.
2. Topping: Heat cornstarch mixture with constant stirring until it becomes thick. Add sugar and Fruit Cocktail. Remove from flame and set aside.
3. Filling: Combine gelatin and fruit cocktail syrup. Stir. Heat over low flame until it dissolves. Add sugar and vanilla then set aside. Beat cream cheese until smooth and set this aside. Beat all-purpose cream until it becomes very fluffy (soft peak) then add this to the cream cheese. Mix until well blended.
4. Slowly pour gelatin mixture into the cream mixture. Mix well. Fold in ¾ of Fruit Cocktail mixture. Pour over prepared crust. Cover and chill until set. Top with remaining Fruit Cocktail.

Makes 12-14 servings

Chocolate Truffles

Saucy Fried Crabs

INGREDIENTS:

600 g (3 pc) medium crabs
2 tbsp cornstarch
8 cloves garlic, crushed
2 tbsp ginger strips
2 tbsp salted black beans (tausi), mashed in 2 tbsp water
200 g tomato aauce

PROCEDURE:

1. Season crabs with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt) and ¼ tsp pepper. Dredge in cornstarch. Deep-fry in ½ cup oil until cooked. Cut crabs and set aside.
2. In another pan, sauté garlic and ginger using 2 tbsp of used oil. Add tausi, tomato sauce and ¾-1 cup water. Simmer covered for 5 minutes over low heat.
3. Add crabs and simmer once.

Makes 6 servings

Pineapple Beef Casserole

INGREDIENTS:

1.2 kg whole beef round
2 tbsp minced garlic
1 medium onion minced
1 pouch (70 g) Tomato Paste
1/2 cup diced pimiento
2 tbsp pickle relish
1 can (85 g) liver spread
1 can (210 g) chorizo de bilbao sliced
1 can(227 g) pineapple chunks
1 pc each medium green and red bell peppers diced
1 tbsp cornstarch dissolved in 1 tbsp water

Marinade:
1/3 cup soy sauce
2 pcs laurel crushed

PROCEDURE:

1. Marinate beef for 20 minutes in the refrigerator .
2. Saute garlic and onion in 2 tbsp oil . Add Tomato Paste and stir for 1 minute. Add pimiento and marinated beef including marinade.Cook for 3 minutes.
3. Add 5 cups water. Cover and simmer for 1-1/2 hours or until meat is tender (or pressure cook for 20 minutes ).
4. Add pickles, liver spread and chorizo. Cook for another 20 minutes(ordinary cooking). Add Pineapple Chunks with syrup, bell peppers and cornstarch. Simmer until thick. Add salt and pepper to taste. Slice meat .
5. If desired, continue to simmer sauce uncovered until desired consistency. Pour over meat. Serve.

Makes 10-12 servings

Paella

Ingredients: 

1/2 kg large tahong
1/2 kg (3 pc) large crab (alimasag)
350 grams chicken breast cut up then seasoned with 1/2 tsp iodized salt (or 1/2 tbsp rock salt)
1/4 cup olive oil
8 cloves garlic crushed
1 large onion sliced
100 grams sweet ham cut into 1-1/2” squares
2 pc (100g) chorizo de bilbao sliced
2 cups Raw rice washed once, drained
1/4 kg (8 pc) shrimps
1 pouch (250g)  tomato sauce
1 tsp paprika (optional)
1 tbsp kasubha
1 pc laurel
1/4 cup pitted green olives each cut into 2
1/2 cup frozen green peas
1 pc large red bell pepper cut into strips
1 pc egg hard boiled and sliced

PROCEDURE:

1. Boil 3 cups water with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Add tahong and crab. Cover and simmer until cooked. Drain. Reserve 3-1/2 cups broth. Remove half shell of tahong. Cut crab into 2. Set aside.
2. Using non-stick pan, fry chicken in olive oil until cooked. Set aside.
3. In the same oil, sauté garlic, onion, ham, chorizo and rice. Cook for 3 minutes. Add tomato Sauce, reserved broth, paprika, kasubha, laurel, olives, salt and pepper to taste. Cover and simmer over low heat until rice is almost cooked.
4. Add shrimps, peas, bell pepper and chicken. Stir. Cover and cook for another 10 minutes or until shrimps are cooked. Add tahong and crabs. Cover and cook for another 2 minutes. Top with eggs.

NUMBER OF SERVINGS: Makes 10 servings