INGREDIENTS:

4 tablespoons pesto1/2 teaspoon salt1 teaspoon garlic or garlic powder4 slices bread1/2 cup Parmesan cheeseRed pepper, optional

PROCEDURE:

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.

Pesto, garlic and Parmesan cheese make a crusty piece of bread a special hot appetizer or dinner accompaniment.Makes 6-8 servings

PESTO GARLIC CHEESE BREAD

22MY RECIPES

AppetizersAppetizers

INGREDIENTS:

Oil for deep-fat frying1 16-ounce block mozzarella cheese1 cup flour2 eggs, beaten2 cups honey panko bread crumbs1 cup crushed and toasted macadamia nuts2 to 4 tbsp. olive oil1/3 cup diced sweet onion3 cloves garlic, crushed1 6-oz. can tomato paste1 can organic diced tomatoes1 tbsp. red chili flakesSalt and black pepper

PROCEDURE:

1. Preheat oil in a deep-fat fryer to 350 de-grees.

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.

High in Vitamin B3 - promotes normal digestion & healthy skinMakes 4 servings

SPICY MOZARELLA

STICKS

23 MY RECIPES

INGREDIENTS:

225 g (225 g) DEL MONTE Spaghetti, cooked2 slices (34 g) bacon, chopped1 tbsp (14 g) olive oil4 cloves (20 g) garlic, chopped1 pc (50 g) onion, chopped350 g (350 g) chicken breast fillet, sliced into strips½ cup (100.5 g) canned sliced mushrooms1 pouch (200 g) DEL MONTE Carbonara Sauce1 cup (27 g) fresh spinach leaves¼ cup (7.5 g) fresh basil leaves2 tbsp (16 g) parmesan cheese, grated1/3 cup water1/8 tsp (.87 g) iodized fine salt1/8 tsp (.37 g) pepper

PROCEDURE:

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.

High in Vitamin B3 - promotes normal digestion & healthy skinMakes 6 servings

CHICKEN AND VEGETABLE SPHAGETTI

26MY RECIPES

PastaPasta

INGREDIENTS:

1 pc large onion, sliced1 pc chicken bouillon, cube1 stalk (-) celery, -1 pc (medium) carrot, diced1/2 cup (-) DEL MONTE Salad Macaroni, -1 pouch ((250 g)) DEL MONTE Italian Style Spaghetti Sauce, -1/2 cup (-) evap milk, -150 g (-) Baguio pechay, diced1/3 cup (-) grated cheese, -

Rich in Calcium- for strong bones and teethMakes 5 servings

PROCEDURE:

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.

2. ADD DEL MONTE Macaroni , DEL MON-TE Spaghetti Sauce, remaining carrot, salt and pepper to taste. Simmer for 10 minutes.

3. ADD milk, pechay and cheese. Simmer for 2 minutes.

VEGGIE CHEESE SOUP

27 MY RECIPES

INGREDIENTS:

1 pack (225 g) lasagna noodles, cooked1 cup (135 g) cooking cheese creamy filling6 cloves (30 g) garlic, chopped1 pc (75 g) large onion, chopped150 g (150 g) chicken liver, chopped¼ kg (250 g) ground beef1 pc (50 g) medium red bell pepper, chopped½ cup (100.5 g) canned sliced mushrooms2 pouches (400 g) DEL MONTE Carbonara Sauce1 tsp dried marjoram1 tbsp (9 g) cornstarch, dissolved in 1 tbsp water 1 tbsp (3 g) snipped parsley2 tbsp (28 g) oil½ cup water1 tsp (5 g) sugar½ tsp (3.5 g) iodized fine salt¼ tsp (.75 g) pepper

Excellent source of Vitamin B2 - essential for growth and production of red blood cellsMakes 12 servings

PROCEDURE:

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.

2. ADD DEL MONTE Carbonara Sauce and ½ cup water. Season with marjoram, 1 tsp sugar, ½ tsp iodized fine salt (or ½ tbsp io-dized rock salt) and ¼ tsp pepper. Add corn-starch and stir until mixture thickens. Boil once then stir in half of parsley.

3. IN an 8” x 11” baking dish, alternate lay-ers of noodles, filling and cheese. Sprinkle top with remaining parsley. Bake at 350ºF until cheese melts

CREAMY LASAGNA

29 MY RECIPES

INGREDIENTS:

1/2 cup sugar1/2 cup packed brown sugar3 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg7 cups thinly sliced pared apples1 tablespoon lemon juice1 Pastry for double-crust pie (9 inches)1 tablespoon butter or margarine1 egg whiteAdditional sugar

PROCEDURE:

1. In a small bowl, combine sugar, flour and spices; set aside.

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

Maybe a slice of hot apple pie will make you feel better.Makes 8-10 servings

APPLEPIE

211 MY RECIPES

DessertsDesserts

INGREDIENTS:

2/3 cup all-purpose flour2/3 cup unsweetened cocoa powder1 1/2 teaspoons baking soda1 teaspoon salt1/2 cup shortening1 1/2 cups white sugar2 eggs1 teaspoon vanilla extract1 1/2 cups buttermilk 1/2 cup kirschwasser1/2 cup butter3 1/2 cups confectioners’ sugar1 pinch salt1 teaspoon strong brewed coffee2 (14 ounce) cans pitted Bing cherries, drained 2 cups heavy whipping cream1/2 teaspoon vanilla extract1 tablespoon kirschwasser1 (1 ounce) square semisweet chocolate

PROCEDURE:1.) Preheat oven to 350 degrees F (175 de-grees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift togeth-er 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 kirshwas-ser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

High in Vitamin B3 - promotes normal digestion & healthy skinMakes 10 servings

BLACK FOREST

214MY RECIPES

INGREDIENTS:

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

PROCEDURE:

1. Place frozen yogurt, strawberries, milk and Carnation Instant Breakfast in blender; cover.

2. Blend until smooth

3. Serve with your favorite dish.

Freshen up with the cool and refreshing mixed flavour of your favorite chocolate with lushious strawberries.Makes 1 serving only

CHOCOLATE STRAWBERRY FROST

216MY RECIPES

BeveragesBeverages