Fruit salad

Cooking Procedure:

Drain all canned fruits (fruit cocktail, kaong, nata de coco) for at least 10 minutes in a strainer..

Place all the drained fruits, coconut meat, and raisins in a mixing bowl.

Add condensed milk and cream. Mix until well blende

Cobb salad
Ingredients

8 slices thick-cut bacon, chopped

4 large eggs

Kosher salt

2 6-ounce skinless, boneless chicken breasts

Zest (in wide strips) and juice of 1 lemon

2 bay leaves

2 sprigs thyme

1 tablespoon black peppercorns

1/4 cup apple cider vinegar

1 tablespoon dijon mustard

1/4 cup extra-virgin olive oil

Freshly ground pepper

2 avocados

2 vine-ripened tomatoes, chopped

1 large head Bibb lettuce, torn into pieces

2 heads romaine lettuce, cut into pieces

4 ounces blue cheese, crumbled

Directions
1. Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes;
transfer to paper towels to drain.

2. Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a
simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12
minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the
hard-cooked eggs and season with salt.

3. Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of
salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a
bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the
thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a
cutting board and let rest 5 minutes.

4. Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a
serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with
pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.

5. Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine
lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs,
chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to
serve, toss the salad and season with salt and pepper.

Macaroni salad
 3 3/4 cup mayonnaise

 1 kg DEL MONTE Salad Macaroni (1Kg), cooked

 600 g chicken, breast fillet, cooked and diced

 1 can DEL MONTE Pineapple Tidbits (822g), drained, reserve syrup

 2 cup bell pepper, red, diced

 2 cup carrot, peeled, boiled, and diced

 1 cup onion, choppedh

 1/2 cup pickle relish

 2 cup raisins

 2 cup celery, peeled, diced

1 tsp salt Preparation

1. Combine mayonnaise and reserved pineapple syrup.

2. Combine all ingredients and 3/4 of the cheese.
 3. Chill then top with the remaining cheese.

Jello salad
Ingredients
 2 cups water
 6 ouinces lime Jello (6 ounces)
 6 ounces cream cheese (softened)
 2 cups 7up soda
 1 package Dream Whip (prepared according to package directions)
 8 ounces crushed pineapple, drained (1 small can)
 white pepper, to taste

 2 cup cheese, processed, diced

Instructions

1. Heat the water to boiling in the microwave or on the stovetop.

2. Dissolve the jello in the boiling water. Stir well.

3. Add the softened cream cheese to the hot J ello. Use a hand mixer to mix until the cream cheese
has melted in.

4. Add the 7up and stir.hp

5. Chill for 60-90 minutes or until partially set.

6. Prepare Dream Whip according to the package directions.

7. Mix the Dream Whip into the Jello.

8. Stir in the drained pineapple.

9. Pour into a 3 quart baking dish and chill until firm (at least 3 hours, depending on pan size and
depth).

10. Top with whipped cream and a cherry when serving.