ARE your spouse and school kids tired of the usual fried food and grocery-bought snacks for baon? While these are convenient options for the busy working mom, it will become boring and predictable eventually, not just for the family member but also for the one preparing the baon every day.

Once in a while, surprise your family with lunches and snacks good enough to be served during parties. When preparing, cooking and handling packed lunches and snacks, get all the help you can get from Glad Wraps and Bags. Use Glad Cook ‘n’ Bake to bring out the flavors and aroma of dishes without the waxy aftertaste. Aside from using Glad Storage Bags and Freezer Bags to keep fruits, vegetables, meats and seafoods fresh longer, many homemakers and cooking experts turn to Glad zipper bags when marinating dishes since they seal well, don’t occupy too much space in the fridge and allow the contents to be thoroughly soaked in the seasoned liquid. The bags also store leftovers well and are used in other ways in the kitchen and around the household.

Sturdy GladWare Containers with lids that lock together for neat stacking can be used to store prepared food, for bringing to school or the office the next day.

Chicken Salpicao

Ingredients

500 gram chicken thigh fillet, cubed

3 tbsp liquid seasoning

3 tbsp Worcestershire sauce

1 tsp ground black pepper

2 tbsp butter

2 tbsp minced garlic

½ cup button mushrooms, quartered

2 tbsp all-purpose flour

½ cup mushroom water (reserved from the canned mushroom)

¼ cup cheese, grated

1 tbsp chopped parsley (optional), for garnish

Procedure

Marinate chicken in liquid seasoning, Worcestershire sauce and ground black pepper at least 2 hours in a Glad Freezer Zipper Bag.

Heat oil in a pan; melt butter and sauté the garlic over moderate heat until fragrant. Remove chicken and reserve marinade. Sauté chicken over high heat until chicken turns brown, then add mushrooms. Immediately add reserved marinade. Let simmer for a minute. Add flour and reserved mushroom water, simmer until sauce thickens. 

Transfer to serving dish and top with grated cheese and garnish with parsley. Makes 3 to 4 servings. 

Pineapple Bars

Ingredients

¾ cup buttermilk, softened

½ cup sugar

1 piece egg

½ cup pineapple best fruit jam

2 cup all-purpose flour

1 tsp baking soda

½ tsp salt

½ cup cashew nut, chopped

Frosting

¾ cup powdered sugar, sifted

2 tbsp buttermilk, softened

2 tbsp pineapple best fruit jam

1 tbsp fresh milk

Procedure

To make the pineapple bars:

Preheat oven to 350°F. Line a 13x9x3 inch baking pan with Glad Cook ‘n’ Bake Paper. Set aside. In a mixing bowl, cream margarine and sugar until light in color and fluffy. Add the egg and pineapple jam. Mix well. Mix together flour, baking soda, salt and nuts. Stir into the creamed mixture. Spread mixture into prepared pan. Bake for 30 minutes.

To prepare the frosting:

IN another bowl, combine powdered sugar, margarine and pineapple jam. Blend well until smooth. Gradually add milk until mixture is of spreading consistency. Using Glad Storage or Freezer Bags, place the frosting inside the bag and seal it. Using scissors, cut one end of the bag and use this to drizzle frosting onto the preserved bars. Makes 24 bars.  Serving suggestion: For baon, serve without the frosting since frosting melts easily. Other fruit jams can also be used for variety.

For more recipes using Glad wraps and bags: www.mygreatfood.com.