Tuna-Noodle Bake

400 g Del Monte Elbow Macaroni, cooked per package directions

6 cloves garlic, crushed

1 large onion, sliced

1 can (184g) tuna chunks in vegetable oil

1 can (237g) Del Monte Italian Style Spaghetti SAuce

1/2 cup coarsely grates cheese

White Sauce:

2 tbsps flour

1 small can evaporated milk

1/4 cup water

1 tbsp. melted margarine

1. Saute garlic in tuna oil until brown. Add onion and cook for 1 minute. Add Spaghetti Sauce, 1/2 cup water, 1/2 tsp. iodized salt and 1/4 tsp. pepper. Simmer for 5 minutes. Add tuna chunks. Stir once. Set aside.

2. White Sauce: Mix all ingredients until smooth. Cook over low heat for 5-10 minutes or until thick.

3. Blend spaghetti-tuna with macaroni. Arrange in pan. Pour white sauce over and sprinkle with grated cheese. If desired, bake until cheese melts.

Makes 6 servings.

Pandan-Corn Delight

1 pack green gelatin mix (90gms)

1 pack all-purpose cream

1 can condensed milk (390 gms)

1 can whole corn kernels

1. Prepare gelatin according to package directions. Once cooled, cut into small cubes. Set Aside.

2. In a big bowl, combine all-purpose cream and condensed milk. Mix well. Add gelatin and corn. Mix again.

3. Chill in refrigerator for at least 3 hours before serving. (Best if freezed.)

Serves 8 to 10.