Wednesday July 17, 2019
6:48 am

Sliders, rice and pineapple galore

recipe box June

Sometimes summer meals call for something light, yet tasty. Give your table that tropical flare with sweet seasonal pineapple dishes along side of mini-sandwiches. (Photo provided)

 

by Annette Kukoy and Jackie Shayotovich

 

      These recipes with the delicious flavor of pineapple can all be made ahead of time and keep well. The sandwich recipe is from Bunny Furlin of St. Paul in Valparaiso. Jackie has made the pineapple cake for many gatherings and it’s always a big hit. The pineapple parrot was fun to make and a great conversation piece.

 

Ham and Cheese Sliders

1 dozen Hawaiian Sweet Dinner Rolls

3/4 to 1 pound deli ham or turkey

3/4 to 1 pound deli cheese, Munster, Swiss or Provolone

3/4 cup unsalted butter, melted

1-1/2 tablespoon Dijon mustard

1-1/2 teaspoon Worcestershire sauce

1 tablespoon dried mustard

1 tablespoon dried onion

1-1/2 tablespoon poppy seeds

      Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Slice the rolls in half - don’t separate - just slice the whole dozen in half at once. Layer the ham on the bottom half, add a layer of cheese and another layer of ham. Cover with the top half of rolls. Heat remaining ingredients and pour over the top of the sandwiches. Heat in the oven for 15 minutes, or until the cheese melts. Cut the rolls apart for serving.

 

Tropical Rice

1-1/2 cup white or basmati rice

2 cups reduced sodium chicken broth

1 cup light coconut milk

1 cup fresh pineapple, diced

2 tablespoons reduced sodium soy sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

      In a medium pot, combine rice, broth and coconut milk; bring to boil over high heat. Once boiling, reduce the heat to low and cook, covered, for 15 to 20 minutes until soft. Let sit for a few minutes with the lid on, then fluff with a fork. Add the remaining ingredients and stir with a fork until combined. Serve as a side dish, or make it a main dish by adding cooked shrimp or diced chicken to the rice.

 

Pineapple Jalapeno Dip

1 (8 oz.) package cream cheese, softened

1 medium jalapeno, seeds removed and diced

1/2 cup diced pineapple, fresh or 1 (4 oz.) container pineapple tidbits

1/2 teaspoon kosher salt

      Place ingredients in a medium mixing bowl and mix together until thoroughly combined. Serve in hollowed out bottom half of pineapple.

      The pineapple parrot is made from the top half of the pineapple. Use scissors to cut off leaves to shape bird’s body. Form head by carving shape from attached pineapple core. Beak is made from a carrot; the eyes are apple seeds. Use toothpicks to attach the beak and also to attach the bird to the edge of the pineapple.

 

Pineapple Bar Cake

Cake

1 can (20 oz.) crushed pineapple, with juice

2 cups granulated sugar

2 cups flour

2 large eggs

1 cup pecans or walnuts, chopped

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon vanilla

      Grease a 15 x 10- inch jelly roll baking pan. Preheat oven to 350 degrees. In a large bowl, mix all the ingredients together; beat just until smooth. Pour into a prepared pan. Bake for 30 to 35 minutes or until top is golden brown. Let cool completely before frosting.

Frosting

1- 1/4 sticks unsalted butter

1 (1 lb.) box confectioners’ sugar

1 package (8 oz.) cream cheese

1 tablespoon vanilla

1/2 cup pecans or walnuts, chopped

      In a small bowl, cream together butter, confectioners’ sugar and vanilla. Spread over the top of the cake; sprinkle the nuts on top.

     

          Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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