PESTO GARLIC CHEESE BREAD Pesto, garlic and Parmesan cheese make a crusty piece of bread a special hot appetizer or dinner accompaniment. Makes 6-8 servings
INGREDIENTS:
PROCEDURE:
4 tablespoons pesto 1/2 teaspoon salt 1 teaspoon garlic or garlic powder 4 slices bread 1/2 cup Parmesan cheese Red pepper, optional
1. Mix pesto, salt and garlic in a bowl. Spread mixture over bread. Sprinkle cheese over bread. 2. Add red pepper if you want to spice it up. 3. Put in oven or toaster oven for 6 minutes at 250 degrees. 4. Remove and cut into squares of 4 for a tasty appetizer.
Appetizers
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SPICY MOZARELLA STICKS High in Vitamin B3 - promotes normal digestion & healthy skin Makes 4 servings
INGREDIENTS:
PROCEDURE:
Oil for deep-fat frying 1 16-ounce block mozzarella cheese 1 cup flour 2 eggs, beaten 2 cups honey panko bread crumbs 1 cup crushed and toasted macadamia nuts 2 to 4 tbsp. olive oil 1/3 cup diced sweet onion 3 cloves garlic, crushed 1 6-oz. can tomato paste 1 can organic diced tomatoes 1 tbsp. red chili flakes Salt and black pepper
1. Preheat oil in a deep-fat fryer to 350 degrees. 2. Meanwhile, cut the cheese into 2-inch triangular pieces. In a bowl mix together the bread crumbs and nuts. Coat the cheese pieces with flour. Dip eggs; coat with the bread crumbs mixture. 3. Fry cheese for 2 to 3 minutes or until outside is brown and crunchy. For dipping sauce, preheat olive oil in a saucepan. Cook and stir onions and garlic until tender. 4. Add undrained tomatoes and tomato paste; heat through. Stir in chili flakes. 5. Season to taste with salt and pepper. Serve cheese stick with dipping sauce.
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Pasta
CHICKEN AND VEGETABLE SPHAGETTI High in Vitamin B3 - promotes normal digestion & healthy skin Makes 6 servings
INGREDIENTS:
PROCEDURE:
225 g (225 g) DEL MONTE Spaghetti, cooked 2 slices (34 g) bacon, chopped 1 tbsp (14 g) olive oil 4 cloves (20 g) garlic, chopped 1 pc (50 g) onion, chopped 350 g (350 g) chicken breast fillet, sliced into strips ½ cup (100.5 g) canned sliced mushrooms 1 pouch (200 g) DEL MONTE Carbonara Sauce 1 cup (27 g) fresh spinach leaves ¼ cup (7.5 g) fresh basil leaves 2 tbsp (16 g) parmesan cheese, grated 1/3 cup water 1/8 tsp (.87 g) iodized fine salt 1/8 tsp (.37 g) pepper
1. FRY bacon in its own oil. Add olive oil and sauté garlic, onion, chicken and mushrooms. 2. ADD DEL MONTE Carbonara Sauce and 1/3 cup water. Season with 1/8 tsp iodized fine salt, 1/8 tsp pepper and simmer until chicken is tender. 3. ADD spinach and basil leaves. Turn off heat. Mix or pour over cooked DEL MONTE Spaghetti. Top with parmesan cheese.
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VEGGIE CHEESE SOUP Rich in Calcium- for strong bones and teeth Makes 5 servings
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INGREDIENTS:
PROCEDURE:
1 pc large onion, sliced 1 pc chicken bouillon, cube 1 stalk (-) celery, 1 pc (medium) carrot, diced 1/2 cup (-) DEL MONTE Salad Macaroni, 1 pouch ((250 g)) DEL MONTE Italian Style Spaghetti Sauce, 1/2 cup (-) evap milk, 150 g (-) Baguio pechay, diced 1/3 cup (-) grated cheese, -
1. BOIL 3-1/4 cups water with onion, bouillon cube, celery and half of carrot. Simmer for 5 minutes or until veggies are tender. Mash vegetables.
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2. ADD DEL MONTE Macaroni , DEL MONTE Spaghetti Sauce, remaining carrot, salt and pepper to taste. Simmer for 10 minutes. 3. ADD milk, pechay and cheese. Simmer for 2 minutes.
CREAMY LASAGNA Excellent source of Vitamin B2 - essential for growth and production of red blood cells Makes 12 servings
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INGREDIENTS:
PROCEDURE:
1 pack (225 g) lasagna noodles, cooked 1 cup (135 g) cooking cheese creamy filling 6 cloves (30 g) garlic, chopped 1 pc (75 g) large onion, chopped 150 g (150 g) chicken liver, chopped ¼ kg (250 g) ground beef 1 pc (50 g) medium red bell pepper, chopped ½ cup (100.5 g) canned sliced mushrooms 2 pouches (400 g) DEL MONTE Carbonara Sauce 1 tsp dried marjoram 1 tbsp (9 g) cornstarch, dissolved in 1 tbsp water 1 tbsp (3 g) snipped parsley 2 tbsp (28 g) oil ½ cup water 1 tsp (5 g) sugar ½ tsp (3.5 g) iodized fine salt ¼ tsp (.75 g) pepper
1. SAUTé garlic and onion in 2 tbsp oil. Add chicken liver and sauté until almost cooked. Add ground beef and cook until brown. Then add bell pepper and mushrooms. Sauté for about 3 minutes more.
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2. ADD DEL MONTE Carbonara Sauce and ½ cup water. Season with marjoram, 1 tsp sugar, ½ tsp iodized fine salt (or ½ tbsp iodized rock salt) and ¼ tsp pepper. Add cornstarch and stir until mixture thickens. Boil once then stir in half of parsley. 3. IN an 8” x 11” baking dish, alternate layers of noodles, filling and cheese. Sprinkle top with remaining parsley. Bake at 350ºF until cheese melts
APPLE PIE Maybe a slice of hot apple pie will make you feel better. Makes 8-10 servings
INGREDIENTS:
PROCEDURE:
1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 7 cups thinly sliced pared apples 1 tablespoon lemon juice 1 Pastry for double-crust pie (9 inches) 1 tablespoon butter or margarine 1 egg white Additional sugar
1. In a small bowl, combine sugar, flour and spices; set aside.
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2. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. 3. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden
Desserts
BLACK FOREST High in Vitamin B3 - promotes normal digestion & healthy skin Makes 10 servings
INGREDIENTS: 2/3 cup 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
PROCEDURE: 1.) 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. 2.) Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. 3.) Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. 4.) In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. 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.
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Beverages
CHOCOLATE STRAWBERRY FROST Freshen up with the cool and refreshing mixed flavour of your favorite chocolate with lushious strawberries. Makes 1 serving only
INGREDIENTS:
PROCEDURE:
1 cup (about 2 large scoops) vanilla frozen yogurt 1 cup frozen strawberries 1/2 cup milk 1 packet Rich Milk Chocolate NESTLÉ CARNATION® INSTANT BREAKFAST Nutritional Energy Drink
1. Place frozen yogurt, strawberries, milk and Carnation Instant Breakfast in blender; cover. 2. Blend until smooth 3. Serve with your favorite dish.
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