SAVORY FRENCH TOAST

Ingredients:

4 pieces eggs
1 8g sachet MAGGI MAGIC SARAP
1/2 cup NESTLE Fresh Milk
1/4 cup minced garlic
1/4 cup melted butter
8-10 slices loaf bread

Procedure:

1. Combine eggs, MAGGI MAGIC SARAP, and CARNATION Evap 
    in a bowl. Mix well.
2. In another bowl combine garlic and melted butter.
3. Brush each piece of bread with garlic mixture then dip 
    into egg mixture.
4. Fry until slightly browned in a non-stick skillet.

ZESTY VEGGIE OMELETTE

Ingredients:

5 eggs
1 8g MAGGI Magic Sarap
1/2 cup NESTLÉ Creamy Yogurt - Natural
1/2 cup NESTLÉ Cottage Cheese
1/4 cup chopped parsley
3 cups asparagus, cut into 2" lengths

Procedure:

1. Blanch asparagus in boiling water for 20 seconds. 

    Shock in iced water to stop cooking. Set aside.
2. Combine eggs, MAGGI Magic Sarap, yogurt, cottage cheese, 

    and parsley in a bowl. Mix well.
3. In a large non-stick pan (oven-ready), pour-in the egg mixture 

    and spread to cover the entire bottom of the pan. When 

    bottom is set, add in the asparagus.
3. Place in a preheated 350 degree F oven or until set but 

    not browned.

Good to Remember:

Plan meals with different vegetables; the variety ensures 

    that you get all the types of nutrients from different sources.

MILKY EGG SURPRISE

Ingredients:

4 whole eggs, slightly beaten
1 cup NESVITA Pro-Weight Management dissolved in
1 cup water
1 tbsp corn oil
1 medium onion, sliced
1 medium red bell pepper, cubed
¼ cup corn kernel
1 tsp MAGGI MAGIC SARAP (optional)
Salt and pepper to taste

Procedure:

1. Combine egg and milk. Set aside.
   
2. Heat oil. Stir in onion and pepper, cook until limp.
   
3. Pour in prepared egg and keep on stirring for 1 minute. 
4. Add corn kernel and continue stirring for another minute.
   
5. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
   
6. Serve with crackers, toast and bagels.

Good to Know:
Egg white is a source of inexpensive, quality protein, 

    while the yolk contains fat.

Good to Remember:
Breakfast is the most important meal of the day.  

    It supplies the energy for early activities and breaks 

    the fast during sleep.

POTATO WITH CREAM AND SAUSAGE

Ingredients:

4 medium potatoes, boiled and peeled
2 hard cooked eggs yolks, mashed and white finely chopped
1 pc egg yolk
salt and pepper to taste
1 tbsp mustard
1 tbsp vinegar
1 can 160g NESTLÉ Cream
2 tsp MAGGI MAGIC SARAP
4 big grilled or pan-fried sausages

Procedure:

1.  Slice and arrange potatoes directly on four plates. 

     Keep warm.
2.  Combine mashed eggyolks and raw eggyolk; season with 

     MAGGI MAGIC SARAP, salt and pepper and mustard. 

     Stir in vinegar into NESTLÉ Cream and blend with the 

     eggyolk mixture. Pour onto sliced potatoes on plates. 

     Sprinkle top with chopped eggwhites. Makes good 

     accompaniment for grilled or pan-fried sausages.

Good to Know:
A medium-sized potato is not only packed with carbohydrates, 

     but is also high in vitamin C.

TOKWA FRIED RICE

Ingredients:

4	cloves	garlic, crushed
1		medium onion, sliced
1		siling haba, seeded and sliced
1	pc	(20 g) chorizo de bilbao, thinly sliced
1		chicken bouillon cube, crumbled
1	pouch	(250 g) DEL MONTE Original Style Tomato Sauce
2	medium	(130 g) tokwa, fried and cut into short strips
6	cups	cooked rice
4	stalks	green onions, chopped

Procedure:

1	SAUTÉ garlic, onion, sili, chorizo and chicken bouillon cube. Add DEL MONTE Tomato Sauce, 1/4 cup water and tokwa. Season with salt and pepper to taste. Simmer for 5-10 minutes.
2	ADD rice and green onions. Mix until well blended.

Serves 7
Rich in Iron - for healthy red blood cells

BREAKFAST CASSEROLE

Ingredients:

16 slices small loaf bread
1/4 cup butter
1 piece medium onion, minced
2 pieces medium tomatoes, minced
1 cup Vienna sausage, sliced diagonally
1 11g MAGGI Chicken Broth Cube, crushed
8 pieces eggs beaten
1 1/2 cups evaporated milk
1 cup cheddar or quick melting cheese
spring onions chopped

Procedure:

1. Arrange bread slices in a 13x9-inches oven-proof dish. 

    Set aside.
2. Melt butter. Sauté onions, tomatoes, and sausages. 

    Add MAGGI Chicken Broth Cube. Spread 1/2 of mixture evenly 

    on top of sliced bread. Set aside other half.
3. Combine beaten eggs and evaporated milk in a bowl. 

    Pour over bread-sausage mixture and top with remaining half 

    of the sausage mixture, grated cheese and spring onions.
4. Bake for about 10 minutes at 350 degrees F. Serve while hot.

Good to Remember:
Paint your plate! Make this dish more colorful with more 

ingredients like green peas, carrots, red and green bell peppers.

PORK A LA CUBANA

Ingredients:

2	cloves	garlic, crushed
1	pc	small onion, sliced
150	g	ground pork
200	g	kamote, diced
1	pouch	(90 g) DEL MONTE Filipino Style Tomato Sauce
2	tbsp	raisins, chopped
2	tbsp	cooked/frozen green peas, (optional)
3	pc	eggs, beaten
3	pc	medium ripe saba bananas, each sliced diagonally into 5 and fried

Process

1	SAUTÉ garlic, onion and pork. Add kamote. Cover and cook over low heat for 5 minutes, stirring occasionally. Add DEL MONTE Tomato Sauce, 3 tbsp water , raisins, salt and pepper to taste. Cook for 10 minutes. Add peas if desired. Simmer for 3 minutes. Set aside.
2	COOK eggs into omelette. Cut into strips. Top cooked rice with sautéed mixture. Serve with egg and banana.

Serves 5 

Fiesta Rice

Serves 6
Excellent source of Iron – for healthy red blood cells.

Ingredients:

4	cloves	garlic, crushed
1	pc	medium onion, sliced
2	cups	raw rice, washed once
2	tbsp	margarine
1	pc	chicken bouillon cube
1	pc	laurel leaf
1	pc	medium carrot, sliced into half-moons
1/4	kg	shrimps, shelled
1/2	cup	cooked/frozen green peas
1	pouch	(250 g) DEL MONTE Italian Style Spaghetti Sauce

Procedure:

1	SAUTÉ garlic, onion and rice in margarine. Cook, stirring constantly, until rice turns light brown. Add 4 cups water, bouillon cube and laurel leaf. Allow to boil then simmer over low heat until rice is cooked. Set aside.
2	SAUTÉ carrot for 2 minutes. Add shrimps, peas and DEL MONTE Spaghetti Sauce. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt), 1/4 tsp pepper and 1/2 tsp sugar. Simmer for 20 minutes. Add cooked rice and blend thoroughly.