JAMON DE BOLA WITH PINEAPPLE-CINNAMON GLAZE

JAMON DE BOLA WITH PINEAPPLE-CINNAMON GLAZE

Serves 8 to 12

Ingredients
1/2 tsp cinnamon powder
1 1/2 cups pineapple juice
1 cup brown sugar, divided
1 whole PUREFOODS JAMON DE BOLA, thawed
fruits for garnish



Procedure
Pre-heat oven to 350 F.

Pat 1/4 cup of brown sugar on the surface of the ham, concentrating on the topmost area. Bake for 15 to 20 minutes or until sugar has caramelized.

To prepare glaze, combine the 3/4 cup of brown sugar and pineapple juice in a saucepan. Allow to boil uncovered, until mixture is reduced to half and has slightly thickened. Remove from heat and stir in cinnamon powder. Serve with sliced ham and garnish with fruits of choice.

PORK PASTEL

PORK PASTEL

Serves 6 to 8

Ingredients
1 cup carrots, sliced into cubes
1 cup potatoes, sliced into cubes
3 to 4 cups water
1/2 kilo MONTEREY PORK KASIM (shoulder), menudo cut
1 (210 g) can PUREFOODS CHORIZO BILBAO, sliced
1 cup red and green bell peppers, sliced into cubes
1/2 cup chopped onions
1 tbsp minced garlic
1/4 cup DARI CREME CLASSIC MARGARINE
1 (210 g) can PUREFOODS VIENNA TIDBITS
1/2 cup MAGNOLIA QUICKMELT CHEESE


Procedure
Melt margarine in a saucepan. Saute garlic and onions. Add bell peppers, chorizo and pork kasim. Cook until pork changes in color. Pour in water and broth of Vienna tidbits. Cover and let boil. Allow to simmer and keep covered until meat is tender. Add potatoes and cook until tender. Stir in carrots and Vienna tidbits. Cook for a couple of minutes and add cheese. Mix well.

POTATO CAKES WITH LUNCHEON MEAT AND CHIVES

POTATO CAKES WITH LUNCHEON MEAT AND CHIVES


Ingredients
500 grams potatoes
1 tsp salt
1 tbsp MAGNOLIA GOLD BUTTER
1 pc egg yolk
pinch of nutmeg
1/4 cup all purpose flour
1/2 cup chopped PUREFOODS LUNCHEON MEAT
2 tbsp chopped chives
extra flour for dusting
MAGNOLIA GOLD BUTTER for pan-frying



Procedure
Boil potatoes until tender. Peel off skin and mash. Add salt, melted Magnolia Gold Butter, egg yolk, nutmeg and flour. Mix lightly. Add Purefoods Luncheon meat and chives. Mix to distribute evenly. Form mixture into a log and refrigerate for at least 15 minutes.

Cut into 1-inch rounds and with the back of a spoon, make slight criss-cross indentations on one side of the potato cake. Refrigerate for another 15 minutes then pan-fry in butter. Cook over moderate heat until golden. Makes 8 pieces.

WORTH-THE-MESS HOTDOGS AND POTATOES

WORTH-THE-MESS HOTDOGS AND POTATOES

4 to 6 servings

Ingredients


2 tbsp MAGNOLIA GOLD BUTTER
½ cup onion, chopped
½ cup banana catsup
1 ½ tbsp Worcestershire sauce
½ tbsp sugar
¼ tsp salt
10-12 piece PUREFOODS TENDER JUICY SWEET CORN HOTDOG

Mashed Potatoes:
4 piece potatoes, boiled, peeled and mashed
¼ tbsp MAGNOLIA GOLD BUTTER, softened
¼ cup all purpose cream
¼ cup MAGNOLIA QUICKMELT CHEESE, grated
salt to taste


Procedure


Sauté onions in butter in a small saucepan until soft. Add all the other ingredients except the hotdogs. Simmer for 5-6 minutes. Score the hotdogs diagonally then place hotdogs together with the sauce. Serve with mashed potatoes.

To make the Mashed Potatoes: Combine all ingredients in a bowl. Mix well. Serve warm.

NO-GUILT CHICKEN ENCHILADAS

NO-GUILT CHICKEN ENCHILADAS

4 servings
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Ingredients
2 tbsp olive oil
1/2 cup onion, chopped
2 clove garlic, minced
1/2 cup mushrooms, sliced
1 1/2 cup canned diced tomatoes
1/8 tsp pepper
2 tsp green bell peppers, chopped
1 cup MAGNOLIA CHICKEN STATION BREAST FILLET, boiled and chopped
4 piece flour tortillas
1/2 cup MAGNOLIA CHEDDAR CHEESE, grated, divided (optional)
8 piece pitted black olives, sliced
1/2 cup plain low-fat yogurt

Procedure


Preheat oven at 3750F.

Cook onions, garlic and mushrooms in olive oil, stirring constantly about 1 minute. Add tomatoes, pepper and bell peppers. Reduce heat to medium and cook 5-8 minutes until sauce is thickened.

Transfer half of sauce to bowl and mix in chicken. Set aside.

Heat tortillas about 1 minute in skillet to make it flexible. Divide chicken evenly among the tortillas. Divide half of the grated cheese evenly on top of chicken. Roll up. Place seam side down in 8 x 8 x 2 inch baking dish. Top with remaining sauce and cheese. Bake for 15 to 20 minutes. Top with olives. Serve with yogurt.

SIZZLING PUREFOODS CHICKEN HAM WITH JALAPENO SAUCE

SIZZLING PUREFOODS CHICKEN HAM WITH JALAPENO SAUCE

Serves 5 to 6


Ingredients
1 (1.2-1.3 kg.) PUREFOODS CHICKEN HAM

Brown Sauce:
2 tbsp butter
2 cloves garlic, chopped
1 medium onion, chopped
2 tbsp all-purpose flour
2 cups chicken broth
1 stalk celery, diced
1 medium red bell pepper, cut into cubes
1 jalapeno pepper, sliced
2 tsp soy sauce
dash pepper



Procedure
Bake chicken ham at 375 F for 15-20 minutes. Set aside.

Saute garlic until brown. Add onions and cook until translucent. Mix in flour. Pour broth, stirring constantly until mixture is free of lumps. Add celery, red bell pepper, jalapeno and soy sauce. Simmer until thick. Season with pepper. Place chicken ham on heated sizzling plate. Pour sauce and serve.