Cook Book Recipe

• Ingredients:
• 1 cup cooked rice
• 2 ½ cups cooked or canned tomatoes
• ½ small onion, sliced
• ¾ teaspoon salt
• 1-teaspoon vetsin
• 2 tablespoons melted butter
• 6 eggs
• 2 tablespoon grated cheese
• ½ cup buttered breadcrumbs
• Procedure:
• Cook the rice. Simmer tomatoes, onion, salt and vetsin, for ten minutes. Put through strainer, pressing through as much as pulp as possible.
• Blend flour and butter in saucepan, add tomatoes, stirring constantly. Cook till thickened.
• Arrange layer of rice in greased casserole and make 6 depressions in rice.
• Open and drop an uncooked egg into each depression. Pour tomato sauce over all and sprinkle with cheese and buttered breadcrumbs.
• Bake in moderate oven (350°F) until eggs are firm, about 15 minutes. Makes 6 servings.

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Ingredients:

• 1 (pkg 200gm) elbow macaroni (cook per pkg. direction)
• ¼ cup ground pork or beef
• ½ cup corn kernels (canned or grated fresh corn 1 pc.
• 1 cans (350g.)Del Monte sweet style Spaghetti sauce
• 1 small (25g.) green bell pepper (diced)

Procedure:

• Saute pork or beef in 1 teablespoon oil until light brown. Add corn, 1/3 cup water and Del Monte Sweet Style Spaghetti Sauce.
• Season with ¼ teaspoon rock salt; Simmer for 3 minutes Add bell pepper. Pour over or mix with cooked macaroni. Top with grated cheese if desired.

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Ingredients:

• 2 cups papaya (wedges)
• 2 pcs avocadoes (cut into wedges)
• ½ cup pineapple juice
• 2 pcs tomatoes (cut into wedges)
• ¼ kilo shrimp (streamed, shelled and drained)

Procedure:

• Combine ingredients for dressing and chill for about 10 minutes.
• Meanwhile, toss fruits in pineapple juice; drain and arrange on a bed of lettuce together with tomatoes.
• Top with shrimps and serve chilled with dressing.

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Ingredients:

• 1 medium (200g) radish pared and sliced thinly
• 1 large (600g) dalagang bukid (or any lean fish) filleted and cut into cubes
• 2/3 cup Del Monte Vinegar
• 1 large (100g) red onion, chopped
• 2 pcs silling haba, seeded and slices
• 1 tablespoon minced ginger
• 2 stalks green onion, chopped
• 1 red bell pepper, chopped
• 1 pc siling labuyo, seeded and chopped

Procedure:

• Rinse and squeeze radish. Set aside
• Soak fish in 1/3 cup Del Monte Vinegar for 30 minutes, drain.Add the remaining Del Monte vinegar and the rest of the ingredients.
• Season with 2 teaspoons rock salt and 1 teaspoon sugar.
• Mix thoroughly, and then chill for 1 hour or until ready to serve.
• Radish serves as extender to fish

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Ingredients:

• 2 bunches Kangkong leaves (separated)

Butter:

• 1 egg white
• ½ cup flour (dissolved in ¾ cup water)
• 1 teaspoon rock salt
• 1/8 teaspoon pepper
• 1/8 teaspoon curry powder

Vinegar Dip:

• 1 cup Del Monte Vinegar
• 6 tablespoons patis
• 6 cloves garlic (sliced)
• 1 teaspoon hot sauce
• ½ cup sugar
• 1 small onion (sliced)

Procedure:

• Beat egg white until stiff. Add dissolved flour and seasoning. Mix until smooth.
• Coat each kangkong leaf with the mixture. Fry until crisp and golden brown. Drain on paper towel. Serve with Vinegar dip.

Vinegar Dip:

• Combine all ingredients in a jar. Cover and shake well, can be serving with other food.
  Like (a) chicharon,(b) fish crackers,(c) fried tokwa,(d) lumpia vegetables,(e) lumpia shanghai.

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Ingredients:

• ½ kilo left over lechon (cut into serving pieces)
• ¼ cup Del Monte Vinegar
• ¾ cup left over lechon sauce (liver sauce)
• 4 cloves garlic, (crushed)
• 1 medium onion,(sliced)
• 1 pcs. Bay leaf
• 5 pcs. Pepper corn

Procedure:

• Combine all ingredients in a casserole. Add ½ cup water. Season with 2 teaspoon rock salt and 1 teablespoon sugar. Stir. Allow to boil then simmer for 30 minutes

Tips:

• For best results serve the next day. If needed immediately, let stand for 30 minutes before serving.

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Ingredients:

• 4 cloves garlic, crushed
• 1 medium onion, sliced
• 1 teablespoon ginger, cut into strips
• 350 gm. Pork pique, cut into strips
• 2 tablespoons Bagoon Alamang
• 1 cans (140gm) Del Monte tomato sauce
• 4 cups Malungay leaves

Procedure:

• Saute garlic, onion, ginger, pork and Bagoong Alamang, cook for 5 minutes, and add 1 cup water and Del Monte, tomato sauce cook for 10 minutes
• Add Malungay, cook for 2 minutes.

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