Cheesy Spaghetti Curlers

Ingredients:
125 gms. Long Spaghetti
3 cups water
1/2 tsp. salt
dashed pepper
1 tbsp. corn oil

For meat/tomato sauce:
1/2 kilo fresh, whole tomatoes
2 cups water
1 med. onion, chopped
1/4 kilo ground beef
1 pc. oregano leaf, finely chopped
1/4 tsp. basil leaves, dried
1/4 tsp. mustard, pepared
1/2 cup tomato sauce
1 tbsp. tomato paste
1/2 tsp. salt
dashed pepper
1/4 cup brown sugar
100 g cheese food, slices 2cm. x 2cm. sticks (finger size)

For white sauce:
2 tbsp. margarine
1 tbsp. flour
1/2 pack Cream of Mushroom Soup
1 cup water or soup stock
1/2 cup milk, evaporated

PROCEDURE:
Boil water, add salt, pepper and oil. Add spaghetti and cook al dente.

For meat/tomato sauce:
Blanch fresh tomatoes in boiling water until peel loosens. Peel and cut in half to remove seeds. Chop coarsely tomato pulp and set aside. Brown beef in a skillet and add onions and seasonings. Add fresh tomatoes, tomato sauce and paste. Blend well and simmer for 15minutes. When cooked, spread over pyrex and set aside.

Wrap around each cheese stick with cooked spaghetti. Line cheese spaghetti curlers on top of meat sauce. Make white sauce by combining all remaining ingredients. Cover curlers with white sauce. Bake in 350 deg. oven for 10 minutes.

No. of servings: 12

Procedures:
1) Boil noodles until tender. Drain and spread on trays and sun dry for half to full day. Deep fat fry until noodle puffs. Drain and set aside.
2) Mix all ingredients for marinade. Set aside.
3) Saute in oil the garlic and onions. Add pork, shrimps, chicken and cook over low fire for 10 minutes. Stir fry until almost done and add togue and cook until half done. Dissolve cornstrach in water and add to marinade. Add marinade to meat mixture and simmer until done.
4) Arrange crispy noodles on a serving platter. Top with meat and togue mixture. Garnish with scrambled egg and green onions.

No. of servings: 6

Ingredients:
1/4 cup Butter, softened
1 tbsp Garlic, finely chopped
1 tsp Iodized salt
1 pc Whole Chicken, approx 1-1 1/4 kilos
1 tbsp Cooking Oil
1/4 cup Onions, finely chopped
1/2 cup Button Mushrooms,thinly sliced
1/4 cup Green Peas, cooked
1 pc Knorr Chicken Broth Cube
1/4 cup Water
2 cups Cooked Rice

Procedure:
1) Combine softened butter, garlic and salt. Coat the chicken with this mixture and insert some underneath the chicken skin. Set aside.
2) In a pan, saute onions in hot oil and add button mushrooms and green peas. Add Knorr Chicken Broth Cube and water. Still until the cube is dissolved. Add the cooked rice and mix very well. Remove from heat.
3) When the rice has cooled slightly, carefully stuff it into the prepared chicken. Place the chicken in a glass or aluminum pan and bake in a 350-degree oven for about an hour or until juices from the chicken run clear when pierced with a knife.

TIP: For better browning, lightly brush the chicken with 1-tablespoon vegetable oil. The ends of the chicken wings may also be wrapped in aluminum foil to breveng burning. The foil can be removed halfway through the cooking time.

Ingredients:
1 tbsp Cooking Oil
2 cloves Garlic, finely chopped
1 pc Onion, small, finely chopped
1/4 cup Celery, finely chopped
1/2 cup Carrots, sliced thinly into strips
1 1/2 cups Sotanghon, soaked in water then drained
1/2 – 3/4 cup Water
1 pc Knorr Shrimp Broth Cube
1 cup Beansprouts (Touge)
8-10 pcs Lumpia Wrappers
Oil (for frying)

Procedure:
1) Saute garlic, onions in hot oil. Add celery and carrots and cook for 2 minutes.
2) Add the drained sotanghon, water and Knorr Shrimp Broth Cube. Simmer until sotanghon is cooked.
3) Add the beansprouts and cook for one more minute. Remove from heat.
4) When the sotanghon filling has slightly cooked, get 1-2 tablespoons of the mixture and wrap in lumpia wrapper.
5) Fry in hot oil and drain.

TIP: For the dipping sauce, make a mixture of vinegar, crushed garlic and soy sauce.