Filipino Baked Lasagna

Ingredients:
1 box Lasagna pasta, cooked per box instruction
Bolognese Sauce
1 1/2 pound Ground Beef
1 1/2 pound Ground Pork
1 cup equivalent chopped Carrots
1 cup equivalent chopped Celery
1 small can Tomato Sauce
1 small can Tomato Paste
2 pieces bay leaves
1 teaspoon dried Basil Leaves
1 teaspoon Oregano
1 1/2 cup water
4 cloves Garlic, minced
1 large Onion, chopped
Salt and Pepper to taste
Cooking Oil for Sauteing

BECHAMEL/WHITE SAUCE
2 cans Evaporated Milk
1 cup Butter
1/4 teaspoon Nutmeg
2/3 cup All purpose Flour
3 cups water
1 cup Cheddar Cheese, shredded

TOPPING
1 - 2 cups Parmesan Cheese

PRODECURE:

Mushroom and Pasta Soup

6 cloves Garlic (crushed)
1 pc (medium) Onion (sliced)
3 tbsp Butter
150 grams Chicken Breast Fillet (cut into strips)
½ cup Canned Button Mushroom (sliced)
1½ tbsp All-Purpose Flour
⅓ cup Squash (coarsely grated)
½ tsp Dried Basil (or 6 fresh basil leaves shredded)
⅓ cup Frozen Mixed Vegetables
3 1/2 cups chicken stock
1 pouch (250 grams) Del Monte
Italian Style Spaghetti Sauce
⅔ cup Del Monte Salad Macaroni

Cooking Procedure:
Sauté garlic and onion in butter for 2 minutes. Add chicken, mushrooms, and flour. Sauté for 2 minutes.

Add squash and basil. Sauté for 2 minutes. Add 3½ chicken stock and DEL MONTE Spaghetti Sauce. Allow to boil then add DEL MONTE Macaroni. Simmer for 8 minutes.

Add mixed vegetables, ¼ teaspoon iodized fine salt (or ¼ tablespoon iodized rock salt) and ⅛ teaspoon pepper. Simmer for 2 minutes.

Makes 5 servings

http://www.delmonte.ph/kitchenomics/recipe/mushroom-pasta-soup

Chicken and Corn Soup

150 grams ground chicken
1 1/2 cups shredded kernel corn
5 cups chicken stock
2 teaspoons soy sauce
1/2 teaspoon corn starch
2 pieces eggs, beaten
1/4 cup green onions, chopped
1 teaspoon sesame oil
1 teaspoon ginger, minced
salt and pepper to taste
2 tablespoons cold water
1 tablespoon cooking oil

1. Heat oil in cooking pot.
2. Put-in ginger and cook for a minute.
3. Add the corn and chicken stock. Stir and let boil.
4. Put-in the chicken, soy sauce, sesame oil, salt, and pepper. Let boil and cook for 7 to 10 minutes.
5. Combine cornstarch with cold water and mix well. Add-in the mixture and stir continuously while cooking.
6.Stir-in the beaten eggs. Continue stirring to prevent the eggs from forming.
7. Add the green onions and cook for another 2 minutes.
8. Transfer to a serving bowl.
9. Serve. share and enjoy!

http://www.mypinoykusina.com/pinoy-recipe/chicken-and-corn-soup/

Pata Tim (Braised Pork Leg)

Pancit Lomi

250 grams pork sliced
1/2 cup chicken liver sliced
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons cooking oil
1/2 cup carrots, thinly sliced
1/2 cup baguio (string) beans, thinly sliced
2 cups cabbage, shredded
1/4 cup celery, chopped
250 grams lomi noodles, blanched
2 eggs, beaten
1 1/2 cups water or chicken stock
salt and pepper to taste

Cooking Directions:
In a skillet or wok, heat oil and sauté garlic and onion, pork and chicken liver for 3 minutes then add carrots and baguio beans. Mix and stir for 2 minutes. Pour in water or chicken stock and bring to a boil, simmer for 5 minutes. Add cabbage and celery and cook for 2 minutes. Toss in lomi and eggs. Mix to coat everything. Cook 5 minutes more. Serve hot.

Adapted from: http://www.philamfood.com/PANCIT-LOMI.html