Chicken Potato Salad

Ingredients:
2 kilos potatoes, boiled and cubed

1/2 cup cooked carrots, cubed

1/2 cup cooked camote violet, cubed

1 cup cooked chicken meat, diced

1 cup Vienna sausage, cubed

1/2 cup cheddar cheese, cubed

1 cup sliced pineapple tidbits

1/2 cup celery, minced

1/2 cup onions, minced

1/4 cup pickle relish

1/4 cup sugar

1 tbsp. fine salt

1/4 tsp. ground pepper

1/2 tsp. vetsin

2 tbsp. calamansi juice

1 cup mayonnaise2 hard-boiled eggs, sliced for decor

Pepper stips for decor

Lettuce ar chinese pechay for bed

Instructions:
Mix all ingredients in bowl. Season to taste. Place in bed of lettuce or chinese pechay leaves in a bowl. Chill

Chicken Macaroni Salad

Ingredients:
400 grams salad macaroni

1 cup cooked chicken meat, diced

1 cup vienna sausage, cubed

1/2 cup cheddar cheese, cubed

1 cup sliced pineapple tidbits

1/2 cup celery, minced

1/2 cup onion, minced

1/4 cup pickle relish

1/4 cup sugarsalt,

pepper, vetsin to taste

2 tbsp. calamansi juice

1 cup mayonnaise

2 hard-boiled eggs, sliced for decor

pepper strips for decor

lettuce or chinese pechay leaves for bed

Instructions:
Cook macaroni and drain. Mix all ingredients in bowl except for eggs, pepper strips and lettuce leaves. Season to taste and chill until ready to serve. Place in a bed of lettuce or chinese pechay leaves in salad bowl. Garnish with eggs and pepper strips.

Putong Puti

Ingredients:
2 cups rice
2 tbsp. Cooked rice
2 tsp. Baking powder
1/3 cup white sugar
¼ cup water


Instructions:
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add ¼ cup water (add more water if galapong is to thick). Add all engredients and blend well until smooth.Pour on muffin pan lined with wax paper. Steam for 25 minutes.

Champorado (Chocolate Porridge)

Ingredients:
1 cup glutinous rice (sticky rice)

1/4 cup cocoa powder, unsweetenedsalt to tast

3 cups of water

1/2 cup of sugarany milk (evap, condensed or fresh)

Instructions:
Wash the glutinoous rice with water, repeat until water runs clear. Put rice and water in a pot and bring to boil over medium heat. Stir occasionally to avoid sticking to bottom of pot. Once the rice mixture boils, lower heat to minimum. In a bowl, mix the cocoa powder, sugar and salt. Add a small amount of water, just enough to make the dry ingredients into a thick paste. Pour the paste mixture into the pot, mixing untill well blended. Continue cooking until the rice is clear (no white centers), soft and fluffy. Serve hot with evaporated, condensed or fresh milk.

Pinakbet

Ingredients:
1 1/2 cups water
1/2 pound pork
3 cloves garlic
1 teaspoon ginger
1/4 cup bagoong
4 eggplants
1/3 cup tomatoes
2 pieces ampalaya or
amargoso
1/2 teaspoon MSGSalt



Instructions:
Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso.Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender.Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste.Makes 4 servings.