Saturday, March 11, 2006

Corn Taco Salad

Dear Bubut,
The weather's getting warmer and being cooped up in the kitchen cooking has become a harder task. This weekend, give yourself a break and prepare this quick salad for lunch. It's filling, it's tasty, it's nutritious, and it's ready in less than 20 minutes. Enjoy!

Your friends at DEL MONTE Kitchenomics

You'll Need:

8 cloves garlic, crushed
350 g ground beef
1 tsp chili powder
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
1 can (439g)DEL MONTE Fresh Cut Pineapple Tidbits, well drained
3 stalks green onions, chopped
1 can (432g) whole kernel corn, drained
2 packs (30g each) tortilla/taco chips
100 g lettuce, shredded(optional)

Here's How:

1. Sauté garlic and beef for 5 minutes or until light brown.
Add chili powder, DEL MONTE Italian Style Spaghetti Sauce and salt to taste.
Cook with occasional stirring for 10 minutes or until almost dry.

2. Stir-in DEL MONTE Fresh Cut Pineapple Tidbits, green onions and corn.
Serve with tortilla chips on the side and shredded lettuce if desired.

MAKES 6 SERVINGS.COST: P 150.45 per recipe P 25.10 per serving

Lusog Note: Excellent source of Niacin - promotes normal digestion and healthy skin

Friday, March 10, 2006

Shrimp Sotanghon

Dear Bubut,
Here's another addition to your Lenten menu. We've given your favorite sotanghon a seafood twist! It's a delicious soup loaded with shrimps, tofu, toge, and of course, DEL MONTE Tomato Sauce! It's an easy recipe you can enjoy as merienda or light dinner. Just serve it with buttered toast for a filling treat! Have a great weekend!

Your friends at DEL MONTE Kitchenomics

You'll Need:

2 squares tokwa, (soy bean curd) fried and cut into strips
6 cloves garlic, crushed
1 pc meduim onion, sliced
16 pc (200 g) medium shrimps, shells removed
1 pouch (200 g) DEL MONTE Tomato Sauce
4-1/2 cups shrimp juice (from boiled shrimp shells)
5 cups toge (mung bean sprouts)
1 pack (125 g) sotanghon (mung bean noodles), cut 2" long
5 stalks green onions, cut 1" long

Here's How:

1. Sauté garlic and onion. Add DEL MONTE Tomato Sauce and shrimp juice. Season with 2 tbsp patis (fish sauce) and 1/4 tsp pepper. Simmer for 10 minutes.

2. Add toge, shrimps and tokwa and cook for about 5 minutes. Add sotanghon and simmer for another 5 minutes. Top with green onions just before serving.

MAKES 8 SERVINGS.COST: P 97.10 per recipe P 12.15 per serving
Lusog Note: Excellent source of Lysine - promotes growth in the young.