The Sweet Magnolias Cookbook (28 page)

SALAD

2 medium fresh pineapples (whole with tops)

2 cups cubed, cooked chicken breast

²
/
₃
cup thinly sliced celery

²
/
₃
cup seedless green grapes, cut in half lengthwise

½ cup sweetened flaked coconut

½ cup coarsely chopped, roasted, salted macadamia nuts

DRESSING

1 (8-ounce) package cream cheese, softened

¾ cup mayonnaise

3 tablespoons orange marmalade

Using a very sharp knife, slice pineapple in half lengthwise. Slice each half into two quarters lengthwise. Repeat with other pineapple.

Using a sharp knife, remove most of the flesh of each pineapple quarter, leaving a substantial shell (boat shaped) that will hold the prepared chicken salad. Remove core from each piece of pineapple.

Cut remaining pineapple flesh into bite-size cubes. Turn pineapple boats upside down on paper towels to drain.

Combine pineapple chunks with all remaining salad ingredients except nuts.

COLESLAW

1 (10-ounce) package coleslaw mix

¹
/
₃
cup mayonnaise

¼ cup prepared ranch dressing

¼ cup wine vinegar

¼ cup sugar

1½ teaspoons garlic salt

½ teaspoon freshly ground black pepper

BARBECUE SALAD

2 hearts of romaine, thinly sliced

2 cups fully cooked, shredded pork barbecue in sauce, warmed slightly

Prepare coleslaw 1 day ahead of serving. Place coleslaw mix in a medium mixing bowl.

Combine remaining slaw ingredients in a small bowl. Whisk together.

Pour over slaw mix. Stir to coat well. Cover, and refrigerate at least 4 hours.

Just prior to serving, arrange lettuce on a serving platter or on 4 individual plates. Spoon warmed barbecue over lettuce. Top with coleslaw.

Note: I usually purchase the pork barbecue at a favorite local barbecue restaurant, but I've also purchased it in grocery stores, in either the frozen food or canned meats section.

1 pound fresh lump crabmeat, picked through

1 stack Ritz crackers, coarsely crushed

½ cup mayonnaise

¼ cup chopped fresh parsley

2 eggs, beaten

1 tablespoon OLD BAY Seasoning

Finely grated zest of 1 lemon

Tabasco sauce to taste

¼ cup butter

In a mixing bowl, use your hands to carefully combine the crabmeat with the coarsely crushed crackers.

In another mixing bowl, whisk together all remaining ingredients except butter.

Blend gently with the crab and cracker mixture, being careful not to break up the crabmeat. Cover, and refrigerate at least 30 minutes or up to 1 day ahead.

Shape into crab cakes of desired size.

Fry in melted butter in a heavy-bottomed skillet over medium-high heat. Turn once when halfway through cooking. Cook until golden brown on both sides.