Ingredients:

2 tbsp. cooking oil
2 cloves garlic, crushed
1 small onion, chopped
1/4 cup cooked ham, chopped
1/4 kg. boiled pork, diced
1/2 cup shrimps, chopped
1/2 cup cooked garbansos or chick peas
1 cup snap beans or habichuelas, diagonal strips
1/2 kg. ubod or heart of palm, in match-like strips
2 cups cabbage, shredded
2 tsp. salt
24 pieces lettuce leaves or spring onions
1 cup carrots, julienne

Procedure:

Brown garlic in hot cooking oil, add onions, cook slowly until soft. Add the pork, ham, shrimps and garbansos. Simmer 5 minutes. Combine carrots, habichuelas and ubod. Cook covered until vegetables are half done. Drop the cabbage, continue cooking until done. Drain and season. Cool. Set broth aside for Brown Sauce. Wrap mixture in home-made lumpia wrapper lined with lettuce leaves or spring onions. Serve with Brown Sauce.

Home-Made Lumpia Wrapper

2 duck eggs
1/2 cup cornstarch
1 cup water

Separate egg yolks from egg whites. Beat eggs whites until frothy. Add egg yolks and beat just to blend. Blend in dispersed cornstarch. Brush frying pan with cooking oil and heat. Spoon about 2 tbsp., batter then tilt pan to spread evenly on pan. Lift off wrapper when done.

Lumpia Sauce or Paalat

1/2 cup sugar
1 tbsp. soy sauce
2 cups broth
1 tsp. salt
2 tbsp. cornstarch dispersed in 1/4 cup water
4 to 6 cloves garlic, minced

Blend first 4 ingredients together. Bring to boil. Thicken with cornstarch. Sprinkle with minced garlic and serve.

To bake without freezing, place in a 350 deg. F (175 deg. C) oven 35 to 40 minutes until puffed and golden.

Ingredients:

2 tbsp. finely chopped shallots or green onions
6 tbsp. butter or margarine
6 tbsp. all-purpose flour
1/2 tsp. salt
1-1/2 cups milk
1/2 tsp. Dijon-style mustard
3 drops hot pepper sauce
1 cup shredded Swiss cheese (4 oz.)
6 eggs, separated
2 tbsp. snipped fresh parsley
1/4 tsp. dried tarragon leaves, crumbled
1/4 tsp. dried marjoram leaves, crumbled

Procedure:

Butter 6 freezer-to-oven 1 cup souffle dishes or 10-oz. straight-sided ramekins; set aside. In a medium saucepan, fry shallots or green onions in butter or margarine until limp but not browned, about 5 minutes. Stir in flour and salt until mixture bubbles. Gradually stir in milk until mixture bubbles and thickens. Stir in mustard and hot pepper sauce. Cook 2 minutes longer. Stir in cheese until melted. Remove from heat. Beat egg yolks in a small bowl. Stir 1/2 cup hot cheese mixture into beaten egg yolks. Stir egg yolk mixture into hot cheese mixture. Stir in parsley, tarragon and marjoram. In a large bowl, beat egg whites with electric mixer on high speed until stiff. By hand, fold cheese mixture into beaten egg whites. Spoon evenly into prepared souffle dishes or ramekins. Wrap airtight in foil or freezer paper. Label, date and freeze. To serve frozen souffles, preheat oven to 350 deg. F (175 deg. C). Remove souffles from freezer. Unwrap and place on a baking sheet. Do not thaw. Bake about 45 minutes until puffed and golden. Makes 6 servings.

• Keep unopened cans in a cool, dry place off the floor.

• Avoid exposure to direct sunlight or freezing. Sudden changes in temperature lessen shelf life and accelerates deterioration.

• Place opened asparagus in a covered nonmetallic container and refrigerate. Use within 2 to 4 days.

• Canned asparagus should be heated only to serving temperature and served soon after heating.

• Add flavor to canned asparagus by seasoning with herbs and spices including red pepper flakes, thyme, basil, garlic powder, or lemon juice.

• Asparagus is an excellent source of folate and Vitamin C. It is also fat and cholesterol free.

• 1/2 cup of asparagus provides 1 serving from the Vegetable Group of the Food Guide Pyramid.