Fettuccini Carbonara

1/2 lb bacon
1/4 cup whipping cream
4 beaten eggs
1 lb fettuccine, cooked
1/4 c butter, melted
1 c grated parmesan cheese
1/4 c snipped parsley

1. Heat oven-proof serving dish in 250 degrees oven.
2. In skillet, cook bacon till crisp.. Drain; crumble.
3. Heat cream till just warm. remove from heat. Beat in eggs.
4. Toss pasts with butter. Pour egg mixture atop. Toss till well-coated.
5. Add bacon, cheese, parsley. Toss to mix.
6. Sprinkle with pepper. Serves 6.

Panna Cotta de Fruta

1 can 439 g Fruit Cocktail
1 pack all-purpose cream
1/2 c non-fat milk
3 1/2 tbsp sugar
1 tsp vanilla
1 pack unflavored gelatine

1. Scald cream in a double boiler for 5 minutes. Add milk, sugar nad vanilla. Set aside.
2. Sprinkle gelatine over fruit cocktail syrup in a small saucepan. Heat over low fire until dissolved. Cool a bit then fold into cream mixture.
3. Arrange half of fruit cocktaiul in custard cups. Refrigerate other half. Portion cream mixture. Cover and refrigerate until set.
4. Top with remaining fruit cocktail just before serving.

Oatmeal Cookies ala Fruta

1 1/2 c all-purpose flour
1 tsp baking soda
a/2 tsp iodized salt
1/2 c shortening
1/4 c margarine
1 1/2 c brown sugar
1 can fruit cocktail (reserve 2 tbsp syrup)
1 tsp vanilla
1 pc egg
3 c quick cooking oats

1. Preheat oven tp 35o degrees F. Grease baking sheet. Set aside.
2. Sift flour, baking soda, and salt. Set aside.
3. Cream shortening, margarine, brown sugar, fruit cocktail syrup, vanilla, and egg.
4. Add flour mixture then add fruit cocktail and oatmeal.
5. Drop batter using a small scooper (1 1/2 tbsp) on baking sheet 2 inches apart. Flatten slightly. Bake for 15 minutes. Turn and bake for another 3-5 mins (lessen baking time for a chewier cookie). Cool on rack.
Makes 50 cookies.

Pineapple-Carrot Smoothie

1 pc small fresh carrot
1 tbsp raisins (optional)
1 small can of pineapple juice
2-3 tbsp sugar
ice cubes

1. Blend carrot and raisins with the pineapple juice. Add sugar and ice and blend until smooth. Oooohhh, refreshing and healthy!!!

TOMATO-MANGO DELIGHT

2 cans (24 cl each) Sweetened Mango Juice, chilled
1 can (19 cl) Pure tomato juice, chilled
crushed ice

1. Freeze contents of 1 can Sweetened Mango in an ice cube tray.
2. Combine all ingredients in a blender. Blend until slushy.
3. Pour into glasses with crushed ice, Serve immediately.

FRUITY BUKO (COCONUT) LYCHEE SORBET

1 can (439 g) Fruit Cocktail, drained and coarsely chopped
1/2 can (282.5 g) lychee in syrup, drained and sliced (reserve syrup)
1 pc buko, shredded (reserve buko juice)
1 1/2 tbsp sugar

1. Combine all ingredients including reserved juice and syrup. Freeze in a large container.
2. When semi-frozen (after about 6 hours), blend or mash with a fork. Freeze again.

Crunchy Fish Fillet

Tilapia, filleted, (set aside bone and head)
1/2 c flour
ground pepper
iodized salt
fresh onion, chopped
2 tbsp vinegar
1 tbsp soy sauce
sugar to taste
cooking oil

1. Fillet the tilapia fish from neck to tail. Slice into strips.
2. Season the flour with iodized salt and ground pepper. Put in a plastic container.
3. Put the fish fillets in the container and shake it until the fish is evenly covered with flour.
4. Put the bone of the fish also in the container (Bone still attached to the head)
5. Pre heat the cooking oil. When heated enough, fry the fillets and the fish bone with the head.
6. Prepare the dip/sauce. Mix the vinegar, soy sauce, sugar, salt, and ground pepper.
7. Serve and enjoy its crispness.