FRUIT and PASTA SALAD

FRUIT and PASTA SALAD

You will need :

200 g          DEL MONTE Salad Macaroni, cooked

1 pc            each red and green apple, cut into tidbits

1/1 cup       raisins

3 slices       sweet ham, cooked and diced

1-1/4 cups  mayonnaise

2 tbsp         sweetened condensed milk

1/2 tsp        iodized fine salt

1/8 tsp        pepper

Here's how :

Combine all ingredients. Mix well. Chill until ready to serve.

Makes 10 servings.

POLVORINAS

POLVORINAS

You will need :

2 cups    all-purpose flour

1 cup     white sugar

1 cup     powdered milk

1 can     (234 g.) DEL MONTE Fresh Cut Crushed Pineapple, well drained

1/3 cup  margarine or butter

2 pcs     Japanese paper, cut into 5" x 4-1/2" pieces

Here's how :

1. Toast flour in carajay over moderate heat until golden brown. Cool. Sift into a mixing bowl, then combine with sugar and powdered milk.

2. Simmer DEL MONTE Fresh Cut Crushed Pineapple and margarine for 3 minutes. Allow to cool. Blend with flour mixture. Mold with polvoron molder then chill. Wrap each piece in Japanese paper. Chill until ready to serve.

Makes 55 pieces.

BANANA CUPCAKE

BANANA CUPCAKE

You will need :

1    cup                all purpose flour
1    tsp                 double  acting baking powder
1/4 tsp                 baking soda
1/4 tsp                 iodized fine salt
1/4 cup                butter or margarine
1/4 cup + 2 tbsp  sugar
2    pcs                eggs
5    pcs                medium ripe bananas, mashed
1    can               (234g) DEL MONTE Fresh Cut Crushed Pineapple, well drained (reserve 3 tbsp,                                   syrup)
3    tbsp              roasted cashew nuts, chopped
1    tsp                vanilla

Here's how :

1. Combine flour, baking powder, baking soda and salt. Set aside. Beat margarine until fluffy. Add sugar gradually and eggs one at a time. Mix well. Set aside.

2. Combine mashed banana, pineapple syrup, DEL MONTE Fresh Cut Crushed Pineapple and vanilla. Alternately add flour and banana mixture to margarine mixture. Fold in half of nuts. Blend well.

3. Pour butter in greased muffin.pan to about 3/4 full. Top with remaining nuts. Bake in a preheated oven at 350 F for 35 minutes. If using a turbo broiler, bake in a greased 9"x12" x 5" loaf pan at 350 F to 35 minutes.

Makes 12 muffins.

FRUIT ANGEL CAKE

FRUIT ANGEL CAKE

You will need :

2 cans            (130g each) DEL MONTE Fiesta Fruit Cocktail, drained and coarsely chopped
1 cup             cake flour
1 - 2/3 cups   sugar
12 pcs egg     whites
1 - 1/2 tsp      cream of tartar
1/4 tsp            iodized fine salt
1 - 1/2 tsp       vanilla

Here's how :

1. Preheat oven to 375 F. Sift together flour and half of sugar. Set aside.

2. Beat egg whites, cream of tartar and salt until foamy. Gradually add remaining sugar, beating on high speed until glossy and stiff peaks form. Fold in vanilla and flour mixture, 1/4 at a time.

3. Fold in DEL MONTE Fiesta Fruit Cocktail. Pour into ungreased tube pan (10"x4") and bake for 30 to 35 minutes. Invert tube pan on rack to cool.

Makes 20 servings.

PINE CHOCOLATE COOKIES

PINE CHOCOLATE COOKIES

You will need :

1 cup   butter
1 cup   brown sugar
1 cup   white sugar
2 pcs    eggs
1 tsp     vanilla
2 cans   (234g each) DEL MONTE Fresh Cut Crushed Pineapple, well drained
4 cups   all-purpose flour, sifted
1/2 tsp   baking soda
1/2 tsp   iodized fine salt
1/2 cup  roasted peanuts, chopped
1/2 cup  unsweetened chocolate chips

Here's how :

1. Cream butter and sugars until light and fluffy. Beat in eggs, one at a time. Add vanilla. Stir in DEL MONTE Fresh Cut Crushed Pineapple. Set aside.

2. Combine flour, baking soda and salt. Add half to creamed mixture, then blend well before adding the other half. Stir in peanuts and chocolate chips.

3. Flatten 1 tbsp of mixture, 2 inches apart, into a greased cookie sheet. Bake in preheated oven at 350 F for 20 minutes. Cool in rack.

Makes 8 dozens.