Chicken Sandwich

1 c. boiled chicken breast, shredded

1 medium onion, finely chopped
1 c. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. MSG
sliced bread, as required

Chicken and Orange Salad on Baguette



Bring new life to this favorite sandwich filling with the addition of sweet Mandarin
oranges. Throw in nuts for crunch. We used walnuts in this recipe, but if you find pecans
in your pantry, use those instead.

Serves 4
Prep Time 12 minutes

3 cans chicken chunks,
drained then flaked
1 small can Mandarin oranges, drained
1/2 cup walnuts, coarsely chopped
1 cup celery, sliced
1/2 cup low-fat mayonnaise
3 tablespoons all-purpose cream
salt, pepper, and sugar to taste
4 mini baguettes
lettuce leaves

1 In a bowl, combine flaked chicken chunks, half of the Mandarin oranges, walnuts, and
celery. Set aside.

2 Prepare the dressing by mixing mayonnaise, cream, and seasonings.

3 Toss dressing with the chicken and chill.

4 To make the sandwich, slice mini baguette in half crosswise. Lay some washed lettuce
leaves on the baguette then stuff with the prepared chicken filling. Top with the
remaining whole pieces of Mandarin oranges. Wrap in brown paper or plastic wrap.





SAVORY MASHED POTATOES

WHAT YOU WILL NEED:
2 lbs. Yukon gold potatoes [or all-purpose potatoes], peeled and cubed
3/4 cup 2% milk
1 tub Knorr Homestyle Stock - Chicken
1 Tbsp. I Can't Believe It's Not Butter! Spread

HERE'S HOW:
Cover potatoes with water in large saucepot. Bring to a boil over high heat.
Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain.
Return potatoes to saucepot; mash. Stir in remaining ingredients until melted.
For Blue Cheese & Black Pepper Mashed Potatoes, stir in 1/2 cup crumbled blue cheese
and 1/8 teaspoon ground black pepper. For Parmesan & Herb Mashed Potatoes, stir in 1/2
cup shredded Parmesan cheese and 1 tablespoon finely chopped fresh parsley.


Ham and vegetable slice

1 medium zucchini, grated
1 small carrot, peeled, grated
1 medium red capsicum, finely chopped
100g Primo reduced-fat ham, chopped
3/4 cup grated reduced-fat tasty cheese
1/2 cup self-raising flour
1/4 cup vegetable oil
4 eggs, lightly beaten
6 cherry tomatoes, halved

Preheat oven to 180C/160C fan-forced. Grease a 3.5cmdeep, 16.5cm x 26cm (base) slice
pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
Step 2
Combine zucchini, carrot, capsicum, ham, cheese and flour in a bowl. Whisk oil and eggs
together in a jug. Add egg mixture to vegetable mixture. Stir to combine. Pour mixture into pan.
Smooth surface.
Step 3
Gently press tomatoes, evenly spaced, into top of slice. Bake for 30 minutes or until a skewer
inserted in centre comes out clean. Cool in pan for 5 minutes. Lift out onto a wire rack to cool.
Cut into 12 pieces. Serve.
Guinataang Bilo-Bilo

Ingredients :
1 cup glutinous rice flour
1/2 cup dried tapioca pearls
2-1/2 cups coconut milk
10 cups water
2-1/2 cups sweet potato, peeled and cubed
1 cup sugar
3 ripe saba (plantain) bananas, sliced into rounds
5 fresh or canned jackfruit, cut into strips
(Cooking Tables)
Cooking Procedures :
1. Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp. water in a bowl; mix well. Form into
small balls, about 1/2 in. diameter. In a pot, pour 8 cups of water and bring to a boil. Drop each
balls in the boiling water; cook for 5 minutes or until they float. Remove rice balls; set aside.
2. Boil tapioca pearls in the same pot over medium heat until soft and translucent. Drain and set
aside.
3. In a saucepan, combine 2 cups of coconut milk and 2 cups of water; bring to a boil. Add sweet
potatoes; cook over medium heat for 15 minutes. Add cooked tapioca, sugar and cooked rice
balls; cook for 10 minutes.
4. Add jackfruit strips and banana rounds; cook for 5 minutes until everything is tender. Add the
remaining 1/2 cup of coconut milk; bring to boil. Reduce heat to low; simmer for another 3
minutes.
5. Ladle onto individual bowls; serve warm or chilled this guinataang bilo-bilo.
6. Serves 4.