My two daughters were here for lunch before going swimming in my neighborhood pool. I wanted to have something summery and light and decided to have corn-on-the-cob, Pecan Spinach Toss Salad, and Pineapple Cups.
PECAN SPINACH TOSS SALAD
- 2 cups orzo pasta
- 3 cups boiling, lightly salted water
- 5 cups fresh baby spinach (about 5 oz.)
- 5 oz. crumbled feta cheese
- 1 cup toasted pecans
- 3 Tblsp. olive oil
- 1 Tblsp. lemon zest
- 3 Tblsp. lemon juice
- 1/2 tsp. salt
- Grinding of black pepper
Add orzo to the boiling water, bring to a boil again and cook for 6 minutes. Rinse in cold water and drain.
Put spinach, cheese and pecans in a very large bowl or pot and add orzo.
In a small jar, mix together the olive oil, lemon zest, lemon juice, salt and pepper – put a lid on the jar and shake well. Pour this dressing over the salad and toss well. I let the salad set for about 30 minutes and served at room temperature, although cold leftovers were also good.
WARNING: This makes a lot of salad – it would be good to take to a potluck or family gathering. We three each had a big serving for lunch and each one had another large serving to save for supper.
This recipe is adapted from one in Susan Branch’s AUTUMN cookbook.
I’ve been organizing my huge collection of cookbooks and this dessert recipe jumped out at me from a 1939 Better Homes & Gardens Cookbook. There are a lot of recipes in the cookbook, but my favorites are always the Round Table Recipes from readers which were clipped from the magazine and inserted in the cookbook binder. This one is from someone in Connecticut in November, 1940. Her comment, “Double surprise! Comes cake, then custard hiding pineapple!”, which describes the dish exactly. This is a nice, tasty, light dessert – just right for lunch or supper.
- 8 oz can pineapple tidbits, drained (reserve juice)
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 Tblsp. all-purpose flour
- Dash of salt
- 1/3 cup juice drained from an 8 oz. can of pineapple tidbits
- 1-1/2 Tblsp. lemon juice
- 1 Tblsp. grated lemon peel
- 1 Tblsp. butter, melted and cooled
- 1/4 cup plus 2 Tblsp. milk
- 2 egg whites, beaten stiff
Preheat oven to 325 degrees F. Have 3 small ungreased individual baking dishes at hand. Boil water to pour into a flat pan with a lip that will hold the 3 dishes.
Drain juice from pineapple can into a cup – should measure approximately 1/3 cup. Set aside
In a medium bowl, whisk together the egg yolks, sugar, flour and salt. Add the lemon juice, lemon peel, cooled melted butter and milk, whisking until smooth.
Fold in the beaten egg whites.
Place tidbits in the bottom of three individual casseroles. Divide batter among the three dishes and pour over the pineapple. Place the dishes in a pan with a lip containing an inch of hot water.
Bake @ 325 degrees F for 45 minutes.
Pineapple cups are best served warm or at room temperature.
The buttered corn-on-the cob, the Pecan Spinach Toss Salad and this Pineapple Cup dessert made the perfect ladies’ summertime meal.