Mango Cucumber Salad

 The mangoes have been exceptionally sweet and juicy lately, and we have enjoyed this salad many times.  The dressing is not only great on salads but is also fantastic drizzled on grilled salmon or chicken. 

Salad:

• 4 cups mixed salad greens 
• 1 mango, peeled, seeded and thinly sliced
• 1/2 small red onion, thinly sliced
• 1 or 2 mini cucumbers, sliced
• 1/3 cup cashew pieces or sliced almonds, toasted
• 1/3 cup crumbled feta cheese 

1. In a salad bowl, combine greens, mango slices, red onion, cucumber and cashews or almonds.
2. Pour dressing over salad and gently toss it all together.
3. Serve.

*If plating the salads individually, place a few of the mango slices on top.

Serves 4.

Mango Citrus Vinaigrette:

•  1 ripe mango
• 1/4 cup fresh orange juice
• 1/4 cup olive oil
• 2 tablespoons honey
• 1/4 cup white wine vinegar 
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Peel one mango, and remove pit. 
2. Chop and  place in blender with remaining ingredients; puree until smooth. 
3. Store in a small jar in refrigerator (for up to a week) and shake to blend before use.

Variation:
Line salad bowl or platter with mixed greens. Top with fresh fruits and berries of your choice, including cubed mango. Serve with mango citrus vinaigrette and candied walnuts or pecans as optional topping.

 

Hurry Scurry Cake

Today's recipe is a 'blast from the past', originating in an old cookbook of my mother's.  It was the cake of my childhood, and still my go-to white cake today. I was considering giving it a new name, but I decided to leave it with its amusing, archaic and somewhat catchy title. This very basic white cake is perfect for topping with ice-cream and fresh fruit in the summertime. Since the local strawberries are in their prime right now, I have been serving up strawberries on hurry scurry cake this past week. This basic cake batter is also great for making upside-down cake, and I will add that variation below.

• 1/3 cup butter
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 3/4 teaspoon vanilla

1. Cream butter and sugar. 
2. Add egg and beat.
3. Combine dry ingredients; add alternately with milk and vanilla. Blend well.
4. Turn into a greased 8 inch square pan and bake at 350° F for 25-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool. 
6. Serve topped with a scoop of vanilla ice-cream and fresh fruit topping.

Fresh Strawberry Topping:

Wash and slice strawberries. Place about 1/4 of the strawberries into the blender, adding sugar to taste. Combine the sliced strawberries and the pureed strawberry mixture and spoon over the cake.

Yield: 9 servings


Rhubarb Upside-Down Cake

• 2/3 cup packed brown sugar
• 3 tablespoons butter, melted
• 2-1/4 cups diced rhubarb
• 1 recipe 'hurry scurry cake' batter

1. Combine brown sugar and butter. Spread in a greased 9-in. round baking pan. Add the chopped rhubarb. Set aside.
2. Prepare cake batter. Gently spoon over rhubarb. 
3. Bake at 350° for about 50 minutes or until cake springs back when lightly touched. 
4. Cool for 10 minutes before inverting onto a serving plate. 
5. Serve warm with whipped cream or ice-cream if desired.  
6. Yield: 10-12 servings.