Chicken Afritada Ingredients: 1 kilo chicken/pork, cut into pieces 5 pieces potatoes, peeled and halved 1 red onion,

diced 1 head garlic, minced 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 2 cups pork or chicken stock (broth) 1 cup tomato sauce 2 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil Chicken Afritada Cooking Instructions: In a cooking pot or wok, heat oil. Saut garlic and onions. Add chicken/pork and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this dish hot with steamed rice.

Chicken Pastel Ingredients: One 1 1/2 kilo chicken, cut in pieces One can (14 ounces) Vienna sausage, sliced 3 potatoes, diced 1 carrot, diced 1 up mushrooms, cut in half 1 green bell pepper, sliced in strips 1/2 cup sweet peas 1 onion, minced 1/4 cup grated cheese 1 cup margarine 2 cups chicken stock (broth) 1/2 cup evaporated milk 4 tablespoons soy sauce 1 lemon extract (juice) 1 egg, beaten Salt and pepper to taste Pie Crust 2 cups flour 1/2 cup corn oil or vegetable oil 1 teaspoon salt 1/4 cup of water Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour. In a skillet, melt margarine and brown chicken, set aside. Saut onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste. Transfer to a baking dish. Pre-heat oven to 450 degrees Fahrenheit. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry. Punch small holes on the pastry to let out steam during baking then brush with beaten egg. Bake until golden brown (about 15 minutes).

Meat and Potato Stew shared by other home cooking experts.

Ingredients 2 1/2 lb. Round steak or top round, cut into 1 inch cubes 6 oz. Can tomato paste 8 lg. White potatoes quartered 1/4 c. Olive oil 1/2 Tsp. Oregano 1/2 c. Red or white wine Salt/pepper

Directions Heat olive oil in 6 quart pot; add beef salt pepper and oregano. Brown well. Add tomato paste wine and water until meat is almost covered. Mix liquids well until gravy thickens slightly. Simmer 45 minutes. Add potatoes and simmer until fork tender stirring occasionally about 15-20 minutes