A Polynesian touch for a special luncheon or a warm-weather dinner, here are three recipes to give you a taste of the tropics. This month’s recipes include Luau Chicken Salad, wonderful Popovers and a touch of fruit in Mom’s Chocolate Cake with Cocoa-Rum Icing

Enjoy!

Luau Chicken Salad

4 cups chopped cooked chicken
1 (20-ounce) can pineapple tidbits, drained
1 (16-ounce) can mandarin oranges, drained
1 cup sliced celery
1/2 cup coconut, shredded
1 (8-ounce) bottle buttermilk salad dressing
1 banana, sliced 6 to 8 lettuce leaves
1/2 cup chopped walnuts

Mix chicken, pineapple, mandarin oranges, celery and coconut in a bowl. Add salad dressing and toss to coat. Fold in banana. Spoon onto lettuce-lined serving platter. Sprinkle with walnuts.

Serves 6 to 8.

Popovers

2 eggs
1 cup milk
1 cup sifted flour
1 tablespoon vegetable oil
1/2 teaspoon salt

Beat eggs in mixer bowl until frothy. Add milk, flour, oil and salt. Beat until blended and bubbly. Fill greased muffin cups slightly less than one-half full. Bake at 375 degrees for 55 to 60 minutes or until light brown.

Makes about 12 popovers.

Mom’s Chocolate Cake

1 (6-ounce) package chocolate pudding mix
3 cups milk
1 egg
1/4 cup vegetable oil
1 (2-layer) package chocolate cake mix
1 cup chopped nuts
1 banana, mashed

Combine pudding mix and milk in saucepan and mix well. Cook using package directions. Pour into large bowl. Let stand until slightly cooled. Add eggs and oil and mix well. Add cake mix and stir until smooth, add banana and nuts and fold in. Pour into greased and floured 9x13-inch cake pan.

Bake at 350 degrees for 30 minutes or until cake tests done. Cool on wire rack.

Cake is delicious as is, or use the following icing recipe.

Cocoa-Rum Icing

3/4 cup cocoa
4 cups confectioners sugar
1 stick butter or margarine
1 1/2 teaspoons vanilla
5 teaspoons rum
1/2 cup evaporated milk (regular milk will also work)
1 to 2 tablespoons shredded coconut for topping.

Mix the cocoa and confectioners sugar together in a small bowl. Using an electric mixer, cream butter until creamy. Beat in half the cocoa sugar mixture. Add vanilla, rum and half the evaporated milk and beat well. Add the remaining cocoa-sugar mixture and beat well to blend. Last, add the remaining evaporated milk and beat for several minutes until icing reaches the desired spreading consistency.

Add a little more milk if too thick. Spread over the chocolate cake. Sprinkle coconut on top.

Enjoy. This is so good.