Foot and Fire

Line ladyfinger or broas in a rectangular deep container, pour peach syrup-condensed milk-and-cream mixture, place some mangoes and peach bits and pieces then line another batch of broas then pour mixture and arrange fruits anew. Repeat until six layers are done. Chill in the fridge and serve as dessert.

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!

By GERLIE M. UY Even before the Junior masterchief - Australia aired at the local cable, I already have this little chef in my archive photos. He cooked his favorite pasta he called Zitti. Our chef is 14-year-old Steven Jon Garnet. To Steven: Here's what I can suggest to make your Zitti delightful but not-so-sinful with all calories. Half the Butter, use the whole can of big evaporated milk and half the cream (why not try the soya version of the cream)... add chopped fresh herbs. use corned tuna instead of the tuna in oil. No magic sarap, salt and pepper can do justice. At any rate, a few spoonful is filling and delightful indeed. I forgive myself of the "sin." lol  Our featured chef...  The canned tuna in oil. Heat the butter. Add cream and milk as well as the cheese.  Add flour to adjust consistency. Cook 400 gms of penne pasta according to package directions.  Mix in the cooked cream sauce and the pasta. top with remaining cheese. Finally top with the tuna... ...