Cheese Siomai

INGREDIENTS

1 cup cottage cheese

1 cup cooked fish fillet, flaked

2 teaspoons chopped kinchay

2 tablespoons minced carrot

2 tablespoons minced celery

1/4 cup cornstarch

2 eggs

1 teaspoon salt

1/8 teaspoon pepper

Molo wrappers

PROCEDURE

Combine all ingredients, except molo wrappers, in a bowl. Mix well. Drop one tablespoonful mixture at center of molo wrapper ten fold. Steam for 15 to 20 minutes. Serve with soy sauce and calamansi.

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Cheese Nachos

INGREDIENTS

120 milliliters cheddar cheese, shredded

2 pieces corn tortilla, fried

8 pieces jalapenos, drained

1 cup shredded lettuce

1/2 cup salsa (store-bought)

1/2 cup sour cream

PROCEDURE

Place shredded cheeses over each tortilla. Arrange 4 jalapenos atop each tortilla, one on each quarter, then place tortilla in toaster to melt cheese. While cheese is melting, place shredded lettuce on center plate then put salsa and sour cream over lettuce at opposite end. Remove tortilla from toaster oven and cut each into quarters around edge of plate. Serve.

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Baked Mac And Cheese

INGREDIENTS

7 ounces elbow macaroni

2 tablespoons butter margarine

2 tablespoons flour

1 teaspoon dry mustard

1 teaspoon salt

2-1/2 cups milk

2 cups shredded sharp cheddar cheese, divided

PROCEDURE

Cook macaroni al dente. Drain and set aside.

Preheat oven to 370F.

In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon).

Remove from heat. Add 1-1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1-1/2 quart shallow baking dish. Top with remaining cheese. Bake for 20 to 25 minutes or until bubbly. Refrigerate leftover.