Cut chicken into pieces. With skin on, brown the chicken, onion, in olive oil. Add water and bullion cubes. Cook until chicken is tender. You can debone and cut it into smaller pieces or leave as is.

Cut potatos, celery and carrots into bite size pieces and add to the chicken broth. Add frozen peas.

In a deep bowl, stir achiote seeds in hot or boiling water to create a rich red liquid. Strain the seeds out, add the liquid to the soup. In a large bowl, soak the chinese bean threads in boiling water until soft. Add to soup. Add crushed red pepper, salt and pepper to taste. Serves 8 easily!

Atoli 'n Maiz
(Chicken & Corn Chowder)

A popular party starter, this nourishing chowder is quick and easy to prepare.

Cook potatos in chicken broth until tender but not mushy. Add corn and chicken and bring to boil. Remove from heat and add coconut milk. Serve immediately. Makes 6 servings.

Cadon Monuc or Katne*
(Chicken or Beef Soup)

The fun of these simple, hearty soups is that you don't do a lot of chopping. The meat is in large chunks or whole pieces. Potatoes are quartered, chard goes in "as is". Make up a big pot and have leftovers the next day, this soup just gets better!

• 1 chicken
• 6 medium russet potatos
• 1 lb whole leaf chard or spinach
• 2 tbsp. oil
• 1 onion
• 4 chicken boullion cubes
• 1 cup of beer

Cut chicken as you would for BBQ'ing , only half the meatier pieces. Rinse and peel the potatos and quarter. Break the chard or spinach into indvidual leaves and wash carefully. In a stock pan add oil and onions and brown until soft. Add chicken, boullion and enough water to fill pot two-thirds full. Boil until meat is thoroughly cooked. Skim oil from top of water. Add beer, potatos and cook until almost tender but not mushy. Add chard or spinach just long enough to soften.

Serve with rice and finadeni. Makes a big pot!

*For Katne, substitute 2 lbs of stewing beef cut into 1 to 2 inch cubes and beef boullion cubes.

Cadon Niguk
(Coconut Soup)

An simple soup with an exotic taste!

• beef soup bones
• 2 carrots quartered
• 2 stalks celery quartered
• 1/2 small onion quartered
• 2 or 3 sprigs parsley
• corn flour as needed
• 1 tsp. curry powder 1 small can coconut milk

Boil the soup bones 30 minutes in 6 cups of water. Add carrots, celery, onion and parsley and cook another 30 minutes at medium heat. Thicken with corn flour and strain. You may wish to cool and remove any fat. Mix curry powder with a small amount of cold water. Bring soup back to a boil. Remove from heat and add coconut milk and curry. Do not let soup boil after adding milk or it will curdle. Makes 6 servings.

FRUITS & VEGIES

Spicy Coconut Eggplant (Pado'lalo')

"Tata's fiesta favorite", submitted by Zeanette Quintanilla Lovette

• 6-8 Eggplants (Long)
• 1/4 cup chopped green onions
• 1/2 tsp hot red peppers (local)
• 1 cup fresh squeezed lemon juice
• 1-2 cps fresh squeezed cocnut milk
• 1 Tbs salt

1. Using a fork, poke hole around each eggplant, grill over bar-be-que until soft when pressed with a fork. Cool cooked eggplants in a bowl of COLD water for 5-10 minutes before peeling off outter skin. If desrired, eggplants may be sliced or split lengthwise. Place cooked, peeled eggplants in another bowl.

2. Add to the eggplants, chopped green onions, hot peppers (to desired spiciness), lemon juice (to desired tanginess), coconut milk (to desired taste, not too coconutty, tanginess should still be tasted), add salt last to desired saltiness (salt should balance tanginess with coconutiness).

3. Chill uncovered for 20-40 minutes before serving. For best results, serve along with other Fiesta foods. Best with Breadfruit cooked in coconut milk and a tall cup of soft-drink...! Enjoy!

Baked Papaya

• 4 medium papaya, not quite ripened.
• 1 tbsp. sugar
• 1 tbsp. cinnamon

Cut the papayas in half and remove the seeds. Place in a small baking dish, skin side down and cover the bottom of the dish with water. Sprinkle the sugar and cinnamon evenly. Bake for 35 minutes at 350 degrees. Serves 4.

Pickled Papaya

Submitted by Mark Jaquette. mmmm good! This was a favorite in our family and it was so easy, the kids (my sister & i) could make it too! We put good use to the green papaya population. It depends how much pickled paya you want to make but you start with:

• 1 big green (not ripe yet inside) PAPAYA
• lots of VINEGAR (to fill, maybe half, a gallon jar, a glass one works best!)
• 4 or 5 'boonie' peppers or if you're in the states jalepenos work o.k.

Slice the papaya in half, scoop out the seeds, throw the seeds in the bushes so you can have more papaya trees, come back in the kitchen, slice the papaya into thin slices, put them into the jar of vinegar and sliced boonie peppers (don't rub your eyes, you'll get pick eye dude), put the lid on the jar and shake & mix a little and let it sit for 5 or or there abouts. Enjoy!

SIDE DISHES

Eneksa Agaga
(Red Rice)

• Achiote Seeds (4 ounce package)
• 2 cup water
• 2 cups medium grain enriched rice
• 2 slices bacon
• 1/2 onion

Soak achiote seeds in water until liquid is a dark rich red. Drain seeds, reserving the liquid. Fry bacon until soft but thoroughly cooked. Chop bacon and onion. Put rice, bacon, onion in a pan and add the achiote liquid. Allow pot of rice to "boil down" until the liquid is almost completely gone. Cover and reduce heat to low for 15 minutes. Makes 4 servings.

BREAD

Mama Stella's Rolls

• 2 cups lukewarm water
• 1/2 cup sugar
• 1 1/2 tsp salt
• 2 pkts yeast
• 2 eggs
• 1/4 cup oil
• 6 1/2 to 7 cups flour

Mix all ingredients to form a dough. Knead then set in warm place to rise. When it doubles in size, punch down and let it double in size again. Shape into rolls and bake 15 to 20 minutes at 400 degrees. Or, shape into 4 small loaves and bake one hour at 300 degrees.

MAIN DISHES

Bar-B-Que Marinade

Submitted by Chris Lizama. A slightly different version, but one that's a winner every time at my home!

• 2 cups Kikkoman Soy Sauce
• 2 cups sugar
• 2 tsp minced ginger
• 1 onion, diced
• 1 clove garlic, crushed
• black pepper
• crushed red pepper
• 2-3 lbs beef brisket (trimmed)

Boil soy sauce, sugar and ginger until sugar is dissolved. Be careful not to let mixture boil over. Remove from heat. While mixture is cooling off, add remaining ingredients. Marinate beef brisket for at least 1-2 hours (longer is better). Beef can be substituted with chicken or pork (recommend parboiling these meats first before marinading for best results). Be careful when cooking because the sugar in the mixture will burn fast. However, beef cooks really fast!

Teriyaki Beef - submitted by Mary Newbury (familian Beka)

• 5# SIRLOIN TIP (SLICED 3/16")
• 2 CUPS ALOHA SOY SAUCE
• 2 CUPS SUGAR
• 1 STALK GREEN ONIONS (CHOPPED)
• 1 BULB GARLIC (FINELY CHOPPED)
• 1 GINGER (1"X2") (COARSELY CHOPPED)
• 1 TABLESPOON SESAME SEEDS

MIX ALL INGREDIENTS EXCEPT SIRLOIN TIP ROAST
MAKE SURE THE SUGAR HAS DISSOLVED THOROUGHLY
CUT GRIZZLE FROM MEAT AND CUT MEAT INTO BITE SIZED PIECES

MARINATE MEAT IN TERIYAKI SAUCE FOR 24HOURS (REFRIGERATED)

PUT MARINATED TERIYAKI MEAT INTO SHISH KABOB STICKS
BROIL OR BARBECUE

DO NOT DISCARD MARINATE.. USE FOR CHICKEN TERIYAKI..

MARINATE FOR 24 HOURS..THEN BROIL OR BARBECUE

Paksiu
(Pish in Vinegar)

Actually a Philippino recipe, but we're not giving it back!"

• 1 onion

• 1/2 cup vinegar
• 1 1/2 cup water
• 1 or 2 cloves garlic chopped
• 2 pounds white fish
• 1/2 tsp. pepper

In a cast iron skillet add chopped onion, garlic, vinegar and water. Bring to boil. Add fish, simmer until tender. Add pepper to taste. Serves 4 to 6.

Kadun Pika Version One - submitted by Tony Cruz
(Hot/Spicy Dish)

Great with friends and beer of course.

• 2 lb bag of chicken wings and drummets

• 2 cloves fresh minced garlic
• 1 tbsp crushed red pepper
• 3 cups Kikkoman soy sauce
• 2 tsp ground black pepper
• 1 tbsp sesame seed oil

Mix all ingredients in a pot. Bring to a boil at medium heat then reduce heat medium low and continue to cook until chicken is done. Serve as a chaser or as a main dish.

Kadun Pika Version Two - submitted by Richard Mesa
(Hot/Spicy Dish)

Richard also points out that this dish is great for chesa with friends and beer!

• 5 pound stewing chicken
  (any chicken is good but stewing is preferred!)

• 1/2 cup of white vinegar
• 3/4 cup of Kikkoman Soy Sauce
• 1 whole garlic (chopped)
• 1 whole onion (chopped)
• 20 ripe, hot, red peppers

In a large bowl, mix together soy sauce, vinegar, garlic and onions. Cut chicken into cubes and mix with sauce mixture. Over high heat in a large pot, place chicken, peppers and sauce mixture. Cook for an hour and 30 minutes, occassionally stirring.

If you wish, you may add coconut milk 15 minutes prior to chicken being done.

Mussels & Long Beans a la Joe - submitted by Dee Perez

Joseph P. Perez cooked this for us on our recent trip to Guam. They were worth the trip all by themselves!

• 2 dozen mussels, shucked or in their shells

• 1 medium onion
• 1/2 large green bell pepper
• 1 pound of long beans
• 2 cups cherry tomatoes
• 2 - 3 cups of water
• 1 can coconut milk
• red pepper flakes
• salt to taste

Saute onions, green peppers in small amount of oil. Add muscles, beans, and water. Bring to a boil. Add tomatos and cook until muscles are done and beans are tender. Stir in coconut milk. Let broth heat thoroughly, but don't let it come to boil. Add hot pepper and salt to your taste. Makes 4 servings.

Shrimp Patties - submitted by Maria Puno

These delicious shrimp patties could also be a main dish or a terrific hot appetizer!

• 6 eggs
• 2 cans Carnation evaporated milk
• 1 cup water
• 5 cups flour
• 2 tsp. baking powder
• 1 bag mixed vegetables
• 1 box of frozen shrimp
• 1 medium onion
• 1 tbs. Garlic powder
• Salt, Pepper, Tabasco to taste

Mince onion finely. Mix all dry ingredients together. Chop shrimps coarsely, add onions and mixed vegetables. Add eggs and milk with dry ingredients until smooth batter. Add shrimp, onion and mix vegetables to batter. Batter should be thick enough that when it is dropped into hot oil it does not break apart (i.e. pancake batter). Heat oil for deep frying. Drop 1/3 cup of batter (about 2-3 tbs.) into hot oil and wait till golden brown and rises to the top.

Spanish Paella - submitted by Susi

Hi, I live in Guam. I don't know any recipes from the islands but since you all share some Spanish history with us here it is. Yummy! Sorry my English is not as good as I would wish, but you can write me to me la_loquera1@hotmail.com if you need further explanations. LOL

• 3 cups of rice
• 1lbs mussels
• 1lbs of shrimp
• 1lbs of fish (your choice)
• 1 medium onion
• 2lbs of dice tomatoes
• 1 head of garlic
• green olives
• parsley
• saffron
• oil
• salt

Simmer the fish for one hour in a lot of water. Once cooked, separate the fish and the brooth and add your clean shrimp, mussels etc. After the water has been boiling for 5 minutes, separate the brooth from the fish again (pass it through a collander), keeping all that shrimp and mussles etc. to decorate the paella later.

Put a large pan in the stove with 6 spoons of olive oil. Fry the head of garlic for 5 minutes and then a dd the onion very thinly chopped. When the onion is brown, add the rice and stir. Put the tomatoes on top. After 2 minutes, put on top of all this 6 cups of the fish brooth that you had from the fish. Stir evenly and let the rice cook for 20 minutes. (At this point you can add your olives but you don't have to). By this time it won't be any liquid in it. Add your salt now before it boils.

Mix your saffron with the juice from the paella and parley and put it back in the paella so it will change color. Do this in the 20th minutes exactly.

Just before boiling decorate your paella with the fish that you had boil in the beginning. After 5 min of letting it cool down you can serve. Yummy!

You can add chicken to your Paella too, there are thousands of ways Spanish cook Paellas. Adios.

Chalakilis
(Chicken and Corn)

Submitted by Koe Cruz, from "Real Guamanian Recipes" by Dorothy's Kitchen Cook Book (Faith Book Store in Tamuning carries Dorothy's book)

• 1-1/2 cups cream style corn
• 2T. cooking oil
• 2 cloves garlic, minced
• 1 chicken fryer, cut into small pieces
• 1 medium onion, chopped
• 1/2 cup achote water
• 5 cups chicken broth or water
• 1 cup coconut milk
• salt and pepper to taste

Saute garlic in oil, then discard. Add remaining ingredients, except coconut milk and bring to a boil. Continue cooking until chicken is tender to a fork. About 30 minutes, add coconut milk and serve with rice. Serves 4.

Cari
(Mango Chicken)

Not quite a soup, this dish is delicious with steamed rice

• 1 chicken
• 1/2 onion
• 1 tbsp. salt
• 1 tbsp. extra virgin light olive oil
• 1/2 cup finely chopped mango
• 1 cup grated coconut
• 1 tsp. mint leaves crushed
• 5 cups water

Cut chicken into small pieces. In a stock pot combine oil, onions, salt and mint leaves. Brown chicken pieces in mixture. Add water and cook until chicken is tender. Remove from heat.

In a separate bowl, strain coconut and mango through a cheesecloth to make 1 cup of liquid. Add 1 cup of water and add to chicken. Reheat, but do not allow to boil. Serves 4 to 6.

Estufau Manuk
(Ginger Chicken)

Fresh ginger makes all the difference here!

• 2 or 3 cloves pressed garlic
• 1 crushed bay leaf
• 2 tsp. grated ginger
• 1 tsp. salt
• 1 tsp. pepper
• 1 chicken cut into small pieces
• 2 tbsp. shortening
• 2 tbsp. sugar
• 1 large onion sliced
• 2 tbsp. dry sherry
• 1 cup water

Mix garlic, bay leaf, ginger, salt and pepper. Place in plastic bag and add chicken pieces, coating evenly.

In a large skillet heat shortening. Add sugar, cooking until dark, stirring constantly. Add onions and chicken and brown evenly. Reduce heat and simmer until chicken is thoroughly coooked and tender. To serve, pour sauce over chicken. Excellent with steamed rice. Serves 6.

Meat Loaf

Submitted by Igirl (pacific@erinet.com), who writes "Sorry I don't know any chamorro's dish but this is my favorite recipe and I want it to share with you all !!!!"

• 1 pound ground beef
• 1 tsp.garlic salt
• salt and pepper
• 2-3T.chopped green pepper
• 1 chopped onion
• 1/2 cupcracker crumbs
• 1 cup milk
• 1 egg

mix together put in casserole dish.. pour 1 can tomato soup undiluted over top of meat Cover-cook 2hours 300'-325'

SAUCES

Finadeni

No island feast would be complete without finadeni. This terrific sauce used to flavor rice, soups and is excellent for marinating chicken, beef and pork. Make a lot at once and store the extra in a salad dressing carafe for easy use later.

• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1/4 cup chopped green onions
• 1/2 tsp. crushed red pepper, or 3 small red peppers, roasted and chopped

Combine ingredients, stir.

DESSERTS

Champuladu - Submitted by Richard R. Mesa
(chocolate rice)

Eat on a cold day!

• 3 cups of uncooked rice

• 4 cups of water
• 1 cup of cocoa powder
• 1/2 cup of sugar

Wash rice and place in a medium sized pot with water, over medium heat. Let steam, then add cocoa and stir. Add sugar and stir again. Let sit over high heat for 30 minutes. Then remove and serve, makes 10 servings.

Chamorro Flan - Miles Perez
(Caramel Custard)

• 1 cup evaporated milk
• 1/2 tsp. vanilla
• 4 egg yolks
• 1 cup water
• 5/6 cup sugar
• 1/4 tsp. salt

Preheat oven to 325 degrees. In a small sauce pan, combine milk and water and heat to scalding, stirring continuously to avoid burning on the bottom of the pan.

In a separate bowl, slightly beat egg yolks. Add vanilla, salt and 1/3 cup of the sugar. Gradually stir in milk and water to the egg mix.

Slowly melt 1/2 cup of sugar until carmelized and syrupy. Pour along sides and bottom of a custard pan. Pour custard mixture into the pan and set pan in a tray of water 1 1/2" deep. Put tray with custard pan into the oven and bake 50 minutes or until a knife can be cleanly inserted in the center.