“PARTY FAVORITES” BY ANGELS OF EASTER SEALS


“PARTY FAVORITES” BY ANGELS OF EASTER SEALS

BROILED SALMON IN TERIYAKI MARINADE

by NINA MELFI

1cup soy sauce

41/2ounces brown sugar

1/4teaspoon dry mustard

3/4teaspoon garlic powder

2tablespoons fresh parsley

1/4teaspoon ginger

1ounce white wine

Salmon, whole, steaks or fillets

11/2cups butter, softened

2teaspoons garlic powder

2teaspoons oregano

1teaspoon dried rosemary

Combine soy sauce, sugar, mustard, garlic, ginger, parsley and wine to make marinade. Pour over salmon and marinate for 6 hours. Combine butter with garlic, oregano and rosemary. Broil salmon, basting with seasoned butter or bake at 450 degrees until done.

APRICOT BREAD

by SALLY REEDY

1cup dried apricots

3/4cup hot water

2tablespoons butter, softened

1cup sugar

1egg

2cups flour

1teaspoon baking powder

1/4teaspoon soda

1teaspoon salt

1/2cup orange juice

1/2cup pecans, chopped

Apricot spread:

13-ounce package cream cheese

2tablespoons apricots, chopped and softened

Cut apricots into pieces in a small bowl; pour hot water over all, let soften for 30 minutes. Drain, reserving 1/4 cup apricot water. Set apricot pieces aside. In mixing bowl, cream butter, sugar and egg. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and reserved apricot water. Stir in apricot pieces and pecans. Spoon into a greased and floured 9-inch by 3-inch loaf pan. Bake at 350 degrees for 55 to 65 minutes or until toothpick comes out clean. Then combine cream cheese and apricots. Spread on bread.

LAYERED FRESH FRUIT SALAD

by DEBORAH GATI

2cups diced fresh pineapple

1pint fresh strawberries, halved and sliced

2kiwi, peeled and sliced

2oranges, peeled and sectioned

3bananas, sliced

1cup red grapes

Citrus sauce:

2/3cup fresh orange juice

1/3cup fresh lemon juice

1/3cup brown sugar

1cinnamon stick

1/2teaspoon grated orange rind

1/2teaspoon grated lemon rind

In serving bowl, arrange layers of pineapple, strawberries, kiwi, oranges, bananas and grapes. In medium saucepan, combine orange and lemon juice, brown sugar, cinnamon stick and orange and lemon rind. Heat mixture to boiling, reduce heat, simmer 5 minutes. Cool, then chill. Pour over fruits and chill. Serve with cheese and crackers.

TO obtain a copy

Available at Easter Seals locations for $14 each. Or, call the Angels event line at 330-599-5500 or visit www.mtc.easterseals.com; the cost with shipping is $16.

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