Foot and Fire

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...

By GERLIE M. UY 1 kilo eggplants, cut lengthwise into two  and cut crosswise into 6-inch long Italian dry herbs (oregano, basil etc) 1 T ground pepper 2 T rock salt 1/2 t chicken powder (optional) 1/2 cup canola oil for deep frying  Toppings 1/3 of small block of shredded quickmelt cheese ketchup  In a bowl, mix the first five ingredients. Let stand for five minutes for flavors to sit in.   Heat oil and fry the eggplants, at least 1 minute on each side or until well done. While frying another batch of eggplants, spread cheese and ketchup over fried eggplants arranged in the platter. Cheese. Cheese and ketchup.   Place atop the first batch of fried eggplant the second batch and spread cheese and ketchup again. repeat procedure until all eggplants are fried.  Make sure to put cheese and ketchup on top of it all for presentation.  Serve hot in pair with boiled rice... related post. eggplant salad.