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Pique-nic
SOAK up some sun outdoors-whether at your local park or by the bay. Picnicking gives you a reason to linger outdoors. So, gather family and friends, pack your basket, roll out a mat, and indulge in these summertime coolers.
COFFEE CABANA
INGREDIENTS
1 sachet Great Taste Coffee Desserts Black Forest
½ jigger Premium Brandy (optional)
½ jigger simple syrup or caro syrup
¼ cup cream
1 scoop vanilla ice cream
1 face-slice ripe mango
PROCEDURE
To make simple syrup, boil equal parts of water and white sugar in a pot until sugar is completely dissolved and water consistency is thick. You may use caro syrup as substitute. Place all ingredients in a blender with ice. Blend well until coffee is completely dissolved. Top with cream. Pour in glass and serve.
REFRESH! Keep drinks chilled in thermos or pack in a sturdy, insulated cooler with plenty of ice or frozen gel packs.
PINEAPPLE TUNA MACARONI SALAD
INGREDIENTS
2 cups condensed milk
2 ½ cups all-purpose cream
¼ cup cheese
1 ¾ cup canned tuna flakes, drained
2 ½ cups pineapple chunks
¼ cup red bell peppers, chopped
½ cup cucumbers, chopped
½ cup carrots, chopped and blanched
½ cup green peas, blanched
400 gms. El Real Salad Macaroni, cooked
Salt and pepper to taste
PROCEDURE
In a bowl, combine condensed milk, all-purpose cream, and cheese. Toss in tuna, pineapple, red bell peppers, cucumbers, carrots, green peas, and El Real Salad Macaroni. Adjust seasoning with salt and pepper. Chill before serving. Serves 16 to 18.
STRAWBERRY MOUSSE IN GLASS
INGREDIENTS
1.5 liters whipping cream
300 gms. strawberry puree
200 gms. fresh strawberries, soaked in brandy
50 ml. Grand Marnier
PROCEDURE
Whip cream until slightly stiff, then fold with the strawberry puree. Add the soaked strawberries and Grand Marnier. Pipe in the glass and garnish with fresh strawberries, mango, and chocolate sheets.
Recipe courtesy of the Heritage Hotel
NO-GUILT CHICKEN ENCHILEDA
INGREDIENTS
2 Tbsps. olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup mushrooms, sliced
1 1/2 cup canned diced tomatoes
1/8 tsp. pepper
2 tsps. green bell peppers, chopped
1 cup Magnolia Chicken Station Breast Fillet,boiled and chopped
4 pcs. flour tortillas
1/2 cup Magnolia Cheddar Cheese, grated, divided (optional)
8 pcs. 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 to 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 8x8x2-inch baking dish. Top with remaining sauce and cheese. Bake for 15 to 20 minutes. Top with olives. Serve with plain yogurt. Serves 4.
WARM UP! Keep hot food hot. Keep hot food at 140oF or hotter to prevent the growth of harmful bacteria. Wrap hot food in towels, then newspaper, and place inside a box or heavy paper bag. Keep food warm on a lit grill or use within one hour.
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