photo courtesy of stux/pixabay
I hope everyone had a joyous Easter, a blessed Passover, or a happy celebration of spring (or fall, if you’re in the southern hemisphere) this past weekend. We were shoveling snow just a week and a half before Easter, so it was nice to have weather that was just a bit warmer.
I’ve got some good recipes to share with you this month, and they come highly recommended from people who’ve tried them and loved them, including me.
The first recipe comes from my friend Sharon, who emailed me to tell me that she served a delicious German red cabbage to her family. She found the recipe on the Taste of Home website. You can find it here. Sharon recommends using Gala apples because of their natural sweetness and also increasing the amount of apple in the recipe.
Incidentally, my aunt gave me a subscription to Taste of Home for Christmas and I find a lot of great recipes in it each month.
German Red Cabbage
1 medium onion, halved and sliced
1 medium apple, sliced (peeling the apple is optional)
1 medium head red cabbage, sliced/shredded (you should have appr. 8 cups)
1/3 c. sugar
1/3 c. white vinegar
3/4 t. salt (optional)
1/4 t. pepper
Coat a Dutch oven with cooking spray. Combine onion and apple in Dutch oven and cook over medium heat, stirring frequently, until onion is tender (about 5 minutes).
Add remaining ingredients to Dutch oven. Cook, covered, until cabbage is tender, stirring frequently (about an hour). Serve warm or cold. Sharon says this recipe is excellent with pork or German sausages.
This recipe comes from my grandmother, who got it from her mother. I have a copy of the recipe hand-written by my grandmother in an heirloom book of recipes that I received as a wedding shower gift. This recipe is great for Easter because it pairs so well with ham.
Melt 1 stick butter and pour into a 2-qt. casserole dish.
Cut each of 4 slices white bread (Wonder or similar type is fine) into 16 small cubes (I stack them and cut the stack). Add the cubes to the melted butter.
Lightly beat 2 eggs in a small bowl and add 3/4 c. sugar; mix well. Add mixture to bread and butter mixture.
Add a 20-oz. can of pineapple tidbits/chunks with juice to mixture in casserole dish. Mix everything together well.
Bake for one hour at 375 degrees.
The next recipe this month comes from my friend Jenny. I hope she won’t mind me sharing here that she was my roommate while I was in law school. She was a graduate student at the time, working toward her Ph.D., and she’s now a professor in Florida. She emailed me to let me know this recipe is one of her family’s favorites from Penzeys Spices. You can find the recipe on Genius Kitchen–click this link to be redirected. I’m using Jenny’s recommended tweaks in the recipe below.
Gingered Tuna Salad
2 tsp. curry powder
1 T. olive oil
1/3 c. mayonnaise
1 T. rice vinegar
1 t. Dijon mustard
1/4 c. red onion, minced
3 T. crystallized ginger, chopped
1/4 c. pecans, chopped
dash cayenne pepper
2 cans tuna, drained
In a small saucepan, combine the curry powder and oil. Saute over low heat for about 5 minutes, stirring often.
In a medium bowl, combine mayonnaise, rice vinegar, and Dijon mustard. Whisk well to combine.
Add curry powder/olive oil mixture, onion, ginger, pecans, and cayenne pepper to mayonnaise mixture. Whisk well to combine.
Add tuna to above mixture and combine with a fork to coat tuna with dressing. Serve on a bed of baby spinach.
Another one from Sharon, this time a dessert. I saw a picture of this on Facebook and it looked wonderful! I can’t wait to try it myself. She found this recipe online, too. You can read the original version here.
Pineapple Bars with Coconut Drizzle
Crust and Topping:
1 1/2 c. flour
1/2 c. sugar
12 T. chilled butter, cut into cubes
1 c. sugar
1/3 c. flour
1/2 c. sour cream
1 can (16 oz.) crushed pineapple, drained well
1 c. confectioners’ sugar
2 T. half-and-half
1 t. coconut extract
Make crust and topping:
Coat 13×9″ baking dish with cooking spray. Preheat oven to 350 degrees.
In medium bowl combine crust ingredients. Beat until mixture is crumbly. Reserve 1 c. crust mixture and set aside. Press remaining crust mixture into baking dish, using your fingers to press evenly. Bake 15 minutes.
While crust is cooking, whisk eggs in a large bowl. Add 1 c. sugar, 1/3 c. flour, sour cream, and salt; mix well. Gently fold in pineapple. While crust is still hot, spoon pineapple mixture over crust. Sprinkle top with reserved crust mixture.
Bake 1 hour or until top is lightly browned, then cool for 15 minutes.
In a small bowl, mix drizzle ingredients together. Drizzle mixture over bars.
I hope you enjoy these! If you try any of them, let me know what you think. And if you have a recipe you’d like to share, email me at firstname.lastname@example.org and I’ll put your recipe in the next First Tuesday recipes. Thanks to those who contributed this month!
Until next time,