2 k Monterey ground pork
2 tbsp iodized fine salt
1 tsp pepper
1 tsp sugar
1 (100g) bottle pickle relish, drained
9 pc Magnolia brown eggs
3 (80g each) pc onions, chopped
½ c raisins
1 (225g) pack Magnolia Cheddar Cheese
1 (210g) can Purefoods Chorizo Bilbao Style, chopped
1 (250g) pack Purefoods Honeycured Bacon Classic
2 pc Magnolia Brown Eggs, hard-boiled, peeled and sliced into rings
1 (230g) can Purefoods Vienna Sausage, cut into rings
Preheat oven to 350°F. In a bowl, mix all ingredients except for boiled eggs and Vienna sausage. Portion into three ovenproof loaf pans then arrange eggs and Vienna sausages on top. Cover with foil and bake for 2 hours. Cool down, unmold and slice when ready to serve.
Makes 3 loaf pans.
Russian Potato Salad by Angeline Dantes
1½ k potatoes
¼ k carrots
1 (350g) pc small sugar beets
1 (100g) bottle pickle relish,
drained
2 (100g) stalks celery, chopped
2 (80g each) pc medium
white onions, chopped
¼ k Magnolia Chicken Station
Breast Fillet, boiled and
shredded
3 c Magnolia Real Mayonnaise
1 tbsp iodized fine salt
1 tsp pepper
1 tsp sugar
¼ c cider vinegar
Boil potatoes separately from carrots and beets. Peel while still hot and set aside to cool. Cut into cubes and set aside. In a mixing bowl, mix all vegetables and chicken. Make dressing by combining mayonnaise, salt, pepper, sugar and cider vinegar. Mix into the salad and cool in the refrigerator until ready to serve. Makes 12 cups.
Chicken Molo Soup by Chupsie Medina
1 k Magnolia Chicken Station cutups chicken back
1 stalk celery, chopped
1 pc white onion, quartered
5 pc whole peppercorns
¼ c fish sauce
1 tsp chopped garlic
1 pc red onion, chopped
Molo filling:
½ k Magnolia Chicken Station ground chicken
½ k shrimps, shelled and finely chopped
1 pc onion, finely chopped
2 tsp rock salt
½ tsp freshly ground pepper
1 pc medium-size turnip, finely chopped
1 pc medium-size carrot, finely chopped
¼ c chopped spring onions
1 pc Magnolia Brown Eggs, beaten
1 pack round molo wrappers
Garnish:
1 c chopped spring onions
1 c fried garlic chips
2 c Chinese cabbage, cut into thin strips
½ c carrots, julienned
10 pc Magnolia Brown Eggs, hard-boiled and quartered
Boil chicken with celery, onion, peppercorns and fish sauce. When chicken is tender, remove from liquid and cool. Strain liquid and set aside. Discard skin and separate meat from bones. Discard bones and sauté meat in garlic and onion then add chicken broth. Bring to a boil then remove from fire. Combine all filling ingredients and wrap tightly every teaspoon of meat mixture with molo wrapper. Bring broth to a boil and add molo. Simmer until cooked for about 30 minutes. Garnish with spring onions, garlic chips, Chinese cabbage, carrot strips and egg quarters. Makes 10 servings.
Apple Cinnamon Crumble Loaf by Rina Casiño
1/3 c brown sugar
1 tsp ground cinnamon
2/3 c white sugar
½ c Magnolia Gold Unsalted
Butter, salted
2 pc Magnolia brown eggs
1 ½ tsp vanilla extract
1 ½ c Magnolia All Purpose Flour
1 ¾ tsp baking powder
½ c Magnolia Full Cream Milk
1 pc apple, peeled and chopped
Ganache:
1 c semisweet choco chips½ c Magnolia All-Purpose
Cream
Topping:
1 (425ml) pint Magnolia Ice
Cream Classic Vanilla Flavor
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a bowl, mix brown sugar and cinnamon. Set aside. In a separate bowl, beat white sugar and butter together until smooth and creamy. Beat in eggs, one at a time, until incorporated. Add vanilla extract.
In another bowl, combine flour and baking powder together. Stir into creamed butter mixture then add milk until smooth. Pour half of the batter into the prepared loaf pan. Add half the apple and half the brown sugar-cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer. Top with remaining apples and brown sugar mixture. Lightly pat apples into batter then swirl remaining brown sugar-cinnamon mixture through apples using a spoon. Bake for 30 to 40 minutes or until toothpick inserted in the center of the loaf comes out clean. Set aside to cool. In a small saucepan, bring cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for 2 minutes then mix well. Slice loaf then top each serving with vanilla ice cream and chocolate ganache. Makes 1 loaf.