1. In a saucepan over medium heat, melt butter and sauté onion and mushrooms.
2. Add cream of mushroom and milk. Mix until lump free and cook for 5 minutes.
3. Stir in tuna and dill, and simmer until sauce thickens, stirring occasionally.
4. Toss pasta into the sauce.  

Makes 6 servings. 

Yield: 6 cups

Tip/s:  

• Substitute dill leaves with chopped parsley or basil leaves.
• Add sliced black olives for flavor boost.

1. In a large pot, combine water and gulaman. Stir until gulaman is dissolved and hydrated.
2. Bring to a boil while stirring. Remove from heat and add coffee. Stir completely.
3. Pour mixture into mold. Let set at room temperature until firm. Cut into cubes.
4. In a separate bowl, whip cream and condensed milk. Add coffee jelly. Mix gently.
5. Chill in the refrigerator for about 30 minutes.

Makes 8 servings.

(Yield: 8 cups/1 cup per serving)

1. In a pan, heat oil and sauté onion and corned beef. Add chili con carne seasoning, corn and rice. Mix well until well incorporated. Season with salt and pepper.
2. Arrange 1 piece of flour tortilla on a plate. add 2 pieces of lettuce in the middle and top with 1 cup of corned beef rice mixture. While hot, add some cheese to lightly melt and then add diced tomatoes and a tablespoon of yogurt on top.
3. Roll each tortilla tightly and secure with foil.

Makes 6 servings.