JAMAICAN PINEAPPLE BOAT WITH BANANA BREAD SANDWICHES
A fresh pineapple, halved, cubed and added to a lightly curried chicken salad with toasted cashews, fresh green grapes and topped with toasted coconut, served with fresh fruits in season and cream cheese, banana nut finger sandwiches.
CHICKEN CURRY SALAD
5 skinless, boneless chicken breast halves
1 cup mayonnaise
3/4 cup chutney
1 teaspoon curry powder
1/4 teaspoon pepper
2/3 cup chopped toasted cashews
1 cup seedless grapes, halved
1/2 cup chopped Celery
1/2 cup chopped onion
In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, cashews, grapes, celery and onions. Chill.
BANANA BREAD SANDWICHES
1 lb loaf of banana nut bread
8 oz of cream cheese (softened)
Slice the Banana bread in 16 thin slices. Spread 8 slices with the softened cream cheese.
Top with the other 8 slices and slice them diagonal into triangles.
FOR THE PINEAPPLE BOATS:
Take 2 Pineapples and quarter them lengthwise into 8 pieces, leaving the Green leaves on.
Cut of the Pineapple in one piece from each quarter, cut off the core and then cube, putting back on the pineapple in one piece.
Top with the chilled curry chicken salad and toasted coconut.
Clean and slice fresh fruits and berries in season (peaches, kiwi strawberries, blueberries, raspberries and surround the pineapple boat with them.
Add to the plate 2 banana bread triangles.
Chilled Ruston Peach Dessert Soup
12 oz Ruston Peach halves in syrup
10 oz low fat Yogurt
1 cup Heavy Cream
1 cup Half & Half
3-1/2 oz granulated Sugar
1-1/2 tsp Vanilla Extract
Blend all Ingredients thoroughly in a Blender.
Make sure, that Sugar is dissolved.
Chill before serving for at least 4 hours.
Ladle in an attractive Soup bowl.
Make a design with Raspberry and Vanilla sauces.
Sprinkle with fresh chopped Mint.
Serve chilled.
