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BIRTHDAY FOR GROWN UPS

BIRTHDAY FOR GROWN UPS

MAIN DISH

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BACON-WRAPPED CHICKEN LOAF
BEEF POT ROAST
TRI-COLOR PASTA WITH CHICKEN HUNGARIAN SAUSAGE

BACON-WRAPPED CHICKEN LOAF

Ingredients:

1 kg MAGNOLIA CHICKEN STATION GROUND CHICKEN
1 pack (250 g) PUREFOODS COOKED HAM, diced
1 pc (100 g) onion, chopped
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup frozen green peas
1/4 cup tomato sauce
1 pc PUREFOODS CHORIZO BILBAO STYLE, diced
1 can (230 g) PUREFOODS VIENNA SAUSAGE, diced
2 cups (318 g) raisins
1/2 cup (130 g) pickle relish
2 tsp iodized fine salt
1/2 tsp chili powder
1/2 tsp pepper
4 pc MAGNOLIA BROWN EGGS
1 cup cubed bread
1/2 cup grated MAGNOLIA CHEDDAR CHEESE
1 pack (110 mL) MAGNOLIA ALL-PURPOSE CREAM
1 pack (500 g) PUREFOODS CLASSIC HONEYCURED BACON

Procedure:

  1. Preheat oven to 180oC (350°F).
  2. Line a non-stick baking pan horizontally with bacon. Set aside.
  3. In a bowl, combine all ingredients except bacon. Mix well and transfer mixture into the baking pan. Cover by arranging bacon slices on top alternately.
  4. Bake for 1 hour or until done. Cool slightly. 
  5. Invert pan of cooked chicken loaf on a serving platter. Slice and serve.

Makes 8 to 10 servings.

BEEF POT ROAST

Ingredients:

1 kg MONTEREY BEEF ROUND

Marinade

1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 tsp pepper
2 cups water

Gravy

1 tsp MAGNOLIA BUTTERCUP
1 cup button mushrooms, sliced
1 tsp MAGNOLIA ALL PURPOSE FLOUR
2 cups meat drippings
iodized fine salt and pepper to taste
snipped parsley for garnish

Procedure:

  1. Marinate beef for 3 hours in marinade ingredients.
  2. Pressure cook beef for 20 minutes. Let cool and slice. Reserve meat drippings.
  3. Melt margarine in a saucepan over low heat.
  4. Sauté mushrooms then add flour and mix until smooth.
  5. Add meat drippings and blend well. Cook until thick. P
  6. our gravy over sliced beef. Garnish with parsley. Serve with mashed potatoes and buttered vegetables if desired.

Makes 6-8 servings.

TRI-COLOR PASTA WITH CHICKEN HUNGARIAN SAUSAGE

Ingredients:

1 head garlic, crushed finely
3 tbsp cooking oil
1 pc PUREFOODS DELI HUNGARIAN CHEESE SAUSAGE, sliced thinly and diagonally
2 (150 g each) cans PUREFOODS CHICKEN AFRITADA
1 tsp chili flakes
1 tsp sugar
1/2 tsp dried oregano
1-1/2 tsp iodized fine salt
1/4 tsp pepper
2 tsp calamansi juice
1/4 kg tri-color fusili or rotini pasta, cooked according to package directions
1/4 cup sliced basil leaves

Procedure:

  1. Sauté garlic in oil over medium heat until light brown. Add sausage and cook for 3 minutes more.
  2. Add chicken, chili flakes, sugar, oregano, salt, pepper, calamansi juice. Simmer covered for 3 minutes.
  3. Toss pasta and basil into the sauce. Serve hot.
Makes 5 servings.

BIRTHDAY FOR GROWN UPS

ACCOMPANIMENT

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HAWAIIAN SAUSAGE AND POTATO SALAD
WARM FRESH MUSHROOM DIP

HAWAIIAN SAUSAGE AND POTATO SALAD

Ingredients:

2 pc PUREFOODS GERMAN FRANKS, cooked according to package directions and sliced
1/2 kg potatoes, boiled, peeled and quartered
4 stalks green onions, chopped
1 (150 g) pack pineapple chunks, drain
1 cup MAGNOLIA REAL MAYONNAISE
1 tbsp mustard
1 tsp iodized fine salt
1/4 tsp pepper
2 pc MAGNOLIA BROWN EGGS, boiled , peeled and chopped

Procedure:

  1. Combine all the ingredients together. Mix well.
  2. Store in chiller and serve cold.

Makes 5 servings.

WARM FRESH MUSHROOM DIP

Ingredients:

2 tbsp DARI CREME CLASSIC
1 (30 g) pc onion, sliced thinly
2 cloves garlic, finely crushed
1 (450 g) pack fresh button mushrooms, sliced
1 cup MAGNOLIA CHEEZEE CREAM CHEESE SPREAD
1/2 cup sour cream

Procedure:

  1. In a saucepan, melt margarine and sauté onion and garlic for 2 minutes. Add mushrooms and sauté for 2 minutes.
  2. Add cream cheese and sour cream and let simmer. Serve with nacho chips, bread sticks or crackers.

Makes 8 servings  

BIRTHDAY FOR GROWN UPS

DESSERT

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CAPPUCCINO CREAM PIE
CHOCOLATE PUDDING WITH COFFEE-RUM RAISIN SAUCE
STRAWBERRY CHEESECAKE CUPS

CAPPUCCINO CREAM PIE

Ingredients:

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
3 tbsp sugar
1/2 cup BAKER'S BEST MARGARINE
3 tbsp cold water

Cappuccino Filling:

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1/3 cup sugar
1 tsp instant coffee
1 tsp cocoa powder
2 tsp unflavored gelatin
1 tbsp water

Garnish:

1-1/2 cups MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
chocolate shavings

Procedure:

 

  1. Preheat oven to 375°F.
  2. Combine flour and sugar in a mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Add water until moist enough to hold together. Form into a ball.
  3. Roll dough in between two sheets of wax paper, big enough to cover the base and overlap the sides of a 9” pie plate. With rolled dough, trim and flute edges. Bake for 20 minutes or until lightly brown.
  4. For filling, whip chilled cream until double in volume. Add sugar and continue to whip until stiff. Set aside in the refrigerator.
  5. In a saucepan, combine coffee, cocoa, unflavored gelatin and water. Stir over low heat until dissolved. Fold coffee mixture into whipped cream while hot. Pour mixture into baked crust and chill until set. Decorate as desired with chocolate shavings and all-purpose cream. Chill until ready to serve.  

Makes 8  - 10 servings.

CHOCOLATE PUDDING WITH COFFEE-RUM RAISIN SAUCE

Ingredients:

MAGNOLIA GOLD BUTTER for greasing
powdered sugar for dusting

Pudding

6 pc MAGNOLIA BROWN EGGS, egg yolks and whites separated
1 tsp vanilla extract
1/2 cup sugar
1/2 cup cocoa powder
1/2 cup chopped almonds
1/2 cup soft breadcrumbs

Sauce

1 cup MAGNOLIA FULL CREAM MILK
3 pc MAGNOLIA BROWN EGGS, use egg yolks only
1-1/2 cups sugar
2 tbsp SAN MIG BARAKO 3-in-1 COFFEE
1/2 cup chopped raisins
1 tbsp dark rum

Procedure:

  1. Preheat oven to 375°F. Brush a bundt pan with butter and dust with powdered sugar. Set aside.
  2. Beat egg yolks, vanilla and half of the sugar until thick. Add cocoa and beat further.
  3. In a separate bowl, beat egg whites and the remaining half of the sugar. Beat on high until stiff peaks form. Gently fold egg white foam into cocoa mixture. Fold in almonds and breadcrumbs. Pour into prepared pan. Bake for 35 minutes in a water bath. Serve with coffee rum sauce.
  4. For the sauce, scald milk in a saucepan over low heat. Set aside.
  5. In a bowl, beat egg yolks and sugar until thick. Add warm milk then coffee and blend well. Return to the saucepan and cook over low heat until slightly thick. Add raisins. Cool then add rum.

Makes 6 servings.

STRAWBERRY CHEESECAKE CUPS

Ingredients:

1 (200 grams) pack graham crackers, crushed
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled
1 cup sliced strawberries
1 cup MAGNOLIA CREAM CHEESE, softened
1 (150 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
2/3 cup powdered sugar
1 (160 grams) tub strawberry jam

Procedure:

  1. Prepare 6- 2 inch ring molds or 6 big ensaymada molds by lining it with foil. Set aside.
  2. In a small bowl, combine graham and butter. Mix well. Press onto bottom of prepared molds. Line bottom with a few pieces of sliced strawberries. Chill to set.
  3. Beat cream cheese until soft and fluffy. Add in half of the cream and powdered sugar. Beat until well combined.
  4.  In another bowl, mix cream and powdered sugar. Beat well then fold into cream cheese mixture.
  5. Spoon over prepared crusts and chill until firm. Top with a teaspoonful of strawberry jam before serving.

Makes 6 servings.

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