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.

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..