Easy Chicken Stew

Ingredients:
4 cloves garlic, crushed
1 medium onion, chopped
600 g chicken breast or thigh, cut into serving portions
1 pouch (250 g) Italian style spaghetti sauce
1 stalk celery, sliced
1 laurel leaf
1 medium red bell pepper, chopped


Directions:
1. Saute garlic, onion and chicken. Add 1/3 cup water, 1/4 tsp iodized salt (or 1/4 tbsp rock salt), dash or pper and 1/3 tsp sugar.
2. Simmer until chicken is half tender. Add the rest of the ingredients. Simmer for another 15 minutes.

Makes 6 servings.
It is rich in Vitamin B6 - essential for red blood cell formation.


Source: #327, Del Monte Kitchenomics

Tuna Sisig

Ingredients:
1 small (1/2 kg) puso ng saging (bud or blossom), trimmed and cut lengthwise into 2
1 head garlic, crushed
2 large onions, chopped
1 siling haba (long pepper), sliced
350 g fresh tuna fillet, chopped
1 can (140 g) tomato sauce


Directions:
1. Boil puso ng saging (bud or blossom) in 2 cups water and 1 tsp iodized salt (or 1 tbsp rock salt) for 20 minutes. Drain, discard the hard middle portion, then chop finely. Squeeze to remove excess liquid. Set aside.
2. Saute garlic, onion and sili. Add 3 tbsp soy sauce, puso ng saging, fish and tomato sauce. Cook for 5 minutes while stirring.

Makes 6 servings.
Tuna replaces pork, puso ng saging serves as extender.
Contains no cholesterol or fat - which is good for the heart.


Source: #749, Del Monte Kitchenomics

Cassava Pina Bibingka

Ingredients:
3 cups grated cassava
2 eggs
1 1/2 cups white sugar
3/4 tbsp iodized salt
1 1/2 tbsp butter or margarine
1 1/2 cups thick coconut milk
1 can (439 g) fresh cut crushed pineapple, well ddrained
1/3 cup pure coconut milk


Directions:
1. Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well. Stir in coconut milk, grated cassava and fresh cut crushed pineapple. Pour into greased square pan (8" x 8").
2. Bake in pre-heated oven at 350F for 55 minutes or until light brown in color. Pour pure coconut milk on top. Bake for another 5 minutes, or until top becomes golden brown. (For turbo broiler, use same temperature and time settings).

Makes 12 servings.
Good source of Vitamin C - helps fight common infections.


Source: #442, Del Monte Kitchenomics

Pasta Bolognese

Ingredients:
1 pack (400 g) spaghetti, cooked per package directions
7 strips bacon, chopped
1/4 kg ground beef
1 pc hungarian sausage, diced
1 medium carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup dry wine (optional)
2 cans (385 g each) Italian style spaghetti sauce


Directions:
1. Cook bacon until brown. Remove excess fat. Add 3 tbsp oil, ground beef and sausage. Cook for 5 minutes. Add vegetables and wine. Simmer for 30 minutes if wine is added. Otherwise, simmer only for 10 minutes.
2. Add spaghetti sauce and 1/3 tsp iodized salt (or 1 tsp rock salt). Cook for another 10 minutes. Pour over cooked spaghetti. Top with grated cheese if desired.

Makes 12 servings.
Excellent source of Iron - prevents anemia.


Source: #728, Del Monte Kitchenomics

Chicken Liver Hawaiian

Ingredients:
1/2 kg chicken liver, cut in half
1 can fresh cut pineapple tidbits, drained (reserve syrup)
3 medium saba bananas, sliced and fried
1 medium carrot, cut into strips
1 tbsp cornstarch, dissolved in 1 tbsp water


Directions:
1. Marinate liver in 1 tbsp soy sauce, pineapple syrup, 1/4 tsp pepper and 1/4 tsp iodized salt for 30 minutes. Drain and reserve marinade. Fry liver in oil until light brown. Set aside.
2. Stir-fry carrot in 2 tbsp margarine until half tender. Add 3/4 cup water, 1 tbsp brown sugar, 3/4 tsp iodized salt (or 1 1/2 tsp rock salt), 1/4 tsp pepper and marinade. Simmer for 10 minutes.
3. Add fried liver, dissolved cornstarch, banana and fresh cut pineapple tidbits. Continue simmering for 3 minutes.

Makes 7 servings.
Rich in Iron - prevents anemia.


Source: #66, Del Monte Kitchenomics

Pork Chop Royale

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
7 pcs (600 g) pork chops
2 tbsp original blend ketchup
1 can (234 g) fresh cut sliced pineapple, drained (reserve syrup)
14 pcs (100 g) baguio beans


Directions:
1. Saute garlic, onion and pork chops in oil. Add 1/3 tsp iodized salt (or 1 tsp rock salt), ketchup, 1/2 cup water and pineapple syrup. Simmer for 30 minutes or until tender.
2. Add baguio beans and sliced pineapple. Cook until beans are crisp tender. Arrange on a platter. Pour sauce on top.

Makes 7 servings.
Rich in lysine - promotes growth in the young.


Source: #68, Del Monte Kitchenomics

Pork Pata Estofado

Ingredients:
3/4 kg pork pata (leg and knuckle), cleaned and cut up
1 pouch (200 g) classic menudo, estofado and afritada recipe sauce
1 each medium red and green bell peppers, cut into strips
100 g baguio beans, sliced
2 saba bananas, sliced and fried
1 medium camote (sweet potato), cut into chunks and fried


Directions:
1. Boil pata in 3 cups water for 50 minutes (or pressure cook for 15 minutes) or until tender.
2. Reduce broth to 1 cup then continue simmering with classic recipe sauce, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1/4 tsp pepper for 10 minutes.
3. Add bell peppers and baguio beans.
4. Simmer for 5 minutes. Stir in saba and kamote just before serving.

Makes 5 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: #360, Del Monte Kitchenomics