DIFFERENT CUTS  1 tablespon minced garlic
 1 tablespoon cornstarch
Lumpiang Sariwa with Fresh Lumpia
Wrapper
Ingredients
 6 to 8 pieces Romaine lettuce
 1/2 cup crushed peanuts
 1/4 cup chopped parsley
Fresh Lumpia Filling Ingredients
 10 ounces extra firm tofu fried and
cubed
 1/2 cup small shrimp shell removed
 1 Knorr Shrimp Cube
 1/2 head medium cabbage chopped
 3/4 cup green beans sliced crosswise
 1 medium carrot julienne
 1 cup sweet potato cubed
 3 tablespoons parsley chopped
 1 medium white onion chopped
 2 garlic minced
 2 tablespoons fish sauce
 1/2 cup water
 1/8 teaspoon ground black pepper
 3 tablespoons cooking oil
Fresh Lumpia Wrapper Ingredients
 1 cup all-purpose flour
 2 eggs
 2 tablespoons canola oil
 1 1/2 cups water
 1/4 cup cooking oil or cooking oil spray
Lumpia Sauce Ingredients
 6 tablespoons brown sugar
 1 1/2 tablespoons soy sauce
 1 1/2 cups water
Instructions
1. Prepare the filling by heating oil in a
pan or wok.
2. Saute onion and garlic until onion
becomes soft and transparent.
3. Add sweet potato. Stir. Pour water and
let boil.
4. Add Knorr Shrimp Cube. Stir. Cover
and continue to cook in medium heat
for 5 minutes.
5. Remove the cover and let water
evaporate. Add tofu and shrimp.Stir fry
for 1 minute.
6. Add cabbage,green beans, , and
carrot. Continue to stir fry for 3
minutes.
7. Season with fish sauce and ground
black pepper. Set aside.
8. Meanwhile, make the fresh lumpia
wrapper by beating the eggs in a large
bowl. Pour oil and water. Whisk until
all ingrediests are blended.
9. Slowly whisk-in flour into the mixture.
Continue to whisk until all ingredients
are well blended.
10. Heat a non-stick pan. Lightly grease
with oil or spray cooking oil.
11. Scoop around 7 to 8 tablespoons of
the lumpia wrapper mixture and pour
into the pan. Swirl the pan to spread
the mixture. Continue to cook in
medium heat for 1 minute or until the
wrapper is cooked. Note: the fresh
lumpia wrapper is done when it gets
unstuck from the pan.
12. Remove the fresh lumpia wrapper
from the pan. Arrange in a plate. Set
aside. Note: perform this step until all
the wrapper mixture are consumed.
13. Prepare the Lumpiang Sariwa Sauce
by boiling water in a sauce pan. Add
soy sauce, brown sugar and garlic.
Stir.
 14. Dilute cornstarch in 3 tablespoons
water. Pour the mixture into the sauce
pan. Stir and continue to cook until the
sauce thickens.
15. Assemble the fresh lumpia (lumpiang
sariwa) by laying a piece of wrapper
flat on a large plate. Put a piece of
lettuce leaf in the middle of the
wrapper and top with the fresh lumpia
filling and chopped parsley. Secure
the filling by folding the lower part of
the wrapper upwards until it reaches
the filling, and then fold the sides
inwards. Arrange each piece on a
plate and top with lumpia sauce and
sprinkle some crushed peanuts.
16. Serve. Share and enjoy!
 1 medium Onion, chopped finely
 1 medium sized Bell pepper, chopped finely
 1/4 cup Carrots, chopped finely
 1 tsp Chili Powder
 1 tsp Curry Powder
 2 tsp Chopped Green Onion
 2 Eggs, beaten
 3 tbsp Cooking Oil
 Salt and pepper to taste
Cooking Instructions:
1. On a skillet, saute finely chopped garlic in
oil until golden brown. Make sure that your
fire is set to medium heat.
2. Add finely chopped onion and stir until
translucent.
3. Add your meat of choice (beef or chicken or
chopped sausage) and stir occasionally
until cooked.
4. Put chopped bell pepper and carrots, salt
and pepper and continue stirring.
5. Add chili powder and curry powder and mix
until evenly distributed.
6. Add your cooked rice and mix until slightly
brown.
7. Add beaten eggs and stir until it becomes
completely distributed and cooked.
8. Stir in your green onion right before serving.
Serve hot and enjoy!

BREAKFAST
EGG ROLLS
Fried Rice with mix vegetables
Ingredients
 3 eggs
 1 tablespoon milk
 1 tablespoon carrot, finely chopped
 1 tablespoon onion, finely chopped
 1 tablespoon green part of spring onion, finely
chopped
 Salt and freshly ground pepper for seasoning
Instructions
Ingredients: 1. First, crack the eggs into a mixing bowl
and add in milk and salt. Whisk until
 6-8 cups Cooked Rice
combined. Then pass through a fine sieve
 1/4 cup Choice of Meat (ground beef,
to remove chalaza. Liquid without lumps is
ground chicken meat, or finely chopped
helpful in making egg roll successfully.
breakfast sausage)
2. Add in carrot, onion, spring onion, and
 2 tbsp Garlic, chopped finely
pepper and stir until combined.
3. Lightly grease a frying pan with vegetable browned/burned) whites, soft unbroken
oil. It’s a small egg roll. And heat the frying yolk. Perfect.
pan. Then pour in ½ egg mixture and over
low heat cook it over until half done. Roll
the omelet half way from the right to the
middle. And move the egg roll to the right HOT CHOCO
edge of the pan. If there is not enough oil,
lightly grease the pan each time you roll
up. And add in ¼ egg mixture to cover the
left half of the pan. And cook until half
done. And roll again half way up from the
right to the left and move the egg roll to the
right side of the pan. And add in the
remaining egg mixture and cook until half
done. And finally roll all the way up.*
Ingredients
4. Transfer to a cutting board. When an egg
roll is hot, it’s easily broken, so let cool
 2 pure cocoa
before cutting. Slice into bite-size pieces.
 1 to 2 tablespoons sugar (depending on
And serve.
how sweet you like it)
 Pinch of salt
 1/4 teaspoon vanilla extract
EGG IN A HOLE
 Marshmallow for toppings
Ingredients
PREPARATION
 1 slice of your favorite kind of bread
 1 tablespoon butter Whisk together the cocoa, sugar, salt, and
 1 egg about 2 tablespoons milk in a small saucepan
over medium-low heat until cocoa and sugar
 Salt and freshly ground black pepper are dissolved and heat it over medium heat,
whisking occasionally, until it is hot. Stir in the
Directions
vanilla and serve with marshmallow on top.
1. With a biscuit cutter or the rim of a
SOUPS
glass, press a hole in the center of the
slice of bread.
2. Heat a skillet over medium-low heat and
melt in the butter. When the butter is all
spread out, place the slice of bread in
the skillet and crack the egg straight into
the center of the hole.
3. Cook until the egg sets a bit on the
bottom, 30 to 45 seconds. Sprinkle the
egg with salt and pepper. After about a
minute, flip it over with a spatula and salt
and pepper the other side.
4. Move the toast around in the skillet, Pork batchoy with squash
soaking up all of the glorious butter. Let
Ingredients:
it cook until the yolk feels soft. Here's
the key: golden brown toast, white (not  2 tablespoons cooking oil
  1 tablespoon garlic, sliced I NS TRUCTI O NS
 1/2 cup onion, chopped
 2 tablespoons ginger, sliced thinly 1. Cut the squash into wedges. Scoop out
 200 grams pork tenderloin cut into thin the seeds, cut off the rind, and dice the
strips squash.
 100 grams pork liver, cut into thin strips
 8 cups water 2. Heat the oil in a large skillet over medium
 3 tablespoons fish sauce (patis) high heat. Add the squash, onion, and
 1 teaspoon salt garlic. Sprinkle with a little salt and saute
 1/2 tablespoon pepper until lightly browned and the squash is
cooked through.
 2 rolls misua (fine rice noodles)
 1/4 cup squash, diced 3. Place the cooked squash in a blender
and add the milk and cayenne. Blend for
Procedure: 3-5 minutes or until the mixture is very
smooth. Season generously with salt.
1. In a pot, heat oil then sauté garlic, onion, Top each serving with cheese, or cream.
and ginger. Add pork tenderloin and
cook until lightly browned, then set Chicken Galantina Recipe
aside.
2. In the same pan, sauté pork liver until
browned.
3. Pour in water then add patis, salt,
squash and pepper.Bring to a boil then
simmer for 10 minutes.
4. Return the cooked pork in the pan.Add
the misua.
5. Turn off the heat and cover for 5
minutes. Serve hot.

Creamy Squash Soup Ingredients

I NG RE DI E NTS  1 whole chicken deboned

 1 medium kabocha squash
 1 yellow onion, roughly chopped
 2 cloves garlic, smashed (optional – I like
it both ways)
 2 tablespoons olive oil
 1 1/4 cup milk
 1/4 teaspoon cayenne pepper
 salt to taste
 cream to taste
 1 lb. ground pork
 4 pieces Chinese sausage
 3 tablespoons sweet pickle relish
 1/2 cup raisins
 2 pieces hard boiled eggs
 3/4 cup minced ham
 3/4 cup chopped Vienna sausage
 1/2 cup minced yellow onion
 1/2 cup minced carrot
 1/2 cup chopped red bell pepper
 5 tablespoons bread crumbs
  3/4 cup soy sauce
 Juice of 1 lemon
 1 1/2 teaspoons salt
 1/2 teaspoon ground black pepper
Instructions
1. Combine ground pork, ham, Vienna
sausage, bell pepper, carrot, onion, raisins,
sweet pickle relish, salt, and pepper. Mix
well.
2. Add the bread crumbs and then
continue mixing. Set aside.
3. Combine lemon juice and soy sauce in
a large container. Stir.
4. Marinate the whole chicken in the
lemon and soy sauce mixture for 30
minutes.
5. Remove the chicken from the mixture
and then stuff with half of the meat
and vegetable mixture.
6. Arrange the boiled eggs and Chinese
sausage inside the chicken and then
continue to put-in the rest of the meat
mixture.
7. Secure the chicken by wrapping it in a
cheese cloth and tying both ends of
the cloth with a kitchen twine.
8. Meanwhile, boil about 1 to 1 1/2 quarts
of water in a steamer.
9. Steam the chicken for 90 minutes.
10. Let the chicken cool down and then
refrigerate for 3 to 6 hours.
11. Slice into serving pieces.
12. Serve. Share and enjoy!
SAUCES
Creamy shrimp tomato sauce
Ingredients
 3/4 lb fusilli pasta
 1 lb large raw shrimp peeled and deveined
 250g tomato sauces
 1 Tbsp olive oil
 1/2 onion (medium), finely chopped
 2 Tbsp unsalted butter
 1 garlic clove minced
 2 cups whipping cream
 1/3 cup shredded parmesan cheese
 1/2 tsp Sea salt or to taste
 1/4 tsp black pepper or to taste
 1/4 tsp paprika or to taste
 1 Tbsp Parsley finely chopped, to garnish
Instructions
1. Add 3/4 lb pasta to a pot of boiling water
with 1 Tbsp salt and cook according to
package instructions until al-dente. Drain
without rinsing and set aside.
2. While pasta is cooking, prepare the shrimp
and sauce. Season shrimp with 1/2 tsp
salt, 1/4 tsp black pepper and 1/4 tsp
paprika. Place a large, non-stick pan over
medium/high heat and add 1 Tbsp oil.
Once oil is hot, add shrimp in a single layer
and cook 2 min per side or just until
cooked through and no longer translucent.
Remove to a separate dish to prevent
overcooking.
3. In the same hot pan, add 2 Tbsp butter
with finely chopped onion and sauté until
soft and golden (3-5 mins), stirring often.
 Add minced garlic and sauté another
minute until fragrant. Stir in 1/3 cup white
wine and boil down until there is only 25%
of the liquid left.
4. Stir in 2 cups cream and 250g tomato
sauces, bring to a light boil then simmer 2
min. Sprinkle sauce with 1/3 cup parmesan
cheese and stir just until creamy and
smooth. Let it come just to a simmer
without boiling then turn off the heat and
season sauce with more salt, pepper and
paprika to taste.
5. Stir in the drained pasta and cooked
shrimp, tossing until noodles are well
coated in sauce. Serve in warm pasta
bowls with a generous sprinkle of finely
chopped parsley, more parmesan cheese
and some freshly cracked black pepper.
BEEF MORCON
Ingredients
 1 kilo beef, sliced ¼ inch thick
 ¼ kilo ground beef liver
 200 grams pork fat
 200 grams sliced sausages or ham
 3 hard boiled eggs, sliced
 ¼ cup green olives-pittted
 100grams cheddar cheese in strips
 100 grams grated cheddar cheese
 2 onions, chopped
 5 bay leaf (laurel)
 ½ teaspoon of ground black pepper
 ½ cup vinegar
 2 teaspoon salt
 2 cups of water
 2 meters thread or string
Procedure:
1. Spread and stretch the sliced beef on
your working table.
2. Arrage the filling on the sliced beef:
sausage strips, olives, sliced eggs, pork
fat and some ground liver.
3. Roll the sliced beef with all the filling
inside and secure with the thread or
string.
4. Repeat the procedure for the two
remaining beef slices.
5. On a pot, place the beef rolls and put
the water, the remaining ground liver,
grated cheese, chopped onions, bay
leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil.
Simmer for one hour.
7. Add the vinegar and continue to simmer
of another hour or until beef is tender.
8. Sliced the beef morcon, arrange on a
platter and top with sauce/gravy poured
on top.
SALAD
Fruit Salad Abalos Style
Ingredients:
 1 can fruit cocktail, drained
  1 can lychees, drained 4. Pour dressing mixture over pasta
 1 jar macapuno, drained mixture and gently stir ro coat.
 1 can nata de coco, drained 5. Top with bacon crumbles for garnish, if
 1 can creamed corn desired.
 1 red apple, cored and diced
 1 asian pear, cubed
 1 can sweetened condensed milk
Procedure:
1. Stir together the fruit cocktail, lychees,
macapuno, nate de coco, creamed corn,
apple Asian pear, and condensed milk in
a large bowl. Chill for at least one hour
before serving.

Bacon Ranch Chicken Pasta

Ingredients

 2 cups small dry pasta, cooked to al

dente
 2 cups diced or shredded chicken
 1 cup frozen peas cooked
 1 cup diced tomatoes
 6 slices bacon cooked and diced
 ½ bottled ranch dressing
 2 tablespoons mayonnaise
 1 tsp fresh cracked black pepper
 ¼ teaspoon salt
Procedure
2. Cook the pasta to al dente and allow to
cool. Add chicken, bacon, peas and
tomatoes and toss to combine.
3. Combine ranch dressing, and
mayonnaise into a small bowl. Dd salt
and pepper and stir until combined.
 SANDWICHES
Hawaiian Ham Sandwiches
Ingredients
 4 slices Pepperidge Farm® Whole Grain
100% Whole Wheat Bread
 ¼ cup shredded reduced fat Colby cheese
 2 leaves romaine lettuce
 4 reduced sodium deli ham
 2 thin slices fresh pineappleor drained
canned pineapple
 2 slices red onion
 ½ teaspoon yellow mustard
Procedure
1. Toast the bread slices. Top each hot
bread slice with 1 tablespoon cheese.
2. Divide the lettuce, ham, pineapple and
onion between 2 bread
slices. Top each with 1/4
teaspoon mustard and the
remaining bread slices.
Banana With Cinnamon Sandwich
Ingredients
 ½ cup peanut butter
 2 tablespoon honey
 1 teaspoon ground cinnamon
 1 banana, sliced
 2 sliced whole grain bread
 1 tablespoon butter
Procedure
1. Mix the ingredients into a small
bowl except the bread
2. Spread the peanut butter mixture
on the bread, the the sliced
banana and the remaining slices
of bread.
CLASSIC MEATLOAF
Ingredients
 1 lb. 90% lean ground beef
 1 cup dried bread crumbs
 ½ cup diced yellow onion
 ½ cup milk
 1 large egg beaten
 2 tbsp. ketchup
 1 tbsp. Worcestershire sauce
 1 tsp. dried parsley leaves
 ¾ tsp. salt
 ½ tsp. garlic powder
 ¼ tsp. ground black pepper
For the Topping:
 ¼ cup ketchup
 2 tbsp. packed light brown sugar
 1 tbsp. red wine vinegar
Procedure
1. Preheat oven to 350 degree Fahrenheit.
2. In a large bowl, add the beef, bread crumbs,
onion, milk, egg, 2 tablespoons ketchup,
Worcestershire sauce, parsley, salt, garlic
powder, and pepper. Use your hands to mush
and mix these ingredients together until well
combined.
3. Add the meat mixture to a loaf pan. At the
meat down into an even layer.
4. In a small bowl, add ¼ cup ketchup, the
brown sugar, and vinegar. Stir to combine.
Pour the sauce on top of the meatloaf and
spread it into an even layer.
5. Bake uncovered for 55 minutes.
6. Let the meatloaf rest for 8-10 minutes before
serving (or it may fall apart)
FISH AND SHELLFISH
Spicy Lemon Garlic Baked Tilapia
Ingredients
 4-6 Tilapia Fillets
 1 tbsp Lemon Juice
 3 tbsp Butter
 1 tsp Garlic Minced
 1/2 tsp Red Chilli Powder
 Salt to taste
 1/2 tsp Black pepper Freshly Cracked
 1 lemon Cut into thin slices
 2 tbsp Fresh Parsley Chopped
Instructions
1. Wash the Tilapia fillets and pat them
dry.
2. Arrange the fillets in a baking tray.
3. Mix lemon juice, butter, garlic, red chilli
powder, salt and black pepper in a bowl.
4. Pour this mixture over the tilapia.
5. Arrange lemon slices in between the
fillets.
6. Pre heat the oven to 180 degrees C
(350 Degrees F).
7. Bake the fish for 15-20 minutes.
8. Garnish with fresh parsley.
9. Serve hot.
Thai Lemon Shrimp
Ingredients
 1 pound shrimp, shelled and deveined
 1/3 cup sweet chili sauce
 1 lemon, juice and zest
 3 kaffir lime leaves, sliced or 1 lime,
zest
 1 teaspoon chili sauce or to taste
 1 tablespoon fish sauce
 3 cloves garlic, chopped
 1 teaspoon palm sugar or brown sugar
 1/4 cup coconut milk
 1/4 cup cilantro, chopped
Instructions
1. Marinate the shrimp in the sweet chili
sauce, lemon juice, lemon zest, kaffir
lime leaves, chili sauce, fish sauce,
garlic and sugar for 10 or more minutes.
2. Heat a pan over medium heat.
3. Add the shrimp along with the marinade
and the coconut milk and simmer until
the shrimp are cooked, about 2-3
minutes.
4. Remove from heat and mix in the
cilantro.
DESSERT
Easy Pan O’ S’mores
Ingredients
 9 honey grahams, broken crosswise in
half
 36 Jet-puffed Marshmallows, cut
crosswise in half
 4 Hershey’s Milk Chocolate bars
Instructions
1. Heat oven to 350F
 2. Place 9 graham squares in single layer
on bottom of 8-inch square pan; top with
36 marshmallow halves. Sprinkle with
chopped chocolate. Cover with
remaining graham squares.
3. Top with remaining marshmallows
halves, cut sides down.
4. Bake 9 to 11 min. or until puffed and
golden brown. Let stand 5 min. before
serving.
Creamy Sago and Fruits Salad
Ingredients
 3 cups cooked (small) sago
 1 cup cream
 1 cup condensed milk
 2 cans fruit cocktail, drained
 Slices of fresh fruits (mangoes,
bananas, avocado, buko)
Procedures
1. In a bowl, mix the sago and fruit cocktail
2. In a separate bowl, mix cream and
condensed milk. Adjust sweetness to
suit your taste.
3. Pour cream mixture over sago fruit
cocktail and mix.
4. Add fresh fruits and make some final
mixing before it goes inside the fridge.
5. Serve chilled.
VEGETABLES
Mixed Vegetable Tots
Ingredients
 1 zucchini
 1 sweet potato, peeled
 ½ head broccoli
 1 carrot, peeled
 1 teaspoon salt, divided
 1/2 cup grated parmesan cheese
 ½ cup panko breadcrumbs
 1 teaspoon black pepper
 1 teaspoon onion powder
 1 teaspoon on garlic powder
 1 tablespoon olive oil
 1 egg
Instructions
1. Preheat oven to 400F (200C)
2. On cutting board, grate the zucchini,
sweet potato, carrot, and broccoli with a
coarse cheese grater.
3. Transfer the grated vegetables to a
medium bowl and season with ½
teaspoon of salt. Mix until well
incorporated.
4. Let the vegetables sit for 20 mins until
the salt has drawn out some of the
moisture.
5. Transfer the grated veggies into a
kitchen towel and twist to strain as much
liquid as you can.
6. Place the grated veggies back into a
bowl and mix with the Parmesan, panko,
pepper, remaining salt, onion powder,
garlic powder, olive oil, and egg. Mix
until well combined.
7. Form the mixture into 20-25 even-sized
tots and transfer to a parchment paper-
lined baking sheet.
8. Bake for 20-30 minutes or until tots are
golden brown, flipping each halfway.
9. Serve with your choice of dipping sauce.
10. Enjoy!
APPETIZERS
Egg and Bacon Canape
Ingredients
 3 hard boiled eggs, peeled
 3 slices whole wheat or white toast
 1/4 cup (60 mL)low-fat mayonnaise
 1/2 tsp (2.5 mL)Dijon mustard
 1 tsp (5 mL)chopped fresh herbs (such
as dill, chives or tarragon) plus
additional for garnish
 Dash hot sauce
 Pinch freshly ground pepper
 2 slices cooked bacon, cut into bite-
sized pieces
Instructions
1. Using egg slicer or sharp knife, slice
hard boiled eggs, crosswise into 1/4 inch
(1 cm) slices.
2. Using 2 inch (5 cm) circle cookie or
biscuit cutter, cut rounds out of toast to
make 12 circles.
3. In small bowl, combine mayonnaise with
Dijon mustard, herbs, hot sauce and
pepper.
4. To assemble: Top toast with 1 egg slice,
1/4 tsp (1.25 mL) dollop of mayonnaise,
a piece of bacon and garnish with fresh
herbs.
Monaco Biscuit Canape
Ingredients
 1 packet monaco biscuits or any salty
biscuits
 1 tbsp chaat masala
 1 small tomato
 1 small onion
 ½ cucumber
 1 carrot
 2 slice of cheese1 cube of processed
cheese grated
 1 to 2 tbsp tomato ketchup
 cilantro for garnishing
Instructions
1. Slice all vegetables using slicer or food
processor. Take one cheese slice and
make four small pieces from it.
2. Now it’s time to assemble. take one biscuit
put ¼ part of cheese slice and again put
another biscuit on slice. Now take one by
one slice of all vegetables.
3. First put cucumber then sprinkle some
chaat masala on it. then onion slice and
tomato slice, again sprinkle some chaat
masala and finally add carrot slice.
4. At the top, put some grated cheese and
also 2-3 drops of tomato ketchup and
garnish with cilantro leaves. Finally
sprinkle some chaat masala and ready to
serve.
Veggies Sticks Crudites (Relishes)
Ingredients
 Carrot sticks
 Cucumber sticks
 Red bell pepper sticks
 Celery sticks
 Cherry tomatoes
Instructions
1. Make the vegetables as appetizing and
ready-to-eat as possible: rinse well, trim
stems, remove spots and seeds, peel (if
 necessary), cut into sticks or rounds.
2. Arrange the vegetables on a nice small
glass.
3. Serve with your choice of dipping
sauce.
4. Enjoy!
Potato Egg Balls
Ingredients
 500 g potatoes
 4 eggs hard-boiled
 1 onion
 1/2 pieces ginger
 1 pinch turmeric powder
 2 egg whites
 2/3 cup panko dried breadcrumbs
 1 splash canola oil for frying
 1 pinch salt *to taste
Instructions
1. Peel and boil the potatoes. Mash them
well with salt and then divide into six
equal portions
2. Finely chop the onion and ginger, then
cut each egg into 12-15 pieces
3. Heat 2 tsp of oil in a pan over medium
heat. Add chopped onion and sauté for
two minutes. Lower heat, then add
ginger, turmeric powder and 1/4 tsp of
salt. Sauté until the onions are cooked
well. Add eggs, toss well and remove
from heat
4. Allow the mixture to cool.
5. Cut cling wrap into 16 x 16cm square
pieces. Place it in your palm, then take a
portion of potato and spread it onto the
cling wrap with your fingers. Place 2 to 3
tsp of egg-onion mixture on it and then
seal by shaping into a ball inside the
cling wrap and then slightly flatten the
ball.
6. Slowly remove the cling wrap and then
dip each ball into the egg whites and
then roll in breadcrumbs. Set aside.
7. Heat oil in a pan and then carefully
place each ball into the oil and fry on
both sides. Remove from oil and serve
with a sauce of your choice.
Mozzarella Sticks
Ingredients
 2 eggs, beaten
 ¼ cup water
 1 ½ cups Italian seasoned bread crumbs
 ½ teaspoon garlic salt
 2/3 cup all-purpose flour
 1/3 cup cornstarch
 1 quart oil for deep frying
 1 (16 ounce) package mozzarella
cheese sticks
Instructions
1. In a small bowl, mix the eggs and water.
2. Mix the bread crumbs and garlic salt in a
medium bowl. In a medium bowl, blend
the flour and cornstarch.
3. In a large heavy saucepan, heat the oil
to 365 degrees F (185 degrees C).
4. One at a time, coat each mozzarella
stick in the flour mixture, then the egg
mixture, then in the bread crumbs and
finally into the oil. Fry until golden
brown, about 30 seconds. Remove from
heat and drain on paper towels.
Mini Caprese Bites
Ingredients
 1 pt. grape tomatoes, halved
 10 to 14 fresh small mozzarella cheese
balls, cut into thirds*
 32 (4-inch) wooden skewers**
 1/4 cup extra virgin olive oil
 2 tablespoons balsamic vinegar
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
  6 thinly sliced fresh basil leaves
 Kosher salt and pepper to taste

Instructions
1. Thread 1 tomato half, 1 piece of
cheese, and another tomato half onto
each skewer. Place skewers in a
shallow serving dish.
2. Whisk together oil and next 3
ingredients. Drizzle oil mixture over
skewers; sprinkle with basil and salt
and pepper to taste.
3. *1 (8-oz.) package fresh mozzarella,
cut into 1/2-inch cubes, may be
substituted.
4. **Wooden picks may be substituted.