Children and dads will put their meal-making skills to work on Mother’s Day to make the day an extra-special one for the moms, grandmas, aunts, sisters and other special woman in their lives.
This week’s recipes come from the family recipe box.
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Hawaiian Pasta Salad
1 lb. elbow macaroni, cooked and drained
1/3 cup apple cider vinegar
1-20 oz. can pineapple chunks, drained
1-8 oz. can diced ham
1 cup shredded carrots
1/2 cup green onion
Dressing:
3/4 cup pineapple juice
1 tbsp. sugar
1 1/2 cups mayonnaise
1-6 oz. container pineapple yogurt
Cook and drain macaroni. Stir in vinegar and set aside to cool.
In a large bowl pour in macaroni, pineapple chunks, diced ham, carrots and onion.
In a medium bowl stir mayonnaise and yogurt into pineapple juice. Add sugar and mix well.
Add dressing to macaroni mixture and toss until combined. Chill in refrigerator before serving.
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Chicken and Vegetables in Foil
8 chicken legs or thighs, skin on
1 onion, sliced
1/4 cup or more barbecue sauce, regular or sweet and sour
1 cup sliced mushrooms
1/2 green pepper, sliced in rounds
salt and pepper to taste
Four large pieces of heavy duty foil. Spray dull side with non-stick spray.
Brush both sides of chicken pieces with barbecue sauce and place two pieces on each piece of foil. Divide prepared vegetables between four pieces. Season to taste.
Fold foil to make a tight package and place on a baking sheet. Place in a pre-heated oven at 350 degrees F and cook for 25-30 minutes or until chicken is cooked and vegetables are soft.
Serve immediately. Be careful of hot steam when opening packages.
• • •
Baked Banana Split
4 large bananas
1/2 cup crushed pineapple, drained
16 marshmallows
Peel and cut bananas in half lengthwise. Arrange side by side in a buttered, shallow baking dish. Spoon crushed pineapple over the bananas and top with marshmallows.
Bake at 350 degrees F for 10-15 minutes until marshmallows are melted. Serve while hot.
Joyce Walter can be reached at ronjoy@sasktel.net
