Skillet Pork and Corn

Ingredients:
350 g pork pigue, sliced
1 medium onion, sliced
1 can (432 g) whole kernel corn, drained
1 can (237 g) Italian style spaghetti sauce
1 cup cooked or frozen green peas
1 stalk green onion, cut 1" long


Directions:
1. Saute onion and pork in 3 tbsp oil until pork turns light brown. Add 1 cup water, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/3 tsp pepper. Simmer for 15 minutes.
2. Add corn, spaghetti sauce and peas. Simmer for 5 minutes. Add green onions.

Makes 6 servings.
Excellent source of Niacin - promotes normal digestion and healthy skin.


Source: Del Monte Kitchenomics

Corn-Beans Salad

Ingredients:
1/2 (150 g) chicken breast, cooked and meat cut into cubes
1 can (439 g) pineapple tidbits, drained
2 cups whole kernel corn
1 1/2 cups red kidney beans, cooked
1 medium red and 1 green bell pepper cut into cubes

French Dressing:
1/2 cup corn oil
1/4 cup vinegar
1 1/2 tsp fine salt
1/2 tsp pepper


Directions:
1. Combine the first 5 ingredients. Mix well. Chill.
2. Combine ingredients for french dressing in a jar. Cover and shake well. Chill.
3. Stir or shake, then pour over salad mixture just before serving.

Makes 10 servings.
Kidney beans replace part of chicken.


Source: #468, Del Monte Kitchenomics

Picadillo de Mais

Ingredients:
4 segments garlic, crushed
1 onion, chopped
400 g ground pork
2 cups grated fresh yellow corn
1 can (227 g) tomato sauce
5-6 cups water or broth
salt, pepper and soy sauce
1 carrot, cubed
2 red bell peppers, chopped
2 eggs, lightly beaten
1 cup malunggay leaves


Directions:
1. Saute garlic, onions and pork. Cook until pork turns slightly brown.
2. Add corn, tomato sauce and broth. Simmer. Season.
3. Continue simmering until corn is tender. Add carrots and red bell peppers.
4. Pour in beaten eggs and stir. Add malunggay leaves.
5. Cook for about two minutes. Serve hot.

Makes 8 servings.
Corn is used as extender for pork.
Rich in Vitamin A - for good eyesight.


Source: #9, Del Monte Kitchenomics

Cheesy Corn Soup

Ingredients:
4 cups water
1 pc bouillon cube
1/4 cup butter
2 cloves garlic, minced
1/4 cup onion, chopped
1 cup creamed corn
1 (250 ml) pack all purpose cream
1/2 cup natural yoghurt
1 tsp salt
1/2 tsp pepper
1 cup cheese, grated
2 tbsp parsley


Directions:
1. Dissolve bouillon in water. Set aside.
2. Saute garlic and onion in butter. Add corn and water. Simmer, stirring occasionally.
3. Remove from heat gradually, then add all purpose cream.
4. Whisk yoghurt and add salt and pepper.
5. Stir into soup and simmer.
6. Serve soup with a sprinkling of cheese.