A.
SOUPS
1) CLEAR SOUP
Clear Chicken Soup
Ingredients
300 g Chicken with bones
1/4 cup Onion Chopped
3-4 cloves Garlic Smashed
1/4 cup Carrot Chopped
2 Bay leaf
2-3 sprigs Thyme
4 cups Water
Salt to taste
1/4 tsp Freshly Cracked black pepper
Instructions
 Wash the chicken and add it in a
pressure cooker along with onion,
garlic, carrot, bay leaf, thyme and
water.
 Add salt and freshly cracked black
pepper and pressure cook until one
whistle on high heat.
 Simmer the heat and cook for 10-
12 minutes on low heat.
 Remove the pressure cooker from
heat.
 Let the pressure release and then
open the cooker.
 Strain the soup using a soup
strainer.
 Take out the chicken pieces and
shred them into small pieces
discarding the bones.
 Add few shredded pieces in each
serving bowl and pour the clear
soup on top.
 Garnish with spring onion greens.
 Serve hot.
VEGETABLE CLEAR SOUP
Ingredients:
To prepare stock:
1 Medium sized onion
1 Medium sized carrot
½ Stick Celery
½ Stick Leek
5 American Garden Mushrooms
1 Tbsp. Oregano Herb or thyme
Salt-to-taste
To prepare soup:
¼ head Cabbage
5 Mushrooms
¼ head Broccoli
2 Pokchoy
Celery salt-to-taste
White pepper powder-to-taste
Instructions:
1.To prepare vegetable stock, pour
water in a large pot. Add onion, celery,
carrot, leek and herbs. Allow to boil
then simmer for 1-2 hours. Strain the
stock and keep aside.
2. Pour the strained vegetable stock in
another deep nonstick pan. Add
chopped cabbage and quartered
mushrooms. Tear pokchoy into bite-
size pieces and add stock along with
broccoli florets. Cook for 2-3 minutes.
3. Adjust the seasoning with salt and
pepper and let the soup boil for 2-3
minutes. Pour mixture into soup bowls
and serve hot.
2.Cream Soup
Easy Cheesy Cream of Broccoli Soup
Ingredients
 1 (10 ounce) package frozen
chopped broccoli
 1 (10.75 ounce) can condensed
cream of mushroom soup
 1 ¼ cups milk
 8 ounces processed cheese food
(eg. Velveeta)
 salt and pepper to taste
Directions:
 Prepare broccoli according to
directions. Drain off excess water.
 Add cream of mushroom soup and
one can of milk to broccoli. Stir and
heat thoroughly on low.
 Add cheese, stirring until melted.
Add salt and pepper to taste. Your
quick and creamy soup is ready to
serve!
Cream of Mushroom Soup II
Ingredients:
 1 pound fresh mushrooms
 ¼ cup margarine
 4 green onions, thinly sliced
 3 cloves garlic, chopped
 2 tablespoons all-purpose flour
 4 cups vegetable broth
 1 cup light cream
 Salt and pepper to taste
Procedure:
 Thinly slice the mushroom caps,
discarding the stalks.
 Melt the butter in a heavy based
pan and cook the spring onion,
garlic, and lemon thyme, stirring
for 1 minute, or until the garlic is
golden . Add the mushroom and
salt and white pepper. Cook for 3-4
minutes, or until the mushroom
just softens. Add flour and cook
stirring for 1 minute.
 Remove from the heat and add the
stock, stirring continuously. Return
to the heat and bring to the boil,
stirring. Reduce the heat and
simmer gently for 2 minutes,
stirring occasionally.
 Whisk the cream into the soup,
then reheat gently, stirring. Do not
allow the soup to boil. Season to
taste with salt and pepper, and
garnish with the chopped chives
and thyme.
B. Main course with appropriate dressing
Directions:
1) Spicy Pork Tenderloin with Apples
and Sweet Potatoes
Ingredients
 Cooking spray
 1 tablespoon ground ginger
 1 tablespoon light brown sugar
 1 teaspoon chipotle chili powder,
or to taste
 Salt and ground black pepper to
taste
 2 (1 ½ pound ) pork tenderloins
 4 apples, peeled and cut into 8
pieces each
 1 large sweet potato, peeled and
cut into 1 ½ -inch pieces
 4 tablespoons butter, cut into small
pieces
 1 ½ cups apple cider
 1 lime, juiced
 ½ teaspoon granulated garlic
 ½ teaspoon ground ginger
 1/8 teaspoon garam masala
 Salt and ground black pepper to
taste
 Aluminum foil
1. Preheat the oven to 425 degrees F (220
degrees C). Spray a 9x13-inch baking
dish with cooking spray.
2. Mix together 1 tablespoon ginger,
brown sugar, 1 teaspoon chili powder,
salt, and pepper in a bowl to create a
rub. Rub combined seasonings on all
sides of the pork tenderloins, using the
entire amount.
3. Place apples and sweet potatoes in the
bottom of the prepared pan; dot with
butter.
4. Mix together apple cider, lime juice,
garlic, 1/2 teaspoon ginger, 1/8 teaspoon
chili powder, garam masala, salt, and
pepper in a bowl. Pour over apples and
sweet potatoes and place tenderloins on
top.
5. Bake in the preheated oven for 20
minutes. Ladle cooking liquid over
apples and sweet potatoes, turn
tenderloins over, and continue baking
until pork is slightly pink at the center,
about 20 minutes longer. A meat
thermometer placed in the center of the
thickest tenderloin should read 145
degrees F (63 degrees C).
6. Remove apples and sweet potatoes to a
serving platter using a slotted spoon.
Place tenderloins on top and cover with
aluminum foil.
7. Pour cooking liquid from the baking
dish into a 1-quart saucepan. Heat over
medium-high heat until liquid comes to
a boil. Boil, stirring occasionally, until
the mixture is reduced by one half, 10 to
15 minutes.
8. Drizzle sauce over pork, apples, and

sweet potatoes. Slice tenderloins and
serve.  Bake in the preheated oven
until no longer pink and juices
run clear, 30 to 35 minutes. An
instant-read thermometer
2) Garlic chicken
inserted into the center should
Ingredients read at least 165 degrees F (74
degrees C).
 ¼ cup olive oil
 2 cloves garlic, crushed
 ¼ cup Italian-seasoned bread
crumbs
 ¼ cup grated Parmesan cheese
 4 skinless, boneless chicken
breast halves

 Directions:

 Preheat oven to 425 degrees F

(220 degrees C).
 Heat olive oil and garlic in a
small saucepan over low heat
until warmed, 1 to 2 minutes.
Transfer garlic and oil to a
shallow bowl.
 Combine bread crumbs and
Parmesan cheese in a separate
shallow bowl.
 Dip chicken breasts in the olive
oil-garlic mixture using tongs;
transfer to bread crumb
mixture and turn to evenly
coat. Transfer coated chicken
to a shallow baking dish.
 C. Vegetable side dish
1) Roasted vegetables
Ingredients:
 2 cup broccoli florets
 2 cups cremini mushrooms
 2 cups chopped butternut squash
 1 zucchini, sliced and quartered
 1 yellow squash, sliced and quartered
 1 red bell pepper, chopped
 1 red onion, chopped
 2 tablespoons olive oil
 2 tablespoons balsamic vinegar, or
more, to taste
 4 cloves garlic, minced
 1 1/2 teaspoons dried thyme
 Kosher salt and freshly ground black
pepper, to taste
DIRECTIONS:
• Preheat oven to 425 degrees F.
Lightly oil a baking sheet or coat with
nonstick spray.
• Place broccoli florets,
mushrooms, butternut squash,
zucchini, squash, bell pepper and onion
in a single layer onto the prepared
baking sheet. Add olive oil, balsamic
vinegar, garlic and thyme; season with
salt and pepper, to taste. Gently toss
to combine.
• Place into oven and bake for
12-15 minutes, or until tender.
• Serve immediately.
2) Vegetarian casserole

Ingredients: Procedure:

1 tbsp olive or rapeseed oil  Heat 1 tbsp olive or rapeseed oil in a

large, heavy-based pan. Add 1 finely
1 onion chopped onion and cook gently for 5 –
10 mins until softened.
, finely chopped
3 garlic cloves, sliced
 Add 3 sliced garlic cloves, 1 tsp smoked
1 tsp smoked paprika
paprika, ½ tsp ground cumin, 1 tbsp
½ tsp ground cumin
dried thyme, 3 sliced carrots, 2 finely
1 tbsp dried thyme
sliced celery sticks, 1 chopped red
pepper and 1 chopped yellow pepper
3 medium carrots
and cook for 5 minutes.

, sliced (about 200g)

2 medium sticks celery
, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes
or peeled cherry tomatoes
1 vegetable stock cube made up to
250ml (we used 1 Knorr vegetable
stock pot)
2 courgettes
 Add two 400g cans tomatoes, 250ml
vegetable stock (made with 1 stock
pot), 2 thickly sliced courgettes and 2
sprigs fresh thyme and cook for 20 - 25
minutes.
 Take out the thyme sprigs. Stir in 250g
cooked lentils and bring back to a
simmer. Serve with wild and white
basmati rice, mash or quinoa.

, sliced thickly (about 300g)

2 sprigs fresh thyme

250g cooked lentils

(we used Merchant Gourmet ready-to-

eat Puy lentils)
 Starch side dish
1) Carrot Oven Fries
Ingredients:
1 pound carrots (about 5 or 6 large,
peeled, cut into 4-in. x ¼-in. sticks)
1 teaspoon corn starch
1 teaspoon olive oil
0cooking spray
1 packet Hidden Valley® The Original
Ranch® Salad Dressing & Seasoning
Mix
Directions:
 Preheat the oven to 400°F. In a large
bowl, combine the carrots together
with the olive oil, corn starch and
Hidden Valley® The Original Ranch®
Salad Dressing & Seasoning Mix, and
toss until well coated.
 Using a sheet tray or quarter sheet
pan, spray generously with cooking
spray. Arrange the carrots in a single
layer on rack and bake for 25 to 30
minutes or until crispy. Bake for 35
minutes for extra crispy fries.
2) Crispy Baked Sweet Potato Fries
Ingredients:
2 pounds sweet potato
2 tablespoons cornstarch
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic salt
salt
pepper
Directions:
HOW TO MAKE SWEET POTATO FRIES
Making sweet potato fries is super
easy! I love to make them myself
because they are so much healthier
than store-bought and taste even more
delicious! Just follow the simple
instructions below to get started. Scroll
to the end of the post for the printable
sweet potato fries recipe.
Preheat the oven to 425°F. Line a
baking sheet with nonstick foil or
parchment paper. If using foil, lightly
spray with non-stick cooking spray.
Cut the sweet potatoes into thin
wedges (about 1/4″ x 3″).
Place sweet potatoes in a single layer
on the prepared baking sheet. Toss
with olive oil. Then bake for 15-20
minutes. Mix together the seasonings
and sprinkle evenly over the fries.
Then flip them and bake an additional
 10-15 minutes, or until crisp. Enjoy mayonnaise, a piece of bacon and
baked fries while hot! garnish with fresh herbs.

Activity 2

A. Canapé( 4 kinds, 4 pcs

each=16)

Egg and Bacon Canapés Tuna Salad Over Crackers

Ingredients:
Ingredients:
 1 can 6-oz albacore tuna in water,
 3 hard boiled eggs, peeled drained
 3 slices whole wheat or white toast  5 tablespoons mayonnaise
 1/4 cup (60 mL)low-fat mayonnaise  1 tablespoon minced onion
 1/2 tsp (2.5 mL) Dijon mustard  2 teaspoons minced celery
 1 tsp (5 mL) chopped fresh herbs  1 teaspoon superfine mustard powder
(such as dill, chives or tarragon) plus  A dash of ground black pepper
additional for garnish
 A dash of salt
 Dash hot sauce
 1 pack of soda crackers or snack
 Pinch freshly ground pepper cracker
 2 slices cooked bacon, cut into bite-
sized pieces Instructions:

Instructions:  Combine tuna, onion, and celery in a

 Using egg slicer or sharp knife, slice
hard boiled eggs, crosswise into 1/4
inch (1 cm) slices.
 Using 2 inch (5 cm) circle cookie or
biscuit cutter, cut rounds out of toast
to make 12 circles.
 In small bowl, combine mayonnaise
with Dijon mustard, herbs, hot sauce
and pepper.
 To assemble: Top toast with 1 egg
slice, 1/4 tsp (1.25 mL) dollop of
bowl. Using a spoon, mix all the
ingredients together.
 Add mayonnaise and mustard powder.
Continue to mix. Taste the mixture and
add salt and pepper as needed. Make
sure that the ingredients are well
blended.
 Refrigerate for at least 1 hour. Scoop a
tablespoon of the mixture and top
over crackers.
 Serve. Share and enjoy!

Tuna Salad Cucumber Cups
Ingredients:
 1 English cucumber (look for a
hothouse -- they are a little sweeter!)
 4-5 oz canned tuna (drained)
 2 TBSP homemade or store-bought
mayo*
 1/8 tsp onion powder
 1/8 tsp garlic powder
 salt and pepper to taste
 Plus add #ALLTHEVEGGIES (see notes)
TASTY GARNISH IDEAS
 Paprika
 chopped chives or scallions
 sprouts
 microgreens
 baby arugula
 sliced cherry tomato
Procedure:
 A mellon baller totally comes in handy
here so, if you haven't invested in one
yet, totally pick one up!
 Combine tuna with your choice of
mayo, yellow mustard, greek yogurt,
or mashed avocado (or a combination
of your favorites!), along with veggies,
salt, pepper, garlic powder and onion
powder. If you have a go-to tuna salad
recipe as well, feel free to use it here!
 Slice cucumbers into discs, scoop out a
bit of the center, and arrange on a
plate.
 Pile on some tuna salad and dig in!
Easiest recipe ever!
 To make a fun pattern in the cucumber
discs, grab a cheese slicer or a
vegetable peeler and peel a few
gorgeous green ribbons off the
cucumber before slicing.
Tuna Canapés
Ingredients
 3 cans (6 oz. each) solid white tuna
packed in water, drained
 1/3 cup mayonnaise
 1/4 cup NESTLÉ Media Crema
 1 cup thinly sliced iceberg lettuce
 1 medium tomato, chopped
 1/4 cup chopped onion
 1/4 teaspoon salt
 1/4 teaspoon ground black pepper
 1 loaf (26.45 oz.) BIMBO Double Fiber
Bread, end slices (heels) discarded
 Lettuce leaves
Directions
 COMBINE tuna, mayonnaise and media
crema in medium bowl, stirring to
 break up tuna. Stir in sliced lettuce,
tomato, onion, salt and pepper.
 CUT crusts from bread slices; discard.
Place 4 slices of bread in a large square
shape, overlapping edges slightly.
Press down lightly to seal overlapping
edges. Spread 1/2 cup tuna filling over
bread; roll up. Wrap in plastic wrap
and refrigerate for at least 1 hour.
Repeat with remaining bread and
filling.
 REMOVE from plastic wrap and cut
into 1-inch-thick slices. Serve over
lettuce leaves.
Appetizer with sauce
1) Shrimp Appetizers with Seafood Sauce
Ingredients:
 2 packages (10-1/2 ounces each) frozen
 breaded jumbo butterfly shrimp
 1/2 cup ketchup
 1/2 cup chili sauce
 1 tablespoon lemon juice
 1 tablespoon prepared horseradish
 1/8 teaspoon hot pepper sauce
Directions:
 Bake shrimp according to package
directions. Meanwhile, in a small bowl,
combine the remaining ingredients.
Arrange shrimp on serving platter;
serve with sauce.
1) Coconut Shrimp with 2-Ingredient Dipping
Sauce
Ingredients:
 We used 1 pound of large 21-25 count
shrimp. We found this to be the ideal
size for coconut shrimp to get them
perfectly cooked in the center and
golden on the outside. Smaller shrimp
overcook quickly and larger shrimp
tend to burn before the center cooks
through.
 We use shrimp peeled and deveined
with tails left on. The tails are optional
but they make it easier to bread the
shrimp and is a natural handle for
eating the shrimp.
 In all of our tests, deep frying and air
frying produced the best results.
Baking coconut shrimp in a
conventional oven was our least
favorite cooking method because it
takes longer and the breading doesn’t
crisp up quite as well. To bake in a
regular oven, generously spray both
sides of the shrimp with cooking spray
and bake at 400˚F for 15 to 20 minutes,
flipping shrimp halfway through.
How to Make Coconut Shrimp:
Making these is easier than you think.
It’s a quick assembly line process, in
which my 9-year old son is now a pro
because we love coconut shrimp
around here!
1. Set up 3 shallow bowls. In the first, Procedure:
stir together flour, garlic powder and
salt. In the second, thoroughly beat  Combine Lady’s Choice Real
together 2 eggs with a fork. In the Mayonnaise with condensed milk in a
third, combine coconut flakes and bowl. Mix well.
bread crumbs.
 Add in cheese, carrots, onions, pickle
relish, ham, pineapple tidbits, and
2. Dredge shrimp in flour, dip in beaten
chicken. Mix well.
eggs then roll in coconut mixture,
pressing it onto the shrimp to adhere  Add in macaroni pasta. Mix well and
well. serve chilled

3. Once shrimp are all breaded, sautee

or air fry right away, or refrigerate to
sautee later.

Salad with appropriate dressing-

vegetables
Grilled Chicken Salad With BBQ-Mayo
Sweet Chicken Macaroni Salad Dressing

Ingredients:
(700 ml) bottle Lady's Choice real
mayonnaise
1 small can condensed milk
1 cup cheddar cheese, sliced
1/3 cup carrots, minced
2 tbsps onions, minced
1/2 cup pickle relish, drained
1/2 cup ham, cooked, diced
1/2 cup pineapple tidbits, drained
1 cup chicken breast, cooked and diced
400 grams macaroni pasta, cooked al
dente
Ingredients:
400 grams chicken breast fillet
as needed Knorr Liquid Seasoning
3 pcs plum tomatoes, sliced
1 pc cucumber, sliced
1 pc hard-boiled egg, sliced
50 grams walnuts, toasted and
chopped
1 pack mixed greens
1/4 cup barbecue sauce
1/2 cup Lady's Choice mayonnaise lite
Directions:
 Season chicken breast fillet with Knorr
Liquid Seasoning then grill until cooked
through.
 Mix Lady’s Choice Mayonnaise Lite
with barbecue sauce then toss with
mixed greens.
 Arrange greens on plate then top with
tomatoes, cucumber, egg, walnuts, and
the grilled chicken.
Sandwich ( with potato fries or chips)
POTATO SANDWICH RECIPE
INGREDIENTS:
8 to 10 bread slices
2 to 3 medium potatoes - boiled and
mashed
1 or 2 green chilies, chopped finely
¼ teaspoon kashmiri chilli powder or
deghi mirch (optional)
¼ teaspoon of garam masala powder
1 teaspoon dry mango powder
(amchur powder) or as required
½ teaspoon cumin powder
½ to 1 tablespoon chopped coriander
leaves (cilantro leaves)
salted butter at room temperature as
required
rock salt or sendha namak or regular
salt as required
grated cheddar cheese as required
(optional)
INSTRUCTIONS
boiling potatoes
Boil or steam potatoes till they are
cooked very well and can be easily
mashed.
Drain and peel them. Mash them when
they are still hot or warm.
making potato sandwich
Add all the herbs and spices powders -
chopped green chilies, coriander
leaves, red chili powder, garam masala
powder, dry mango powder, cumin
powder and salt. Mix very well.
Check the seasoning and add more of
salt, red chili powder, dry mango
powder if required.
Spread butter on half of the bread
slices.
Take some portion of the potato
stuffing and spread it on the buttered
bread slices.
Optional step - sprinkle some grated
cheese.
Cover the bread slices with the
remaining buttered slices.
Spread some butter on the top of the
bread sandwiches.
Place the sandwiches buttered side
down in a preheated grill carefully.
Now spread butter on the top of the
bread slices facing you.
Cover the grill and grill for 2-3 minutes
or till the sandwiches are golden and
crisp.
Serve potato sandwich hot with
tomato sauce or cilantro chutney or
both.
Chop and boil 1 large sweet potato.
Peeling is optional. Boil until soft,
about 20 minutes, then drain.
Cook 1/2 cup dry rice with 1 cup water.
20 minutes for white rice and 40
minutes for brown rice.
Mash potatoes and rice together. Add
in 1/2 cup Italian bread crumbs and
mix in completely. You may need a
dash of salt. Let mixture cool so that
you can handle them without a
problem.
Split mixture into 4 and form patties.
Push each patty onto a plate of Italian
bread crumbs, both side, and set aside.
Put 1 tablespoon of oil in skillet and
heat over medium heat. Once the
skillet is nice and hot cook as many
patties as you can fit. Flip after a few
minutes and make the other side
crispy. Assemble the sandwich and
serve.

Crispy Sweet Potato Sandwiches

Ingredients:

1 sweet potato (large) Activity 3

1/2 cup rice
1 cup water A. Hot dessert
2/3 cup Italian bread crumbs (or
regular bread crumbs with 1) Warm Caramel Bananas
Italian/poultry seasoning added)
2 tablespoons oil
Ingredients:
burger buns
2 Tbsp. butter or margarine
Preparation
1/3 cup packed brown sugar
1/3 cup BREAKSTONE'S or KNUDSEN Sour 1 cup marshmallow {I use lucky charm
Cream marshmallows}
1 wax paper
2 banana s

1/2 cup PLANTERS Dry Roasted Peanuts Directions:

1 oz. BAKER'S Semi-Sweet Chocolate, melted

1/2 cup thawed COOL WHIP Whipped Topping
Procedure:
Melt butter in large skillet on medium heat.
Add sugar; cook until melted, stirring
occasionally. Gradually mix in sour cream;
cook on low heat 1 min.
Cut bananas lengthwise, then crosswise in half.
Add, cut sides down, to skillet; cook 1 min.,
basting occasionally with sauce from bottom of
skillet. Stir in nuts.
Spoon bananas evenly into 4 dessert dishes;
top with remaining sauce in skillet. Drizzle with
chocolate; top with COOL WHIP.
 on stovetop bring 2 boil butter, milk,
hot chocolate & sugar
 put oatmeal in mixing bowl
 pour boiling mix into oatmeal & stir
{plastic spoon works best}
 after stirred together add chocolate
chips & marshmallow {must mix right
away before it completely cools 2 help
melt in marshmallow but not boiling
hot to melt it completely}
 spoon mix onto wax paper like u would
cookies
 can start eating within 10mins ~ best
not to refrigerate
 enjoy on cold days

2) Hot chocolate cookies {no bake} super

easy

Ingredients:

30 servings
1 stick butter
1/2 cup milk
2 envelope hot chocolate packages
2 cup sugar
3 cup oatmeal {plain easy make}
1 cup chocolate chips or melting
chocolate chips
 2 packages (8 ounces each) cream
cheese, softened
1 can (14 ounces) sweetened
condensed milk
1/2 cup chocolate syrup
1 carton (8 ounces) frozen whipped
topping, thawed

Directions:

In a small bowl, dissolve coffee

granules in hot water; set aside. In
another bowl, combine cookie crumbs,
1/2 cup pecans and butter. Pat into a
13-in. x 9-in. dish.
In a large bowl, beat cream cheese
until light and fluffy. Blend in coffee
mixture, milk and chocolate syrup.
Fold in whipped topping and spread
over crust. Sprinkle the remaining
pecans on top. Freeze.

Cold dessert
1) Creamy Mocha Frozen Dessert
Ingredients:
Coffee ice cream terrine
2 teaspoons instant coffee granules
Ingredients:
1 tablespoon hot water  300g coffee ice cream
1 cup cream-filled chocolate cookie  300g vanilla ice cream
crumbs
3/4 cup chopped pecans, divided
 1 tbsp vegetable oil, for the tin
1/4 cup butter, melted  300g dark chocolate
 , roughly chopped
 50g coconut oil
 50g honeycomb
or Maltesers, crushed

Methods:

Leave the ice creams out at room

temperature for a few mins to soften
slightly. Brush a 1.2-litre loaf tin with
the vegetable oil and line with cling
film. Put 250g dark chocolate and the
coconut oil in a small heatproof bowl
over a pan of just simmering water.
Stir to melt, then set aside to cool.

Spoon half the coffee ice cream into

the base of the tin and level the
surface. Working quickly, spread over a
quarter of the chocolate sauce, then
half the vanilla ice cream and another
quarter of chocolate sauce. Repeat
with the remaining chocolate sauce
and ice creams, finishing with a layer
of chocolate sauce. Cover loosely with
cling film and freeze for at least 2 hrs,
or ideally overnight.

Melt the remaining 50g chocolate in a

heatproof bowl over a pan of
simmering water. Lift the terrine out of
the tin and turn out onto a plate.
Drizzle with the melted chocolate and
top with the crushed honeycomb or
Maltesers. Cut into thick slices to serve
Submitted by: Onnon,
Jerrymae
Submitted to: Ma’am
Jennifer P. Pinkihan