Pasta Pancake

*Rich in Calcium- for strong bones and teeth

*Makes 5 servings

Ingredients:

160 g Salad Macaroni Pasta, cooked

2 pc (150 g) eggs, beaten

1/3 c (85 g) evaporated milk

2 1/2 tbsp (21.25 g) all-purpose flour

3 1/2 tbsp (28 g) grated Parmesan cheese

100 g chicken breast, cooked with dash of salt, then diced

1/2 c (86 g) cooked/frozen green peas

1 pouch (250 g) Sweet Style Spaghetti Sauce

1/3 c (38 g) coarsely grated quickmelt cheese

Procedure:

1. Beat EGGS, then add milk, flour, Parmesan cheese, chicken, peas and Macaroni. Season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and dash of pepper. Mix well. 

2.  Heat 6” skillet or non stick pan with 2 tbsp oil. Measure 1 cup of macaroni mixture into the skillet, flatten into an even layer. Cook for 2 minutes. Flip to cook other side. 

3.  While still on the pan, spread top with 1/4 cup of Sweet Style Spaghetti Sauce. Sprinkle with cheese. Continue cooking until cheese is melted. Do the same with the remaining macaroni mixture. 

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Tuna Sandwich Filling

*High in Lysine – promotes growth in the young.

*Makes 2 cups

Ingredients:

1 can (234 g) Crushed Pineapple, well-drained

1 can (184 g) tuna chunks in brine, drained

2/3 cup mayonnaise

1/2 tsp iodized fine salt

1/8 tsp black pepper

2 tsp chopped onion, sautèed

2 tsp sweet pickle relish

2 tsp chopped celery

Procedure:

1. COMBINE all ingredients in a bowl and mix well. Chill. Serve as sandwich filling. 

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Tuna Cups

*Rich in Thiamin- prevents Beri-beri

*Makes 6 servings

Ingredients:

2 cloves (10 g) garlic, crushed

1 pc (30 g) small onion, chopped

1/2 c (100.5 g) canned button mushrooms, sliced

1 pouch (130 g) Sweet Style Spaghetti Sauce

1/3 c (63 g) tuna chunks in oil, drained

12 pc (360 g) pan Americano (or sliced bread), edges removed

2 tbsp (28 g) margarine, softened

1/2 c (57.5 g) quickmelt cheese, grated

Procedures:

1. Sauté GARLIC, onion and mushrooms. Add Sweet Sytle Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 

2.  Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350°F for 5 minutes. Fill each bread “cup” with 1-2 tablespoons of sautéed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts. 

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Burger Steak

*Cook your family's favorite burger steak at home without putting a dent in your budget.

*Good source of Riboflavin- essential for growth and production of red blood cells

*Makes 5 servings

Ingredients:

2 pc (-) sliced bread, diced (1/2 cup)

1 tbsp (-) evaporated milk, -

150 g (-) ground pork, -

1 pc (-) small tokwa, chopped

1 pc (-) small egg, -

1 pc (-) small onion, chopped

3 cloves (-) garlic, minced

3 tbsp (-) canned button mushrooms, sliced

1 pouch ((200 g)) Tomato Sauce, 

2 tbsp (-) frozen/cooked green peas, (optional)

Procedures:

1. COMBINE bread and milk. Mix until bread is soggy. Combine with pork, tokwa, egg, onion and half of garlic. Season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. 

2. DIVIDE into 10 portions (about 1-1/2 tablespoons each) and form into patties. Pan-grill in 2 tablespoons oil until brown on both sides. Set aside. 

3. SAUTè remaining garlic and mushrooms. Add Tomato Sauce, 1 cup water, 1-1/4 tsp brown sugar, patis and pepper to taste. Simmer over low heat for 15 minutes. Add green peas and patties. Allow to simmer. 

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