TUNA PASTA MELT

Ingredients:

300g. Del Monte Elbow/Twist Macaroni, cooked
6 cloves garlic, crushed
1pc. large onion, sliced
1 pouch Del Monte Filipino Style Spaghetti Sauce (250g)
1 can tuna chunks in oil (184g), drained but reserve oil
1/2 cup coarsely grated quickmelt cheese

For the White Sauce:

2tbsp. all-purpose flour
1/4 cup evaporated milk
1/4 cup water
1tbsp. margarine


Procedure:

White Sauce:
Mix all ingredients well. Season with salt and pepper to taste. Cover over low heat with constant stirring for 3 to 5 minutes or until thick. Set aside.

1. Sauté garlic in tuna oil until brown. Add onion and cook for 1 minute.
2. Add spaghetti sauce, 1/4 cup water, salt and pepper to taste. Simmer for 5 minutes. Add tuna chunks.
3. Blend spaghetti-tuna sauce with cooked elbow/twist macaroni. Arrange in pan.
4. Pour white sauce all over and sprinkle with grated cheese. If desired, bake until cheese melts.

Makes 6 servings.

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.