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Glazed Luncheon Meat with Scrambled Eggs

2 pc. Eggs, beaten
Salt to taste
1 tbsp. Cooking oil
2 tbsp. onion, chopped
1 pc. Tomato, diced
1 can Pure foods Luncheon Meat 215 g., sliced
¼ cup brown, sugar
1 tbsp. butter

Beat eggs and add salt. Sauté onions and tomatoes in oil. Pour scrambled eggs and cook until done. Transfer to plate. In the same pan melt butter. Dip sides of luncheon meat slices on sugar then pan fry in butter. Served glazed luncheon meat with scrambled eggs.

Shrimp Chowder

¼ cup butter or margarine
1 kilo shrimp, shelled and deveined
1 ½ cups of Alaska Evaporated Filled Milk
2 tbsp garlic
1 cup chopped onion
5 cups water
2 pcs. Chicken cubes
4 cups potato, peeled and cubed
2 cups cheese, grated
Salt and pepper to taste
Chopped parsley for garnish

Sauté butter or margarine, garlic, onions and shrimps. Set aside. In the same pan, boil water. Add chicken cube, cheese and potatoes. Let it boil. Add sautéed shrimps and Alaska Evaporated Filled Milk. Boil for a few minutes. Garnish with chopped parsley before serving.


500 gms. Lasagna noodles, cook according to package directions 3 tbsp Butter
½ cup Onions
3 tbsp Garlic
1 tsp Basil
¼ tsp Oregano
½ kilo Ground beef
1 cup Tomato paste
1 cup Tomato sauce
1 cup Water / stock
250 gms ham
Salt and pepper
¼ cup butter
¼ cup flour
1 ¼ cup stock
1 ½ cup Alaska Evaporated Filled Milk
1 ½ cup grated quick melting cheese

Saute onions, garlic and herbs in butter. Add in beef and cook over medium heat until done. Mix in tomato paste, tomato sauce and stock and bring to a boil. Simmer for 15 minutes. Add ham. Season with salt and pepper to taste. In another pan, melt butter and mix in flour. Whisk in stock little by little to avoid lumps. Pour in Alaska Evaporated Filled Milk and...
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