Banana Nut Cake

Sweet, buttery frosting and a sprinkling of chopped nuts top this yummy cake that's loaded with
banana and pecan flavor. Serve it with a steaming cup of coffee...or a cold glass of milk. —Marlene
Saunders, Lincoln, Nebraska

TIME: Prep: 20 min. Bake: 30 min. + cooling

Ingredients:

1/2 cup butter, softened

1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed ripe banana
1/2 cup chopped pecans, toasted

BUTTER PECAN FROSTING:

1/2 cup butter, softened
1/4 cup milk
1 teaspoon vanilla extract
Dash salt
2 to 2-1/2 cups confectioners' sugar
1 cup finely chopped pecans, toasted
Additional chopped pecans, optional

Directions:

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each
addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture, beating
just until combined. Fold in banana and pecans.
Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a
toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small mixing bowl, cream butter. Beat in the milk, vanilla, salt and enough confectioners'
sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with additional
pecans if desired. Yield: 9 servings.
 Maja Blanca

Ingredients:

4 cups thin coconut milk

2 cups buko juice
1 cup powdered milk
1/2 cup water
1-1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )

How to cook maja:

In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes.
Pour into serving dishes and cool.

Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for
about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12
portions

Note: To make the maja more flavorful, the addition of milk powder was implemented. Believe me this
is tastier than the ordinary maja blancas I've tried.
 Black Forest Cake

This chocolate cake recipe was shared on our forum.

Ingredients:

1 dark chocolate cake mix (or your own from scratch)

1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish

Preparation:

Drain cherry pie filling in a colander to remove most of the thickened juices.
Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add
confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of
whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of
cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape
whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.
 Black Forest Cake II

INGREDIENTS (Nutrition)

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser

1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream

1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with
parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture,
alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the
cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half,
horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt,
and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry
juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries.
Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon
kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato
peeler on semisweet baking chocolate.
 FIESTA GULAMAN CRUNCH

YOU WILL NEED

3/4 cup pinipig

4 bars gulaman (green, red, yellow, orange), separately shredded
1 cup white sugar
1-1/2 cups coconut milk, mixed with 3 tbsp sugar
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)

HERE'S HOW

1 HEAT 1/4 cup oil. Stir-fry pinipig until puffed. Drain on paper towel. Set aside.

2 COMBINE fruit cocktail syrup with 6 cups water and sugar. Divide into 4. Cook each gulaman bar
separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into
individual square pan (7” x 7”). Chill until set. Cut into squares.

3 HEAT coconut milk mixture over low flame for 3 minutes, stirring continuously. Cool then chill.
Arrange alternate layers of gulaman, pinipig and DEL MONTE Fiesta Fruit Cocktail in individual
serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.

Serves 10
Rich in Vitamin C – helps fight common infection.
 FRIED FRUITS AND ICE CREAM

YOU WILL NEED

1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained

1 quart (4 cups) vanilla ice cream, slightly softened
40 pc pan Americano
1/2 tsp ground cinnamon mixed with 3 tbsp powdered milk

HERE'S HOW

1 MIX DEL MONTE Fiesta Fruit Cocktail with ice cream until well-blended. Cover and freeze for 4-5
hours.

2 FLATTEN bread using rolling pin. Arrange on a tray and sprinkle with cinnamon mixture. Fit each
piece into large muffin pan to form a "cup" shape.

3 USING ice cream scoop, scoop ice cream-fruit mixture into each bread ( 20 pieces only). Cover
with another slice of bread. Then back to muffin pan. Cover with foil and freeze overnight. Take out
from the freezer when just about to fry the pieces.

4 USING a tong, hold each “ball” and deep-fry in very hot oil until just golden. Drain on paper
towels. Drizzle with chocolate syrup if desired. Serve at once.

20 pieces
Good source of Vitamin C – helps fight common infection.
 FRUITED LECHE FLAN

YOU WILL NEED

FLAN

4 pc eggs, lightly beaten

1/2 cup evaporated milk
1/2 cup sweetened condensed milk
2 tbsp sugar
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail drained

CARAMEL

3/4 cup sugar

3 tbsp water

HERE'S HOW

1 CARAMEL: cook sugar and water over medium heat with occasional stirring until sugar
caramelizes.
Pour into 8 individual molds (1/2 cup capacity). Set aside.

2 FLAN: Combine first 4 ingredients. Beat well. Strain. Pour mixture into prepared molds half full.
Spread 2 tablespoons of DEL MONTE Fiesta Fruit Cocktail on each mold. Cover with wax paper or
foil
and steam for 40 minutes. Cool, then chill. Unmold and serve.

Serves 8
Rich in Vitamin C – helps fight common infection.
 FRUIT POPS

YOU WILL NEED

1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1/4 cup cooked red monggo beans
3/4 cup sweetened condensed milk
17 pc popsicle sticks

HERE'S HOW

1 ADD water to fruit cocktail syrup to make 2 cups. Simmer until thick (about 10 minutes). Stir in
condensed milk. Freeze for 5 hours. Take out from the freezer and beat for 2 minutes. Add remaining
ingredients.

2 POUR every 1/4 cup of mixture into ice drop mold . Freeze until partially set. Insert popsicle
stick at the center, then freeze overnight.

3 TO remove, hold stick and immerse bottom of mold in a bowl of water. Gently pull out the pops
from the mold.

Serves 17
Has Vitamin B1 – prevents beriberi.
 MANGO ICE DROP

YOU WILL NEED

3 cans (24 cl) DEL MONTE Sweetened Mango Juice Drink

1/2 cup + 2 tbsp evaporated milk
1/2 cup sugar

HERE'S HOW

1 COMBINE all ingredients and place in ice drop molds. Freeze until partially set. Place popsicle
sticks in the center of each mold. Freeze overnight or until firm.

Serves 14
Good source of Niacin- promotes normal digestion and healthy skin.
 ICE BOX CAKE

YOU WILL NEED

CRUST

2 tbsp sugar
1/2 cup ground cashew nuts
3 pc egg whites
1/3 cup sugar

CREAM FILLING

3 pc egg whites
1/3 cup sugar
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained
3/4 cup butter, cut into cubes and chilled

HERE'S HOW

1 PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans.
Set aside.

2 CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to
stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into
prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown.
Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out
. Cool. Crush trimmings to make into crumbs.

3 CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat
with
constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add
butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL
MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit
mixture into two.

4 TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust
then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake
with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.

Serves 8
Rich in Vitamin C- helps fight common infection.
 PINEAPPLE UPSIDE DOWN MOLD

YOU WILL NEED

1 can (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)
1 tbsp cashew nuts, chopped
1/4 cup sweetened red kaong (optional)
1 tbsp calamansi juice
3/4 cup white sugar
2 envelopes (16 g each) unflavored gelatin, dissolved in 1/4 cup cold water
3 pc eggs, separated
1/3 cup all-purpose cream

HERE'S HOW

1 ARRANGE DEL MONTE Fresh Cut Sliced Pineapple, cashew nuts and kaong at the bottom of
desired
gelatin mold. Set aside.

2 COMBINE calamansi juice, sugar, 1/2 tsp iodized fine salt and pineapple syrup. Cook until sugar
is dissolved. Add gelatin, then stir to dissolve completely. Set aside.

3 BEAT egg yolks. Add gelatin mixture. Cook over low heat with continuous stirring for 4-5 minutes.
Beat egg whites until stiff, then add to egg yolk mixture. Remove from flame. Cool slightly then add
cream. Blend well. Pour into prepared mold. Cool then chill until set. Unmold and slice.

Serves 8
Good source of Vitamin C- helps fight common infection.
 POLVORIÑAS

YOU WILL NEED

2 cups all-purpose flour

1 cup sugar
1 cup powdered milk
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
1/3 cup margarine or butter
2 pc white Japanese paper (or colored cellophane), cut into 5” x 4-1/2” pieces or depending on the
size of the polvoron

HERE'S HOW

1 TOAST flour in carajay over moderate heat until golden brown (20-30 minutes). Cool. Sift into a
mixing bowl then combine with sugar and powdered milk.

2 SIMMER DEL MONTE Fresh Cut Crushed Pineapple and margarine for 3 minutes or until slightly
dry.
Cool. Blend with flour mixture. Form using polvoron molder then chill. Wrap each piece in Japanese
paper or cellophane. Put in a covered container. Chill until ready to serve.

\
 SAGO MANGO MEDLEY

YOU WILL NEED

1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
3/4 cup cooked small sago
1 pc small ripe mango, cut into cubes
2 tbsp all-purpose cream, chilled
1-2 tbsp sweetened condensed milk
1 can (24 cl) DEL MONTE Sweetened Mango Juice Drink, chilled

HERE'S HOW

1 BOIL fruit cocktail syrup with ¼ cup water. Add sago. Simmer for 3 minutes. Drain and cool.

2 COMBINE cream and condensed milk. Mix well. Add DEL MONTE Mango Juice gradually while
stirring.
Add DEL MONTE Fiesta Fruit Cocktail, sago and mango cubes. Chill until ready to serve.

Serves 7
Rich in Vitamin C – helps fight common infection.
 SUMMER FRUIT DELIGHT

YOU WILL NEED

1 pc fresh orange
1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, chilled
300 g fresh strawberries, cleaned and sliced
1 can (24 cl) DEL MONTE Sweetened Mango Juice Drink, chilled
1/4 tsp ginger juice

HERE'S HOW

1 MINCE rind of orange to get 1 teaspoon. Peel and remove membrane and seeds then separate into
segments. Combine with DEL MONTE Fiesta Fruit Cocktail including syrup and strawberries. Chill.

2 MIX orange rind, DEL MONTE Mango Juice Drink, ginger juice and 1/8 tsp iodized fine salt. Pour
over fruits. Chill until ready to serve.

Serves 10
Rich in Vitamin C – helps fight common infection.
 PINE-FILLED MERINGUE

YOU WILL NEED

FILLING

1 can (439 g) DEL MONTE Fresh Cut Crushed Pineapple, drained (reserve syrup)
3/4 cup white sugar
1/3 cup pineapple syrup

MERINGUE

1 tsp baking powder

1-1/2 cups white sugar
3 pc egg whites
1/2 tsp vanilla extract

HERE'S HOW

1 PREHEAT oven at 275ºF. Grease jelly roll pan. Set aside.

2 FILLING: Combine all ingredients. Cook until dry. Set aside.

3 MERINGUE: Combine baking powder and sugar. Set aside. Beat egg whites. Add sugar mixture
gradually. Stir in vanilla. Continue beating until stiff peaks form. Put in pastry bag and pipe into
pan with a hollow space at the middle. Spoon each meringue with one teaspoon filling . Bake for 20
minutes or until dry. Cool on wire rack. If desired, garnish with red kaong or cherries.

Makes 55 meringues
Has potassium – for proper muscle and nerve functioning.
 BLT PIZZA

YOU WILL NEED

3 pc small pizza crusts

1 pouch (115 g) DEL MONTE Sweet Style Pizza Sauce
250 g bacon, cut into wide strips and fried until crisp
100 g tomatoes, seeded and cut into rings
50 g lettuce, shredded
100 g quickmelt cheese, grated

HERE'S HOW

1 PREHEAT oven to 450°F.

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.

Serves 12
Excellent source of Lysine – promotes growth in the young.
 CHEESY MACARONI

YOU WILL NEED

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

HERE'S HOW

1 MELT margarine in pan. Add DEL MONTE Elbow Macaroni, DEL MONTE Spaghetti Sauce, 2/3
tsp iodized
fine salt (or 2 tsp iodized rock salt) and 1/8 tsp pepper. Cook 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.

Serves 5
Rich in Vitamin B1 – prevents beriberi.
 CHICKEN AND HAM SANDWICH FILLING

YOU WILL NEED

1/3 cup + 1 tbsp margarine or butter, softened

3/4 tsp iodized fine salt
1/4 tsp paprika
1/2 tsp sugar
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
350 g chicken breast, boiled and meat cubed
70 g sweet ham, fried and chopped

HERE'S HOW

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

Makes 1-1/3 cups

Has Vitamin C – helps fight common infection.
 CHICKEN EMPANADA

YOU WILL NEED

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 diced
1 pc medium red bell pepper, diced
1 pouch (115 g) DEL MONTE Classic Italian Style Pizza Sauce

CRUST

3/4 cup evaporated milk

1 tsp calamansi juice
1/2 cup margarine, softened
1 pc egg, separated
2-1/2 cups all-purpose flour

HERE'S HOW

1 CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand
for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5
minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour
and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for
1 hour.

2 KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each inro 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: SAUTÉ garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ 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.

Makes 24 pieces
Good source of Vitamin B1 – prevents beriberi.
 CORNED BEEF SPAGHETTI

YOU WILL NEED

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

HERE'S HOW

1 SAUTÉ garlic, onion, corned beef and carrots. Add DEL MONTE Spaghetti Sauce and 1/4 tsp
iodized
fine salt (or ¾ 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.

Serves 5
Excellent source of Vitamin C – helps fight common infection.
 EGG SAUSAGE PIZZA

YOU WILL NEED

8 pc large pan de sal, halved

1 pouch (115g) DEL MONTE Sweet Style 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

HERE'S HOW

1 PREHEAT oven at 350ºF.

2 SAUTÉ longganisa until cooked. Drain excess oil. Spread pan de sal with DEL MONTE Pizza
Sauce.
Top with remaining ingredients. Bake until cheese melts.

Serves 8
Good source of Vitamin B1 – prevents beriberi.
 LIVER SPREAD SPAGHETTI

YOU WILL NEED

175 g DEL MONTE Spaghetti, cooked

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

HERE'S HOW

1 SAUTÉ 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 for 3 minutes with constant stirring.

2 POUR over cooked DEL MONTE Spaghetti. Top with remaining cheese.

Serves 4
Rich in Vitamin A – for good eyesight.
 TUNA SANDWICH FILLING

YOU WILL NEED

1 can (234 g) DEL MONTE Fresh Cut 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, sautéed
2 tsp sweet pickle relish
2 tsp chopped celery

HERE'S HOW

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

Makes 2 cups
High in Lysine – promotes growth in the young.
 CHILI CHICKEN BALLS

YOU WILL NEED

350 g chicken breast, deboned and chopped

1 pc medium onion, chopped
2 stalks green onions, chopped
100 g singkamas, chopped
1 pc egg, beaten
1 tbsp all-purpose flour
1 stalk green onion, cut into strips
3/4 cup DEL MONTE Sweet Chili Sauce

HERE'S HOW

1 COMBINE chicken, onion, green onions, singkamas, egg, flour and 1/2 tsp iodized fine salt (or 1/2
tbsp iodized rock salt). Mix well. Form into 1 tbsp balls. Deep-fry until golden brown.

2 SIMMER DEL MONTE Sweet Chili Sauce for 1 minute. Add chicken balls and green onion strips.
Mix
well.

Serves 6
Rich in Iodine – helps prevent goiter.
 SWEET PORK

YOU WILL NEED

1 kg pork kasim or pigue, sliced into thin flat strips

500 ml clear soft drink
4 cloves garlic, minced
1 pc medium onion, chopped
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
150 g green bell peppers, cut into strips
2 tbsp chopped celery

HERE'S HOW

1 MARINATE pork in soft drink for 30 minutes then boil for about 20 minutes or until tender. Drain
and set aside. Discard any stock left.

2 USING the same pan, sauté garlic and onion. Add DEL MONTE Tomato Sauce, salt and pepper to
taste.
Put meat and simmer for 10 minutes.

3 ADD bell peppers and celery. Simmer once.

Serves 6
Rich in Niacin- promotes normal digestion and healthy skin.
 PINOY ASADO

YOU WILL NEED

1 kg pork pigue or kasim, cut into serving portions

1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
2 pc medium onions, sliced
1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)
1/8 tsp pepper
1/2 cup soy sauce
2 tbsp DEL MONTE Red Cane Vinegar
2 pc laurel leaves
1 cup brown sugar
2 pc small potatoes, cut into chunks then fried

HERE'S HOW

1 COMBINE all ingredients except potatoes. Let stand for 30 minutes. Add 1-1/2 cups water then
simmer until pork is tender.

2 DRAIN pork but reserve broth. Fry meat pieces until light brown. Return meat pieces to broth and
add potatoes. Simmer once.

Serves 8
Excellent source of Vitamin B1 – prevents beriberi.
 PAKSIW NA LECHONG MANOK

YOU WILL NEED

10 cloves garlic, crushed

1 pc medium onion, sliced
1 whole (750 g) cooked lechon manok or fresh chicken, cut-up
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks
2 pc laurel leaves
3 tbsp DEL MONTE Red Cane Vinegar
1 tsp liquid seasoning
1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt)
1/2 cup lechon sauce
2 tbsp brown sugar
1/4 cup dried banana blossom (bulaklak ng saging)

HERE'S HOW

1 SAUTÉ garlic, onion and chicken for 2 minutes. Add 1/4 cup water and remaining ingredients
except
banana blossom. Cover and simmer for 15 minutes. Add banana blossom. Allow to simmer.

Serves 10
High in Pyridoxine – essential for blood cell formation.
 PORK PIÑA HUMBA

YOU WILL NEED

1/2 kg pork kasim, cut into chunks

8 cloves garlic, crushed
1/2 cup water
3 tbsp soy sauce
3-1/2 tbsp brown sugar
1/8 tsp dried oregano (optional)
2 tbsp DEL MONTE Red Cane Vinegar
1 pc laurel leaf
3 tbsp tausi
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)

HERE'S HOW

1 COMBINE pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over
low
heat for 40 minutes or until pork is tender. Remove the cover and continue simmering until sauce has
slightly evaporated.

2 ADD DEL MONTE Fresh Cut Pineapple Chunks. Allow to simmer.

Serves 6
Excellent source of Vitamin B1 – prevents beriberi.
 PORK CHOP STEAK

YOU WILL NEED

1 kilo pork chops

1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2
2 medium white onion, cut into rings
1 medium red and green bell peppers, cut into rings

MARINADE

1/4 cup pineapple syrup

3 Tbsp soy sauce
1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt)
1/4 tsp pepper

HERE'S HOW

1 MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell
peppers in oil. Set aside.

2 BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water.
Simmer
over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers.
Simmer for another 5 minutes.

Serves 8
Excellent Source of Lysine – promotes growth in the young
 PINE CHICKEN AFRITADA

YOU WILL NEED

4 cloves garlic, crushed

1 pc medium onion, chopped
400 g chicken, cut-up
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
2 pc small potatoes, cut into chunks
1 pc small carrot, cut into chunks
1/3 cup cooked/frozen green peas
100 g Baguio beans, sliced
1 pc small red bell pepper, cut into strips
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce

HERE'S HOW

1 SAUTÉ garlic, onion and chicken. Add pineapple syrup, 1 tsp iodized fine salt (or 1 tbsp iodized
rock salt) and 1/4 tsp pepper. Simmer for 15 minutes or until meat is tender.

2 ADD potatoes and carrot. Cook for 10 minutes. Add green peas, Baguio beans, bell pepper, DEL
MONTE Fresh Cut Pineapple Chunks and DEL MONTE Tomato Sauce. Cook for another 5 minutes.

Serves 6
Excellent source of Vitamin C – helps fight common infection.