April 7, 2017 at 8:22 a.m.
PINEAPPLE CHEESECAKE SQUARES
1/2 c. flour
2 T. sugar
1/4 t. salt
1/4 c. butter or margarine
1-8 oz. can crushed pineapple, drain well, saving juice
1-8 oz. pkg. cream cheese, softened
3 T. sugar
1 T. flour
1 egg, slightly beaten
1 c. milk
1 t. vanilla
In a bowl, combine crust ingredients, cutting in butter until crumbly. Press into bottom of an ungreased eight inch square baking pan. Bake at 325 degrees for 12 minutes. Cool. For filling, beat cream cheese, sugar and flour; add egg and mix until smooth. Stir in pineapple juice. Gradually add milk and vanilla. Sprinkle with drained pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon. Bake at 325 degrees for one hour or until knife inserted in the center comes out clean. Cool to room temperature. Chill; cut into squares. Keep in fridge. Serves six. Note: I use a serving spoon to spoon filling over pineapple rather than pouring it. Also, you might like to dress it up with a dollop of whipped cream of Reddi Whip and top with a cherry.
PINEAPPLE, CARROT AND RAISIN SALAD
1-20 oz. can crushed pineapple in juice, drain well
3 c. shredded carrots
1 c. raisins
1 c. low fat vanilla or pineapple yogurt
In a bowl, fold together all ingredients. Sprinkle with a little raisins when ready to serve if you wish. Drink the drained juice or add it to O.J. Serves six.
I have to insert a little gripe regarding yogurt. Many recipes call for one cup whatever flavor yogurt. All yogurt I’ve seen is six ounces containers or less. I stir in two tablespoon of sour cream to equal the one cup asked for. If you’re a big fan of yogurt, buy a big container and measure out one cup.
SWEET ‘N SOUR CHICKEN
1 lb. uncooked chicken breasts or uncooked pork, cut in bite size pieces
1 T. olive or canola oil
1 medium onion, cut in small wedges or chunks
1 medium clove garlic, minced or 1/4 t. garlic powder
2 medium carrots, peeled, sliced 1/4 inch thick
1 medium green pepper, cut in chunks
2-8 oz. cans pineapple chunks in juice, undrained
1/4 c. vinegar
3 T. each, brown sugar, ketchup and soy sauce
1 T. ginger
2 c. hot cooked rice
In a large, skillet, brown meat in oil. Reduce heat to low, add onion, garlic, carrots and green pepper. Cover, cook five minutes. Turn heat to medium. In a bowl, combine remaining ingredients, except rice. Stir into skillet. Cover and simmer 10 minutes longer. Serve over rice. Note: If you like the mixture a little thick, stir in a mixture of 1-1/2 T. corn starch and 2 T. water, stirring to incorporate thickening. Serves four.
Soon, we are going to be celebrating Easter with family and friends. In our family, ham is a given to serve. This sauce is a delicious condiment to serve with it.
PINEAPPLE SAUCE FOR HAM
1 c. (8 oz. can) crushed pineapple, with juice
1 c. packed brown sugar
1 T. each, soy sauce and ketchup
1 t. ground mustard
1/4 c. water
4-1/2 t. corn starch
1/4 c. water
Combine first six ingredients in a saucepan, mixing well; bring to a boil. Reduce heat; simmer for eight minutes. Stir corn starch into 1/4 c. water until smooth; add to pineapple mixture, stirring constantly until thickened. Pass sauce with sliced ham. Makes 2-1/3 cups.
Thought for the Day: The measure of who we are is what we do with what we have.
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