Pasta Tuna a la Pobre

You'll need:

3 cloves garlic, diced

100 g margarine

1 chicken broth cube

1 can (184g) tuna chunks in vegetable oil (include oil)

2 stalks green onions, chopped

1/4 kilo spaghetti, cooked per package directions

cheese

1. Saute garlic in margarine until brown. Add broth cube, tuna and green onions. Allow to simmer.

2. Add cooked spaghetti. Blend well. Top with cheese.

Makes 6 servings.

Pansit with Sardines

You'll need:

1 small can sardines

1 small pack of dried pansit

2 cloves garlic

1 piece onion

1 cup water

salt and pepper

Saute garlic and onion in oil. Add sardines. Allow to simmer. Add water then pansit. Add salt and pepper to taste. Cook for a couple of minutes. Serve hot.

Pasta Square

200 g Del Monte Elbow Macaroni

4 cloves garlic, crushed

190. Argentina corned beef

1 pouch (250g) Clara Ole

Sweet-Style Spaghetti Sauce

4 eggs, lightly beaten

3/4 cup Eden cheese, cubed

1. Cook Del Monte macaroni for 7 minutes or unti slightly tender. Drain. Set Aside.

2. Saute arlic and corned beef. Set aside.

3. Combine cooked macaroni, spahetti sauce, eggs, cheese, 1 tsp. iodized salt, and 1/8 tsp. pepper. Mix well. Add corned beef. Stir. Simmer over low heat until set.

Makes 8 servngs.

Creamy Corn Delight

168 ml Liberty Condensada
250 ml Alaska All-Purpose Cream
425g Jolly Whole Corn Kernels
grated Cheese

Combine condensada, all-purpose cream, and corn kernels. Chill for 15 minutes or until desired firmness is achieved.

Top with grated cheese and serve.

'love it. This is the easiest recipe ever! This is one easy way to become a diabetic, hahahahahaha.....

Maja Tropicana

You'll need:
1 pc buko (young coconut), meat shredded (reserve 1 1/2 cups buko meat)
1 cup cornstarch
1 1/2 cup water
1 cup evaporated milk
1/2 cup sugar
1 can (439g) Del Monte Fiesta Fruit Cocktail

1. Combine cornstarch, water, buko water and milk. Mix well. Cook for 3 minutes, stirring continuously until mixture thickens.
2. Add sugar, buko meat, and cocktail. Blend well. Pour unto a container. Cool, then chill until set. Slice into desired shapes.

Serves 12.

Funny experience while making this:
When I tasted the milk, I realized it was already spoiled. I ran to the store to buy, when I reached home, the mixture was already thick....I forgot to turn down the fire...hahahahaha......
Well, it still taste good..

Maja Nangka

Maja Mixture:

1 cup Cream cornstarch

1 1/2 cup sugar2 cups thin coconut milk (second extraction)

1 410 ml. Angel Evaporada

1/3 cup langka, sliced

Coconut Sauce:

1 cup thick coconut milk

3/4 cup sugar2 tbsps sliced langka

1/3 cup grated coconut

3 tbsps cornstarch dispersed in

1 tbsp water

Combine cornstarch, sugar and 1 cup of coconut milk in a bowl. Set aside. In a saucepan, mix remaining coconut milk, evap and langka; simmer for about 5 minutes. Slowly add cornstarch mixture and cook, stirring constantly until thick. pour into container. Cool.
To prepare coconut sauce:Combine first 4 ingredients in a pan. Simmer, stirring constantly for about 5 minutes. Add Cornstarch and continue cooking until thickened. Cool and pour over maja.
Serves 8 to 10.