HEALTH & FITNESS
THE PARK
LIVING
food
BREAKING DELICIOUS
from page 54
Broccoli Almond, Orange
and Cherry Salad
This salad is equally good prepared
with asparagus or cauliflower.
1 pound broccoli florets - cut into
small bite sized pieces (if buying
whole heads of broccoli, you may
need more than 1 pound)
1 cup sweetened dried cherries
1 cup sliced or slivered almonds,
lightly toasted
1 can (about 10 oz.) mandarin
oranges, drained well
1 cup slivered red or Bermuda
onions
1 cup fresh chopped parsley
1 /4 cup balsamic vinegar
3 Tbsp. extra virgin olive oil
Kosher salt and pepper to taste
Place broccoli in a microwave-
safe bowl with 1/4 cup water. Cover
with plastic wrap and cook on high
heat for 3 minutes. Allow to cool
slightly, rinse with cold water and
drain very well. Transfer the broc-
coli to a large bowl. Add remaining
ingredients and toss well. Adjust
seasonings to taste and serve cold.
Makes 8 servings.
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1533550
56
September 24 • 2009
,IN
4 cups 1-inch pineapple chunks
4 cups 1-inch cantaloupe or hon-
eydew melon chunks
2 kiwi - peeled and cut into 1-
inch chunks
1 cup seedless grapes, halved
lengthwise
1/2 cup fresh chopped mint leaves,
any variety
1 /4 cup lime juice
2 Tbsp. sugar
2 tsp. poppy seeds
Combine all ingredients and
toss well. Chill until ready to serve.
Makes 8 servings. Salad may be
made up to a day ahead.
Topping:
1 cup brown sugar
2 cups chopped walnuts
1/4 cup (1/2 stick) butter, melted
2 tsp. ground cinnamon
Batter:
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
1 cup sour cream
2 large eggs
2 tsp. vanilla extract
1 /4 tsp. salt
1 Tbsp. baking powder
2 cups flour
Make topping: Combine all ingre-
dients in a medium bowl and stir
well.
Preheat oven to 350E Spray a tube
or Bundt-style pan very well with non-
stick cooking spray. Set aside.
In a large bowl, cream the butter
and sugar until fluffy. Beat in sour
cream until uniform. Beat in the
eggs one at a time, then stir in the
vanilla, salt and baking power. Add
the flour all at once and beat only
until just incorporated. Do not over-
beat. Transfer half the batter into the
prepared pan.
Sprinkle half the topping over bat-
ter. Add remaining batter to the pan
and sprinkle with remaining topping.
Bake for 50-60 minutes, or until
a toothpick inserted into the center
of the cake comes out clean. Cool
for 15 minutes or more, before turn-
ing the cake onto a serving platter.
Cut into slices and serve. Makes 16
servings. May be made up to 2 days
ahead and wrapped well in plastic
and chilled.
Deviled Eggs
According to incredibleegg.com ,
here's a way to cook the perfect
hardboiled egg: Place eggs in
saucepan large enough to hold
them in single layer. Add cold water
to cover eggs by 1 inch. Heat over
high heat just to boiling. Remove
from burner. Cover pan. Let eggs
stand in hot water about 15 minutes
for large eggs; 12 minutes for medi-
um eggs; 18 minutes for extra large)
Drain immediately and serve warm.
Or, cool completely under cold run-
ning water or in bowl of ice water,
then refrigerate.
8 large eggs
1 /4 cup mayonnaise
1 Tbsp. prepared white horseradish
1 Tbsp. yellow or Dijon mustard
1/8 tsp. mild chili powder
1/8 tsp. hot pepper sauce, such
as Tabasco
Salt and pepper to taste
Paprika, garnish
Peel hard-boiled eggs and cut
lengthwise into two halves.
Remove yolks from eggs. In a
medium bowl, mash the yolks and
mix together with mayonnaise,
horseradish, mustard, chili powder,
hot pepper sauce. Season to taste
with salt and pepper.
With a spoon or pastry bag, fill
the egg halves with the yolk mix-
ture. Sprinkle with paprika. Cover
and chill until ready to serve. Makes
8 servings. May be made up to a
day ahead.