Assumption HS '79 Cookbook - Pearl Edition
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Recipes from the Cookbook

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Penne Alla Vodka  

Penne alla Vodka by Marivic Puyat-Limcaoco

2 tablespoons olive oil
1 small onion, finely chopped (½ cup)
½ head garlic, crushed
1 400-gram cans crushed
tomatoes, undrained
¾ cup cream
¼ cup fresh sweet basil leaves
1 teaspoon fine salt
1/8 teaspoon ground black pepper
500 grams penne pasta
1/3 cup vodka
2 tablespoons unsalted butter
grated Parmesan cheese
basil or flat-leaf parsley
  1. Heat olive oil in large frying panover medium-low heat. Add onion and garlic. Cook for 10 minutes until onion soft ens and begin to caramelize.
  2. Add tomatoes and simmer over medium-low heat for 15-20 minutes or until liquid has reduced and sauce has thickened. Add cream and basil leaves and season well with salt and pepper; remove from heat.
  3. Meanwhile, cook pasta according to package instructions. Drain pasta and return to casserole. Immediately add vodka and butter and gently mix pasta until butter has melted. Add tomato sauce mixture and mix well to coat pasta. Transfer to serving platter, top with parmesan cheese and garnish with basil leaves.

Walnut Mandarin Salad by Pinky Ordoveza Pedrosa

4 cups fresh spinach leaves
1 11-ounce (312-gram) can mandarin oranges, drained
1 cup sliced fresh mushrooms
¾ cup walnut halves
1/3 cup thinly sliced red onion
¼ cup olive oil
¼ cup rice wine vinegar
2 tablespoons orange juice
2 tablespoons honey
  1. Into large salad bowl, place spinach, mandarin oranges, fresh mushrooms, walnut halves, and red onion. Just before serving, add dressing to the salad and toss gently.
  2. To make Dressing: Combine oil, vinegar, orange juice and honey. Mix thoroughly.


  • If you are not partial to raw mushrooms, blanch them in boiling water for 1 minute; drain well.
  • You may substitute walnut halves with toasted pili or candied pili nuts.
Chicken Oriental Salad  

Chicken Oriental Salad by Gina Francisco Yap

250 grams chicken breast, boiled and shredded
250 grams Iceberg lettuce, shredded
100 grams carrots, shredded
100 grams singkamas jicama, shredded
100 grams cucumber, shredded
75 grams rice noodles or pancit canton, fried and drained
canned Mandarin oranges, drained
5 tablespoons sugar
4 tablespoons canola oil
4 teaspoons sesame oil
1 tablespoon Japanese rice vinegar
1 teaspoons fine salt
¾ teaspoon ground pepper
  1. Into large salad bowl, place chicken, lettuce, carrots, singkamas, and cucumber. Chill. Serve salad with fried noodles, mandarin oranges and dressing on the side.
  2. To make Dressing: Combine dressing ingredients and mix with wire whip or use blender.
Pocholo's Fabada  

Pocholo’s Fabada by Marilou Sarthou Lacson

12 cups water
½–1 kilo Tyrolean bacon, cut into 1-inch pieces
4 pieces Marca El Rey chorizo bilbao, cut into 1-inch pieces
8 stalks leeks, sliced thinly (2 cups)
4 stalks celery, sliced thinly (1½ cups)
½ kilo dried white beans, soaked overnight, drained
1 11-gram chicken broth cube
3 pieces morcilla blood sausages, cut into 1-inch pieces
3 carrots, cut into chunks
olive oil
red wine vinegar
  1. In a large saucepan over high heat, place water, bacon, chorizo bilbao, leeks and celery. Let it boil, cover, lower heat and simmer until water turns reddish-yellow.
  2. Add white beans and chicken broth cube and simmer until beans are soft. Add blood sausages and carrots. Continue simmering until beans are very tender and begin to break apart and soup thickens and has a creamy texture.
  3. Place in individual bowls. Drizzle olive oil and red wine vinegar on top. Serve with French bread or hot rice.
Beef Stroganoff with Parsley Rice  

Beef Stroganoff with Parsley Rice by Lisa Lorenzo Uy

1 kilo beef sirloin or tenderloin, cut into strips
1 teaspoon fine salt
½ teaspoon ground pepper
¼ cup olive oil
1 tablespoon minced garlic
½ cup onion
1 can button mushrooms, drained and sliced (reserve liquid)
5 tablespoons butter
4 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
1/8 teaspoon paprika
½ cup sour cream
½ cup cream
chopped parsley for garnish

Parsley Rice:
cooked rice
fine salt
  1. Season beef with salt and pepper; set aside.
  2. Heat olive oil in pan and sauté garlic and onion until tender. Remove garlic and onion; set aside.
  3. In the same pan, sauté mushrooms. Remove mushrooms; set aside.
  4. In the same pan, sauté beef over high heat to brown sides but still pink at center. Remove beef; set aside.
  5. In the same pan, heat butter over low heat. Blend in flour, stirring until mixture is smooth. Add in broth and liquid from mushrooms. Let boil, stirring constantly with wire whisk until thick. Add tomato paste and paprika.
  6. To the sauce, add back beef with all the drippings, garlic, onion, and mushrooms. Stir in sour cream and cream and cook until heated through. Do not let it simmer or boil or cream will curdle. Remove from heat and add chopped parsley.
  7. Make Parsley Rice: Heat butter and sauté garlic. Add cooked rice. Toss in parsley and season with fine salt.
  8. To serve: Pack parsley rice in a baking ring or mold. Invert on a serving platter. Fill center with beef stroganoff . Garnish with more parsley.


  • Instead of sour cream, you can use plain yogurt, or make your own sour cream by adding 1 tablespoon vinegar or calamansi juice to a cup of cream or evaporated milk. Mix and let stand 5 minutes to thicken.
  • Brown meat in small batches. Crowding the beef in the pan will steam it instead of browning.