Cook Book Recipe

The dreary, wacky and scary season of the year is almost here. With Halloween around the corner, parents are challenged to come up with recipes that would make our children excited. Make your Halloween menu more wicked and wacky with these recipes from San Miguel Purefoods Culinary Center.

For more recipes ideas, send a self addressed stamped envelope to San Miguel Purefoods Culinary Center, Legaspi corner Eagle St., Ugong Pasig City 1604

“Monster Pizza”

5 pieces white bread or mini pizza crusts
1 115 grams pizza sauce
½ cup Magnolia Quickmelt cheese, grated
1 cup Purefoods Cooked Ham, chopped
Pepperoni, pineapple chunks
Green and red bell pepper
Black olives

Cut white bread into round shape or any fun shape you want. Spread some pizza sauce on top and sprinkle with grated magnolia quickmelt cheese.

Make desired monster faces using the pepperoni, ham, pineapple chunks, green and red bell pepper and black olives. Place in the oven toaster until cheese melts and bread gets toasted.

“Squash Cream Soup”

¼ kilo squash, peeled and cut into 1” cubes
¼ cup chicken broth
1-70 gram pack instant cream of chicken soup powder
½ cup Purefoods Honeycurbed bacon, chopped
Parsley, chopped for garnish

Put squash in a deep saucepan. Add enough water to cover. Allow to boil until squash becomes tender- about 15 minutes remove squash from pot then puree, adding ¼ cup broth until a thick mixture is achieved. Set aside.

Cook cream soup according to package directions. Meanwhile pan fry chopped bacon till crisp. When instant soup is ready add pureed squash and bacon. Mix well. Serve soup topped with chopped parsley.

“Chick N’ Cheese Fun Platter”

1 225 grams Magnolia chicken popcorn
1 200 grams Magnolia Cheezee
Choice of the following sauces:

Catsup, barbeque sauce, sweet and sour sauce
Cook chicken popcorn according to package directions. Slice magnolia cheezee and use different cutters to make fun shapes. Place in a big platter and serve with different sauces.

“Beef Jambalaya Wrap”

½ cup Dari Crème
1 teaspoon garlic, chopped
¼ cup onions, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1 210 grams Purefoods spaghetti sauce
2 cups cooked rice
½ kilo Monterey Beef Sukiyaki cut
12 pieces flour tortillas, small
18 oz. Cheezee spread

Saute garlic, onions, green and bell peppers in ¼ cup dari crème. Add spaghetti sauce and cooked rice. Mix well and set aside.

Season beef sukiyaki with salt and pepper and fry in the remaining dari crème until cook. Set aside.

Heat both sides of the flour tortilla in an un-greased frying pan. To assemble, put rice mixture in the middle of the flour tortilla. Place some beef sukiyaki on top. Drizzle with cheezee spread and roll like lumpia.

October 25, 2002, Manila Bulletin


Proceed to Best of Pinoys