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Tuesday, December 19, 2006

Banana Bread


Description:
Bananas are rich in potassium and available year round...and as such, you can easily turn your spare ripe bananas into this quick yet rich tasing bread. After the loaf has cooled down, wrap it in plastic possibly overnight to let the flavors develop.
Best eaten with butter and jam.

Ingredients:
5 tbsps. butter
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 large egg
1 large egg (discard the yolk)
1 tsp vanilla extract
1-1/2 cups mashed, very ripe bananas
1-3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts

Directions:
- Preheat oven to 350 deg.F and spray bottom on a 9 x 5 x 3
inch loaf pan with a nonstick cooking spray
-Beat butter in a bowl at medium speed till light and fluffy.
-Add granulated sugar and brown sugar and continue beating.
-Add the mashed bananas
-Add the whole egg
-Add egg whites and vanilla and beat till well blended on
high speed for about 30 seconds
-Combine flour, baking soda, salt and baking powder
-Add flour mixture to butter mixture, alternating with cream and ending with flour mixture
Add walnuts to batter and mix well.
-Pour batter evenly into the prepared loan pan
-Bake until browned and thoothpick comes out clean.
-Baking time: 1 hr. and 15 minutes.
-Cool bread on a wire rack.
- Slice and serve with butter and/or jam.

Thursday, December 14, 2006

The Hurting Truth About Our Current State of Affairs--Ouch!







The following article was passed on to me and I thought this has got to be passed around to all Multiply members who are here in the U.S.  Please forward to as many as you can..if you agree with the statements (and I hope you do)!


Thanks.


""


The following was written by Ben Stein and recited by him on


CBS Sunday Morning Commentary.


         Herewith a few confessions from my beating heart: I have no freaking clue who Nick and Jessica are. I see them on the cover of People and Us constantly when I am buying my dog biscuits and kitty litter. I often ask the checkers at the grocery stores. They never know who Nick and Jessica are either. Who are they? Will it change my life if I know who they are and why they have broken up? Why are they so important?


        I don't know who Lindsay Lohan is either, and I do not care at


all about Tom Cruise's wife.


        Am I going to be called before a Senate committee and asked if


I am a subversive? Maybe, but I just have no clue who Nick and Jessica


are.


       If this is what it means to be no longer young. It's not so bad.


       Next confession:


        I am a Jew, and every single one of my ancestors was Jewish.


And it does not bother me even a little bit when people call those


beautiful lit up, bejeweled trees Christmas trees. I don't feel


threatened. I don't feel discriminated against. That's what they are:


Christmas trees.


        It doesn't bother me a bit when people say, "Merry Christmas"


to me. I don't think they are slighting me or getting ready to put me


in a ghetto. In fact, I kind of like it. It shows that we are all


brothers and sisters celebrating this happy time of year. It doesn't


bother me at all that there is a manger scene on display at a key


intersection near my beach house in Malibu . If people want a creche,


it's just as fine with me as is the Menorah a few hundred yards away.


        I don't like getting pushed around for being a Jew, and I don't


think Christians like getting pushed around for being Christians. I


think people who believe in God are sick and tired of getting pushed


around, period. I have no idea where the concept came from that America


is an explicitly atheist country. I can't find it in the Constitution,


and I don't like it being shoved down my throat.


        Or maybe I can put it another way: where did the idea come from


that we should worship Nick and Jessica and we aren't allowed to


worship God as we understand Him?


       I guess that's a sign that I'm getting old, too.


        But there are a lot of us who are wondering where Nick and


Jessica came from and where the America we knew went to.


        In light of the many jokes we send to one another for a laugh,


this is a little different: This is not intended to be a joke; it's not


funny, it's intended to get you thinking.


        Billy Graham's daughter was interviewed on the Early Show and


Jane Clayson asked her "How could God let something lik e this Happen?"


(regarding Katrina)


        Anne Graham gave an extremely profound and insightful response.


She said, "I believe God is deeply saddened by this, just as we are,


but for years we've been telling God to get out of our schools, to get


out of our government and to get out of our lives.


        And being the gentleman He is, I believe He has calmly backed


out. How can we expect God to give us His blessing and His protection


if we demand He leave us alone?"


        In light of recent events...terrorists attack, school


shootings, etc. I think it started when Madeleine Murray O'Hare (she


was murdered, her body found recently) complained she didn't want


prayer in our schools, and we said OK.


        Then someone said you better not read the Bible in school . the


Bible says thou shalt not kill, thou shalt not steal, and love your


neighbor as yourself. And we said OK.


        Then Dr. Benjamin Spock said we shouldn't spank our children


when they misbehave because their little personalities would be warped


and we might damage their self-esteem (Dr. Spock's son committed


suicide). We said an expert should know what he's talking about. And we


said OK.


        Now we're asking ourselves why our children have no conscience,


why they don't know right from wrong, and why it doesn't bother them to


kill strangers, their classmates, and themselves.


        Probably, if we think about it long and hard enough, we can


figure it out. I think it has a great deal to do with "WE REAP WHAT WE


SOW."


        Funny how simple it is for people to trash God and then wonder


why the world's going to hell.


        Funny how we believe what the newspapers say, but question what


the Bible says.


        Funny how you can send 'jokes' through e-mail and they spread


like wildfire but when you start sending messages regarding the Lord,


people think twice about sharing.


        Funny how lewd, crude, vulgar and obscene articles pass freely


through cyberspace, but public discussion of God is suppressed in the


school and workplace.


       Are you laughing?


        Funny how when you forward this message, you will not send it


to many on your address list because you're not sure what they believe,


or what they will think of you for sending it.


        Funny how we can be more worried about what other people think


of us than what God thinks of us.


        Pass it on if you think it has merit. If not then just discard


it... no one will know you did. But, if you discard this thought


process, don't sit back and complain about what bad shape the world is


in.


       My Best Regards .. honestly and respectfully,


       Ben Stein


 








 


 


 



 


Tuesday, December 12, 2006

Peanut Butter Snowballs


Description:
This is a "no bake" but with "chilling time" nutty snowballs that even kids or new to baking can do. This could be a simple yet delicious dessert you can serve your family & guests this holiday season.

Ingredients:
- 1-1/2 cups peanut butter
- 1-1/2 cups sifted confectioners' sugar
- 1 pkg (or 12 oz.) white chocolate chips
- 1 tbsp. veg. shortening
Some confectioners' sguar or edible glitter for dusting




Directions:
.In a large bowl, combine peanut butter and butter until blended; add confectioners’ sugar, 1/2 cup at a time, stirring after each addition.

2. Line a baking sheet with foil. Using your hands, shape peanut butter mixture into 1-inch balls. Place balls on prepared baking sheet; chill until firm, about 1 hour.

3. Place white chocolate and shortening in a large microwave-safe bowl. Microwave on MEDIUM, stirring at 30-second intervals, until chocolate is melted and smooth, about 2 minutes.

4. Line a baking sheet with waxed paper. Using a spoon, dip each peanut butter ball into melted chocolate, spooning chocolate over ball to coat, if necessary.

5. Transfer snowballs to the waxed paper-lined baking sheet. Sprinkle tops with confectioners’ sugar or edible glitter.

Tuesday, December 5, 2006

Shrimp Stuffed Potatoes


Description:
For the coming holidays, this recipe is perfect for it is a combination of sea food and potatoes exquisitely combined for a perfect dish!

Ingredients:
-6 large potatoes
-Vegetable oil, for coating
-8 tablespoons butter
-2 cups grated cheddar cheese, plus more for sprinkling
-2 cups grated Cheese
-2 cups sour cream
Salt and pepper
1lb. shrimp, peeled and sauteed in garlic and onions
Dash of Paprika for color

Directions:
Preheat oven to 350 degrees.
-Wash potatoes, dry them, and gently prick them with a fork on the sides.
-Coat each potato with vegetable oil, then place on foil
covered pan, and bake for approximately 1 hour.

-Place the butter in a large bowl.
-Remove the potatoes from the oven and slice each potato in half.
-Gently scoop out the potato and place in the bowl.
-With a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
-Add the shrimp and both cheeses into the mixture.
Gently stuff the mixture back into the potato shells, making sure not to break them.
-Pile the mixture as high as you can on top of the potato shells.
-Sprinkle each potato with cheese and paprika for color.
Bake in the oven for approximately 20 to 30 minutes until browned on top.

Sunday, December 3, 2006

The Gingerbread Wonderland Exhibit

Rick and I went to the Freylinghuysen Park to view the various gingergread exhibit.  There were 250 pieces on display which were works of art by grades 3-5, grade 2K, girls scout brownies, and families of the pupils.

The exhibits used of course a variety of yummy goodies: wafers, graham crackers, mm's, chocolates, candy mints, jelly beans, ice cream cones, popcorns, reeses chocolates, hersheys, etc ...and all kinds of soft and hard candies one can ever find  Also used were cardboards covered with hardened sugars, cinnamon sticks, and just about anything to add color and to express the chosen theme of their work.  Some had the actual photos of where their exhibits were copied from...but a majority were simply borne out of the exhibitor's imagination.  All were wonderful pieces of work of labor and love!

Viewers can vote on their choices although the judges have voted on their choices.

 I particularly liked:

 No. 61 - March of the Penguins (made from edible candy)

No. 53 - Cones and logs....this could have been so tedious to make because the fir cones were made of

            chocolate pieces and logs of hardened chocolate

No. 65 - I said this is Mona Lisa---but Rick, the joker that he is said no---it is Whoopi 

            Goldberg!

No. 71 - The Simpsons--watching t.v.

And No. 17 - the Titanic.

If Anne were here...I am sure she could joined and participated because she is very creative. Or she and Jade could have collaborated to join.

 

 

Monday, November 27, 2006

A Daily Survival Kit

I came across this worthwhile article and reading it made me realize there are a lot of things that surround us daily that can serve as excellent reminders as we go and struggle through life.

So, inspite of the fact that 2006 is about to end,  and since 2007 is about to begin in a few week's time, I decided to post this article so that my dear contacts can appreciate the value we can give to the survival kit items listed here..To the article, I have added a few touches of my own to make the article more applicable!!

Daily Survival Kit:

A toothpick  - to remind me to pick out only the good qualities of others...

A Rubber Band - to remind me to be flexible when things or situations do not go or happen   the way I want them to be...

A Band Aid - To remind me to let  my hurt feelings heal, or help heal hurt feelings of others..

A Pencil - To remind me to write down my blessings every day which oftentimes I take for granted..

An Eraser - to remind me that it is okay to occasionally make mistakes, but must learn and change some ways to move on..

A Chewing Gum - To remind me to stick with my plans and objectives to accomplish them

A Mint - To remind me that I am worth a priceless mint created by a higher Power

A Candy Kiss - To remind me that my loved one/loves ones need a kiss or a hug every day

A Tea Bag - to remind me that once in a while, I need to relax and unwind and  go over my  list of God's wonderful blessings!

I hope you, my dear contacts, will like this article and vow to keep a similar survival kit like this!

 

Sunday, November 26, 2006

Ginger Teriyaki Fish Steaks


Description:
For fish lovers---this simple dish will delight you and your family. It is an easy recipe and can be used with any kind of fish steaks like: halibut, mahi-mahi, striped bass, or tuna).

Ingredients:
3/4 cup teriyaki marinade sauce (pref. Kikkoman)
2 tbsps brown sugar, packed
1 tsp fresh grated ginger
4 fish steaks of your choice
Some salt and dash of seasoning

Directions:
-Combine teriyaki sauce, brown sugar and ginger
-Reserve about 1/4 cu and pour the remainder over the fish,
(use a plastic food bag or tupperware)
-Set aside for 30 to 45 mins, but occasionally, turn over the
fish well
-Grill the fillet about 5 mins one ach side or until the fish flakes
easily with fork.
-Brush with reserved sauce as you grill.
Serve with hot rice and garnish with your choice: lemon slices, buttered carrots and green beans, or broccoli.

Fried Chicken Chimichanga with Green sauce


Description:
If you ever crave for Mexican taste, try this rich recipe. Could be a little \tedious the first time you do it--but as you get the hang of it, you will find it easy enough!

While this recipe calls for Chicken---you can substitute shrimp or beef for this recipe! And for variety, you can top with diced fresh tomatoes and onions, and sliced lettuce for added color!

Ingredients:
2 10.5 oz. condensed cream of chicken soup cans
2 4.5 oz. diced green chillies in cans
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tbsp. fresh lime juice (use fresh lime)
1 8 oz. package cream cheese (softened)
1 i oz shredded cheese (preferably Montery Jack cheese)
1/2 of a 1.25 oz. package taco seasoning (any brand)
1 lb. shredded and cooked chicken meat (about 3 cups)
8 10 inch flour tortillas
1/2 veg oil (orany oil of your choice)
1 8 oz package shredded SHARP cheddar cheese
1 c. chopped green onions or scallions
1 8 oz. sour cream (any brand)

Optional: fresh diced tomatoes, diced onions, sliced fresh lettuce.

Directions:
-Pour the cream of chicken soup into a blender along with the green chillies, olives, jalapeno pepper and lime juice.
-Puree until smooth, then pour into a saucepan and warm over medium low heat.
-In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
-Stir in the cooked chicken pieces
-Evenly divide the mixture among the 8 tortillas putting the filling in the center of the tortilla.
-Fold top down, fold bottom up, roll up sides to make a quare packet.
-Heat the veg. oil in a large skillet over medium to medium high heat.
-Fry 4 chimichangas at a time, seam side down till golden brown for about 90 seconds.
-Drain on a plate lined with paper towels.
-To serve, place chimichanga on the plate and ladle the warm pepper sauce over top.
-Sprinkle with cheddar cheese and green onions.
-Garnish with a dollop of sour cream in the middle or on the side of each chimichanga packet.

Saturday, November 25, 2006

Thanksgiving 2006

It was a straight working week for me-and in fact worked 11 hours straight on Wed, Nov. 22, Thurs, Nov. 23, and Friday, Nov. 24!  I couldn't turn down the request of Boss Betty to work during the holiday. We couldn't make it to a Thanksgiving dinner at Jade's since I was going to work late, andtold her I preferred to rest after work,  for it is no joke to work 11 straight hours....!!!


But, of course, after saying grace, we still had a nice Thanksgiving Dinner prepared by Rick: turkey breast with  stuffings, cranberry sauce, candied yam, cheesy green beans casserole with fried onion rings , mashed potatoes with gravy...coffee ice cream and apple pie.  The food was very, very delicious and I complimented him for doing a great job!  We have learned our lesson over the years in that we do not buy nor prepare  a huge turkey, but just enough for us  to last till the weekend!  .


This is our deal, usually, he prepares Thanksgiving Dinners and I do the Christmas and New Year feasts as it is also my chore to tidy up the kitchen and do the dishes. This is a fair share of the work between the 2 of us.


Rick's Dad and sisters called to greet us...and I am really amazed talking to Rick's Dad---at 90 years of age....he is as lucid and energetic as a 30 yr old guy.  Perhaps at some time, Rick and I may travel to West Virginia once more to visit them again. 


There is really a lot to be thankful for...the most special of all was the visit of my family. How Rick and I  wish they were all here to celebrate this special holiday with us.  But I do know that someday, that time will come to a reality in His time!

Saturday, November 18, 2006

Mango-licious Tilapia


Description:
A quick and easy, not fried, novel way of serving this fish with salsa, which is best using fillets. (If you have the whole fish) cut the head and tail off---peel off skin---and carefully remove the big fishbone in the center. The final result is tangy and delicious.

Ingredients:
For the Salsa:
1 mango (slightly ripe,but not over ripe) peeled and diced
1 small red onion, finely chopped
1 avocado, peeled, pitted and diced
3 plum tomatoes, peeled, seeded and chopped
zest of 1 lime
1 jalapeno pepper, seeded and chopped
1 tb. minced fresh ginger root
1/4 cup chopped fresh cilantro
salt

For the fish:

2 tbs. olive oil (or corn oil)
1-1/2 tbsp. grated orange zest
1/4 cup fresh orange juice
salt, pepper, seasonings
Crushed fresh red pepper , or red pepper flakes (crushed also)
4- 5 oz. tilapia fillets, rinsed and pat dry on paper towels

Directions:
-Preheat oven to 400 F.
-Make the salsa: combine all salsa ingregients in a glass bowl
and stir to blend...and set aside at room temperature
-In a shallow baking dish that can fit the fillets in a single layer,
combine oil, orange zest, orange juice, salt, pepper and
crushed fresh red pepper or pepper flakes
-Place fillets turning them several times to coat with the
seasonings.
-Bake for 10 to 12 minutes in the preheated oven, or until
fish can be flaked with a fork

When done, transfer fillets in a serving platter and spoon the
salsa over and serve.
Garnish with avocado slizes and cilantro sprigs on the side.

Wednesday, November 8, 2006

Not a Goodbye but until Next Year!

At 5:35 a.m. today, the minivan that we rented fetched Yani and family for their 9:10 am flight out of Newark Airport to Detroit.  They carried 3 big luggages and 2 balikbayan boxes .one of which was purely loaded with gifts received during his 8th birthday...and lots of toys for both of them...and , 2 handcarry bags.  Gina had to be carried to the mini van at this early hour but Migs had no problem waking up!.


I spoke with them at around 12:30 as they were taking their lunch/breakfast at  Detroit Airport's Mcdonalds.  Their layover will be  for 3 hours ....then at 3:40 eastern time, they will be off to a 19 hour flight to Nagoya Japan, and finally Manila!


Looking back, it was a well spent, well worth visit, short as it may.  I am both sad yet happy that I have bonded and related well with Gina and Migs.  Sad as I will miss them, yet happy that many things have developed for next year's  plans.


Migs, especially being the older one,  always tells me "I love you Lola"...Of course Gina also tells me she loves me...but Migs since I took care of him till he was 2, still  remembers me well.   Surely,  our webcam sessions helped that they became at ease with us right away.  


Gina is fond of trinkets, hair accessories, fashion dolls, and is so lovable, almost lady-like and very "carinosa".  She will just approach me and kiss me or her mom. She has a very pleasant and sunny disposition and always sings while we are inside the car going from place to place.  She does not need to be asked to sing---she will just burst out whatever songs she can think of: school songs, cartoon songs, Christian songs, and even her own invented songs and lyrics. She eats anything Anne eats...(Migs is selective of foods).  She is also always the prayer leader before we drive off. Last night, Anne asked her to show me her "Tinikling"..which she performed in school last year. I volunteered to be her partner, but she told me, "you have to be a boy"...so Yani was pulled to be the her partner and danced she did on the airbed as we clapped and sang the Tinikling music....She really remembers all the steps and watching her do the dance in her own lovable way is really something to treasure. 


Migs, who has a hearty appetite for baked macaroni and cheese dogs on the other hand, is already a young "macho" kid disliking frills and anything that can be referred to as  girlie or feminine!  He tells me that in his class, one female classmate really likes him and thinks that Migs likes her too---but Migs says---no way....I do not like her.  Kids really...can be so vocal and honest! I kidded him that a lot of girls will run after him since he is a goodlooking kid and that Lola L has to approve of the girls!  He just says---no...no!!! No girls for me! (LOL).  He is very familiar with "technical" stuff ---he changed my cellphone's ringtone, popped up the volume, and changed the color background of my menu in a jiffy!.  Honestly, I can't do these things with my own cellphone and even if I can...it will take me hours to do them.


I brought the kids to my old office (Cintas) and the girls just loved seeing them.  Gina even sang "Its a Small World" to my former co-workers.  I just wished I could have brought them also to my other friends (Arleen, Nery, Linda, etc.) but the limited time did not allow this. Next year, I will make sure to have other friends meet them too.


It was also a happy time to have seen Anne and Yani again and we all had fun eating and enjoying the travels within different cities of New Jersey.  Time flies really---for it seems just like a while ago that Anne herself was a little kid who also loved to sing and dance!  Now she is the mother of 2 lovable and energetic kids. I guess this only means I am getting older!


Rick proved to be a doting Lolo(Yoyo)....he said he never imagined that he will be part of an 8-year old's birthday party...he mingled with the kids with his videocam and gave Migs a bonus chance to ride the "free fall"---a ride even I can't dare take!!..Both kids loved him...especially when Rick took them to the driving range and gave a few lessons to Yani and Anne, and Migs had a kick of holding a golf iron and driver for the first time..and putting a whole 18 holes!  Lolo Rick was the coach, of course!  We did not mind the cold cold climate---we were the only souls in the putting greens.


Anne gave me (and Rick)  a touching note of thanks and kind words, accompanied by lovable brief scribbled separate thank you messages from Gina (she drew hearts around her message) and Migs...(he thanked RIck especially for  the golf which only proves he is much interested in golf!)  


From hereon,  we will be back to our weekly webcam sessions....starting this Saturday night, my time...and will continue to do so until they come back next year with God's help as planned!  We trust that He will once again, make the desires of our hearts come to a fruitful reality!  Meanwhile, I/we thank Him for their wonderful vacation with us.  He is truly a giver and source of good things.


 

Tuesday, October 31, 2006

Family Reunion Update, etc.

The much awaited first time visit of Yani, Anne, Migs and Gina is finally happening!!.  They arrived in the evening of October 21 and still here with us.

From the time, they set foot in New Jersey, it has been a continuous family fun time of togetherness and bonding.  My 2 grandkids are, indeed, lovable as I expected them to be.  They are so smart and a bundle of endless energy who instantly bonded with Rick and myself.  In fact, we thought they would be shy and wary of Rick, but we were all proven wrong.  They immediately connected with him.  The wish of Rick to have Gina sit on his lap has taken place and I made sure I took a picture of this.  "Yoyo Rick" finds the kids so cute and advanced for their ages....that Rick even engaged Migs in a junior mathematical puzzle jig...in which Migs gamely scored!

On a daily basis, we have been out of the house visiting parks, kids' fun places, shopping centers, supermarts, zoos, amusement parks, and New York!!!  We are really making the most out of this 2 week visit so no day is wasted! Gina leads the prayer once we are all seated in the car before I drive. Although Migs takes his turn occasionally, it is Gina who volunteers to be the leader most of the time...and she prays seriously always!

While I do talk to the kids once a week via the webcam, hugging them up close, listening to them and exchanging pleasantries with them have really made me conclude, they are special kids with different numerous God-given talents.  In the cold climate of NJ, their cheeks turn so rosy that are so visible since they are both oh so fair in complexion (mapuputi).!!.  They terribly love the cold weather and do not mind even if we the adults chill in our layered clothings.

Migs, especially since he is older, can engage anyone in an "almost adult conversation"  Last night, upon my prodding, he shared with me a story he himself has encoded on the computer. He printed his creation and even stapled the pages and gave me a copy....a copy which I will, of course, keep among the kid's stuff their mother has made when she herself was a kid!  (Yes, I still keep all of Anne's and Jade's writings, drawings, cards, etc. they both made as kids). 

Mig's story is inspired by Star Wars (of course) entitled "The Clone War Begins" and I was amazed because reading his creation along,  one will never think it was written by a 7 (almost 8) year old.  He said he started writing this only on the night of Oct. 27, when he was in bed, but not ready to hit the sack. The story is currently in chapter 3 ..but still unfinished as his story is still a work in progress.

Further to my amazement, he uses words  in his created story which I find " too big or heavy" for a boy his age!   Words like: confederate, approximately, finally, capture, data, bounty, encountered, recover, etc.  Would you ever think a 7 year old will use such words?  And, his grammar is perfect, and ...wow....the flow of the story is interesting even for an adult like me!  His story is really so intriguing for a 7 year old..which explains the fact that when I asked him what he wants to be when he grows older, his answer was "I want to be a writer!!". 

Gina, on the other hand, when I posed the same question said she wants to be "a pop star!"  And what do pop stars do, I asked...  She answered "sing!"  And at that, she started singing....and did her ballet pirouette. Gina is not shy, not timid---very gregarious. ...And  Gina even at her more than occasional "bulol" way of talking is  a  precocius engaging kid and I enjoy conversing with her!

There is no question Migs is an awfully smart and intelligent good-looking kid.  He knows every answer to some biblical facts and  that even I do not know by heart...and even his comments on new and certain things he sees as we drive around are sensible or funny!!  And he seems to never tire...but can tire you out!  And since both Migs and Gina are so at home using and speaking  English, introducing them to some of my adult friends wasn't difficult for they can exchange pleasantries and understand what is being asked of them.  It is with pride that I take time to introduce them to my co-workers, bosses and friends. And each time, the kids earn wonderful comments for their looks!

Gina is "demure" and very lady-like---very fair in complexion and dresses smartly (I guess she took after her mom as like most kids...chooses the outfit she will wear for the day).  She eats anything with gusto anything you put on her plate--- Migs, for his part, does not want to be identified with anything "girlish" like pink or anything that is identified with girls.

Finding a halloween outfit for them the other night at Party City was also something.  They can't seem to make up their minds as to what to be.  In the end, Migs chose to wear a gold and black pharaoh's headress, while Gina found an all pink fairy headress as well.  And these headresses cost Yani a fortune!!!!!

Of course, before I forget, there are countless silly "wars" between the kids.....who will answer first, who will sit on which side of the car, etc.  and they usually argue as to whol will hold my hands as we walk along.  But we end up with Gina and Migs on each side...and I in the middle so that Anne ends up carrying my handbag. 

We tendered a dinner at the Red Lobster for Anne last October 27...where the finale was a huge cocktail glass of chocolate and vanilla ice cream topped with a single candle as we sang a happy birthday to her.  Well...as expected, the kids dugged immediately into the ice cream after we sang.

Migs will have his turn to celebrate his 8th birthday on Saturday, Nov. 4 at Funplex hosted by his Tita Jade, although his real birthday is today, Oct. 31st.  My treat to him was the visit to 6 Flags Great Adventure.

Well...I do not want to steal the thunder out of Anne who I am sure will write about other exciting trips we went to.  So watch out and stay tuned for Anne's further blogs and photos she will post.

Lastly, I want to thank Him for making all these wonderful days and time with each other happen.  He is, indeed, the wonderful giver of the desires of our hearts.  And I know, some more good things will take place while they are here with us....But my greatest prayer to Him is that future visits (temporal or wishfully permanent) happen more often!  And I sincerely pray that these desires are within His plans for all of us!  And as Migs told me the other night....God is Good and right Migs is!

Sunday, October 15, 2006

Answered Prayer

I can hardly wait for Thursday--Oct. 19---that is the day Anne and family will be arriving in LA--staying for 3 days and 2 nights and then flying off to be with us in NJ!!!  This is an answered prayer for me --and am thankful and grateful for His kindness and generosity.  Even if this was just a quick prayer request---still it was positively answered.  It will be a good, even if brief, opportunity for all of us to have a happy reunion and most especially for Migs and Gina to see us in person even if we continue to chat every week on the web!  Jade (my younger daughter) will also see Migs and Gina in person for the first time!


Lolo Rick is mighty excited too---and is looking forward to having the kids, esp. Gina, sit on his lap ...feeling grandfather to the max!!! I warned him though that  Migs might be too big and heavy (LOL) to sit I on his lap-- still Rick looks forward to hugging Migs and giving him and Gina a good time here.... Conversely, Migs will enjoy relating with Lolo Rick since Rick is so knowledgeable about a lot of subjects interesting to boys----history, astronomy, archeology...sports, extinct animals like dinosaurs, etc.  Migs will surely enjoy discussing mummies, safaris, etc. with Rick.  And since both Migs and Gina speak English very well (in fact the kids are more comfortable communicating in  English than in Tagalog since they converse in English at home---a strategy Anne kept since I raised her and Jade that way too-they only spoke Tagalog when they were like 9-10 years old)---so communicating with one another whether Lolo or anyone else here in English  will be easy and pleasant!


We have planned out how we will spend the days....what to visit...what to eat...where to take them for dinners and the like.  We hope that our usual backyard visitors (deer, turkey, red fox, etc.) will show themselves up if only for the kids to see!  Golf, New York, etc. is also part of our agenda.


Of course, heading the  list to visit is 6th Flags Great Adventure, and  New York's museum and Top of the Rock! And Jade has planned an 8th birthday party for Migs in Chucky Cheese. Migs will celebrate his 8th birthday on October 31st, while  Anne, on the other hand, will be celebrating her birthday also on Oct. 27--and we have planned to have a special dinner at a nice restaurant for her. So, it will be most memorable birthdays for both Migs and Anne.


Brrr...brrrr...It is unsually super cold--- it's almost like it will snow anytime.  And if it snows--that's going to be a terrific experience for Anne and family---a bonus to boot!


Well....we will surely post pictures and may I ask my dear contacts to please pray for a safe and pleasant trip for the Medina Family (Yani, Anne, Migs and Gina).  Thank you in advance friends and may God bless you for your prayers!


 


 

Friday, September 29, 2006

The wrath of a Super Typhoon (signal 4) in Manila!

Upon coming home last night, Rick asked me to call Anne in Manila to check on them as he heard from local news that Manila suffered from a devastating strong typhoon.  As I was about to call Anne, I got a text from her about the typhoon.  So, I quickly placed a call to her and found out that yes, Manila was hit by a very very strong typhoon last Thursday at 11:30 noon. It was super strong that electric posts (wooden and concrete alike) crumbled and split in half....trees were uprooted....corrugated roofings flew all around....billboards from atop buildings fell to the ground (some hit passing cars and pedestrians who took nature for granted).. schools were cancelled (thank God)...and the worst part of all is that there is no electric power in 90% of Luzon! 

This strong typhoon is the first ever of its kind in 11 years!  And then, it was told that another typhoon could be on its way! 

Anne said that the typhoon's wrath went on for a good three (3) hours but that after the 3 hours, as if nothing happened---no wind, no breeze, the sun was out--and then temperature was suddenly super hot!

My grandkids, Migs and Gina, are so restless because they are used to the convenience of airconditioned rooms, use of computer, tv, etc.  They hoped to check into a hotel but found out all hotels are fully booked!  I know how inconvenient it is for all of them, although as Anne said, she and Yani can bear the "heat of the aftermath --no lights, no aircon,  no refrigerator etc." but the kids can't.  In fact Anne said she and Yani hardly sleep to keep on fanning the kids.

Fortunately, phone lines are working.  At least, they can call outside or receive calls.!

It is a pity for all our families who suffer the consequence each time a strong typhoon hits our country.  And we all know that restoring power can be as slow as snail pace--so please include the Luzon in your prayers that somehow, if not all, power will be restored so that everyone can move on with their daily business.  I am sure business will suffer---who can work without lights and computers?  Oh sad...but it's really hard to beat nature's wrath. 

This is the reason why Anne has not been to her multiply site---and until power is restored, she will not be heard from.  I pray that she or the kids not suffer from relapse--for Anne is not too well yet. Please include her and her family in your prayers.!

 

Monday, September 25, 2006

Paella


Description:
Could be considered a one meal dish--as it is complete with rice, seafoods, meat, vegetables, etc. This is a very satisfying meal when done correctly.

Ingredients:
1/4 k. squid cut into3 pcs. per squid
1/4 k. medium sized shrimps unshelled
1/4 k. clams,washed and cleaned
1/4 k. mussels (optional)
1/2 k. chicken cut into serving pieces
1/2 k. pork cut into medium size cubes
1/4 k. crabs - cut in half, remove claws if you prefer
1 chorizo de bilbao (no substitution, please)
4 slices ham - cut into 1/2" slice
2 green peppers, thick slices
2 red peppers, thick slices
1/4 k. beans, cut into 1/4" size
1/2 cup. green peas (frozen)
1 can tomato paste (8 oz. can)
2 tsps saffron powder
8 cups rice (pref. long-grain)
1/2 c. olive oil
1 c. chopped onions
minced garlic (the more, the better - around 2 tbsps
10 cups chicken broth
salt and pepper
seasonings of your choice

Directions:
-Saute onions and garlic
-Add sliced porik, chicken, chorizo and ham
-Simmer for 6 minues and then add the chicken broth and
tomato paste
-Let boil, and season with salt (around 1/2 tsp and 1/2 tsp pepper)
-When boiling, add the crabs, clams, shrimps and squid
-Boil for another 10-15 minutes until meat is almost tender
-Then add rice, saffron, green pepper and beans
-Simmer for 20 mins or until rice is cooked
-Lastly when cooked, add the frozen peas
-Season to taste.

Garnish with hardboiled sliced eggs upon serving.

Saturday, September 9, 2006

The 9-11 Experience of My Husband, Rick Mitchell

This is an account of the strangest day of my life. It was a beautiful day – warm and sunny, not a cloud in the sky. It was Tuesday, September 11, 2001. I had just come through the lower levels of the World Trade Center (“WTC”) about 8:30 AM as usual, switching from a Port Authority Trans Hudson (“PATH”) train from New Jersey to a New York City (“NYC” subway train bound for my office near Whitehall Street Station in lower Manhattan. I was in the office by 8:45 AM.

 

At 8:48 AM the first jetliner hit the North Tower. A co-worker told me that an airplane had hit one of the WTC towers and that the smoke from the building could be seen from the mailroom, which had a straight-on view of the south face of the south tower. The plane had hit the north tower, which was hidden from our view by the south tower.

 

As soon as I had completed a couple urgent tasks, I called my father in West Virginia to make sure he was watching the morning news on TV and to let him know that I had not been affected by the plane crash even though it had occurred very close to my workplace. After talking to Dad, I grabbed a disposable camera that I had in my desk and headed for the mailroom, which was also on the 19th floor of the building I worked in at 2 Broadway, about 8 blocks south of the WTC. After photographing for a few minutes the huge column of black smoke billowing from the north tower, I noticed to my left a large airplane (later identified as a Boeing 767) heading from south to north, obviously flying much too low. As we watched in horror and disbelief, the plane smashed into the south face of the south tower, creating a huge fireball and causing a rain of debris to fall to the streets surrounding the tower. I had always thought that the first crash was no accident, but still I did not anticipate, nor did anyone else around me, that another aircraft would hit the second building. I was very shaken by the event, but somehow I managed to get a photo of the fireball and debris from the crash.

 

Since I had used all my film, I headed for the camera shop at Beaver Street and Broadway, bought two more disposable cameras and hurried over toward West Street and ran north toward the WTC. As I was photographing the burning skyscrapers, the first tower (the south tower) collapsed in front of me, sending a vast cloud of dust and debris my way. I managed to get six photos of the building as it fell to the ground, covering West Street with ten stories of wreckage and smashing the facade of the World Financial Center across the street. I soon found myself in a crowd of 2,000 or 3,000 people, all running toward the southern end of battery park to escape the rolling cloud of dust that was headed toward us at great speed.

 

The park ends at the confluence of the East River and Hudson River, so eventually the crowd came to the water’s edge, and a frantic scream arose from those who suddenly realized they had no place to run and were feeling the crush of the crowd behind them. In the middle of the crowd, I ducked behind a small building as the panicked crowd headed back north in my direction. As soon as the crush of people subsided a bit, I ran back east toward my office. The dust and debris overtook me, and I was covered with a layer of heavy gray dust. I pulled my undershirt up over my face, trying to minimize the amount of dust inhaled. That helped, I’m sure, but I still had a dry cough for several days. According to the local authorities, it was mostly cement dust, with a trace of asbestos.

 

I was still two blocks from my office, surrounded by several 60-story buildings, when the air was again filled with the roar of jet engines. I wondered which of the buildings would be the next one to be hit. For the first time that day I was frightened, and I looked for a place to find shelter from any debris that might come my way from the next attack. I didn’t know it at the time, but the roar I heard came from two US Air Force F-16s that had been sent to intercept the hijacked airliners that had already hit their targets.

 

When I got back to the office I found that hundreds of office workers had been moved to the lobby, which was considered the safest place to be in the event of an attack on our building. After a while we were permitted to walk upstairs, but only to the fifth floor, to escape the dust and smoke that had been pulled into the lower floors by the building’s air conditioning system, which was soon shut down. (Most buildings in the area were prohibited from using their air conditioning for about two weeks, because of the smoke from Ground Zero and a shortage of electricity in Lower Manhattan.)

 

A few minutes later it was announced that the building was being evacuated, by order of the NYC Police Department. We were directed to exit the building by the Broad Street doors and head for Pier 11 at the South Street Seaport – the southernmost tip of Manhattan, about half a mile south of my office. Everything in Lower Manhattan was covered by an inch or more of fine gray dust. By this time, about 12:30 PM, both towers had collapsed, turning a sunny day almost dark as night. A breeze off the water blew dust and smoke in my eyes as I walked down the middle of the streets, which were occupied by only abandoned vehicles and people trying to find their way out of the area and toward transportation home.

 

Although the building was evacuated, we were not permitted to return to offices above the fifth floor to retrieve briefcases, driver’s licenses, keys, money, purses, cell phones, etc. I had some cash, my wallet and a spare car key, so I was in relatively good shape,

 

But some, especially the women, were without articles needed to get home, such as money or prepaid subway tickets. We helped each other so everyone could get to safety.

 

I reached South Street Seaport in a few minutes and caught a ferry back up the Hudson River to Hoboken, New Jersey. Upon my arrival in Hoboken, I had planned to simply take the next train back to Dover, New Jersey, about thirty-five miles to the west, where my car was faithfully waiting for me in the train station parking lot. However, the “authorities” had other plans for me. They insisted on “decontaminating” me by spraying me down, clothes and all, from head to toe, with very cold water from the 4-inch hose of a fire truck. This caused a sharp, but brief, pain in my chest, but I was okay, even though I was shivering and soaking wet. Emergency medical personnel attended to me and gave me a sheet to use to dry off a bit. For about an hour I was held in a triage unit with scores of other people who had been decontaminated in the same manner.

 

I talked with a young Asian woman who had been late for work. Her office was on the 90th floor of the south tower. She did not know the fate of her co-workers since she had not been able to get to work. An electrician who had been working in a building a block from the WTC said he had seen several people jump to their deaths from the towers. Others had stories they wanted to tell, but most simply sat in stunned silence.

 

After I was released from triage I caught the second train back to Dover. The first train scheduled to leave for Dover was so crowded that people were literally hanging out the doors. I easily found a seat on a second train, which was nearly empty even though it was only three tracks from the first train. Two hours later (around 3:30 PM) the train pulled in to the Dover train station. We were informed that the authorities wanted to decontaminate everyone on the train, even those who had taken the train from towns far west of Hoboken – because they had been sitting next to people like me who had been in the dust, smoke and debris of the towers. I made a rather strong argument that I had already been sufficiently decontaminated, so they let me go without the second decontamination. The others on the train were being lined up behind a fire truck as I quickly headed for my car.

 

A few minutes later I was perched in front of the television set, watching CNN explain what I had just experienced earlier that day. Those of us who were close to the scene in Lower Manhattan got the latest news (e.g., the collapse of the second tower, the attack on the Pentagon, the plane crash in Pennsylvania) only by word of mouth, from people around us. After watching CNN for a while I drifted off to sleep. I just couldn’t watch those images any longer.

 

My office was closed until the following Monday as all of Manhattan south of 14th street was closed. Since my regular route to and from work had been destroyed, I had to take a ferry from Hoboken to Pier 11 at the southern end of Wall Street then walk about 15 minutes to my office. No more PATH train, no more subway and no more WTC. Just long lines at the ferries, frequent bomb threats and, of course, the anthrax “attack.” One lady in my office was badly bruised when the crowd trying to avoid the debris from the first plane crash shoved her up against a wall. Another co-worker lost his brother-in-law, who worked in one of the towers. My life was disrupted a bit, but the inconvenience I experienced was nothing compared to those who had lost friends, family members or co-workers.

 

Smoke continued to billow from the WTC site until mid-December and drift south toward my office. The smell of the smoke was a constant reminder of the horrible events of September 11, 2001. For several months passengers on the ferries and trains were much quieter than usual, especially as the ferries that passed the WTC site, where workers continued their search for the remains of those who had perished.

 

For a long time taxis were the only civilian vehicles seen on the streets. However, military vehicles, fire trucks, police cars, ambulances and trucks hauling debris from the WTC site were everywhere, as were police officers and unarmed National Guard troops in camouflage uniforms and helmets. It was a very strange environment, and it remained that way for a long time.

 

I took about 120 photographs of the 9-11 events and their aftermath. Since I have never been especially interested in photography, I have no idea why I left the relative safety of my 32-story office building and ran into the streets with my pockets full of disposable cameras. But I’m glad I did, as I was able to capture many good images of the worst attack on America since Pearl Harbor. Several of my co-workers said they thought I was crazy, but most of those people wanted prints of my photos. Maybe I wasn’t so crazy after all.

 

Most people who were there in lower Manhattan on that day describe the events they had witnessed as surreal – like a movie – but one so bizarre that no human being could possibly have created it. I can think of no better description.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bangus (Milkfish) Relleno


Description:
This is anothe tedious recipe---the end of which will surely be a bonus to your family, esp. for someone who loves milkfish and for someone who avoids pork or beef.

Although boneless bangus is available in fillets--you need the skin and head of the fish for this recipe. So cooking this recipe, will be a labor of love for your family!



Ingredients:
1 large sized bangus ( milkfish )
1 medium sized onion finely chopped
Minced fresh garlic
1 large tomato, finely chopped (make it 2 if medium)
1 medium sized carrot cut into small cubes
1/2 c. green peans
1/2 c. raisins
1 or 2 hardboiled eggs.
1 raw egg (preferably large)
1 tsp. Salt
Seasonings of your choice
Dash of Worcestershire or Maggi sauce
1 green or red bell pepper, chopped finely
2 tbsp. Flour
oil for frying
1 c. lemon juice ) - for marinade
1/2 c. soy sauce )

Note: If you prefer to use an extender- chop a large uncooked
potato the size of which must be smaller than the carrots
or the bell pepper.


Directions:
-Remove fish scales (or have it done by your vendor)and thoroughly wash .
-Using the back of a big serving spoon or a flat knift, pound fish to loosen fish meat·
-Push down the fish tail without cutting it off to break the bone
-Push down the fish head carefully but not cutting the head off.
-Insert a handle of a big spoon or any ladle through the fish
neck--and turn the handle around to loosen the fish meat.
·-Gently scrape down between the meat and the skin.
-Continue scraping until the tail end and on all sides of the fish.
·Once the meat is loosened from the skin, pull spoon or ladle
out with the fish meat from its tail up the head TAKING CARE
NOT to cut thru the skin..
-marinate skin and head of fish in soy sauce lemon juice and
set aside.
-Boil fish meat in enough water just to cover the fish meat.
-When the color changes, remove from fire and drain.
-Carefully pick out bones while flaking the meat.
·Saute garlic onion and tomatoes.
-Add fish meat, carrot, and green or pepper.
-Season with salt, seasonings, ground pepper
-Add a drop or two of Worcestershire or Maggi sauce.
-Lastly, add raisins and green peas.
·Transfer cooked mixture to a plate.
-Allow to cool and then add raw egg and flour.
-Stuff this mixture together with the whole hardboiled into the
marinated fish skin.
-Dredge stuffed fish in flour and prepare your wrapping
-Wilt a big banana leaf by running it thru an open fire
.or you can use an aluminum foil.
-Roll a string around the fish if you are using banana leaf.
-Fry the wrapped fish.
-Cool before slicing.
-Garnish with sliced tomatoes, parsley upon serving.

Serve with catsup or lemon w/ soy sauce!

Tuesday, September 5, 2006

Pancit Palabok (Pancit Luglug)


Description:
Pancit Palabok is aptly called because of its numerous ingredients (palabok is often used when a person is rich with words). In the olden days, a bamboo skewer with a deep scooper is used to dip the noodles into hot boiling water to cook and strain the noodles--that's why it is also called "luglug" Nowadays, more often, the stainless steel strainer is substituted for the bamboo skewer.

This dish is quite heavy--so that just a little can stuff you. It also makes an attractive dish in any buffet table!

Ingredients:
Main :

-Corn oil
-Garlic, minced finely
-1 c. bean curd (tofu) diced
-1/2c. lean pork, diced
-1/2c. squid cut into rings
-1 c. shelled oysters
-2 to 3 c. shelled whole medium sized shrimps w/o the head
-Pinch of salt
-1/2 tsp. ground white pepper
-1 lb rice noodles (bihon)

Sauce:

-cooking oil
-finely minced garlic
-finely minced onion
-annatto liquid (around 2 tbsp) –bottled or from soaked annatto seeds
-lots of garlic toasted but not burned – set aside
-2 tbsp. Cornstarch
-1 cup shrimp juice **
-1 c. tofu – mashed into tiny pieces
-1 c. pork cracklings (chicharon) – pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions

** Prepare by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To short cut the work, I think ready-made sauces are now available---or any shrimp bisque will also be ok.



Directions:
-Heat oil and saute garlic until brown.
-Add bean curd, pork, oysters and squid. Set aside.
- In the same skillet, leave remaining oil and cook the sauce,
-Heat the oil. Saute garlic and onion.
-Add anatto water.
-Dissolve the cornstarch in the shrimp juice and add to the mixture.
-Add the bean curd and simmer over moderate heat
stirring continuously until thick.
-Season with fish sauce and pepper- and set aside.
-Meanwhile, soak the noodles in hot water for about 5 mins till soft.
-Drain noodles well and transfer into a serving platter
-Pour the sauce over the noodles.
-Garnish with pork cracklings, fish flakes and scallions
-Sprinkle toasted garlic flakes and top with hardboiled eggs
cut into rounds.
.- Serve hot with lemon slices and fish sauce on the side.

Monday, September 4, 2006

Chicken Pastel


Description:
Delight your guests or your family with this dish once more with Spanish inlfuence. Usually, a Filipino family serves this during special occasions and fiestas. I guess the crust is just needed to surprise diners.


Ingredients:
1 Whole chicken (cut up) or chicken cutlets of your choice
1 chorizo de bilbao, chopped
1 onion, finely chopped
Minced garlic
1 can button whole mushrooms
1/2 c fresh butter
1 medium sized carrot cut into cubes
2 potatoes cut up into medium size cubes
1 small can sausage cut into cubes
8-10 pcs. olives (optional)
1/4 kilo chicken giblets-cut into bigger cubes
1/4 kilo liver cut into bigger cubes
1 c evaporated of fresh milk
1/4 c flour dissolved in enough chicken broth
salt and seasonings of your choice
1/2 tsp. ground pepper
2 c canned chicken broth
2 pcs. of hardboiled eggs
1 beaten egg.

Crust
4 c APF (sift 3x)
1 c shortening or margarine
2 tsp salt
1 tbsp sugar
1 c cold water



Directions:
-Brown garlic and onion in butter.
-Add chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes,
-Add 1/2 of the chicken broth. Cover and simmer for 10 mins.
-Add remaining ingredients and sttir in remaining chicken broth.
-Lastly, add milk and thicken sauce with dissolved flour.
-When chicken is almost done, transfer to baking (pyrex) dish. garnish top with sliced hard-boiled egg
-Cover with pie crust, trim edges...and prick (6x) top aroundwith fork
-Brush top with beaten egg yolk.
-Bake at 350 F for 20 minutes or until crust turns golden brown.

Crust:

-Add salt and sugar to flour.
-Cut in shortening using two knives.
-Gradually add water and mix with hand without kneading.
-When well blended, roll out on floured surface.

Beef Caldereta


Description:
Quite rich---with cheese, olive oil, chorizo, etc...and very colorful. I even add a few chili peppers to make it slightly hot!
I was told this is really of Spanish origin---altho this is popular among Filipinos and served on special occasions.

Ingredients:
olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced
6 c. water
some pieces of bay leaf
500g (1 lb) pork liver
2 chorizo sausages, sliced diagonally
Minced garlic
1 1/3 c canned tomato sauce
1/3 c white vinegar
1 c grated Cheddar cheese
2 tablespoons white sugar
Salt and pepper, and seasonings to taste
potatoes, quartered
2 carrots, sliced rounded
1½ c green peas
1/s c sliced green or black olives
A few hot chili peppers (optional)
Hard boiled eggs (optional)


Directions:
olive oil
1 kg (2 lb) stewing beef, cut into chunks
1 medium onion, sliced
6 c. water
500g (1 lb) pork liver
2 chorizo sausages, sliced diagonally
Minced garlic
1 1/3 c canned tomato sauce
1/3 c white vinegar
1 c grated Cheddar cheese
2 tablespoons white sugar
Heat olive oil and brown beef on all sides then transfer beef and olive oil to a stockpot.
-Add the onion to the beef and pour in water. Bring to the boil, then lower the heat and simmer.
-Grill pork liver until it is half cooked, about 5 to 10 minutes, chop or grate finely.
In a large saucepan, heat oil and saute chorizo until firm, set aside. I
In same oil saute garlic and add the chopped liver, tomato sauce and vinegar.
-Add the cheese, sugar, salt and pepper, mix well and simmer for about 5 mins. stirring occasionally until of smooth consistency.
-Pour liver and cheese mixture into the simmering beef . Stir to combine mixture well with the liquid. Allow beef to continue simmering for about 30 minutes.
-Add potatoes and carrots and simmer until beef, potatoes and carrots are tender and sauce has thickened, about 30 more minutes.
-Stir in cooked chorizo, green peas and olives.

When served, garnish with hardboiled sliced egg.

Crab Relleno (Rellenong Alimasag)


Description:
Crabs can be expensive and one way of mutiplying crabs is this recipe as a handful of crabs will give you a lot of servings (based on your shells)
The stuffing contains only pure crab meat, sauteed with garlic, onion and tomatoes, which give it added flavor. You may steam the crab ahead and fry the meat from the shells. Keep crab meat refrigerated until ready to cook as stuffing.


Ingredients:
6 crabs
oil
minced garlic
tomatoes, (2-3) diced
Salt and pepper
1 egg, lightly beated
2 tbsp. cornstarch
2 tbsp bread-crumbs
seasonings of your hcoice

Directions:
-Steam crabs until fully cooked, about 10 minutes. Cool.
-Open crabs, including the claws, and take out all the meat. Set aside. Reserve shells
-Saute the garlic, onions and tomatoes
-Add the crabmeat and mix well.
-Season with salt and pepper. Remove from heat.
-Stuff crabmeat mixture into each shell and Brush lightly
with egg cornstarch and top with breadcrumbs.
-Heat oil and fry stuffed crabshells faced down until slightly
brown and the surface is formed.
Remove from heat and serve with catsup.


Saturday, September 2, 2006

Eggplant Teasers


Description:
Expecting impromptu guests and thinking of a quick appetizer? This dish is perfect! Even non-veggie lovers will think twice before rejecting having a taste of this! Serve with cold drinks!

Ingredients:
Large to medium sized eggplants
1 can Tomato Sauce
Cooking oil
Parmesan Cheese
Kraft of Edam (or any kind of grated cheese)

Directions:
Preheat oven to 180 0
-Slice eggplants into ½ inch thick.
-Pan fry using very little oil, (not too much oil as eggplant absorbs a lot of oil. You may use oil spray just to oil the pan without excess oil.)
- Pan fry the eggplant until golden brown.
Spread a heaping spoon of tomato sauce into each slice of eggplant
- Add cheese, preferably Kraft of Edam, on top and lots of parmesan cheese.
Bake for 5 minutes and serve
-Drizzle with Parmesan as soon as you take the pieces out of the oven.

Cocretas de Patatas


Description:
A complete meal by itself---you'll get the carbo and protein...I thoroughly enjoyed this when I was a teenager--and when I became a mother, Anne and Jade loved this too.
So here it is for you to try and relish!

Ingredients:
1/2 kilo potatoes, boiled and mashed well
3 tablespoons butter or margarine
1/3 cup milk, or enough to make a paste
salt and pepper
minced garlic
minced onions
1/2 kilo ground beef or pork
Cooking oil (veg, corn, etc.)
1/2 cup water
spring onions, minced
1 c flour
Bread crumbs (plain)
2 eggs, slightly beaten


Directions:
-Blend the mashed potatoes with butter, milk, a little salt and pepper to taste. The mixture must be smooth and must form a paste. Set aside.
Saute garlic, onions, and ground meat
-Stir in the water and simmer until the meat is cooked, and the mixture almost dry
-Season with salt and pepper, and then add the spring onions.
-Blend in a little flour to get a molding consistency.
-Shape mixture into raw egg-sizes
-Cover individually with the mashed potato mixture.
- Roll each one in breadcrumbs. Set aside.
-Heat the oil for frying. Dip the potato-meat "eggs" into slightly beaten eggs, and then fry.
-Serve with catsup

Crispy Kangkong


Description:
Years ago, the "LOWLY" Kangkong enjoyed a "novel" popularity!!! Some eateries even showcased this as their specialty! And, surprisingly, it became so in-demand and popular!
So, this is what I am sharing with you---other than doing adobong kangkong, or adding this with your sinigangs, pakbets, etc...try this one--and use any kind of dips or sidings with it! You will certainly enjoy its crispiness!

Ingredients:
A bunch of kangkong leaves, thouroughly washed and drained
1-1/2 c. water
3 c. corn starch
5 c. cooking oil
1 c. flour
1/2 tsp baking powder
Some extra cornstarch in a separate plate
1 egg
salt
seasonings of your choice (Mrs. Dash, Accent, etc.)


Directions:
-Remove leaves from stem. Set aside.
-In a combine cornstarch, flour, egg, seasonigs, salt and water ( batter mixture ).
-Mix until smooth in consistency.
-Heat oil to 250?F and reduce fire to medium.
-Dip kangkong leaves one by one in batter and deep fry until crispy.
Lastly, dip into the extra corn starch before frying
-Drain in paper towels

Serve immediatly to enjoy the crisp!

Tuesday, August 29, 2006

Lita's Baked Salmon (Angie's Request again)


Description:
This fish recipe is great for dieters---and quite simple, yet very appealing and quite tasty. To make the dish somewhat different than just grilling or baking---some condiments were thrown in and taste for yourself---I am sure you will do it again!


Ingredients:
1 sliced onion
1 onion soup packet diluted in warm water (see packet directions to make 1 cup)
1 c. tomato juice
1/2 c. catsup
1/4 c. honey
1 tbsps. worcestershire sauce
finely minced garlic
1/2 tsp chili powder
4 salmon pieces (fillets) in 6 oz. each

Dip: tartar sauce


Directions:
Preheat oven to 425 F.

Combine onion and the onion soup in a saucepan over medium heat.
As it boils, add tomato juice and the other ingredients.(catsup, honey, w. sauce, garlic cloves and chili powder)
Season with salt and pepper and keep stirring.
As it boils, reduce heat and allow to cool.
Puree this mixture into a blender or food processor
Slightly oil baking pan - and arrange salmon steaks.
Brush each salmon with the pureed sauce and
bake around 6 minutes per side....while continually basting to avoid drying.

Serve with tartar sauce (ready made or if you prefer:--plain majoynnaise with chopped sweet pickles, )

Okoy (Angie's Request)


Description:
Okoy is much like the traditional Lumpiyang Prito, except that instead of using the wrappers, Okoys are just fried in a rounded shape. It is entirely up to you to size your finished product. Big, medium of small---this is best eaten while hot!

Ingredients:
1/4 c. APF (all purpose flour)
1/2 c. cornstarch
1/4 k. Tagunton (very small unshelledshrimps) or if you prefer, use regular sized shrimps-but not the large kind)
Anatto seeds (achuete) soaked in hot cooking oil & water in a bowl
1/4-1/2 k. fresh bean sprouts (toge)
(Peel if you use big shrimps---do not peel if you use the small ones---just cut their heads and tails off.)
.1 cup kalabasa, julienne
1/2 cup carrots, shredded or cut julienne
Minced leeks
1-2 pcs. of Toho (bigger sized tokwa) sliced into 1/2"

Mix the shrimps, squash, carrots, toho and toge together---add a little salt and seasonings to taste. Set aside

Dip: Vinegar with fresh minced garlic, ground pepper, salt.

Directions:
Combine APF and cornstarch and anatto coloring (the water you used to soak the seeds) in a bowl with just the right quantity of water until thick enough (not runny)

1. Scoop batter into a saucer
2. Add a handful of mixture toge, squash, carrots, etc. just
enough to cover the size of your batter mixture on the
saucer.
3. Drop this mixture in a very very hot oiled pan.
4. When browned, turn the batter over
5. Lay the okoy into a paper towel to drain off excess oil.

Continue until you have used up all your toge mixture.