Recipes for June 3, 2012

Hawaiian Ham Slices

1 - 8 ½ oz. can pineapple slices

2 T. soy sauce

¾ tsp. ginger

½ clove garlic

4 ham slices

Drain pineapple and reserve the juice. Combine the juice, soy sauce, ginger and garlic. Pour over ham slices. Marinate for 30 minutes, turning once. Grill ham over hot coals until heated through; approximately two minutes on each side. Brush with marinade one or two times. Heat pineapple on grill with ham during the last two minutes. Top each serving of ham with pineapple and serve.

Mae Nelson, Duluth

Mandarin Salad

Marinade:

1/2 c. soy sauce

1/4 c. orange juice

4 green onions, cut into rings

1 small clove garlic, minced

1 lb. skinned and boned chicken breast meat

Dressing:

1/3 c. sugar

3 T. cider vinegar

2 1/4 tsp. onion juice

1 tsp. soy sauce

1/2 tsp. dry mustard

salt to taste

1/2 c. vegetable oil

2 1/4 tsp. toasted sesame seeds

Salad

5 strips bacon, cooked and chopped

5 T. diced canned roasted red pepper

8 oz. can sliced water chestnuts, drained

11 oz. can Mandarin orange sections, drained

1 c. frozen pea pods, thawed and patted dry

2 1/2 c. of 1/2 inch slices of Romaine lettuce

2 1/2 c. of 1/2 inch slices of iceberg lettuce

red or green leaf lettuce to line the bowl

1/4 c. toasted sliced almonds

5 tsp. toasted sesame seeds

To marinate the chicken, combine the soy sauce, orange juice, half the green onions and garlic in a large plastic food bag. Add the chicken, seal and refrigerate for at least 30 minutes or overnight. Grill or broil the chicken until cooked. Chill thoroughly and then cut into strips. Take make the dressing, combine the sugar, vinegar, onion juice, soy sauce, mustard and salt in a medium bowl. Start mixing with an electric mixer on medium speed. Slowly add oil and mix until thick. Add sesame seeds and beat thoroughly. Set aside. Combine the chicken, bacon, red pepper, water chestnuts, orange sections, pea pods, remaining green onion, romaine lettuce, and iceberg lettuce in a large bowl. Add 3/4 cup of the dressing and toss lightly. Line a large salad bowl with leaf lettuce. Add salad and garnish with almonds and sesame seeds.

Lyn Jutila, Cloquet

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