PARTY SPAGHETTI

Ingredients:

2 (500 g each)	packs	PUREFOODS SLOW COOKED SPAGHETTI SAUCE
1/2	kg	spaghetti noodles, cooked according to package directions
1 (160 g)	pack	MAGNOLIA CHEEZEE, grated
5 (300 g)	pc	PUREFOODS TENDER JUICY HOTDOG JUMBO, sliced thinly diagonally and cooked according to package directions

Procedure:

Wrap a 12 inch diameter bilao with aluminium foil. Set aside.
In a sauce pan, heat spaghetti sauce for 15 minutes and then toss with cooked pasta.
Arrange pasta into prepared bilao.
Top with grated cheese and arrange hotdog slices on top like a flower design.

Makes 10 servings.

Tip/s:

In cooking pasta, no need to add salt and oil. The sauce should flavor the pasta and the oil only prevents over boiling. It does not prevent pasta from sticking together. The technique is to continuously stir pasta until it boils again from the time it is put in boiling water.
Keep noodles from sticking to each other when cooled down by tossing in a bit of olive or corn oil.
Unused portion of cheese must be wrapped tight in foil and/or cling wrap then stored in the cheese compartment of the refrigerator. This will help keep it last for several weeks.
To properly cook hotdogs, cook in a non-stick pan with 2 tbsp water and cook until water dries up. Add 1 tbsp oil and lightly fry.
Chill cheese for ease in grating.

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