HOTDOG OMELETTE

Ingredients

2 pc medium potatoes, cut into strips and fried
4 cloves garlic, crushed
1 pc medium onion, chopped
4 pcs regular-sized hotdogs, minced
1 can (200 g) Tomato Sauce
1 tsp hot sauce
1 pc medium red bell pepper, cut into strips
8 pcs eggs
1/2 cup evaporated milk

Instructions

1) SAUTÉ garlic, onions, hotdogs.
Pour Tomato Sauce and 1/2 cup water.
Season with 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt),
1/4 tsp pepper, 1 tsp sugar and hot sauce.
Add bell peppers. Simmer uncovered for 10 minutes. Set aside.

2) BEAT eggs. Add milk and 1/3 tsp iodized fine salt
(or 1 tsp iodized rock salt). Cook eggs into two omelettes in a
non-stick pan. Try to retain the round shape.
Transfer onto a plate. Top with hotdog sauce and potatoes.

Serves 8
Rich in Vitamin C – helps fight common infection.

SCADFISH SARDINES

Ingredients

1 kg fresh scadfish
3/4 cup cooking oil
1 can (200 g) Tomato Sauce
3-4 pc cayenne pepper crushed
1 pc small carrot, sliced
1 pc whole pickle, sliced
2 tbsp Red Cane Vinegar
4 pc peppercorns
1 pc laurel leaf

Instructions

1) WASH scadfish and remove internal organs.
Cut off tails and heads, then wash thoroughly.
Drain. Arrange fish in pressure cooker.

2) POUR in oil, Tomato Sauce and 1 cup water.
Add 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt),
1/2 tsp pepper and remaining ingredients.
Cover pressure cooker and cook over low heat for 1 hour.

Serves 8
Excellent source of Vitamin A- for good eyesight.

EGGPLANT TOAST

Ingredients

2 pc medium onion, sliced
1/4 kg eggplant, cut into small cubes
1 pouch (250 g) Italian Style Spaghetti Sauce
20 pc sliced bread
100 g cheese, coarsely grated

Instructions

1) SAUTÉ onion and eggplant.
Add DEL MONTE Spaghetti Sauce.
Cook for 5 minutes.

2) HEAT frying pan.
Spread every 2 tbsp of mixture on 10 slices of bread.
Sprinkle with cheese. Cover each slice with another slice of bread.
Toast in pan over low heat until brown on both sides or until cheese melts.

Serves 10 Low in cholesterol – good for the heart.

CRAB OMELLETE

Ingredients

4 cloves garlic, crushed
1 pc medium onion, chopped
2 pc medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 medium 1/2 kg) crab, cooked and flaked
1 pouch (115 g)Tomato Sauce
1/4 kg cabbage, shredded
8 pc eggs

Instructions

1) SAUTÉ garlic, onion, potatoes,
carrots and bell peppers. Add crab meat,
Tomato Sauce and cabbage.
Season with 2/3 tsp iodized fine salt
(or 2 tsp iodized rock salt)
and 1/4 tsp pepper. Cook for 3 minutes.

2) BEAT eggs, one at a time.
Add about 1/4 cup of sautéed crab mixture.
Fry both sides until set. Do the same for the
remaining ingredients.
Serve with Catsup.

Serves 8
Rich in Vitamin C – helps fight common infection.