Dark Molten Chocolate /or/ Chocolate Souffle

6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars 
10 tablespoons butter 
1 1/2 cups powdered sugar 
1/2 cup flour 
3 whole eggs 
3 egg yolks 

Directions

1. Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
3. Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.

macaroni chicken salad

12 oz macaroni or tri-color pasta - cooked
1 cup raisins
1 cup pineapple crushed
1 cup sweet pickle [divined/finely chopped]
1 cup mayonnaise
2 chicken breast [breaded]
mix all ingredients. use pineapple juice if necessary for desired taste.

popovers nutmeg

3 eggs
2 cups whole milk
3 tbsp melted butter
1 tsp nutmeg
1 tsp vanilla [or less]
salt

beat egg, add milk, gently whisk flour while mixing, add melted butter, nutmeg and vanilla. [add more flour if needed for desired texture].

pour poppvers mixtures to muffin tins.
baked 450degree in 30-35 mins until puffed, golden brown and crispy around edges.

serve or eat with butter. 

lumpiang sariwa

singkamas
sweet potato
string beans
cabbage
carrots
shelled shrimp
mince pork
onions - garlic


saute garlic and onion add mince pork
add singkamas & sweet potato
add string beans & carrots
add cabbage

cook shrimp separately, peeled and cut shrimp meat into small pieces.  set shrimp shell aside.  squeeze and mix with above ingredients