2. Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.

3. Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.

4. Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.

It's an Italian food and is a great source of many nutrients, like iron, folic acid and potassium."

Makes 6 servings
Prep: 10min
Cook: 20 min

NUTRITION FACTS: High in iron and folic acid
1 Serving:

• Calories 430 (Calories from Fat 135);
• Fat 15g (Saturated 7g);
• Cholesterol 80mg;
• Sodium 1090mg;
• Potassium 500mg;
• Carbohydrate 59g (Dietary Fiber 2g);
• Protein 17g

%DAILY VALUE:
Vitamin A 14%;
Vitamin C 10%;
Calcium 14%;
Iron 22%;
Folic Acid 30%;
Magnessium 12%

• 6 na puswelong malagkit or Sticky Rice Powder
• 1 puswelong asukal
• 1/2 puswelong tubig
• mantika na pang-prito
• Minatamis munggo  paste(optional)

Carrot bars are a delightful, moist, and warmly spiced dessert or snack bar that brings together the wholesome sweetness of carrots with the rich, comforting flavors of cinnamon, nutmeg, and brown sugar. These bars are a close cousin to carrot cake but are typically thinner, easier to slice into squares or rectangles, and often served as handheld treats, making them perfect for potlucks, bake sales, or casual gatherings.

The base of the recipe is a tender, cake-like batter made with freshly grated carrots, which not only provide natural sweetness and a vibrant color but also contribute to a wonderfully soft and moist texture. The batter often includes ingredients like all-purpose flour, baking powder, baking soda, a touch of salt, and a blend of warm spices—typically cinnamon and nutmeg, and sometimes ginger or cloves for extra depth. The wet ingredients usually consist of eggs, vegetable oil (or melted butter), vanilla extract, and brown or granulated sugar. Some recipes may also incorporate applesauce or crushed pineapple for added moisture and a subtle fruity note.

Optional mix-ins like chopped walnuts or pecans, raisins, or shredded coconut can be folded into the batter to enhance texture and flavor. These additions introduce crunch, chewiness, or a tropical twist, making each bite a little more interesting and personalized.

Once baked, carrot bars have a golden-brown top with a slightly caramelized edge and a tender, melt-in-your-mouth interior. After cooling, they are often topped with a generous layer of cream cheese frosting—a luscious, tangy-sweet topping made with cream cheese, butter, powdered sugar, and vanilla extract. The contrast between the creamy frosting and the spiced carrot base is what makes this treat truly irresistible.

For a more rustic or lightly sweetened version, the bars can be left unfrosted and dusted with powdered sugar or drizzled with a light glaze made of powdered sugar and milk. Regardless of the topping, carrot bars slice neatly into squares or rectangles, making them easy to serve and store.

Serving Suggestions:

Carrot bars are best served slightly chilled or at room temperature. They pair wonderfully with a hot cup of coffee or tea, and can also be dressed up with a scoop of vanilla ice cream or a drizzle of caramel sauce for an elegant dessert presentation. They store well in the refrigerator for several days and can also be frozen for longer keeping, making them a convenient make-ahead treat.

Ingredients:

1. Preheat oven 350F. Grease and line a 13 x 9 x 2 inch rectangular pan. Set aside. 
2. Sift together the first 5 ingredients in a bowl. 
3. Beat until smooth and well-blended. 
4. Pour into prepared pan and bake for 35 minutes or until done. 
5. Cool for 10 minutes before removing from.    
6. Cut into bars.  Frost with butter icing if desired.

1. Brown chicken livers in butter, remove from a pan and set aside.
2. Saute onion in butter, fry about 2 minutes, then add the sliced sausages. 
3. Remove the pan from fire, add flour, and slowlystir in bouillon.
4. Return the pan to fire, let the mixture boil, stirring constantly, then add livers sherry, peas and mushroom; simmer for a few minutes.
5. Cut tenderloin about 1 inch chick slices and brown in hot butter in a separate pan. 
6. Sprinkle with salt snd pepper and sodium glutamate; arrange slices on a serving platter and pour the sauce over them. 
7. Garnish with triangle pieces of fried bread.