Estimated time of preparation and cooking: 15-30 minutes.

Good for 4-6 person.

Ingredients:

500 grams Fettucine noodles(or any desired pasta)

1 can evaporated milk

250 ml all purpose cream

1 can creamed ofmushroom soup

200 grams sweet ham

200 grams bacon

1 head garlic, minced

1 onion, minced

1 teaspoon groundpepper

2 tablespoons olive oil

250 grams grated Parmesan cheese

2 tablespoon parsley, chopped(optional)

Procedures:

Part 1

1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2

2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.

3. Fry the ham, drain and cut into small square pieces. Set aside.

Part 3

4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.

5. Add evaporated milk and creamed mushroom soup.

6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.

7. Season with ground pepper.

8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.

9. Simmer until beginning to thicken. Remove from heat.

10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the

remaining bacon and ham bits and chopped parsley.

11. Serve with garlic bread. Enjoy

Notes:

1. For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute

together with bacon and ham.

10 strips bacon, cut in 1/2" (1 cm) pieces1 onion, chopped4 cloves garlic, finely minced

1 tbsp (15 mL) fresh thyme leaves, chopped2 cans (568 mL) CAMPBELL'S ®   Condensed Low Fat Cream of Mushroom Soup

1 1/2 cups (375 mL) milk3 cups (750 mL) cooked chicken, cubed

1 lb (454 g) spaghetti3 tbsp (45 mL) fresh parsley leaves, chopped

  parmesan cheese, if desired

Directions1. Cook spaghetti according to package directions; drain well.2. Set a large skillet over medium heat. Cook bacon until crisp. Transfer

bacon to paper towel-lined plate. Remove all but 1 tbsp (15 mL) fat from skillet.

3. Add onion, garlic and thyme. Cook for 5 minutes or until tender. Stir in soup and milk. Add chicken; bring to a boil. Stir in bacon and reduce heat to low.

4. Toss with cooked spaghetti until evenly coated. Remove from heat. Stir in parsley. Serve with parmesan.

Recipe Tips1. Heat leftover pasta with a splash of milk to maintain creaminess.2. For a new twist to this classic dish, try adding baby spinach and peas while

the sauce simmers.

PASTEL

INGREDIENTS:1/4 cup Dari Crème Classic Margarine1 tbsp. garlic, minced 1/2 cup onion, chopped 

1 cup red & green bell peppers, cut into cubes 1 (210 gms.) can chorizo bilbao, sliced 1/2 k. Monterey Pork kasim (shoulder), menudo cut ½ can cream of Mushroom3 to 4 cups water 1 cup potatoes, cubed 1 cup carrots, cubed 1 (210 gms.) can Vienna Tidbits 1/2 cup Quickmelt cheese, grated