Baked Flat Bread & Salsa Dip

3-4 flat breads

½ cup soft, light cream cheese

½ cup light mayonnaise

1/3  cup mild  salsa

¼ cup  grated tex-mex cheese

¼ cup chopped tomatoes

2 sprigs of green onions

Procedure

1. Cut  flat bread in 8 equal sizes each. Bake for 275F for 15 minutes. Set aside.
2. I n a bowl  blend cream cheese and mayonnaise together  until soft. Transfer in a round glass plate until the whole plate is covered.
3. Pour  salsa on top and cover the mixture.
4. Add  cheese, tomatoes and spring onions over top.
5. Serve chilled together with baked flat bread.

Yield: 6-8 Servings

Ingredients: Ingredients

• 1 kg pork round, cubed
• ½ kg pork liver, cubed
• 1 medium potatoes, cubed
• 1 medium carrots, cubed
• 1/2 cup raisins
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 500 ml spaghetti sauce
• ¼ cup  liver spread
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon black pepper
• 2 Tablespoons patis

Marinade

• 2 bay leaves
• 1 can ginger ale or seven-up
• ¼ cup soy sauce
• 2 tablespoons lemon juice
• ground black pepper

Procedure:

1.        Mix all marinade  ingredients and  divide into two bowls.  Marinate pork  in  one  and liver in the other for 30 minutes

2.       Quickly fry  potatoes and set aside.

3.       Sauté onion and  garlic.

4.       Add pork and  simmer uncovered until   liquid is reduced to half

5.       Add liver and bay leaves simmer for 2 minutes

6.       Add spaghetti  sauce, liver spread, carrots, potatoes and raisins, simmer for 2 more minutes

7.       Add black pepper, patis  and green and red bell pepper. Reduce heat.

8.       Serve hot with rice

Yield: 8 servings

Gnocchi

1-2  large Russet  baking potatoes,                  1 egg yolk                                                   ¼ cup  light cream cheese
2 cups all-purpose flour                           Salt   and white pepper   to taste

Pesto Sauce

1 cup fresh basil leaves                              ½ cup pine nuts                                           ½ cup parmesan cheese                              ¼ cup virgin olive oil                                  ¼ cup light soft  margarine                       1/3 cup skim milk                                                2 Tablespoons all purpose flour

Procedure:

1. Wash potatoes and prick with fork. Cover with foil.
2. Preheat oven to 350F
3. Bake  potato until soft, Cut each potato in half and  scoop out flesh and mash until smooth.
4. Add  egg yolk and flour into potatoes. Add  pepper.
5. Dust work surface with flour and divide dough into 4 pieces. Roll each piece into a log shape about ½ in. (1 cm) thick. Cut dough into 1-in- ( 2.5-cm-) long pieces. Using the back of a fork or a gnocchi board, roll gnocchi.
   3.    In medium  saucepan  bring  water to a boil. Add  with a good pinch of salt
6. Drop gnocchi into boiling water and cook, stirring, for about 2-3 minutes until gnocchi surface to the top.  Set Aside
7. In a blender  mix  first 4 ingredients of the sauce
8. In a medium saucepan, melt butter, add flour .
9. Pour pesto mixture and simmer  for 1 minute.

10.  Add milk and simmer in low heat.

11.  Pour over gnocchi

Yield: 6 servings

1 pckge 340g pistachio flavored pudding

1 cup  light coconut milk

4 teaspoons desiccated coconut

1 teaspoon chocolate shavings

6  teaspoons of light whipped topping

8 pistachio nuts, shelled

Procedure:

1. In medium bowl, empty pudding mix and made a funnel.
2. Add coconut milk and beat in a low speed until frothy and creamy
3. Scoop to fill 1/3 of the glass
4. Pour 2 teaspoons of  whipped toppings and desiccated coconut on top.
5. Do another layer of pudding, topping and coconut to fill the dessert glass.
6. Add chocolate shavings and  nuts on top

Yield  4 servings

4 tablespoons loose white tea

1 fresh  vanilla bean seed

1 lemon ( slice ½ for garnishing)

1 lime ( slice ½ for garnishing)

4 teaspoons honey (optional)

Sprigs of mint for garnishing

Ice cubes

Procedure:

1. In a glass decanter, brew white tea until steeped. Set aside until cold
2. In a pitcher, squeeze half of  each lemon and lime.
3. Add vanilla bean and honey
4. Pour tea and mix all ingredients   together.
5. Add ice cubes
6. Pour iced tea in 4 glasses add 1 slice of lime and lemon
7. Serve chilled

Yield 4 servings