50 The Queens Courier • easter/passover • april 2, 2015 for breaking news visit www.queenscourier.com easter/passover HOLIDAY Strawberry Spring Salad Prep Time: 10 minutes Yield: 6 servings 1/2 cup Smucker’s® Strawberry Syrup 2 tablespoons Crisco® Pure Canola Oil 2 tablespoons white vinegar 1 5-ounce package spring salad greens or other salad greens mix 4 green onions, thinly sliced 1 tangerine or small orange, peeled, seeded, cut into bite-size pieces 12 strawberries, sliced vertically 1/4 cup sunflower kernels 1/4 cup blue cheese, crumbled Combine syrup, oil and vinegar to make vinaigrette. Whisk until blended. Place salad greens, green onion, orange pieces, strawberries and sunflower kernels in a large salad bowl. Add vinaigrette. Toss lightly. Crumble blue cheese over top. Serve immediately. A Tisket, A Tasket, A Cupcake Easter Basket Yield: Each cupcake serves 1 White Standard Baking Cups 1 package (about 18 ounces) cake mix, any flavor Water, vegetable oil and eggs to prepare cake mix Picket Fence Cupcake Wraps or Basket Cupcake Wraps 1 can (16 ounces) White Decorator Icing Leaf Green Icing Color Royal Icing Nests with Jelly Beans, Pink and Purple Posies or Multi-Colored Flower Icing Decorations Preheat oven to 350°F. Place baking cups in standard muffin pan. Prepare cake mix following package instructions; place batter in prepared pan. Bake 18-20 minutes, or until toothpick inserted in center comes out clean; cool completely. Insert cooled cupcakes into cupcake wraps. Tint icing green; pipe tip 233 “grass” over tops of cooled cupcakes. Arrange icing decorations on icing. recipes Courtesy Family Features Citrus Apple Tart Prep Time: 25 minutes Cook Time: 1 hour, 5 minutes Yield: 8 servings 1 9-inch single Classic Crisco® Pie Crust 4 medium Granny Smith apples (about 2 pounds) 1/2 cup sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 2 tablespoons butter, diced 1/4 cup Smucker’s® Sweet Orange Marmalade Prepare recipe for single crust pie. Roll out dough, place in a 9-inch tart pan with removable bottom. Press to fit without stretching dough. Trim edges even with tart pan. Chill until ready to fill. Heat oven to 350°F. Peel and core apples. Cut in half, end-to-end. Slice apples crosswise into 1/4-inch thick slices. Combine sugar, cinnamon and salt in large bowl. Add apple slices and toss to coat. Randomly place about 1/2 of apples into bottom of crust in two layers, cutting apples as necessary to fill all gaps. Arrange row of apples lengthwise along outside edge of pan, overlapping the slices about 1/8 inch. Fill in center with smaller pieces of apples. Dot with butter. Bake 55 to 65 minutes or until apples are fork tender and edges of apples begin to brown. Cool on wire rack. Heat orange marmalade in small microwave safe bowl on HIGH for 20 seconds; stir. Brush marmalade over tart. Chicken and Sweet Potato Egg Nests 2 tablespoons olive oil 1/2 cup yellow onion, sliced 1 pound sweet potatoes, shredded 1 tablespoon Boar’s Head Delicatessen Style Mustard 4 large eggs, lightly beaten 1 cup Boar’s Head EverRoast Oven Roasted Chicken Breast, finely diced 1 teaspoon thyme, minced Preheat oven to 350°F. In large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Mix shredded sweet potatoes with sautéed onions and mustard. Mold mixture into separate cups in a muffin tin. Bake for 30 to 35 minutes or until crisp; cool in the pan. (This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.) Scramble eggs with chicken, and when cooked, evenly divide among the sweet potato cups. Top with thyme and serve. s
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