Christmas Ham and Cheese Sandwich

Ingredients:
10 pcs pan de sal (or any dinner bun), large size
10 slices Christmas ham, preferred thickness
10 slices cheese, preferred thickness
10 leaves lettuce
1 cup Lady's Choice Ham Spread


Directions:
1. Lightly toast pan de sal in an oven toaster.
2. Spread Lady's Choice Ham Spred generously on pan de sal.
3. Top with layers of Christmas ham, cheese and lettuce.

Tomato and cucumber slices may be added. Any ham or cheese may also be used.


Source: Lady's Choice

Chicken A la King

Crown-shaped toasted bread loaded with chicken spread and vegetable filling.


Ingredients:
1 loaf white bread, flattened with a rolling pin
1 cup potato, pre-boiled and diced small
2 tbsp celery, minced
2 tbsp carrots, minced
1 kg boneless chicken, pre-boiled and chopped
2 cups Lady's Choice chicken spread.


Directions:
1. Arrange flattened bread in muffin pan by pressing middle part of bread gently in center part of muffin pan hole to form a crown-like shape.
2. Bake bread slices until golden brown.
3. Take bread out of even and allow to cool.
4. Mix rest of ingredients into a bowl and fill bread crowns.

You can also use Lady's Choice Ham Spread instead of the chicken spread for a meatier twist.


Source: Lady's Choice

Fish Burger

Ingredients:
1/4 kg fresh tuna (or any lean fish), deboned and flaked
1 tbsp calamansi juice
4 medium (100 g) taro (gabi), boiled and mashed
1 medium onion, chopped
1 can (234 g) sliced pineapple, drained (reserve syrup)
1 tsp soy sauce
1/3 tsp iodized salt (or 1 tsp rock salt)
1/4 tsp pepper

Pineapple Sauce:
sliced pineapple syrup
1 tsp margarine
1/4 cup water
2 tsp cornstarch
1/4 tsp rock salt
1 1/2 tsp sugar yellow food color (optional)


Directions:
1. Sprinkle fish with calamansi juice. Combine with the rest of the ingredients for burgetexcept pineapple. Mix thoroughly.
2. Divide mixture into 4 (1/3 cup each). Form half of each part into a patty.Put a slice of fresh cut pineapple at the center. Cover with another half of patty.
3. Fry until golden brown. Do the same with the remaining mixture. Set aside.
4. Sauce: Combine all ingredients. Simmer until thick. Add a drop of yellowfood color if desired.

Makes 4 servings.


Source: Del Monte Kitchenomics

Merry Mix

Ingredients:
1 can (234 g) crushed pineapple, well-drained
1/4 cup cream cheese, softened
1/4 cup processed or cheddar cheese, grated
2 tbsp mayonnaise
2 tbsp cashew nuts, coarsely chopped
2 tbsp red bell pepper, chopped2 green onion leaves, minced


Directions:
1. Beat cream cheese until smooth. Add cheese, mayonnaise and 1/8 tsp iodized salt.
2. Stir in fresh cut crushed pineapple, cashew nuts, bell pepper and green onions.
3. Serve as sandwich filling.

Makes 6 servings.


Source: Del Monte Kitchenomics

Tuna-Pizza Filling

Ingredients:
2 tbsp chopped onion, sauteed
1 pouch (115 g) classic Italian pizza sauce
2/3 cup mayonnaise
2 cans (184 g each) tuna chunks in brine, drained
1 stalk celery, chopped
2 tbsp chopped pimiento
2 tsp pickle relish
3 tbsp grated cheese


Directions:
1. Combine all ingredients. Season with salt and white pepper to taste.
2. Mix well. Pack in a sealed container and store in the refrigerator.
3. Serve as sandwich filling.

Makes 20 servings.
It is high in lysine - promotes growth in the young.
Label the bottled spreads with the following information: date prepared, best before date, storing instructions.
Both recipes can be stored for 7 days in the refrigerator.


Source: Del Monte Kitchenomics

Chicken Sandwich Supreme

Ingredients:
1 can (234 g) fresh cut crushed pineapple, well-drained
200 g chicken breast, cooked and flaked
2 tsp sweet pickle relish
1/3 cup mayonnaise
1 tsp chopped white onion, sauteed
2 tbsp diced cheddar cheese (optional)


Directions:
1. Combine all ingredients.
2. Season with salt, white pepper and sugar to taste. Chill.
3. Serve as sandwich filling.

Makes 10 servings.
It is a good source of niacin - promotes normal digestion and healthy skin.
Choose used bottles from jams and other spreads. Sterilize the bottle (including the cap) and let it dry before filling. Seal tightly then cover cap with decorative paper and ribbon.


Source: Del Monte Kitchenomics