INGREDIENTS

1 Angel Krem Queso, chilled
1 ½ kilos potatoes, scrubbed
6 cups water
2 tbsp salt
3 eggs, hard-cooked, peeled and coarsely chopped
1/3 cup mayonnaise
¼ cup chopped spring onion
1 tsp salt, or according to taste
¼ tsp freshly ground black pepper
1 medium apple, cored and diced
1 cup cooked and diced chicken meat
Iceberg lettuce or mixed greens
Chopped fried bacon (optional)

 

PROCEDURE

1. Place potatoes in a pot then fill with water. Add 2 tablespoons salt and boil until potatoes are fork-tender.
2. Drain potatoes then allow to cool. Peel off skins then cut into cubes. Set aside.
3. In a large bowl combine Angel Krem Queso, eggs, mayonnaise and spring onion. Season with salt and pepper.
4. Add potatoes, apple and chicken. Toss well.
5. Cover and keep chilled until serving.
6. Serve on a bed of lettuce with chopped bacon on top if liked.

INGREDIENTS

1 – 370mL Angel All-Purpose Creamer
2 tbsp cooking oil
1/4 cup chopped onion
2 tsp chopped garlic
1/4 cup chopped celery stalks
1 kilo kalabasa – peelsed, deseeded and sliced thinly
2 tbsp all-purpose flour
3 cups chicken broth
1 tsp salt
1/8 tsp white pepper
2 tbsp chopped parsley for garnish

 

PROCEDURE

1. Heat cooking oil in a large pot.
2. Sauté onion, garlic and celery until soft and aromatic.
3. Stir in kalabasa and flour, then cover and cook over low heat for about 3 to 5 minutes.
4. Pour in chicken broth then cook for another 10 minutes until kalabasa is tender.
5. Remove from heat then cool for about 5 minutes.
6. Pour soup in a blender or food processor and puree until smooth.