6 eggs
6 tablespoons sugar
6 tablespoons flour
1 tablespoon baking powder
butter for greasing
flour for dusting

1 can condensed milk
A glass of coconut milk (200 ml)
3 egg yolks

1 cup sugar
3 egg whites
1 package dry coconut (100 g)


Beat the egg whites until stiff and stir constantly add the yolks one by one, and the sugar and let it beat until batter is smooth. Stop the mixer and gently mix the flour and baking powder and beat again on low speed to incorporate the ingredients of the dough. Pour the mixture into a springform pan (10-inch diameter) greased and floured baking and light in a medium oven (350ºF), preheated for about 30 minutes or until crust is lightly browned. Remove from oven and let cool.

In a saucepan, combine milk, condensed milk, coconut and egg yolks and cook over low heat, stirring constantly, until it separates from the bottom of the pan (about 10 minutes). Remove from heat and let cool.

In a saucepan, combine the sugar with half a cup of water and bring to a boil, without stirring, until syrup make a cordon. While the syrup is formed, whisk the egg whites. Do not turn off the blender and pour the syrup in cordon while whisking. Whisk until the bowl of electric mixer to cool. Soak the dried coconut with half a cup of water, drain and set aside.

Cut the cake in half, fill with custard, cover with frosting and garnish with coconut. Serve immediately or store in the refrigerator.




3 cups white rice, uncooked

4 cups milk

2 pkgs (3.4 oz. each) instant vanilla pudding

1 can (20 oz.) pineapple chunks, drained

½ cup raisins

1 tsp ground cinnamon

1 tsp vanilla


  • PREPARE rice according to package directions; cool.
  • WHISK together milk and pudding mix in large bowl, 2 to 3 minutes.
  • STIR in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.

Adding more whole grains to your diet, try this recipe with 3 cups of brown rice prepared according to package directions. Prepare recipe as noted above.



1 can  (20 oz.) crushed pineapple, divided

1 pkg  (20 oz.) ground turkey or chicken

2 cups brown rice

3/4 cup green onion, thinly sliced and divided

1/2 cup teriyaki sauce, divided

1 egg, lightly beaten

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 tablespoons orange marmalade


  • Preheat oven to 350° F.  Prepare rice according to package directions.
  • Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
  • Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
  • Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
  • While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
  • Top cooked meatballs with sauce.
  • If desired, serve meatballs over additional hot cooked rice and sprinkle with additional green onions.







1 can (8 oz.) pineapple chunks

2/3 cup reduced sodium chicken broth

1 teaspoon olive oil

1½ teaspoons curry powder

1 clove garlic, minced

1 tablespoon brown sugar, packed

grated peel of 1 lime

1 cup brown rice, uncooked

1/2 cup sliced almonds, toasted

1 green onion, sliced


  • Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
  • Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
  • Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
  • Stir in sliced almonds and top with green onions.


The freezer jams require no cooking, are ideal for the summer fruits, and do not require sterilized glass jars. Freezer jams require fruit or juice, sugar and pectin, which is the stuff that makes them jell.

Blueberry Pom Jam

1 (0.6-ounce) sachet Ball Instant Pectin

2/3 cup sugar or granulated Splenda

1 1/3 cups crushed blueberries

1 1/3 cup Pom juice

1 teaspoon fresh lemon juice

Stir together the pectin powder and sugar or sweetener in a bowl. Add the fruit and the juice and stir 3 minutes. Ladle into 2 clean jars. Lets stand 30 minutes, the refrigerate or freeze. This jam took 12 hours to set.

Mango Lime Jam

1 1/2 cups mashed mango from about 3 to 4 small mangoes, peeled, pitted, and mashed

3 cups granulated sugar

2 tablespoons fresh lime juice

1 pouch  Sure- Jell Certo pectin

Place mashed mangoes in a bowl and add the sugar. Stir the mixture well and let stand for 10 minutes. Stir mixture every 3 minutes. Measure the 2 tablespoons fresh lime juice into a cup and pour in the pouch of Certo liquid. Stir together until blended. Add to the fruit-sugar mixture, stirring constantly for 5 minutes until sugar is completely dissolved. Ladle into clean containers; leave some room at the top as it will expand when frozen. Let stand at room temperature for up to 24 hours, then refrigerate for 3 days or freeze for a year.
Of course, you will need to thaw the frozen jams before enjoying, and then store in the refrigerator.

Note: The small yellow Ataulfo mangoes make excellent jam.

Hot-Pepper Jelly

2/3 cup whole pickled jalapeño peppers, drained, seeded and finely chopped (from a 10-ounce jar)

1 1/3 cups bottled apple juice

1 drop green food coloring

4 cups sugar

2 tablespoons cider vinegar

1 pouch Sure-Jell Certo liquid pectin

Place peppers and apple juice in a large bowl. Stir in the green coloring and sugar. Let stand 10 minutes, stirring occasionally . Combine cider vinegar and Certo, stirring to combine. Stir pectin mixture into pepper mixture, stirring constantly until mixture no longer feels grainy, about 3 minutes. Pour into clean containers, leaving 1/2 inch at top for freezer expansion. Let stand at room temperature for 24 hours. May take up to 1 week to set. Makes 4 cups.

Rasperry Jam

1 (0.6-ounce) Sachet Ball instant Pectin

2/3 cup sugar or granulated Splenda No Calorie Sweetener

1 2/3 cup crushed raspberries, fresh or thawed from frozen

1 teaspoon fresh lemon juice

Stir together the pectin powder and sugar or Splenda. Stir in the crushed fruit and lemon juice and continue stirring for 3 minutes. Ladle into clean jars. Let stand for 30 minutes to an hour to set. Refrigerate, or freeze for longer storage.



  • 1 pound(s) ground beef
  • 1/4 cup(s) Lea & Perrins® Worcestershire Sauce
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) ground black pepper

Cooking Instructions:

1. In medium bowl, combine all ingredients; shape into 4 patties. Grill or broil until done. Top off with your favorite garnish.

Lea & Perrins Steak Marinade

1/2 cup Worcestershire sauce (Lea & Perrnis)

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1/4 teaspoon salt


Combine ingredients and refrigerate.

In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Lea & Perrins.



. 300 grams Cod unsalted and shredded
. 1/2 onion, chopped
. 2 boiled eggs, chopped
. 300g cooked potatoes, diced
. 1/2 teacup of chopped green olives
. 200 g of mayonnaise
. Olive oil to taste
. Chopped parsley to taste

. Slices of bread crustless


  1. In a bowl, mix the cod, onion, eggs, potatoes, olives, mayonnaise, olive oil and parsley.
  2. Cover and refrigerate for 30 minutes.
  3. Thin slices of bread with a rolling pin.
  4. Mold them into aluminum molds coated with a little butter.
  5. Arrange them on a baking sheet and bake in preheated oven at 400º F until golden. Let cool and unmold. Serve the mayonnaise cod on bread baskets.




. 7 eggs

. 2 1/2 teacups sugar

. 1 teacup of margarine

. 1/2 teacup of chocolate powder

. 1 teacup milk

. 2 teacups of wheat flour

. 1 spoon (tea) baking powder

. 1/2 teacup water

. 1/2 envelope of gelatin powder

. 300 g of milk chocolate, chopped

. 1 can cream

. chocolate chips



1. Prepare the batter: beat 4 egg yolks, 1 1/2 teacup of sugar, margarine and cocoa powder in a blender.

2. Add milk, sifted flour, and baking powder. Beat until stiff.

3. Place in a baking pan 10 inches diameter, greased and floured. Bake in preheated oven at 400ºF for 30 minutes or until, a toothpick inserted comes out clean.

4. When cool, cut the top of the cake (about 1/3 of the height of the cake) and set aside.

5. With a knife, remove the center of the cake, and form a cavity of 1 inch across and 1 inch deep.

6. To make the marshmallow, in saucepan, combine 1 teacup of sugar and water. Simmer, without stirring, until it forms a caramel in the bottom of the pan.

7. Meanwhile, beat three egg whites until stiff. Without stirring add the caramel lace. Beat until consistency of marshmallow. Allow to cool.

8. Dissolve the gelatin according to package directions. Add to marshmallow mix.

9. Place the marshmallow into the cavity of the cake and cover with the lid of cake. Cover with plastic wrap and refrigerate for 1 hour.

10. Topping: melt the chocolate in double boiler; add the cream. Decorate the cake with the chocolate mixture and garnish with chocolate chips.

Tip: Crumble remaining dough (the one removed from the center of the cake), mix with ice cream and serve with whipped cream on the side.