Main Dish Monday

Happy Monday my friends, hope this week finds everyone well.  I thought that since this is a celebration week with the 4th of July upon us, I thought I would bring back some of the blog's own celebration from the week of April 23, 2012.  I want you to sit back and enjoy all the treats and little special additions I have in store for you!!!! Thanks for everything and all the support as always.  You are wonderful!

A new week brings a special treat on many levels.  Today is a celebration of for this little blog since its inception January 30, 2012 it has had over 5000 views.  Rather nice and it has touched me that you all enjoy my culinary twists and turns.  Mahalo and I hope you continue this adventure with me.

Well as for this celebration of sorts today, what can I think of, over 5000 views, on my H50 journey, in the 50th state of the union…. How about a 50’s inspired meal to share with your Ohana, a throwback to yesteryear when life was simple, and worries were few.  

So let me see what I can put together for you today.  First, we need to get the H50 team together for a party, and might I add they do clean up quite well, and have them celebrate, oh anything.  

Let's face it any excuse that you can have to get together with your family or a group of friends, is cause for a celebration, no milestone needed.  As I said the menu for today is a throw back to the 1950's, since all were all found in various forms during the day.    With the help of of a good friend I was able to find a few of these recipes.  Wanaka as always you are my treasure, and today's blog I dedicate to you, mahalo.


Today's menu is simply called.... The 5k Journey Through H50 50's Style.  I do hope you enjoy it.

SCORPION BOWL

12 oz. Orange juice

8 oz. Lemon juice

3 oz. Orgeat syrup

12 0z. Puerto Rico Rum

2 oz. Brandy

1. Blend with 4 cups crushed ice and pour into large (tiki) bowl. 
2. Add ice cubes to fill. Garnish with a flower. 

BARBECUED SPAM KABOBS

1/4 c Minced onion

2 tb Cooking oil

6 oz tomato juice 

1 tbsp brown sugar

1 tbsp cider vinegar

1/4 tsp cayenne pepper

4 sm Red potatoes; cut in half

1 lg Green bell pepper

2 sm Onions

1- 12 oz can Spam; cubed*

8 Mushrooms

1. In small saucepan, saute onion in oil until transparent. Add tomato juice, brown sugar, vinegar, and cayenne; bring to a boil. Lower heat and simmer sauce, uncovered, 10 minutes. 
2. Wash potatoes (leaving skins on), cook in small amount boiling salted water until tender, then drain. Seed and cut green pepper into 16 pieces. Cut each onion into 4 wedges. 
3. Alternate potato, green pepper, Spam, mushrooms, and onions on long skewers. Place on broiling pan; brush with barbecue sauce. Broil at least 3 inches from heat source 15 minutes, turning and brushing with sauce after 5 and 10 minutes.

** You may substitute chicken for Spam***

PORK CHOPS WITH APPLES

3 medium tart apples, 

1/4 tsp ground nutmeg

1 tsp vegetable oil

4 pork chops

1/4 tsp salt

freshly ground black pepper to taste

1/4 cup apple cider or juice

1. Peel, core and thinly slice apples, and sprinkle with nutmeg. 
2. In non-stick skillet, heat oil over medium-high heat, then add pork chops, salt and pepper. After about 5 minutes, turn chops to brown other side. After 5 minutes, add apples and cover. Lower heat and simmer another 5 to 10 minutes. Thickness of chops will determine cooking time; center of chop should be white, and juices should run clear.
3. Remove chops from pan to a serving plate. Pour in juice or cider, turning up heat as you stir juice and apples, then spoon onto pork chops.

Potatoes au Gratin

3 to 4 lbs. potatoes

1 egg, beaten

3 cups milk, scalded

Salt and pepper

1/2 lb. grated Swiss cheese

1 clove garlic

1/4 lb. butter

Nutmeg

1. Peel and slice potatoes in rounds, mix with the beaten egg, the milk, salt, pepper and nutmeg. Add half the cheese mix well.  
2. Arrange in baking dish which has been rubbed with garlic and buttered well. Dot with butter generously and sprinkle with rest of cheese. 
3. Bake in moderate oven (350°) for 1 hour or until the potatoes are done. 

Pineapple Chiffon Pie

1 Pie shell baked

1 cup sugar

1/3 cup butter, melted

3 ounces lemon gelatin

1 1/2 cups unsweetened pineapple juice

1 eggs, beaten

1 3/4 cups heavy whipping cream, whipped

1. In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a thermometer reads 160 (do not boil), about 10 minutes. 
2. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
3. Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.

Bonus Recipe

I promised you something a little special, here is a new bonus recipe for your summer enjoyment!

Sweet Potato Salad with Orange-Ginger Dressing

3lb medium sweet potatoes, peeled, cut into 3/4-inch chunks

1/2 cup olive oil

2 TBS balsamic vinegar

1  TBS  grated ginger root

1 tsp grated orange peel

1/4 cup fresh orange juice

1/2 tsp salt

1/2 tsp pepper

1/4 tsp ground nutmeg

1/4 cup pecan halves, coarsely chopped, toasted if desired*

1/4 cup golden raisins

1. In 2-quart saucepan, add 1/2 inch water; heat to boiling. Place potatoes in water. Cover tightly; return to boil. Reduce heat; simmer 15 to 20 minutes or until potatoes are tender.
2. Meanwhile, in small bowl, mix dressing ingredients with whisk. In large bowl, combine cooked potatoes, pecans and raisins; pour dressing over potatoes. Toss gently. Serve immediately or refrigerate until ready to serve.

Ginger-Orange Pork Skewers

1 cup orange marmalade

1/3 cup dry sherry or orange juice

4 medium green onions, chopped (1/4 cup)

1 Tbsp olive  oil

2 tsp prepared horseradish

1/2 tsp ground ginger

1/4 tsp salt

1- 3/4 lb pork tenderloin, cut into 1-inch cubes

20 wooden skewers (6 to 8 inch)

1. In small bowl, mix all ingredients except pork and skewers. Place pork cubes in resealable plastic food-storage bag. Pour half of the marmalade mixture over pork; seal bag. Refrigerate 2 to 3 hours, turning bag occasionally. Refrigerate remaining marmalade mixture to use as dipping sauce.
2. Meanwhile, soak skewers in water 30 minutes to prevent burning. 
3. Set oven control to broil. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove pork from marinade. Discard any remaining marinade. Thread 2 pork cubes on end of each skewer. Place in pan.
4. Broil with tops 4 to 6 inches from heat 5 minutes. Turn skewers; broil about 5 minutes longer or just until pork is no longer pink in center. Meanwhile, heat remaining marmalade mixture in 1-quart saucepan over medium heat, stirring occasionally, until bubbly; use as dipping sauce.

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.