Today, we had our Stake Relief Society Anniversary. The theme for the activity is to show the Sister's talent both in cultural and in cooking a healthy meal.
Everyone is cooperative, excited, talented and helpful. I am so touch that at the end of the activity I feel peace in my heart that we have something extraordinary today.
Everyone learn, enjoy, share and help in each own unique ways.
Thank you so much Sisters!
Here are some pictures to show you what happen:
Relief Society Birthday Cake
Made by Sis. Yoyit Lintag
Table Setting
By Sis. Nolasco
Menu: Kangkong Patties with beans and rice (but sorry no rice in the picture because still cooking at that time) :-) with mushroom gravy
Malunggay Soup
Pineapple Mashed Sweet Potatoes for Dessert
Camote Top for the Juice
The table arrangement look like this...
The sisters of San Nicolas Ward wearing pioneer attire.
The San Nicolas Ward Relief Society Presidency
RECIPES:
Kangkong Patties
Ingredients:
1 pkg.chopped spinach / Kangkong, thawed & drained
4 eggs
Salt
Pepper
Garlic, chopped
Onion, chopped
2 tnsp. Bread Crumbs or flour
Add a pinch of Magic Sarap
Direction:
Garlic, chopped
Onion, chopped
2 tnsp. Bread Crumbs or flour
Add a pinch of Magic Sarap
Direction:
1. Beat all ingredients together.
2. Add 2 tablespoon of bread crumbs or flour and set in refrigerator for about 15 minutes and stir.
3. Heat oil in frying pan and drop spoon full of spinach / kangkong in hot oil.
4. Then fry other side.
3. Heat oil in frying pan and drop spoon full of spinach / kangkong in hot oil.
4. Then fry other side.
Pineapple Mashed Sweet Potatoes
2 Large Sweet Potatoes
2 Tsp. Brown Sugar
1/3 Cup Condensed Milk
1/3 Cup Butter
8 oz. Canned Pineapple Chunk
Mini Marshmallows (Filled Top) or Cherry
Direction:
1. Wash thoroughly the sweet potatoes.
2. Cook in boiling water for 25-30 minutes. Turn off burner, let potatoes cool down for a few minutes, until no longer hot.
3. Peel off the skin of sweet potatoes.
4. After peeling potatoes, add butter, sugar, milk and potatoes in the same pot and mashed together.
5. Drain pineapple chunks and add, stir well together.
6. Transfer potatoes into a medium bowl.
7. Garnish with marshmallows over the top.
2. Cook in boiling water for 25-30 minutes. Turn off burner, let potatoes cool down for a few minutes, until no longer hot.
3. Peel off the skin of sweet potatoes.
4. After peeling potatoes, add butter, sugar, milk and potatoes in the same pot and mashed together.
5. Drain pineapple chunks and add, stir well together.
6. Transfer potatoes into a medium bowl.
7. Garnish with marshmallows over the top.
Calamansi and Camote Tops Juice
(Sorry I forgot to take a closer picture of the juice.)
2 bunches of camote tops or talbos ng kamote
2 cups of sugar
1/2 cup calamansi juice
10 cups water
Direction:
1. Boil 10 cups of water in a pan.
2. Blanch the camote tops leaves for a minute in the boiling water.
3. Remove the blanched leaves and set aside the water and let it cool.
4.Add the calamansi and sugar.
5. Place it in the refrigerator overnight.
6. Ready to serve.
2. Blanch the camote tops leaves for a minute in the boiling water.
3. Remove the blanched leaves and set aside the water and let it cool.
4.Add the calamansi and sugar.
5. Place it in the refrigerator overnight.
6. Ready to serve.
NOTE:
No artificial color added in the juice.
Put onion, tomato, ginger and extracted calamansi juice to the blanched leaves to make a delicious salad.
Thank you so much to all Sisters! I'm so proud and happy for all of you!
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