Cheesy Egg-Pine Spread

Use this spread on a melba toast appetizer or as a delicious sandwich filling your kids will love.

Cooking Skills Needed:

How to Chop and Mince Bowl Paring Knife Wooden Spoon Chopping Board Measuring Cups Measuring Spoons

Cooking Tools Needed:

Ingredients
3 pc 1 cup cup 3 tbsp tsp tsp Eggs (hard-boiled and coarsely chopped) Cheese (grated) Mayonnaise Pimiento (chopped) Iodized Fine Salt Black Pepper Del Monte 1 can (227 grams) (well drained) Crushed Pineapple

Cooking Procedure:
1. Combine all ingredients in a bowl and mix well. Chill. Serve as sandwich filling. Makes 15 servings Lusog Notes: Get an immunity boost with the vitamin C in this sprea

Tuna Pizza Filling

Your kids will love this yummy tuna filling in their sandwiches. Serve on whole wheat bread, pandesal, or spread on a cracker.

Cooking Skills Needed:

How to Saut How to Chop and Mince Bowl Covered Container Spatula Chef's Knife Chopping Board Measuring Cups Measuring Spoons Onion (chopped and sauted) Mayonnaise Tuna Chunks in Brine (drained) Celery (chopped) Pimiento (chopped) Pickle Relish Cheese (grated) Del Monte Quick 'n Easy Italian Pizza Sauce

Cooking Tools Needed:

Ingredients
2 tbsp cup 2 cans (184 grams each) 1 stalk 2 tbsp 2 tsp 3 tbsp 1 pouch (115 grams)

Cooking Procedure:
1. Combine all ingredients with teaspoon iodized fine salt and teaspoon pepper. Mix well. 2. Pack in sealed container and store in the ref. Use as sandwich spread. Makes 20 servings Lusog Notes: This snack is rich in thiamine, for healthy brain and nerve function.

Vegetable Lumpia in Kare-Kare Sauce

Prepare a healthy merienda with this steamed vegetable lumpia, drizzled with a zesty kare-kare sauce.

Cooking Skills Needed:

How to Boil and Simmer How to Saut How to Chop and Mince How to Slice Vegetables and Fruits

Cooking Tools Needed:

Pot Steamer Tong Wooden Spoon Chef's Knife Chopping Board

Measuring Cups Measuring Spoons

Ingredients
1 pc (small) 150 grams 150 grams 150 grams 1 tsp 150 grams 15 pc tbsp 4 cloves 2 tbsp Onion (sliced) Ground Pork Sitaw (cut into rings) Banana Heart (trimmed and sliced) Patis Cabbage (sliced) Lumpia Wrappers (medium round ) Soy Sauce (for sauce) Garlic (minced (for sauce)) Brown Sugar (for sauce) Del Monte 1 pack (50 grams) Quick 'n Easy Kare-Kare Mix

Cooking Procedure:
1. Saut onion and pork for 3 minutes. Add sitaw, banana heart and patis. Cook for 5

minutes with occasional stirring. Add 2 tbsps of DEL MONTE Quick n Easy Kare-kare Mix. Cook for 5 minutes. Add cabbage. Stir for 2 minutes. Set aside. 2. Combine cup water, sauce ingredients and remaining kare kare powder. Stir to dissolve. Simmer with continuous stirring until thick. Set aside. 3. Wrap every 2 tablespoons of vegetable mixture in lumpia wrapper. Roll and steam for 1 minute. Pour sauce just before serving. Makes 5 servings (3 pcs per serving with 2 tablespoons sauce) Lusog Notes: Fight the common cold with this dish, which is rich in vitamin C.

Pia Bistek
Bistek gets a fancy upgrade with pineapple tidbits. Great for everyday meals or special occasions.

Cooking Skills Needed:

How to Boil and Simmer How to Saut How to Fry

Cooking Tools Needed:

Bowl Pan Wooden Spoon Chef's Knife Chopping Board Measuring Spoons

Ingredients
kg 1 pc (large) 8 cloves 3 tbsp 1 tbsp Beef Sirloin Onion Garlic Soy Sauce Calamansi Juice (sliced tapa style) (sliced into rings) (crushed, for marinade) (for marinade) (for marinade)

 tsp

Black Pepper (for marinade) Pineapple Syrup (for marinade) Del Monte 1 can (227 grams) Pineapple Tidbits

Cooking Procedure:
1. Marinate beef for 1 hour. Drain and reserve marinade.

2. Fry beef in cup oil until light brown. Set aside. Retain 2 tablespoons oil in pan. 3. In the same pan, saut onion until almost tender. Add marinade. Simmer for 2 minutes. Add fried beef and DEL MONTE Pineapple Tidbits. Simmer once. Makes 3-4 servings Lusog Notes: Good source of iron- for healthy red blood cells.

Hawaiian Steak
The perfect mix of sweet and savory in every bite. Serve this on special occasions, this sweet twist to beef will surely delight your guests.

Cooking Skills Needed:

How to Boil and Simmer How to Stir-Fry How to Fry How to Chop and Mince How to Slice Vegetables and Fruits

Cooking Tools Needed:

Bowl Pan Fryer Tong Wooden Spoon Measuring Cups Strainer

Ingredients
kg 1 stalk 1 pc (medium) cup 1 tbsp 8 cloves 2 tbsp 1 tsp Beef Rib Eye (sliced " thick) Leeks (sliced) Red Bell Pepper (cut into rings) Butter (or margarine) Sugar (marinade) Garlic (marinade, crushed and minced) Yellow Mustard (marinade) Liquid Seasoning (marinade) Pineapple Syrup (marinade) Del Monte 2 pouches (115 g each) (drained, reserve syrup) Pineapple Tidbits Del Monte cup (marinade) Original Blend Ketchup

Cooking Procedure:
1. Marinate beef overnight in the refrigerator. Drain. Reserve marinade. 2. Heat 2 tablespoons of butter with 1 tbsp oil. Fry beef on both sides until just cooked. Set

aside.
3. In the same pan, stir-Fry bell peppers. Add marinade and remaining butter. Simmer once

then add DEL MONTE Pineapple Tidbits and leeks. Stir once. Pour over steak .

Makes 5-6 servings Lusog Notes: Rich in Iron which helps prevent anemia.

Chicken Finger Surprise

Amaze your kids when you prepare this flaky and crispy chicken fingers with soft and pillowy marshmallows as their snack.

Cooking Skills Needed:

How to Deep-Fry

Cooking Tools Needed:

Bowl Deep Fryer Tong Chef's Knife Chopping Board Measuring Cups

Ingredients
1 kg 1 pc 1 cup cup 1 pack Chicken Breast Fillet (cut into fingers, strips) Egg (beaten) Japanese Breadcrumbs Sour Cream Marshmallow Del Monte 1 pouch (200 grams) Cheese Magic Sauce

Cooking Procedure:
1. Mix chicken, egg and half of DEL MONTE Cheese Magic Sauce. Dredge each piece of

chicken in breadcrumbs. Deep-fry until golden brown. 2. Cut marshmallow the same size as chicken. Place on bowl and serve with remaining cheese sauce and sour cream on the side. Makes 8 servings Lusog Notes: This chicken dish contains niacin, an essential nutrient for good digestive function and healthy skin.

Beef Teriyaki
Both kids and adults will enjoy this sweet and zesty beef dish.

Cooking Skills Needed:

How to Stir-Fry How to Saut How to Slice Vegetables and Fruits

Cooking Tools Needed:

Bowl Pan Wooden Spoon Chef's Knife Chopping Board

Ingredients
1 kg 1 tbsp 100 grams 100 grams 100 grams 1 pc (small) 100 grams 1 tbsp Beef Sirloin (sliced thinly and cut into strips) Ginger (strips) Carrots (sliced thinly) Sayote (sliced) Togue Red Bell Pepper (cut into strips) Cabbage (shredded) Sesame Seeds (toasted) Del Monte 1 pack (200 ml) Quick 'n Easy BBQ Marinade

Cooking Procedure:
1. Marinate beef in DEL MONTE Quick n Easy BBQ Marinade for 30 minutes. Stir fry in batches until just cooked. Set aside. 2. In the same pan, Saut carrot and sayote for 3 minutes. Add togue, bell pepper and cabbage. Season with toyo and pepper to taste, and remaining marinade if any. Saut for few minutes. 3. Serve with beef. Sprinkle with sesame seeds. Makes 10 servings Lusog Notes: Beef is rich in vitamin B3, which promotes healthy digestion and skin.

Seafood Kare-Kare
Level up your kare-kare skills with this healthier seafood version, enhanced with coconut cream.

Cooking Skills Needed:

How to Boil and Simmer How to Fry How to Slice Vegetables and Fruits

Cooking Tools Needed:

Pan Pot Tong Wooden Spoon Chef's Knife Chopping Board Measuring Spoons

Ingredients

 kg (medium) 1 tsp kg (large) 100 grams 1 tbsp 100 grams kg (medium) 2 tbsp 100 grams

Squid (ink sac removed) Calamansi Juice Tahong Sitaw (sliced) Ginger (strips) Banana Heart (sliced) Shrimps Taba ng Talangka (optional) Pechay Tagalog Del Monte 1 pack (50 grams) Quick 'n Easy Kare-Kare Mix Del Monte 2 tbsp Quick 'n Easy Gata Mix

Cooking Procedure:
1. Season squid with calamansi juice and teaspoon iodized fine salt. Fry until just cooked, set aside. 2. Boil tahong in 2 cups water until shells are open, remove half shell and reserve stock.
3. Dissolve DEL MONTE Quick 'n Easy Kare-Kare Mix in cup tahong broth. Simmer for

2 minutes. Add sitaw, ginger and banana heart. Simmer for 5 minutes.
4. Add shrimps, taba ng talangka and tahong. Simmer for 5 minutes. 5. Add pechay, squid and DEL MONTE Quick 'n Easy Gata Mix. Stir and Simmer until

cooked. Makes 6 servings Lusog Notes: This kare-kare variant is a good source of vitamin B12, which protects you and your family from anemia.

Pasta Carbonara
Did someone order comfort food? This creamy pasta dish will do the trick.

Cooking Tools Needed:

Bowl Pan Grater Wooden Spoon Chef's Knife Chopping Board Measuring Cups Measuring Spoons

Best paired with:

Ingredients

2 stips (50) grams 2 tbsp cup 1 tbsp 1 sprig 1 pc

Bacon

(fried until crisp then crumbled, reserve drippings)

Butter Canned sliced Mushroom Grated Cheese Parsley (snipped, optional) Egg Yolk Del Monte 1 pack (175 grams) (cooked, reserved 1/4 cup pasta broth) Spaghetti Merienda Pack Del Monte 1 pouch (200 grams) Carbonara Sauce

Cooking Procedure:
1. Heat bacon for 10 minutes, or until brown and crunchy. Set aside bacon. 2. In the same pan, saut mushrooms for 2 minutes. Add butter, reserved pasta broth and DEL MONTE Carbonara Sauce. Season with salt and pepper to taste. Cover and simmer over low heat for 8 minutes, stirring continuously. 3. Scoop a portion of sauce into the egg yolk and mix. Return to sauce, stir and turn off the heat. Continue stirring until well blended. 4. Add cooked pasta, bacon, cheese and parsley. Toss to blend. Makes 4 servings. Lusog Notes: This dish is rich in iodine, which is important in the prevention of goiter.

Hawaiian Pizza Pasta

Sweet and savory, creamy and tangy, this pasta dish will soon be a favorite among your kids.

Cooking Skills Needed:

How to Boil and Simmer How to Saut How to Cube and Dice How to Chop and Mince

Cooking Tools Needed:

Baking Pan Bowl Pan Pot Oven Grater Wooden Spoon Chef's Knife Chopping Board Measuring Cups

Measuring Spoons

Best paired with:

Ingredients
tbsp 5 cloves 1 pc (medium) 1 pc (small) 1 pc (small) kg 1 pack (250 grams) 1 cups tsp Butter Garlic (minced) Onion (minced) Red Bell Pepper (diced, reserve some for topping) Green Bell Pepper (diced, reserve some pieces for topping) Ground Beef All-Purpose Cream Cheese (grated) White Pepper Del Monte 200 grams (cooked or shell macaroni) Elbow Macaroni Del Monte 2 pouches (115 grams each) (reserve some pieces for topping) Pineapple Tidbits Del Monte 1 pouch (200 grams) Carbonara Sauce Del Monte 1 pouch (200 grams) Original Style Tomato Sauce

Cooking Procedure:
1. Saut garlic and onion in 1 teaspoon oil and butter. Add bell peppers and saute for 2

minutes.
2. Add beef. Cover and Simmer for 30 minutes, stirring occasionally. 3. Add DEL MONTE Carbonara Sauce, DEL MONTE Tomato Sauce and DEL MONTE

Pineapple Tidbits with syrup. Simmer for 10 minutes. 4. Add cream, half of cheese and pepper to taste. Cook for another 20 minutes, stirring occasionally. Remove from heat. Reserve 2 cups of the mixture.

5. Combine cooked pasta with the remaining sauce. Arrange in 13"x9" baking dish/pan. Top

with remaining cheese, sauce, pineapple and bell pepper. Bake in 350F oven for 15 minutes or until top is slightly brown. Makes 12 servings Lusog Notes: This is a good source of vitamin B3, which is essential for healthy skin and eyes.

Yema Frosted Cake

Dress up ordinary store-bought chiffon cake with sweet and fruity frosting.

Cooking Skills Needed:

How to Boil and Simmer

Cooking Tools Needed:

Bowl Sauce Pan Spatula Whisk

Chef's Knife Chopping Board Measuring Cups Measuring Spoons

Ingredients
1 pc 1 can (300 ml) 1 cups 3 tbsp 1 tsp 2 cups 1 can (432g) Chiffon Cake (store brought (8 or 9)) Condensed Milk (sweetened) Butter (or margarine) All-Purpose Cream Lemon Extract (or orange extract) Confectioner's Sugar Del Monte (drained and chopped) Fiesta Fruit Cocktail

Cooking Procedure:
1. To make the Yema Frosting: Place unopened can of condensed milk in a heavy saucepan. Fill the pan with enough water to cover the can. Bring the water to a boil and simmer for about 3 hours, adding more if needed. Remove can from the pan. Allow to cool before opening. 2. Beat the butter for about 3 minutes. Beat in the cream, extract, confectioner's sugar, and the yema frosting. Beat until smooth.
3. Fold in half of the DEL MONTE Fiesta Fruit Cocktail. Frost the cake. Top with

remaining fruits. Makes 12 servings