Fruit Medley

Ingredients:
1 830g can fruit cocktail, (2 1/2 cups), drained
1 567g can lychees, cubed and drained
1 825g can peaches, cubed and drained
1 250mL Alaska Crema All Purpose Cream
1/2 cup Carnation Condensada


Procedure:

1. Drain first 3 ingredients and cut accordingly
2. Combine Alaska Crema All Purpose Cream and Carnation Condensada in a medium bowl. Mix well.
3. Toss in cream mixture together with fruits.
4. Chill until ready to serve

Tahong Afritada

You will need:

1 1/2 kilos Tahong, boiled then shells removed (reserve 1/2 cup broth)

2 small (200 g) potatoes, cut into cubes then fried

4 cloves garlic, crushed

1 medium (50 g) onion, sliced

2 tsp ginger juice

1 can (227 g) Del Monte Tomato Sauce

4 tsb atsuete juice

200 g Baguio beans, cut diagonally

1 tbsp ground peanuts

1 tbsp breadcrumbs

1 medium (50 g) red bell pepper, cut into strips

Here's how:

1. Saute garlic, onion and tahong. Add ginger juice, Del Monte Tomato Sauce, tahong broth, atsuete juice, Baguio beans, salt and pepper to taste. Simmer for 5 minutes.

2. Add peanuts, breadcrumbs and bell peppers. Simmer for 5 minutes. Stir in potatoes. Serve

Chicken Pochero

You will need:

6 cloves garlic, crushed

1 medium (50 g) onion, sliced

1 kilo chicken, cut into serving portions

3/4 cup chicken broth or water

1 can (227 g) Del Monte Tomato Sauce

4 medium (400 g) potatoes, cut into chunks

1 cup liver spread

2 medium (100 g) red bell peppers, cut into cubes

1 cup cooked or frozen green peas

Here's how:

1. Saute garlic, onion and chicken for 5 minutes. Add water, Del Monte Tomato Sauce, salt and pepper to taste. Simmer for 5 minutes.

2. Add potatoes. Simmer for 5 minutes. Add the remaining ingredients. Simmer for 5 minutes.

Tip: For a more festive Pochero, you can add sliced Baguio beans.