Oriental Cherry Chicken Salad

Happy Monday to everyone.  Welcome to my new followers.  It is so nice to have you aboard.  I want to extend my weekly thanks to all who take time from their busy lives to read this blog.  It is greatly appreciated, and I hope that what you find here is useful to you.
 
It is almost the end of cherry season here, but hubby bought some free ones home a week or so ago.  I was when it was so hot here so I enjoyed some of the cherries in this Oriental Cherry Chicken Salad.

As with all salads, change the ingredients to suit your personal preference.  I like to put the mandarin orange can in the refrigerator to chill.  Although the components  and the dressing can be made ahead, this salad is best assembled shortly before serving.  The cherries will turn everything purple if the salad sits too long.  The salad is still very good, just not so pretty.

I have a wonderful cherry pitter made by Progressive that pits four cherries at a time so the cherry pitting goes really quickly.

The original recipe came from a recipe card that a local grocery store gave out many years ago.

Oriental Cherry Chicken Salad
1/2 c. mayonnaise
1 t. soy sauce
1 T. lemon juice
1/8 t. ground ginger
1/8 t. pepper, coarse ground if possible
2 c. fresh sweet cherries, pitted and halved
1 (11 oz.) can mandarin orange segments, well drained
1 to 1 1/2 c. diced cooked chicken
3/4  c. diced celery
1/2 c. sliced sugar snap peas
3 green onions, chopped
1/3 c. toasted, slivered almonds

Combine mayonnaise, soy sauce, lemon juice, ginger and pepper until well blended.  Chill several hours or overnight to blend flavors.  Combine cherries, orange segments, chicken, celery, pea, green onions and almonds in a medium bowl.  Spoon dressing over salad ingredients and mix well.  Serve immediately.  Makes 4 servings.

Linking to these great parties:
Made by You Monday
Mix It Up Monday
Melt in Your Mouth Monday
Inspiration Monday
Monday Funday
Manic Monday
Marvelous Monday
Make the Scene Monday
Tuesday Trivia
Tasteful Tuesday
Totally Tasteful Tuesday
Show Me What You Got
Two Cup Tuesday
Show Me What Ya Got
Tasty Tuesday

Easy, Versatile Rhubarb Sauce-Saturday Sweets

I am getting Saturday Sweets going again by sharing an Easy, Versatile Rhubarb Sauce with some suggested variations and uses.

I love spring when fresh rhubarb is available.  I have found that people are usually in two camps when it comes to rhubarb, “Love It or hate It.”   I am solidly in the “Love It” camp.  I got free rhubarb when my parents were alive as they grew a couple plants.  Now I must buy it and can get very excited when I find it at the produce stand for .89 a lb.

This sauce can be made with either fresh or frozen rhubarb or made up and frozen itself for a little spring time all winter.

Combining the rhubarb with other fruit makes for some really nice flavors.  Chopped apples, cherries and strawberries can be used in a 1/3 to 1/2 ratio to the rhubarb.  Raspberries can be measured and added without chopping.  Canned crushed pineapple may be drained and added.  Use the juice as part of the water.  A 20 oz. can of crushed pineapple has about 2 cups of pineapple in it.

The sauce has the consistency of thick applesauce.   A bit more water can be added if a thinner sauce is desired.  I sometimes add a drop or two of red food coloring to make the sauce prettier, and I did that to the sauce in the photos.

Easy and Versatile Rhubarb Sauce
6 cups of sliced fresh or frozen rhubarb (see other rhubarb/fruit combination suggested above)
2 c. sugar (if combining rhubarb with other fruit, start with 1 c. and gradually add more to desired sweetness)
1/3 c. water or combination of water and pineapple juice
1/4 c. cornstarch
1/2  to 1 t. almond extract or vanilla (optional)

In a medium saucepan mix together the rhubarb or rhubarb and fruit, the sugar, water and cornstarch.  Mix well.  Place over medium heat and bring to a boil, stirring often.  Boil 1 or 2 minutes, stirring until liquid clears and mixture thickens.  remove from heat  Allow to cool  and store covered in the refrigerator for up to a week.  Makes 4 cups.  I prefer to use the sauce cold, but it can be heated.  Use sauce to top ice cream, cake or pudding.  Make rhubarb shortcake by spooning sauce into store-bought sponge shortcakes and topping with whipped topping.  Spoon a couple tablespoons sauce on hot oatmeal.

I will soon be posting Rhubarb Streusel Shortbread Bars and a coffee cake that uses this sauce.

Linking to these great parties:
Weekend Potluck
Weekend Bloggy Reading
Share Your Creativity
Strut Your Stuff
Party Junk

Cherry Almond Dump Cake

Although I try to keep a batch of homemade cake mix on hand, I do buy commercial versions of flavors that are not easily replicated at home.  One of those flavors is Betty Crocker’s Cherry Chip Cake Mix.

Recently I combined a Cherry Chip cake mix with canned pie filling and almonds to make a version of the ever popular dump cake recipe.  This quick and easy dessert would make a nice addition to Easter dinner.  This recipe is also good made with half cherry pie filling and half apple pie filling.

I have found that a  half cup of melted butter does not completely cover the cake mix so I have started using from 3/4 to 1 cup.  I give the range in the recipe as I want to use just the amount necessary to completely cover the cake mix.  I start with 3/4 cup butter and melt an additional 1/4 cup, if necessary.

Cherry Almond Dump Cake
2 cans (21 oz.) cherry pie filling
1 t. almond extract
1 box (18 oz.) Cherry Chip Cake Mix
1/2 c. finely chopped slivered almonds
3/4 to 1 cup butter, melted

Place the cherry pie filling in a well-greased 9x13-inch baking dish.  Stir in the almond extract and stir well.  In a medium bowl combine the cake mix and chopped almonds.  Sprinkle mixture over the pie filling, smoothing the top evenly.  Pour melted butter evenly over the top, completely covering the cake mix.  Tip the baking dish back and forth, if necessary, to help the butter cover the top.  Bake at 350 degrees for 35 to 40 minutes.  Good at room temperature with whipped topping or slightly warmed with a scoop of vanilla ice cream.  Makes 12 to 15 servings.