Foot and Fire

My special day is always celebrated with spaghetti. I love vegetables and I love the meatball.  So here it is in easy steps. 1. Cook Pasta according to package direction. 2. In a wok, saute in olive oil, garlic and onions  the chopped carrots, asparagus, corn kernels, and mushroom.  Season with salt, pepper and dried herbs. Set aside. 3. In a wok, saute in olive oil, garlic and onions the tomato sauce with meatballs until boiling and simmer until a little thick for your liking.   4. Serve by placing the pasta first, then the sauce and last, the veges.  *** *** *** *** ***

By GERLIE M. UY The grilled open-faced sandwich is ready to serve...  A photo before attack... array of wheat bread from Gardenia... 20 pieces of Bolognese Cold Cuts of Purefoods may be served immediately... Slices of Quickmelt cheese... Mayonnaise for the minimal acid twist in the sandwich... Tomato slices adds sour contrast to the salty cheese... Shredded cabbage is a hit!! Step one... Step 2 and all the way through... toasting in the oven the open-faced sandwich is fun... 20 slices of whole wheat bread (Gardenia) 20 pieces of Bolognese Cold Cuts (Purefoods) 20 slices of tomatoes (4 big tomatoes) 1 medium head of cabbage, shredded finely 20 slices of quick melt cheese (Quickmelt) Assemble the open-faced sandwich.  First place the bread on a plate and spread with a small amount of mayonnaise. Place the a piece of cold cut and spread a small amount of mayonnaise and add shredded cabbage. Put a slice of tomatoes and then cheese. Toast in the oven toaster until the cheese melts...