Ampalaya Con Carne

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
200 g beef round, cut into strips
1 1/2 tbsp salted black beans (tausi)
1 can (140 g) tomato sauce
1 bunch (200 g) sitaw, cut 1 1/2" long
1 tbsp oyster sauce
1 large (300 g) ampalaya (bitter gourd), seeds removed and sliced 1/4 cm thick


Directions:
1. Saute garlic, onions and beef. Add 3/4 cup water, tomato sauce and tausi. Simmer for 20 minutes.
2. Add sitaw, oyster sauce and 1/4 tsp pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes.

Makes 7 servings.
Vegetables serve as extender.
182% more iron than regular recipe.


Source: Del Monte Kitchenomics

Chicken Tomato Cream Soup

Ingredients:
6 cloves garlic, crushed
1 medium onion, chopped
1 small chicken breast, deboned and diced (1 cup)
5 whole button mushrooms, chopped
1 can (227 g) toamto sauce
2 cups chicken broth
2 tbsp cornstarch, dissolved in 2 tbsp water
3/4 cup evaporated milk
2 stalks green onions, chopped


Directions:
1. Saute garlic, onions, chicken and mushrooms in oil. Pour in tomato sauce and chicken broth. Season with 1 tbsp rock salt (or 1 tsp iodized salt), 1/4 tsp pepper and 1 tbsp sugar. Simmer for 15 minutes.
2. Stir in dissolved cornstarch and let simmer. Pour in milk while stirring. Continue simmering for 3 minutes. Top with green onions just before serving.

Makes 6 servings.
Good for bones and teeth, 17% RDA for calcium.


Source: Del Monte Kitchenomics

Fiesta Rice

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
2 cups raw rice
2 tbsp margarine
1 chicken bouillon cube
1 laurel leaf
1/4 kg shrimps, shelled
1 medium carrot, thinly sliced into half moons
1/2 cup cooked green peas
1 can (237 g) spaghetti sauce, Italian style


Directions:
1. Saute garlic, onion and rice in margarine. Cook, stirring constantly, until rice turns light brown. Add 4 cups water, bouillon cube and laurel leaf. Simmer until rice is cooked.
2. Saute carrot for 2 minutes. Add shrimps and spaghetti sauce. Season with 2/3 iodized salt (or 2 tsp rock salt), 1/4 tsp pepper and 1/2 tsp sugar. Simmer for 3 minutes. Add cooked rice and blend thoroughly.


Makes 6 servings.
Packed with Iron.


Source: Del Monte Kitchenomics

Sweet Sour Fish and Tokwa

Ingredients:
1 large (1/2 kg) dalagang bukid or tuna, filleted and cut into chunks
2 squares (150 g) tokwa (tofu), fried and eat cut into 6
4 cloves garlic, crushed
2 tsp minced ginger
3 stalks leeks or green onions, sliced 1" long
1 small cucumber, sliced (with peel)
1 medium red bell pepper, cut into strips
1 can (234 g) pineapple chunks
1/4 cup tomato ketchup
1 tbsp cornstarch dissolved in 1 tbsp water


Directions:
1. Sprinkle fish with 1/2 tsp rock salt. Fry until golden brown. Set aside.
2. Saute garlic, ginger and leeks or green onions. Add 1/2 cup water, 3/4 tsp rock salt, 2 tbsp white sugar, 1/8 tsp pepper and the rest of the ingredients except fish. Simmer for 5 minutes. Add fish. Cook for another 3 minutes.

Makes 6 servings.
Tokwa (tofu) serves as extender.


Source: Del Monte Kitchenomics

Misua Con Patola

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1/4 kg ground pork
1 can (140 g) tomato sauce
1 small (350 g) patola, sliced 1/4" thick crosswise
50 g misua
2 cups sili leaves


Directions:
1. Saute garlic, onion and ground pork. Cook for 5 minutes.
2. Add 3 cups water, tomato sauce, 3 tbsp patis (fish sauce) and 1/4 tsp pepper. Cook for 5 minutes.
3. Add patola. Cook for another 5 minutes.
4. Add misua. Simmer for another 2 minutes. Turn off heat. Add sili leaves.

Makes 6 servings.
Packed with Iron.


Source: Del Monte Kitchenomics

Pinoy Chicken Wings

Ingredients:
3/4 kg (12 pcs) chicken wings, cut into 2
4 cloves garlic, crushed
6 pcs (50 g) sibuyas tagalog (red onion)
2 medium (1/4 kg) potatoes, cut into chunks
1/4 cup (10 g) tengang daga (mushroom), soaked in water and sliced
1 can (227 g) tomato sauce
1 stalk leeks, sliced diagonally


Directions:
1. Saute garlic, sibuyas tagalog and chicken wings. Cook for 10 minutes. Add 3/4 cup water, tengang daga, potatoes, 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Simmer for 7 minutes.
2. Add tomato sauce. Cook for another 15 minutes. Add leeks.

Makes 6 servings.
Rich in Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Sweet Potato Aloha

Ingredients:
3/4 kg camote (sweet potato) preferably yellow, pared and sliced
1 can (234 g) pineapple chunks, drained (reserve syrup)
2 tbsp melted margarine
2 tbsp brown sugar
1/4 tsp calamansi juice
1/4 tsp vanilla

Topping:
1/4 cup flour
1/2 cup oatmeal
1/2 cup packed brown sugar
1 tsp cinnamon
1/3 cup margarine


Directions:
1. Layer pineapple chunks and camote on bottom of greased 8" x8" pan. Combine pineapple syrup, melted margarine, brown sugar, calamansi juice, vanilla and 1/8 tsp iodized salt. Pour over camote-pineapple mixture. Cover with aluminum foil and bake at 375F for 40 minutes.
2. Meanwhile, combine the first 4 ingredients for topping. Cut margarine into the mixture until well-blended. Sprinkle over pre-baked camote-pineapple mixture, then bake uncovered for another 15 minutes.

Makes 8 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Isda sa Tausi

Ingredients:
1/2 kg tuna steaks or espada, sliced
3 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
1 pouch (200 g) tomato sauce
1/4 kg labong (bamboo shoots), cut into thin strips
3 tbsp tausi
2 stalks green onions, chopped


Directions:
1. Boil labong for 5 minutes. Drain. Cool then squeeze. Set aside.
2. Sprinkle fish slices with 1/2 tsp rock salt. Fry until slightly brown (if using tuna, break each steak into 4 pieces). Set aside.
3. Saute garlic, onion and ginger. Add labong, 1 3/4 cups water, tausi, 1/8 tsp pepper and tomato sauce. Simmer for 5 minutes or until labong is cooked. Add fish and green onions. Simmer once.

Makes 6 servings.
Excellent source of Niacin - prevents skin and gastrointestinal disorders.


Source: Del Monte Kitchenomics

Chicken Caldereta

Ingredients:
300 g chicken breast, cut up
6 cloves garlic, crushed
2 small potatoes, cut into chunks
1/2 cup cooked green peas
1 each red and green bell peppers, cut into squares
2 siling labuyo, sliced
1/4 cup liver spread
1 pouch (200 g) classic mechado-caldereta recipe sauce


Directions:
1. Marinate chicken in garlic and 1/3 tsp crushed peppercorns for 20 minutes.
2. Add 3/4 to 1 cup water, potatoes, green peas, bell peppers and sili. season with 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper.
3. Simmer until tender. Add liver spread and classic recipe sauce. Simmer for 10 minutes or until cooked.


Makes 5 servings.
Chicken replaces beef.
Good source of Niacin - for proper skin, intestinal and nerve functions.


Source: Del Monte Kitchenomics

Eggplant Lasagna

Ingredients:
1/4 kg spaghetti, cooked per package directions
4 medium (1/2 kg eggplant, thinly sliced lengthwise into 1/4" thick
1 egg, beaten
1/2 cup bread crumbs
2 can (390 g) sweet-style spaghetti sauce
1 1/2 cups coarsely grated cheese (cooking cheese)
1/4 cup cooking oil


Directions:
1. Season bread crumbs with 1/8 tsp pepper and 1/4 tsp iodized salt. Mix egg with eggplants. Coat each slice with bread crumbs. Fry in oil until brown. Drain on paper towels. Set aside.
2. Grease a rectangular pan (13" x 9"). Layer with half of noodles, spaghetti sauce, eggplants and cheese. Repeat next layer with the remaining ingredients. Cover with aluminum foil. Bake at 350F for 30 minutes. Continue baking, uncovered, for 5 minutes.

Makes 8 servings.
Good source of Calcium - for healthy bones and teeth.


Source: Del Monte Kitchenomics

Morcon

Ingredients:
1 kg beef round or rump, sliced tapa style
3 regular size hotdogs, cut lengthwise into 2
100 g cheddar cheese, cut into long strips (8 pcs)
1 small carrot, cut into long strips
3 whole pickles, each cut into 4 strips
2 eggs, hard boiled and cut into 4 lengthwise
2 tbsp flour
2 cans (368 g each) tomato sauce


Directions:
1. Pound beef to flatten. Marinate in 2 tbsp calamansi juice, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/4 tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.
2. Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickles and egg until all are used. Roll and tie with string (crocheting thread). Dredge rolled meat in flour then brown all sides in oil.
3. Add 1 cup water and tomato sauce. Season with 1/3 tsp iodized salt (or 1 tsp rock salt). Cover and simmer over low heat for 1 1/2 hours or until tender. Remove meat from sauce and cool for 10 minutes. Remove string then slice and return to sauce. Simmer for 5 minutes. Arrange on a platter.

Makes 10 servings.
Excellent source of Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Canneloni Kitchenomica

Ingredients:
1 pack (456 to 500 g) wide lasagna noodles
10 cloves garlic, crushed
1 large (100 g) onion, sliced
300 g sweet ham, diced or 600 g ground beef
1/2 kg carrot, chopped
350 g baguio beans, sliced thinly crosswise
2 bunches (350 g) saluyot, snipped or cut leaves into smaller pieces
1/4 cup powdered milk
2 tbsp flour
2 cups coarsely grated cheese
1 can (580 g) Italian style spaghetti sauce

White Sauce:
3 tbsp margarine
3 tbsp flour
1/3 cup evaporated milk
1/3 cup water


Directions:
1. Saute garlic, onion, carrot and ham or ground beef. Cook for 5-10 minutes. Add baguio beans. Cook for another 3 minutes. Add saluyot and flour. Cook for 2 minutes. Remove from flame. Add 1 cup cheese and powdered milk. Mix well. Set aside.
2. Cook lasagna noodles according to package directions. Drain and lay flat on tray (careful not to tear the pieces). Cut each piece crosswise into 2. Place every 2 tbsp of sauteed mixture in one lasagna noodle. Roll and tie with green onion leaf (if desired for garnish). Arrange in greased 13"x9" baking pan.
3. Pour spaghetti sauce and white sauce on top. Sprinkle with remaining cheese. Bake covered at 375 F for 30 minutes then uncovered for 10 minutes.
4. White sauce: Melt margarine. Add flour gradually until well blended. Add milk-water mixture gradually while stirring. Cook for 3-5 minutes with continuous stirring.

Makes 21 servings (2 pcs/serving).
Vegetables serve as extender.
Rich in Calcium and Iron - for strong bones and teeth; for healthy red blood cells.


Source: #740, Del Monte Kitchenomics

Chicken Surprise

Ingredients:
2 slices bacon
1 medium onion, chopped
1 chicken bouillon cube
1 pouch (250 g) Italian style spaghetti sauce
1/4 tsp chili powder (optional)
1 medium potato, peeled and diced
1 small green bell pepper, chopped
1 1/2 cups (230 g) leftover chicken meat (baked/roasted/grilled/fried), cubed
1 medium red apple, cored and cubed


Directions:
1. Heat pan and add bacon. Cook until almost crisp. Drain on paper towels. Cut into strips.
2. Using the same pan, saute onion until tender. Add bouillon, 2/3 cup water, Italian style spaghetti sauce, chili powder and potato. Simmer over low heat for 10 minutes or until potato is tender.
3. Add the rest of the ingredients except apple. Season with 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Cook for 5 minutes. Blend in apple.

Preparation time: 15 minutes
Cooking time: 21 minutes

Makes 9 servings.
High in Niacin - promotes normal digestion and healthy skin.


Source: Del Monte Kitchenomics

Homemade Sipa

Ingredients:
1 cup left over giniling or picadillo, drained
1 pouch (130 g) sweet style spaghetti sauce
1 pack (42 pc) dumpling or small wonton wrappers


Directions:
1. Combine giniling with sweet style spaghetti sauce.
2. Fill center of molo wrapper with 1 tsp of meat mixture and seal. Deep fry in oil. Drain on paper towels.
3. Serve with sweet chili sauce or sweet and sour sauce.

Preparation time: 8 minutes
Cooking time: 20 minutes

Makes 8 servings.
Has Vitamin A - promotes good eyesight.


Source: Del Monte Kitchenomics

Beefy Topping

Ingredients:
100 g cooked beef, diced*
1 medium onion, chopped
1 pouch (250 g) Italian style spaghetti sauce
1 pouch (130 g) Italian style spaghetti sauce
100 g frozen mixed vegetables
6 cups cooked rice or 250 g spaghetti, cooked per package directions
1/3 cup grated cheese


Directions:
1. Saute onion and beef in 2 tbsp oil. Add Italian style spaghetti sauce, 3/4 tsp iodized fine salt (or 2 1/4 tsp iodized rock salt), 1/8 tsp pepper and 1/3 cup water. Simmer for 10 minutes over low heat.
2. Add frozen mixed vegetables and simmer for 2 minutes uncovered. Pour over cooked rice or spaghetti. Top with cheese.

* To make from scratch, boil 200 g beef in 4 cups water until tender.

Preparation time: 10 minutes
Cooking time: 15 minutes

Makes 6 servings.
Excellent source of Vitamin B12 - prevents anemia


Source: Del Monte Kitchenomics

Adobo Salad

Ingredients:
Adobo Dressing:
1 1/2 to 2 tbsp olive oil
1 1/2 tsp crushed garlic
2 tbsp red cane vinegar
1/2 tsp soy sauce
1/3 cup leftover adobo sauce, strained
1 tsp cornstarch, dissolved in 2 tsp water

Salad:
1/2 cup leftover adobo meat, flaked
1/4 kg Tagaytay greens or romaine lettuce, torn into bite size pieces and chilled
1/3 to 1/2 cup adobo dressing
1 hard boiled egg, peeled and sliced thinly


Directions:
1. Saute garlic in olive oil. Add red cane vinegar, soy sauce and adobo sauce. Simmer for 1 minute. Add cornstarch mixture and cook until just thick. Set aside.
2. Heat pan with 1/2 tbsp cooking oil. Add adobo meat and fry over low-medium heat until dry and crisp. Set aside.
3. Toss together salad ingredients with adobo dressing. Serve immediately.

Preparation time: 12 minutes
Cooking time: 10 minutes

Makes 4 servings.
Good source of Vitamin B2 - essential for growth and production of red blood cells.


Source: Del Monte Kitchenomics

Spinach and Longganisa Medley

Ingredients:
2 pc (130 g) leftover longganisa, casings removed and crumbled or diced
1 tbsp chopped garlic
1 chicken bouillon, dissolved in 6 cups hot water
100 g spaghetti, broken
300 g, spinach, use tender leaves and stalks


Directions:
1. Brown longganisa (in its own fat) in a large saucepot until almost crisp. Add garlic and cook for 1 minute.
2. Add chicken broth. Bring to a boil.
3. Add 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt), 1/8 tsp pepper and spaghetti.
4. Cook for 8 minutes, stirring occasionally.
5. Add spinach leaves and cook for 2 minutes more. Serve immediately.

Preparation time: 11 minutes
Cooking time: 17 minutes

Makes 7 servings.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Pasta Pospas

Ingredients:
8 cloves garlic, crushed
2 pc chorizo de bilbao, sliced
1 cup (110 g) leftover chicken meat from tinola or binakol, flaked
1-2 tsp patis
1 chicken bouillon cube
150 g shell macaroni
100 g upo (gourd), diced
1 1/2 to 2 cups leftover chicken tinola or binakol broth, strained and mixed with
4 1/2 to 5 cups water to make 6 1/2 cups


Directions:
1. Brown garlic in oil. Set aside.
2. Using the same pan, saute chorizo and leftover chicken meat. Season with patis (fish sauce) and 1/4 tsp pepper. Add chicken bouillon, shell macaroni and broth. Simmer for 10 minutes.
3. Add upo and simmer for 3-5 minutes more or until tender. Add garlic.

Preparation time: 15 minutes
Cooking time: 18 minutes

Makes 7 servings.
High in Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Veggie Fritters

Ingredients:
Vinegar Dip:
1/4 cup red cane vinegar
1 tsp garlic, crushed
1/8 tsp pepper

Fritters:
1/4 cup cornstarch
3/4 cup all-purpose flour
1 cup water
2 cups leftover stir-fried or sauteed vegetables

Sauteed Vegetables:
2 cloves crushed garlic
1 medium sliced onion
1 chicken bouillon in
2 tbsp oil
100 g carrots, julienned
100 g sayote, julienned
1/8 tsp pepper.

Cook for 2 minutes. Add 100 g baguio beans, sliced. Cook for another minute.


Directions:
1. Vinegar Dip: Combine ingredients for dip. Set aside.
2. Combine cornstarch and flour. Add water while mixing to a smooth mixture.
3. Add vegetables and 1/4 tsp iodized fine salt (3/4 tsp iodized rock salt).
4. Deep-fry every 2 tbsp of mixture in hot oil until golden brown. Drain on paper towels. Serve with dip.

Preparation time: 6 minutes
Cooking time: 25 minutes

Makes 11 servings.
Good source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Spaghetti Sauce with Aligue

Ingredients:
250 g spaghetti, cooked per package directions
10 cloves garlic, crushed
5-6 tbsp aligue or crab paste
1 pouch (250 g) Italian style or Filipino style spaghetti sauce


Directions:
1. Fry half of garlic until golden brown in 2 tbsp oil. Set aside. To the remaining half, saute with aligue.
2. Add spaghetti sauce and simmer for 10 minutes.
3. Pour over or mix with cooked spaghetti. Top with fried garlic.

Preparation time: 8 minutes
Cooking time: 23 minutes

Makes 6 servings.
High in Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Molded Fruit Salad

Ingredients:
2 envelopes (7 g each) unflavored gelatin
1 can (439 g) fiesta fruit cocktail, ddrained (reserve syrup)
1 1/4 cups hot water
1 medium (200 g) red apple
1/4 cup hopney
1/4 cup mayonnaise
1/4 cup sweetened condensed milk


Directions:
1. Mix gelatin with half of fruit cocktail syrup. Add hot water and stir until dissolved. Cover and chill for 30 minutes or until thick.
2. Cut apple into tidbits. Combine with fiesta fruit cocktail and remaining ingredients. Add to gelatin mixture. Pour into desired mold. Chill until set.

Makes 16 servings.
Good source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Seafood Pasta Soup

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 medium (150 g) carrot, diced
1/4 kg shrimps, shells and heads removed; each piece cut into 2
4 1/2 cups water
1 can (227 g) tomato sauce
100 g salad macaroni
1/2 kg fresh crab, boiled and flaked
1/2 cup condensed golden corn soup, dissolved in 1/2 cup water
1/2 k small tahong, boiled then shells removed
1 tbsp cornstarch, dissolved in
1 tbsp water
2 tbsp chopped parsley (optional)


Directions:
1. Saute garlic, onion, carrot and shrimps. Add water, tomato sauce, salt and pepper to taste. Allow to simmer then add macaroni. Cook for 10 minutes.
2. Add crab, corn soup and tahong. Simmer for 5 minutes. Add cornstarch. Simmer until thick. Top with parsley.

Makes 10 servings.
You may use 100 g crab meat or crab stick (sliced) instead of fresh crab.
Rich in Iodine - helps prevent goiter.


Source: Del Monte Kitchenomics

Chicken Fiesta Roll

Ingredients:
1/3 cup butter or margarine, softened
2 small bell peppers, chopped
1/4 cup roasted cashew nuts, chopped
1 can (439 g) crushed pineapple, drained (reserve syrup)
3/4 kg chicken breast, deboned and sliced into 10 flat pcs
1/2 cup bread crumbs

Sauce:
3 tbsp pineapple syrup
1 cup cheddar cheese, grated
1/2 cup mayonnaise
1 stalk green onion, chopped


Directions:
1. Blend first 3 ingredients with 1/2 cup crushed pineapple, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1 tsp sugar. Roll each 1 1/2 tbsp of mixture in foil. Freeze for at least 3 hours.
2. Marinate chicken in 1/2 cup pineapple syrup, 1/3 tsp iodized salt (or 1/3 tbsp rock salt) and 1/4 tsp pepper for one hour. Drain.
3. Remove foil of butter mixture. Place each piece on one side of every chicken slice. Roll and secure with toothpick. Coat with bread crumbs. Deep fry until golden brown. Remove toothpick. Set aside.
4. Melt cheese with 3 tbsp pineapple syrup. Cool slightly. Add mayonnaise, 1/8 tsp pepper and remaining crushed pineapple. Blend well. Pour over chicken. Top with green onions.

Makes 5 servings ( 2 rolls/serving)
Good source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Fruited Chicken Salad

Ingredients:
350 g chicken breast, deboned, boiled and cut into cubes
1 medium ripe mango, peeled and cut into cubes
2 cups cubed ripe papaya
1 can (439 g) pineapple chunks, drained
1/2 cup sweetened nata de coco
1/2 cup mayonnaise
1 tbsp coarse chopped cashew nuts


Directions:
Combine all ingredients in a bowl except cashew nuts. Season with 1/8 tsp iodized salt. Mix well. Chill. Serve with cashew nuts on top.

Makes 8 servings.


Source: Del Monte Kitchenomics

Quail Eggs Salad

Ingredients:
24 pcs quail eggs, hard-boiled and shelled
1 medium (250 g) cucumber, pared, seeded and cut into 1" chunks
1 can (439 g) pineapple chunks, drained
1 medium red bell pepper, diced
1/2 cup mayonnaise

Directions:
1. Combine first 4 ingredients. Season with 1 tsp iodized alt and 1/8 tsp pepper. Toss.
2. Add mayonnaise. Mix well. Chill until ready to serve.


Makes 6 servings.
You may use 12 hard-boiled chicken eggs instead of 24 quail eggs.
Excellent source of Vitamin B2 - essential for growth and production of red blood cells.


Source: Del Monte Kitchenomics

Crabs with Buko

Ingredients:
6 cloves garlic, crushed
1 medium onion, sliced
6 medium crabs (alimasag)
2 pcs buko (coconut) meat (cut into strips or shredded)
1 1/2 cups buko (coconut) water
10 pcs sitaw, cut into 2" long strips
1 can (227 g) tomato sauce
3 stalks green onions, chopped


Directions:
1. Saute garlic and onions. Add crabs, buko water and 1 tsp iodized salt (or 1 tbsp rock salt). simmer for 10 minutes.
2. Remove crabs. Discard shell and gills. Cut into half. Flake meat from claws, if desired. Return to pot.
3. Add sitaw and buko meat. Simmer for 5 minutes. Add tomato sauce. Simmer for another 10 minutes. Add green onions just before serving.

Makes 6 servings.
High in Niacin - for proper skin and intestinal functions.


Source: Del Monte Kitchenomics

Sunshine Carrot Cake

Ingredients:
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp iodized salt
3 pcs eggs
1 1/2 cups sugar
3/4 cup mayonnaise
1 can (234 g) crushed pineapple
2 cups shredded carrots
1/2 cup desiccated coconut
3/4 cup coarsely chopped cashew nuts


Directions:
1. Preheat oven to 350F. Mix first 5 ingredients to form flour mixture. In a medium bowl, beat eggs, sugar, mayonnaise and crushed pineapple (with syrup) until well blended. Gradually beat in flour mixture. stir in remaining ingredients.
2. Grease and lightly dust two 9 1/2" x 5 1/2" loaf pans with flour. Pour batter into prepared pans. Bake for 40-45 minutes or until toothpick inserted at the center comes out clean.
3. Optional cream cheese frosting: Cream 1/4 cup softened butter and 1/3 cup cream cheese until smooth. Add 1 cup powdered sugar and 1 tsp vanilla. Mix well. Spread on cake then sprinkle with 1/4 cup chopped cashew nuts.


Makes 24 slices.
Cool cake before applying frosting. You may also use a medium-sized bundt pan instead of two loaf pans.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Fruit Crepes

Ingredients:
Crepes:
2 tbsp melted margarine
2/3 cup flour
3/4 cup evaporated milk
3/4 cup water
3 eggs, beaten
1/2 tsp rock salt

Filling:
1 can (850 g) fiesta fruit cocktail, drained (reserve syrup)
2 tbsp sugar


Ingredients:
1. Beat all ingredients for crepe until smooth. Cover and refrigerate for 1 hour.
2. Brush teflon pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter into pan. Tilt to cover bottom. Cook for 2minutes until top is set.
3. Lift edge of crepe then invert. Cook other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece between layers of wax paper to prevent it from sticking to each other set aside.
4. Simmer fiesta fruit cocktail syrup and sugar for 15 minutes. Set aside.
5. Spoon 1/4 cup fiesta fruit cocktail across the center of each crepe and roll. Pour fiesta fruit cocktail syrup on top of crepes.

Makes 12 pieces.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Chicken Pot Roast

Ingredients:
1 whole (1 kg) chicken
8 cloves garlic, crushed
1/4 cup flour
1 large onion, sliced
1 medium carrot, cut into chunks
1 large kamote, cut into chunks
2 laurel leaves
1/2 cup button mushrooms, sliced
4 stalks green onions, sliced diagonally into strips
2 pouches (200 g) each mechado-caldereta classic recipe sauce


Directions:
1. Rub chicken with garlic, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/4 tsp pepper. Sprinkle with flour and brown all sides in a little oil. Place in a cooking pot.
2. Add 1 tsp iodized salt (or 1 tbsp rock salt), 1 1/2 cups water and remaining ingredients. Simmer over low heat for 55 minutes, turning chicken occasionally. To serve, place in a platter and top with sauce and vegetables.

Makes 10 servings.
Rich in Vitamin B6- essential for red blood cell formation


Source: Del Monte Kitchenomics

Ham Asparagus Salad

Ingredients:
Pasta-Vegetable Mixture:
1/4 kg fresh asparagus, cut 1" long, blanched and drained
100 g salad macaroni, cooked per package directions
1 can (439 g) pineapple tidbits, drained (reserve syrup)
4-5 slices cooked sweet ham, cut into cubes
1 stalk green onion, chopped

Dressing:
3 red cane vinegar
3 tbsp olive oil
3 tbsp pineapple tidbits syrup
1/2 tsp iodized salt
1/8 tsp pepper
1 clove garlic, minced
1 tbsp parmesan cheese.


Directions:
1. Combine ingredients for pasta-vegetable mixture. Set aside.
2. In a jar, combine ingredients for dressing. Cover and shake well. Pour over pasta-vegetable mixture. Serve chilled.

Makes 6 servings.
Excellent source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Maja Tropicana

ngredients:
1 buko (young coconut), shredded (reserve coconut water)
1 cup cornstarch, dissolved in
1 1/2 cups water
1 1/2 cups buko water
1 cup evaporated milk
1/2 cup sugar
1 can (439 g) fiesta fruit cocktail, drained


Directions:
1. Combine cornstarch, water, buko water and milk. Cook with constant stirring for 30 minutes or until thick.
2. Add sugar, buko and fiesta fruit cocktail. Blend well. Pour into 7"x7" square pan. Cool, then chill until set. Slice into desired shapes.

Makes 12 servings.


Source: Del Monte Kitchenomics

Pasta Tuna Ala Pobre

Ingredients:
1 head garlic, crushed
1/3 cup margarine or butter
1 chicken bouillon cube
1 can (184 g) tuna chunks in oil (include oil)
2 stalks green onions, chopped
1/4 kg spaghetti, cooked per package directions
1/4 cup parmesan cheese (optional)


Directions:
1. Saute garlic in margarine until brown. Set aside half for topping. In the remaining half, add bouillon cube, tuna and half of green onions. Stir until bouillon cube is dissolved. Allow to simmer.
2. Add cooked spaghetti. Blend well. Top with remaining garlic, green onions and parmesan cheese, if desired.

Makes 6 servings.
Excellent source of lysine - promotes growth in the young


Source: Del Monte Kitchenomics

Mango Charlotte Crave

Ingredients:
1/2 cup sugar
1 1/2 tbsp unflavored gelatin, dissolved in 1 tbsp water
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
2 egg yolks
1/2 cup milk
1 large ripe mango, mashed
1/2 cup all purpose cream
1 pack broas (14 pcs)


Directions:
1. Boil 1/2 cup sugar, 1/4 cup fruit cocktail syrup and 1/2 cup water for 10 minutes. Pour mixture into gelatin and stir to dissolve. Set aside.
2. Combine yolks, milk and 2 tbsp sugar. Simmer while stirring over medium heat until mixture thickens or coats the spoon. Add mango, fiesta fruit cocktail and gelatin mixture. Cook for 2 minutes.
3. Stir in cream. Pour in square pan (7" x 7") lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm.

Makes 12 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

All Meat Pizza

Ingredients:

1 can (140 g) Vienna sausage, drained and sliced diagonally
50 g salami, sliced
2 medium tomatoes, diced
100 g quickmelt cheese, coarsely grated
1 pouch (115 g) sweet style pizza sauce
8 pcs loaf bread slices, cut diagonally



Directions:

1. Pre-bake bread in a pre-heated oven for 5 minutes. Spread pizza sauce over bread. Top with vienna sausage, salami, tomatoes and grated cheese.
2. Bake for another 3-5 minutes or until cheese melts.

Makes 16 pieces.
Rich in Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Pool of Chips

Ingredients:
1 pack (150 g) tortilla chips
4 cloves garlic, crushed
1 small onion, chopped
150 g ground beef or 3 pcs (100 g) hotdog, diced
1/2 cup button mushrooms, sliced (canned)
1 can (237 g) Italian style spaghetti sauce
1 cup coarsely grated mozarella cheese (or quickmelt cheese)
2 medium tomatoes, seeded and sliced


Directions:
1. Preheat oven to 400F.
2. Saute garlic, onion and meat. Cook for 3 minutes. Add mushrooms, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and spaghetti sauce. Cook for 2 minutes. Set aside.
3. Layer bottom of baking pan (13" x 9") with tortilla chips. Top with sauteed mixture and cheese. Bake until cheese melts. Top with tomatoes.

Makes 6 servings.
Excellent source of Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Fiesta Pork Roll

Ingredients:
Meat Roll:
400 g ground pork
3/4 cup cooked malagkit rice
1 egg lightly beaten
1 medium onion, chopped

Filling:
1 can (234 g) crushed pineapple, drained (reserve syrup)
1 small carrot, diced
2 stalks celery, diced
1 medium red bell pepper, diced


Directions:
1. Combine all ingredients for meat roll with 1 1/2 tbsp soy sauce, 3/4 tsp pepper and 1/3 tsp iodized salt (or 1 tsp rock salt). Mix thoroughly.
2. Mix all ingredients for filling. Divide meat and filling mixture into 4 equal parts each. Spread one portion of meat on cellophane to about 1/4" thick then spread with filling. Roll and tie both ends with thread. Steam for 30 minutes. Slice and serve with sauce.
3. Sauce: Combine crushed pineapple syrup, 1/4 tsp rock salt, 1 tbsp cornstarch, 2 tbsp brown sugar and 1/2 cup water. Simmer until thick.

Makes 8 servings.
Malagkit serves as pork extender.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Spicy Wings

Ingredients:
1 kg chicken wings
1 bottle (345 g) Sweet Chili sauce


Directions:
1. Sprinkle chicken wings with 1 1/2 tsp iodized salt (or 1/2 tbsp rock salt).
2. Fry until golden brown.
3. Heat Sweet Chili sauce. Stir in chicken wings until coated with sauce. Serve.

Makes 8 servings.
Rich in Iodine - helps prevent goiter.


Source: Del Monte Kitchenomics

Korean Beef

Ingredients:
1/2 kg beef sirloin, sliced into thin strips
3 tbsp oil
1 tbsp toasted sesame seeds
150 g bean sprouts (togue)

Marinade:
2 tbsp soy sauce
1/4 tsp pepper
2 stalks green onions, chopped
1 can (237 g) Italian style spaghetti sauce
1 tsp brown sugar


Directions:
1. Marinate beef for 30 minutes. Drain but reserve marinade. Stir-fry beef in oil until cooked. Set aside.
2. In the same pan, simmer marinade for 5 minutes. Combine with cooked beef.
3. Add bean sprouts and sesame seeds. Stir once.

Makes 7 servings.
Excellent source of Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Longganisa Chowder

Ingredients:
2 pcs (100 g) longganisa, removed from casing
2 tbsp margarine
3 tbsp all purpose flour
1 chicken bouillon cube
3 medium ears fresh corn, shredded or 1 cup whole kernel corn (canned)
1 pouch (115 g) tomato sauce
2 medium potatoes, cut into small cubes
1/4 cup evaporated milk
3 stalks green onions, sliced 1" long


Directions:
1. Saute longganisa in its oil for 7 minutes. Set aside meat then discard excess oil.
2. In the same pan, melt margarine. While stirring continuously, add flour and bouillon cube.
3. Cook for 3 minutes. Add corn, tomato sauce, 3 1/2 cups water, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper.
4. Simmer for 30 minutes if using fresh corn, 5 minutes if canned. Add potatoes and longganisa. Simmer until cook. Add milk and green onions. Simmer once.

Makes 6 servings.
Good source of Calcium - for strong bones and teeth.
Longganisa was used instead of ground beef.


Source: Del Monte Kitchenomics