by Giselle Malmis

PIT CREW MAGAZINE | Giselle Malmis

PIZZA SPAGHETTI

Ingredients:

1. Leftover Spaghetti 2. 2 Jumbo Hotdogs 3. Small Bell Pepper 4. Pineapple Tidbits 5. Grated Cheese 6. Tomato Sauce 7. Cooking Oil 8. Salt & Pepper

Cooking Steps:

1. Put cooking oil in the heated pan and put leftover spaghetti. Press until pasta sticks together. 2. Leave for 10 minutes or until the bottom turned to golden brown and flip the other side so it is evenly cooked. 3. Season the tomato sauce with a little salt and pepper 4. Put the sauce on top of the cooked spaghetti 5. Add the hotdogs, pineapple tidbits, bell pepper, and grated cheese. 6. Wait until cheese is melted.

40 CLOVES GARLIC CHICKEN

Ingredients:

1. Leftover fried chicken 2. 40 Garlic Cloves 3. Olive Oil 4. Cooking Cream 5. Chicken Cube 6. Water 7. Salt & Pepper

Cooking Steps:

1. Peel the garlic, pour olive oil in the pan, and put the 40 cloves of garlic. 2. Once garlic turns golden brown, add the leftover fried chicken. 3. Pour the cooking cream and water. 4. Add the chicken cube and season it with salt and pepper to taste

HAM AND SHRIMP WANTON

Ingredients:

1. Leftover Ham 2. Shrimp 3. Turnip 4. Onion 5. Salt & Pepper 6. Egg 7. Wonton Paper

Cooking Steps:

1. Chop the Ham into pieces as well as the shrimp, turnip, and onion. 2. Mix all together in a bowl 3. Add pepper, salt, and egg 4. Add the filling to wonton paper 5. Fry

Issue No. 2 | January 2022 PROELIUM

PIT CREW MAGAZINE

ICARUS

Editor-in-Chief - Ara Joy Nera Managing Editors: Princess Bayabos, Patricia Tomas, Giselle Malmis Writer: JV Talampas Layout Artist: Dach Gapuz Graphic Design: Andrew Uri, Dach Gapuz