Recipe: Pool Party Recipes Part 1 (6 Recipes)

8-6-99 Pool Party Recipes Part 1 (6 Recipes)

Dawn.nys (10:55:32 AM) :

TROPICAL KABOBS
Yield: 4 servings

1 lb Boneless chicken breasts
1 can Pineapple chunks (can size
Depends on personal taste)
Soy sauce
2 tbsp Juice from canned pineapple
1/2 c Orange marmalade
1/4 c Plain yogurt
1 tbsp Dijon mustard
1/2 tsp Curry powder

Cube chicken and thread on skewers, alternating with canned pineapple chunks. Brush with soy sauce and grill or broil until done. Meanwhile, combine pineapple juice, marmalade, yogurt, mustard and curry powder. Serve as a dip with the kabobs.

Dawn.nys (11:00:04 AM) :

HAM BARBECUE SANDWICHES

1 1/2 lb Cooked Ham; Chopped
1 1/2 c Ketchup
2 tbsp Cider Vinegar
1 tbsp Brown Sugar; Packed
1 tbsp Prepared Mustard
1 tbsp Worcestershire Sauce
8 Frankfurter Rolls

Combine all of the ingredients, except the frankfurter rolls, in a 2-quart saucepan. Cook over medium heat until the mixture comes to a boil, then remove from the heat and cover; refrigerate until serving time.

TO GRILL:
Place each frankfurter roll on a 10-inch length of heavy-duty foil. Fill each roll with about 1/3 cup of the ham mixture. Securely wrap each roll into a loose packet. Grill 4-inches from gray coals (medium heat). Cook for 20 minutes, turning often with tongs.

ginger,nc (11:05:30 AM) :

B L T Tortilla
Serving Size : 8

1/2 C Mayonnaise
1/2 C Sour Cream
1 Tbsp Dry Ranch Dressing Mix
1/2 Tsp Crushed Red Pepper
8 Flour Tortillas
4 C Shredded Lettuce
2 C Chopped Tomato
16 Slices Bacon -- Cooked

In small bowl stir together all spread ingredients. Set aside.

Warm tortillas according to package directions. Spread each tortilla with 2 tablespoons spread. Layer each with 1/2 cup lettuce, 1/4 cup tomatoes and 2 slices cooked bacon. Bring sides of tortillas together; secure with toothpicks.

TIP: To warm tortillas, place tortilla between 2 paper towels; microwave on HIGH for 15 to 20 seconds. Or, wrap tortillas in aluminum foil and bake at 350 for 8 to 10 minutes. Yield: 8 servings Kelly,WA (11:36:19 AM) :

Beef Baked In A Barrel

Yield: 6 servings

2 lb Ground Beef Chuck
2 Large Pineapples
1 c Diced Fresh Pineapple
2 ea. Med Onions, Chopped
1 c Canned Mandarin Orange segments
1/2 cup Coffee Brandy
3 Cloves Garlic, Minced
1/4 c Mandarin Liqueur
2 tbsp Cooking Fat or Oil
18 Fresh Mushrooms
1 tsp Salt
3 tbsp Butter
1 tsp Ground Ginger
18 Strips Of Pimiento
1/2 tsp Seasoned Salt
1/4 tsp Freshly Ground Pepper
3 cups cooked rice

Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert.)

Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown.

Warm brandy in small pan over low heat, ignite, turn off heat wait until flame dies. Pour over beef mixture. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes.

Curl up each pimiento strip and place in mushroom cap. To serve, set both barrels" on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.

Kelly,WA (12:06:48 PM) :

Salmon Cakes
Serves 6

2 chilled baked potatoes
1 1/2 cups braised onion ribbons with celery, chopped
3 tablespoons mayonnaise
1 large egg
1 tablespoon white-wine Worcestershire sauce
1/2 teaspoon dried thyme, crumbled
2 tablespoons drained bottled capers
2 cups flaked poached salmon fillet
all-purpose flour for dredging the salmon cakes
2 tablespoons olive oil
Bibb lettuce for lining the platter
lemon slices for garnish

Remove the skins from the potatoes, grate the potatoes coarsely into a large bowl, and add the onion mixture. In a small bowl whisk together well the mayonnaise, the egg, the Worcestershire sauce, the thyme, the capers, and salt and pepper to taste, add the mixture to the potato mixture, and stir the mixture until it is combined well. Add the salmon and stir the mixture until the salmon is just distributed evenly. Form 1/3 cup measures of the mixture into patties and dredge the patties in the flour. In a large skillet heat the butter and the oil over moderately high heat until the fat is hot but not smoking and in the fat saut the patties in batches for 3 minutes on each side, or until they are golden brown. Line a platter with the lettuce and serve the salmon cakes with the lemon.

Kelly,WA (12:12:06 PM) :
Baked Potato Salad

1 cup bean sprouts, rinsed and drained
4 cold baked potatoes, peeled and cut into chunks
1/4 cup coarsely chopped walnuts
4 celery stalks, thinly sliced
4 radishes, sliced
3 tablespoons snipped fresh dillweed
2 tablespoons snipped fresh parsley
1/3 cup fat-free mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon mustard
1/4 teaspoon curry powder

Combine sprouts, potatoes, walnuts, celery, radishes, dillweed and parsley in a bowl. In another bowl, whisk mayonnaise, lemon juice, mustard and curry powder. Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.

Makes 6 servings.