A Taste of Spring

  • 31 March 2014
  • admin

Here are three scrumptious meal ideas that will have your taste bites springing with delight.

Pineapple Upside Down Cake
• 1/4 cup butter or margarine
• 2/3 cup packed brown sugar
• 9 slices pineapple in juice (from 14-oz can), drained
• 9 maraschino cherries without stems, if desired
• 1 1/3 cups Gold Medal® all-purpose flour
• 1 cup granulated sugar
• 1/3 cup shortening
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg
1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Ham and Cheese Sandwiches with Chinese Style Corn Salad
Ham and Cheese Sandwiches
• 3/4 cup melted butter
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 tablespoons poppy seeds
• 1 tablespoon dried minced onion
• 24 mini sandwich rolls
• 1 pound thinly sliced cooked deli ham
• 1 pound thinly sliced Swiss cheese
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
Chinese-Style Corn Salad
By Nina Simonds
• 3 cups fresh cooked corn kernels, cut from the cob while warm
• 1 1/2 tablespoons sesame oil
• 1 1/2 tablespoons clear rice vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons minced scallion greens
1. Toss kernels with sesame oil, rice vinegar, salt and pepper. Season to taste, adding more vinegar or salt and pepper as necessary. Once corn is cool, add minced scallions. Toss lightly and chill briefly before serving.

Thai Chicken Curry Wraps
• 1/4 cup mayonnaise
• 2 tablespoons plain yogurt
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 1/2 cups cooked chicken, cubed (I used a rotisserie chicken)
• 1/3 cup pineapple, dices
• 1/4 cup red onion, minced
• 2 tablespoons chopped parsley (or cilantro)
• 1/4 cup slivered almonds
• 2 tablespoons minced ginger
• 1 teaspoon Thai red curry paste
• 2 1/2 cups fresh baby spinach
• 4 flavored burrito-size (10-12”) flour tortillas, such as tomato or spinach
• Cooking spray

• Combine mayo, yogurt, honey and lime juice in a bowl. Fold in the chicken, pineapple, onion, and parsley. Set aside.
• In a large skillet, over medium heat, sauté almonds in 1 tablespoon of oil until golden, stirring often so they don’t burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
• Wipe out skillet and return to the burner over low heat; warm tortillas until pliable. Place 1/2 cup of the chicken mixture on each tortilla, then roll to enclose, folding in the sides like a burrito.
• Coat skillet with cooking spray and toast wraps over medium-high heat until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.