I'M NOT GOOD LOOKING BUT SURE CAN COOK

 Ingredients:
6 -20 oz. cans of Del Monte Tropical Fruit salad
1 -20 oz can of Chunk Pineapple
1 -16 oz bottle of Cherries
2 -16 oz bottles of Macapuno
1- 20 oz can of Jackfruit (Julienne to1/2" strips)
1 bottle of nata de coco
1 btl fruit of coco
3 16 oz cans of Philadelphia Whipped Cream
1 can of Condensed Milk
2 medium size apple diced to 1/2 inch (must be dices as soon as the mixture is ready so it wont turn brown)

Direction: Open all cans and bottle except whipped cream and condensed milk and put on a colander to drain for an hour. Leave some of the cherries and the julienne jackfruit for garnishing later. Mix all ingredients except the whipped cream in a big bowl. Add enough condensed Milk as not to become watery.  Garnish and cover with aluminum foil and put in a freezer for 2 hours (be careful not to freeze) before serving.
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American ingredients
 

Draining
 


Fruit Salad
 

Ingredients:
5 lbs Pot Roast (7 cut or shoulder) remove excess fat
1-!/2 cup of Kikkoman Soy Sauce
4 spoons of Real Lemon Juice
1 spoon of powdered garlic
1 teaspoon of black pepper
1  pc of regular size onion diced to 1/4 inch
water
Carrots 1/2 diced
Potato 1/2 diced

Direction: Put all ingredients on  a 12 ozs Pyrex baking pan except meat and mix  thoroughly.  Put meat  last. Make sure that the liquid mix must even or over the meat by adding water.  Cover and marinate for 3 hours at 75 degree F. (room temperature) If the meat is frozen you must thaw it out first.  After marinating bake for 2 hours (depending upon the size) at 350 degree F. Add the carrots and potato an hour later on the side of the pan, under the liquid.