Class Christmas Macaroni Salad

Ingredients:
1 bottle mayonnaise (700 ml)
1 pack salad macaroni (400g)
1/3 cup carrots, minced
1/3 cup celery, minced
1/3 cup onions minced
1/2 pickle relish, drained
1/2 cup ham
1/2 cup pineapple chunks or crushed, drained
1 cup chicken breast, boiled and diced
salt and pepper to taste




Directions:
1.  Cook macaroni according to packaging instructions.  Set aside and let it cool.
2.  In a separate bowl, mix the rest of the ingredients.
3.  Add mayonnaise and cooked macaroni.
4.  Season with salt and pepper.  Mix well.
5.  Serve chilled.


Makes 6-8 servings.
These can be used as an option: raisins, queso de bola


Source:  Lady's Choice

Cheez Whiz Fried Rice

Ingredients:
1 tsp garlic
2 cups rice
3/4 cup hotdog, chopped
1 tsp cooking oil
1 cup Kraft Cheez Whiz


Directions:
1. Saute garlic and rice.
2. Add chopped hotdog.
3. Add Kraft Cheez Whiz.


Source: Cheez Whiz

Fish Afritada 2.0

Ingredients:
1 tbsp calamansi (philippine lemon) juice
300 g gresh tuna, deboned and cut into chunks (10 pcs)
1/4 cup all-purpose flour
2 small potatoes, cut into chunks
1 small carrot, cut into chunks
1 pouch (200 g) menudo-estofado and afritada recipe sauce
100 g baguio beans, sliced diagonally
1 medium red bell pepper, cut into strips


Directions:
1. Sprinkle fish with calamansi juice, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1/4 tsp pepper. Dredge in flour and fry until golden brown. Set aside.
2. Simmer potatoes and carrot in 1 to 1 1/3 cups water with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) for 5 minutes.
3. Add recipe sauce. Simmer fro 10 minutes. Add remaining ingredients and fish. Simmer for another 5 minutes.

Notes:
Makes 5 servings.
Excellent source of Niacin - promotes normal digestion and healthy skin


Source: Del Monte Kitchenomics

Afritada

Ingredients:
1/3 kg pork, cut in cubes
1 pack pork powder
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup tomato sauce
1 tsp soy sauce
1 1/2 cups water
1 pc potato, cubed
1 pc carrot, cubed
1 tbsp oil


Directions:
1. Heat oil in pan. Fry pork cubes until light brown.
2. Add garlic, onion, tomato sauce, water, soy sauce and pork powder.
3. Simmer until pork is tender.
4. Add potatoes and carrots. Cook for another 10 minutes.


Source: Knorr

Baguio Beans Guisado

Ingredients:
1/3 kg baguio beans, sliced diagonally
1 pack chicken powder
2 pcs garlic cloves, chopped
1 pc onion, sliced
2 pcs tomatoes, chopped
1 1/2 tsp soy sauce
2 tbsp water
1 tbsp oil


Directions:
1. Heat oil. Saute garlic, onions and tomatoes.
2. Add baguio beans, soy sauce and water.
3. Sprinkle chicken powder.
4. Simmer for 5 minutes. Serve while hot.


Source: Knorr

Halaan Chopsuey

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 kg halaan (clams), boiled in
1 1/2 cups water and shells removed
1 cup halaan broth
2 medium (200 g) carrots, sliced
1 large sayote, sliced
1 pouch (200 g) tomato sauce
3 heads (300 g) native pechay, sliced
1 medium red bell pepper, cut into strips


Directions:
1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 tbsp soy sauce, 1/2 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Allow to simmer.
2. Add carrots and sayote. Simmer until half tender. Add tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.



Notes:
Excellent source of Vit. A (for good eyesight)
Makes 7 servings.
Halaan replaces meat and shrimps.


Source: Del Monte Kitchenomics

Holiday Delights - Dish

Pan Fried Beef Tenderloin
Ingredients:
2 pcs of 150 grams beef tenderloin
1 tsp corn oil
salt and crush peppercorn
butter to glaze the beef tenderloin

Directions:
1. Season beef tenderloin with crushed peppercorn.
2. Brown beef tenderloin with corn oil.
3. Finish cooking the beef in the oven for 3-5 minutes at 350F. Glaze with butter.


Fried Polenta Patties
1 cup polenta (finely ground cornmeal)
3 cups fresh milk
1/2 cup butter
4 tbsp parmesan cheese
1 1/2 tbsp pommery mustard
salt and pepper
flour (for breading)
corn oil (enough to pan fry the polenta)

Directions:
1. Simmer the milk and butter, add the polenta, stirring gradually until the milk and butter are absorbed.
2. Add the parmesan cheese, salt and pepper and pommery mustard.
3. Shape the polenta patties and roll in flour.
4. Pan fry the polenta until golden brown.


Bechamel Tossed Vegetable
Bechamel Sauce
Ingredients:
2 cups fresh milk
1 tbsp onion, quartered
1/2 clove garlic, minced
cornstarch to thicken
salt and pepper to taste

Directions:
1. Simmer the milk in the saucepan.
2. Add the onion, garlic and bay leaf, and season with salt and pepper, thicken with cornstard.
3. Set aside.


Tossed Vegetable
Ingredients:
6 pieces asparagus
1/2 slice red bell pepper
1/2 slice green bell pepper
1/2 slice yellow bell pepper
2 pieces shiitake mushroom
1 piece leek
6 pieces asparagus, blanched and drained
1/2 sliced carrots, blanched and drained
4 tbsp feta cheese, cubed
5 pieces black olives

Direction:
1. Toss all ingredients and top with bechamel sauce.


Pepper Cream Sauce
Ingredients:
1 1/2 tbsp butter
1/4 tsp garlic, minced
3/4 tsp shallot, minced
4 oz red wine
2 cups brown sauce
1/2 tsp green peppercorn
1/2 cup heavy cream
1 tsp lemon juice
1/2 cup fresh milk
salt and pepper to taste

Directions:
1. Saute the garlic and shallots in butter until translucent. Do not brown.
2. Add the red wine and reduce by 1/2. Stir in brown sauce.
3. Add pepper, simmer and add the cream and fresh milk, lemon juice, salt and pepper. Thicken with cornstarch. Garnish with parmesan flakes.

Optional: Boil all ingredients in 5 minutes.

Brown Sauce
Ingredients:
1 beef cube
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 bay leaf

Suggestions for Presentation on the Plate:
1. Set the beef tenderloin on the polenta patties.
2. Top the beef tenderloin with creamed vegetables, separating the asparagus.
3. Arrange the asparagus. Surround the beef in the shape of a traingle.
4. Spoon the brown sauce around the plate.
5. Garnish with parmesan flakes (optional).


Source: Alaska