by JEANNE BRIGGS

Jeanne Briggs

You will not believe what an experience I had in a small store with a jar of pineapple chunks in a spicy syrup. That really got me thinking about what I could do with pineapple, and voila… here’s the result. First of all, it’s not a pine or an apple, and it’s not native to Hawaii. Now that being said, it’s sooo delicious and goes well with almost everything from soup to salad to best of all, the main course—and let’s not forget dessert. I’m already salivating over these recipes. Let’s get started to something “delicious.”

Pineapple Gazpacho

1/2 cup coarsely chopped yellow bell pepper
1/4 cup pineapple juice
1/4 cup chopped onion
2 teaspoons rice wine vinegar
1/2 teaspoon hot pepper sauce
1/8 teaspoon each: salt and pepper
1 pineapple, cored, peeled, cut into chunks
1 medium cucumber, peeled, seeded, quartered
1 tablespoon brown sugar
1/4 cup finely diced, seeded, peeled cucumber
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup chopped fresh cilantro

Plain yogurt

Place the first 9 ingredients into a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill. Spoon soup into bowls. Combine diced remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber mixture. Top each serving with a dollop of yogurt. Serves 4.

Pineapple Pickles
(This is what got me started!)

1 (20 oz.) can pineapple chunks
3/4 cup cider vinegar
1 cup sugar
6 whole allspice berries
3 whole cloves
1 (3-inch) stick cinnamon
Dash of salt
1 drop yellow food coloring

Drain pineapple, reserving 3/4 cup syrup. Put syrup and all other ingredients, except pineapple and food coloring, into a saucepan. Cook uncovered for 15 minutes. Remove from heat and add the food coloring. Cool and pour over pineapple. Leave the spices in the syrup. Put into a canning jar, cover tightly, and refrigerate for at least 24 hours. Serve ice cold. “This is so incredible for a condiment—your friends/family will devour them.”

Broiled Chicken with Fresh Pineapple-Fennel Salsa

2 teaspoons fennel seeds, crushed
1/2 teaspoon salt
/4 teaspoon black pepper
4 chicken breast halves, skin removed
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon Dijon mustard
1-1/2 teaspoons jalapeño pepper, minced
One fresh pineapple (about 3 lbs.) peeled, cored, cut into 1-inch chunks (4 cups)
1 bulb fennel, trimmed, cut into 1/4-inch dice (save the fern top for garnish)
1 cup grape tomatoes, halved, or 1/2 cup cherry tomatoes, quartered
1/4 cup fresh basil leaves, finely chopped

In a small bowl, stir together the fennel seeds, salt and pepper. Rub mixture into the chicken; cover, and refrigerate 30 minutes. Meanwhile, in a large bowl, whisk together limejuice, honey, mustard and jalapeño peppers. Add pineapple, fresh fennel, tomatoes and basil. Cover and refrigerate until serving time. Preheat broiler. Broil chicken about 5 minutes, turn over, and broil 8 minutes or until cooked through. Serve with the pineapple-fennel salsa. Serves 4. 

Lime Broiled Shrimp with Tropical Fruit Relish

1/2 teaspoon grated fresh lime zest
3 tablespoons fresh limejuice
2 tablespoons light soy sauce
2 teaspoons brown sugar
1/8 teaspoon cayenne pepper
1 pound jumbo shrimp, shelled and de-veined

Relish

2 tablespoons fresh limejuice
2 cups fresh pineapple, chopped
2 kiwi fruit, peeled and diced
1/2 cup diced jicama, or tart crisp apple
2 tablespoons honey
2 tablespoons chopped cilantro

In a large bowl, stir together lime zest, 3 tablespoons of limejuice, soy sauce, brown sugar and cayenne. Add shrimp, tossing to coat, and let marinate while you prepare the relish. In a large bowl, stir together pineapple, kiwi, jicama, honey, cilantro, and the limejuice. Preheat broiler. Place shrimp on a broiler pan, drizzle marinade over them, and broil 5 inches from the heat for 5 minutes, or until shrimp are just cooked through and browned. Spoon relish onto four serving plates and place hot shrimp to top. Serves 4 deliciously.

Deep Fried Pineapple in Coconut Batter

(This is an addition to any meal that is awesome and worth the raves!)

1 pound fresh pineapple, pared, cut into 1-inch cubes
8 ounces of premium lager
8 ounces self-rising flour, sifted (please make sure your flour is self-rising)
A little cold water, if needed
2 teaspoons granulated sugar
1/2 cup flaked coconut
Flour
6 tablespoons dark rum
4 tablespoons powdered sugar
Juice of half a lemon

Dry the pineapple on paper toweling. Heat a deep fryer to 375F. Whisk the lager and flour together, adding a little cold water, if needed, until the batter is thick. Stir in the sugar and coconut. Dust the pineapple with a little flour, then place pieces into the batter. Gently shake off excess batter and then drop the coated pineapple pieces, one by one, into the hot oil. (DO NOT cook more than 8 pieces at a time, or the temperature of the oil will drop and the pineapple will not crisp up the way it should). When done, lift out the pieces with a slotted spoon and drain well on absorbent paper, repeating the process until all the pineapple is cooked. Sprinkle pineapple pieces with a little sugar and keep warm but uncovered. Mix the rum, powdered sugar and lemon juice in a saucepan and warm it up. Spoon over fritters at the table. Serve with whipped cream, if you wish—totally decadent! (I have no clue how many this serves, because they will be fighting over every last piece.)

My Finishing Touch:

Smooooth Pineapple Daiquiri

8 slices fresh pineapple
6 ounces light rum
1 (6 oz.) can frozen lime aid
1 cup vanilla ice cream
Ice

Combine lime aid and rum in blender. Add pineapple and ice cream, and blend well. With blender running, add a few pieces of ice until the mixture is smooth and thick, and blender is nearly full. Serves 4 happy grown adults.

Jeanne Briggs

Rolling in Dough

by JEANNE BRIGGS

Now you can make mealtime, family time, anytime more special. Start with refrigerated dough and create the kind of homemade treats that everyone loves. Turn biscuit dough into a gooey, nutty breakfast loaf; make savory pot pies with crescent rolls; transform pizza dough into cheesy twists perfect for snack time—and fresh-baked by you. Your success is virtually guaranteed when you pick up some refrigerated dough. Let’s bake.

Crescent Caramel Swirl

1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Crescent Dinner Rolls

Heat oven to 350F. Melt butter in small saucepan. Coat bottom and sides of a fluted tube pan with 2 tablespoons of melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil one minute, stirring constantly. Remove dough from both cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices cut-side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of the brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon the remaining brown sugar mixture over slices. Bake at 350F for 23 to 33 minutes. Invert onto serving platter. Serve warm. Makes 12 servings.

Canadian Bacon and Potato Quiche

1 refrigerated piecrust
1 cup frozen diced hash-brown potatoes, thawed
1 cup cut fresh asparagus spears
1 cup diced Canadian bacon
1-1/2 cups shredded Havarti cheese
4 eggs
1 cup milk
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Heat oven to 375F. Prepare piecrust as directed on package for one-crust baked shell. Prick crust generously with a fork. Bake at 375F for about 8 minutes or until light golden brown. Remove partially baked crust from the oven. Layer potatoes, asparagus, bacon and cheese in crust. Beat the eggs, milk, marjoram and salt until well-blended. Pour over mixture in the crust. Bake at 375F for 45 to 50 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes. Cut into wedges. Serves 8.

Cheeseburger Fold-Overs

3/4 pound lean ground beef
1/2 cup chopped onion
2 tablespoons ketchup
1 teaspoon yellow mustard
1 can Grands Flaky Layers Biscuits
1 cup shredded Cheddar and American cheese blend
16 dill pickle slices
1 egg beaten
1 teaspoon sesame seed, if desired

Heat the oven to 375F. In a large skillet, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in ketchup and mustard. Separate dough into 8 biscuits. On an ungreased large cookie sheet, press or roll each biscuit to form a 6-inch round. Spoon the beef mixture onto one side of each biscuit. Sprinkle each with cheese. Top each with 2 pickles. Fold dough in half over filling; press the edges with fork to seal. Make 2 or 3 small slits in top of each for steam to escape. Brush each with beaten egg and sprinkle with the sesame seeds. Bake at 375F for 18 to 22 minutes or until deep golden brown. Makes 8 sandwiches.

Biscuit-Topped Green Bean and Beef Casserole

1 pound lean ground beef
2 cups frozen cut green beans
1 can cream of mushroom soup
1 small can sliced water chestnuts, drained
1/2 cup milk
1 small can French fried onions
1 can Golden Layers Refrigerated Flaky Biscuits

Heat the oven to 350F. Spray an 8-inch square glass baking dish with nonstick cooking spray. Brown ground beef in a large skillet until thoroughly cooked. Drain. Add beans, soup, water chestnuts and milk; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until bubbly, stirring occasionally. Stir in half of the onions. Spoon mixture into sprayed baking dish. Separate dough into 10 biscuits; cut each into quarters. Place biscuit pieces, points up, over the beef mixture. Bake at 350F for 15 minutes. Slightly crush remaining half of onions and sprinkle over biscuits. Bake an additional 10 to 15 minutes or until biscuits are deep golden brown. Serves 5.

Chicken Taco Stew in Bread Bowls

1 can refrigerated crusty French loaf
1 package southwestern flavor chicken strips, coarsely chopped
1 can kidney beans, drained and rinsed
1 can diced tomatoes and green chiles, undrained
1 cup frozen whole kernel corn
1 cup chicken broth
1 tablespoon cornstarch
1/2 cup shredded Cheddar cheese

Heat the oven to 350F. Spray a cookie sheet with nonstick cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing balls seam-side down on sprayed cookie sheet. Bake at 350F for 18 to 22 minutes or until golden brown. Cool 5 minutes. Meanwhile, in a saucepan, combine all remaining ingredients except the cheese; mix well. Cook over medium heat until mixture boils and thickens, stirring occasionally. Cut off the top of each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup of the stew into each bread bowl. Sprinkle with the cheese. Place top of each bread bowl next to the filled bowl. Serves 3.

Salmon a’ la King Casserole

1 jar Alfredo sauce
1 package frozen baby peas in a pouch, thawed
1 small jar sliced mushrooms, drained
2 cans pink salmon, drained, skin and bones removed
1 (2-oz.) jar chopped pimientos, drained
1 can refrigerated Crescent Dinner Rolls

Heat oven to 375F. Spray a 12×8-inch glass baking dish with nonstick cooking spray. In a saucepan, combine Alfredo sauce, peas and mushrooms; cook over medium heat until bubbly. Remove from heat. Gently stir in salmon and pimientos. Pour into prepared baking dish. Unroll the dough into 2 long rectangles. Press edges and perforations to form one rectangle. Place over salmon mixture in baking dish. Bake at 375F for 12 to 18 minutes or until golden brown. Serves 6.

Cinnamon-Apple Crostata

1 refrigerated pie crust, softened as directed
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons cinnamon
4 cups thinly sliced, peeled apples
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts

Heat the oven to 450F. Remove piecrust from pouch. Unfold piecrust; place on ungreased cookie sheet. Press out fold lines. In a bowl, combine 1/2 cup sugar, cornstarch and cinnamon. Mix well. Add apples; toss gently. Spoon apple mixture onto center of the crust, spreading to within 2 inches of the edges. Fold edges of crust over filling, ruffling decoratively. Brush crust edge with water. Sprinkle with 1 teaspoon sugar. Bake at 450F for 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake an additional 5 to 15 minutes or until apples are tender. Serves 8.

Jeanne Briggs

by JEANNE BRIGGS

            Next to tomatoes, freshly picked corn steamed on the cob is right up on the top of everyone’s favorite summer vegetable list. Corn seems to make us all behave like kids with butter on our noses and dripping off our chins. Eating corn as a kid, I remember having a contest to see which kid could chomp down and back on a row of kernels the fastest. This was corn as a sport. Now on to some serious “adult” recipes that you just won’t be able to resist. It’s time to get “corny.”

Corn Timbales

2 bacon strips, cut up and fried crispy
1/4 cup heavy cream
1/2 cup chicken stock
2-1/2 cups fresh corn kernels
1/4 teaspoon black pepper

Preheat the oven to 350F. Grease eight 1/2-cup ramekins. Combine the ingredients, except the crisp bacon, reserving 1 cup of the kernels. Place mixture in a blender and process until smooth. Stir in the reserved kernels and the bacon and divide between the ramekins. Bake in a hot water bath for 25 minutes, or until set. Allow to rest a few minutes before loosening edges and un-molding. Garnish with chopped, roasted red peppers. Serves 8.

Warm Corn and Prosciutto

2 tablespoons unsalted butter
10 ears of corn, kernels cut and scraped from cobs
2 tablespoons milk or half-and-half
Salt to taste
1 teaspoon sugar
3 ounces thinly sliced prosciutto, cut into thin strips

Heat the butter in a large skillet over medium heat. When butter bubbles, toss in the corn kernels. Add the milk, and cook over very low heat for several minutes, until just barely tender. The timing will depend on the variety and age of the corn used. Season with salt and sugar, then toss in the prosciutto. Serves 6.

Pasta with Gorgonzola and White Corn Sauce

6 tablespoons minced red onion
1/4 cup extra virgin olive oil
Salt to taste
1-1/2 cups evaporated skim milk
6 ounces Gorgonzola cheese, crumbled
Several dashes of Tabasco sauce
1 pound cooked fettuccine (hot)
1-1/2 teaspoons grated fresh lemon rind
12 large basil leaves, cut into thin strips
6 mint leaves, cut into thin strips
4 ears white corn, kernels cut from cob and scraped
8 thick slices bacon, fried crisp and chopped

Wilt the onion in the olive oil in a skillet over medium heat without browning, stirring, about 5 minutes. Add the salt and evaporated milk, and heat. Add the cheese and Tabasco, and continue to cook over medium-low heat, stirring until cheese melts and is thickened. Remove from heat. Put the pasta on to cook. When the fettuccine is almost done, reheat the sauce, adding all the other ingredients except the bacon, stirring well. Toss the drained pasta with about 1/2 cup of the sauce and divide among 8 warmed bowls. Top each serving with more sauce and sprinkle with bacon. Serves 8.

Barbecued Corn on the Cob

1 cup cider vinegar
2 garlic cloves, minced
1/2 cup Jack Daniel’s bourbon
2 tablespoons chili powder
2 tablespoons ground cumin
Pinch of cayenne pepper
1 medium red onion, diced
2 (14-oz.) bottles ketchup
1-1/2 teaspoons yellow mustard
18 ears fresh corn, husked and cleaned

Combine all ingredients except ketchup, mustard and corn in a saucepan. Bring to a boil, stirring, then reduce heat to a simmer and cook for 10 minutes. Stir in the ketchup and mustard off the heat. Let cool, then refrigerate. Now husk your corn, clean it, and roast it over coals. While it’s still hot, brush it all around with the sauce. This sauce can be saved, refrigerated.

Corn Fritters with Ham

1-1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 eggs, lightly beaten
About 6 tablespoons milk
1/3 cup finely chopped, cooked ham
1 teaspoon dried, minced onion
1 cup fresh corn kernels
Oil for frying

Mix the dry ingredients in a bowl. Make a well in the center and pour in the butter and eggs. Blend well, and add a few tablespoons of milk. Mix well; the dough should be smooth but not runny, and you should be just able to push it from the spoon with a second spoon. Keep adding milk and mixing until you reach the right consistency. Stir in onion, ham and corn. Heat oil in the deep fryer to about 365F. Drop batter by generous tablespoonfuls into hot oil. Cook, turning gently, until dark golden but not burned—several minutes. Test first fritter for doneness before going on, as they can be deceptive, looking done on the outside while still raw in the middle. Drain on paper towels. Makes approximately 24.

Sweet Corn Cakes

1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1 egg, lightly beaten
1 cup creamed corn (canned)
2 tablespoons vegetable oil
About 1/2 cup milk

Sift the dry ingredients into a bowl. Mix the egg, corn and oil in another bowl. Combine the two mixtures and then add enough milk to make a thin batter. Heat a griddle, grease it, and ladle out about 1/4 cup of batter for each cake. Cook until the bubbles on top burst, taking a peek from time to time to make sure the bottom isn’t getting too dark. Turn and cook until golden on the other side. Make10 to 12 cakes. Serve with syrup, fruit or powdered sugar.

Jeanne Briggs

Thanksgiving Side Dishes

Most of us are creatures of habit when it comes to Thanksgiving dinner. It’s usually the same vegetable sides every year. There is change in the air this year. We can still pay homage to our cherished favorites, but there can be some vegetable magic this year if you take the time to check these recipes. One or two of them just might put some flavor magic into the meal to perk up the same old, same old veggies that have been served for years. Bon appetit!

Carrots au Gratin

1 pound carrots, sliced 1/2 inch thick (3 cups)
1/4 cup fine dry bread crumbs
2 tablespoons melted butter
1 can condensed cream of celery soup
1 cup shredded cheddar cheese
2 tablespoons snipped fresh parsley
1 to 2 teaspoons snipped fresh rosemary

Preheat oven to 350F. Grease a 1-quart casserole; set aside. In a covered saucepan, cook carrot slices in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain well. Meanwhile, in a small bowl, combine breadcrumbs and butter; set aside. In a medium bowl, combine carrots, condensed soup, cheddar cheese, parsley and rosemary. Spoon mixture into prepared casserole. Sprinkle with breadcrumb mixture. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through. Serves 6.

Sweet Potato Casserole

1-1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 egg, beaten
3 tablespoons butter or margarine, cubed
1 teaspoon vanilla
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup all-purpose flour
2 tablespoons butter or margarine
1/2 cup pecan pieces

Grease a 2-quart baking dish; set aside. Scrub and peel sweet potatoes. Cut off and discard any woody portions and ends. Cut potatoes into cubes. In a covered large saucepan, cook sweet potatoes in a small amount of boiling water for 25 to 35 minutes or until tender. Drain and return potatoes to pan. Preheat oven to 350F. Add granulated sugar, milk, egg, 3 tablespoons butter, vanilla, cinnamon and nutmeg to hot potatoes in the pan. With a wooden spoon, stir to break up potatoes but not completely mash them. Transfer potato mixture to prepared baking dish. For topping, in a small bowl, combine brown sugar and flour. With a pastry blender, cut in 2 tablespoons of butter until mixture resembles coarse crumbs. Stir in pecan pieces. Sprinkle topping over potatoes. Bake, uncovered, in preheated oven for about 25 minutes or until set. Serves 8.

Glazed Roasted Vegetables

8 medium carrots, bias-sliced 1 inch thick (4 cups)
4 medium parsnips, bias-sliced 1 inch thick (4 cups)
12 baby beets, peeled and halved, or 3 small whole beets, quartered
2 tablespoons snipped fresh parsley
2 teaspoons snipped fresh marjoram, thyme or rosemary, or 1/2 teaspoon dried
3 tablespoons olive oil, or cooking oil
4 cups peeled, seeded winter squash, cut into 1-1/2-inch pieces
1/4 cup packed brown sugar

Preheat oven to 375F. In a covered large saucepan, cook carrots and parsnips in small amount of boiling water for 3 minutes. Drain. In a 13x9x2-inch baking pan, combine partially cooked carrots and parsnips with beets. Sprinkle with parsley, marjoram, and 1/4 teaspoon salt. Drizzle with olive oil. Toss gently to coat vegetables. Bake, covered, in preheated oven for 30 minutes, stirring vegetables once. Stir in squash pieces. Cover and bake about 20 minutes more or just until vegetables are barely done. Remove vegetables from oven. Increase oven temperature to 450. Stir brown sugar into vegetables until combined. Return vegetables to oven and roast, uncovered, for 15 to 20 minutes or until vegetables are tender and glazed. Transfer to a serving bowl. Serves 8 to 10.

Broccoli-Cauliflower Casserole

1 16-ounce package frozen broccoli cuts
1 16-ounce package frozen cauliflower florets
1 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon freshly ground pepper
1-1/4 cups milk
2 3-ounce packages cream cheese with chives, cut up
3/4 cup soft breadcrumbs (about 1 slice)
3 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted

Preheat oven to 400F. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan and set aside. Meanwhile, in a medium saucepan, cook onion in 2 tablespoons butter until tender but not brown. Stir in flour, salt, garlic powder, basil and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese; stir until cream cheese melts. Stir into vegetable mixture. Transfer mixture to an ungreased 2-quart casserole. In a small bowl, toss together breadcrumbs, Parmesan cheese, and melted butter. Sprinkle over vegetable mixture. Bake, uncovered, in preheated oven for 25 to 30 minutes or until heated through. Serves 12.

Wild Rice-Stuffed Squash

1 14-ounce can chicken broth
1/2 teaspoon dried thyme, crushed
1/3 cup uncooked wild rice, rinsed
1/2 cup chopped leeks
1/3 cup uncooked long grain rice
6 small winter squash, each about 3-1/2 inches in diameter, such as acorn
1/2 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
4 tablespoons melted butter or margarine
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350F. In medium saucepan, bring broth and thyme to a boil, add wild rice and reduce heat. Simmer, covered, 30 minutes. Add leeks and long grain rice. Simmer, covered, 15 minutes more or until rice is tender. Let stand, covered for 5 minutes. Drain liquid, if necessary. Add dried fruits to rice mixture. Stir in melted butter, salt and pepper, and cover. Meanwhile, wash squash and cut off top third including stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake, uncovered, in preheated oven for 30 minutes. Turn cut sides up. Bake, covered, about 20 minutes more or until tender. Remove from oven and set aside. Increase oven temperature to 425F. Mound stuffing into squash. Place in shallow baking pan. Bake, uncovered, in the 425F oven about 10 minutes or until heated through. Serves 6.

Jeanne Briggs

by JEANNE BRIGGS

“Bell” Weather

Jeanne Briggs

Oktoberfest: A Celebration of Fall

by JEANNE BRIGGS

If this is your first foray into the wild world of Oktoberfest partying, get ready for a fun-filled ride! Oktoberfest parties are actually quite simple to put together… all you need is a boisterous bunch of friends, a stockpile of German beers, and plenty of belly-pleasing German food. Oh… don’t forget the polka music. Let’s party!

German Onion Pie

4 thick slices bacon, diced
2 cups peeled, chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
9-inch pie shell, unbaked

Preheat oven to 400F. Sauté bacon. Remove bacon to paper towels and drain most of the fat from the pan. Add onions and sauté until translucent but not browned. Set aside to cool. Beat eggs and sour cream and mix in the flour. Stir in salt and pepper. Prick the bottom of the pie shell with the tines of a fork. Spread onions and bacon over bottom of pie shell. Pour the sour cream mixture over the top. Bake 15 minutes. Reduce heat to 350F and bake 15 to 20 minutes more, or until pie is nicely browned. Serve hot. Serves 6.

German Applesauce Meatloaf

1-1/2 pounds ground beef
1/2 pound ground pork
1/2 cup finely diced onion
1 cup applesauce
1 cup bread crumbs
3 tablespoons ketchup
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350F. Lightly oil a loaf pan. In large bowl, combine all ingredients and mix well. Place mixture into prepared pan. Bake 1-1/2 to 2 hours. Drain off fat and let cool for 10 to 15 minutes. Turn loaf out of pan and slice for serving. Serves 8.

German Potato Salad

4 pounds potatoes, peeled and sliced
3/4 cup chopped onion
2 teaspoons salt
3/4 cup mayonnaise
1/4 cup vegetable oil
1/2 cup cider vinegar
3 tablespoons white sugar
3 tablespoons dried parsley
Ground black pepper to taste

Bring a large pot of salted water to a boil. Add peeled, cut potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl. Add onions. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving, to enhance the flavors. Serves 8 to 10. This is wonderful served with brats and kraut.

Pork Chops in Onion Sauce

10 pork chops
1 teaspoon salt
1/2 teaspoon pepper
3-1/2 tablespoons flour
4 tablespoons vegetable oil
6 small onions, thinly sliced
1-1/2 cups beer
3/4 cup hot beef broth
3 teaspoons cornstarch

Season pork chops with salt and pepper; coat with flour. Heat oil in large fry pan. Add pork chops; fry for 4 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and broth; cover and simmer 15 to 20 minutes. Remove pork chops to a preheated platter. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Season sauce to taste. Pour over pork chops. Serve with Brussels sprouts and boiled potatoes. Serves 10.

Apple Sausage Bake

6 Granny Smith apples, peeled, cored, thinly sliced
2 pounds precooked kielbasa, sliced thickly
2 teaspoons butter, or to taste
1 small onion, diced
3 medium potatoes, peeled and sliced thinly
1 green bell pepper, seeded, diced
2 zucchini, sliced thinly
1-1/2 cups shredded mozzarella or Jack cheese

Layer apples and sausage on bottom of 13×9-inch casserole and dot with butter. Layer onions, potatoes, bell peppers and zucchini. Bake in a preheated 300F oven for 1 hour. Once casserole is cooked, cover the with cheese and bake until melted. Serves 8.

Apfelquarkkuchen
(Apple and Cream Cake)

1 package dry yeast
4 tablespoons sugar
1/4 cup butter or margarine
1 large egg
1/2 teaspoon salt
2 cups flour, unsifted
1/2 cup milk

Mix yeast, salt, sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm. Gradually add milk to flour mixture. Beat for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan, pressing the dough 1-1/2 inches up sides of the pan.

FILLING:

3 cups tart apples, peeled and sliced
1 teaspoon cinnamon
2 tablespoons flour
1 large egg
1 tablespoon fresh lemon
3/4 cup sugar
8 ounces cream cheese, softened

Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 tablespoons flour. Arrange this mixture in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350F for 30 minutes. Best when served warm. Serves 8.

Jeanne Briggs

by JEANNE BRIGGS

Once a haven for lonely leftovers, casseroles have been updated and modernized, and have staged a comeback in the past few years. Many recipes are now built on fresh foods with good nutrition in mind. These recipes are easy to make and simple to serve. The bonus is they’re time-savers that don’t require last-minute preparation. Need a dish to pass at a potluck? Try one of these and get raves. Bon appetit!

Glazed Chicken Bake

You won’t believe the combination of ingredients-cranberry sauce, French dressing, and onion soup mix-that makes this dish so delicious.

1-1/2 cups converted rice
2 cups boiling water
3 scallions, chopped
1 (16 oz.) can whole berry cranberry sauce
1 (8 oz.) bottle French dressing
1 envelope dry onion soup mix
6 bone-in chicken breast halves, skinned
1 (10 oz.) package frozen mixed vegetables 

Preheat oven to 350F. In bottom of a 9×13-inch baking dish, combine rice, boiling water and scallions. Mix well. In bowl, combine cranberry sauce, dressing and dry soup. Mix to blend well. Using about one third of mixture, place several spoonfuls evenly over rice mixture. Arrange chicken breasts evenly on top. Spoon remaining cranberry mixture over and around chicken breasts, spreading evenly. Cover with foil. Bake 1-1/4 hours. Remove foil, sprinkle vegetables all around chicken, and carefully mix into rice. Bake 15 minutes longer, or until vegetables are hot and cooked through. Serves 6.

Chicken Enchilada Casserole

9 (8-inch) corn tortillas
1 (28 oz.) can crushed tomatoes with added liquid
2 cups shredded cooked chicken
4 scallions, chopped
1 (7 oz.) can diced green chiles
1 (2.2 oz.) can sliced ripe olives, drained
1-1/2 cups sour cream
2 cups shredded cheddar cheese

Preheat oven to 350F. In a 12×8-inch baking dish, place 3 tortillas, overlapping slightly, as necessary. Layer one third of tomatoes, chicken, scallions, chiles, olives, sour cream and cheese over tortillas. Cover with another 3 tortillas and layer half of remaining tomatoes, chicken, scallions, chiles, olives, sour cream and cheese. Then repeat layers again, ending with tomatoes and cheese. Bake uncovered about 35 minutes, or until bubbly and heated through. Serve with guacamole and shredded lettuce. Serves 6.

Baked Reuben Casserole

6 slices rye bread, preferably with dill
1/2 cup Russian or Thousand Island dressing
8 ounces sliced corned beef
1-1/2 cups rinsed and well-drained sauerkraut
2 dill pickles, chopped
1 teaspoon caraway seeds (optional)
2 cups (8 oz.) shredded Swiss cheese
3 eggs
1-1/2 cups milk
2 tablespoons Dijon mustard

Butter an 11×7-inch baking dish. Line bottom of dish with 3 bread slices, cutting as necessary to fit. Spread half the dressing over bread. Cover with half the corned beef, and then top with half the sauerkraut, half the pickles, and half the caraway seeds. Sprinkle evenly with half the cheese. Cover with remaining bread slices (cut to fit dish), and spread with remaining dressing. Repeat layers as above. With a whisk, beat eggs, milk and mustard. Pour over casserole. Let stand while oven is heating. Preheat oven to 350F. Bake casserole 40 minutes, or until light golden and set in center. Test with a knife. Serves 6. 

Salmon and Potato Scallop
1 (10 oz.) package frozen, chopped spinach, thawed, drained, squeezed dry
1 box sour cream and chive scalloped potato mix
1 package dry ranch-style dressing mix (don’t use the liquid dressing)
2 cups boiling water
1 cup milk
1 can pink salmon, drained and picked over

Preheat oven to 400F. In a 2-quart baking dish, layer half of each of the following: spinach, potatoes, seasoning from potato mix, and dry salad dressing mix. Pour on 1 cup boiling water and 1/2 cup milk. Top with all of the salmon, distributing evenly. Repeat layers with remaining ingredients in same order, ending with milk. Cover with foil and bake 30 to 35 minutes, or until hot and bubbling. Let stand 5 minutes before serving. Serves 4. 

Crazy Vegetable Pie 

1 cup chopped tomatoes
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup (packed) chopped fresh spinach
2 scallions, sliced
1/4 cup grated Parmesan cheese
1-1/2 cups milk
3/4 cup Bisquick
3 eggs
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard

Preheat oven to 400F. Scatter tomatoes, zucchini, squash, spinach, scallions and cheese over bottom of a greased 10-inch quiche dish or pie plate. In a bowl, whisk together milk, Bisquick, eggs, Worcestershire and mustard until smooth. Pour over vegetables. Bake about 30 minutes, or until knife inserted in center comes out clean. Let pie stand 5 minutes before serving. (For interest, add baby shrimp, cooked ham cubes, or cooked chicken or turkey that has been diced.) Serves 6. 

Super Cheese Strata

You can improvise on this basic dish. Add ham, cooked chicken, turkey, sausage or crispy bacon. Any way you make it, it’s ideal brunch or supper fare. 

2 tablespoons butter, room temperature
6 slices white or sourdough bread, crusts removed
1/2 to 3/4 pound cheddar cheese, shredded, about 3 cups
3 eggs, beaten
2 cups milk
1/4 teaspoon salt
1 teaspoon dry mustard, or 2 teaspoons Dijon mustard
1 (4 oz.) can diced green chiles 

Butter bread on both sides and cut into 1/2-inch cubes. Turn half of the bread cubes and then half of cheese into a buttered 7×11-inch baking dish. Add remaining bread cubes and remaining cheese. Beat eggs, milk, salt, mustard, and chiles until well-blended. Pour over cheese and bread in dish. Cover and refrigerate overnight. Preheat oven to 350F. Remove strata from refrigerator and uncover. Bake for 45 minutes, or until light and fluffy. Serve immediately. Serves 5-6.

Jeanne Briggs

Cheers to the Spears

by JEANNE BRIGGS

They’re long, green and their tips are packed with fresh flavor. That’s right, it’s asparagus season! Many people view these scrumptious spears as difficult to prepare, and reserve them for special occasions. This nutritious veggie cooks remarkably fast, so your family can raise a fork and say, “Cheers to the spears,” in no time.

Cooking Instructions:  Boil a half inch of water in a large skillet. Roll up a piece of aluminum foil into a tube and place it inside the skillet around the edge. Add one pound of cleaned and trimmed asparagus with tips resting on the foil. Cover and simmer for 5 minutes, or until the asparagus is tender. Add to your recipes as required.

Baked Asparagus Cheese Soufflé

6 slices firm bread, crusts removed

6 slices Swiss cheese

6 eggs

2 cups milk

1/2 teaspoon salt

Freshly ground pepper

1/4 teaspoon ground nutmeg

2 tablespoons chopped onion

18 cooked asparagus spears

1 cup shredded Cheddar cheese

Arrange the bread in a buttered 9×13 pan. Top each slice of bread with a slice of Swiss cheese. Beat eggs, milk, onion and seasonings together; pour over bread. Bake at 325F for 25 minutes. Remove from oven. Top each bread slice with 3 of the trimmed asparagus spears. Sprinkle with the Cheddar cheese. Bake another 15 minutes or until custard is set. Serves 4 to 6.

Quick Chicken with Asparagus and Provolone

4 skinless, boneless chicken breast halves

5 tablespoons olive oil

2 eggs beaten

1-1/2 cups Italian-style dry breadcrumbs

1 (15 oz.) can chicken broth

1 (10 oz.) can asparagus, drained

4 slices Provolone cheese

Heat oil in large skillet. Dip chicken in egg, then coat in breadcrumbs. Brown in skillet on both sides. When chicken is browned, drain off oil. Add broth, and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece. Cover skillet and cook over medium-high heat for 15 minutes, or until chicken is cooked through and no longer pink inside. Serves 4.

Hot Bacon Asparagus Salad

7 bacon strips, diced

1 pound fresh asparagus, trimmed

1/3 cup vinegar

1 tablespoon sugar

1/2 teaspoon ground mustard

1/4 teaspoon pepper

4 cups torn salad greens

1/2 cup sliced almonds

2 hard-cooked eggs, sliced

In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 3 tablespoons bacon drippings. Cut asparagus into 1-1/2-inch pieces; sauté in bacon drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 2 minutes. In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss gently. Top with the sliced eggs. Serve immediately. Serves 6.

Chicken and Asparagus Fettuccine

12 ounces dry fettuccini pasta

2 cups of 1-inch pieces fresh asparagus

1/2 cup butter

2 cups half-and-half cream

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1 pinch cayenne pepper

3/4 cup grated Parmesan cheese

1 pound cooked chicken breasts, cut into bite-size pieces

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until al dente; add the asparagus during the last 5 minutes of cooking. Drain and transfer to a large bowl. In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season the sauce with garlic powder, black pepper and cayenne pepper. Stir in Parmesan cheese; add chicken and heat through. Pour sauce over pasta and asparagus, and toss to coat. Serves 6.

Cream of Fresh Asparagus Soup

1-1/2 pounds fresh asparagus

1-1/2 cups chopped onion

6 tablespoons butter

Pinch of salt

6 tablespoons all-purpose flour

2 cups chicken broth

4 cups hot milk

1/4 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons fresh lemon juice

Break off and discard tough asparagus bottoms. Cut off tips; set aside. Coarsely chop stalks and cook in a skillet over medium heat with onion in butter, for 8 to 10 minutes. When onions are clear, sprinkle with flour. Continue to stir over lowest heat for 5 to 8 minutes. Slowly add broth, stirring constantly. Cook 8 minutes, until thickened. Cool slightly. In a blender, puree sauce by batches with the milk until thoroughly smooth. Strain to remove pieces that were not blended. Return puree to large Dutch oven. Add nutmeg, salt, pepper and lemon juice. Heat gently, but do not boil. As soup heats, cook asparagus tips in boiling water until very green, about 2 minutes; drain and add whole tips to soup. Serve immediately. Serves 6.

Jeanne Briggs

Jewels that Melt in Your Mouth 

by JEANNE BRIGGS

Remember when we were kids, we ate a lot of carrots, always raw and dipped or sprinkled with salt? I think that’s the way many folks approach carrots’as a snack between meals or on a relish tray, or perhaps chopped for a stockpot or in a stew or soup. And as a matter of fact, it’s not surprising that carrots are often overlooked by home cooks and restaurant chefs as well. But carrots can hold their own and actually be the star of a soup, salad, savory soufflé, or side dish. Let’s venture into some new ways with carrots. Let’s go gourmet and get started!

Glazed Carrots and Shallots

1-1/2 pounds (small or baby) carrots

6 shallots

4 tablespoons unsalted butter, cut into pieces

1/3 cup water

1 teaspoon kosher salt

2 to 3 tablespoons sugar

Sour cream, as a topping

If using small or baby carrots, leave then whole. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan large enough to hold them in a single layer. Add the butter, water, salt and sugar. Bring the liquid to a boil; reduce the heat to medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking to be sure the vegetables aren’t too dry. Add a teaspoon of water, if needed. Remove the lid, increase the heat to high and cook, stirring frequently and scraping the bottom of the pan, until the carrots become caramelized and glazed, about another 10 minutes. Serves 4. Don’t forget that sour cream… it’s delicious.

Carrot and Coriander Soup

6 tablespoons unsalted butter

2 yellow onions, thinly sliced

3 pounds carrots, peeled, cut into 1-inch pieces

1 bunch cilantro, stems attached, washed well, a handful of leaves reserved for garnish

1 jalapeño, stemmed, halved, seeded

1 teaspoon salt

1 tablespoon ground coriander

6 to 8 cups chicken broth

1/2 cup sour cream

In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the carrots, cilantro, jalapeño, salt and ground coriander. Continue to cook the vegetables for about 10 minutes, stirring occasionally. Add the stock and simmer until the vegetables are completely tender, about 35 minutes. Carefully puree the soup in batches in a blender until smooth. Stir in the remaining 2 tablespoons of butter and taste for seasoning. If the soup seems too thick, add a little chicken broth or water. Garnish with sour cream and the reserved cilantro leaves. Serves 8. This recipe is also delicious using Garam masala spice, instead of the coriander.

Carrot and Ginger Soufflé

This is as light as air and a great side dish for roast chicken or fillet mignon.

1 cup peeled, diced carrots from about 4 medium carrots

1/2 cup water

1/2 teaspoon salt

3/4 cup milk

5 tablespoons unsalted butter; more for the baking dish

3 tablespoons flour

1 tablespoon minced fresh chives

1 teaspoon minced fresh ginger

3 to 4 teaspoons fresh lemon juice

1/2 teaspoon honey

4 jumbo eggs, separated

Heat the oven to 425F. Butter a 1-1/2-quart low-sided gratin or a high-sided pie plate. In a small saucepan, combine the carrots, water and salt. Bring to a boil, and reduce the heat to medium, cover and cook until the carrots are tender, about 10 minutes. Uncover and increase the heat to high; evaporate the water completely. When no water remains, add the milk. Puree the carrots and milk in a blender until smooth. In a clean pan, melt the butter. Add the flour, stirring until smooth. Cook over medium heat, stirring constantly, for 2 to 3 minutes. Add the pureed carrots; bring to a boil and cook, stirring, until thick, 3 to 4 minutes. Pass the mixture through a strainer into a large bowl. Add the chives, ginger, lemon juice and honey. Taste and adjust the seasonings. Whisk the egg yolks one at a time into the carrot mixture. In a large clean bowl, beat the egg whites to firm but not dry peaks. Fold half the egg whites into the carrot mixture, mixing gently with a spatula. Fold in the other half until just combined. Don’t over-mix or you’ll deflate the egg whites. Pour the soufflé mixture into the gratin dish. Run your thumb around the inside rim to help a cap to form. Place the dish gently into the oven and bake until browned and puffy, about 15 minutes. It should be set but still somewhat creamy in the center. Serve immediately. Serves 6.

Zesty Carrots

This one is not only easy, but delicious.

1-1/2 cups crushed potato chips

8 medium carrots, cooked and sliced

2 tablespoons dried, minced onion

2 tablespoons horseradish

1-1/2 cups low-fat mayonnaise

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Preheat oven to 375F. Grease a 1-quart casserole. Sprinkle 3/4 cup of the potato chips in casserole. Arrange carrots on top. Blend onion, horseradish, mayonnaise, salt and pepper. Spread on carrots; sprinkle with remaining potato chips. Bake in preheated oven for 20 minutes. Serves 6 deliciously.

Carrot-Gazpacho Cocktail

1-1/4 cups carrot juice

1-1/4 cups tomato juice

1/2 cup fresh lime juice, or to taste

1 (3-inch) cucumber grated

2 tablespoons chopped fresh cilantro, basil, or dill

Dash of salt

Freshly ground black pepper

Ice cubes

Mix the juices in a large pitcher and chill for 1 hour. Stir in the remaining ingredients. Pour into glasses and serve garnished with sprigs of chosen herb. Note: This drink could also include an adult beverage added… your choice. Serves 4.

Jeanne Briggs

by JEANNE BRIGGS

Of all the myriad preparations to which chicken so beautifully adapts, perhaps none is as simple or as popular as the salad. Chicken provides a light but flavorful foil for any number of other flavors: chicken with apples, chicken with olives, curried chicken with chutney, chicken with avocados-the combinations are endless. First you will have to begin with poached chicken, and I have added a master recipe for poaching perfect chicken that will remain moist in the salad. Let’s start cooking!

Poached Chicken Breasts

Place the chicken breasts in a large saucepan. Cover with cold water or broth. Add salt to the water if you wish, but it is not necessary. Bring slowly to a simmer over moderately low heat. Simmer skinless, boneless breasts for 10 to 15 minutes; chicken on the bone with skin for 15 to 20 minutes. Remove pan from heat and let chicken cool in liquid if you have time, or pat dry and use immediately. To keep the chicken moist and juicy, cover with cooking liquid and store in refrigerator. Use within a day or two.

Bombay Salad

1 cup sour cream
1/3 cup mango chutney, such as Major Grey’s, finely chopped
1 tablespoon lime juice
1 teaspoon curry powder
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
2 cups diced (1/2-inch) cooked chicken
1 bunch watercress, large stems removed
3 medium peaches, peeled and sliced
4 plums, sliced
2 kiwi, peeled and sliced

Combine sour cream, chutney, limejuice, curry powder, 1/4 cup of the coconut, and the almonds. In a medium bowl, toss chicken with 3/4 cup of the curry dressing. Cover and refrigerate chicken mixture and remaining curry dressing separately for about 30 minutes to develop the flavors, or longer if desired. To serve, arrange watercress around the edge of the platter. Mound the chicken salad in the center. Arrange peaches, plums, and kiwi alternately around the chicken. Sprinkle remaining toasted coconut on top. Serve extra dressing on the side. Serves 4.

Sante Fe Layered Salad

3 cups cooked cubed chicken
1 cup corn kernels, fresh or frozen, thawed
1 cup canned black beans, rinsed and drained
1 red pepper, diced
2/3 cup thinly sliced scallions
1 cup mayonnaise
2 fresh jalapeño peppers, minced
1-1/2 tablespoons lime juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
2 tablespoons chopped cilantro or parsley

In a 2-quart glass bowl, layer half of the chicken. Make another layer of all of the corn and then the beans. Layer remaining chicken, then bell pepper and scallions. In a small bowl, whisk together mayonnaise, minced jalapeño peppers, limejuice, mustard and salt. Spread over top of salad to cover completely. Refrigerate one hour or up to 8 hours. Just before serving, sprinkle cilantro on top. To serve, scoop down to get some of each layer of salad. Serves 6.

Tomatoes Stuffed with Tarragon Chicken Salad

(If good tomatoes are not in season, spoon the chicken salad into lettuce cups or hollowed-out bell peppers.)

4 large ripe tomatoes
Salt and freshly ground pepper
1/2 cup mayonnaise
1-1/2 tablespoons fresh lemon juice
1-1/2 teaspoons grated lemon zest
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
2 cups diced cooked chicken breast
1/2 cup thinly sliced celery
1/2 cup thinly sliced scallions
1 small head of leaf lettuce
Tarragon sprigs for garnish

Cut tomatoes crosswise in half. Use a small knife or grapefruit spoon to scoop out seeds and pulp to form a shell. Sprinkle with salt and pepper then invert tomatoes onto paper towels to drain, about 30 minutes. Pat dry. Meanwhile, in a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, tarragon, salt and pepper to taste. Add chicken, celery and scallions. Stir to coat with dressing. Cover and refrigerate at least 30 minutes, or up to 3 hours to allow flavors to blend. To serve, spoon salad into tomato halves. Place two halves on a bed of lettuce on each of 4 serving plates. Garnish with tarragon sprigs. Serves 4.

Greek Chicken and Orzo Salad

1/2 cup extra virgin olive oil
1/4 cup chicken broth
3 tablespoons red wine vinegar
1 large clove of garlic, minced
3 tablespoons chopped fresh mint, or 1-1/2 teaspoons dried
3/4 teaspoon salt
Freshly ground pepper
1 cup orzo (pasta)
3 cups diced cooked chicken
1 small red onion, thinly sliced
1 small yellow bell pepper, diced
1 small zucchini, cut in half lengthwise, thinly sliced
1/2 cup sliced black olives
1 small head of romaine lettuce
1 tomato, cut into 6 wedges
6 small fresh mint sprigs, for garnish

In a small bowl, whisk together olive oil, vinegar, garlic, mint, salt and pepper. Set dressing aside. In a large pot of boiling salted water, cook orzo until just tender, 8 to 10 minutes. Drain and transfer to a large mixing bowl. Add chicken, red onion, bell pepper, zucchini and olives to the orzo. Add dressing and toss to coat well. Let salad stand for 30 minutes before serving. On a large platter or 6 individual plates, make a bed of 2 romaine leaves. Spoon salad onto lettuce. Garnish with tomato wedges and mint sprigs. Serves 6.

Colorful Couscous Chicken Salad

1 cup packaged couscous
3 cups diced cooked chicken
1 large red bell pepper, diced
2/3 cup thinly sliced scallions
3/4 cup thinly sliced baby carrots
1/2 cup sliced black olives
3/4 cup fresh mint sprigs
2 garlic cloves
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons white wine vinegar
1/2 cup plus 2 tablespoons extra virgin olive oil
3/4 cup crumbled feta cheese
1 head romaine lettuce

Bring 1-3/4 cups salted water to a boil in a saucepan. Add couscous, remove from heat, and let stand, covered, until liquid is absorbed, about 5 minutes. Transfer couscous to a large bowl and fluff with a fork. Add chicken, bell pepper, scallions, carrots and olives. Toss to combine. In a food processor, finely chop mint and garlic. With machine running, add mustard, salt, pepper, vinegar and olive oil; process to blend well. Pour dressing over couscous and toss to mix. Add feta cheese and toss again. Line a large platter with romaine leaves. Spoon salad into center. Serve at room temperature. Serves 6.