Foot and Fire

3 cups cornstarch flour 2 cup milk 2 coconut milk or water 1 can corn kenels or preferrably cream of corn 1/2 cup cheese 3 cups sugar In a casserole, mix all ingredients and stir until no lump is left. Place on top of fire, and stir mixture constantly until it thickens. Transfer in a mold and let cool and form before slicing. Serve chilled with cheese or corn kernels on top.  

Chopped garlic and onions sauteed in canola oil, add chopped carrot, baguio beans and two tablespoon of sweet corn kernels put some salt and pepper to taste, stir fry until tender and  spread three beaten chicken eggs covering the vegetable mixture .   Rainbow Omelette entices the little boy to grab a plate and eat! *** On the same pan, add a little oil. Saute garlic and onion and add left-over rice put salt and pepper and pinches of turmeric powder. Add toasted garlic, if desired. *** Some more photos... *** yummy java rice. ***

By GERLIE M. UY 1 big can of fruit cocktail, drained 1 block cheese, cut into small cube pieces 2 cups raisins 2 cans corn kernels, drained 20 pcs young coconut (buko), shredded (reserve water for the juice) 3 condensed milk 3 all purpose cream Mix all ingredients and refrigerate to chill. Serve as cold dessert! the young coconut!