Spinach Pear Salad

From: Corinne Johnson, this dish was served during the Ward Christmas party

• 3 heads red leaf, green leaf or romaine lettuce, torn into pieces (spinach leaves may be substituted)
• 3 fresh ripe pears, sliced
• 1 1/2 cups craisins
• 1 cup sugared almonds
• Blue Cheese, crumbled (optional)

To assemble, toss the lettuce or spinach leaves together with the pears and half the poppy seed dressing. Top with craisins, almonds and blue cheese (if used) for presentation.

Poppy Seed Dressing

• 1/4 cup red onion, chopped
• 1/2 cup red wine vinegar
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon poppy seeds
• 3/4 cup oil

Slowly mix onion, vinegar, sugar, salt, mustard and poppy seeds in a blender. Add oil and blend until dressing is a beautiful shade of pink.

Chicken Salad

This has been served at several of our gatherings.

1/2 cup mayonnaise

1 tablespoon lemon juice

1/4 teaspoon black pepper

2 cups chopped, cooked chicken

1/2 cup blanched, slivered almonds

1 stalk celery, chopped

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.

In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Lemon Pound Cake with Blueberry Sauce

This was served at the Relief Society Social in June 2011, courtesy The Pampered Chef

Ingredients:

CAKE

2 lemons

1 package white cake mix

4 eggs

1 cup sour cream

¼ cup vegetable oil

BLUEBERRY SAUCE

¾ cup water

1 tablespoon cornstarch

¼ cup sugar

2 cups frozen or fresh blueberries

Preheat oven to 350 degrees.  Spray bundt pan with Pam. For cake, zest lemons to measure 1

tablespoon lemon zest. Juice lemons to measure 3 tablespoons. In bowl, combine cake mix, lemon zest, lemon juice, eggs, sour cream and oil; mix 2 minutes or until well blended. Pour batter into prepared pan. Bake 50-55 minutes or until cake tester inserted near center of cake comes out clean. Remove cake from oven; cool 15 minutes in pan. Carefully invert pan onto cooling rack to remove cake; cool completely. 

For blueberry sauce, combine water and cornstarch in small covered saucepan; add sugar and blueberries. Heat mixture over medium heat, stirring constantly, until mixture thickens and boils. Cook 3 minutes. To serve, sprinkle powdered sugar over cooled cake, if desired. Serve each slice with approximately 2 tablespoons of warm blueberry sauce.