A BALANCING ACT being a mom, a wife..

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Heat stroke is one condition where the body temperature raises too high, this is caused by extreme exposure to heat temperatures. Summer is where heat stroke attacks are frequent. Heat stroke can be fatal if not treated properly. You need to know some safety tips on how to deal with heat related illness and prevent it from coming and may ruin our summer activities.

Summer is when the temperatures are very hot; we still love to do our summer activities outdoors. We can prevent heat stroke and dehydration by drinking plenty of pure water. Water replenishes our body and keep us hydrated and will keep us feeling refreshed all day. If you have activities outdoors, you sweat excessively and you need to keep your temperature down by drinking lots of water frequently during the day. Avoid drinking alcohols as they can dehydrate us.

As much as possible; stay away from over exposure to the sun. Find a place that is cool and windy but you can still enjoy your outdoor activities or your family bonding. A shade of a big tree will surely help us keep a cool temperature.

You need to wisely select your comfort clothes like walking shorts for jogging or just taking a walk. A comfortable shirt you can wear, and match them with a pair of your favorite sunglasses and your sneakers or rubber shoes or even your flip flops will do great. You can also add sun visors on or your favorite cap.

Always keep your body cool, take a clean and cool bath everyday before going outside. This will help you feel refreshed. Do not forget to bring along bottled water every time you take on the outdoors. If you want something refreshing, you can make a homemade fresh orange juice or lemonade for added taste. You can even drink hydrating flavored drinks available at your local grocery stores.

If you notice you are feeling a bit of exhaustion because of the warm weather, try to sit and relax for a moment, and drink your cold pure water. Take a deep breathe, inhale deep and exhale for a few seconds. This will keep you relaxed a keep your cool. Try stay at places where you can see lots of greens, trees and plants around. This will help a lot.

Stir Fried Spicy Chicken Wings

Ingredients:

1/2 kilo chicken wings
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX
1/8 teaspoon "AJI-NO-MOTO" Super Seasoning
1 teaspoon cayenne ground pepper
1/3 cup flour
cooking oil for deep frying
2 tablespoons butter
2 tablespoons minced garlic
1/4 cup onion slices
1/4 cup sliced green bell pepper
1 tablespoon catsup
1 tablespoon sugar
1 tablespoon cornstarch dissolved in 1 cup water
1 tablespoon chopped siling labuyo
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX
1/8 teaspoon "AJI-NO-MOTO" Super Seasoning

Procedure:

1. Rub chicken wings with AJINOMOTO GINISA FLAVOR MIX, "AJI-NO-MOTO" Super Seasoning and cayenne ground pepper. Dredge in flour until well coated.
2. Heat oil in pan and deep fry coated chicken wings until golden brown.
3. Drain in kitchen paper towels. Set aside.
4. Melt butter in pan. Saute garlic, onions and green bell pepper.
5. Add catsup, sugar and cornstarch mixture.Add siling labuyo.
6. Sprinkle AJINOMOTO GINISA FLAVOR MIX and "AJI-NO-MOTO" Super Seasoning.
7. Stir constantly. Simmer in low heat until it thickens. Pour on top of fried chicken wings.

Makes 3-4 servings.

Chicken Curry

Ingredients:


1/2 kilo chicken, cut into small serving pieces
2 tablespoons cooking oil
1/2 cup chopped onions
1 1/2 cups thin coco milk
1 teaspoon curry powder
1 tablespoon cornstarch dissolved in
1 tablespoon water
1/2 cup thick coco milk
1/2 cup green bell pepper strips
1/2-1 teaspoon sugar
1pack 6 grams AJI-SHIO Seasoning Mix with Pepper

Procedure:

1. In a pan, heat oil. Saute onions until transparent.
2. Add chicken pieces, thin coco milk and curry powder. Cook for about 30 minutes or until the sauce slightly thickens. Add cornstarch solution if necessary.
3. When almost dry, add thick coco milk and simmer for another minute.
4. Add green bell pepper strips and sugar.
5. Sprinkle AJI-SHIO Seasoning Mix with Pepper . Mix well and simmer for another minute before turning off the fire.

Makes 5 servings.

Pasta Carbonara

This recipe is so easy to cook and your kids will surely love this.

Ingredients:

1 sprig parsley, snipped
1 tbsp grated cheese
1 pouch DEL MONTE Carbonara Pasta Sauce
2 strips bacon, fried until crisp crumbled (reserve drippings)
175 g DEL MONTE Spaghetti
2 tbsp butter

Procedures:

1. HEAT 1 tsp bacon drippings, butter, 1/4 cup water and DEL MONTE Carbonara Pasta Sauce for 8 minutes, with continous stirring. Season with salt and pepper to taste. Add bacon and parsley. Combine with cooked spaghetti, bacon, cheese and parsley.


2. SERVE and Enjoy!

Fruit Pandan Ice Cream Salad






Ingredients:


2 pc buko meat, cut into 1" squares (reserve 1 to 1 1/4 cups buko water)
4 pc pandan leaves
3 tbsp sugar
1 can DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 envelope unflavored gelatin, dissolved in 2 tbsp fruit cocktail syrup
8 drops green food color
1 pack DEL MONTE All Purpose Créme
2 1/2 cups macapuno ice cream, partially thawed
2 tbsp condensed milk


Procedures:

1. SIMMER buko water (covered) with pandan leaves for 5 minutes. Turn of heat. Remove pandan and add sugar and gelatine mixture. Stir until dissolved. Add food color. Pour into 5"x8" pan and chill until set. Cut into cubes. Chill.



2. BLEND DEL MONTE All purpose Creme with ice cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatine. Freeze overnight or for 5 hours if you want it partially frozen.


3. Serve and Enjoy!

Want a rich, creamy dessert that's easy to make? Try this recipe for Mango Custard Pie. It's easy, quick, keeps well, and is especially good for serving during the summer!

Ingredients:

2 cups crushed Graham
1/4 cup sugar
1/2 cup melted butter
1/2 cup NESTL� Fresh Milk
1 250ml NESTL� All Purpose Cream
1/2 cup sugar
2 egg yolk
3 tbsp cornstarch dissolved in
3 tbsp water
1/2 tsp vanilla flavoring
2 cups sliced ripe mango

Procedure:

1. Combine Graham crackers and sugar. Add melted butter and combine until crumbly. Set aside 1/2 cup of the mixture and press the remaining into an 8 inch spring form pan. Chill in the refrigerator until ready to use.
2. Heat NESTL� Fresh Milk and NESTL� All Purpose cream. Add sugar and cook over low heat until sugar is dissolved.
3. Put around 2 tbsp of milk - cream mixture into the egg yolks to temper the eggs. Mix vigorously. Add into the milk-cream mixture.
4. Thicken with cornstarch and continue cooking while stirring. Add vanilla flavoring.
5. Pour prepared custard into the Graham crust. Spread to cover bottom of the crust. Arrange mangoes on top and drizzle to cover with the reserved Graham crust.
Keep in the refrigerator until ready to serve.

Now here's a little something that will satisfy your sweet tooth!

Ingredients:
1/4 cup sugar
1/4 cup cornstarch
1/4 tsp ground nutmeg
2 1/2 cups Carnation Evap
1 tbsp butter
1/4 tsp lemon peel
2 large eggs, beaten
3/4 cup bread crumbs
Oil
Powdered sugar

Procedure:
1. In a saucepan, mix sugar, cornstarch and nutmeg.

2. Gradually stir in Carnation Evap.

3. Heat over medium heat until boiling point. Stirring constantly. Let boil for 1 minute.

4. Remove from heat.

5. Stir in butter and peel.

6. Spread in ungreased 8 x 8 inch dish.

7. Refrigerate uncovered at least 3 hours.

8. Cut into 2 inch squares.

9. Dip squares into eggs.

10. Coat with crumbs.

11. Fry until light brown.

12. Drain then sprinkle with powdered sugar.

Ice Box Cake
Rich in Vitamin C- helps fight common infections.
Makes 8 servings


Ingredients:

CRUST
2 tbsp sugar
1/2 cup ground cashew nuts
3 pc egg whites
1/3 cup sugar
CREAM FILLING
3 pc egg whites
1/3 cup sugar
1 can DEL MONTE Fiesta Fruit Cocktail, drained
3/4 cup butter, cut into cubes and chilled

Procedures:

1. PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.

2. CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into

3. SPREAD/PIPE into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.

3. CREAM FILLING: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.

4. TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.