Carole. Pat B, Collette Cream Cheese Pineapple Spread...2 Curry Spread...2 Peach Slush...3 Lettuce Packages (Mieng KAM)...3 Spicy Thai Peanut Butter Chicken...3 Asian Pork Tenderloin...4 Asian Noodle Salad...5 Fruit Pizza...6 Almond Cream Cake...6 Triple Raspberry Sauce...7
Cream Cheese Pineapple Spread I doubled the recipe to shape the body of the pineapple and used the green top of a fresh pineapple. Remember to cover the body with sliced almonds. 1 8oz. cream cheese 1 can crushed pineapple (in its own juice) ½ tsp grated orange peel ¼ tsp cinnamon 3 TBPS sliced almonds Serve instead of using Crackers Gingersnap (favorite Nabisco) cookies have guests spread cream cheese on flat side In a large bowl, combine cream cheese, pineapple, orange peel and cinnamon: blend well. Refrigerate 20 minutes or until easy to handle. On a serving platter form mixture into an oval shape resembling a whole pineapple; sprinkle with almonds. Cover with plastic wrap; refrigerate until ready to serve. TIP: Spread can be frozen. Wrap tightly and freeze up to 3 months Curry Spread 2 cups sour cream ½ cup finely chopped stuffed green olives ¼ cup chopped celery ½ cup chopped green pepper 2 TBSP chopped green onions 2 TBSP lemon juice 2 tsp curry powder ½ tsp salt ½ tsp Worchester sauce Dash of hot pepper sauce 2/3 cup crushed Ritz Round Crackers 2 TBSP butter, melted Line a 3 cup bowl with plastic wrap. In mixing bowl, combine everything EXCEPT CRACKERS AND BUTTER. In another bowl crushed crackers: mixing crumbs and butter together. Spoon about 1/3 of the sour cream mixture into lined bowl; Sprinkle with half the crumbs. Repeat layers, ending with sour cream. Cover and chill overnight. To serve turn out onto a serving plate and remove plastic wrap. Serve with crackers.
Peach Slush This refreshing beverage is made ahead of time so you can avoid the last minute rush before your guests arrive. 2 cans (16 oz each) sliced peaches, drained 3 cups Mango Nectar 4 cups chilled lemon-lime soda 1 can (12oz) frozen orange juice concentrate, thawed In a blender, combine peaches, orange juice and Mango Nectar; blend until smooth. Pour into a covered freezer container. Freeze until slushy firm! To serve, scoop 2/3 cup frozen mixture into a glass and add soda. I tripled this recipe for 20 guests and only had 5 cups of juice left over. Lettuce Packages (Mieng KAM) 8 lettuce leaves (round and soft to make a package) 8 paper-thin slices of lemon Fresh ginger shredded Salted cashews or peanuts Red, yellow and orange peppers, sliced very thin in stripes 32 shelled cooked shrimp Thai Sweet Chili Sauce (bottled or use your own recipe) Arrange on a platter and let guests make their own package (pour a little sauce on the shrimp close the package and enjoy! Spicy Thai Peanut Butter Chicken 1 cup creamy peanut butter 2 TBSP Sesame oil 2 cups vegetable oil ½ cup white vinegar 1 ½ white sugar 1 ½ cups soy sauce 12 long green onions 2 tsp cayenne pepper 2 bunches cilantro 6 lbs of chicken breasts
Boil chicken for 20 minutes. Heat spicy peanut butter sauce. Add chicken to sauce and serve over Jasmine rice. Asian Pork Tenderloin Makes 6 (4oz. servings), work time 15 minutes; cook time 30 minutes; Marinate time 60 minutes; trim, tie, grill. 2 Pork Tenderloins (2-3 pounds) For The Yakitori Marinade Simmer, reduce, then cool: 2 cups dry sherry 1 cup soy sauce 6 TBSP sugar 2 TBSP fresh ginger, coarsely chopped 3 cloves garlic, coarsely chop 3 scallions, coarsely chop For The Grilling Sauce add 1 cup plum preserves or jam to ½ of yakitori marinade in a separate bowl For The Gremolada Chop by hand and combine: 1TBSP lemon zest (1 lemon) ¼ cup dry roasted peanuts ¼ cup fresh cilantro leaves 2 TBSP ginger, peeled, grated 1 Bring yakitori ingredients to a simmer over high heat. Reduce heat to medium-low and simmer for 10 minutes, reducing slightly. Strain and cool. 2 Marinate tied pork tenderloins in a reseal able plastic bag with 1/2 of the cooled Yakitori sauce. Seal the bag and marinate in refrigerator for 1 hour. 3 Mix other ½ of Yakitori sauce with plum preserves. Bring to simmer to dissolve preserves. Reduce to pancake syrup consistency (about 20 minutes. 4 Grill the marinated tenderloins. Brush on Yakitori Plum Sauce during final rotation. When done, let the meat rest before slicing. 5 Asian dishes are presented simply. First plate the colorful salad (you can put it into a cup of Bibb or other soft lettuce). Add the sliced glazed port, and then top both with gremolada. Garnish the dipping sauce with tiny slices of scallions.
Asian Noodle Salad (makes 4 cups) 1 cup Bok Choy stalks; Use the leafy parts for color and the stem for flavor. Shed the leaves and slice (small) the white stems. ¾ cup snow peas, halved; Cut off the stem ends. Then slice the individual pea pods in half lengthwise. Cut through each pod to expose the peas. ½ cup red peppers, cut into narrow stripes ½ cup carrots, cut in matchsticks ¼ cup scallions, slice into rounds, using the whole onion. The white part has an oniony flavor and the green part tastes more like chives. ¼ cup fresh cilantro leaves only COOK IN BOILING WATER and COOL: 1 (3oz) package Ramen noodles: Break noodles in half into boiling water. Cook for 3 minutes. Drain and rinse in cold water to stop cooking. PITCH THE BROTH PACKAGE THAT S WITH THE NOODLES. FOR THE HOT AND SWEET DRESSING Combine in a food processor: ¼ cup sugar ¼ cup orange juice ¼ cup ketchup ¼ cup apple cider vinegar 2TBSP chili garlic paste 2TBSP smooth creamy peanut butter 1TBSP toasted sesame oil 2 cloves of garlic 1 ½ tsp dry mustard 1tsp soy sauce ¼ tsp kosher salt Blend all ingredients except cilantro until smooth. Now, add cilantro leaves and pulse so dressing doesn t turn muddy! ¼ cup cilantro, leaves ONLY If you make this salad ahead of time, keep the vegetables, noodles and dressing separate until you re ready to serve. Combine noodles, vegetables and dressing. Toss by hand to prevent crushing. Serve right away (within an hour) or it ll get mushy and all the colors will start to bleed. Like many Asian dishes, cutting and preparation takes more time than the actual assembling and cooking. This salad is no exception.
Fruit Pizza Yield: 12 servings 1 tube (16 1/2 ounces) refrigerated sugar cookie dough 1 cup sugar, divided 2 tablespoons cornstarch 1/2 cup orange juice 1/4 cup lemon juice 1 package (8 ounces) cream cheese, softened 1 tablespoon milk 1 teaspoon grated orange peel 2/3 cup heavy whipping cream 1-1/2 cups halved fresh strawberries 1 medium peach, thinly sliced 1 small banana, sliced 1 small apple, thinly sliced 1/2 cup fresh blueberries 1. Let dough stand at room temperature for 5-10 minutes to soften. Press onto an ungreased 14-inch pizza pan. Bake at 350 degrees for 15-18 minutes or until deep golden brown. Cool on a wire rack. 2. In a small saucepan, combine 1/2 cup sugar, cornstarch and juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set glaze aside to cool. 3. In a large bowl, beat the cream cheese, milk, orange peel and remaining sugar until blended. 4. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spread over crust. Arrange fruit over filling: place apple slices around outer edge, laid vertically so the slices form a fan place strawberries next, pointed ends slightly overlapping tops of apple slices, with top edges (the wider part) of the berries touching one another lay the banana slices at an angle against the top of the strawberry halves place the peach slices vertically around the inside of the circle of bananas, forming 2 or 3 circles of peaches arrange a mound of blueberries in the center of the arrangement, inside the circle of peaches place one blueberry at the bottom point of each apple slice, along the outer edge of the fruit arrangement place one blueberry between the tips of the strawberries, on top of the apple slices 5. Spread with glaze and refrigerate until chilled. Almond Cream Cake One 18-ounce box yellow cake mix 1/2 cup finely ground almonds 3 large eggs 10 tablespoons unsalted butter, melted 8 ounces cream cheese 2 cups confectioners' sugar, plus extra for dusting 1 teaspoon pure almond extract 1/2 cup slivered almonds 1 recipe sauce of choice, such as raspberry
1. Preheat oven to 350 degrees F. Lightly mist a 9x13 inch, nonreactive baking dish with vegetable oil spray. 2. In a medium mixing bowl, combine the cake mix and ground almonds. In a small mixing bowl, whisk together 1 egg and the melted butter, then add it to the dry mix, stirring just until it forms a dough. Pat the dough evenly across the bottom of the prepared baking dish. 3. In the bowl of an electric mixer, beat the cream cheese at medium speed for 1 minute or until smooth. Add the sugar and beat an additional minute. Scrape the sides of the bowl, add the 2 remaining eggs and the almond extract, and mix on low speed for 30 seconds. Scrape the sides of the bowl again and mix an additional 30 seconds until the batter is smooth. 4. Pour the batter over the dough layer. Sprinkle with the almond slivers and bake for 30 to 35 minutes, or until the top layer is firm. 5. Allow the cake to cool completely, then cover and refrigerate for up to 2 days before serving. Dust the cake with confectioners' sugar before slicing. Serve slices garnished with a spoonful of sauce. "Entertaining with Longaberger" 2003 page 71 Triple Raspberry Sauce Yield: 2 cups 1/2 pint fresh raspberries 1/2 cup sugar 1 cup seedless raspberry jam (12-ounce jar) 1 tablespoon framboise liqueur 1. Place the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. 2. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.