PINOY FRUIT SALAD

Ingredients:

2 cans (30 oz.) fruit cocktail

1 can (7.6 oz.) table cream
7 oz. (1/2 can ) condensed milk
12 pieces maraschino cherries

Procedure:
1.
Open the fruit cocktail and drain the syrup by pouring it on a colander.
Let the liquid drain totally (around 30 minutes).
2.
Arrange the drained fruit cocktail in a mixing bowl. Add the table
cream, condensed milk, and maraschino cherries.
3.
Gently fold the mixture until all the ingredients are well distributed.
Cover the mixing bowl with sling wrap then refrigerate overnight.
4.
Remove from the fridge and transfer to a serving bowl.
5.
Serve. Share and enjoy!

MEAT SALAD
Ingredients:
1 pound skirt steak (1/2 inch thick),
trimmed
Coarse salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, halved, pitted, peeled, and
diced
1/2 English cucumber, peeled and

diced small
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
1 to 2 canned chipotle chiles in adobo, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil

Procedure:
1. Heat a large skillet over medium-high; cut steak into 4 pieces and
season with salt and pepper. Cook 2 1/2 minutes per side for
medium-rare. Transfer to a plate and cover loosely with foil. Let rest
5 minutes, then thinly slice.
2. Meanwhile, in a large bowl, toss together lettuce, avocado,
cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon
pepper.

3. In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt,
and a pinch of pepper. Gradually whisk in oil and any accumulated
juices from steak. Pour dressing over salad and toss; add steak and
toss again.

GARTS PASTA SALAD

12

Ingredients:
12 ounces rotini pasta
ounces fresh spinach and cheese tortellini
2 dozen grape tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces Cheddar, shredded
3 tablespoons olive oil

Procedure:
In a large saucepan, bring 4 quarts of water to a boil. Add the rotini,
reduce to a low boil and cook to the desired doneness, about 10 minutes,
adding the tortellini during the last 6 minutes of cooking. Drain and transfer to
a large bowl.
Toss the tomatoes with the salt and pepper in a small bowl.
While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to
combine. Serve warm.

POTATO SALAD

Ingredients:
4- 5 cups cooked boiled potato
1 cup mayonnaise
1/2 cup of diced, peeled cucumber
1/2 finely chopped celery
1/2 cup onion, chopped
1/2 cup sweet pickles, finely chopped
2 hard boiled eggs, chopped
1/2 of pepper
1 tbsp vinegar
salt to taste
Procedure:
In a bowl combine the 1 cup mayonnaise, 2 hard boiled eggs, 1 tbsp of vinegar, 1/2
cup of sweet pickles and salt. Mix well, then add the 2 chopped eggs, 1/2 cup of
onion, .and pepper. Mix thoroughly, then pour your dressing over the bite-size
chunk potato and diced cucumber, then mix lightly.