1.  Chicken Adobo
2.  Chocolate Carmel Bars
3.  Lemon Bars
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1. Chicken Adobo

Ingredients:
1 lb. Chicken Thights/Breast
½ cup white vinegar
1 to 2 Pieces Bay Leaf
3 Tbsp. Fish Sauce
Salt and Pepper to Taste
1 Piece whole Clove Garlic (Peeled and Mashed)
1/4 cup Soy Sauce
½ Cup Water
12 Pieces Peppercorns

Directions:

Put Everthing in one pot.  Boil until the chicken is tender, and then simmer for 15 minutes.  Serve hot over steamed rice.
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2. Chocolate Caramel Bars

Ingredients:
1 pkg. Caramels
1 can Evaporated Milk
1 box German Chocolate Cake Mix
½ cup Butter (melted)
1 (6 oz.) pkg. Chocolate Chips
9x13 inch pan

Directions:

Preheat oven to 350 degrees. 

Melt caramels with 1/3 cup evaporated milk.  While caramels are melting, mix melted butter, 1/3 cup evaporated milk and cake mix.  Spread ½ of mixture in a 9x13 inch pan and back at 350 degrees for 6 minutes.  Remove from oven.

Sprinkle chocolate chips over cake mix. Then pour caramel over the chocolate chips.  Lastly, crumble the remaining cake mix on top.   Bake at 350 degrees for 15 to 20 minutes.
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3. Lemon Bars

Ingredients:

6 Tbsp. Butter
1/4 Tsp. Salt
1/4 Cup. Sugar
1 Cup All Purpose Flour
2 Eggs
3/4 Cup sugar
2 Tbsp. All Purpose Flour
1 Tsp. Finely Chopped Lemon Peel
5 Tsp. Fresh Lemon Juice
1/4 Tsp. Baking Powder
8x8x2 Inch Baking Pan
Powered Sugar

Directions:

Preheat oven to 350 degrees. 

Grease baking pan.  Beat butter for 30 seconds.  Add 1/4 cup sugar and 1/4 teaspoon salt, beating until fluffy.  Stir in 1 cup flour.  Pat dough into bottom of pan.  Bake at 350 degrees.

Beats eggs.  Add 3/4 cup sugar, 2 tablespoons flour, lemon peel, lemon juice and baking powder.  Beat for 3 minutes or until slightly thick.  Pour over baked layer.

Bake at 35o degrees for 25-30 minutes, until light golden brown.  Sprinkle sifted powdered sugar over top and cool for at least 6 hours before serving.  Best if left overnight.
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