Friday, February 24, 2006

Chicken Samba

Dear Bubut,
After all the preparations for Valentines, keep things simple this weekend by preparing a two-in-one dish that's perfect for dinner. This tasty meal comes complete with chicken and veggies, plus a delicious sauce made with DEL MONTE Tomato Sauce. Just pair it with rice, and dinner's ready!

Your friends at DEL MONTE Kitchenomics

You'll Need:
700 g chicken breast, deboned and cut into cubes
1/4 cup margarine
1 pc medium onion, sliced
1 pc chorizo de bilbao, sliced (optional)
1/2 cup sliced Vienna sausage
1 cup cooked frozen green peas
1 can (227g) DEL MONTE Original Style Tomato Sauce
150g potatoes, cubed and fried
1pc small carrot, sliced
1pc medium bell pepper, cut into strips
2tbsp grated cheese (optional)

Here's How:

1. Marinate chicken in 1 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper for one hour. Stir-fry chicken meat in margarine until slightly brown. Set aside.

2. Sauté onions. Add chicken, chorizo de bilbao, Vienna sausage, DEL MONTE Tomato Sauce and 1 cup water. Season with salt and pepper to taste. Simmer for 5 minutes.

3. Add vegetables. Continue simmering until cooked. Top with grated cheese.MAKES 8

SERVINGS.COST: P 143.45 per recipe P17.95 per serving
Lusog Note: High in Vitamin A - for good eyesight

Friday, February 17, 2006


Ingridients :

3 1/2 to 4 teaspoonfuls of yeast
1/3 cup of lukewarm water
1 1/2 teaspoonfuls of white sugar
1/2 cup diluted evaporated milk or undiluted whole milk
1/2 cup white sugar
1/4 cup melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
grated mild white or yellow cheese, white sugar, softened butter for top or filling

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar.

mix, then set aside until bubbly.

mix everything together until well incorporated and smooth.
transfer dough into a greased bowl, let rise for one hour, then form into a log,

flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan.

if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins.

let rise for another hour, then brush with butter and bake in a preheated 300˚F oven for 25 minutes or until lightly brown.

cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Thursday, February 16, 2006

Lumpia Italiana

Dear Bubut,

Want a little creativity in your kitchen? Try this! Your already great lumpia can even get better by adding DEL MONTE Spaghetti Sauce to your filling! Your family will surely enjoy this new twist on a classic recipe.

Try it this weekend!

Your friends at DEL MONTE Kitchenomics

You'll Need:
4 cloves garlic, crushed
1 pc medium onion, chopped
200 g ground beef or pork
1 pc small carrot, coarsely grated
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
13 pc round lumpia wrappers (spring roll wrapper)
50 g cheese, cut into thin strips

Here's How:

1. Sauté garlic, onion, meat and carrot for 10 minutes.
Add DEL MONTE Spaghetti Sauce and season with salt and pepper to taste.
Simmer for 5 minutes.

2. Put a teaspoon of this mixture on each lumpia wrapper, then top with cheese strip.
Roll and seal edges with water.
Fry until golden brown.
Cut into desired length with clean scissors.
Serve with DEL MONTE Ketchup.

MAKES 4 SERVINGS.COST: P 76.00 per recipe P 19.00 per serving

Lusog Note: Excellent Source of Lysine - promotes growth in the young.

Tuesday, February 14, 2006

Cheddar Puffs


1 c water
1/2 c unsalted butter, cut into pieces
1/2 tsp salt
1 c all-purpose flour
4 large eggs
1 1/2 c finely grated cheese

1. PREHEAT oven to 450øF. To prepare pan, line two cookie sheets with Glad Bake paper.

2. IN A MEDIUM-SIZE saucepan, put water, butter and salt. Bring to a boil over high heat.

3. REDUCE heat and add flour all at once. Cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.

4. REMOVE from heat and cool slightly, then add eggs one at a time, beating well after each addition. After adding the eggs, mixture should be smooth and glossy.

5. STIR in grated cheese.

6. PUT teaspoonfuls of the mixture onto the prepared cookie sheets, leaving a one-inch space between each piece. Place cookie sheets in the upper and lower racks of the oven. Bake for 20 minutes or until puffed, golden and crisp.

7. CHEDDAR Puffs

Monday, February 13, 2006

Apple Delight


1/2 kg firm apples

1/2 dl water

40g sugar

1 tsp vanilla powder


Peel the apples and cut out the seeds. Cut in smaller pieces.

Cook soft with the water and vanilla under cover.

Remove from heat and add the sugar. Leave it to get cold.


40 g sugar

90 g breadcrumbs

50 g butter


Mix the sugar and the breadcrumb.

Melt the butter on a frying pan until golden, add the breadcrumbs mix and roast till golden, be careful it does not burn.

Alternate the apple and the bread crumbs and cover with whipped cream.

Decorate with strawberry jam.

You can also add some strawberry jam between

Sunday, February 12, 2006

Pear Custard Tart

For the tart shell:

1 ½ cup all-purpose flour
6 tablespoons granulated sugar
A good pinch of salt
4 oz. cold butter, in small dice
1 large egg
1 egg yolk

Combine the flour, sugar, and salt in a large bowl and make a well in the center.

Add butter, egg, and yolk to the well and using your fingers or a pastry cutter, quickly work together into coarse meal, gather into a ball, and knead gently for a few minutes.

A small amount of cold water can be added if needed.

Wrap and refrigerate the dough for atleast 30 minutes before rolling out to fit a 9 or 10-inch tart pan.

Return to the fridge and chill until firm.

For the custard filling:

Thoroughly combine the following ingredients.
4 egg yolks
3/4 cup granulated sugar
4 tablespoons all-purpose flour
1 3/4 cup whole milk
1/4 cup heavy cream or quality rum
1 teaspoon vanilla extract
pinch of ground cinnamon
3 to 5 medium-size firm pears

Preheat oven to 350F.

Peel, halve, core, and slice pears lengthwise into eighths.

Place tightly in prepared tart crust.

Pour custard mix up to the rim and bake for 45-50 minutes.

Allow to cool for the custard to 'set up' before serving.

Saturday, February 11, 2006

Cinnamon Fruit Swirl

Dear Bubut,

After a busy day at school, the kids surely deserve a treat. There's no better way to brighten their day than with a tasty snack. So indulge their sweet tooth with this heavenly recipe. It's another great way to use fruit cocktail in your baked goodies. And it's the perfect way to show the kids just how much you love them.
Stay happy!



1 Tbsp. active dry yeast
1/4 cup warm water
1/4 cup evaporated milk
1/4 cup sugar
1/2 tsp iodized salt
1 egg
1/4 cup margarine, softened
2-1/2 cups all-purpose flour


1 can (439g) DEL MONTE Fiesta Fruit Cocktail, well drained
2 Tbsp. butter or margarine, softened
1/4 cup brown sugar
2 tsp. cinnamon


1. Pre-heat oven at 350oF.

2. Dough: Dissolve yeast in warm water. Stir in milk, salt, sugar, egg, margarine and 1-1/4 cups flour. Beat until smooth. Mix remaining flour to make a dough. Transfer into lightly floured board. Knead until smooth and elastic, about 5 minutes. Cover with damp cloth and let rise in a warm place until double (about 1-1/2 hours). Punch down dough.

3. Roll into a flat rectangle. Mix ingredients for filling. Spread over dough. Roll up beginning at the wider side. Pinch edge to seal well. Stretch to make even.

4. Using a thread, cut roll into 12 slices. Place slightly apart in greased baking pan or muffin cups. Let rise until double. Bake for 30 minutes.


Lusog Note: Excellent source of Iron - for healthy red blood cells.

Friday, February 10, 2006

Fruity Marshmallow Pie

Dear Bubut,

Valentine's Day is just around the corner so here's a sweet treat your loved ones will surely enjoy. It's a simple, no-bake dessert idea that combines the fruity goodness of DEL MONTE Fiesta Fruit Cocktail with condensed milk, roasted nuts and marshmallows. It's so easy, you can even ask your kids to help you out in the kitchen.
Your friends at DEL MONTE Kitchenomics

You'll Need:

1 can (439g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve 1 tbsp syrup)
1/3 cup condensed milk
3 tbsp melted butter
2 cups graham cracker crumbs
1/2 tsp ground cinnamon
1 cup mini marshmallows
1/2 cup roasted cashew nuts or peanuts, coarsely chopped

Here's How:

1. Combine condensed milk, fruit cocktail syrup and butter. Mix well. Set aside.

2. In another bowl, mix together graham cracker crumbs and cinnamon. Combine with DEL MONTE Fiesta Fruit Cocktail, marshmallow and nuts. Mix until fruits and nuts are well coated with crumbs. Add milk-butter mixture. Mix well.

3. Pack mixture into a heart-shaped baking pan if available or a 9"x5" loaf pan lined with wax paper. Cover and refrigerate overnight. Unmold cake, peel off wax paper and slice. Serve immediately.

MAKES 10 SERVINGS.COST: P 86.30 per recipe P 8.65 per serving

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