Guso or lato Salad (Appetizer Salad) Black Sambo ( Dessert Salad) Filipino Mango & Tomato Salad (Acompainment

Filipino Mango & Tomato Salad (Acompainment Salad)

Group 1 (Sept. 23,2016) Group 1 (Sept. 23,2016) Group 2 (Sept. 23,2016)
Group 5 (Sept. 29,2016) Group 5 (Sept. 29,2016) Group 1 (Sept. 29,2016)
Group 4 (Sept. 30,2016) Group 4 (Sept. 30,2016) Group 5 ( Sept. 30,2016)
Group 3 (Oct. 6,2016) Group 3 (Oct. 6,2016) Group 4 (Oct.6,2016)
Group 2 ( Oct. 7,2016) Group 2 ( Oct. 7,2016) Group 3 (Oct. 7,2016)
Ing. Ing.
1 kl. Guso or lato (blanched) 1 large ripe but ver firm mango peeled and julienned
1/4 c. calamansi extract or natural vinegar 1large tomato, seded and diced
4 pcs. Tomatoes, ringed 1/2 small red onion, peeled and diced
1 pc. Onion, ringed 1/4 c. vinegar
Dash of salt 3 T. fish sauce (pats)
dash of sugar 1t. Oil
Procedure 1T. Sugar
* Wash seaweeds thoroughly and arrange on a platter. 1/4 t. pepper
* Mix calamansi or viegar, salt and sugar thoroughly. Pour evenly over
seaweeds
* Garnish with tomatoes and onions. Serve. Procedure:
* In a bowl combine mangoes, tomatoes red onions. Toss gently to
combine

Cucumber Salad ( Side Dish Salad) Tokwa - Toge Salad (Main Course Salad) * In a bowl combine vinegar, fish sauceand oil. Add sugar and pepper.
Group 3 (Sept. 23,216) Group 4 (Sept. 23,2016) * Whisk together untilwell blended.

Group 2 (Sept. 29,2016) Group 3 (Sept. 29,2016) * Cover and refrigerate for abou 10 minutes to allow flavors to meld.
Group 1 (Sept. 30,2016) Group 2 (Sept.30,2016)
Group 5 (Oct. 6,2016) Group 1 (Oct. 6,2016) Mango salted with salted egg (SeparateCourse Salad)
Group 4 (Oct. 7,2016) Group 5 (Oct.7,2016) Group 5 (Sept. 23,2016)
Ing. Ing. Group 4 (Sept. 29,2016)
1 pc. Cuumber, sliced thinly 1/4 kilo tokwa, cut into strips, fried Group 3 (Sept. 30,2016
salt 1/4 kilo medium long togue, blanched drained Group 2 (Oct. 6,2016)
sugar 1 pc. Ripe mango, cut into strips Group 1 (Oct. 7,2016)
3 T. calamansi extract 1 pc. Onion, ringed Ing.
Lettuce leaves (optional) Sal to tasted 1 pc salted egg
Tomatoes (optional) Procedure: 2 pcs medium sized tomato (chopped)
Procedure: * Mix all ingredients. 1/2 medium size onion (chopped)
* Mix all ingredients, expect lettuce and tomatoes * Chill before serving. 1 pc Green mango
* Serve on lettuce leaves bed and garnish with tomatoes if desired
* Chill before serving Procedure:
* Chop the salted egg into small cubes.
* Combine with tomatoes, onion and green mango.
* Serve and enjoy!
Garden Tossed (Green Salad) Banana en Peanut Cream ( Fruit Salad) Composed Salad (Composed Salad)
Group 1 (Oct.13,2016) Group 1 (Oct.13,2016) Group 4 (Oct 13)
Group 5 (Oct.14,2016) Group 5 (Oct.14,2016) Group 3 (Oct.14)
Group 4 (Oct.20,2016) Group 4 (Oct.20,2016) Group 2 (Oct. 20)
Group 3 (Oct. 21,2016) Group 3 (Oct. 21,2016) Group 1 (Oct. 21)
Group 2 ( Oct. 27,2016) Group 2 ( Oct. 27,2016) Group 5 (Oct.27)
Ing. Ing. Ing
1/2 c. calamansi extract 6 pcs.ripe lakatan bananas cut lengthwise
1/4 tsp sugar 1c. Pineapple juice Procedure:
1 tsp. salt 1/2c peanut butter
1 head lettuce 1/2 c. all purpose cream Window Cathedral (Gelatin Salad)
3 pcs.tomatoes , sliced Procedure: Group 5 (Oct. 13)
1/4 kilo grapes whole * Soak banana inpineappe juicefor 1hr. Remove and set aside Group 4 (Oct.14)
* Bat peanut buter and all purpose cream. Drain pineapple juice from
banana. With icng decorato, decratively squeze the mixture on top of each
Procedure: banana split. Group 3 (Oct.20)
* Mix calamansi extract, sugar and salt. * garnish, chill and serve. Group 2 (Oct.21)
* Arrange lettuce and tomatoes in salad bowl. Goup 1 (Oct.27)
Potato Egg Salad ( Bound Salad) Ing.
Coleslaw (Legumes & Grains) Group 3 (Oct.13) 1 pck assotored jelly ace
Group 2 (Oct. 13) Group 2 (Oct.14) 2 pcks unflavored clear gelatin
Group 1 (Oct.14) Group 1 (Oct.20) 1 can all purpose cream
Group 5 (Oct.20) Group 5 (Oct.21) 1/2 c. condesed milk
Group 4 (Oct.21) Group 4 (Oct.27)
Group 3 (Oct. 27) Procedure:
* In pot combine 2 pck of clar gelatin an 1 3/4 c watr. Whisk ogether unil
Ing. Ing. gelatin is dissolved.
* Over medium heat, bing to a boil for about 2 to 3 minutes or ntil mixure
2 c. shredded cabbage 1pc.carrot cubed and cooked begins to bubbles.
3 pcs hard boiled eggs 2 pcs. Potato cubed and cooked * Remove from heat and add cream and condensed milk.
* Stir well and pour into a lightly greased mold. Randomly droped cubed
4 T sugar 1 pc. egg cubed and diced gelatin into the cream flavored gelatin.
1t. Salt 3T. Mayonnaise * Refrigerate to cool and set.
1 pc. Carrot 3T. All purpose cream * When compeletely firm, invert onto a plate to serve.
1 c. pineapple diced 2T. Pickle Relish
4T vinegar 1tsp. White sugar
1 c mayonnaise 3 T. Pineapple tidbits
saltand white pepper to taste
Procedure:
* Toss the cabage, add th dice pinepples cut into julliene strips. Proedure:
* In a bowl mix mayonnaise, ream, pickle relish, sugar, pineapple tidbits,
* Chopped 2 hard boiled egs. salt and pepper
* Tos and fold lightl. * Add carrot, potato and egg. Toss.
* Mix the sugar, salt and vinegar. * Chill before serving
* Pour the mixture over the cabbage and pineapple mixture.
* Toss again in a dish and garnish with he remainin egg, sliced then
serve.