PALEO CASSAVA FLOUR PANCAKES

INGREDIENTS

 1 1/2 cups Bob’s Red Mill Cassava flour

 1 tablespoon baking powder
 1 teaspoon salt
 1 3/4 cups unsweetened milk
 2 eggs
 2 tablespoons butter or melted coconut oil
 Maple syrup for serving

INSTRUCTIONS

1. In a large bowl, sift cassava flour, baking powder, and salt.

2. Add milk, eggs, and melted butter and mix until there are no visible lumps. Let mixture
sit for 5 minutes.
3. In a large griddle over medium heat, melt some butter or oil. Pour 1/4 cup of batter and
once it starts to bubble, flip and cook an additional minute on the other side.
4. Repeat process with remaining batter and serve.
Cassava Yema Balls Recipe
Ingredients:

 3/4 cup condensed milk, sweetened

 3 pc egg yolk
 2 cup cassava, grated (do not squeeze)
 1 can DEL MONTE Fiesta Fruit Cocktail (432g), drained
 1/2 cup milk, evaporated
 1 cup water
 1 tsp vanilla extract
 2/3 cup milk, powdered

Preparation
1. Cook condensed milk and egg yolks over low heat, stirring constantly for 5 minutes or
until thick. Set aside.
2. Mix grated cassava, DEL MONTE Fiesta Fruit Cocktail, evaporated milk, water, and
vanilla. Simmer over low heat for 30 minutes with continuous stirring or until the mixture
turns transparent. Set aside.
3. Add egg yolk mixture. Cook for another 15 minutes or until slightly dry, let cool.
Shape into 1/2 tablespoon balls. Coat yema balls in powdered milk. Serve.
Pineapple Cucumber Atchara Recipe
Ingredients:

 1 kg cucumber, peeled, sliced thinly

 1 can DEL MONTE Pineapple Tidbits (227g), drained
 1 pc bell pepper, red, sliced

 1 1/2 cup DEL MONTE Red Cane Vinegar

 1 1/2 cup sugar, white

Preparation
1. Arrange the cucumber, DEL MONTE Pineapple Tidbits, and bell pepper in a sterilized
jar.
2. In a pot, combine the DEL MONTE Red Cane Vinegar and sugar. Simmer until the
sugar is fully dissolved.
3. Pour the pickling liquid over vegetables mixture while still hot then cover.
Taco Corn Salad Recipe
Ingredients:

 2 Tbsp oil
 2 1/2 Tbsp garlic, crushed
 300 g beef, ground
 1 tsp chili powder (optional)
 1/2 cup DEL MONTE Italian Style Spaghetti Sauce (250g)
 salt, to taste
 1 can DEL MONTE Pineapple Tidbits (227g), drained
 3 stalks green onions, chopped
 1 cup whole kernel corn, canned, drained
 2 packs nachos (option taco or tortilla chips)
 100 g lettuce, shredded
 1/2 cup cheese spread

Preparation
1. Sauté garlic and ground beef for 5 minutes or until meat turns brown. Add chili
powder, DEL MONTE Italian Style Spaghetti Sauce and salt to taste. Stir occasionally
for 10 minutes or until almost dry.
2. Stir in DEL MONTE Pineapple Tidbits, green onions and corn. Assemble chips,
sauteed meat and lettuce on a platter or serve meat with chips and lettuce on the side.
Drizzle with cheese spread.
Chicken Potato Croquettes Recipe
Ingredients:

 2 1/4 kgs potato

 5 pcs egg, separated
 2 Tbsp oil
 1/2 cup garlic, minced
 1/2 cup onion, chopped
 500 g chicken, ground
 450 g tokwa, mashed
 2 tsp salt
 1/2 tsp pepper, black
 1 pouch DEL MONTE Sweet Style Spaghetti Sauce (500g)
 1/2 cup soy sauce
 3 tsp kinchay, chopped
 2 1/2 cups breadcrumbs
 oil, for deep frying

Preparation
1. Boil potatoes until tender. Peel and mash. Mix with egg yolks. Set aside in a covered container.
2. Sauté garlic, onion, chicken, and tokwa. Add salt, pepper, DEL MONTE Sweet Style Spaghetti Sauce, and soy
sauce. Cook for 30 minutes or until dry. Remove from heat and cool for 5 minutes. Mix with kinchay.
3. Form each tablespoon of meat mixture into balls. Cover with 2 tablespoon mashed potato. Form into croquettes.
Dip in egg white and roll in bread crumbs. Repeat the process.
4. Deep-fry until golden brown. Drain on paper towels. Best served with DEL MONTE Original Blend Ketchup.
Vegetable Atchara Recipe
Ingredients:

 2/3 cup carrot, peeled and cut into strips

 2/3 cup singkamas, peeled and cut into strips
 1/4 cup bell pepper, green, cut into strips
 1/4 cup bell pepper, red, cut into strips
 7 pc sibuyas Tagalog/shallots, peeled, whole
 1 Tbsp ginger, cut into strips
 1 pouch DEL MONTE Pineapple Tidbits (115g), drained

FOR THE SYRUP

 1/2 cup DEL MONTE Red Cane Vinegar

 1/2 cup sugar, white
 1/2 tsp salt

Preparation
1. Arrange vegetables and DEL MONTE Pineapple Tidbits in a sterilized jar.
2. Combine syrup ingredients and simmer uncovered over low heat (without stirring) for
5 minutes.
3. Pour over vegetables mixture while still hot then cover.