BACKYARD PICNIC FAMILY MEAL 2

BACKYARD PICNIC FAMILY MEAL 2

MAIN DISH

GRILLED PORK BELLY WITH TANGY BARBECUE SAUCE

Ingredients:

pepper
1-1/2 kg MONTEREY SKINLESS PORK BELLY, bone-in and sliced
2 pc white onions, quartered
1 tbsp peppercorns
4 cloves garlic, crushed
1 pc bay leaf (laurel)
enough water to cover pork belly

BARBECUE SAUCE:

2 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 pc white onion, finely chopped
3 cloves garlic, minced
1 tsp iodized fine salt
1/2 tsp pepper
1-1/4 tsp chili powder
1 (800 g) can whole peeled tomatoes, pureed with juice
3/4 cup water
1/4 cup brown sugar
1/4 cup tomato ketchup
2 tbsp cider vinegar
1/8 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. In a medium stockpot, add pork, onions, peppercorns, garlic, bay leaf and water. Bring mixture to a boil then reduce to simmer. Cook pork belly until fork tender. Drain from liquid and let cool.
  2. Heat oil in a medium saucepan over high heat and sauté onion and garlic then season with salt and pepper. Cook onions for about 5 minutes or until tender. Season with chili powder and cook until fragrant or about 1 minute. Add tomatoes, water, sugar, and ketchup. Bring mixture to a boil. Reduce heat and simmer for about 1 hour, partially covered. Stir occasionally. Add more water if needed. Turn off heat then cool. Blend until smooth.
  3. In a saucepan, combine sauce mixture and vinegar. Let simmer then season with salt and pepper if desired.
  4. Brush pork with barbecue sauce then grill over medium heat until slightly charred. Serve with sauce on the side.

 Makes 6 to 8 servings.

EASY PICNIC BARBECUE

Ingredients:

1 kg MONTEREY COUNTRY STYLE PORK/CHICKEN
1 tsp iodized fine salt
1/2 tsp pepper
2 tbsp cornstarch, dissolved in 1 tbsp water

MARINADE:

1 cup lime soda
2 tbsp soy sauce
1 tbsp minced garlic
1/2 cup brown sugar
1/4 cup tomato ketchup

Procedure:

  1. Combine marinade ingredients. Mix well and marinate meat covered for at least 30 minutes in the chiller.
  2. Drain meat from marinade. Transfer marinade to a saucepan and allow to boil. Season with salt and pepper. Thicken with cornstarch mixture and cook until slightly thick. Set aside.
  3. Grill meat over hot coals. When almost done, brush with cooked sauce. Grill until meat is cooked through (well done).
Makes 4 servings.

PORK BARBECUE

Ingredients:

1 kg MONTEREY PORK KASIM, thinly sliced
1 cup lime soda
1/4 cup tomato catsup
1/2 cup brown sugar
1 tbsp minced garlic
2 tbsp soy sauce
1/2 tsp pepper
1/2 tsp iodized fine salt

Procedure:

  1. Slice pork thinly
  2. Marinate pork in soda, castup, sugar, garlic, soy sauce, pepper and salt for at least 2 hours.
  3. Skewer pork in bbq sticks.
  4. Grill until cooked.

Makes 5 to 6 servings.

BACKYARD PICNIC FAMILY MEAL 2

ACCOMPANIMENT

CORNED BEEF PASTA

Ingredients:

1/2 cup minced garlic
1 (380 g) can PUREFOODS CORNED BEEF
1 cup diced fresh tomatoes
2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1 (500 g) pack spaghetti sauce
iodized fine salt, pepper, cayenne and sugar to taste
1 (500 g) pack spaghetti noodles, cooked according to package directions
grated MAGNOLIA CHEEZEE, for topping

Procedure:

  1. Sauté garlic, corned beef and tomatoes in oil. Add spaghetti sauce and simmer for 5 to 8 minutes. Season to taste.
  2. Toss pasta with sauce and top with grated cheese.
Makes 10-12 servings. 

BAGOONG RICE

Ingredients:

2 tbsp STAR MARGARINE GARLIC FLAVOR
4 cups cooked rice
1 tbsp Thai shrimp paste

Toppings:

1 (220 g) pack PUREFOODS CHICKEN TOCINO HONEY GLAZED, fried and sliced into strips
6 pc shallots, sliced
1/4 cup toasted peanuts, coarsely chopped
2 tbsp dried alamang, fried
1/2 pc green mango, cut into thin strips
2 pc MAGNOLIA BROWN EGGS, fried scrambled and sliced into strips
stalks green onions, chopped
sprigs coriander leaves (wansoy)
pinch toasted sesame seeds

Procedure:

  1. Heat margarine in a wok. Sauté shrimp paste and rice.
  2. Mix in half amount of the topping ingredients until well-blended.
  3. Transfer rice mixture to serving platter and top with remaining topping ingredients.
Makes 6 servings.

EEZEE QUICK-FRY WITH ALL STAR JAVA RICE

Ingredients:

1 (500 g) pack PUREFOODS CRISPY FRIED CHICKEN, cooked according to package directions
1/3 cup STAR MARGARINE CLASSIC
1/3 cup tomato sauce
5 cups cooked rice, packed

Procedure:

 
  1. Melt Star Margarine in a frying pan.
  2. Add tomato sauce, let simmer then add cooked rice. Mix well.
  3. Remove from heat. Serve with warmed fried chicken.
Makes 5 servings.

BACKYARD PICNIC FAMILY MEAL 2

DESSERT

BUTTERSCOTCH BARS

Ingredients:

1/2 cup MAGNOLIA GOLD BUTTER SALTED
1/4 cup light syrup
1/4 cup powdered milk
2 cups + 2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp baking powder
3 pc MAGNOLIA BROWN EGGS
2 cups brown sugar
1/2 cup MAGNOLIA FULL CREAM MILK
1 tsp vanilla extract
1/2 cup chopped walnuts

Procedure:

1. Preheat oven to 325°F. Grease and line a 9"x13" baking pan with foil or baking paper. Set aside. 2. Melt butter with light syrup in a saucepan over low heat. Set aside to cool. 3. In a bowl, sift powdered milk, flour and baking powder. Set aside. 4. In a bowl, beat eggs and brown sugar until mixture is foamy and light brown in color. Add butter mixture then add the dry ingredients. 5. Pour milk, vanilla and walnuts. Mix until well blended. Pour into prepared pan and bake for 30-40 minutes. Cool then cut into bars.

Makes 40 pieces.

PEANUT BUTTER LOAF

Ingredients:

1 (180 g) pack MAGNOLIA PANCAKE & WAFFLE MIX
1 (140 mL) pint MAGNOLIA ICE CREAM VANILLA FLAVOR
1/3 cup peanut butter

Procedure:

  1. In a bowl, combine pancake and waffle mix with ice cream then add peanut butter.
  2. Pour batter into an oven proof or disposable aluminium loaf pan.
  3. Bake in the oven toaster on high or in the oven set at 350oF for 30 minutes or until toothpick inserted in the center comes out clean.

Makes 8 servings.

(Yield: 1 pan/1 slice per serving)

MANGO STREUSEL BARS

Ingredients:

1 (225 g) bar BAKER'S BEST MARGARINE
1/2 cup sugar
2-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1/4 cup cold water

Filling:

1 cup mango preserve

Procedure:

  1. Preheat oven to 350ºF and line a 9”x 13” pan with baking paper. Set aside
  2. Cream margarine and sugar using a mixer with paddle attachment until light in color. Gradually add flour alternately with water. Mix until a dough is formed.
  3. Divide dough into two parts and transfer one part to the prepared pan and press firmly using the back of the spoon. Bake for 20 minutes, and then cool before placing the topping.
  4. Spread mango preserve evenly on the surface of the crust. Crumble remaining dough into 1/2 inch pieces and sprinkle on top. Bake for 15 minutes or until done. Cool completely before cutting into equal portions.

Makes 24 servings.