Preparation:

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 eight easily!

Atoli 'n Maiz (Chicken & Corn Chowder)

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

Preparation:

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.

Kadun 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

Preparation:

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.

Kadun Manuk Pika Version One (Hot/Spicy Soup) - Submitted by Tony Cruz

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

Preparation:

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 Manuk Pika Version Two (Hot/Spicy Soup) - Submitted by Richard Mesa

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

Preparation:

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.

Kadun Niguk (Coconut Soup)

A 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

Preparation:

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.

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

Preparation:

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 four.

Kadun Spam - Submitted by Mark P. Taisipic, Marina, CA

• 1 Pack of Ichiban
• 1- Can of Spam
• 2- eggs

Preparation:

1. Cook the Ichiban in a pot
2. Dice the spam in squares
3. Put 2 eggs in the boiling pot of ichiban and begin to stir
4. Throw in the diced spam
5. Cook for about 3 minutes after the boiling point

Kadon Spam yan Tumatis (spam and tomato soup) - Submitted by Cassandra Reyes, Panama, Florida

• 2 cans of spam
• 2 cans of tomato
• 1 small clovered galic
• 1 small onion
• 1/2 cup of water
• soy sauce
• salt and peper

Preparation:

1. You get da pot den u fire up da gas stove
2. You put da choped onions and garlic with the spam so that the flavor would be strong...
3. Then u put da tomatoes in with the 1/2 cup water...1/2 cup soy sauce...and last but not least salt and peper to your desire
4. Let it boil for 15-20 mins.

Parri esti na boka chagi ha yan li'ie sa mungigigigig!!!!!

Cadun Pak'ju - Submitted by JSM, Port Orchard, WA

• 1 can spam, cubed
• 1 can sweet corn
• 1 can whole tomatoes
• 1/2 onion, minced
• 1/2 clove garlic, sliced
• 1/2 tsp. olive oil

Heat olive oil in pan. Saute onions, garlic and cubed spam for a couple minutes. Pour in corn and whole tomatoes. Heat to a boil, let simmer for at least 2 minutes. Serve over steamed rice.

Typhoon Soba (Noodles) - Submitted by Paul Beebe (da Haole), Spokane, WA

I make this for my kids and you don't hear anything except slurping at the table! Great for typhoons and rainy days.

1. In a large sauce pan put 2 tablespoons olive oil on high.
2. Add 2 tablespoons chopped garlic. Saute until the garlic starts to turn brown.
3. Add 6-7 cups water, bring to a boil. I add some chili pepper flakes at this point (the kind from Pizza Hut)
4. Add seafood. I buy the bag of seafood called "Marinara Mix" or I'll just chop up some Tako (octopus)
5. Boil for about ten minutes with the garlic.
6. Add 1/2 teaspoon Sesame oil
7. Add 1 tablespoon shrimp paste (You can find this at any Vietnamese store) IT'S HOT- so watch out!
8. Add 1/2 cup Green onion medium chop. Let this all boil until the flavors blend.
9. Add 4-5 Soba. Sometimes I use Ichiban, but the fresh Saimin noodles are best.
10. Add a few eggs towards the end and when they are done, throw a handful of fine chop green onion on top of each bowl.

Making this leaves a great smell in your house for a few hours!

Fruit and Vegetables

Golai'agon "Fake" Suni (spicey spinach in coconut milk) - Submitted by Tom Delgado, Waianae, HI

Note: It's hard to find taro leaves anywhere but Guam or Hawaii. Here's something similar using spinach leaves. I also heard you can use collard greens with this too but have never tried this variation myself. I give credit to my adopted "Mom Duenas" familian "Tugon" of Yigo who taught me how to make this recipe. Much love mom, from your adopted son, Tom.

• 3 pkgs frozen spinach, defrosted and squeezed tight so that most of the juice is gone.
• 1 can coconut milk (or more if desired)
• juice of two lemons
• 1 cup finely chopped onions
• 3-4 cloves garlic, minced.
• 2 Tbls. minced fresh ginger or 2 tsp ginger (fresh is always best)
• 3 fresh donne peppers, crushed or 1 tsp. dried crush pepper.
• salt and pepper to taste
• 3 Tbls. olive oil.

Preparation

1. On medium/high heat add oil to a medium sauce pan. Add onions, garlic, fresh ginger and cook until translucent.
2. Add frozen spinach and cook again until leaves are tender and begin to wilt. IMMEDIATELY add the lemon juice and mix. This will stop the leaves from losing it's color and will brighten the flavor of the onions, garlic, and ginger.
3. Continue cooking for about five minutes. Lower heat and add the coconut milk and crush peppers.
4. Add salt and pepper to taste. If the suni seems too dry, add more coconut milk if you want.
5. Cook for another five minutes on low.
6. Turn off stove and cover.

Serves about 10-15 people.

Spicy Coconut Eggplant (Pado'lalo') - Submitted by Zeanette Quintanilla Lovette

"Tata's Fiesta Favorite"

• 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

Preparation:

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!

Cucumber Noodle Coco - Josie Kaipat - Saipan

Preparation:

1. Peel (2) cucumbers/take out seeds/cut them up in small round slices.
2. Boil noodle (sotanu)(small bag) in water for 3mins/drain hotwater and add cold water.
3. Put noodle in colander and run water thru.
4. Mix cucumber and noodles.
5. Add kimichi base(small jar)

For every jar of kimichi base, add half vinegar using kimichi jar as measurement. After mixing the ingredients, put in fidge for 15mins. then serve. Makes 10-15 servings.

Baked Papaya

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

Preparation:

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 four.

Pickled Papaya - Submitted by Mark Jaquette

Mmmmm 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.

Preparation:

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!

Chamoru Spicy Yams With Coconut - Peter Chargualaf - Exec. Chef - Buena Park, CA

You never had kamote this good. Other variation - use dagu..if you can get them before the wild pigs eat them. Serves 12 lean, mean, kamote eaters. Preferred beverage: 32 oz. "super size" diet soda. Not for Chamorus on "low carb" diets.

• 3 tbp. canola oil or vegetable oil
• 2 medium red onions, cut into quarters
• 1 tsp. black sesame seeds (at asian stores)
• 1 tsp. yellow mustard seed (at asian stores)
• 3 tbp. minced garlic
• 2 tsp. ground ginger
• 2 tsp. dried ground coriander
• 1 tsp. ground tumeric
• 2 tsp. salt
• 5 pounds yams or dagu, peeled, cut into 1.5 inch cubes(don't measure the cubes with a ruler...you have other things to do)
• 2tbp. light brown sugar
• 1/2 cup freshly grated coconut. not the store bought kind that is sweetened.

Preparation:

1. in a large heavy casserole or sauce pot over high heat, add the oil and swirl it around the pot to evenly coat.
2. heat the oil until it slightly smokes.
3. reduce the heat to medium and add the onions. saute the onions until clear.
4. increase the heat slightly and add the sesame and mustard seeds. cover the pot with a grease splatter strainer.
5. fry the seeds until they start popping.this is why you cover the pot otherwise you'll be picking up sesame and mustard
6. seeds all day and god knows you don't want to be missing a seed in this recipe(the food critics would kill you).
7. stir in the garlic and the rest og the spices. reduce the heat to medium.
8. combine the salt, 2 cups of water and add to the pan.
9. heat until the liquid starts to boil.
10. add the yams.
11. partially covered and cook for 20 minutes.
12. add the sugar and 1/4 cup of the coconut and cook until the yams are tender and the liquid has evaporated..about 20 minutes.
13. transfer to a serving platter and serve, garnished with the other 1/4 cup of coconut.

For a "blow me away" presentation, serve this in a baked butternut, acorn squash or a large pumpkin baked shell. Coconut shells will do fine also.

Coconut Milk Gratin Taro - Peter Chargualaf - Exec. Chef - Buena Park, CA

Ancient Chamoru recipe (circa 2004 a.d.) enjoyed by taotaomonas and manmakahnas until the Guamanians landed (Magellan 1521 a.d.). Serves 24 manmakahnas (ancient Chamoru healers).

• 8 oz. butter
• 8 oz. chopped white onions
• 3 tbp. chopped garlic
• 5 oz. a/p flour
• 1 tbp. sea salt
• 1 tsp. red pepper flakes
• 2 14oz. cans of coconut milk
• 1.5 cups water
• 5 lbs. of taro, scrubbed, sliced into 1/4 inch slices and soaked in water.
• 2 cups of panko bread crumbs.

Preparation:

1. In a large skillet, sweat the onions and garlic in butter over medium heat until the onions are clear.
2. add the flour, salt, pepper and cook for 1 minute, stirring. do not brown the roux.
3. whisk the coconut milk and water slowly into the skillet to prevent any lumps from forming.
4. bring the sauce to a boil and reduce by half, stir to prevent sticking. remove from heat. set aside.
5. spray a casserole dish with pan release.
6. drain the water from the taro. add the coconut sauce and toss to coat the slices.
7. pour the taro slices in the casserole dish and spread evenly.
8. cover with foil and bake at 350*f for 30.
9. remove foil and sprinkle panko bread crumbs. return to oven and bake at 400*f for 5 minutes or until bread crumbs are light brown.
10. remove from oven and let it rest at room temperature for 10 minutes before serving.

Goes great with any grilled meat or fish. If you want to sprinkle parmesan cheese or romano cheese go ahead...i'm sure the manmakahnas won't mind. cheese is a Guamanian adaptation so make them happy.

Starches (Rice, Taro, etc.)

Rice in a Rice Cooker (or without) - based on a submission by John Manglona - Dededo, Guam

Preparation:

1. Pour rice into the rice cooker up to 1/3 of the height of the desired amount of cooked rice.
2. Wash the rice in the pot using cold water. Swirl the rice with your hand and pour out the rinse water. Repeat up to about 4 times. The more you rinse, the less sticky that the rice will be, but also the less nutritious as well. Don't take too long doing this or the rice will start to swell. 2-3 minutes at the most.
3. Add cold water so that the layer of rice and the layer of water over the rice are the same thickness. One easy way to do this is use a finger to touch the bottom of the pot through the rice. Then slide the thumb tip down until it touches the top of the rice. Then, holding the thumb in place, lift your hand until the pointer finger touches the top of the rice. The tip of the thumb should touch the top of the water. Adjust the water accordingly.
4. Dry the outside of the pot and place it in the rice cooker.
5. IMPORTANT: Be sure to turn the rice cooker on!

Note: Cooking rice without a rice cooker is essentially the same except that you bring the rice to a boil and then turn the heat down so that the rice just simmers. Keep the rice under cover while it cooks and keep turning the heat down so that it never goes above a simmer. Don't hesitate to peek under the lid to be sure. When the rice has fully absorbed the water, turn the heat off and let the rice sit under the lid for 5 or 10 minutes.

Hineksa Agaga (Red Rice) - Submitted by Andrea Johnson, Fiume Veneto, Italy

"Red Rice the way Grandma taught me"

• 1 Ganta rice(19 cups =1 Ganta)
• 1 Ganta achote juice
• 4 TblSp Salt
• 1 whole onion (Chopped finely or coarsely; however you like)
• 1/2 cup of oil
• 1 very Lg pot and a large spoon to stir the rice

Preparation:

Put the pot on the stove on high heat. When the pot is hot add the oil and the onion. Then add the achote juice. When it has reached boiling point, add the rice. Stir the rice until all the water has evaporated. Before all the water has evaporated add the salt. Continue stirring the rice until the water has completely evaporated and the rice is only a little white and a lot of red. Then put foil over the top and put the heat to low. Cover and check on it every 5 minutes until done. When you check on it, stir the rice. Bring the rice from the bottom to the top. This helps to cook it better. This should happen for about 20 -25 min. Then put into a serving dish, this is enough for about twenty people, FIESTA!!

Hineksa Agaga (Red Rice)

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

Preparation:

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.

Hineksa Aflitun Spam (Spam Fried Rice) - Submitted by Natalie Taitano - Laguna Beach, CA

1. 4-5 cups of steamed white rice
2. 1 can SPAM (lite or spicy) - cut into small cubes
3. 1 onion - diced small
4. 6 eggs - scrambled in microwave or separate frying pan - cut it up into small cubes or pieces
5. Soy Sauce - about 1/2 to 1/3 cup
6. Salt
7. Black Pepper
8. Garlic Powder

Preparation

IN FRYING PAN OR WOK:

1. Saute the spam and onions until well browned - not burned though
2. Add cooked rice into the pan/wok - just throw it in on top of spam & onions
3. Sprinkle lots of black pepper, a few shakes of salt (not too much 'cuz you're gonna put soy sauce) and LOTS of garlic powder
4. Drizzle the soy sauce over the top of everything
5. Using a strong spatula in one hand and a plastic rice paddle (you know, the white one or wooden one) start mixing the fried rice in the pan
6. Keep mixing and mixing and mixing until ALL the clumps of rice are broken down nice pieces - you don't want clumps of white rice showing!
7. Add the scrambled eggs last and stir a little bit more

Note: If you like your fried rice a little well done or crispy then put part of it into a frying pan and let it sit there on the high fire for a few minutes and then flip it over a few times until it gets as "Fried and crispy" as you like it.

A tip for the scrambled eggs. To make them quick and NOT messy in the microwave: get a large dinner plate (microwave safe). Spray PAM spray all over it. Then crack 6 eggs into the plate and mix gently with a fork. Cook in the microwave on high for 3 minutes. Just leave it alone in the microwave afterwards and it continues to cook. If they're still a LITTLE bit runny in the middle that's ok, just cut em up into cubes with a knife and when you throw it all into the rice, it will finish cooking the eggs anyways. Since you sprayed PAM on the plate there WON'T be dried eggs stuck to the plate to scrub off later.

Kamote Fries (Sweet Potato Fries) - Peter Chargualaf - Exec. Chef - Buena Park, CA

Puts Mcfries (french fries from the clown with orange hairdo) to shame.

Servings: 6

• 12 medium sweet potatoes, orange and white flesh perfect for this.
• 1/2 cup olive oil or canola oil.
• 1 package of taco seasoning, store bought or you could make your own using:
  
  • Cumin
  • Chili powder
  • Cayenne pepper
  • Salt
  • Paprika
  Note: Do not use garlic..it doesn't work with sweet potatoes
• Honey mustard sauce for dipping.

Preparation:

1. Preheat the oven to 375F.
2. Wash and peel the sweet potatoes. If you are that down-to-earth kind of Chamoru, just scrub the potatoes and leave the skin on for extra vitamins.
3. Slice the potatoes in thick julienne slices keeping them fairly the same size. If you have a mandolin (I don't mean the guitarlike instrument) this is great for making even slices. This way they will all cook
evenly in the oven.
4. In a large bowl, place the potatoes and pour the oil and toss to coat evenly.
5. Remove excess oil from the bowl, add the taco seasoning and toss to coat evenly.
6. Line a baking sheet with parchment paper and arrange the potato sticks in a single layer/ do not stack them on top of each other. You want all the sticks to bake evenly.
7. Bake them until brown and crisp.
8. Remove them from the oven and if you still have some more taco seasoning, sprinkle some more over the potatoes.

Serve these puppies right away while they are hot. For another variation, use breadfruit, or tanduki bananas (long orange flesh bananas like plantains) for savory variety. Serve these fries in a bamboo tube with dressing drizzle over them at your bar or at the next fiesta caraboa softball game and i'll bet the clown with the orange hairdo will be asking you for the recipe.

Bread and Titiyas

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

Preparation:

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.

Flour Titiyas - Submitted by Perl Hudson of Olympia, WA

• 4 cups of flour
• 1\2 a cup of sugar
• 1\4cup of oil
• 3\4 to 1 cup of milk

Preparation:

Combine all ingredients to make the dough. Separated it into balls depending on the size you want. Get your rolling pin and flatten it. Cook it on a no-stick teflon pan at medium heat until is a little brown.

Meat

Empanadas - Submitted by Tom Delgado of Waianae, HI

WHAT YOU'LL NEED:

• Masa dough
• Empanada filling
• 4-6 cups salad oil

Masa recipe:

• 3 cups Masa Harina (corn flour)
• 1/2 cup (bacon) lard or veg. shortenning
• 1/2 cup warm water (give or take some)
• 1/4 tsp salt
• 1/3 tsp black pepper
• 1 pkg. achote powder (*note: you can find this in almost every filipino aisle in the grocery section. Look also in "asian" aisle)

Empanada filling:

• 2 cups cream of rice (this might be 1-2 boxes depends)
• 1 cup chicken stock
• 1/2 cup finely chopped onion
• 1/2 cup green onions (scallions)
• 1 clove garlic minced
• 1 tsp minced ginger (optional)
• 2 pkgs. Achote powder (refer to *note on top)
• 1/2 tsp red chili flakes or 1 tsp. cayenne pepper (optional)
• 1 cup diced cooked chicken or 4 strips crispy bacon, crumpled, optional.(DO NOT USE BACOS)

Preparation:

1. prepare masa dough by combining dry ingredients first, in a large mixing bowl.
2. Depending where you live..(believe me, it really does matter) gradually add water until dough forms. Add more or less water until you get the consistency of a smooth, yet pliable dough. In dryer states, you'll need more water, in colder states, you'll need less. Trust me.
3. NOW COVER THE DOUGH WITH PLASTIC WRAP OR A HEAVY TOWEL SET ASIDE TO REST AND START MAKING FILLING.

Steps for filling:

1. In a medium size cooking pot, saute onions, garlic, ginger, and achote powder over medium-high heat, until achote powder is totally combined with arromatics.
2. Add cooked chicken, or bacon to pot and continue cooking for about five minutes.
3. Add chicken stock and stir with wire wisk until liquid starts to steam.
4. Slowly add the cream of rice constantly stirring pot so that it doesn't lump.
5. Lower heat to medium, continue stirring until filling starts to thicken. You'll "feel" the difference. When filling starts seperating from the sides of the pot and starts coming together at the center, you'll know that's when to stop. Remove immediately from heat and set aside to cool.

Now...here's the most important step...DO NOT, I REPEAT, DO NOT ASSEMBLE EMPANADAS UNTIL THE FILLING IS COMPLETELY COOL. YOU MIGHT WANT TO MAKE THE FILLING FIRST BEFORE THE MASA DOUGH AND STORE IT IN THE FRIDGE TILL THE NEXT DAY.

Empanada assembly:

okay, here's the fun part. Now you all have seen what empanada looks like. I don't think I need to explain the steps but I'll do it anyway.

1. Roll masa dough into 2 inch circles, with two pieces of wax paper about 6in. squared, you want to place dough directly in the middle of one (1) sheet of paper.
2. Cover the top of the dough with the other sheet of paper and using a tortilla press, or a rolling pin, you want to roll out the dough to the desired thickness of the empanada you want. this will take practice, but promise you'll get the hang of it.
3. Take off the top piece of wax paper and add the cooled filling in the middle of the dough. Do not over fill, if you do, the empanada will break in the frying pot and it will create a big, big mess.
4. Fold the top half of the dough over the filling touching the bottom half of the dough. seal the dough by feeling where you filled the dough in the middle and pressing outward. this will release any air pockets you might have created while folding over the empanada.
5. Continue this process until all the dough you made are now empanadas.
6. HERE'S ANOTHER IMPORTANT STEP. although you may fry this right away. I'd advice you keep the empanada in the freezer for at least 30 minutes before frying. This will help at ease with handling empanada...cold empanada=better looking empanada.
7. In a large frying pan, (use a wok, it's the best) heat salad oil to 350 degrees (check with thermometer) carefully drop empanadas, maybe 2-3 at a time and cook for about 3 minutes on each side. Take off from heat and let cool on paper towels, set aside. I KNOW YOU'RE THINKING ONLY THIS AMOUNT OF TIME? TRUST ME..THE FRYING PART ISN'T FINISHED YET. After you've completed this with every empanada.... Refry, yes, refry all the empanadas again 2-3 at a time, and continue cooking for another 3-5 minute or until you see the empanada is a dark mahagony color..umbee lai...you know how empanada is s'pos to look kay?

Enjoy....feeds about 10 people...3 only if you've been away from home for a long time..and 1 only if you're from AGANA HEIGHTS...HEY, SHOUT OUT!

Barbequed Ribs "Bar-b-Que for da boys" - Submitted by Fred Guerrero of Bath, ME

• Beef Ribs - quantity depends on the the size of the boys
• Soy Sauce - quantity to your flavor
• Onions - quantity to your flavor
• Smashed garlic - lots of it - good for the high blood
• Salt and black pepper - adai' i' high blood!
• Fresh lime juice - from the tree outside the outside kitchen
• Ground donni - lots of it
• 1/2 Bottle Johhny Walker Black Label Scotch- drink the rest

Preparation:

Let it sit in the marinade for 24 hrs then pop it on the grill.

I've also tried this the old way using the UHM and the meat just peels off the bone. Best served hot with Koko, red rice, fresh tuna sashimi, and your favorite adult beverage.

Barbequed Chicken - Submitted by Pete Perez of San Francisco, CA

This is a real staple for a Chamorro gathering. The same marinade can be used for beef and pork, only be easy on the lemon (too much cooks and toughens the meat).

• Chicken
• Soysauce
• Lemon Juice
• Garlic
• Onions
• Soysauce
• Red Pepper
• Coarse Ground Black Pepper

Preparation:

Buy good chicken - preferrably get fresh from a meat market and avoid the cheap frozen stuff that the lower price supermarkets sell. It makes a difference, believe me.

It's all about the maranade. You'll need enough to pretty much cover the chicken pieces when you put it in all together in a pot or bowl. Start with soysauce. Then add lemon juice until the soysauce clouds up. If you like it very lemony, make it very cloudy. Otherwise, stop when the cloudyness appears. Most people like it very lemony.

Get a garlic press and press lots, and lots of garlic into the marinade. You can't put in too much garlic. Half a bunch (or whatever you call that hand-sized clump of garlic) per chicken is good. If you don't have a garlic press, you can mince it into fine pieces.

Get fresh onions. Two per chicken is good. Dice it to get the flavor out and put it into the marinade.

Get Coarse Ground Black Pepper. About one tablespoon per chicken.

Get red pepper, preferrably the little bottles if red pepper mush sold in the Marianas. Otherwise, use what you have in your area. Crushed red pepper is a decent subsitute. Again, maybe two tablespoons full per chicken. Don't use tobasco!

Don't add salt, the soysauce is salty enough.

That's your marinade. Set some aside to brush on the chicken while cooking. Then add the chicken and let it sit. 30 minutes to an hour works well.

Use an outdoor grill, or better yet use a charcoal barbeque grill. The trick is to make it as hot and smokey as possible without burning it. To control the heat on the barbeque grill, smother the fire with the top when it's too hot, and let fresh air in when it's too cold. It's as simple as that. Never let a flame start - just cover it when that happens. (You can minimize the flare-ups by stripping the fat off the chicken pieces before marinating.) Chicken takes about 30 minutes to cook. While it's cooking, turn it at least once, basting it top and bottom with the marinade you set aside.

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)

Preparation:

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!

Saipan Haole Barbeque Sauce - Submitted by Paul Beebe (da Haole), Spokane, WA

The following sauce works for Beef, Pork, Chicken, and Seafood

I make this sauce using what we all use for sauce in the Marianas, but over the years it has gained a few more special "extras". When we have parties using this sauce there aren't any leftovers!!

• 4 cups Shoyu (Soysauce)
• 3 cups Lime juice (Young green Oranges or calamansi work real good too)
• 1 Cup super fine chopped Garlic (yes, a full cup!)
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Salt
• 1/8 cup Sesame Oil
• 1 cup Thai Chili Sauce (The one for dipping egg rolls)
• 2 cups Banana Catsup (filipino banana sauce) I use the spicy one!
• 1 Beer (I prefer to use Michelob Dark)
• 1/2 cup fine chop green onion
• 1/2 cup fine chop reg onion

Sometimes I throw this in a blender and smooth it out. If you are living on the mainland, most oriental stores carry the chili and banana sauce.

Preparation

1. I cut this mix in half and add chili pepper and chili pepper oil to MY half. The other half is for those who can't hang with the chili!
2. My wife found that if we make this the WEEK before we need it and then marinate/massage the meat for a day or two and then put it in the freezer, the meat will come right off the bone while cooking; either on the grill or in the oven.

ENJOY!

Baked Cornish Hen (Chamoru style to the max) - Submitted by Jasmin Jackson of Lompoc CA

• 2 game hens
• Mustard
• black pepper
• salt
• butter for basting

Preparation:

Just put it on then bake it...try it

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

Preparation:

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

Ham-Hocks and Mungo Beans - Submitted by Tom Delgado of Waianae, HI

• 3 large Ham Hocks
• 1 cup mungo (mung beans) *see note
• 2 bay leaves
• 1/2 tsp sage (or 1 fresh sage leaf)
• 3 tbls. fresh thyme
• salt and pepper to taste
• 1 pkg. achote powder *see note
• 1/2 cup coconut milk
• about 10 cups water
• 1 tbls. veg. oil or olive oil
• 1 cup chopped onions
• 1 tbls. minced fresh garlic
• 1 tsp. minced ginger (optional)
• cidar vinegar or balsamic vinegar (optional)

*note: you can find these ingredients in most asian/filipino stores or in the aisles of most "big name" grocery stores

Preparation

1. In a very large stewing pot, saute 1/2 cup onions, 1 tsp garlic, ginger and Ham Hocks with 1 tbls. oil.
2. Add a pinch of salt and continue cooking on high heat until onions are translucent.
3. Add the 10 cups of water and cover pot tightly and lower heat to medium. Continue boiling ham hocks for 2-3 hours or until ham hocks are tender. You might need to add more water as it will take time for the hocks to soften.
4. After the ham hocks are softened, remove from pot and set aside to cool. Save 2 cups of the stock and set aside.
5. In another large pot, add the mungo beans a pinch of salt, bay leaf and 3 cups of water and bring to boil until mung beans have opened up and are soft to the touch. Empty the remaining liquid you have in the large stewing pot you used for the ham hocks and add another tablespoon of oil.
6. Add the rest of the onions, garlic, black pepper and achote powder along with the softened ham hocks(you might want to chop the ham hock meat in bite size pieces, you decide if you want the skin on it or not. The bones from the hocks could be removed too, but the you take away the fun of sucking the marrow out of the bone as most chamorros really savor doing) and saute for about 3 minutes.
7. Add the 2 cups ham hock liquid (after you've done this, it's important to taste the stock. Is it salty enough? Is it too salty? If it isn't salty enough for your taste then add salt according to how you like it. In my experience cooking this, sometimes the constant boiling of the hocks lose the taste, you might need to adjust. If it's too salty, then add a cup of milk to the pot this will help) and the mungo beans and continue to cook over medium heat for an additional 30-40 minutes.
8. Add the coconut milk at the last 5 minutes of the cooking, along with the fresh thyme.
9. Before you serve this, be sure to take out the bay leaves from the pot.
10. Serve over rice.

Feeds a bunch. Enjoy.

Serving suggestions: After you've dished a bowl, add a drop of cidar vinegar or balsamic vinegar. This really enhances the flavor...yummy!

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

Preparation:

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 four to six.

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

Preparation:

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 six.

Pork Bellies - Submitted by Shawn Leon Guerrero of Guam

"mmmmmmmmmmmmmmmmmmmmmmmmm I can feel the gout coming..."

Preparation:

1. Take as many pork bellies as you'd like, all cut into strips about the width of a piece of bacon (2 - 3 inches) and between 1 - 1& 1/2 inches thick
2. Sprinkle generously with salt and black pepper, along with whatever else you'd like. E.G.: Chili Powder, Garlic Powder, Donne Dinanche, etc.
3. Slowly smoke them over an open fire for about 3 hours (make sure that the is enough heat for the oil to drip down). They're done smoking when the outer layer of the fat becomes nice and stiff
4. Place them on a grill, medium heat for five minutes
5. Flip them over and grill for an additional 5 minutes
6. Flip once more and sprinkle them with brown sugar and grill until the sugar dissolves into the oil
7. Remove from heat (drain them if you like) and serve.

They will become crispy as they cool

Remember, with foods such as these, they're only good if someone is around to enjoy it - so please, remember to exercise regularly!

Enjoy!

Pork Chops Stuffed With Taro Leaves - Peter Chargualaf - Exec. Chef - Buena Park, CA

Something different than just frying the damn thing. At least you don't have to drown this pork chop with finadene to give it flavor!

Servings: 1 per person - if they ask for seconds, charge them double.

Ingredients:

• 3 pounds of pork tenderloin - boneless.
• 4 cups chopped taro leaves or de-stem spinach leaves.
• pork rub seasoning or use seasoned salt.
• 1 large onion, finely diced.
• 1 tsp. finely chopped garlic.
• 4 tbp. bacon bits.
• 1/2 cup cream cheese.
• salt and pepper to taste.
• olive oil for frying and seasoning.

Sauce Ingredients:

• 1/2 cup madiera wine or calvados (apple liquier)
• 1/3 cup apple cider
• 2 tablespoon butter -please do not use margarine!

Preparation:

1. cut the pork tenderloin into 5-6 oz. medallions. larger ones for garabao softball game players!
2. rub olive oil all over the chops.
3. season the pork chops with the seasoning.
4. make a pocket in the middle for stuffing.
5. refrigerate the chops while you prepare the stuffing.
6. blanche the taro or spinach leaves in hot water until it is par-cooked. flash chill the leaves by cooling it under cold running water.
7. squeeze out any excess water. set aside.
8. saute the onions until caramelized. season with salt and pepper. cool slightly.
9. mix all the leaves, cream cheese, onions, garlic and bacon bits togetherto make the stuffing.
10. open the pockets on the chops and place 1 tablespoon of the stuffing inside.
11. heat a large non-stick frying pan with olive oil on medium high heat.
12. fry the chops on each side for 2-3 minutes or until brown.
13. remove from pan to a platter.

Make the sauce:

1. add the wine and butter and deglaze the pan to make the sauce. scrape the pan with a rubber spatula to get all the bits and pieces.
2. pour the sauce over the chops and serve hot.

For garnish, slice some apples and caramelized them with sugar and butter and spread these on top.

Try these pork chops next time for dinner and you'll never have to use 1 gallon of soy sauce and ask for forgiveness for serving tasteless, dried, hard, overcooked pork chops again. This entree will be your redemption. At least that pig that gave up its life didn't die in vain.

Seafood

Mussels & Long Beans a la Joe - Submitted by Dee Perez of Fremont, CA

Joseph P. Perez cooked this for us when we visited 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

Preparation:

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.

Paksiu (Pish in Vinegar)

Actually a borrowed Filipino 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

Preparation:

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 four to six.

Spiced Fish Baked Chamoru Style - Peter Chargualaf - Exec. Chef - Anaheim, CA

Serves: 12 Chamorus (24 Howlies). Great dish for "good friday"

Ingredients:

• 12 red snappers or red groupers, about 12 ounces each.
• 12 sheets of banana leaves (15 in. X 24 in.) You can also use parchment paper.
• 2+1 limes, thinly slice 2 of the limes. Zest the remaining lime and cut in half.
• 2 garlic cloves, thinly sliced
• 4 green onions thinly sliced
• 2 tablespoons of Chamoru pepper paste (finadene denanche)
• 2 tablespoons red curry paste or achote paste
• 1/2 cup coconut milk

1. Clean the fish by removing the scales, removing the stomach contents.
2. Make 3 large, deep diagonal cuts on the center of the fish.
3. Insert a slice of lime in each cut of the fish.
4. Insert a slice of garlic in each cut of the fish as well.
5. Sprinkle the green onion slices over the fish.
6. Mix the lime juice zest, the red pepper paste, curry or achoite paste and the coconut milk in a bowl. Mix well.
7. Place each fish on the center of the leaves and drizzle the sauce over the entire fish.
8. Carefully make a pouch of the banana leaves or parchment paper and tie the pouch with a butchers twine.
9. Bake or grill over medium high heat for 15-20 minutes, turning fish occasionally.

Preparation:

To serve, transfer to a platter and serve with steamed rice or red rice with a side of steamed sweet bananas(a'ga long). Garnish with lime wedges or slices.

*You can substitute the sauce by making a wasabi mayo ( 3 parts mayo - 1 part wasabi) and spreading over the fish and then layer 3 slices of tomatoes on top.

You should have only the bones and the tail left after eating this dish.

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

Preparation:

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 add 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.

Sauces and Condiments

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

Preparation:

Combine ingredients, stir.

Desserts

Ahu (Coconut Porridge) - Submitted by Julie O. Manglona of Rota

For approximately 10-15 cups of servings.

• 3 cups Young coconut meat (keep the juice)
• 3 tbps Sugar
• 10 cups Water
• 5 pkgs Tapioca Starch

Mince coconut meat and set aside. Bring water to a boil in a large pot. Add sugar and coconut juice into the boiling water. In a large bowl mix tapioca starch (little bit at a time) with the coconut meat until it thickens. Add droplet size of the mixture into the boiling water and constantly stirring to prevent the coconut from sticking to the bottom of the pot.

Serve immediately.

Rosquette (corn starch cookies) - Submitted by Liz Santos of Mesquite, TX

• 1 box cornstarch
• 6 tbsp. sugar
• 1/4 lb. butter
• 1/2 cup milk
• 3 tbsp. flour
• 1 tsp. baking soda or baking powder
• 1 egg (beaten)
• 1/4 cup water

Preparation:

1. Mix all dry ingredients
2. Add butter, egg, and mix well
3. Add milk and water - dough should be stiff but not dry
4. Knead for five minutes
5. Make a ball, then roll out and shape into circles or pretzel
6. Bake at 350 degrees for 8-10 minutes untill lightly brown

I wish you good cooking!

Rosketti (corn starch cookies) - Submitted by Tom Delgado of Waianae, HI

Ingredients

• 2 eggs
• 1/2 cup veg. shortening
• 1/2 cup (1/2 stick) butter
• 1 tsp vanilla
• 1/4 tsp salt
• 1 cup sugar
• 1 cup all purpose flour
• 1 box corn starch

Procedure:

1. In a large mixing bowl, cream together shortening, butter, sugar until smooth.
2. Add eggs and continue mixing until batter is nice and smooth.
3. Add vanilla and mix.
4. In a separate bowl, sift flour, cornstarch and salt.
5. Add dry ingredients to wet ingredients and with a rubber spatula combine together until dough is formed.
6. Wrap dough in plastic wrap and cool in fridge for at least one hour until dough is set and easy to roll by hand.
7. Pre-heat oven to 350 degrees.
8. Remove dough from fridge and get cookie sheets ready.
9. Roll dough into medium size balls (about 1/2 round). Place balls on cookie sheet and with a fork, press down until a cookie shape is formed. You may want to try and roll the dough lengthwise and tie dough like a mini pretzel, but..I HATE DOING THIS so I never do it.
10. Bake cookies for 25-35 minutes or until bottom of cookie is golden brown.
11. COOL COMPLETELY BEFORE SERVING eating hot rosketti will make cookie fall apart.

Makes about 3 dozen.

Enjoy

Latiya (Layered cake with cream pudding topping) - Submitted by Tom Delgado of Waianae, HI

Okay chelus, here is my version of this traditional and very calorie-filled dessert. If all my relatives want to know why my Latiya tastes better than theirs, here is the recipe. I promise...I didn't leave anything out. - si Tomas

Ingredients:

FOR THE PUDDING:

• 4 cans evaporated milk
• 3 cans water (use the evaporated milk cans,duh!)
• 1 stick butter (and only use butter)
• 2 tsp pure vanilla extract
• 3/4 cup corn starch with 1/2 cup water.
• 1 cup sugar
• 1/2 tsp salt
• cinnamon

*note: I never, ever, use eggs in my latiya.

FOR THE CAKE:

I suggest you bake your favorite brand of Yellow cake mix. Follow directions on box. Or..if you have to; buy a sponge cake, pound cake, or angel food cake from the bakery (cheaters!).

Optional ingredients:

• 1/4 cup grand marnier,kahlua liquour or rum
• 1/4 melted butter

Preparation:

1. Add evaporated milk, water, sugar, and extract to a large double boiler over medium-high heat. Continue stirring liquid with a wire wisk until you see that the liquid is starting to steam (about 10-15 minutes).
2. Combine corn starch with the 1/2 cup water in a seperate bowl to form a sluree. Add immediately to the pot and stir constantly and quickly until milk begins to thicken.
3. Lower heat to medium and stir now with a long wooden, or heat proof spoon.
4. Continue to stir until milk has doubled in thickness. (This may vary, you'll know the difference by "feeling it". At the start you'll feel the liquid is lite, then as it thickens, it will start to feel heavy.) Check the milk, which now looks like pudding, by running your finger across the back end of the spoon and drawing a line, if the line holds, your pudding is ready.
5. Remove from heat and set pot on a wooden cutting board to cool.
6. Add butter to the pudding and stir until the butter melts completely in the pudding mixture. *note: If the pudding still feels too thick, I suggest you add more evap. milk. BUT do so, a little at a time until you reach the desired thickness you want.

Assembly:

1. Cut the cake lenghthwise about 1/2 inch thick.
2. Layer cake in a shallow platter(s), forming about 3-4 rows of cake.
3. Spread the pudding mix on top of the cake layers completely covering the platter but being careful not to run off the sides of the platter.
4. Sprinkle evenly with cinnamon.
5. Set aside to cool for at least 30 min. Before cooling in the fridge (makes a world of difference)

* okay, now here's my secret. I usually melt 1/2 stick of butter in a bowl and add 1/4 cup grand marnier, kahlua liquor, or rum. Mix liquids together to make a butter sauce. Use a pastry brush to spread the butter sauce across each layer cake BEFORE spreading the pudding mixture on top. So, there you go Auntie, that's the secret. Sorry I kept it away from the family for sooo looong.

Latiya - Submitted by Marianne C. Teregeyo of Corvallis, OR

• 1 can carnation evaporated milk
• 1 cup sugar
• 1/2 cup butte
• 1/2 cup of wate
• 2 tbsp vanilla extract (not the immitation kind lai'!
• Cake or Marie cookies (you can use Sara Lee Pound cake or regular yellow cake instead of the traditional sponge cake for your lantiyas
• 3 tbs cinnamon (or more
• 1/2 cup of diluted corn starch for thickening agent (make sure you dilute it in water first

Preparation:

Line the cake or cookie on a serving tray. In a small sauce pot, bring water and carnation to boil. Gradually add sugar, butter and half of your vanilla extract. Once it is boiling, pour in your diluted corn starch. Mix well until thick. It will be very creamy and smooth, not lumpy. Add remaining vanilla extract at the end, this will make the lantiyas smell yummy!

Pour over the cake or cookie and sprinkle with cinammon.

ENJOY!

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

Eat on a cold day!

• 3 cups of uncooked rice

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

Preparation:

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.

Leche Flan (soft) - Submitted by Donna Jean Cruz - Saipan

(This recipe is VERY EASY AND FOOLPROOF)

• 1 cup white sugar
• 1 (12 oz) can evaporated milk
• 3 eggs
• 1 tablespoon vanilla
• 1 (14 oz) can sweetened condensed milk

Preparation:

Preheat to 350 In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges (there will be lots of liquid).

Chamorro Flan (Caramel Custard) - Submitted by Miles Perez of Fairfield, CA

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

Preparation:

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.

Bonelos Aga (Ripe Banana Donuts) - From "Dorothy's Kitchen" via Wayne Lange, La Habra, CA

• 10 to 12 ripe bananas
• 1 cup flour
• 4 to 5 tbs sugar

Preparation:

Peel and thoroughly mash bananas. Add flour and sugar. Mix until smooth. Drop by tablespoon into hot fat. Drain on brown paper and roll in sugar.

Chocolate Banana Lumpias (that's right..bananas) - Peter Chargualaf - Exec. Chef - Buena Park, CA

This will give those Chamorus on "low carb diets" a coronary. You might have to check in at chocoholics anonymous after eating this dessert!

Servings: 2 each or as many as you and your family can roll in one day.

• 1 Package Large Lumpia Wrappers or 1 dozen - 10" Plain Flour Tortillas (Thin Mexican variety)
• 12 Medium Bananas, Cavendish, Eating Variety
• 6 Mexican Chocolate Bars ( "Arbuelita" or "Moctezuma" Brand available at Mexican Food Stores)
• Toothpicks for keeping the Folds in place
• Peanut oil for Frying
• Cinnamon-Sugar Mixture (1 Cup Sugar -2 Tbp. Cinnamon)
• Chocolate Sauce or Chocolate Icing.
• Creme Anglaise(Vanilla Ice Cream melted)
• Strawberries or Red and Black Raspberries for Garnish.
• whipped cream

Preparation:

1. peel the bananas and slice them in halves, then slice them again in halves lengthwise.
2. break the chocolates into small pieces or shave them using a vegetable peeler.
3. take one lumpia wrapper or tortilla and place 2 banana halves on the edge closest to you. if you don't know how to make a lumpia or burrito we are in trouble!
4. place enough chocolate shavings in between the banana slices.
5. roll the lumpia wrapper or tortilla over the bananas and then fold the outside edges in. continue rolling until you completely encase the bananas.
6. moisten the edges of the wrapper, press down to seal the seams and insert a toothpick like a putting a safety pin.
7. heat the peanut oil to 350*f using a candy thermometer.
8. begin frying the lumpias until golden brown.
9. remove to a towel lined pan.
10. while lumpias are still warm, roll lumpias in cinnamon-sugar. this will ensure the sugar sticks to the lumpia.
11. before serving, remove the toothpicks, cut the lumpias in half, diagonally.
12. melt vanilla ice cream and pour onto dessert plate.
13. place lumpias on a dessert plate like fallen coconut trees, one atop the other.
14. place slice strawberries, raspberries to garnish and top with a good dollop of whipped cream.

Wow!...lumpia never tasted this good. By the way...don't use egg to seal the lumpia or tortilla wrappers. Eggs and chocolate just doesn't taste good unless it comes from an easter bunny...that stupid rabbit that lays chocolate eggs.

Why does this guy's recipe so long? My recipes assume that you are no "twinkie" and can do simple things and enjoy one of the greatest joys in life called "eating". life is too short so eat dessert first.

Custard Pie - Submitted by Marilyn (Toves) Valdanbrini of Puyallup, WA

• 2 9" frozen pie crust
• 8 eggs
• 1 cup sugar
• 1 drop of almond extract
• 2 Tbs. vanilla extract
• 4 cups carnation milk (3 cans)
• nutmeg (topping)
• pinch of salt

Preparation:

1. Combine carnation milk, eggs, sugar, almond extract, vanilla extract and a pinch of salt; mix well.
2. Pour mixture into pie crust and bake at 350 for 40 to 45 minutes until golden brown.
3. Sprinkle nutmeg on top to garnish.

Cassava Cake - Submitted by Tom Delgado of Waianae, HI

• 2 lrg. eggs
• 5 cups grated cassava or 3 pkgs frozen grated cassava (*note: found in most filipino/Asian markets)
• 1 can evaporated milk
• 1 can coconut milk
• 2 jars macapuno (coconut sport) *see note
• 1 stick melted butter
• 1/4 tsp. salt
• 1 tsp vanilla extract

Preparation:

1. Pre-heat oven to 350
2. In a large mixing bowl combine all ingredients and mix thoroughly w/ electric mixer for about 5 minutes or until smooth and silky.
3. In a 9in by 12in baking pan (standard cake pan) pour all the batter. This mixture will seem too much. As long as you don't go over the sides of the pan, the cassava will bake fine. Cassava doesn't rise..if it does, you've done something wrong. Have faith.
4. Bake at 350 for 1 hour
5. Allow to cool completely

Side Bar: Notice that I've not added any additional sugar to this recipe. The sugars in the macapuno jars are enough to sweeten this dessert. I also haven't included the brown sugar topping to this recipe. Truthfully, you won't need it. But if you must do it...

Line the baking pan with wax paper first. cover the baking pan with about 1/2 cup of brown sugar and 1 stick butter cut in to little pieces. Spread evenly all over the pan. Pour the batter over the brown sugar and bake as directed. After the cake has completed cooled...flip the pan upside down on a platter and peel the wax paper off the top of the cake..there you go...the brown sugar topping. It's basically the same rule you use for a "Pine-apple upside down cake, minus the pineapple and cherries.

Mini Buchi Buchi - Submitted by Tom Delgado of Waianae, HI

• Won Ton Wrappers-the square kind. You'll find them in any Asian aisle or Asian market.
• 1 Can (8oz) Libby's pumpkin
• 1/2 tsp cinnamon
• 1/4 cup sugar
• 3-4 cups veg. oil

Preparation

1. In a mixing bowl combine pumpkin, cinnamon, sugar. Set aside.
2. Assemble buchi buchi by filling each won ton wrap with a teaspoon of pumpkin filling.
3. Brush the ends of the wrapper with water and firmly press the sides of the wrapper so that no filling falls out.
4. Fry buchi buchi in a large, deep frying pan on medium-high heat, two at a time, and constantly turn untill they're golden brown.
5. Cool completely before serving. Enjoy.

*note: This also works with apple filling.