A taste of the tropics

Oh, my gosh... It’s Mayday today and I’m not ready! The may flowers are somewhere, hiding under the brown grass. Do you remember making baskets out of 1/2 pt. milk cartons with a paper handle? That was a fun project when I was in grade school. I was nostalgic last year and made one for one of our neighbors. There I was, ringing the door bell at 7 a.m., then tearing around her house, through the pine trees and down by the lake so she wouldn’t see me. (Now that was a chore!) It took a number of days before she figured out who delivered the little basket. You have to have some fun as you’re growing older. Enough of that chatter.

It’s about the wonderful fruit... pineapple. I have a tried and true tip for you about how to tell if a pineapple is ripe. If a pineapple hasn’t ripened on the tree, it never will. It may get softer but it won’t get sweeter. Test for ripeness by pulling out one of the center top leaves. The leaf will come out easier if the fruit is ripe. Also, it will smell sweet and fruity and the sharp outer coat will have lost its color. Also, one fresh pineapple, cubed will give about 2-1/2 cups. Better get to recipes!

PINEAPPLE CHICKEN
1-20 oz. can crushed pineapple, in its own juice, drained
1/4 c. juice, from drained pineapple
2 cloves garlic, pressed or minced very, very small
1 lemon, thinly sliced
1/2 c. each, ketchup and honey
1 T. Worcestershire sauce
1 t. each, rosemary and salt
4 skinless, boneless chicken breasts
2 t. cornstarch

In a small bowl, combine all ingredients, except chicken and cornstarch, mix well. Arrange chicken in a shallow three quart baking dish. Pour pineapple mixture over chicken. Cover, refrigerate overnight or at least for two hours. Remove chicken from dish. Pour marinade into saucepan; stir in cornstarch. Cook over medium heat, stirring constantly, until sauce boils and thickens. Brush sauce over chicken. Bake at 450 degrees for 30 minutes. If chicken is getting too brown, cover with foil, makes four servings.

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SUNFLOWER  PINEAPPLE SLAW
Salad: 1-20 oz. can pineapple tidbits in its own juice, drained, save juice
1/2 lb. each, shredded cabbage and carrots (2 c. each)
1/2 c. sunflower seeds Dressing: 1/2 c. mayo 2 T. frozen orange juice concentrate, undiluted 1/8 t. salt Pinch of white pepper In a bowl, combine salad ingredients. In another bowl, combine dressing ingredients plus 2 T. pineapple juice. Pour over salad mixture; mix gently. Chill for one hour. Makes six servings Do you like smoothies? I do. They are full of nutrition, they’re pretty and they’re a good breakfast drink.

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PINEAPPLE BERRY SMOOTHIE
1-20 oz. can crushed pineapple, in its own juice, undrained
1-6 oz. container light vanilla yogurt
1 medium banana cut in one inch pieces
1 c. pineapple juice or skim milk
1/2 c. fresh of frozen strawberries or raspberries
1/2 c. ice cubes

Combine all ingredients in a blender for a food processor. Blend until smooth. Garnish with a small whole strawberry and a banana slice if you wish. Makes five medium size glasses. Note: You can substitute pineapple or berry yogurt if you wish.

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SUGAR-FREE PINEAPPLE PIE
1 pkg. sugar-free instant vanilla pudding mix
1 c. fat-free sour cream
1-20 oz. can crushed pineapple, in its own juice, drained
1 packet artificial sweetener

In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least three hours. Makes eight servings. Nutritional values: 212 calories, 322 mg. sodium, 0 cholesterol, 24 g. carbs, 3 g. protein, 9 g. fat.

Thought for the Day: If opportunity doesn’t knock, build a door!