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OUTDOOR PICNIC FOR KIDS 1

OUTDOOR PICNIC FOR KIDS 1

MAIN DISH 1

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ASIAN SOY BARBECUE FRIED CHICKEN
BUTTERED CHICKEN

ASIAN SOY BARBECUE FRIED CHICKEN

Ingredients:

1 pack (1 kg) MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, cooked according to package directions
1 bundle (10 g) green onions, chopped

SOY BARBECUE SAUCE:

1/2 bar MAGNOLIA GOLD BUTTER SALTED
1/2 cup light soy sauce
2 tbsp brown sugar
1/2 cup (127 g) rice wine
4 pc (52 g) calamansi, juice squeezed (1 tbsp)
1 thumb (10 g) ginger, grated
4 tsp (19 g) cornstarch, dissolved in 1/2 cup water

Procedure:

1. Combine sauce ingredients in a saucepan. Let simmer for 3 minutes. Remove from heat.
2. Lightly toss chicken in sauce.
3. Transfer to a platter and top with green onions.

Make 8-10 servings.

BUTTERED CHICKEN

Ingredients:

1 kg MAGNOLIA CHICKEN STATION RECADO CUT
2 tbsp vinegar
1/2 tsp pepper
1 tsp iodized fine salt
1 pc MAGNOLIA BROWN EGG
1 cup cornstarch
cooking oil for frying
1/2 cup MAGNOLIA GOLD BUTTER SALTED

Procedure:

  1. Combine the first 6 ingredients in a bowl. Mix well.
  2. Deep-fry chicken in hot oil until golden brown. Drain excess oil on paper towels. Set aside.
  3. In a wok, melt butter then add fried chicken. Toss until all chicken pieces are covered with melted butter. Serve immediately.

Makes 5 servings.

OUTDOOR PICNIC FOR KIDS 1

MAIN DISH 2

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FRIED QUICKMELT BITES
PARTY SANDWICHES
PIGS IN A BLANKET

FRIED QUICKMELT BITES

Ingredients:

1 pack (160 g) MAGNOLIA QUICKMELT CHEESE, sliced, into 12 pieces
12 slices white bread, sides trimmed
2 tbsp garlic powder
4 pc (200 g) MAGNOLIA BROWN EGGS, beaten
2 cups cooking oil
4 cups (260 g) Japanese breadcrumbs

Procedure:

1. Place a slice of cheese on one side of bread slices and then season with garlic powder.
2. Fold over half side of bread and press ends slightly to seal cheese.
3. Dip in beaten eggs and roll in breadcrumbs.
4. Deep-fry for 20 seconds or until golden in color.
5. Drain excess oil on rack or on paper towels. Serve immediately.

Makes 12 pieces. 

PARTY SANDWICHES

Ingredients:

1 (250 g) pack PUREFOODS TENDER JUICY HOTDOGS CLASSIC
8 pc tasty bread
1 bunch onion leeks
1/4 cup blanched carrots

Procedure:

  1. Slice ‘smiley face’ on the hotdogs. Pan-fry hotdogs until cherry-red.
  2. Roll a piece of hotdog in a piece of bread. Secure bread by tying an onion leek around it.  Garnish with carrots and remaining onion leeks to make the "face" and "hair" of the hotdogs. Serve.

Makes 4 servings.

Tip: You may toast rolled sandwich before serving. 

PIGS IN A BLANKET

Ingredients:

6 pc PUREFOODS TENDER JUICY HOTDOGS CLASSIC
1/2 pack MAGNOLIA CHEEZEE (cut lengthwise), cut into 6 sticks
12 slices PUREFOODS CLASSIC HONEYCURED BACON
2 tbsp cooking oil
6 pc hotdog buns

Procedure:

  1. Make a horizontal slit on one side of each hotdog, enough to fit a cheese stick.
  2. Place cheese stick on hotdog slit.
  3. Wrap around 2 slices of bacon on each hotdog. Fry in oil then drain on paper towels to remove excess oil.
  4. Place in hotdog buns and serve.

OUTDOOR PICNIC FOR KIDS 1

ACCOMPANIMENT

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BROWNIE-IN-A-COOKIE COOKIE
FUN JAM COOKIES
WHITE CHOCOLATE CHIP COOKIES

FUN JAM COOKIES

Ingredients:

powdered sugar
1-1/2 cups sugar
2 pc MAGNOLIA BROWN EGGS
1/2 tsp assorted jam (mango, strawberry, grape)
1/2 tsp iodized fine salt
1 tbsp baking powder
2 tbsp powdered milk
4 cups MAGNOLIA ALL PURPOSE FLOUR, sifted
1 (200 g) bar DARI CREME CLASSIC or DARI CREME BUTTERMILK, softened

Procedure:

  1. Preheat the oven to 350°F then grease and line cookie sheet with bake paper.
  2. Cream the margarine and sugar until light in color.
  3. Add eggs one at a time beating well after each addition. Add all dry ingredients and mix until well blended.
  4. Form dough into 1 inch balls and place on prepared cookie sheet. Using your thumb or a small scooper, press down to make a well in the center.
  5. Bake for 12-15 minutes. Cool completely then fill with assorted jam fruits. Sprinkle with powdered sugar.
Note: Jams are whole fruits preserved in sugar. Jellies only use fruit juice. Marmalades are preserved citrus fruits.

WHITE CHOCOLATE CHIP COOKIES

Ingredients:

1 cup BAKER'S BEST MARGARINE, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 pc MAGNOLIA BROWN EGG
1 tsp vanilla extract
3 cups MAGNOLIA ALL PURPOSE FLOUR, unsifted
1/2 tsp baking powder
1 tsp iodized fine salt
1 cup white chocolate chips
1 cup coarsley chopped walnuts

Procedure:

  1. Preheat oven to 350°F.
  2. Beat margarine until light in color. Add white and brown sugar, eggs and vanilla until well blended.
  3. In a separate bowl, combine flour, baking powder and salt. Gradually add to the margarine mixture. Stir in chocolate chips and walnuts.
  4. Spoon batter into a cookie sheet 2” apart. Bake for 12-15 minutes or until done.

Makes 35 to 40 pieces.

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