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Dash of Class: June recipe roundup

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Food column by Nora Sweat

By Nora Sweat

Here we are again at the end of the month and it’s time to share recipes that have been given to me or have been requested. One such recipe is Pineapple Au Gratin or what some people call Scalloped Pineapple. Julia McKinley is a friend of mine from Cecilia Homemakers. She shared the recipe she took to the annual Homemakers County meeting last month. Julia said several people asked for the recipe.

I have a similar recipe and it is so good to serve with ham. My recipe is the same except it calls for two 20-ounce cans of pineapple chunks, three-fourths cup sugar and five tablespoons flour. The rest of the ingredients are the same. My recipe is baked in a glass 13-by-9-by-2 dish and it makes twice what Julia’s will. So, it really depends on the size of the crowd you are serving.

I’m also sharing my Zucchini Bread recipe. Zucchini is growing rapidly in many gardens in Hardin County. Once baked and allowed to cool, wrap in plastic or place in a zippered plastic bag and freeze for future use.

Today’s other recipe is one I’m going to prepare for Fourth of July festivities — Piña Colada Fruit Salad from Taste of Home.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Pineapple Au Gratin

1 medium can pineapple chunks

1 c. cheddar cheese, finely grated

3 T. flour

½ c. sugar

20 buttery crackers, crushed

½ c. butter, melted

Drain pineapple and mix with cheese. Combine flour and sugar. Put in a 1-quart casserole dish. Cover with cracker crumbs. Pour melted butter over mixture. Bake in a 350-degree oven until golden brown, about 30 minutes. Double for covered dish dinners.

Source: Julia McKinley

Zucchini Bread

3 eggs

2 c. sugar

1 c. oil

2 c. shredded zucchini, unpeeled and without large seeds

1 T. vanilla (or 1 ½ t. vanilla and 1 ½ t. black walnut flavoring)

3 c. self-rising flour

1 T. cinnamon

1 c. raisins, optional

1 c. chopped pecans, optional

I have also added shredded carrots in some loaves.

Mix eggs, add sugar and mix well. Add oil, vanilla and zucchini; mix. Add flour and cinnamon with raisins and nuts to coat (to distribute them throughout loaves) and mix well. Spoon into greased loaf pans and bake at 350 degrees until a toothpick comes out clean. Obviously, different size loaves require different times. A large loaf takes 45 minutes to an hour, smaller loaves 30-35 minutes.

Piña Colada Fruit Salad

1 ½ c. green grapes

1 ½ c. seedless red grapes

1 ½ c. blueberries

1 ½ c. fresh strawberries, halved

8 ounce can pineapple chunks

½ c. fresh raspberries

10 ounce can frozen non-alcoholic piña colada mix, thawed

½ c. sugar

½ c. pineapple-orange juice

1/8 t. almond extract

½ t. coconut extract

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the piña colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until ready to serve. Yield: 9 servings

Source: www.tasteofhome.com