SQUID BALLS SPAGHETTI

Ingredients:

175g. Del Monte Spaghetti, cooked as per package directions
150g. (12pcs.) squid balls, each piece cut into 6pcs.
1 pouch (250g.) Del Monte Filipino Style Spaghetti Sauce
1/4cup frozen green peas


Procedure:

1. Sautè squid balls in 1tbsp. oil. Add spaghetti sauce, peas, 3tbsp. water and salt to taste. Simmer for 3mins.
2. Pour over or mix with cooked spaghetti noodles. Top with grated cheese if desired.

HOLIDAY NOODLES

Ingredients:

400g. Del Monte Spaghetti, cooked per package directions
1 head garlic, crushed
1 large onion, chopped
1/2kg. chicken breast, deboned and cut into strips
3/4cup canned button mushrooms, sliced
4pcs. frankfurters, sliced
1 pouch (560g.) Del Monte Filipino Style Spaghetti Sauce
1 large red bell pepper, cut into strips
3/4cup chicken broth or water
4 stalks green onions, chopped
3tbsp. margarine
3tbsp. flour
1/3cup milk


Procedure:

1. WHITE SAUCE: Melt 3tbsp. margarine in pan. Remove from heat and blend in 3tbsp. flour until smooth. Add 1/3cup milk gradually and cook over low heat, stirring constantly until thick. Set aside.
2. Sautè garlic, onion, chicken, mushrooms and frankfurters in oil. Add spaghetti sauce, 3/4tsp. iodized salt, bell pepper and chicken broth or water. Simmer until chicken is tender.
3. Blend in white sauce. Pour over or mix with cooked spaghetti. Top with green onions and grated cheese, if desired.

Makes 11 servings.