Okay, the pool’s ready, games are in place- Who’s bringing the food?



Yield: 4 servings


1 lb Boneless chicken breasts

1 can Pineapple chunks (can size depends on personal taste)

Soy sauce

2 tbsp Jui


ce 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.





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.



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.




Yield: 8 servings


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: 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.




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 sauté 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.



Makes 6 servings.


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.




2 cups cooked chicken

1/3 cup mayonnaise

1/2 cup grapes, sliced

1/4 cup almonds

1 T fresh tarragon

salt and pepper to taste

4 croissants


While grilling croissants, mix the

other ingredients and serve. These are great!





1 1/2 lb Pork, lean boneless

1 T Cider Vinegar

1 c Pineapple, sliced in syrup

1 Green onion, finely chopped

1/2 tsp Ground ginger

1/4 Garlic powder

1 c Rice, prepared


Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, vinegar, green onions, ginger and garlic powder; pour over Pork and pineapple.

Cover and refrigerate at least 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked.

Pour pineapple and remaining marinade into large skillet. ring to a boil. Remove from heat and serve pork with sauce and pineapple over rice.




Serving Size : 4


2 tablespoons Dijon mustard

2 tablespoons melted butter

4 teaspoons honey

1/4 cup fresh bread crumbs

1/4 cup pecans or walnuts — finely chopped

2 teaspoons chopped parsley

4 4-6 ounce salmon fillets

salt and pepper

lemon wedges


Mix first 3 ingredients in bowl, set aside. Mix together next 3 ingredients in bowl and set aside. Season each fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each with mustard-honey mix. Pat top of each fillet with bread crumbs mix. Bake at 450 for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges.



3 1/2 cups cooked chicken — cooled and cubed

1 can pineapple chunks in juice

2 cans mandarin oranges

1 1/2 cups celery — chopped

1 1/2 cups red grapes

1 cup pine nuts

3 cups pasta shells — uncooked

2 tablespoons vinegar

2 tablespoons salad oil

1 teaspoon salt

2 tablespoons orange juice

1 1/2 cups mayonnaise


Cook pasta, mix dressing (not including mayo) and marinade chicken for several hours. Mix all ingredients together and add mayo. Refrigerate several hours.



1 lime

1 lemon

1 orange

1/4 cup of sugar

1/2 cup of brandy

1 bottle of full-bodied red wine

2 tablespoons of lemon juice

ice cubes and soda water


Slice the fruit and put it in a pitcher with the brandy and sugar. You have to let this stand for at least one hour. Add the wine, lemon juice and stir.

Now, if the first wait wasn’t bad enough, you have to let the mixture sit for another hour. Trust me it is worth the wait.

Before serving add the ice cubes and fill the pitcher with soda water. If you are not serving a crowd you can serve individual drinks by pouring a shot of the mixture into an iced filled glass. Top up with soda water to taste and garnish with fruit slices.




1 c. milk

1c. cream

1/2 c. sugar

1 egg (or pasteurized egg-substitute to equal 1 egg)

desired flavoring

1 lb. coffee can

3 lb. coffee can


Mix all ingredients well. Pour into 1 lb. coffee can, and seal with a lid. Place the 1 lb. can inside a 3 lb. coffee can. Put ice and rock salt around 1 lb. can. Seal with a lid, and roll on the floor for 15 to 20 minutes, or until ice cream has set. Add more ice and salt, as needed.




3/4 cup sugar

2 cinnamon sticks

6 whole cloves

1 large lime, thinly sliced

1 lemon, thinly sliced

3/4 cup fresh lemon juice


Additional cinnamon sticks, optional

In a large saucepan, bring 4 cups water, sugar, cinnamon and cloves to a boil. Reduce heat; simmer for 10 minutes. Remove from heat; discard spices. Cool.

Pour into a large pitcher. Stir in lime and lemon slices, lemon juice and 2 cups water. Chill for at least 1 hour. Serve cold with cinnamon sticks, if desired.