HALAAN CHOPSUEY #421

4

cloves garlic, crushed

1

medium onion, sliced

1

kilo halaan (clams), boiled in 1 1/2 cups water and shells removed

1

cup halaan broth

2

medium (200 g) carrots, sliced

1

large sayote, sliced

1

pouch (200 g) DEL MONTE Tomato Sauce

3

heads (300 g) native pechay, sliced

1

medium red bell pepper, cut into strips
  1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 Tbsp. soy sauce, 1/3 tsp. iodized salt (or 1 tsp. rock salt) and 1/4 tsp. pepper. Allow to simmer.
  2. Add carrots and sayote. Simmer until half tender. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes. Add pechay and bell pepper. Simmer until cooked.

    3. MAKES 7 SERVINGS.
    P11.20 per serving.

    Lusog Notes:

    Excellent source of Vit. A – for good eyesight.

     

    RICE OLÉ #121

    4

    cloves garlic, crushed

    1

    medium onion, sliced

    200

    g ground pork

    200

    g medium shrimps, shelled

    1/2

    cup cooked green peas

    1

    medium red bell pepper, cut into strips

    1

    pouch (250 g) DEL MONTE Tomato Sauce

    5

    cups cooked rice

    1

    egg, cooked into omelet and cut into strips

    3

    stalks green onions, chopped

    Sauté garlic, onion and pork. Cook for 5 minutes. Add shrimps, green peas, bell peppers and DEL MONTE Tomato Sauce. Season with 2/3 tsp. iodized salt (or 2 tsp. rock salt) and 1/4 tsp. pepper. Simmer for 10 minutes. Stir in rice. Mix until well blended. Serve with strips of egg and green onions on top.

    MAKES 7 SERVINGS.
    P14.60 per serving.

    Lusog Notes:

    Excellent source of Lysine – promotes growth in the young.

     

    PASTA PAELLA #400

    175

    g DEL MONTE Pasta Italiana Elbow Macaroni, cooked per package directions

    300

    g tahong

    300

    g halaan (clams)

    4

    cloves garlic, crushed

    1

    medium onion, sliced

    1

    small (50 g) chorizo de bilbao, sliced

    7

    medium (50 g) shrimps, shells removed and meat cut into 2

    1/3

    cup cooked green peas

    1

    pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce

    1

    medium red bell pepper, cut into strips

     
  3. Boil tahong and halaan until shells open. Drain and reserve 3/4 to 1 cup tahong broth. Discard shells. Set aside meat.
  4. Sauté garlic, onion, chorizo, shrimps, tahong, green peas and halaan in oil. Season with 3/4 tsp. iodized salt (or 2 1/2 tsp. rock salt) and 1/4 tsp. pepper.
  5. Add tahong broth and DEL MONTE Italian Style Spaghetti Sauce. Simmer for 10 minutes. Add cooked DEL MONTE Pasta Italiana Macaroni and bell pepper. Blend well before serving.

MAKES 5 SERVINGS.
P13.95 per serving.

Lusog Notes:

Excellent source of iron – for healthy red blood cells.

 

                  QUAIL EGGS IN NOODLE SOUP   #683

 4	cloves garlic, crushed
1	medium onion, sliced
1	chicken bouillon cube
1	can (227 g) DEL MONTE Tomato Sauce
36	quail eggs, cooked and shelled
50	g. misua noodles
1	egg, beaten
1	cup malunggay leaves

Procedure:

Sauté garlic, onion and chicken bouillon cube in 3 Tbsp. oil.   Add 4 cups
water, 
DEL MONTE Tomato Sauce, 1 tsp. iodized salt (or 1 Tbsp. rock salt) and 1/4 tsp. 
pepper.   Boil for 5 minutes.   Add quail eggs and beaten egg while stirring, 
then add misua.   Cook for 3 minutes.   Add malunggay leaves.   Cook for 2
minutes.

MAKES 6 SERVINGS.
P9.05 per serving.

Lusog Notes:	Rich in Vit. C - fights common infections.




 


 


FRUIT & NUT BITES #691




 1 can (439 g) DEL MONTE Fresh Cut Crushed Pineapple, well drained


1 medium green apple, pared, cored and diced


1/2 tsp. Cinnamon


3 Tbsp. brown sugar


1/4 cup chopped cashew nuts (toasted)


24 wanton wrappers




Procedure:




Combine DEL MONTE Fresh Cut Crushed Pineapple, apple, cinnamon and sugar. Simmerover low heat until almost dry. Mix with nuts. Place one tablespoon ofmixturein each wanton wrapper. Fold into triangles and seal edges with water. Deepfry until golden brown. Drain on paper towels




.MAKES 12 SERVINGS


.P4.30 per serving




.Lusog Notes:               Has no cholesterol - good for the heart.




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