Embutido #2

Ingredients:
600 g ground pork
4 medium semi-ripe saba bananas, boiled and grated
3 eggs, lightly beaten
3 medium onions, chopped
2 medium carrots, chopped
1 large red bell pepper, chopped
1/3 cup sweet pickle relish
1 pouch (115 g) tomato sauce
4 bread slices, diced ( 1 1/3 cups)


Directions:
1. Combine all ingredients in a bowl. Season with 1 1/3 tsp iodized salt (or 1 1/3 tbsp rock salt), 2 1/2 tbsp soy sauce and 2/3 tsp pepper. Mix thoroughly.
2. Place every 1 1/2 cups of mixture on aluminum foil or colorless cellophane. Roll then fold or tie both ends with crocheting thread. Steam for one hour. Let cool then chill overnight. Slice diagonally just before serving.

Makes 11 servings.
Saba bananas serve as extenders.


Source: Del Monte Kitchenomics

Banana Three-Way Split

Ingredients:
Any flavored ice cream
whipped cream
2 pcs bananas
candied cherries
glazed fruits
peanuts or pistachio nuts


Directions:
1. Scoop ice cream into a low, elongated bowl, one scoop for each flavor.
2. Slice bananas lengthwise and slip into the ice cream feast.
3. Evenly distribute nuts and glazed fruits all over the bowl, but don't put in too much that the ice cream is covered up.
4. Squeeze three tall swirls of whipped cream on top of the ice cream, and top each portion with a cherry.


Source: Selecta

Corned Beef a la Cubana

Ingredients:
2 tbsp oil
4 cloves garlic, minced
1 onion, chopped
1 big can corned beef
1 small can tomato sauce
1 potato, peeled, sliced into rounds and fried
2 saba bananas, sliced and fried
2 eggs, cooked sunny side up


Directions:
1. In a pan, heat the oil then saute garlic and onions. Add corned beef and cook for 5 minutes, stirring constantly. Add tomato sauce and simmer for 5 minutes.
2. Transfer corned beef to a platter. Top with fried potatoes, saba and eggs.

Try using commercially prepared hash browns and French fries.
Add more sauce to the sauteed corned beef and it becomes an instant pasta topping.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Toblerone Banana Popsies

Ingredients:
4 ripe bananas
800 g bar Toblerone chocolate, chopped
1 cup chopped nuts or Rice Krispies


Directions:
1. Cut the banana in chunks or, if the bananas are small, in halves. Insert popsicle sticks into the cut sides.
2. Melt the chocolate over a double boiler until smooth.
3. Dip the bananas in the melted chocolate until well coated.
4. Roll bananas in chopped nuts or Rice Krispies.
5. Place on a tray lined with aluminum foil. Chill in the refrigerator until set.

Makes 4-6 servings.
Preparation time: 15-20 minutes
Cooking time: 5-10 minutes
You may use your favorite chocolate bar in place of Toblerone.
If you use Rice Krispies for coating the banana popsies, you have to serve them at once so they don't lose their crunch.
If you're keeping them long, skip the nuts or cereals; just use melted chocolate.



Source: Good Housekeeping

Banana Split Pie

Ingredients:
12 pcs graham crackers, smashed into crumbs
1/4 cup, plus 2 tsp chocolate syrup, separated
1 pint low-fat ice-cream (any flavor) or yoghurt
2 medium-sized bananas, peeled
3/4 cup thawed Cool Whip


Directions:
1. Mix graham cracker crumbs with 2 tbsp of chocolate syrup.
2. With the back of a spoon, press mixture over bottom and sides of a 9" pie plate. Set aside.
3. Electric-mix ice cream or yoghurt until smooth and spread over crust.
4. Cover with plastic wrap, freeze for about 2 hours.
5. To serve, place sliced bananas on top. Spread on Cool Whip, remaining chocolate syrup and nuts, cherries, sprinkles, etc.

Arroz Cubana Kitchenomica

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
150 g ground pork
1 medium (1/4 kg) camote (sweet potato), diced
1 pouch (200 g) tomato sauce
1/4 cup raisins
1/3 cup cooked or frozen green peas
5 cups hot cooked rice
5 fried eggs
3 medium saba bananas, each sliced diagonally into 5 and fried


Directions:
1. Saute garlic, onion and pork. Add camote. Cook for 5 minutes or until light brown. Add tomato sauce, raisins, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper. Cook for 10 minutes. Add peas. Set aside.
2. Mold or scoop 1 cup cooked rice on individual plates. Arrange sauteed meat mixture and fried saba around the rice. Top with egg.

Makes 5 servings.
Excellent source of Vitamin B2 - essential for red blood cell formation.
Camote serves as extenders.


Source: #742, Del Monte Kitchenomics

Polynesian Dessert

Ingredients:
8 lacatan bananas
1 can (439 g) sliced pineapple, drained (reserve syrup)
1 1/2 tsp calamansi juice
1/4 cup brown sugar

Topping:
3 egg yolks
1/2 cup evaporated milk
3 tbsp confectioner's sugar
1/8 tsp grated calamansi rind (optional)


Directions:
1. Peel bananas. Cut into 2 lengthwise. Soak in calamansi juice and half ofsliced pineapple syrup. Set aside.
2. Combine sliced pineapple with remaining syrup and brown sugar. Cook overmedium heat for 10 minutes. Drain bananas. Add to sliced pineapple. Arrange on a platter or individual containers. Pour topping.
3. Combine ingredients for topping. Mix until well blended. Cook over low heatwith continuous stirring for 10-15 minutes. Cool.

Makes 8 servings.


Source: Del Monte Kitchenomics

Banana Cupcake

Ingredients:
1 cup all purpose-flour
1 tsp double acting baking powder
1/4 tsp baking soda
1/4 tsp iodized fine salt
1/4 cup butter or margarine
1/2 cup + 2 tbsp sugar
2 pcs eggs
5 pcs medium ripe bongolan bananas, mashed
1 can (234 g) fresh cut crushed pineapple, well drained (reserve 3 tbsp syrup)
3 tbsp roasted cashew nuts, chopped
1 tsp vanilla


Directions:
1. Combine flour, baking powder, baking soda and salt. Set aside. Beat margarine until fluffy. Add sugar gradually and eggs one at a time. Mix well. Set aside.
2. Combine mashed banana, pineapple syrup, fresh cut crushed pineapple and vanilla. Alternately add flour and banana mixture to margarine mixture. Fold in half of nuts. Blend well.
3. Pour batter in greased muffin pan to about 3/4 full. Top with remaining nuts. Bake in a preheated oven at 350F for 35 minutes. If using a turbo broiler, bake in a greased 9" x 12" x 5" local pan at 350F for 35 minutes.

Makes 12 muffins.
It is a good source of Vitamin C - helps fight common infections.
Top with cream and candy rainbow sprinkles to make your cupcakes more colorful and festive.


Source: Del Monte Kitchenomics