PUREFOODS LUNCHEON MEAT 3-WAYS

Ingredients:

LUNCHEON MEAT RUMAKI:

1 (340 g)	can	PUREFOODS LUNCHEON MEAT
1 (250 g)	pack	PUREFOODS HONEYCURED BACON
1	bundle	asparagus spears
2	tbsp	cooking oil

CHEESY LUNCHEON MEAT BITES:

1 (340 grams)	can	PUREFOODS LUNCHEON MEAT
1 (200 grams)	bar	MAGNOLIA CHEDDAR CHEESE
1	cup	MAGNOLIA ALL PURPOSE FLOUR
2	pc	MAGNOLIA BROWN EGGS, beaten
1	cup	Japanese breadcrumbs
1	tbsp	dried basil
1	cup	cooking oil

LUNCHEON MEAT PINWHEELS:

1 (230 mL)	bottle	MAGNOLIA CREAM CHEESE SPREAD
1/2	cup	spinach, blanched and chopped
12	pc	flour tortilla
1 (340 g)	can	PUREFOODS LUNCHEON MEAT, cut into very thin slices
1	bundle	green onions, blanched

Procedure:

Luncheon Meat Rumaki

Slice the luncheon meat into thick strips (1/2 inch x 1/2 inch x 1 inch).
Cut the asparagus just a bit longer than the luncheon meats.
Roll the luncheon meat and the asparagus into the bacon. Secure with a toothpick.
Heat oil in pan. Lightly fry the rolls until bacon turns golden brown.

Makes 18 – 20 pieces. Cheesy Luncheon Meat Bites

Slice the luncheon meat into 1/2-inch squares. Slice the cheese same size as the luncheon meat. Skewer the cheese on top of the luncheon meat with a toothpick.
Mix the dried basil with the Japanese breadcrumbs.
Dredge the luncheon meat-cheese skewers in the flour then dip in eggs then coat with breadcrumbs. Fry in hot oil until golden brown.

Makes 20-25 pieces. Luncheon Meat Pinwheels

Mix cream cheese and chopped spinach.
Spread on flour tortillas then line the tortillas with the thin slices of luncheon meat. Roll the tortilla to make logs.
Slice the roll into small bite size pieces. The pinwheels may be secured using a blanched onion chive leaf as a tie.

Makes 40- 45 slices.

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