Friday, 13 April 2012

Fruit & Macaroni Salad

It's Friday the 13th.  Have you experienced anything out of the ordinary?  American folklore and for those superstitious people belonging to other cultures associate Friday the 13th  with bad luck and misfortune.

Don’t get freaked out yet coz good things are happening:

- the North Korean’s rocket launch failed which means the Northern part of the Philippines is safe.  Bad luck for the North Korean’s though but they should be thankful that the rocket crashed into the ocean otherwise, there could have been a major disaster in their country

- today is my Papa Ambring and Joy's birthday. Happy birthday Papa! Happy birthday Joy!  May God continue to bless both of you.  We love and miss you!

Speaking of birthdays. Here's a recipe that is always present whenever we celebrate special occasions like this - Fruit & macaroni salad which is usually prepared by my sister Kristine. Though Kristine seldom cooks, she often volunteers to do desserts specially sweet-salad types (just limited to those).    She takes pride in her salads - macaroni, fruit, or/and a combination of both :-)

Mind you, this is not cloying sweet as it may seem because of the amount of condensed milk she used.  It was interestingly not and it was addicting.  I didn't seem to get enough of it that I  finished more than two bowls in one sitting. AND ... count how many sittings I am talking about (LOL) 

Just a warning though, specially for those of you who are on a diet or are diabetic, STAY AWAY FROM THIS !!! :-)

Here’s Kristine’s macaroni salad which she cooked for our picnic at 9 waves last April 6.

There are two more recipes of macaroni salads that we have, you can check them out - Sweet Macaroni-Fruit Salad and Sweet Macaroni Salad Filipino Style



Elbow Macaroni – 1 kg
Nestle Cream – 4 x 250 ml
Condensed Milk – 4 x 320 ml
Fruit cocktail, drained – 1 kg
Pineapple chunks, drained - 400 g.
Nata de coco (red), drained – 200 g
Nata de coco (green), drained – 200 g.
Cheddar Cheese, sliced into small cubes – 200 g.

Cooking Procedure:

  1. Cook the elbow macaroni  as directed on the package.  Drain and set aside to cool down
  2. In a bowl, blend the condensed milk and the nestle cream
  3. Combine the cooked macaroni with the fruit cocktail, pineapple, nata de coco, and cheddar cheese. 
  4. Pour the milk-nestle cream on the macaroni-fruit mixture and mix well.

Chill in the refrigerator for at least 2 hours before serving.  My siblings usually put the fruit-macaroni salad in the freezer coz they want to eat it frozen.  I don't :-) that's why I just have it chilled.

- © Fresha-licious  (13April2012)

1 comment:

  1. im gonna try this.. probably on new years eve :)