Croques Monsieur (French Toast)

Ingredients:

Bread
Ham
Grated Cheese

Procedure:

1. Slice the bread into 2.

2. Sprinkle with grated cheese on both and put ham and grated cheese again.

3. Put in the grilled oven for 5 minutes.


Courtesy By CookBoBoss

Simple Vegetarian Salad

Ingredients:

Mache
Tomatoes
Onions

Sauce:

Salt
Sugar
Lemon
Maggi Seasoning
Olive Oil


Procedure:

1. Mix all ingredients in a bowl.

2. Serve with sauce!


Courtesy Of CookBoboss

Yummy Fried Chicken

Ingredients:

Chicken Wings
A lil bit of Maggi Seasoning
A lil bit of Salt
A lil bit of Oyster Sauce


Procedure:

1. Sprinkle all ingredients and rub it on the chicken.

2. Heat oil in pan and fry it till brown.

3. Serve with Chili Sauce!


Courtesy Of CookBoboss

Raisin Tomato Cupcakes

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2/3 tsp ground cinnamon
2 tbsp powdered milk
1/4 cup margarine
1/2 cup white sugar
1 pc egg, separated
1 pouch (115g) Del Monte Tomato Sauce, mixed with 1 tbsp water
3 tbsp white sugar
1/8 tsp cream of tartar
1/4 cup toasted cashew nuts, chopped
3 tbsp raisins
35 pc paper muffin cups (about 1 tbsp capacity)

1. Preheat oven to 350 Degrees F. Line muffin pan with paper cups. Set Aside.

2. Sift together first 5 ingredients. Set aside. In a separate mixing bowl, cream margarine. Add sugar gradually while beating, then add egg yolk. Beat well. Add alternately flour mixture and Del Monte Tomato Sauce. Blend well. Set aside.

3. Beat egg white with cream of tartar until foamy. Add sugar gradually. Continue beating until stiff but not dry. Fold in flour mixture and cashew nuts to make the batter.

4. Half-fill each muffin cup with batter. Top with raisins. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Makes 35 muffins

Lusog Note: Good source of Lysine - promotes growth in the young

Source: Kitchenomincs Cookbook Vol. 3

Spaghetti Filipiniana

200 g Del Monte Spaghetti, cooked
10 cloves garlic, crushed
1 pouch (250 g) Del Monte Italian Style Spaghetti Sauce
1/3 cup coarsely crushed chicharon (pork crackling)
2 large tinapa (smoked fish), fried and flaked
1 pc egg, hard-boiled, shelled then chopped
2 stalks green onions, chopped

1. Saute garlic until brown. Set aside half for topping. To the remaining half, add Del Monte Spaghetti Sauce and 1/4 cup water. Simmer for 5 minutes.

2. Blend with Del Monte Spaghetti, half of chicharon and half of tinapa. Place on a serving platter. Top with eggs, green onions, remaining garlic, chicharon and tinapa.

Makes 6 Servings

Lusog Note: Good source of Vitamin A - for good eyesight

Source: Kitchenomics Cookbook Vol. 3

Pasta - Tuna Salad

200 g Del Monte Salad Macaroni, cooked per package directions
1 can (184 g) tuna chunks in brine, drained
1 can (439 g) Pineapple Tidbits, drained
1/4 cup sweet pickle relish
1 medium red bell pepper, diced
1 cup mayonnaise
3/4 tsp sugar
1/8 tsp iodized salt (or to taste)
3/4 tsp ground pepper

Combine the first 5 ingredients. Set aside. Combine mayonnaise and seasonings. Mix well. Add to the Pasta-Tuna mixture. Toss well. Chill until ready to serve.

Makes 8 Servings
Tuna replaces chicken

Lusog Note: Rich in Vit. B12 (Cobalamin) - prevents anemia

Source: Kitchenomics Cookbook Vol. 2

Fiesta Mango Delight

1 can (850 g) Fruit Cocktail, drained (reserve syrup)
1 pc medium red apple, cut into tidbits and soaked in fruit cocktail syrup
1/2 kg ripe firm mangoes, cut into cubes
2 Tbsp toasted cashew nuts, diced

DRESSING
1 pack (200 ml) Fruit salad cream, chilled
1/4 cup sweetened condensed milk\

1. Drain apple well. Mix with other ingredients except dressing. Set aside

2. Combine ingredients for dressing. Mix well then toss in fruits. Blend well. Chill until ready to serve.

Makes 10 Servings

Lusog Note: Rich in Vit. C - helps fight common infection

Source: Kitchenomics Cookbook Vol. 3

Piña-Beef Topping

1 can (439 g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)
350 g ground beef
1 small carrot, diced
1 small green bell pepper, cut into strips
4 cloves, garlic, crushed
1 Tbsp cornstarch, dissolved in 2 Tbsp water
1 Tbsp vinegar

1. Saute garlic and ground beef until brown. Add 1 cup water and simmer until meat is tender.

2. Add carrots, 1 Tbsp brown sugar, dash of pepper, 2 Tbsp soy sauce, 1/3 tsp iodized salt (or 1 tsp rock salt), 1/2 cup pineapple syrup and vinegar. Simmer until carrots are cooked.

3. Add Del Monte Fresh Cut Pinapple Tidbits, bell pepper and cornstarch. Blend, then simmer for 5 minutes. Serve over hot cooked rice.

Makes 6 Servings
Carrot serve as extender

Lusog Note: Excellent source of Vit. B12 (Cobalamin) - prevents anemia

Source: Kitchenomics Cookbook Vol. 2

Kitchenomica Afritada

400 g pork pigue or chicken, cut up
2 small potatoes, cut into chunks
1 small carrot, cut into chunks
1/3 cup cooked or frozen green peas
100 g baguio beans, sliced
1 small red bell pepper, cut into strips
1 pouch (200 g) Del Monte Classic Menudo or Estofado or Afritada Recipe Sauce

1. Simmer pork or chicken in 1 to 1-1/2 cups water with 1 tsp iodized salt (or 1 Tbsp rock salt) for 20 minutes or until meat is tender. Add potatoes and carrots. Cook for 10 minutes. Add green peas, baguio beans, bell pepper and Del Monte Classic Recipe Sauce. Cook for another 5 minutes.

Makes 5 Servings
Baguio beans serve as extender

Lusog Note: Excellent source of Vit. A - for good eyesight

Source: Kitchenomics Cookbook Vol. 2

Sotanghon Sa Gulay

1/4 kilo lean beef, sliced thinly into strips
1 large onion, sliced
12 pcs sitaw, cut 1" long
1 can (227 g) Del Monte Tomatoe Sauce
50 g sotanghon, cut 2" long
3 squares (250 g) tokwa, cut into strips
2 heads (100 g) pechay, sliced

1. Season beef with 1 Tbsp sugar, 2 Tbsp soy sauce and 1/4 tsp pepper. Saute onion and beef in oil until brown. Add 5 cups water, 1-1/2 tsp iodized salt (or 1-1/2 Tbsp rock salt) and 1/8 tsp pepper. Cook for 25 minutes or until tender.

2. Add sitaw and Del Monte Tomatoe Sauce. Simmer for 10 minutes. Add sotanghon and tokwa. Cook for 5 minutes. Add pechay. Simmer for 3 minutes.

Makes 6 Servings
Tokwa serves as extender

Lusog note: Rich in iron - for healthy red blood cells

Source: Kitchenomics Cookbook Vol. 2