ARE you planning to put together a cheese platter for your New Year’s Eve celebration?
The California Milk Advisory Board (CMAB) suggests putting together different types of cheeses and serving these with some fresh and dried fruits and nuts on your cheese platter, especially if you are having guests over for your Media Noche. A cheese platter should be able to offer cheeses of different hardness, textures and flavors to make it more exciting for everyone. Served with your favorite wine, your cheese platter should keep everyone happily busy, and can also keep a light conversation going.
The California Milk Advisory Board has made it possible for importers to bring in different types of delightful California cheeses, which come highly recommended because they are made from California milk produced by happy cows.
“The climate of California and the specialized care given by farmers to their cows allow their milk to attain its premium quality,” explains Reji Retugal-Onal, CMAB country representative.
To help you choose what cheeses to include on your cheese platter, here’s a guide on the different California cheeses available depending on their hardness:
• Fresh cheeses—These lovely cheeses have not been aged or ripened, so they retain much of the mild flavor of fresh milk. They include cottage cheese, Mascarpone, mozzarella (water-packed) and Ricotta.
• Semi-hard cheeses—The broadest range of varieties and styles, these cheeses include what we commonly refer to as table cheeses, being anywhere from soft and creamy (having been aged only for a few weeks) to moderately firm (aged a month or more), including Cheddar, Feta and Gouda.
• Soft and soft-ripened—These cheeses are delicate, delicious, typically mild when young and fuller in flavor as they age and often becoming softer and creamier in the process. Samples of soft and soft-ripened cheeses are Brie, Oaxaca and Schloss.
• Very hard—Aged cheeses, they are hard enough to grate or crumble, including Dry Jack and Enchilado Anejo, which are mild, and Cotija and Romano, which have sharp or strong flavors.
• Hispanic style—These are a broad family of cheeses that reflect the cheese-making styles and traditions from Mexico, Central and South America, and Spain and brought to California.
• Spiced and flavored—These natural cheeses, which are packed with flavor, draws exquisite flavors from the natural spices, herbs and vegetables that have been added into them. In the market are flavored versions of Brie, Cheddar, Feta, Gouda, Havarti, Mozzarella, Monterey Jack, Panela and Provolone.
To make sure you’re getting California cheeses, look for the Real California Milk seal, which is the certification mark that assures you that you are purchasing natural cheese, made in California exclusively with California Milk.
Enjoy your California cheese platter, everyone, and have a prosperous new year!
‘Lady’s Choice Real Chef Challenge’ grand winners Chef Demerlito Tulaylay (Salad & Sandwich Combo) and Chef Bong Ronquillo (Hot Signature Dish) receive their symbolic prizes, from left: Chef Brando Santos, UFS Philippines channel activation manager Nicki David, executive chef Joanne Limoanco-Gendrano, Chef Boy Logro, Chef Edgar Bugia, and UFS Philippines managing director Colin Butler
IN July 2015, Unilever Food Solutions (UFS) Philippines launched the Lady’s Choice Real Chef Challenge, a first-of-its-kind culinary competition that challenged chefs and cooks from all over the country to test their culinary skills and come up with creative and delicious dishes using Lady’s Choice Real Mayonnaise. The competition was divided into two categories: Salad & Sandwich Combo, and Hot Signature Dish.
For the next three months, UFS received an overwhelming number of recipe entries for both categories, from which the panel of judges—celebrity chef Pablo ‘Boy’ Logro, Chef Edward Bugia of Pino Kitchen Studio and Backyard MNL, and UFS senior sous chef Brando Santos—chose the Top 25 entries, 12 for the Salad & Sandwich Combo category and 13 for the Hot Signature Dish category.
Grand finals hosts Bettina Carlos and Dimples Romana
Making up the Panel of Judges were Chefs Boy Logro, Edgar Bugia and Brando Santos
These Top 25 finalists squared it off in a grand cook-off held at the Glorietta Activity Center in Makati City recently. The finalists plated one portion for presentation, and had not just the judges taste their entries but the entire audience, as well, who all cast in their votes, judging based on taste and concept, presentation, and how the use of Lady’s Choice Real Mayonnaise elevated the texture and taste of the dishes.
“The Top 25 mayo innovations that have made it to the finals prove that with the use of Lady’s Choice Real Mayonnaise, there are just so many recipes you can create and the possibilities to food innovations become endless,” explains Chef Joanne Limoanco-Gendrano, executive chef of Unilever Food Solutions.
Chef Demerlito Tulaylay turned out to be the grand winner in the Salad & Sandwich Combo category
Chef Demerlito Tulaylay’s ‘Bulgogi Steak Sandwich and Kim Caesar Salad’
The grand winner in the Hot Signature Dish category was Chef Bong Ronquillo
Chef Bong Ronquillo’s ‘Roasted Pork Belly with Spicy Laing Filling’
After having the scores tabulated, the first ever Real Chef winners were finally announced. And the winners were Chef Demerlito Tulaylay of Best Western Hotel La Corona Manila for his Bulgogi Steak Sandwich and Kim Caesar Salad in the Salad & Sandwich Combo category, and Chef Bong Ronquillo of Hotel La Corona De Lipa (Lipa City, Batangas) for his Roasted Pork Belly with Spicy Laing Filling in the Hot Signature Dish category.
Both chefs won Php100,000 and a media feature of their respective establishments.
All grand finalists got to bring home Php10,000 each.
Jose Nestor Guevarra II
Jose Nestor Guevara II’s ‘Tonkapay Hawaiian Fried Clubhouse Sandwich’
Robert Puda Jr.’s ‘Prawns in Mayo Alavar Sauce’
Jose Nestor Guevara II of Lola Ebeng’s Kulinarya Sabaw at Prito and Robert Puda Jr. of Café Arquiza were recognized as the People’s Choice awardees in the Salad & Sandwich Combo and the Hot Signature Dish categories for their Tonkapay Hawaiian Fried Clubhouse Sandwich and Prawns in Mayo Alavar Sauce, respectively.
Chef Bryan Gorgona
Chef Bryan Gorgona’s ‘Kufta Chicken Sandwich’
Aloysius Mark Abad at work on his sandwich, with Chef Boy Logro looking on
Aloysius Mark Abad’s ‘Tapa BLT on Mayonnaise Ciabatta Bread
Camille Dugeno’s ‘The Juicy Lucy’s Makeover Dish’
Chefs Bryan Gorgona of Crown Regency Boracay with his entry Kufta Chicken Sandwich and Aloysius Mark Abad of Baring Coffee Shop with his entry Tapa BLT on Mayonnaise Ciabatta Bread were hailed as the Social Media Favorites for the Salad & Sandwich Combo category. Chef Camille Dugeno of Purichay’s Chicken Inasal with her entry The Juicy Lucy’s Makeover was the Hot Signature Dish category’s Social Media Favorite.
“At Unilever Food Solutions, the maker of Lady’s Choice, Knorr and Lipton, we believe and support the one true mission of every Filipino chef and cook—to delight their customers with exquisite dishes. As such, we strive to help them develop their craft through the products and services we carry so they can continue to deliver a remarkable dining experience for their customers. This competition is one of those milestones we’d like to share with them to showcase their amazing talents and creativity,” says Colin Butler, managing director of UFS Philippines.
YOU’RE familiar with Brazo de Mercedes. It’s that velvety smooth and soft meringue roll with a custard filling. Iloilo has its own Brazo de Ube. From Pampanga comes another variation called Brazo de Mais. Made using corn (canned corn kernels, to be specific), Brazo de Mais is actually an heirloom recipe of Pampanga that has withstood the test of time because Pampanga-born chefs and culinary experts, such as Chef Sau Del Rosario, continue to make it and share the recipe with others.
Chef Sau Del Rosario holding up his cookbook
How to pipe meringue to give the meringue roll a “corn look”
Unlike Brazo de Mercedes, whose meringue roll has a basically smooth surface, Brazo de Mais has a meringue covering that is made to look like the corn kernels on a cob, which is an effect achieved with a piping technique with the meringue.
In a recent cooking class which he conducted for The Maya Kitchen Culinary Arts Center featuring Christmas recipes, Chef Sau presented four recipes—Free-range Chicken Galantina, Salt Crusted Snapper, Tamales and, yes, Brazo de Mais.
Here’s the recipe of Brazo de Mais:
Brazo de Mais
For the meringue:
8 egg whites
1 tsp. cream of tartar
3/4 cup sugar
3 Tbsps. confectioners’ sugar
1. Preheat oven to 350˚F. Line a baking sheet with parchment or wax paper, and grease with butter.
2. In a mixing bowl, beat egg whites and cream of tartar until foamy. Add sugar and confectioners’ sugar gradually while continuing to beat until stiff peaks form. Do not overbeat.
3. Spread meringue evenly on prepared baking sheet for a plain meringue, or pipe out “corn kernels” with the meringue. Shape the meringue into strips, making small contours that would look like corn kernels when baked.
4. Bake for about 20 minutes or until top is medium brown. Set aside and allow to cool. Then slice and serve.
For the filling:
8 egg yolks
1 cup canned corn kernels, drained
1 tsp. vanilla extract
1 cup condensed milk
1 Tbsp. Maya Cornstarch, dispersed in 1 Tbsp. water
1. In a saucepan, combine egg yolks, corn kernels, vanilla and condensed milk.
2. Cook over low heat while stirring constantly.
3. Thicken with the cornstarch slurry.
4. To assemble, sprinkle the baked meringue with confectioners’ sugar, then top with a sheet of wax paper. Flip the baking sheet and remove the wax paper lining. Spread the mais filling on the meringue. Roll. Refrigerate, then slice and serve.
(The Maya Kitchen Culinary Arts Center is located at 8th Floor, Liberty Bldg., 835 A. Arnaiz Ave., Makati City.)
NOT decided on what to do and where to go this Christmas Day and the rest of the holiday season? Here are some of the offerings from some of the metro’s top hotels and restaurants.
Celebrate the holidays with festive options at Diamond Hotel Philippines, whether it be dining or holiday goodies to enjoy with the family or to give away to good friends and loved ones.
For dining, lavish feasts inspired by great cuisines of the world will be served fresh at the different restaurants of the hotel. Corniche’s Christmas Day lunch and dinner buffets are at Php2,580 nett per person, with the dinner buffet even including a complimentary glass of Cava (Spanish sparkling wine). Special set menus with a glass of Cava or wine is at Php1,980 nett per person at Yurakuen Japanese Restaurant. Over at the Lobby Lounge, a set of signature Spanish Tapas will be complemented with a free flow of house wine or Cava at Php1,300 nett per person.
For New Year’s Eve on December 31, 2015, you can welcome the year 2016 with a bang at Corniche, with an early dinner that starts at 6:00 to 11:00 p.m. for Php3,300 nett per person. This includes a sumptuous culinary spread, one drink, party favors, access to the New Year’s Eve Countdown Party (which starts at 8:30 p.m.) featuring performances of Retrsopect, Xarchy Band and DJ Marx Monterola, plus a chance to win two round-trip tickets to Bohol. There will also be a Late Night Buffet for Php680 nett from 11:00 p.m. to 2:00 a.m., which includes one drink an access to the New Year’s Eve Countdown Party.
Yurakuen will have a New Year’s Eve Set Dinner with a glass of Cava and live entertainment for Php2,450 nett per person, or you can party all night at the Sky Lounge Music Bar on the 27th floor for Php499 nett per person, inclusive of one drink, party favors and the music of Urban Nation. The Lobby Lounge offers a set of signature tapas with free flow of house wine or Cava at Php1,300 nett per person.
U.S. Virginia Christmas Ham (Diamond Hotel)
Roasted Turkey (Diamond Hotel)
For a mouth-watering selection of festive holiday delights, Diamond Hotel offers Party Platters, such as U.S. Beef Rib Eye, Lechon de Leche, U.S. Virginia Christmas Ham and Roasted Turkey, which can be delivered for a minimum required purchase or can be provided via full catering services.
Diamond Hotel’s Christmas Cupcakes
And what’s Christmas without sweets? Diamond Hotel’s sweet parade this year includes Le Royale, Supermoist Chocolate Cake, Baked Cheesecake, Delice Chocolat, French Macarons, Ube Ensaymadas, Chocolate Pralines and Truffles, German Stollen, Dried Fruit Kouglof and Mince Pies.
For inquiries or orders, call 528-3000 ext. 1121.
For savory treats this Christmas, Bizu Patisserie brings you its newest offering, Porchetta, which is slow-roasted pork belly marinated in garlic and fresh rosemary, with crisp crackling skin in a duo of Arugula Pesto and Apple-Mango Chutney sauces. It also offers Whole Turkey Roast with signature stuffing of apples and chestnuts, melt-in-your-mouth U.S. Beef Belly Roast, Smoked Salmon Caviar and Baked Salmon Rockefeller.
Smoked Salmon and Caviar Terrine (Bizu)
Caramella Sale (Bizu)
Carousel Popcorn (Bizu)
Truffle Honey Macaron
Ispahan (above) and Creme de Citron (below Macarons
Complete the holiday celebration with Bizu’s sweet offerings, such as Caramella Salé (salted caramel cake with layers of croquantine, choco caramel glaze, topped with petit truffle honey macaron and malt pearls), Sticky Date Cake (has dates and raisins topped with caramel sauce and malt pearls), Chocolate Mint Popcorn (mint-infused dark chocolate gourmet popcorn in a tin can reminiscent of a French carousel), Salted Caramel Brownies (chewy Belgian dark chocolate brownies with a caramel and sea salt glaze), a special edition macaron Noél with the exquisite aroma of Black Truffle infused with French honey; plus a long list of decadent and luxurious French gateaux, including Samba, Roca, Nirvana, Opera, Amour, Tiramisu, Sugarless and Flourless Jolie, Sugarless Naomi, Blueberry Chiboust, Fresh Strawberry Chiboust, Fresh Mango Chiboust, Mango Soleil, Strawberry Shortcake and Yoga.
As for Bizu’s signature Macaron de Paris, new flavors to try are Caramel Fleur de Sel (salted caramel), Crème de Citron (lemon butter custard with lemon peel and candied ginger), Ispahan (raspberry, rose and lychee), Alpaco 66% (floral notes of Jasmine with bitterness and woody aromas), Tanariva 33% (milky and caramel notes), French Earl Grey (fusion of tea leaves, bergamot and corn petals), Espresso con Panna (Lavazza espresso infused with cream), Dulce de Leche, Blueberry, Raspberry, Italian Pistachio, Madagascar Vanilla and Mint Chocolate.
Noel Fruit Cake (Bizu)
Cinnamon Rolls (Bizu)
Cinnamon Rolls Classic is also a new offering worth trying.
Bizu Patisserie has branches at Greenbelt 2, Greenhills Promenade, One Rockwell,
St. Luke’s Global City, Alabang Town Center, The Podium, Eastwood Mall, and Robinsons Magnolia.
Make holiday celebrations fun, fab and festive at Eastwood Richmonde Hotel, which offers delectable indulgences from the lavish spread of global cuisine at the Christmas Day Lunch Buffet and New Year’s Eve Dinner Buffet. These feature a mouth-watering assortment of international dishes and a la minute cooking stations, to luscious desserts and traditional holiday carvings, at Php1,580 nett per person. Adding to the merriment on New Year’s Eve is live musical entertainment, special treats for kids and photo booth.
Eastwood Richmonde Hotel’s holiday buffets
A la minute cooking is featured in Eastwood Richmonde Hotel’s holiday buffets
New Year’s Eve Countdown Party (Eastwood Richmonde Hotel)
On December 31, Eastwood Richmonde Hotel features a New Year’s Eve Countdown Party, happening from 10:00 p.m. onwards at The Lounge, which comes complete with a cocktail buffet of exquisite bar chow and flowing drinks, and lively Latin jazz music from the Marmalade Band, with tickets priced at Php1,080 nett per person.
On January 1, 2016, Eastwood Richmonde Hotel features a New Year’s Day Sparkling Wine Brunch Buffet at the Grand Ballroom from 10:00 a.m. to 2:00 p.m. for Php1,080 nett per person.
Kids aged 5 and below get to eat for free and those aged 6 to 12 get 50% discount on all buffets.
For inquiries and reservations, call 570-7777.
Bring the festive holiday spirit to your home and share it with friends with F1 Hotel Manila’s yuletide treats, which range from savory dishes to decadent desserts.
For the savory treats, the hotel presents a different take on the holiday staple with Stuffed Lechon Belly Kare-Kare (a succulent melt-in-your-mouth pork belly stuffed with native vegetables, accompanied with creamy Kare-Kare sauce and homemade shrimp paste) and Chicken Relleno (tender and flavorful whole chicken stuffed with ingredients and cooked inasal style).
F1 Hotel Manila’s Yema Tart
For the sweet treats, F1 Hotel Manila proudly offers its sweet and tangy Yema Tart (homemade tart with a hint of lemon, topped with torched meringue and seasonal fruits), soft and chewy Sorbetes Crinkles (flavored with ube and queso de bola with chocolate filling), Cashew and Thyme Crusted Salmon Fillet, Whole Peking Duck, Tablea and Salted Caramel Polvoron, and Red Velvet Cake.
Yuletide offerings also include Party Platters of gourmet dishes, delivered right to your doorstep, including Pesto Crusted Lamb Leg, Baked Salmon and Pad Thai.
For inquiries and reservations, call 928-9888.
FAMILY TRADITION OF GOOD FOOD
Mario’s combines family tradition and good food, especially this Christmas season, as the restaurant offers holiday favorites Paella Valenciana (a rich mix of seafood, chicken, pork and sausage in a Spanish style rice dish), Cochinillo, Roast Beef, Callos Madrileña, Pastel de Lengua, Prime Rib, Chicken Relleno, Chicken Galantina, and Roast Turkey with Cranberry and Gravy with American Style Bread Stuffing or Spanish Style Relleno or Plain Roast.
Mario’s Paella Valenciana
Prime Rib (Mario’s)
Roast Turkey (Mario’s)
For a sweet respite, Mario’s presents its very own Toffee Sans Rival (with layers of cashew nut meringue, butter cream filling and toffee), Sugar Free Apple Pie (with a cheese crust filled with cinnamon glazed apple slices), Dark Secret Chocolate Cake, New York Cheesecake, Carrot Cake and Banoffee Pie.
For reservations and orders, visit Mario’s at 191 Tomas Morato St., Quezon City, or 16 Upper Session Road, Baguio City, or call 415-3887 or 372-0360 (Q.C.) or (074) 442-4241 (Baguio).
DAZZLING BUFFETS AND BAKED GOODIES
Richmonde Hotel Ortigas’ Richmonde Café celebrates this season of joyous get-togethers and luxurious feasts with its dazzling Christmas Day Lunch Buffet, a special luncheon spread of international favorites and inclusive of bottomless iced tea, at Php1,350 nett per person.
On New Year’s Eve, Richmonde Hotel Ortigas welcomes 2016 with generous gourmet indulgences at the New Year’s Eve Gala Dinner Buffet at Richmonde Café (Php1,530 nett per person) and glitzy cocktails at the New Year’s Eve Countdown Party at The Lobby.
Richmonde Hotel Ortigas’ holiday buffet
Richmonde Hotel Ortigas’ New Year’s Eve shindig
The New Year’s Eve Gala Dinner Buffet includes a choice of bottomless iced tea or
Richmonde Hotel Ortigas’ holiday buffet
a glass of red/white wine, fun party favors, and musical entertainment; while tickets to the countdown bash are priced at Php750 nett per person, inclusive of three drinks, bar chow buffet, party favors, a glass of sparkling wine at the countdown, and live band performance. Or you can avail of both the New Year’s Eve Gala Dinner Buffet and the New Year’s Eve Countdown Party at a special discounted package bundle price of Php1,850 nett.
Special breakfast is also served at Richmonde Café on December 25, from 6:00 a.m. to 10:30 a.m., and on January 1, from 6:00 a.m. to 11:00 a.m., at Php800 nett per person. Children aged 6 to 12 get 50% discount and children aged 5 and below get to eat for free.
The velvety smooth Richmonde Chocolate Cake
Oversized Ensaymada of Richmonde Hotel Ortigas
Mango Peach Sans Rival (Richmonde Hotel Ortigas)
Red Velvet Cake (Richmonde Hotel Ortigas)
Since no Christmas is ever complete without sweet treats, Richmonde Hotel Ortigas has got a host of holiday treats, including Richmonde’s signature pastries—the velvety smooth Richmonde Chocolate Cake, the soft and oversized Richmonde Ensaymada (that comes in plain, ube, salted egg, queso de bola, bacon and ham variants), and dreamy Espresso Caramel Tiramisu, Mango Peach Sans Rival, Black Forest Cheesecake and Red Velvet Cake in 4- and 6-inch sizes.
Also available are charming pastries, such as the Peanut Butter Donut, Double Chocolate Donut, Craquelin Cream Puff, Chocolate Cream Puff, Nutty Fudge Square, Chocolate Crinkles, Double Chocolate Cookies and Oatmeal Cranberry Cookies; and tasty breads like Cinnamon Cluster Bread, Pistachio Double Cream Cheese Bread, Salted Swirl Bread, Banana Walnut Bread and Cheesy Corned Beef Bread.
Christmas Chocolate Lollipops for charity (Richmonde Hotel Ortigas)
Then there is the special Christmas Chocolate Lollipops, priced at Php30 per piece. Part of the proceeds from the sale of the lollipops will be donated to the causes of CRIBS Foundation Inc., Caritas Manila and the Camillian sisters’ Bahay Kanlungan ni Maria Domenica to help sustain their operations.
For inquiries and reservations, call 638-7777 extension 3409.
Vivere Hotel & Resorts encourages everyone to spend Christmastime with the family with its Come Home for Christmas room promo. Enjoy an overnight accommodation in one of Vivere’s well-appointed rooms, and get an automatic upgrade to an Executive Suite for Php4,888++, Business & Premiere Suite for Php5,888++, or Two-Bedroom Suite for Php8,888++. These rates include breakfast buffet at The Nest Dining in the Sky, complimentary 5 pieces laundry per person, free use of the gym and Lama Pool, unlimited Internet access and local calls, complimentary shuttle service within the vicinity of Alabang, plus 15% discount at Vivere Spa, 10% discount at Vivere Azure and The Nest Dining in the Sky.
Vivere Hotel & Resorts’ ‘Come Home for Christmas’ and ‘Simbang Gabi Favorites’ promos for the holidays
These room promos are available until January 6, 2016, except December 31, 2015, and January 1, 2016.
What’s more: The Nest, an al fresco restaurant located at the 31st floor of the hotel, shall be serving Simbang Gabi Favorites—traditional Christmas rice cakes and hot chocolate—from 5:30 to 10:00 a.m. on December 25 and on January 1, 2016, for Php340 per person. For a combination of your favorite breakfast plus Simbang Gabi Favorites, the rate is only Php850 per person.
OF course you will have pasta on your Noche Buena table. After all, noodles symbolize long life or longevity, so you make sure you always have noodles on the table whenever there’s a special occasion, such as birthday or Christmas. But if you’re thinking of how to prepare your pasta dish this year to make it a little different from what you served last year and maybe get your family’s collective appetite going even better, here are two quick-and-easy pasta recipes courtesy of Jolly Mushrooms.
Imported and distributed by Fly Ace Corporation and available in leading supermarkets nationwide, Jolly Mushrooms contains no artificial preservatives. It also boasts of L-Ergothioneine, an antioxidant that is uniquely found in mushrooms. Jolly Mushrooms are easy to use; just add to savory dishes, even soups and salads, and pasta dishes, and they perk up the taste—and texture—of any dish.
SPAGHETTI WITH MUSHROOMS
500 grams Doña Elena Al Dente Spaghetti, uncooked
2 Tbsps. Jolly Heart Mate Canola Oil
1 pc. white onion, sliced
1 head garlic, minced
400 grams ground beef
2 Tbsps. fish sauce
1-1/2 cups water
250 grams hotdog, sliced diagonally
1 400-gram can Jolly Mushrooms (Pieces and Stems), drained
750 ml. sweet style spaghetti sauce
2 tsps. iodized salt
1 Tbsp. granulated sugar
1/2 tsp. black pepper, ground
1 box Cheddar cheese, grated
1. Cook Doña Elena Al Dente Spaghetti according to package directions. Set aside.
2. Heat canola oil in pan, sauté onions until translucent, then add garlic. Add ground beef, fish sauce and water. Simmer over low heat until beef is cooked.
3. Add sliced hotdogs, Jolly Mushrooms (Pieces and Stems) and spaghetti sauce. Simmer for a few more minutes, stirring constantly. Season with salt, sugar and pepper according to taste.
4. Arrange cooked spaghetti in a serving dish. Pour meat and mushroom sauce over the spaghetti, then top with grated cheese.
Yields 6 to 8 servings.
Fettuccine ala Carbonara
FETTUCCINE ALA CARBONARA
500 grams fettuccine
2 Tbsps. butter
150 grams bacon
1 pc. white onion, chopped
1 400-gram can Jolly Whole Mushrooms, sliced
375 ml. evaporated milk
1 298-gram can Jolly Cream of Mushroom Soup
1/2 tsp. iodized salt
1/4 tsp. black pepper, ground
1/4 tsp. ground nutmeg
3 Tbsps. grated Parmesan cheese
1. Cook pasta according to package directions.
2. Heat pan and sweat bacon, onion and sliced Jolly Whole Mushrooms in butter until cooked but not brown.
3. Pour in evaporated milk and Jolly Cream of Mushroom Soup. Simmer until sauce thickens.
4. Season with salt, pepper and nutmeg.
5. Toss in cooked pasta and serve topped with grated Parmesan cheese.