CHICKEN EMPANADA 3 cloves garlic, crushed 1 pc medium onion, chopped 1/4 kg chicken breast, deboned and diced 1 pc large

potato, cut into small cubes 2 tbsp raisins 1 pc medium red bell pepper, diced 1 pouch (115 g) DEL MONTE Quick 'n Easy Italian Pizza Sauce CRUST 3/4 cup evaporated milk 1 tsp calamansi juice 1/2 cup margarine, softened 1 pc eggyolk 2-1/2 cups all-purpose flour 1 tsp sugar, (optional)

1. CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamans i juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and e gg yolk until light and fluffy (5 minutes). Add milk mixture gradually while bea ting continuously until well-blended. Add 2 cups flour and mix well until mixtur e holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hou r. 2. KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each into round pieces 3 in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels. 3. FILLING: SAUT garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine sa lt (or tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.

TUNA CUPS 2 cloves (10 g) 1 pc (30 g) 1/2 c (100.5 g) 1 pouch (130 g) 1/3 c (63 g) 12 pc (360 g) 2 tbsp (28 g) 1/2 c (57.5 g) garlic, crushed small onion, chopped canned button mushrooms, sliced DEL MONTE Sweet Style Spaghetti Sauce tuna chunks in oil, drained pan Americano (or sliced bread), edges removed margarine, softened quickmelt cheese, grated

1. Saut GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simm er for 3 minutes. Set aside. 2. Spread each bread with margarine. Fit into muff in pan. Bake in a preheated oven at 350F for 5 minutes. Fill each bread cup with 12 tablespoons of sauted mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts.

BACON CARBONARA PASTA 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked (reserve 3 tbsp past a broth) 1 pouch (250 g) DEL MONTE Carbonara Sauce 80 grams bacon, sliced 1/4 cup (28.75 g) grated cheddar cheese

1. FRY bacon until crunchy. Set aside bacon, reserve drippings.

2. COMBINE drippings with DEL MONTE Carbonara Sauce, pasta broth. Cover, simmer for 3 minutes.

3. ADD cheese and half of bacon, then pour over pasta. Toss. Top with remaining bacon.

TUNA SANDWICH FILLING 1 can (234 g) DEL MONTE Crushed Pineapple, well-drained 1 can (184 g) tuna chunks in brine, drained 2/3 cup mayonnaise 1/2 tsp iodized fine salt 1/8 tsp black pepper 2 tsp chopped onion, sauted 2 tsp sweet pickle relish 2 tsp chopped celery

1. COMBINE all ingredients in a bowl and mix well. Chill. Serve as sandwich fill ing.

CARBONARA 1/4 kg 150 g 2 tbsp 1 pc 2 tbsp DEL MONTE Spaghetti, cooked bacon, fried until crisp then crumbled butter chicken bouillon cube all-purpose flour

1 cup evaporated milk, mixed with 3/4 cup water 1/4 cup diced cheddar cheese

1. MELT butter. Add chicken bouillon, flour and salt to taste. Stir until blende d. Add combined milk and water gradually with continuous stirring until smooth. Continue cooking over low heat while stirring for 20 minutes or until thick. 2. ADD bacon and half of cheese. Pour over cooked DEL MONTE Spaghetti. Top with remaining cheese.

GRILLED SANDWICH PIZZA 1 pack (500 g) (16 slices) sliced bread 2 pouches (115g) (115 g each) DEL MONTE Quick 'n Easy Sweet Pizza Sauce 100 g quickmelt cheese, sliced thinly into 16 pieces 2 pc eggs, beaten 1/4 cup margarine or butter, melted

1. SPREAD 8 pieces of sliced bread with 1 tbsp each of DEL MONTE Pizza Sauce. To p each with 2 slices of cheese. Cover with another slice of bread. Set aside. 2. COMBINE remaining DEL MONTE Pizza Sauce with egg and 1/8 tsp iodized fine sal t (or dash of iodized rock salt). Mix well. Dip bread (do not soak) in pizza sau ce mixture. Grill in pan with 1/2 tbsp margarine or butter until light brown. Fl ip to cook other side. Cut diagonally into 2.

PIZZA POUCH 4 cloves garlic, crushed 1/2 pc small onion, chopped 200 g chicken breast, boiled and meat diced (about 1 cup) 1 pc small green bell pepper, diced 1/4 cup canned button mushrooms, sliced 1 pouch (115 g) DEL MONTE Quick 'n Easy Sweet Pizza Sauce 18 pc mini-monay or dinner rolls 1/2 cup grated cheese

1. PREHEAT oven at 350F. 2. SAUT garlic, onion and chicken for 5 minutes. Add bell pepper, mushrooms, DEL MONTE Pizza Sauce and tsp iodized fine salt (or 1-1/2 tsp iodized rock salt). Si mmer for 2 minutes. Set aside. 3. CUT top portion of each bread to make a 1 diameter hole. Remove the crumbs fro m the cut portion leaving the center top hollow. Arrange onto tray and bake for 5 minutes.

4. FILL each bread cup with 1 tbsp of sauted mixture. Sprinkle with cheese and bake for another 5 minutes.

KIDIE SPAGHETTI RICE 3 cloves garlic, crushed 1 pc small onion, chopped 50 grams ground beef or pork 1 pc hotdog, sliced 50 grams carrot, grated 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 1/4 cup water 5 1/2 cups cooked rice

1. SAUT garlic, onion, ground meat, hotdog and carrot for 3 minutes. Add DEL MONT E Filipino Style Spaghetti Sauce and water. 2. SEASON with salt to taste. Simmer for 10 minutes. Pour over cooked rice.

PASTA PANCAKE 160 g DEL MONTE Salad Macaroni, cooked 2 pc (150 g) eggs, beaten 1/3 c (85 g) evaporated milk 2 1/2 tbsp (21.25 g) all-purpose flour 3 1/2 tbsp (28 g) grated Parmesan cheese 100 g chicken breast, cooked with dash of salt, then diced 1/2 c (86 g) cooked/frozen green peas 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 1/3 c (38 g) coarsely grated quickmelt cheese 1. Beat EGGS, then add milk, flour, Parmesan cheese, chicken, peas and DEL MONTE Macaroni. Season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and dash of pepper. Mix well. 2. Heat 6 skillet or non stick pan with 2 tbsp oi l. Measure 1 cup of macaroni mixture into the skillet, flatten into an even laye r. Cook for 2 minutes. Flip to cook other side. 3. While still on the pan, spre ad top with 1/4 cup of DEL MONTE Spaghetti Sauce. Sprinkle with cheese. Continue cooking until cheese is melted. Do the same with the remaining macaroni mixture .

CHEESY BAKED SPAGHETTI 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked 2 cloves (10 g) garlic, crushed 1 pc (30 g) small onion, chopped

150 grams 1 tbsp (13 g) 1 pack (250 g) 1 pc (50 g) 1/4 cup (28.75

ground pork raisins DEL MONTE Tomato and Cheese Sauce egg, beaten g) coarsely grated quickmelt cheese

1. SAUT garlic, onion and pork until pork has browned.

2. ADD DEL MONTE Tomato and Cheese Sauce, cover, simmer for 5 minutes, stirring occasionally. Mix with pasta.

3. ARRANGE pasta mixture in square pan (7x7). Combine egg and cheese. Pour over pasta.

4. BAKE for 10 minutes at 375?F.

INCREDIBLE BULK 1 cup singkamas, grated and squeezed 1/2 cup kuchay, chopped 1/2 cup mushrooms, chopped 2 pc large onions, chopped 1 tbsp DEL MONTE Tomato Paste 1 1/2 tbsp liquid seasoning 1/4 tsp pepper 75 g large egg 6 tbsp all-purpose flour 24 pc large siomai wrapper

1. COMBINE ingredients in a bowl except wrappers. Mix well. Drain any liquid. 2. MEASURE every 1 tbsp mixture into lumpia wrapper. Roll and seal edges. Fry* i n oil until golden brown. Drain on paper towels.

CHICKEN & HAM SANDWICH FILLING 1/3 3/4 1/4 1/2 cup tsp tsp tsp + 1 tbsp margarine or butter, softened iodized fine salt paprika sugar

1 can (234 g) DEL MONTE Crushed Pineapple, well-drained 350 g chicken breast, boiled and meat cubed 70 g sweet ham, fried and chopped

1. BLEND well first four ingredients. Add remaining ingredients. Mix well. Cover and chill until serving time.

CORNED BEEF SPAGHETTI 250 g DEL MONTE Spaghetti, cooked 2 cloves garlic, minced 2 pc small onion, chopped 1 can (150 g) corned beef 1 pc small carrot, coarsely grated 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce

1. SAUT garlic, onion, corned beef and carrots. Add DEL MONTE Spaghetti Sauce and 1/4 tsp iodized fine salt (or tsp iodized rock salt). Simmer for 3-5 minutes. 2. BLEND with or pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.

DONALD'S BEEFY MAC 200 grams DEL MONTE Elbow Macaroni, cooked 1 cup grated cheese SAUCE 4 cloves garlic, crushed 1 pc onion, chopped 100 grams ground beef 1 pc eggplant, chopped 2 pc regular hotdogs, sliced 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 1.SAUT GARLIC and onion. Add beef and cook until brown. Add eggplants and cook fo r 5 minutes. 2. ADD DEL MONTE Spaghetti Sauce, hotdogs and 1/3 cup water. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer fo r 15 minutes over low heat. Top or mixed with cooked DEL MONTE Macaroni. Serve w ith cheese.

MEATBALL HERO SANDWICH

350 g ground pork or beef 3 cloves garlic, minced 1 pc small onion, chopped 1 pc small egg 1/3 cup breadcrumbs 1 tbsp chopped parsley 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 7 pc hotdog buns, split into 2 but not all the way 7 slices (30 g) quickmelt cheese

1. COMBINE first 6 ingredients, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Form every 1-1/2 tbsp of mixture into balls. Deep-fry until golden brown. Slice each meatball in half. 2. SIMMER DEL MONTE Spaghetti Sauce for 5 minutes. Add meatballs, salt and peppe r to taste. Allow to simmer. Set aside. 3. IN each hotdog bun, place 4 halves of meatballs and 2 tbsp sauce. Top with ch eese and toast for 1 minute or until cheese melts.

CHEESY MACARONI 2 tbsp 200 g 1 pouch 1/3 cup 100 g margarine DEL MONTE Elbow Macaroni (250 g) DEL MONTE Sweet Style Spaghetti Sauce evaporated milk quickmelt cheese, coarsely grated

1. MELT margarine in pan. Add DEL MONTE Elbow Macaroni, DEL MONTE Spaghetti Sauc e, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/8 tsp pepper. Co ok while stirring for 5 minutes. 2. ADD 2 cups water. Allow to boil, then simmer for 12 minutes. Stir in milk and cheese. Cook for 3 minutes, stirring occasionally until cheese melts.

SWET STYLE MEAT CRUNCH 1/4 kg ground pork or beef 1 pc small onion, sliced 1-1/2 cups canned whole kernel corn, drained 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 2 cups tortilla chips 2 tbsp grated cheese

1. SAUT onion and meat. Add 2 tbsp water. Simmer for 5 minutes or until tender. A

dd corn, DEL MONTE Spaghetti Sauce, 1/2 tsp iodized fine salt (or tbsp iodized r ock salt) and 1/8 tsp pepper. Simmer for 5 minutes. 2. POUR onto ungreased pan (7 x 7 ). Cover with foil. Bake in preheated oven at 350F for 35 minutes. Remove from oven. Top with tortilla chips and sprinkle with chee se.

FRIED ROLLS 1 pouch (200 g) DEL MONTE Tomato Sauce 1/4 kg ground pork 100 g button mushrooms, chopped 100 g cabbage, chopped 1/2 cup all-purpose flour 1 pc medium onion, chopped 2 cloves garlic, crushed 1 pc large egg 3/4 tsp iodized fine salt 1/2 tsp pepper 2 tsp sugar 45 pc medium lumpia wrapper 1.Combine ALL ingredients. Process in a food processor or mix well manually. 2. MEASURE every 1 tbsp mixture into lumpia wrapper. Roll and seal edges. Fry in oil until golden brown. Drain on paper towels. Cut each into 2. SERVE immediately

PASTA PRETZELS & PASTA FRIES 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack) 1/4 cup (56 g) sugar 1/2 cup (31.25 g) confectioner's sugar 1/4 tsp (.5 g) ground cinnamon 1/2 cup (110 g) oil vanilla ice cream, (optional) 1/4 cup (42 g) cheese powder (or desired flavor) 1 tsp (4 g) oil

1. BOIL 4 cups water with sugar. Add DEL MONTE Spaghetti . Cook for 8 minutes. D rain well. Drizzle with 1 tsp oil. Spread on a tray and allow to dry for 5 minut es. (If to be used for pasta fries, omit sugar in boiling pasta.)

2. HEAT oil at medium. Deep-fry pasta five strands (5 grams) at a time until jus t brown. Drain.

3. COMBINE confectioner's sugar and cinnamon. While still warm, press fried past a into sugar mixture to coat or cheese powder for fries. Serve immediately or to p on vanilla ice cream.

BURGER STEAK 2 pc (60 g) sliced bread, diced (1/2 cup) 2 tbsp (32 g) evaporated milk 200 g ground pork 1 pc (100 g) tokwa, chopped 1 pc (40 g) small egg 1 pc (50 g) medium onion, chopped 3 cloves (15 g) garlic, minced 3 tbsp (37 g) canned sliced mushrooms, sliced 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK 1/2 tsp (2.5 g) patis

1. COMBINE bread and milk. Mix until bread is soggy. Combine with pork, tokwa, e gg, onion and half of garlic. Season with 3/4 tsp iodized fine salt (2-1/4 tsp i odized rock salt) and 1/4 tsp pepper. Mix well.

2. FORM mixture into 3-4 tablespoons patties. Pan-grill in 3 tablespoons oil unt il light brown on both sides. Set aside.

3. SAUT remaining garlic, mushrooms and patis. Add DEL MONTE Tomato Sauce, 1/2 cu p water and pepper to taste. Cover and simmer over low heat for 15 minutes.

4. POUR over patties. Allow to simmer.

TASTY BIT 3 pc 1 pouch 250 g 100 g 50 g 100 g small pizza crusts (thin or thick) or 8pc leftover sliced bread (115 g) DEL MONTE Quick 'n Easy Sweet Pizza Sauce bacon, cut into wide strips and fried until crisp tomatoes, seeded and cut into rings lettuce, shredded quickmelt cheese, grated

1. PREHEAT oven to 450F.

2. SPREAD DEL MONTE Pizza Sauce over crusts. Top with bacon, tomatoes and cheese . Bake for 5 minutes or until cheese melts. 3. REMOVE from the oven and top with lettuce. Slice and serve.

FISH NIBBLES 1/4 kg fish flesh (labahita, maya-maya or tuna) 200 g kamote, grated 1 can DEL MONTE Crushed Pineapple, drained 1 tsp iodized fine salt 1 pc egg 1/3 cup all-purpose flour DEL MONTE Sweet Blend Ketchup

1. COMBINE ingredients. Measure every tablespoon and shape into logs. Fry in oil until golden brown. Drain on paper towels. Serve with DEL MONTE Sweet Blend Ket chup.

CRISPY BITES 00 grams ground lean pork 100 grams tokwa (tofu), mashed 200 grams gabi, grated 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce 2 tbsp chopped garlic 1 pc large egg 1 cup all-purpose flour 1 tbsp sugar 1/2 tbsp DEL MONTE Red Cane Vinegar 1 1/4 tsp iodized fine salt, or 1 tbsp & & 3/4 tsp iodized rock salt 1/4 tsp pepper

1. COMBINE all ingredients.Roll every 1 tbsp of mixture into balls and arrange o n a tray. 2. FRY in oil until crisp and golden brown.

YUMMY PATTIES

3 pc eggs 1 1/2 cups bread crumbs 1 pc medium carrot, grated 2 cups malunggay leaves 1/4 kg ground pork 1 pc medium onion, chopped 1/4 cup DEL MONTE Tomato Sauce

1. RESERVE 2 eggs and 1 c bread crumbs. Set aside. Just before serving, beat the 2 eggs. 2. COMBINE all ingredients. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. 3. MEASURE every 2 tbsp of mixture. Dip in eggs then coat with breadcrumbs. Form into patties. Fry in oil by batches until golden brown. Drain on paper towels. 4. SERVE with DEL MONTE Red Cane Vinegar or DEL MONTE Ketchup

CHICKEN CARROT SPAGHETTI 175 grams DEL MONTE Spaghetti, cooked 3 cloves garlic, minced 1 pc small onion, chopped 1/2 cup diced or ground chicken meat 80 g carrot, grated 1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce

1. SAUT garlic, onion, chicken and carrots. Add DEL MONTE Spaghetti Sauce, 1/4 cu p water and salt to taste. Simmer for 5 minutes. 2. POUR over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese, if desired.

LIVER SPREAD SPAGHETTI 175 g 1 pc 5 pc 1 tbsp 1 pouch 3 tbsp 2/3 cup DEL MONTE Spaghetti, cooked small onion, minced regular hotdog, sliced margarine (250 g) DEL MONTE Italian Style Spaghetti Sauce liver spread grated cheese

1. SAUT onion and hotdog in margarine. Add DEL MONTE Spaghetti Sauce. Simmer for 5 minutes. Add liver spread, half of cheese, salt and pepper to taste. Simmer fo r 3 minutes with constant stirring. 2. POUR over cooked DEL MONTE Spaghetti. Top with remaining cheese.

OWL'S FAVORITE SOUP 2 tbsp margarine 1 pc small onion, chopped 1/2 pc chicken bouillon cube 150 grams (1/3 c) squash, boiled and mashed 1 pouch (250 g) DEL MONTE Original Style Tomato Sauce 2 1/2 cups water or chicken stock 1 tbsp cornstarch, dissolved in 2 tbsp water 1/2 cup all-purpose cream

1. MELT margarine in pan. SAUT onion and bouillon cube. Add squash and DEL MONTE Tomato Sauce, 1-1/2 tbsp sugar, 1 tsp iodized fine salt (or 1 tbsp rock salt), 1 /4 tsp pepper and water. Simmer for 20 minutes over low heat. 2. ADD cornstarch mixture and cream while stirring. Simmer once

EGG SAUSAGE PIZZA 8 pc large pan de sal, halved 1 pouch (115g) DEL MONTE Quick 'n Easy Sweet Pizza Sauce 150 grams longganisa, removed from casing 10 cloves garlic, crushed and fried until brown 1 pc salted egg, sliced 2 tbsp coarsely grated quickmelt cheese

1. PREHEAT oven at 350F. 2. SAUT longganisa until cooked. Drain excess oil. Spread pan de sal with DEL MON TE Pizza Sauce. Top with remaining ingredients. Bake until cheese melts.

ARROZ CUBANA 3 cloves (15 g) 1 pc (50 g) 1/4 kg (250 g) 100 g kamote, garlic, crushed medium onion, sliced ground pork diced

1 pouch 1/4 cup 1/3 cup 4 cups 4 pc 3 pc

(200 g) DEL MONTE Filipino Style Tomato Sauce with MMK (52 g) raisins cooked/frozen green peas, (optional) hot cooked rice eggs, cooked sunny side up medium ripe saba bananas, sliced and fried

1. SAUT garlic, onion and pork for 3 minutes. Add kamote. Cook for 5 minutes or u ntil mixture is slightly brown.

2. ADD DEL MONTE Tomato Sauce, raisins, salt and pepper to taste. Cover and simm er over low heat for 10 minutes. Add peas. Simmer for another 3 minutes. Set asi de.

3. ARRANGE on platter with sauted meat mixture and fried saba around the cooked r ice. Top with eggs.

FRIED RICE MMK 4 cups (392.80 g) cooked rice 4 cloves (20 g) garlic, crushed 1 pc (50 g) medium onion, sliced 2 tsp (12 g) patis 2 pc (100 g) Macau chorizo, diced 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK 1/4 cup (50 g) canned whole kernel corn

1. SAUT garlic, onion, chorizo and patis for 3 minutes. Add DEL MONTE Tomato Sauc e, and corn. Cover and simmer for 5 minutes.

2. ADD rice and 1.2 tsp pepper. Cook with continuous stirring for another minute s.

BAKED WHITE MACARONI 1/4 kg (250 g) DEL MONTE Elbow Macaroni, cooked 4 cloves (5 g) garlic, crushed 1 pc (50 g) medium onion, sliced

1/4 kg (250 g) 2 pc (52 g) 1 pouch (200 g) 1 tbsp (3 g) 2 tbsp (18 g)

ground pork frankfurters, chopped DEL MONTE Gourment Sauce Carbonara snipped parsley grated quick cooking cheese

1. SAUT garlic and onion in 2 tbsp oil. Add ground pork and continue sauting until brown. Add frankfurters. Season with 1/2 tsp iodized fine salt ( or 1/2 tbsp io dized rock salt).

2. ADD DEL MONTE Gourmet Sauce Carbonara. Simmer for 5 minutes. Add half of the parsley.

3. COMBINE two thirds of sauce mixture with cooked DEL MONTE Elbow Macaroni. Pla ce in a square pan. Top with the remaining sauce, cheese and parsley. Bake at 35 0F until cheese melts

HAWAIIAN PIZZA 8 pc (480 g) pan de sal / 16 pc loaf bread/ 16 pc crackers 1 pouch (115 g) DEL MONTE Quick 'n Easy Sweet/ Italian Pizza Sauce 2 pouches (115 g each) DEL MONTE Pineapple Tidbits, drained 100 g (100 g) cooked sweet ham, sliced 100 g (100 g) grated quickmelt cheese

1. BAKE/TOAST pan de sal or sliced bread for 2 minutes.Spread with 1/2 tbsp DEL MONTE Quick 'n Easy Pizza Sauce.

2. TOP with DEL MONTE Pineapple Tidbits, ham and cheese. Bake until cheese melts .

CHORIZO SPAGHETTI 175 g DEL MONTE Spaghetti, cooked 3 cloves (15 g) garlic, crushed 1 pc (30 g) small onion, sliced 1 pc (40 g) longganisa Macao (Chinese chorizo), sliced into half-moon shape 1 pc each (60 g) small red and green bell peppers, diced 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce

1. SAUT garlic, onion and chorizo. Add bell pepper and saut for 1 minute. Add DEL MONTE Spaghetti Sauce and salt to taste. Simmer for 3 -5 minutes. 2. POUR over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese, if desired.

PINEAPPLE CHOCOLATE CHIP COOKIES 1 c (225 g) butter 1 c (182 g) packed brown sugar 1 c (224 g) sugar 2 pc (100 g) eggs 1 tsp (4.5 g) vanilla extract 2 can (2 pc- 234 g) DEL MONTE Crushed Pineapple, well-drained 4 c (520 g) all-purpose flour, sifted 1/2 tsp (3 g) baking soda 1/2 tsp (3.5 g) iodized fine salt 1/2 c (100 g) roasted peanuts, chopped 1/2 c (120 g) unsweetened chocolate chips

1. PREHEAT oven to 350F. Grease cookie sheets. Set aside. 2. CREAM butter and sugars until light and fluffy. Beat in eggs, one at a time. Add vanilla. Stir in DEL MONTE Crushed Pineapple. Set aside. 3. COMBINE flour, baking soda and salt. Add half to creamed mixture, then blend well before adding the other half. Stir in peanuts and chocolate chips. 4. DROP 1 tablespoon (#60 scooper) of mixture 2" apart onto cookie sheet then fl atten. Bake for 20 minutes. Remove from sheet and cool on rack. TIP: To get chew y cookies, bake for 7 to 10 minutes. Dry cookies: bake 15 to 20 minutes. Crunchy cookies: bake 25 minutes.

TUNA MACARONI ROLLS 1 pc beef bouillon cube 150 g DEL MONTE Salad Macaroni 1 can (184 g) tuna flakes in brine, drained 1 pc (50 g) egg, beaten 1/4 c (43 g) cooked/frozen green peas 1 tbsp (8.5 g) all-purpose flour 50 g cheddar cheese, coarsely grated 18 pc large lumpia wrapper

1. COOK DEL MONTE Salad Macaroni in 2 cups water with bouillon cube for 8 minute s. Drain (do not rinse). Combine with all ingredients except lumpia wrapper. Sea son with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp p epper. 2. Mix well. Wrap every 2 tablespoons of mixture in lumpia wrapper. Fry i n oil until golden brown. Drain on paper towels.

CHICKEN SOPAS 3 cloves (15 g) garlic, crushed 1 pc (50 g) medium onion, sliced 200 g chicken breast fillet, cut into thin strips 1 pc (10 g) chicken bouillon cube 1 tbsp (15 g) patis 4 cups water 100 g DEL MONTE Elbow Macaroni 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK 100 g cabbage, shredded 1/2 cup (127.5 g) evaporated milk

1. SAUT garlic, onion, chicken and chicken cube for 3 minutes. Add patis, saut the n add water and pepper to taste. Cover and allow to boil.

2. ADD DEL MONTE Macaroni and DEL MONTE Tomato Sauce. Cover and simmer for 12 mi nutes.

HOTDOG MENUDO 2 cloves (10 g) garlic, crushed 1 pc (30 g) small onion, sliced 200 g pork pigue, cut into cubes 1 pc (33 g) hotdog, cut into cubes 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK 1/2 cup (89 g) cubed carrot 1/2 cup (89 g) cubed potato 1 pc (30 g) small red bell pepper, cut into cubes 1/4 cup (43 g) cooked/frozen green peas 2 tbsp (26 g) raisins

1. SAUT garlic, onion, pork for 3 minutes. Add hotdog, DEL MONTE Tomato Sauce, 2/ 3 cup water, carrot, potatoes and salt to taste. Cover and simmer for 15 minutes .

2. ADD bell pepper and raisins. Simmer for another 8 minutes.

CHICKEN NUGGETS CASSEROLE 16 pc (200 g) 3 cloves (15 g) 1 pc (30 g) 1/2 pc (5 g) 1/2 cup (100 g) 1 pouch (200 g) 1/4 cup (43 g) frozen chicken nuggets garlic, crushed small onion, chopped chicken bouillon cube canned sliced mushrooms DEL MONTE Filipino Style Tomato Sauce with MMK frozen green peas

1. DEEP-FRY chicken nuggets until golden brown. Set aside.

2. SAUT garlic, onion, bouillon cube and mushrooms for 2 minutes. Add DEL MONTE T omato Sauce, 1/2 cup water and salt to taste. Cover and simmer for 10 minutes.

3. ADD green peas. Simmer for another 2 minutes.

SUPER MAMI 100 g 1 pouch 3 packs 100 g carrot, cut into cubes DEL MONTE Filipino Style Tomato Sauce with MMK (57 g each) instant mami noodles (beef/chicken flavor) Baguio pechay, sliced

1. COMBINE 4 cups water, carrot, DEL MONTE Tomato Sauce and seasonings from inst ant noodles. Cover and simmer for 8 minutes.

2. ADD noodles. Cook for 3 minutes. Add pechay. Allow to simmer.

BAKED SPAGHETTI 1 pack (175 g) DEL MONTE Spaghetti Merienda Pack, cooked

4 cloves (20 g) garlic, crushed 1 pc (30 g) small onion, chopped 100 g ground beef 1 pack (250 g) DEL MONTE Filipino Style Spaghetti Sauce 1 pouch (200 g) DEL MONTE Cheese Magic All-in-One Cheese Sauce

1. SAUT garlic, onion and beef until beef is light brown.

2. ADD DEL MONTE Spaghetti Sauce. Cover and simmer over low heat for 5 minutes, stirring occasionally. Combine with cooked DEL MONTE Spaghetti.

3. ARRANGE half of cooked pasta in square pan. Top with half of DEL MONTE Cheese Sauce. Repeat layering using the remaining ingredients.

4. BAKE for 5 minutes at 350F.

CHEESE & HOTDOG ROLL 1 pack (200 g) DEL MONTE Cheese Magic All-in-One Cheese Sauce 12 pc (360 g) rainbow/plain bread slices 12 pc (396 g) regular hotdog

1. PREHEAT oven at 400F. Make few slits on hotdog. Cook in 2 tbsp oil. Set aside.

2. SPREAD bread slices with some DEL MONTE Cheese Sauce.

3. ARRANGE hotdog at the center of the bread. Drizzle generously with remaining cheese sauce. Pull both ends of the bread and tuck at the center of the hotdog, then secure with toothpick or support with foil if needed.

4. BAKE for 5 minutes or until bread is slightly browned. Drizzle with more chee se sauce. Serve.

PARTY CHEESE STICKS 20 pc (100 g) small lumpia wrappers, cut into 2 1 pc (200 g) large carrot, cut into thin sticks and blanched 100 g sweet ham, cut into sticks 1 pack (200 g) DEL MONTE Cheese Magic All-in-One Cheese Sauce

1. ARRANGE ham and carrot sticks on one side of lumpia wrapper. Pipe with DEL MO NTE Cheese Sauce. Wrap and roll.

2. DEEP-FRY until golden brown. Drain on paper towels.

FIESTA NACHO DIPS 4 cups (720 g) nachos/tortillos 1 pack (200 g) DEL MONTE Cheese Magic All-in-One Cheese Sauce

1. SERVE sauce as dip or drizzle with DEL MONTE Cheese Sauce.

MEATY MACARONI & CHEESE 1/4 cup (51.25 1 cup (140 g) 5 cups water 1 pack (200 g) 1/4 cup (56.25 1/4 cup (61 g) g) ground beef DEL MONTE Elbow Macaroni DEL MONTE Cheese Magic All-in-One Cheese Sauce g) butter fresh milk

1. SAUT beef in 1 tsp oil for 5 minutes or until cooked. Set aside.

2. BOIL water, add macaroni. Cook for 8 minutes, stirring occasionally. Drain, d o not rinse.

3. TRANSFER to the same pan. While still hot, add butter, milk, DEL MONTE Cheese Sauce and meat. Cook over low heat for 5 minutes, stirring occasionally. Serve.

CHICKEN FINGER SURPRISE 1 kg chicken 1 pc (50 g) 1 pack (200 g) 1 cup (60 g) 1/2 cup (120 g) 1 pack twisted breast fillet, cut into fingers (strips) egg, beaten DEL MONTE Cheese Magic All-in-One Cheese Sauce Japanese breadcrumbs sour cream marshmallow

1. MIX chicken, egg and half of DEL MONTE Cheese Sauce. Dredge each piece of chi cken in breadcrumbs. Deep-fry until golden brown.

2. CUT marshmallow the same size as chicken. Place on bowl and serve with remain ing cheese sauce and sour cream on the side.

MACARONI & CHEESE 1 cup (140 g) 5 cups water 1 pack (200 g) 1/4 cup (56.25 1/4 cup (61 g) DEL MONTE Elbow Macaroni DEL MONTE Cheese Magic All-in-One Cheese Sauce g) butter fresh milk

1. BOIL water, add macaroni. Cook for 8 minutes, stirring occassionally. Drain, do not rinse.

2. TRANSFER macaroni in the same pan. While still hot, add butter, milk and DEL MONTE Cheese Sauce. Cook over low heat for 5 minutes, stirring occasionally. Ser ve.

TAPA & MUSHROOM 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked 150 grams ready made tapa, cut into strips 3 cloves (15 g) garlic, crushed 1/2 cup (81.5 g) canned sliced mushroom

1 pouch (250 g) DEL MONTE Beef and Mushroom Sauce 1/4 cup (28.75 g) grated cheddar cheese 1/8 tsp (.325 g) pepper

1. SAUTE garlic, tapa and mushroom for 5 minutes. Add DEL MONTE Beef and Mushroo m Sauce and 1/8 tsp iodized fine salt. Cover and simmer for 10 minutes.

2. POUR over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese.

LONGGANISA & QUAIL EGGS SPAGHETTI 1 pack DEL MONTE Spaghetti (Merienda Pack), cooked 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 2 cloves (10 g) garlic, crushed 1 pc (30 g) small onion, chopped 100 grams longganisa, crumbled 4 pc (36 g) quail eggs, hardboiled and shelled 1/4 cup (25 g) grated cheese

1. SAUTE garlic, onion and longganisa for 5 minutes.

2. ADD DEL MONTE Spaghetti Sauce, 1/4 tsp iodized fine salt and 1/8 tsp pepper. Cover and simmer over low heat for 5 minutes.

3. ADD quail eggs. Pour over cooked pasta. Top with cheese.

EGG SARCIADO 4 pc (350 g) eggs 18 pc quial eggs 2 cloves (10 g) garlic, crushed 1 pc (50 g) medium onion, chopped 1 pc (10 g) chicken bouillon cube 1 pouch (200 g) DEL MONTE Original Style Tomato Sauce with MMK 150 g carrot, sliced 1 tsp (2.4 g) cornstarch, dissolved in 1 tsp water 1 stalk (15 g) green onion, sliced (optional)

1. BOIL water, add 3 pieces chicken eggs and quial eggs. Boil for 8 minutes or u ntil hard cooked. Slice each chicken eggs into two lengthwise. Beat remaining eg g. Set aside.

2. SAUT garlic, onion, and chicken cube. Add DEL MONTE Tomato Sauce, 1 cup water, potatoes and carrot. Season with salt and pepper to taste. Cover and simmer ove r low heat for 10 minutes.

3. ADD beaten eggs and cornstarch. Simmer while stirring for 2 minutes. Add boil ed eggs. Top with green onion if desired.

HOMEMADE HOTDOG & BEANS 2 cups (91 g) 3/4 cup (180 g) 100 grams 3 cloves (15 g) 1 pc (30 g) 1 tsp (6 g) 2 tbsp (18 g) 1 pouch (200 g) cooked white kidney beans broth or water hotdog, sliced garlic, crushed small onion, chopped patis grated cheddar cheese DEL MONTE Filipino Style Tomato Sauce with MMK

1. SAUT garlic, onion, hotdog and beans in 1 tbsp oil for 3 minutes.

2. ADD patis, broth and DEL MONTE Tomato Sauce. Cover and simmer for 10 minutes. Add cheese.

PORK & QUAIL EGGS GUISADO 4 cloves (20 g) 1 pc (50 g) 200 grams 1 pouch (200 g) 1/2 cup (120 g) 10 pcs (90 g) 1 pc (30 g) garlic medium onion pork liempo, cut up DEL MONTE Filipino Style Tomato Sauce with MMK broth or water quail eggs, hard boiled and shelled small red bell pepper, cut into cubes

1. SAUT garlic, onion, pork in 1 tbsp oil for 5 minutes.

2. ADD DEL MONTE Tomato Sauce and broth. Cover and simmer for 10 minutes. Add qu ail eggs and bell pepper. Allow to simmer. Serve.

NUGGETS SPAGHETTI 1 pack (175 g) 8 pc (125 g) 1/2 cup (50 g) 1 pouch (250 g) DEL MONTE Spaghetti (Merienda Pack), cooked ready made chicken nuggets grated cheese DEL MONTE Filipino Style Spaghetti Sauce (MMK)

1. FRY chicken nuggets until golden brown. Set aside.

2. HEAT DEL MONTE Spaghetti Sauce for 2 minutes. Add fried nuggets.

3. POUR over or mix with cooked DEL MONTE Spaghetti. Top with grated cheese.

MEATBALL SPAGHETTI 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked 1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce (MMK) 1/4 cup (25 g) grated cheese, (optional) Meatballs 150 grams ground pork 1/3 cup (28.33 g) oatmeal 1 pc (50 g) medium onion, chopped 1 pc (40 g) small egg 1/4 tsp (1.75 g) iodized fine salt 1/4 tsp (.75 g) pepper

1. COMBINE ingredients for meatballs. Mix thoroughly. Form each tablespoon of mi xture into balls. Deep-fry in oil until golden brown.

2. COMBINE meatballs and DEL MONTE Spaghetti Sauce. Cover and simmer over low he at for 5 minutes.

3. POUR over cooked DEL MONTE Spaghetti. Top with grated cheese.

ALMONDIGAS MEATBALLS 400 g ground pork 150 g potatoes, coarsely grated (squeezed tightly) 1 pc (50 g) medium onion, chopped 1/4 cup (34 g) all-purpose flour 2 pc (100 g) eggs, lightly beaten 3/4 tsp (2.3 g) pepper 2 tsp (14 g) iodized fine salt SOUP 6 cloves (30 g) garlic, crushed 1 pc (50 g) medium onion, sliced 1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce with MMK 8 cups water 1/4 kg (250 g) carrot, sliced 150 g (150 g) misua noodles 2 stalks (30 g) green onion, sliced (optional)

1. COMBINE ingredients for meatballs. Mix thoroughly. Form every 2 teaspoons of mixture into balls. Set aside.

2. SOUP: Saut garlic, onion and chicken cube. Add DEL MONTE Tomato Sauce and wate r. Allow to boil, then add meatballs, carrots, salt and pepper to taste. Cover a nd simmer for another 20 minutes, or until meat is cooked.

3. ADD misua, then simmer for 3 minutes. Top with green onions.

SOPAS SPAGHETTI 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cut into 3 1 pouch (250 g) DEL MONTE Carbonara Sauce 1 pc (30 g) small onion, sliced 100 grams chicken breast fillet, cut into strips 50 grams carrot, cubed 2 pc (99 g) hotdog, slliced 1 tsp (7 g) salt 1/8 tsp (.375 g) pepper 1/3 cup (85 g) evaporated milk

1. SAUT onion, chicken and carrot in 1 tsp oil for 5 minutes. Add hotdog, saute f or 1 minute. Set aside.

2. BOIL Spaghetti in 3 cups water for 8 minutes. Drain, reserve 2-1/4 cups pasta broth.

3. COMBINE sautd chicken mixture, pasta broth and DEL MONTE Carbonara Sauce. Allo w to simmer.

4. ADD spaghetti, salt and pepper. Cover and simmer for 5 minutes.