1. Chicken Macaroni Salad

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3 teaspoons salt this will be used when boiling chicken and macaroni, and as a seasoning

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1/4 teaspoon ground black pepper

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Water for boiling

Procedure:

Instructions 1. Prepare the chicken. Start to boil the chicken by pouring 1 quart water on a cooking pot over a stove top. Apply heat and let boil. Add 1 teaspoon salt and put the chicken breasts into the pot. Cover and boil in medium heat for 22 minutes. Remove chicken from the pot. Let it cool down. Manually shred into pieces and set aside. Ingredients •

1 lb. boneless chicken breast

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1 lb elbow macaroni

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1 1/2 cups Lady’s Choice Mayonnaise

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1 can pineapple chunks 20 oz

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1 1/2 cups shredded cheddar cheese

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1 bottle pimiento 6.5 oz chopped

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1 cup carrot chopped

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1 piece green bell pepper chopped

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1 cup raisins

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1/4 cup sweet relish

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1/2 teaspoon garlic powder

2. Prepare the macaroni by following package instructions. Boil 3 quarts water in a pot. Add 1 teaspoon salt. Pour the macaroni into the pot. Stir. Cover the pot and continue to boil the macaroni in medium heat for 9 minutes or until al dente. Make sure to stir every 3 minutes to prevent the macaroni from sticking to each other. Drain the water. Set macaroni aside. 3. Arrange Macaroni in a large mixing bowl. Add shredded chicken. Toss. 4. Put-in pineapple, pimiento, green bell pepper, raisins, carrot, sweet relish, and cheese. Toss until ingredients are blended. 5. Add lady’s Choice Mayonnaise and garlic powder. Gently toss until well blended.

6. Season with salt and ground black pepper. 7. Serve! Share with the family and enjoy.

2. Eggplant Salad (Ensaladang Talong)

Ingredients •

2 pieces Chinese eggplant

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2 pieces tomato

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1 piece onion

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¾ cup vinegar white

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½ teaspoon salt

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¼ teaspoon ground black pepper

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2 tablespoons shrimp paste bagoong

Procedure: 1. Grill the eggplant (or cook directly on stove top) 2. Peel the skin, cut the stem, and mash lightly using a fork. 3. Cube the tomatoes and onion. 4. Combine the chopped tomatoes, onion, mashed eggplant, salt, ground black pepper, and vinegar then toss to mix the ingredients. 5. Top with shrimp paste. 6. Serve. Share and Enjoy

3. Classic Macaroni Salad Recipe

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1/2 teaspoon ground black pepper

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4 teaspoons salt

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5 quarts water for boiling macaroni

Procedure: 1. Pour water into a cooking pot. Let boil. 2. Add 2 teaspoons salt and then put-in the elbow macaroni. Continue to boil for 6 minutes. 3. Drain the water and add cold water into the pot. Let is stay for 3 minutes and then drain. Set the macaroni aside. 4. Combine mayonnaise, vinegar, mustard powder, ground black pepper, salt, and sugar. Mix well. Ingredients

5. Add the minced vegetables (onion, carrot, celery, and bell peppers). Fold the mixture until blended. 6. Add the macaroni. Continue to fold until all the ingredients are well blended.

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1 lb. elbow macaroni

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1 1/2 cups Lady's Choice Mayonnaise

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1 medium red bell pepper

7. Cover the bowl. Refrigerate the macaroni salad for at least 3 hours.

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1 medium green bell pepper

8. Transfer to a serving bowl. Serve cold.

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1/4 cup minced carrot

9. Share and enjoy!

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1/2 cup minced celery

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1 medium onion minced

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4 tablespoons distilled or white vinegar

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2 1/4 tablespoons mustard powder

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4 tablespoons granulated white sugar

4. Tuna Macaroni Salad

Procedure:

Instructions

Ingredients •

1 lb. elbow macaroni

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1 1/2 cup Lady's Choice Mayonnaise

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12 oz. canned tuna flakes drained

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1 medium red onion minced

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1 cup minced celery heart

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6 tablespoons cup sweet pickle relish

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1 cup shredded cheddar cheese

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1 1/2 teaspoons salt

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1/2 teaspoon ground black pepper

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10 cups water

1. Prepare the macaroni by boiling water in a cooking pot. 2. Once the water starts to boil, add the macaroni. Let the water reboil. Continue to boil in medium heat for 7 minutes. Note: Gently stir once every minute when boiling. 3. Drain the water. Let the macaroni cool down. 4. Arrange the macaroni in a large mixing bowl. 5. Add all the remaining ingredients, including Lady's Choice Mayonnaise. Toss until all ingredients are well blended. 6. Cover the bowl. Refrigerate for at least 1 hour. 7. Serve. 8. Share and enjoy!

5. Lettuce Salad with Tomato and Cucumber

Ingredients • • • • • • • • • •

1 lb (2 medium) English cucumbers coarsely chopped 1 lb (4 medium) tomatoes coarsely chopped 1 lb (large bunch) any lettuce coarsely chopped 1 small bunch dill finely chopped 1/4 cup white or red onion thinly sliced 2 tbsp extra virgin olive oil 2 tbsp toasted sesame oil optional (see notes) 1 tsp salt Ground black pepper to taste Garlic and white vinegar to taste (optional)

Procedure: 1. In a large bowl, add cucumber, tomato, lettuce, dill, onion, olive oil, toasted sesame oil, salt and pepper. The easiest is to prep and add ingredients in order as listed and as you are preparing them (washing and chopping the vegetables). 2. Toss gently just until combined. 3. Serve immediately or within an hour.